Tag Archives: Mark Ruedrich

He’s Back! Fred Raulston Returns to North Coast Brewing Company as New Music Director

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More Performances Are Coming to the Sequoia Room

Back in 1988, when North Coast Brewing first opened its doors, vibraphonist Fred Raulston led the jazz band that played on Saturday nights in the pub. Well-known in jazz circles around the country, Fred performed with an assortment of local musicians and visiting artists from the Bay Area, Los Angeles and the East Coast. Sometime in 1997 Fred left the coast to pursue other interests, but in February of this year he returned to North Coast Brewing to expand and grow the musical programming and performances in the brewery’s Sequoia Room.

Fred’s experience – as a musician, recording artist, recording engineer, jazz educator and jazz festival director – makes him especially well-suited for his current position as Music Director with North Coast. He has plans to bring some of the finest jazz artists in the world to perform in the Sequoia Room, expand the musical programming to include a variety of genres and include the local community of musicians in the mix. “I’m proud to be part of the team that believes in the power of music, supports jazz education, jazz festivals across the country, has contributed generously to the Thelonious Monk Institute and donates to over 100 local non-profit organizations.”

Fred says the dinner shows and concerts in the Sequoia Room will offer coastal residents and visitors access to special programs and quality experiences that are usually only available in larger urban areas. The room will feature an excellent sound and recording system, and now has a new-to-the-brewery seven-foot Baldwin concert grand piano.

Involved in music all his life, at age 15 Fred had hit records with The Continentals, a Texas band that launched the record company that eventually became the Lee Ann Rhymes Empire. In high school he played with John Lee Hooker and Jimmy Reed in the Texas blues and rock scene. While attending Southern Methodist University he won the outstanding musician/composer award at the American College Jazz Festival. His judges included Dizzy Gillespie and Roy Haynes.

After graduating he was under production contract to Electric Lady Studios in NYC. He then landed a recording contract with Inner City Records and composed and recorded Open Stream and Uncharted Waters and later recorded Fred’s Rescue with west coast label Seabreeze. On the west coast he worked with John Handy, Harold Land and Buddy Colette, and recorded three albums for Chet Baker.

An owner and operator his own 24 track studio, Fred has recorded albums and worked as a sideman with numerous jazz artists. His work as a producer resulted in Juno nominations for two Canadian jazz vocalists. He has been a jazz educator at Santa Barbara City College, Western Washington University and Montana State University. He was instrumental in revitalizing the Santa Barbara Jazz Society and founded and directed the International Jazz Festival in Santa Barbara, CA. In addition, he was director of the North York Jazz Festival in Toronto, Ontario Canada.

Fred feels a deep connection to the people and culture of the Mendocino Coast and he is delighted to be living and working here again. He feels this community understands that music, especially live music, is a shared circle of communication, the audience as much a part of the performance as the musicians. In addition to the artists and groups that he books for the Sequoia Room, Fred will perform on a regular basis. The vibraphonist brings good vibes to the community.

Photo by Sharon Garner

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North Coast Brewery Tours Not Available at this Time

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Posted in Acme Ale, Barrel-Aged Old Rasputin, Beer, Blue Star, Brewery, Brother Thelonious, Events, Grand Cru, Le Merle, NCBC Staff, Old No. 38 Stout, Old Rasputin, Old Stock Ale, Old Stock Ale Cellar Reserve, PranQster, Press Release, Red Seal Ale, Scrimshaw, Spent Grain & Hops | Tagged , , , , , | Comments Off

Recently Released North Coast Ales are Now Available – XXV Anniversary Ale and Old Stock Ale 2011 Cellar Reserve – Different as Day and Night

North Coast’s XXV Anniversary Ale Celebrates 1988 – 2013

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 In anticipation of long nights of celebration with the many friends we’ve made over the last 25 years, the brewers of North Coast have created a Belgian inspired session beer designed to promote a festive mood while minimizing the consequences of overindulgence.

Brewed with pale malts and fermented with the same yeast strain used to make Le Merle, our Twenty-fifth Anniversary Ale is sharp and spritzy with a delicious flowery, spicy dry-hop aroma.

This limited offering is available on tap at fine restaurants and drinking establishments. 750 ml bottles will be available at the Brewery Taproom and the Brewery Shop in Fort Bragg, California.
ABV 4%

 

Long Awaited Release of Old Stock Ale 2011 Cellar Reserve!

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 Old Stock Ale 2011 Cellar Reserve is a small batch, limited release that has been aged in brandy barrels. The aging process gives this world-class beer added layers of complexity and flavor. This is the third in a series of the Old Stock Ale Cellar Reserves. Previous offerings were vintage 2005 and 2009, released in 2007 and 2011 respectively.

Bottled in a 500 ml bottle with a cork and wire finish, it is a memorable drink that should be enjoyed as a unique offering.

ABV 15.2%
Recommended serving temperature 60°

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Oregon Coast Jazz Party Celebrates Ten Years of Jazz

John-Clayton-(w)2World class jazz musicians will perform at the 10th annual Oregon Coast Jazz Party Friday, October 4 through Sunday, October 6. Concerts take place at the Newport Performing Arts Center and the Shilo Inn Suites Hotel in Newport. The Jazz Party features visiting musicians playing sets in a variety of groups – duos, trios, quartets and larger jam sessions – over the three day event.

This tenth season celebration has a great line up, including bassist John Clayton, trumpeter Terell Stafford, vocalist Jackie Ryan, tenor sax-man Rickey Woodward and guitarist Bruce Forman. A highlight of this year’s Party is the New York based Bill Charlap Trio, featuring pianist Charlap, bassist Peter Washington and drummer Kenny Washington, recognized as one of the top trios in today’s jazz scene. Picante, one of Portland’s finest Afro-Cuban groups, will be a featured band at the Party.

Terell-Stafford-(w)1The full schedule and lineup are on the Jazz Party’s website, as is all information about tickets, educational clinics, a “Meet, Greet & Sign” socializer and an interactive jazz panel.

North Coast Brewing is the exclusive provider of beer for the Oregon Coast Jazz Party. Proceeds from sales support the educational jazz programs of the festival.

To launch the Party, North Coast will host a Brewmaster Dinner on Thursday, October 3 at the Oregon Coast Aquarium in Newport to benefit the Oregon Coast Jazz Party.

North Coast’s President and Brewmaster Mark Ruedrich and Senior Vice President/Director of Sales Doug Moody will be at the dinner to talk about the beer, the pairings, and to answer questions. The evening begins at 6:00 pm with beer and cheese pairings and the five course dinner prepared by Chef Mike Downing begins at 7:00 pm.

Cheese Pairings:
Scrimshaw Pilsner paired with Anton’s Red Hot Love and savory scones
Le Merle Belgian Style Saison paired with Humboldt Fog and savory scones
Acme IPA paired with Mt Tam Triple Cream and savory scones

First Course:
PranQster Belgian Style Golden Ale paired with Chef’s Ahi Poke

Second Course:
Le Merle Belgian Style Saison paired with fired seared white Mexican jumbo prawns, served over wilted arugula with warm roasted mango & candied ginger vinaigrette

Third Course:
Reduced North Coast Grand Cru sorbet

Fourth Course:
Brother Thelonious Belgian Style Abbey Ale paired with braised ancho chili short ribs with wild mushroom polenta and white truffle oil finish

Fifth Course:
Old Stock Ale paired with spicy caramelized pineapple bread pudding, served with ancho chili white chocolate cream sauce and Old Stock Ale infused Chantilly cream

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What a grand beginning for what promises to be an extraordinary Jazz Party! Tickets for the Brewmaster Dinner are $61.62. The price includes the online transaction.

 

 

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Posted in Acme Ale, Beer, Brother Thelonious, Events, Food Pairing, Grand Cru, Jazz, Le Merle, NCBC Staff, News, Old Stock Ale, Oregon, PranQster, Scrimshaw | Tagged , , , , , , , , , , , , , , , , , , , , | Comments Off

We’re Showing Off the Three New Fermentation Tanks at the Brewery

 

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The crane operators are positioning the first tank while the second tank is sitting on the truck, awaiting its turn.

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The NCBC crew helps guide the tank to the correct position for its descent to the four foot deep concrete base.

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The third tank on its way up to the brewery roof.

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Here’s a view of the roof top action from inside the brewery.

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The first two tanks are in place as the NCBC crew guides the third tank to the correct position for its descent into the brewery.

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The three new fermenters are in place inside the brewery.

All photos by Karen Wineland except last photo by Nancy Harris

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Three New Fermentation Tanks Expand Brewing Capacity

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On the evening of May 13, excited spectators watched a calm and competent crew from North Coast Brewing Company direct the placement of three brand new stainless steel fermenting tanks into the southwest side of the Brewery. Two heavy-duty cranes lifted the 22,000 pound tanks above the roof and lowered them onto the floor. This event was the culmination of over two years of planning, permitting, designing, engineering and construction. Under the direction of NCBC President and Brewmaster Mark Ruedrich, team leaders Chuck Martins, Head Brewer and Plant Engineer, and Mike Wineland, Project Manager, masterminded and implemented this expansion.

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In preparation for the installation, three twelve foot diameter holes were cut into the Brewery roof and the existing eight inch concrete floor was excavated and replaced by a four foot thick concrete base laced with rebar and topped with steel anchor bolts to hold the fermenters in place. Each tank holds 16,275 gallons, roughly enough to fill 171,500 twelve ounce bottles. When full, each tank will weigh 152,000 pounds. Once the tanks are plumbed and the electrical work is completed, the fermenters will be fully operational. NCBC projects the addition of the tanks will boost production 40% over last year and add about a dozen additional people to the workforce.

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The tanks were manufactured by the Paul Mueller Company in Springfield, MO., and transported 2100 miles to Fort Bragg, CA in three Mueller flatbed trucks. According to one of the drivers, the toughest part of the route was the last 30 miles between Willits and Fort Bragg. If you live on the Mendocino Coast, you can easily see the three new fermenters from the Brewery Taproom across the street from the Brewery on Main Street in downtown Fort Bragg. Check out the NCBC blog to see more photos of the three new tanks.

Truck photo: Bob Swatzell
Roof top photos: Jason Ross

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Sheila Martins Promoted to Assistant Vice President of Sales & Administration at North Coast Brewing Company

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In 1995 Sheila Martins began working at North Coast Brewing Company as a substitute for the receptionist who was on a two week vacation. When the receptionist decided not to return, Sheila was hired for the position. Over the last 19 years Sheila’s work has evolved and changed, and this past April she was promoted to the position of Assistant Vice President of Sales & Administration.

Sheila attended Santa Clara University as an undergraduate, and Cal Poly, San Luis Obispo, where she earned a teaching credential. She was a substitute teacher in the Fort Bragg Schools when the opportunity to work at North Coast Brewing came along. Sheila’s innate intelligence and her interest in the business led to more and more responsibilities. She began handling state and federal registrations, compliance issues and label approval, taking orders, arranging freight and managing inventory. As her competence and expertise grew, she became an integral part of the business.

Commenting on her promotion, Sheila said “I think I have the best job at the brewery!” Working with NCBC President Mark Ruedrich and Vice President Doug Moody, Sheila is the bridge between production and sales. She manages supply and demand. She knows when, where and how much beer is produced, the timeline of the brewing, bottling and shipping, the orders that need to be filled and how to keep the process moving along in as seamless a way as possible.

She always has a cheerful smile and a friendly greeting even in the midst of dealing with the unexpected. “I put out fires,” she says in her understated way, although she does not hesitate to say what’s on her mind, and when she does, those around her listen. After all, she is deservedly at the center of the action.

Sheila and her husband, NCBC Head Brewer and Plant Engineer Chuck Martins, have a home in Fort Bragg and are the proud parents of two children, 12 year old Joey and 11 year old Maddy. Sheila’s family life is of the utmost importance to her, as is her work life. “Not only do I feel lucky to be where I am with the business today, I feel fortunate to work with the people I do and to work for a business with such great products and high standards. It’s wonderful to feel proud of what we make and what we stand for and to contribute to the quality of life of our community.”

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North Coast Brewing Names Sam Kraynek Controller

Sam-Kraynek(w)Sam Kraynek brings over 40 years of managerial experience to North Coast Brewing Company’s new position of Controller. Sam will be responsible for the financial reporting of the company and establishing policies and internal controls that protect the organization’s assets. NCBC’s President Mark Ruedrich said he is pleased to bring Sam into the business because “We’ve been looking for the right person to be our company controller for some time now. Sam’s leadership skills and his history of innovative management, strategic planning, marketing, sales, manufacturing and finance will strengthen and benefit North Coast Brewing Company.”

Sam’s easy-going, friendly personality belies his hard-driving work ethic. Born, raised and educated in Pennsylvania, his first professional position was an In-Charge Auditor with Ernst & Ernst in Cleveland Ohio. He moved on to work as an Auditor Supervisor for Beatrice Companies and within a decade became President and General Manager of Rosarita Mexican Foods where he developed the idea of manufacturing vegetarian refried beans, now the best-selling refried beans on the market.

After his tenure at Rosarita, Sam held various management positions with a number of companies including Vice President and General Manager of the $70 million Bakery Distribution Division of International Multifoods and Vice President of Sales and Marketing for Bay State Milling, a $200 million flour milling operation. In 1997 Sam answered an ad that led him to the Mendocino Coast. He became CEO of Thanksgiving Coffee Company where he worked for the last 15 years.

Sam began working at North Coast Brewing on April 1, 2013 and he says he’s delighted to be a part of a business that makes quality products, encourages clear communication and ongoing collaboration among its staff and employees and values and respects its workers. In addition, Sam said, “It’s not just about dollars and cents. North Coast Brewing is about community and people and making our coast (and our world) a better place to live, and I like that!”

Sam is an active participate and volunteer in the community. He is past chair and director of the Executive Committee of the Mendocino Coast Chamber of Commerce and currently serves as a director of the Mendocino City Community Services District. He also serves on the Wine and Mushroom and Finance committees of Saint Anthony’s. When he’s not working or volunteering, Sam likes to garden, enjoy the ocean, and travel with his wife, Ginger to visit their children and four grandchildren. In addition, and of course, Sam likes to relax after work with one of North Coast Brewing’s fine craft beers.

Photo by Deborah Moody

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North Coast Brewing Beers Featured at The Backdoor During Seattle’s Beer Week

Seattle might be a city known for brewing up a lot of coffee, but May 9th through 19th is “Seattle Beer Week” spotlighting another kind of brewing and beverage. North Coast Brewing beers will be a major highlight of the week at The Back Door Brewers Dinner on Thursday, May 16 from 6 to 10 pm. Tickets are $50 per person and available online at Brown Paper Tickets.

The Back Door restaurant is entered (you guessed it) through the back door at
462 N 36th St – at Fremont  NCBC-Le-Merle-375ml(w)
Seattle WA 98103
206 632-7322

Menu for the Evening

First Course
Le Merle Saison, Belgian Style Farmhouse Ale paired with
Artichoke-Basil Soup with Goat Cheese and Wild Mushrooms
Second Course
Ruedrich’s Red Seal Ale paired with
Salt Cod Fritters with Lemon Remoulade
Third Course
Brother Thelonious Belgian Style Abbey Ale paired with
Beef Short Rib Braised in Brother Thelonious with Potato Gratin & Mustard Greens
Fourth Course
Old Stock Ale paired with
Banana Bread Pudding in Crème Anglaise

At 10 pm the jazz trio Gravity will perform in a tribute to Thelonious Monk. You can find out more about Gravity at the group’s website.

Posted in Beer, Brother Thelonious, Events, Food Pairing, Jazz, Le Merle, Old Stock Ale, Press Release, Red Seal Ale | Tagged , , , , , , | Comments Off

Beer Meets Cheese: An Afternoon of North Coast Brewing Beers & Cheese Pairings with Janet Fletcher on April 27 in a Benefit for the Mendocino Music Festival

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“When you take the time to taste, following certain clues to identify suitable partners, good cheese and beer matches are as good as it gets in the realm of food and beverage.”
Mark Ruedrich – North Coast Brewing Company President and Brewmaster

The Event
North Coast Brewing Company is hosting and underwriting a benefit for the Mendocino Music Festival, Beer Meets Cheese, with author Janet Fletcher, international  authority on cheese and columnist for the San Francisco Chronicle.

What, When & Where
Beer Meets Cheese begins at noon on Saturday, April 27 with Janet Fletcher signing her book, the new Cheese & Beer, at North Coast Brewing Company’s Brewery Store on the northwest corner of Main and Pine streets in Fort Bragg.

At 3 p.m. Beer Meets Cheese moves across the street to North Coast Brewing’s Sequoia Room in the Brewery Taproom for a walk-around tasting of beer and cheese pairings designed by Janet Fletcher and Brewmaster Mark Ruedrich. Janet will be on hand to sign her book as guests explore the pairings at each station. In addition, Janet and Mark will answer questions and share their knowledge and insights about cheese and beer pairing.

All Proceeds Benefit the Mendocino Music Festival
Cheese & Beer signed by Janet Fletcher at the Brewery Shop sells for $24.99
Beer & Cheese Pairing – $25
Beer & Cheese Pairing and book signed by Janet Fletcher – $40

How Can I Get Tickets to Beer Meets Cheese?
Call the Mendocino Music Festival office, 707 937-2044 or online at mendocinomusic.org or, for $25 tickets only, Tangents in Fort Bragg, Out of This World in Mendocino, Four-Eyed Frog in Gualala

 

 

 

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