Category Archives: Brewery Taproom

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

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Dinner Jazz at North Coast Brewery’s Sequoia Room December 27 & 28, 2013

The end of the year brings a special group of musicians to North Coast Brewing’s regular Friday and Saturday evening Dinner Jazz. On Friday, December 27 and Saturday, December 28 an exceptional group of six musicians will perform jazz standards on the newly built stage in the Sequoia Room.

Richard & Francis (5 of 20)

The sextet includes Dinner Jazz regulars and coastal jazz icons Richard Cooper on the 1877 Weller Square Grand Piano and Francis Vanek on tenor sax. Special guests include guitar virtuoso Randy Vincent, rising stars Levi Saelua on alto sax and Gabe Yanez on drums, and seasoned professional and all-around sideman Greg D’Augelli on bass.

Dinner Jazz guests will have the opportunity to enjoy North Coast Brewing’s fare while experiencing the excitement of live performance and the musical collaboration and improvisation that is the soul of jazz.

Dinner Jazz begins at 6 pm and the musicians will perform until 9 pm. Reservations are not required. North Coast Brewing’s Sequoia Room is in the Brewery Taproom on the southeast corner of Main and Pine Streets in Fort Bragg.

Photo by Sharon Garner – Musicians from L to R – Francis Vanek, Richard Cooper Greg D’Augelli and Randy Vincent

 

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One Time Only: Brewery Taproom Closed Saturday, November 16th All Day for a Private Party

The Brewery Taproom will be closed for a private party on Saturday, November 16. The bar and restaurant will be open during regular hours the week of Wednesday, November 13 through Sunday, November 17 as follows:

Wednesday through Friday – Bar and restaurant open at 4:00 pm
Sunday – Bar opens at 2:00 pm and restaurant opens at 4:00 pm

You can find the dinner menu and daily specials on the Brewery Taproom page on North Coast Brewing’s website.

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Brewery Taproom Celebrates Mushrooms during the Mushroom, Wine & Beer Fest November 1 through November 10 2013

Chantrelles-w-Mushroom gourmands have delicious choices at North Coast’s Brewery Taproom the first weekend of the Mushroom, Wine & Beer Fest. These dishes will pair well with a variety of North Coast’s award-winning beers, whether appetizer, side dish or entrée. In addition to the specials, wild mushroom pizza will be on the menu all three evenings.

Friday, November 1
Mushroom Trio Appetizer: marinated mushrooms, goat cheese and bacon-stuffed mushrooms and beer batter fried mushrooms with marinara sauce

Saturday, November 2
Mushroom Trio Appetizer: marinated mushrooms, goat cheese and bacon-stuffed mushrooms and beer batter fried mushrooms with marinara sauce

Sunday, November 3
Wild mushroom pasta: chanterelle, crimini and shiitake mushrooms in a marsala cream sauce, topped with shaved prosciutto and sautéed mushrooms

You can see the complete menu on the Brewery Taproom page on North Coast’s website.
444 N Main St
Ft Bragg, CA 95437
707 964-3400
Wednesday through Friday, bar and restaurant open at 4:00 pm
Saturday and Sunday, bar opens at 2:00 pm, restaurant opens at 4:00 pm

Next week, Wednesday, November 6 through Sunday, November 10, the Brewery Taproom will feature five evenings of special mushroom dishes.

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Mendocino Coast Jazz Society 2013 High School Scholarship Winners Will Perform at the Brewery Taproom on Friday, May 31 at 6 PM

Marianna-Cooper-(w)North Coast Brewing Company, an ardent supporter of jazz and jazz education, will host the 2013 winners of the Mendocino Coast Jazz Society’s annual scholarships in a first act performance. The two high school seniors, pianist Marianna Cooper from Mendocino and bassist Spencer Crowell from Fort Bragg, will open for regular Dinner Jazz performers Richard Cooper and Francis Vanek in the Sequoia Room at the Brewery Taproom on Friday, May 31 at 6 pm.

Spencer-Crowell-(w)Marianna and Spencer are both outstanding students academically, active in sports, extra-curricular activities and community service. Marianna has been studying and playing piano since the age of five, first with her father, Richard, and then with Paula Butler for the last twelve years. She has performed at events and recitals and even accompanied her high school choir. Spencer became actively involved in music in his fifth grade band program. He plays bass and percussion and sings in the high school concert choir and advanced vocal ensemble. Music has played an important role in both their lives, expanding their skills, experiences and horizons. In the essays they wrote as part of the scholarship application, both stated that music is a constant source of inspiration and will be an integral part of their adult lives. Both plan to continue their music studies.

At the performance, Marianna will play the 1877 Weber square grand piano in an excerpt from Debussy’s Clair de Lune. Then the two musicians will play several duets, with Marianna on piano and Spencer on bass. Their performance is an opportunity for leaders and members of the coastal community, educators, family and friends to celebrate Marianna and Spencer’s achievements.

The Mendocino Coast Jazz Society has produced jazz events and sponsored educational programs and scholarships for high school seniors since 1984. North Coast Brewing has been a supporter of the Jazz Society’s scholarship and mentor programs for many years.

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Class of '88 Barleywine Hits the Shelves!

Barleywine-Bottle-Shot-4(w)Take a look at our Class of ’88 Barleywine in the 750 ml bottle with a cork and wire cap.
We think it looks quite handsome. The Brewery Taproom will have this barleywine on tap and it’s available in limited distribution for a short time in the 750 ml bottles. On Thursday, April 11, the barleywines from Rogue Ales and Deschutes Brewery, Class of ’88 members hailing from Oregon, will be available for a horizontal or “trifecta” tasting at the pub. These three ales have been developed from the same guidelines, but differences in kinds and amounts of malted barley and hops and differences in water will yield three different brews. Curious? Come on over and try all three.

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Beer Meets Cheese: An Afternoon of North Coast Brewing Beers & Cheese Pairings with Janet Fletcher on April 27 in a Benefit for the Mendocino Music Festival

Cheese-&-Beer-Book-Cover(w)

“When you take the time to taste, following certain clues to identify suitable partners, good cheese and beer matches are as good as it gets in the realm of food and beverage.”
Mark Ruedrich – North Coast Brewing Company President and Brewmaster

The Event
North Coast Brewing Company is hosting and underwriting a benefit for the Mendocino Music Festival, Beer Meets Cheese, with author Janet Fletcher, international  authority on cheese and columnist for the San Francisco Chronicle.

What, When & Where
Beer Meets Cheese begins at noon on Saturday, April 27 with Janet Fletcher signing her book, the new Cheese & Beer, at North Coast Brewing Company’s Brewery Store on the northwest corner of Main and Pine streets in Fort Bragg.

At 3 p.m. Beer Meets Cheese moves across the street to North Coast Brewing’s Sequoia Room in the Brewery Taproom for a walk-around tasting of beer and cheese pairings designed by Janet Fletcher and Brewmaster Mark Ruedrich. Janet will be on hand to sign her book as guests explore the pairings at each station. In addition, Janet and Mark will answer questions and share their knowledge and insights about cheese and beer pairing.

All Proceeds Benefit the Mendocino Music Festival
Cheese & Beer signed by Janet Fletcher at the Brewery Shop sells for $24.99
Beer & Cheese Pairing – $25
Beer & Cheese Pairing and book signed by Janet Fletcher – $40

How Can I Get Tickets to Beer Meets Cheese?
Call the Mendocino Music Festival office, 707 937-2044 or online at mendocinomusic.org or, for $25 tickets only, Tangents in Fort Bragg, Out of This World in Mendocino, Four-Eyed Frog in Gualala

 

 

 

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Celebrate the Class of ’88 and the Brewers of the Barleywine

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Photo (left to right) of Ken Kelley, Assistant Head Brewer at NCBC, Pat Broderick, Head Brewer at NCBC, John C. Maier, Brewmaster at Rogue Ales and Cam O’Connor, Brewmaster at Deschutes Brewery

The Class of ’88 breweries have planned four celebratory events around the release of their barleywine ales. All of these celebrations offer horizontal tastings of the three variations. The entire collaboration is a rare event, and the opportunity to taste the three versions will be for a very limited time. So if you’re in the vicinity of Bend or Portland Oregon or San Francisco or Fort Bragg California, join the party, sip some ale and have a good time.

Class of ’88 Celebration Events:
Monday April 8
– Collaboration Dinner at Deschutes Tap Room
Upstairs at the Bend Public House, 1044 NW Bond St., Bend OR
541 382-9242 – Tickets are $38 per person –
All three beers paired with rustic, old-world fare:
Terrine & Charcuterie
Local & Imported Artisan Cheeses
Roasted Leg of Lamb
Braised Rabbit
http://www.deschutesbrewery.com/event/class-88-barley-wine-beer-event

Tuesday April 9 – Collaboration Celebration at Rogue Distillery & Public House
1339 NW Flanders St., Portland OR  (Historic Pearl District)
503 222-5910
All three beers available and Fred Eckhart will join the party

Thursday April 11 – Collaboration Celebration at North Coast’s Brewery Taproom
444 N Main St., Fort Bragg CA – 707 964-3600
All three beers available  4 – 7 pm

Tuesday April 16 – Collaboration Celebration at Eugene City Brewery
844 Olive St, Eugene
541 345-4155
All three beers available

 

 

 

 

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Brewery Taproom Up & Running

The new stone hearth oven casts a warm and welcoming glow over North Coast’s Brewery Taproom. The centerpiece of the menu, the oven is in constant use as the chefs bake a tempting variety of made-to-order pizzas. The handsome historical bar in the pub has been refinished and looks stunning. At this 25th anniversary year, we are excited and enthusiastic about presenting new culinary choices to diners, serving delicious and healthy fare and emphasizing the pairings of our award-winning beers with stone hearth cuisine. You can go to our Brewery Taproom pages to find the complete menu, including appetizers, salads and nightly specials. www.northcoastbrewing.com/food.htm

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It’s the Grand Cru: the Champagne of Beers!

Although Miller High Life has “Champagne of Beers” printed on the cans, the title truly belongs to North Coast Brewing Company’s Grand Cru. At almost $15 per bomber, a limited release, and 12.9% ABV (alcohol by volume), you really will be living the “High Life.”

The Grand Cru is one of many examples of a forward-looking brewery blurring the lines between traditional brewing styles. The Cru makes use of the widely available, yet typically uninspiring, pilsner malt, common in pale lagers and generally sold with 29 other companions. However, North Coast dresses up the modest malt by finishing the beer with agave nectar prior to aging it in bourbon barrels. The brewery then ferments the Cru with the same Belgian yeast strain used for their tart, fruity Saison. The combination of fruit/tart from the yeast and the muted sweetness of the agave gives the Cru its crisp, champagne-like flavor.

The beer pours a beautiful, slightly hazy gold color so perfect it made my mouth water. The head is a true-white and well-structured one, but it dissipates quickly, leaving a little white halo atop the glass. If you haven’t already noticed, this beer is quite aesthetically appealing.

Leaning in for the smell, I immediately notice cinnamon apples. Every whiff I took smelled like Mott’s applesauce dusted with cinnamon sugar. This was by no means a bad thing; cinnamon sugar apple sauce is a staple of any solid childhood (or mine at least).

The taste is crisp and dry, fruity and slightly tart with many small bubbles. The mouth feel is quite light and slightly sticky as a result of the agave nectar added near the end of the boil. Surprisingly, I failed to notice any bourbon or oak attributes throughout my tasting. Perhaps it served to mute the sweetness of the agave nectar, but otherwise I cannot find its fingerprints anywhere in the Grand Cru.

In all, the Grand Cru is a wonderful beer, but without its appearance, you might not even be sure it’s a beer. It could just as well pass itself off as a hearty cider or some strange champagne.

I shared the beer with several friends and roommates, and asked them to tell me what style of beer they tasted. I received a few tentative replies, but most people said they were unsure. The high alcohol content and light color suggest it may be some sort of Belgian quadruple ale but bourbon barrel aging is more common in heavier, maltier beers. This beer defies traditional brewing styles and can only be understood by a personal taste test. It’s not a quadruple, it’s not a Pilsner; it’s the Grand Cru: the champagne of beers.

from The Catalyst, the independent student newspaper of Colorado College

by staff writer Nate Childs

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