Beer pairing 2 and NJ Winery laws

January has been quite busy already, and we barely started the month!

First some interesting news: yesterday, the NJ Legislature adopted a bill (S3172-A4436) that will allow wineries in New Jersey to directly ship their wines throughout the state. For small and upcoming wineries, this opens the doors for growth, being able to sell directly to consumers. The bill offers small vineyards the possibility to buy a shipping license, allowing them to sell directly to consumers and make up to 250,000 gallons of wine per year. A previous attempt to pass such law would give that ability only to NJ vineyards but was struck down as unconstitutional, which threatened to force closure of the tasting rooms in NJ wineries. These tasting rooms were the main source of income for many small vineyards who did not produce enough to meet wholesale distribution deals, so failure to adopt this bill would have dealt a fatal blow to many small and new vineyards in NJ, such as Beneduce Vineyards, a new vineyard in Pittstown, NJ that is operated by Justen Hiles, a great friend, and her husband and brother.
The main argument opponents of this bill wielded, was the notion that it would cost jobs to retail sellers and distributors. This was clearly a scare tactic by distribution and retail lobbies, as direct shipping and online sales only make up 1% of total sales. It is also very short sighted: allowing these vineyards to do this, and establish themselves, will bring more and more people in contact with their wines and increase interest in NJ wines, something that will consequently spill over to the retail stores as well. They will remain the one spot to go to, in order find a nice and large selection. Most people only go directly to the source if the local stores do not offer a particular wine (or beer) in their selection.

Same for beer: allowing breweries to have a tasting room with a functional bar would not in the slightest hurt bars and pubs. On the contrary: it would help create a healthy beer culture and awareness from which those bars and pubs would profit as well, both because of increased interest with consumers, and because of having healthier and stronger breweries around. Next on my wish list: a bill that would allow breweries to have a bona fide tasting room, allowing to sell their beer normally. An internal bar, where you can buy a full pint of beer, not just four 4 ounce samples, and were you can buy more than just 2 six packs of the brewery's beer. Where you can perhaps enjoy a limited selection of food or snacks, so the visitor to the brewery can experience a more full savoring of what the beers have to offer.

In a previous article I wrote about beer pairings, with a great quote from Greg Engert who wrote about this in his blog "What Wine Can Teach Us About Beer And Food" (Blogged on YoungAndHungry, Washington City Paper, August 10, 2010). I love this quote so much because it gives such better understanding, that I gladly repeat it here again. And it follows nicely after writing about wineries, doesn't it? Greg said:

And in truth, wine does taste wonderfully with many dishes, as does beer; they just tend to do different things when tasted in congress with food. One general idea I subscribe to is that beer tends to complement the flavors of food, while wine tends to contrast. This is born out by the processes involved in the creation of either beverage. The malts employed in brewing have been "cooked," resulting in flavors one will find in cooked food: roasted, caramelized, toasted, grilled. And beer is seasoned with hops, but often also orange peel, coriander, ginger, chocolate, etc. This allows for beer to echo the flavors found in foods also cooked and seasoned. I will admit that this sort of commonality makes beer and food pairing a bit more approachable, but it is different than what wine can do with food (and not necessarily better).

Wine can complement from time to time, but I prefer the interaction of contrasting flavors when wine confronts a dish. Wine does not have the cooked malt effect or the seasoning aspect of beer, but demonstrates a host of fermentation aromas and tastes resulting from its production. I think it is helpful to look at wine as a sort of additional saucing for the dish, and one that tends to transform the dish’s (and wine’s) flavors; beer and food have more of a tendency to mutually accentuate the similarities of aroma and taste found therein. 

Just the other day I came across another pairing that offered a divinely perfect pairing, where the beer completed the food in such a way you'd think they were dancing on your tongue. So, what was that pairing, you now ask. Westmalle Tripel and honey drizzled speculaas ice cream.
Westmalle Tripel is a classic in his own right, the gold standard for tripel ales. Brewed by the monks at the Abbey of Our Lady of the Sacred Heart in Westmalle, Belgium, it is a full rich malty Trappist beer. The monks themselves describe is as follows:

Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.

 It so happened that a friend came over to visit, and stayed for dinner. After a great meal, it felt a nice dessert would top of the evening just perfectly, so I prepared a simple ice cream coupe I had come up with a while ago. It uses finely crumbled speculaas, a Belgian gingerbread like cookie traditionally made for the feast of Saint Nicolas on December 6th. These fine crumbs and a dash of roasted cinnamon powder are then mixed under vanilla ice cream, and the still frozen ice is then scooped on plates in small balls, topped of with a drizzle of preferably wild honey. I served this to my guest table, and opened a large bottle of Westmalle Tripel. Being the first time I paired that specific dessert with a beer, I had a hunch it would be good, but I was not prepared for the perfection of the pairing. The maltiness, slight bitterness and a hint of vanilla in the Westmalle complemented perfectly with the spiced cookie ice and the rich sweetness of the honey. Definitely recommended to try to make this yourself so you too can enjoy this delicious pairing!

Traditional 'Sinterklaas Speculoos'

Merry Christmas and Happy New Year!

This is the last post of the year, and I would like to thank all the followers here for their interest!
Looking back at 2011, a lot has happened. The idea for the brewery has matured from a dream in the mind of 1 man to a project worked on by a team of 3 professionals. The discussions we have moved from mere conceptual to practical, which is very exciting.
As 2012 progresses, we will keep you updated about how Saint William Brewery is taking more and more shape, beginning with presenting our team in early January. This will be the year we will start brewing, so a lot will be happening!

So, may your 2012 be as exciting and full as ours is shaping out to be!

The Saint William team

The label of a small unofficial test batch made as gift for friends and family.

Thanksgiving Day

Today Americans everywhere gather around the table with their family and closest friends, eat a copious meal with turkey, ham, mashed potatoes, beans, jello, sweet potatoes, corn, pumpkin pie... They celebrate Thanksgiving Day, started with the Pilgrim Fathers in 1623 in thanksgiving for the bounty of their harvest, for surviving the first years of settling these new shores. Beer was involved in the choice of the location, landing at Plymouth Rock was not planned! (If you haven't read this blog before, this might be new to you, but beer really is the foundation of civilization!) The Mayflower, the ship that brought the Pilgrim Fathers to American shores, was running low on beer, so the crew kicked out their passengers when they realized this, so they could sail back to the nearest port before they ran out of their beer supply!

The official day was instituted by Abraham Lincoln in 1863, but as early as 1789 this day was celebrated. There are many earlier dates for Thanksgiving parties, but those were local or state wide celebrations. I really like the proclamation written by George Washington, as it eloquently states the reasons for this day's festivities:

By the President of the United States of America, a Proclamation. 

Whereas it is the duty of all Nations to acknowledge the providence of Almighty God, to obey his will, to be grateful for his benefits, and humbly to implore his protection and favor-- and whereas both Houses of Congress have by their joint Committee requested me to recommend to the People of the United States a day of public thanksgiving and prayer to be observed by acknowledging with grateful hearts the many signal favors of Almighty God especially by affording them an opportunity peaceably to establish a form of government for their safety and happiness.

Now therefore I do recommend and assign Thursday the 26th day of November next to be devoted by the People of these States to the service of that great and glorious Being, who is the beneficent Author of all the good that was, that is, or that will be-- That we may then all unite in rendering unto him our sincere and humble thanks--for his kind care and protection of the People of this Country previous to their becoming a Nation--for the signal and manifold mercies, and the favorable interpositions of his Providence which we experienced in the course and conclusion of the late war--for the great degree of tranquility, union, and plenty, which we have since enjoyed--for the peaceable and rational manner, in which we have been enabled to establish constitutions of government for our safety and happiness, and particularly the national One now lately instituted--for the civil and religious liberty with which we are blessed; and the means we have of acquiring and diffusing useful knowledge; and in general for all the great and various favors which he hath been pleased to confer upon us.

and also that we may then unite in most humbly offering our prayers and supplications to the great Lord and Ruler of Nations and beseech him to pardon our national and other transgressions-- to enable us all, whether in public or private stations, to perform our several and relative duties properly and punctually--to render our national government a blessing to all the people, by constantly being a Government of wise, just, and constitutional laws, discreetly and faithfully executed and obeyed--to protect and guide all Sovereigns and Nations (especially such as have shewn kindness unto us) and to bless them with good government, peace, and concord--To promote the knowledge and practice of true religion and virtue, and the encrease of science among them and us--and generally to grant unto all Mankind such a degree of temporal prosperity as he alone knows to be best. 

Given under my hand at the City of New York the third day of October in the year of our Lord 1789.

 George Washington

It is a most American celebration, one I fell in love with the first time I was allowed to partake when I first arrived here. Sometimes people -even Americans themselves- say that Americans have no culture, being a relatively young nation, made up of this mix of other peoples and cultures. When I hear that, I always disagree, and point to Thanksgiving, observed in a very similar way by Americans everywhere, from Alaska to Florida, and from Hawaii to Maine. Granted, the ingredients are not unique to the United States, but how they are put together is. A meal that anywhere would be considered a grand feast! It ties together a sense of history, a common life, a gratitude for what we've been given and the blessings in our lives, with a celebration of the Giver of those blessings and of the first settlers of this country, shared with the Native People already living here. A very layered and rich day it is, then, one that citizens of this country can rightly claim as their own, with a sense of pride.

Whether or not you are an American citizen, let's all stop for a moment to give thanks for our life and all we have. Then, raise a glass of beer to it! Cheers all, and happy Thanksgiving!

November 11, 2011 Armistice Day and Veterans Day

November 11th is a solemn day, celebrating the armistice ending World War 1 in Europe, and in the US it is a day remembering and honoring its veterans.
A while ago I wrote a post mentioning my great-grandmother and briefly touched some of her exploits during WW II. (See post here) This a good day to give a more full account of this extraordinary woman. But to make this post come full circle with this commemorative day, first a word about my great-grandfather, Edmond De Ridder. As a young man, not even 20, he was conscripted in the Belgian army in 1914 at the outbreak of the first World War. His experience as a soldier met a quick end, and he spent the next years in a German POW camp, an experience he never really talked about. My mother only recalls him talking about having to eat nettle soup. The young girl she was when she heard this story, she was shocked at the cruelty of having to eat nettle soup, imagining the experience of drinking a soup stinging her grandfather on the inside.

It did spare him the horrors of trench warfare. After the war he returned home again, and married Maria Maes. At the birth of their son, he had to go to the town hall to declare that at the office of civil registry. But he 'celebrated' too much on the way there, and forgot the name that he and my great-granny had settled upon. So Carolus De Ridder was officially registered instead of Albert De Ridder. One can only imagine the talkdown my great-grandfather had to endure when he had to tell my great-granny what happened... Solution was simple: no one knew him by that name, and he was called Albert by everyone. Fast forward to 1942. Belgium suffered under the German occupation, with a military 'Kommandantur' installed in the Town Hall. Young men were forced to do labor in Germany, and both Albert and his brother Leon were called up. Neither went, with Leon hiding for a few months by nearby farmers, and Albert just stayed home. The Germans kept demanding my great-grandparents to send in their two sons. At one time, an officer and some soldiers came to their house, questioning the neighbors, in an attempt to find Carolus De Ridder and send him to Germany. The neighbors looked puzzled when asked where Carolus was, and could not have betrayed him if  they wanted to. 'Carolus who?'
 Meanwhile, he was sitting right there at his home, under the noses of the Germans!

To get the heath of her other son, my great-granny went to the Kommandantur to speak with the officer in charge, after she had heard that the Allies had bombed Wilhelmshaven, where her son was supposed to have been sent to. The conversation when something like this:
German Officer: 'Come in, Mrs De Ridder. Where is your son, Leon? We've sent repeated notices to report for labor!'
Great-Granny: 'Excuse me?!' (angrily, with rising voice) 'I have put my son on the train, and from that point he is YOUR responsibility!!'
German Officer: 'Eh...'
Great-Granny: 'So, where is my son?! I gave him to you, and you have to give him back to me!'
            Followed by a series of strong language we better censor.
Great Granny, thinking: 'They wont imprison a woman now, would they?'
German Officer: 'Well, eh, perhaps we can pay you the pay we give each laborer?'

In that tumultuous time right after the Germans left and before the Allied troops entered the town, resistance groups started to round up 'collaborators and traitors', beating them, shaving their heads, burning their homes, in an outburst of rage after 4 years of German oppression. Great-grannies neighbors had a daughter who had studied, and was fluent in German as well. So the Germans forced her to work for them in the town's administration, which in turn gave her access to a lot of privileges, such as extra food rations. Hearing a lot of yelling and crying on the street, my great-grannie came out as well, only to see a gang of 'resistance fighters' dragging out the daughter of the neighbors, guns at the ready, and beating her.
immediately she started to yell at those guys, in utter rage. 'You there, and you! How dare you!', she shouted at them, ignoring the circle of armed men around her 'Last week I saw you here with your hands held up, asking for bread and food and butter! She's always been helping all of you, and this is how you repay her?! Does your mother know you're here playing hero?'. They left, tails between their legs, and left this poor girl alone again.

Polish and Canadian troops liberated Sint-Niklaas

Definitely not a woman to mess with! She lived to be 89, and until her last days, she would enjoy her trappist beer. Which, looking back, was probably the source of her courage and strength. She never served officially, but I think that today is a great day to remember her, together with all the others who served to protect their country and loved ones. Cheers!

The Stirling Hotel

The Stirling Hotel at 227 Main Avenue in Stirling, NJ 07980

My favorite watering hole is by far the Stirling Hotel. Located at Main Avenue in Stirling, New Jersey (just a stone throw away from the train station), it is an old historic building. Founded in 1903, it was from the beginning a well known eatery in the Long Hill Township. The current owners, Tom and Dori Baldassare, purchased the building in 1983, with a dream to revitalize the place and establish a casual, family style tavern. Together, they are a great team, very unassuming and humble. They see themselves not as the 'owners' of the Hotel, but rather as caretakers or custodians. Tom puts it like this: "We want to keep this building the same as it is now for the next owner, the next generation. Buying this place was the best thing that ever happened, it is a passion to work here. I get to wear many hats, so every day brings something new."

As I was talking with him, he was busy with gas heaters and broom sticks, trying to remove accumulating snow as quick as possible from the outside tent area to prevent it from collapsing. And always with a smile. Food has always been important, bringing old and proven family recipes to the place from the beginning, and they still can be found in the kitchen whipping up the next special of the day. Tom calls it 'peasant dishes', and explains that in these hard economic times it is becoming 'nouveau' again. For him, it is what he grew up with, and something he and Dori love to pass on.

Dan manning the taps during a Founders Brewery event

Beer became a really important part in 1997, when they hired Dan Schneider. Fresh out of college, he brought a passion for craft beer with him, which started with that Sierra Nevada his older brother brought him years before. When he started, the Stirling Hotel offered a selection of bottled beers. In 2000-2001 they installed draft lines, and started with a small selection of imported European beers and American craft beers. From that early start, Dan oversaw the evolution of the Hotel into a real Craft Beer bar, at a time that Craft beer in New Jersey was virtually unknown. Currently, the choice of beers on tap is geared to represent various beer styles: there will always be an IPA on tap, a pilsner, amber,... Apart from that, he now oversees a selection of kegs they age in their cellar, kept for a special offering now and then. I can speak from experience that coming in only 2 hours after they start such a keg can be too late.

Dan has seen craft beer really take off in the last 3 to 4 years. "Craft beer is only going to get better," he says, "as local movements, more accessible and with  more styles." Now the Stirling Hotel does its part, with a great knowledgeable staff, bringing people from Long Hill Township and beyond a great place to hang out. Simple, unassuming, it will give you the kind of food that hits the spot, and beers that are hand picked to give you a taste of great brews from all over. A mix of the familiar, with the thrill of exploration laced in between. If you're around, a place you should not skip.

October snow surprise

We've had quite a weekend and week, so far!
This past Saturday, October 29th, an early snowstorm battered the Northeastern corner of the United States. It broke all kinds of records, most of them about early snowfall maximums. It was, for example, the first such storm since the civil war. Here where we live, we had about 6-8 inches of heavy, sticky snow. Since it came so early, the trees still had most of their leaves. That proved to be a bad combination: branches and even whole trees broke off and toppled down under the heavy accumulated weight of the snow. This knocked out power lines everywhere, resulting in over 3 million people without power in the Northeast.
Power companies have hundreds of repair crews out, around the clock, but given the massive extent of the damage, our area will be out until Thursday, perhaps even Friday.
I was out at the Stirling Hotel, talking with the owners in preparation of an article here about how they made the Stirling Hotel into one of the best craft beer bars in Central New Jersey. Coming home, I found we had lost power. Today I am at a local coffee place to send this update, so look out for an article about this great bar soon!
Losing power means for a lot of people losing heating, and for those with well water, loss of water as well. The only bright point is that it gets so cold inside the house, that the beer from the powerless fridge stays nice and cool to drink. Always look at the bright side of life, someone has famously said... Any reason to celebrate is a good one, having no reason probably the best of them all. Loosing so much of our comfort only shows how blessed we are and how much we have and so easily take for granted. Now that is a lesson I happily toast on, with a Dogfish Head Punkin Ale at a nice frosty room temperature. Cheers all!

A picture's worth a thousand words:

The trees in our back yard could not bear the weight, even as I tried to save
the furthest tree by throwing snowballs at  its branches in an effort to
 relieve some weight.

Never knew trees could be that flexible...

I heard that the state of New Jersey has ordered 10,000 new electricity poles..

This happened all over the area. Still wondering what made that pole in
 the previous picture  snap?

Blocked streets everywhere, and live wires all over. Ignoring that, the snow
 does give a nice early Christmas feel, doesn't it? Feel like a nice stout
or dubbel Trapist beer... 

Pumpkin season: a family recipe

It is that time of the year again. The weather is getting chillier, cloudy days are more numerous, the leaves start to slowly turn. Mostly reds this early, but soon in that great palette of browns, yellows, reds, greyish, purple,... But the most unmistakable sign that fall is here, is the number of pumpkin beers appear on the shelves of our preferred liquor stores or bars.

One of the things that most surprised me when I made the voyage across the Atlantic to settle here, was Thanksgiving. Let no one ever dare to even think that Americans have no culture. I will point to the lavish Thanksgiving meal, with all it's delights as celebrated virtually all over the 50 states in similar fashion, right before I stuff their bellies. Standing out was the pumpkin pie. Served slightly chilled, with a nice layer of frothy whipped cream, is a taste of heaven. I must confess I repeatedly over-indulged on this treat.

Pumpkin beers is another new thing, one I am still warming up to. Some are just horrific experiments with a taste of vegetables that I prefer in a more solid form, on my plate, with a beer to accompany them without any such off-flavor like smell and taste. Others are actually quite enjoyable, Punkin Ale by Dogfish Head as an example. I have a Southern Tier Pumking Imperial Pumpkin Ale in the fridge, waiting to be sampled. (What pumpkin or fall beers are your favorites? Leave me a comment and let me know what to try next!)


In this great Pumpkin Onslaught I cannot forget to mention that great pumpkin launching festival and competition, called Punkin' Chunkin'. Trebuchets, air cannons, catapults, torsion catapults, centrifugal, and human powered launching platforms are constructed by fans from all over the country, who gather early November to test 1 thing: who can chuck that pumpkin the furthest? Crazy, but awesome! If you want to combine beer, pumpkins, that Roman or Medieval or engineering side of you that rarely has a chance to shine, this is definitely the event for you.

But let's add a traditional flavor from the old world, with a family recipe for a great pumpkin soup! Rich, thick, creamy, it is a perfect meal to nourish you and heat you up when coming in, that autumn chill in your bones. And yes, pumpkin beer pairs well.

So here goes:
For 3-4 people:
*a 12-15 lbs pumpkin
*8-10 strips of bacon
* 6oz. of heavy cream
*1 roll of Pillsbury Crescent Seamless Dough Sheet
*1 medium sized yellow onion
*(1/2 lbs of ground beef, optional)
*salt, pepper, powdered nutmeg and allspice, dried basil flakes

-Cut the pumpkin in 4 parts, remove the seeds and inner soft parts
-Cut the parts in thinner strips, which you then peel (potato peeler is a great tool)
-Cut the strips in cubes, about 1inch square.
-Place the pumpkin cubes in a large cooking pot, and add just a shallow bottom of water
-Cook on the stove for 30 minutes on medium-high, closed with a lid.
-Add pepper, salt, some nutmeg, allspice and basil
-Brown yellow onions and add them as well.
-After half hour (or when the cubes are soft) puree the cubes and onion. (I use an electrical hand mixer) so you get a thick, homogeneous liquid.

Pumpkin soup, pumpkin pie, Punkin Ale. Life is good!

When the cubes are on the stove, take 8-10 strips of bacon, cut them in small pieces, and bake them crisp in a pan, and keep them apart (only add them after mixing, one can also add very small pre-cooked balls of ground beef). Take a tube of Pillsbury Crescent Seamless Dough Sheet, place on an oven sheet, cut with a long knife or pizza cutter in cubes, half an inch for each side, sprinkle salt, pepper and dried basil flakes on top, and place in the oven for about 15 minutes or until golden brown.

Now add the bacon to the soup, bring to taste with some more salt/spices per your own taste, and serve at your table. Pour some heavy cream in the soup on your plate, garnish with the baked dough squares, and some parsley or something to add some green. Voila! Enjoy!