Tag Archives: North Coast Brewing Co.

Why Pilsner is the Best Craft Beer of All Time: So Many Reasons to Love Pilsners

Published in The Daily Meal Jul 23, 2013
By John Verive of Beer of Tomorrow for Menuism Beer Blog

Scrimshaw-Pilsner-Pour(w)As craft beer gains popularity, tap lists grow longer, and beers become more creative and extreme, it sometimes seems that a craft beer fan can have too many options. It may be a wonderful problem to face, but if you’d rather not struggle deciding what beer to try there’s a simple solution. If you just want a satisfying and restorative beer, try a pilsner. The classic golden lager makes for an excellent start to a session, is great before a meal, and pilsners pair wonderfully with many foods. It’s an easy call; try one and see why the pilsner is considered by many brewers to be “the brewer’s beer.”

If you’re not yet a convert to the well-crafted and balanced pilsners, forget your preconceived notions about the style. Pilsner, or simply pils, is known for its delicate color, sparkling carbonation, bready malt body, and spicy and herbal hop character and aroma that is highlighted by a dry, crisp finish. The style was so popular after its invention in 19th-century Bohemia that it swept through Europe before it was taken across the Atlantic by brewers immigrating to America. The American pilsner started off like its continental counterpart: balanced, dry, and with an assertive hop aroma, but American breweries diminished the beer to appeal to a wider audience, and soon the American Pilsner developed into the bland, insipid beer that many people think of today.

Scrimshaw-Brand-Image(w)When first arriving at a bar, I’ll often skim the tap list for a craft pilsner instead of suffering through the analysis paralysis that an impressively long and varied beer list can induce. Once the aromatic pils is in hand, I can more carefully review the menu and tap list for perfect pairings while I enjoy the crisp, refreshing qualities that the pilsner is prized for. Starting off the night with a pilsner works well for a few reasons. It’s commonly recommended to begin a tasting session with a beer that is comparatively light in body and flavor. This allows you to experience the beer’s more subtle flavors before your palate becomes fatigued, and pilsners make excellent “warm-up beers.” The lager’s lively carbonation awakens your taste buds, and the delicate flavors of the signature pilsner malt and European hops are best enjoyed before your palate has been assaulted by massive double IPAs. Picking out these flavors from such a balanced and nuanced brew is a great way to prepare yourself for tasting other brews, and the clean, ester-free finish leaves your palate primed for another sip (or another pint).

 

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San Francisco’s Olympic Club Hosted a North Coast Brewing Co. Beer Dinner on June 28

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San Francisco’s historic Olympic Club, the oldest athletic club in the United States, was the site of a memorable North Coast Brewmaster Dinner on June 28. Chef Peter Harvey prepared a five-star menu that began at an informal reception in the club’s lavish Crystal Room with a charcuterie platter, oysters Rockefeller and Bienville, and wild mushroom quesadillas paired with Scrimshaw Pilsner and Red Seal Ale.

The dinner was served in the palm-accented formal dining room and started with a Brandade soufflé and a Pommery mustard reduction which was a great match with Pranqster Belgian-Style Golden Ale. A second course featured a grilled boneless quail with goat cheese polenta, grilled radicchio and aged Balsamico. The Le Merle Saison, which just won the Gold Medal at the Brussels Beer Fest, was a perfect pairing with its tropical fruit flavor note.

The entrée was a hearty braised lamb shank served with aioli and accompanied by a spring vegetable ratatouille. Brother Thelonious Belgian-Style Abbey Ale was a rich, malty complement to this entrée. Dessert was a chocolate assiette, including chocolate walnut terrine, white chocolate gelato and raw chocolate tastings. North Coast’s Old Rasputin Russian Imperial Stout with its intense chocolate and coffee flavor profile was an obvious choice for this finale.

The Olympic Club’s signature “white glove” service added to the elegance of the evening and left 100 guests very happy, well-fed, and thirst-slaked.

Posted in Beer, Brother Thelonious, California, Events, Food Pairing, Le Merle, Old Rasputin, PranQster, Press Release, Red Seal Ale, Scrimshaw, Uncategorized | Tagged , , , , , , , , | Comments Off

Beer Dinners in Massachusetts & Vermont are part of North Coast Brewing’s 25th Anniversary Year Celebration

North Coast Brewing’s New England Sales Manager, Matthew Webster is one busy man. He is working with four chefs in four restaurants to create menus featuring delectable pairings of food and NCBC beer. These beer dinners will take place between June 18th and June 27th, just as summer begins, celebrating NCBC’s 25th anniversary year as a leader in the craft beer movement.

Brother-Thelonious(w)-Brand-ImageTuesday, June 18: Slate Bar & Grill at 6:30 pm
109 High St, Boston MA
857 269-7372
Course 1
Spring Pea Soup with Spicy Pork Rillete paired with Scrimshaw Pilsner
Course 2
Seared Scallops Habanero Mostarda & Tropical Salsa paired with Brother Thelonious
Course 3
Coarse Coffee-Rubbed Skirt Steak with Sweet Potato Hash paired with Old Rasputin
Course 4
Artisan Cheese Plate paired with Old Stock Ale

Old-Rasputin-Brand-Image-(w)2012Monday, June 24: Stone Hearth Inn & Tavern in collaboration with Meditrina Beer, Wine & Cheese
698 Route 11 West, Chester VT
802 875-9463
Beginnings
Crispy Lollipop Wings with Apricot Glaze and Steamed Mussels with Marinara Sauce paired with Scrimshaw Pilsner & Red Seal Ale
Salad
Grilled Watermelon topped with Arugula with Homemade Ginger Dressing paired with
Le Merle Saison
Entrée
Black Watch Farms Grilled Steak Tips served over Chipotle Polenta paired with Old Rasputin
Cheese
Beer Fondue with Red Hen Bakery Baguette paired with
Old Stock Ale
Dessert
Rhubarb Raspberry Tart topped with Lemon Crème Fraiche paired with Old Stock Ale

Le-Merle-Brand-Image(w)-2012Tuesday, June 25: Tres Gatos Beer Pairing Dinner
470 Centre Street, Jamaica Plain MA
Chef Marcos Sanchez and the entire Tres Gatos team are offering a special tasting menu to complement NCBC beers. Tres Gatos is a “scratch kitchen.” It uses only the freshest ingredients available. Old Rasputin, Le Merle, PranQster and Scrimshaw are available on draft. 2013 Old Stock Ale and Brother Thelonious are available in the bottle.

Old-Stock-2013(w)-Brand-ImageThursday, June 27: Park Restaurant & Bar at 7:00 pm
Four Course Menu by Chef Jesse Perrin – $40.00 per person
59 JFK St, Cambridge MA
617 491-9855
Course 1
Cool Mussel Salad with Fennel & Nasturtium Greens paired with Scrimshaw Pilsner
Course 2
“Welsh Rabbit” with Truffled Mixed Mushrooms & Vermont Shepard Cheese Sauce paired with PranQster
Course 3
Peppered Rib Eye with Creamy Farrotto & Slow Roasted Sweet Onions paired with Brother Thelonious
Course 4
House-made Stout Cheddar Beer Crisps & Pickle Slaw paired with Old Stock Ale

Posted in Beer, Brother Thelonious, Events, Food Pairing, Le Merle, Old Rasputin, Old Stock Ale, PranQster, Press Release, Red Seal Ale, Scrimshaw, Uncategorized | 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.

JR-2-Three-Fermenters-In-Place-(w)

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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Join North Coast Brewing June 6 through 8 at Houston’s Big Beer Week

NCBC-Le-Merle-375ml(w)North Coast Brewing’s Texas Sales Manager, Audrey Kiefer, has a busy week coming up in Houston! She’ll be representing NCBC at Wine & Food Week, pouring beer at the Wine Walk on Thursday, June 6 from 5 to 8:30 pm on Market Street and at Sips, Suds & Siders on Friday, June 7 from 5:30 to 9:30 pm at the Woodlands Waterway Marriot.

On Saturday, June 8 she’ll head out to the Houston Beer Festival at Hermann Square Park from 1:00 to 10:00 pm to pour Brother Thelonious, Old Rasputin and Le Merle. This is a major beer event in the Lone Star State and all these events add up to a big BIG beer week in Houston!

Audrey-Keifer(w)

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Mendocino Coast Jazz Society 2013 High School Scholarship Winners Will Perform at the Brewery Taproom on Friday, May 31 at 6 PM

Marianna-Cooper-(w)North Coast Brewing Company, an ardent supporter of jazz and jazz education, will host the 2013 winners of the Mendocino Coast Jazz Society’s annual scholarships in a first act performance. The two high school seniors, pianist Marianna Cooper from Mendocino and bassist Spencer Crowell from Fort Bragg, will open for regular Dinner Jazz performers Richard Cooper and Francis Vanek in the Sequoia Room at the Brewery Taproom on Friday, May 31 at 6 pm.

Spencer-Crowell-(w)Marianna and Spencer are both outstanding students academically, active in sports, extra-curricular activities and community service. Marianna has been studying and playing piano since the age of five, first with her father, Richard, and then with Paula Butler for the last twelve years. She has performed at events and recitals and even accompanied her high school choir. Spencer became actively involved in music in his fifth grade band program. He plays bass and percussion and sings in the high school concert choir and advanced vocal ensemble. Music has played an important role in both their lives, expanding their skills, experiences and horizons. In the essays they wrote as part of the scholarship application, both stated that music is a constant source of inspiration and will be an integral part of their adult lives. Both plan to continue their music studies.

At the performance, Marianna will play the 1877 Weber square grand piano in an excerpt from Debussy’s Clair de Lune. Then the two musicians will play several duets, with Marianna on piano and Spencer on bass. Their performance is an opportunity for leaders and members of the coastal community, educators, family and friends to celebrate Marianna and Spencer’s achievements.

The Mendocino Coast Jazz Society has produced jazz events and sponsored educational programs and scholarships for high school seniors since 1984. North Coast Brewing has been a supporter of the Jazz Society’s scholarship and mentor programs for many years.

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

Sheila-Martins-(w)

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 Events From May 13 Through May 16 During Seattle Beer Week 2013

If you live in Seattle and love craft beer, you are in luck! Seattle Beer Week has four events featuring North Coast Brewing Beers.

Latona[1]Monday May 13th 6:00 – 9:00 pm
The Latona Pub
6423 Latona Ave NE,
Seattle WA 98115 – 206 525-2238
Class of ‘88 Barleywine Celebration
The Class of ‘88 breweries are hosting a final joint anniversary party in Seattle. This is a celebration offering horizontal tastings of the three variations of barleywines brewed by North Coast Brewing, Deschutes Brewery and Rogue Ales. The entire collaboration is a rare event, and this opportunity to taste all three versions will possibly be the last time you can taste all three variations in one place. So if you’re in the vicinity of Seattle Washington, join the party, sip some ale and have a good time.

Tuesday May 14th 6:00 – 8:00 pm T.-S.-McHugh's-Seattle(w)
T. S. McHugh’s Splendid Foods, Lagers & Ales
21 Mercer St
Seattle WA 98109 – 206 282-1910
Swine & Barleywine
North Coast Brewing will feature the awesome and refreshing PranQster Belgian Style Golden Ale, the exquisite Brother Thelonious Belgian Style Abbey Ale, and the Class of ’88 Barleywine. The T. S. McHugh’s chef will be serving Pork Butt Sliders to compliment these wonderful beers.

Red-Door-Seattle(w)Wednesday May 15th 4:00 – 6:00 pm
The Red Door in Fremont
3401 Evanston Ave N
Seattle WA 98103 – 206 547-7521
Beer & Cheese Pairing Party
Join us at the Red Door in Fremont as we celebrate 25 years of success. To commemorate this special event we have invited Dennis and Theresa from the Cheese Cellar in Seattle to prepare a flight of eight cheeses paired with eight selected beers from North Coast Brewing. This is a rare event and a great way to begin the evening. Each participant who purchases a flight will receive a commemorative goblet to take home.

Thursday May 16th 6:00 – 10:00 pm The-Back-Door-Seattle(w)
The Back Door
462 N 36th St – Fremont
Seattle WA 98103 – 206 632-7322
Brewers Dinner
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.

 

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