BetterBeerBlog

I am getting around to catching up with all my SF Beer Week posts. Bear with me. I am unexpected going through some family issues and finding time to write is… a challenge. That being said, let’s finish recapping this event.

This is the second year I’ve helped to put on the Beer & Cheese Event at Firehouse Brewery in Sunnyvale and the second time we’ve partnered up with Steve Rasmussen from the Milk Pail Market in Mountain View. Admittedly an absentee owner the past several years, Rasmussen has found his cheese muse again and is working his way back into the world of fine cheese. In fact, for this event, Rasmussen came through with over 28 different cheeses. Many of the cheeses were listed and briefly described in a handout he brought along just for this event while a small handful were surprises. Even to him.

Not to be outdone, Steve Donohue came through on the beer side of things providing approximately 14 different, bottled beers in addition to the pitchers of Firehouse beers available at the event. During the set-up portion of the event, I took inventory of the beers we had and organized the room accordingly. Just like last year, we held the event in the upstairs area of the brewpub although, in a most unusual move, a private company dinner was held in the banquet room in the rear. Luckily there were no conflicts but I found it to be an odd arrangement.

We did our best to arrange the space in a logical way. Once I knew what beers we had, I divided the room accordingly. Here’s how the space broke down and the beers that were poured, as I remember them.

• Hop Side
  These beers included: Allagash Hugh Malone, Bear Republic Racer 5, Green Flash Imperial IPA, Sierra Nevada Bigfoot (yes, I know it’s a barleywine but it’s a hoppy barleywine).
• Belgian Strong Ales
  On this table we poured Chimay Grand Reserve, St. Bernardus Abt. 12, and Affligem Tripel. I ended the evening at this station.
• Funky Belgian Ales
  At this station we poured Orval and an Imperial Saison De Proef Brouwerij. This was the station I initially started out on.
• Sour Ales
  I was surprised to find that Steve Donohue had a sour ale table. Surprised and happy. At this station, we poured New Belgium’s La Folie and Rodenbach Grand Cru. While both sour ales, they were distinct in their sourness.

I wish I could give you a detailed breakdown of how the cheeses were and which cheeses paired with what beer but I was busy working the event as pouring beers for guests as well as being the “volunteer coordinator”. I have that word in quotes as I don’t think I did much coordinating. More on this later.

Planning an event, especially one on this scale, can be a nerve racking event. I was running around all over the place trying to get things in order up until we “opened the doors” to the event. By then, whatever wasn’t done, wasn’t done and I wasn’t going to worry about it. Fortunately, nothing huge (noticeable) went awry and the event went off much better than I anticipated. Credit this to the volunteers we had, both scheduled and plucked from the line. Without their help, this event would’ve been a train wreck. So, thank you to everyone who volunteered and for those who ended up volunteering. Y’all saved my ass!

Despite how well the event went, there were a some issues “behind the scenes” that needed to be addressed. Much of these issues have to do with communication between invested parties, volunteers and organizers. Other issues dealt with expectations while other concerns arose from lack of proper planning. You’d think we’d have run much more smoothly this second year, and in many aspects it was, but we weren’t as organized. Needless to say, all these issues have been well documented and will be addressed well ahead of time for next year.

By most accounts, the Beer & Cheese Event at Firehouse was a success on many levels. I would, once again, like to thank all the volunteers who made this event possible. I can’t thank you all enough, really. I thank everyone who came out to support the South Bay brew scene by attending this event. While I’ve said this many times before, I’ll say it again: the local craft beer scene is only as good as the people supporting it. If you enjoyed this event, let us know. Visit Firehouse brewery in Sunnyvale and let brewmaster Steve Donohue know; visit Milk Pail Market in Mountain View and let them know. Write an email to let me know. As crazy as it was to help plan and execute this event, I would happily go through it all over again if I knew there was interest for it.

In any case, I look forward to helping plan this event again next year! Until then, enjoy the rest of the photos below. All these shots were taken by Arie Litman. You can visit his website here.

Just wanted to remind everyone that the Beer & Cheese Event at Firehouse Brewery in Sunnyvale featuring cheeses from the Milk Pail is tonight! The party starts at 7pm and will run through 10pm, approximately.

Here is a link to all the pertinent information. See you there!

BetterBeerBlog friend Sean Paxton, aka the Homebrew Chef, has asked me to pimp this event out for him. He is a talented, innovative and passionate man and his beer & food events never fail to impress. You can check out his website for full details or just read a little further.

I will add that $98 seems a lot of money for a dinner but 8-courses is a lot of food, especially when specifically paired with 9 can’t-really-find-em-at-your-local-corner-market-liquor-store beers.

Who: Sean Paxton, Firestone Walker Brewing and De Proef Brewing
What: Collaboration: A Beer Dinner featuring Once Chef, Eight Courses, Two Breweries, Nine Beers and You.
Where: Mercedes, 653 Commercial Street, San Francisco, CA map
When: Thursday, February 11, 2010 @ 6:30pm
Why: It’s SF Beer Week… and why the hell not?!
Cost: $98 (inclusive of food, beer and gratuity)

Menu:

Aspall Cuvee Chevallier Double Fermented Cyder

First Course
Local Fromage - Cowgirl creamery Mt. Tam, Humboldt fog goat cheese, dried apricots, cinnamon smoked almonds, malt crackers, Saison Imperiale beer jelly, white pepper infused 30 year old aged honey

De Proef Brewmaster’s Collaboration Signature Ale with Tomme Arthur

Second Course
Union Barrel Smoked  Day Boat Scallops - atop Reinaert Flemish Wild Ale braised Belgian red endive, Les Deux Brasseurs Ale biere blanc and micro herb salsa

De Proef Brewmaster’s Collaboration Les Deux Brasseurs Ale with Jason Perkins

Third Course
IPA Ceviche Margarita - Fresh halibut cured in citrus juices, Union Jack IPA, mangos, red onions, peppers and chilies, topped with an IPA foam

Firestone Walker Union Jack

Forth Course
House-Made Sausage - Sonoma pork, infused with Sauserful of Secrets, thyme, dried fruit and caramelized shallotson a bed of lentils, drizzled with a chorizo amarillo hop oil

Firestone Walker Bourbon Barrel Aged Saucerful of Secrets 2007

Fifth Course
Local Pork Belly - Braised in Zoetzuur Flemish Ale on a bed of parsnip purée, Flemish ale reduction, raddish pickle

De Proef Brewmaster’s Collaboration Van Twee Ale with John Mallet

Sixth Course
Belgian Tamale - Bison short ribs cooked “canronade style” in Van Twee, onions, shallots and thyme
stuffed into a sweet potato masa pillow, Black Xantus TCHO mole, beet foam

Firestone Walker Velvet Merkin

Seventh Course
French Flan - DBA beer caramel topped with dark chocolate Lozen Boer Abt pot de crèmepork fat shortbread cookies, malted mascarpone chantilly cream

Firestone Walker - Double Barrel Ale, 100% Oak Aged on Cask

Eighth Course
My Sweet Valentine - Chocolate truffles made with Pete Slosberg

• Van Twee Ale Caramel in a Dark TCHO Chocolate Shell
• Black Xantus Caramel with TCHO Cocoa Nibs in a Dark TCHO Chocolate Shell
• La Grande Blanche Brittle Infused with Blood Orange and Milk Chocolate in a Dark TCHO Chocolate Shell

Firestone Walker XIII Anniversary Ale

A week ago, Sammy and I attended a Belgian Beer Dinner at the Duck Club at the Lafayette Park Hotel. The event was hosted by Nicole Erny from the Belgian beer bar, The Trappist. It was a fun night filled with great beer, great food and good conversion.

You can read the full review of the event on Beer Connoisseur.

Somewhat of a short post this time around. Sammy and I are going to a Belgian Beer Dinner Friday night at the Lafayette Park Hotel. The dinner is at the Duck Club Restaurant and was developed in tandem by Chef Chuck Courtney and Cicerone Nicole Erny, who you may recognize from the Trappist.

I was able to interview Nicole about the event. She goes into some depth regarding the Cicerone program, putting the dinner together and pairing beer with food. I wrote this for Beer Connoisseur magazine so head on over there to read it in its entirety.

Click here to read A Chat with a Cicerone at Beer Connoisseur.

I’ve been diligently working on several SF Beer Week 2010 events for the south bay, the biggest of which is the Meat the Brewers beerfest. This event is a collaboration between myself, the Tied House and Firehouse Brewery. Just about all the details for this event, and the other events I am working on, are finished with the exception of a couple of items which should be resolved by “Go!” time.

Here are the details for the Meat the Brewers beerfest:

Who: Tied House, Firehouse Brewery & BetterBeerBlog
What: Meat the Brewers Beerfest
Where: Tied House Production Facility, 1627 S. 7th Street, San Jose, CA map
When: Saturday, February 13, 2009 @ 1pm - 5pm
Why: Why not? It’s beer. It’s meat. It’s all good.
Cost: $35/person (beer & food) / $20 (food only). Tickets are limited, purchase yours before the event sells out. You can purchase tickets in advance from Firehouse Brewery in Sunnyvale or the Tied House in Mountain View.

You can view a complete list of participating breweries and food vendors here.

You may think that $20 for non-drinkers is a lot but I’d want you all to keep in mind that there will be quite a bit of food at this beerfest. The BBQ plate alone, from Emergency BBQ, is almost worth the price of admission. Trust me when I say this beerfest is one of the best values for your hard-earned dollars!

Volunteers

Have you ever wondered what it takes to run a beerfest? Well, wonder no more. We are currently soliciting volunteers to help us run the Meat the Brewers Beerfest. If you’re interested, here are the details:

There is a really fun event coming up and we need volunteer help! By volunteering, you get in FREE to the event. So have fun either before or after your shifts!!!

Come and help with the First Annual “Meat the Brewers” on Saturday February 13th.

South Bay and Santa Cruz brewers will present their finest wares, only to be enhanced by a cornucopia of meat selections. From BBQ, to bacon, to pizza, we will have everything a craft beer lover needs to pair with their frothy mugs of goodness. Brought to you by Tied House and FireHouse Breweries, and BetterBeerBlog.

Please see below for the description of the shifts, and the click the link below to sign up for the shift you would like.
http://spreadsheets.google.com/viewform?formkey=dFVTNktpYkNGcVctTEdGUkFXM2I4YVE6MA

Hurry and RSVP to get the slot you want!

1. Registration
Welcome guests, check them in, check ID and take money/make appropriate change.
12:30pm-3:00pm or 3:00pm-5:30pm
6 each (2 id check, 2 wristband, 2 money)

2. Security
Keep and eye on guests and make sure everything is going smoothly
12:30pm-3:00pm or 3:00pm-5:30pm
2 at door at all times, 2 roaming (4 total)

3. Parking
Direct cars to appropriate spots
12:30pm-3:00pm or 3:00pm-5:30pm
4 volunteers needed for each shift

4. Beer Pouring
Pour beers from each of the 11 breweries (must be 21 or over)
12:30pm-3:00pm or 3:00pm-5:30pm
11 volunteers needed for each shift

UPDATE: The Beer & Chocolate Dinner at Firehouse has been CANCELLED. We apologize for any inconvenience this cancellation may have caused. There are many tough lessons taken away from this experience but at the end of the day, if we can’t put on an event we can be proud of, we’re not going to do it.

I must admit, I was a little worried about this event. SF Beer Week is less than two weeks away and the menu wasn’t set just yet. At least it wasn’t set until this past Sunday. We were able to do a dry run of the menu plus beer and I can say the pairings are solid as well as tasty!

We’ve been working hard to bring an event like this back to the south bay while keeping prices reasonable. I hope to see many of you there!

Here are the details:

Who: Firehouse Brewery
What: Beer & Chocolate Dinner
Where: 111 S Murphy Avenue, Sunnyvale, CA 94086 map
When: Friday, February 12, 2010 @ 7pm
Why: Because chocolate is good; beer is good! Together they’re great!
Cost: $55 (pay when making your reservation)

Event Description: Chocolate? Beer? But of course! Join Firehouse Brewery as they host their 2nd Annual Beer & Chocolate Dinner. This will be a 4-course affair pairing the beers of Firehouse Brewmaster Steve Donohue with savory dishes featuring chocolate in ways you may not expect. Dessert will feature truffles from Xocolata Confections.

Menu

First Course
Dish: Sweet Potato Soup with White Chocolate Creme Fraische
Beer: Hefeweizen

Second Course
Dish: Sweet & Bitter Greens with Chocolate Vinaigrette
Beer: Pale Ale

Third Course
Dish: Cocoa Espresso Short Ribs, Garlic Mashed Potatoes and Green Beans
Beer: One Tun Imperial Stout

Fourth Course
Dish: Assorted Truffles from Xocolata Confections
Beer: Scotch Ale/Barleywine

Seating is limited so please call 408-773-9500 to make your reservations today. Your credit card information will be necessary to secure your reservations.

Update: It looks like we’ve fulfilled our need for volunteers for this event. Thank you all for your interest in volunteering and I look forward to seeing you at the event.

Hopefully this is just late news for you all but the Beer & Cheese Event at Firehouse Brewery is a go! This event has been on the SF Beer Week website for a couple of days now but I was at the brewery tonight putting together the final details of the events and I can say that this is going to be one, fun event.

Here are the event details:

Who: Firehouse Brewery & Milk Pail Market
What: Beer & Cheese Event
Where: 111 S Murphy Avenue, Sunnyvale, CA 94086 map
When: Wednesday, February 10, 2010 @ 7pm
Why: It’s SF Beer Week and a portion of the proceeds will go to the Red Cross.
Cost: $25 (pay at the door)

Event Description: SF Beer Week comes to Sunnyvale! Join Firehouse brewmaster Steve Donohue and the Milk Pail’s Steve Rasmussen as they pair Firehouse beers, and some of Steve Donohue’s favorite Belgian ales, with local and imported artisanal cheeses.

Volunteers: We are looking for 8-10 volunteers to help staff this event. Should you decide to volunteer you will receive free entry into the event. There will be two shifts: 7:00pm - 8:30pm & 8:30pm - 10pm. If you are interested, please email me your name and contact number and someone will get back to you.

Here are some shots of a few different cheeses I expect to see at the event.

This cheese is called Gjetost (yay-toast) and it’s from Noway. Made from whey, this cheese gets it caramel like coloring from the caramelization the milk sugars undergo during production. This cheese even tastes like caramel.

This cheese is an extra mature English Cheddar called Tickler. I found this cheese to be rich, full-flavored without being overpowering and full of those protein crystals I love so much.

Caciotta Capra Fieno, if my notes are correct. The outer casing of this particular cheese is herbed as well as embedded with straw from the very fields the cows eat from. Talk about a farmhouse product!

Capra Ubriaco al Tramhen (I think). This is a goat cheese that was washed with red wine and has red wine grapes embedded into its crust as well.

I was told this cheese is called Sudtirol. It’s an Italian cheese (we think) that is slightly pungent with a nutty flavor.

In my excitement, I forgot to write down the name of this cheese but I know it is a cheddar made with Irish Whisky. Encased in black wax, this looks like a giant hockey puck. While not a bad cheese, it was unremarkable when compared to some of the cheeses above. If this was the “worst” cheese, we are in for a real treat!

A few weeks ago I hosted a Beer & Dessert Pairing Event for a friend of mine. I didn’t post it or do any lead up to the event because it was a private event. I almost didn’t do the event because the two girls I usually ask to cater the event are no longer available to me. Instead we went out and bought desserts.

Anyway, you can click here to read up on the menu for the evening and check out some photos as well.

In addition, I’ve also done a little housecleaning around the blog. The “about” section has been updated and the “staff” section has been updated and renamed to “contributors“. Lastly, I’ve finally added a “Contact Us” page.

The Eat Real Festival will be happening in Oakland August 28-30. What is the Eat Real Festival, you say? Well, here’s a little tidbit I picked up from their website:

Founded in 2008, Eat Real Festival is a social venture created to inspire eaters to choose tasty, healthy, good food. Through a vibrant, local festival in Oakland, CA, and a focus on delicious and sustainable “street food,” Eat Real puts eaters in contact with the real people — the farmers, chefs, and producers — who make our food. Eat Real Festival will donate a percentage of its profit to several California organizations promoting access to healthy and affordable food, entrepreneurship and economic development.

Street food is a real staple in many countries and I think it’s a shame that it’s not more widely accepted here in the United States. When I traveled abroad in Thailand and Malaysia, we ate almost exclusively from street food venders. Some of the best meals I’ve had.

In addition to all the good food, there will be a beer tent featuring some of your favorite Northern California breweries. Dave McLean from Magnolia & Alembic is one of the principle collaborators of this event and I suspect he will be calling in many of his Bay Area brewing buddies to help out.

I will be at the Eat Real Festival in to promote Beer Connoisseur magazine. For those who don’t already know, in addition to blogging about beer on BetterBeerBlog, I also blog on the Beer Connoisseur website. As of this post, Beer Connoisseur, in conjunction with the folks at Eat Real Festival, will be giving away free passes to the Eat Real Festival for the next 30 subscribers to the magazine who use my promo code: FBC-0110. While the festival itself is free to get into, a ticket to the beer shed will cost you $20 advance/$25 day of.

In the interest of full disclosure, whenever someone signs up for a subscription using my promo code FBC-0110, I get paid. It’s not much but I do get a little bit of money. Blogging is not a very lucrative endeavor, this is a labor of love for me, so any support you can give your local blogger would be appreciated. To date, I have earned enough money to buy a pint of beer but I can’t afford to tip. My goal is to earn enough money to buy to pints and leave an appropriate tip. One pint for me, one to share. Help a blogger out!

Eat Real Festival website: http://www.eatrealfest.com/

Beer Connoisseur website: https://www.beerconnoisseur.com/