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A newsletter of special interest to brewers, the brewing community, chefs, restaurateurs, and members of the beverage alcohol business media. If you wish to be dropped from this list, please respond to peter.lafrance@beerbasics.com . Include the word "remove" in the Subject: line. (The subscriber list is the sole property of the publisher and will not be sold, given or otherwise distributed.) ============================== Publisher: Peter LaFrance ============================== BEER BASICS.COM Vol.011 No.001 --- 31 January 2010 A newsletter of special interest to brewers, the brewing community, chefs, restaurateurs, and members of the beverage alcohol business media. If you wish to be dropped from this list, please respond to peter.lafrance@beerbasics.com Include the word "remove" in the Subject: line. (The subscriber list is the sole property of the publisher and will not be sold, given or otherwise distributed.) ============================== Publisher: Peter LaFrance ============================== Greetings, It has been a while eh? Actually it was a matter of the writer and the publisher (me) coordinating and actually getting an editorial calendar and editorial stock-pile on hand and not continuing to stumbling from issue to issue. The folks who mail this to you have a really simple system to allow for seamless transfer of editorial content into issue with only attention to consistency. And that is where the writer and the publisher came to crossed goals. The writer wanted to get the right story and get it right. The publisher wanted to get product out at a particular time on a particular day in each month. Oh what a bloody battle it was! In the end game both had a beer (I love drinking for two!) and the writer listened to the publisher and the publisher let the writer get a rhythm going before demanding product, and getting the delivery system streamlined. Then they both, at my insistence had another beer and the result will be the next twelve issues of BeerBasics.com. Let "us" know what you think...
Cheers! Peter LaFrance ********************************************************
Friends in Fermentation... Greetings, This is the first "Friends in a fermentation" column. The history behind this concept goes back to 1991. As I remember it the event was held at Windows on the World. It was one of the first beer events to be held at that venue. There were only five or six brewers in attendance and about three times as many journalists One of the brewers there was Fritz Maytag, owner of Anchor Brewing Co., San Francisco, CA. The topic of conversation came around to their "Our Special Ale" brewed once a year just in time for Thanksgiving. I asked Fritz Maytag if that years beer was going to be more of a Burgundy or a Bordeaux. He began to answer me when one of the journalists listening to us said "We are here to discuss beer not wine aren't we?"... Fritz Maytag took a moment, and answered, "We're all friends in fermentation." The reason that I have started this column, without hesitation, is because one of the most exciting things happening in the beverage alcohol worlds today is the cocktail. What makes this even more interesting, is it more and more mixologists are using beer in cocktails. I'm going to keep an eye on this development and let you know every month some of the new and exciting cocktails being made with beer. And so it is without hesitation that I start this column. Bols Genever Classic Cocktail Series
The event was held on 25 January, last Monday, at "Pegu", one of the more interesting cocktail bars in New York City. The fact that it serves interesting cocktails does not mean that it also cannot serve a good beer or two. However, on this rainy afternoon it was time to learn something about punch. The host, Tal Nadari, of Lucas Bols, had mixologist and author David Wondrich on hand to explain the complexities and simplicities of putting together an excellent punch. Of course all of these punches included Bols Jennifer. However, one of the punch recipes, "Billy Dawson's Punch" (1863) included in its ingredients: Demerara sugar, lemons, Smith and Cross Jamaican rum, Goslin's Black seal rum, Batavia Arrack van Oosten, and... Guinness Stout. Now that is a punch that any beer lover could get into. The recipe follows: Billy Dawson's Punch (1863) 12 oz. Demerara sugar 8 Lemons 1 bottle Smith & Cross Jamaican rum 1 bottle Gosling's Black Seal rum 15 oz. VSOP cognac 1 bottle Arrack van Oosten 1 can Guinness Stout Boiling water Method: "In a stout earthenware bowl that holds at least a quart and a half, muddle the peal of six lemons and 12 ounces Demerara sugar. Add 24 ounces of boiling water and stir until the sugar has dissolved. Add 9 ounces lemon juice, 3 ounces rum ( 20 ounces Smith & Cross Jamaican rum and 10 ounce Goslings Black Seal), 15 ounces of VSOP cognac, 3 ounces Batavia Arrak and 9 ounces good porter or Guinness Stout, stirring all along. Finish by slowly stirring in 36 ounces of boiling water. Grate nutmeg over the top and serve." If you are interested in getting more information on Billy Dawson's punch and other punches that use beer as well as Bols Genever you can click on the following link:
Always remember, "We are all friends in fermentation." Cheers! Peter LaFrance ******************************************************** Tasting notes for 011 001 - Click on the name of the beer to go there. Use the green Back "<" on your browser to get back. ( These tasting notes are exclusive to this issue of BeerBasics.com they will go on-site 14 February 2010) A Taste of… Bluepoint Blueberry Ale A Taste of… Doggie Style Pale Ale A Taste of… Garde Dog Biere de Guard A Taste of… Star Island Single A Taste of… Stoudts OktoberFEST A Taste of… Woliver's Organic Pale Ale A Taste of… Woliver's Organic Brown Ale ************************************************* The latest from the following breweries: Introducing:
And that's what the brewers are telling me... ***************************************************
============================================================ CHECK THESE OUT: ============================================================
Cask Ale Resource Link- Alex Hall has put together a very helpful link to on-premise establishments that serve real cask ale. http://www.cask-ale.co.uk/us/statemenu.html
Culinary Cultures LLC For chefs, cooks and foodservice professionals. Chef Ron L. Askew, Executive Director
The Food Reference Newsletter Food History, Trivia, Quotes, Humor, Poetry, Recipes James T. Ehler, Editor
Lew Bryson's Home Page Beer maven Lew Bryson has a site that deserves a hit or two. Of special interest is the Pennsylvania Breweries Update Page, for those who have his book Pennsylvania Breweries. Lew Bryson's website also offers frequent updates to his new book, NY Breweries.
Nat Decants Free Newsletter Wine tips, sips and articles from award-winning wine writer Natalie MacLean. There are no ads and all e-mail addresses are kept confidential. Contact: natdecants@nataliemaclean.com or http://www.nataliemaclean.com/
SALUT! (The Webb site.) This site includes a recipe of the month (all beer-based recipes), a substitution chart so that those not lucky enough to have access to Quebec’s great beers can use an alternative beer, a brief history of beer in Quebec, and a Question & Answer section with Raymond Beauchemin.
============================================================ DIRECT ACCESS ============================================================
1) BridgePort Brewing Co. www.bridgeportbrewing.com Paula Johnston, Marketing Manager, 503-241-7179, paula.johnston@bridgeportbrew.com
2) Pete's Brewing Company (www.peteswicked.com) 3) Spoetzl Brewery (www.shiner.com) 4) Trumer Brauerei-Berkeley (www.trumer-international.com)
(FOR INFORMATION ON THE ABOVE THREE BRANDS CONTACT...) Charlie Paulette charlie.paulette@gambrinus.co Jim Hughes jim.hughes@gambrinus.com
5) Rogue Ales www.rogue.com Michele Becker, Marketing 503-241-3800 x4 michele@rogue.com
6) Boston Beer Company www.bostonbeer.com Michelle Sullivan 617-368-5165 michelle.sullivan@bostonbeer.com
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