Tuesday, February 23, 2010

We knew Mario drank beer

From left: Vinnie Cilurzo, Leonardo Di Vincenzo, Sam Calagione and Teo Musso). Photo credit: Ryan CollerdThe International Craft Brewing Renaissance Taken To New Heights
(New York, NY) – February 20, 2010 – Four well-known brewers are joining forces with Mario Batali, Joe Bastianich, and Italian food emporium Eataly to open a brewery-pub on a New York City rooftop with breathtaking views of the Flatiron and Empire State Buildings.
The four breweries collaborating on this project include two Italian craft brewers – Teo Musso, Brewmaster of Birrificio Le Baladan and Leonardo Di Vincenzo of Birra del Borgo, and two Italian-American craft brewers – Sam Calagione of Dogfish Head Craft Brewery and Vinnie Cilurzo of the Russian River Brewing.

The first floor of the building at 200 5th Avenue will house Eataly, an epic Italian specialty foods market and multiple restaurants which pair gourmet foods with artisanal beers and wines. Additionally, there will be an 8,000 square foot rooftop brewery and restaurant operated by B&B Hospitality’s Mario Batali and Joe Bastianich.

The rooftop bar and restaurant will house a copper-clad brewing system. “The idea is to create an artisanal, old world Italian craft brewery that just happens to be located on a rooftop in Manhattan,” says Dogfish Head’s Sam Calagione. The four brewers are working together on recipes for Eataly’s house beers. Those beers will feature Italian and American ingredients. The beers will be unpasteurized, unfiltered, naturally carbonated, and hand-pulled through traditional beer engines for the most authentic and pure presentation. The four individual brewers will also occasionally brew beers under their own names on site. The rooftop restaurant project will pair artisanal rustic, homemade beers with the artisanal, rustic cooking of Chef Mario Batali. Additional Italian and American regional craft beers will be served both at the rooftop bar and within the downstairs restaurants.
Craft beer sales continue to gain traction in America and around the world. With all the diversity, complexity and food-compatibility of world-class wine at a fraction of the price, the craft beer segment enjoys continued growth in a challenging economy.
The four consulting brewers met in Boston this week to brew the first test batch of Eataly beer, an English Mild fermented with Italian chestnut powder (photos above). Plans call for Eataly New York to open late summer 2010.
More from the brewers…
“Eataly is the representation of the earth, its products and an example of real Italian taste. The brewery will surely be a fusion of Italian and Italian/American styles and I am very happy to make this journey with this fantastic group!” – Teo Musso, Brewmaster , Birrificio Le Baladin
“In 2006 I went to the Slow Food Salone del Gusto in Italy. Upon meeting many Italian craft brewers, I was not only impressed by the quality of their beer, but, their passion for brewing as well. It was at that time I learned how great Italian craft beer was! To now collaborate with two of the most dynamic Italian craft brewers along with my friend Sam Calagione at Eataly New York will not only be a lot of fun, but, very educational as well.” – Vinnie Cilurzo, Brewer/Owner, Russian River Brewing Company
“Eataly Brewery will be a great fusion of the well-known Italian gastronomic culture and our rising beer culture with the taste and the creativity of the American craft beer movement. This may well be the craziest and amazing brewery in the world” – Leonardo Di Vincenzo, Brewmaster, Birra del Borgo
“While the Italian craft brewing renaissance started later than ours here in the states , they have quickly made up for lost time with world class artisanal beers. Both Dogfish Head and Russian River have pushed the boundaries of beer, particularly those that pair well with food, for many years. We are looking forward to working with our Italian Brewing Brethren, Mario Batali, Joe Bastianich, and the folks at Eataly to further strengthen the bond between world class beer and world class food in the most beautiful setting for a brewery I have ever seen.” – Sam Calagione, President/Founder, Dogfish Head Craft Brewery.


Wednesday, February 17, 2010

Nice Site

Thanks to Steve @ Edible Manhattan for passing along this great web site http://www.craftbeer.com/.
The Wise old sage and I will be attending the Inaugural Boulder SourFest.  Got to love the boys at Avery.  Via la Rodenbach!

Friday, February 12, 2010

Praise the beer and pass on the Osteo

NEW YORK (Reuters Life!) - Beer drinkers now have a good excuse to order another round -- the brew may help keep bones strong, a study has found.
Researchers from the Department of Food Science & Technology at the University of California, have found beer is a rich source of silicon and may help prevent osteoporosis, as dietary silicon is a key ingredient for increasing bone mineral density.
These were the findings after researchers tested 100 commercial beers for silicon content and categorized the data according to beer style and source.
Previous research has suggested beer contained silicon but little was known about how silicon levels varied with the different types of beer and malting processes.
"We have examined a wide range of beer styles for their silicon content and have also studied the impact of raw materials and the brewing process on the quantities of silicon that enter wort and beer," researcher Charles Bamforth said in a statement.
The study, published in the Journal of the Science of Food and Agriculture, found the beers' silicon content ranged from 6.4 milligrams per liter to 56.5 mg per liter. The average person's silicon intake each day is between 20 and 50 mgs.
The researchers found there was little change in the silicon content of barley during the malting process as most of the silicon in barley is in the husk, which is not affected greatly during malting.
They found pale ales showed the highest silicon content while non-alcoholic beers, light lagers and wheat beers had the least silicon.
"Beers containing high levels of malted barley and hops are richest in silicon," said Bamforth.
"Wheat contains less silicon than barley because it is the husk of the barley that is rich in this element."
But Bamforth told reporters that the results shouldn't be taken too serious. The study examined the beers but it did not look at bone mineral density or analyze patients' data.
"I would first consider flavor and whether you like it or not," he told science and technology magazine Discover. "Choose the beer you enjoy, for goodness sake."
(Writing by Belinda Goldsmith, Editing by Miral Fahmy)

Friday, February 5, 2010

Hops Institute course

Assemblyman Bill Magee, the Northeast Hops Alliance, the NYS Brewers Association, Cornell Cooperative Extension of Madison County, and Madison County’s Agricultural Economic Development Program are pleased to Announce the launch of New York State's Hops Institute.

The Hops Institute's 1st Course, Hops 101 will be held as follows:

Saturday, March 20th
8am SHARP  5pm
Saranac Brewery
830 Varick Street
Utica, NY 13502

February 3, 2010  Assemblyman Bill Magee, the Northeast Hops Alliance (NeHA), the NYS Brewers Association, Cornell Cooperative Extension of Madison County, and Madison County’s Agricultural Economic Development Program are pleased to announce New York State’s first Hops Institute. 
The Institute’s first hops course, Hops 101: an introduction to growing, processing and marketing hops in NYS, will be held on March 20th from 8am to 5pm at the Saranac Brewery in Utica.  The course will be attended by current hop growers, prospective hop growers, commercial brewers, home brewers, government or agricultural extension agents, and hop

In 2009, NYS Assemblyman Bill Magee gave Madison County’s Agricultural Economic Development Program funding to purchase a hops harvester and start the NYS Hops Institute. “I am pleased to be a part of hops returning to upstate NY,” said NYS Assemblyman Bill Magee.  “We have a terrific opportunity in this historic hops growing region to produce hops for local micro-breweries.  I believe this initiative will be an asset to the agricultural community, leading to economic development and job creation throughout Central NY.” 

Hops 101 will be led by Gorst Valley Hops, based in Wisconsin.  Gorst Valley offers knowledge and services in the growth and processing of hops to all Midwest farmers, including providing drying, pelletizing, and packaging capabilities for any regional hop grower.  Gorst is working to re-introduce hops to the Midwest as a viable alternative crop to help ensure their region’s brewing heritage.  In addition, Hops 101 will feature NYS hop grower and NYS commercial brewer panels.

Hops 101 will cover the following topics: Hop Horticulture and Botany; Hop Plantation Design; Production Overview; Hop Drying and Processing; Market Analysis/Brewer Relations; and, Regional Assistance Options.  For more details on topics that will be discussed, please visit http://www.northeasthopalliance.org/

The course costs $75 for Northeast Hops Alliance (NeHA) members, and $95 for non-NeHA members.  Become a NeHA member today!  Course fee includes all course materials, lunch, and pizza/beer after the course. 
Registration is limited.  Sign up today to reserve your spot.

“It is our goal that Hops 101 will be the first of many courses offered by the Institute,” said Becca Jablonski, Agricultural Economic Development Specialist for Madison County.  “Hops 101 will provide an introduction to growing, processing and marketing hops in NYS.  We hope to offer a 201 for a few farmers this summer who are ready to begin planting and growing hops.”

"There are over 50 breweries in NYS excited by the prospect of using hops grown in New York,” said David Katleski, Owner of the Empire Brewery and President of the NYS Brewers Association.  “The conditions for growing hops in upstate NY are ideal.  Having a proprietary varietal indigenous to NY will no doubt allow NYS breweries the ability to create beers uniquely NY.”

Larry Fisher, Owner of Foothill Hops Farm and President of the NE Hops Alliance said “it's an exciting time for hops in New York.  The goals of the Northeast Hops Alliance (NeHA) are being realized.  Hops 101 is just one of several exciting projects that we anticipate for 2010.  This course will provide technical information for everyone.  Hopefully, Hops
101 will be just the beginning of a series of courses and networking opportunities for NYS growers and brewers.  With continued effort, hops could become as viable an industry in New York as the grape/wine industry has become.  We would like to thank the many people, both past and present, who have dedicated their time and resources to NeHa and its mission to promote and preserve hops in New York.  A special thank you to Assemblyman Magee for his continuous support.”

For more information about Hops 101, please visit http://www.northeasthopalliance.org/ or call 315-684-3001

The Hops Institute is brought to you by:

Assemblyman Bill Magee
Gorst Valley Hops: www.gorstvalleyhops.com Saranac Brewing Company: www.saranac.com Morrisville State College: www.morrisville.edu The NYS Brewers Association: www.thinkNYdrinkNY.com The Northeast Hops Alliance (NeHA): www.northeasthopsalliance.org Cornell Cooperative Extension of Madison County: www.madisoncountycce.org Madison County’s Agricultural Economic Development Program:

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Agriculture Economic Development Program
Washington & Saratoga Counties
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