Tag Archives: beer and food pairing

Beer Dinners in Massachusetts & Vermont are part of North Coast Brewing’s 25th Anniversary Year Celebration

Posted on June 18, 2013

North Coast Brewing’s New England Sales Manager, Matthew Webster is one busy man. He is working with four chefs in four restaurants to create menus featuring delectable pairings of food and NCBC beer. These beer dinners will take place between June 18th and June 27th, just as summer begins, celebrating NCBC’s 25th anniversary year as a leader in the craft beer movement.

Brother-Thelonious(w)-Brand-ImageTuesday, June 18: Slate Bar & Grill at 6:30 pm
109 High St, Boston MA
857 269-7372
Course 1
Spring Pea Soup with Spicy Pork Rillete paired with Scrimshaw Pilsner
Course 2
Seared Scallops Habanero Mostarda & Tropical Salsa paired with Brother Thelonious
Course 3
Coarse Coffee-Rubbed Skirt Steak with Sweet Potato Hash paired with Old Rasputin
Course 4
Artisan Cheese Plate paired with Old Stock Ale

Old-Rasputin-Brand-Image-(w)2012Monday, June 24: Stone Hearth Inn & Tavern in collaboration with Meditrina Beer, Wine & Cheese
698 Route 11 West, Chester VT
802 875-9463
Beginnings
Crispy Lollipop Wings with Apricot Glaze and Steamed Mussels with Marinara Sauce paired with Scrimshaw Pilsner & Red Seal Ale
Salad
Grilled Watermelon topped with Arugula with Homemade Ginger Dressing paired with
Le Merle Saison
Entrée
Black Watch Farms Grilled Steak Tips served over Chipotle Polenta paired with Old Rasputin
Cheese
Beer Fondue with Red Hen Bakery Baguette paired with
Old Stock Ale
Dessert
Rhubarb Raspberry Tart topped with Lemon Crème Fraiche paired with Old Stock Ale

Le-Merle-Brand-Image(w)-2012Tuesday, June 25: Tres Gatos Beer Pairing Dinner
470 Centre Street, Jamaica Plain MA
Chef Marcos Sanchez and the entire Tres Gatos team are offering a special tasting menu to complement NCBC beers. Tres Gatos is a “scratch kitchen.” It uses only the freshest ingredients available. Old Rasputin, Le Merle, PranQster and Scrimshaw are available on draft. 2013 Old Stock Ale and Brother Thelonious are available in the bottle.

Old-Stock-2013(w)-Brand-ImageThursday, June 27: Park Restaurant & Bar at 7:00 pm
Four Course Menu by Chef Jesse Perrin – $40.00 per person
59 JFK St, Cambridge MA
617 491-9855
Course 1
Cool Mussel Salad with Fennel & Nasturtium Greens paired with Scrimshaw Pilsner
Course 2
“Welsh Rabbit” with Truffled Mixed Mushrooms & Vermont Shepard Cheese Sauce paired with PranQster
Course 3
Peppered Rib Eye with Creamy Farrotto & Slow Roasted Sweet Onions paired with Brother Thelonious
Course 4
House-made Stout Cheddar Beer Crisps & Pickle Slaw paired with Old Stock Ale

Posted in Beer, Brother Thelonious, Events, Food Pairing, Le Merle, Old Rasputin, Old Stock Ale, PranQster, Press Release, Red Seal Ale, Scrimshaw, Uncategorized | Tagged , , , , , , , , | Comments Off

North Coast Brewing Events From May 13 Through May 16 During Seattle Beer Week 2013

Posted on May 10, 2013

If you live in Seattle and love craft beer, you are in luck! Seattle Beer Week has four events featuring North Coast Brewing Beers.

Latona[1]Monday May 13th 6:00 – 9:00 pm
The Latona Pub
6423 Latona Ave NE,
Seattle WA 98115 – 206 525-2238
Class of ‘88 Barleywine Celebration
The Class of ‘88 breweries are hosting a final joint anniversary party in Seattle. This is a celebration offering horizontal tastings of the three variations of barleywines brewed by North Coast Brewing, Deschutes Brewery and Rogue Ales. The entire collaboration is a rare event, and this opportunity to taste all three versions will possibly be the last time you can taste all three variations in one place. So if you’re in the vicinity of Seattle Washington, join the party, sip some ale and have a good time.

Tuesday May 14th 6:00 – 8:00 pm T.-S.-McHugh's-Seattle(w)
T. S. McHugh’s Splendid Foods, Lagers & Ales
21 Mercer St
Seattle WA 98109 – 206 282-1910
Swine & Barleywine
North Coast Brewing will feature the awesome and refreshing PranQster Belgian Style Golden Ale, the exquisite Brother Thelonious Belgian Style Abbey Ale, and the Class of ’88 Barleywine. The T. S. McHugh’s chef will be serving Pork Butt Sliders to compliment these wonderful beers.

Red-Door-Seattle(w)Wednesday May 15th 4:00 – 6:00 pm
The Red Door in Fremont
3401 Evanston Ave N
Seattle WA 98103 – 206 547-7521
Beer & Cheese Pairing Party
Join us at the Red Door in Fremont as we celebrate 25 years of success. To commemorate this special event we have invited Dennis and Theresa from the Cheese Cellar in Seattle to prepare a flight of eight cheeses paired with eight selected beers from North Coast Brewing. This is a rare event and a great way to begin the evening. Each participant who purchases a flight will receive a commemorative goblet to take home.

Thursday May 16th 6:00 – 10:00 pm The-Back-Door-Seattle(w)
The Back Door
462 N 36th St – Fremont
Seattle WA 98103 – 206 632-7322
Brewers Dinner
Menu for the Evening
First Course
Le Merle Saison, Belgian Style Farmhouse Ale paired with
Artichoke-Basil Soup with Goat Cheese and Wild Mushrooms
Second Course
Ruedrich’s Red Seal Ale paired with
Salt Cod Fritters with Lemon Remoulade
Third Course
Brother Thelonious Belgian Style Abbey Ale paired with
Beef Short Rib Braised in Brother Thelonious with Potato Gratin & Mustard Greens
Fourth Course
Old Stock Ale paired with
Banana Bread Pudding in Crème Anglaise

At 10 pm the jazz trio Gravity will perform in a tribute to Thelonious Monk. You can find out more about Gravity at the group’s website.

 

Posted in Beer, Brother Thelonious, Class of '88 Barleywine, Events, Food Pairing, Jazz, Le Merle, Old Stock Ale, PranQster, Red Seal Ale, Uncategorized | Tagged , , , , , , , , , | Comments Off

North Coast Brewing Beers Featured at The Backdoor During Seattle’s Beer Week

Posted on May 8, 2013

Seattle might be a city known for brewing up a lot of coffee, but May 9th through 19th is “Seattle Beer Week” spotlighting another kind of brewing and beverage. North Coast Brewing beers will be a major highlight of the week at The Back Door Brewers Dinner on Thursday, May 16 from 6 to 10 pm. Tickets are $50 per person and available online at Brown Paper Tickets.

The Back Door restaurant is entered (you guessed it) through the back door at
462 N 36th St – at Fremont  NCBC-Le-Merle-375ml(w)
Seattle WA 98103
206 632-7322

Menu for the Evening

First Course
Le Merle Saison, Belgian Style Farmhouse Ale paired with
Artichoke-Basil Soup with Goat Cheese and Wild Mushrooms
Second Course
Ruedrich’s Red Seal Ale paired with
Salt Cod Fritters with Lemon Remoulade
Third Course
Brother Thelonious Belgian Style Abbey Ale paired with
Beef Short Rib Braised in Brother Thelonious with Potato Gratin & Mustard Greens
Fourth Course
Old Stock Ale paired with
Banana Bread Pudding in Crème Anglaise

At 10 pm the jazz trio Gravity will perform in a tribute to Thelonious Monk. You can find out more about Gravity at the group’s website.

Posted in Beer, Brother Thelonious, Events, Food Pairing, Jazz, Le Merle, Old Stock Ale, Press Release, Red Seal Ale | Tagged , , , , , , | Comments Off

Beer Meets Cheese: An Afternoon of North Coast Brewing Beers & Cheese Pairings with Janet Fletcher on April 27 in a Benefit for the Mendocino Music Festival

Posted on April 3, 2013

Cheese-&-Beer-Book-Cover(w)

“When you take the time to taste, following certain clues to identify suitable partners, good cheese and beer matches are as good as it gets in the realm of food and beverage.”
Mark Ruedrich – North Coast Brewing Company President and Brewmaster

The Event
North Coast Brewing Company is hosting and underwriting a benefit for the Mendocino Music Festival, Beer Meets Cheese, with author Janet Fletcher, international  authority on cheese and columnist for the San Francisco Chronicle.

What, When & Where
Beer Meets Cheese begins at noon on Saturday, April 27 with Janet Fletcher signing her book, the new Cheese & Beer, at North Coast Brewing Company’s Brewery Store on the northwest corner of Main and Pine streets in Fort Bragg.

At 3 p.m. Beer Meets Cheese moves across the street to North Coast Brewing’s Sequoia Room in the Brewery Taproom for a walk-around tasting of beer and cheese pairings designed by Janet Fletcher and Brewmaster Mark Ruedrich. Janet will be on hand to sign her book as guests explore the pairings at each station. In addition, Janet and Mark will answer questions and share their knowledge and insights about cheese and beer pairing.

All Proceeds Benefit the Mendocino Music Festival
Cheese & Beer signed by Janet Fletcher at the Brewery Shop sells for $24.99
Beer & Cheese Pairing – $25
Beer & Cheese Pairing and book signed by Janet Fletcher – $40

How Can I Get Tickets to Beer Meets Cheese?
Call the Mendocino Music Festival office, 707 937-2044 or online at mendocinomusic.org or, for $25 tickets only, Tangents in Fort Bragg, Out of This World in Mendocino, Four-Eyed Frog in Gualala

 

 

 

Posted in Beer, Brewery Taproom, Events, Food Pairing, Press Release | Tagged , , , , , , , | Comments Off

Celebrate the Class of ’88 and the Brewers of the Barleywine

Posted on March 14, 2013

 Web-1-'88

Photo (left to right) of Ken Kelley, Assistant Head Brewer at NCBC, Pat Broderick, Head Brewer at NCBC, John C. Maier, Brewmaster at Rogue Ales and Cam O’Connor, Brewmaster at Deschutes Brewery

The Class of ’88 breweries have planned four celebratory events around the release of their barleywine ales. All of these celebrations offer horizontal tastings of the three variations. The entire collaboration is a rare event, and the opportunity to taste the three versions will be for a very limited time. So if you’re in the vicinity of Bend or Portland Oregon or San Francisco or Fort Bragg California, join the party, sip some ale and have a good time.

Class of ’88 Celebration Events:
Monday April 8 – Collaboration Dinner at Deschutes Tap Room
Upstairs at the Bend Public House, 1044 NW Bond St., Bend OR
541 382-9242 – Tickets are $38 per person –
All three beers paired with rustic, old-world fare:
Terrine & Charcuterie
Local & Imported Artisan Cheeses
Roasted Leg of Lamb
Braised Rabbit
http://www.deschutesbrewery.com/event/class-88-barley-wine-beer-event

Tuesday April 9 – Collaboration Celebration at Rogue Distillery & Public House
1339 NW Flanders St., Portland OR  (Historic Pearl District)
503 222-5910
All three beers available and Fred Eckhart will join the party

Thursday April 11 – Collaboration Celebration at North Coast’s Brewery Taproom
444 N Main St., Fort Bragg CA – 707 964-3600
All three beers available  4 – 7 pm

Tuesday April 16 – Collaboration Celebration at Eugene City Brewery
844 Olive St, Eugene
541 345-4155
All three beers available

 

 

 

 

Posted in Beer, Brewery Taproom, California, Events, Food Pairing, News, Oregon | Tagged , , , , , , | Comments Off

Food Pairing: Brother Thelonious with Beef Tenderloin and Old Rasputin Huckleberry Sauce

Posted on January 28, 2013
North Coast Brewing’s Brewmaster Mark Ruedrich joined Loretta Evans, Food & Beverage Manager, to create a five-course meal featuring North Coast Brewing’s award-winning ales paired with wild mushroom dishes. You can re-create parts of the the meal or glean ideas for your own feast. In most of the recipes you can substitute mushrooms you find in your local market. We think you’ll enjoy the synergy of our hand-crafted ales paired with food.

Main Course: North Coast Brewing Brother Thelonious Belgian Style Abbey Ale and Beef Tenderloin with Sauteed Hen-of-the-Woods Mushrooms and Old Rasputin Huckleberry Sauce

Brother Thelonious Bottles and PourOld Rasputin Huckleberry Sauce (make in advance)
Huckleberries grow wild in great abundance on the Mendocino Coast. Locals often harvest them in late summer or early fall, freeze them in pint containers, and enjoy them year round. You can use fresh or dehydrated blueberries or wild Maine blueberries as a substitute.

Ingredients:
1 lb. fresh huckleberries
40 oz. Old Rasputin Imperial Russian Stout
10 oz. beef stock
10 whole black peppercorns
5 fresh sage leaves

Combine all ingredients in a heavy bottomed sauce pan and bring to a boil. Reduce heat and let simmer for 2 hours. Strain and return sauce to pan on low heat. Continue to reduce until sauce is desired thickness, about another two hours.

Sautéed Hen-of-the-Woods Mushrooms
Ingredients:
1 lb. Hen-of-the-Woods Mushrooms (also known as maitake mushrooms)
2 tablespoons olive oil
2 tablespoons butter

Heat oil and butter in a pan; add mushrooms and sauté until tender.

Beef Tenderloin
Use your favorite beef tenderloin recipe (here’s an easy one). Slice and top with sautéed mushrooms and Old Rasputin Huckleberry Sauce.

Serve with a glass of Brother Thelonious Belgian Style Abbey Ale.

Posted in Brother Thelonious, Food Pairing, Old Rasputin, Recipes | Tagged , , , , , , , | Comments Off

Food Pairing: Old Stock Ale with Candy Cap Mushroom Bread Pudding

Posted on January 28, 2013
North Coast Brewing’s Brewmaster Mark Ruedrich joined Loretta Evans, Food & Beverage Manager, to create a five-course meal featuring North Coast Brewing’s award-winning ales paired with wild mushroom dishes. You can re-create parts of the the meal or glean ideas for your own feast. In most of the recipes you can substitute mushrooms you find in your local market. We think you’ll enjoy the synergy of our hand-crafted ales paired with food.

Dessert: North Coast Brewing Old Stock Ale and Candy Cap Mushroom Bread Pudding with Old Stock Reduction Sauce

North Coast Brewing Old Stock pourOld Stock Reduction Sauce (make in advance)
Ingredients:
40 oz. Old Stock Ale
1½ cups granulated sugar
4 whole cloves
2 star anise
2 cinnamon sticks
6 whole black peppercorns

Put all ingredients in a heavy bottom sauce pan and bring to a boil. Reduce heat and simmer for 1 hour. Strain sauce to remove spices, put back in pan, keep heat low and reduce to syrup. This takes about 3 hours and will last up to a month in the refrigerator.

Candy Cap Mushroom Pudding
Candy cap mushrooms are the dessert mushroom. They are sweet and smell like maple syrup. You can purchase dried candy caps online. This recipe serves 4.

Ingredients:
1 loaf brioche (found at quality bakeries) – here’s a link to a recipe if you want to bake your own
6 oz. white sugar
½ cup dried candy cap mushrooms
8 oz. heavy cream
2 oz. dark brown sugar
9 oz. + 2 oz. milk
2 eggs plus 1 egg yolk
¼ cup turbinado sugar

Cut brioche into cubes and place in a buttered casserole dish or a 13” x 9” enamel or glass pan. Grind white sugar and dried mushrooms together in a food processor and set aside.

Candy Cap Bread Pudding with Old Stock Ale ReductionIn a heavy saucepan, combine cream, the mixture of white sugar and mushrooms, the dark brown sugar, and 9 oz. of milk and bring to a boil. In a large bowl, whisk eggs and remaining 2 oz. of milk. Slowly pour the cream mixture into the eggs, stirring constantly. Strain the egg/cream mixture through a fine mesh screen over the brioche. Let the bread absorb the mixture. Sprinkle the top with the turbinado sugar and bake in a 300° oven for 1 hour 10 minutes.

Serve on dessert plates swirled with Old Stock Ale reduction sauce and a glass of Old Stock Ale.

Posted in Food Pairing, Old Stock Ale, Recipes | Tagged , , , , , , | Comments Off

The Jazz Kitchen to Host Dinner Featuring North Coast Brewing Company Craft Beers

Posted on January 19, 2013

The Jazz Kitchen, located at 5377 N College Ave, Indianapolis IN, will host a dinner on Thursday, January 24 at 7 pm featuring the brews of North Coast Brewing paired with unique food offerings prepared by Chef/Owner David Allee. Tickets are $35, including tax and gratuity and can be purchased online at thejazzkitchen.com or by phone at 317 253-4900.

Four course North Coast Brewing Dinner Menu:
North Coast Scrimshaw Pilsner paired with Shrimp Etoufee
Ruedrich’s Red Seal Ale paired with Red Seal marinated Flat Iron Steak
Brother Thelonious Belgian Style Abbey Ale paired with Roasted Root Vegetable Stack Andouille Mashed Potato
Old Rasputin Russian Imperial Stout Float + Chocolate Truffles

North Coast Brewing’s John Bisson will lead the educational part of the event to help prepare guests for the Brewers Guild of Indiana Winterfest 2013 beer tasting festival on Saturday, January 26 from 4 to 6 p.m.

THE JAZZ KITCHEN
The Jazz Kitchen is a prominent jazz club and restaurant in Indianapolis, Indiana. The club showcases local, regional and national jazz acts. Opening in 1994, The Jazz Kitchen was voted one of the top 100 jazz clubs in the world in 2009 by Down Beat magazine. In 2009, a year of significant changes for the jazz club, a “smoke-free” policy was adopted and the corporate partnership of The Jazz Kitchen, Owl Studios and the Indianapolis Jazz Foundation took over production of the Indy Jazz Fest, an annual festival held in September.  Facebook.com/indyjazzkitchen or @thejazzkitchen

Posted in Brother Thelonious, Events, Food Pairing, News, Old Rasputin, Red Seal Ale, Scrimshaw | Tagged , , , , , , | Comments Off

North Coast Brewing Participates in Mendocino County Crab, Wine & Beer Fest 2013

Posted on January 18, 2013

North Coast Brewing Scrimshaw PilsnerNorth Coast Brewing is pleased to participate in this annual festival that celebrates local breweries, wineries, and Pacific Ocean Dungeness Crab, while raising funds for local non-profit organizations.

We are donating Scrimshaw Pilsner, Ruedrich’s Red Seal Ale, and Acme Pale Ale to the Cioppino Dinner on Friday, January 25 that benefits Mendocino Coast Clinics. This family-style dinner has three seatings: 4:30, 6:00 & 8:00 pm.

Loretta Evans, North Coast Brewery’s Food & Beverage Manager, is participating in the Professional Judges and the People’s Choice Crab Cake Cook-Off Competitions.

On Friday, January 24, she’ll make her specialty crab cakes for six celebrity judges and the next day, between 12 noon and 3:00 pm, Loretta and her team will make 500 crab cakes for the People’s Choice Cook-Off that also benefits Mendocino Coast Clinics. North Coast Brewing will pour Le Merle Belgian Style Farmhouse Ale to pair with the crab cakes.

Click here to purchase dinner tickets and People’s Choice Crab Cake Cook-Off tickets and get directions to the venues.

Posted in Acme Ale, California, Events, Food Pairing, Red Seal Ale, Scrimshaw | Tagged , , , , , | Comments Off

Old Rasputin is Beer of the Month in LA Times

Posted on December 11, 2012

North Coast Brewing Old Rasputin pourOld Rasputin is featured as the Beer of the Month in the LA Times! Here’s what they said about it:

Old Rasputin is a Russian imperial stout, meaning that it’s very dark (it pours nearly black with a very high tan head) and alcoholic (9% by volume), but you taste very little sweetness. That’s because of a bitterness level toward the top of the IPA range, though it doesn’t register in the palate as bitter, rather as a dryness cleaning up after all the malt.

Don’t think of it as you would a sweet stout; its overwhelming taste impression resembles dark coffee. Like coffee, Old Rasputin could be comfortable with most traditional American foods, even steak and eggs with hash browns.

Style: A broad-shouldered, super-dark brew ready for anything.

Click here to read the whole review | Download this as a printable PDF

Posted in California, News, Old Rasputin, Reviews | Tagged , , | Comments Off

Mendocino County Beer, Wine & Mushroom Festival Brewmaster Dinner—SOLD OUT!

Posted on November 5, 2012

North Coast Brewing Old Stock pourJoin Brewmaster Mark Ruedrich for an exceptional Brewmaster Dinner at the North Coast Brewing Company’s Taproom & Grill. This five-course dinner will feature award-winning beers paired with a selection of wild mushroom dishes designed by North Coast’s culinary wizard Loretta Evans. This not-to-be-missed event is one of the highlights of the Beer, Wine & Mushroom Festival!

November 7, 2012, 6 PM

$50 per person plus tax (includes gratuity)

As of November 5, all seats are now SOLD OUT. For more information, please call Terrie at (707) 964-2739, ext. 117.

1st Course
Wild Mushroom Pizza with Arugula and Fresh Goat Cheese
Le Merle

2nd Course
Wild Mushrooms/ Heirloom Tomato Salad with Barrata and Lemon Basil Vinaigrette
North Coast Grand Cru

3rd Course
Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg
Red Seal Ale

4th Course
Beef Tenderloin with Sautéed Hen-of-the-Woods and Old Rasputin Huckleberry Sauce Brother Thelonious

Dessert
Candy Cap Bread Pudding with an Old Stock Reduction
Old Stock Ale

Click here for more info on the Mendocino County Beer, Wine & Mushroom Festival

Posted in Brother Thelonious, California, Events, Food Pairing, Grand Cru, Le Merle, Old Stock Ale, Red Seal Ale | Tagged , , , , , , , , , | Comments Off

Everything’s Big in Texas

Posted on October 28, 2012

North-Coast-Dinner-JazzNorth Coast Brewing at Coco BarNorth Coast Brewing has just completed a couple of high-profile, sellout beer dinners at some of the most-happening spots in Texas. Coco Bar in El Paso was the site of a great food/beer/music evening co-hosted by Audrey Kiefer, North Coast’s Texas Sales Manager, and Chef Julio. One of the favorite pairings of the evening was savory lamb sliders which were a great match for Red Seal Ale. Marty Olivas and his jazz group, Case Closed, provided some first-rate sounds including some Thelonious Monk tunes in tribute to, guess what, our Brother Thelonious Belgian Style Abbey Ale.

North Coast Beers with Chocolate CakeThat was followed by a memorable evening at Rudyard’s British Pub in Houston. Audrey Kiefer teamed with co-founder, Tom Allen to represent the brewery while Chef Joe Apa and his crew handled the food duties. The menu was a Texas tour-de-force with each dish incorporating a beer ingredient to match the accompanying ale. A smoked trout pate with Scrimshaw Pilsner started the meal followed by Venison sliders with Red Seal Ale and Texas wild boar cassoulet with Brother Thelonious. A chocolate flan made with Old Rasputin rounded out the dinner. It was a landmark event capped off by a round of standing applause from the well-fed and  thirst-slaked capacity crowd.

Posted in Brother Thelonious, Events, Food Pairing, Jazz, Old Rasputin, Red Seal Ale, Scrimshaw, Texas | Tagged , , , , , | Comments Off

Old No. 38 Stout Recipe: Stout-Soaked Porterhouse with Beer Butter, from Better Homes & Gardens

Posted on October 4, 2012

Stout-Soaked Porterhouse with Beer ButterThe October 2012 Better Homes & Gardens issue has a whole spread on cooking with beer, including a recipe they recommend making with Old No. 38 Stout!

Here’s what they say about their recipe for Stout-Soaked Porterhouse with Beer Butter:

“Marinating the porterhouse steak in stout beer infuses it with bold coffeelike flavor, while our tarragon-and-stout butter adds a perfectly savory topper. Use your extra butter over hot vegetables.”

Stout-Soaked Porterhouse with Beer Butter

Makes: 2 to 3 servings
Prep 35 mins
Marinate 4 hrs
Broil 12 mins
Stand 5 mins

1    Porterhouse steak, 1-inch thick (about 1¼ lb.)
1    12 ounce bottle stout beer (Guiness)
1    tablespoon Dijon-style mustard
1    tablespoon Worcestershire sauce
2    teaspoons dried tarragon, crushed
½  teaspoon salt
½  teaspoon ground black pepper
1    shallot, finely chopped
2    teaspoons olive oil
½  cup butter, softened

Directions

1. Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.

2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze.

3. Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145 degrees F) or 15 to 20 minutes for medium (160 degrees F). Transfer to platter. Tent with foil and let stand 5 minutes.

4. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).

5. To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.

Posted in California, Food Pairing, News, Old No. 38 Stout, Recipes | Tagged , , , | Comments Off

Old Rasputin Braised Bison Shanks

Posted on August 31, 2012

Here’s a great recipe for Old Rasputin Braised Bison Shanks from Scott at Food. Beer. Tunes.

I’m a big, big fan of North Coast Brewery’s Old Rasputin Russian Imperial Stout. A year or two ago I came across a recipe for Old Rasputin braised short ribs. With that as my inspiration, I decided to use a bottle of Old Raspy as part of the braising liquid for the shanks.

Click here for the recipe.

Posted in Food Pairing, Old Rasputin | Tagged , , | Comments Off

On Tap in Sweden!

Posted on June 26, 2012

North Coast Brewing Tap Handles in Sweden

Seven North Coast beers on tap at Oliver Twist in Stockholm, Sweden. Read more on Facebook.

Posted in Acme Ale, Blue Star, Old No. 38 Stout, Old Rasputin, Red Seal Ale, Scrimshaw, Sweden | Tagged , , | Leave a comment