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).
Navigate over to BeerObsessed to hear the interview.
Posted in Acme Ale, Blue Star, Brother Thelonious, California, Le Merle, Old No. 38 Stout, Old Rasputin, Old Stock Ale, PranQster, Red Seal Ale, Reviews, Scrimshaw
Tagged Beer aged in Bourbon Barrels, Brewmaster, Mark Ruedrich, Mendocino coast, North Coast Brewing Co.
Old Rasputin is featured as the Beer of the Month in the LA Times! Here’s what they said about it:
Old Rasputin is a Russian imperial stout, meaning that it’s very dark (it pours nearly black with a very high tan head) and alcoholic (9% by volume), but you taste very little sweetness. That’s because of a bitterness level toward the top of the IPA range, though it doesn’t register in the palate as bitter, rather as a dryness cleaning up after all the malt.
Don’t think of it as you would a sweet stout; its overwhelming taste impression resembles dark coffee. Like coffee, Old Rasputin could be comfortable with most traditional American foods, even steak and eggs with hash browns.
Style: A broad-shouldered, super-dark brew ready for anything.
Click here to read the whole review | Download this as a printable PDF
North Coast Brewing has just completed a couple of high-profile, sellout beer dinners at some of the most-happening spots in Texas. Coco Bar in El Paso was the site of a great food/beer/music evening co-hosted by Audrey Kiefer, North Coast’s Texas Sales Manager, and Chef Julio. One of the favorite pairings of the evening was savory lamb sliders which were a great match for Red Seal Ale. Marty Olivas and his jazz group, Case Closed, provided some first-rate sounds including some Thelonious Monk tunes in tribute to, guess what, our Brother Thelonious Belgian Style Abbey Ale.
That was followed by a memorable evening at Rudyard’s British Pub in Houston. Audrey Kiefer teamed with co-founder, Tom Allen to represent the brewery while Chef Joe Apa and his crew handled the food duties. The menu was a Texas tour-de-force with each dish incorporating a beer ingredient to match the accompanying ale. A smoked trout pate with Scrimshaw Pilsner started the meal followed by Venison sliders with Red Seal Ale and Texas wild boar cassoulet with Brother Thelonious. A chocolate flan made with Old Rasputin rounded out the dinner. It was a landmark event capped off by a round of standing applause from the well-fed and thirst-slaked capacity crowd.
Posted in Brother Thelonious, Events, Food Pairing, Jazz, Old Rasputin, Red Seal Ale, Scrimshaw, Texas
Tagged beer and food pairing, Brother Thelonious Belgian Style Abbey Ale, North Coast Brewing Co., Old Rasputin Russian Imperial Stout, Red Seal, Scrimshaw
Gayot.com, “the guide to the good life,” just chose Old Rasputin for their guide to the Top 10 Sipping Beers. Here’s what they said:
“Considered by many to be the standard-bearer for the style, this Russian Imperial Stout from the North Coast Brewing Company is produced in the tradition of 18th-century English brewers who supplied the court of Russia’s Catherine the Great. Its label includes a depiction of the ‘Mad Monk,’ and like the Russian mystic it’s named for, Old Rasputin appears dark and sinister. This rich, intense brew sports big flavors and a warming finish thanks to the hefty 9 per cent ABV. Tastes of espresso, mocha, and dark chocolate are matched with a finish of fruity hoppy bitterness, making this a well-rounded and complex beer. Pairing this brew with anything chocolate is a sure thing, but fruity desserts will also work well to balance the deep roasted flavors.”
Here’s a great recipe for Old Rasputin Braised Bison Shanks from Scott at Food. Beer. Tunes.
I’m a big, big fan of North Coast Brewery’s Old Rasputin Russian Imperial Stout. A year or two ago I came across a recipe for Old Rasputin braised short ribs. With that as my inspiration, I decided to use a bottle of Old Raspy as part of the braising liquid for the shanks.
Click here for the recipe.
Old Rasputin Float
1 bottle Old Rasputin Russian Imperial Stout
1 generous dip of premium vanilla ice cream
Fill a chilled glass with Old Rasputin. Add the ice cream. Enjoy.
Old Rasputin was recently featured in Wired Magazine’s “Recommendation Engine: 5 Bold Dark Brews for Beer Geeks” by David MacNeal:
Perfect for: Proving your fortitude.
Geek factor: Russian imperial stouts had high alcohol content to survive 18th-century shipping times—and this one, with its 75 international bittering units (vs. Coors Light’s 6.8 IBU), could make a czar flip his ushanka.
9% abv, $9 (4 x 12 oz.) | North Coast Old Rasputin
Read the whole article here.
Seven North Coast beers on tap at Oliver Twist in Stockholm, Sweden. Read more on Facebook.
From There Will Be Bourbon:
“We’re familiar with the high quality deliciousness of North Coast Brewing Company’s Old Rasputin Imperial Stout, but we didn’t know they decided to put Rasputin in a bourbon barrel until we stumbled across it last weekend. When you lock Rasputin away like that, it only comes out stronger and better.”
Read the whole review here.
Laurie Delk of 100 beers. 30 days. just chose Old Rasputin Russian Imperial Stout as one of her top ten favorite stouts from the West Coast:
“Rich, homemade molasses cookies, baking spices, clove, nutmeg, cardamon, and even pepper prickled my nose. On the palate, tobacco and dark, dark chocolate with its trademark bitterness, a wonderful complement to the sugar and spice. And this one is everything nice.”
Read the whole article in Happy Hour Magazine.