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Jay R. Brooks on Beer

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Feeding The World

October 31, 2012 By Jay Brooks

food-good
I try to stay away from politics for the most part, because beer lovers come from all walks of life and are from all sides of the political spectrum, too. Beer brings people together, and I find it’s usually best to keep it that way. Regular readers know that I do break that rule from time to time, more often than not when it has something to with beer. So this one’s more of a stretch, except that as I do feel that “beer is agriculture,” and because we all eat food, usually paired with our beer, it’s still within the scope of the Bulletin. If you don’t agree, feel free to just skip this particular rant. Actual beer news will follow.

Here in sunny California, there are a number of contentious propositions on the November election ballot this year, but none, it seems to me, is more combative than Prop. 37, which is about the labeling of GMOs. Although it appears to be an imperfect proposition — aren’t most of them? — the very fact that big agribusinesses and other large mega-corporations are pouring money into the state to defeat it makes me, no compels me, to be supportive of it. I am swayed by the fact that over sixty other nations require GMO labeling. I can see no harm in knowing what’s in my food. I am not persuaded that it will be as costly as the opposition claims. They said the same thing about nutritional labels on food packages, but they’re all still in business today, having endured that “hardship.” I am not persuaded by the number of newspapers against it, because most of the food producers lining up to defeat it also advertise in newspapers. Coincidence? Don’t be so naive. Of course, that could come down to simply lying. I saw yesterday that although television ads against the proposition list the San Francisco Examiner as one of the papers against 37, in fact they have endorsed it.

Even if it passes, it isn’t likely to change peoples’ eating habits any more than warning labels on cigarette cartons stopped smoking. And that’s another argument I can’t abide. Even if true — which it probably is — I tend to err on the side of having more information rather than less, and tend to be suspicious of businesses that actively try to suppress information. Corporations telling me “trust us” or “don’t worry, it’s safe, because we say so” do not exactly inspire the same confidence that transparency does. Especially when the history of corporate malfeasance is so rich with examples of companies placing profits way, way ahead of people.

I suspect it won’t pass. Money does really make a difference in how these propositions fare, and I think most people’s default position is to vote “no” on any of them that are confusing, unclear or contentious. Better to leave things the way they are than change things in an uncertain way. I have certainly felt that way on more than a few occasions. And I suspect that the doubt placed in many voter’s minds by the $34 million barrage of “No on 37” ads will lead many to do just that. I have, however, questioned much of what I’ve seen in the attack ads trying to defeat the proposition, even as for some of it I haven’t known quite what to think. Earlier today, the Yes on 37 campaign posted this video, answering atleast some of those concerns:

I confess my mind’s not made up about GMOs across the board. I certainly don’t think they’re all bad, and there have certainly been instances throughout history where tinkering with nature has been a good thing for us humans. I also know this issue came up a few years ago when Greenpeace attacked ABI for using rice in their beer that may have contained GMOs. While I don’t often side with them, I did think that Greenpeace was out of line there. I should also note that some of the No on 37 ads mention that beer is exempt under the proposition, but that has more to do with the fact that the proposition applied the same standard currently used for labeling all food products, and under current regulations, beer is exempt. So it appears the reason is not conspiratorial.

But can you decide how to vote based on who’s supporting which side of an issue? Maybe. I certainly think there’s a story in who’s on which side. The “Yes on 37 supporters” is a long list that includes (according to the website) 3,643 endorsements that is made up of consumer and public health organizations, food groups (safety, manufacturers, retail), dietary advocacy groups, farmers, farmers markets, co-ops, farming associations, individual farms, medical groups and associations, doctors, political parties, local governments, elected officials, political organizations, natural health businesses, progressive and social justice groups, GMO activists (as you’d expect), labor unions, environmental groups, academics, food writers, chefs and quite a few more.

On the other side of the aisle, No on 37 Donors number around 68 companies, all of which appear to be food or chemical companies. Of the nearly $35 million donated to defeat Prop 37, Monsanto is apparently the leader, with around $7.1 million given to kill it, with Dupont in second place. But the whole lists reads like a who’s who list of ginormous corporations, and includes such well-known players as Bumble Bee Foods, the Campbell Soup Company, Cargill, Clorox Company, Coca-Cola, ConAgra Foods, Dole, Dow, General Mills, Heinz, Hershey, Hormel Foods Corporation, Kraft Food Group, Nestle, Ocean Spray Cranberries, PepsiCo, Sara Lee, Smithfield Foods, the Snack Food Association, Sunny Delight, J.M. Smucker and Unilever. At the bottom of the “No on 37” website, they claim that their efforts are “sponsored by Farmers, Food Producers, and Grocers. Major funding by Monsanto Company, E.I. DuPont de Nemours & Co., Grocery Manufacturers Association” and others. But the only “farmers” there are the giant agribusiness type, while the Yes supporters include what appear to be actual farmers, or, at a minimum, dozens of places with farm-like names.

Is that dispositive? Perhaps not all by itself, but it does, I believe, lead to additional questions about why the majority of the opposition to labeling GMO foods almost entirely have something to do with their creation, manufacture or use. Is their self-interest on the other side? Undoubtedly there is, but for many, if not most, of the supporters, it appears more to be part and parcel with their core beliefs already, not manufactured arguments against transparency.

Whether true or not, it certainly feels somewhat Goliath vs. David-like. I really wish people outside California would leave us alone to vote how we will, instead of pouring money into the state to influence our politics. That always feels intrusive to me, like when the Mormons in Utah spent their millions to defeat the proposition for gay marriage a few years ago. I’ve never understood why foreign nations and their citizens are not allowed to attempt to influence our elections, but people (whether corporate “people” or the regular individual kind) from any state can spend money to influence politics in other states where they don’t live. What’s the difference? I’m certain Monsanto, for example, does business in our state, but they’re a Missouri corporation. Likewise, Dupont is a Delaware corporation. They should stay the fuck out of our politics. That, or move their companies here and start paying state taxes like the rest of us do.

A couple of days ago, someone sent me an article by Frances Moore Lappé and Anna Lappé in the Huffington Post, entitled Seven Things to Tell Your Friends About GMOs. And while I’m no fan of HuffPo — Hey Arianna, how about paying your writers instead of pocketing the millions you make for yourself, you hypocrite — the piece is interesting and brings up a number of good points, at least for a newbie to the issue like myself. Which is, I suspect, the situation most California voters find themselves. We’ve all heard a lot about GMOs, but would be hard-pressed to call ourselves experts on the subject. Since they’re so new, I doubt many people could confidently claim to be experts, but lots of people have their cherished opinions. If you’re a California voter, I’d certainly recommend the Lappé’s 7 Things. At the bottom of the piece, there’s also a link to a video by Food MythBusters: the Real Story About What We Eat which, while not exactly on point for GMOs, is nonetheless interesting and talks more generally about the misinformation spread by the big agribusinesses that are currently spearheading efforts to quash Prop 37.

So hopefully everyone in California will get out and vote this election and will think carefully about this proposition, as well. The rest of the country, and especially the food industry, is closely watching which way this one goes. I personally would love to see it pass, but as I said, I suspect it won’t, and if that’s the case hopefully the architects of it will listen to both the opposition and the honest concerns that many people had with its implementation and fix those aspects of it before re-introducing it again. One final word about it, from a molecular biologist in the San Jose Mercury News, Belinda Martineau: A scientist says yes on Prop 37 to label genetically engineered food, who gives at least one scientist’s perspective on it. For additional reading, see the Ballotpedia entry, discussing both sides of Prop 37 and there’s also the California Voter Guide, which also strives to present both sides fairly.

UPDATE: A good friend of mine tells me that the Lappés’ piece contains numerous mis-statements, so perhaps it should be taken with a grain of salt after all. But here’s another worthy read. Vandana Shiva: Why Monsanto Is Fighting Tooth and Nail Against California’s Prop 37. And SF Weekly’s Anna Roth looked into both sides of the debate over Prop 37 in Three Things I Learned When I Forced Myself to Learn About Proposition 37.

Filed Under: Editorial, Food & Beer, News, Politics & Law Tagged With: California, Food, Video

Betty Crocker Beer?

June 19, 2012 By Jay Brooks

betty-crocker
Who knew that Betty Crocker even knew about beer? Today, I saw that they posted 35 Beer Terms Every Beer Lover Needs To Know, and it’s not a bad list. Of course, it helps that it was compiled by a Cicerone — Michael Agnew. But beyond that, there’s a whole section on Betty Crocker’s website dedicated to beer entitled Betty’s BrewHouse. Way to stay hip and with it, Betty. I guess she’s not just about cakes and brownies anymore.

Filed Under: Beers, Editorial, Food & Beer, Just For Fun, News Tagged With: Food, Mainstream Coverage, Websites

Now Made With Craft Beer

March 19, 2012 By Jay Brooks

food-placesetting-blue
So I’m walking through the grocery store the other day; and I’m hungry, which is never a good combination. I’m perusing the frozen food section, when something catches my eye. It’s Cheddar Bites, or more specifically “Crispy Beer Battered Aged White Cheddar” by Alexia. Now it’s not that they’re beer-battered — which I’m pleased about — but it’s nothing new. That’s not what caught my attention. On the box is a small tri-colored square, at an angle, to the right of the main label, declaring that these cheddar bites aren’t made with just any old beer, but are “Craft Beer Battered!” Woo Hoo! We’ve come a long way, baby, when that becomes a selling point. It made me laugh a bit, and naturally there’s no information about what craft beer was used for the batter. The company’s in Washington, so that’s a clue, I suppose.

Still, I find it interesting that a food company thought it was enough of a selling point to include it as a separate element on the packaging. That certainly suggests that they believed it would appeal to a certain type of consumer, and specifically one for whom the fact that the beer was “craft beer” had some meaning. That’s an interesting development. And it worked, I suppose, since I bought them. The family verdict was mixed. My wife thought they were just “meh,” whereas I liked them just fine; though in fairness my tastes run toward anything that’s not too good for me and can be considered comfort food.

Has anyone else seen similar labeling on packaged foods? It’s the first time I’ve noticed it, but I’m curious if this is happening enough to be considered the beginning of a trend.

cheddar-bites

Filed Under: Beers, Editorial, Food & Beer, Just For Fun Tagged With: Comfort Food, Food, Humor

Martha Stewart Declares Beer “The New Thing”

March 7, 2012 By Jay Brooks

martha-stewart
I should confess right up front that I’ve never been a big fan of Martha Stewart. I’m not really sure why, but her advice and how she presents it has always bugged me for some reason. I guess for me, it always comes across as trying to be for everyone, the common people, but can really only be followed by people with a lot of free time and money. Even my wife disagrees with me on this one, so I have to conclude it’s just a weird personal prejudice I have about her.

So Stewart was on the Today show this morning in a segment entitled “Bottoms Up! Martha throws a beer party.” And yes, I know it’s great whenever craft beer gets attention from the mainstream media, but the curmudgeon in me just can’t let it pass uncritically. Here’s how it went down.

Matt Lauer begins the segment by saying that “forget the college keg, beer has grown up. Now it’s all about pairing some cold brew with great snacks.” So those are the two choices of what beer can be, “college keg” or “grown-up?” I know it was just an off-hand remark, but sheesh. And being “grown-up” means pairing it with snacks? It just seems like they could do so much better if they really cared about it.

So in comes Martha Stewart, beer savvy housekeeping diva, and declares “a beer tasting party is like the new thing.” That statement reminds me of the actor or musician who finally has a big hit after toiling in his or her craft for thirty years and is suddenly hailed as an overnight success. For millions of people, beer tasting has been a pretty big deal for quite some time now, but now that it’s reached Martha’s notice it’s “the new thing.”

But before she goes too crazy, Lauer reigns her in, suggesting that she “keep it casual, it doesn’t have to be fancy.” Naturally, you should keep it casual, because it would be absurd to suggest otherwise. Stewart, who usually seems at ease in front of the camera, looked unsure of herself talking about the beer, and even appeared to skirt any questions about it.

After showing off the chalkboard oilcloth table cloth where people can use chalk so they “can write their impressions of the beer” right on the table, Lauer asks her what beers are on the table, and guesses, “light, dark and amber.” Stewart replies “yes,” explaining that it’s because “each have a very specific kind of quality.”

When they moved over to the food, she perked up and appeared much more comfortable and at ease. Her demeanor seemed far more confident, since she was now in her element. But the weird thing is, the food seemed much more fancy, with onion jam made with balsamic vinegar and maple syrup and cocktail meatballs with three kinds of meat. That’s not “keeping it casual” to me. So in keeping things “casual” because it’s beer, the food doesn’t stay casual? That seems weird to me. Beer can’t be fancy, but food almost has to be.

In the four and a half minute piece, no more than a minute was about the beer, and in the end, they never got any more specific about the beers than “light, dark and amber,” and that much only because Matt Lauer asked. No mention of what styles. No mention of what brands, though Greg Koch tweeted that he’d been told the dark beer was Stone Smoked Porter. Maybe they didn’t need to talk about specific brands, but to not even discuss what kinds of beers they were tasting seemed odd, especially since the whole point was supposedly to tell people how to throw “a beer party.” They never adressed how or why any of the food paired with the beer, apart from an offhand remark Martha made that the parsnip chips paired with the dark beer’s “smokey flavors.” In the end, it was really all about the food, and really very little, if anything, was communicated about the beer. Which, if you think about it, is pretty pathetic if, as they’re claiming, “a beer tasting party is like the new thing.” Like, for sure. And I guess it must be; after all I saw Martha Stewart say so on national TV.

Visit msnbc.com for breaking news, world news, and news about the economy

Filed Under: Beers, Editorial, Food & Beer, News Tagged With: Food, Mainstream Coverage, Video

Beer In Art #163: Joseph De Bray’s In Praise of Herring

February 26, 2012 By Jay Brooks

art-beer
Today’s work of art is by the Dutch artist Joseph de Bray, who’s more famous as the son of Salomon de Bray, also a painter, and for essentially just one work of art, his In Praise of Herring, which is also known as Eulogy to a Herring and Still-Life in Praise of the Pickled Herring. It was completed in 1656.

Joseph_de_Bray_-_Still-Life

The painting also includes a poem, also titled In Praise of Herring by Jacob Westerbaen, who was de Bray’s brother-in-law. Unfortunately, I was also unable to find the full text of the poem, either. Say what you will about pickled herring — and I’m certainly not a fan — but if you’re going to pair it with a beverage, you can bet it’s going to be beer.

The Web Gallery of Art has this to say about the artist and his painting:

Fish still-lifes developed as a category during the seventeenth century — not an astonishing phenomenon when we recall that fishing, particularly for herring and cod, was a mainstay of the Dutch economy. A notable exponent of the type is Abraham van Beyeren. As the Dutch love for flowers, their love for seafood is proverbial. The Haarlemer Joseph de Bray, son of Salomon and brother of Jan, celebrated this taste in his picture, dated 1656, dedicated to the apotheosis of the pickled herring.

Resting behind the large, succulent herring and other objects in the painting’s foreground, there is an elaborate tablet, draped with a festoon of herrings and requisite onions, inscribed with a poem by the Remonstrant preacher and poet Jacob Westerbaen: ‘In praise of the Pickled Herring’ published in 1633. After telling of the herring’s delight to the eye, palette, and its other qualities, Westerbaen adds that consumption of it ‘Will make you apt to piss/And you will not fail/(With pardon) to shit/And ceaselessly fart…’ – proof, if it is needed, that plain profane messages are as likely embodied in Dutch paintings as spiritual ones. The painting was evidently a success. In the following year he painted another, somewhat larger still-life, now in Aachen, dedicated to the same subject. It includes the text of Westerbaen’s verse dedicated to the pickled herring, and a brief passage from his poem ‘Cupido’ on the page of an open folio accompanied by an ample display of herrings and onions.

And another source said the following:

Joseph de Bray came from a family of Haarlem painters which included the highly respected Salomon de Bray (his father) and Jan de Bray (his brother). Joseph is known for this curious still life in which the different elements — the jug, the glass of beer, the fish, the bread, the butter and the onions — are organized in a U-shape. In the centre of the composition is a manuscript where one can read a poem by Doctor Jakob Westerbaen, singing the praises of a salted and smoked herring!

To learn more about Joseph de Bray, sadly, there’s not much. There isn’t even a Wikipedia page in English for him, it instead forwards to his father’s page where Joseph is mentioned. There is, however, a short German page for him, and that translates as follows:

Son of the painter Salomon de Bray and brother of Dirck, Jacob and Jan de Bray. He was certainly younger than his brother, Jan, and older than his brother Dirck. Probably trained by his father, he specialized mainly on still life. In 1664, he died of the plague.

The earliest known evidence of his artistry is a small drawing of an Arcadian landscape dated 14th February 1650, classified because of the uncertain lines as an early work. There are only a handful of works that can be ascribed with certainty. The most famous depiction is “Still Life with a poem on the pickled herring” that has survived in several handwritten copies. Recently appeared on the international art market is another picture which is tentatively attributed to him. Besides the few oil paintings, there are some drawings, which are also brought in touch with him.

There’s not much else, beyond this article, Painting Family: The De Brays, about his family.

Filed Under: Art & Beer, Beers, Food & Beer Tagged With: Food, History, Poetry, The Netherlands

Beer At/Is Fancy Food

January 17, 2012 By Jay Brooks

fancy-food-show
For the third straight year, beer had a bigger presence at the Winter Fancy Food Show, held each January in San Francisco. The Brewers Association once again had a booth pouring beer from a variety of craft brewers, through their Export Development Program (EDP). I went the first year, too, and this year it again appeared to be one of the most popular booths at the giant food show that features high-end, specialty foods. Hopefully not by coincidence, the BA’s craft beer booth was located next to most of the cheese, which made finding divine pairings quite easy. There are few things better than great beer and cheese together.

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In talking with Bob Pease, COO of the BA and head of EDP, it was clear this was the right crowd to help build craft beer. Attendees were by and large retailers who carry not just ordinary grocery fare, but high-end, specialty foods. Craft beer, of course, is a high-end, specialty food and these days, any specialty food retailer carrying better cheese, bread, chocolate, charcuterie, etc. but not craft beer, is missing out. And many people there seemed to understand that.

P1020280

People lined up to try the beers, and unlike your average beer festival, most asked good questions not just about the beer, but what foods it went with, how to market it, etc. In several conversations I eavesdropped on, retailers admitted not knowing much about craft beer, but seemed to understand it was now part of the specialty food world and were eager to learn more and understand how it could fit into their own businesses.

P1020279
Nancy Johnson, Event Director for the BA, sampling people on Dogfish Head’s beer.

Having had most of the beers from the dozen breweries at the BA’s booth, I wanted to see what else was being featured at the show, so I spent a few hours walking the aisles and stuffing my face with countless delicious samples being offered at nearly every booth.

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I was in heaven with all the different cheese available for sampling. I must have eaten at least a pound or more of cheese in the aggregate.

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There was an entire area devoted to Japan’s cuisine, and among those booths I discovered that Hitachino Nest Beer was sampling people on three of their beers.

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I also noticed this clever carrying-case to transport a twelve-pack to your next tasting.

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Not surprisingly, they were also pouring beer — Spaten — in the German cuisine area.

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And last, though in this case possibly least, there was also a booth featuring beer salt. Though I suppose if you’re stuck drinking Corona, with a wedge of lime and some beer salt, you’d have the makings of a beer margarita.

Anyway, the Fancy Food Show was great fun, and it was amazing to see so many innovative foods, and the way they were being presented. There was food from a dizzying number of countries, and many new ways of eating more traditional fare. But what was really terrific to witness, is how many people were so accepting of beer as a part of the great panoply of food. I don’t so much like the word “fancy” as a way of describing either craft beer or most of the foods at the show, and I suspect that’s a name with a history that they’re somewhat stuck with now. The Fancy Food Show is put on by the National Association for the Specialty Food Trade, and that’s a much better way of looking at it. Because none of the food there could be considered ordinary, it was all pretty special. And that’s one way to look at beer, too. There’s ordinary beer — well-made but fairly bland without much flavor — and then there’s craft beer — loaded with flavor and in endless variety. Give me the specialty beer every time. Life’s just too short to settle for the ordinary.

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

What’s Wrong With This Picture?

October 28, 2011 By Jay Brooks

beer-and-food
Surely this has happened to you as often as me. You’re at a picnic or buffet and you’re trying to juggle your beer and fill your plate with food. At such times, you wish you had a third hand. So while searching the other day for another image, I stumbled upon this on a Tumblr blog, but there was no original link or any information about it; just the picture below:
bottle-snack-tray
So at first glance, it seems like a good idea. With the plastic tray over the bottle, you’d have one hand free to load up on food. But thinking about it a few seconds longer, and it’s not the panacea it first appears to be.

So I ask. What’s wrong with this picture? Well first of all, you shouldn’t be drinking straight from the bottle, though the plate wouldn’t work with most beer glasses, which taper up rather than down. You might be able to put a pint glass upside down over the top of the bottle, but it doesn’t look like the opening in the plastic tray is wide enough to accommodate it then.

But even assuming you were drinking straight from the bottle — perhaps you’re at a picnic in a park and have no choice — wouldn’t it be easy to forget about the food and take a swig, and in the process dump all the food on the ground? But maybe it’s just useful to load up on the food in the buffet line and carry it a spot where you can sit and eat with your beer. Either way, what looks to be the solution to we’ve all had countless times may not quite solve it after all. What do you think? Boom or bust?

Filed Under: Beers, Food & Beer, Just For Fun Tagged With: Food, Humor

Beer Missing From MyPlate

June 3, 2011 By Jay Brooks

food-pyramid
Yesterday the USDA scrapped their old food pyramid in favor of a new nutritional chart. The new one is called MyPlate, and as you’d expect it’s shaped like a plate. It’s also a bit simpler than previous efforts, divided into just four groups: proteins, grains, fruit and vegetables. And just off the plate is a fifth food group: “dairy,” looking very much like a cup of milk.

MyPlate

But where’s the beer? I say that only half in jest, as I realize that culturally there’s simply no way that alcohol would ever show up on our food pyramid. That’s despite the fact that for adults (let’s remember the food pyramid is for everybody) who regularly drink in moderation the odds are that they’ll live longer than folks who abstain or drink to excess. Yes, that means moderate beer drinkers are healthier, so it doesn’t seem like it’s too much of a stretch to think it could, or should, be included. Unfortunately, most Americans just can’t bring themselves to admit the obvious, that beer might actually be good for us. That’s especially true in a climate where a majority of adults do in fact drink responsibly while a very vocal minority of anti-alcohol fanatics do everything they can to undermine and distort those very facts.

MyPlate-beer

Not surprisingly, there are other countries whose food pyramids do include alcohol. In the French pyramid, they recommend two glasses of wine for a woman, and three for a man, every day. The Greek pyramid also suggests “wine in moderation.” In fact, eighteen EU nations give at least some type of advice about alcohol in moderation. Likewise, the Latin American food pyramid also recommends “alcohol in moderation.”

And in fact, many food pyramids with names like the “new food pyramid,” the “healthy food pyramid,” and the “Harvard food pyramid” do include the moderate alcohol drinking as part of their recommendations for a healthy lifestyle. But as long as the neo-prohibitionists are the only ones shouting about their peculiar disdain for alcohol, and the alcohol industry continues to play exclusively defense, nothing about this debate is likely to change anytime soon. It’s enough to drive me to drink.

harvard-food-pyramid
The Harvard Food Pyramid

Filed Under: Editorial, Food & Beer, Just For Fun, News, Politics & Law Tagged With: Food, Nutrition, Science

Beer In Ads #364: Nobel’s Appetizers Are Just An Excuse

May 6, 2011 By Jay Brooks

ad-billboard
Friday’s ads are for a Brazilian beer (where I’m heading next week) from Primo Schincariol. The brand of beer is Nobel and this series of ads is from 2008 and uses the slogan “Appetizers Are Just An Excuse.” Each ad shows a beer glass filled not with beer, but two appetizers that, from a distance, make it look like the glass is full of beer. The first, given that today is the beer and cheese Session, is filled with cheese and eggs.

nobel-beer-cheese

A second shows French Fries — my favorite — in the bottom with white onions on top.

nobel-beer-french-fries

And a third uses popcorn, both popped and unpopped.

nobel-beer-popcorn

There were at least two more of these ads, peanuts and cashews, which you can see at Coloribus.

Filed Under: Art & Beer, Beers, Food & Beer Tagged With: Advertising, Brazil, Cheese, Comfort Food, Food

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

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Before the Blunch began.

Pre-Lunch Reception:

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Handmade Toronado bread.

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Beer #1: Van Steenberge Ertveld’s Wit

First Course

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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

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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

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Served with local The Bejkr breads

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Paired with Chimay Grand Reserve 3 Liter and Duvel Triple Hop

Third Course

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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

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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

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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

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The Homebrew Chef, Sean Paxton.

Sixth Course

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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

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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

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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

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