Bottoms Up

Beer and wine in the Bay Area and beyond

Archive for March, 2008

Catch Shaun O’Sullivan Friday at 8 a.m. on KFOG San Francisco

Even if classic rock isn’t your bag, if you’re into beer, the only station to listen to in the morning (Friday, March 14, 2008) is KFOG at 104.5 FM in San Francisco and 97.7 in San Jose.

21st Amendment Restaurant & Brewery co-founder and head brewer Shaun O’Sullivan does his monthly stint on the KFOG Morning Show.

Shaun usually brings some samples and talks about them and about beer in general and craft beer in particular. I’ll be listening.

Posted on Thursday, March 13th, 2008
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Three must tries for Rhone Rangers

Chip Ferguson posted a great request in the comment section asking for recommendations for Sunday’s Grand Tasting at Rhone Rangers. Good point, Chip! With 130 wineries, how are you supposed to know what to prioritize?

Personally, I’ll be exploring who in California is going out of their way to bring white single Rhone varietals like Marsanne and Roussane to our eager palates. Chip’s focusing on Syrah and Petite Sirah. There are so many noteworthy producers on the list, but these are the ones you should try if you haven’t, Chip!

Foppiano Vineyards: This 100 year old, small, by appointment Russian River Valley property makes 100 percent estate Petite Sirah that is concentrated without being overly extracted. If you like blue and purple fruits with exotic spices in your PS, try this. The current vintage is only $23.

Bella Vineyards and Wine Caves: I’ve gushed long enough about Dashe Cellars. Now it’s time to gush about Mike Dashe’s other project, Dry Creek Valley’s Bella, where he acts as consulting winemaker. Try the Hillside Cuvee, a blend of Syrah, old vine Grenache and old vine Zinfandel that will transport you to the Rhone Valley.

Curtis Winery: This Santa Barbara County winery churns out big, gorgeous Syrahs more on the California side of the grape than the Rhone side. A few vintages ago, the Ambassador Vineyards Syrah had the most alluring nose of pure bacon fat. Since, the wine has followed a fruitier path of black cherries and blueberries. It is still a winner, even at a whopping 16 percent alcohol.

Posted on Thursday, March 13th, 2008
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Guinness Stout: A few factoids, the “stream”, the “essence”, Foreign Extra Stout

Guinness Surger

The Guinness Surger at Bobby G’s Pizzeria in Berkeley. A customer, John Jaros, of Berkeley, watches the device in action. A special can of Guinness with nitrogen in the beer is poured into a glass, the glass is set on the Surger and ultrasound waves agitate the nitrogen mollecules and create a creamy head. Read more about the Surger inmy column today.

Photo below: Guinness Brewmaster Fergal Murry, with a pint of Guinness, naturally.

A few facts about Guinness…

Ownership: Guinness, the beer company, is owned by Diageo, which was created by the merger in 1997 of Guinness and Grand Metropolitan, an English company. The merged company is the world’s largest producer of alchoholic drinks. Brands, besides Guinness include Harp Lager, Johnnie Walker Scotch, Jose Cuervo tequila. Tanguera gin, Smirnoff vodka and Captain Morgan Rum. More info here.

Guinness Breweries. Guinness brewmaster Fergal Murray says Guinness is brewed at St. James Gate, Dublin, Ireland and 49 other facilities around the world.

Markets.
Nigeria is the biggest Guinness market in the world. Number 2 is Great Britain. Number 3 is Ireland, No. 4 is the United States. Number 5 is either – depending on how you count – Ghana or the European Community.

Guinness Brewmaster Fergal Murray Where Guinness is brewed. The Guinness Pub Draught (the tall can with the nitrogen widget inside), the draught Guinness (served on tap in pubs) and the new draught Guinness used in The Surger (See my column for more info) for the U.S. market are all brewed at St. James Gate. However, Guinness Foreign Stout, which you can find in bottles around the U.S. is brewed at a facility Canada.

How Guinness is brewed. At St. James Gate and a nearby Dublin brewery, it’s brewed on site. That faint sour or lactic edge at the end of the follow is what Fergal Murray calls “a separate brew stream, kept specially to develop and enhance the flavor.” Most of us think that “stream” is either aged or sour beer, but Murray would only describe it as a separate stream. “It seasons the flavor of the beer, it’s what Arthur Guinness did in the 18th century to enhance the beer and make it more robust.

He said it’s blended into the finished beer after fermentation. The beer is produced in eight days. It’s a warm, 60-hour fermentation. The ale yeast used is a descendant of the yeast used by founder Arthur Guinness, he said. The beer’s aged for 20-30 days.

It’s just 4.2 percent alcohol, 121 calories, for 12 oz., about 200 for 20 oz. about the same as a robust light beer like Sam Adams Light.

Guinness “Beer Essence.” I was on a tasting panel in Boston last week with the Alstrom brothers, founders of Beeradvocate.com. They asked me to ask Murray about concentrated Guinness. So I asked him and got a straight answer, I think:

“We brew the essence liquid exactly the same way you brew other beers. At the end of the process we ‘de-alcoholize,’ concentrate it. We do that because we need our beer to stay robust and very sterile. In different markets around the world, the challenging markets with difficult climates, we can guarantee that even with local brewing materials you can always get great tasting Guinness.

“It’s better for us to brew our beer locally and using the essence guarantees the quality. Guinness Extra Stout sold in the U.S. is 5 percent ABV and brewing in Canada using the essence.”

About Foreign Extra Stout. This extremely dry, tasty, (Murrray said 6.5 percent, I thought it was 7.5 percent) bottled beer is an entirely different product than Draft Guinness. Murray said Foreign Extra Stout is the fastest growing Guinness brand. It’s sold in all of Africa, the West Indies, the Caribbean and Asia. He said he has no idea why it’s not sold in the U.S. “It;s very big in Africa and as a global brand.”

What Guinness demands of pubs: 1. Clean glasses. 2. 20 oz. pints. 3. Clean beer lines. 4. Correct gas mixture, 75 percent nitrogen, 25 percent CO2. 5. Correct serving temperature: 40 degrees Fahrenheit.

A couple of more factoids: Murray says the rumor that St. James Brewery will be closed and sold is false. The brewry produces about 4 million pints daily.

Posted on Wednesday, March 12th, 2008
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A tasting of stouts in the Bay Area

Pacific Coast BrewingThe subject of my column today in the Oakland Tribune/Contra Costa Times and other papers is Guinness. As promised, here;s a column on a Guinnes vs. othe stout tasting we did three years ago.

Oakland Tribune Beer Column, March 16, 2005: Irish beer.

Stout Is What
It’s All About

By William Brand

I don’t have a drop of Irish blood in me, but I’ve danced to many a Celtic tune, shed a tear or two listening to a haunting Irish melody and shared more than a few pints of Irish ale.

St. Patrick’s Day is Thursday and there’s no better time to take a look at Irish beer and there’s no better Irish beer style than stout. In an afternoon of tasting, Don Gortemiller, brewer and co-owner of Pacific Coast Brewing in Oakland, and I, sampled all the Irish-made stouts available in Northern California and a random selection of Irish-style stouts made here on the West Coast.

So what is Irish stout? It’s often a low-alcohol beer made with roasted barley and dark malt. It began life as porter, created in 18th century London. The Irish – those in the Irish Republic, not under the English yoke – embraced the style and soon made it their own.

Irish porter was darker, more viscous and intriguing than English porter. While English porter and later English stouts were on the sweet side, Irish stouts were dry and quenching.

Finally – so the story goes – the St. James Gate Brewery in Dublin acquired in 1759 by brewer Arthur Guinness, produced “Guinness Extra Stout Porter.’’ The name `stout’ stuck and the St. James Gate Brewery became famous worldwide. Guinness became so popular in the U.S. in the 1930s, that the brewery cut a deal in 1939 with a Long Island brewer to make Guinness in America, so German U-Boat attacks wouldn’t threaten our supply.

Today, versions of Guinness Stout are brewed at 13 other Guinness breweries around the world and under license in more than 20 countries. But our Guinness comes from Dublin. In the pub, draft Guinness is pushed to the tap from the keg by a mixture of nitrogen and carbon dioxide instead of CO2 alone. The nitro produces the creamy pour that made Guinness Stout famous.

But there’s a downside to this story. Guinness became so popular in Ireland that it literally drowned its smaller competitors. By the 1960s, the company dominated Ireland.

The only survivors were Murphy’s and Beamish & Crawford in Cork. Eventually, both were bought by multi-national brewers eager to tap the stout spigot. Heineken owns Murphy’s;
The good news is – there’s been a revival of craft brewing in Ireland and a number of quality, Irish stouts can be sampled – in Ireland.

The only one that’s imported to the U.S. is O’Hara’s Irish Stout****. This is a beautiful beer, bottle conditioned – a bit of fresh yeast is added to each bottle so fermentation continues slowly – dry with a wonderful roast barley nose and a hint of chocolate.

The bad news is that at this time, it’s not being sold in California. But O’Hara’s is one to watch for; it’s so good it’s got make it to the coast.

At our tasting, we sampled three Irish stouts in cans, each with a widget, a plastic cylinder inside. The Guinness cylinder contains beer forced in under pressure; the others use a container filled with nitrogen. Each has a pin hole in it and when you pop the top, the nitro squirts out, churning the beer into a froth.

We added a bottle of Guinness Extra Stout and a sampling of American, Irish-style stouts, Rogue Shakespeare Stout, Mad River Steelhead Extra Stout, Sierra Nevada Stout ands ¬– representing Bay Area brewpub stouts, Pacific Coast Luck O’ the Irish Stout. Remember, just about every brewpub around here will be offering an Irish-style stout this month, so drop into your local soon.

First, the cans in order of finish:

– Beamish Irish Stout***, 4.1 percent ABV, Beamish & Crawford plc, Cork, Ireland, owned by Scottish & Newcastle, London, UK. Best of the cans; a very dark brown beer, pours with a creamy nitro head, striking aroma of roast barley and just maybe a slight lactic note that delivers a definite sourness on the back of the tongue. Very nice pub beer.

–Guinness Pub Draught,***, 4.1 percent ABV, Guinness, Dublin, Ireland. Darkest in color of the three canned stouts, very light, roast barley nose, creamy head, very smooth, well balanced and drinkable with perhaps a proper sour note on the edge.

–Murphy’s Pub Draught Stout **, 4.1 percent ABV, brewed in under license to Heineken Ireland. Slightly lighter color than Beamish, thicker head, smooth, well-balanced taste, but lighter than Beamish.

And now the rest of the crowd, again in order of finish:

– Guinness Imported Extra Stout ****, 6 percent ABV, Guinness, Dublin. A very different beer than Draught. Powerful, thick, tan head rises above an opaque brown body. Foam lacework trails down the glass. Definite sour note in the roast barley aroma, complex taste: roast grain in front, a sour-tartness in the middle, balanced by roast grain and perhaps a hint of bitter hops. Guinness doesn’t say, but expert homebrewers insist that a small percentage of Guinness soured by Brettanomyces (wild yeast) and lactic acid bacteria is added to each batch of bottled Guinness. That would account for that sour edge, which definitely adds another dimension to a very interesting beer.

– Sierra Nevada Stout,**** 5.8 percent ABV, Sierra Nevada Brewing, Chico. We both liked this big, hoppy, tasty stout with its dense head of foam, and slight, roasted barley nose. Don liked the balance of black malt and hops and the huge attack of the finishing hops. I liked the smooth balance and the lingering notes of hop bitterness and roast malt.

– Shakespeare Stout***+, 6 percent ABV, Rogue Brewing, Newport, OR. Don found chocolate, roast grain and espresso coffee notes in the aroma. Tasted like a double espresso with hops and a hit of alcohol. Again, an excellent beer.

– Luck O’ the Irish Stout***, 4.5 percent ABV, Pacific Coast, Oakland. Caramel nose, great balanced taste with hops and more hops in the finish. On tap all month.

– Steelhead Extra Stout**, 5.5 percent ABV, Mad River Brewing, Blue Lake, CA. A big, dark malt beer, lots of roast grain in the nose and in the taste. Definite hop bitterness lasts and lasts. An excellent, hoppy, West Coast-style stout.

Finally, there’s more to Guinness than stout. Try a Black Velvet, a mixture of equal parts of Draught Guinness and chilled Champagne. Pour the Guinness into a Champange flute, add the Champagne and enjoy. Careful tho’ it’s strong stuff ¬– but so delicious. Well, as the Irish flag states: Erin Go Bragh.

Want to learn more about Irish beer? Try: http://www.xs4all.nl/~patto1ro/irlbrew.htm. Interested in the Irish in Northern Ireland and America, I highly recommend “Forever,’’ the new, fantastical novel by Pete Hamill.

Oakland Tribune Staff Writer William Brand has written What’s On Tap, a beer and cider column in the Oakland Tribune since 1988. He also writes a beer blog at at www.oaklandtribune.com and at www.beernewsletter.com. E-mail us at: whatsontap@sbcglobal.net. Or call: (510) 915-1180.

Beer ratings are based on a star system:

***** World Classic, ****Outstanding, Don’t miss this one, ***Excellent, ** Good, * Average

Posted on Wednesday, March 12th, 2008
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Rhone Rangers this weekend

Do you wish California Syrah tasted less like Zinfandel and more like the smoky, gamy wine the grape is destined to become? Are you looking to expand your white wine repertoire to include seductive, aromatic and oft overlooked varietals like Marsanne and Rousanne? Do you flat out think Randall Grahm is a genuis?

If so, you might want to hit the 11th Annual Rhone Rangers this weekend. Aside from Family Winemakers, the Rhone-centered event is my favorite of the big Fort Mason darlings. This year’s Grand Tasting is on Sunday March 16 from 2 to 5 p.m. at the Festival Pavilion and features the wines of 130 Rhone-style producers and artisan foods of 35 local purveyors.

Not to miss is the “Meet the Winemakers” special tasting area.  I’m told winemakers will present 20-minute mini tastings for small groups on topics such as single vineyard Syrah and vintage variation. Tickets are $60 in advance and remaining tickets may be purchased at the door for $65.

Follow this link for details and a list of participating wineries. See you there.

Posted on Tuesday, March 11th, 2008
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Bible-toters vs. homebrewers: Sounds like the stone age, but it’s only Alabama

Found this article from the Los Angeles Times today, Monday, March 10, 2008, thanks to the Brew Board…Here’s the nut graf:

BarleySeventy-five years after Prohibition, beer aficionados in Alabama are fighting for the right to brew and chug as they please. That’s raised the ire of Southern Baptists, who frown on alcohol in any form. As they jockey for advantage in the Legislature, one side quotes Scripture. The other cites BeerAdvocate.com. One talks morality. The other, malt.” READ MORE….

(You may have to sign up before getting to see the article. It’s a hassle, but there’s no charge…)

Posted on Monday, March 10th, 2008
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On the air – er net – with The Brewing Network

The Brewing Network, Justin Crossley, left,  Jason JP Petros in the studio  on the air.Here’s a bit of advice. Don’t go into

The Brewing Network, Justin Crossley, left, Jason JP Petros in the studio on the air.

The Brewing Network’s studio in suburban Contra Costa County, California and expect to draw a sober breath, Also, don’t let your mom listen to the podcast.

Suggestion number three: If you’re really interested in beer, put the Brewing Network on your must-download list. This is a netcast., not a broadcast. It’s streamed live over the Internet at www.thebrewingnetwork.com. Beginning the next morning, you caniTunes subscribe button download the podcast from iTunes, play it on your computer or put it on your iPod.

In the two years since Justin Crossley launched his Internet radio station, the scope of the show has grown and grown with the help of his fellow homebrewers in the Diablo Order of Zymurgy Enthusiasts. The net station was a big hit at the Great America Beer Festival in Denver last fall, where he broadcast live and these days if there’s a beer festival in the Bay Area, the crew will probably be there.

Justin, who graduated from San Francisco State with a degree in communications, works at CBS in San Francisco. But his real love is radio, beer and home-brewing. He now has a regular Sunday night Inernet show from 5 – 8 p.m. PDT, featuring craft brewers and occasionally ] someone else connected to craft brewing. Sunday night it was me. I had a great time and the time literally flew, lubricated by some good beer.

I walked into the studio at the same time as Mike McDole, the homebrewer-ace who won the Sam Adams Longshot contest with his version of Pliny the Elder, so I figured I was in for a night of great homebrew. I was.

They started me out with a glass of a homebrew Dortmunder. Great interpretation of the style, a lot more malt, a bit of hoppy zing. It was much more like what one would get at a pub in that part of Germany than the Dort that’s exported here, which tends to be pale and dry.

And, we were off. Justin did a great job of interviewing. Regulars on the show, include “:Doc”, Dr. Scott Lothamer, a dentist in real life, but also president of DOZE, Adam “Schumer” Schuman, Beverly Moore, who handles the chat line and call-ins and takes some rough and tumble ribbing from Justin and Jason Petros – JP ‘ who also tosses in one-liners from time-to-time. JP’s from Beer, Beer & More Beer in Concord, CA.

21st Amendment San Francisco co-founder, brewer Shaun O’Sullivan, who takes part fairly regularly on the show, also sat in.

Chad “Shat” Moshier sits in and Sunday night contributed an – let’s call it ‘ribald’ song that you don’t want your mom to hear. The song comes near the end, so if your mom is listening or your aunt or anyone else female you want to impress, fake technical difficulties and go for the earphones.

We got to taste two beers, Kulmbacher Eisbock, a 9.2 percenter from Kulmbacher Brauerei in Kulmbach, Germany. It was, of course, excellent, thick, malty and mellow. That was followed by a “Not a California Common-rathern an Alt” submitted by homebrewer, by Brian, a homebrewer and fan of the show, who lives in Florida. Again, very nice beer.

Check out the show.

A bit more about Justin Crossley. He was born in Meriden, Connecticut, grew up in Los Angeles and has lived in the Bay Area since he was 17. He’s just turned 30 and believes that Internet radio’s gonna’ turn broadcast radio on its ear. “A version on this program;s going to be syndicated on terrestrial (over-the-air) radio some day,” he said. “We’re going to infiltrate every audio medium there is; it’s going to become mainstream,” he said.

He recalls when “Click and Clack“, Tom and Ray Magliozzi, who do “Car Talk” were turned down everywhere, including National Public Radio. “NPR thought they were insane, now they’re a top-show and NPR thinks they’re great.”

Listeners are becoming more sophisticated, radio today doesn’t have to be general fodder anymore, Justin said.

Justin, I dearly hope you’re right. AM radio and most of FM’s a true dead zone these days.

So check out The Brewing Network. They also have a live show with prize-winnning homebrewer-author Jamil Zainashef on Monday nights and Lunch Meet another life show on Saturday. One caveat. Go to Thebrewingnetwork.com. Brewingnetwork.com belongs to another domaine.

Last note: Shaun brought a sixer of his IPA in cans. There was so much beer around, homebrew and otherwise, that we never got to his cans. I did. Slipped it into my backpack and I’m drinking it tonight. If you thin canned beer is for Bud Light, try canned 21st Amendment IPA. It’s for sale right now only at 21st Amendment. I advise you to drop what you’re doing and go there now — but call ahead. This stuff sells out fast. No wonder. Slurrrp. (Should of grabbed two.)

Posted on Monday, March 10th, 2008
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Andrea Robinson joins COPIA staff

andrea robinson

The fabulous Andrea Robinson (formerly Immer Robinson) has joined the staff of COPIA, adding to its already stellar reputation for consumer wine education. Never take it for granted — the fact that we have access to the industry’s top talent.In her role as Dean of Wine Studies, Robinson, one of 15 female Master Sommeliers in the world, will develop new consumer wine education programs, attract wine faculty, and, of course, teach.

I met Robinson at COPIA in 2006 at the re-enactment of the Judgment of Paris. She was warm and approachable. And, as a judge of the older vintages, she even sneaked a few sips of those legendary wines to her hubby-cameraman John Robinson. It was really sweet.

Check out the list of courses she’ll be teaching here, or visit her web site for more details about her credentials and background.

Posted on Monday, March 10th, 2008
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I’m on the Brewing Network tomorrow. Check it out at 5 p.m.

The guys who operate Brewing Network have invited me to be on their Internet show tomorrow afternoon and evening. It runs til about 8. To hear it, go to www.thebrewingnetwork.com. I’ll be talking to Justin Crossley. You can call in and you can e-mail questions for us.

Here;s their promo. (Legend, Dunno abou that.)

The SessiThe  Brewing Networkon (Sunday Show)
Sunday, March 09, 2008, 5:00pm PDT
This week Bay Area beer writing legend William Brand joins us in the studio to talk about beer journalism and how it’s grown over the years. Find out the inside scoop behind beer media and how one makes a living doing what we all love…talking about beer!

All times Pacific Daylight Time (GMT-9)

Posted on Saturday, March 8th, 2008
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A visit to the Publick House Brookline, Mass.: One of America’s top pubs

Publick House

The Publick House in Brookline, Mass.

JUST BEFORE I WENT TO BOSTON this week, thanks to Jay Brooks at Brookston Beer Bulletin I found an article on Forbestraveler.com listing their fix on the best 10 beer bars in the U.S. Their number three was in Brookline, which is next to Boston: Publick House and Monk’s Cell. (The net link isn’t working. See below for address etc.)

So I checked it out. I’ll give it a modified Wow!

I don’t know if it’s really the third-best beer bar in America. I’ve not visited many of the bars on the list, only the Toronado, of course, and Falling Rock in Denver and Hopleaf Bar in Chicago. I’ve heard so much about the Brickskeller in Washington, D.C. and Brouwer’s Cafe in Seattle, that I’m sure they definitely belong. Keeping all those in mind, the Public House fits in well.

Publick House gourmet grocertyFirst, the list is wrong. It’s the Publick House. They’ve just opened a Belgian beer bar next door. That’s the Monk’s Cell. They’re also about to open a “gourmet grocery” and retail beer store as well. Unfortunately, the Monk’s Cell is closed on Monday and there I was on Monday.

It didn’t matter. There’s no way they could have more Belgian beers next door than they did here. Like I said, wow.

The Publick House is large only in comparison to the Trappist in Oakland or the Toronado: two medium-sized rooms, long bar with many taps on the left, a few tables, walls filled with beer signs. Step down one step to the dining area, which is filled with candelit, bare wood tables, including a couple of long, community tables. Beacon Street’s the main drag from downtown Boston to Brookline, with the T (Massachusetts Bay Transportation Agency) Green Line Trains running down the center. The pub’s large windows looking out onto (on this day, snowy) Beacon Street are lined with tables. The windows boast Lagunitas and Allagash neon signs. There’s a Chimay sign just like the one outside the Toronado.

It’s a warm friendly place and even at 7 p.m. on a cold, Monday night, the place was nearly full, lots of 20-something to 40-somethngs. I sat at a community table and chatted with somebody who sat near me. The bottled beer list was impressive and ran several pages. Westvleteran Tripel, the world classic Trappist ale, was listed and the waiter said they he thought they had it. But at $25, I skipped it. They also had an extensive list of Jolly Pumpkin Artesianal Ales, also in bottles, each for $20. The Pumpkin (Dexter, MI.) is easily one of America’s most unusual craft breweries. I had tried several of their beers last fall at the Great American Beer Festival in Denver, so I passed.

Publick House barConsulting the on-tap list, I counted 29 beers” La Chouffe and McChouffe, four from Allagash, three from Unibroue, Chimay Blue on the “There” list. On the “Here” list there were some familiar names, Anderson Valley Hop Ottin’ and Bear Republic’s Hop Rod Rye.

I ordered Victory Baltic Thunder, 8.5 percent, from Victory, the Downington, PA. brewer of spectacular beers. Great choice: It’s an inky brown, with a skiff of foam. But the glass was cold, so being polite in a strange land, I waited a bit for the beer to warm. In the interim I ordered moulles et frites (mussels and fries, the traditional Belgian fare).

When the beer warmed, it had a enticing, roast malt nose. The taste was quite complex. This is a beer of some real depth. Roasted barley, black malt with a tang of hops in the finish and a teasing lactic note. I give it ***1/2.

Drie Fonteinen Oude GuezeThe food was very slow to arrive. But I didn’t care. Warmed by the Baltic Thunder, I ordered a Belgian classic: Drie Fonteinen Oude Gueze ($17) from Beersel, south of Brussels. It came with a dry, not cold, Belgian chalice. This is a champion Lambic blend: mildly sour nose “eau d’barnyard. It’s an unfiltered, hazy copper with a head of thick white foam that quickly fades. The initial taste had a bit of malt presence, with a mounting sourness.

Then the mussels arrived. There was a choice of several different beers to cook the mussels in; I chose Allagash Wit, the spicy, wheat. They came in a large pot, the cooking fluid still at the bottom, topped with melted cheese, which they could have skipped.

But mussels was a perfect choice. The seafood saltiness of the mussels eased the sourness of the Gueze, bringing out the malt. I give the combination *****, world classic. Oude Gueze gets ****, a true champion. Mussels get ***, they could have skipped the fancy topping. Fries were OK. This is a place to remember and come back again and again.

Publick House dinersThe Publick House
1648 Beacon St
Brookline, MA 02445
(617) 277-2880

Last note: The next morning at the Sam Adams tasting, I asked the other tasters, all from greater Boston about their recommendations. They all agreed the Publick House is a champ. The Alstrom brothers, Jason and Todd, (beeradvocate.com) who were on the panel, listed Deep Ellum number two and perhaps Sunset Grill & Tap, which they said boasts 112 taps. Gotta try them both, next time _ if I can tear myself away from the Publick House.

Posted on Saturday, March 8th, 2008
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