Category: Beer Pairings






Another beer, another successful meetup! This was our first official meetup with men involved and nobody seemed to mind :) Cheers to all of you who braved the crappy weather we have been having! We drank, we ate, we paired!

Your total top 3 favorite beers were:
1-Goudon Carolus Cuvee Van de Keizer (surprise surprise)
2-St Bernardus Abt 12
3-Houblon Chouffe Dobbelen IPA

Favorite Pairings:
1-Van de Keizer & Barley Buzzed
2-Hoegaarden & Swiss Beer Fondue
3-Gueuze & Marscapone


Some interesting pairings that YOU guys came up with:
1-Chouffe IPA & Rogue Blue Cheese- from Jenny H
2- Avec les Bons Voeux Saison & barley buzzed- Mark C
3-St Bernardus Abt 12 & Wenslydale w/cranberries-Todd N
4-Cuvee Van de Keizer & Rogue Blue- Meredith & Zack

Everyone who came was fantastic and I am always felt with such a proud feeling on how such amazing people you are! Dave and I are very lucky to be able to our knowledge and love for beer to such fantastic people. Until we meet again…






I am very excited to have my meetup event on Feb 5th, Beer + Chocolate = Love, be a part of the amazing SF Beer Week!
Here is a link to the event: www.sfbeerweek.org/schedule

The event may sell out fast as there have been many rsvp’s already, but I did add another class for Feb 4th (which is not technically beer week since it’s the day before but there are so many amazing events happening, I didn’t want to have people be forced to pick and choose).
Here is a link to the Feb 5th event.

Here is a link to the Feb 4th.

Plus we have many more meetups coming up!


Hi Everyone
I hope you all had a fabulous New Years and drank some great beers! I have been busy getting our Belgians together and tasting cheese that pair AMAZINGLY with them.

There are a few new open spots for the Jan 16th tasting (Thursday) Please sign up asap so I can figure out the correct proportions to buy…
Belgian Beer and Cheese Pairing

And there are still a few spots left for the Jan 22nd tasting (Friday), which is open to men as well.
http://www.meetup.com/Women-who-like-beer/calendar/12116699/


It is going to be fantastic and you won’t want to miss this unique pairing!
Happy 2010!
Cheers~

My 5 friends and I gathered around our kitchen table a few Fridays ago to pop out some great beers from each one’s cellar to do some beer tastings. We tried a vertical of the Chimay Blue from 2004, 2008 and 2009 (well, not exactly a vertical). We tried a 2007 & 2009 Allagash Curieux, which is a Bourbon- Barrel aged Triple and clocks in at 11%. Also on the list were Russian River’s Damnation 23 and Three Floyds Dread Naught.
We poured the Chimays first. The 2009 was a bit cloudy, the 2008 less so and the 2004 was clearer but darker mahogany in color. The 2004 tasted of sweet caramel malts, roasted coffee, a bit earthy and went down smoothly and beautiful. The 2008, unfortunately was skunked, which happens, especially since these are all made in green bottles instead of brown. BUT we did find the perfect pairing with a 2008 skunked Chimay Blue- a Cowgirl Creamery Red Hawk! Who knew? That cheese is great but so stinky it mellowed out the skunkiness of the beer. Pretty crazy how well and random that worked out. The 2009 still tasted like caramel and malt but way lighter, it didn’t seem as strong at all. We were all in agreement that we liked the 2004 the best- it was almost a different beer how it aged so nicely!
The 2007 & 2009 Allagash Curieux- both poured a bit cloudy caramel color with a hint of orange. The 2009 aroma was mild but malty, sweet, a little boozy and a hint of oak. It tasted like sweet malts, some vanilla, light hops. In contrast,  the 2007 had way more of a whopping smell and taste of bourbon. It tasted like honey, bitter hops and bourbon! All in all the 2009 was again, a lighter beer in comparison to the aged 2007. I am not sure if they used the same barrels and the bourbon is being used up in each batch or what.
Russian River’s Damnation 23 is an 11% triple. Russian River has some obsession with the number 23. It’s printed on every bottle and for some reason, every 23rd batch of Damnation is oak aged and sold in the Damnation 23 bottles. It poured a cloudy yellow and left a massive lace. It smelled like citrus, earthy, yeasty, some spicy hops mixed in with some banana and clove. It tasted a bit sweet at first with a little grainy with a spicy hop flavor, slightly bubblegum, banana, some light oak notes. The alcohol seemed to be pretty well hidden in this beer.
Three Floyds Dread Naught is a 9.5% Imperial IPA. It pours a hazy golden amber color. It smelled of sweet citrus hops, mango (some got the mango some didn’t), caramel, malty and earthy. It tasted more citrus hops than tropical and bitter. It was incredibly smooth for being 9.5% and had a light aftertaste.
All in all, it was a great night of drinking some fine beers. I look forward to our next one in January!

Sunday Novemeber 8th
(Fisherman’s Wharf)
891 Beach St., San Francisco, CA 94109
Event time: 5:00 pm
Event Website
Phone: 415-771-6800
$100
Your hosts for this special event are Ken Grossman, Brewer, Sierra Nevada Co. and Sam Calagione, Brewer, Dogfish Head Brewery. This is an amazing opportunity for the craft beer lover and the only time both Ken and Sam will be co-hosting the launch on the west coast. The evening will be a celebration of family, friends, and the craft beer movement.

Only 75 tickets are available to the general public. Your ticket includes a 5-course beer and food pairing special menu and a gift bag with glassware. Tickets are available online exclusively via the ticketing link on this page. Click Here.

Over the years, the two brewers—Ken Grossman and Sam Calagione—have become friends in the industry. They quickly realized how many similarities they share. Grossman’s history as a craft-brewing pioneer and his radical approach to brewing are echoed some fifteen years later by Calagione—through his boundary-pushing innovation and tireless promotion for the cause of craft beer.

Both men started out as home brewers obsessed with beer-making. Both share deep values of sustainability and responsibility. Both share the desire to pass their breweries on to the next generation, and both started out small—from humble beginnings—and built vibrant, creative, beer-centered and fiercely independent breweries, despite the long odds. Their mutual respect, admiration, and none-too-few shared glasses of beer led to the collaborative idea and the release of Life & Limb and Limb & Life.

Only West Coast Appearance: Ana Mandara, San Francisco

Enjoy 5-courses at Ana Mandara, each paired with beers from Sierra Nevada and Dogfish Head—including cask versions of Life & Limb and Limb & Life. This is the only time Sam and Ken will be together on the West Coast discussing their beers, breweries, the collaboration, answering questions.

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About the Beers & About the Food

Life & Limb is a collaborative effort, the brainchild of Sierra Nevada Brewing Co. and Dogfish Head Craft Brewery. Life & Limb is a 10% ABV strong, dark beer that defies style characteristics— brewed with pure maple syrup from the Calagione family farm in Massachusetts and estate barley grown on the Grossman “farm” at the brewery in Chico, CA. The beer is alive with yeast—a blend of both breweries’ house strains—bottle conditioned for added complexity and shelf life, and naturally carbonated with birch syrup fresh from Alaska.

Life & Limb is dedicated to the family of beer drinkers and enthusiasts worldwide who continue to support the little guys, iconoclasts, entrepreneurs, and pioneers who risk life and limb to shape the vibrant craft-brewing community.
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Limb & Life is a companion to the big beer It is a 5% ABV small beer–a low-gravity beer made using the residual sugar as “second runnings” from the first larger brew, fortified with American hops. This is a session beer. Its big brother is a sipper. Limb & Life will be a limited draft-only product, a prelude to the bigger beer, available draft only in select bars and restaurants.
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Menu

Passed Hors D’oeuvres: Seared Rare Beef with Tamarind Crispy Lobster Ravioli with Mango-Coconut Sauce

Appetizer/Salad: Seared Rare Ahi Tuna with Hearts of Palm, Jicama Salsa, Orange Vinaigrette

Main 1: (1/2 portion) Five-Spiced Crispy Skin Poussin, Sugar Snap Peas, White Corn Pilaf, Sweet & Sour Sauce

Main 2: (1/2 portion) Wokked Tournedos of Beef Filet Mignon, Peppercress, Red Sweet Onions

Desserts (Choice): Valrhona Dark Chocolate Semifreddo Flourless Coconut Rum Cake

Order your $100 tickets here

Date From October 26, 2009 7:00 PM
Until October 26, 2009 9:00 PM

Location
18 Reasons
593 Guerrero at 18th
San Francisco, CA 94110

Price $45.00

Website http://www.18reasons.org

Contact
info@18reasons.org

Description
In this class Bi-Rite Cheese Expert Anthea Stolz and City Beer’s Craig Wathen will guide you through the mysteries of pairing beer and cheese. Attendees with get to sample artisan cheeses and hand-selected beers as they learn the best way to marry this beloved bite and beverage.

http://www.citybeerstore.com/

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