Category Archives: California

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.

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Join Us at the Taproom for the Playoff

If you’re fortunate enough to live on the Mendocino Coast, you can watch the playoff game between the San Francisco 49ers and the Green Bay Packers this Saturday night, January 12th, at North Coast Brewing’s Taproom or on the big screen in the Sequoia Room.

Enjoy North Coast’s great brews and the special football appetizers created exclusively for this playoff by Loretta Evans, North Coast Brewing’s Food & Beverage Manager:

  • Kaepernick’s Buffalo Wings with house made blue cheese dressing and dipping veggies
  • Vernon Davis Sausage Bites
  • Sourdough Sam’s Garlic Waffle Fries
  • Cheese Head Pepperoni & Cheese Pizza
  • Alex Smith’s Eggs from Hell (spicy pickled eggs)
  • Frank Gore’s Stuffed Mushrooms with Bacon and Cream Cheese

You can follow up on those appetizers with complete dinners and specials of the evening. The Taproom opens at 4:00 and the Sequoia room at 5:00.

Don’t miss the big playoff game at North Coast Brewing’s Taproom and Grill, located on the big corner of Main and Pine Streets in Fort Bragg.

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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

Old Rasputin is Beer of the Month in LA Times

North Coast Brewing Old Rasputin pourOld 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.

Click here to read the whole review | Download this as a printable PDF

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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

Old No. 38 Stout Recipe: Stout-Soaked Porterhouse with Beer Butter, from Better Homes & Gardens

Stout-Soaked Porterhouse with Beer ButterThe October 2012 Better Homes & Gardens issue has a whole spread on cooking with beer, including a recipe they recommend making with Old No. 38 Stout!

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

Directions

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.

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Old Stock Ale Vertical Tasting in Smithsonian Mag

Old Stock Vertical Pairing in Smithsonian photo by Alastair BlandFrom a great article by Alastair Bland in Smithsonian:

“In a dark cellar at North Coast Brewing Company, the beer bottles endured the slow crawl of time. Years plodded by, the Chinook salmon industry crashed, whales migrated past going north, then south, then north again, and one American president replaced the next—until finally, on a recent afternoon in August, five aged bottles of Old Stock Ale saw daylight. I was lucky enough to be there, along with the brewery’s owner, Mark Ruedrich, and the company’s two brewers, Patrick Broderick and Ken Kelley, for a very special event: a vertical tasting. In a vertical, the drinkers taste multiple bottles of progressively older vintages of the same beer (or wine) in order to observe how the beverage grows and matures (or, if it happens to be the case, deteriorates) through the years. We started with the 2012 Old Stock Ale, and we noted the 12-percent alcohol beer’s bright and fresh youth, with its sharp and brassy scents of prunes and sherry. Then we stepped back three years and found in the 2009 bottle a fudgier, thicker version of the last. Next, we re-entered the George W. Bush era and tasted the 2007. The sharp, vibrant esters of the beer’s younger days had softened into something bittersweet, with distinct notes of marmalade. We dug deeper still into the strata of the years, back to 2005. The beer was a shade darker now and with a slight tartness of acidity in the rich layers of flavor. Now, think back: Where were you in 2003? I was just entering a long and homeless stint of trekking through Baja California, when I could live on a dollar a day but didn’t know a pilsner from a porter—and when Ruedrich and his brewers were just putting caps on the fourth vintage of Old Stock Ale. Opened nine years later, the beer gave off a heavy, bready smell thickened with notes of molasses and whiskey. In the mouth, it was soft and creamy. And we went back further still, into another era of modern society—when the Fort Bragg salmon industry was still afloat, and when people everywhere could still walk through airport security with their shoes on and, no doubt, with a bottle of wine in their carry-on. And with just the slightest hiss of escaping gas, the 2001 Old Stock came open—a creamy, thick, velvety beer of time-reduced carbonation but still delicious and alive. “Is there a point where this beer peaks?” I asked. “We haven’t seen it yet,” Ruedrich said of the Old Stock, which was first released in 2000. Want to have your own private vertical tasting of Old Stock Ale? Aged cases of this remarkable beer will soon be for sale, Ruedrich promises. Watch the North Coast Brewing Company’s website.”

Read the whole article here.

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North Coast Brewing Extends Its Long-Term Partnership with the Monterey Jazz Festival

Terence Blanchard at the Monterey Jazz FestivalSupport Jazz with us at the Monterey Jazz Festival, Sept. 21–23, 2012!

North Coast Brewing will be the Official Beer of the Monterey Jazz Festival through 2014. Now in our seventh year of partnership with the Monterey Jazz Festival, we are the longest continuous financial supporter of the Festival. A strong supporter of Jazz education, we have also been a longtime contributor to the Thelonious Monk Institute of Jazz, making donations for every case of Brother Thelonious Belgian Style Abbey Ale sold.

“The guys on the management team here at North Coast have been hardcore Jazz fans for decades, and traveling to Monterey to take part in the Jazz Festival has been a much-anticipated annual highlight for us for the past seven years,” said Doug Moody, Senior VP and Director of Sales. “It’s been a privilege for us to be associated with both the Monterey Jazz Festival and the Thelonious Monk Institute of Jazz and to be able to contribute in some measure to this American art form.”

“Monterey Jazz Festival is honored to extend our long-standing partnership with North Coast Brewing, whose commitment to the art of Jazz is admirable. Our organizations share similar values and we are proud to exclusively offer their award-winning craft beers to our patrons,” said Chris Doss, Managing Director of the Monterey Jazz Festival.

The Monterey Jazz Festival celebrates the legacy of Jazz and expands the boundaries of and opportunities to experience Jazz through the creative production of performances and educational programs. The Festival, now in its 55th year, is the world’s longest continuously running Jazz festival.

In addition to partnering with the Monterey Jazz Festival and the Thelonious Monk Institute of Jazz, North Coast Brewing is also a supporter of other Jazz organizations, including the Redwood Jazz Alliance, the San Francisco Jazz Festival, the American Jazz Museum, the Oregon Coast Jazz Party, and We Always Swing.

Click here to view a printable PDF of this press release.

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Presenting the Legendary Jazz Masters Series: The Claire Daly Quartet in Concert

Claire DalyNorth Coast Brewing Co. is proud to present the  Legendary Jazz Masters Series: The Claire Daly Quartet in Concert, performing the music of Thelonious Monk with Steve Hudson, Mary Ann McSweeney, and Peter Grant

7:00 pm | Thursday, June 7, 2012 | Preston Hall, Mendocino

$20 Advance | $25 at the door | seniors 65 and over & students 18 and under $15

100% of ticket sales benefit The Mendocino Music Festival

This is the fifth of six benefit performances in preparation for recording “Baritone Monk,” in New York City on June 18, 2012. The recording will feature a dozen Monk compositions and will be produced by North Coast Brewing Co. 100% of the proceeds from the sale of the CD will benefit the Thelonious Monk Institute of Jazz — release date Fall 2012

For tickets:
Mendocino Music Festival Office in Mendocino: 707 937-2044
North Coast Brewing Co. “Brewery Shop” in Fort Bragg: 707 964-1286

Additional 2012 Tour Benefit Dates

- Sunday, June 3: The Cellar Jazz Club, Vancouver, BC, a benefit for sea lion research by the University of British Columbia in partnership with the Vancouver Aquarium

- Monday, June 4: Tula’s Jazz Club, Seattle, WA, a benefit for Earshot Jazz 

- Tuesday, June 5: Newport Performing Arts Center, Newport, OR, a benefit for the Oregon Coast Jazz Party

- Wednesday, June 6: Morris Graves Museum, Eureka, CA, a benefit for the Redwood Jazz Alliance

- Friday, June 8: Kuumbwa Jazz Center, a benefit for Kuumbwa Jazz

Your support of Jazz supports these organizations! Click here for a printable PDF of this press release.

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John Ash Benefit for Mendocino Music Festival

John Ash with North Coast Brewing's Mark Ruedrich and Doug MoodyRenowned California wine country chef John Ash dazzled a sold-out crowd of Mendocino Music Festival supporters at North Coast Brewing’s Sequoia Room on Wednesday night, April 25. The James Beard Award-winning chef created a spectacular menu, collaborating with North Coast Brewmaster Mark Ruedrich. Each course was paired with a North Coast Brewing beer so successfully it was generally agreed that it was difficult to determine where the food ended and the drink began.

The evening represented a continuation of North Coast’s support of the arts with 100% of the proceeds going to the Mendocino Music Festival, for which the brewery is a sponsor. Among North Coast Brewing’s other music sponsorships are the Monterey, San Francisco, and Healdsburg Jazz festivals, the Thelonious Monk Institute of Jazz, the Redwood Coast Jazz Alliance, the American Jazz Museum, and Ensemble VIII, a Texas-based early music group.

Menu from John Ash dinner at North Coast Brewing, 2012Ash is a well-established culinary figure and educator who first came into national prominence in 1985 when he was named as one of the “hot new chefs” by Food and Wine. Since then, among other accomplishments, he has opened John Ash & Co. restaurant; taught regularly at the Culinary Institute of America’s (CIA) Greystone facility; been the Culinary Director at Fetzer Vineyards; served as dean of the Brown-Forman Center for Global Wine Education; written three books; received both the James Beard and Julia Child awards; contributed to the New York Times and the Los Angeles Times, as well as numerous other publications; and taught, lectured, and consulted on culinary matters for decades. He is truly one of the community’s living treasures.

Ruedrich is well known throughout the Craft brewing community as a brewer who consistently produces exceptional beers garnering critical recognition. His beers have received Gold Medal awards at the Great American Beer Fest, the World Beer Championships, the World Beer Cup, the Stockholm Beer Fest, and the Hong Kong Beer Fest, among many others. This marks the third occasion that Ash and Ruedrich have collaborated on food/beer pairings, and each one has been grander than the last. There already have been requests for a repeat performance by the duo. Stay tuned.

Posted in Acme Ale, Brother Thelonious, California, Events, Food Pairing, Grand Cru, Le Merle, PranQster | Tagged , , , , | Comments Off