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New Website!

2009-11-13T14:49:00.001-05:00

Trading Places (1983, Cinema Group Ventures)

As Eddie Murphy says in Trading Places, "We are moving! We are moving!"

He couldn't be more right - we *are* moving.

Check out hurrabier.com for all future posts, and hopefully in the not-too-distant future, maybe even some new business information.

hurrabier.com was built and continues to evolve through the help of my genius brother --

a huge thank you to Jay Robinson.

Cheers!

Beerducation

2009-11-12T12:52:00.002-05:00

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When you love beer, I mean really love beer, it's natural that you'd want to learn more about it. Tasting is one way to go about your beerducation, and while essential, there comes a point when that just isn't enough.

Awhile back, I made a conscious effort to immerse myself in the world of beer, hoping to stew in the mashtun of knowledge, ferment and age a bit, and pour out as an enlightened, educated beer geek.

There are so many great resources to this end. Reading material abounds, both at the bookstore and on the internet. With the abundance of beer blogs, websites, trade magazines, and books, I have no shortage of things to read. I just got done reading Brewing Up A Business by rock-star Dogfish Head brewer Sam Calagione. While he does know a few things about brewing, his book was often a chore to get through. Contrast that with the book I am currently reading -- Ambitious Brew: The Story of American Beer by Maureen Ogle, which is a totally fascinating read.

I've got my favorite websites as well, and am always discovering new ones. There really aren't enough hours in the day for everything that I'd like to read and absorb.

But what to do with all that knowledge once it's gained? Why test yourself, of course. This great quiz on greatbrewers.com is a fun way to see if you are truly learning anything, or if you need to hit the books. Developed by,

"beer educators Eric McKay of L. Knife & Son and Sam Merritt of Civilization of Beer, the GBT is offered exclusively online by GreatBrewers.com. This challenging 20-question quiz covers the history of beer, the brewing process, beer styles, brewing anomalies, and some miscellaneous topics. Questions are randomly drawn from an ever growing bank of potential queries, so come back and take the test again for an entirely new experience. Would you prefer a more in-depth test? If so, challenge yourself with the GBT 100, a 100-question version of the Great Beer Test."

Just enough to whet your appetite for more delicious beer knowledge. Click here to take the test - good luck!

Beer Planet: It's A Small World, After All

2009-11-09T15:40:00.004-05:00

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Another week in the Capitol, and another fantastic beer event. On Saturday, November 7, The Smithsonian Resident Associates Program presented “Beer Planet: A Voyage of Discovery to the World’s Great Beers and Brewing Cultures” with speaker Horst Dornbusch. An award-winning beer author and regular columnist for beeradvocate.com, Dornbusch entertained a group of 150 attendees with a fascinating history of beer and the evolution of brewing throughout civilization, beginning in Mesopotamia, expanding with the development of Europe and on up to the beer culture that we see in present-day America.

Beer Planet advertisement outside of The Brickskeller

Guests at this sold-out event, held at The Brickskeller in Dupont Circle, were treated to thirteen different tasting-sized pours, each of which corresponded with a different section of Dornbusch’s lecture. Patrons took their seats and settled in for the three hour presentation and the first of thirteen tastes - Old Brown Dog (Smuttynose Brewing Co., Portsmouth, New Hampshire). Attendees listened attentively as the raconteur told stories about Cleopatra and the invention of the beer tax, and the theory that beer brewing originated before the winemaking process.

Speaker and Beer Historian, Horst Dornbusch

With the history of beer and brew development in Germany came the second taste, a Weihenstephan Hefeweizen (Bayerische Staatsbrauerei Weihenstephan, Germany), produced in the oldest continuously operating brewery in the world, dating back to 1040 AD. From there, participants sampled Jever Pils (Friesisches Brauhaus zu Jever, Germany) and Reissdorf Kölsch (Privat-Brauerei Heinrich Reissdorf & Co., Germany). Relating beer development to the development of law, Dornbusch explained the origins of the Reinheitsgebot, the German beer purity law, adding that about 95% of the edict has to do solely with price fixing, and very little actually pertains to the ingredients which may or may not be used in the brewing process.

Moving west to Belgium, the speaker gave a brief history of the Trappist tradition, explaining that monks merely copied and adapted what they had already found in existence, and from that, came Trappist ales. He mentioned that in today’s society, we might think that a beer bottled in a champagne-style bottle is high brow, though it wasn’t always so. In early Bavaria, bottling beers in champagne-style bottles would have been a symbol of one’s frugality, signaling that you were a poor bastard rather than a noble.

Belgian - style beer samples included Ommegang Abbey Dubbel (Brewery Ommegang, Cooperstown, New York), Saison Dupont (Brasserie Dupont, Tourpes, Belgium), and Liefmans Kriek (Oudenaarde, Belgium).

Dornbusch expounded on the shift, in 1553, from the Bavarian “ale culture”, to a new “lager culture”, which he calls the most underreported event in beer history. As he explains it, Duke Albert V of Bavaria essentially enacted this shift, after placing a ban on summer brewing - believing that cold fermentation was safer and more pure than top-fermenting in the summer, and risking bacterial infections.

The British Isles tastings included Fuller’s ESB (Fuller, Smith & Turner P.L.C., London, England), O’Hara’s Irish Stout (Carlow Brewing Co., Carlow, Ireland) and Boddington’s Mild Ale (Anheuser-Busch Inbev, Manchester, England). Dornbusch related that on a recent trip to London, he and his wife, Elva, had difficulty tracking down traditional British beers, noting that Anheuser-Busch products are sadly ubiquitous, even in historical British ale houses.

Lastly, in the North American segment of his presentation, Dornbusch expounded on the rise of American craft brews, stating that the United States is currently at the top of the world beer game, making over-the-top styles and implementing new and creative styles and processes. Guests tasted Flying Dog Double Pale Ale (Flying Dog Brewery, Frederick, Maryland), Allagash Curiexu Bourbon Cask Tripel Ale (Allagash Brewing Co., Portland, Maine) and The Great Pumpkin - Imperial Pumpkin Ale (Clipper City Brewing Co., Baltimore, Maryland).

Beer Cronies: Dave Alexander (owner, Brickskeller), and beer writers Jim Dorsch and Greg Kitsock.

A brief Q&A session rounded out the lecture, and participants left full on beer and beer knowledge, satiated for the moment with an afternoon of history and education of beer culture.

This article was also recently posted at dcbeer.com, a website run by DC beer gurus Mike Dolan, Andrew Nations, and P.J. Coleman. Check them out!

Beer and a Movie

2009-11-04T13:39:00.003-05:00

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On these blustery autumn days, sometimes you just feel like snuggling up with a blanket, a movie, and a delicious glass of your favorite beer. Why not get the weekend started with these four tasty pairings?

Strange Brew / Sleeman's Cream Ale
Strange Brew (1983, MGM) is a cult classic favorite, and loveable Canadian's Bob and Doug McKenzie (played by Rick Moranis and Dave Thomas) will provide all the laughs you could ever yearn for during this hour-and-a-half adventure that strangely mimics Shakespeare's Hamlet (note the "Elsinore Brewery", as Bob and Doug play Rosencrantz and Guildenstern). Pair this with a few smuggled bottles of Sleeman Cream Ale or Sleeman Original Draught and you've got an afternoon of couchside delight. For those of you who don't have access to this beer (and that's pretty much everyone I know), a flavorful Unibroue will beat out Molson or Labatt's any day. Favorite Quote: "This movie was shot in 3B - three beers - and it looks good, eh?"

American Beer / Chuckanut Brewery Rauch Bier
Road trip fun begins as a group of friends head out to visit a massive amount of breweries in this "bockumentary" -- and while we all know that road trip movies = hilarious foibles and hijinx, this film is also pretty educational. Pair American Beer (2004, Six Hundred Films) with a delicious Rauch Bier from Chuckanut Brewery (Bellingham, WA), stoke the fire, and raise your glass to Chuckanut for winning Best Small Brewpub and Small Brewpub Brewer of the Year at the 2009 Great American Beer Festival. Next, break out the maps and a highlighter because this film will have you planning your very own Beer Road Trip.

Beer Wars / Hopworks Urban Brewery, Organic Ace of Spades Imperial IPA
Another documentary, Beer Wars (2009, Ducks In A Row Entertainment Corporation) hit the theatres in the early part of 2009 and is now available for purchase through their website - http://www.beerwarsmovie.com/. Director Anat Baron does a great job rooting for the underdog and exposing the truth of the craft brewing industry, so pair this film with a beer that has as much moxy as she does - the Organic Ace of Spades Imperial IPA from Hopworks Urban Brewery in Portland, Oregon. This IPA took home a Gold from the 2009 GABF, and requires tasting faster than you can press the pause button.

And lastly,

Beer / Stone Cali-Belgique IPA
Take a trip back in time with Beer (1985, Orion) with Loretta Swit and Rip Torn and revel in the eighties, tasteless beer, and the rise of the female executive. Add fizzy yellow beer and you've got the whole experience right at hand. But for those of you who don't care to squander your afternoon or your taste buds with beer that lacks gumption, try a glass of San Diego's finest - a Stone Cali-Belgique IPA (limited release). After all, this is the brewery that coined the advertising slogan, "Yellow Fizzy Beer is for Wussies." Which is admittedly a better advertising slogan than used in the movie -- "Norbecker Lite. For whether you take it in a bottle or in the can."

Happy viewing, and sipping!

Oh, The Places We'll Go...

2009-10-27T13:44:00.003-04:00

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When the travel bug bites, it bites hard.

I just got back from San Francisco, and you'd think that my desire to travel would be satiated for awhile. Not so. In the last year, I've been on a few trips here and there, but there are so many more that stay on (and keep being added to) the list. And so many to do before I leave the east coast. Among them: Philadelphia to see the city of Brotherly Love, Pittsburgh to see a Steeler's game and eat a famous Primanti Brother's sandwich, a longer visit of Memphis, can't ever get enough of New York, a dive trip in the Florida Keys, and of course North Carolina.

I have not explored enough of the east coast yet, and one of the places I've been hearing a lot about lately is Asheville, North Carolina. As a burgeoning indie music and arts scene, it seems like this might be a town I'd really bond with. The gorgeous wooded landscapes and the serene beaches look amazing, too. As if that weren't enough, I just heard from my friend Kellan that her parents (Hi Jim and Francene!) recently visited North Carolina, and discovered this amazing beer store called Bruisin' Ales.

With over 800 brews, this is a Mecca for beer geeks everywhere. Pray to the east, my friends. They have your everyday favorites, hard to find gems, and even a (gasp!) build your own six-pack program. It appears to be a colorful and cozy store, very well laid out, and a great example of what I hope to build one day. Best of luck to the owners, Jason & Julie Atallah! You've already got a fan made outta this girl, and I haven't even been there yet.

Adventures in Cupcakes - Or, How to Throw Stuff All Over Your Kitchen

2009-10-26T13:48:00.002-04:00

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This was a full weekend of working, cooking, and socializing. Saturday was spent working at the wine and beer shop, which is always a good time. I love the camaraderie and sense of community between the owners and the customers, and I never fail to learn something new. And of course, I typically come home with something new to taste, which gives new meaning to “Will Work for Beer”.

This time, I brought home a couple bottles of Southern Tier Crème Brulée Stout and a bottle of Tröegs Java Head Stout. Naturally, the wheels started turning…what to pair them with?

Late last month, I came across a recipe for Chocolate Stout Layer Cake with Chocolate Frosting, and have been doing everything in my power to find an excuse to try it out. I can’t just make a chocolate cake for any old weeknight dinner, because inevitably there will be leftovers, and then I’d feel obligated to eat the leftovers - and the vicious cycle continues. However, with a dinner party to attend last night, I had the perfect reason to test this recipe, but I did it with some small alterations - including changing the layer cake format into individual cupcakes.

Though I found the recipe on epicurious.com, it originally comes from Bon Appétit Magazine, and was written by Bruce Aidells.

This recipe calls for ¾ cup chocolate stout, but strong fresh-brewed coffee is also a key ingredient, which is why I chose to cook with the Tröegs Java Head Stout. After a few sips of this distinct brew, I decided that I’d rather bake with it than drink it on its own. The brewing process makes use of whole Kenyan coffee beans, which are at the forefront of every sip. This was a little strong willed for my taste. However, the finish does have a slight citrus presence, which may be attributed to the way the whole flower Cluster, Cascade, and Chinook hops are subjected to a sort of “French press” style of brewing.

Also key to this recipe is the use of really good chocolate. I used a pound of Callebaut, which is made in Canada by a chocolatier by the name of Bernard Callebaut, whose family has been in the fine chocolate business for generations. It’s not cheap, but it tastes extravagant. I also learned the hard way that the amount of frosting needed for a cupcake is a lot less than the amount needed for a tall cake. No shortage of frosting at my house.

The first batch of cupcake batter went fairly smoothly. I substituted brown sugar in place of white sugar, which I believe may have lead to the too-dense consistency of the cake. Also, I used unsalted butter while the recipe called for salted butter -- something I wouldn’t repeat if making this again. But other than that, the cake batter and the frosting were both pretty uncomplicated, and enjoyable to prepare. And being that it was a cozy fall day here in DC, I chopped a chocolate brick, mixed, and sifted ingredients to my hearts content, content to be dry and indoors.

Unfortunately, the serene afternoon of baking came to a screeching halt when taking the first tray of cupcakes out of the oven. The heat from the pan was too much for my little oven mitt, and in a panic of scorched nerve endings, I ended up tossing the cupcakes all over the kitchen. Ugh.

Cupcakes in the rug, cupcakes smashed on the floor, cupcakes smeared across kitchen cabinets, batter on the wall - it wasn’t pretty. After some colorful cursing, a quick clean-up, and a few minutes of calming back rubs from my thoughtful onlooker, I was on to batch #2.

Unfortunately (or fortunately, in my case) I was out of the Java Head Stout and had to substitute with the Southern Tier Crème Brulée Stout. The second batch of cupcakes was done in no time, and frosting them was a breeze. Without the frosting, though, I’m not sure I’d have much interest in this cake. The dough was a little too dense and heavy, without the über-chocolatey taste I was expecting.

Southern Tier Crème Brulée Stout is the most delectable dessert beer I have ever tasted. This stuff is like sarsaparilla heaven in liquid form. I couldn’t drink more than a small glass, so a bomber can be shared between friends. It’s creamy without being overly sweet, and pours super dark with little carbonation. Definitely one you’ll want to linger with. Maybe over a chocolate cupcake, even.

Last night’s dinner party was great - good friends and good food, hilarious conversation, a side of MLB and NFL alternating channels and a bunch of people streaming in and out of the kitchen all night long. We paired the cupcakes with Cookies & Cream flavored ice cream, which made for the perfect addition. Even though I won't be making cupcakes again anytime soon, I've got plenty left over to snack on. Probably while admiring my freshly scrubbed floor...and cabinets...and walls...with a glass of stout in hand, and a smile on my face.

Closed Breweries and Mondays Always Get Me Down

2009-10-22T15:30:00.003-04:00

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My sisters and I had to part ways on Monday morning, so we checked out of the hotel and said our goodbyes. With some rainy weather in front of me and a few ideas how to spend the day, I checked to see what time City Beer Store would open. And go figure, they were closed on Monday. Such a disappointment - that was the one place I wanted to go most. Next time, I guess. After a quick call to Shmaltz Brewing, I learned that they don't yet have a tasting room in San Francisco - strike two. And Anchor Steam's tours are booked solid up through November - strike three. What to do with the last day in San Francisco?

Stretching my legs and getting some fresh air seemed like a good idea, so I walked up Sacramento Street from the Financial District back to Polk Street. Lavande Spa has always been a favorite mani-pedi place of mine, and I'm glad I stopped in. A tiny woman scrubbed and buffed my feet to perfection, and with her miniscule hands somehow crunched and manipulated my tired, half-marathon pounding feet into relaxed mush. No sooner than when I left Lavande, the rain had stopped and the day was beautiful again.

After a quick browse through a bookstore, I grabbed a seat at Swan Oyster Depot for a bit of lunch. I love sitting at the crowded counter and watching the guys who work there laugh and joke with each other and entertain the customers as they go about their business day.

In chatting with one of the men behind the counter, I learned that Swan has been open since 1912, but in 1946, upon returning from the war, this guy's dad (Sal Sancimino) bought the place, and it has been family run ever since. (Which isn't suprising - there is a striking family resemblance in many of the guys who work here). The choices are many - fresh lobster, crab, clams, oysters, salmon, squid, shrimp - they've got it all, but the menu is far from complicated. I knew exactly what I wanted, though, and my meal couldn't have been more fitting for this drizzly, sleepy day in San Francisco. A big bowl of creamy clam chowder, a hunk of fresh sourdough bread and butter, and a pint of beautiful, amber-hued Anchor Steam.

Anchor Steam is the quintessential San Francisco beer. Their website gives an interesting and detailed history of the brewery's beginnings, the obstacles they faced, and the manner in which they have risen to prominence today. Steam beer is faily unique as well, and according to their history, Anchor "inherited a long tradition of brewing that had come to be known as steam beer, one of the quaint old nicknames for beer brewed along the West Coast under primitive conditions and without ice. Today "steam" is a trademark of Anchor Brewing." I really wish I could have toured their facility on Potrero Hill, but I suppose there always has to be a reason for a return trip to San Francisco.

Another reason to return would be a visit to the City Beer Store. In thinking back over my trip, I was pretty bummed to have not seen it, and realized that I'd also be sad if I completely missed Toronado, as well. I grabbed a cab and in a few minutes, I was standing on Haight Street, outside of the legendary beer bar.

I'm so glad that my trip crescendoed with a visit to Toronado. When I walked in, the bar was fairly populated for a Monday afternoon. Choosing a seat at the counter, the bartender asked me for my selection, and I whispered those three magic words: Pliny The Elder. This Russian River brew is not available where I live, and I couldn't wait to take a sip.

The bartender checked in with me as my glass slowly emptied, to see if I liked the beer. I said I did, and that since I lived in DC, I'd like to taste the beers that I can't get out East. He responded, "DC, huh. I think the best thing about DC is (insert name of beer bar here)." When I mentioned that I worked there, I'm pretty sure my credibility as a bar patron suddenly rose like a stock ticker in a bull market. He introduced himself as Stephen, and we started chatting about delicious beers and the adventures of working in a beer bar. He brought me a taster of Epiphany Ale next -- the product of Iron Springs Brewery in Fairfax, California.

As one does in a bar on a Monday afternoon, I started chatting with my neighbor* to my right, and beer conversation turned in to running and biking conversation. We compared notes on the ales we were sipping, and enjoyed the quiet day in a musty beer bar.

Next in line was a pint of the Port Brewing Company "High Tide" Fresh Hop IPA. Not my favorite of fresh hop ales. This must be a hard beer to brew (I haven't yet tried) because so far, I have only found one fresh hop style that I truly love, that being the Sierra Nevada Southern Hemisphere. But the ambiance and the company at Toronado was fantastic, so who's gonna complain about one less-than-memorable taste?

Yep, there was even more beer. But c'mon...they were little! Sort of. The next beer was from Drake's Brewing in San Leandro, California. The Drake's Quasar Imperial IPA was delicious. Very sweet and bitter at the same time. I could have had another glass, but Steven had different things in mind for my lineup.

Death & Taxes Schwarzbier is brewed by Moonlight Brewing Company in Fulton, California. This beer gets high marks by some serious beer heavyweights in the tasting world, but it's just not my cup of barley. In fact, at the risk of offending my new friend, I had to push it away. Way too smokey and tobbacco-y for my tastes.

To get the chocolate smoke taste out of my mouth, I indulged in my last brew of the day - the Deschutes Hop Trip, another fresh hop ale. This was good, but still (in my opinion) not as good as the Sierra. But a great way to round out the tastings at Toronado. And really, Deschutes can do no wrong in my opinion.

It was nearly time for me to head to the airport, and start the long trek home to DC. I picked up some Toronado souvenirs, a Rosamunde sausage, and waved aloha to my new friends. Another great visit to my favorite city on the planet, and a few delicious beers along the way. Until next time, San Francisco.

*My neighbor at the bar, though I didn't know it at the time, was Gary Fisher, one of the major influences in modern mountain biking and an all around genius pioneer in cycling. Steven kept saying "hey Gary, can I get you anything?" but I had no clue, even though we talked a lot about biking. He was a super cool guy though, with some amazing ideas about the future of our youth and their influence on the globe. What a trip. Great to meet you, Gary!

Picture borrowed from the Gary Fisher website - www.fisherbikes.com

No Training, Some Running, and a Couple of Beers

2009-10-22T12:40:00.001-04:00

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Sunday morning at 5:00 a.m., the alarm went off, signaling the need to get ready for the half marathon. I've made it pretty clear that I slacked off with the training, and I wasn't exactly thrilled to be waking up. Reluctantly, I got up, dressed, and ventured out on to the dark streets of San Francisco towards the starting line in Union Square with my sisters.

Runners filled the streets, mostly women, and hip hop music played in the background to wake us all up. Once Beyonce came on, there seemed to be a collective booty shake throughout Union Square while participants started to think that this "running" thing wasn't such a terrible idea. Amie, our default cheerleader and photographer, stood on the sidelines snapping pictures while trying to stay warm. This was the first half marathon for my sister Julie, and we decided to run together. Or maybe I decided to run with her because I couldn't hang on my own with such little training. Either way, we treaded forward, pushed on by the energy of the crowd and the music, and eventually the mileage actually started to feel good.

We were having fun. I liked this. I thought, huh, maybe I have it in me to do the whole thing. Yeah, twenty six miles is only twice as long. I could probably do it. How bad could it be? Maybe I should just go for it.

Then, out of nowhere, mile six and reality both hit at the same time and we ran up a true San Francisco hill. My knees decided that the half marathon was just fine for today, thankyouverymuch, and the countdown for mile thirteen began.

We heaved, we trodded, and every now and then when a wave of energy would hit, we goofed around. Julie would look over at me and sing whatever lyrics were coming through her earphones, and I'd dance back at her with some silly arm movements. We were tired but, amazingly, still having fun.

At the finish, Julie looked determined and happy, but a little pained as well. Nevertheless, her first half marathon was a success. After we got in to the finishers area, she let me know that her back hurt, and we quickly made our way to a medical tent. A volunteer secured an ice pack to her back with some handy saran wrap looking stuff, and together we hobbled over to the meet-up area to find Amie and friends. Julie needed to rest, and wanted to catch up with her friends while holding on to the ice pack, so Amie and I crossed the street to the shining beacon of post-race nirvana: The Beach Chalet Brewery.

Across the street from Ocean Beach, The Beach Chalet Brewery has some amazing views of the sea, good food, and a variety of beers as well. The whole place was packed with runners, yet we still managed to find a couple of seats at the bar. I ordered a sampler of beers, and Amie had a spicy Bloody Mary with all the garnishes. We shared some garlic fries and buffalo wings, and I'm not sure I've ever had better.

Besides serving as liquid painkillers, my samples of beers were really only decent. Nothing remarkable whatsoever, except for the Riptide Red Ale which was full bodied and deliciously bitter. Our food was definitely the best part and our service was very friendly, especially considering how busy this place was.

After our pit stop, we took a look at the Shuttle line to go back to the city, which had wrapped around the block - it wasn't looking good. Meanwhile, Julie had gone from sore to worse. Her back, still iced, was hurting more and more. Eventually, we made our way back to the hotel, showered, and rested for a while.

The goal for the evening was to meet up with friends at Toronado, but sadly that was not to be. We were a little afraid that Julie's back was seriously hurt, so laying low was all we could do. But having not run in weeks, then hitting the thirteen miles with my sister, seeing all the breathtaking views of the San Francisco coastline, and then refreshing afterwards with a few beers - not bad. Not bad at all.

Saturday in San Francisco

2009-10-21T17:32:00.003-04:00

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Saturday morning came fast and hard. But, still being on east coast time, I was up and awake well before I would have liked to be. This time, with the inevitable "last night was so much fun" headache.

Kellan and I walked out in her neighborhood to Clement Street with one goal in mind: the healing properties of that tasty Vietnamese soup called phỏ (sadly, the accent over the o just doesn't come out correctly here). We were the sole diners at Phỏ Clement, and ordered a plate of tasty potstickers and a small bowl of steak and tripe phỏ, made with steaming broth and rice noodles, and served with a fragrant, fresh bunch of basil, lime, slices of hot peppers, and cold, crisp bean sprouts. The hot broth, the spicy chili sauces, and the fresh brewed tea were exactly what the doctor ordered. Any memory of a few too many beers was erased after we walked through those doors.

Further down Clement Street is a great bookstore, so we had to stop in at Green Apple Books. I found a copy of Maureen Ogle's "Ambitious Brew" for only $5.98. I love this place! Kellan picked up a Spanish book and we were on our way.

I said farewell to Kellan and headed to the Clift Hotel for check in. But I didn't stay long. What is that saying about roads being paved with good intentions? After dropping my bag, I walked up Columbus Street to San Francisco Brewing Company and had a seat. (I know, I know, I broke my pre-race rule of no alcohol. Bear with me.) The brewpub was just opening, and the bartender was setting things up when I walked in. Bing Crosby played on the stereo, and tourists and businesspeople walked by the open doors as the breeze wafted in and freshened the air.

San Francisco Brewing Company is housed in an old building that was formerly the Andromeda Saloon (circa 1907), dating back to the days of the 49'ers and the Barbary Coast and later became the Albatross Saloon in the late seventies. Its period fixtures and antique ceiling fan and wall art provided a fitting backdrop as I listened to the bartender, Emily Anne, tell me about the early days in San Francisco and the loveable miscreants who worked and drank here.

Miss Emily, also a jazz singer and a student in San Francisco, was busy coordinating gig setups in between entertaining me with stories and beer. (Her myspace page, linked here, has some great music samples!) She poured me a few tasters of their different beers, and it was a delicious way to start the afternoon. After walking past this brewery every day on my way to work, I can't believe that it took being a tourist to actually get me inside.

The first taste (starting in the upper left corner) was the Albatross Lager, and my second favorite of all the brews. A slight hop finish, and lots of delicate lacing. So delicious. Next up, the Emperor Norton Lager. Totally bland, and not one I’d try again. Third in line, the Hugh Hefnerweizen. Huge points for the clever name, and a great cloudy golden appearance. Yeast dripping down towards the bottom of the glass, and a mild, lemony taste.

In the bottom left corner of the photo, and not my favorite of fresh hop varieties, but not the worst either, their Fresh Hop Ale was not overly hoppy, and had a mellow taste to it. Probably wouldn’t order it again, though. The Oofty Goofty Barley Wine, on the other hand, was truly interesting. Pruney, with a sweet taste and a tart finish. Apparently this barley wine was named after a Barbary Coast-era street performer who got his start by tarring and feathering himself with horse hair to look like an ape and locking himself in a cage. As people walked by, he would growl "Oofty Goofty, Oofty Goofty". However, as Miss Emily relayed to me, Oofty Goofty was legendary most of all for allowing people to hit him with a bat for a few cents a strike. According to legend, he could feel no pain. Eventually, his antics caught up with him when he let a man beat him with a pool stick, breaking his spine and leading to his untimely death.

Oofty Goofty also billed himself "The Wild Man of Borneo" - which was particularly funny to me. As a kid, my parents would refer to our post-nap or post-bathtowel mussed up hair as "Wild Man of Borneo" hair. I had no idea that one day I'd be sipping on a barley wine of the same designation.

And lastly, the Shanghai.P.A. was amazing. Definitely my favorite in taste and smell. Low carbonation and plenty of grapefruity goodness. I'd take home a growler if the kind folks at TSA allowed that kind of thing. I think they might change their minds if I let them sip it first...

Sadly, my sampler was finished and I had to get going. Something about having a race the next day? The evening rolled on, and I met up with my friends and sisters for a pasta dinner at Macaroni Sciue Sciue in North Beach, and lots and lots of water. Another great day of walking all over the place, refreshing beer, good food, and wonderful friends. I love this city.

San Francisco Trip - Friday in the Bay

2009-10-21T12:54:00.016-04:00

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After flying in to the San Francisco airport very late on Thursday night, I was glad to have the opportunity to sleep in on Friday morning. Unfortunately, I was quickly reminded that I am cursed with the inability to sleep in, and I was still on East Coast time. At about 7:00 a.m. on Friday morning, I was wide awake and raring to go.

My friend Tony treated me to breakfast at Javaholic in the Inner Richmond, and we fueled up on some seriously strong coffee and delicious bagels and caught up on the goings-on since we last visited. Afterward, I made my way down to Union Square for the Nike Race Expo. I've participated in lots of races that have expo's, but none quite like this. Nike, as the primary sponsor, made for a very specific and controlled event. Instead of a convention center ballroom jammed full of different types of vendors, this expo had a consistent look and a very "Nike" feel throughout, and any samples or giveaways were specifically themed for the event. An oxygen bar sponsored by Cole Haan, and a bike-powered smoothie machine station sponsored by Safeway, manicures given by Jet Blue - very different than your average race expo.

Post-expo, I hit the Ferry Building on Embarcadero - one of my all-time favorite places in San Francisco. Recchiuti, a local chocolatier, makes a Fleur de Sel chocolate with caramel and sea salts that is insanely good, so naturally I picked up two squares and savored them while strolling along to see all of the other vendors - familiar places like Cowgirl Creamery, Prather Ranch Meats, the mushroom vendor, and one of my favorite plants shops that specializes in beautiful succulents.

I met up with my friend Katie, and we purchased ferry tickets to Larkspur. But, we had some time to spare before our ferry left, so we each grabbed a taste-sized glass of an Austrian Gruner Veltliner at the Ferry Plaza Wine Merchant in the Ferry Building. She describes this as a great breakfast wine - which is just one of the many indicators that she is a great person to spend a day with.

The weather was perfect and the view from the ferry was monumental. Days like this are exactly why people, myself included, fall for this city.

Once in Larkspur, we trekked up the hill to Marin Brewing Company. Upon entering the brewpub, we ran in to some of Katie's friends, and we all had lunch and brews outside on the patio together. Katie chose the Raspberry Trail Ale, and I started with a pint of Marin Hefe Weiss. Delicious. This beer has won tons of GABF, WBC, and local awards, and it's obvious why with every sip. Just the right amount of hazy yeast, and on a sunny day this was the right choice.

Second on the drink lineup was a half pint of the Point Reyes Porter, also the recipient of several prestigious awards. Just as the website claims, this porter was definitely rich and velvety.

After an afternoon in the sun, we ferried back to San Francisco. And second only to the view, the ferries in San Francisco are the best in the world because you can order from a full bar. How great is that?? God forbid we should be without options for the thirty minute journey. I took advantage and ordered a Black Butte Porter from Deschutes Brewing. I can't get Deschutes in Washington, DC, so I felt sort of a delicious obligation. Good choice. With Mt. Tam in the background, bidding us farewell, we said goodbye to Marin County.

Back in San Francisco, I walked up through my Chinatown, into Nob Hill and my old neighborhood, over to Polk Street, and met up with friends and my sister at William Cross Wine Merchant. It was just as wonderful as I remembered it! Great art on the walls, painted by the bartender/shop manager/wine guru/artist Jeremy Armstrong himself, and interesting music playing in the background. We all took a seat at the bar and enjoyed drafts of Weihenstephaner Dunkle and Steigl while we laughed and caught up with one anothers gossip. My sister tried to purchase some of Jeremy's art, but at $7000 a canvas, we determined that they were a little too big and a little too expensive to fit in her carry-on. Damn.

Apparently, Weihenstephan beer comes from the oldest existing brewery in the world, The Bavarian State Brewery, which dates back to 1040. Steigl beer, from Salzburg, comes from a word meaning "stairs" and was reportedly the biggest brewery in Salzburg back around 1650. Both were delicious, but my favorite was the Weihenstephaner.

At the end of the evening, Kellan and I cabbed back to her house and stayed up chatting for awhile before deciding to call it a night. Tired and full, I fell asleep in no time. Not bad for a Friday.

Spreading the Love

2009-10-21T09:44:00.001-04:00

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I'm so proud of my friends at Red, White, & Bleu. Recently, they had some local press that made its way on to Food & Wine's website. Harry, Adam, and James are making quite a nice dent on our local foodie scene.

If you haven't checked them out yet, Red, White, & Bleu has a fantastic collection of wines (with equally fantastic prices), frequent tastings, a whole bunch of yummy meats, cheeses, and chocolates, and - oh yes - a great beer collection too.

And now, some more great local press by way of the Washington Post. Nice work, gentlemen!

http://voices.washingtonpost.com/all-we-can-eat/say-cheese/say-cheese-great-fruit-pairing.html

It's All About the Craft

2009-10-15T14:56:00.004-04:00

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Last Sunday, while my boyfriend’s parents visited Washington for the weekend, I had the pleasure of spending the day with them while he was at work. We met for morning coffee in the hustle of Dupont Circle, and headed out towards the Smithsonian American Art Museum with the intention of viewing the WPA exhibit, featuring many artists who, though talented and part of this significant cultural movement, never received worldwide recognition. Along the way, we ended up finding so, so, so many other fascinating alleyways to get lost in -- we stayed in this museum for several hours and I probably could have stayed longer. I discovered a new artist - new to me, anyway - William T. Wiley. His work is exquisitely detailed and political, philosophical, and he makes great use of wordplay, and is just all around wow. After lingering for most of the afternoon, we realized that time was limited, and we headed toward the Textile Museum on the other side of town.

At the Textile Museum, I got an interesting lesson in ikat, an Indonesian warp- or weft-resist dying process, or a fabric made using this process. There were many fine examples of ikat here, all in the Recent Aquisitions collection. Walking through this tiny museum, it occurred to me that so much of what happens in the creation of fine textiles such as these is taken for granted. With the industrialization and mass-production of any sort of clothing or fabric we could ever need, we no longer appreciate the intricacies that once distinguished fine pieces of material from the common, utilitarian pieces. The Museum has some very beautiful selections on display right now, and an upcoming exhibit on Japanese Fashion that looks like it’s going to be very cool.

Later that evening, we all went to dinner at Equinox, here in DC, and where we also happen to know the Sous Chef, Phil Blane. Dinner was amazing. Phil, an old friend of my boyfriend, came out to chat with us and brought some special creations for us to try. Our meal was delectable, and the company couldn't have been better. Knowing that I love all things beer, Phil said that there was a particular dessert that I had to try. My arm can be twisted when it comes to dessert, after all…

He was right on the money. The dessert was amazing. And once again that day, I was reminded how it’s all about the craft.

The artists who were part of the Works Progress Administration, a government funded arts program back in 1934, were able to create emotive works of art and sustain themselves in a time of extreme widespread depression. Despite the miserable state of the economy, their craft survived.

Then, there’s the textile craft. Pieces of ikat, handcrafted in a way where the artist can visualize where each small thread will become a piece of the larger body of fabric, so detailed and intricate. Tiny knots here and weaves there, all culminating in one beautiful piece of clothing or rug.

And the food. Every dish had ingredients that worked in concert with the others. An amuse bouche of warm leek soup and tiny hot fritters. Pan seared scallops with lentil ragout. Muscovy duck with Indian rice and champagne grape gastrique. My favorite kind of artistry.

My dessert was a brown butter ice cream sandwich with a stout foam. The intersection between beer and food seems to be gaining more and more appreciation with every passing day, and I couldn’t be more pleased. (Not to mention, this dessert was absolutely mouth-watering delicious.)

People in all parts of our country are becoming more aware of the craft involved in brewing. More craft beers are readily available in grocery stores, neighborhood pubs, and microbreweries and small regional brewers are now found in every state in the Union. Long gone are the days when your beer choices were limited to Miller, Budweiser, and whatever other tasteless fizzy drink was mass produced in the middle of the country.

So thank you, craftsmen and craftswomen of the world. You insert a personal touch and bring beauty to the things that we otherwise take for granted in the humdrum paths of our everyday lives. Carpenters, bike tinkerers, musicians, chefs, sidewalk performers, opera singers, bartenders, farmers, brewers, and so many more. Your art and your dedication is inspirational. And I will be very happy to admire your paintings, listen to your music, admire your handiwork, and yes, eat and drink your delicious food and beers. Craft on.

San Francisco Mania

2009-10-14T13:14:00.001-04:00

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I'm heading to San Francisco tomorrow night, and really looking forward to visiting friends, seeing my old neighborhood, and of course living every experience through beer and food! The whole point of visiting San Francisco this fall was originally to run the Nike Women's Half Marathon with my sister and friends, and I guess that is still the point. But between working, working, and working, I haven't been very dedicated to my training schedule since the Labor Day half marathon in Virginia Beach. Yeah, for those of you keeping score at home, that is about six weeks of serious slacking. But, I've done worse and still managed to eek out the mileage. Whether or not my knees will hate me at the end is a whole different story.

In order to distract myself from the serious pain I'm about to put myself through, I've made plans to meet up with friends at my most favorite of beer joints across the city, as well as a couple as-of-yet unexplored venues. Race weekend, meet Beer weekend. Or maybe it's the other way around...

Friday - If I can swing it, I really want to take my sister to the Swan Oyster Depot on Polk Street. The seafood here is simple and delicious, and the family that has run this place for years makes every visit memorable. The beer ain't bad either. That afternoon, I hope to meet up with my friend Katie and ferry our way across the bay to Larkspur Landing, for a visit to the Marin Brewing Company. I haven't been there yet, and have been hearing more and more about their beers. And on Friday night, I'll meet up with friends at William Cross Wine Merchant for some catching up. While not technically a beer joint, it is a dusty little wine shop on Polk Street with a tiny bar in the back that serves delicious Belgians and other treats on draft. It's basically the template for the business I want to open one day, and the staff is fantastic.

Saturday - Well, they say you should rest before a race, and alcohol is a no-no. Even though I have shunned almost any kind of training for this one, I'm going to stick with the no-alcohol rule here. Will instead spend the day doing some very light and easy sightseeing, to places like Anchor Steam Brewery (if I can get on the tour list, that is - cancellations only at this point) or maybe a visit to City Beer Store, which has been building quite a lot of buzz on yelp.com. Of course, no race weekend would be complete without some carb-loading - in this case a pre-race pasta dinner with my dear friend, fellow runner, and former roommate Meredith. Oooh, and looking forward to enjoying some luxe accomodations at the Clift hotel, too.

And Sunday, after the torture that we call the hills of San Francisco, I'll be joining friends for Rosamunde sausages and tasty brews at Toronado on Haight Street. I'm pretty sure that this sort of behavior leads to maudlin and mushy expressions of love for the city and my wonderful friends there. Assuming my legs are operational at this point, I'll probably hobble back to the hotel for an early bedtime, old lady that I am.

Bonus day! I'm flying out Monday evening, so will spend the day touring around the city, catching up on whatever sight I didn't yet see. I'm currently trying to figure out if there is an actual tasting room for Schmaltz Brewing Company's west coast operation - famous for their He'Brew (The Chosen Beer). More investigation is needed, at this point. Other possible side trips include the Elizabeth Street Brewery or the San Francisco Brewing Company. Depending on what is open, and when.

I'm so in love with San Francisco. This weekend schedule is probably overly ambitious, and being ill-prepared for this run means that I should probably spend my time resting up for the race. But dammit, life is short and I'd never forgive myself if I didn't get out there and live it up among the beautiful sights of my favorite city. The scenic vistas, the scent of the eucalyptus trees, the color of the water -- I know exactly what Tony Bennett means everytime I hear him sing about leaving his heart there.

Follow along for more adventures in mileage and malts...

RedHook Treblehook Barley Wine Ale

2009-10-09T15:54:00.006-04:00

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The sun is shining, the breeze is warm, and like Julie Andrews on crystal meth, I feel like running all around the city and singing that these are a few of my favorite things! (Warning, the tune is off. wayyyyy off.)

1) Seeing places I know and love in television commercials and movies, especially places in San Francisco or Seattle,

2) A great song on the jukebox when work is really taking off on a Friday night,

3) Finding surprise money in my pocket, or on the sidewalk, a la last weekend! And of course,

4) Any store with an amazing, blow-my-mind beer selection. And I'm rarely disappointed with the beer options when visiting my local Whole Foods. They have all the good stuff, and lately I've noticed that they are slowly bringing in new Italian brews, too. Side note: Anyone who has been paying attention may has likely heard a lot of buzz about the renaissance of Italian brewing - and if you haven't been paying attention (Beuller?) here is an interesting and informative link from my Brewmaster crush and all-around genius, Mr. Garrett Oliver:

http://www.youtube.com/watch?v=dFXgigwAM5g

Lately, on visits to Whole ~~Paycheck~~ Foods, I've had my eye on a certain barley wine, which admittedly helps keep me distracted from my shrinking wallet upon my departure from the store. In this case, the brew of note is the RedHook Treblehook Barley Wine Ale. That's a lot of words in one delicious title. WOW. Poured from a beautiful frosted bottle, this 650 mL ale checks in at a delightful 10.1% ABV -- not too low, not too high. This must be the Goldilocks of barley wines, and it is jusssssst riiiiiight. Doug McNair must have known that he was creating something amazing with this limited release. It comes as no surprise that this ale has taken home both gold and silver medals from the GABF in the past two years.

In a glass, it's the color of old, worn pennies. In your mouth, it is smooth and sumptuous caramel, toffee, hops, and chocolate. Maybe not in that order. The hops are definitely there, but they seem to be waving at you from afar, making sure that the finish is perfect like an Almond Roca, but just a tad less sweet. Sip after sip felt like a great date that should never end. When it came time for the last drop, it kissed me goodnight, and I'm pretty sure I swooned.

About Seventy

2009-10-09T09:42:00.001-04:00

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Last night, I tried the Red Hook Treblehook Barley Wine Ale, and I am almost dumbstruck by its sheer awesomeness. WOW. But more on that later.

Being that it is the end of the week, and the start of my beer-slingin' weekend, I'm pretty tired yet still looking forward to chatting with my cool beer-loving customers and getting folks to try new beverages and expand their ale horizons. It's so much fun to have a table full of people each find a new taste to explore, and come away with a new appreciation for the stuff. Maybe a nap is in order first, though.

Happy Friday, peeps.

As American As...

2009-10-07T12:17:00.002-04:00

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After picking my weight in apples the other day, I knew I had to do something with them before they turned from beautiful fall decorations in to decomposing piles of mush. Apple pie seemed the most logical choice, but halfway in to my preparations, I realized that I didn't have a pie tin. So, this adaptation is made in a 9x13 baking pan, which (unfortunately) doesn't do anything to keep me from mowing it down with a fork. I think you'll like it, too.

Pie Crust:
3 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 cup canola oil
4 tablespoons milk

Pie Filling:
10 cups chopped apples - I used a variety of Golden Delicious and Empire apples
¾ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground nutmeg
2 tablespoons lemon juice

Pie Topping:
½ cup shredded cheddar cheese
½ cup white sugar
½ cup bread crumbs
½ stick of butter

Preheat oven to 450 degrees.

First, for the pie crust, combine the flour, sugar and salt in a mixing bowl. Add oil and milk, mixing gently until a soft dough forms. Remove the dough from the bowl and press in to a 9x13 baking pan, or two pie tins. Keep the dough at a consistent thickness in all areas of the pan.

For the filling, chop about ten cups of apples. I keep the peels on because I think it adds a nice texture to the pie filling, but you can remove them if you like. Pour lemon juice over the chopped apples to prevent browning. Mix in sugar, flour, and nutmeg, and toss to coat the apples. Pour apple filling mixture in to the pie tins, spreading evenly.

Lastly, sprinkle a thin layer of shredded cheddar cheese over the pie filling. In a small bowl, combine butter, sugar, and bread crumbs. Mash the ingredients until they resemble crumbs. Top the apple pie with this mixture, spreading evenly.

Bake at 450 degrees for 45 minutes to an hour, keeping an eye on the pie to make sure that the bread crumbs don’t burn. Eyes on the pies - that might be my favorite new phrase when baking. Heh, heh. I know, I know...

But, but, but, what about the beer? After all, it's just not a blog posting without bringing it back to the beer. This time, however, I chose to pair my recipe with hard cider instead. A group of customers at the bar ordered Samuel Smith's Organic Cider last weekend, and I've been dreaming about trying it ever since. Thankfully my local Whole Foods is a powerhouse of beer selections, and I didn't have any difficulty tracking this down.

Served in a Victorian Pint (18.7 ounces), this cider is beautifully packaged, from its label to its cap. It's got a similar alcohol content (5%) to many lower alcohol beers. The color will have you breaking out the champagne flutes - it's really a gorgeous gold, and the sparkling carbonation is reminiscent of a great party. Pours beautifully. The smell is crisp and fresh like a cool fall day, and there is just a touch of yeast. On first taste, I can understand why my customers enjoyed it so much. It paired very well with the apple pie, and I felt a little guilty for not saving this for a special occasion. But then again, isn't a Tuesday night special occasion enough? Enjoy!

Friends Don't Let Friends Drink Bad Beer

2009-10-07T11:37:00.001-04:00

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It's good to know that I have people looking out for me. This just in.
(Thanks, Franklin!)

Nothing says "Hello, Fall!!!" like an ice-cold glass of...

Yeeeuuuuchhhh!!!!!!!!!!

U-Pick It, U-Buy It

2009-10-06T16:32:00.004-04:00

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After getting home from work at 4:00 a.m. last weekend, I really didn’t know if I was going to muster the energy for the apple-picking event that my girlfriends had planned for Sunday afternoon. I’m so glad that I did, though. Fall is everywhere right now, and believe me when I tell you that it is probably most beautiful in the apple orchards of Maryland.

After fueling up with coffee and sandwiches, we drove about 37 miles northwest of DC, into Montgomery County, Maryland, and eventually stopped in a picturesque small town called Damascus.

Picture mile after mile of small brick homes with big yards, old town centers with little shops, and agriculture abundance in the form of u-pick farms - pure Americana. My friend Basia, a city girl with a penchant for relocating, kept announcing that she was going to move to rural Damascus one day. It’s just that cute.

We arrived at Rock Hill Orchard, where you park and walk a few hundred yards to pick your own apples, peppers, greens, tomatoes, eggplants, pumpkins, sunflowers - basically anything that is in season. Once handed a bag, all eight adults (and one baby) set out to the rows of apple trees like kids on an Easter egg hunt. Jonagold, Golden Delicious, Empire - more varieties than you’ll know what to do with. And if apples weren’t enough, we had a pumpkin patch to amble through as well. We all picked to our hearts content, laughing and snapping photos all the while.

After our “city kids go to the country” outing, we needed sustenance. Next stop: Brewers Alley, in Frederick, Maryland. Brewer's Alley is the first brewpub in Frederick, and was once positioned along a historic street that caught fire in 1901, which caused the brewpub to cease brewing for many years. Several decades later, and in a new location, Brewers Alley is a cozy brewpub and restaurant with a sunny interior and friendly service. They also make some decent beer, and recently won a bronze medal at the GABF for their India Pale Ale, in the English Style India Pale Ale category.

I tried the Dunkel Weizen, which they describe as,

“a dark version of the weizen beer style. The grist contains a large portion of wheat, which lends a distinctive note to the malt body and aroma. This style is traditionally un-filtered and can have significant haze and cloudiness. Our Dunkle Weizen is brewed with a traditional Bavarian weizen yeast, which gives it a very pronounced clove and spice character, as well as a fruity aroma. 4.4 - 4.8% alcohol, by volume.”

This Dunkle has chutzpah. The beautiful haze looks like sunshine in a glass, and the clove was prounounced and inviting.

Also on tap was the Nut Brown Ale, which was good but the Dunkel Weizen was definitely my favorite of the two. Brewers Alley calls their Nut Brown Ale,

“another British style that has a roasted nut-like aroma. Brewed with a number of dark malts, which lend a complex malt character. This beer does not have a lot of hop bitterness, only enough for balance. 5.2 - 5.6% alcohol, by volume.”

Overall, it was very drinkable, and a nice dessert-like finish to a late lunch.

Growlers are available at Brewers Alley, but there is a $15.00 deposit and frankly, I’m not sure when I will be back to Frederick anytime soon. Otherwise, I probably would have taken one home and prolonged this great fall afternoon, glass after glass. Now if I only knew what to do with all these apples.

Saturday Chili

2009-10-03T15:04:00.006-04:00

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Fall Saturdays in my house means a few things, among them is the change-over from A/C to heat, breaking out the fall sweatshirts and sweaters, and watching College GameDay on ESPN with my old friends Lee Corso and Kirk Herbstreit. You can always count on at least one Washington State flag flying in the background (Go Cougs!) as they discuss the day's games, and the energy is palpable. In my estimation, nothing goes better with this cozy day of college football than the aroma of chili simmering in the background, a table covered with veggies, dips, chips, cold beers, and the pleasure of good company.

Today I made chili with a twist, using some unusual ingredients: beer, coffee and wasabi paste. This trinity creates a smoky-sweet combination that lingers on the tongue. Additionally, this chili is made with ground turkey and vegan sausage because, let's face it, eating and drinking your way through college football season could leave you looking like a linebacker if you're not careful.

This recipe could easily be made 100% vegan. Switch out the meat for a vegan substitute, and substitute vegetable broth in place of the beef broth. However, my goal with this recipe was to bring out the dark and meaty flavors of the sausage and turkey in tandem with the chili powder, and the rich chocolate flavor of the beer that I used -- Young's Double Chocolate Stout from Wells & Young Brewing Company in the UK.

Ingredients:

2 tablespoons vegetable oil

2 onions, chopped

1 pound ground turkey

13 oz. vegan sausages (I like Field Roast brand, from Seattle)

1 (14.5 oz) can peeled and diced tomatoes with juice

1 1/2 cup dark beer, preferably a chocolate stout

1 cup strong brewed coffee

1 (12 oz) can tomato paste

1 (14 oz) can beef broth

1/4 cup chili powder

1 tablespoon ground cumin

1/4 cup brown sugar

1 teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon salt

1 tablespoon wasabi paste

3 (15 oz) cans kidney beans

2 Anaheim chile peppers

1 serrano pepper

1 habanero pepper

To cook the chili, start by placing 2 tablespoons of oil in a large pot and place this over medium-low heat. Stir in the chopped onions, and sweat until translucent. Add in the ground turkey and chopped vegan sausages, and mix the ingredients together.

When the ground turkey is cooked, add the diced tomatoes, beer, coffee, tomato paste and broth. Stir gently. Mix in the chili powder, cumin, sugar, cayenne, coriander, salt, and wasabi paste. When thoroughly mixed, stir in one can of beans, bring to a gentle boil, reduce heat, cover, and simmer for five minutes.

De-seed and de-flesh the Anaheim, serrano, and habanero peppers, and chop, taking care to avoid getting much on your skin. Using gloves is also an option. These peppers are hot!

Lastly, add chopped peppers and remaining two cans of beans. Stir gently. Simmer 45 minutes to an hour.

I served mine topped with a small shred of Perrano cheese, though I think this would be equally good with a small dollop of sour cream. You may also want to keep some tissue handy, because this chili may have an effect on your nasal passages! It's not overly spicy, but the wasabi and peppers do add a slow-burning heat.

The beer:

Young's Double Chocolate Stout is somewhat underrated, in my opinion. Many consumers flock to the specialty chocolate stouts from brewers like Brooklyn, Rogue, and Founders, but I think Young's actually leads in this category. Brewed since 1831 in an independent family brewer, I guess you could say that this is the original craft brew. This ale is made with chocolate malt and real dark chocolate, and you also smell a hint of tobacco and pepper. Lest you're scared that drinking a chocolate stout will be too close to grabbing the Hershey's Syrup bottle and chugging away, rest assured that this is a distinctly different taste. It's not overly sweet, light enough so that you can enjoy a whole glass, and rich enough to stand up to the chili. In fact, it goes amazingly well with the chili.

And after a bowl and a brew, the best dessert - an indulgent little nap on the couch, with college football on TV in the background. Enjoy!

Old Dirty Bastard -- The Beer, That Is.

2009-10-02T13:51:00.010-04:00

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Now, I’m no coal miner, but my bar job is pretty physically taxing work. My feet usually hate me at the end of the day, and my knees are about to go on strike. However, this particular kind of employment also has its perks. After a shift, each bar employee is rewarded with a “shift beer” - just one, and usually it is something from a surplus stock. Regardless, every shift beer is usually a treat and a great opportunity to learn more about varieties one might not otherwise immediately try.

Last night, I tried a Dirty Bastard Scotch Style Ale from Founders Brewing Company (Grand Rapids, Michigan). Founders Brewing started as the dream of two college friends, Mike Stevens and Dave Engbers, and twelve years later it has grown in to a successful brewery with over a dozen tasty varieties and the belief that they will not brew for the masses, but for people like themselves. It seems to be working. Several of their tasty batches are readily available at my local Whole Foods store, including the Breakfast Stout and Red’s Rye PA, though I’m embarrassed to admit that I haven’t purchased them yet, because their bottle caps are pretty lackluster!

But back to the beer tasting. Closing time at the bar means that all of the glasses are being washed, so we always drink from the bottle. I’m not sure if the tastes might unfold further if it was sipped from a glass, but I suspect they would. Nevertheless, this beer was delicious and not what I typically think of when imagining the taste of a Scotch Ale. Pretty hop forward, but the hops aren’t what stayed with me. Rather, it was the abundance of malt. Reminiscent of fresh-made biscuits just from the oven and drizzled with honey, this ale is subtly sweet, with all kinds of toasty, biscuity goodness on the palate - no surprise, then, to learn that it is brewed with seven varieties of imported malts. Maybe even some hints of vanilla. At 8.5% ABV, it also relaxes and warms the body with every sip. This could easily be a session beer on a cold fall day.

Founders has me hooked with this Scotch Style Ale, and lame bottlecaps or not, I’ll be tasting some more of their brews in the future. Just that maltocious, graintastic taste is enough to keep this beerslinger from feeling like a withered and worn ODB at the end of each shift.

Seasonal Tastes

2009-10-02T11:04:00.004-04:00

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This week has flown by. Fall is rapidly encroaching on the city, but in a smooth seductive way -- we have no idea that we are being charmed in to winter, but the cassanova season keeps on working its magic.

On the way home yesterday, I stopped by a Farmers Market near the McPherson Square Metro and saw the most colorful fall produce - bright red, green, and yellow peppers, radishes fresh from the dirt, greens of all varieties, apples, pears, and gorgeous autumn flowers. Dusky mauve hydrangeas, orange sunflowers, and bunches of lavender. Cheeses from local dairies, locally raised meats, and raw sheeps wool, which was rather unusual but interesting nonetheless. All of this beauty converged under the setting sun, and for a few minutes the hustle of the end-of-day commute was put on hold.

Seasonal brews are a small part of this great season, but they add so much enjoyment to all of the other sensory changes that we experience right about now. Last night, a friend told me about the Bell's Best Brown, a fall seasonal, as well as the Hop Slam, so I've got my tasting list updated and ready to go. Additionally, with the abundance of fresh apples right now, I feel like I ought to try some new ciders, although they haven't traditionally been my go-to drink of choice. There are some intriguing porters that are surfacing on shelves too...but part of me wants to hold on to the warmer weather just a little bit longer, and thinks that drinking porters too early might somehow prematurely summon the cold and snow.

Stay warm and enjoy the season -- Happy Weekending!

Sushi & Beer

2009-09-30T12:44:00.003-04:00

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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

2009-09-29T14:23:00.006-04:00

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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

2009-09-25T16:13:00.002-04:00

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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

2009-09-25T16:02:00.004-04:00

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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

2009-09-24T16:53:00.003-04:00

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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

2009-09-22T21:23:00.004-04:00

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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

2009-09-20T19:57:00.006-04:00

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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.