Category Archives: Regional Calendar

North Coast Brewing Co. events and news by region

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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Le Merle Wins Gold at Brussels Beer Challenge

North Coast Brewing Gold Medal for Le Merle at Brussels Beer ChallengeIs the best saison in the world made in Fort Bragg, California?

A panel of international judges at the Brussels Beer Challenge awarded the Gold Medal for Belgian Style Saison to an American beer—Le Merle from North Coast Brewing Co.

Le Merle bested all the competitive beers, including those brewed in Belgium, for the honor. “We see this as a landmark endorsement for the American Craft Brewing industry,” said Brewmaster Mark Ruedrich. “Our Belgian brothers have had a 600 year head start on us. Looks like we’ve made up for that.”

Luc De Raedemaeker, co-founder and tasting director of the Brussels Beer Challenge wrote to us, “Congratulations, your beer is really amazing and you deserve your gold medal in a truly classic Belgian style.”

Also honored at the Brussels Beer Challenge: North Coast Brewing’s Grand Cru: Bronze, Brut des Flanders

Click here to view this press release 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

Everything's Big in Texas

North-Coast-Dinner-JazzNorth Coast Brewing at Coco BarNorth Coast Brewing has just completed a couple of high-profile, sellout beer dinners at some of the most-happening spots in Texas. Coco Bar in El Paso was the site of a great food/beer/music evening co-hosted by Audrey Kiefer, North Coast’s Texas Sales Manager, and Chef Julio. One of the favorite pairings of the evening was savory lamb sliders which were a great match for Red Seal Ale. Marty Olivas and his jazz group, Case Closed, provided some first-rate sounds including some Thelonious Monk tunes in tribute to, guess what, our Brother Thelonious Belgian Style Abbey Ale.

North Coast Beers with Chocolate CakeThat was followed by a memorable evening at Rudyard’s British Pub in Houston. Audrey Kiefer teamed with co-founder, Tom Allen to represent the brewery while Chef Joe Apa and his crew handled the food duties. The menu was a Texas tour-de-force with each dish incorporating a beer ingredient to match the accompanying ale. A smoked trout pate with Scrimshaw Pilsner started the meal followed by Venison sliders with Red Seal Ale and Texas wild boar cassoulet with Brother Thelonious. A chocolate flan made with Old Rasputin rounded out the dinner. It was a landmark event capped off by a round of standing applause from the well-fed and  thirst-slaked capacity crowd.

Posted in Brother Thelonious, Events, Food Pairing, Jazz, Old Rasputin, Red Seal Ale, Scrimshaw, Texas | Tagged , , , , , | Comments Off

Ensemble VIII—Upcoming Concert Sponsored by North Coast Brewing

Ensemble VIII ConcertNorth Coast Brewing is proud to sponsor Ensemble VIII, a Renaissance and Baroque a capella ensemble. If you’re in Texas, check out their upcoming concerts!

http://www.ensembleviii.org/

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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.

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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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On Tap in Sweden!

North Coast Brewing Tap Handles in Sweden

Seven North Coast beers on tap at Oliver Twist in Stockholm, Sweden. Read more on Facebook.

Posted in Acme Ale, Blue Star, Old No. 38 Stout, Old Rasputin, Red Seal Ale, Scrimshaw, Sweden | 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.

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