Category Archives: Food Pairing

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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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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Craft Beer Seminar on November 1st at the Fruit Center Marketplace in Milton Massachusetts

  • Le-Merle-Brand-Image(w)-2012The Fruit Center Marketplace will host its first beer education event on Friday, November 1 from 6:00 to 8:00 pm featuring Matthew Webster, New England Sales Manager for North Coast Brewing Company. Matt will discuss the history of North Coast Brewing, explain the process of brewing beer, and pour tastings from the company’s iconic portfolio.

The Fruit Center’s Wine Director and CIA trained Chef Tim Paulus will make light appetizers to compliment the beers. The $25 registration fee includes a $10.00 Fruit Center gift card, light appetizers, tasting notes and samples of each featured beer.

Brother-Thelonious(w)-Brand-Image

Cancellation Policy: Please be aware that these events sell out and preparations are made in advance. Because of this the host asks that registered participants do not cancel less than 48 hours in advance of the event. Cancellation less than 48 hours in advance will result in the full event cost being charged.

The Fruit Center Marketplace
10 Bassett St
Milton MA 02186
617 696-5274

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Oregon Coast Jazz Party Celebrates Ten Years of Jazz

John-Clayton-(w)2World class jazz musicians will perform at the 10th annual Oregon Coast Jazz Party Friday, October 4 through Sunday, October 6. Concerts take place at the Newport Performing Arts Center and the Shilo Inn Suites Hotel in Newport. The Jazz Party features visiting musicians playing sets in a variety of groups – duos, trios, quartets and larger jam sessions – over the three day event.

This tenth season celebration has a great line up, including bassist John Clayton, trumpeter Terell Stafford, vocalist Jackie Ryan, tenor sax-man Rickey Woodward and guitarist Bruce Forman. A highlight of this year’s Party is the New York based Bill Charlap Trio, featuring pianist Charlap, bassist Peter Washington and drummer Kenny Washington, recognized as one of the top trios in today’s jazz scene. Picante, one of Portland’s finest Afro-Cuban groups, will be a featured band at the Party.

Terell-Stafford-(w)1The full schedule and lineup are on the Jazz Party’s website, as is all information about tickets, educational clinics, a “Meet, Greet & Sign” socializer and an interactive jazz panel.

North Coast Brewing is the exclusive provider of beer for the Oregon Coast Jazz Party. Proceeds from sales support the educational jazz programs of the festival.

To launch the Party, North Coast will host a Brewmaster Dinner on Thursday, October 3 at the Oregon Coast Aquarium in Newport to benefit the Oregon Coast Jazz Party.

North Coast’s President and Brewmaster Mark Ruedrich and Senior Vice President/Director of Sales Doug Moody will be at the dinner to talk about the beer, the pairings, and to answer questions. The evening begins at 6:00 pm with beer and cheese pairings and the five course dinner prepared by Chef Mike Downing begins at 7:00 pm.

Cheese Pairings:
Scrimshaw Pilsner paired with Anton’s Red Hot Love and savory scones
Le Merle Belgian Style Saison paired with Humboldt Fog and savory scones
Acme IPA paired with Mt Tam Triple Cream and savory scones

First Course:
PranQster Belgian Style Golden Ale paired with Chef’s Ahi Poke

Second Course:
Le Merle Belgian Style Saison paired with fired seared white Mexican jumbo prawns, served over wilted arugula with warm roasted mango & candied ginger vinaigrette

Third Course:
Reduced North Coast Grand Cru sorbet

Fourth Course:
Brother Thelonious Belgian Style Abbey Ale paired with braised ancho chili short ribs with wild mushroom polenta and white truffle oil finish

Fifth Course:
Old Stock Ale paired with spicy caramelized pineapple bread pudding, served with ancho chili white chocolate cream sauce and Old Stock Ale infused Chantilly cream

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What a grand beginning for what promises to be an extraordinary Jazz Party! Tickets for the Brewmaster Dinner are $61.62. The price includes the online transaction.

 

 

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San Francisco’s Olympic Club Hosted a North Coast Brewing Co. Beer Dinner on June 28

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San Francisco’s historic Olympic Club, the oldest athletic club in the United States, was the site of a memorable North Coast Brewmaster Dinner on June 28. Chef Peter Harvey prepared a five-star menu that began at an informal reception in the club’s lavish Crystal Room with a charcuterie platter, oysters Rockefeller and Bienville, and wild mushroom quesadillas paired with Scrimshaw Pilsner and Red Seal Ale.

The dinner was served in the palm-accented formal dining room and started with a Brandade soufflé and a Pommery mustard reduction which was a great match with Pranqster Belgian-Style Golden Ale. A second course featured a grilled boneless quail with goat cheese polenta, grilled radicchio and aged Balsamico. The Le Merle Saison, which just won the Gold Medal at the Brussels Beer Fest, was a perfect pairing with its tropical fruit flavor note.

The entrée was a hearty braised lamb shank served with aioli and accompanied by a spring vegetable ratatouille. Brother Thelonious Belgian-Style Abbey Ale was a rich, malty complement to this entrée. Dessert was a chocolate assiette, including chocolate walnut terrine, white chocolate gelato and raw chocolate tastings. North Coast’s Old Rasputin Russian Imperial Stout with its intense chocolate and coffee flavor profile was an obvious choice for this finale.

The Olympic Club’s signature “white glove” service added to the elegance of the evening and left 100 guests very happy, well-fed, and thirst-slaked.

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Beer Dinners in Massachusetts & Vermont are part of North Coast Brewing’s 25th Anniversary Year Celebration

North Coast Brewing’s New England Sales Manager, Matthew Webster is one busy man. He is working with four chefs in four restaurants to create menus featuring delectable pairings of food and NCBC beer. These beer dinners will take place between June 18th and June 27th, just as summer begins, celebrating NCBC’s 25th anniversary year as a leader in the craft beer movement.

Brother-Thelonious(w)-Brand-ImageTuesday, June 18: Slate Bar & Grill at 6:30 pm
109 High St, Boston MA
857 269-7372
Course 1
Spring Pea Soup with Spicy Pork Rillete paired with Scrimshaw Pilsner
Course 2
Seared Scallops Habanero Mostarda & Tropical Salsa paired with Brother Thelonious
Course 3
Coarse Coffee-Rubbed Skirt Steak with Sweet Potato Hash paired with Old Rasputin
Course 4
Artisan Cheese Plate paired with Old Stock Ale

Old-Rasputin-Brand-Image-(w)2012Monday, June 24: Stone Hearth Inn & Tavern in collaboration with Meditrina Beer, Wine & Cheese
698 Route 11 West, Chester VT
802 875-9463
Beginnings
Crispy Lollipop Wings with Apricot Glaze and Steamed Mussels with Marinara Sauce paired with Scrimshaw Pilsner & Red Seal Ale
Salad
Grilled Watermelon topped with Arugula with Homemade Ginger Dressing paired with
Le Merle Saison
Entrée
Black Watch Farms Grilled Steak Tips served over Chipotle Polenta paired with Old Rasputin
Cheese
Beer Fondue with Red Hen Bakery Baguette paired with
Old Stock Ale
Dessert
Rhubarb Raspberry Tart topped with Lemon Crème Fraiche paired with Old Stock Ale

Le-Merle-Brand-Image(w)-2012Tuesday, June 25: Tres Gatos Beer Pairing Dinner
470 Centre Street, Jamaica Plain MA
Chef Marcos Sanchez and the entire Tres Gatos team are offering a special tasting menu to complement NCBC beers. Tres Gatos is a “scratch kitchen.” It uses only the freshest ingredients available. Old Rasputin, Le Merle, PranQster and Scrimshaw are available on draft. 2013 Old Stock Ale and Brother Thelonious are available in the bottle.

Old-Stock-2013(w)-Brand-ImageThursday, June 27: Park Restaurant & Bar at 7:00 pm
Four Course Menu by Chef Jesse Perrin – $40.00 per person
59 JFK St, Cambridge MA
617 491-9855
Course 1
Cool Mussel Salad with Fennel & Nasturtium Greens paired with Scrimshaw Pilsner
Course 2
“Welsh Rabbit” with Truffled Mixed Mushrooms & Vermont Shepard Cheese Sauce paired with PranQster
Course 3
Peppered Rib Eye with Creamy Farrotto & Slow Roasted Sweet Onions paired with Brother Thelonious
Course 4
House-made Stout Cheddar Beer Crisps & Pickle Slaw paired with Old Stock Ale

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North Coast Brewing Events From May 13 Through May 16 During Seattle Beer Week 2013

If you live in Seattle and love craft beer, you are in luck! Seattle Beer Week has four events featuring North Coast Brewing Beers.

Latona[1]Monday May 13th 6:00 – 9:00 pm
The Latona Pub
6423 Latona Ave NE,
Seattle WA 98115 – 206 525-2238
Class of ‘88 Barleywine Celebration
The Class of ‘88 breweries are hosting a final joint anniversary party in Seattle. This is a celebration offering horizontal tastings of the three variations of barleywines brewed by North Coast Brewing, Deschutes Brewery and Rogue Ales. The entire collaboration is a rare event, and this opportunity to taste all three versions will possibly be the last time you can taste all three variations in one place. So if you’re in the vicinity of Seattle Washington, join the party, sip some ale and have a good time.

Tuesday May 14th 6:00 – 8:00 pm T.-S.-McHugh's-Seattle(w)
T. S. McHugh’s Splendid Foods, Lagers & Ales
21 Mercer St
Seattle WA 98109 – 206 282-1910
Swine & Barleywine
North Coast Brewing will feature the awesome and refreshing PranQster Belgian Style Golden Ale, the exquisite Brother Thelonious Belgian Style Abbey Ale, and the Class of ’88 Barleywine. The T. S. McHugh’s chef will be serving Pork Butt Sliders to compliment these wonderful beers.

Red-Door-Seattle(w)Wednesday May 15th 4:00 – 6:00 pm
The Red Door in Fremont
3401 Evanston Ave N
Seattle WA 98103 – 206 547-7521
Beer & Cheese Pairing Party
Join us at the Red Door in Fremont as we celebrate 25 years of success. To commemorate this special event we have invited Dennis and Theresa from the Cheese Cellar in Seattle to prepare a flight of eight cheeses paired with eight selected beers from North Coast Brewing. This is a rare event and a great way to begin the evening. Each participant who purchases a flight will receive a commemorative goblet to take home.

Thursday May 16th 6:00 – 10:00 pm The-Back-Door-Seattle(w)
The Back Door
462 N 36th St – Fremont
Seattle WA 98103 – 206 632-7322
Brewers Dinner
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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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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Le Merle Belgian Style Farmhouse Ale and Salmon Make a Great Pairing

NCBC Le Merle 375 ml

Adapted from a recipe on CraftBeer.com

The mix of rich Gorgonzola cheese with warm balsamic dressing, the crunch of caramelized onions, a hint of lemon, and the aromas of tropical fruit from  Le Merle Belgian Style Farmhouse Ale make this salad a light, healthy and delicious spring lunch or dinner.

Ingredients
8-12 ounces of fresh salmon
1 sweet onion
1 bunch of asparagus
1 bag/box of spring mix salad greens
1 lemon
Gorgonzola cheese
balsamic vinegar
honey
olive oil
Le Merle Belgian Style Farmhouse Ale

NCBC Le Merle 375 mlPrep
Set oven to broil and the place the rack 6 inches from the heat.
Bring a quart of water to a boil, and place frying pan on the stove at medium-high heat.
Cover a baking sheet with foil, and place salmon skin side down.
Mix equal parts honey and Saison to use as a glaze.

Fish
Fish should take about 15 minutes to cook.
Paint the fish with the honey/Le Merle glaze when it goes into the oven and reapply 2 – 3 times as it cooks.
Fish is done when it flakes easily with a fork.
Once done, squeeze fresh lemon juice over fish, cover with foil until ready to add to the salad.

Dressing & Final Preparations
Start slicing your onions. Thicker chunks of onion will caramelize better and retain their flavor in the finished salad.
Caramelize the onions in your frying pan with a very small amount of olive oil. Cook until the onions are tender, stirring only once or twice.
Remove the tough ends from the asparagus. Add the spears to the boiling water for about 2 – 3 minutes. Be sure not to cook them fully, as they will be grilled when you make the dressing—same with the onions. When almost finished, remove the onions and asparagus from the heat and put them aside until the salmon is finished cooking.
Once you’ve deemed the salmon fully cooked, heat up a few ounces of olive oil on medium-high heat. When oil is hot, add the onions and asparagus. Then add a few ounces of balsamic vinegar to the mix. Place the salmon over the greens, add the dressing and veggies, and crumble with Gorgonzola cheese.

 

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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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