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

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.