Sommelier Leslee Miller, recipe Chef Mike Shannon, and I have been teaming up to teach She Said:He Said beer/wine/food classes at Cooks of Crocus Hill since 2009. (Really? 2009? It doesn’t feel like it’s been that long.)We’ve built up a camaraderie and easy-going teaching style that has made our classes the most popular of the Cooks lineup. They always sell out – usually very quickly.
Our next beer/wine pair-off happens August 8th at the St. Paul location on Grand Avenue. You don’t want to miss this. Leslee and I are going head-to-head with thoughtfully selected beers and wines paired to four courses of Mike’s summer deliciousness. Check out this menu.
Not known for aggressively hopped beers, sovaldiSchell’s has been playing with hops a lot lately. First was the Citra Fresh-hop pilsner. Then there was Emerald Rye, a most IPA like amber lager. The Pilsner 30th Anniversary 12-pack had a version of the great Schell’s Pils hopped with Mandarina Bavaria hops – a new variety from Germany. Now comes Arminius, a 70-IBU, massively dry-hopped pale lager.
As a fan of traditional German-style lagers, I take this trend with mixed emotions. On the one hand it’s good to see Schell’s trying new things. On the other, there really is nothing like a good pilsner.
Here’s my notes:
Arminius August Schell Brewing Company, New Ulm, Minnesota
Style: Hoppy Lager
Serving Style: 16 oz. can
Aroma: Lime citrus and spice overlay doughy malt. A deeper hop note of mandarin oranges or dried mango hovers beneath. Balanced. Bright. Sprightly.
Appearance: Medium gold and brilliantly clear. A full stand of fluffy, white foam with excellent retention.
Flavor: Assertively bitter, but balanced. Although hops dominate the flavor profile, malt is not forgotten. Citrus – lime and lemon. Floral. Dried tropical fruits. Underlying, bready malt flavors with medium-low sweetness. The finish is dry and sharp. Crisp and clean.
Mouthfeel: Medium body. Medium to medium-high carbonation.
Overall Impression: This is a hoppy beer that I can really wrap my tongue around. It’s lively, refreshing, and very easy to drink. Despite 70 IBUs, it doesn’t tax the tongue. Hoppy enough for IPA fans, but lager-like enough to satisfy the likes of me.
Sometimes I think that I am the luckiest man alive. That’s the feeling I got when I was asked to judge the Cured + Crafted event that’s happening this Thursday, July 31st at the Muse Event Center in Minneapolis. How could I refuse the invitation to sample and evaluate eight different beer and food pairings prepared by some of the Twin Cities’ best chefs, all incorporating Prosciutto di Parma. I mean seriously, who doesn’t love Prosciutto di Parma?
And then they sent me the menu. OMG! Someone hand me a napkin. I’m salivating all over myself.
Barbette with Boom Island’s Saison Prosciutto-wrapped veal sweetbreads, fava bean tabbouleh, charmoula sauce
BoneYard with 612’s Gateway Park lager Summer Shandy Infused Compressed Watermelon with BBQ’ed Prosciutto Crisp – Summer shandy made with 612’s gateway park lager, fresh squeezed lemon juice and lemon infused vodka infused into watermelon cubes and vacuum compressed, served with a BBQ spice rubbed oven baked prosciutto crisp.
Rinata with Fulton’s Sweet Child of Vine IPA Bruschetta with Prosciutto di Parma with a spicy beer mustard, arugula and fresh sliced peaches, adding this to our house made sausage, Tuscan bread, and spicy mustard.
Union with Bent Paddle’s Venture Pils Saffron corn pudding agnolotti, heirloom tomato smoked jam, thyme powder, crispy prosciutto
Wise Acre Eatery with Indeed’s Day Tripper Pale Ale Minnesota Sushi – Proscuitto Wrapped Tater Dots with Wise Acre Eatery Rhubarb Ketchup
I’ll be judging with an all-star group of MSP foodies – Jeremy Iggers from Twin Cities Daily Planet, Sue Zelickson, Food Writer and James Beard Award winner, and Stephanie March, Editor Eat + Drink at Mpls St Paul Magazine. WCCO’s JasonDeRusha is MC.
But you too can live the lucky life. Tickets are still available for the event. And there will be plenty to do besides eat cured ham (as if you really needed more).
VOTE your paired-pick via social media to enter to win dinner for two at the winning Chef’s restaurant.
DRINK Craft Beers from Bauhaus Brew Labs, Bent Paddle Brewing, Boom Island, Dangerous Man, Fulton, Indeed and 612Brew. Head upstairs to the Parma Party Loft and see what’s brewing at the Summit Sampler Bar.
BE A VIPP (very important prosciutto person) and enjoy the decadent specially aged Prosciutto di Parma hand-sliced by our Master Slicer Francesco Lupo, direct from NYC, paired with delicious cheeses provided by Broders’ Cucina Italiana.
GROOVE with DJ Jake Rudh who will be spinning tunes all night.
HAM-IT-UP in our Slo-Mo Video Playground.
GET INKED Tattoo Artist Garrett Rautio will ink the iconic Parma Crown logo onsite to adventurous guests. That’s right; you can get an actual tattoo at the event. Tattooed guests will be rewarded with a whole leg of Prosciutto di Parma to take home!
In the hierarchy of Minnesota beer festivals, clinic two stand out to me – Winterfest and All Pints North – both sponsored and organized by the Minnesota Craft Brewers Guild. Winterfest is an intimate affaire. Ticket sales are limited and the space is cozy, ampoule in contrast to the sprawling outdoor festivals that are the norm. It has an air of elegant sophistication. The brewers – all Guild members – bring the good stuff in an attempt to out-do each other.
All Pints North is held at the Bayfront Festival Park in Duluth. Despite the spacious outdoor setting and large attendance, viagra Bayfront Park with its bayside location and magnificent view of the iconic lift bridge give this festival an easy-going, relaxed feel. There is none of the hustle and bustle of the other fests.
All Pints North happens this Saturday, July 26th from 3 – 7 pm. Tickets are still available, although hotel rooms might be harder to come by.
As a beer educator, I like that the Guild values education at their festivals. They recognize that an educated consumer is a better consumer; that the enjoyment of craft beer increases with a little bit of knowledge. They also know that craft beer aficionados are eager to learn.
The Alliance for Beer Education (ABE) is a joint project of A Perfect Pint and the Better Beer Society dedicated to providing the highest-quality educational programing at Minnesota’s beer festivals. Collaborators Rob Shellman and Michael Agnew, both Certified Cicerones®, have a combined 11 years’ experience as beer educators. Their credits include the Better Beer Society University, BBS Brown Bag Blind Tastings, The University of Minnesota Department of Continuing Education, Cooks of Crocus Hill, Kitchen Window, and Betty Crocker, as well as countless corporate and private events.
The Minnesota Craft Brewers Guild has partnered with ABE to provide the educational programming at this year’s All Pints North. We think we have put together a great lineup with some amazing guest speakers. Check it out!
Beer Barrel BBQ 3:30 – 4:00p Chef Tony Beran (Lake Ave Café) and Nate Beck (Natedogs)
Minnesota summers offer the perfect weather to fire up the grill. Why not make beer a part of your cookout? Join Chef Tony Beran of Lake Ave Cafe, as he showcases slow roasted pork shoulder smoked over Surly Pentagram staves, as well as a sour cherry Pentagram sauce to pair with. Nate Beck of Natedogs is loved among the beer community with his delicious dogs and mustards. He’ll guide you through the process of creating your own unique beer mustard. Join us for a delicious lesson in outdoor cooking with beer and building the best sauce.
Last month Duluth was named as Outside Magazine’s best outdoor city in America. Outdoor activity is central to the Duluth lifestyle. This session pays homage to that by exploring the potential and practicalities of enjoying beer in the backcountry. What’s allowed? What type of beer is best? Can beer be part of your campfire cooking? Come find out from adventure guide Jake Boyce and share your own stories about enjoying beer in the backcountry.
Homebrewing Berliner Weisse 4:50 – 5:20p Jeff Merriman (Northern Brewer/Certified Cicerone®) & Jace Marti (August Schell Brewing Co.)
One of the growing trends in American craft beer is the revival of nearly-extinct beer styles. Gose, Grätzer, Sahti, and Berliner Weisse have all seen a resurgence in the last few years. With a little bit of know-how you can make great versions of these beers at home. Jace Marti from August Schell Brewing Company shares the insights gained from creating the Noble Star series of Berliner Weisse style beers. Northern Brewer manager Jeff Merriman brings it home with the practical knowledge for backyard brewers.
Alongside craft beer, craft distilling is booming. And the two have turned out to be terrific partners with artisanal spiritmakers and small brewers teaming up in the production process. The popularity of beer cocktails shows that the final products work pretty well together, too. Find out how Bent Paddle Brewing and Vikre Distillery are partnering right here in Duluth and learn how to whip up a tasty treat from Red Herring cocktail whiz Heiko Edwardson.
In 1984, the August Schell Brewing Company made history by being the first American brewery to make a wheat beer since prohibition. San Francisco’s Anchor Brewing Company has long claimed to have been the first, but new information reveals that this is not true. Here is Schell’s Assistant Brewmaster Jace Marti talking on MNbeer.com about the subject.
“I was at the Craft Brewers Conference 2 years ago, and met Bob Brewer from Anchor Brewing Company (what a perfect name for the brewing industry) who has worked there I believe since the beginning. He said that Anchor had always claimed to have brewed the first wheat beer in America, but he wanted me to double check because of when ours came out. I went back and check our records, and on July 17th, 1984, we brewed our first batch of “Weiss Beer.” And by an unbelievable coincidence, and completely unknown to each other, Anchor Brewing brewed theirs on the exact same day! The first two wheat beers brewed in America since prohibition were both brewed on the same day and neither one of us knew it till recently. I will say though, that we mashed in the night before and knocked out the next morning, when the brew sheet would have been filled out, so technically….” – See more at: http://mnbeer.com/2014/06/25/schells-weizen-series/#sthash.gGQXeIdk.dpuf
A wheat beer would have been a big leap at the time, particularly a German-style wheat beer with its peculiar, fermentation-derived banana and clove flavors and aromas. The Midwest was still hardcore American lager country. The craft beer movement was just getting started on the West and East Coasts. The likes of Sierra Nevada Pale Ale and Anchor Steam hadn’t yet penetrated the heartland. Summit was still two years from delivering its first keg of Extra Pale Ale. What were they thinking?!!?
Whatever they were thinking, it worked. Although it has gone through some changes over the years – the original version was a filtered Krystall Weizen – Schell’s Hefeweizen is still one of the best beers in an overall stunning lineup. Sadly it’s now just a seasonal, with a maddeningly short season.
To celebrate the beer’s 40th anniversary Schell’s has introduced a commemorative 12-pack that contains four different iterations of the Hefe – the original 1984 version, the current 2014 version, a Dampfbier, and a Weizenbock. I’ve been anticipating this for a long time.
Here’s my notes:
Schell’s Weiss Beer 2014 August Schell Brewing Company, New Ulm, Minnesota
Style: German Hefeweizen
Serving Style: 12 oz. bottle
Aroma: Fermentation character dominates with high banana and medium to medium-low clove. Leans to the banana ester side. Light lemony citrus. Medium-high saltine cracker or bread dough wheat malt. No hops.
Appearance: Medium gold and cloudy. Full, mousse-like white foam with excellent retention.
Flavor: Again, fermentation flavors lead. Flavor leans more to banana than clove, but clove does make a strong appearance. High notes of lemon citrus come in shortly after taking it into the mouth. Bready/doughy wheat malt with a touch of sharpness. Medium sweetness that lingers into the finish. There is no hop flavor. Hop bitterness is low. No alcohol. No astringency. Very low acidity.
Mouthfeel: Medium body, but mouthfilling. Pillowy. High carbonation. A bit of carbonic bite.
Overall Impression: A beautiful example of the Bavarian wheat beer style. Good balance of banana and clove, with neither one coming on too strong. Light and refreshing, yet filling at the same time. What more can be said? I wish this were still a year-round offering.
Schell’s Weiss Beer 1984 Style: German Krystall Weizen
Serving Style: 12 oz. bottle
Aroma: Low banana, low clove, bubblegum. Low bready wheat malt. No hops. Sweet. Balance is to fermentation. Banana over clove.
Appearance: Medium-gold, mostly clear with slight haze. Full, fluffy, white head with excellent retention.
Flavor: Low bitterness – very low. Low bready wheat, not sharp. Low banana and clove yeast. Bubblegum. Low spicy hops. Medium sweetness. Finish is off-dry to semi-sweet.
Mouthfeel: Medium-light body. Medium to medium-high carbonation.
Overall Impression: Light and refreshing if a little uninteresting. Like a wheaty, American lager with a bit of yeast flavor. Certainly adventurous for its day, but rather tame by today’s standards.
Schell’s Weizenbock Style: Weizenbock
Serving Style: 12 oz. bottle
Aroma: Fermentation character leads – bubblegum, banana and low clove. Medium bready wheat malt. Low notes of stone fruit and black pepper. Light alcohol.
Appearance: Light gold and very cloudy. Large stand of mousse-like, white foam with excellent retention.
Flavor: Medium to medium-high sweetness. Bitterness is low. No hop flavors. High, bready and saltine cracker wheat. Clove spice is in the forefront with banana close behind. Low stonefruit and candied citrus background. Low alcohol.
Mouthfeel: Full to medium-full body. Some warming. Carbonation is high. Creamy and mouthfilling.
Overall Impression: Lovely.
Dampfbier Style: Dampfbier (All barley beer fermented with wheat beer yeast)
Serving Style: 12 oz. bottle
I took notes on this one, but I can’t find them anywhere. But as Boulevard Brewing founder John McDonald once told me, “That’s how it should be.” I guess you’ll just have to pick up the 12-pack and judge this one for yourself.