- Cow Bop Performs on Wednesday March 12 in the Sequoia Room at the Brewery Taproom
- Eleventh Portland Jazz Festival February 20th through March 2nd 2014 in the City of Portland, Oregon
- Mack Daddy Beef Stew is a Hearty, Filling, Warm and Fuzzy Meal with a Magic Ingredient: Brother Thelonious Belgian Style Abbey Ale
- Baritone Monk on JazzWeek Top 100 Albums of 2013
- Limited Edition Autographed Copy of Helen Sung’s New CD Anthem For A New Day Now Available
- Acme Ale
- Barrel-Aged Old Rasputin
- Blue Star
- Brewery Taproom
- Brother Thelonious
- Class of '88 Barleywine
- Food Pairing
- Grand Cru
- Le Merle
- NCBC Staff
- Old No. 38 Stout
- Old Rasputin
- Old Stock Ale
- Old Stock Ale Cellar Reserve
- Press Release
- Red Seal Ale
- Regional Calendar
- Spent Grain & Hops
- XXV Anniversary Ale
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- January 2011
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- March 2010
- February 2010
- December 2009
- November 2009
- September 2009
- July 2009
- May 2009
- March 2009
- February 2009
- September 2008
- July 2008
- June 2006
Category Archives: Brother Thelonious
Good To The Very Last Bite… Old Rasputin Russian Imperial Stout Chocolate Cupcakes with Salted Buttercream Frosting and Easy Caramel Sauce
We found this photo on the Old Rasputin Facebook page and searched for the baker and photographer, Kristina Chrzanowski. After you read the recipes below, you’ll see that Kristina is an imaginative master baker with an appreciation for North Coast brews. We are grateful that she has shared her recipes with us and hope a few of you will bake up these cupcakes. They look mouth wateringly decadent and delicious!!
Old Rasputin Russian Imperial Stout Chocolate Cupcakes
1 cup unsalted butter (room temperature)
2½ cups sugar
2 (whole) large eggs
1 egg white
1 cup all-purpose flour
1 cup cake flour
Generous ½ cup unsweetened cocoa powder
½ tablespoon baking powder
½ teaspoon salt
¾ cup Old Rasputin Russian Imperial Stout
¼ cup buttermilk
1½ teaspoon vanilla
½ cup sour cream
Preheat oven to 350 degrees | Place on lower rack
Makes 24 cupcakes
Cream butter with an electric mixer on medium speed. Add sugar, ½ cup at a time, until fluffy. Add eggs and egg white, one at a time, until fully incorporated.
In a separate bowl, combine flours, cocoa powder, baking powder, and salt. Sift and set aside.
In a third bowl, combine stout, vanilla, and buttermilk and set aside.
Add half of the flour mixture to the butter mixture; mix until fully incorporated. Blend in half of the liquid mixture. Repeat with remaining flour mixture, then remaining liquid mixture, scraping the sides of the bowl as needed. Gently fold in sour cream.
Fill cups ¾ full. Bake 20 to 25 minutes, until they bounce back when touched.
Easy Caramel Sauce (for drizzle and frosting)
24 wrapped vanilla caramels
½ cup heavy cream
1 tablespoon sea salt
1 tablespoon whiskey
Combine caramels and cream in double boiler, stirring constantly until smooth and creamy. Add whiskey, stir. Remove from heat and stir in sea salt. Set aside and cool for 30 minutes.
Salted Caramel Buttercream Frosting
1 cup unsalted butter
5-6 cups powdered sugar
1½ teaspoons premium vanilla
2-3 tablespoons Easy Caramel Sauce (recipe above)
2 tablespoons mascarpone cheese
There is a trick to the trade with a good buttercream frosting. You don’t want the butter at room temperature, but you don’t want it too cold. You’re aiming for slightly cool.
Cream the butter in medium bowl. Slowly add 5 cups powdered sugar, until full incorporated (if at any point little pebbles form and the mixture won’t combine, that’s because the butter may be too cool to absorb the powdered sugar. In this case, add 1 tablespoon cream). Add vanilla, caramel sauce and Mascarpone to the mixture until fully combined and creamy (if translucent or loose, slowly add additional 1 cup powdered sugar).
Frost the cupcakes after they have cooled down. Drizzle cupcakes with Easy Caramel Sauce and sprinkle with crushed Brother Thelonious Beer Brittle (click here to purchase).
North Coast Brewing’s Brewmaster Mark Ruedrich joined Loretta Evans, Food & Beverage Manager, to create a five-course meal featuring North Coast Brewing’s award-winning ales paired with wild mushroom dishes. You can re-create parts of the the meal or glean ideas for your own feast. In most of the recipes you can substitute mushrooms you find in your local market. We think you’ll enjoy the synergy of our hand-crafted ales paired with food.
Main Course: North Coast Brewing Brother Thelonious Belgian Style Abbey Ale and Beef Tenderloin with Sauteed Hen-of-the-Woods Mushrooms and Old Rasputin Huckleberry Sauce
Old Rasputin Huckleberry Sauce (make in advance)
Huckleberries grow wild in great abundance on the Mendocino Coast. Locals often harvest them in late summer or early fall, freeze them in pint containers, and enjoy them year round. You can use fresh or dehydrated blueberries or wild Maine blueberries as a substitute.
1 lb. fresh huckleberries
40 oz. Old Rasputin Imperial Russian Stout
10 oz. beef stock
10 whole black peppercorns
5 fresh sage leaves
Combine all ingredients in a heavy bottomed sauce pan and bring to a boil. Reduce heat and let simmer for 2 hours. Strain and return sauce to pan on low heat. Continue to reduce until sauce is desired thickness, about another two hours.
Sautéed Hen-of-the-Woods Mushrooms
1 lb. Hen-of-the-Woods Mushrooms (also known as maitake mushrooms)
2 tablespoons olive oil
2 tablespoons butter
Heat oil and butter in a pan; add mushrooms and sauté until tender.
Use your favorite beef tenderloin recipe (here’s an easy one). Slice and top with sautéed mushrooms and Old Rasputin Huckleberry Sauce.
Serve with a glass of Brother Thelonious Belgian Style Abbey Ale.
The Jazz Kitchen, located at 5377 N College Ave, Indianapolis IN, will host a dinner on Thursday, January 24 at 7 pm featuring the brews of North Coast Brewing paired with unique food offerings prepared by Chef/Owner David Allee. Tickets are $35, including tax and gratuity and can be purchased online at thejazzkitchen.com or by phone at 317 253-4900.
Four course North Coast Brewing Dinner Menu:
North Coast Scrimshaw Pilsner paired with Shrimp Etoufee
Ruedrich’s Red Seal Ale paired with Red Seal marinated Flat Iron Steak
Brother Thelonious Belgian Style Abbey Ale paired with Roasted Root Vegetable Stack Andouille Mashed Potato
Old Rasputin Russian Imperial Stout Float + Chocolate Truffles
North Coast Brewing’s John Bisson will lead the educational part of the event to help prepare guests for the Brewers Guild of Indiana Winterfest 2013 beer tasting festival on Saturday, January 26 from 4 to 6 p.m.
THE JAZZ KITCHEN
The Jazz Kitchen is a prominent jazz club and restaurant in Indianapolis, Indiana. The club showcases local, regional and national jazz acts. Opening in 1994, The Jazz Kitchen was voted one of the top 100 jazz clubs in the world in 2009 by Down Beat magazine. In 2009, a year of significant changes for the jazz club, a “smoke-free” policy was adopted and the corporate partnership of The Jazz Kitchen, Owl Studios and the Indianapolis Jazz Foundation took over production of the Indy Jazz Fest, an annual festival held in September. Facebook.com/indyjazzkitchen or @thejazzkitchen
“Much like the remarkable pianist this beer shares a name with, Brother Thelonious is more complex than any easy description will permit. To call Monk’s music “jazz” is to sell him short, packaging him besides easy listening artists and not the kinetic and soulful madness that jazz once represented. To give this beer a simple title is also inappropriate. While the beer pours a dark amber with a nice thick head, and has an absolutely captivating scent, it’s not an experience that can be understood with one or two sips and a glance at the glass. This beer is something you understand more deeply as you near the bottle’s end. Crisp flavors of caramel and raisin play on my tongue, while the liquid itself slides across my palate more smoothly than a beer this rich normally would. Drinking Brother Thelonious is like a slow and playful seduction, with each sip lingering just enough to create a tense anticipation for the next. An experiment I recommend (and how I first was introduced to this beer) is to try drinking this at room temperature. I first learned of this beer at a traditional pub, where none of the beers were served at the icy temperatures many of us Americans are accustomed to. While I was initially confused, I still was blown away by how incredible this beer tasted. That was four years ago. I’m still finding new excuses to lose myself in Brother Thelonious, and I hope this review will encourage you to do the same.”
Just in time for holiday celebrations, we have added nine neon signs to our store! Pick them up at our store in Fort Bragg, or find them in our online store here.
Some friends in New Hampshire sent us a clip from a radio show where they mentioned our Red Seal Ale and Brother Thelonious. Enjoy!
We're Proud to Announce the Release of Baritone Monk: The Claire Daly Quartet, A CD Benefitting Jazz Education
We’re proud to announce the release of our new CD, Baritone Monk: The Claire Daly Quartet performing the music of Thelonious Monk, featuring Claire Daly on baritone saxophone, flute, and vocals; Steve Hudson on piano; Peter Grant on drums; and Mary Ann McSweeney on bass. 100% of sales proceeds from the CD are donated to the Thelonious Monk Institute of Jazz to further international Jazz education programs.
“Claire Daly’s marvelous tribute to Monk’s music reminds us of that special affinity, of Monk’s penchant for the lower frequencies and the big, full sound he expected from his ensemble. Monk’s music is notoriously difficult, though you wouldn’t know it from this recording. Daly’s superb quartet combines a mastery of Monk’s less-recorded repertoire with the casual joy of a jam session. Pianist Steve Hudson avoids Monkish clichés, displaying his own unique style to great effect. Bassist Mary Ann McSweeney plays with a profound sense of melody, swing, and harmonic imagination, and unlike so many young bass players she is not afraid to explore the instrument’s lower register. Peter Grant, a long-time Daly collaborator, gives the band its driving pulse but with a subtlety that allows all voices to be heard. Finally, there is Claire Daly, whose breadth of styles, enormous tone, and distinctive phrasing place her among the very best of contemporary baritone players.”
—from the liner notes by Robin D. G. Kelley, author of Thelonious Monk: The Life and Times of an American Original (2009)
Your support of this CD supports Jazz education. Click here for a printable version of this flyer.
Thanks to BeerObsessed for posting his great interview with Brewmaster Mark Ruedrich! Here’s an excerpt from his blog post.
Thanks to Mark Ruedrich and North Coast Brewing Co. for taking the time to do the interview and for his hospitality in general.
We talk about why he came to Fort Bragg (mainly due to his love of Steinbeck and tidepools). We talk distribution: how far and wide North Coast beers are (45 states and 7 countries). Also plenty of great info on his beers, how he formulated Old Rasputin, other beers, etc. The last third of the interview is a tour on the production floor including: the brew system, fermentation tanks, bottling, and his cold storage area. Mark talks about future expansion and also a bit about his barrel program (yes, more good things to come in barrels).
Join Brewmaster Mark Ruedrich for an exceptional Brewmaster Dinner at the North Coast Brewing Company’s Taproom & Grill. This five-course dinner will feature award-winning beers paired with a selection of wild mushroom dishes designed by North Coast’s culinary wizard Loretta Evans. This not-to-be-missed event is one of the highlights of the Beer, Wine & Mushroom Festival!
November 7, 2012, 6 PM
$50 per person plus tax (includes gratuity)
As of November 5, all seats are now SOLD OUT. For more information, please call Terrie at (707) 964-2739, ext. 117.
Wild Mushroom Pizza with Arugula and Fresh Goat Cheese
Wild Mushrooms/ Heirloom Tomato Salad with Barrata and Lemon Basil Vinaigrette
North Coast Grand Cru
Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg
Red Seal Ale
Beef Tenderloin with Sautéed Hen-of-the-Woods and Old Rasputin Huckleberry Sauce Brother Thelonious
Candy Cap Bread Pudding with an Old Stock Reduction
Old Stock Ale