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Beer and Brewing

February 16 2008 Beer and Brewing Newsletter

Here are the latest articles from the Beer and Brewing site at

Tomme Arthur At Monk's Cafe
To a brewer and a restaurateur, magical pairings between drink and food is the key to magnifique. When Brewmaster Tomme Arthur of Port Brewing/The Lost Abbey in San Marcos, California, merges his talent with Tom Peters, co-owner of Monk’s Café in Philadelphia, the earth moves.

Celebrator Beer News 20th Anniversary Mardi Gras
What started out in 1988 as the California Celebrator founded by Bret and Julie Nickels, has flown through a thrill ride of 20 years to become the benchmark of beer industry news.

Philly Beer Trivia
Test your skill and knowledge with this little list of beer facts about Philadelphia Beer.

From the Beer Fox Archives:

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Beer Keg Party Pump Basics
Whether the doldrums of winter or the elation of summer seize the seasonal spotlight, there is never a bad time for a party. Keg Party Beer may seem like such a “guy thing,” but it can be the simplest, most economical solution to your next big gig.

Beer Fox Tip of the Week:

When cooking with beer, an active imagination and intuition will serve you well.

When using beer batter, be creative about the foods you use. Calamari, broccoli, cauliflower, shrimp, scallops, grape tomatoes, button cap mushrooms, and cod will all fry up with a crispy outer surface that will seal in flavor.

Create Coq au Biere with chicken and a strong pale Belgian ale; add a dark, bold barleywine to stew; soups will sing with flavor with a splash of English ale, added late in the cooking process; breads are very receptive to beer additions. The yeast aids the process of rising, for a light, airy texture.

Remember that boiling a beer can result in a sharp bitterness. This may be acceptable if you want to de-sweeten a very sugary dish, but may not sit well in vegetable-rice dishes.

Beer Fox Laugh of the Week:

A new supermarket opened in Topeka, Kansas. It has an automatic water mister to keep the produce fresh. Just before it goes on, you hear the sound of distant thunder and the smell of fresh rain.

When you pass the milk cases, you hear cows mooing and you experience the scent of fresh mown hay.

In the meat department there is the aroma of charcoal grilled steaks with onions.

When you approach the egg case, you hear hens cluck and cackle, and the air is filled with the pleasing aroma of bacon and eggs frying.

The bread department features the tantalizing smell of fresh baked bread & cookies.

I don't buy toilet paper there any more.


Joe Sixpack’s Philly Beer Guide: A Reporter’s Notes on the Best Beer–Drinking City in America By Don Russell, aka Joe Sixpack ($14.95 paperback, April 15, 2008) hits the bookstands during Philly Beer Week 2008. As an award-winning author, radio personality, and beer journalist for The Philadelphia Daily News, Don Russell presents a comprehensive guide for seeking out the best in the Philadelphia beer scene, whether you are a one-time visitor or a full-blown Philly beer connoisseur.

Beer Fests:

Toronado Barley Wind Festival - February 16-22, 2008 -11:30 a.m. to 2:00 a.m. daily - 547 Haight, San Francisco, California, USA - The main event is Saturday, February 16th, when the Toronado opens the back room. Huge offering of barley wine - More than 55 on tap, with others kicking in as time allows... there may be up to 100 to sample. Judging event. Part of Beerapalooza 2008! Info:

A MUST BEERAPALOOZA EVENT for beer lovers! Celebrator Beer News 20th Anniversary Brewers' Mardi Gras Party - February 17, 2008 - 4:00-8:00 p.m. at the Oakland Convention Center / Mariott Hotel, Oakland, California, USA - More than 35 breweries pouring 200+ beers! Cajun/Creole food catered by the Marriott Hotel, music from Dixieland Jazz and Zydeco bands and beer are included along with a souvenir Belgian-style glass! Silent auction, prizes for best Mardi-Gras costumes, special VIP session one hour before the festival, and more. Tickets are $55 for regular session, $80 for VIP session. For tickets and information on the Party and Beerapalooza 2008:

Zythos Bier Festival 2008 - March 1, 2008 - Noon to Midnight and March 2, 2008 11:00 a.m. - 9:00 p.m. at Stadsfeestzaal venue, St.-Niklaas, Belgium
Sixty Breweries present 200 beers at this 2 day event. Free entry, 3-euro refundable deposit for 15-cl tasting glass, beer tokens for 1.20 euros each - each beer costs one token.

First Annual Philly Beer Week - March 7-16, 2008 - Philadelphia's beer culture stretches back to the days when William Penn opened his first brewery in town, through the decades when Philadelphia was the brewing capital of America and into the 21st century, an era when Philadelphia is rightly lauded as an exciting, diverse beer-drinking town. Join us in a toast of our city's unique beer culture with an unprecedented 9 straight days of festivals, dinners, special events, tours and “meet-and-greets” at dozens of area restaurants, taverns and other venues.
For information on events:

1st Annual Philly Beer Geek Finals Competition - Thursday, March 13, 2008 - 7:00 p.m. - midnight - Johnny Brenda's, 1201 Frankford Avenue, Philadelphia, Pennsylvania, USA - A Philly Beer Week Event - Winners of Qualifying Preliminary Rounds from Philadelphia Metro and Suburban area Philly Beer Geek Sponsors will compete on Finals night for a Grand Prize of more than $1,000 in gift certificates, cash, and prizes. for info:

Savor - May 16-17, 2008 - Andrew W. Mellon Auditorium, Washington, DC, USA
The Brewers Association, producers of the Great American Beer Festival, is bringing the quintessential craft beer and food event to Washington D.C. in celebration of American Craft Beer Week. Tickets are $85 and go on sale February 4, 2008 and include:
-Samples from of a wide variety of small dishes and appetizers crafted to match the taste profiles of craft beers
-Commemorative tasting glass
-2-ounce samples of specially selected craft beers
-Souvenir program
-Craft Beer Tasters Journal
For information:

Craft Beer of the Week Award

Innis and Gunn Oak Aged Beer, Innis and Gunn, Edinburgh, Scotland, UK

Style: English Pale Ale, 6.6 % ABV

Pours a clear coppery amber beneath a lean frothy head that settles to a wide ring around the perimeter of the glass. Aromas of sweet toffee mix with fruit - apricots and apples, and cast a delicate oakiness into the air. Flavors echo the aroma with sweetness across the palate, accented with vanilla, buttery toffee, and a oak nutty profile. The tongue lights up as gentle smoothness paints the surface, peppered with light carbonation. A firm bitterness - citrusy and leafy - lingers, while layers of whisky add interest to the multiple layers.


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Carolyn Smagalski, Beer and Brewing Editor

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