Category Archives: Food Pairing

Valentine's Day at the North Coast Brewing Taproom & Grill: Paired Oysters and Brews

Oysters and lemon wedgesAre Oysters the Perfect Love Food?

De Maupassant described them as “…small and rich, looking like little ears enfolded in shells, and melting between the palate and the tongue like salted sweets.”

Paired with our dizzying, appetizing, and refreshing Le Merle Saison, the champagne-like Grand Cru, and the dark, rich Old No. 38 Stout, it sounds like Valentine perfection to us.

Join us at the North Coast Brewing Taproom & Grill for Valentine’s Day (Tuesday, February 14, 2012; 444 North Main Street, Fort Bragg, CA), where we will be featuring the clean, mildly salty Drake’s Bays; the sweet, buttery, melon-flavored Kumamotos; and the clean, briny Barron Points. North Coast Brewing Le Merle, Old No. 38 Stout, and Grand Cru

Our Favorite West Coast Oysters:
Barron Point* (Puget Sound, WA): soft-textured, sweet, and musky

Blue Pool (Pacific variety, Hood Canal, WA): crunchy texture with a pronounced vegetable finish

Drake’s Estero* (Drake’s Bay, CA): tender and briny, with a touch of bitter herb

Hog Island Sweetwater (Pacific variety, Tomales Bay, CA): salty with crisp, grassy flavors and a sweet finish

Hog Island Atlantics (Atlantic variety, Tomales Bay, CA): intensely briny with a fruitiness

Kumamoto* (Tomales Bay, CA): small and mild with a creamy watermelon finish

Penn Cove Selects (Pacific variety, Samish Bay, WA): firm meats with a bright brininess and cucumber finish

*Oysters featured at our Taproom and Grill on Valentine’s Day

Try our favorite mignonette recipe with chopped fine fresh mint, fresh cilantro, and red jalapeno; diced fine shallots; rice vinegar; fresh lime juice; and black cracked pepper.

Click here for a printable PDF of this post.

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Recipe O’ the Season: Red Seal Beef

Active Time: 1 hour
Start to finish: 3 hours

Red Seal AleIngredients:
1 ½ lb. Onions, sliced
About ½ cup canola oil
4 garlic cloves, finely chopped
13 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 lbs. boneless beef chuck, cut into 1½ inch cubes
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 bay leaves
2 (12 oz.) bottles of Red Seal Ale
1 tablespoon light brown sugar
Garnish: chopped fresh flat-leaf parsley

Cook onions in 2 tablespoons oil in a 6-to 8- quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, for 5 minutes.

Preheat oven to 325F. Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary. Add Worcestershire, mustard, bay leaves, thyme, and enough beer to pot to just cover beef and onions, and then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after an hour, until meat is tender, about 2 hours. Season stew with salt and pepper.

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Vic & Anthony's Features North Coast Brewing in Houston

North Coast Brewing's Old Stock Ale, Le Merle, and Grand CruChef Michael O’Connor of Houston’s nationally-known steakhouse collaborated with Brewmaster Mark Ruedrich to develop a menu of showcase pairings. Read the full press release here.

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North Coast Brewing Teams with Whole Foods and Haddington's for Beer Dinner

New restaurant Haddington’s in Austin, Texas recently featured North Coast Brewing in a Beer Dinner pairing craft brews with artisanal cheeses. Read more….North Coast Brewing Le Merle cheese pairing

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NBC New York: Brother Thelonious featured on John Holl's Beer & Cheese Pairings

North Coast Brewing Brother Thelonious featured on NBC Beer Cheese Pairing

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Cheese Pairing: Old Stock Ale with Bleu des Basques

Old Stock AleNorth Coast Brewing’s Old Stock Ale paired with Bleu des Basques and reviewed by Hoosier Beer Geek.

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ABC 7 News: Scrimshaw is Top Brew for Barbecues

North Coast Brewing Scrimshaw on ABC7 NewsScrimshaw Pilsner: First of five top brews for barbecues!

“Everyone should have this in their refrigerator.”

ABC 7 News

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Recipe O' the Season: Clams Steamed in Scrimshaw Pilsner

North Coast Brewing Scrimshaw PilsnerRecipe O’ the Season: Clams Steamed in Scrimshaw Pilsner

Ingredients:
1 large onion, chopped
3 garlic cloves, minced
½ lb. chorizo
3 tablespoon olive oil
1 cup chopped plum tomatoes
6 oz. Scrimshaw Pilsner
1 dozen little neck clams

Sauté onion, garlic and chorizo in olive oil till browned, about 10 minutes. Add the tomatoes, beer and clams. Simmer covered on low heat till clams open, about 10 minutes.

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Brewmaster Dinner And Conversations with Mark and John

Chef John Ash, Mendocino Music FestivalCome join us on April 27th for an exceptional dining experience featuring the beers of North Coast Brewing and the culinary creations of Chef John Ash.

Over the past 23 years, under the leadership of Brewmaster Mark Ruedrich, the North Coast Brewing Company has developed a worldwide reputation for quality, having won more than 70 awards in national and international competitions.

John Ash, one of America’s best known chefs, is an author, educator and restaurateur.   He is an instructor at the Culinary Institute of America at Greystone, in the Napa Valley, and has also hosted his own TV show on the Food Network.

For this special dinner in the Sequoia Room at the North Coast Brewing Co. Taproom and Grill, Chef Ash has collaborated with Brewmaster Ruedrich to create a menu designed to demonstrate the synergy between great food and the world’s most food-friendly beverage—beer.

North Coast Brewing, presenting sponsor of the twenty-fifth season of the Mendocino Music Festival, is donating 100% of the dinner proceeds to the Mendocino Music Festival.  This Brewmaster dinner is a wonderful example of NCBC’s support of the music arts, and charitable giving in our community. We hope to see you April 27th.

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Chocolate & Old Rasputin!

North Coast Brewing Old Rasputin Russian Imperial Stout, 12 oz bottleCraftBeer.com:
“Chocolate rich Stouts go so well with high-percentage dark chocolate. The levels of bitterness and sugars, and in some cases, like [North Coast Brewings' Old Rasputin], the fruity notes are a good match…. Once they are in your mouth, there is little delineation between the beer and chocolate flavors. They pair together to create a beautiful balance of bitter and caramel. It really is magical.”

Philadelphia Weekly
To illustrate suggestions for pairing beer with food, author Brian Freedman offers North Coast Brewing Co.’s Old Rasputin Russian Imperial Stout with a chocolate tarte. Says Freedman, “A successful marriage of beer and food is often just as much about alchemy and the magic of the unexpected as it is about a thought-out plan of attack.”

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