Boise Has Great Food; Great Brew


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We might as well start at 10 Barrel Brew Pub here in Boise for some awesome brew – Apocalypse IPA pictured here – and some great food! We went there for a beer group meet-up, but it was jammed full of people and tables were at a premium, especially at 7:00 at night on a Friday. Great to see that they are doing well, but it was still full. The food, as always, was super and in MNSHO (My Not So Humble Opinion) serves some of the best pub food in Boise. Their Pub Burger is superb as is their Chicken Pot Pie. The Fish and Chips here are also great. Great to have them use as much local products as possible. (There are some brew pubs here in Boise that need to try some real pub food!) Here are some photos of our food. You be the judge and then we will meet you there to join you for dinner. Enjoy and Cheers! Left-Click any of these photos to see enlarged.

Suede - Imperial Porter and Apocalypse IPA

Suede – Imperial Porter and Apocalypse IPA

The Suede on the left is probably one of their boldest brews and comes in at 9.6% ABV. And to read from their beer list, “The cross country melding of brewers minds finds them creating an Imperial Porter with avocado honey, plus jasmine and calendula flowers from stone farms. The result? Suede is described by their creators as ‘soft and seductive’ and an ‘all season wonder’.” I am not generally a Stout or Porter fan, but I will have this one again. It is good!
The Apocalypse IPA is a West Coast style beer and is their flagship beer. My first introduction to this brew was in Bend, OR – the home of 10 Barrel – in a blind tasting with Deschutes Inversion. The Apocalypse IPA was a clear winner. This brew comes in at 6.8% ABV.

Housemade Chicken Pot Pie and Green Salad with Shallot and Lemon Vinaigrette

Housemade Chicken Pot Pie
Green Salad

with
shallot and lemon vinaigrette

The Chicken Pot Pie is well worth returning for a second helping. And the salad with that dressing was awesome. Delicious!

Pub Hamburger and Sweet Potato Fries

Pub Hamburger and Sweet Potato Fries

This plate is a “stand-by” for me when I can not make up my mind what to have to eat. Both of the two plates pictured – the burger and the pot pie – went equally well with both brews pictured above, but in my opinion, the Suede Imperial Porter went best with both dinners!

Chocolate Sundae This was huge and needed more than 2 spoons and probably 4. Yes, it is that big!

Chocolate Sundae

This was huge and needed more than 2 spoons and probably 4. Yes, it is that big!

So moving on in our quest for food – as though we have not found enough yet – Saturday morning found us at the Boise Farmers Market in the winter location through December 21, at 8th Street and Fulton. So great to be able to get the fresh, local produce into December. Yum!

The sign to the market.
The sign to the market.
"Still Life" at one of the entrances to the market.
“Still Life” at one of the entrances to the market.
Main entrance to the market.
Main entrance to the market.
Robin talking to Janie Burns of Meadow Lark Farms.
Robin talking to Janie Burns of Meadow Lark Farms.
Some of the products offered.
Some of the products offered.
Karen Evans of Rollingstone Chevre.
Karen Evans of Rollingstone Chevre.

TVWS Oktoberfest Celebration


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Happy Oktoberfest and Halloween everyone! On October 9, the Treasure Valley Wine Society (TVWS) broke from tradition and held a beer tasting for Oktoberfest. There were about 26 people who enjoyed the beers that were presented by Dave and Cody from the HomeBrewStuff here in Boise. They carry over 600 beers in stock for our enjoyment. You can see a link to the shop in the sidebar. We owe them a great big Thank-You for helping this event to be a success in such short notice. (Other breweries here in Boise backed out in the last minute and the folks at the HomeBrewStuff came to the rescue!) Here are some photos from the event. Enjoy!

Dave and Cody who presented the beers. They are from HomeBrewStuff in Boise.
Dave and Cody who presented the beers. They are from HomeBrewStuff in Boise.
The beers that were presented. 3-5 oz pours were supplied.
The beers that were presented. 3-5 oz pours were supplied.
Some people brought their own steins. Here are some of them. These happened to be ours.
Some people brought their own steins. Here are some of them. These happened to be ours.
Some were really decorated!
Some were really decorated!
Beautiful metal stein.
Beautiful metal stein.

Here are the beers that were presented.They are listed in order of presentation. And as the saying goes, “In Heaven there is no beer, That’s why we drink it here ………..” Awesome!

TVWS Oktoberfest Beers
October 9, 2013

Hofbrau German lager.
More than any other, Hofbräu Original embodies Munich’s character as a city of beer, spreading its fame throughout the world. Full-bodied with an alcoholic content of approximately 5.1% by volume, and offering a truly fine hops aroma, it is a superbly well-balanced lager.

Hofbrau Oktoberfest.
The Munich Beer Festival, or Oktoberfest, is an event of superlatives – it’s the largest popular festival in the world, held in the beer metropolis of Munich. Millions of visitors from all over the world come every year to enjoy its very special atmosphere. For this occasion, Hofbräu brews a rich, full-bodied beer which goes down ideally with traditional Bavarian cuisine. It is an absolutely natural product; brewed from pure water, the best quality malt and exquisite hops. Offering 6.3% alcohol by volume and a clean, crisp edge, it is a vital part of the Oktoberfest experience. As unique as the Oktoberfest itself! Hofbräu imports the same beer, from the same batches that are made for its own tent at the Oktoberfest.

Hofbrau Dunkel.
Dark beer existed in Bavaria long before light beer. This was the first type of beer to be brewed at Hofbräuhaus when it was founded. Today, when beer-lovers all over the world talk about dark beer, they usually mean a Munich style dark beer. Today, Hofbräu Dunkel – the archetypal Bavarian beer – is still as popular as ever. With an alcohol content of around 5.5% by volume and a subtle spicy and rich flavor, this is a refreshing beer that suits all kinds of occasions. A beer in the traditional Munich style!

Hofbrau Maibock.
By tradition, the first barrel of Maibock is tapped at the Hofbräuhaus in the last week of April, in time for the merry month of May. The success story of Munich’s oldest bock beer goes back as far as 1614. Hofbräu Maibock has the longest pedigree of all Munich’s Bocks. Its aromatic flavor and alcoholic content of approximately 7.2% by volume makes it one of the best creations from Hofbräu’s brewing kettles. Hofbräu Maibock marks one of the high points in the beer-lover’s calendar!

Spaten Opimator (dopplebock)
Deep and dark colored, rich and malty taste and full-bodied, Spaten’s strongest beer is considered by many beer connoisseurs as the world’s finest dark beer. Shelf life up to 12 months. In the dark and cold times Spaten Optimator brings a warm light. Spaten Optimator is the classic German bottom-fermented dark beer “Doppel-Bock.”

Petrus aged red.
Categorized as a Wild/Sour Ale, Petrus Aged Red Ale is loaded with cherries and drinks more in the style of a Lambic than a Sour. Only the sweet tartness will give you any indication of the very respectable 8.5% abv so be careful with this one.

Thanks, Dave Griffin
HBSbeerguy@gmail.com
Cell (208) 371-9247

Like wine, you can’t have beer without food, or at least one should not. Here is what we had for dinner.

Cheese and Fruit Plate

Cheese and Fruit Plate

German Potato Salad

German Potato Salad

Red Cabbage

Red Cabbage

Sauerbraten

Sauerbraten

German Potato Salad Red Cabbage Acme Bake Shop German Rye Sauerbraten

German Potato Salad
Red Cabbage
Acme Bake Shop German Rye
Sauerbraten

Some of the people who attended the event. Thank You all for being there!
Some of the people who attended the event. Thank You all for being there!

09Oct2013_1d_TVWS-Oktoberfest_People

President Gail McClellan Parker. Maybe we can make this an annual October event? It would be nice.
President Gail McClellan Parker. Maybe we can make this an annual October event? It would be nice.

TVWS Hosts An Oktoberfest Gala!


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Just a reminder – The Treasure Valley Wine Society (TVWS) will be holding an Oktoberfest/Beer Tasting and German Buffet on October 9 at the Meadow Lake Retirement Center in the Grand Lodge. A map is on the previous posting or you can find one on the page listed here, Various Society Forms and Interesting Printable Graphics. The event starts at 7:00pm. Please contact a Board member to reserve a spot. $25/person for Members and $30/person for Non-Members. This should be a fun and exciting change of venue for the society. The program will contain some great information on Oktoberfest and the beers of the festival supplied by members of the Home Brew Shop in Garden City. Cheers and hope to see you at the event!

American Craft Beer Week


I know, it’s almost over. Sorry I missed it. But there are still 3 days to celebrate and to help you do that, look at American Craft Beer Week in the Boise Weekly. Here is some more information on the remaining events from the Boise Weekly.

-Crooked Fence will feature specialty beers on its Garden City taps Wednesday, May 16, through Saturday, May 19, including Sins of Our Fathers Imperial Stout, Trainwreck Red, Derby Oatmeal IPA and Dark Unicorn Black Ale. Also on Saturday, May 19, Crooked Fence will host a Craft Beer Week Finale from noon to 10 p.m., featuring Calle 75 Street Tacos and a free concert by The Ringtones from 7-9 p.m.

-Highlands Hollow is offering rotating daily specials for Craft Beer Week, including Bratwurst and a Full Moon Stout for $8 on Thursday, May 17, and a Brewers Dinner on Saturday, May 19, for $11.95.

-Payette Brewing is involved in a number of other Craft Beer Week events, including a pizza and beer night at Sun Ray Cafe Tuesday, May 15, a sold-out brewer’s dinner at The Front Door on Thursday, May 17, and a blind IPA tasting at the Boise Co-Op Wine Shop on Friday, May 18.

-Tablerock Brewpub will showcase an array of aged specialty brews on its taps all week, including a port barrel-aged Winter Cheer on Wednesday, May 16, and the Hopocalypse pitched with Belgian strong ale yeast on Friday, May 19.

Craft Beer Week is a national celebration of craft beer’s culture and community. In Boise, it will include collaborative and specialty beers on tap, as well as events and specials at bars.

Craft Beer Week is also a rare opportunity for brewers to work together to carve out a niche for local craft and specialty brews in a market flooded with mass-market domestics like Budweiser, Coors and Miller.

So there is still some time left to join in on this event, albeit, short. I feel confident that the breweries listed in the articles referred to here, will be more than willing to share some of their craft with you. Cheers!

Oktoberfest 2009


October is just around the corner. What a fun month: Oktoberfest and Halloween! I think for the next couple of days I will post some good, celebratory German Oktoberfest information and recipes. This information will come from allrecipes.com. Here’s the first installment. Enjoy.

Oktoberfest

As if you need an excuse to break out a fine German beer, Oktoberfest is here!Celebrate with a strong, malty lager and Bavarian favorites such as pretzels, sausages, and schnitzels. Officially, this year’s festival ends October 4. Unofficially, though, you can join the party anytime.

And from Frances Crouter, we get –

Raise a stein to Bavaria, cheer the oom-pah band and celebrate Oktoberfest!

What began in 1810 as a regional celebration of the marriage of Prince Ludwig has evolved into one of the largest festivals in the world. Hungry, thirsty hordes of merrymakers descend upon Munich, Bavaria’s capital. Tents capable of seating 100,000 people offer beer from six local breweries–carried by more than 1600 strong-armed waitresses–and serve southern German specialties. The 2009 festival runs from September 19th to October 4th. If you can’t make it to Munich this year, cook up a small fest of your own.

And Bret Kimbrough adds,

Beer is almost as old as civilization itself. The ancient Egyptians left beer in the tombs of Pharaohs to ensure a happy afterlife, and barley has been cultivated for thousands of years for the purpose of brewing beer.

The Code of Hammurabi, the oldest known system of written laws, contains statutes governing the sale and brewing of beer in Mesopotamia. Those ancient brews were murky, dark, heavily spiced concoctions few of us would recognize as beer today. Fortunately, considerable energy has been devoted over the past few millennia to refining and codifying the beer brewing process.

Lagers: Clearly Refined

When most people hear the word “lager,” their thoughts immediately turn to the mass-produced stuff that comes in cans at the grocery store. While most of these are lagers, they only represent one jewel in the lager crown.
The word lager actually comes from the German word lagern, which means “to store.” Lagers are subjected to long fermentation and aging periods in order to produce a brew of exceptional clarity and refinement. (As the German saying goes, “Iss, was gar ist, trink, was klar ist, und sprich, was wahr ist:” Eat what is well cooked, drink what is clear, and speak what is true.) A true lager takes at least 30 days to prepare.
Serving Suggestion: try a clean, elegant pilsner as an aperitif–the beer’s bitterness is good for stimulating the appetite.

Beyond Blonde

Lagers include hoppy, floral Pilsners, malty helles (blonde) bocks, refreshing Dortmunders and silky Bavarian-style lagers. There are also darker offerings like schwarzbier, dunkels, and the darker bocks. While it is hard to generalize about such a diverse race of beer, all of these brews do have certain things in common: they are all fermented with lager yeast, Saccharomyces uvarum. This yeast likes to work within a range of about 35-50 degrees F and tends to yield a beer of clean, very approachable flavor. Far from being bland, this straightforward fermentation profile allows the ingredients in a beer to really shine through and let the flavors of malt, hops and the native water’s character excite the senses.
Suggested Pairing: Bock beers go well with German-style sausages.

Bacon Wrapped Bratwurst


INGREDIENTS
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half

DIRECTIONS
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.

Cheers and Enjoy!

Boise COOP


So I have been asked several times, why don’t I add some Beer articles to this blog. OK. I don’t really get to many: Usually one from the Boise COOP and one (every once in a while) from Guinness. So here is one from the Boise COOP.

Howdy all,

Few things, Sierra Nevada Torpedo returned today, so we should have some for the foreseeable future. For those that haven’t tried it yet(and there can really only be 1 or maybe 2 of you), it’s quite delicious and hopperific (I feel that I have overused hoptastic).

Next, Fish Brewing 10×10 (10 Squared) Anniversary Ale arrived sometime recently, and I don’t believe that I mentioned as much. Brewed using 10 types of hops and weighing in at 100 IBUs and 10% ABV, it’s big and complex. Citrus dominates the nose and opening palate, but throughout this hop rollercoaster, piney, resinous, astringent, and tropical fruity all come out to play.

Eventswise, this evening, in fact in about an hour, the Front Door will host their First Thursday Beer and Cheese Pairing featuring Stone Brewing. We paired on Tuesday and surprised ourselves. Should be good, 6 – 9 PM.

Upcoming, look for more info on a Sierra Nevada Beer Dinner @ Kahootz Steak and Alehouse in late March – when I know, you’ll know.

Finally, please talk to your local brewer or publican and encourage them to participate in American Craft Beer Week, May 11-17. For more information, please visit: Beer Town.

We can have a week-long celebration of Boise craft beer culture if everyone participates, hint, hint, wink, wink. I’m out of Snow Cap, and it’s still snowing – what’s up with that? Cheers, ~m (Matt Gelsthorpe)

This posting was sent to me on 5 March 2009 at 2020hours, so it is current. Have fun with this. And I know some wine makers are beer drinkers too. Eh Mike? Eh Bill?