Food, Craft Beer, Nano Breweries, Wine, Idaho Wineries, Winery Bistros, Restaurants and Events, Boise Foodies in the Treasure Valley Idaho. Come see what we are up to and the variety of our eating and wine and craft beer experiences. Look where we and our friends like to eat and have a great glass of wine or craft beer. And if you are in Boise, let us know. We'll meet you for a bite to eat and/or a glass of craft beer or wine. What is your favorite cuisine? I bet we can find you a restaurant to satisfy your epicurian urge. Cheers!
Ah yes! It is the season of Fall colors and Fall flavors. And the TVWS had a wonderful Fall Tasting last night and a superb dinner to accompany it.
They opened the evening a Chimay Yellow that is generally brewed to 8% alcohol. This Belgian Tripel was created in 1966. It pours a cloudy gold color with some centered bubbles and one finger of foam. The aroma is clove, sweet pears, banana, herbs and hints of caramel. Also served was a Chimay Reserve, Blue Label. 9% alcohol. “The copper-brown Trappist Belgian Strong Dark Ale, has a creamy head and a fragrance of fresh yeast and roasted malt. Considered to be the ‘classic’ Chimay ale, it exhibits a considerable depth of fruity, peppery character.”
It being Fall and the season of some delicious apples, it was fitting to pour two Hard Ciders from Longdrop Cider, from Eagle, Idaho. One of the ciders, was absolutely delicious and full of herbs and spices. The best cider was a Vanilla Honey Cider. “Longdrop Vanilla Honey, Offered: Year round in 12oz cans, draught. ABV: 6.0%, SG: 1.015. Apples: Fuji, Gala, Golden Delicious, Red Delicious, Granny Smith.”
The other cider was a “Longdrop Semi Sweet. Offered: Year round in 12oz cans, draught. ABV: 5.5%, SG: 1.015. Apples: Fuji, Gala, Golden Delicious, Red Delicious, Granny Smith.”
Then came 4 German wines. A 2014 Villa Wolf Gewurztraminer, a light, clean and fruity wine and a delicate hint of spice and a finish of fresh roses. Then there was a 2013 Dr H Riesling. From the Mosel River region with depth and a concentration of spicy aromas and tropical fruit flavors. That was followed by a 2011 Rietburg Dornfelder Trocken. This was a dry wine, as signified by the word “Trocken” in the name. Blackberry and blueberry flavors with some red cherry on the finish. The last wine served was a 2012 Cuvee Noir Pfluger. Intense granite tones lend elegance and complexity to this plump, cherried blend of Merlot, Dornfelder and Lemberger.
That was it for the beer/ale, cider and wines. But wait! If you read on, you will see the delicious meal that Chef Jake prepared for us. Enjoy! And please understand, this is a buffet, so help yourself. Left-Click any of these photos to see them enlarged.
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!
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.
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.
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!
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
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.
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!
And it all started on Saturday morning …… Early, for me! 5am. It was a tailgate weekend as BSU was playing Southern Mississippi (BSU won! 60 – 7). Seeing as how we did not have a “tailgate”, we renamed this Saturday event as a “Backgate Party”! We do have a back gate. Started the smoker at 5:30am and smoked 3 racks of pork ribs for 2 hours. But before I could do anything, we needed breakfast. Look at what I made.
And then to prep for the game. But it does not start until 8:30pm. Lots of time. Smoke the ribs for 2 hours in Alder. Then finish off some of them in the oven and the others in the crock pot. Slow … Slow … Slow cooking and low heat.
Add to the ribs some Slaw, Baked Beans, Beer, Apple Crisp (thanks Marnie), Brian, Marnie and Mac and we’ve got a party. It was a long day for me. From 5am until close to 12 mid-night. Brian made breakfast on Sunday morning. Robin has this awesome recipe for Chiles Rellenos and Brian used it. Super job, Brian!
But then, next Tuesday we have a Board meeting with the TVWS. October finds the group trying beer! Yes, beer! Not wine this month. And to keep in the “bier frame of mind”, we are also doing an Oktoberfest theme. This should really be fun. For the Board meeting, we are trying some Samuel Adams Oktoberfest Bier, German Potato Salad, Acme Bake Shop Rye Bread and I know some other goodies. (It pays to be a Board member!) I am making a Sauerbratten, click the link for our recipe. Busy, busy, busy. But fun, fun, fun! Tonight we are going to some friends house for dinner. Going to take them some wines and stuffed cream puffs. Cheers!
There is much information on the Oktoberfest celebration. Many places in the US have celebrations. California, Wisconsin, Newark, Delaware to name just a few. But the festival started in Munich, Germany. Here is some information. Enjoy!
“Oktoberfest is a 16-day festival held annually in Munich, Bavaria, Germany, running from late September to the first weekend in October. It is one of the most famous events in Germany and is the world’s largest fair, with more than 6 million people from around the world attending the event every year to descend on the beer tents of Munich to celebrate the 16-day Oktoberfest extravaganza. To the locals, it is not called Oktoberfest, but “die Wiesn” – after the colloquial name of the fairgrounds themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event. The Munich Oktoberfest originally took place during the sixteen days up to, and including, the first Sunday in October. In 1994, the schedule was modified in response to German reunification so that if the first Sunday in October falls on the 1st or 2nd, then the festival would go on until October 3 (German Unity Day). Thus, the festival is now 17 days when the first Sunday is October 2 and 18 days when it is October 1. In 2010, the festival lasted until the first Monday in October, to mark the 200th anniversary of the event. The festival is held in an area named the Theresienwiese (field, or meadow, of Therese), often called Wiesn for short, located near Munich’s center. Large quantities of Oktoberfest Beer are consumed, with almost 7 million liters served during the 16 day festival in 2007. Visitors may also enjoy a wide variety of traditional food such as Hendl (chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezeln (Pretzel), Knödel (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi(potato pancakes), Sauerkraut or Rotkohl/Blaukraut (red cabbage) along with such Bavarian delicacies as Obatzda (a spiced cheese-butter spread) and Weisswurst (a white sausage).
Only beer conforming to the Reinheitsgebot, at a minimum of 12.5% Stammwürze (approximately 6% alcohol) may be served at Oktoberfest. The beer must also be brewed within the city limits of Munich. Beers meeting these criteria may be designated Oktoberfest Beer. The breweries that can produce Oktoberfest Beer under the criteria are: Augustiner-Bräu Hacker-Pschorr-Bräu Löwenbräu Paulaner-Bräu Spatenbräu Staatliches Hofbräu-München Oktoberfest Beer is a registered Trademark by the Club of Munich Brewers.
Crown Prince Ludwig, later to become King Ludwig I, was married to Princess Therese of Saxe-Hildburghausen on October 12,1810. The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event. The fields were named Theresienwiese (“Theresa’s meadow”) in honor of the Crown Princess, and have kept that name ever since, although the locals have since abbreviated the name simply to the “Wies’n”. Horse races in the presence of the Royal Family marked the close of the event that was celebrated as a festival for the whole of Bavaria. The decision to repeat the horse races in the subsequent year gave rise to the tradition of the Oktoberfest. “The festival was eventually prolonged and moved ahead to September to allow for better weather conditions. Today, the last day of the festival is the first Sunday in October. In 2006, the Oktoberfest extended two extra days because the first Tuesday, October 3, was a national holiday. Over the past 200 years, Oktoberfest was canceled 24 times due to cholera epidemics and war.”
Since 1950, there has been a traditional festival opening: A twelve gun salute and the tapping of the first keg of Oktoberfest beer at 12:00 by the incumbent Mayor of Munich with the cry “O’ zapft is!” (“It’s tapped!” in the Austro-Bavarian language) opens the Oktoberfest. The Mayor then gives the first beer to the Minister-President of the State of Bavaria. The first mayor to tap the keg was Thomas Wimmer.”
So there you have some brief, albeit interesting, information on the Oktoberfest Celebrations. Look for one in your area and Party … Party … Party! Cheers!