Category Archives: California

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.

Posted in California, Food Pairing, News, Old No. 38 Stout, Recipes | Tagged , , , | Comments Off

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.

Posted in California, News, Old Stock Ale, Reviews | Tagged , , , , | Comments Off

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.

Posted in Brother Thelonious, California, Events, Jazz, News, Press Release | Tagged , , , | Comments Off

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.

Posted in California, Events, Jazz | Tagged , | Comments Off

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

Old Stock Vertical Pairing at Craft Brewers Conference

Old Stock Cheese PairingOn May 3, we raided our library of rare beers for the Craft Brewers Conference to organize a vertical offering of our award-winning Old Stock Ale, featuring eight vintages going back to 2001. These amazing beers were paired with a selection of artisanal cheese including Valdeon from Spain; Colston-Bassett Stilton, Lincolnshire Poacher, and Keen’s Cheddar from England; and San Joaquin Gold and Rogue Creamery Blue from the USA. We heard from many industry leaders at the event that the Old Stock tasting was the highlight of the conference.

Old Stock Ale has been brewed by North Coast since 2000 as an annual vintage-dated limited release made with Maris-Otter malt, and Fuggles and Kent Golding hops. It has won medals at the World Beer Championships and the Great American Beer Fests among others and has been described as “Superlative! Demands respect and deserves every ounce of it.”

 

Posted in California, Events, Food Pairing, Old Stock Ale, Press Release | Comments Off

Save the Date: Chef John Ash Returns to North Coast Brewing April 25, 2012

Brewmaster Dinner with John Ash
6 pm, Wednesday, April 25, 2012 | Fort Bragg, California
Sequoia Room, North Coast Brewing Co. Taproom and Grill
SOLD OUT

Pears Poached in North Coast Brewing Old Stock AleCelebrity chef John Ash is returning to North Coast Brewing for another memorable dinner benefiting the Mendocino Music Festival. Ash, a well-known restaurateur and educator, will once again work with Brewmaster Mark Ruedrich to prepare a menu demonstrating the delicious synergy between North Coast Brewing beers and Ash’s exquisite offerings. In a continuation of its long-term support of the arts, North Coast Brewing will again be the presenting sponsor of the Mendocino Music Festival, now in its 26th year.

All proceeds benefit the Mendocino Music Festival, www.mendocinomusic.com

Click here for a printable PDF of the press release.
Click here for a PDF of the menu.

Posted in California, Events, Food Pairing, News, Press Release | Tagged , , , | Comments Off

North Coast Brewing Releases Barrel-Aged Old Rasputin XIV

North Coast Brewing Barrel-Aged Old Rasputin XIVAfter a two year wait, we are proud to introduce Barrel Aged Old Rasputin XIV. The depth, intensity, and complexity of the flavor profile of this special release, like its predecessors, make it a worthy tribute to Old Rasputin.

Read the full press release here.

Posted in Barrel-Aged Old Rasputin, California, Press Release | Tagged , , , , | Comments Off

North Coast Grand Cru

“[Like] VincNorth Coast Brewing Grand Cruent Price reading you a bedtime story.”

From Richard Bolster at Private Tap: “This ale is truly the champagne of bottle beers (Miller take note).” “[An] exquisite creation.”

Brewer Cameron: “North Coast does it again! …This beer floored me. …Everything about this beer is strong in a sophisticated way.”

Read the full reviews here:
Private Tap
| Brewer Cameron

Posted in California, Grand Cru, Regional Calendar, Reviews | Tagged , , | Comments Off

North Coast Brewing Releases Grand Cru

North Coast Brewing Grand CruWe’re very excited to release our latest premium beer, Grand Cru. We’ve had a good time exploring the brewing possibilities outside of the standard beer styles; Grand Cru doesn’t fit neatly into any established category.

Reminiscent of our Gold Medal-winning Twentieth Anniversary Ale, North Coast Grand Cru is brewed exclusively with Pils malt, with an addition of agave nectar in the kettle. It’s subtle, complex, and lightly hopped with a deceptive 12.5% ABV, and aging it in oak gives this unique beer an extra dimension. The result is really champagne-like.

North Coast Grand Cru will be available in July in 500 ML bottles with a cork and wire finish and in 1/6 BBL kegs in limited markets throughout the country. Read more.

Posted in California, Grand Cru, Press Release | Tagged , , , | Comments Off