Washington State Beer and Wine

Belgianfest 2012

Ed — Sat, 11 Feb 2012 03:00:39 +0000

The Washington Beer Commission’s third annual Belgian Fest was held this past weekend at Bell Harbor Center on Pier 66. Bean, Jonathan and I attended on a beautiful Saturday afternoon making it heartbreaking to be indoors. An amazing array of delicious brews assuaged our discontent especially as the average ABV was around 9%. The venue was very nice and a much needed improvement from prior Belgianfest. It was crowded with beer lovers but not too crowded; we were able to queue indoors (nicer if Seattle weather was more typical of season), we were admitted rapidly and had a wonderful view of the Seattle Waterfront.

The Belgian style brews were extraordinary and here are some of my highlights of the tastings:

The Giant Made of Shadows – Silver City Brewery.

A line formed early for Silver City Brewery and this dark strong ale was a good reason for the queue. Wonderfully balanced to integrate the 9.5% ABV, this beer was a great first taste. Aged in Tempranillo wine barrels.

Bourbon Barrel Aged Belgian Gold – Hales Ales

One of my favorites from last year’s event, this brew was still as wonderful as I remembered. Hales does a great job with their high impact Winter beers. The bad news is only two casks were left prior to the event. Aged in bourbon barrels for almost a year, I loved the smooth whiskey notes of this beer!

Bourbon Barrel Aged La Petite Mort- Black Raven Brewing.

The Bourbon Barrel aged La Petite Mort is one of my favorites from years past. Spectacular aroma and flavor in this Belgian style strong abbey brown ale.

Love Child Kriek

Love Child Kriek – Engine House No. 9 Brewery

A new brewery from Tacoma excelled with this brilliant Kriek. Beautiful color accented the amazing sour cherry that really came through. The best cherry Kriek I have ever tried from an American brewery. Their Bourbon Saison was also a treat.

Menage A Frog Belgian Trippel- Issaquah Brewery

This was a complex brew that evolved on the taste buds. Sort of like something Willy Wonka might have produced. Their tasting notes list everything from “bubblegum” to “peppery spice” ; from “grassy herbal” to”citrusy hops.” It is all this and more. Really need to sit down and enjoy this beer without distraction.

Trip 11 Farmhouse Ale – New Belgium

I loved this Saison style beer brewed with rosemary and sage. It was savory and satisfying!

Other beers that I enjoyed included: Black Jack Candy from Big Time, Elliott Bay’s Brandy-barrel Aged Fuerte Ale, Georgetown’s Waldman, McMenamins’ Reinhold’s Flying Armadillo Dark Belgian Strong, Pike’s Monk’s Uncle, and Snoqualmie Falls’ Triskaldekaphobia.

Looking back at my tasting notes and the program my big regret is that I did not have time or the palate to many more the the beers listed.

Suggestions for attending this event would be:

go to this on several days ($30 dollars a pop but worth it)
go with at least 3 friends so you can share tastes (pours are generous for all to have an adequate swig or two)
eat prior to arriving. Food was available there ( hot dogs and waffles) but these beers are so strong it does not take long to feel effect.

My final comment is that this and the Winter Brew Fest represent the finest showcase of Washington Breweries. I look forward to next year.

4th Annual Chocofest

Bean — Fri, 10 Feb 2012 06:25:01 +0000

Are you ready for “Foreplay before the Big Day“? Pike Brewing is hosting their fourth annual Chocofest on Sunday February 12th, 2012.

Some say size doesn’t matter, but when it comes to Chocofest who doesn’t want bigger? This year promises to be bigger and unlike some lovers in your past, Pike Brewing delivers. This year’s Chocofest has moved into the expanded brewing space to accommodate more food, more beer, more mead, more spirits and of course more chocolate!

Chocobrewfest

Chocofest beer truffles

Chocolate is delicious paired with beer, but what about beer made with chocolate? New this year, local brewers have been invited to brew and serve their own versions of beer made with chocolate. Pike will offer XXXX Cocoa Cherry Porter, specially brewed for the occasion in our new pilot brewery.

Local and Imports

Seattle is blessed with an amazing assortment of exceptional breweries, distilleries, meaderies, wineries, chocolatiers, cheese makers and chefs. Come taste some of the best that Washington has to offer then compare and contrast with imports from around the world.

FareStart

FareStart will receive the benefits from Chocofest 2012. The FareStart organization trains homeless and disadvantaged workers for careers in the culinary industry while serving meals to disadvantaged men, women and children.

Purchasing tickets to Chocofest is a great way to support the community and to gift a sensual evening of delicious delights to your loved ones.

Cost: $30, with proceeds benefiting FareStart

For reservations and information: Tara (206)812-6604 | tshuttleworth@pikebrewing.com

Washington Wine Commission names new leader

Bean — Thu, 09 Feb 2012 18:27:41 +0000

Today the Washington Wine Commission announced Steve Warner will be the new executive director, effective March 12, 2012. Steve Warner is a local boy, originally from West Seattle, that has made a name for himself in the international business scene. Steve is back in Washington state after holding positions in global and regional marketing in Europe and the Asian Pacific region. His experience and connections will help propel Washington wines deeper into national and international markets.

Steve Warner was selected as the Washington Wine Commission’s Executive Director after an exhaustive international search. Kent Waliser, Chairman of the Washington State Wine Commission, said:

“We’re proud of the collaborative process that we’ve undertaken with our industry partners – the Washington Wine Institute and the Washington Association of Wine Grape Growers – to fill this critically important role,” he added. “Our industry stands united and ready to greet Steve with open arms.”

Robin Pollard, the former Washington Wine Commission Executive Director, stated last October her intentions to leave the commission at the end of 2011. Immediately an international search was launched for a leader to help the burgeoning Washington wine industry to its next stage. Expanding the market for Washington wines, both nationally and abroad has been a major focus for the Washington Wine Commission.

The Washington Wine Commission is a state agency, charged with representing all licensed and bonded wineries and all wine grape growers in the state of Washington. Although marketing is a key aspect of the commission’s function, it also works in supporting education and resources to foster the wine industry.

Death comes again, La Petite Mort

Bean — Wed, 08 Feb 2012 16:05:57 +0000

La Petite Mort means a little death, but if you are a Black Raven Brewery fan it means a beer orgasm. Especially after that La Petite Mort has taken up residence in a bourbon barrel. Since 2009, Black Raven has released La Petite Mort on Bastille day. Some of this nutty brown ale is aged in bourbon barrels and released in December. The bourbon barrel aged La Petite Mort is a Christmas tradition at Wine Beer Washington, one that we eagerly await. Although usually available in time for the Winter Brewfest, Beaux told me it wasn’t done yet. A Christmas without bourbon barrel aged La Petite Mort? I felt like Santa Claus left me coal in my stocking!

Taps at Raven Brewing

I was excited to see that the bourbon barrel aged La Petite Mort made it onto the 2012 Belgiumfest line up. Unfortunately, it was so popular that the cask had run dry before I could get back there. Ed graced me with a sip from his glass of La Petite Mort but that was the only taste I got.

Belgianfest was just a tease. The 2011 Bourbon Barrel Aged La Petite Mort will be released in the Black Raven Brewery Taproom on Valentines Day, Tuesday February 14, 2012. Celebrate with a much beloved beer! This is one of those beers that continue to haunt us, long after the glass is empty.

This is a limited taproom release. No kegs to go or growlers will be available.

Free Lamb Cooking Demo with Wine Tasting

Nancy — Thu, 26 Jan 2012 04:45:47 +0000

Do you love lamb yet wonder how to prepare it at home? Would you like to have confidence when selecting a wine to match? This Sunday is your chance to learn from two acclaimed Seattle chefs and two amazing Washington winemakers. You’ve seen Bean wax poetic about American Lamb and wine after attending Lamb Jam. Well, consider this a MUCH smaller yet very intimate, scaled down Lamb Jam.

On one burner Chef Tom Black of soon to open Restaurant Bea will be whipping up some Lamb Meatballs. Heating up the other side of the kitchen, Chef Brian O’Connor of Skillet Diner will prepare Mediterranean Lamb Stew. Not only will you be able to observe these two talented chefs magically prepare two distinctly different lamb dishes, you’ll be able to interact with them, get your questions about lamb answered, and – wait for it – taste a bite of their food!

Think it can’t get better than that? Hah! There will be a Washington winemaker alongside each chef. Ali Mayfield and Squire Broel of Foundry Vineyards are coming all the way from Walla Walla just to pour tastes of their wine for you. Their 2008 Red and 2008 Fire Red Bordeaux style blends are fantastic. One sip and you’ll understand why Seattle Magazine declared Foundry Vineyards a winery to watch.

Not to be outdone, winemaker Shannon Jones of Hestia Cellars will be pouring tastes of his primarily Syrah based 2009 Red Blend. Shannon has been getting some fantastic press from Wine Spectator for his beautifully crafted wines which, incidentally, have been selling out. Get some while you can!

Details

This complimentary event takes place at Dish it up! in Ballard 5320 Ballard Avenue NW www.dish-it-up.com

Sunday, January 29

Starting at noon

Cooking demo starts at noon. Limited seating is available on a first come first serve basis (no registration required). Food and wine tasting starts at 1. The event runs until 3 or when samples run out, whichever comes first!

These featured wines will be available for purchase. Buy 2 or more bottles and save 10%!

Full disclosure: I work at Dish it up!

Old Wooly 2011

Bean — Thu, 01 Dec 2011 22:25:48 +0000

Does anything say December like Big Time Brewery’s Old Wooly Barley wine?

Old Wooly Barley Wine

A gorgeous mahogany color, this is a hearty beer for the darker days of December. Smooth and hoppy, it shows the best aspects of both malt and hops. The nose is more malty caramel than hoppy but this isn’t a sweet candy beer. That caramel is chased by the hops, giving the caramel taste but not sweet syrupy coating you find in some malty winter brews.

Drew Cluley, Big Time Brewery

This definitely has the Drew Cluley stamp on this Washington beer. This is the first vintage of Old Wooly Barley Wine with Drew as the head brewmaster at Big Time Brewery. This Seattle favorite brew retains its legacy in many ways but the bitterness is amplified but not out of balance.

Currently on tap for $4.75 , the Old Wooly is served in a goblet to remind you of the 10% ABV content of this beer. You may need the reminder because as you are sipping this doesn’t come across as an over the top boozy beer. The alcohol is well balanced in the flavor profile but you will feel it after a couple of these. Old Wooly Barley wine is also available in 22 oz bottles from the brewery.

Tempranillo and Tapas at Wine World

Ed — Sat, 19 Nov 2011 16:26:31 +0000

Recently, Wine World (sponsor) hosted “Tempranillo and Tapas: Washington Style” a panel discussion of Washington Tempranillo wine makers and Tempranillo wine tasting. The wine makers talked about Tempranillo being an ideal food wine. That point was well proven during the winemaker reception, pairing their Tempranillo wines and delicious appetizers from Tango Restaurant, as well as Lenny Rede’s famous paella.

Tapas from Tango

Washington Tempranillo is a bridge between new world and old world wine styles. The fruit is restrained and elegant Tempranillo and Tapas: Washington Style was a great opportunity to hear all about this delicious wine varietal and to taste some amazing Washington wine. According to the wine maker panel, Tempranillo has the potential to become Washington’s signature wine, as it shares a lot of the same growth parameters as Spain.

Washington Tempranillo

Javier Alphonso, Don Corson and Doug McCrea

Don Corson from Camaraderie Winery, crafted a Tempranillo very similar to a Pinot Noir with subtle fruit notes and soft tannins. Doug McCrea’s Salida Albariño and Tempranillo were delicious! I especially liked pairing the Italian Chorizo with the Salida Tempranillo. Brian Carter, from Brian Carter Cellars poured his 2008 Corrida which is a luscious blend of Tempranillo, Merlot, Cabernet Sauvigon and Garnacha. Brian also poured a beautiful port-style fortified desert wine called “Opulento” that sold for under 20 dollars per bottle.

Amy Stottlemyer from Stottle Winery also poured a very nice Tempranillo with a good balance of spice and fruit. Unfortunately, a distribution issue meant there wasn’t enough of Pomum Winery’s Tinto for everyone to taste. The Tinto is predominantly a Tempranillo wine blend with Grenacha, Graciano and Cabernet Sauvignon. I look forward to tasting the Tinto soon. Javier Alfonso, originally from Spain and the Pomum wine maker, was excited about the possibility crafting great Spanish style wines in Washington the first time he explored Eastern Washington.

Washington Tempranillo History

Tempranillo and tapa tasting

Tempranillo began in Washington state, with just 15 vines at the Red Willow Vineyard in the late 1970s. In the beginning of this century, Washington vintners started growing Tempranillo grapes for commercial wines. Most Washington Tempranillo is grown on Tempranillo clones from California. In 2009, new Tempranillo and Graciano blocks custom planted and farmed for Pomum, including the very first Ribera del Duero Tinta del Pais (Tempranillo) clones imported from ITACyL in Spain.

Washington Tempranillo Future

The wine makers at the first inaugural gathering of Washington Tempranillo producers are all a part of Tapas Society, an organization promoting Spanish and Portugal varietals grown in North America. With more vineyards planting Tempranillo and more wine makers using Tempranillo as a primary grape instead of minor player in blending, the future for Washington Tempranillo is wide open. The organizers hope to make this an annual event to highlight Washington Tempranillo.

World Recognition for Washington Wine

Bean — Tue, 15 Nov 2011 07:14:42 +0000

Wine Spectator is offering a sneak peak at the Top 100 wines of 2011 and Washington is there. Today, they revealed the wines ranking number six through ten. Congratulations to Baer Winery of Woodinville, their Ursa 2008 ranked as the number 6 best wine in the world for 2011.

Baer Ursa 2008

Harvey Weinstein, editor of the Wine Spectator talks about the Baer Winery Ursa, click to watch his video.

The Ursa 2008 is a red wine blend, predominantly of Merlot and Cabernet Franc. I tasted this lovely wine during a vertical Ursa tasting during Grape Killers 2010. I tasted a lot of great wines that night, but the wine that I couldn’t leave without was the Baer Winery’s Ursa 2008. It has been sitting in my wine cellar for nearly a year, waiting for the right occasion. Now, I wish that I had bought more than one bottle!

Columbia Crest took the top honors two years ago, will a Washington wine win again?

Pairing Chocolate with Beer

Nancy — Sat, 12 Nov 2011 01:15:38 +0000

A chocolate rimmed glass of Fremont Brewing "Susan"

Last April we asked the question, “Is pairing wine with chocolate like having sex on the beach?” Well, what about pairing beer and chocolate? The Finkels of Pike Brewing celebrate the pairing of beer and chocolate each year right before Valentine’s Day with their Chocofest that they like to bill as “foreplay before the big day.” So maybe this is the pairing we should be romanticizing.

The challenge when pairing wine with chocolate is that if the wine isn’t as sweet as or sweeter than the chocolate, it spanks the fruit right out of your wine (thank you Jeffrey Saad). So, what is the guideline when pairing, oh, say a stout with chocolate? Just thinking of the flavor of stout makes me think of chocolate. However, I’m no beer expert and I usually rely on the rest of the crew here at Washington State Beer and Wine for beer guidance. So, it’s time to do some experimenting. As luck would have it, the BitterSweet:Beer+Chocolate event is here to help.

The Washington Beer Blog is the producer of this event we attended tonight. Event organizers selected eight Seattle-area breweries to participate, and each brewery produced a beer using products from Theo Chocolate. Brilliant! Also, each brewery provided a beer from its regular lineup paired with a particular Theo Chocolate. They had me at chocolate.

As soon as I saw that Naked City Brewing was pouring a Schokolade Weizen I held out my glass. That’s right, chocolate wheat beer. I always go for the wheat beers. They’re not usually like this one, though. As I took that first sip, a smooth river of flavors similar to chocolate milk cascaded over my tongue. Love it!

Fremont Brewing treated us to a specialty beer named Susan, described as a unique dark ale brewed with Maris Otter, Amber, and Smoked malts with extracted chocolate solids added in the boil, finished with extracted chocolate juice from a unique Theo process. Much like how a margarita glass is rimmed with salt, each beer glass got rimmed with shavings of chocolate. That’s a special treat in itself as the aromas of the chocolate waft up before the precious beverage hits the tongue. Then comes that smokiness from the malts making this one of my favorite brews of the evening.

As for pairings, the one that appealed to me the most was from Elysian Brewing. I was surprised by this, because the chocolate in the pairing wasn’t a bar chocolate or a confection. Rather, the beer was paired with Theo Cocoa Nibs. Coche de Medianoche is the name of the beer, and it delivers loads of spice flavors and a great depth of flavor. Pumpkin is part of the recipe, but I wouldn’t have guessed it. The two together were perfection and I was pleased that the beer didn’t wash away the nib flavor. In a word, amazing!

Sadly, I didn’t get to try every beer and pairing the event offered. But I did leave with the revelation that perhaps the best way to pair beer and wine is to combine them.

The breweries participating in BitterSweet:Beer+Chocolate included Airways Brewing, Big Time Brewery, Black
Raven Brewing, Elysian Brewing, Fremont Brewing, Georgetown Brewing, Naked City Brewing, and Two Beer
Brewing.

Stout in and with Food

Bean — Thu, 03 Nov 2011 22:33:11 +0000

In preparation of the first International Stout Day, November 3, 2011 we gathered to celebrate Washington stout beers and delicious food. Schedules dictated that we do our main celebration on Sunday evening but today we share the adventure!

Washington Stout Beers

Black Stouts and Spicy Pumpkin Seeds

American Brewery Oatmeal Stout- dense, dark with a dense tan head for a bottled stout, the American Brewery Oatmeal stout is chewy chocolate goodness. This Washington beer is silky smooth up front then transforms to flavors reminiscent of oatmeal cookies. I almost felt like I was chewing an oatmeal cookie while savoring this stout beer.
Harmon Brewery Stryker Stout – full bodied stout with nuts and spice notes. Malty sweetness is balanced with bitter dark chocolate notes in the Harmon Brewery Stryker Stout. This seasonal release is a great match for autumn leaves and colder temperatures. Enjoy this stout with holiday meals or hanging out with your sweetie by the fireside.
Pike XXXX Extra Stout – this stout is for the coffee/chocolate lover. Lovely caramel aromas greet you as you raise your glass. Bitter coffee and dark chocolate dominates the rich and textured flavor profile of this Pike Brewery stout.
Dicks Imperial Stout – this had the most carbonation of tbe stouts tasted tonight but was deliciously smooth. Lots of caramel and spice and a bit boozy, you can drink the Dick’s Brewing Company Imperial Stout as dessert!

Stout Friendly Food

Spicy Pumpkin Seeds -the cayenne pepper in the spicy pumpkin seeds really tasty with the Oatmeal Stout’s slightly sweet finish. All of the stouts worked well with these spicy pumpkin seeds.
Cheeses- sharp cheddar cheese is a classic pairing with Stouts. Think English style cheeses and you probably have a winner. We had a cinnamon crusted cheese from Trader Joes that went really well with the Stryker Stout and the Dick’s Imperial Stout.
Roasted Golden Beets- The beets had a nice sweet earthiness that mirrored the same characteristics of the Stryker Stout
Irish Onion Soup

Irish Onion Soup- Vivian made a tasty Irish onion soup with Elysian Dragontooth Stout. Served with cheese toast, this distinctive soup worked well with the Stryker Stout. Irish onion soup has sharper contrasting flavors than French onion soup that stood up to the stouts. We will post the recipe for the soup tomorrow.
Stout Mushroom Pumpkin Risotto – This stout friendly dish went with all of the stouts on the table. We opened a few stouts from outside Washington and the Hopworks Organic Survival Seven Grain Stout worked really well but the Pike XXX Stout and Dicks Imperial Stout stood out for me.
Lamb Stew

Irish Lamb Stew – Lamb shanks braised all day in stout to form the base of this hearty stew. Potatoes, barley, carrots, onions, parsnips and rich lamb floated in the beery broth. Hearty and earthy this stew went with all of the stews.
Stout Floats – French vanilla ice cream floating in a pint of Pike XXX Stout or American Brewing Oatmeal Stout can not be beat!

Stout Float

We hope you will experiment with drinking and eating with Washington stouts as well.