Scrimshaw Pilsner: First of five top brews for barbecues!
“Everyone should have this in their refrigerator.”
ABC 7 News
Recipe O’ the Season: Clams Steamed in Scrimshaw Pilsner
1 large onion, chopped
3 garlic cloves, minced
½ lb. chorizo
3 tablespoon olive oil
1 cup chopped plum tomatoes
6 oz. Scrimshaw Pilsner
1 dozen little neck clams
Sauté onion, garlic and chorizo in olive oil till browned, about 10 minutes. Add the tomatoes, beer and clams. Simmer covered on low heat till clams open, about 10 minutes.
Come join us on April 27th for an exceptional dining experience featuring the beers of North Coast Brewing and the culinary creations of Chef John Ash.
Over the past 23 years, under the leadership of Brewmaster Mark Ruedrich, the North Coast Brewing Company has developed a worldwide reputation for quality, having won more than 70 awards in national and international competitions.
John Ash, one of America’s best known chefs, is an author, educator and restaurateur. He is an instructor at the Culinary Institute of America at Greystone, in the Napa Valley, and has also hosted his own TV show on the Food Network.
For this special dinner in the Sequoia Room at the North Coast Brewing Co. Taproom and Grill, Chef Ash has collaborated with Brewmaster Ruedrich to create a menu designed to demonstrate the synergy between great food and the world’s most food-friendly beverage—beer.
North Coast Brewing, presenting sponsor of the twenty-fifth season of the Mendocino Music Festival, is donating 100% of the dinner proceeds to the Mendocino Music Festival. This Brewmaster dinner is a wonderful example of NCBC’s support of the music arts, and charitable giving in our community. We hope to see you April 27th.
“Chocolate rich Stouts go so well with high-percentage dark chocolate. The levels of bitterness and sugars, and in some cases, like [North Coast Brewings' Old Rasputin], the fruity notes are a good match…. Once they are in your mouth, there is little delineation between the beer and chocolate flavors. They pair together to create a beautiful balance of bitter and caramel. It really is magical.”
To illustrate suggestions for pairing beer with food, author Brian Freedman offers North Coast Brewing Co.’s Old Rasputin Russian Imperial Stout with a chocolate tarte. Says Freedman, “A successful marriage of beer and food is often just as much about alchemy and the magic of the unexpected as it is about a thought-out plan of attack.”
North Coast brewmaster Mark Ruedrich recently teamed-up with James Beard award-winning chef Paul Kahan to stage an amazing dinner at Chicago’s Publican restaurant. The restaurant, which is the go-to spot in the city’s trendy Fulton Market district, features pork and seafood dishes that are pristine and simply prepared. The bar offerings are “beer-centric,” among the best to be found anywhere and are served in an environment with communal tables reminiscent of a European beer hall. There was a truffle focus to the evening’s menu and each of Chef Kahan’s dishes was paired with a different North Coast beer:
• Kushi oysters and Nantucket scallops with Bergamot oil and white Alba truffles. Le Merle Belgian-style Saison Ale
• Buckwheat capellini alla chittara with brown butter, pine nuts, Parmesan vechi rosa and white Alba truffles. PranQster Belgian-style Golden Ale
• Smoked Pekin duck breast and sausage with rutabaga, dried apricots, and black Perigord truffles. Brother Thelonious Belgian-style Abbey Ale
• Braised beef tongue with candied niçoise olives and black Perigord truffles. Old Rasputin Russian Imperial Stout
• Dark chocolate financier with sour cherries, cherry pit ice cream and black Perigord truffles. 2010 Old Stock Ale
At $125 per ticket, over 200 appreciative folks agreed that it was a bargain!!!
From Definition Ale:
“Beer and Jazz are seldom mentioned in the same circles, however craft beer and jazz are increasingly finding the same home. The North Coast Brewing Co. has celebrated this fact with their Belgian Dark Strong Ale called Brother Thelonious. Anyone passionate about jazz music should instantly pair the name to Thelonious Monk, a marvel jazz pianist who is known as one of the giants of American music. The name pairs so well with this beer because it is a style traditionally brewed by monks. So there you have it, the Brother Thelonious is a Belgian Abbey Style beer brewed in a style made famous by monks, and to honor Thelonious Monk.
“What we have here then is one of America’s most masterful breweries brining to us a historic beer style mastered by Belgian Monks, and a portion of the proceeds from the sale of Brother Thelonious goes to the Thelonious Monk Institute of Jazz, which allows the world’s most promising young musicians the opportunity to learn under the tutelage of America’s jazz masters. I’m impressed. Not to mention that the beer is 9.4% abv, and claims a classic mahogany red color – I’d say that so far Brother Thelonious has hit all the right notes.
“The mouthfeel is soft and easy with a light silky character and moderate carbonation. It will finish clean and lightly crisp at first when it is colder, but eventually becomes a warming and more soothing drink as the ambient room temperature gets to it. I would enjoy this beer with just about anyone, and with a wide variety of foods. Creamy and old cheeses will work very well here, so will roasted meats, anything from the grill, or chocolate or fruit based desserts.”
Read the whole review here.
North Coast Senior VP Doug Moody (right) with T.S. Monk III (left) and Kevin Eubanks (center), at Brasserie Beck in Washington D.C., a Brewmaster Dinner fundraiser for Monk Institute that preceded the annual scholarship competition.
Chef Robert Wiedmaier’s Brasserie Beck is well known in the Washington DC area both for its selection of over 100 Belgian beers and its award-winning kitchen. On October 3, 2010, the Brasserie collaborated with North Coast Brewing Co., pairing our American-brewed Belgian-style beers with an exciting menu. The dinner was a fundraiser for the Thelonious Monk Institute of Jazz. The sold-out event was attended by the Institute’s Chairman, T.S. Monk III, and Kevin Eubanks, former musical director of The Tonight Show, now director of the Institute’s Jazz in the Classroom program, as well as NCBC founders, President Mark Ruedrich, Executive VP Tom Allen and Senior VP Doug Moody. Read more.
Acme Welsh Rarebit, AKA Mac ‘n’ Cheese
8 oz. grated Lancashire Cheese
5 oz. Acme Pale Ale
1 lb. elbow macaroni or brown bread for toast
2 oz. butter
½ teaspoon paprika
1 teaspoon Coleman dry mustard
2 egg yolks, beaten
To make Cheese Sauce:
Melt butter in a double boiler over low heat. Add grated cheese. Stir. Add beer slowly stirring or hand whisking until smooth. Stir in paprika, mustard, and eggs. Keep stirring until warm throughout. Never let this mixture bubble or boil. When thoroughly warm and mixed, add to cooked macaroni or ladle over toast.
North Coast Brewing completed the celebration of its 20th anniversary on Sunday, September 7. The festivities began on Friday evening with a banquet honoring many of those in the industry who had contributed to the brewery’s success. That was followed by a beer and cheese tasting on Saturday as a benefit for the Coast Humane Society. The event featured artisan cheeses paired with North Coast brews including Brother Thelonious, Old Stock Ale, Le Merle and others.
The weekend culminated on Sunday with a sell-out concert by the New Orleans group, the subdudes, that was attended by over 900 very enthusiastic fans. North Coast Brewing sponsored the concert as a fund raiser for the Mendocino Coast Botanical Gardens and the North Coast Salmon Fisheries.
The brewery is proud to have been an important part of the Mendocino Coast community for twenty years as an employer, a social hub and a contributor to making life here even more idyllic.