Draft Equipment

Saturday January 7, 2012

PITTSFIELD -- Wandering Star Brewery has only been making beer for six months, but already the company is winning high-profile recognition.

Editors at Food & Wine magazine listed the Pittsfield brewery's Mild Heart -- an English dark mild ale -- as one of its five favorite beers of 2011.

The endorsement came as a surprise to Chris Post, brewer at and owner of Wandering Star, who said he had no idea they'd been picked as a stand-out until a colleague spotted the endorsement on the magazine's website.

"[This] was really, really exciting for us," said Post. "I guess it just shows we're really doing something right."

Food & Wine editor Megan Krigbaum likened Mild Heart to the beer version

of a chocolate milkshake.

"The beer is rich and malty, but remains somehow light on the palate," wrote Krigbaum in her yearly editor's picks, which included brewing heavyweights like San Francisco's Anchor Brewing Co.

Post said he wasn't sure about the comparison to a milkshake, but he appreciates the compliment none the less.

"I kind of get it, because it's got a chocolate flavor with no bitterness, but it doesn't taste very sweet," he said.

Post hopes the national recognition will help expand his business' distribution to pubs and bars across the Northeast.

"The craft brewing field is very, very competitive," said Post. "It's important to get recognition, and this will definitely help us stand out among our

peers."

Wandering Star officially opened in a nondescript building off Merrill Road in June. Last year they brewed 350 barrels of beer, equivalent to 700 standard-sized kegs or 86,800 pints. Post said he expects to produce twice that amount this year.

The brewery only distributes its beer to bars and pubs, primarily in New York City and the Berkshires.

Locally, Post says you can find his brews on tap at the Purple Pub, Hops and Vines and Desperado's in Williamstown. In Pittsfield,

it's available at Mission and Brulees. It's also on tap at the Brick House in Housatonic, and at the Old Forge in Lanesborough.

To reach Ned Oliver:
noliver@berkshireeagle.com,
or (413) 496-6240.
On Twitter: @BE_NedOliver

Friday January 6, 2012

Berkshire Eagle Staff

PITTSFIELD -- Editors at Food & Wine magazine listed the Wandering Star Brewery’s Mild Heart -- an English dark mild ale -- as one of its five favorite beers of 2011.

Wandering Star Brewery has only been making beer for six months, but already the company is winning high-profile recognition.

"[This] was really, really exciting for us," said Chris Post, brewer and owner of Wandering Star. "I guess it just shows we’re really doing something right."

Food & Wine editor Megan Krigbaum said Mild Heart "is rich and malty, but remains somehow light on the palate."

Her picks included brewing heavyweights like San Francisco’s Anchor Brewing Company.

Wandering Star officially opened in a nondescript building off Merrill Road in June. Last year they brewed 350 barrels of beer, equivalent to 700 standard sized kegs or 86,800 pints. Post said he expects to produce twice that amount this year.

The brewery only distributes its beer to bars and pubs, primarily in New York City and the Berkshires.

An updated and expanded version of this report will appear in Saturday’s editions of The Eagle.

Friday January 6, 2012

Berkshire Eagle Staff

PITTSFIELD -- Editors at Food & Wine magazine listed the Wandering Star Brewery’s Mild Heart -- an English dark mild ale -- as one of its five favorite beers of 2011.

Wandering Star Brewery has only been making beer for six months, but already the company is winning high-profile recognition.

"[This] was really, really exciting for us," said Chris Post, brewer and owner of Wandering Star. "I guess it just shows we’re really doing something right."

Food & Wine editor Megan Krigbaum said Mild Heart "is rich and malty, but remains somehow light on the palate."

Her picks included brewing heavyweights like San Francisco’s Anchor Brewing Company.

Wandering Star officially opened in a nondescript building off Merrill Road in June. Last year they brewed 350 barrels of beer, equivalent to 700 standard sized kegs or 86,800 pints. Post said he expects to produce twice that amount this year.

The brewery only distributes its beer to bars and pubs, primarily in New York City and the Berkshires.

An updated and expanded version of this report will appear in Saturday’s editions of The Eagle.

When Bill Cox moved to Michigan a dozen years ago the cold winter weather kept him inside. To fight cabin fever, Cox took up beer-making, which he had learned from his father.

Soon, making beer evolved into making wine. Now, Cox, who has returned to his native South, is a frequent entrant in both national and international wine-making competitions. The Adairsville, Ga., resident is competing for the third year in The Georgia Winery's annual amateur wine-making competition, now in its seventh year.

"We sell the wine-making supplies, and we have people coming in all the time looking for different supplies," said winery spokeswoman Julie Anderson. "We thought this would be a good opportunity for them to show us what they've been making."

The competition was set to close at the end of 2011 but was expanded another three weeks due to a shortage of contestants. Anderson said last year's inclement weather might be at fault.

"With the [storms] in April, a lot of people lost their crops. Maybe it has something to do with the weather."

Entries now close on Jan. 21, and the awards ceremony is on Jan. 28.

Each year, the competition brings many creative flavors. A couple of the most notable, said Glynn Estes, the winery's winemaker, have included a pumpkin pie wine and a tomato wine.

Contestants are both new and returning, and Anderson said each person is permitted to submit as many wines as desired.

"It's very diverse," said Anderson. "We have a lot of people in the area who like to get involved and show off their wines."

Estes acts as judge for the competition each year and has tasted a plethora of experiments. Some, he said, are better than others.

A favorite entrant was a persimmon wine. "The fact that [the contestant] took a really odd, strange fruit and turned it into a very nice wine was really impressive."

This year, Cox submitted two variations on mead. "It's very much in traditional style, only I used local honey," he said. "I used a special batch of honey that was harvested from a hive in a sorghum field, so it has a nice caramel-y back taste to it."

Though a honey wine would likely be perceived as sweet, Cox said his batch is actually quite dry.

"I was kind of playing around with a few different recipes, making beer most of the time, and I made what was called a mead ale," he said. "It was like a fairly alcoholic Mountain Dew, plus some hops for bittering. Then I moved away from making that into a very traditional style."

Though traditionally made from grapes, any fruit or vegetable juice, when combined with sugar, yeast and chemicals, then left to ferment, results in a wine, Estes said.

"Any ideas you might have, give it a try," he said. "You might stumble on something that no one else has before and you could have a really good product."

Some fruits, however, are beyond the pale. Estes said he has received several requests to make a banana wine.

"I absolutely refuse to even try that," he said.

about Holly Leber ...

© 2005 - 2012 Swift Communications, Inc.

© 2005 - 2012 Swift Communications, Inc.

"More people worldwide are killed by donkeys than die in plane crashes every year. True, or shit?”

Tom’s standing on the stage where the band Napoleon Complex will be playing later tonight.

This is Wednesday evening, Trivia Happy Hour at U-31, the bar/eatery/music joint on University at 31st Street, right across from URBN, the (unrelated) newer, less sporty/rock ’n’ rolly, more — urbane? — bar across the road.

Popped in here on a whim, and before you know it, Jennifer, the gal at the bar, is telling me they have 50-cent wings tonight, and, also, $2.50 veggie tacos.

That gets my attention. I order three spicy buffalo hot wings and three sweet-chili wings, plus the taco. And a draft Bud Light. Total’s $8.50. So, hey, less than you’d expect to pay at a bar.

Folks here for tonight’s trivia session cluster in booths, huddled around slips of paper that Tom has handed out. Place is all reddish walls, black matte ceilings and ductwork, with a marble bar, a stage, and the sound of adenoidal British lounge-rock.

Tom’s asking question five when Jennifer brings the food.

“When you look in a gecko’s ear, you can see clear out the other side. True or shit?”

I dig in. The wings are really good — I’d forgotten about wings. I like the hot buffalo and love the sweet-chili ones.

Ooh…I see some guy halfway into his Smoky Mountain Blue burger (with Memphis BBQ sauce, bacon, blue cheese, lettuce) and have a moment of burger envy. Because in the land of burgers, size definitely matters, and this one is big. Except, it costs $7.50, two bucks more than my entire seven-piece combo (not countin’ the beer), heh-heh.

One chomp into the veggie taco and I know I have the champion chew for the night. Zucchini, black beans, fresh chilies, cheddar cheese, tomatoes, cotija cheese.

And yet…erk? There’s something crunchy in there, too, and some guacamole and cabbage slaw. None of that stuff is in the menu description. Hey, maybe this is the fish taco (also $2.50). With all the other flavors, I honestly can’t tell if it’s fish or a veggie makin’ the noise.

Whatever, this taco is super-scrumptious. But right now I’ve gotta concentrate on Tom’s questions.

And answers.

Can you see clear through both ears of a gecko?

“True, you can,” says Tom.

Donkeys or planes? Which kill more people?

“Donkeys! True,” says Tom. And in here, Wednesday nights, Tom is King.

No shit.

---

Draft cocktails?

I’m across the road now, and, you might say, across the social divide.

Clue: bunch of fixies leaned against each other outside. Inside, it’s like an open barn, with original scrubbed-to-a-blush brick walls, ancient redwood rafters, and a huge garage door–type window rolled up to make the entire bar area a part of the street.

Yes, this is URBN, the spinoff from Basic, down in East Village.

There’s a ceiling fan, too. But what a fan. It has, like, seven-foot-long blades whirring. Looks like the rotor off a Super Stallion helicopter.

“Comes from Big Ass Fans,” says Dustin Haarstad, the guy in the pork-pie hat behind the bar.

This is a big-ass space, too. Only a few booths, one settee arrangement, some tall stools at counters, and lots and lots of standing room. Thursday, Friday, Saturday, it’s gonna be packed, Dustin says. You won’t see a Trivial Pursuit quiz happening here.

Craft beers, on the other hand, are big-time. I haul up to a double-wide stool for two — cool! — at the bar and order a Mad River Jamaica Red from Dustin ($5).

Zach, guy next to me, is gnawing away at “coal-fired wings.” They’re in a little black iron skillet.

Menu promises it’s free-range chicken. Zach says “superb,” when I ask how they taste.

But I’m kinda winged out from U-31 (and they were really good, too). Also, things ain’t the cheapest here. We’re talking mainly pizzas, which start at $9, but can go to $15 and up.

So I order a $9 three-meatball appetizer from the “Begin” section.

Lord! Have to say, they’re big, with a luscious tomato sauce, sour cream, and a bay leaf. They come in one of those little black skillets. Tons of flavor and oh-so-filling. I can feel my gut swell.

I get to talking to Dustin. He’s their cocktail guy. Passionate.

“There’s a revolution happening,” he says. “Everything is bought locally and done by hand.” He says he’s trying two “run that by me again” things at URBN. One is making “beer cocktails.”

Jay R. Brooks
For the Bay Area News Group

Now that we're safely into the new year, it's time to make some new beer resolutions -- and try some different kinds of beer this year.

For a number of years now, India Pale Ales have been the fastest-growing type of beer sold -- and "seasonals" have been the biggest-selling category, which means people also are keen to try something new. But beer drinkers tend to stick to a small subset of the dozens of American craft beer styles. Last year, for example, seasonals were in the top spot again, and the next five best-selling beer categories were IPA, pale ale, amber ale, amber lager and wheat beer.

They're all fine beer styles, and I drink my fair share of them, too, but they're not exactly a diverse crowd. So this year, break out of your comfort zone and try one of these exceptional beers.

Craft pilsners

When microbreweries started making beer in the early '80s, the vast majority made ales. They took less time to brew, required less aging and, some said, were more forgiving. But pilsners have been a popular beer style since their introduction in the 1840s. If you have enjoyed a beer by one of the big breweries, you've already had a version of a pilsner, with added corn, rice or other adjunct to lighten the color and flavor.

If you've had Pilsner Urquell, you've had the original all-malt pilsner. But a growing number of craft breweries now make a pilsner, and many of them are

world class, too. Berkeley's Trumer Pils, for example, is one of the best pilsners brewed anywhere. Moonlight Brewery's Reality Czeck, a Czech-style Pils, and Lagunitas Brewing's Pils are both excellent pilsners, also. They tend to be a little spicy -- from the signature Saaz hop -- and crisp and clean, but still very full-flavored.

Altbier

In German, "alt" means old, as these ales continued to be popular in Germany even after lager brewing became all the rage in the 19th century, especially around Düsseldorf and other parts of northern Germany. But Rich Higgins, at Social Kitchen in San Francisco, is making a great example of this old style, calling his Old Time Alt. It's slightly peppery with great toasted malt character. If you can't make it to the source, Alaskan Amber is also an alt, and is available in six-packs. Altbiers are delicate and complex, with spicy hops and usually a dry finish, though sometimes they're nutty or bittersweet.

Oatmeal stout

Everyone knows Guinness, which is an Irish or dry stout. But I find its lesser-known cousin, oatmeal stout, much tastier and smoother. The oats can add a variety of flavors, including nuttiness, earthiness or graininess, and are often lightly sweet with coffee or chocolate notes.

Great local examples include Anderson Valley Barney Flats, Iron Springs' Sless Stout and Lost Coast 8 Ball Stout. Others to try include Rogue's Shakespeare Stout and Firestone Walker's Velvet Merlin, which just came out in bottles. Wolaver's makes a nice organic version, too.

Smoked beers

Some of the most challenging beer styles include smoked beers. The originals -- Rauchbier -- came from Bamberg, Germany, and can still be found there. They're brewed with malt that has been smoked over beechwood, which imparts a strong smoky character to the beer. The flavors are hit-you-over-the-head big.

The classic example is Schlenkerla Rauchbier Märzen. On their own, they may be too much for some, but with certain foods, they're divine. The last time I was in Bamberg, I ate a meat-stuffed onion as big as my head and the rauchbier paired perfectly with the dish, as it often does with very heavy meat dishes.

American examples are tough to find, though Samuel Adams' new Bonfire Rauchbier puts its own spin on the style. Occasionally, Gordon Biersch's brewpubs will have one on tap.

Far more common is the catchall "other smoked beer," which is essentially any beer brewed with smoked malts that are different from the traditional rauchbiers. One of my personal favorites in this category is Alaskan Brewing's Smoked Porter, which is made using alderwood, the same wood used for smoking salmon. Not surprisingly, the two complement each other perfectly, too. This is also a beer that ages well. Other examples include Stone Smoked Porter and, for something really unusual, Rogue's new Voodoo Doughnut Maple Bacon Ale in the big pink bottle.

Happy new beer.

Contact Jay R. Brooks at BrooksOnBeer@gmail.com. Read more by Brooks at www.ibabuzz.com/bottomsup.

© 2005 - 2012 Swift Communications, Inc.

Seeds of entrepreneurial inspiration

New year, new you, right?

If you're thinking about ways to improve your eating in 2012, consider adding hemp seeds to your diet. The seeds, which are gluten-free, are packed with fiber, vitamins, minerals and the heart- and skin-healthy fatty acids that can also help balance hormones. They have almost twice the protein as flax seeds and a higher percentage of protein than beef. They are also a complete protein that delivers a set of amino acids that our bodies can't produce on their own.

"Even though the food has been around since 8,000 BC, most people don't know about it," says Tako Miko Grayless, who moved to Austin last year to launch her hemp seed company, Happy Hemp. She spends most Saturday mornings at the downtown farmers' market explaining the nutritional benefits of hemp seeds, how to cook with them and the crop's interesting role in American history.

Even though the Declaration of Independence was likely drafted on hemp paper and hemp fibers were used during World War II to make uniforms and rope, people often associate hemp with what Grayless calls "the black sheep" of the Cannabis sativa family: marijuana. According to the North American Industrial Hemp Council, both hemp and marijuana are members of Cannabis sativa, a species with hundreds of varieties, but industrial hemp is bred to maximize fiber, seed and/or oil, while marijuana varieties seek to maximize THC. Even though hemp is legal to sell and eat (and use to make clothing, oil, paper and even particle board), because of the botanical connection to marijuana, you can't grow it in the U.S. without a Drug Enforcement Administration permit, so Grayless works with farmers in Canada to source her product.

You can eat the seeds raw, but Grayless has found a number of ways to use them in everyday cooking and baking. She posts three or four new recipes a week on her blog, happyhemp.wordpress.com. "I try to be as informative as possible and make recipes that aren't complicated like chicken salads, turkey burger and chocolate chip cookies." She even has a recipe for hemp seed dog biscuits that she feeds her three rescue dogs.

Once you've opened a bag, the seeds will keep in the fridge for up to a year. You can buy the hemp seeds in 2-, 8- or 12-ounce packages (prices start at $6 for the smallest bag) at all four People's Pharmacy locations, the downtown farmers market on Saturdays and online at happy-hemp.com.

Chicken Salad with Hemp Seeds

1 lb. leftover chicken, pulled apart

1 green apple, chopped

1/2 cup sliced almonds

1/4 cup hemp seeds

1/4 cup mayonnaise

Salt and pepper, to taste

In a skillet over medium heat, lightly toast the almonds, stirring frequently. Pull them off the heat when they are golden brown, but before they start to burn on the edges. In a large mixing bowl, combine almonds with the rest of the ingredients. Serve on toast, lettuce, crackers or alone.

— Happy Hemp owner Tako Miko Grayless

Adelbert's lets beers condition in the bottle

The Central Texas craft beer scene is evolving at breakneck speed, and the latest brewery to open, Adelbert's Brewery, is finding a way to stand out in a crowded field by offering Belgian-style, bottle-conditioned beers. "I didn't see the need to put out another amber ale, IPA or porter," says Adelbert's owner Scott Hovey, so he set out to make the kind of beer that you could serve at a fancy dinner or put in a cellar to age, just like a fine wine.

Last month, Hovey released the first two beers: the Scratching Hippo, a Biere de Garde ale, and the Rambler, a Belgian-style blonde ale. Both are available at several markets and bars around town, including Sunrise Mart on Anderson Lane, Rosedale Market, Hyde Park Market, Flying Saucer, Whip-In and Draught House. In coming weeks, Opal Divine's, Alamo Drafthouse and Homefield Grill will also start carrying the beer in kegs, and in the retail markets, you'll find them in 750 ml bottles. The dubbel ale — named Dancin Monks — and Tripel B, a tripel ale, will ship in February.

Hovey is encouraging customers to hold on to some of the bottles to age them. Because Hovey uses hops that can withstand the aging process, over time "the floral stuff will fade out, but you'll get more of that earthier, more complex flavor, kind of like a well-aged cheese." 568-1462, adelbertsbeer.com.