The 12 beers of Christmas 2009

With Christmas just 10 days away, the beer experts at Chicagoland's premier distributor Louis Glunz Beer Inc. in Lincolnwood, Ill., thought now would be a great time to remind you of their third annual "Twelve Beers of Christmas" list. Designed to help beer lovers navigate the beer aisle in time for party-planning and gift-giving, the recommendations are based on a sampling of the dozens of limited-edition seasonals. The sampling was led by Ed Kane, Glunz's on-premise sales manager and a brewmaster.

"Beers brewed for the holidays are much-anticipated by better-beer lovers, many of whom cellar them from year to year to conduct vertical tastings, and they are always quick to sell out," Kane said in a press statement. "The gift packs, in particular, offer a unique opportunity to sample a brewery's best in a single package, and many include custom glassware for toasting. Our top picks among this year's offerings are based on the quality and value for the drinking experience, but we always encourage people to try something new and this is a great season to do just that!"

Many Christmas beers are strong ales, robust and malty with higher alcohol contents--which means they go great with hearty roasted meats and other fare of the season. Check out the suggestions below from Glunz Beer Culinary Council member Lacey Griebeler, or experiment on your own. If you have a favorite winter beer and food pairing, we'd love to hear about it in the comments section.

Prices listed for Glunz's top picks of the season are suggested retail. For product descriptions and a list of nearby retailers by ZIP code, visit www.glunzbeers.com.

1. Chimay Grand Reserve Magnum, Abbey of Scourment, Belgium - $34.99/1.5L btl

A 150 cl bottle contains Chimay Blue, a dark Trappist beer with a strong fragrance and deep, rich flavor that only improves with time. The Grand Reserve Magnum is much more than Chimay Blue in a large bottle, however; a large volume of beer affects the changing tastes resulting from the second fermentation of bottled beer, instilling it with more body and smoothness. The flavor improves with age if stored properly, which is upright in a cool, dark area.
Try with: Chimay cheese

2. Three Floyds Alpha Klaus, Three Floyds Brewery, Indiana - $8.99/22Z btl

Alpha King's festive cousin, Alpha Klaus is a big American Christmas porter brewed with English chocolate malt, Mexican sugar and, of course, tons of strange American hops.
Try with: roasted beef tenderloin

3. Southern Tier Old Man Winter, Southern Tier Brewing, New York - $8.99/6pk-12Z btls

A rich and complex amalgam of hops and barley that throws a deep and inviting hue with a thickness that clings to the glass and the warmth of an open flame. Ideal for cellaring as this Old Man does become wiser with age.
Try with: rack of lamb

4. Samuel Smith Winter Welcome, Samuel Smith Brewery, England - $4.99/18.7Z btl

A honey amber-colored beer with a creamy head of small bubbles, a floral aroma and delicious malt flavor with great finesse; Winter Welcome is vintage-dated with a special label each year. Serve in a traditional tankard for the holidays.
Try with: brown sugar-glazed ham with cooked apples

5. Gulden Draak Vintage 2008, Van Steenberge Brewery, Belgium - $13.00/25.4Z btl

A dark brown Triple Ale, which makes it an exception among the Belgian Triples. The second fermentation offers the nice creamy head, the full body and all the vitamins of the centuries old brewers yeast. It balances a natural malt, toffee-like sweetness with a mellow happiness and some hoppy accents; a beer to sip and enjoy slowly as dessert.
Try with: roast turkey with sage

6. Corsendonk Christmas Ale, Corsendonk Abbey, Belgium - $9.99/750ML btl

A rich, dark, joyous brew with an aroma of chocolate malt and spices, this Christmas Ale is reminiscent of the wonderful smells of holiday baking in Mom's kitchen.
Try with: fruitcake or other spiced fruit-based dessert

7. Capital Winter Skål, Capital Brewery, Wisconsin - $10.50/6pk-12Z btls

An amber-hued beer loaded with a great depth of specialty malt character and smooth hop flavors, guaranteed to make one welcome the onslaught of the cold.
Try with: beef chili topped with Wisconsin white cheddar

8. New Holland Cabin Fever, New Holland Brewing Co., Michigan - $9.99/6pk-12Z btls

A toasty, smooth-drinking brown ale; the warming flavors of its dark malts make winter a season of abundance.
Try with: pot roast or beef stew

9. N'Ice Chouffe 2008, Brasserie d'Achoufe, Belgium - $12.99/25.4Z btl

This vintage offers a rich, malty taste, a spicy (thyme) and fruity (dried grapes) aroma, and a complex vinous fruity palate, which is complimented by malt overtones.
Try with: roasted squab with thyme

10. St. Bernardus Christmas Ale, Brouwerig St. Bernard, Belgium - $11.40/750ML btl

Previously only available in Denmark and Belgium, this special holiday beer of 10 percent alcohol by volume, is for savoring, and is characterized by its deep dark color with a creamy, thick head and a full almost velvety taste with a fruity nose.
Try with: oven-roast beef

11. Anchor Christmas Ale, Anchor Brewing, California - $11.99/6 pk-12Z btls

Since 1975, Anchor has brewed a distinctive and unique "Christmas Ale" using a different recipe every year and a different tree on the collectible label, symbolizing winter solstice.
Try with: gingerbread

12. Breckenridge Christmas Ale, Breckenridge Brewery, Colorado - $10.08/6 pk-12Z btls

The chill of a Colorado high-country winter calls for a beer with extra flavor and strength. At over 7 percent alcohol by volume, with a sturdy texture and rich flavors of caramel and chocolate, this holiday seasonal is the fermented equivalent of a good fire!
Try with: pork loin

Happy holidays, from Glunz!

The Publican beer dinner wrap-up

The Publican executive chef/proprietor Paul Kahan hosted an industry-only dinner last Tuesday, Nov. 17, with Louis Glunz Beers Inc. Paul and his team--chef de cusine Brian Huston and beer director Michael McAvena--treated us to a five-course pork and seafood feast paired with Belgian, German and American beers. Here is my take on the menu, and by all means, if you also attended this dinner, do share your thoughts in the comments section below. If you'd like to learn more about the menuing opportunities for craft and import beers, be sure to contact Jennifer at jenniferfaulk@glunzbeers.com.

Wellfleet Oysters--oysters from Wellfleet Harbor, MA, served with mignonette sauce and lemon wedges, paired with Gouden Carolus Hopsinjoor

The menu description said "clean, crisp," and that pretty much sums it up. The fresh oysters had a mild briny flavor, which was brought out by the bubbly Belgian IPA. The shallot in the mignonette sauce helped round out the flavors.

Charcuterie Plate--pork pie, wild partridge and hare terrine, head cheese, morteau sausage (smoked andouille), boudin blanc, kielbasa, lardon (and more!), pickles and mustards
Potted Rillettes--with pears and toasted sourdough
paired with Saison de Pipaix and Oud Beersel Oude Kriek

In my notes, I wrote that this plate is "a meat lover's dream"--I was clearly euphoric. Several of us at the table gushed about how much we wanted to walk back into the kitchen and hug whoever made the charcuterie. At one point, someone declared that they'd also like to swim in a vat of the rillette. There were so many potential combinations of cured meats, mustards and beer that it was hard to pick a favorite. But I have to say that I did really enjoy the savory boudin blanc with the mustard with dried cherries and the kriek, which was sort of wet-smelling and funky for a cherry lambic. I was also a fan of how the slight sweetness of this saison cut through the richness of the rillette.

Fried Clams--clams from Stonington, ME, battered and coated in crumbled salt and vinegar potato chips, celery root "fries," fried lemon rings, red onion, Parmesan and tarter sauce, paired with North Coast Le Merle Saison

Le Merle is one of my favorite saisons (and it's not even made in Belgium!). Unlike the previous saison we had with the charcuterie, this one was less on the sweet side and more on the herbaceous, barnyard side in terms of flavor. It was very cleansing with all the fried deliciousness on the plate. The beer brought out the light bitterness of the fried lemon. The crunchy yet still-juicy clams contrasted nicely with the crispness and spice of the saison. Related side note: I could have eaten the earthy-sweet celery root "fries" all night.

Potée--pork from Becker Lane Organic Farm, Dyersville, IA, toulouse sausage, pork tenderloin, pork confit, braised cabbage and turnips, horseradish aïoli, paired with Rochefort 6

This Belgian strong dark ale was kind of caramely (probably from a brewing sugar called Belgian dark candi). That sweetness, along with the robust carbonation, did a great job of cutting through the rich, stewed flavors of the pork. The beer also provided a great contrast to the braised cabbage.

Honey Gelato--with fresh pear, cocoa nibs, caramel sauce and burnt caramel streusel, paired with Weihenstephaner Vitus

This pairing was perhaps the most interesting of the evening. The Vitus, a helles (essentially a stronger version of a hefeweizen), enhanced the creamy mouthfeel of the honey gelato. You don't normally think of a light beer being "creamy," but Publican beer director Mike told our table that the mouthfeel was thanks to the suspended yeast in the beer. The slight bitterness from the cocoa nibs and the saltiness from the streusel kept this pairing from becoming too sweet.

--Lacey Griebeler


The Publican
837 W. Fulton Market
Chicago, IL 60607
312-733-9555


Pairing fall beer and artisanal cheese

It was a brisk fall day when I stopped by Binny's Lakeview location last week to discuss my two favorite food groups -- beer and cheese -- with Glunz Beer Culinary Council member and cheese maven Jeff Collins, Binny's gourmet grocery manager. We decided we'd pair some craft-produced, autumn-appropriate beers with artisanal cheeses. After several trials, we found a couple of great matches we'd like to share with you.

Why beer and cheese?
Before we jump into the pairings, we'd like to make a brief case for why restaurants should care about offering beer with cheese, and it starts by dispelling the myth that wine is cheese's only perfect mate.

Jeff writes, "The classic pairing with cheese has always been wine because the wide variety of styles and varietals would give you a large enough canvas available to match any wine and cheese for a pairing.

"There is also a certain snob factor that would play into the fact you would never pair beer and cheese," he continues. "Cheese and wine, classically European in their centuries of lineage, have always had a certain dignified perception -- where beer in America was confined to the bowling alley and the frat house. In the past 10 years, craft beers have emerged and reinvented themselves, providing multiple flavor and style profiles of their own."

That development and growth in the craft beer category now has created consumers who are increasingly interested in upping their beer savvy, Jeff adds, and this trend offers a great opportunity for restaurants to boost check averages by getting creative with beer and cheese pairings.

"As the demand for serious beer by serious customers rose, the perception changed as well. Beer has been legitimized, and that new-found respect is now acknowledged by chefs who also are looking less at European haute tradition and more toward creating the next wave of American craft dining."

And now back to the pairings, with tasting notes from a professional and a novice enthusiast ...

The Beer: Founders Red's Rye P.A.
Jeff: The reason I enjoy Red's so much is the amount of body to it. It reminds me of a double IPA with its golden copper color and the solid malty backbone, without the extreme hop profile, naturally. On the finish, the rye is clean and reminiscent of a classic English bitter.
Lacey: This is a great version of a Rye P.A. -- malty, caramely and a nice spice from the rye to balance out the grapefruit flavors of the Amarillo hops. It's 70 IBUs, but does not punch you in the taste buds.

Try with:
Chabrin
Jeff: A wonderful firm-textured goat's milk cheese from the Pyrenees. Where most goat's milk cheeses are softer and more on the gamey side, the age and harder texture here allows the butterscotchy and milky flavors of the cheese to step forward. The sweetness in the cheese worked together with the malt in the beer to create a nice round flavor. It produces an almost savory, hit-you-under-the-jawline sort of flavor reaction. Our first attempt at this pairing might have been the best one.
Lacey: I was really digging the balance between the Chabrin and the Red's Rye. The beer became a little less spicy and bitter, and the cheese's natural sweetness was enhanced. Creamy, smooth and just a hint of goat's milk flavor at the end without being overpoweringly goaty.


Morbier
Jeff: A traditional rustic cheese from France that takes the pairing flavor in a different direction. The rind of the Morbier is brushed with a brine to increase the tacky nature of it and to help enhance the earthy, barnyard and robust flavors. These pronounced flavors stand up the malt, with the the mid-palate turning peppery, leaving the finish light, clean and buttery. We recommend that you enjoy the cheese with the rind on. (Or not, I'm not the boss of you.)
Lacey: I have to agree with Jeff here on eating the rind. It really brought out some gentle palate-tingling pepper notes of the beer without going overboard. And yet it finished clean and mild, perhaps from the beer's effervescence? I also thought it was neat that this unpasteurized cow's milk cheese has a layer of ash running through the center of it; you can detect just a tiny bit of char flavor when it hits your tongue.


Appenzeller
Jeff: I don't know what it is about fall, but it always makes this cheese taste better than normal. This firm, aged selection from Switzerland is used in raclette and fondue season for its full flavors and melting properties. It is very beefy and meaty in its flavor, which allows it to run alongside the Red's without clashing with it. Together, the tanginess is really accentuated with the help of the beer, leaving me wondering about how well these two work together and where I left the raclette machine last spring ...
Lacey: I love that Jeff calls this cheese "meaty": It works! This Swiss cheese has that full-palate, satisfying umami on its own. The Red's Rye tames the robust flavors just enough to let Appenzeller's milky sweetness shine through.

The Beer: Samuel Smith Yorkshire Stingo
Jeff: The fact that this is aged in oak certainly adds that characteristic to its flavor profile, but as we let the beer breathe, it really opened up. The flavor of figs and dark fruit were there at the start, but as time went on, it started to open up with flavors of molasses starting to bloom as it had a chance to unwind.
Lacey: When I saw that this beer was oak-casked for a year before bottling, I expected it to be very big. But at 8% ABV, the alcohol content helped to balance out the oakiness, and the wood-aging somehow helped quell the alcohol burn. This beer has sweet dried fruit notes and is the color of maple syrup or clear caramel.

Try with:
Marcona almonds
Jeff: To pair nuts and beer is no creative achievement. If that was the case, countless bartenders would be admiring their James Beard awards right now. However, in this case, the nuts we tried had their flavors turned up very loud. The Marcona almond, Spanish in origin and sautéed in sunflower oil, had its flavor not only accentuate by the sweetness of the beer, but then proceeded to finish with their flavor completely stripped down to their natural oils on the finish. Just wonderful. As much as I enjoyed this pairing, with the salt and the richness, I couldn't really enjoy eating them for more than 3 hours. That is all I could really handle. I am only human.
Lacey: Okay, okay, so this pairing isn't a cheese, but what cheese plate is complete without a few complementary nibbles?! As soon as we tasted the Stingo, we both thought nuts. Maybe it's from the year-long wood-aging the beer went through. Somewhere nestled in the flavors of buttery oak and discrete vanilla was a sweet nuttiness. The essence of the Marcona almonds hung around on the palate (in a good way) when paired with the Stingo.


Colston-Bassett Stilton
Jeff: Arguably the King of the Blue cheeses, this British export helped create something special when paired with the Stingo. The beauty of the Stilton -- with its creamy texture, profound veining and rich, earthy flavor -- is that it proved to be a perfect dance partner with the cheese. The beer cuts the creaminess at the start, then the natural richness from each plays off each other to create an almost maple syrup sweetness on the mid-palate before it changes back to earthy on the finish. I have a hunch it will be a while before I enjoy a pairing this much again.
Lacey: This pairing was a classic case of using beer to contrast a flavor profile. The big Stingo matched well with the robust Stilton. The sweet notes of each were discernible, but I still got elements of the oak and dark fruit from the beer and that great funkiness from the cheese.

Comté
Jeff: From the Swiss and French border, the Comté is a personal favorite of mine. Firm, fruity with an almost creamy, yogurt-like flavor. I thought the Stingo would only work with the deeper flavored items with its deep, dark fig start, yet lightly cola-sweet flavor on the back end. The Comté worked in playing to the lighter tones of its character. The fruity quality was flushed to the fore at the start, but the nutty quality in the cheese once again proved to be key to the match.
Lacey: We went back to complementary flavors for this one. The Comté was nutty upfront and in the finish, with some buttery oak flavors coming through in the middle thanks to the beer. Nice and creamy all the way through, and not too sweet.

Talk to your cheese monger (or hop on over to Binny's and see Jeff!), and give these pairings a try. Let us know your thoughts by posting in the comments section. Thanks again to Jeff for the great cheese and beer insights. And check the blog soon for some festive winter beer and cheese pairings.

--Lacey Griebeler


Binny's Beverage Depot
Ivanhoe Castle & Catacombs Tasting Room
3000 N. Clark St.
Chicago, IL 60657
(773) 935-9400

Louis Glunz Beer announces 2009-10 Culinary Council and launch of Glunz Beer blog

(From left to right) Back row: Craig Fass, chef/owner of Bad Apple;
Jeff Collins, gourmet grocery manager, Binny's Beverage Depot;
Middle row: Mindy Segal, chef/owner of Hot Chocolate;
Lacey Griebeler, managing editor of Chef Magazine;
Mike Roper, owner of Hopleaf; Lucy Saunders of www.BeerCook.com;
Front row: Jennifer Glunz Faulk, director of marketing for Louis Glunz Beer Inc.;
Paul Kahan, executive chef/partner of Blackbird, Avec and The Publican;
Not pictured: Randy Mosher, faculty member of Siebel Institute of Technology & World Brewing Academy
(Photo by Ted Lacey)

Positive response to the "Glunz Beer Culinary Council" from the many Chicagoland chefs, retailers and media guests attending the group's educational and inspirational beer dinner series last year has prompted Lincolnwood, Ill.-based distributor, Louis Glunz Beer Inc. to continue the advisory panel for a second year. In addition, the company recently launched a blog: http://glunzbeers.blogspot.com, to extend the Culinary Council's reach to a broader audience and invite visitors to learn more about beer and food pairing, and to ask questions of local chefs leading the trend!

"We bring the world of beers to the kitchens of Chicago's finest restaurants and take seriously our responsibility to teach about beer and food pairing and cooking with beer, with the help of such an elite group," said Jerry Glunz, general manager of Louis Glunz Beer.

"What we're doing is very important to the restaurant industry as a whole," said Craig Fass, chef and co-owner of The Bad Apple, a new gastropub in Lincoln Square, and a returning member of the Glunz Beer Culinary Council. "Trying to get people to understand that there are just as many wonderful craft beers in the world that complement food as there are wines is a great challenge and something we're trying to tackle. Educating other chefs about craft beers enhances everyone's dining and drinking experience in the entire city."

In addition to Fass, members of the 2009-10 Glunz Beer Culinary Council include James Beard award nominees: Paul Kahan, executive chef/owner, Avec, Blackbird and The Publican; and, Mindy Segal, chef/owner, Hot Chocolate. Also among the distinguished group: Jeff Collins, gourmet grocery manager, Binny's Beverage Depot; Lacey Griebeler, managing editor, Chef Magazine and Chef Educator Today; Randy Mosher, author and faculty member, Siebel Institute of Technology; Mike Roper, co-owner, Hopleaf Bar; and, Lucy Saunders, author and founder of www.beercook.com. Culinary Council members were selected by the management team of Louis Glunz Beer, based on their expertise in beer and food pairings, their innovative use of beer as an ingredient, and their enthusiasm for craft, specialty and import beers. Glunz Beer's director of marketing, Jennifer Faulk, is the liaison to the Culinary Council.

"We are honored that the majority of members from our inaugural Culinary Council have agreed to lend their time and talent once again, and we're delighted to welcome representatives from the retail and media communities with the addition of Jeff and Lacey," said Faulk. "Already, we have two beer dinners planned with the chefs choosing the beers they'll cook with and the food pairings, and we're looking forward to welcoming more local chefs, retailers and media guests in the coming year who are eager to learn more."

For more information, visit www.glunzbeers.com.

The Bad Apple beer dinner wrap-up

(left to right) Jim Randall, sales representative for Louis Glunz Beers Inc.; Ed Kane, on-premise manager for Louis Glunz Beers; Craig Fass, chef/partner of The Bad Apple; Mandy Franklin, partner and beer buyer of The Bad Apple; and Jennifer Faulk, marketing director of Louis Glunz Beers

The Bad Apple chef/co-owner Craig Fass hosted an industry-only dinner last Tuesday, Oct. 20, with Louis Glunz Beers Inc. Craig, a Glunz Beer Culinary Council member, put together an excellent six-course dinner that highlighted the compatibility of seasonal flavors and craft beer. Below is the menu, along with a few notes I jotted down. If you also attended this dinner, share your impressions in the comments section. And if you're interested in learning more about the menuing opportunities for craft and import beers, be sure to contact Jennifer at jenniferfaulk@glunzbeers.com.

Scallop Carpaccio--pickled shallot and radish, Petrus Aged Pale Ale mignonette, paired with Petrus Aged Pale Ale

The scallop was marinated in Petrus for four hours prior to plating. I was surprised at how well the natural sweetness of the scallop was brought out by the sour notes of the Petrus and pickled shallot. A great amuse.

Welsh Rarebit--North Coast Pranqster Ale braised pork, brioche, paired with a Black Velvet cocktail (Young's Double Chocolate Stout and Prosecco)

I love that we're seeing more beer cocktails on menus right now. The Black Velvet was on the sweeter side with the Young's Double Chocolate Stout. That sweetness, along with the cocktail's effervescence, helped cut through the richness of the braised pork and rarebit.

Graham Cracker Crusted Sweetbreads--pumpkin ravioli, candied pecan, pomegranate, paired with Southern Tier Pumking Imperial Ale

This course tasted like fall. The pumpkin filling in the ravioli was steamed with Pumking, a beer that's brewed with fresh pumpkin and pumpkin pie spices. My tablemate Jeff Collins of Binny's Lakeview compared the beer's flavors to a pumpkin biscuit. And yet, the dish had just the right amount of pumpkin and spice when paired with the beer. Loved this savory take on traditionally sweet ingredients.

Charkoota Rye Braised Rabbit--root vegetables, stone-ground mustard spaetzel, braising jus, paired with New Holland Charkoota Rye

Many beers make excellent braising liquids, and this smoked rye doppelbock is no exception. Craig explained that he also turned the rabbit into a rillette and pan-fried it. The dish was not overpowered by the smokiness of the Charkoota Rye, and it was absolutely delish with the rich braising jus.

Foie-Studded Burger Wellington--truffled fingerling potato and wild mushroom ragoût, petite salad, crispy shallot, foie gras demi-glace, paired with Gulden Draak Dark Tripel

This big tripel is unique because it's brewed with some chocolate malt instead of the traditional all-blonde malts. The Gulden Draak held its own against the strong flavors of foie and sirloin burger mix of the Wellington. The beer also helped cut through the richness of the truffled potatoes and rich foie demi-glace.

Chocolate Cherry Bread Pudding--Founders Breakfast Stout beer bread, caramelized apple, vanilla ice cream, apple cider vinegar caramel, paired with warmed Arcadia Ales Cereal Killer Barleywine and Duchesse de Bourgogne Flemish Red Ale

For this dessert, we were given two very different beer pairings. The slightly sour Duchesse de Bourgogne highlighted the Door County dried cherries in the bread and the caramelized apples, as well as the fantastic sweet-sour combo in the apple cider vinegar caramel. The Cereal Killer Barleywine, on the other hand, was complementary with the chocolaty bread pudding, and I loved that it was served warm, a great contrast to the ice cream. It was hard to pick a favorite--but given that I am a caramel addict, I'd have to go with the Flemish red for how it accented that awesome caramel.

Thanks again to Craig and The Bad Apple for hosting this event!

-- Lacey Griebeler


The Bad Apple
4300 N Lincoln Ave
Chicago, IL 60618
(773) 360-8406

Glunz Winter Beer Tasting at Binny's Lakeview

The Winter Beer Tasting at Binny's Lakeview, in partnership with Chicago's premier beer distributor Louis Glunz Beer Inc., offers samples of more than 70 limited-edition, seasonal craft and import beers, as well as the opportunity to meet representatives from such award-winning breweries as Abita, Anchor, Berghoff, Binding Brauerei, Breckenridge, Capital, Flying Dog, Great Lakes, Lindemans, O'Fallon, Samuel Smith and Wetten. Among the highlights is the premiere of Jewbelation 13 - Bar Mitzvah (pictured, right) from Shmaltz Brewing in New York, the only Hanukkah beer available in Chicagoland! A variety of holiday gift packs, many including custom glassware, will also be displayed and available for purchase. For reservations, please call (773) 935-9400.

Binny's Ivanhoe Castle & Catacombs Tasting Room
3000 N. Clark Street (between Barry and Wellington Avenues)
Chicago, IL 60657

When: Tuesday, November 10, 2009

Time: Industry and media guests only (with tickets) between 5:30 and 6:30 p.m.; general public (adults 21+) from 6:30 to 8:30 p.m.

Price: $15 for Binny's Card members; $25 nonmembers

Event Phone Number: (773) 935-9400

Event Website: www.binnys.com

Glunz Beer Culinary Council in Beverage World magazine!

Check out this great article highlighting Louis Glunz Beers and its education initiative in Chicago, the Glunz Beer Culinary Council, in the October 2009 issue of Beverage World: www.nxtbook.com/nxtbooks/idealmedia/bw1009/index.php?startid=63

Beer dinner at the Bad Apple

The Bad Apple is hosting its first public beer dinner Monday, Oct. 19 at 7 p.m. Join chef/owner Craig Fass for a fantastic evening of beer and food! The six-course beer dinner is $50 per person; call (773) 360-8406 for reservations.

An invite industry-only dinner will be hosted by the Glunz Beer Culinary Council the following night, Oct. 20 at 7 p.m. For details, contact Glunz (847) 676-9500.

Bad Apple's First Beer Dinner Menu:

Rarebit—Pranqster Ale braised pork, Swiss brioche, paired with a Black Velvet cocktail (stout and Prosecco)

Scallop Carpaccio—pickled shallot and radish salad, Petrus Aged Pale Ale mignonette, paired with Petrus Aged Pale Ale

Graham Cracker Crusted Sweetbreads—pumpkin ravioli, candied pecan, pomegranate, paired with Southern Tier Pumking Imperial Ale

Charkoota Rye Braised Rabbit—root vegetable mélange, stone-ground mustard spaetzel, braising jus, paired with New Holland Charkoota Rye

Foie-Studded Burger Wellington—truffled fingerling potato and black trumpet mushroom ragoût, petite salad, crispy shallot, foie gras demi-glace, beer pairing to be announced

Beer Bread Pudding—Founders Breakfast Stout beer bread, dried cherry and chocolate, caramelized apple, vanilla ice cream, apple cider vinegar caramel, paired with Arcadia Ales Cereal Killer Barleywine and Duchesse de Bourgogne

The Bad Apple
4300 N. Lincoln Ave.
(773) 360-8406

New Holland Beer dinner at Finnegan's

Join Finnegan's as Chef Sarah Stoiber creates another amazing meal paired with the beers of New Holland:

Reception: Ichabod Pumpkin Ale

Appetizer: Roasted Quail and Mushroom with a Garlic Crostini and Cranberry Gastrique
Beer: Golden Cap Saison

Soup: Cream of Potato and Leek with Bacon and a Apple Relish
Beer: Charkoota Rye Smoked Rye Dopple Bock

Salad: Spring Greens tossed in a Wild Cherry Vinaigrette with Candied Walnuts and a Chef Selection of Cheese
Beer: Full Circle Kolsch

Entrée: Cinnamon Dusted Venison Roulade with Carmalized Parsnips and Garlic Wilted Spinach
Beer: Dragon's Milk Barrel Aged Ale

Desert: Candied Apple and Pear Tart with Gruyere and a Pecan Carmel Sauce
Beer: Pilgrims Dole Wheat Wine

Seats are limited; call and get your seat!

Finnegan's Irish Pub
24102 w Lockport
Plainfield, IL

When: Thursday, October 29, 6:30 to 9:30 p.m.

Price: $50

Phone: 815-733-5177

Oktoberfest beer dinner

Join Sheffield's for a very special Oktoberfest Beer Dinner highlighting the beers Great Lakes Brewing Co.

The four-course meal will feature German-inspired food to welcome the Oktoberfest season.

Reception - Dortmunder Gold | A palette-stimulating lager will welcome patrons

First Course - Elliot Ness Amber Lager | Paired with a charcuterie platter consisting of sausages (smoked bratwurst, liverwurst, wild game sausage, etc.), cheeses, cornichons and pumpernickel/rye bread accompanied with Dusseldorf mustard

Second Course - Oktoberfest | Paired with German beer soup

Main Course - Grand Cru | Paired with the classic German "Choucroute" consisting of house-smoked pork loin, sauerkraut, apples and potatoes in savory juices

Dessert - Glockenspiel | Paired with warm, fresh doughnut bites with assorted dipping sauces

Conclusion Beer - Blackout Stout | Guests will receive a snifter of this Imperial Stout

Remember to call Sheffield's to reserve your spot!

Sheffield's
3258 N. Sheffield
Chicago, IL

When: Wednesday, October 14, 2009, 7 to 10 p.m.

Price: $60 per person

Phone: (773) 281-4989

Fall Seasonal Selections from Glunz

Fall has officially begun, and Glunz is ready with our fall seasonal selections of Oktoberfest beers, harvest ales, pumpkin ales and more. Click on the images below to view the descriptions of the beers. Or visit our Web site.

Page 1: Arcadia Ales Jaw-Jacker Ale, Breckenridge Brewery Autumn Ale, St. Ambroise The Great Pumpkin Ale, Flying Dog Brewery Dogtoberfest, Dogfish Head Punkin Ale, Shipyard Pumpkin Head

Page 2: New Holland Ichabod, O'Fallon Pumpkin Beer, Southampton Pumpkin Ale, Barley Island Brass Knuckle Stout, Capital Brewery Oktoberfest, Abita Pecan Harvest Ale, Beck's Oktoberfest, Berghoff Oktoberfest Beer

Page 3: Southern Tier Harvest, Southern Tier Pumking, Einbecker Urbock Dunkel, Aecht Schlenkerla Urbock, Hofbrau Oktoberfest, Ayinger Oktober Fest-Marzen, Coney Island Freaktoberfest

Page 4: Capital Autumnal Fire, Spaten Oktoberfest Beer, Weihenstephaner Festbier, Great Lakes Oktoberfest, Great Lakes Glockenspiel, Great Lakes Nosferatu, Moorhouse's Black Cat Ale, Moorhouse's Pendle Witches Brew

Make an impact with seasonal beer

The time-honored tradition of breweries creating special seasonal beers dates back hundreds of years. The brewing season was dictated by the weather as the modern technology of today was not invented. Therefore, beers were used to celebrate the changing seasons with each beer complimenting the weather conditions and changing tastes of the consumer -- from the spring Bock beers or strong beers for sustenance during the Lenten fasts to the Märzenbier styles for fall, which comes from the word "March" when the beer was laid down in the caves before the summer heat rendered brewing impossible.

Today, breweries are capitalizing on modern technology to brew a wide variety of beers year-round, while still honoring the traditions of our forefathers in brewing. Explore this vast selection of beers available to us today. There is a beer for everyone: Have fun finding the beers and styles that you like and ask for them at your local retailer. Prost!

Spring
With the warmer weather and the welcoming of spring, many breweries create a special brew to celebrate the season. This custom dates back to medieval days and carries with it many traditions. Today, you can find the range of styles to include Saison, IPA and the traditional Bock beer that German monasteries would brew as a strong beer for sustenance during their Lenten fasts. The goat is depicted on some logos because the beer was brewed during the sign of the Capricorn goat. Either way, the beers of spring are a symbol of better times to come and the moving away of winter. Celebrate spring with your friends with one of these fine beers from our spring portfolio.

Summer
The heat of summer months brings some truly refreshing beers to the forefront from our brewery partners. They have brewed these thirst-quenching beers with the warm summer days in mind, turning more toward lighter styles of beer, including Weiss, Lambic, Radlers and Fruit Beers. They are wonderful paired with your outdoor barbecues with any type of meat and fish dishes. Visit our summer portfolio.

Fall
The famous Oktoberfest biers are the distinctive fall beers or Märzenbier styles which come from the German word for "March." This word originated because the beer was brewed in March and stored in caves before the heat of summer rendered brewing impossible. This supply would be drawn upon during the summer -- and finally exhausted in October. For more information, visit our fall portfolio.

Little background on Oktoberfest: Oktoberfest in Munich began when Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen on Oct. 12, 1910. The festivities were held on the fields in front of the city gates and all the citizens of Munich were invited to the celebration, thus started the annual celebration of their wedding nuptials, which we now know as Oktoberfest. Today, the Oktoberfest is the biggest public festival in the world with over 6 million visitors that consumer more than 6 million liters of beer.

Winter
The Winter selection of beers highlight a much different style created from our brewmasters. These typically tend to be the darker heartier selections reflecting the flavors and tastes from the region they are originating from around the globe. You will experience beers with coriander, nutmeg and even some hints of cinnamon on the finish. These breweries from around the globe have also developed special packages for you to consider for your customers during this gift giving season. Celebrate the customs of the world by sampling some of these unique products with your holiday feasts. Check out our winter portfolio.

For more information on seasonal beers in Glunz portfolio, contact us at (847) 676-9500 or info@glunzbeers.com.

The Publican beer dinner with New Holland

The Publican's monthly beer dinner for August celebrates the "Art in Fermented Form" of New Holland Brewing Co. in Holland, Mich., and debuts a loose interpretation of a biere de garde that features an elevated level of Munich malt, collaboratively brewed by chef Paul Kahan, Publican beer director Michael McAvena and New Holland's brewmasters. Chef Brian Huston's menu includes: Golden Cap paired with wood grilled cheese, market heirloom tomatoes, Calabrian chilies and extra virgin olive oil; the collaborative biere de garde paired with sand dabs, sweetbread and artichokes; Charkoota Rye paired with peaches, soba and La Quercia rossa; Blue Sunday paired with confit suckling pig with Tuscan kale, heirloom apples, guanciale and burnt caramel; and Pilgrim's Dole paired with ricotta, figs, raspberries and graham cracker.

The Publican
837 W. Fulton Market
Chicago, IL 60607

When: Sunday, August 23, 5 p.m. to 10 p.m.

Price: $45 with beer pairings available for an additional $10-$20; Reservations highly recommended

Event Phone Number: (312) 733-9555

Event Web site: www.thepublicanrestaurant.com

Event Contact: Publican beer director Michael McAvena

McAuslan Beer Celebration at Bottom Lounge

Louis Glunz Beer and Bottom Lounge (1375 W. Lake St., 312-666-6775) will host the free McAuslan Beer Celebration on Tuesday, Aug. 18, 6 p.m. to 10 p.m. Peter McAuslan, president of McAuslan Brewing, Quebec's foremost microbrewery, and brewmaster Ellen Bounsall will present and field taster's questions about the brewery's flagship beer, St-Ambroise Pale Ale, as well as St-Ambroise Apricot Wheat Ale, The Great St-Ambroise Pumpkin Ale, and the celebrated return to Chicago of the award-winning St-Ambroise Oatmeal Stout on draft, following a 10-year hiatus. Samples will be poured at the second-floor Volcano Room and Patio Deck.