Monthly Archives: June 2013

Beer Dinners in Massachusetts & Vermont are part of North Coast Brewing’s 25th Anniversary Year Celebration

North Coast Brewing’s New England Sales Manager, Matthew Webster is one busy man. He is working with four chefs in four restaurants to create menus featuring delectable pairings of food and NCBC beer. These beer dinners will take place between June 18th and June 27th, just as summer begins, celebrating NCBC’s 25th anniversary year as a leader in the craft beer movement.

Brother-Thelonious(w)-Brand-ImageTuesday, June 18: Slate Bar & Grill at 6:30 pm
109 High St, Boston MA
857 269-7372
Course 1
Spring Pea Soup with Spicy Pork Rillete paired with Scrimshaw Pilsner
Course 2
Seared Scallops Habanero Mostarda & Tropical Salsa paired with Brother Thelonious
Course 3
Coarse Coffee-Rubbed Skirt Steak with Sweet Potato Hash paired with Old Rasputin
Course 4
Artisan Cheese Plate paired with Old Stock Ale

Old-Rasputin-Brand-Image-(w)2012Monday, June 24: Stone Hearth Inn & Tavern in collaboration with Meditrina Beer, Wine & Cheese
698 Route 11 West, Chester VT
802 875-9463
Beginnings
Crispy Lollipop Wings with Apricot Glaze and Steamed Mussels with Marinara Sauce paired with Scrimshaw Pilsner & Red Seal Ale
Salad
Grilled Watermelon topped with Arugula with Homemade Ginger Dressing paired with
Le Merle Saison
Entrée
Black Watch Farms Grilled Steak Tips served over Chipotle Polenta paired with Old Rasputin
Cheese
Beer Fondue with Red Hen Bakery Baguette paired with
Old Stock Ale
Dessert
Rhubarb Raspberry Tart topped with Lemon Crème Fraiche paired with Old Stock Ale

Le-Merle-Brand-Image(w)-2012Tuesday, June 25: Tres Gatos Beer Pairing Dinner
470 Centre Street, Jamaica Plain MA
Chef Marcos Sanchez and the entire Tres Gatos team are offering a special tasting menu to complement NCBC beers. Tres Gatos is a “scratch kitchen.” It uses only the freshest ingredients available. Old Rasputin, Le Merle, PranQster and Scrimshaw are available on draft. 2013 Old Stock Ale and Brother Thelonious are available in the bottle.

Old-Stock-2013(w)-Brand-ImageThursday, June 27: Park Restaurant & Bar at 7:00 pm
Four Course Menu by Chef Jesse Perrin – $40.00 per person
59 JFK St, Cambridge MA
617 491-9855
Course 1
Cool Mussel Salad with Fennel & Nasturtium Greens paired with Scrimshaw Pilsner
Course 2
“Welsh Rabbit” with Truffled Mixed Mushrooms & Vermont Shepard Cheese Sauce paired with PranQster
Course 3
Peppered Rib Eye with Creamy Farrotto & Slow Roasted Sweet Onions paired with Brother Thelonious
Course 4
House-made Stout Cheddar Beer Crisps & Pickle Slaw paired with Old Stock Ale

Posted in Beer, Brother Thelonious, Events, Food Pairing, Le Merle, Old Rasputin, Old Stock Ale, PranQster, Press Release, Red Seal Ale, Scrimshaw, Uncategorized | Tagged , , , , , , , , | Comments Off

North Coast Brewing Sponsors the Thelonious Monk Institute National Performing Arts High School All-Star Jazz Sextet Workshop & Performance at 2013 Mendocino Music Festival on Saturday, July 20

LOOK WHO’S COMING TO TOWN!

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Clockwise from left: Miles Berry (18), tenor sax, New Orleans Center for Creative Arts; James Francies (17), piano, High School for the Performing & Visual Arts, Houston; Michael Mitchell (18), drums, Booker T. Washington High School for the Performing Arts, Dallas; Jose Albizu (17), bass, New World School of the Arts, Miami; Joel Ross (17), vibes, Chicago High School for the Arts; Nick Saia (17), guitar, LaGuardia High School of Music & Art, New York

How do you get to be one of the best young jazz musicians in the country? It doesn’t just happen. It takes dedication to the art form, discipline to practice for countless hours, focus during lessons, concentration during rehearsals, respect for colleagues and the creativity and chops to improvise. It also helps to have talent and some great teachers for role models, instruction and inspiration.

The six young musicians who comprise the 2013 Thelonious Monk Institute National Performing Arts High School All-Star Jazz Sextet are among the best young jazz musicians in the country. They attend high schools that participate in the Thelonious Monk Institute National Performing Arts High School Program. Of all the musicians in this nation-wide program they have been selected as the best of the best.

The Program is designed to support the education of gifted musicians who are attending public performing arts high schools across the nation, offering these students a high-level, musically sophisticated, performance-based jazz curriculum. Participants have the opportunity to study with some of the best jazz artists and educators in the world, perform in jazz combos with their peers, and learn, absorb and integrate what they need to gain entry into esteemed music conservatories and university music schools.

The Institute works with each school to develop a course of study that includes classes in theory, composition, improvisation, history, styles and analysis. It also provides ongoing private and group instruction with Institute educators and visiting artists. The students have opportunities to work with jazz masters and perform in high-profile student ensembles.

Over the last six years North Coast Brewing has contributed more than $500,000 to the Monk Institute in support of jazz education through contributions from the sale of Brother Thelonious Belgian Style Abbey Ale. In its role as Presenting Sponsor of the Mendocino Music Festival, North Coast Brewing is delighted to bring the Monk Institute’s National High School All-Star Sextet to perform in the 2013 season. This is an opportunity for North Coast Brewing to dovetail two organizations it supports and bring an outstanding group of young jazz players to the Mendocino Coast. The concert will take place on Saturday, July 20th at 3:00 pm at Preston Hall on Main Street in the town of Mendocino. Tickets are on sale at the Mendocino Music Festival website or 707 937-4041 and are $25, non-reserved and limited seating. In other words, get your tickets now before they sell out.

In addition to the performance, the members of the Sextet will conduct a Peer-to-Peer Jazz Workshop, a special event free to students, on Saturday, July 20 at 10:00 am at the Matheson Theater on Ford Street in Mendocino. The workshop will be a micro version of the Peer-to-Peer Jazz Education Initiative, funded in part by the National Endowment for the Arts.

Through this national initiative, jazz combos in the performing arts high school programs together with established jazz artists, participate in week long performance and information workshops called “informance tours.” Members of the combos perform for and play alongside high school musicians whose schools they are visiting, acting as ambassadors of jazz. They teach their peers about the rich history of jazz and about the deeply held American values it represents: teamwork, collaboration, unity with ethnic diversity, and the vital importance of really listening to one another.

The setting on July 20 will give music students from Northern California the opportunity to work with the exceptionally gifted and motivated members of the All-Star Sextet who are eager to share their skills and knowledge and encourage their peers. High school students interested in participating should contact the Mendocino Music Festival at 707 937-4041.

Eminent jazz educator and professional bassist, Dr. J.B. Dyas, Vice President for Education and Curriculum Development at the Monk Institute, will accompany the All-Star Sextet on this visit to the Mendocino Coast. Formerly Executive Director of the Brubeck Institute, Dyas has performed across the country, taught students at every level, directed large and small ensembles, developed and implemented new jazz curricula and written for national publications. His dynamic and innovative teaching style engages and inspires. Among the many projects he works on, Dyas visits the eleven performing arts public high schools in the program two to three times a year, works with the students, mentors their teachers in how to better teach jazz and goes on the road with the groups selected for the Peer-to-Peer Informance Tours.

So, will the young musicians in the All-Star Sextet go on to become professional jazz musicians and educators? There’s a very good chance they will. These youngsters have a distinct sense of who they are. They are creative, goal oriented, focused and able to concentrate and build on their skills as individuals and in a group. The have developed self-esteem and confidence. They have high expectations for themselves. They have a passion that inspires and guides them. Whatever they decide to do, they have developed the skills to succeed and to create fulfilling lives for themselves.

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We’re Showing Off the Three New Fermentation Tanks at the Brewery

 

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The crane operators are positioning the first tank while the second tank is sitting on the truck, awaiting its turn.

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The NCBC crew helps guide the tank to the correct position for its descent to the four foot deep concrete base.

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The third tank on its way up to the brewery roof.

3rd-Tank-view-from-inside(w)-KW

Here’s a view of the roof top action from inside the brewery.

3rd-Tank-goin-in(w)-KW

The first two tanks are in place as the NCBC crew guides the third tank to the correct position for its descent into the brewery.

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The three new fermenters are in place inside the brewery.

All photos by Karen Wineland except last photo by Nancy Harris

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Three New Fermentation Tanks Expand Brewing Capacity

Mueller-Truck-leaving-MO(w)

On the evening of May 13, excited spectators watched a calm and competent crew from North Coast Brewing Company direct the placement of three brand new stainless steel fermenting tanks into the southwest side of the Brewery. Two heavy-duty cranes lifted the 22,000 pound tanks above the roof and lowered them onto the floor. This event was the culmination of over two years of planning, permitting, designing, engineering and construction. Under the direction of NCBC President and Brewmaster Mark Ruedrich, team leaders Chuck Martins, Head Brewer and Plant Engineer, and Mike Wineland, Project Manager, masterminded and implemented this expansion.

JR-1-On-the-Roof-(w)

In preparation for the installation, three twelve foot diameter holes were cut into the Brewery roof and the existing eight inch concrete floor was excavated and replaced by a four foot thick concrete base laced with rebar and topped with steel anchor bolts to hold the fermenters in place. Each tank holds 16,275 gallons, roughly enough to fill 171,500 twelve ounce bottles. When full, each tank will weigh 152,000 pounds. Once the tanks are plumbed and the electrical work is completed, the fermenters will be fully operational. NCBC projects the addition of the tanks will boost production 40% over last year and add about a dozen additional people to the workforce.

JR-2-Three-Fermenters-In-Place-(w)

The tanks were manufactured by the Paul Mueller Company in Springfield, MO., and transported 2100 miles to Fort Bragg, CA in three Mueller flatbed trucks. According to one of the drivers, the toughest part of the route was the last 30 miles between Willits and Fort Bragg. If you live on the Mendocino Coast, you can easily see the three new fermenters from the Brewery Taproom across the street from the Brewery on Main Street in downtown Fort Bragg. Check out the NCBC blog to see more photos of the three new tanks.

Truck photo: Bob Swatzell
Roof top photos: Jason Ross

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Join North Coast Brewing June 6 through 8 at Houston’s Big Beer Week

NCBC-Le-Merle-375ml(w)North Coast Brewing’s Texas Sales Manager, Audrey Kiefer, has a busy week coming up in Houston! She’ll be representing NCBC at Wine & Food Week, pouring beer at the Wine Walk on Thursday, June 6 from 5 to 8:30 pm on Market Street and at Sips, Suds & Siders on Friday, June 7 from 5:30 to 9:30 pm at the Woodlands Waterway Marriot.

On Saturday, June 8 she’ll head out to the Houston Beer Festival at Hermann Square Park from 1:00 to 10:00 pm to pour Brother Thelonious, Old Rasputin and Le Merle. This is a major beer event in the Lone Star State and all these events add up to a big BIG beer week in Houston!

Audrey-Keifer(w)

Posted in Beer, Brother Thelonious, Events, Le Merle, Old Rasputin, Texas, Uncategorized | Tagged , , , | Comments Off

Craft Beer Replaces Wine as Young Women’s Drink of Choice

 

Detroit Free Press
By Kathy Flanigan
Milwaukee Journal Sentinel

2011_11_20_modilinski

Photo of Melissa Modlinski of Paramount Merchants and a Rep for North Coast Brewing in Chicago.

Meagan O’Brien sipped her beer and bit her tongue as the man next to her tried to describe to his date some of the 60 craft beers at a Milwaukee bar. Turns out, he didn’t know his ales from his hefeweizens. “She kept asking questions, and this guy just kept making up stuff,” O’Brien said.

O’Brien, 31, could have set him straight easily. A sales representative for Tallgrass, a craft beer brewed in Kansas, she’s also a certified cicerone – kind of a sudsy version of a sommelier.

Although O’Brien didn’t correct the man at the bar, she had the satisfaction of knowing that the men-know-beer/women-prefer-wine cliche could be on its way out, thanks to a growing wave of interest in craft beer among women.

Groups for beer-drinking women are springing up nationwide, including an international club called Barley’s Angels. Craft beer sales in general have doubled in the past six years and are set to triple by 2017, according to BeerPulse.com. Many of those customers are women between 25 and 34 who appreciate the nuanced flavors of small-batch beers. According to a 2012 Gallup poll, beer has been the favorite beverage among drinkers since 1985. It typically held second place as the adult beverage of choice for females, but recently, beer has edged out wine among women ages 18 to 34. “I like craft beer a lot, and this seemed like a good opportunity to meet with other people who like beer,” said Sarah Booth, 29, during a Barley’s Angels class about pairing beers with food. “It’s just what I like to drink. It feels more personal drinking something that’s brewed in a small batch.”

Julia Herz, the craft beer program director for the Craft Brewers Association in Colorado, has her own theories about why women are moving toward craft beer, defined as the product of a brewery with annual output of 6 million barrels of beer or fewer. Women in their 20s and 30s are in “the sweet spot” for craft beer consumption, Herz said. “They’re the same quality-minded people who are buying artisanal cheeses and fair trade coffees and who don’t mind waiting for a bartender to shake a craft cocktail. Craft beer is an affordable way to buy artisanal. The cost of a bottle of beer, usually less than a bottle wine, affords aficionados a chance to sample several craft beer flavors for a simple trade up in price compared to wine,” Herz said.

Image also factors into the reason that woman are gravitating to beer. “This is bold for me to say, but beer in the past has been marketed as a gender-specific beverage to men,” Herz said. While some macro beer producers use women in tank tops to sell beer, the 2,300 craft brewers in the U.S. generally market in a way that’s not gender specific.

If craft beer producers have learned to make beer a genderless beverage, bartenders are still on a learning curve. Beer expert O’Brien recalls the time she ordered a $12 glass of Angry Monk. The bartender asked what she thought of it, and she mentioned that it seemed a little sour – a term meaning that the beer would benefit from more time in the bottle to mature the taste. He offered to add soda water.

Lucy Saunders, author of The Best of American Beer and Food: Pairing & Cooking with Craft Beer and beercook.com says those bartenders are missing the boat by underestimating a woman’s palate and knowledge of beer.

Still, beer “is a little bit of a boys’ club” Rachel Reiman said during a Barley’s Angels home brewing session in Milwaukee. She notices that whenever she and her husband tour a brewery and mention that they’re home brewers, “they immediately start talking to my husband.”

 

 

 

Posted in Barrel-Aged Old Rasputin, Beer, Blue Star, Brother Thelonious, Grand Cru, Le Merle, News, Old No. 38 Stout, Old Rasputin, Old Stock Ale, Old Stock Ale Cellar Reserve, PranQster, Red Seal Ale, Scrimshaw | Tagged , , | Comments Off