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Jay R. Brooks on Beer

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Session #51 Round-Up & Announcing Session #51.5

May 7, 2011 By Jay Brooks

session-the
Well that was great fun, I was certainly glad to see so many people step up and participate, despite my best efforts to make things as difficult as possible. And everybody seemed to have a very good time, too. Cheese and beers just brings out the best in all of us, I guess. Anyway, I’m doing the round-up a little bit differently this Session, because this is not just the end of the Session, but also the beginning of the second phase, or Session #51.5. Below you’ll find a list of all of the beers paired with each of the three cheeses, or their substitute parenthetically, along with a link to each Session post submission. In most cases, I listed just the best pairing from each blogger for each cheese, unless otherwise noted. Also, I’ll continue to update this list as late submissions continue to roll in, as they inevitably do. Following that, you’ll find instructions on how to participate in round two, Session #51.5 on Friday, May 20.

The Beer & Cheese Pairings

1. Widmer 1-Year Aged Cheddar

cheese-widmer

Here are the best pairings everybody chose for the Widmer 1-Year Aged Cheddar, or a suitable substitute. I’ve noted what substitute cheese was used, where applicable.

  • Adnams Innovation IPA (Lincolnshire Poacher):
    Reluctant Scooper
  • Alaskan Smoked Porter (Apple-smoked cheddar):
    The Brew Lounge
  • Brasserie Dupont vec Les Bons Voeux (English Cheddar, age unknown):
    Hoppy-Hour
  • DC Brau The Public Pale Ale (Isle of Mull Cheddar):
    Yours For Good Fermentables
  • Dogfish Head 90 Minute IPA (Three Year Old Aged Wisconsin Cheddar):
    Ramblings of a Beer Runner
  • Drake’s 1500 Pale Ale:
    Brewed For Thought
  • Firestone Walker Union Jack IPA (Dubarton Cheddar):
    Beer Search Party
  • Fort George Vortex IPA (Tillamook Extra Sharp Vintage White Cheddar, aged two years):
    The Brew Site
  • Green Flash Hop Head Red Ale (Black Creek Extra Sharp Cheddar, aged 3 years):
    Bottle Chasers
  • Green Flash West Coast IPA (Carr Valley 10-year WI Cheddar):
    The Pour Curator
  • Greene King IPA (Balderson 1 year old aged cheddar):
    BeerTaster
  • North Coast Old Stock (Black Creek 9-Month Sharp White Cheddar):
    99 Pours
  • Paulaner Hefeweizen (Spanish Adarga de Oro, aged):
    Thirsty Pilgrim
  • Samuel Smith Imperial Stout (Widmer 10 Year Cheddar):
    What We’re Drinking
  • Sierra Nevada Ovila Dubbel (English Cheddar, aged 15 months):
    Growler Fills
  • Speakeasy Payback Porter:
    Brookston Beer Bulletin
  • Uinta Organic Sum’r (Black Creek 9-Month Sharp White Cheddar):
    99 Pours
  • Unibroue La Fin du Monde (Balderson 3 year old cheddar):
    A Good Beer Blog
  • Williams Brothers Joker IPA (Wexford Cheddar):
    The Beer Nut

2. Cypress Grove Humboldt Fog

cheese-cypress-grove

Here are the best pairings everybody chose for the Humboldt Fog, or a suitable substitute. I’ve noted what substitute cheese was used, where applicable.

  • 21st Amendment Fireside Chat:
    Bottle Chasers
  • 21st Amendment Monk’s Blood:
    Ramblings of a Beer Runner
  • Allagash Dubbel:
    Beer Search Party
  • Brasserie Cazeau Saison Cazeau (Fivemiletown Cooneen):
    Reluctant Scooper
  • Butternuts Moo Thunder Stout (Monte Enebro blue goat cheese):
    Yours For Good Fermentables
  • Dogfish Head/Birra Del Borgo collaboration My Antonia (French, surface ripened goat milk cheese):
    Hoppy-Hour
  • Duchesse de Bourgogne (Brouwerij Verhaeghe):
    Wine and Beer of Washington State
  • Firestone Walker (for Trader Joe’s) Mission Street Pale Ale:
    Bottle Chasers
  • Fremont Brewery Abominable Winter Ale:
    Wine and Beer of Washington State
  • Gagleer:
    Brewed For Thought
  • Gordon Biersch Blonde Bock:
    Growler Fills
  • Harviestoun Old Engine Oil (Snøfrisk):
    99 Pours
  • Jolly Pumpkin Bam Biere:
    What We’re Drinking
  • Left Hand Fade to Black Vol. 2 Smoked Baltic Porter:
    The Pour Curator
  • Mill Street Belgian Wit (Woolwich Dairy Chevrai):
    BeerTaster
  • Paulaner Hefeweizen (Roquefort):
    Thirsty Pilgrim
  • Saison Dupont:
    The Brew Lounge
  • Schneider-Weisse Aventinus Weizenbock:
    Brookston Beer Bulletin
  • Sierra Nevada Ovila Dubbel:
    Growler Fills
  • Unibroue Blanche de Chambly (Woolwich Dairy Chevrai):
    BeerTaster
  • Widmer Cherry Oak Doppelbock (Trader Joe’s Goat’s Milk Cheddar):
    The Brew Site

3. Maytag Blue

cheese-maytag-blue

Here are the best pairings everybody chose for the Maytag Blue, or a suitable substitute. I’ve noted what substitute cheese was used, where applicable.

  • Brewdog Tactical Nuclear Penguin / Sink the Bismark (Long Clawson Stilton):
    Reluctant Scooper
  • Kasteel Rouge:
    The Pour Curator
  • Lagunitas Gnarleywine:
    Ramblings of a Beer Runner
  • Neustadt Springs Neustadt 10W30 (Tuxford & Tebbutt Stilton):
    BeerTaster
  • Pelican Pub & Brewery Stormwatcher’s Winterfest 2010 (Rogue Creamery Oregon Blue Cheese):
    The Brew Site
  • Pike Brewing Old Bawdy Barley Wine (2009):
    Wine and Beer of Washington State
  • Russian River Pliny the Elder:
    Brewed For Thought
  • Russian River Temptation:
    Brookston Beer Bulletin
  • Sierra Nevada 30th Anniversary Barleywine:
    The Brew Lounge
  • Sierra Nevada Bigfoot Barleywine Style Ale:
    Appellation Blog
  • St. Ambroise Vintage 2010 (Tuxford & Tebbutt Stilton):
    BeerTaster
  • Stone Old Guardian Belgo Barleywine (Stilton):
    Beer Search Party
  • Stone Sublimely Self Righteous (Salemville Amish Blue Cheese Crumbles):
    99 Pours
  • Williams Brothers Gold (Bellingham Blue):
    The Beer Nut

I was also glad to see so many people not stress too much about the specific cheeses I recommended. I knew that not everybody would be able to find them going in, but it seemed like the more who could find the same cheeses, the better the experiment would work, because it could more easily be duplicated regardless of location. But I also realized that with beer bloggers so spread out around the world, that in the end it was an impossible task and felt it was better to participate with a substitute cheese then not at all, and as long as the cheeses were somewhat similar, I figured it would still be valid. A number of people also added additional cheeses or could not find substitutions that were similar, so the list below is all of the other and extra cheeses that peoples paired together.

4. Other or Extra Cheeses Paired

  • Boulevard Smokestack Tank 7 (Gruyere & Manchego):
    Appellation Blog
  • Brooklyn Black Chocolate Stout (Mature Ardrahan, a semi-soft cheese):
    The Beer Nut
  • Brooklyn Lager (KH DeJong Gouda):
    The Pour Curator
  • Cigar City Maduro (Triple Cream Brie):
    The Pour Curator
  • Dogfish Head Indian Brown Ale (Snow White Goat Cheddar):
    The Brew Lounge
  • Duchesse de Bourgogne [Brouwerij Verhaeghe] (French Comte):
    Wine and Beer of Washington State
  • Foggy Noggin Anniversary Ale and the Quadrupel Belgian (French Comte):
    Wine and Beer of Washington State
  • Trappiste Rochefort 10 (Parmesan):
    Yours For Good Fermentables
  • Victory Headwaters pale (KH DeJong Edam):
    The Pour Curator
  • Williams Brothers Gold (Mature Ardrahan, a semi-soft cheese):
    The Beer Nut
  • Part 2: The Extra Special Second Follow-Up Mid-May Session

    Okay, I know not everyone will want to go for this, but if you’re with me so far and you’ve already participated in Session #51, here’s the idea for part two. Use the list of beers chosen by everybody for each of the three cheeses that are listed above to try a few more beers with the same cheese. Over the next two weeks, simply pick up some of the other beers that were suggested, and try them with the same three cheeses and do a follow up blog post on Friday, May 20 — which I’m calling Session #51.5 — to explore more fully pairing cheese and beer.

    You can write about how your choices compared, or what you learned from the other suggestions, or which out of all the ones you tried worked best. What recommended pairing most surprised you? Which didn’t seem to work at all, for you? It’s my way of taking the Session concept and making it more interactive and collaborative, essentially an “online cheese-off.” First, we made our best recommendations for pairing a beer with these three cheeses, and now we have an opportunity to try as many of the suggestions as we can, and discover which worked best. I’ll then do a second round-up and report the findings of the group as a whole to the beers and the three cheeses together.

    Spread the cheese .. er, the word. If you’ve already done Part One, don’t stop now, keep going. Read what your fellow bloggers liked, and pick a few to try yourself. To participate, just post a comment here with a link to your blog post for Session #51.5.

    Filed Under: Beers, Events, Food & Beer, Just For Fun, The Session Tagged With: Announcements, Blogging, Cheese, Websites

    Graduation & Prom Drinking

    May 4, 2011 By Jay Brooks

    graduation
    Apparently prom season and graduation time is coming up, because the scary statistics that always accompany this time of year are also starting to appear. Now before the angry comments start filling my queue, I’m not encouraging drinking at either, and especially not drinking and driving, no matter what the occasion. There are, however, some curious features about this time of the year about how we still try to scare our kids into staying sober for prom and graduation that bear scrutiny.

    The first missive of Spring comes from Join Together, with the requisite scary headline School Nurse: It’s Not OK to Give Teens Alcohol for Prom and Graduation. Apparently, we’re more likely to listen up if it’s coming from the school nurse. And while I recognize that in many states it’s actually illegal to give your own underage kids alcohol, I’m pretty sure that these days it’s almost always illegal to give alcohol to kids who are not your own. But that’s all year round, and I have to believe that most adults who engage in purchasing or furnishing alcohol to their kids or their kids’ friends at this time of the year, do so with the full knowledge that what they’re doing is not acceptable in today’s social climate, not to mention its illegality.

    But here’s the thing, the news report by the school nurse is based on another study, by an insurance company no less, and that headline is Study Shows 90 Percent of Teens Admit Stronger Likelihood of Drinking and Driving on Prom Night, Yet Less Than One-Third See Dangers. According to Liberty Mutual’s study, in “a national survey of more than 2,500 eleventh and twelfth graders, 90 percent of teens believe their counterparts are more likely to drink and drive on prom night and 79 percent believe the same is true for graduation night. Yet, that belief does not translate to concern, as only 29 percent and 25 percent of teens say that driving on prom night and graduation night, respectively, comes with a high degree of danger.” They claim that’s “new research,” as if we didn’t know teenagers believe themselves immortal and are likelier to take risks than the more mature segment of the population. It’s one of the features of being a teenager. But okay, it’s not bad advice to remind teens about the difference between perceived risks and reality, but it’s just so heavy-handed, so black and white. They’ve been using the same scare tactics since I was going to prom over thirty years ago. Here’s the latest version:

    [T]here were 380 teen alcohol-related traffic deaths during prom and graduation season (April, May and June) in 2007, according to the National Highway Traffic Safety Administration. And the Insurance Institute for Highway Safety reports 1,009 total teen fatalities (alcohol and non-alcohol-related) in motor vehicle crashes during those same months in 2008.

    Alarmingly, parents may be unwitting enablers of teen drinking and driving: more than one in three teens (36 percent) say their parents have allowed them to attend parties where it is known that alcohol will be served, and 14 percent say their parents have, in fact, hosted such teen gatherings.

    But it just strikes me as the razor blade in the apple. Every Halloween, that story gets trotted out to scare kids into being responsible about accepting candy from strangers during the holiday that’s designed for just that. As a kid, I remember being nervous about that the first year, but after hearing it over and over again, and never once seeing any real proof of a razor in an apple, any meaningful fear tended to dissipate. I can’t be the only adult who remembers that as a child there was a great sense that adults were constantly lying to us about the dangers of the world, among many other things less threatening.

    But let’s look at those scary statistics. According to the U.S. Census Bureau in 2008, there were 21,469,780 prom-age teenagers in America. So that means 0.0017% died in “alcohol-related traffic” accidents and 0.0046% in “alcohol and non-alcohol-related” traffic accidents. Now as a parent, I agree that even one needless death is too many, and I’d be inconsolable if it happened to one of my children. But the point is that the danger is relatively low compared to other dangers every person in the world faces every day. That seems so obvious to me I’m not even going to go looking for those, because any rational person should recognize that.

    Yet here we are again chastising parents for trying to do something about it that’s not just the knee jerk “just say no” total-abstinence policy that we’re so fond of here in the U.S. Our response is simply disproportionate to the true danger, and I can’t help but believe the reason is because it’s — gasp — alcohol and we’ve lost the ability to be rational about it.

    The fact that according to the scary news reports, this is still claimed to be a huge problem nearly 30 years after MADD supposedly set everybody straight and awareness of the issue of drunk driving is at an all-time high, should convince anyone that there is nothing we can do to stop people, even underage kids, from drinking. Prohibition didn’t work. More awareness didn’t work. The “just say no” campaign didn’t work. Kids are still drinking now, as they did nearly 35 years ago when I graduated from high school.

    Back in those dark ages, it was quite common for parents to be at high school parties where alcohol was being served, at least where I grew up in suburban Pennsylvania. And most of the other parents in the community were not only aware of it but supported it. I have to laugh when the modern reports refer to such situations as making the parents “unwitting enablers” when there was not one driving fatality from the dozens and dozens of such events I attended in my youth. Parents took keys, and wouldn’t let anyone drive home if they were unable to. It made things safer, despite this weird notion today that the opposite is true.

    young-frankenstein-movie

    I recall one of the several graduation parties I went to as an 18-year old, the parents had a few kegs and even entertainment for us. The girl’s father was a movie projectionist and had a movie theater set up in their basement, and he was showing Young Frankenstein, which was only a few years old at that time (and this was in the days before videotape). It was great fun. I walked home that evening, retrieving my car the next morning. No harm, no foul. No one at that party got into any trouble. Imagine that?

    Just lucky? Maybe, but I don’t think so. It was most certainly a different time, but that doesn’t mean the parents in my youth didn’t care about their children every bit as much as today’s parents. It feels quite insulting to read today’s adults, who were raised no doubt by loving parents, imply otherwise. You read these press releases, studies and propaganda and start to get the impression that any parent who gives their kid a drink is a monster. These same reports seem to see parents giving alcohol to kids in only one way, as completely irresponsible. But as with the other recent study I wrote about last week, there’s no suggestion that education could be part of it, or that parents might be better judges of how to raise their own children. Or that a party with alcohol that’s supervised could be preferable to kids drinking completely unsupervised, underground. Yet how could it not?

    Yes, there’s no doubt our job as parents involves keeping our children safe, during prom season, graduation and every other time of the year, throughout their entire lives, really. But when it comes to alcohol, I’m quite tired of how the anti-alcohol abstinence policy seeps its way into every nook and cranny, particularly when it’s so ineffective. It doesn’t work on college campuses, where all it does is drive underage drinking underground, where it’s unsupervised and as a result far more dangerous. There’s no reason to believe it works any better at the high school level, either. High school kids often struggle with where they fit in society. They’re not really children anymore, yet they’re not quite adults, either. They often want to become adults faster than their parents and society will allow. It’s only natural. They see adults celebrate all manner of occasions — holidays, births, deaths, birthdays, achievements, good news, etc. — with alcohol. For them, the prom and graduation are reasons to celebrate. They want to be adults, they want to act like adults. So they want a drink, too. But many, if not most, are not ready to handle the personal responsibility that comes with drinking alcohol. In part, that’s because no one has taught them anything about how to accomplish that, and in fact even teaching them about alcohol is forbidden in many places and jurisdictions.

    So when we instead keep creating policies that keep that status quo, in fact make it harder for parents to be in a position to supervise or educate their own kids about alcohol, I can’t help but wonder what’s really going on. It has to be more about control or ideology or something, because it’s not what’s best for the kids, despite being framed that way. It’s that old “it’s for the kids” canard that’s become so popular in anti-alcohol propaganda. But this goes even a bit further, as it tells parents not only to talk to their kids, not buy them alcohol and don’t let them drive after drinking — all good advice — but also that they shouldn’t do what they feel is best if it deviates from the party line (or perhaps “no party line”). It presumes all adult supervision is bad, and then tries to back up that claim with nonsense. It creates a black and white ideological world where only abstinence is approved. But it doesn’t matter how many more flawed studies or well-meaning advice from school nurses is doled out, “just say no” just doesn’t work. Could we please stop pretending it does, ignoring other approaches that might have a better chance at being effective? Why don’t we try “just say know” for a change. After all, school is supposed to be about learning, about preparing kids to become independent adults, productive members of society. Why not let that include a little alcohol education, too. That might go a long way toward keeping our youth safe on prom night and graduation, too.

    Filed Under: Beers, Editorial, Events, Politics & Law Tagged With: Prohibitionists, Statistics

    Tour de Geuze 2011

    May 3, 2011 By Jay Brooks

    tour-de-geuze
    The biennial Toer de Geuze, or Tour de Gueuze, took place last week in Belgium. In a news report on Flemish National Television, both our own Steve Shapiro, from Beer by Bart, and Pete Slosberg, founder of Pete’s Wicked Ales, are interviewed in the piece. And Pete’s wife, Amy Slosberg, can be seen nursing her recently broken leg. Looks like they had a great time.

    Filed Under: Events, Just For Fun Tagged With: Belgium, Video

    No Beer At Royal Wedding?

    April 25, 2011 By Jay Brooks

    uk
    Another royal wedding’s coming up this Friday. I care about it as much as the last one in 1981 — not one whit. In deference to my British colleagues and friends who cling to the notion that the royal family matters, I’ll spare you my usual diatribe. But it was announced recently that no beer will be served at the The Royal Wedding (with it’s own “official” website, how klassy) between Prince William and commoner — could there be a more insulting term to call someone to their face? — Kate Middleton.

    That’s right, no beer at a British wedding. The reason, according to the Daily Mail, is that “while the younger royals enjoy a pint from time to time, neither Kate nor William is a big beer drinker so they decided to leave it off the menu.” Which is, of course, all well and good if you take the position that it’s their wedding, they can — and should — do as they like. Personally, I had my wedding reception in a brewery. And as British clergyman Sydney Smith quipped in 1934, “what two ideas are more inseparable than beer and Britannia?” So perhaps that makes more British than the man second in line to be king.

    But, unlike my wedding or your wedding, this one hardly counts as a private affair, it’s a national event and should, I suspect, reflect the nation. At a time when British beer is suffering, pub closings are epidemic and neo-prohibitionists have their attack dogs out, you would think this might be a perfect time to celebrate the wedding with that most British of drinks, cask ale. But, no, apparently champagne is more to the liking of the royals, or at least the ones who planned the wedding. But here’s the part that should have every red-blooded Brit up in arms. This is the “official” reason given for the ban on beer at the wedding. “It is thought that guests knocking back pints of ale was considered rather unseemly for such a regal affair attended by royals and heads of state from around the world” or put even more bluntly by a Daily Mail source, “[l]et’s face it, it isn’t really an appropriate drink to be serving in the Queen’s presence at such an occasion.” Really, that’s the problem? That the Queen might object to the drink her people should be most proud of, that contributes greatly to her nation’s economy, and is enjoyed by the majority of her subjects being served at her grandson’s wedding? If the royal family was truly in touch with “their people,” I should think they’d come to a very different conclusion.

    Their source added. “It was always their intention to give their guests a sophisticated experience and they have chosen the food and drink with this in mind.” And there the other shoe drops. Beer isn’t “sophisticated” enough for a royal wedding. Wow.

    UPDATE: Pete Brown had a similar reaction to this news and wrote a post, Beer ‘Not Appropriate’ For Royal Wedding that made some similar points and then a great many more of them, all spot on. Though hilariously, you can see in the comments, there are many people who do think the royals are still above criticism and even that no one should use “bad” language when discussing them. Oh, dear, and we’re considered the provincial ones. Hilarious.

    Luckily, Scotland’s BrewDog has just the thing for this sort of nonsense, a beer entitled Royal Virility Performance. With only 1,000 bottles to be released the day before the wedding, here’s how it’s described:

    A limited-edition beer containing herbal viagra to mark the forthcoming royal wedding of Prince William and Kate Middleton on April 29th. Brewed using various well known aphrodisiacs, the limited edition artisanal beer will only be available to buy from the BrewDog.com website.

    According to the specially commissioned label, the Royal Virility Performance contains herbal viagra, chocolate, Goat Weed and ‘a healthy dose of sarcasm’. The beer is a 7.5% ABV India Pale Ale and has been brewed at BrewDog’s brewery in Fraserburgh.

    With this beer we want to take the wheels off the royal wedding bandwagon being jumped on by dozens of breweries; The Royal Virility Performance is the perfect antidote to all the hype. A beer should be brewed with a purpose, not just because some toffs are getting married, so we created something at our brewery that will undermine those special edition beers and other assorted seaside tat, whilst at the same time actually give the happy couple something extra on their big day.

    BrewDog-royal-virility-btl

    Filed Under: Editorial, Events, Food & Beer, News, Politics & Law Tagged With: new release, UK

    Boycott Under Way On Beer Stocked By Alabama A-B Distributors

    April 25, 2011 By Jay Brooks

    alabama
    Free the Hops, the organization in Alabama that successfully won the fight over hard opposition to allow beer over 6% abv in the state, is calling for a boycott of both Anheuser-Busch products along with those beers distributed by A-B Houses in Alabama. The boycott is a result of A-B distributor lobbyists “blocking the Legislature’s passing [of] the Brewery Modernization Act,” which Free the Hops helped pass “in the Alabama Senate earlier this month.” The Birmingham News has a full account of the story in an article entitled Free the Hops calls for boycott of beers stocked by Anheuser-Busch distributors in Alabama. Free the Hops also has a boycott statement on their website along with a list of the distributors involved. Essentially the law would simply allow brewpubs to no longer be subject to antiquated laws, such as having to be located in “a historic building” or be located in “a county that had a brewery prior to 1918.” Ridiculous stuff. It would be hard to argue that the law as it stands makes any sense or is a fair under any definition. But apparently the A-B beer distributors in Alabama see it as competition that cannot be allowed, despite the fact that in most of the other 49 states, brewpubs and beer distributors happily co-exist with one another.

    I was originally in favor of the boycott, as it seems like there isn’t much choice insofar as what the Bud houses are doing. But as several people have pointed out, it will also harm a great number of craft brewery’s business in the state as well. Free the Hops obviously recognizes that fact and their concern is buying craft beer from one of the A-B distributors is still “channeling profits to wholesalers.” So in a way, it’s a bit like chemotherapy. Honestly, I’m conflicted. As Lew Bryson said in an exchange we had on Facebook. “This is odd territory for most beer drinkers: asking them to boycott a DISTRIBUTOR rather than a brand is confusing enough, but asking them to boycott craft beers to help craft beer…? Not going to work. If I were in Alabama, I would directly encourage people not to support a boycott of any craft brands for this reason. This is not the way to do it.” So I think we all agree that boycotting the ABI products is the way to go, but as for the craft brands … that seems like a much trickier, thornier issue. I can see both sides of the argument, and am left unsatisfied by either one. In the end, I think it’s going to be up to everyone’s individual conscience on what to boycott.

    Filed Under: Beers, Breweries, Editorial, Events, News, Politics & Law Tagged With: Alabama, Anheuser-Busch, Beer Distributors, Law

    Brew Your Own Beer TV Debuts Tonight

    April 23, 2011 By Jay Brooks

    byob-tv
    B.Y.O.B. TV — Brew Your Own Beer TV — the new television show that will air on local KOFY Channel 20 debuts this evening at 10:30 p.m. KOFY TV20 / Cable13 will be airing the half-hour B.Y.O.B. TV this Saturday, April 23 at 10:30 p.m. If you miss its debut, it will also air on Saturdays at 1:00 a.m. and Sundays, starting April 24th, at 9:30 p.m. On Sunday, the re-runs will air during their “local’s only” programming block. You can catch it three ways: on TV Channel 20, Comcast Cable 13 and Comcast Cable HD 713.

    B.Y.O.B. TV will be hosted by Justin Crossley and Jason Petros of The Brewing Network, the #1 on-line radio network dedicated to the art of beer making. The show follows 8 teams, each consisting of 3 eager home brewers as they’re challenged in various stages of the beer brewing process in hopes to escape weekly elimination. The final brewer left standing will win the ultimate prize, a trip to the Pilsner Urquell Brewery in the Czech Republic and become the B.Y.O.B. TV Brewing Champion.

    byob-tv

    “We want the average consumer to be able to watch this show, enjoy it from an entertaining perspective and gain an appreciation and knowledge for some of the best craft brews in the marketplace”, said Crossley, “at the same time we hope the show will encourage others to tackle the art of home brewing on their own.”

    Various craft and import beers from around the region and the world are participating in the show to place emphasis on their commitment towards the innovation and brewing science behind beer making; partners include Pilsner Urquell, Lagunitas, Blue Moon, Grolsh and Blake Brewing. Additional breweries, brew masters and beer and food connoisseurs are participating as well.

    While there’s no actual brewing in episode one, we do get to meet the teams and learn how the process will work. But don’t change the channel just yet, things will definitely start to pick up in episode two when the teams do their first batches of beer and things will just keep going from there. Should be fun.

    Below is the trailer for the show:

    Filed Under: Beers, Events, Just For Fun, News, Related Pleasures Tagged With: Announcements, Bay Area, California, Homebrewing, Television, Video

    Toronado Blunch 2011 Recap

    April 16, 2011 By Jay Brooks

    toronado sean-paxton
    Last Sunday, the annual Toronado Belgian Beer Lunch took place, with the food again being done by Sean Paxton, the Homebrew Chef. The Belgian lunch — or Blunch, as I’ve taken to calling it — began promptly at 11:30 a.m. and went until nearly 5:30 p.m. Now that’s slow food, but really with twelve courses the pacing was just right. I had the pleasure of being seated at a table with Toronado owner Dave Keene, the beer chef Bruce Paton, and my favorite ne’er do well, Dave Suurballe. Here’s a recap of the meal.

    2011 Toronado Blunch

    P1030858
    Before the Blunch began.

    Pre-Lunch Reception:

    P1030862
    Handmade Toronado bread.

    P1030864
    Beer #1: Van Steenberge Ertveld’s Wit

    First Course

    P1030868
    Belgian Sushi: Wit-flavored brioche infused with foie gras, roasted eel, Poperings Hommel Bier duck egg green aioli, pea shoots

    Paired with DuPont Avril

    Second Course

    P1030870
    Charcuturie Platter: Duck rillettes braised in Russian River Consecration with a Supplication gelee, duck pistachio apricot infused with Sanctification terrine, pork/duck liver and Orval beer pâté, cornichons, heirloom radishes, house-made Goulden Carolus Noel mustard, currant & Consecration compote

    P1030872
    Served with local The Bejkr breads

    P1030875
    Paired with Chimay Grand Reserve 3 Liter and Duvel Triple Hop

    Third Course

    P1030877
    DuPont Avec Les Bons Voeux Poached Sole: On a bed of leek and turnip purée, topped with a lobster crawfish mussel Tripel Karmeliet waterzooi sauce

    Paired with De Dolle Arabier and Moinette Blond

    Fourth Course

    P1030879
    Goat Butter Poached Sea Scallop: Smoked in Mort Subite lambic barrel staves, De Ranke Guldenburg demi glaze, celery root purée infused with Affligem Noel, fennel pollen

    Paired with Petrus Aged Pale

    Fifth Course

    P1030885
    Seared Duck Breast with Sour Cherry Sauce: Sonoma County duck breasts cooked sous vide with shallots, thyme, with a dried sour cherries Hannsen Oude Kriek sauce on a bed of black barley simmer in Delirium Noel and TCHO cocoa nibs

    Paired with Bocker Cuvee De Jacobins and Drie Fonteinen Oude Kriek

    P1030887
    The Homebrew Chef, Sean Paxton.

    Sixth Course

    P1030893
    Medium Rare Short Ribs: Cooked sous vide for 48 hours in Rochefort 8, caramelized shallots and thyme, served on a bed of Flemish-style mashed potatoes, with a fig, date Petrus Oud Bruin gravy

    Paired with Echt Kriekenbier and Rochefort 10

    Seventh Course

    P1030894
    Crepenette: Westmalle Dubbel infused Spring Sonoma lamb, mixed with creamed leeks, wrapped in caul fat topped with a sirop de Liége (pears, date simmered in a Chimay Red ale syrup) and Belgian endive salad

    Paired with Rodenbach Grand Cru 2008 keg

    Eighth Course

    P1030905
    Foie Gras: Lobes of foie gras poached in Boon Kriek, made into truffles and coated in Cantillon Rosé De Gambrinus gelee, garnished with hibiscus sea salt

    Paired with Malheur Brut Reserve 2006

    Ninth Course

    P1030908
    French Lentil Salad: Lentils simmered in Fantôme Saison, curry-scented green cauliflower, ‘wit’ candied cashews, mâche greens and toasted hemp seeds tossed in a Straus yogurt bergamot orange Lindemans Gueuze Cuvée René dressing

    Paired with Oud Beersal Oude Geueze Vieille

    Tenth Course

    P1030909
    Assorted Belgian Cheeses: Grevenbroecker, Wavreumont, “St. Maure,” Charmoix, Meikaas, and Kriek Washed Fromage served with pomegranate Supplication honey, the Bejkr Biologlque bread, hazelnut fig crackers, dried fruit, honey blood orange peel candied pistachios

    P1030910
    Cheese Plate #2

    P1030912
    Paired with Liefmans Cuvee Brut and Orval, along with the bread and crackers.

    Eleventh Course

    P1030916
    Crêpe: Boon Oude Geuze Mariage Parfait beer curd, Hanssens Oudbeitje rhubarb jam, Westmalle Tripel chamomile syrup wrapped in a Sara Buckwheat Ale crepe

    Paired with De Struise T’sjeeses

    Twelfth Course

    P1030920
    Chocolate Pot de Crème Deconstructed Pie: Speculoos cookie crust, Belgian dark chocolate infused custard, Chantilly cream

    P1030922
    Paired with De Struise Pannepot 2007, Scaldis Noel 1998 Magnums and De Struise Black Albert 2009, beers 18 through 20.

    Okay, well that didn’t suck. Another spectacular meal. Thanks Sean and Dave.

    Filed Under: Beers, Events, Food & Beer, Just For Fun Tagged With: Cheese, Food, Photo Gallery

    Cheese Buying Time

    April 15, 2011 By Jay Brooks

    cheese
    A gentle reminder that there are exactly three weeks until the next Session a.k.a. The Great Online Beer & Cheese-Off. Now would be a perfect time to pick up three cheeses for the tasting, try them, and start thinking about what beers might work best with them. Here are the cheeses to be on the lookout for:

    1. Maytag Blue

    cheese-maytag-blue

    Maytag Blue or another blue cheese.

    2. Widmer 1-Year Aged Cheddar

    cheese-widmer

    Widmer Cellars one-year old aged cheddar or another one-year aged cheddar cheese.

    3. Cypress Grove Humboldt Fog

    cheese-cypress-grove

    Humboldt Fog from Cypress Grove Chevre or another goat cheese.

    It’s easier to participate then my long-winded explanation. Just eat cheese, drink beer and write about it. On Friday, May 6.

    Filed Under: Beers, Events, Just For Fun, The Session Tagged With: Announcements, Cheese

    Celebrate Women In Brewing This Saturday At Rubicon

    April 12, 2011 By Jay Brooks

    rubicon
    For several years now, Rubicon Brewing in Sacramento has hosted an event celebrating women in brewing. This year’s Women in Brewing Main Event will take place this Saturday, April 16 all day long. Rubicon is located at 2004 Capitol Avenue in Sacramento.

    From the press release:

    Join us for our annual celebration of women in the craft brew industry! We’ve got some fantastic beers in store for y’all, including special brews from Sierra Nevada, Lost Coast, Auburn Alehouse, Stone, Santa Cruz Mountain, Blue Frog, Moylan’s, and more! So, stop in, have a pint, and chat with some amazing Women Brewsters. And above all … the event benefits a great organization, W.E.A.V.E.!

    women-in-brewing-2011

    Filed Under: Breweries, Events Tagged With: California, Sacramento, Women

    Toronado Belgian Beer Lunch This Sunday

    April 7, 2011 By Jay Brooks

    toronado sean-paxton
    I just learned that there are a few seats left for the annual Toronado Belgian Beer Lunch taking place this Sunday, April 10. For the third year — or is that fourth? — the food is being done by Sean Paxton, the Homebrew Chef. If you love Belgian beer, good food and especially pairing the two, you don’t want to miss this. And if you’ve never been to one of Sean Paxton’s gastronomic extravaganzas, you’re in for something special. Tickets are $150 each, which might sound steep until you consider that this is a twelve-course meal that includes 20 Belgian beers! Lunch begins at 11:30 and is expected to last until at least 4:30. You read that right, it’s a five-hour lunch. Call the Toronado to reserve your seat as soon as possible. You won’t be disappointed. Payment can be in cash or check (I believe on the day of the event) but best check that when you make your reservations. See you there!

    2011 Toronado Belgian Beer Lunch Menu

    tbellunch08-10
    Toronado owner Dave Keene with the Homebrew Chef, Sean Paxton, at an earlier Belgian Beer Lunch.

    Pre-Lunch Reception:

    Beer served: Van Steenberge Ertveld’s Wit

    First Course

    Belgian Sushi: Wit-flavored brioche infused with foie gras, roasted eel, Poperings Hommel Bier duck egg green aioli, pea shoots

    Paired with DuPont Avril

    Second Course

    Charcuturie Platter: Duck rillettes braised in Russian River Consecration with a Supplication gelee, duck pistachio apricot infused with Sanctification terrine, pork/duck liver and Orval beer pâté, cornichons, heirloom radishes, house-made Goulden Carolus Noel mustard, currant & Consecration compote, and served with local The Bejkr breads

    Paired with Chimay Grand Reserve 3 Liter and Duvel Triple Hop

    Third Course

    DuPont Avec Les Bons Voeux Poached Sole: On a bed of leek and turnip purée, topped with a lobster crawfish mussel Tripel Karmeliet waterzooi sauce

    Paired with De Dolle Arabier and Moinette Blond

    Fourth Course

    Goat Butter Poached Sea Scallop: Smoked in Mort Subite lambic barrel staves, De Ranke Guldenburg demi glaze, celery root purée infused with Affligem Noel, fennel pollen

    Paired with Petrus Aged Pale

    Fifth Course

    Seared Duck Breast with Sour Cherry Sauce: Sonoma County duck breasts cooked sous vide with shallots, thyme, with a dried sour cherries Hannsen Oude Kriek sauce on a bed of black barley simmer in Delirium Noel and TCHO cocoa nibs

    Paired with Bocker Cuvee De Jacobins and Drie Fonteinen Oude Kriek

    Sixth Course

    Medium Rare Short Ribs: Cooked sous vide for 48 hours in Rochefort 8, caramelized shallots and thyme, served on a bed of Flemish-style mashed potatoes, with a fig, date Petrus Oud Bruin gravy

    Paired with Echt Kriekenbier and Rochefort 10

    Seventh Course

    Crepenette: Westmalle Dubbel infused Spring Sonoma lamb, mixed with creamed leeks, wrapped in caul fat topped with a sirop de Liége (pears, date simmered in a Chimay Red ale syrup) and Belgian endive salad

    Paired with Rodenbach Grand Cru 2008 keg

    Eighth Course

    Foie Gras: Lobes of foie gras poached in Boon Kriek, made into truffles and coated in Cantillon Rosé De Gambrinus gelee, garnished with hibiscus sea salt

    Paired with Malheur Brut Reserve 2006

    Ninth Course

    French Lentil Salad: Lentils simmered in Fantôme Saison, curry-scented green cauliflower, ‘wit’ candied cashews, mâche greens and toasted hemp seeds tossed in a Straus yogurt bergamot orange Lindemans Gueuze Cuvée René dressing

    Paired with Oud Beersal Oude Geueze Vieille

    Tenth Course

    Assorted Belgian Cheeses: Grevenbroecker, Wavreumont, “St. Maure,” Charmoix, Meikaas, and Kriek Washed Fromage served with pomegranate Supplication honey, The Bejkr Biologlque bread, hazelnut fig crackers, dried fruit, honey blood orange peel candied pistachios

    Paired with Liefmans Cuvee Brut and Orval

    Eleventh Course

    Crêpe: Boon Oude Geuze Mariage Parfait beer curd, Hanssens Oudbeitje rhubarb jam, Westmalle Tripel chamomile syrup wrapped in a Sara Buckwheat Ale crepe

    Paired with De Struise T’sjeeses

    Twelfth Course

    Chocolate Pot de Crème Deconstructed Pie: Speculoos cookie crust, Belgian dark chocolate infused custard, Chantilly cream

    Paired with De Struise Pannepot 2007, Scaldis Noel 1998 Magnums and De Struise Black Albert 2009

    tbellunch08-23
    The Homebrew Chef cooking with nitrogen behind the Toronado bar.

    Filed Under: Beers, Events, Food & Beer Tagged With: Beer Dinner, California, Food, San Francisco

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