Category Archives: Red Seal Ale

North Coast Brewing Beers Featured at The Backdoor During Seattle’s Beer Week

Seattle might be a city known for brewing up a lot of coffee, but May 9th through 19th is “Seattle Beer Week” spotlighting another kind of brewing and beverage. North Coast Brewing beers will be a major highlight of the week at The Back Door Brewers Dinner on Thursday, May 16 from 6 to 10 pm. Tickets are $50 per person and available online at Brown Paper Tickets.

The Back Door restaurant is entered (you guessed it) through the back door at
462 N 36th St – at Fremont  NCBC-Le-Merle-375ml(w)
Seattle WA 98103
206 632-7322

Menu for the Evening

First Course
Le Merle Saison, Belgian Style Farmhouse Ale paired with
Artichoke-Basil Soup with Goat Cheese and Wild Mushrooms
Second Course
Ruedrich’s Red Seal Ale paired with
Salt Cod Fritters with Lemon Remoulade
Third Course
Brother Thelonious Belgian Style Abbey Ale paired with
Beef Short Rib Braised in Brother Thelonious with Potato Gratin & Mustard Greens
Fourth Course
Old Stock Ale paired with
Banana Bread Pudding in Crème Anglaise

At 10 pm the jazz trio Gravity will perform in a tribute to Thelonious Monk. You can find out more about Gravity at the group’s website.

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New York Steaks with Red Seal Marinade

New York Steak with Red Seal MarinadeNew York Steaks with Red Seal Marinade

Ingredients:
4 New York steaks, 12–16 oz. each

Marinade:
½ cup olive oil
1 cup Red Seal Ale
¼ cup lemon juice
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
½ teaspoon Tabasco
4 garlic cloves, crushed
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon pepper

Mix all marinade ingredients together. Marinate steak
8 hours in refrigerator. Grill meat to desired doneness.

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Food Pairing: Red Seal Ale and Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg

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.

Light Course: North Coast Brewing Ruedrich’s Red Seal Ale and Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg

Grilled Mushroom Polenta
North Coast Brewing Red Seal AleIngredients:
1 cup polenta
½ oz. dried porcini mushrooms
1 lb. crimini mushrooms
¼ cup olive oil
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh basil
½ teaspoon minced fresh oregano
4 cups vegetable or chicken stock
Kosher salt and white pepper
½ cup heavy cream
1/3 cup grated Asiago cheese

Rinse the dried porcini mushrooms. Place in a small bowl and cover with warm water. Let stand 1 hour. Drain and reserve.

In a large saucepan, heat the olive oil and sauté the onions until lightly colored; add fresh mushrooms, garlic and rehydrated porcini and sauté until these additions are very lightly colored. Add the basil, oregano, and stock, and bring to a boil.

Slowly add the polenta, stirring constantly with a wooden spoon to prevent lumps. Reduce heat to simmer very slowly for 30 minutes, stirring regularly. The polenta will be thick and creamy. Add more stock if necessary. Add the cream and cheese, stirring vigorously. Spread polenta out on a buttered baking sheet and chill until ready to grill. Cut into rectangular portions and grill.

Wild Mushroom Hash
Ingredients
:
4 red potatoes
1 small onion
2 garlic cloves
2 tablespoons olive oil
1 lb. fresh chanterelle mushrooms diced
½ lb. crimini mushrooms diced
½ bunch fresh basil torn
1 tablespoon butter
1 quail egg (or fresh, organic chicken egg)

Dice potatoes and onions; sauté in a pan with olive oil until lightly browned. Add the chanterelles, crimini mushrooms and butter, and sauté until tender. Turn off the heat, add the torn basil, and toss. Serve over the Grilled Mushroom Polenta and top with a fried quail egg.

Serve with a glass of Red Seal Ale.

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The Jazz Kitchen to Host Dinner Featuring North Coast Brewing Company Craft Beers

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

Posted in Brother Thelonious, Events, Food Pairing, News, Old Rasputin, Red Seal Ale, Scrimshaw | Tagged , , , , , , | Comments Off

North Coast Brewing Participates in Mendocino County Crab, Wine & Beer Fest 2013

North Coast Brewing Scrimshaw PilsnerNorth Coast Brewing is pleased to participate in this annual festival that celebrates local breweries, wineries, and Pacific Ocean Dungeness Crab, while raising funds for local non-profit organizations.

We are donating Scrimshaw Pilsner, Ruedrich’s Red Seal Ale, and Acme Pale Ale to the Cioppino Dinner on Friday, January 25 that benefits Mendocino Coast Clinics. This family-style dinner has three seatings: 4:30, 6:00 & 8:00 pm.

Loretta Evans, North Coast Brewery’s Food & Beverage Manager, is participating in the Professional Judges and the People’s Choice Crab Cake Cook-Off Competitions.

On Friday, January 24, she’ll make her specialty crab cakes for six celebrity judges and the next day, between 12 noon and 3:00 pm, Loretta and her team will make 500 crab cakes for the People’s Choice Cook-Off that also benefits Mendocino Coast Clinics. North Coast Brewing will pour Le Merle Belgian Style Farmhouse Ale to pair with the crab cakes.

Click here to purchase dinner tickets and People’s Choice Crab Cake Cook-Off tickets and get directions to the venues.

Posted in Acme Ale, California, Events, Food Pairing, Red Seal Ale, Scrimshaw | Tagged , , , , , | Comments Off

Neon Signs Now Available!

North Coast Brewing Old Rasputin Neon SignJust 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.

Posted in Acme Ale, Brother Thelonious, Le Merle, News, Old Rasputin, Old Stock Ale, PranQster, Red Seal Ale, Scrimshaw | Tagged | Comments Off

North Coast Brewing on the News in New Hampshire

Some friends in New Hampshire sent us a clip from a radio show where they mentioned our Red Seal Ale and Brother Thelonious. Enjoy!

Click here to download the mp3.

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Audio Interview with Brewmaster Mark Ruedrich on Beer Obsessed

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 , , , , | Comments Off

Mendocino County Beer, Wine & Mushroom Festival Brewmaster Dinner—SOLD OUT!

North Coast Brewing Old Stock pourJoin 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.

1st Course
Wild Mushroom Pizza with Arugula and Fresh Goat Cheese
Le Merle

2nd Course
Wild Mushrooms/ Heirloom Tomato Salad with Barrata and Lemon Basil Vinaigrette
North Coast Grand Cru

3rd Course
Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg
Red Seal Ale

4th Course
Beef Tenderloin with Sautéed Hen-of-the-Woods and Old Rasputin Huckleberry Sauce Brother Thelonious

Dessert
Candy Cap Bread Pudding with an Old Stock Reduction
Old Stock Ale

Click here for more info on the Mendocino County Beer, Wine & Mushroom Festival

Posted in Brother Thelonious, California, Events, Food Pairing, Grand Cru, Le Merle, Old Stock Ale, Red Seal Ale | Tagged , , , , , , , , , | Comments Off

Everything's Big in Texas

North-Coast-Dinner-JazzNorth Coast Brewing at Coco BarNorth 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.

North Coast Beers with Chocolate CakeThat 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 , , , , , | Comments Off