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Beer In Art #124: Rasmussen Ximenes’ The Last Supper

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This week’s work of art is by a Brazilian artist who now calls Petaluma his home. Rasmussen Ximenes painted The Last Supper as part on a local contest entitled ArtSlant, in which it was a second round winner. Feeling the pride of his new home, he included the local brewery’s beer in his painting: Lagunitas IPA.

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I saw the original painting recently, which is temporarily in the offices of Lagunitas in Petaluma. Though, as you can see below, the frame has now been painted purple.

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You can read more about Ras Ximenes, a.k.a. Moco, at his web bio and also see more of his work at his gallery.

Brew Your Own Beer TV Debuts Tonight

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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.

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“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:

Celebrate Women In Brewing This Saturday At Rubicon

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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.!

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Toronado Belgian Beer Lunch This Sunday

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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

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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

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The Homebrew Chef cooking with nitrogen behind the Toronado bar.

Q&A With Jack McAuliffe

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Last week, you may recall, I had the opportunity to spend some time with Jack McAuliffe, founder of the first modern microbrewery in America; New Albion Brewery. That was the week after the annual Craft Brewers Conference, which was held this year in San Francisco. At CBC, the elusive Jack was in town for his first appearance at a public beer event in a very, very long time. He was going to do a Q&A session along with a short talk by Maureen Ogle, author of Ambitious Brew, and Jack’s daughter, Renee DeLuca, who writes online at the Brewer’s Daughter. As an amateur beer historian, and lover of the subject, seeing the man who built the first microbrewery from scratch back in 1976 was simply something I was not going to miss. I arrived early and got a chance to meet Jack for the first time. Needless to say, it was a great treat.

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Jack and me at CBC.

After a talk by Jack’s daughter Renee on social media, Maureen discussed “The Long View of the Big Picture,” lessons learned from failed breweries and what the ones who survived did to keep going. Then the session was turned over to jack, who answered questions from the audience for a good half hour. I recorded Jack’s Q&A and you can listen to it below. Enjoy.

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The New Albion Brewery Site 30 Years Later

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This has been one amazing week. During yesterday’s unexpected lunch with craft beer pioneer Jack McAuliffe at Russian River Brewery, Jack invited us to have him show us around the old site of the New Albion Brewery in Sonoma, California. Needless to say, we didn’t have to be asked twice and readily accepted Jack’s kind offer.

We met at high Noon at the Swiss Hotel on Sonoma Square. After a quick lunch and a few pints of beer, our convoy of two cars headed out into the industrial park wilds of Sonoma, with Jack and his friend Pat leading the way. After a few minutes driving, we pulled off the road into a warren of tin buildings with scrap metal in organized heaps, including the recognizable midsections of several jet airplanes. We turned around, parking out on the public road, and Jack went in to ask the landlord — still the same man Jack rented the property from in 1976 — for permission to show us around. He came back a few minutes later, waving us in.


Arriving at the old brewery site.

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This is the building where the New Albion Brewery stood over thirty years ago.

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Despite its proximity to the entrance, this was not the front of the brewery building, in part because Jack didn’t rent the entire building, just a portion of it.

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This was essentially the front of the brewery building.

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Jack indicating that this was the front door to the brewery.

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Vinnie Cilurzo, from Russian River Brewery, and Jack McAuliffe in front of the old site of his brewery.


Jack McAuliffe showing us around the old site of his New Albion Brewery.

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The view of where the brewery building stood from the road.

Jess Kidden has scans from Brewers Digest issues in November 1979 and October 1980 where you can contrast the building today and what it looked like 30+ years ago.

What a wonderful afternoon. Having the opportunity to spend time with the father of the modern microbrewery and have him show us where it all began was just amazing. Seeing the history and hearing Jack reminisce about that time in his life was a once-in-a-lifetime event. Thanks again Jack, and cheers to Vinnie and Natalie for letting me tag along.

Jack McAuliffe Visits Russian River

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Quite by accident yesterday I had the pleasure of spending a few hours with Jack McAuliffe, founder of New Albion Brewery. I had to meet some new friends from Argentina at Russian River Brewery (more on that later) and when I arrived, I found out that Jack was coming by to have lunch with Russian River owners Vinnie and Natalie Cilurzo. I knew Jack was still in California because at CBC last week, where I met him for the first time (more about that later, too), he’d said as much. And I knew Natalie had invited Jack to come by their brewpub, where the original New Albion sign (that I later learned Jack made himself) hung behind the bar in a prominent place, but I didn’t know any of the details.

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Vinnie and Natalie with Jack McAuliffe and his friend Pat Crisco.

Vinnie and Natalie generously invited me join them for lunch with Jack and a friend of his, Pat, who he was staying with for the week. We sat below the New Albion sign and talked, drank and ate. For an amateur beer historian, it was nothing short of remarkable. Jack told great stories about his early days in brewing — some can be retold, others perhaps not — but all of them colorful and entertaining. I knew as much of New Albion’s story as had been told, but to hear it from the man who lived it was such a treat, plus Jack added many personal details that I’d never known before which was amazing to hear. Anyway, at some point, Jack pointed up at the old sign and asked Vinnie if he’d like him to sign it. I’m not sure we all believed he’d do it, but we got out the ladder and up he climbed, sharpie between his teeth like a beer pirate.

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Jack up on the ladder signing the New Albion sign.

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Signing it up close.

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Signing the sign.

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The finished old sign, now new again with Jack McAuliffe’s signature.

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Jack and me at Russian River. What a great afternoon.

UPDATE: During Jack’s visit to Russian River, I met Peter Stetson who does social media for the town of Calistoga, and he also took some photos and captured some video of Jack signing the New Albion sign. Thanks, Peter.

Moylan’s Releases Orange & Black Congrats Ale! For Giants’ Opener

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As the Giants get ready to take on the Athletics in the annual Bay Bridge Series that begins tonight, a local brewery gets set to release a new beer to honor San Francisco’s world series victory last year. Moylan’s, in Novato, California, will release Orange & Black Congrats Ale! on March 31 to coincide with the start of the regular baseball season. The special limited release is an American black ale, 6% a.b.v. and 32 IBUs. It will be available on draft, in growlers from the brewpub and in 22 oz. bottles.

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From the press release:

In honor of the World Champions at the Cove, Moylan’s has created a smooth, American Black Ale brewed with orange zest. A hearty brew for the bleacher bums, the gardeners of turf and patient fans who have endured 54 years of pine-grabbing torture. This ale is a reflection of the many dedicated hearts and minds needed to brew a quality beer. It is made with Montana-grown pale two-row barley malted by Malteurop, crystal and black malted barley grown and roasted in Bamberg, Germany by Weyermann Specialty Malts. The robust flavors in the Black and Orange beer also include Canadian-grown barley supplied by Gilbertson and Paige and Mt. Hood and Liberty hops grown in the Yakima Valley by Puterbaugh Farms for Hops direct.

All the oranges used in this brew were grown locally in the California sunshine. Moylan’s offers an adult beverage to salute the Bat, the Stick, the Rally throng, the Crab, the Seal, the Golden voices in the box and all of the San Francisco legends that helped them see the dream become reality. The Orange & Black beer will be officially released on the Giants Opening Day on March 31st and will be available for a limited time. Alcohol by Volume 6.0%, total IBUs 36, 1.068 Original Gravity. This beer will be seen on draft at the pub and in select locations throughout the bay area.

This should be the perfect beer to enjoy as the Giants begin their run for back to back world series victories.

Gordon Biersch Creates World’s Rarest Beer: Hoppotamus Maximus

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I ran into Dan Gordon, from Gordon Biersch, at CBC yesterday and he told me about a new beer they’ve created, Hoppotamus Maximus, a hoppy and oh-so-rare beer that few people — unfortunately — will ever get a chance to sample. He’s teamed with Justin Crossly of The Brewing Network to tell the story of how he created the beer. It’s a pretty funny spoof of the hype surrounding hard-to-find beers, and the humor is as dry as I expect the beer would be.