Category Archives: Beer

Jazz Journalists Association Salutes North Coast Brewing Company for “All They Do For Jazz”

 Bobby Watson and Dr. JB Dyas

North Coast Brewing supports the annual Jazz Journalists Association Jazz Awards by providing their fine Brother Thelonious Belgian Style Abbey Ale for the association’s New York City Awards party and local Jazz Hero celebrations. The association took the opportunity to thank North Coast “for that and for ALL they do for jazz.”

Who are those two handsome guys in their Brother Thelonious jackets? On the left is the legendary Bobby Watson, saxophonist, composer, arranger and educator, and on the right, Dr. JB Dyas, Vice President for Education and Curriculum Development at the Thelonious Monk Institute of Jazz.

North Coast Brewing Company is proud to donate a portion of the sales of Brother Thelonious ale and branded clothing and beer gear to the Thelonious Monk Institute of Jazz to support their excellent programs…keeping Jazz alive one beer at a time. Total contribution to date to the Institute is over $750,000.

Read more about the Jazz Journalists Association

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Cow Bop Performs on Wednesday March 12 in the Sequoia Room at the Brewery Taproom

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What happens when you mix western swing, blues, honky tonk, bebop and flat out jazz with sultry vocals, thrilling riffs, sassy delivery and gutsy irreverence? Well, pardner…you get Cow Bop, the genre bending cowboy jazz band that’s coming to North Coast Brewing Company’s Sequoia Room on Wednesday, March 12 for two rollickin’ and swingin’ performances.

Led by internationally acclaimed guitarist Bruce Forman, the five piece band features the smoky, barroom vocals of Pinto Pammy, multi-instrumentalist, David Wise on sax and trumpet, and a rhythm section of Alex Frank on bass and Jake Reed on drums that is “as swingin’ and rockin’ as a rodeo bronc but as sure-footed as a prized pack mule.”

Bruce Forman has been an important part of the international jazz scene for more than three decades. Featured as a leader and a sideman at festivals and concert venues throughout the world, his numerous recording and performing credits include the likes of Bobby Hutcherson, Ray Brown, Freddie Hubbard, Joe Henderson, Richie Cole and countless others. His guitar work is featured throughout Clint Eastwood’s Academy Award winning film, Million Dollar Baby. He is a faculty member at USC’s Thorton School of Music and a long standing member of the Monterey Jazz Festival educational programs.

The Cow Bop evening on March 12 will include two dinner performances in the Sequoia Room at the Brewery Taproom. Pre-paid reservations are required and can be made at 707 964-1286 between 10 am and 5 pm seven days a week. The first dinner seating is at 5:30 with the music beginning at 6:30 pm. The second dinner seating is at 8:00 with the performance at 9 pm. A special Jazz Club Prix-Fixe Dinner with dinner salad and a choice of entrees** will be offered to guests; dessert, beverage and tip are not included.

Cow Bop’s performance promises to bring joy, frolic and excitement to the waning days of winter. The band’s accolades reflect its impact: “It’s hot, jazzy and has a drawl!” said the SF Chronicle. “They put some scoobie-doo in their wahoo!” said Wylie Gustafson of Wylie & The Wild West.

Get in on the fun. North Coast’s Brewery Taproom is located at 444 N Main, on the corner of Main and Pine Streets in Fort Bragg. “Cow Bop’s stagecoach is a leavin’! Be under it!” Gabby Hayes. Pre-paid reservations at 707 964-1286 between 10 am and 5 pm seven days a week – ages 21 and up only

  • ** Jazz Club Prix-Fixe Dinner Entrees
    North Coast Classic Fish & Chips
    Carolina BBQ – Country Style Pit Cooked Pulled Pork
    BBQ Chicken Breast with Jambalaya & coleslaw- Cajun Style
    Lasagna Florentine – Vegetarian
    Seafood Gumbo – New Orleans Style
    Meatloaf with Mashed Potatoes and Redeye Gravy

BruceFormanPintoPammy(w)Cow-Bop-2

Posted in Acme Ale, Barrel-Aged Old Rasputin, Beer, Blue Star, Brewery Taproom, Brother Thelonious, California, Events, Grand Cru, Jazz, Le Merle, Old No. 38 Stout, Old Rasputin, Old Stock Ale, Old Stock Ale Cellar Reserve, PranQster, Press Release, Red Seal Ale, Scrimshaw | Tagged , , , , , , , , , | Comments Off

Eleventh Portland Jazz Festival February 20th through March 2nd 2014 in the City of Portland, Oregon

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The Portland Jazz Festival, in its 11th season this year, is presented each February in Portland, Oregon as a tourism initiative in celebration of Black History Month. Produced by PDX Jazz, a non-profit cultural arts organization, in partnership with Travel Portland, the Festival’s mission is to inspire, educate and develop future jazz audiences for generations to come. North Coast Brewing is proud to be the Official Beer Sponsor of the Portland Jazz Festival in support of its mission.

The Festival presents internationally recognized jazz masters alongside local jazz musicians. This season’s headliners include Winton Marsalis and the Jazz at Lincoln Center Orchestra, Ahmad Jamal, Dave Frishberg, Pat Metheny, Jack De Johnette, Esperanza Spaulding and Eliane Elias, amongst others. In addition to the beer sponsorship, North Coast Brewing is sponsoring two concerts: Brian Blade and the Fellowship Band and the Helen Sung Quartet. Also of special note is a performance by jazz pianist extraordinaire and longtime friend of North Coast, Geoffrey Keeser.

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A series of jazz education and outreach programs that extend into the Portland schools and neighborhoods is at the heart of the annual event. Many of the performers engage in “jazz conversations” that are free to the public. Some of the performances by local musicians are free to the public and some have a minimal ticket price.

The Festival is held around the City of Portland in multiple venues ranging from intimate spaces that seat or 100 or less to a number of theaters that seat between 800 and 3,500 audience members. For more information and a complete schedule of performances, conversations and special events, go to the Portland Jazz Festival website.

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Mack Daddy Beef Stew is a Hearty, Filling, Warm and Fuzzy Meal with a Magic Ingredient: Brother Thelonious Belgian Style Abbey Ale

Recipe and directions by Erin Lockett
Photos by Neil Ruud
Erin Lockett is a food science student at UC Davis and focuses her studies on beer making.  As you will see, she’s a big fan of Brother Thelonious Belgian-Style Abbey Ale. We think her beer making studies are off to a great start!

Now that the thought of going outside chills me to the bone, I suppose it’s appropriate to start making some hearty, filling, warm and fuzzy meals. Mack Daddy Beef Stew is all that. Named for the confidence oozing from Thelonious Monk’s depiction on the label, this recipe uses Brother Thelonious, a malty, Belgian-style ale, which puts this stew on a whole ‘nother plane of existence in the flavor department.

BT-stew-5-Neil-Ruud(w)Ingredients
1 ½ lb chuck, cut into ½ inch cubes
¼ lb bacon, cut into ¼ inch slices
2 tbsp butter
1 tbsp extra-virgin olive oil
1 onion, diced
2 ribs celery, diced
2 carrots, sliced
1 clove garlic, minced
½ can tomato paste
1 cup Brother Thelonious beer
2 cups beef broth
1 potato, russet or gold, cut into mouth-manageable chunks
2 tsp dried thyme
2 tsp dried oregano
2 tsp salt
1 tsp pepper
½ cup flour
2 tsp fresh thyme leaves, minced

Equipment
1 large, sharp chef’s knife
1 cutting board
measuring cups (liquid and dry)
measuring spoons
1 oven-safe stock pot, or Dutch oven, 6 qt. capacity, with lid
2 large mixing bowls
1 paper grocery bag, top half cut off
1 silicone spatula
1 pair of tongs
1 slotted spoon1 dinner plate, lined with 3 layers of paper towels

Make Your Seasoning Sack
Place flour, dried thyme, dried oregano, salt, and pepper in your half of a paper grocery bag. Hold the opening together and shake it like a Polaroid picktcha to evenly distribute seasonings. Working in batches, place the chuck in the seasoning sack and lightly coat each piece with the flour mixture. Continue until all pieces are coated, then set aside. This would also be a good time to pre-heat your oven to 300F and move the rack to the bottom third of the oven.

Makin’ Bacon, Among Other Things
Heat up your large, oven-safe vessel over medium heat. Add bacon slices and cook until it is done to your liking, at least five minutes. Remove bacon from the vessel with slotted spoon and drain on a plate lined with paper towels or that other half of the grocery bag. Add the onion, celery, and carrot to the vessel. Cook these guys on medium heat until they are all soft, about 20 minutes or more. If your bacon did not yield much fat, add some butter or olive oil. Remove vegetables from vessel and place in a large mixing bowl, set aside.

MEAT MEAT MEAT
Add butter and olive oil to the pot and melt over medium heat. When the fats are nice and hot (just the way I like it) add pieces of flour-coated chuck but please, whatever you do, do not crowd the pan. The meat should have about a ½ inch radius of free space around it at the very least. So, again, work in batches. Cook the pieces by flipping the pieces as they cook until all the sides are lightly browned, around 4 minutes per batch. When all batches are finished, set aside in another mixing bowl.

Are We There Yet?
Almost. Add some more butter or oil and let it get hot, again. Add garlic and fresh thyme to the pot. Cook on medium heat until it smells super good, around one minute. Turn off the heat now so you won’t start a grease fire. Gently pour in your beer. Use your spatula to scrape the brown bits off of the bottom of the pot. Then, add beef broth and tomato paste. Mix to incorporate. Add the bacon, softened vegetables, potato chunks and chuck back into the pot. Turn the heat back on, but this time, crank it up to high heat and bring the mixture to a boil. Once a boil is reached, turn off the heat, put the lid on, and place in the pre-heated oven. Let it do its thang in the oven for at least an hour and a half, up to two hours.

Bro-T-Stew-Neil-Ruud(w)The Time Has Come
Hooray! You did it! Let it cool down slightly and go to town. Serve it with fresh crusty bread or some egg noodles. You can even add some frozen peas for extra flair.

Yield: ½ gallon plus a lil’ more

Notes: You can totally ask your butcher to cut the chuck into cubes for you, but I would not buy beef labeled as “stew beef.” It does not have enough fat to taste good for this application. Remember to wash your hand often, especially after handling meat. If you place meat on a cutting board, IMMEDIATELY wash it with hot and soapy water before puttying anything else on it. Same goes with anything (utensils, bowls, etc.) that comes in contact with raw or undercooked meat.

Good Vibes: Buying Brother Thelonious helps support exceptional jazz music education for public schools and promising jazz musicians.

 

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Limited Edition Autographed Copy of Helen Sung’s New CD Anthem For A New Day Now Available

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Pianist Helen Sung makes her Concord Jazz debut with a ten song set on her new album, Anthem for a New Day. An exceptional musician, Helen began her piano studies as a classical pianist but switched to jazz in her senior year of music studies at the University of Texas in Austin and never turned back.

Anthem for a New Day is set for release January 28, 2014. A mix of original material, a few standards and a few surprises, the album is a declarative statement that finds Sung at the forefront of a six-piece band, with guest appearances by violinist Regina Carter and clarinetist Paquito D’Rivera.

Concord Jazz is now offering a limited edition, autographed copy of Anthem for a New Day. Each person who orders can also receive 20% off with the code HELEN22.

A class of ’97 graduate of the Thelonious Monk Institute of Jazz, Helen is the pianist on Brother Thelonious Quintet, an album underwritten by North Coast Brewing and produced by T.S. Monk and Doug Moody. North Coast Brewing will be sponsoring release events for Anthem for a New Day at locations across the country, from California to New York. The Helen Sung website offers a complete listing of the release events. Click here to read a review and listen to cuts from the album.

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Celebrate Grigori Rasputin’s Birthday on January 22nd with Fans of Old Rasputin Russian Imperial Stout

This is the blog dedicated to the 2014 celebration of Grigori Rasputin’s Birthday.

Old Rasputin Questions & Answers

What was the first year the North Coast Brewing made Old Rasputin Russian Imperial Stout?
1995

Why did the Russian aristocrats hate Rasputin?
He was born a peasant which was unacceptable to them.

What were the two contradictory sides of Rasputin?
Pious and holy versus alcoholic and licentious

How many times has Old Rasputin won Gold at the World Beer Championships?
Seven

Old-Rasputin-Brand-Image-(w)2012

How many men did it take to assassinate Rasputin?
Five

In whose court was Rasputin an advisor?
Tsar Nicholas II

What is the meaning of the Russian words on the Old Rasputin label?
One does not become an intimate friend quickly.

Tsarina Alexandra thought Rasputin saved her son from dying of what disease?
Hemophilia

 

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North Coast Brewery Tours

 NCBC-Brewing-Building-(w)2

North Coast Brewing will offer tours of the brewery on the following weekends through April 6th:

Saturday, March 15 and Sunday, March 16

Saturday, March 22 and Sunday, March 23

Saturday, March 29 and Sunday, March 30

There is one tour each weekend day, beginning at 1:30 pm. The tour will take 45 minutes.

Tours will be limited to 20 people and reservations are suggested. You can make a reservation at the Brewery Shop – 707 964-1286.

Gathering place is the Brewery Shop, 501 N Main, on the northwest corner of Main and Pine streets, Fort Bragg.

Posted in Acme Ale, Barrel-Aged Old Rasputin, Beer, Blue Star, Brewery, Brother Thelonious, Events, Grand Cru, Le Merle, NCBC Staff, Old No. 38 Stout, Old Rasputin, Old Stock Ale, Old Stock Ale Cellar Reserve, PranQster, Press Release, Red Seal Ale, Scrimshaw, Spent Grain & Hops | Tagged , , , , , | Comments Off

Indiana Beer Group Tests Five Top Rated Russian Imperial Stouts: And the Winner is…Old Rasputin

We don’t mean to brag…well, maybe we do. So we’re sharing a recent blog from the Indiana Beer group. You are welcome to read the entire article, but what follows is a summary, paraphrase and direct quotes of some of the text. You can also read about this particular tasting panel on the Indiana Beer Group.

Old-Rasputin-Brand-Image-(w)2012We didn’t mess around with the lineup for this tasting – each of these beers rates at least a 92 on Beer Advocate and they come from highly respected breweries: Bell’s Expedition Stout, North Coast Brewing Old Rasputin Russian Imperial Stout, Oskar Blues Ten Fidy Imperial Stout, Sierra Nevada Narwhal, and Three Floyds Dark Lord. With this lineup of heavy hitters, a blind tasting was administered by our lovely hostess Poppi Rocketts. The beers were served in a random order to our tasting panel, and the identity of each was not revealed until after the panelists had finalized their individual rankings. Joining me, Nathan Compton, on the panel were IndianaBeer reporters Dave Allen and Jason Wilkerson and guest reviewer Tim Palmer.

And the results are in…….To determine the overall results, we used a model where the lowest number of points would win (a 1st place vote = 1 point, a 2nd place vote = 2 points, etc.). After tallying up the scores, our collective rankings determined the final order:

Fifth Place: Three Floyds Dark Lord (19 points)
Fourth Place: Sierra Nevada Narwhal (16 points)
Third Place: Bell’s Expedition Stout (11 points)
Second Place: Oskar Blues Ten Fidy (10 points)
First Place: North Coast Old Rasputin (4 points)

Russian-Imperial-Stouts(w)

What follows are direct quotes from the Tasting Panel about Old Rasputin:

Dave: “Our tasting panel all came to the same conclusion that this one was, hands down, the best beer on the table. To my palate it was complex, balanced, with flavors of both chocolate and roasted malt, hints of coffee and apparent (but not dominating) alcohol. When I conjure up what RIS should be in my imagination: this is it – delicious without being overpowering in any of the handful of typical flavor profiles one might expect. Great beer. And readily available locally all year round at a competitive price point. What’s not to like? Would I Drink Another: Absolutely.”
Dave’s Rank: 1st

Jason: “The aroma of chocolate was a welcome sign as it reminds me of this category of beer. Thicker than Beer #1 (Narwhal) but still not the texture I’ve come to expect, which is not a bad thing. Great flavor. This beer throws a knockout punch on your tongue from the start to announce its presence. Rich in color, flavor and texture, the bold taste follows from the front of your mouth to the back. A great Russian Imperial with good balance of bitter and sweet.”
Jason’s Rank: 1st

Nathan: “Less head retention than the first beer (Narwhal), but the level of roasted malt character has increased and nicely balances the chocolate notes. Wonderful flavor complexity: chocolate, coffee, raisins, figs, and hints of citrus hop character. Thick mouthfeel with a fairly dry finish and lingering bitterness the complements the intense malt character. Moderate alcohol warming in the aftertaste, but never harsh or distracting from the other flavors. This beer almost perfectly embodies the best qualities I associate with Russian Imperial Stouts. Outstanding!”
Nathan’s Rank: 1st

Tim: “Let’s just say that I can’t see through the beer as it is dark as night with a small dark tan head. The first hints of the aroma immediately hit me as this wonderful blend of rich malt (bready, hint of fruit), roast and chocolate character followed by a low earthy hop nose. The first taste filled my mouth with this full bodied, rich, more roast (not acrid) than chocolate, complex delicious beer that finished dry leaving me asking for more. Even with the low head, it had plenty of carbonation to support this big beer. The alcohol was pleasantly warming and not hot at all. This was solid all the way through! Can I have another? This is what I was expecting from a Russian Imperial Stout.”
Tim’s Rank: 1st

Near the end of the blog, Nathan wrote about rediscovering Old Rasputin:
“There was a stage in my craft beer drinking evolution where Old Rasputin was a beer I commonly sought out, and an Old Rasputin sign proudly hangs next to the pool table in our basement. But as the number of craft beer options has exploded, it’s very easy to get caught up in constantly trying new things and taking some of these old favorites for granted. I can’t remember the last time I purchased this beer off the shelf, but it certainly won’t take that long again. Along with the straight tasting results we always try to include cost analysis at the end of these because the highest ranking beers are often the most expensive. But at the relatively low price (for a Russian Imperial Stout anyway) of $10.99 for a 4-pack, this aspect only bolsters the case for Old Rasputin in this lineup…But if you’re looking for a great Russian Imperial Stout to enjoy in the near future, we can’t recommend Old Rasputin strongly enough. Buy up a good portion of that beer and horde it for yourself.”

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North Coast Brewing Sponsors Live Broadcast of Trumpet Virtuoso Arturo Sandoval at Scullers Jazz Club in Boston

Eric Jackson hosts the live stream broadcast on Boston’s WGBH
on November 29 at 10 pm EST

It’s quite a collaboration! North Coast Brewing Company of Fort Bragg, California, Boston Public Radio WGBH and Scullers Jazz Club in Boston are joining forces to bring one of the greatest jazz musicians of our times, trumpeter Arturo Sandoval, to the Massachusetts airways.

Preparing to celebrate its 25th Anniversary year, Scullers Jazz Club is an award winning Scullers-(w)venue with a commitment to showcase the best in live music and provide a diverse line-up of the greatest talent in jazz, R&B and blues. Live at Scullers is a new venture for Scullers and WGBH. Eric Jackson, known as the “dean of Boston jazz radio,” brings listeners the very best jazz from recordings at the WGBH studios, around the city of Boston, and from across the country on his Eric in the Evening broadcast. So now the two Boston icons – the landmark jazz club and the innovative radio station – have formed a partnership.

North Coast Brewing Company, now celebrating its 25th Anniversary year, has been involved with jazz education and performance since its beginnings in 1988. A pioneer in the craft beer industry, it is also a model for commerce meeting arts. A proud supporter of the Thelonious Monk Institute of Jazz since 2006, North Coast Brewing makes a donation to the Monk Institute for every bottle of Brother Thelonious Belgian Style Abbey Ale sold. The beer, named as a tribute to the great composer and musician Thelonious Monk, is a working example of the brewery’s passion for jazz. Donations to the Institute will soon reach one million dollars.

North Coast also supports jazz education and jazz festivals across the U.S.A., including the Montclair Jazz Festival and Jazz House Kids in New Jersey, the Monterey Jazz Festival and SFJAZZ Festivals in California, the American Jazz Museum’s 18th & Vine Jazz & Blues Festival in Missouri, and the Portland Jazz Festival in Oregon, amongst others.

So now, on Friday, November 29 at 10 pm the east coast nightclub and radio station are teaming up with the west coast brewery to bring to the airways a live broadcast of one of the world’s most dynamic performers, Arturo Sandoval.

Arturo-Sandoval-(w)Born in Cuba, he began studying classical trumpet at the age of 12 and soon discovered the excitement of jazz music. Once in the U.S., he became the protégé of legendary jazz master Dizzy Gillespie. In the course of his career, Arturo Sandoval has received nine Grammy® awards, six Billboard awards and one Emmy award. In 2013 he was given the Presidential Medal of Freedom, the nation’s highest civilian honor.

He has recorded with Dizzy Gillespie, Woody Herman, Woody Shaw, Michel Legrand, Bill Conti, Stan Getz, Johnny Mathis, Frank Sinatra, Paul Anka, Rod Stewart and Alicia Keys amongst many others. He has performed with John Williams with the Boston Pops, and in the Super Bowl with Tony Bennett and Patti LaBelle.

In addition to his virtuosic abilities on trumpet and flugelhorn, Arturo Sandoval is also a renowned classical artist, pianist, composer and educator. He performs regularly with symphony orchestras around the world and recorded John Williams Trumpet Concerto with the London Symphony Orchestra. He is a composer at home in such diverse genres as jazz, Latin jazz, rock, country, funk, folk and classical music. He has composed for movies, television and stage. Through his residency programs Arturo Sandoval offers one-to-one classes, instruction to small groups, lectures, master classes and clinics. He is one of the most brilliant, multifaceted and renowned musicians of our times.

Eric Jackson will introduce Arturo Sandoval on the live stream broadcast of Live at Scullers on 89.7 WGBH at 10 pm eastern standard time on Friday, November 29.

Photo of Arturo Sandoval by Manny Iriarte
Photo of Scullers provided by Scullers

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PranQster Has a New Admirer

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Beer blogger Better By You Asking recently had the opportunity to try PranQster and she waxes poetic about its eyes, nose, tongue and overall feel. “This is a beer lover’s beer,” she says, “and I love this beer.” Read the entire blog here.

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