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- He’s Back! Fred Raulston Returns to North Coast Brewing Company as New Music Director
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Category Archives: News
1988 was a seminal year for the budding craft brewing industry on the West Coast. It marked the founding of some of America’s most influential breweries, North Coast Brewing among them. It was also the year Fred Eckhardt published The Essentials of Beer Style—a book that quickly became an essential reference for aspiring brewers and critics.
In recognition of the 25th anniversary of this milestone year, North Coast Brewing and two other west coast members of the pioneering “Class of ’88,”—Rogue Brewery and Deschutes Brewing—are collaborating on a trio of commemorative beers evolving from Fred’s book.
Each of the breweries will create its own interpretation of a barleywine based on Fred’s style guidelines, after which crews from the partner breweries will travel to each other’s facilities to brew all three ales. Their common heritage and joint brewing effort will result in a cohesive set that will allow beer aficionados to enjoy three examples of the style.
“It’s amazing to look back over the beer landscape and see what’s happened over the past 25 years,” said Mark Ruedrich, North Coast Brewing’s Co-Founder, Brewmaster, and President. “America’s craft beers are setting new international standards for quality and innovation. They’re the most exciting facet of the world beer scene today.”
These exceptional barleywines will be released in March of 2013 and will be available around the country for a limited time, distinctively packaged in either 22 oz. or 750 ml bottles.
North Coast Brewing will also produce a 25th Anniversary Brew of its own, a worthy successor to its Twentieth Anniversary Ale, in keeping with the northern California brewery’s reputation for exceptional, ground-breaking beers.
Meanwhile, in Europe, the founders of Stockholm’s trend-setting Oliver Twist Pub, including Jörgen Hasselquist, have chosen North Coast Brewing to brew a special beer celebrating the 20th anniversary of Oliver Twist in May of 2013. “We’ve been big fans of the beers of North Coast Brewing since we introduced Red Seal Ale to Sweden with a Gold Medal win at The Stockholm Beer and Whiskey Festival in 2000,” said Hasselquist, “so it was a natural to ask their brewmaster, Mark Ruedrich, to develop something very special for us in honor of our anniversary. We are delighted that he has agreed.”
“Sweden is more than one of our largest markets,” said Ruedrich. “We’ve been embraced by beer lovers throughout Scandinavia in the last decade or so and love sharing our beers with them.”
We sent out an email the other day to let people know Old Rasputin had received a gold medal at the Stockholm Beer & Whisky Festival. We were delighted to receive this email back:
“Best in the world…in my eyes.”
– Bill Owens, President, American Distilling Institute
North Coast Brewing’s Old Rasputin Russian Imperial Stout won Gold at the 2012 Stockholm Beer & Whisky Festival. The international event, in its 21st year, took place over two weekends in September and October, and saw a record number of more than 1,500 beer entries, from which Rasputin stood out, placing at the top of the Porter/Stout 6% och över category.
Old Rasputin Russian Imperial Stout is produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great. This ground-breaking beer seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish. We’re gratified that the judges in Stockholm agree.
Just 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.
Some friends in New Hampshire sent us a clip from a radio show where they mentioned our Red Seal Ale and Brother Thelonious. Enjoy!
We're Proud to Announce the Release of Baritone Monk: The Claire Daly Quartet, A CD Benefitting Jazz Education
We’re proud to announce the release of our new CD, Baritone Monk: The Claire Daly Quartet performing the music of Thelonious Monk, featuring Claire Daly on baritone saxophone, flute, and vocals; Steve Hudson on piano; Peter Grant on drums; and Mary Ann McSweeney on bass. 100% of sales proceeds from the CD are donated to the Thelonious Monk Institute of Jazz to further international Jazz education programs.
“Claire Daly’s marvelous tribute to Monk’s music reminds us of that special affinity, of Monk’s penchant for the lower frequencies and the big, full sound he expected from his ensemble. Monk’s music is notoriously difficult, though you wouldn’t know it from this recording. Daly’s superb quartet combines a mastery of Monk’s less-recorded repertoire with the casual joy of a jam session. Pianist Steve Hudson avoids Monkish clichés, displaying his own unique style to great effect. Bassist Mary Ann McSweeney plays with a profound sense of melody, swing, and harmonic imagination, and unlike so many young bass players she is not afraid to explore the instrument’s lower register. Peter Grant, a long-time Daly collaborator, gives the band its driving pulse but with a subtlety that allows all voices to be heard. Finally, there is Claire Daly, whose breadth of styles, enormous tone, and distinctive phrasing place her among the very best of contemporary baritone players.”
—from the liner notes by Robin D. G. Kelley, author of Thelonious Monk: The Life and Times of an American Original (2009)
Your support of this CD supports Jazz education. Click here for a printable version of this flyer.
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.
Judges awarded a gold medal in the “Pale & Amber Ale: Saison” category to Le Merle Saison Belgian Style Farmhouse Ale in the Brussels Beer Challenge this past weekend, ahead of Belgian brewers!
Judges also awarded the North Coast Grand Cru a bronze medal in the “Specialty Beer: Brut” category.
Here’s what they say about their recipe for Stout-Soaked Porterhouse with Beer Butter:
“Marinating the porterhouse steak in stout beer infuses it with bold coffeelike flavor, while our tarragon-and-stout butter adds a perfectly savory topper. Use your extra butter over hot vegetables.”
Stout-Soaked Porterhouse with Beer Butter
Makes: 2 to 3 servings
Prep 35 mins
Marinate 4 hrs
Broil 12 mins
Stand 5 mins
1 Porterhouse steak, 1-inch thick (about 1¼ lb.)
1 12 ounce bottle stout beer (Guiness)
1 tablespoon Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons dried tarragon, crushed
½ teaspoon salt
½ teaspoon ground black pepper
1 shallot, finely chopped
2 teaspoons olive oil
½ cup butter, softened
1. Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.
2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze.
3. Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145 degrees F) or 15 to 20 minutes for medium (160 degrees F). Transfer to platter. Tent with foil and let stand 5 minutes.
4. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).
5. To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.