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February 6, 2012 | 0 Comments Beer Minute 10 Dupont Foret/Lauries Beer World
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3828" src="http://100beers30days.files.wordpress.com/2011/09/img_3828.jpg?w=300&h=265#038;h=265" border="0" alt="" width="300" />On Sunday, September 17, 2011, beer geeks like myself packed into bars and filed into serpentine lines to wet their whistles with the coveted and one-time-only Cantillon Zwanze. As we waited, eager mouths chattered about brewing and blending techniques, Cantillon's magic way with the lambic style, and their own homebrewing attempts with wild ales and sours. If only I could have made a sound byte from the line itself.... Now when I say bars friends, I mean only 21 bars on the entire planet! Yes, that's right. At precisely the same time around the globe, 12 pm PST for me (do the math yourself for other time periods), Cantillon Zwanze 2011 was tapped and flowed like the precious water from the Fountain of Youth. As the moment came and went, beer friends merrily raised their glasses and shouted a "Cheers" to their brethren around the world. A mere 10 bars in the United States shared in this event, for us in California, it was Stone Brewing Co. and Russian River Brewing.
unfortunate bout with jacked up prices on Ebay (read more by CLICKING HERE), Cantillon decided to cease selling bottles of Zwanze altogether.) Below is the full list of the 21 bars, which in my humble opinion, should be put on each of your personal bucket lists. They are certainly on mine. If they were deemed worthy to carry Cantillon Zwanze, it's probably a bar/brewery you are going to want to visit in your lifetime. At Stone, we were lucky enough to taste both the Zwanze 2010, in bottles, and the fresh from the keg 2011: Cantillon Zwanze 2011:
color. Gentle, but beautifully present notes of hay, stable, and wild field grasses. A complex fruit tartness with a pleasant dry finish. Discussion abounds as to the fruit used in the blending...it's obviously not the typical framboise (raspberry) or kriek (cherry). The aroma and flavor appear more brambly and subdued, much like the difference between a blackberry and its red lookalike. But this was certainly no blackberry lambic. Later, after guesses of elderberry and several others I have honestly never laid ears upon, it is discovered Cantillon used the relatively unknown grape, Pineau d'Aunis. Cantillon Zwanze 2010:
The Cantillon Zwanze 2010 beer sculpture A more traditional lambic in appearance and flavor profile. Pours a hazy golden color. Close your eyes, breathe in the aromas, and you could swear you were standing outside a barn in the countryside of Belgium. Forward notes of straw, barnyard, wood plank, and earth joined by wafting aromas of wild field grasses, pepper, and spice. Despite the use of the Pineau d'Aunis grape in both vintages, which does provide some musty grape-skin bitterness, this Zwanze has a very different profile than it's younger version. My only complaint with the Zwanze 2011 tasting (beyond the insane line), was the 4 ounce pour. While I understand the desire to allow as many people as possible to taste this lovely beer, 4 ounces is hardly any amount to enjoy or savor. You find yourself taking miniscule sips and attempting to discern a flavor profile without wasting even a drop of the liquid. This is not my favorite way of drinking beer, and I doubt few others. I was simultaneously happy and jealous of those who tweeted and texted from other locations that they were on their second or third Zwanze. That means you Claes.
Larry Smith, enjoys the Zwanze 2011. That being said, I was honored and delighted that I was one of only a numbered few around the world to taste this deliciously exclusive beer. Cheers to each one of my beer comrades who joined me in this event and of course, cheers to all of you beer lovers out there. · America - USA : o Monk's Café in Philly o Spuyten Duyvil in New York o Lord Hobo in Boston o Novare Res in Maine o Churchkey in Washington DC o West Lakeview Liquors in Chicago o The Avenue Pub in New Orleans o Holy Grale in Kentucky o Russian River in Northern CA o Stone in Southern CA · America - Canada : o Canada - Montréal : Dieu du Ciel · Europe : o Belgium - Brussels : Moeder Lambic Fontainas - Moeder Lambic Saint-Gilles o France - Paris : La Cave à Bulles o France - Fougères sur Bièvre : La Gardette - Les Vins Contés o Italy - Rome : Ma Che Siete Venuti A Fà o Italy - Bergamo : The Dome o Italy - Nicorvo : Sherwood Pub o Finland - Helsinki : Pikkulitu o Denmark - Copenhagen : Olbutikken o Sweden - Stockholm : Akkurat · Asia : o Japan - Itami: Konishi Brewing Restaurant As always, keep drinking Craft Beer!
It's that time of year. The spring buds are blossoming, the birds are a'chirpin, the sun's thawing the ground, and beer lovers are itching for lighter and more refreshing beers. Although I currently have a locally brewed stout in my kegerator, I too am looking towards my favorite Belgian Wit beers (and sours, of course!) for those spring dishes I am preparing in the kitchen. And in the restaurant biz, the requests for Hefeweizen is starting to multiply exponentially. So this Wednesday, I am trying a highly available and well known American Hefe, Sierra Nevada's Kellerweis. Sierra Nevada Kellerweis, 4.8% ABV: This is the definition of an easy-going, widely appealing American Hefeweizen. Nice citrus and white pepper notes mingled with a balanced wheatiness, that is luckily not gummy, overbearing, or guilty of leaving that cloying stickiness on the finish. No heavy spice, banana or tropical fruit, rather proper hints interspersed throughout the palate. A pleasing, drinkable beer for the upcoming months. I'd say, put this in the cooler for your next cookout! If you are a beer geek trying to get your novice friends away from Blue Moon and Shock Top (and PLEASE tell me you are trying), this could be your crossover beer. Get them drinking this, then enter the delightful world of REAL Belgian Wits and German Hefes(It's borderline offensive Blue Moon calls itself a Belgian White). Before you know it, you could have a fellow beer geek on your hands! Until next time, Drink well, eat well, and always SUPPORT CRAFT BEER. CHEERS!
mention this delightful combination, I undoubtedly get the quizzical, head-cocked, eyebrow-raised reaction. I bet even some of you are a bit skeptical.... But it is my firm mission to see that beer claims it's rightful spot at the breakfast table. Don't get me wrong, I love a double Mimosa or Bloody Mary as much as the next chap, but believe me, beer pairs FAR better with your food (and your hangover) than either of those noble beverages. (If you simply cannot relinquish the nausea-numbing effects of a Bloody, then knock yourself out, and then move on to the liquid grace of a great Craft beer.) After a considerable hiatus, my tummy growled for another Masterpairings Beer Event at Stone, so I made my way there recently for another of Dr. Bill and Alex Carballo's genius offerings. To use the word decadent is to understate this gastronomic feast by light years, but it is the best adjective my feeble brain can offer. So it is with great pleasure that I bring to you this Five-Course example of a Beer and Breakfast pairing. Sit back, imagine, and relieve each delectable sip and bite with me....
Dough-Knots, with a Stone Smoked Porter sauce and cocoa nibs. Although not served with a beer, the sauce was something you might consider drinking. I know everyone at the table was licking their fingers like 5 year olds with their first memorable ice-cream cone. 1
House-smoked Loch Duart Salmon with frisee and fennel salad, citrus segments, shaved radish, and chive aioli Beer Pairing: Russian River Redemption, 5% ABV Uh, WOW. Absolutely from-the-gods Salmon. So perfectly smoked and delicious. (Note: I am a lox, gravlax, smoked salmon fiend. Beware if you invite me to your wedding or brunch, and that's on the menu) This pairing was divine. The Redemption had wonderful, bright aromas of citrus (juice and peel), mingled with hay, wild grasses, yeast, and bread dough. A vibrant entry, with with aromas becoming richer and fuller against the smokiness and citrus of the dish. If this is the key to redemption or salvation, or both, sign me up....
Monte Cristo Sandwich: Pork belly, gruyere cheese, and kumquat habanero jam on challah, deep fried with Stone Imperial Russian Stout batter Beer Pairing: Chimay Rouge, 7% ABV Hello, blissful heart-attack. The sandwich simultaneously transports you to your favorite diner, French café, and into the kitchen with its incredible array of flavors. The pork belly, smoked for 8 hours is complemented by the brown sugar and raisin notes in the Chimay. The jam is RIDICULOUS, and I already put in my order with Alex for a jar. If you live in San Diego county, get your hands on it. The IRS batter offsets the sweetness and spice of the jam with a nice, balanced bitterness. This sandwich is must-try for a lazy Sunday. Note the word lazy, because you are not going to want to get up after indulging on this baby.
Chilaquiles: Baked corn tortillas with salsa roja, chorizo, cheese, and tomatillo hollandaise, topped with a poached duck egg Beer Pairing: Stone Cali-Belgique IPA, 6.9% ABV Yes, you read that correctly. A poached duck egg. Ahh, fate is smiling on me with this one. I have never tasted Chilaquiles before, so this was my greatest gastronomic adventure of the evening. Thank you Alex. And as my happy tummy would have it, the Chilaquiles/Cali-Belgique emerged as my favorite union of the tasting. The beer, with its marked clean crispness perfectly complemented the richness and spice of the dish. Notes of lemon, citrus fruits, and grassy hops cut through the delicious decadence of the hollandaise and perfectly gooey egg. And the hops of the beer accentuated the pleasant burn of the spices. A brilliant combination, and one I would highly recommend trying at home.
Fried Chicken and Waffles: Fried Jidori thighs and country sausage gravy served with honey waffles and maple syrup Beer Pairing: Brauerei Hofstettner Heller Bock Saphir, 7.4% ABV Holla to the ATL!!! Living right off of Peachtree in Atlanta back in the late 90's, I passed by the packed Gladys Knight's Chicken and Waffles every day, and the smell was heavenly. So my Southern pride beamed with I saw this on the menu. Rich, yet comforting, this could have been a meal all to its own. The beer with its high carbonation, carried crisp, yet candied notes, which complemented the syrup and the sweet sausage of the gravy. However, some hop bitterness shines through, which helps to clean the palate for another delectable bite.
Paris Brest (or Breast): Cocoa crème patisserie with fresh berries Beer Pairing: Rochefort Trappistes 10, 11.3% ABV Ok, so my other favorite pairing of the evening. I said it before, and I'll say it again, Pastry Chef Andrew Higgins makes the BEST desserts to ever touch this foodie's lips and I venture to say one of the best in the country, hell, the world. Take a look at his otherworldly chocolate creations in the Masterpairings event Beer & Chocolate by CLICKING HERE. I had to put my fork down on this one and exhale. Although my pants threatened to burst at the seams and my brain screamed at me, "I'm full. Stop before it's too laaaaate!", I could NOT let this dessert go unfinished. And with this beer?! Please. As you know, I just proclaimed Rochefort 10 to be a Beer That Should Be in Your Cellar, so there was no way I was letting this go to waste. The creamy richness of the chocolate was beautifully paralleled in the beer. The Rochefort's notes of dried fruit, spice, and molasses were lovely complements to both the chocolate and pastry. And the fresh raspberries gave a burst of excitement to the palate. Absolute perfection. I am stuffed just relieving this wonderfully delicious evening, and I hope you have been inspired to try some beer and breakfast pairings on your own. See how much fun it can be? Until next time, Be happy, eat well, and as always, Drink Craft Beer. CHEERS!
My true love gave to me...Santa and his Sleighr! Finally! Yes folks, I have been WAITING to taste this beer since the moment I heard tale of its existence. And yes, I love Slayer, although many find that hard to believe. If you read my blog, you know this already.
Onto the beer!
Ninkasi Sleighr Dark Double Alt, 7.2% ABV: This beer might be one of my new favorite Christmas ales. Why? Because it has exactly the types of aromas and flavors I want during the holidays and on cold winter nights.
Lovely, frothy, cappuccino-colored head. Aromas of toasted nuts, chocolate-covered cherry, dried date and raisin, with hints of smoke and charred wood.
Whoa! That smokiness comes billowing out in the palate, along with a defined and complex roasty toastiness. The finish provides a pleasant bitterness, something akin to biting down on a pecan pith. Well done Ninkasi. WELL DONE.
Folks, get your hands on this beer ASAP. It doesn't last for long, and trust me, you are going to want to be drinking this beer throughout the holidays and winter months. And put on some Slayer while you're at it. CHEERS!
My true love gave to me....Home for the Holidays! Everyone wants that don't they? I personally can't wait to get back to North Carolina. Well, this beer works to making that time all the more special. Quite admirably, profits from Home go to Iraq and Afghanistan war veterans. Go Beer!
High and Mighty Beer Co. Home for the Holidays, 7% ABV: This brew, subtitled "a hopeful winter ale," gives me the warm fuzzies before I open it. I try to live my life by the word hope. My first thought when I sniffed? Moravian Sugar Cake. Ever had one of those? Mmmm. Then oddly, white after-dinner mints, wedding cookies, and hints of bubblegum, followed by the telltale caramel,malt, and faint oak. The entry provides a piney beginning, malt comes through mid-palate, and ends with a mild bitterness. While I am admittedly a little confused by this beer, it isn't bad. Just don't be expecting a straightforward brown ale here. It's gonna keep you guessing.
I hope you get home for the holidays too. But wherever you are, I wish you the merriest of Christmases.
CHEERS!
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