Category Archives: Beer

Pairing of the Week: Spicy Sapporo Chili and a refreshing Summer Shandy

It’s been a long, hot summer already this year and one pot meals are the way to go to keep the kitchen cool. Drop it in the crock pot and leave it. This dish can be made as mild or spicy as you like, twist, tweak it and make it your own.

Sapporo Chili

Sapporo Chili / Sapporo

Sapporo Chili / Sapporo

Ingredients

  • Olive Oil (enough to coat the bottom of a large sauté pan)
  • ¼ cup of Minced Garlic
  • 1lb of ground turkey 85/15 (or other ground meat of your choosing. You can also combo other meats also like pulled chicken, ground beef, ground pork, etc.)
  • 1/8 cup of granulated garlic
  • 1/8 cup of granulated onion
  • 1/8 cup of paprika
  • 1/8 cup of ground cumin
  • A pinch of Italian seasoning
  • A pinch of ground coriander
  • A pinch of smoked sea salt
  • A pinch of ground pepper
  • 2 16 oz cans of organic vegetarian chili (if you cannot find organic canned veggie chili, a nonorganic one is fine also.                *Note: if you prefer and have time, you can use dried beans
  • kitchen-cutting-board-cooking-bell-pepper-large (2)1 16 oz can of cannellini beans (rinse and drain)
  • ½ of a 28oz. can of crushed tomatoes
  • 1 6oz can of tomato paste
  • ½ cup of homemade or jarred tomato sauce of your choosing
  • ¼ cup of BBQ sauce (homemade or brand of your choosing)
  • ¼ cup of Heinz ketchup
  • ½ of a 12 oz bottle/ or ½ of a 16 oz can of Sapporo Premium

Instructions

  1. Cover bottom of large sauté pan with olive oil and add minced garlic
  2. Season ground meat with a pinches of granulated garlic, onion and chili powder and salt and pepper
  3. Brown ground meat in large pan with heat turned up about half way so to not burn meat and spice mixture
  4. Once meat is browned, transfer to slow cooker
  5. Add canned chili or soaked beans, rest of all spices, sauces, pastes, beer and stir in crock pot to blend all ingredients together
  6. Set cooker to low and timer to 8 hours. After 8 hours, cooker will switch to warm if you are not serving right away
  7. Make sure to stir every hour or so, so chili doesn’t stick and tomato based products don’t burn
  8. Feel free to top with chopped up cooked bacon, fried onions, shredded cheese, sour cream, scallions or anything you like
  9. Serve with tortilla chips and an ice cold Sapporo!

**Note: We tweaked the recipe just a bit, adding one medium bell pepper, and added one small roasted chili pepper for garnish on top of each bowl filled with chili.

Morphing Sapporo Summer Shandy

Sapporo Morphing ShandyRaspberry ice cubes keep this shandy cool and never diluted for a 2-for-1 cocktail experience, as the ice melts so does the raspberry flavor adding a new layer to your cocktail’s flavor profile.

  • 4 oz. fresh squeezed lemon juice
  • 2 oz. simple syrup (3 for a sweeter cocktail)
  • Sapporo Premium Beer
  • ​Raspberry ice cubes*​

Add raspberry ice cubes, lemon juice and simple syrup to pint glass or beer mug, top with Sapporo and gently stir with a bar spoon. 

*Add 1 cup of water and 1 cup of fresh raspberries to a pot of water and bring to a boil. Once water begins to boil, turn heat to a simmer and let steep 15-20 minutes or until raspberries begin to lose their color. Strain the raspberries and fill ice cub tray with flavored water and freeze until solid.

Sinfully Delicious Autumn Shandy’s

Summer’s last kiss was sweet as Mother Nature ushered in autumn and these sinfully, delicious sips are perfect for the arrival of fall. Pull up a chair and enjoy!
Turning your favorite brew into an innovative “beer-tail” couldn’t be simpler with The Perfect Purée.  Manny’s Shandy, created by Manny Hinojosa with Magnolia beer, apple cider, The Perfect Purée White Peach Purée and nutmeg is a refreshing sip that blends distinct flavors of summer and fall in a light, citrusy drink

Bitter & Twisted by The Cocktail Guru, Jonathan Pogash also uses The Perfect Purée White Peach Purée in a completely different iteration, mixing ginger beer and IPA to beat the heat.  Lynnette Marrero’s Sun & Moon Shandy mixes The Perfect Purée Thai Basil & Black Pepper with Ginger Purée to make a base that can go light or dark depending on your mood, just add Hefeweizen or Porter.

Manny's Shandy

By Manny Hinojosa
mannys-shandyIngredients
  • 1 ounce The Perfect Purée White Peach Purée
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce simple syrup
  • 2 ounces Apple cider
  • 2 ounces Magnolia beer
  • Dash of nutmeg powder
Method:
  1. In a mixing glass combine all the ingredients with ice except beer. Shake and serve over the rocks, top with beer.
  2. Serve in a Collins glass. Garnish with lemon slice.

Bitter & Twisted

bitter-twistedBy Jonathan Pogash
Ingredients
  • 1 ounce The Perfect Purée White Peach Purée
  • 1/2 ounce Purely ginger syrup
  • 3 dashes Jerry Thomas decanter bitters
  • 2 ounce Free Will IPA
Method:
Shake first three ingredients with ice and strain over ice into rocks glass.  Top off with the IPA. Garnish with floating lime wheel.

Sun & Moon Shandy

by Lynnette Marrero
sun-moonIngredients
  • Porter or Hefeweizen
  • 2 1/4 ounces The Perfect Purée Thai Basil & Black Pepper
  • 1 tsp The Perfect Purée Ginger Purée
Method:
Combine ingredients. Shake with one ice cube and double strain into a highball glass over ice. Top with a Porter for a Moon version. Top with a light beer or Hefeweizen for a Sun version.

Since 1988, The Perfect Purée of Napa Valley has indulged the culinary passions of chefs and mixologists with season-less, effortless products. The flavor line-up boasts 40 premium flavors comprised of purées, concentrates, zests and blends.

Follow The Perfect Purée on Facebook, Twitter, Instagram or visit their site.

GoatHouse Brewing Co

November 2017  By Elizabeth Smith

One of my first weekend trips to Placer County, California, included a stop at GoatHouse Brewing, which recently celebrating four years in business.

A few visits later, after their Farm Yoga experience, I caught up with co-owner, Catherine Johnson, about what it’s like to live the dream: owning a craft brewery which produces its own hops and raises its own goats, far removed from her past life living in the San Francisco Bay Area.

FullSizeRender (3)How did GoatHouse Brewing come about? Why goats and beer?

Michael and I were in the Bay Area rat race and knew we wanted something different for our life and young family. We met and fell in love over beer, and Michael has brewed since before he was old enough to buy (now over 30 years)! We knew we wanted space and a great community to raise our family. Being connected to where our food (or beer in this case) comes from has always been important — food or beer just doesn’t magically appear in the grocery store. I make cheese, so goats were the obvious choice. Hops are needed as beer isn’t beer without hops, and thus, the dream began!

Why Placer County/Lincoln, California?

We looked all over the state of California and we fell in love with the schools, community, and competitive landscape around us. We wanted rural farmland, yet close enough to city comforts and school sports, etc. The farmland around us is rich with mandarins, lavender farms, wineries, and many other innovative uses.

Why did you decide to offer farm yoga with the goats? Has it been successful? In what ways?

Farm Yoga evolved because we have tons of goats and beer! A good friend was recently certified as a yoga instructor, we got to talking (and maybe having a cold one), and the idea took shape. Farm Yoga at GoatHouse has been very well received and hopefully people enjoy it as much as we do! Animals don’t fake affection — when they choose to spend time with you, enjoying a rub, nibbling on edge of shirt, enhancing a stretch, etc. — it is genuine.

FullSizeRenderApproximately much and how many different beers do you produce annually?

GoatHouse Brewing is a 3BBL nano-brewery. We grow 20 different varieties of hops. We brew small-batch seasonal beer as a farm brewery based in agriculture. We use 90% of the hops we grow onsite, bringing in only those that are proprietary and patented. We also use seasonal fruit from our orchard such as mandarins. Most years, we brew 40-50 different styles, with only one being on tap 100% of the time, Darkside, our stout, our favorite to drink and brew! The rest comes and goes with the season.

How do you come up with the names of your beers, such as Wet N’ EZ, Honey Baby, Jackin’ Jill, Amberillo, Philip D’Glass, and Dirtbag Red?

Songs, life, kids, inside jokes, nicknames, family, riffs on just about anything. Typically, it starts a bit inappropriate, some vetoing that goes on, then we lock in and go!

We are craft beer manufacturers and hop farmers, so at least two businesses rolled into one, but beer helps make the world go around!

Do you have children and are they involved in the business?

We have two kids, Nolan, 14 and Amelia, 11. They help with Farm Yoga and most of the critter care on the farm. Nolan is on a USA swim team and he’s thankfully strong to haul hay bales. Amelia has no fear and can wrangle a goat like no one’s business (might be from her competitive soccer playing skills). They also grow pumpkins and have a farm stand in the brewery where they pick fruit from the onsite orchard, or veggies from our large garden to sell. They save their money to buy new seeds for the next year or something special.

IMG_1452Tell me more about the goats. What kind of goats, etc.?  Do you produce (or sell) any goat products such as milk and cheese?

The goats are all dairy goats. The plan was to open a small-batch dairy, but currently the regulations are hundreds of thousands of dollars and price prohibitive, so we are not licensed, nor do we sell any milk products. All hope is not lost, but development is currently on pause. In the meantime, we eat a lot of cheese with our beer! Our daughter has three Nigerian dwarf goats from 4H and their milk is like heavy cream. Alpines and La Manchas make up the bulk of the herd and their milk is sweet and plentiful – no funky aftertaste. Despite their reputation, our goats are very picky eaters and VERY spoiled.

What are the challenges you face as a local craft brewer?

Being one of the only true farm-to-tap breweries in the State of California – where the farming and brewing happen on the same land – has been challenging as the government isn’t really set up for innovation or the unknown. Being tenacious and the first to market has been character building as my mother says! We are craft beer manufacturers and hop farmers, so at least two businesses rolled into one, but beer helps make the world go around!

 Do you sell your beers only at the brewery?

The majority, yes. Since we are based in agriculture, production is limited. The old farming model was that the farms brought food to the people. Today, people like to come to the farms to see where everything is produced. It’s a connection that has been lost in society that we are hoping to rebuild. People don’t know how hops grow, so it’s a bonus to share the knowledge while they are enjoying a beer on the farm.

What other events do you offer at the brewery?

We are starting to work on some beer pairing events with local farmers and a fantastic farm-to-table chef. More to come, so stay tuned!

Is GoatHouse Brewing everything you dreamed it would be?

GoatHouse Brewing is exactly and more than what we planned extensively for and dreamed of. Our unique business model, as the first in the state, has been very well received and our passion and love for what we do, we hope, shines through. With all the planning we did, the one thing that surprised us, and continues to surprise us, is the outpouring of love and support from our customers. It is truly staggering and we are honored to be part of so many celebrations: engagements on a regular day in the brewery, baby showers, and birthday parties for the young and old.


600 Wise Road, Lincoln CA | info@goathousebrewing.com | Goathousebrewing.com

Michael and Catherine Johnson  |  Tasting Room open Thurs, Fri, Sat & Sun

 


Elizabeth Smith HSElizabeth Smith is a French and Spanish professor turned wine professional. In 2013, her part-time role as executive assistant to a wine broker and importer became her stepping stone into the wine business. She moved to the Napa Valley from Virginia in January 2014 to begin her new full-time winery career. Elizabeth holds a doctoral degree in community college education from George Mason University as well as Wine & Spirit Education Trust’s advanced wine certification. She is currently the wine club and social media manager at Ehlers Estate and writes about wine tourism and wine for various online media outlets, usually while sipping wine with her cat, Einstein, by her side.
Follow Elizabeth at TravelingWineChick.com and AmericanWineryGuide.com

Fat Mike Presents Punk In Drublic Craft Beer & Music Festival

Featuring Alternating Co-Headliners NOFX, Flogging Molly And Bad Religion, Plus Four More Bands Per Show

Touring Festival Launches September 16 In Tacoma, WA
With Stops In Boise, ID, Concord, CA, Sacramento, CA & Huntington Beach, CA

Stone Brewing To Release Small Batch Stone & NOFX Punk in Drublic Hoppy Lager Exclusively In Festival Markets

Created from the mind and liver of NOFX‘s frontman Fat Mike, the Punk In Drublic Craft Beer & Music Festival will debut in the Western U.S. this fall with five special events featuring the best in punk rock music and regional craft beer.

Named for NOFX‘s classic Punk In Drublic album, which has sold over one million copies, Punk In Drublic Craft Beer & Music Festival launches September 16 in Tacoma, WA, with stops in Boise, IDConcord, CASacramento, CA, and Huntington Beach, CANOFX will co-headline each date of Punk In Drublic Craft Beer & Music Festival alongside Flogging Molly in some markets and Bad Religion in others, and every show will also feature four other bands. Look for full details to be announced in August at www.PunkInDrublicFest.com.

Each Punk In Drublic festival date will feature up to four hours of craft beer tastings with over 100 craft beers, including some of the West Coast’s best and local favorites. Craft beer tastings are included with admission. Festival hours will be Noon—9:00 PM.

Fat Mike has joined forces with premier music event producer/promoter Synergy Global Entertainment and respected craft beer event production powerhouse Brew Ha Ha Productions for the festival. In addition, to celebrate Punk In DrublicFat Mike teamed up with craft beer pioneers Stone Brewing to brew their very own Stone & NOFX Punk in Drublic Hoppy Lager, which will be available in cans only in the festival markets. This collaboration is a huge show of support by Stone, as it marks the first time ever that Stone has worked with a musician for a can release. They’ve even included the festival tour dates on the back of each can. This is a first-of-its-kind level of commitment from a brewery partner for a festival tour.

Stone Brewing & NOFX Punk in Drublic Hoppy Lager can 

When asked how Stone & NOFX Punk in Drublic Hoppy Lager tastes, Fat Mike says, “It’s something to wash the noise away.” However, other slogans offered by Mike that were quickly turned down by Stone included, “It’s the beer of champagnes” and finally, “They say you can’t get beer from a stone…oh shit, we just did!”

 

“We know we’re crazy for letting Fat Mike in our brewery, but we’re doing it anyway,” says Greg KochStone Brewing co-founder. “We have a lot in common in not only refusing to follow the status quo, but actively rejecting it. I have incredible respect for what he and Fat Wreck Chords have done for the independent music scene. Craft beer is currently in a similar open-your-eyes-to-the-man’s-corporate-obfuscation battle. Is independent craft beer punk rock? Very. And even more so now with this collab. See you in the pit!”

Cameron Collins, Co-Founder & Director of Events at Brew Ha Ha Productions explains, “Craft beer and punk rock are cut from the same cloth. Small, independent, and up against some big challenges: taking on BIG BEER, and local bands determined to do it their way, despite what might make them a quick buck. Punk In Drublic throws off the mantle of the ordinary to create an event unlike any other…a perfect pairing of craft beer and punk rock!”

Catch the Punk In Drublic Craft Beer & Music Festival “stumbling through a town near you”:

  • Saturday, September 16 — Tacoma, WA — America’s Car Museum
    (on sale Friday, July 28)
  • Sunday, September 17 — Boise, ID — Ford Idaho Center Amphitheater
    (on sale Friday, July 28)
  • Saturday, October 14 — Concord, CA — Concord Pavilion
    (on sale Friday, August 11)
  • Sunday, October 15 — Sacramento, CA — Papa Murphy’s Park (at Cal Expo)
    (on sale Friday, August 11)
  • Saturday, October 28 — Huntington Beach, CA — Bolsa Chica State Park
    (on sale Friday, September 1)

The Saturday, September 16 (Tacoma) and Sunday, September 17 (Boise) Punk In Drublic shows will feature performances from NOFXBad ReligionGoldfingerLess Than JakeBad Cop / Bad Cop and more. Tickets for these two shows go on sale Friday, July 28 at 10:00 AM local time at www.PunkInDrublicFest.com.

General Admission and VIP tickets for the Tacoma and Boise shows are priced as follows. Ticket details for other dates will be announced in August. All tickets include craft beer tasting and access to view the music stage for attendees 21 years or older.

  • General Admission: starting at $39
  • Early Entry + VIP Lounge: $99
  • Early Entry + VIP Lounge + Meet & Greet: $199

VIP Tickets include access to a VIP Entry Lane and VIP Lounge, with:

  • —Exclusive craft beer tastings
  • —VIP viewing area of the stage
  • —Private restrooms
  • —VIP cash bar
  • —One hour early entry for craft beer tastings (for those 21+), starting at 12:00 PM

Punk In Drublic Craft Beer & Music Festival is pleased to welcome Rockstar Energy Drink, Wienerschnitzel, Stone Brewing and Cosmic Fog as sponsors and supporters in its inaugural year. Sponsor activations vary by market.

Look for details on the other Punk In Drublic Craft Beer & Music Festival shows in the coming weeks. Visit www.PunkInDrublicFest.com for more information.



 

Elysian Brewing’s Iconic Pumpkin Beer Lineup has Arrived!

September 2017 •  basil & salt

It’s that time of the year again! Fall is quickly approaching and Elysian Brewing’s iconic pumpkin beer lineup has arrived!

As the founders of the Great Pumpkin Beer Festival (in its 13th year!) with over two decades of brewing pumpkin-infused brews, Elysian is not only obsessed with pumpkins but committed to brewing the perfect recipe. With four pumpkin-infused beers, Elysian remains committed to innovation and reinvention, as showcased in its two decade history of brewing unique, pumpkin-infused ales. The lineup is as follows:

  • Night Owl Pumpkin Ale (6.7% ABV; in 12 oz; 22 oz, draft) – A very drinkable pumpkin ale —brewed with seven and a half pounds of pumpkin per barrel and spiced in conditioning with ginger, cinnamon, nutmeg, cloves and allspice.
  • Elysian_GREAT PUMPKINThe Great Pumpkin Imperial Pumpkin Ale (8.4% ABV; in 22 oz, draft) – Pours deep copper with ghostly white head. Intense pumpkin, sugar and spice on the nose with a nice bready and malty backdrop to tame all those autumn spices into a remarkably smooth, balanced and delectable fall treat. Extra pumpkin and roasted seeds are added to the mash, kettle and fermenter. Spiced with cinnamon, nutmeg, cloves and allspice.
  • Dark O’ The Moon Pumpkin Stout (7.5% ABV; in 22 oz, draft) – This pumpkin stout pours dark as night with a creamy tan head. A slight smokiness on the nose with malty bittersweet chocolate and a little coffee with subtle earthy pumpkin and spices for an overall nice and creamy mouth.
  • Punkuccino Coffee Pumpkin Ale – (6% ABV; in 22 oz, draft) – Beer and caffeine. Why not? A pumpkin ale with the attitude of a world-weary barista, Punkuccino packs a short shot of Stumptown coffee in your pint with just a shake of cinnamon and nutmeg.

Each will be available in select markets starting in September, as well as on-site at Elysian’s 13th annual Great Pumpkin Beer Festival.

Save the Date!!  Friday September 29th and Saturday September 30th at the Seattle Center. Purchase tickets here.

In addition to loads of pumpkin brews, local food trucks, Chaotic Noise Marching Corps, KEXP DJs Riz Rollins & Stevie Zoom, pumpkin carving, and fall festivities scattered throughout the event – New to GPBF this year (drumroll please…) we are partnering with FRED HUTCH!

What is Elysian’s Great Pumpkin Beer Festival, you ask?

The annual celebration of pumpkin brews will showcase over 80 unique pumpkin beers from brewers across the country, including 20 or more from Elysian’s pumpkin-crazed brewers and their collaborators. For those who haven’t been to GPBF – we have a giant, several hundred pound pumpkin that is scooped, scorched, filled with Elysian pumpkin beer, sealed, conditioned, and then tapped at the fest for all to enjoy.

 

Enticing Beer Ice Cubes

August 2017 by Ginger Johnson

Beer is a deliciously creative ingredient in your kitchen if you think about it that way. I’m an avid cook and know a bit about beer. Everything I bring into my kitchen is free game for full use. And since we’re deep into the warmer summer months, beer ice cubes are one of my go-to ideas in tapping into beer as ingredient.

It’s really very simple:

  • Think about beers per their flavors that you’d like to add to your cookings.
  • Procure those beers.
  • Dispense them carefully into ice-cube trays and freeze.
  • Use as desired.
  • Repeat and experiment.

Now, is it really that simple? Yes! Are there some tactics to ensure best results? Yes. Here they are.

  1. Dedicate a separate ice-cube tray for this endeavor. Since most of them are plastic, the tray will adopt a beery flavor patina over time. Use one that releases easily, instead of shattering the cubes in removal. You can use a permanent marker to easily ID the beer cube tray.
  2. If you’re using fresh beer, pour slowly into the trays. The space is small so gently and slowly pouring the beer into the cube spaces will keep foaming to a minimum.
  3. If you’re using flat beer – which still has plenty of flavor to offer – then still pour slowly, though foaming likelihood is reduced since the beer has significantly decarbonated already.
  4. If the cubes look foamy regardless, let them sit a few minutes or gently stir them to help with decarbonation. Doing so can reduce foamy crystals in your beer cubes.
  5. Once they are frozen, you can let them remain in the tray until you’re ready to use them or remove them to a separate container, making easy access of the number of cubes you wish to use at any time.

Glass of beer

Making beer ice cubes for prep and cooking is a terrific way to utilize beer you won’t drink as well. If you’ve had a party, there’s a partial container remaining that you don’t want to put into your compost, then cube it! As I stated above, beer still holds a great deal of flavor regardless of the carbonation level. Repurpose the beer and let it shine in a whole host of cookings.

How can you then use the beer cubes? For one, I featured beer in Beerinades (2013 article), which is a superb way to repurpose beer from cubes. The slight acidity in beer replaces other acids for tenderizing in grilling. Soup, stew and chili all benefit from the addition of beer in the pot. And beer cubes can enhance muffins; think wheat beer cubes in banana muffins.

Using beer cubes in cooking requires some forethought, both for melting and also for replacement purposes. Questions and ideas are always welcome too – contact me at ginger@gingerjohnson.com anytime to inquire and share. I suggest you simply dig in and start experimenting.

Until the next time, cheers ~

g


You can find Ginger at the links below and also follow her on Twitter.

Entertainer, Flavor Maker, Speaker & Presenter, CEO Ginger Johnson & Women Enjoying Beer TEDxNapaValley  Talk 



 

Summer Flavor Trends         

June 2017 by Ginger Johnson     

lemon grassSummer is upon us and beer is abundant. I often joke that Beer Season is from Memorial Day to Labor Day. Truth for all of us though is that there are flavorful beers available year-round. We’re living in a luckily robust gustatory age.

So, what flavors are hot this summer for beer? According to a number of online resources, spices such as cardamom, lemongrass, cinnamon and (a personal favorite) ginger are “in”. Five minutes doing a bit of searching online will yield myriad options for what to look for trending flavors, if you like to seek new and unique.

Here’s the deal:

  1. These flavors aren’t new, they’re simply trending right now. The good news = great news for drinkers! Simply enjoy the flavors you like, as you like them. Withhold any judgement, be a diplomat and really relax into the experience of tasting to get the most out of it.
  2. Be sure to explore. Preconceived notions and biases hold us back from discovering new flavors. Order a sample of a beer that may seem outlandish to you, share it with your flavor exploring friends, and then decide if you want a full serving. By the way, it’s really the second sip that will tell you what you prefer. The first sip warms us up – the second tells the truth.
  3. All the spices and flavors you read about now have been used for literally ever, in some sort of capacity. In fact, this renaissance of using ‘unique’ flavors is simply that: a renaissance. We cycle through flavors just as we cycle through fashion.
  4. Embrace the unusual. Since I love to cook, when I go out to eat, I seek dishes on menus that have something different from my home larder and buying habits. Experimenting with various new-to-you beer flavors will help an open-minded taster keep the joy of discovery alive and growing.

Beer WM ImageAs a flavor explorer, I encourage you to also seek out the brands you already enjoy – find out what they are making, fresh for the season and give those a try. My rule of thumb is that, even if I’ve tried it and didn’t particularly care for it previously, if I’ve not tasted it in the last 90 days, then I give it another taste. Our sensory systems change as we change, age and grow. The open mind is truly the best palate enhancer around.

Look for and ask for dates of tapping and packaging. Beer is a perishable product. It’ll be best 1. at the source and 2. fresh. Inquire with the server, retailer and distributor as to what the date coding may be for the beer you’re buying. Beer wants to give you the best possible experience (yes, it does) and freshness has everything to do with it. When you notice out of date beer, particularly packaged beer, ask the seller what they have that’s fresh.

Questions? Be sure to reach out anytime, reference Basil & Salt, and I’ll be happy to help as I can via email at ginger@gingerjohnson.com

Until next time, cheers ~

g


You can find Ginger at the links below and also follow her on Twitter.

Entertainer, Flavor Maker, Speaker & Presenter, CEO Ginger Johnson & Women Enjoying Beer TEDxNapaValley  Talk

Adelaide brews up huge craft beer week

By Andrew Spence / 2nd of May, 2017

 

ADELAIDE will be at the centre of the craft beer galaxy in July when the South Australian capital hosts five major brewing events in the same week.

BeerWeekThe events kick off on Tuesday, July 25, with brewery tours and a three-day trade expo at the Adelaide Convention Centre. The two-day Australian Craft Brewers Conference, also at the convention centre, begins on Wednesday the 26th and culminates with the Craft Beer Awards at Adelaide Oval in the evening of Thursday the 27th.

The Royal Adelaide Beer & Cider Awards presentation will begin the three-day Adelaide Beer & BBQ Festival on Friday July 28.

In its third year, the Adelaide Beer & BBQ Festival will run from July 28-30 at the Adelaide Showground and includes the largest and most diverse lineup of brewers and cider makers ever assembled in South Australia.

More than 60 beer and cider brands will headline the main beer hall and the ‘ABBF IPA Soundsystem’ will have 20 rotating IPA taps pouring beers that have never been seen on tap in South Australia, some never in the country.

The BBQ side of the festival will be headlined by larger than life Canadian Chef Matty Matheson, while Regurgitator, Hockey Dad and Ali Barter will pump out the tunes across the three days.

Event director Gareth Evans said having the festival in the same week as the national craft beer conference and awards in Adelaide was a great chance to boost the event’s profile.

“This year ABBF has a huge opportunity to show its wares as a festival and the brewing industry in SA as a whole, on a national scale,” he said.

“We have really amped up the event and can’t wait to show it off in July.”

More than 400 brewers from around Australia are expected to attend the Australian Craft Brewing Conference. It is the first time the event will be held in Adelaide and will feature renowned brewer, academic, teacher and author Charles Bamforth as its keynote speaker.

Known as the “Pope of Foam”, Dr Bamforth is a statesman of the international brewing industry after a distinguished career as an academic.

Dr Bamforth is also editor in chief of the Journal of the American Society of Brewing Chemists, is on the editorial boards of several other journals and has published innumerable papers, articles and books on beer and brewing.

His recent scientific contributions have included the third of a six-part series on beer quality titled Freshness.

The conference program has two streams: the business of beer; and brewery operations. The trade expo sits alongside the conference and is the only one of its kind dedicated to servicing the Australian beer industry.

South Australia has a flourishing craft beer scene of more than 40 brewers and is home to Pirate Life, Prancing Pony and arguably Australia’s first craft brewery, Coopers.

It prides itself as being the “flavour state”, is the main supplier of barley and is a rich source of artisan produce.

Craft brewers from those in the start-up stage to more established national set-ups will be catered for at the CBIA conference. Different business models will be examined and there will be a big focus on ways to maintain quality through growth.  The trade expo continues to grow in reputation and this year will be the largest yet with more than 50 exhibitors representing the entire brewing supply chain.

The Craft Beer Awards will be presided over by 40 of Australia’s best judges who will sample more than 600 of the nation’s finest brews.

Australia’s first lentil beer sure to have pulses racing by Andrew Spence

lentil_bannerAUSTRALIA’S first lentil beer has been released by a craft brewery in the Adelaide Hills.

Lobethal Bierhaus’ Lentil Pale Ale was launched this week following an approach by pulse processor AGT Foods.

Only about 3500 bottles and two kegs are part of the first run but the brewery sees it as a first step towards producing a gluten free craft beer.

Whole and diamond cut red lentils with grey seed coats are used as an adjunct and are milled with the with the grain at the rate of 30 per cent lentils, 70 per cent barley.

Lobethal Bierhaus Head Brewer and Owner Alistair Turnbull although the lentils did not produce fermentable sugars, they added mouthfeel, head retention and flavour to the beer.

lentil_tall“I would describe it as a fairly earthy flavour that we’ve balanced with local hops that matches with it. But we’ve also tried to make sure that we haven’t made it overly bitter or hoppy so it hides the lentil flavour,” Turnbull said.

The brew follows a collaboration between AGT Foods’ Canadian parent company and Rebellion Brewing Company in Regina, Saskatchewan, to brew a Lentil Cream Ale.

“They put me in touch with the Canadian brewery to pass on some of their research and the beer we released yesterday was the result of that,” Turnbull said.

“I’m already really impressed with how it behaves. What it does for the beer is fantastic.

“The guys from the Rebellion Brewing Company in Canada came here yesterday as well and they were quite impressed with it, they said it tasted great.”

Lobethal Bierhaus opened in 2007 in the Adelaide Hills town of Lobethal, about 40km east of the South Australian capital Adelaide. It includes a bespoke Malthouse (one of the very first of its kind in Australia), an all grain microbrewery (brew length 1200 litres), cellar door and restaurant.

Turnbull said the brewery’s ability to malt its own grain meant a further collaboration with AGT Foods to source sorghum or a similar grain to produce a full-flavoured gluten free product was a real possibility.

“There’s a lot of people out there who are coeliacs and they’d like to drink craft beer but they can’t,” he said.

“A lot of the beers that are gluten free tend to be more mainstream as opposed to full flavour so there’s a bit of a window there and it’s something that I’ve always wanted to do.

“I’m getting a huge amount of interest from that perspective.”

AGT Foods South Australian Business Manager Hayden Battle said as far as he was aware, the Lentil Pale Ale was the first beer in Australia to use lentils.

He said the company approached Lobethal Bierhaus because they wanted to use the product as a marketing tool for AGT Foods and the broader Australian Pulse industry.

“Most people like beer so it was a good opportunity to use that to our advantage,” he said.

“The majority of pulses produced in Australia are exported to be consumed overseas so if we can place the spotlight on pulses in some small way then it’s probably a good project that’s a bit of fun.”

“We’ve had discussions around creating a gluten free beer and we’re trying to source some white sorghum out of our New South Wales plant that Alistair can play around with.

“Perhaps we can also look at doing something with fava beans or chick peas in the future.”

Live a Hoppy Life in these Homebrew Hot Spots

home-brew-iiCelebrating the thriving community and culture of homebrewing, the American Homebrewers Association (AHA)—the leading community for homebrewers—unveiled a list of cities across the U.S. where homebrewing is on the rise.

By examining a number of factors including economic impact, proximity to craft breweries, homebrew clubs and membership, competition entries and more, the AHA identified budding areas for the fervor and fellowship of brewing at home.

“Craft brewing and homebrewing have long supported one another: a thriving craft beer community nurtures a healthy, growing homebrew culture, and vice-versa,” said Gary Glass, director, American Homebrewers Association. “Some cities are legendary for such pro-am symbiosis, while others are gaining well-deserved reputations as up-and-coming homebrew hot spots.”

The AHA List of Up-and-Coming Homebrew Hot Spots includes:

  • Boise, Idaho
  • Minneapolis/Saint Paul, Minnesota
  • Nashville, Tennessee
  • Phoenix, Arizona
  • Rochester, New York
  • Tampa, Florida
  • Windsor, California

home-brewWith an estimated economic impact of $1.225 billion, homebrewing is booming in America. A recent survey found that over three-quarters (78%) of homebrewers are more enthusiastic about brewing than they were three years ago.

“No matter where you live, we encourage everyone to try their hand at homebrewing,” added Glass.

Read the AHA’s “7 Homebrew Hot Spots to Visit Now” here. To find local info on breweries, beer bars and homebrew supply shops in these cities, download the AHA’s Brew Guru™ mobile app. Thinking about getting started homebrewing? Learn to Homebrew Day is on November 5. Find events around the country on the AHA website.


About the American Homebrewers Association:

The American Homebrewers Association has worked on behalf of the homebrewing community since 1978 and celebrates a membership of more than 46,000 homebrewers. The American Homebrewers Association (AHA) organizes events including Homebrew Con and the National Homebrew Competition. The AHA also publishes Zymurgy magazine and offers the Brew Guru™ mobile app. The AHA is part of the Brewers Association, whose Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.

Beer lovers and anyone interested in making their own homemade beer are invited to learn more at HomebrewersAssociation.org. Follow the AHA on Twitter, and join us on Facebook and Instagram.

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