The craftbeer industry is thankfully and amazingly growing at great rates and speeds.  With that has come the creation of private reserve society at breweries, more beer publications and more various beer of the month clubs.

This has left me wondering how come these beer of the month clubs and beer magazines haven’t yet partnered together.  I understand there are some legal hurdles to jump through but ideally the companies doing beer of the month clubs have that all figured out by now.  Also, beer of the month signifies it being monthly and most beer publications only come out 4-6 times a year.  However, I think I am not alone in saying I would pay more and be willing to sign up for a subscription that include a beer of the month club being tied into that subscription.

Ok I am rambling as those who know me and read often understand so what I am getting at I guess is that I would love for my subscription to a magazine such as Draft, All About Beer, or one of the many others to have a beer club tied to it to include the beers mentioned in a certain section.  The idea is these would be all ranges of craftbeer and hopefully every so often a rarer/limited one or two.  It would certainly allow the magazines to create a new sensory experience for the reader.

I’d love to hear what you think and if you work for one of the beer publications, even if just an infrequent contributing writer, I’d be very interested in hearing your thoughts.

And that’s … From My Mellin!

A photo I took in December of 2011 of the Navy Pier Ferris Wheel:

Navy Pier Ferris Wheel

As I said this blog is going to be more random and today I share a favorite photo!

Well today marked the first exchange of our new unofficial office beer club.  The idea is that outlined in our Holiday Beer Exchange article.  Due to it being our first time we started with 6 and will slowly grow.  However, the limitations of being in a city make it a bit hard to carry a case but that is the ultimate goal.

For the first time around our selections were quite nice and featured a wide array of brews.  Those that were shared are:

1. Southern Tier – 2XMAS
2. Shock Top Belgian White
3. Victory – Golden Monkey
4. Beach Haus – Winter Rental
5. Krombacher Pils
6. 21st Amendment – Fireside Chat

Overall a great first selection and as we grow and do our next one these beers are on the list of retired and no longer available to be included.

It was fun and if you work with some beer lovers I suggest you try to setup your own exchange for just the fun of it.

Cheers!

Hopefully many of you are bold enough and are already drinking canned beer but if not, WHAT THE HECK ARE YOU WAITING FOR?!?! A personal invitation, if so consider this your invitation to drink more delicious beer.

To the misinformed and uneducated they see canned beer as being subpar and not worth it but I am telling you that you are as wrong as wrong can be.

Many amazing craftbeers are coming in cans and cans hold many advantages over bottles.  The two biggest being you can take them places glass isn’t allowed like parks and beaches and there is no quality degradation from light penetration.  For more reasons see my previous article here.

Four to try:

1. 21st Amendment – Brew Free or Die IPA
2. Oskar Blues – Gubna
3. Sun King – Osiris Pale Ale
4. Maui Brewing Company – CoCoNut PorTeR

TOUR DE FRANCE NYC RESTAURANT GROUP

SALUTES THE EMPIRE STATE WITH A SAUSAGE AND BEER CELEBRATION

PRESENTS ITS UNIQUE OCTOBER FEST AT NINE NYC LOCATIONS

Festival Kicks Off With Special One-Night Shindig at 404 Event Space

It’s that time of the year again when the weather turns crisp and foodies’ thoughts turn to sausage and beer. To celebrate Tour de France Restaurants in New York City will add a new twist their annual OctoberFest celebration by saluting the Empire State and highlighting New York’s fall bounty with specially themed menu items featuring local apples, artisanal sausages and an exclusive selection of craft beers all brewed in state.

This highly anticipated 10-day festival runs from October 19th through the 29th at all nine Tour de France restaurants throughout Manhattan. To kick of the festivities on October 18th Tour de France will host an exciting evening of food, fun and small batch brews at the 404 Event Space at 404 10th Avenue at 33rd Street.

VIP tickets are $60 and are good for admission starting at 6:30.  General admission is from 7:30 PM -9:30 PM and tickets are $40. All tickets can be purchased in advance at tourdefrancenyc.com

Tour de France Beer Sommelier Gianni Cavicchi, who enjoys the distinction as one of the country’s premier wine and beer sommeliers has prepared a tempting menu of rare and important artisanal and small-batch beers to celebrate the VIP hour, the highlight of which is the coveted Utopias from Sam Adams. This flavorful brew is matured over 16 years in Madeira and muscatel casks lending it a sweet, malty flavor that is reminiscent of a rich vintage port, fine cognac or aged sherry. This hard-to-obtain limited edition beer has almost 26% alcohol and always sells out before it even hits the market!

Beer lovers will also delight to over 10 Empire State beers personally selected by Cavicchi along with a special cider to be served during general admission. These include Ommengang Harvest Ale, Bronx Brewery Rye Ale and for the first time a special selection of craft beers from Syracuse-based Empire Brewery that are brewed locally at Greenpoint Beerworks in Brooklyn. Diners will enjoy the special Saison made with 50% pilsner malt and 50% malted French wheat for a dry with a nice snappy hop note and a deep amber, American-style pale ale.

The same degree of thought and care has gone into the food prepared for this flavorful evening. Tour de France chefs who specialize in new interpretations of authentic cuisine from the various culinary regions of France have pulled out all the stops for unique menu items featuring New York State apples and sausage in every incarnation. And of course a host of beers that compliment this dishes will be served too!

What’s On the Menu

Chef Andy D’Amico who specializes in delightful Mediterranean-inspired recipes has created Jonagold Apple Beer Batter Beignets with cheddar fondue and sweet Italian sausage to represent Nice Matin (201 W. 79th Street at Amsterdam Avenue) and Merguez “Scotch Egg” with Moroccan Eggplant and Paprika Oil for Marseille (630 9th Avenue at 44th Street)/

Chef Philippe Roussel from Café D’ Alsace (1695 2nd Avenue at 88th Street) is preparing a unique version of his father’s native Alsatian cuisine with Grilled Homemade Seafood Sausage with Rouille, Toasted Baguette, Shaved Fennel Salad and Sherry Shallot Vinaigrette.

Chef Regis presents a Pheasant Sausage with Goji Berries Celery Root Purée, and Blackberry Sauce in the traditional Loire Valley way found at Le Monde (1885 Broadway between 112th and 113th Streets).

For an authentic, French brasserie experience, Pigalle (790 8th Avenue at 48th Street) offers Tuscan Kale Duck Sausage with Roasted Tomato Duck Jus.

The coastal flavors of Brittany at Maison (1700 Broadway at 53rd Street) will be on display with the special sausage and beer menu items including Mini Chorizo Cantimpalitos with Beer-Braised Lentils and Granny Smith Apple Compote.

French Roast Downtown 11th Street at 6th Avenue offers Green New Zealand Mussels, Saucisson Sec, Calamari Confit with an Apple Compote.

L’Express (249 Park Avenue South at 20th Street) suggest their Mini Choucroute Garnie and Sautéed Apples and Barbounia (250 Park Avenue South) delights with Fresh Ravioli Stuffed with Homemade Smoked Chicken, Foie Gras and Sweetbread, Fennel, Mushroom in a Parmesan Fondue and Balsamic Reduction.

These limited edition items can all be found on the special menus that will highlight the Beer and Sausage Festival at all nine Tour de France restaurants from October 19th through the 29th.

For more information on the festival and Tour de France restaurant or to purchase opening night tickets please visit www.tourdefrancenyc.com.

The Tour de France Restaurant Group is a collection of French eating-houses spanning traditional fare by region of France.  Our nine New York City Restaurants range from casual, bistro-style dining to upscale, fine dining.  The Tour de France Restaurant Group.  French food without the attitude. WWW.TourdeFranceNYC.com

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Last year’s event was amazing and these chefs truly pulled out all the stops for this limited edition menu so don’t miss out on the pairings or the festival.  You can tickets to the kick-off event at: http://promotions.getprivy.com/offers/1213/checkout/

Don’t miss out and see you there!!

By now I hope some of you noticed the change in the blog design (read: template) as I try to take this in a new direction.  When I started “From My Mellin” over a year ago the idea was to blog mainly beer reviews and thoughts about beer.  However, I have deviated from that several times and I have no remorse.  The truth is there is more to me than just my love of craft beer.  There is my love of sports, my love of curling, my love of tech and much much more.  Therefore it is time for a change.

First, a little history, the blog name “From My Mellin” came to me in high school when I wanted to be a columnist for my school newspaper.  However, my style, thoughts and topics were deemed to controversial or some BS so I was declined that opportunity.  I never lost the enthusiasm for the name, since, well let’s face it, its awesome!!  I can have so much fun with it in many different contexts and I have truly done that at different times.

Now, is no different as “From My Mellin” is evolving again.  I am going to be more random just blog about what is on my mind from current events, sports, random creative writing, and yes beer or anything else I decide.  I hope those who read and enjoy my style, my rants, my raves, etc… will continue to read, comment and enjoy this journey with me.  Since who knows “Where My Mellin” might take me.

Now enjoy an original logo from an older version of the sight circa 2003-2005 I think.  One day maybe I will get a better version of this logo and not this awful photoshop that I did:

I am a huge fan of the Olympic games and always enjoy them.  Yea, some sports are better than others but that’s not the point.  Its about the sportsmanship and its ideals are meant to help peace and understanding.  Before I get into my thoughts are on the opening ceremonies a little background.

First let’s quickly take a look at the Olympic Motto and Olympic Creed.

Olympic Motto: “Citius, Altius, Fortius” in Latin, meaning “Faster, Higher, Stronger”

Olympic Creed: ”The most important thing in the Olympic Games is not to win but to take part, just as the most important thing in life is not the triumph but the struggle. The essential thing is not to have conquered but to have fought well.”

Also, let’s remember that the Olympic Charter mandates what has to occur during the Opening Ceremonies limiting some of what the creators might have in mind.  It lays out some protocols that must occur including the Parade of Nations, Declaring the Games Opening, Olympic anthem and more.  The ceremonies typically start with the raising of the host nations flag and national anthem.  That is followed by the artistic program showing the host countries history, culture, arts and more. Lastly, the parade of nations, formal speeches opening the games and then the torch relay comes to an end and the cauldron is lit. To read more about that click here.

Now, these ceremonies were very well done and tasteful, remember Great Britain has contributed a lot to society and culture over the years and its hard to convey that in a roughly 2.5 hour artistic program.  Was Beijing better?  In my opinion yes but London was still great.

Highlights for me were: the forging of the Olympic Rings from the steel, Rowan Atkinson portraying his beloved Mr. Bean character playing with orchestra, the literature portion and the Frankie and June portion which took us on a tour of British music.  Also, there was no way not to laugh at Daniel Craig portraying James Bond, picking up Queen Elizabeth and escorting her to the ceremonies and jumping out of a helicopter, yea I know the queen never really jumped but that part was still clever and funny.  I felt these all showed a great deal about Britain’s history and culture and were done very well.

However, that doesn’t mean the ceremonies were perfect and weren’t without their low points.  The most annoying part of the ceremonies to me was the lousy job by NBC in presenting them.  The constant useless commentary by Matt Lauer, Meredith Vieira and Bob Costas made me cringe and scream at my TV.  I think come the next olympics an online fund should be taken to be paid to the producer who risks their job and shuts off the Mics of those three so we can just enjoy the pageantry of the ceremonies.   Also, the first segment from the farm lands to the industrial revolution while tasteful was a bit hard to follow cause there was a bit to much going on at once.  Lastly, the lighting of the torch was very anti-climatic for me.  While the cauldron is really cool and I like how the leaves came up to form the cauldron, something about it being low sitting in the Olympic Stadium like that takes away from the games.  I am a believer in the torch being above the stadium for all to see from afar as a symbol of the games.

Anyways, the games have started and with that said I look forward to watching the events my schedule will allow and will cheer on Team USA.

And that’s … From My Mellin!

One of my all time favorite sporting events above all is the Olympics, I love what they stand for and its just exciting since it only happens every 4 years and is a true show of sportsmanship and sport.  Now, yes I am a bigger fan of the Winter Games then of the Summer games but still love the Olympics.

The London 2012 Games have already kicked off with some early round soccer matches but they truly start on Friday the 27th with the Opening Ceremonies which are sure to be full of amazing pomp and circumstance.  I enjoy seeing the march of nations and the happiness on the athletes face as they march into the Olympic stadium to represent their country.

So, by now you are saying what the heck does this have to do with beer, food or other.  Well, during these 2012 games I implore you all to show your support for Team USA by only drinking American Beer more specifically American Craft Beer.  This is a great time to be proud of where you live and the great country we live in for the freedom it allows.  Yea, things could be better politically but let’s set political differences and beliefs aside for these 2.5 weeks of the games and just be proud to be Americans and support our athletes.

Cheers!!

There have been many crying to try to bring beer to its place on the dinner table alongside wine yet sometimes it feels the aficionados aren’t interested in that.  I recently wrote an article about the Cicerone program, the beer industry equivalent to the Sommelier and surprisingly the feedback was very low.  You can read the original article here.

If beer ever expects to be held on par with wine, the industry needs to change its attitude a bit.  I know beer dinners are highly popular and more and more seem to be popping up but it still feels like we have a long ways to come.  The one response I had to my article regarding the Cicerone program and what I feel it needs to do was from someone who felt that my idea belittled their 9 yrs of experience in the industry.  I am not trying to belittle anyone’s experience in the industry but there are so many self-proclaimed “experts” that just aren’t all that great.   Now I have spoken to this person many times (who will remain anonymous) and they happen to be one of those that truly does know their stuff.  Personally, I feel they would pass the Cicerone program with ease.

However, a valid point was made, if there is to be a Certified Beer Store/Bar category and employees would have to get certified to some level who will pay for it.  Most owners will not be to keen on the idea of spending money to train employees who may just be working through college or PT and to them its not a career.  Also, let’s be honest since most bartenders are off the books, its not like they could withhold a final check or something if an employee was to leave shortly after completing certification and not staying for at least six months to a year (common practice in corporations if the company pays for certifications or education).

So, I ask what is the answer?  I am still unsure but I feel we need to change our approach and be more serious about beer and its place besides wine on the dinner table at fine establishments because beer certainly deserves to be there.  However, we need people who are not “self proclaimed” experts, we need people that truly are experts through a recognized certification program to help push the movement.  Once again I look at the Cicerone Program because I see so much potential within it.

For example, its no surprise to people that I love beer and enjoy a great brew but I am NO expert.  When I work at the store and people ask me for recommendations of any type (pairing, or I generally like X what else would I like) I give them my opinion but try to make sure I don’t come off as an expert and let them know its from personal experience and that of friends that I trust and what they have liked.  Heck, I have many regulars that get involved in these discussions with other customers and I love it.  Now imagine how this interaction would improve if myself or others at the store were actually properly trained experts.

The bottom line is this, I want beer to be considered wines equal and we have to do some work to get there as a community and as a collective.  I am sure every brewery has a training program of some sort about beer for its staff but are they all the same, are they all created equal? I doubt it and that is should be addressed.  Here are the next few steps I feel the industry needs to take:

• Step 1:
  • A: A universal training program for all brewery employees about beer, styles, aging and serving.
  • B: Increasing the number of bartenders and servers properly trained in how to serve beer properly as outlined by the Cicerone program, to ensure the utmost enjoyment.
• Step 2: Increase the number of Certified Cicerones at finer dining establishments to help them improve their beer offerings and pairings.
• Step 3: Persuade the public through an onslaught of beer vs wine dinners that beer is just as, if not more versatile than wine.

Now, that is not a definitive process but just a top line view of what I feel needs to be done to help increase the incredible growth that craft beer has been seeing year over year.

And that’s … From My Mellin!

In the world of wine there have been sommeliers for years and many people are familiar with them.  Back in 2007 Ray Daniels a beer expert and certified beer judge decided that it was time for beer to stand out more and have its own group of experts and created the Cicerone® Certification Program.  This was a great step in my eyes for the craft beer movement in America and worldwide as it allows beer to step out more into the spotlight as a beverage that is versatile and pairs with food just as well as, if not better than wine.

Now some of you may have been to places with a “beer sommelier” which is great but those are self proclaimed experts that have not gone through any formal training.  Not to beat down the “Beer Sommeliers” as I know some and they truly know their stuff its just the lack of a credible program behind the title.  The Cicerone® program carries three levels of training and certification that one must pass in order to hold the title at a given level.

First, there is the “Certified Beer Server” this is the entry level of the Cicerone program. The Certified Beer Server requires competent knowledge of beer storage and service issues as well as modest knowledge of currently popular beer styles and culture and basic familiarity with beer tasting and flavors as well as brewing process and ingredients.

Next, there is the “Certified Cicerone®” which requires that you have already passed the “Certified Beer Server” exam.  To become a Certified Cicerone one must have detailed knowledge of retail beer storage and service issues, excellent knowledge of modern beers and styles with some familiarity for historical styles, competence in identifying flawed beers and recognizing appropriate and in-appropriate flavors in modern beer styles, good understanding of the beer ingredients and familiarity with the brewing process and its common variations plus the ability to recommend reasonable beer pairings for common foods.

Lastly there is the “Master Cicerone®” in which one must demonstrate mastery of all knowledge areas and tasting capabilities as determined by the Cicerone program.  This is the highest level of achievement and currently only 4 people have earned this distinguished title.

Personally, I love the whole idea behind the Cicerone program and the intent it holds.  Having knowledgeable people serve and sell beer that have been tested and proven helps with the growth of the industry.  Also, for a good establishment it can add some prestige to the pairings and suggestions they offer.

However, I have a few issues as the program goes boasting about numbers they have achieved, they have some less then desirable record keeping.  Currently there are over 15,000 “Certified Beer Servers” now in order to sign-up for this one simply needs to register on the site, do some studying and take the test.  I was curious recently as to how many of the 15,000 Certified Beer Servers worked in a bar or in the beer industry, actually serving beer not as bloggers, and the response I got was that they don’t keep track.  For me this makes the program lose some credibility as how can you say you are putting more educated inviduals into bars and stuff without having accurate records.

However, the program has gained credibility as brewers and distributors have gotten on board and some require staff to be trained.  I think that is a wonderful thing because the more educated a brewer or a sales person is about beer the better they can do their job.

My main and only issue currently remains with the sheer number of Certified Beer Servers and the fact that there is no record of how many of them are actually doing the craft beer community a service by pouring beer in a local tavern or pub.  I would love to see them rectify this and make proof of employment at a bar or tavern part of the requirements and to try to keep track of the whereabouts of all these beer servers.

Lastly, I would like to see another level added the “Cicerone Certified Bar/Beer Store”.  Now this one would be hard but I liken it a bit to the Good Beer Seal program in NYC but taking a different approach.  There would be a lot of similarities but a bar wouldn’t have to be active in the craft community or do events if they didn’t want or need to for their business.  So what would I consider the requirements of such a place to be?

• At least one Certified Cicerone on staff as a manger or owner.
• At least one Certified Beer Server working all shifts (not all bartenders needed to be certified)
• A focus on craft beer and education of customers to ensure the highest level of enjoyment.
• Properly maintained draft systems including pressure, cleaning and serving temp.
• Proper beer glassware used for serving.

Now I know this idea has some issues cause there are easily over 15000 bars in the United States if I had to guess and how would one choose which ones and how do you ensure the requirements are current.  Well I am not sure at this point, like I said its an idea and I think a damn good one (hell it is my idea of course I think its good).

All in all I love the Cicerone Program and what it has done for craft beer and what it is continuing to do for the community.  I just would like to see it get even stronger to the point that everyone knows what a Cicerone is and doesn’t look all confused when they hear the term.  I want it to be on par with sommeliers.

And that’s … From My Mellin!