Murphy Brothers Beer Harvest

Attend the Murphy Brothers Beer Harvest at Mrs. Murphy & Sons Irish Bistro on Thursday, Sept. 30. The Murphy brothers, James and Brian, along with beer experts from distributor Louis Glunz Beer Inc. will present, sample and field questions about 80 fall seasonal beers from more than 30 breweries worldwide, including Grimbergen, Porterhouse-Oyster Stout, Shlenkerla, Barley Island, Founders, Capital, Three Floyds, Great Lakes, Anchor, Spaten, Hofbrau, Chimay, Troubadour and Dogfish Head. Tickets are $25 per person. Space is limited. For reservations, call (773) 248-3905.

Mrs. Murphy & Sons Irish Bistro
3905 N. Lincoln Ave.
Chicago, IL 60613

When: Thursday, Sept. 30, 7 to 10 p.m.

Price: $25 per person

Event phone number: (773) 248-3905

Event Web site: www.irishbistro.com

Event contacts: James and Brian Murphy

Beers on the Lane

Beer experts from Louis Glunz Beer Inc. and many of the distributor's brewery partners will be on-hand to present and sample 24 award-winning Oktoberfest and other seasonal beers, on the 24 lanes of the 10pin Bowling Lounge, and to field questions. First-time event includes heavy appetizers, unlimited bowling and free shoe rental. Featured breweries to include: Anchor, Arcadia, Ayinger, Breckenridge, Capital, Chimay, Dogfish Head, Flossmoor Station, Flying Dog, Founders, Global Beer Network, Great Lakes, Hirter, Hofbrau Munchen, Lindemans, New Holland, North Coast, Orval, Samuel Smith, St. Sylvestre, Stiegl, Three Floyds, Unibroue and Westmalle. For reservations, call (312) 644-0100.

10pin Bowling Lounge
330 N. State St.
Chicago, IL 60654

When: Wednesday, Sept. 8, 7 to 10 p.m.

Price: $45 per person includes heavy appetizers, unlimited bowling and free shoe rental

Event phone number: (312) 644-0100

Event Web site: www.10pinchicago.com

Event contact: Patrick Spencer, 10pin Bowling Lounge

Casa De Puros cigar and Founders beer tasting

Casa De Puros offers suggested cigar and beer pairings, with cigars specially priced for the event, and complimentary samples of flagship craft beers from the award-winning Founders Brewing Co. in Grand Rapids, Mich. Among them: Dirty Bastard, a strong, dark ruby ale brewed with 10 varieties of imported malts; Centennial Indian Pale Ale, a complex flavorful ale with immense citrus accents, achieved by the abundance of dry hopping; Dry-Hopped Pale Ale, a medium-bodied beer with a distinctive floral hop aroma and refreshing citrus flavor; and, Porter, a robust beer with strong chocolate and caramel malt presence. Representatives from Casa De Puros and Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc. will be on-hand to discuss the cigar and beer pairings and to field questions. To purchase tickets for $10 per person, which includes one complimentary cigar, stop in to Casa De Puros, or call (708) 725-7180. Tickets may also be available at the door.


Casa De Puros Cigar Lounge
7410 Madison St.
Forest Park, IL 60130

When: Thursday, July 22, 6 to 9:30 p.m.

Price: $10 per person (includes one complimentary cigar)

Event phone number: (708) 725-7180

Event website: www.casadepuroscigars.com

Event contact: Timothy Polk, managing partner, Casa De Puros

Stone Brewing vs. Three Floyds Brewing "The Brawl to Settle it All"

On Saturday, July 17, 12 to 5 p.m.,The Tribes Alehouse hosts "The Brawl to Settle It All," the first ever bout between the heavy hitting beers of Munster, Ind.-based Three Floyds Brewing, voted #1 by Ratebeer, and Escondido, Calif.-based Stone Brewing Co., voted #1 by Beer Advocate. Representatives from both breweries will be on-hand to talk about their beers and field questions, and to pour seven rounds in this head to head tasting event. Participants will be invited to vote for their favorite beer in class after each round, and the brewery with the highest overall score will win a Championship Belt to display, along with bragging rights! Admission is $30 per person and includes seven rounds of brew and a commemorative glass. Limited Availability. Designated drivers will be admitted free, but must be registered. For reservations, call (815) 464-0248.

The Tribes Alehouse & Grill
11220 W. Lincoln Highway
Mokena, IL 60448

When: Saturday, July 17, 12 to 5 p.m.

Price: $30 per person (designated drivers admitted free, but must be registered)

Event phone number: (815) 464-0248

Event Web site: www.tribesalehouse.com

Event contact: Niall Freyne, Hops Peddler, The Tribes Alehouse & Grill

Great Lakes beer dinner at Wildfire Oakbrook

Wildfire executive chef Larry Donahue and chef Paul Guerrero brew up a five-course meal paired with beers from Cleveland-based Great Lakes Brewing Co., an environmentally and socially conscious brewer of award-winning, all-natural beer. Guest speaker Jennifer Faulk of Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc. and a member of the Glunz Beer Culinary Council, will share their insights into the beer and food pairing trend. The menu includes Homemade Perogies & Kielbasa and Great Lakes Burning River Pale Ale; Stacked Wedge Salad and Great Lakes Commodore Perry IPA; Crispy Walleye Pike and Great Lakes Dortmunder Gold Lager; Shepherd's Pie and Great Lakes Elliott Ness Amber Lager; and, Bittersweet Chocolate Cake and Great Lakes Edmund Fitzgerald Porter. Space is limited. For reservations, call Brad Wermager at Wildfire, (773) 398-6960.

Wildfire Oakbrook
232 Oakbrook Center
Oakbrook, IL 60523

When: Monday, June 14, 2010 - 6:30 p.m. Reception; 7 p.m. Dinner

Price: $40 per person (plus tax and gratuity)

Event phone number: (773) 398-6960

Event Web site: www.wildfirerestaurant.com/oakbrook

Event contact: Brad Wermager, Wildfire Wine & Spirits Director

Recipes featuring Flying Dog ales

Quite a few Flying Dog mutts have culinary backgrounds. And when their love for food and beer come together, the result is (usually) pretty damn tasty. Brewer and cellarman Larry Pomerantz designed these two recipes.

Doggie Style Mac 'n Cheese

Serves 4

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 teaspoon powdered mustard
12 ounces Flying Dog Doggie Style Classic Pale Ale
8 ounces heavy cream
1 cup milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded, divided
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko breadcrumbs

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard, and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the Classic Pale Ale, cream, milk, onion, bay leaf and paprika. Simmer for 10 minutes, and remove the bay leaf.
4. Temper in the egg by mixing a spoonful of the warm sauce mixture into a bowl with the egg to slowly warm the egg without curdling the egg. Then add the warmed egg mixture back into the sauce. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Topping: Melt the butter in a saute pan, and toss the breadcrumbs to coat.
6. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Enjoy along side a cool pint of Doggie Style Classic Pale Ale.


Bitch 'n Chips with Raging Bitch

Serves 13 (6 oz. portions)

6 cups flour
3 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
36 ounces (3 bottles) Flying Dog Raging Bitch 20th Anniversary Belgian-Style IPA
5 pounds firm-fleshed whitefish (tilapia, pollock, haddock, or cod), cut into 1-ounce strips
Cornstarch, for dredging
Whole potatoes, as needed (for French fries)

1. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper and Old Bay seasoning.
2. Whisk in the beer until the batter is completely smooth and free of any lumps.
3. Refrigerate for 15 minutes. (Note: The batter can be made up to 1 hour ahead of time.)
4. Heat oil in deep fryer or pan to 350 degrees F.
5. Lightly dredge fish strips in cornstarch.
6. Working in small batches, dip the fish into batter and immerse into hot oil.
7. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
8. Drain the fish.
9. Serve with malt vinegar.

Homemade French Fries:
1. Use a mandolin slicer with a wide blade, slice the potatoes with the skin on.
2. Place in a large bowl with cold water.
3. Heat fryer to 320 degrees F.
4. Drain potatoes thoroughly, removing any excess water.
5. When oil reaches 320 degrees F, submerge the potatoes in the oil.
6. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
7. Remove from oil, drain, and cool to room temperature.
8. Increase the temperature of the oil to 375 degrees F.
9. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
10. Remove and drain on roasting rack.
11. Season with kosher salt.
12. According to Larry, all must be served with plenty of Raging Bitch.

Three Floyds beer dinners at Wildfire Oakbrook and Wildfire Glenview

Wildfire executive chef Larry Donahue and chef Paul Guerrero brew up a five-course meal paired with beers from Three Floyds Brewing Co., a small artisanal craft brewery in Munster, Ind., at Wildfire Oakbook on Monday, May 10, 6:30 p.m., and at Wildfire Glenview on Wednesday, May 19, 6:30 p.m. Guest speaker Jennifer Faulk of Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc., and a member of the Glunz Beer Culinary Council, will share their insights into the beer and food pairing trend. The menu includes Beer Battered Crawfish and Three Floyds Pride & Joy; Baked Goat Cheese & Arugula Salad and Three Floyds Dreadnaught; Bacon Wrapped Boneless Pork Chops and Three Floyds Alpha King; Blackened Filet Medallions & Shrimp and Three Floyds Robert the Bruce; and Meyer Lemon Meringue Tart and Three Floyds Gumballhead. Space is limited. For reservations, call Brad Wermager at Wildfire, (773) 398-6960.


Wildfire Oakbrook
232 Oakbrook Center
Oakbrook, IL 60523

When: Monday, May 10, 6:30 p.m. (reception), 7 p.m. (dinner)

Price: $40 per person (plus tax and gratuity)

Event phone number: (773) 398-6960

Event Web site: www.wildfirerestaurant.com/oakbrook

Event contact: Brad Wermager, Wildfire Wine & Spirits


Wildfire Glenview
1300 Patriot Blvd.
The Glen Town Center
Glenview, IL 60026

When: Wednesday, May 19, 6:30 p.m. (reception), 7 p.m. (dinner)

Price: $40 per person (plus tax and gratuity)

Event phone number: (773) 398-6960

Event Web site: www.wildfirerestaurant.com/glenview

Event contact: Brad Wermager, Wildfire Wine & Spirits

Durty Nellie's 16th Annual Spring Beer Fest

Durty Nellie's 16th Annual Spring Beer Fest Saturday, May 8, 11:30 a.m. to 4:30 p.m., invites local beer lovers to sample from among more than 60 craft beer from such award-winning breweries as Anchor, Dogfish Head, Founders, Great Lakes, New Holland and Shmaltz Brewing companies. Representatives from Lincolnwood, Ill.-based distributor, Louis Glunz Beer Inc., will be available to talk about the different beers, suggest food pairings, and to answer questions. Ticket price includes live entertainment and souvenir pint glass. Tickets available for purchase at Durty Nellie's only during business hours, Sunday through Thursday from 11 a.m. to 3 a.m., and Friday and Saturday from 11 a.m. to 4 a.m.

Durty Nellie's
180 N. Smith St.
(across the street from Metra stop in Palatine)
Palatine, IL 60067

When: Saturday, May 8, 11:30 a.m. to 4:30 p.m.

Price: $25 in advance; $30 day of event

Event phone number: (847) 358-9150

Event Web site: www.durtynellies.com

Event contact: Marilinda Dolezal

Dogfloydapalooza 2

Visit Bottom Lounge for a rare opportunity to enjoy the specialty beers of Dogfish Head Brewery from Milton, Del., and Three Floyds Brewing Co. from Munster, Ind., in the company of brewers Sam Calagione of Dogfish Head and Nick Floyd of Three Floyds. The event on April 6, 9 p.m. to 2 a.m., will feature 10 special beers on draft, to be revealed at the event; five each from the two award-winning breweries. Music by Andre Williams with The Goldstars at 9:30 p.m., and Jon Langford and The Cashed Johnnies at 11 p.m. Tickets available in advance at www.bottomlounge.com or at the door if still available.

Bottom Lounge
Volcano Room & Patio
1375 W. Lake Street
Chicago, IL 60607

When: Tuesday, April 6, 2010, 9 p.m. to 2 a.m.

Price: $20 (includes first pint of beer)

Event phone number: (312) 666-6775

Event Web site: www.bottomlounge.com

Event contact: Mike Miller, Owner

The Publican beer dinner

Chef Paul Kahan and his crew present a six-course dinner paired with beers from Michigan's New Holland Brewing Co. and Colorado's New Belgium Brewing Co., including a unique "blending course" that combines beer from both breweries. "Eat with the Brewers" seating with brewery notables at 7 p.m. The full menu also be available to all other guests that evening, and includes: Kushi oysters with pine mignonette and New Holland Mad Hatter IPA; shrimp with slow toasted garlic, fried plantains and wild onions, and New Belgium Abbey Ale; artichokes and burrata and New Belgium Bier de Mars; rillettes and buckwheat crepes and New Holland Envious; grilled game and New Holland's Charkoota Rye (pictured, right) and New Belgium's La Folie; and buñuelos and New Belgium's LeFleur Trans Atlantic Kriek alongside New Holland's El Mole Ocho. Limited seats available. Reservations highly recommended!

The Publican
837 W. Fulton Market
Chicago, IL 60607

When: Friday, April 9, 2010, 7 p.m.

Price: $75 per person (plus tax and gratuity)

Event phone number: (312) 733-9555

Event Web site: www.thepublicanrestaurant.com

Event contact: Michael McAvena, beer director

Calagione, Kahan and Segal nominated for James Beard Awards

Good luck to Sam Calagione of Dogfish Head, who is a semifinalist for a James Beard Award for Outstanding Wine and Spirits Professional. Also congrats to our Culinary Council members who are also nominated: chef Paul Kahan of Blackbird, Avec, The Publican and Big Star for Outstanding Chef; and chef Mindy Segal of HotChocolate for Outstanding Pastry Chef. The awards will be announced Monday, May 3, at Avery Fisher Hall, Lincoln Center in New York City.

But hey, shouldn't it be Outstanding Beer, Wine and Spirits Professional? This writer agrees (from www.brewersassociation.org):

The annual James Beard Foundation Awards semifinalists list is out. One of the award categories is titled "Outstanding Wine and Spirits Professional." Four of the semifinalists, though, are respected craft brewers with long histories of excellence in promoting their beers, great craft beer, beer and food and helping to reshape the way chefs look at beer. Here are Brewers Association members on the list:

• Larry Bell, Bell's Brewery, Inc.
• Sam Calagione, Dogfish Head Craft Brewery
• Jim Koch, Boston Beer Co.
• Garrett Oliver, The Brooklyn Brewery

Methinks it is time to rename the award the "Outstanding Beer, Wine and Spirits Professional." Finalists will be announce March 22 in New Orleans. Winners will be named May 3 in New York City. Best wishes to all the semifinalists.

--Paul Gatza

Pairing beer and seafood

Check out this article on beer and seafood, featuring Craig Fass of the Bad Apple and the Glunz Beer Culinary Council!

http://www.chefmagazine.com/digitals/2010/0210CHEF/17.html

--Lacey Griebeler

Branch 27 Chimay Beer Dinner

Chef John Manion of Branch 27 presents a four-course dinner featuring a whole pig from Slagel Family Farm of Fairbury, Ill., paired with authentic Chimay Trappist beers from the Abbey of Scourment in Belgium on Wednesday, Feb. 24, at 7:30 p.m. The courses include assorted charcuterie; grilled radicchio and Brussels sprout salad, Pecorino Romano, dill and pork cracklings paired with Chimay Triple; papardelle with braised pork ragu and ricotta salata, paired with Chimay Red; porchetta, roasted garlic whipped potatoes, braised winter greens and pork jus, paired with Chimay Blue; and bacon, walnut and chocolate tarts with maple gelato. Reservations required.

Branch 27
1371 W. Chicago Avenue
Chicago, IL 60642

When: Wednesday, Feb. 24, 2010, 7:30 p.m.

Price: $60 per person

Event Phone Number: (312) 850-2700

Event Contact: Cary Michael, general manager and partner, Branch 27

Branch 27 presents a Chimay Beer Dinner

Branch 27 announces a new monthly beer dinner series to be held the last Wednesday of every month. Each dinner will feature a four-course seasonal menu prepared by executive chef John Manion and paired with four select beers from a featured brewer. The series will launch with the Chimay trappist ales of the Abbey de Scourmonton Wednesday, Feb. 24, 7:30 p.m. ($65/person). Reservations are required and can be made by calling 312-850-2700.

Branch 27
1371 W. Chicago Ave.
Chicago, IL
312-850-2700

Casa De Puros Cigar & Beer Tasting

Come to Casa De Puros Thursday, Feb. 4, 6 to 9 p.m., for complimentary beer samples with suggested cigar pairings featuring Rocky Patel Cigars. Special pricing available on cigars for event! Beers to be featured include: Anchor Old Foghorn barleywine, Hirter Morchl dark lager (platinum winner in the World Beer Championships), Great Lakes Edmund Fitzgerald porter and Dogfish Head Palo Santo Marron American brown ale.

Featured Rocky Patel Cigars include:

• ITC 10th Anniversary - honors Indian Tabac Compan, Rocky's roots in the cigar industry. It is peppery yet sweet on the palate, reminiscent of the Havanas of old. The Dogfish Head Palo Santo can stand up to this legacy.
• Rocky Patel Vintage 1990 - named to the Top 25 Cigars of the Year in Cigar Aficionado. Renowned for its elegance and balance as a medium-body cigar with a nutty, caramel essence. Try this with Hirter Morchl ... heaven.
• JAVA - mild- to medium-bodied cigar infused with the flavor of coffee, chocolate and a hint of vanilla. Great Lakes Edmund Fitzgerald will make you float away ...
• Nicarao - medium-bodied cigar comprises an all-Nicaraguan blend, including a lush Colorado wrapper that's packed with woody flavors. Pair this with the Anchor Old Foghorn Barley Wine and honor the ancient Indian Chieftan this cigar is named for.

Casa De Puros
7410 Madison Street
Forest Park, IL 60130
708-725-7180

Dogfish Head Ancient Ales dinner at The Publican

The Publican's monthly beer dinner for January features four historical brews from Delaware's Dogfish Head Brewery: Midas Touch, Chateau Jiahu, Sah'tea and Theobroma, carefully paired with the gourmet creations of chef Paul Kahan. Dogfish Head representatives Adam Lambert and Donn Bischel Jr. will lead the discussion. Since 1999, Dogfish Head has worked closely with Dr. Patrick McGovern, a molecular archeologist and one of the world's leading experts in ancient beverages, to bring ancient brewing history back to life, recreating recipes that have been found in ancient tombs and burial grounds.

The Publican Restaurant

837 W. Fulton Market

Chicago, IL 60607

When: Sunday, January 17, 2010 - 7 p.m. to 10 p.m.

Price: $45, with beer pairings available for an additional $15-$20; Reservations highly recommended

Event phone number: (312) 733-9555

Event Web site: www.thepublicanrestaurant.com

Event contact: Publican beer director Michael McAvena