Fresh Craft Beer Stats

Alright – are you sitting down? Sitting down with a fresh craft brew is even better…

barrels of lovely American Craft Beer

Here are some fresh stats from the 2010 Great American Beer Festival program, courtesy of the Brewers Association.

  • In 2009 9,115,635 barrels of craft beer was produced in the US of A
  • Total of 1552 regional craft brewpubs (68), microbreweries (486) and brewpubs (998)
  • Americans purchased $101 billion worth of beer
  • Total growth of US Craft Beer by volume = 7%, by dollars = 10%
  • US Craft beer is measured by number of barrels produced annually – 1 barrel = 31 gallons, 31 gallons = 2 half barrel kegs (what most people think of as a keg of beer), 3.78 cases (24 – 12ounce bottles or cans) = 1 barrel

Check out their site for accurate and up to date information on the craft beer scene.

As well – the companion site – CraftBeer.com – is a great resource on all things craft beer. From beer & food to recipes to road trips to news. It’s gorgeous, well done and easily navigable.

Why? Because like Julia says, American craft beer is full of substance and soul.

Amen, sister.

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Brain of Brewers Competition Winners

This post has some very special meaning to me – my Fine Husband, Larry Chase, is the brewer for Standing Stone, participated in the Brain of Brewers contest this year, and won Gold for his Hefeweizen AND Bronze for his Amber. He’s been a passionate professional brewer for over 13 years now and this was an extra special reward.

Larry Won Gold and Amber in the 2010 Brain Of Brewers Contest

He was very excited to enter this contest, has long used Lallemand yeast and was thrilled to win 2 medals. Of course being biased and also a big craft beer enthusiast, I was also ecstatic for him!

The gold came with a generous $5000 award as well as a lovely red ribboned actual medal and certificate to display. The $5K will all go towards equipment to keep making great beer even better.

Congratulations to all the winners – well done. And a big thank you to Lallemand for instigating this kind of contest for brewers. Larry tells me Lallemand put on a very tasty and generous spread for the event as well (Sorry I wasn’t able to go with him!).

The results of the Brain of Brewers beer contest for beers brewed exclusively with Lallemand dry yeast.

Congratulations to all! Cheers –

STOUT

Gold for Hefeweizen

PALE ALE/BROWN ALE

AMBER ALE

HEFEWEIZEN

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Tasty Trifecta Event Menu

Chelly prepping one of the delicious cheeses

Wow – where to even start… get set for several days worth of information from the 2010 GABF interspersed with other good beer stuff.

The first event last week was one of collaboration with Chelly Vitry, Denver Gourmet, and Oskar Blues Brewery – the fabulous Beth, Chad, Burc, Dale (loved the bike!), Melissa, Luke and entire crew. Lefthand Brewing also generously provided 3 of the beers we featured and our dedicated spot on volunteer Ingrid was a huge help – so a big thanks to everyone involved, including our very engaged and fun loving guests.

The Tasty Trifecta was planned and designed to tap into the female craft beer enthusiast during GABF. We had a terrific group of women who came to taste, enjoy, learn, savor, and be social. It’s a very good combination – all coming together over quality beer.

Dale and 6 Fantastic Beer Loving Women

OBB was a gracious and very helpful host – their taproom was a great setting for the evening’s activity. Chelly is – in a word – incredible and I’m extremely grateful to have gotten the opportunity to partner with her for this lip smacking gig.

Once most everybody was present, we introduced the beers, talked a bit about flavors and matching them, why we choose the beers and the specific cheeses and desserts to go with them, and then lead them through one sampling. After that, we turned them loose!

Noise level of a group usually goes up with enjoyment level – so I’d venture a guess to say that it was a smashing success! (Thanks to Beth for the microphone.)

Tables set and ready for the Tasty Trifecta

The menu:

  • 3 Beautiful Oskar Blues Beers – Dale’s Pale Ale, Old Chub Scottish Ale, and Ten Fidy Imperial Stout
  • 3 Beautiful Lefthand Beers – Sawtooth, 400 Pound Monkey, and Milk Stout
  • 6 Creamy Cheeses – 5 years vintage Gouda, 4 year Old Quebec White Cheddar, Triple Cream Brie, Bleu D’Auvernge, Horseradish and Dill Havarti, and Young Goat Gouda
  • 5 Sumptuous Desserts – Chocolate Chip cookies, Pecan Caramel Bars, Raspberry Linzer Bars, Chocolate Cupcakes with Vanilla Buttercream frosting, and Sour Cream Cheesecake

Is your mouth watering yet??

Proving, once again, that the vast variety and high quality of craft beer everywhere pairs deliciously well with quality well made food.

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Tasty Trifecta Event last night at Oskar Blues

Beth and Luke of OBB - such huge help!

Thanks to the entire Oskar Blues Crew for a fantastic event venue and help last night. Chelly and were able to offer a unique women’s only Beer & Cheese & Dessert tasting event at their taproom. Beth, Luke, Burc, Melissa, Dale and everyone else who makes the place tick – pints up!

Thanks equally to the fantastic group of women beer enthusiasts that came out – judging by the conversation and laughter level, I’d say it was a success! They had the choice of 6 different beers from both Oskar Blues as well as tasty Left Hand Beers. One the food side, Chelly selected delicious cheeses from a favorite cheese monger and sweets from Living the Sweet Life – both in Denver.

Chelly (l) providing helpful information for the event

We lead them through  a simple how to taste exercises to warm them up and get them started – then off they went!

The evening closed with Beth, the taproom manager, leading a tour of the brewery – newly expanded and looking fabulous for our great guests.

Cheers of course goes to Left Hand brewing and their crew for pitching in three uber yummy beers for the event as well.

Hats off to Ingrid, our intrepid and dedicated volunteer assistant for the night – well done!

And my own personal thanks to the incredible Chelly for her partnership. She has excellent judgment.

Now – on to more GABF events….Cheers!

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Signature GABF & Denver Beer Week Event

Hats off to Chelly of Denver Gourmet for being my partner in crime for hosting these two signature events:

Tasty Trifecta Wednesday September 15th – co-hosted by our friends at Oskar Blues Brewery in Longmont Colorado.

POSTPONED Gastravaganza! Saturday September 18th – Hosted at one of the featured breweries Breckenridge Brewery in Denver Colorado.

Be sure to spread the word and get your tickets today – Wednesday night at Oskar Blues is women only and Saturday night is POSTPONED for all.

See you soon in Denver!

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Gluten Free & Vegetarian Beer & Food Tasting Menu

Last night was another lively Women Enjoying Beer monthly meet up. The women filled the special side room at Standing Stone Brewing Company to participate in the gluten free and vegetarian beer and food event.

Fresh veggies are gluten free & vegetarian

Of course, we all learned more – and we did in fact have 2 individuals in the group who are Celiac – gluten intolerant, however severe or mild. For omnivores, it’s a non concern. However for the 2 – 3.2 million people in the states who are afflicted, it’s a big deal. Especially if you want to enjoy beer.

Hopefully it makes omnivores appreciate the myriad choices that are available with no restrictions.

The format this time was to pour small taster glasses full of each of the four beverages and then serve the foods, passed around family style (remember – this is extremely social!). Then each person can taste the food with a bit of each beverages as they wished. It was enlightening for all of us.

Beverage Menu

One interesting thing per gluten free guidelines is that in order to be labeled Gluten Free it has to be less than 20ppm (parts per million) gluten. Curious – since there still maybe residual gluten from processing. So severe cases need to be cautious and do a little bit of research perhaps first.

Gluten Free choices

Clearly ciders are not beers. That said, there’s a terrific selection and variety available, no danger of gluten in them and they provide a nice choice alternative.

Food menu

  • Lisanatti Almond Cheeses
  • Fresh seasonal melons – mmmmmm! Great with the ciders
  • Hummus with garlic, cilantro and warm spices like cumin and cinnamon
  • Veggie shooters in a taster glass with bleu cheese dressing

The beers most certainly tasted remarkably different with the foods than the ciders. So it was great to be able to talk about complementary flavors as well as contrasting flavors.

There are plenty of ways to accommodate. And with approximately 1 in 133 Americans being Celiac, there’s an enormous opportunity to make high quality beers and ciders to serve these folks.

Big opportunity – kind of like thinking about properly addressing the female beer consumer, eh?

Cheers to a tasty and gluten free adventure!

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What Beer Would You Match With PBJ

Okay – let’s hear it.

What beer or beer style would you pair with a peanut butter and jelly sandwich? Maybe you do already.

Jelly, beer and nut butter - what's your combo?

Does crunchy or smooth matter? What about type of jelly – I daresay that’s an important component since jellies range from spicy pepper jellies to berried jellies to whatever the blue ribbon winner was at the fair. And don’t forget jams.

Back to the butter…what kind of nut butter? There’s a myriad of nut butters to pair with great jelly and jam. Almond, cashew, peanut – you name a nut and there’s most likely a butter.

One great thing about pairing beer and PBJ is that the sweet side of the nut butter and jelly really can create some fun combinations.

Oh – and then there’s the Nutella and PB sandwich….bananas and peanut butter sandwiches….

And then do you eat it room temperature or grill it? I love a grilled PBJ sandwich – the heat melts the nut butter so it’s really tongue twisting creamy and sticky.

I’d start with – hmmmm….how about a Hefeweizen with almond butter & orange marmalade? How about a milk stout with Nutella and crunchy peanut butter?

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What's On Your Food Menu to Go With Your Beers?

If you have any kind of taproom, pub, beer garden, restaurant or otherwise serve food, what’s on the food menu?

The assumption is in place that you are passionate about the beer. So when you look at your food choices, do they match the passion of the beer (even if the choice is simply pretzels)?

If so – great. If no, what gives?

Why would you encourage sub par food to be eaten with your high quality beer? Really. It’s like cooking in a dirty kitchen with prime ingredients. It’s like brewing in a moldy brewery – the pride and effort you’ve already invested in the front end needs to carry all the way through.

Easy and reasonably priced food can still be tasty and match your beer.

One thing women tell me about why they don’t like (some) pubs is the food selection. In fact there’s one brewpub very close to where I live that I’d like to go spend an evening at – yet their food quite frankly is poorly done, greasy and gut bombish. It’s not even good greasy food.

When given the choice why would anyone who values their beer want to go have gut bomb food? Good fresh fried foods is not what I am talking about here either – ’cause I’m all for that when the grease is fresh and it’s not the only cooking method on the menu.

You’ve paid so much attention to the beer. Pay some heed to the food – and you’ll generate more business from women & men alike.

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Prepare To Meet Your (Cocktail) Maker

What’s the difference between certified organic beverages and non?

Organic Nation Spirits

Well, besides the obvious, sometimes there is a special passion – of the organic pursuit variety.

I’ve recently had the uber pleasure of meeting and befriending Diane and David, Organic Nation Spirits. The gin and vodka they create is certified organic. Their passion is as clear as the delicious spirits they craft with great care and affection.

Good spirits, good beer, good wine. While we may all had our own affinities, it’s good to remain open minded to what makes other peoples’ clock tick tock.

Another common connection is the remarkable Joy and Bob of White Water Warehouse. In fact, this very day they are all on the Rogue River on a Martini Madness trip (no worries – imbibing happens at the end of the rafting day). If you’ve been reading you’ll know Joy and Bob invited me to be part of the inaugural Raft and Craft Trip in July (what a fantastic crew and trip!).

Meeting your maker can have a fun and not-6-feet-under meaning. And like Diane says, sip responsibly!

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Two Signature Events During the 2010 Great American Beer Festival

Wanted to share 2 really fun events coming up in Colorado in September. If you feel compelled to share them, that’s always appreciated.

The first event is Wednesday September 15th in Longmont Colorado at Oskar Blues Brewing. Myself and the incredible Chelly Vitry, of Denver Gourmet Tours, are putting together a superb Women’s event with Oskar Blues BreweryThe Tasty Trifecta! Beautiful Beer, Sumptuous Sweets and Creamy Cheese beer and food tasting event. They are graciously hosting the event and providing their tasty beers – we’ll be pairing them with cheeses and desserts. If you’ve never tried it, here’s your opportunity!

Full details and ticket availability can all be found here, on this link.

The second event is the Gastravaganza! Beautiful Beer & Street Food event – held at the gracious host Breckenridge Brewery (who’s beer will also be featured). The Gastravaganza (great word, eh?!) is a oh-so-tasty 6 course beer and food pairing.

We’ve got 6 high quality breweries involved: Wynkoop, Avery, Lefthand, Breckenridge, Odell, Ska and Del Norte happily participating. The food is an equal match of terrific high quality choices: Steuben’s, Cupcake Truck, Biker Jim’s Gourmet Dogs, Pinche Taco, Deluxe Burger, and the Gastro Cart.

Women & men welcome and encouraged. If you love beer, this is a great chance to come out and savor a lovely evening with friends (grab several!). If you love food, it’s a fantastic chance to wrap your lips around some of Denver’s finest street food. If you love both, well, it’s nirvana! (plentiful parking for cars and bikes too)

Full details and tickets can be found here on the site.

We’d love to see you join us – and you can buy tickets now! Plan on one or both and get out and enjoy the remarkable opportunities Central Colorado has to offer.

Thanks for your time, attention and and spread.

Cheers!

Ginger & Chelly

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Favorite Beer Picks

Today’s my birthday – last night we started the celebration at SOB. Thanks to everyone who came out!

Beer in my Fridge

So today I want to share some of my go-to beers (availability be damned). When we get another beer fridge, the fantasy stock incudes these beers – and we can always make room for more. It’s going to have to be a big flippin’ fridge!

So the fridge is full to overflowing…and I am compelled to mention other breweries who I really enjoy in the glass as well:

NapaSmith, Dogfish, Moonlight, Lefthand, Ska, Wynkoop, Barley John’s, Fitger’s, Karl Strauss, Everybody’s Brewing, Alaskan, Four Peaks, Alamo, Del Norte, Goose Island, Widmer, Terrapin, Duck-Rabbit, Brideport, Clipper City/Heavy Seas, Sierra Nevada, Odell, Avery, Rubicon, Buckbean, Great DaneBig Sky, Standing Stone, Lawson’s Finest, Rogue, Old Market, Oskar Blues, Surly, Harvest Moon, St. Arnold’s, Leinenkugel, Triple Rock, Kelly’s, Willimantic, Gritty’s, Bend, Bison, HUB, Boston Beer, Piece, Rahr

I know I’ve inadvertently left some off the list…tell me – who would you add? Let me know.

We’re going to need another fridge…

p.s. looking forward to savoring beers at Limestone and Haymarket in October…

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Bottling Beer At SOB

Bottling beer at SOB

I had the distinct pleasurable opportunity to get to be a volunteer bottler at Southern Oregon Brewing last week. What a great way to get out from computer work and meet (more) fun beer people.

SOB is already a familiar brewery to me and the people there are friends. They’ve been good to WEB – we had a monthly meet up there where we featured their beers and paired them with cheeses. Mmmmmmmm! So getting to participate at the brewery in a process I don’t know much about was very welcome.

Acacia, Larry’s intern at SSBC, and I headed over around 830 am last Thursday. She’d done it before so was a helpful colleague to have there. There were 4 other volunteers in addition to Scott, Brewer, and the Green Bottling team – Jack, Gavin, and Mike.

Lee and Acacia on the line at SOB

It’s a pretty straightforward process, really, with some very specific equipment customized to take on the road to service breweries in bottling their beers. What a great solution!

Grossly Oversimplified: Beer ready in tanks, equipment set up, bottles loaded, filled, packed into boxes, palleted, and stored. And of course, enjoyed at their end point of some one’s mouth down the road.

Bottling and canning lines are an investment that – when it’s right – are smart. It’s another smart way to serve the breweries and end enthusiasts per beer by the bottle.

Green Bottling truck

SOB bottles 22 ounce bottles and we ended up helping that luscious beer into those bombers for the better part of the day. They’d also bottled the night before (Nice Rack IPA). Thursday we bottled Pin-up Porter, Gold Digger, and Woodshed Red.

Scott already knows my hand is the air for future bottling. Can’t wait! The refreshing beers on-site and camaraderie that is so intrinsic to the craft beer community was in perfect form that day. Thanks to Scott, Tom, Jack, Gavin, Mike, Acacia, Lee, Greg, Jeff, and Buddy – what a fabulously beery day!

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Trout Hop Black IPA Review

Grand Teton Trout Hop Black IPA

Thanks as always to the Grand Teton Brewing crew for sharing their beers with Women Enjoying Beer. Indeed, the ‘enjoying’ part is enhanced by trying samples and getting to explore the beers.

The most recent media sample is their Trout Hop Black IPA. It has a nice balanced orange chocolate aroma, a lasting coat-the-back-of-your-mouth bitterness to it. The gorgeous dark color and slightly dense head presents itself well in your glass.

It would likely pair well with a medium to rich meat dish like slow cooked ribs, a lush orange chocolate cake, and maybe even a wilted green spinach salad.

Cheers to seasonal beer!

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Bottling Beer

Bottling line at New Glarus

Today is a new experience waiting to happen – I get to participate and observe in bottling beer. Southern Oregon Brewing is willing to have me volunteer to come out and be of any assistance.

Surely they have their routine down. Nonetheless I’m geared up because, while I’ve seen operational bottling lines and resting bottling lines on site at many breweries, this is the first time I get to actively be involved.

I’ll report back when the effort is complete.

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Gastravaganza in Denver – Delicious Beer & Tasty Street Food Event

Wow! Who’s up for a Gastravaganza in Denver Colorado September 18th, 7- 9 pm?!

Gastravanganza!

Details and tickets available here – on Chelly’s site.

Chelly’s Denver Gourmet Tours and Women Enjoying Beer is collaborating and partnering with terrific breweries and street food vendors to offer a totally unique and tasty adventure.

Our terrific Featured Beers will come from Avery Brewing, Wynkoop Brewing, Breckenridge Brewery, Left Hand Brewing, Del Norte Brewing and Odell Brewing.

Fabulous tasty Street Food will be from Steuben’s, Biker Jim’s Gourmet Dogs, Gastro Cart, Brava Pizza, and Cake Crumbs Cupcake Truck.

We’ve room for up to 300 – so sign up today. It’s happening the same week as Denver Beer Week and Great American Beer Festival (a don’t miss beer event).

Cheers – see you there!

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Raft & Craft – Day 2

Life jackets for the river rafting

July 19th

Yaaaaaawn…smack smack….waking up with the natural light is a treat. That’s how day 2 came about on our Raft & Craft Trip. After a fantastic first day, we’re all all-ready for another one.

Everybody rousted out and up to breakfast at 8, with one slow riser who came happily and sleepily in a bit into the meal. No real big deal…we’re on relaxed mode. After a brief good morning and a warm breakfast, we returned to our cabins to pack and be at the river for day 2 by 9:30 to set out.

So we were. Loaded up, ready to go and off we went at about 945ish – another blue sky sunny day ahead of us on the Rogue.

View from the pontoon style raft

I kayaked again for a short bit then was happy to give it to a guest for the rest of the day. I tell you what – I honestly don’t remember the last time I felt so relaxed and alert at the same time! Riding on the raft, soaking up the sun like a sunflower, and feeling so well taken care of.

The morning was smooth again with a variety of rapids as well as an opportunity to jump into the river and float along with the rafts with a life jacket – very refreshing. One of the other kayakers joined the Dunkers Club too!

We stopped for lunch for more fresh tasty fare with a cliff high view of the river. After we were full we set out for the Rogue River Lodge, an historic stop along the river with a colorful history including past visits to some Hollywood celebs years back.

Historic Rogue River Lodge

We meandered around, taking in the museum, a few of us jumped into a crystal clear swimming hole (COLD – whew!), and then headed back to our rafts.

It was only a short bit downriver till our nightly lodging – Marial Lodge – which was entirely lovely and comfortable. The crew proceeded to group unpack again – many hands, you know – and took to assigned cabin rooms. As I offered up to meet in one hour later for the beer tasting upon our arrival, several of the goers said “We have to wait an hour?!”. Good response….and it told me the guests were thoroughly enjoying a great combination trip.

After everyone was once again showered up and had wandered back to the lodge, I had the table set

Tasting night 2

and ready for the 2nd night of beer tasting and pairing. Here’s the menu we enjoyed:

MMMMMMMMM! Again, met with happy enthusiasm and ‘mmm-ing’ all around.

Dinner in the adjacent dining room followed our tasting on the deck and we all savored a dinner and good company, including 2 other guests staying at the lodge. One of the very unique things about Marial Lodge is the turn tables at the tables – space saver, serving genius. Our host Lori told me her uncle, who had the lodge previous, hated wasted or unused space.

Marial Lodge on the Rogue

The rest of the troop bug doped up and went for a walk. I stayed in and lazily read a few of the books on the coffee tables in the lodge – history, stories, nature.

One can only take so much stress, so I headed to bed as the sun went down. Ready to get an abundance of sleep again before day 3.

‘Night!

Tomorrow – Day 3

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Raft & Craft Trip – Part 1

Prepping the sturdy and stable pontoon rafts

July 18th

Gorgeous day dawns in Southern Oregon. Okay, well, it was really beautiful – partially because we were all looking forward to it as well. Funny how it’s as ‘nice’ as you want it to be.

I got up and drove to meet Bob and Guy at the Rand boat launch for the inaugural White Water Warehouse and Women Enjoying Beer Raft & Craft Trip. When I arrived they were both occupied preparing the 2 pontoon rafts, setting up equipment, gear, coolers, and so on. Practiced hands to be sure – they’ve been at this since 1983.

The guests began arriving at 9 am and everyone exchanged introductions. After our own bags were dry bagged and packed on board, Bob gave us a safety talk and we were off!

Lunching it up - Day 1

Down the lovely and very scenic Rogue River. That first morning, 3 of us experienced the trip at water level in inflatable kayaks. All life jacketed up, we floated along and had an ideal first morning.

Oh – and I started the trip Dunkers Club, going over twice – kerplunk! The key to kayaking, I learned, is to head straight into waves; being 90 degrees to them is how you’ll make it through them. The water, I’m here to tell you, was lovely and felt great in combination with a strong sun.

The river was also deep enough in most places to safely be in the river, legs dangling below you, with no fear of scraping. The tough part is getting back into the kayaks with a bulky (and important) life jacket. Once again, Bob & Guy are smart veterans who help guide you the entire trip so you are totally at ease and able to fully enjoy the adventure.

Tumultuous Rainey Falls

We put in at Rainey Falls for lunch where Bob and Guy proceeded to efficiently unpack and set up. It was obvious right away no would go hungry unless they simply didn’t eat! Fresh foods and plenty of it – cucumbers, hummus, blueberries, cherries, sandwiches (meat, tomatoes, trimmings, PBJ), pasta salad and lots of other stuffs. Lemonade and water to quench our thirst and restock the water bottles, a nice view to enjoy during the midday meal and a cloudless sky to gaze at. Tough job….

After repacking up and heading into the current again, we traveled a while more, with a stop at a water fall with a spot deep enough to cannon ball into – which some of us did following Bob’s lead!

Back into the current we go towards Black Bar Lodge, our accommodations for the night. We landed peacefully, everyone happily intact, around 5pm. After a quick group unload, we headed to our charming cabins, showered up and met in the lodge for the first beer tasting and pairing – 1 of 2 for the trip.

Craft Beer - the "Craft" part of the trip

This being the first time WWW & WEB have collaborated, it went off with much success. The lodge is comfortable, we had three courses and the very happy guests and gracious hosts all had a good time.

Ninkasi was our featured beer partner. And I couldn’t resist also featuring a Russian River beer each night too.

The menu the first night looked like this:

Mmmmmmmm! Lots of great questions and comments came from the group, we all polished off a few (taster) glasses of the beers and savored the foods.

Inside my Black Bar Lodge cabin

Needless to say, they were then really excited about the next nights treats!

After dinner, Bob shared some entertaining stories about the river, lodge and area folk which was totally relaxing. As if we weren’t relaxed enough! A little more conversation flowed and with the sun going slowly down, we all bade good night to each other after given our time to regroup for tomorrow and headed out to our cabins.

It didn’t take long for camp to be silent save for the deer and birds settling in around us. Lights out at 10 as the generators got turned off for the night.

To bed. Ahhhhh….

Day 2 – tomorrow.

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HUBba hubba

Hello All You Female Beer Enthusiasts!!

Coming right up – this Thursday’s Women Enjoying Beer event will feature HUB beers – Hopworks Urban Brewery, based out of Portland, OR. Perfectly appropriate especially since it’s Oregon Craft Beer Month!!

Hop to it and join us!

If you’ve saved your seat – you’re set. If you haven’t yet or know another woman to forward this to if they’d enjoy it, you can RSVP directly to me until end of day tomorrow (Tuesday the 13th) via this email or by calling 515.450.7757.

We’ll be at 4 Daughters Irish Pub in , OR. Plan on starting at 7 pm and going until 830. You’re very welcome to come early – enjoy dinner and drinks – and stay late (they are open until 11 pm). We’ll be up the stairs, to the back of the building.

Come ready to savor the flavors of these Organic Beers paired with fine 4 Daughters Irish Pub food. Matt, the very accommodating and beer happy chef, will again be taking good care of us.

It’s only $15 per woman – heck of a hot weather value!

Come quench your thirst for tasty quality beer and yummy foods. See you soon –

Slainte!

Ginger

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Come join us at 4 Daughters

The next Women Enjoying Beer meet up is coming up next week – July 15th, Thursday. This month we’ll meet at 4 Daughters Irish Pub in Medford.
In honor of Oregon Craft Beer Month, we’re featuring the realllllly tasty and diverse beers from Hopworks Urban Brewery (HUB) – Portland. Mmmmm!

Details:

  • Thursday July 15th, 7 – 830 pm.
  • Flight of 4 HUB beers and 4 matching foods (as usual feel free to supplement the evening with additional beer and food as you wish on your own, come early & stay late!).
  • Only $15 per person for all the beer, food and fun.
  • RSVP’s please by July 13th to me directly – this email or phone 515.450.7757.

Also – there is still room on the Oregon Craft Beer Rafting Trip put on by White Water Warehouse. What a fabulous opportunity to treat yourself and a friend to a great trip, fresh air, quality beer (Ninkasi) and meet new people – all in the splendor of the state of beautiful Oregon on the Rogue River. Details here.

fermenting wort

Speak up if you have requests of beers, locations, field trip destinations, and foods to try. Your input is valued and always encouraged.

We’re also very glad to be available to you for private events (beer, food, dinner parties, and the like). What a great way to celebrate friendships, business relationships, and employee appreciation by hosting a totally singular event for people who are important to you. Call me when it’s convenient for you to talk about the possibilities.

Get in touch today to save your seat – and one or three for friends joining you this month. Many thanks.

Cheers!

Ginger

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Three Cheers – In The Right Glass

Here’s an article that’s headed in the right direction.

Makes me cringe when I see ice cold glasses used for ANY beer, whether it’s supposed to be served chilly or not. Beer is not supposed to be served frozen.

When giving any kind of event or education piece, this is a critical light bulb turn on. Here’s my analogy.

Say you have a garden ripened tomato. Do you store it in the fridge? If you do, what happens to the taste and flavors? What happens to the tomato? What then is your experience going to be like?

Beer, like garden tomatoes, needs to be served (preferably when possible – and it’s not being snobby) at its best temperature. We’re not talking about getting candy thermometer out. We’re talking about good uncommon sense. What temperature should it be served at, approximately? Lager? Crisp out of the fridge. Stout – let it warm up just a bit to really be able to enjoy all the flavors.

Do you see pourers of Guinness grabbing a frozen glass? Cold glass, fine. Frozen – the beer doesn’t really appreciate it , me thinks.

Plus who wants a bunch of frozen crystallized froth in their beer glass?

So pick your glassware, pick the right temp of the glassware. Double whammy for double the pleasure and authentic experience.

This isn’t being a snob. It’s knowing what you like and asking for it.

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