Monthly Archives: April 2013

Noyo Food Forest’s Earth Day Festival Supports Farm to School Food Program

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Farm Manager Gowan Lester, unloading a truck full of spent grain and hops donated by North Coast Brewing, is teaching a workshop at the festival about using this valuable resource in the home garden.

Saturday, April 27 is Mother’s Day – Mother Earth That Is!

Noyo Food Forest is a non-profit with a mission to enrich and nurture community by teaching the value and satisfaction of growing and eating one’s own food. North Coast Brewing Company is the Primary Business Sponsor of this worthy organization because we share a common vision of enhancing and encouraging the health and well-being of members of our community.

The Earth Day Festival supports the Farm to School Program that teaches children in the Fort Bragg Schools to grow their own vegetables and supplies the school cafeterias with fresh, organic produce. Children love to eat what they grow!

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The highlight of the 2013 Earth Day Festival is the noon time dedication and launch of Garden Within Reach, a raised-bed, wheelchair accessible garden that makes it possible for elders and mobility challenged people to grow their own food. Noyo Food Forest is using Kickstarter, an online project driven platform, to gather pledges and raise $6,000 for this special garden. Learn more about Kickstarter and pledge to support this project.

If you live on the Mendocino Coast, come on out and celebrate Earth Day with your family and friends! It’s free. It’s healthy. It’s fun!!

Noyo Food Forest’s 7th Annual Earth Day Festival
North Coast Brewing Company – Presenting Sponsor of the Event
Saturday, April 27th from noon to 5 pm
Fort Bragg High School Learning Garden
300 Dana St w Fort Bragg CA 95437
Food - Music - Community Art - Workshops - Plant Sale
Kids’ Activities

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Class of '88 Barleywine Hits the Shelves!

Barleywine-Bottle-Shot-4(w)Take a look at our Class of ’88 Barleywine in the 750 ml bottle with a cork and wire cap.
We think it looks quite handsome. The Brewery Taproom will have this barleywine on tap and it’s available in limited distribution for a short time in the 750 ml bottles. On Thursday, April 11, the barleywines from Rogue Ales and Deschutes Brewery, Class of ’88 members hailing from Oregon, will be available for a horizontal or “trifecta” tasting at the pub. These three ales have been developed from the same guidelines, but differences in kinds and amounts of malted barley and hops and differences in water will yield three different brews. Curious? Come on over and try all three.

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Le Merle Belgian Style Farmhouse Ale and Salmon Make a Great Pairing

NCBC Le Merle 375 ml

Adapted from a recipe on CraftBeer.com

The mix of rich Gorgonzola cheese with warm balsamic dressing, the crunch of caramelized onions, a hint of lemon, and the aromas of tropical fruit from  Le Merle Belgian Style Farmhouse Ale make this salad a light, healthy and delicious spring lunch or dinner.

Ingredients
8-12 ounces of fresh salmon
1 sweet onion
1 bunch of asparagus
1 bag/box of spring mix salad greens
1 lemon
Gorgonzola cheese
balsamic vinegar
honey
olive oil
Le Merle Belgian Style Farmhouse Ale

NCBC Le Merle 375 mlPrep
Set oven to broil and the place the rack 6 inches from the heat.
Bring a quart of water to a boil, and place frying pan on the stove at medium-high heat.
Cover a baking sheet with foil, and place salmon skin side down.
Mix equal parts honey and Saison to use as a glaze.

Fish
Fish should take about 15 minutes to cook.
Paint the fish with the honey/Le Merle glaze when it goes into the oven and reapply 2 – 3 times as it cooks.
Fish is done when it flakes easily with a fork.
Once done, squeeze fresh lemon juice over fish, cover with foil until ready to add to the salad.

Dressing & Final Preparations
Start slicing your onions. Thicker chunks of onion will caramelize better and retain their flavor in the finished salad.
Caramelize the onions in your frying pan with a very small amount of olive oil. Cook until the onions are tender, stirring only once or twice.
Remove the tough ends from the asparagus. Add the spears to the boiling water for about 2 – 3 minutes. Be sure not to cook them fully, as they will be grilled when you make the dressing—same with the onions. When almost finished, remove the onions and asparagus from the heat and put them aside until the salmon is finished cooking.
Once you’ve deemed the salmon fully cooked, heat up a few ounces of olive oil on medium-high heat. When oil is hot, add the onions and asparagus. Then add a few ounces of balsamic vinegar to the mix. Place the salmon over the greens, add the dressing and veggies, and crumble with Gorgonzola cheese.

 

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Beer Meets Cheese: An Afternoon of North Coast Brewing Beers & Cheese Pairings with Janet Fletcher on April 27 in a Benefit for the Mendocino Music Festival

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“When you take the time to taste, following certain clues to identify suitable partners, good cheese and beer matches are as good as it gets in the realm of food and beverage.”
Mark Ruedrich – North Coast Brewing Company President and Brewmaster

The Event
North Coast Brewing Company is hosting and underwriting a benefit for the Mendocino Music Festival, Beer Meets Cheese, with author Janet Fletcher, international  authority on cheese and columnist for the San Francisco Chronicle.

What, When & Where
Beer Meets Cheese begins at noon on Saturday, April 27 with Janet Fletcher signing her book, the new Cheese & Beer, at North Coast Brewing Company’s Brewery Store on the northwest corner of Main and Pine streets in Fort Bragg.

At 3 p.m. Beer Meets Cheese moves across the street to North Coast Brewing’s Sequoia Room in the Brewery Taproom for a walk-around tasting of beer and cheese pairings designed by Janet Fletcher and Brewmaster Mark Ruedrich. Janet will be on hand to sign her book as guests explore the pairings at each station. In addition, Janet and Mark will answer questions and share their knowledge and insights about cheese and beer pairing.

All Proceeds Benefit the Mendocino Music Festival
Cheese & Beer signed by Janet Fletcher at the Brewery Shop sells for $24.99
Beer & Cheese Pairing – $25
Beer & Cheese Pairing and book signed by Janet Fletcher – $40

How Can I Get Tickets to Beer Meets Cheese?
Call the Mendocino Music Festival office, 707 937-2044 or online at mendocinomusic.org or, for $25 tickets only, Tangents in Fort Bragg, Out of This World in Mendocino, Four-Eyed Frog in Gualala

 

 

 

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Chick Corea & Béla Fleck Duet Concert and North Coast Beers in Milwaukee

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Tuesday, April 2nd: It’s going to be a splendid evening in Milwaukee! Chick Corea and Bela Fleck are performing their Duet Concert at the Marcus Center for Performing Arts and North Coast Brewing is pouring hand-crafted ales before the concert. Who could ask for anything more: great performers, remarkable music and award-winning beer!

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Chick Corea and Béla Fleck are two of the most gifted improvisers in the world. Pianist Corea, winner of 20 Grammy® awards, has attained living legend status after four decades of unparalleled creativity and a staggering artistic resume. Banjo virtuoso Fleck, winner of 15 Grammy® awards and founder of the Flecktones, crosses many musical genres, from bluegrass to jazz to classical to everything in between. The two musicians have joined their adventuresome and formidable talents with the Duet concert tour.

North Coast Brewing is delighted to pour beer prior to the concert in an event free to concert ticket holders. The audience will get to taste our renowned Brother Thelonious Belgian Style Abbey Ale, along with our other award-winning beers. The pouring begins at 7:00 and the concert starts at 8:00, both in Uihlein Hall at the Marcus Center.

 

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Old Rasputin Imperial Stout: “This beer is really something."

(We enjoy finding unsolicited reviews of our award-winning ales. The following tribute to Old Rasputin was posted on March 27, 2013.)

From the blog of Michael A. Jazayeri, M.D., board certified plastic surgeon

Old-Rasputin-Pour(wpng)As many of my regular blog readers know, I am passionate about wine. But recently, I have been exploring beers as well. Once or twice a month, when we have casual get together with friends or family and casual food is eaten (pizza, etc.), beer just seems to hit the spot. Recently I came across Old Rasputin Imperial Stout Beer by accident. I have to be honest, most beers just don’t “do it” for me. Perhaps it is because I am used to the complexity and sophistication of wine. But this beer is really something. It is made in Fort Bragg, California and is NOT where Fort Bragg Army base is (it is located in North Carolina). Fort Bragg is located in Mendocino County, north of Napa and Sonoma.

This beer is complex, with aromas and flavor of coffee, chocolate and brown sugar, with a warm finish. Most imperial stouts have a bitter finish, but this beer is balanced. I describe it as a pleasant bitterness, almost earthy. It has 9% alcohol by volume, which is almost twice most pale beers, but still less than the 12-14% alcohol content of most wines. I also like the cover: very dark and mysterious. I have not been able to find a translation of the Russian writing on the bottle. Even Google search failed! So if anyone speaks Russian, please let me know.
After doing some research, I found this beer has been consistently rated 95 or higher (out of a 100 point scale) and has been rated as one of the best beers ever made. The great thing about beer is its quality to price ratio (QPR). One can purchase a four, 12 OZ pack of this beer at Total Wine and More for less than 8 dollars. In other words, 24 OZ (equivalent to a bottle of wine) of this beer will set you back only 4 dollars. I challenge anyone to find me a 4 dollar bottle of wine which has rated 95 points or higher. If you do, please deliver it to me riding a unicorn!
Stout beer should be served much warmer than pale beer, around 58-65 degrees Fahrenheit, otherwise the flavors will be muted and the beer will taste bitter.
So next time you desire a beer, pass up the insipid, commercially made Coors and Budweiser, and purchase some Old Rasputin.

 

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