Ommegang comes to Westmere

Word is Ommegang rep's will be bring eigth beers to Westmere Bev. 5 to 7 this Thursday for tasting

The Ginger Man NYC

Cobra and the WIZ hitched a ride into Manhattan this week with the Exalted Ruler for a flying trip to favorite beer shrine The Ginger Man. Though on our past few trips, the place has been mobbed, at 3:30 on a Tuesday afternoon we managed to snag three seats at the bar and commence sampling. 

The ER was thrilled to indulge his outré taste for Rhodenbach on tap, while the Wizened Old Sage started off with the Smuttynose S’muttonator - the heavy coffee flavor could replace frappucino as a summer drink. The Cobra tried the Sierra Imperial Smoked Porter with a definite smoky gouda flavor underneath. The boys continued on to sample Avery The Czar Imperial Stout and Duvel Green, almost a light beer for this crowd. The low alcohol content and thin body made us wonder what Duvel was thinking when they produced this one. The Imperial Stout was a real winner – rich and creamy with a pronounced flavor.

For those so inclined (you know who you are), there is a nice selection of  single malt scotches and, if need be, a tequila bar across the street (Under the Volcano) owned by the same folks.http://www.gingerman-ny.com/

Spuyten Duyvil

http://www.spuytenduyvilnyc.com/

http://www.spuytenduyvilnyc.com/

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A Day on the Left Bank

The Wize(ned) Old Sage (WIZ) and Cobra took a beer tour of Brooklyn last week and came up with some stellar tasting recommendations for both food and drink.

After a three-course lunch at the River Café in DUMBO (Down Under Manhattan Bridge Overpass) to celebrate Dine in Brooklyn Week ($23!!!!), we tore ourselves away from the view of the Statue of Liberty and the skyline and headed to the much grittier Williamsburg neighborhood to join dining companion/son.

First stop was Spuyten Duyvil on Metropolitan Ave., named after the Bronx location of the same name, where the large selection of Belgians – including Flemish, Wallonians and Lambics - had our heads swimming. Hell, there were even two beers from Sweden! Cobra kicked off with a Left Hand Snowbound while the WIZ had a Hofstetten Granitbock. Though we were intrigued by the selection of charcuterie and cheeses available at the bar or on the secluded patio out back, we headed across the street for some real Brooklyn barbecue at the same owner’s Fette Sau.

Housed in a converted body shop, the vibe is part butcher shop/part hipster but the food is all good. Pull up a seat at one of the communal picnic tables in front of a roaring video fire. Or do as we did and belly up to the bar on one of the tractor seat stools to get an up close view of the amazing beer selection, complete with taps crafted from butcher tools. Though not as extensive a list as Spuyten Duyvil, we were happy with our Ithaca Smoked Porter which perfectly complemented the smokiness of our brisket, beef cheeks, smoked spiced sausage and baked beans with pulled pork. How many points is that!! 

Other beers we are dying to try on our next visits include Six Point Righteous Rye and Vienna Pale, Cap’n Lawrence Liquid Gold, Goose Island Bourbon Stout and Penn Kaiser Pilsener. Realizing that his parents were paying, dining companion chose an Elijah Craig 18-year-old bourbon from their impressive selection and noted that it went with the food even better than beer. We are claiming him as a dependent on our tax return this year!

Fearing we would be beerlerious before too long, we made one final stop at the Spuyten Duyvil Grocery, known for its selection of rare and obscure ales, lagers and beer-related snacks and nothing else. After stocking up on six bottles of beer from the Pacific Northwest as well as a Saison Rue and Saison Lente, we gave the proprietor a few suggestions (there was no Malheur!) and headed out of the borough.

We'll be back - field trip anyone? 

Tap New York Craft Beer & Fine Food Festival

April 25, 26, 1-5pm

Hunter Mountain Ski Bowl, Hunter

The Hudson Valley Beer and Food Festival presents craft breweries and brewpubs from across the state. There will be more than 100 New York craft beers to taste, from pale ales and pilseners, weisbiers, porters, stouts and scotch ales to hearty Bohemian and Bavarian-style lagers as well as Belgian-style ales. Gourmet food samples and cooking demonstrations add to the tasty fare. Tickets: $54 for Saturday; $45 for Sunday; $20 for designated driver. (800) 486-8376; tapnewyork.com.

Outting @ Wolff's

 





 

Hop over to Steve Barnes Blog

Steve Barns review and coments about Woff's http://blogs.timesunion.com/tablehopping/5320/what-did-you-think-of-wolffs

Sierra Nevada To Release Kellerweis

Sierra Nevada Brewing Co. is set to release Kellerweis Hefeweizen, their newest year-round beer. This is their second year-round release this year, and a great addition to their lineup of world-class beers.

The name Sierra Nevada is synonymous with hops, and lots of them. Kellerweis is an exception to that rule, but fortunately, no less exceptional. Several years ago, the brewers began working with a unique Bavarian hefeweizen yeast strain unknown in this country. This amazingly flavorful yeast was so exciting that they began working on a recipe for a traditional German hefeweizen with the Sierra Nevada twist. Traditional hefeweizen is a style that seems deceptively simple, but in reality is devilishly complex. For years the brewers weren’t satisfied with the beer; something was missing. In a flash of inspiration, an epic trip was arranged. The brewers took a whirlwind tour through the legendary Bavarian wheat breweries to see what they were doing. It was there they realized the advantages of making wheat beer using the traditional system of open fermentation.

Sierra Nevada had been making a portion of their beer using the difficult and labor-intensive technique of open fermentation for years. Most modern brewery fermentation takes place in closed, stainless-steel tanks; this method is efficient, quick and clean. In closed tanks, however, the yeast doesn’t have the opportunity to coax as much complexity from the fermenting beer. Using shallow open fermentation, the yeast has space to build layers of flavors and aroma that would otherwise be impossible.

After seeing the technique in use in Germany, the inspiration to make Kellerweis in the open system took hold. The name is an homage to the German Keller, meaning cellar—the name breweries give to their fermentation systems, and weis, or weiss—the German name for “white” or wheat beer, hazy with suspended yeast.

Kellerweis is a light and refreshing beer with deep complexity of flavor. The yeast provides hints of fruit flavors and spices, including ripe banana and clove. This hazy-golden beer glows with suspended yeast creating a velvety texture; perfect for a sunny California day. Sierra Nevada’s Kellerweis Hefeweizen will be available in 6-packs starting in early summer 2009. 

  by Jay Brooks  http://www.realbeer.com