Sushi & Beer

This blog has moved to a new domain: HurraBier.com. Please take a moment to update your bookmarks.

New URL for this post: http://hurrabier.com/sushi-beer

Good sushi is a serious craving of mine, and I hadn't had it in awhile.  Kaz Sushi Bistro, in DC, is a wonderful spot for a special occasion, or a Tuesday night. In this case, it was both. With my Japanese Teacher date in tow, we braved the crisp fall air and walked through the empyting financial district towards Kaz, while talking of time spent in Kishiwada, and some helpful instruction in Japanese pronunciation.


Kaz Sushi Bistro is run by Chef Kazuhiro (Kaz) Okochi, who was born and raised in Nagoya, Japan. After studying in the United States and attending culinary school in Osaka, Kaz returned to the U.S. and opened Kaz Sushi Bistro in Washington, DC in 1999. Since opening, Kaz Sushi Bistro has won several restaurant awards, and continues to be a top sushi destination in our Nation’s capital.

Once inside the warm restaurant, we were promptly greeted and given hot towels for our hands.  Menu choices were easy - though I could have easily eaten everything in the house!

Menu:
Shrimp & Vegetable Tempura
Grilled Baby Octopus
Yellowtail Roll
Spicy Scallop Roll
Eel and Cucumber Roll
And Kaz Sushi Beer, a Red Ale brewed by Shenandoah Brewing Company


The food:
The tempura and dipping sauce was warm and comforting, the way any good fried food should be, and tasted like panko perfection when dipped in the tangy ginger-miso dipping sauce. We somewhat expected the grilled baby octopus to be chewy, but were pleasantly surprised to find that they were sweet, tender, and served showered in scallions and tiny shreds of pickled carrots.

The rolls tasted fresh -- the fish was firm and held perfect contrast with the soft, warm rice. We were kind of craving fusion rolls though, and this menu really just offers traditional selections and a couple of unique options. No other complaints though. The yellowtail, eel, and spicy scallops all satisfied my sushi cravings, at least for the time being.

The beer:
Kaz Sushi Beer is actually a Red Ale brewed by Shenandoah brewing Company right down the street in lovely Arlington, Virginia. The label reads that this is SBC’s “Skyland Red Ale”, and it comes in at a low 5% ABV. But oh, the taste. The taste, the taste, the taste.

This isn’t your typical sushi joint kind of beer. Even those who have graduated from Kirin and moved into the upper echelons of Hitachino or Rogue’s Japanese beers should give this a try. Beauty in a bottle. Though it had tons of foam, the copper color was exquisite and the taste was exceptionally creamy - maybe even buttery - with a medium mouth feel. Apparently this brew won a bronze medal in the 1998 World Beer Championships, as well. It’s not what I think of as a typical Red Ale, but rather it was reminiscent of a sarsaparilla or a cream soda, very caramel malty. Yum!


Upon further investigation I learned that not only does Shenandoah Brewing Company contract brew for area restaurants, they are also an award winning brew-on-premises operation, open to the public.

Their website explains:

“Shenandoah Brewing Company is the DC area's one and only brew-on-premise -- a Do-It-Yourself brewery. With steam kettles, wort chillers, temperature-controlled fermentation and aging rooms, and automatic bottle washers and fillers, Shenandoah has all the individual-sized, professional equipment you need to make your own beer.”


They provide the recipes, the assistance should you need it, and for those of us with very small kitchens, this seems like the perfect solution. The prices seem reasonable. I’ll definitely be paying a visit soon.

Monday Night In

This blog has moved to a new domain: HurraBier.com. Please take a moment to update your bookmarks.

New URL for this post: http://hurrabier.com/monday-night-in

Last night, I took the evening off for some quality time with my better half.  We hadn’t cooked together in awhile, and what we did end up making was amazingly simple, fairly healthy, and delicious.  And, of course, there was a beer pairing.  So here goes.

Monday Night In -- Lamb Merguez, Sauteed Spinach, and Couscous

Featuring: Dogfish Head "Black & Blue"

In a small saucepan, combine 1 ¼ cup of water and two tablespoons of extra virgin olive oil.  Bring to a boil; add 1 1/2 cups of couscous and any spices or seasonings that you desire.  Stir, cover, and remove from heat.  Wait five minutes, then fluff to serve.

In a wide sauté pan, sauté ½ cup of onions and a tablespoon of chopped garlic in 1-2 tablespoons of extra virgin olive oil.  Once the onions start to become transparent, add one bag of pre-washed spinach leaves. Stir gently until spinach wilts, about five minutes.  Remove from heat.

Using a broiler pan, broil five lamb merguez sausages until cooked through, about eight minutes.  I recommend using fresh sausages whenever possible. I got mine at Red, White, & Blue in Falls Church, VA.  They carry delicious fresh meats from Stachowski Charcuterie, which can otherwise be rather difficult to obtain if you don’t know where to go.

The whole preparation and cooking process takes less than thirty minutes, from start to finish, which is perfect when you are trying to cook and watch Monday Night Football at the same time.

We paired our dinner with Dogfish Head’s “Black and Blue” -- also conveniently purchased at Red, White, and Bleu.  This beer does not disappoint!  It pours beautifully, with a hint of raisin smell. A little foam and a lot of delicate lacing, this beer has low carbonation but leaves a pleasant effervescent finish on the tongue.



According to the brewer, “Black & Blue is golden Belgian Ale made with over 300 lbs of fresh blackberries and blueberries.  With a deep purple full body and a long-lasting lacy pink head, this ale is both attractive and delicious!  It is tart and fruity, like our brewers!  The subtle bitterness of Hallertau and Saaz hops shines through the fruit forward flavor and sets the palate aglow. (30 IBUs). This tasty brew has smooth but noticeable alcohol warmth. Belgian yeast gives this brew a characteristically dry spicy finish.  The beautiful interplay of fruit, spice, and alcohol is complimented by a soft malt profile, and a high level of carbonation.”

Dogfish Head considers this brew to be an "Occasional Rarity" rather than a seasonal beer.  And ohhhhhhhh it is delicious.  As I’ve said before, I’m not a lambic junkie or a fruit beer freak, but this stuff is just so yummy and smooth.  I would recommend it with a great sharp cheese (aged cheddar, perhaps?), maybe a rich chocolate cake with a raspberry and blueberry compote, or even a spicy meat, as it did extremely well with the lamb merguez.  It’s gentle enough to pair with a bold companion, yet has a solid personality that gracefully accompanies the main dish as well as the dessert.  We finished our meal with a bowl of fresh red grapes -- one of my fall favorites.  Like an entertaining dinner guest that you love to invite and hate to see go, this beer went perfectly with everything.

Shout Out: Married To The Sea

This blog has moved to a new domain: HurraBier.com. Please take a moment to update your bookmarks.

New URL for this post: http://hurrabier.com/shout-out-married-to-the-sea

Is it really a shout out if you don't actually know the recipient? Whatever. I have been in love with this web comic for years (nerd alert). It cracks me up, and other people don't usually understand why, but on this gray fall Friday afternoon, I need to share.

Married To The Sea, and the other comics done by this couple, are truly hilarious. And ironic. Hiliarionic. Check them out already at http://www.marriedtothesea.com/

Busboys & Poets - Beer Lists as Art

This blog has moved to a new domain: HurraBier.com. Please take a moment to update your bookmarks.

New URL for this post: http://hurrabier.com/busboys-poets-beer-lists-as-art

Busboys & Poets is, in my opinion, one of the coolest restaurants that you can find in DC, and I say that mostly because to me, it captures the best parts of this city. It showcases the fantastic cultural and political diversity of Washington, and blends diversity through art, the menu, the clientele, and the wide variety of community events that they host.

Needless to say, I was pleased to see that they keep the feel good creativity flowing with the beer and wine list, and include such non-mainstream brews as Magic Hat, Peak Organic Ale, Brooklyn Brews, and Samuel Smiths. No boring bottle lineup of yellow fizzy beers for this restaurant.

Last night with dinner, I tried a Samuel Smith’s Organic Lager for the first time. Apparently I’m sheltered, because I didn’t even realize that they made a lager. Traditionally, I’ve associated Samuel Smith’s with their Oatmeal Stout and Nut Brown Ale, and mentally had placed them solely in the “dark and filling” category. Upon further digging, however, I learned that this Yorkshire brewery has been turning out amazing vegan brews of all varieties since 1758. The lager was delicious, full-bodied, and refreshing, and had the perfect levels of carbonation while maintaining a smooth and subtle hoppy bite.

Samuel Smiths Organic Lager is solely imported to the U.S. by my business hero, Charles Finkle, of Merchant du Vin (and Pike Brewing) in Washington state. Thanks, Charles, for making this tasty brew available! It comes in a “Victorian pint” which is 6.7 ounces more than your average beer - whaddabargain!


I also tried a Brooklyn Brewery Brooklyner Weisse, which is, according to the label, a traditional unfiltered hefeweizen, or Bavarian style wheat beer, light, brisk, refreshing, fruity, and hazy with yeast. This last point is where I must ever-so-politely disagree. Where is the yeast? After rolling my bottle, I did have a few small droplets of so-called “hazy yeast”, but a lot less than what I was picturing. (In my mind, the poster child for hefeweizens is a Pinkus or an Erdinger, which are gorgeously hazy.) Despite being one of the most yeast-less of all hefes, it had a lot going for it. Refreshing, and the spicy sweetness of cloves and maybe even peaches did come through beautifully in its perfectly balanced taste and medium body and light-ish mouthfeel. And yes, it did pair very well with my corned beef sandwich. Mmmmmmm.

Thank you, Busboys & Poets, for continuing to promote creativity, through food, art, discussion, and even the beer list.


And in notes for future beer enjoyment:

Recently recommended by a friend of mine who happens to live in the land of beautiful beers, Portland, Oregon: Laurelwood Brewery (22 oz) and Ninkasi Total Domination IPA (also 22 oz). Feedback please! Has anyone tried these? What did you think?

Cheers to a weekend of happy tasting! TGIF.

Oom Pah Pah! An Oktoberfest Evening

This blog has moved to a new domain: HurraBier.com. Please take a moment to update your bookmarks.

New URL for this post: http://hurrabier.com/oom-pah-pah-an-oktoberfest-evening

Last night I had the pleasure of attending an Oktoberfest beer tasting at the Brickskeller, with guest speakers Uli Bennewitz of the Weeping Radish Eco Farm and Brewery, as well as Barrett Lauer, the Head Brewer at District Chophouse. This event was hosted by Dave Alexander (Brickskeller) and Greg Kitsock (Washington Post), and the result was an evening of great storytelling and a smattering of delicious brews and natural meats.


In the cozy but dark dining room of the Brickskeller, surrounded by once loved beer objets d’art and all kinds of dusty antiques, about sixty guests listened intently as our speakers waxed poetic about the importance of preserving the “craft” in craft brewing (and craft butchering), the challenges of dealing with government bureaucracy, the intricacies of biodynamic agriculture, and how odd Americans are with our attitudes towards alcohol.

Uli Bennewitz came on first, and beer tasting commenced. First up, the Weeping Radish Kölsch, while Uli explained how he came to America from Bavaria in the mid-eighties under the suggestion of his brother, who convinced him to open a brewery as sort of a get-rich-quick scheme. Uli’s background was agricultural farming, however, and over the years, his North Carolina operation grew to encompass a wide range of sustainably farmed products including organic produce, hormone- and antibiotic-free meats, and handcrafted German beers. In fact, all of the Weeping Radish brews are still made under strict adherence to the Reineheitsgebot tradition, and include only the four permissible ingredients (water, hops, malt and yeast). The Kölsch was delicious, with a light body and some subtle spice. Refreshing crispness, and served at the perfect not-too-warm, not-too-cold temperature.

As Uli continued to describe the series of often funny and also frustrating adventures of building North Carolina’s oldest microbrewery in an originally dry county, we moved on to the Weeping Radish Fest beer. He talked about the importance of being a good steward of the Earth, and the background of biodynamic farming, including some ironic anecdotes about dealing with government agencies. Apparently, as a proprietor of a biodynamic farm and brewery, he regularly deals with about fourteen government regulatory agencies. He compared this to building a nuclear power plant, where he states you have to deal with about three agencies. Uli’s stories about his trials and tribulations with code-writers, bureaucracy, and the ATF (especially as a German native, unfamiliar with American rules) were entertaining, and they kept me from focusing too much on the sourness of the Fest. It just didn’t seem to travel well, and I didn’t want to finish it.

Everyone’s gaze temporarily shifted away from Mr. Bennewitz when the plates of charcuterie, crackers, and mustard were distributed. Enchanted guests sat in awe of the Weeping Radish andouille, apple brats, pastrami, regular bratwursts, and the grass fed natural beef hot dogs. As Uli describes, it, “If raising sound and healthy animals is one of the oldest crafts of humanity, then likewise the craft of butchering goes back hundreds of years.” In an animated spirit, he began to expound on the necessity of reviving our crafts here in the United States, which includes craft brewing and craft butchery. And lastly, as the Weizen was being served, Uli returned to his jovial self once again and answered questions from the audience.

Local beer from District Chophouse was also featured, courtesy of Head Brewer Barrett Lauer. Barrett stepped up to the podium, seemingly with the sole intention of talking about the Octoberfest beer that he brought with him, but the conversation definitely went in every other direction. He began by describing his background as a sculpture student at M.I.C.A., and his beginnings in Baltimore at Wharf Rat (now the Pratt Street Alehouse), learning the craft of brewing from Howie Faircloth, III. Barrett also commented on the hassles of working with the ATF, and described some interesting hop-gowing adventures he has had, and was really starting to expound on the pursuit of craft, when he was interrupted by the lone moron in the audience, who asked, “So even though you don’t drink this, would you recommend Miller Light over other mainstream beers, since it is triple hop brewed?” To which the audience fell silent, and the only sound was that of eyes rolling throughout the room.

However, Barrett recovered nicely, and after a short “Beer 101” for the uneducated table, he went on to describe his work with bourbon barrel brewing, as well as some upcoming events in which he will participate. As he was doing this, the audience enjoyed the traditional Spaten OktoberfestBier. Lastly, Greg Kitsock made some closing remarks and promoted a few upcoming events, and the Post Road Pumpkin Ale was served. All in all, another good event sponsored by the Brickskeller, and a great taste of the fall delicacies to come.

For more information:

The Weeping Radish Eco Farm and Brewery, originally located in the dry town of Manteo NC, is now situated on 24 acres in Jarvisburg, NC on Highway 168/158, just a few miles from the entrance to North Carolina’s Outer Banks. The address is - 6810 Carotoke Hwy Jarvisburg, NC 27947 (252) 491-5205. http://www.weepingradish.com/

Barrett Lauer, a GABF medal winning brewer, and Head Brewer at District Chophouse: http://www.chophouse.com/Brewmaster.php?FKLocationID=10092

The Great Pumpkin

This blog has moved to a new domain: HurraBier.com. Please take a moment to update your bookmarks.

New URL for this post: http://hurrabier.com/the-great-pumpkin

Working at the Wine and Beer Shop last night, I had the surprise treat of tasting two different pumpkin ales -- such is the perk of this job, with a boss as cool as mine is, and I don't take it for granted. Typically,  I'm not one to gravitate towards fruit beers or lambics, but pumpkin beer has always had a place in my heart and on my palate.


Rewinding back to 2005, my first trip to Washington, DC, for a fall marathon with a good friend. We checked in to our hotel and made our way to the race expo to pick up our bibs and a whole lotta free promotional goodies. Imagine our delight when one of the vendors was a beer tent! It was Michelob, and they were peddling their Pumpkin Spice Ale. I'm not typically a Michelob consumer, but hey, free beer samples always get my attention. And surprisingly, it is decent stuff. Not too heavy, with just the right hint of spice, and a nice light mouthfeel. It's not overly complex and it doesn't inspire arias, but for a first taste of a pumpkin ale, it was pretty good.

Fast forward to fall 2009 and, similar to Linus and Lucy in the pumpkin patch, I have spent some time, and some tastes, trying to find a bigger, better pumpkin. Guess I'm not the only one. Pumpkin beer has become so popular that in 2007 a separate and distinct category for this style was added at the Great American Beer Festival.


So last night not one, but two potential "Great Pumpkins" sat in front of me: Post Road Pumpkin Ale and Wolaver's Certified Organic Will Stevens Pumpkin Ale. I figured that like Charlie Brown, if I were sincere enough, the Great Pumpkin would indeed present itself.


Taste Number One, and my favorite of the two: The Post Road Pumpkin Ale.  This ale is a beautiful orangey caramel color, with very little head, and a delicate lacing like the very first hint of winter frost that is soon to come.  Breathing in above the pour, you smell cloves and nutmeg, maybe even a little cinnamon. This, to me, is *almost* what a perfect pumpkin ale should taste like. It's nearly lager-like, and I love the sweet taste and the light mouthfeel. It's easy enough on the palate to be a session beer, but at the same time, after more than one or two of these I would feel like something was missing.


Post Road, for those who don't know, is brewed by Brooklyn Brewing, in Utica, New York.  Normally a filler when barley was too expensive, pumpkins were used regularly in the early days of American brewing, so this beer attempts to harken back to earlier times.  A a seasonal beer, it is only available from August through November (though you really tend to see it most in stores during October and November). I love it, and find myself rooting for it, but in the end, I know it isn't everything that I am looking for in a pumpkin ale. Harumph.


Moving on to Wolaver's. Affilliated with Otter Creek Brewing, Wolaver's beers are all organic, and the brewers have built quite an impressive foundation for sustainable brewing. Pioneering and chock full of corporate responsibility, and I like that.  This beer is brewed with certified organic pumpkins grown by Will and Judy Stevens in Shoreham, VT, less than 15 miles away from the Wolaver brewery.  I'm all in favor of locally sourced ingredients, but you have to deliver on taste too, or the deal is off. So on to my first sip.
The appearance is similar in color and lacing to the Post Road, maybe just a tinge darker in color.  The aroma is less reminiscent of a pumpkin ale and reminds me instead of a Belgian ale, and it also has a heavier mouthfeel than many other pumpkin ales, with some citrus notes and little effervescence.  Overall, I think this beer stacks up better with other mainstream categories of craft ales than it does to "pumpkin beers".  It's not overly spicy and you could drink more than one twelve ounce beer in a sitting, but I'm not sure you'd walk away from the experience feeling that this was a shining star in the pumpkin ale category. I didn't.

So there you have it.  These are, in my opinion, two delicious, yet ever-so-slightly disappointing pumpkin ales. Both would probably pair extremely well with some aged cheddar or a slice of homemade pumpkin pie (or both?).  But at the end of the day, I am still with Charlie Brown, waiting patiently in the pumpkin patch. "Oh great pumpkin, where are youuuuu?"


Alas, the Great Pumpkin hasn't yet come this year. But...when he does, I'll be sure to put in a good word for you. And in the meantime, if you find an amazing pumpkin ale, be sure to pass the word on to me.

Cooking With Beer

This blog has moved to a new domain: HurraBier.com. Please take a moment to update your bookmarks.

New URL for this post: http://hurrabier.com/cooking-with-beer

Ahhhhhhh, a day off. Not just any day off, though -- a day off *after* a day off. When you're all caught up on sleep, errands, household chores, and can really and truly enjoy the day off. Lately, I have been racing all over the place.  Professional job by day, beer slinger by night, and throw in the occasional shop girl duties and a random workout here and there, and I be one tired lady. But in a good way.

Lest I sound like I am complaining, I'm really not. My professional job during the daytime hours is interesting, and I enjoy my coworkers. It also provides mental stimulation, a tasty little paycheck and some necessary health benefits that I do enjoy on occasion. And my two other jobs make up a sort of "create-your-own-externship" that I think will help me towards my end goal of becoming self employed in the beer industry, in some capacity. Altogether, I accumulate quite a few hours a week, but the experience I am gaining is probably comparable to some kind of graduate school degree. Or atleast, that is the idea.

After sleeping late yesterday, running a few errands and having dinner with friends, the whole day seemed like it just slipped away so fast. Not to mention my tired, zombie-like state through most of it. So today, I got up early, went for a run, and have spent the rest of today just relaxing. Did some cooking, watched some Food Network shows, and am enjoying one of my favorite beers.

But I digress. The title of this post is "Cooking with Beer" for a reason.

One of my favorite ways to relax is through cooking. Today, I wanted to attempt empanadas. The last time I attempted empanadas was back around 2003, while living in Ballard, Washington, and trust me when I tell you that they turned out awfulllllll. So this time, I was motivated to do things differently.

These empanadas were inspired by a program on public television (WETA, in Washington, DC) called, "Made in Spain". The host, Jose Andres, covers all things Spanish with great enthusiasm. In this episode he travels to Galicia, one of the places where empandas are thought to have originated. There, the savory pastries are rolled out in large sheets and then cut into single servings, rather than the individual-sized pockets of goodness that we see in shops today.  To see Jose's version, click here: http://societyofspain.org/made-in-spain-spanish-food-recipes-empanada/470


So today, a beautifully sunny and cool fall day in Washington, I tried a personalized take on Jose's empanadas, but adding some additional ingredients to twist the flavor a little bit. My version included chopped jalapenos with the onions and garlic, and also about four tablespoons of Bells Two Hearted Ale were added during the reduction process. I also used a vegan, organic phyllo dough instead of the traditional soft pastry dough. The peppers, onions, and jalapeno sweat beautifully, and really thickened into a gorgeous goo when the tomatoes were finally added.

Finally, shredded chicken was mixed in, for a colorful concoction that filled my entire apartment with a wonderful, spicy scent.  Onions, red and green bell peppers, pimenton, golden raisins, shredded chicken and tomatoes, oh my.  After baking the flaky envelopes of filling slightly basted in egg white, the result was a sweet and spicy empanada with just a thin shell and a steaming, juicy filling.

Not sure I would do these with phyllo dough again, but it was interesting and tastes good, even if it doesn't look pretty. I found myself hoping for a different kind of crust, though, and ultimately being slightly disappointed.

Being that I cooked with the Bells beer, I had to pair the empanadas with that beer as well. Hey, my parents taught me not to waste anything! The accompanying beverage was the perfect match. Bells Two Hearted Ale (Michigan) is an India Pale Ale style, made with American malts and an abundance of hops. Judging by this bottle alone, Larry Bell might know a thing or two about beer.  Two Hearted Ale has a beautiful caramel color with little froth, a floral nose, light mouthfeel, and a really pleasant finish. When paired with the food, the first thing that struck me was the complementary taste of this ale with the spicy jalapenos and the sweet golden raisins, instigating a medley in your mouth that you won't shoo away anytime soon. Now that was a good day off.