July 2008
The West Sound Brewers Meeting for July will be at the Riggs Haus on July 19th @ 2 PM. Matt & Leah Riggs are in beautiful Navy Yard City overlooking the majestic stack on the west side of PSNS.
Contact Us for directions
Lots o' street parking.
Bring Homebrew. Bring Saison. Lots of Saison! Or just come and drink up all of Matt's. Or bring whatever refreshing weather appropriate bier you want.
If you drink any corked beer or champagne bottles in the next few weeks, or if you have any lying around, please bring them so Matt has somewhere to put his saisons.
The future WSB monthly meetings hosts lineup is tentatively listed as this:
August-John Altman
September-Mark Hood
October-Ernie and Marti Gwaltney
November-Brad Ginn
****Homebrew Competition, Kitsap County Fair 2008****
We are once again organizing the homebrew competition for this year's KCF. If you're interested in judging come to a meeting and talk about it.
Check out most of the details here:
http://www.kitsapgov.com/parks/fair_stampede_08/Exhibitors_Guides/Open_C...
Our competition flyer/bottle label sheet is available on www.westsoundbrewers.org. Note that there's only a one week dropoff window for entries this year, July 24-31. This year we should have KCF competitor passes at the time folks dropoff their bottles. I haven't talked to Don Wyatt at Hood Canal Brewing yet but I hope he's still willing to accept entries, and Bill Sproules at Olympic Brewing Supplies in East Bremerton has offered to be our second dropoff point.
From www.westsoundbrewers.org
1. Club Member Takes Gold at NHC
Monday, June 23, 2008, 08:18 AM - Competitions
Posted by Administrator
In a surprise come-from-behind victory, Brad Ginn (sometimes known as Robert, which is his first name) took the gold medal in Category 18 at the National Homebrew Competition last week with his Belgian Tripel. His tripel had previously placed 3rd in its category in the NHC NW Region 1st Round competition in April. The additional two months of aging must have been just what the beer needed to leap-frog the higher placing entries from the first round and sneak away with the gold.
Show up at the July meeting, tentatively scheduled to take place at Matt Riggs' house late in the month, for a chance to sample Brad's award winning brew. His supply is running low and that will probably be the last meeting he brings a bottle of the tripel to.
From the NHC Site:
Category 18 Belgian Strong Ale
# of Entries: 345
Sponsored by Dingemans c/o Cargill Malt
Gold Robert Ginn, Poulsbo, WA, Belgian Tripel,
West Sound Brewers
Silver Scott Lothamer, Moraga, CA, Belgian Strong Dark Ale,
Diablo Order of Zymiracle Enthusiasts (DOZE)
Bronze Bob Thompson, Murrieta, CA, Belgian Dubbel,
Temecula Valley Homebrewers Association
2. Tripel Takes the Gold!!!
Monday, June 23, 2008, 12:05 PM - Home Brewing, Tripel
Posted by Brad
I was pleasantly surprised Saturday evening to discover that my Tripel took the gold medal in Category 18 at the National Homebrew Competition. I certainly wasn't expecting such a favorable result considering the fact it was going up against the best home-brewed beers in the country, and that it placed 3rd in the NW Region 1st round. I guess the two months of aging between the 1st and 2nd rounds helped a lot. I can't wait to receive my score sheets and see the judges comments.
Since I can't leave well enough alone, I plan to brew it again soon with some minor modifications. I think I'll use table sugar instead of corn sugar this time around, and ferment half of it with that mysterious beast known as Wyeast 3787. I'll use 1214 again on the other half as a control. I was pretty disappointed with the performance I got out of 3787 when I used it for the Bourbon Barrel Big Belgian Beer. I think it petered out at about 69% attenuation that time. One mistake I made is I didn't allow the temperature to rise during fermentation. Also, Wyeast says it benefits from incremental feeding of sugar, which I didn't do last time either. Oh, and I'll probably use Weyermann Pilsner malt instead of Castle, since Castle has become very hard to come by of late, locally at least.
New from Hood Canal Brewery:
Wheat ale & root beer
Sunday, June 29, 2008 1:22 PM
From: "hood canal brewery"
Our summer seasonals are on tap at the brewery...
We have a trial keg of Wheat Ale (won't last long). Come taste it and let us know what you think. Our brewer Erick says, "It's a nice light beer to break the summer heat."
And if your children or non-beer-drinking friends need something to cool off with we have the honey-sweetened root beer.
(Please remember that minors are not allowed inside the walls of the tasting room.)
See you around,
Stacy
Hood Canal Brewery
360-297-8316
Open Daily 12-8pm
www.hoodcanalbrewery.com
Silver City news-
DEBUTING NEXT WEEK...
Gold Mt. Pilsner - A pilsner, more than any other beer, expresses the quality and craftsmanship of a brewery. Attention to every detail from ingredients, process and cellaring must be exact for it's clear subtle flavors to meld perfectly. When you taste Gold Mt. Pilsner you taste the very best from the brewers at Silver City.
Brewed with North American Pilsner malt and Czechoslovakian hops and yeast, Gold Mountain Pilsner beautifully blends old world and new.
2006 Great American Beer Festival
Gold Medal Winner
Current seasonals:
Kellerbier
Silver City Kellerbier - Made in the German tradition of spring time "cellar" beers, Keller is an unfiltered amber lager that balances sweet malt flavor with assertive hopping and mild carbonation. Served in a traditional ceramic stein. ~ 4.8% abv
Whoop Pass ~ DOUBLE IPA
IT's BACK!! ~ Without a doubt, the boldest and hoppiest mother of a brew Silver City has ever created, with over 50lbs of Washingotn State Cascade and Columbus hops in each batch. Welcome to HOP country! ~ 9% abv.
Panther Lake Porter
A robust, dark roasted beauty. Fortifies with a toasty, chocolate and coffee-like roasted character.
NW Liberty Hops ~ 6%ABV
They also have tons of new/seasonal items on the food menu. Hurry in!
Here are some interesting links sent in by Monsieur Riggs:
http://www.beercolor.com/
http://www.beercolor.com/2008bjcpsrmbeercolordescrit.htm
Check out this site for results of this year's Homebrew Fair:
http://www.homebrewfair.com/
7/10/2008
Survival of the Sudsiest
By George Will
Perhaps, like many sensible citizens, you read Investor's Business Daily for its sturdy common sense in defending free markets and other rational arrangements. If so, you too may have been startled recently by an astonishing statement on that newspaper's front page. It was in a report on the intention of the world's second-largest brewer, Belgium's InBev, to buy control of the third-largest, Anheuser-Busch, for $46.3 billion. The story asserted: "The [alcoholic beverage] industry's continued growth, however slight, has been a surprise to those who figured that when the economy turned south, consumers would cut back on nonessential items like beer."
"Non what"? Do not try to peddle that proposition in the bleachers or at the beaches in July. It is closer to the truth to say: No beer, no civilization.
The development of civilization depended on urbanization, which depended on beer. To understand why, consult Steven Johnson's marvelous 2006 book, "The Ghost Map: The Story of London's Most Terrifying Epidemic — and How It Changed Science, Cities, and the Modern World." It is a great scientific detective story about how a horrific cholera outbreak was traced to a particular neighborhood pump for drinking water. And Johnson begins a mind-opening excursion into a related topic this way:
Every weekday NewsAndOpinion.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.
"The search for unpolluted drinking water is as old as civilization itself. As soon as there were mass human settlements, waterborne diseases like dysentery became a crucial population bottleneck. For much of human history, the solution to this chronic public-health issue was not purifying the water supply. The solution was to drink alcohol."
Often the most pure fluid available was alcohol — in beer and, later, wine — which has antibacterial properties. Sure, alcohol has its hazards, but as Johnson breezily observes, "Dying of cirrhosis of the liver in your forties was better than dying of dysentery in your twenties." Besides, alcohol, although it is a poison, and an addictive one, became, especially in beer, a driver of a species-strengthening selection process.
Johnson notes that historians interested in genetics believe that the roughly simultaneous emergence of urban living and the manufacturing of alcohol set the stage for a survival-of-the-fittest sorting-out among the people who abandoned the hunter-gatherer lifestyle and, literally and figuratively speaking, went to town.
To avoid dangerous water, people had to drink large quantities of, say, beer. But to digest that beer, individuals needed a genetic advantage that not everyone had — what Johnson describes as the body's ability to respond to the intake of alcohol by increasing the production of particular enzymes called alcohol dehydrogenases. This ability is controlled by certain genes on chromosome four in human DNA, genes not evenly distributed to everyone. Those who lacked this trait could not, as the saying goes, "hold their liquor." So, many died early and childless, either of alcohol's toxicity or from waterborne diseases.
The gene pools of human settlements became progressively dominated by the survivors — by those genetically disposed to, well, drink beer. "Most of the world's population today," Johnson writes, "is made up of descendants of those early beer drinkers, and we have largely inherited their genetic tolerance for alcohol."
Johnson suggests, not unreasonably, that this explains why certain of the world's population groups, such as Native Americans and Australian Aborigines, have had disproportionately high levels of alcoholism: These groups never endured the cruel culling of the genetically unfortunate that town dwellers endured. If so, the high alcoholism rates among Native Americans are not, or at least not entirely, ascribable to the humiliations and deprivations of the reservation system. Rather, the explanation is that not enough of their ancestors lived in towns.
But that is a potential stew of racial or ethnic sensitivities that we need not stir in this correction of Investor's Business Daily. Suffice it to say that the good news is really good: Beer is a health food. And you do not need to buy it from those wan, unhealthy-looking people who, peering disapprovingly at you through rimless Trotsky-style spectacles, seem to run all the health food stores.
So let there be no more loose talk — especially not now, with summer arriving — about beer not being essential. Benjamin Franklin was, as usual, on to something when he said, "Beer is living proof that G-d loves us and wants us to be happy." Or, less judgmentally, and for secular people who favor a wall of separation between church and tavern, beer is evidence that nature wants us to be.
Vintage Beer Cellars
http://www.nytimes.com/2008/06/25/dining/25beer.html?ex=1215057600&en=d0...
Beer Lovers Make Room for Brews Worth a Wait
Jamie Schwaberow for The New York Times
By LUCY BURNINGHAM
Published: June 25, 2008
WHEN Matthew VandenBerghe brings home his favorite beers, he doesn’t make room for them in the fridge. He takes them to his beer cellar.
Jamie Schwaberow for The New York Times
It’s a pitch-black basement room that stays 54 degrees year round. Sprayed concrete walls conduct the cool ground temperature while creating a cave-like appearance, and water he has had piped in drips down one side, both adding to the troglodyte effect and keeping the humidity between 60 and 70 percent.
Racks around the ceiling hold a few bottles of wine, but the shelves, which seem carved into the walls, mostly hold hundreds of bottles of beer that ages in the cellar, getting better over time.
"Every beer in there you could drink a year from now and it would be great," said Mr. VandenBerghe, who owns Bottleworks Beer Store and Brouwers Café in Seattle. "But I’m planning to hold some for 20 to 25 years."
A growing number of Americans practice the art of beer cellaring. In Europe, laying down brews isn’t seen as innovative; many beer stores have sections devoted to vintage beers.
But in the United States, a country with a preference for lagers, which lose flavor over time, most beer drinkers assume fresher means better.
For the most part, they’re right. Most beers were made to be consumed as soon as possible.
But certain types develop desirable flavors over time, like those with a high alcohol content, bottle-conditioned beers with yeast in the bottle, barley wines, lambics, barrel-aged and sour beers and winter ales.
Bill Sysak, a collector known as Dr. Bill among beer fans, boasts a collection that has hovered around 1,000 bottles for the past 20 years. His oldest are 30 to 40 years old, and he’s constantly searching for additions.
Like many collectors, Mr. Sysak operates informal cellars in different parts of his house, using a range of temperatures to control each beer’s aging.
A three-door cooler in his garage stays between 62 and 65 degrees — Mr. Sysak never turns it on — making it ideal for most beers he considers appropriate for aging: barley wines, Imperial stouts, strong ales and lambics.
As some of the lambics reach their peak, Mr. Sysak moves them to a vanity cabinet in a bathroom that fluctuates between 57 and 62 degrees, which slows the aging process.
Beers he’ll serve in the next six months, like India pale ales and lower-alcohol beers, go in cooler refrigerators that will retard aging and preserve freshness.
Others prefer a single space. When Daniel Williams bought a former gold mine west of Boulder, Colo., he knew the building would become his home and the mine tunnel, a dream beer cellar.
"For years I’d been stuffing beers into closets and corners of basements," he said. "This was a chance to do it right."
The tunnel, which Mr. Williams calls "rustic but with electricity," burrows 3,000 feet into the mountain, and the temperature remains at 50 degrees. A natural stream runs through the passageway, introducing humidity into the dry mountain air.
The space now holds 3,000 to 4,000 bottles of beer, most of which have been donated by visiting brewers and friends.
Mr. Williams takes pride in his collection of somewhat obscure Nils Oscar beers from Sweden.
Mr. VandenBerghe says he’s cellared such memorable bottles as the Batch 1 Adam from Hair of the Dog, a 14-year-old ale from Portland, Ore., that’s 10 percent alcohol, and the Trappistes Rochefort 10, a Quadrupel Belgian ale that peaks around age 10.
Like most collectors, Mr. VandenBerghe cellars plenty of lambics, tart Belgian wheat beers that are made with wild yeasts and often fermented with fruit in casks. Over time, lambics become more approachable and less tart.
As a general rule for other varieties of beer, bitterness and dryness from the hops fade as they age, which allows malty characteristics to come to the forefront.
"You have to know your beer," said Mr. Sysak, a 45-year-old emergency room worker in Orange County. "Even so, they’ll surprise you. Beers you know can heighten and loosen up over time might seem to be fading one year, but will become more vibrant the next."
Mr. Sysak often finds duds that are corked or overly aged, with skunky, musty or overwhelmingly sour flavors.
"Just like with wine," he says, "it can be hard to find that perfect moment."
Recently he drank the last bottle from his 16 cases of the De Dolle Stille Nacht Reserva 2000, a Belgian dark strong ale with 12 percent alcohol.
Other memorable beers are Rodenbach Alexander, a low-alcohol Flanders red ale no longer in production; the 1987 Samichlaus Bier by the Hürlimann brewery in Zurich; and the 1996 Cantillon Kriek lambic, a "musty, funky, sweaty, bread-flavored cherry beer," Mr. Sysak said.
He’s always searching for Thomas Hardy ales, a rare British barley wine that’s released in limited numbers and considered one of the best vintage beers for collecting.
Mr. Sysak once held a vertical tasting of Thomas Hardy ales from 1968, their first year, through 2004. It was just one of many extravagant tasting parties he has held to educate novices and share his stash with connoisseurs.
Historically, European brewers have been the ones intentionally making beers to be laid down. But increasingly, American craft brewers are doing the same.
Alan Sprints, owner of Hair of the Dog Brewing Company in Portland, Ore., says he opened the brewery 15 years ago to accomplish one specific goal: to create beers that improve with age.
Hair of the Dog’s first release, the Adam, remains a popular choice for cellaring. The next time Mr. Sprints sells an Adam from his first, and now dwindling, batch, he’ll ask $50 for one 12-ounce bottle.
Adam collectors can consult a vintage guide for the beer on the brewery’s web site, a new tool for the collector.
Once, collectors could gauge a vintage’s progress only by opening a bottle. Now, sites such as www.ratebeer.com and www.beeradvocate.com list tasting notes from vintage beer collectors.
That knowledge can help preserve the best bottles in an extensive collection.
"I had 15 cases of a beer I bought 15 years ago, and now I’m down to the last few amazing bottles," Mr. Sysak said. "It’s like seeing your child go off to college for the first time. You’re never going to get that moment again."
Rails-To-Ales Brewfest
Saturday, July 12, 2008
4:00 - 10:00 p.m.
South Cle Elum Depot & Railyard
801 Milwaukee Road
South Cle Elum, WA, USA
GET DE-RAILED IN SOUTH CLE ELUM! At the Rails-To-Ales Brewfest on July 12, 2008, from 4-10 p.m. The event will be held in Iron Horse State Park located at the site of the Historic Milwaukee Road South Cle Elum Depot in South Cle Elum, WA. Details: Taste samples from a dozen different Microbrewers, listen to live local bands "Free Beer at Exit 80 " and "The Blue Tropics", explore Milwaukee Railroad relics and history in the museum and interpretive Railyard Tours, all within the awesome surroundings of a genuine restored Milwaukee Road Depot and Railyard. Oh, and get your very own "I Got De-Railed in South Cle Elum" t-shirts! A quick Interstate jaunt from the Seattle metro area (just over an hour), in the foothills of the Cascades. Take I-90 East to the Cle Elum exit. The Cascade Rail Foundation, a Washington State nonprofit corporation, is hosting the Brewfest. It is a fund raiser with all of the profits going to the Cascade Rail Foundation for future restoration projects and maintenance of the Historic South Cle Elum Depot, railyard, and substation.
http://www.RailsToAlesBrewfest.com
Contact Info
Maurya Broadsword
bhlent@railstoalesbrewfest.com
509-656-2586
Allagash @ 99 Bottles
Saturday, July 12, 2008 - Monday, January 01, 1900
3:00 p.m. to 6:00 p.m.
99 Bottles
35002 Pacific Hwy S, A102 at Crossings
Federal Way, WA, USA
Allagash Brewing at 99 Bottles Saturday, July 12th ~ 3:00 p.m. to 6:00 p.m.* Sample four Allagash brews and meet special guest, Mark Stratton. Try Allagash White, Trippel, Dubbel, and Four for $1 with ID. 99 Bottles beer store is located in Federal Way, Wash. at 35002 Pacific Hwy (at the intersection of Highways 18 and 99). From North/South I-5 take Exit 142B; proceed 2 blocks West to Pac Hwy, turn left onto Pac Hwy, then turn immediate left into Crossings parking lot. 99 Bottles is next to Blue Island Sushi & Jimmy Mac’s.
Cost: $1, with ID
http://www.99bottles.net
Contact Info
Tiffany
253-838-2558
Duvel Moortgat night at Brouwer's
Monday, July 14th
Join Sarah Lescrauwaet from Duvel Moortgat for a special night showcase the beers of Duvel, Achouffe, Ommegang, and Maredsous. We will be creating special dishes to accompany many of these beers on draft and in Bottle.
The menu for the evening will all be $10 or under served as small plates:
Small plate
Ommagang Abbey marinated lamb tenderloin
Fried leeks, arugula, toasted cara-pils grains
Goat cheese and pecans
Appetizer
Duvel lobster stock, "bouillabaisse" style
Clams, prawns, tilapia
Orange zest, fennel, saffron, tomato
Sausage plate
Pheasant and wild mushroom sausage
Ommegang Hennepin sautéed apples and onions
Essential baking’s rye bread
Chef’s cut
Herb marinade of filet minon
Sautéed ramps and morel mushrooms
Maredsous 8 demi-glace, Yam chip
Seafood
Baked fresh Alaskan halibut
Mardesous 10 potato-leek-cheddar puree
Micro greens and lemon thyme salad
Lemon and chive infused oil
Belgian chocolate
Chocolate "pot de crème"
Traditional French custard with Belgian chocolate
Ommegang Chocolate Indulgence infusion
Dessert special
Ommegang Ommegeddon chiffon cake
Candied orange slices
Balsamic-framboise lambic reduction
We will also be selling Duvel glasses with the purchase of a duvel.
This event will be going on all evening.
Flyers Brewery Brewmaster Dinner (Monday, July 14th, 6:30 p.m.- )
McCormick & Schmick's
1st Ave. Seattle, WA
(206) 623.5500
Asian and citrus influences with robust beers launch a soaring evening in this paired brewmaster dinner with the high-flying friends from Oak Harbor, Flyers Restaurant and Brewery. $49 per person including tax & gratuity.
Menu
Appetizer:
Duck Spring Roll in a kumquat-soy glaze
Paired with Barnstormer Brown Ale
Salad:
Cucumber, vine ripened tomato and pineapple salad in a sesame dressing
Paired with Afterburner IPA
Entrée:
Citrus Grilled Salmon with pan-fried udon noodles
Paired with Heat Seeker Hefeweizen
Dessert:
Green Tea and Mango Crème Brulee
Pair with First Flight Amber Ale
Thirsty Thursday featuring Snipes Mountain Brewing Co w/ Chris Miller
Thursday, July 17, 2008 - Monday, January 01, 1900
7:00 pm - 10:00 pm
Beveridge Place Pub
6413 California Ave SW
Seattle, WA, USA
Join Us at the Beveridge Place Pub as we host a party with Chris Miller, Brewer @ Snipes Mountain Brewery! Featuring a Cask of IPA, as well as a keg of their Imperial IPA, A Unique Steam Beer (sorry Anchor, I meant to say "California Commons" and their FANTASTIC Coyote Moon Brown Ale, this should be a fun event. so come support your Local Beer Scene, say hi to Chris, and maybe win FREE STUFF! "Snipes Mountain ales are handcrafted in small batches using a blend of traditional and modern brewing methods. Our pure house yeast is clean finishing and flexible enough to produce many styles of ales. Snipes Mountain features many varieties of locally grown Yakima Valley hops balanced with a blend of Northwest and European malts. The use of quality ingredients and a passion for beer results in a fresh, unique, full-flavored beer that I hope you will enjoy." And Remember, every Thursday is Thirsty Thursday at Beveridge Place Pub, West Seattle’s award winning
Public House!
Contact Info
Rob
beertenderrob@hotmail.com
Portland International Beerfest
Friday, July 18, 2008 - Sunday, July 20, 2008
Fri: 4-10p, Sat: 12-10p, Sun 12-7p
Pearl District North Park Blocks
NW Davis & NW 8th
Portland, OR, USA
PIB IS A BEER LOVER’S PARADISE: 130 world-class beers from 15 different countries. Portland International Beerfest specializes in hard-to-find rare & exotic styles of beer from breweries near & far. PIB is situated amidst big trees and green grass, right in the heart of the downtown Portland at the Pearl District North Park Blocks Stroll around the grounds with a frosty gourmet ale as you listen to great music all weekend. You’ll find delicious BBQ and other good stuff to eat, along with a world-class cigar bar and plenty of free games such as darts, chess, checkers, and backgammon. 21 & over only, pet-friendly. Free re-entry all 3 days (with wristband & festival glass) Come find out why our motto is: "Taste the greatest beers you’ve never heard of!"
Cost: $20 (glass + 10 tix)
http://www.portland-beerfest.com/
Beer and breweries list:
http://www.seattlebeerfest.com/Index2%20PIB.htm
Contact Info
Sir Pouralot
info@portland-beerfest.com
800-301-7713
July 19: Phinney Neighborhood Association's Summer Beer Festival
"Shakesbeer in the Parking Lot"
4:00 - 7:00 pm - Phinney Neighborhood Center
Another good reason to join WABL-
July WABL Event @ Northgate Ram
The Northgate Ram brewers Dave Leonard and Kevin Forham are inviting the WABL members to a BBQ party on their patio! They will set up a jockey box for the party and will serve a few casks and seasonals for the WABLers (beer $3). You should also know that Dave is going to clean out his cellar so he will be pouring random 1/6 bbls he finds in the cellar throughout the evening. A tentative beer lineup includes Sleigher, barrel-aged Sleigher, Face Down Brown, barrel-aged Dubbel and Cask Fools Gold. A limited menu of grilled food available on the patio ($5). This is a WABL-exclusive event (plus Ram Mug Club). Non-WABL guests are welcome when accompanied by a WABL member. As always, please bring your WABL passport!
If you are planning to attend please send me a quick email and let me know how many people are attending in your group by July 16th. This is not a real RSVP so you won’t receive a confirmation but it is to help us plan the space and service (in other words RSVPing a day before doesn’t help us much).
Tuesday, July 22nd, 5-8pm
Northgate Ram
401 NE Northgate Way #1102
Seattle, WA 98125
www.theram.com
Oregon Brewers Festival
Thursday, July 24, 2008 - Sunday, July 27, 2008
11:30 am to 8:30 pm Thurs - Sat, and 11:30 am to 6:30 pm on Sunday
Tom McCall Waterfront Park,
Portland, OR, USA
Details
From all of us here at the Oregon Brewers Festival, we wish to thank the more than 60,500 people who took part in the 2007 festival, and graciously acknowledge the volunteers, breweries, vendors and sponsors who made the event such a great success. It is with great anticipation that we raise our mug in a toast to the 21st annual upcoming Oregon Brewers Festival in 2008. Cheers, King Gambrinus, "The Patron Saint of Beer"
Cost: Free Entry
http://www.oregonbrewfest.com
Beer and breweries list:
http://www.oregonbrewfest.com/breweries_2008.htm
Contact Info
503-778-5917
Brewers By the Bay (Sunday, July 27th, 2-6 p.m.)
Depot Market Square
Bellingham, WA
www.bellinghambayrotary.com/
An event produced by the Bellingham Rotary Club to benefit their favorite local charities. About 20 breweries will serve their beers. Tickets are $25.
Taste of the Nation (Thursday, July 31st, 5-9 p.m.)
The Naval Reserve Building @ South Lake Union Park,
860 Terry Avenue N.
Seattle, WA 98109
www.tasteofthenation.com
Join up to fifty of Seattle’s hottest chefs and restaurants on Thursday, July 31 at South Lake Union’s Naval Reserve Building. Enjoy delicious food and drink at Seattle's 21 annual Taste of the Nation, a benefit supporting the fight to end childhood hunger in our community. 100% of ticket sales help ensure no kid in America grows up hungry. Features several Washington breweries.
Check out this page for tons of AHA/BA events:
http://beertown.org/events/index.html
Mead Day
August 2, 2008
http://beertown.org/events/meadday/index.html
...and more.
14th Annual Bones and Brew: Local Craft Brews and Barbeque in Rogue's Backyard
August 2nd-3rd, Portland, OR
The 14th Annual Bones and Brew Festival to benefit the Oregon Zoo will be held August 2nd-3rd at the epicenter of Portland's historic Northwest and Pearl Districts. Three closed-off city streets overlooking the buzzing I-405 transform into Portland's largest neighborhood backyard BBQ. Authentic grill-masters will be competing, cooking up traditional barbeque, along with Hawaiian, Asian, seafood and vegetarian options.
Bones and BrewThirsty festival goers can choose from 40+ microbrews from local craft breweries like Rogue, Laurelwood, Amnesia, Eugene City Brewery, Lucky Lab, Hopworks, Ninkasi, Lompoc, Walking Man, Double Mountain and more. Home brewers can visit the Brewer's Lounge to take notes and exchange ideas with the pros.
Bones and Brew is a family-friendly event with plenty of activities for all educational crafts with the Oregon Zoo, buckets of chalk for hopscotch and sidewalk drawings, face-painters, musical acts, and a designated kid zone. And don't forget the four-legged members of your family. Dogs are also welcome at Bones and Brew and can sample gourmet BBQ dog treats, non-alcoholic dog brew, visit the dog psychic or play with other pups in a recreational dog area. For some good clean fun, a dog wash station will be sudsing up and hosing down canines for charity.
Bones and BrewLocal live music such as Oh Captain, My Captain and Bucyrus Erie will take the main stage. Other attractions will include a Kobe Bleu Ball eating contest, tricycles races, boxer taste tests, fire dancers and other games for the big kids.
Last year, Bones and Brew raised $10,000 for the Oregon Zoo's new Predators of the Serengeti exhibit. 100% of admission donations will go to the Oregon Zoo.
Bones and Brew takes place on NW 15th Avenue between Everett and Glisan and on Flanders between 14th and 15th. Hours are Saturday, August 2nd from 11am-9pm, and Sunday, August 3rd from 11am-7pm. A $3 donation is requested at the door. Dogs and Kids are welcome.
Great British Beer Festival (GBBF)
Tuesday, August 05, 2008 - Saturday, August 09, 2008
Earls Court
London, England
The Great British Beer Festival will be held at the Earls Court venue for the third time, is expected be the biggest UK beer festival with over 450 real ales. The festival plays host to a wide range of beers and real lagers from the UK and around the world, offering an increasingly adventurous range of American and European beers.
Cost:
http://www.camra.co.uk/page.aspx?o=gbbf
Porterhouse Brewfest (Saturday, August 9th, 2-7:30p.m.)
Main & Gates Streets
Downtown Mount Vernon
(877) 754-6284
The sixth annual Porterhouse Brewfest, a sizzling brews and blues block party, is bigger and better than ever with 30 invited microbreweries from the Pacific Northwest. While you’re sippin’ and tastin’ you can rock out all day long with three amazing Washington blues bands. All proceeds benefit the historic Lincoln Theatre in downtown Mount Vernon. Tickets available at the gate or in advance at the Porterhouse and the Lincoln Theatre. $20 per person. Includes live music and 6 tastes. 21 & over.
August 15: Sunset Supper in the Market
Every year, on a Friday night in August, the Market's birthday is celebrated at Sunset Supper at the Market. More than 70 first-class restaurants, wineries, breweries and beverage companies serve their delicious creations in a buffet style setting right in the Pike Place Market arcade and on the cobblestones of Pike Place.
1st Annual Fish Brewing Co. Golf Tournament (Saturday, August 16th)
Tumwater Valley Golf Course
4611 Tumwater Valley Dr. S
Olympia, WA 98501
www.fishbrewing.com
9 am shotgun start, scramble/best ball team format. $60 includes: greens fees, cart, driving range/balls.
Signup deadline is August 1st. Tickets available at the FishTale Brewpub. Players may sign up as a single, pair, or foursome. Each team is a foursome and all players will be advised of the final pairings August 1, 2008. Players are registered at time of payment. At the completion of the tournament, Fish Brewing will host the presentation of the prizes and invites all players to celebrate the event with Fish beers donated by the pub.
Prizes- if a 72 player participation is met, a minimum of $720 in prizes will be awarded for longest drive, closest to the pin, low team score, and other contests to be announced July 1, 2008.
Brewmaster Dinner with Charles Finkel (Friday, August 22nd, 6-9 p.m.)
The Art Institute's Portfolio Restaurant
2600 Alaskan Way
Seattle, WA 98121
(206) 239-2363
Portfolio, the teaching dining room of The International Culinary School at The Art Institute of Seattle, invites the public to a Brewmaster Dinner. Enjoy the breathtaking view of Elliott Bay from the fifth-floor restaurant as you learn about beer and food pairing. Upper-level students prepare a five-course menu accompanied by five beers produced by The Pike Brewing Co. Learn from Brewer Charles Finkel and Restaurant Manager Dieter Schafer the elements in the food and beer that make them great together. $68, tax and gratuities included. Reservations required 206-239-2363.
4th Annual Great American Distillers Festival
Saturday, August 23, 2008 - Sunday, August 24, 2008
Portland Center Stage Gerding Theatre
128 NW 11th Avenue
Portland, OR, USA
The 4th Annual Great American Distillers Festival will be held in Portland, Oregon on August 23-24 at the Portland Center Stage Gerding Theater. The event is a gathering of small craft-distilleries from across the country who come to Oregon, the Mecca of Craft-distilling, to share their products, their passion, and their expertise in hand-crafting spirits. Livewire concert, Mixologist competition, Spirits seminars, and more!
Cost: $10
http://www.rogue.com
Contact Info
Scott Gallagher
scott@rogue.com
503-241-3800 x4
Oktoberfest presented by the Washington Beer Commission (September 12th–13th)
Pyramid Alehouse
1201 1st Ave. S.
Seattle, WA 98134
www.washingtonbeer.com
Detail coming soon!
6th Annual Fresh Hop Ale Festival (Saturday, October 4th)
Millenium Arts Plaza
7 S. 3rd St.
Yakima, WA
www.freshhopalefestival.com
Join in the excitement of 16 award-winning craft breweries, live music, homebrew demos, a cigar tent, plus local food and wine. Among Washington beer festivals, the festival's premise is specific and unusual. Here's the deal: to create a "fresh hop ale" brewers must get "wet" Yakima hops (which provide aroma and flavor to beer) from the vine to the vat within 24 hours to create the headlining ale. The Yakima Valley should be a priority stop for anyone interested in coming to beer's "source" -- the Valley produces almost 77% of America's hops used for brewing. Also, check out Friday night Brewers' Dinners at local restaurants, and the 2nd annual homebrew contest! Tickets are $30 in advance and $35 at the gate.
More from the ever increasing list of country tunes that mention beer:
Alan Jackson, "Good Time"
Work, work all week long
Punchin' that clock from
dusk till dawn.
Countin' the days till Friday night
That's when all the
conditions are right.
For a good time
I need a good time.
Yea, I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
It's time for a good time
I cashed my check, cleaned my truck
Put on my hat, forgot about work
Sun goin' down, head across town
Pick up my baby and turn it around
Good time,
Aahh, I need a good time
I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
Time for a good time
HEY!
Pig in the ground, beer on ice
Just like ole Hank taught us about
Singin' along, Bocephus songs
Rowdy friends all night long
Good time
Lord, we're having a good time,
Yea, I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
It's time for a good time
Whew
Heel toe dosey doe
Scootin' our boots, swingin' doors
B & D Kix and Dunn
Honkin' tonk heaven, Double shotgun
Good time,
Lord, we're havin' a good time
Cause I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
It's time for a good time
Shot of Tequila, beer on tap
Sweet southern woman set on my lap
G with an O, O with a D
T with an I and an M and an E
And a good time
Shhheww, good time
I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
It's time for a good time
Ahh, turn it up now.
A Shot of Tequila.
Beer on tap.
A good looking woman.
To set on my lap.
A G with an O, an O with a D
A T with an I an M with an E
That spells good time
A good time
Ohh, I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
Time for a good time
Twelve o'clock, two o'clock
three o'clock four
Five o'clock we know
were that's gonna go
Closing the door, shuttin' em down
Head for that Waffle
House way across town
Good time
Ohh, we're havin' a good time.
Ohh, I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
It's time for a good time
Ohh, I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
It's time for a good time
Ohh, I've been workin' all week
And I'm tired and I don't wanna sleep
I wanna have fun
It's time for a good time
Ohh, yea, a good time.
I need a good time.
Yea, a good time.
Toby Keith "She's a Hottie"
She's sittin' by the water where the river gets wide,
thinkin' 'bout swimming to the other side,
Got a Malboro red, and a can of cold Bud
toes squished down in the Arkansas mud,
Hey Mister! Yeah, I kissed her !
Son! You ought to see her sister!!!...
Ya' gotta give a little something to a cold dog cat,
finding him a woman who can shake like that,
HOTTIE ! She's a Hottie !!! Got a smokin' little body !
String bikini and a barbed-wire tat
She's a rockin' that cowboy hat !
HOTTIE ! She's a Hottie !!! and just a little bit naughty !
Ki yi diggy diggy, Ki yi diggy diggy, yey HEY hey HEY ....
She's slidin' down the dam
Where the moss gets thick,
A yellin' "YeeHaw !" she's a red-neck chick,
Spittin' in the fire, puttin' on a show, struttin like a chicken to the radio,
Hey Slick ! She's a hick !!!
MMMM in her watermelon lipstick
Ya' gotta give a little something to a cold dog cat,
Finding him a woman who can shake like that,
HOTTIE ! She's a Hottie !!! She got a smokin' little body !
String bikini and a barbed-wire tat
She's a rockin' that cowboy hat !
HOTTIE ! She's a Hottie !!! and just a little bit naughty !
Singing Ki yi diggy diggy,
Ki yi diggy diggy, yey HEY hey HEY ....
Dressed her up boys, I took her from the farm,
I brought her downtown, I hung her on my arm,
you've got to give a little somethin' to a cold dog cat,
finding him a woman who can walk like that!
Hottie !!! She's a Hottie !!! She's got a smokin' little body!
String bikini and a barbed-wire tat (tatoo)
She's rockin' that cowboy hat !
Hottie !!! She's a Hottie !!! and just a little bit naughty !
Ki yi diggy diggy, Ki yi diggy diggy, yey
Singing Ki yi diggy diggy, Ki yi diggy diggy
yey hey hey HEY ....
....(instrumental music)....
singing Ki yi diggy diggy, Ki yi diggy diggy, Yey HEY hey HEY ....
Ashton Shepherd "I Ain't Dead Yet"
Complimentary "I Ain't Dead Yet" Ringtone
I’ve got a baby at home
A to do list a mile long
And husband who comes home each night
I do the laundry I cook and clean it’s my responsibility
And I’m usually in the bed by nine
But I still like a cold beer and a long dirt road
And listenin’ to some Keith Whitley on the radio
Don’t mean I ain’t a good mama
Don’t mean I ain’t a good wife
I’m just like anybody else
Who needs a break from time to time
And I know my obligations
And believe me their met
I may be gettin’ older but I ain’t dead yet
My life is a lot different now
I’m proud of how it’s turned out
And folks like me they understand
There’s always somethin’ to be done
But I still like havin’ fun
It’s just part of who I am
I’ll always like a cold beer and a long dirt road
And listenin’ to some Hank Williams on the radio….
I may be gettin’ older but I ain’t dead yet
Artist: Shepherd, Ashton
Song: Takin' Off This Pain
Album: Sounds So Good
I've got a cold beer in my right hand
In my left I got my weddin' band
I been wearin' it 'round now for way too long
And I'm more than ready to see it gone
And I'm the only one who can set myself free
So I'm takin' off this pain you put on me
I remember when you gave me that ring
It was supposed to mean somethin'
Instead didn't mean a whole lotta nothin'
You don't never even talk to me
I just get to do your laundry
You sit there and you watch the TV
Even when I'm lookin' sexy
But now I got this cold beer in my right hand
In my left I got my weddin' band
I been wearin' it 'round now for way too long
And I'm more than ready to see it gone
And I'm the only one who can set myself free
So I'm takin' off this pain you put on me
And right now I'm feelin' so right
Hey, I'm havin' a ball tonight
And I'm bein'
Noticed for the first time in a long time
How 'ya doin'
Sittin' at home
I hope you feel lost and alone
And I hope 'ya
Miss me every second that I'm gone
While I got this cold beer in my right hand
In my left I got my weddin' band
I been wearin' it 'round now for way too long
And I'm more than ready to see it gone
And I'm the only one who can set myself free
So I'm takin' off this pain you put on me
Yeah, I'm the only one who can set myself free
So I'm takin' off this pain you put on me
I've got a cold beer in my right hand
In my left I got my weddin' band
Kenny Chesney "Shiftwork"
Album--Just Who I Am: Poets & Pirates
Shift work, hard work, tired body
Blue-collar shirt and a baseball cap
Union Made
He's hot, sweat drops, 'round the clock
Door never locks
And the noise never stops
Not all day
Work seven to three
Three to eleven
Eleven to seven
Shift work, tough work for the busy convenience store clerk
Two feet that hurt, going insane
She's mad at some lad
Drove off and didn't pay for his gas and he won't be the last
'round the clock pain
Work seven to three
Three to eleven
Eleven to seven
Talking about a bunch of shift work
A big ol' pile of shift work
Seven to three
Three to eleven
Eleven to seven
Well i work, shift work,
Ten years man, i hated that work
Then I made a break with the money i saved
It took me to the beach to have a beer by the edge of the sea
And this 'round a clock place
I drank my money away
We partied
Seven to three
Three to eleven
Eleven to seven
Talking about a bunch of shift work
A big ol' pile of shift work
Seven to three
Three to eleven
Eleven to seven
[instrumental interlude]
Talking about a bunch of shift work
A big ol' pile of shift work
Seven to three
Three to eleven
Eleven to seven
Seven to three
Three to eleven
Eleven to seven
