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Craft Beer vs. Fine Wine Dining Challenge in San Diego

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Stone brewing is doing a beer vs. wine dinner next week that sounds like it should be great fun, not to mention informative and delicious. Here’s the press release for the dinner:

Stone Brewing CEO Greg Koch is a tireless exponent of the virtues of great beer, and is nothing if not confident of his company’s handiwork. Yet he concedes that the image of beer still has room for elevation in the culinary world. “The understanding of the extraordinary culinary aspects available in the world of beer is lagging,” says Koch. He maintains that beer offers more range and depth of flavor than what is found in any other beverage. And he aims to prove it. “I will never argue that you can’t carefully pair a great wine with certain select dishes with very good results,” says Koch. “However, I have no hesitation in arguing that, more often than not, great beer is a superior mate for great food.”

It does appear that the culinary world is waking up to the reality that great beer compliments great food. In the June 2007 issue of TIME a full-page article began with the headline “Instead of uncorking a vintage red, Michelin-starred chefs are tapping into a long list of artisanal beers.” The article continued to state that “Now some of the country’s best restaurants are offering craft beers – produced by small, independent brewers – on the menu and often suggesting food pairings.” Recently, National Public Radio’s Weekend Edition program ran a story extolling the virtues of pairing craft beers with food; and NBC’s Today show aired a similarly themed segment featuring Stone’s very own inimitable Arrogant Bastard Ale with Food & Wine magazine’s Senior Wine Editor in which it was proclaimed “Beer is the new wine.”

Celebrated Bocuse d’Or Chef Gavin Kaysen—of the Rancho Bernardo Inn’s equally celebrated restaurant El Bizcocho—may have yet to be convinced. After all, it’s not “Food & Beer” magazine that Chef Kaysen currently graces the cover of, it’s Food & Wine (which to the magazine’s credit recently featured a surprisingly enlightened article on the artisan beers of California’s Napa Valley). Koch indeed realizes he is placing the odds squarely against himself by agreeing to hold the challenge dinner at the clearly wine-centric environs of El Bizcocho. “I want the challenge to be extremely fair, if not even stacked against me,” says Koch.

Guests at the “Beer v. Wine” dinner will sample both a craft beer and fine wine selection specifically chosen for each course. Koch will introduce each beer, and Certified Wine Educator and Sommelier, Barry Wiss will introduce each wine. Wiss is Vice President of Trade Relations at Trinchero Winery in Napa Valley. Once guests taste both the beer and the wine, they will have a chance to fill out a small card with their preferences as to which beverage pairs best with the dish. Results will be tabulated and announced at the end of the dinner. Allowing that there are more gustatory possibilities than could possibly be represented by one meal, one of the contest’s stipulations is that the loser of this round has the right to challenge the opponent to another dinner at a venue of their choosing.

While Koch might be very confident when it comes to beer’s prowess in pairing with food, Wiss is somewhat more dubious. “There is no doubt that some foods are complemented by the tastes and flavors of beer, but those foods tend to be less complex, with the possible exception of spicy Latin and Asian cuisine,” explains Wiss. “For centuries wine has been the preferred accompaniment to the world’s finest dishes, and there is little doubt that it will remain that way.”

Who is correct? You can help determine by attending the Beer vs. Wine Dinner. Reservations can be made by contacting El Bizcocho at the Rancho Bernardo Inn.

Located at 17550 Bernardo Oaks Dr. in San Diego, CA, the Rancho Bernardo Inn, recently completed a $25 million enhancement and expansion project. The hotel is a member of Preferred Hotels and Resorts Worldwide and is the distinguished holder of many honors, including Mobil Four Star (18 years), and AAA Four Diamond (31 consecutive years) ratings. Rancho Bernardo Inn is owned by JC Resorts, whose other holdings include Surf & Sand Resort, Temecula Creek Inn, and JC Golf. For reservations and additional information, please call 800.770.7329 or visit www.ranchobernardoinn.com.

 

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Craft Beer vs. Fine Wine Dining Challenge at El Bizcocho

Rancho Bernardo Inn, 17550 Bernardo Oaks Drive, San Diego, California
250.383.2332 [ website ]
 

Tomme “Moses” Arthur Releases 10 Commandments

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Tomme “Moses” Arthur, Director of Brewing Operations for Port Brewing and the Lost Abbey, today announced their newest seasonal release. The new seasonal is called the Ten Commandments, a big, complex beer to mark their first anniversary.

From the press release:

While not exactly descending the mountain with two stone tables, Port Brewing / Lost Abbey’s award-winning brewmaster Tomme Arthur did make his mark on the craft beer world today with the release of Ten Commandments, a Belgian-style dark farmhouse brewed with raisins, fresh rosemary and honey. As an added twist, a secondary wild yeast was also added to the brew during bottling.

The craft brewer’s anniversary issue, Ten Commandments is a mocha-garnet-colored ale that offers a rich, rustic texture with strong notes of banana and fig, invoking the complexity and character of the artisanal beers of the southern Belgian countryside.
“I’ve always been inspired by the unpredictability and artistic style of Belgian ales like Fantôme’s Black Ghost,” said head brewer Tomme Arthur. “In creating Ten Commandments I wanted to emulate that perspective but add an unexpected touch. Using mercurial yeast like Brettanomyces in combination with raisins, herbs and honey delivers a pleasant, full-bodied profile and mélange of flavors unlike any other beer.”

Ten Commandments is 9 percent alcohol by volume and ships in 750ml cork-finished bottles. Brewed in limited quantities (280 cases in 2007) and released annually during the brewery’s anniversary, it is available directly from the brewery and in Port Brewing markets May through September.

About Port Brewing / Lost Abbey

Founded in 2006, Port Brewing Company produces a line of award-winning American ales as well as the groundbreaking Lost Abbey family of Belgian-inspired beers. Craft brewed under the direction of co-founder and two-time Great American Beer Festival brewer of the year, Tomme Arthur, four beers are issued under the Lost Abbey label year-round: Avant Garde, Lost and Found, Red Barn and Judgment Day. Additionally, a number of seasonal and specialty releases including Ten Commandments, Cuvee de Tomme and the Angel’s Share, are offered at various times throughout the year. As many of these are blended and aged for up to 18 months in French Oak, Brandy and Bourbon barrels, Lost Abbey beers are universally recognized for their complexity, unique flavors, and bold, boundary-pushing styles. Port Brewing is located at 155 Mata Way, Suite 104, San Marcos, CA 92069, USA., web: www.lostabbey.com.

Lost Abbey Found-ed One-Year Ago

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Today is the one-year anniversary of Pizza Port taking over Stone’s old brewery in San Marcos and re-making themselves into both Port Brewing and the Lost Abbey. They’ll be hosting what will surely be a great party to celebrate today at the brewery (see details below). Congratulations to Tomme Arthur and the gang at Port Brewing.

Port Brewing’s Tomme Arthur (at left) with Adam Avery (behind bars) and Eric Rose, at this year’s Craft Brewers Conference in Austin, Texas.
 

From the press release:

Fans of great beer will have an opportunity to enjoy Cinco de Mayo Belgian style at Port Brewing Company’s First Anniversary Celebration, Saturday, May 5 at the brewery’s facility in San Marcos, California. The $15 admission will entitle attendees to sample Port’s award-winning line up of house beers, as well as become the first to taste a number of special releases and limited editions from the brewery’s ground-breaking Lost Abbey Belgian-style ales. Additionally, partygoers will have the opportunity to purchase Lost Abbey’s new seasonal issue, Ten Commandments dark farmhouse ale, and the highly anticipated Cuvee de Tomme, a barrel-aged specialty of Port’s brewmaster, Tomme Arthur.

“As the brewery’s first anniversary, we want this one to be something special,” Arthur said. “So we’re not only making it the premier of our anniversary ale, Ten Commandments, but we’re also treating our guests to some special beers that I made and kept hidden in the barrel room just for this occasion.”

Since Port Brewing’s founding, Arthur has established the company’s Lost Abbey label as one of handful of American breweries committed to pushing the boundaries of the centuries-old Belgian Ale style of beer. Nearly 40 percent of the facility is dedicated to racks of French Oak, Brandy and Bourbon barrels in which the Lost Abbey’s signature beers are aged for as long as 18 months prior to release.

The Port Brewing First Anniversary Celebration runs from noon to 9 PM on Saturday, May 5th at Port Brewing Company’s facility located at 155 Mata Way, Suite 104, San Marcos (the old Stone Brewing facility). Admission of $15 entitles visitors to 8 beer tastings and unlimited access to a taco bar prepared by Port’s in-house chef, Vincent Marsaglia.

Union Tribune Profiles Jeff Bagby

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San Diego’s Union Tribune yesterday featured an engaging profile of award-winning Pizza Port brewer Jeff Bagby. Since I’m usually railing against coverage in the mainstream media, I want to point out that the Tribune’s columnist Peter Rowe (who frequently writes about beer) did an excellent job on the article. In addition to the profile, he also had tasting notes for some of Bagby’s beers, and — unlike the San Francisco Chronicle — listed all the GABF medals won by local breweries then finished up with a list of upcoming beer events in San Diego. Well done, and congratulations Jeff.
 

Dave Keene, from the Toronado, with Jeff Bagby, at the recent Port Brewing Beer Dinner that was held at the Cathedral Hill Hotel by beer chef Bruce Paton.

Write Your Own Arrogant Bastard Label

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Do It For Humanity’s Sake. Or Your Own… You Arrogant Bastard! (Humanity Will Still Benefit)

Stone Brewing, of course, has a history of doing charity work. And unbeknownst to me, they’ve been auctioning off stuff on eBay all year long to raise money for charity. This auction will benefit one of Stone’s charities, the San Pasqual Academy. There are many others. The take so far just this month totals just north of $130,000!

But this one is a doozy, and I’ll let the press release speak for itself:

This month we have an unprecedented opportunity that we’re auctioning off: You getting to write your own Arrogant Bastard Ale bottle!

This is a “once-in-a-lifetime-don’t-expect-you’ll-get-it-again” chance for you to express your arrogance on a bottle of Arrogant Bastard Ale. Try not to screw it up by not bidding enough.

We’ll be taking your writings (either handwritten or submitted as text – your call) and producing at least 60 cases (720 bottles) of your text. Of those 720 bottles, you will personally get 4 cases (48 bottles) and the remainder will be distributed out into the marketplace in your region of the country.

We will not ship beer to your door, but we will work with your closest wholesaler to get the beer to you. (If you wish to pickup the cases here at the brewery, that works too.) Clearly, there’s going to be some guidelines to this. The bottle will need to meet California ABC guidelines, and if we need to ship it out of state it will also need to meet Federal (TTB) guidelines and any other guidelines required by your state. We will make sure it meets with the required governmental approvals. This means that you can’t write any boneheaded thing you want, but a fully Arrogant approach will work! It does for us.

The auction is already up on eBay and will close this Sunday, October 29 at 8:00 p.m. PST sharp. So far there are 10 bidders, and highest at this moment is $760.

Write your own rant for Arrogant Bastard.

Oaked Arrogant Bastard Now in Six-Packs

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Beginning next Monday, October 30, an Arrogant Bastard Ale that uses American Oak Chips will hit the stores. This is the third year now that Stone Brewing has made available this oaked version of their popular Arrogant Bastard. And this year, Oaked Arrogant Bastard will be available for the first time in 12-oz, bottles sold in six-packs.

From the press release:

This year the OAKED is determined to make its presence known even more. How? By fitting in your hand. This year we’ve crammed, forced, shoved and cajoled the OAKED Arrogant Bastard Ale into itty bitty tiny little 12oz bottles. It did not go willingly. Some Stone peeps got hurt. More emotionally, than physically, but it was definitely both. This means that six packs of OAKED Arrogant Bastard Ale are ready and they’ll begin hitting store shelves along side the Double Bastard Ale on Monday, October 30th.

Be cautious. As always. Neither the OAKED Arrogant Bastard Ale, nor the Double Bastard Ale like being bottled up. The OAKED is feeling especially put out about the whole experience, so it is suggested that you either be extraordinarily polite to it (which we’ve been told doesn’t work all that well…dunno…we’ve never tried that route ourselves), or move in with equal or greater arrogance to keep the beer in check. Good luck whichever approach you choose. You will need it.

Oaked Arrogant Bastard, now available in six-packs.

Lost Abbey Dinner Found

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Last night at the Cathedral Hill Hotel, beer chef Bruce Paton put on yet another delicious “Dinner with the Brewmaster,” this one with Tomme Arthur and the beers of Port Brewing and The Lost Abbey.

Tomme addresses the packed house, a record-breaking sell-out crowd.

Our first course, a Duck Pozole Terrine with Citrus Herb Salad paired with Lost Abbey Red Barn Ale, which is something of a cross between a Saison and a Bière de Garde. I’ve heard Tomme describe it as either and both, and, of course, the styles are quite close. Both are farmhouse styles, brewed slightly stronger, traditionally in March to last through the warm summer. But while Saisons tend to emphasize the hops and spices, Bière de Gardes are more focused on malt character. The Red Barn, on the hand, is a very malty beer that’s spiced with ginger, orange peel, black pepper and grains of paradise. And as Tomme will be the first to tell you, he’s not trying to imitate either style but rather was inspired by both to create this beer, which is an amazing marriage of both.

Dave Keene, from the Toronado, and Jeff Bagby, from Pizza Port’s Carlsbad brewery.

Our dessert was an unbelievably rich Flourless Chocolate Cake with Chile Ancho served with Angel’s Share Barrel Aged Barleywine, an indescribably good pairing. Bruce’s desserts are usually quite tasty, but this one may have been his best ever.

All the brewers in attendance at the dinner, with many of the usual suspects. One surprise, Alan Sprints (on the left), owner of Hair of the Dog in Portland, Oregon was in town for a wedding and joined us at the dinner.

Tomme and me after dinner, relaxing in the bar with Blind Pig IPA.

The other beers of the evening included Cuvee de Tomme served with the soup course, which was a roasted corn soup with gulf prawns and heirloom tomato salsa and a shaved cornucopia of avocado. And the main course was a Duet of Lamb paired with Lost Abbey’s Lost and Found Ale, a Trappist-style abbey ale brewed with a raisin puree.

The next beer dinner with the brewmaster will be November 10 and will feature Sam Calagione and the beers of Dogfish Head. Check out the Beer Chef for more details.

Keg Disaster Averted in San Diego

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Yussef Cherney, intrepid Ballast Point brewer in San Diego, California, acted heroically yesterday to save a 100-keg batch of Ballast Point beer. In the middle of the brew, a water main broke leaving the brewery without water, according to a report by NBC San Diego. Rather then have the batch ruined, a brewery employee drove around the area and discovered the spot where the main had broken and alerted local water officials. Within hours it had been fixed and the water was flowing again to the brewery, effectively saving the brew. Way to go go guys!

Beer and Cinema

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According to an article in today’s San Diego Union-Tribune, a movie theater in Oceanside has filed for a license to serve beer at screenings. The ABC is quoted as saying there are currently three other such theaters in the state, two in L.A. and one in Oakland. I’ve been to the one in Oakland, the Parkway Theater, several times when I used to live there a few years back, and it was great fun. They also have pizza and subs to eat and bring your food directly to your seat. You can buy pints or pitchers of about half a dozen craft beers. They also serve a number of wines, too. The theatre itself has sofas, comfy chairs and tables scattered about the hall. If you want a good spot, like a sofa, you have to get there early because it’s very popular. They also have a baby brigade night where infants are welcome and we took Porter there when he was very little. It’s very family oriented that night but otherwise is over-21 only. I really like the place and was unaware of any problems with such a place.

So I was surprised by two things in the piece about the San Diego theatre trying a similar idea. First, supposedly they’ve gotten a lot of protests about it. Apparently the way the place is laid out, it will be fairly easy to make a section of the multiplex adults-only and that’s the only place alcohol will be served. Naturally, that’s still not good enough for the neo-prohibitionists who are coming out in droves to complain. These people will not be satisfied until alcohol is once again made illegal, despite what a disaster it was the last time we tried it. They’re still worried young people might be able to get their hands on it. Gasp. I am so sick to death of these people. If you don’t want to drink, don’t. Stop pretending this is about protecting the children and admit it’s just about wanting to push your beliefs on the rest of us. For a country that was supposedly founded on the idea of freedom, it constantly amazes me how so many people see nothing wrong with trying to restrict their fellow citizens from doing whatever they find personally distasteful. Please, live your own life however you want and leave the rest of us alone.

The second thing I found disturbing was even more troubling. A spokesperson for the local police is quoted as saying the “Oceanside Police Department routinely objects to any new liquor license.” (my emphasis.) What!?! Why would they do that? Is that their job? That would be an emphatic no. It’s the job of the state Alcoholic Beverage Control Department to approve or deny applications. The police’s job is to enforce the law, not determine policy or meddle with how a state agency does their job. But to say they object to “any” is the same as saying they object to every single application. And that is overstepping their authority by leaps and bounds, in my opinion. Not only that, “[b]ut in this case, [the police spokesperson] said yesterday, both the police chief and the city manager have asked that the protest be more vigorous.” Huh!?! Are we told why in their opinion a more vigorous protest would be appropriate? Nope, not one whiff of evidence is offered for the police taking such a position. The author of this story seems to just take it for granted that her readers will accept such a position without evidence. She probably knows her audience better than I do, but I’m more than a little frightened that there are places where such a statement can be made and accepted without comment.

So if you live in San Diego and this beer and wine license is approved, please patronize this theater. Not only do we have to be vigilant against the big brewery attacks on craft beer, but also the neo-prohibitionist attacks on all alcoholic beverages. These people are scary, especially when they get an imprimatur from local government and law enforcement. We have to remind these people that beer is legal and that we have the right to openly enjoy it. And that’s a right that needs to be protected.