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Archive for May, 2008

Planning has begun for the 2008 Flour City Brewers’ Fest at Frontier Field!
Be sure you save the date.

Friday August 15th, 6:00PM-10:00PM

The Flour City Brewers’ Fest is hosted by the Rohrbach Brewing Company with a portion of the proceeds to benefit Holiday Outreach & the New York State Brewers Association.

We’ve Doubled the Venue Size!
In response to lasts year’s tremendous turn out we’ve doubled the venue size. Additionally, the total number of tickets will be limited. There will be very limited tickets available at the door. We are doing this to prevent any chances of overcrowding.

Don’t miss out on one of the most highly anticipated events of the summer. Imagine sampling over 100 of the best handcrafted ales and lagers in the world. Do you enjoy great wine? You can sample exquisite wines in the New York State Wine tasting area.

Improvements have been made across the board:

Full use of concourse area (Rain or Shine, you’ll stay dry)
2 Stages of Music featuring 4 Bands
Double the Concessions and more breweries than last year
We’re holding the line on ticket prices
This is a rain or shine event so be sure to ordered your tickets today at FCBrewFest.com

For additional information, please visit our Flour City Brewfest web site

Hope to see you there!

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Hartmann’s Old World Sausages new site is finally up and running. Whoever designed it did a really great job. Check it out for their huge selection of variety meats. I also suggest trying there bacon. This is what bacon used to taste like before curing in salt and water became the norm. You can also get alot of their brawts and sausages at Wegmans but why not head over to the source at 1256 N. Clinton, it’s between Avenue D and Norton Street, at the corner of Burbank Street. Keep an eye out for it because it’s easy to miss.

They also now have a new deli menu. Featuring hot and cold sandwiches, wraps, and an assortment of homemade soups and salads. A combination of American classics and traditional German fare will be offered, including hard-to-find dishes like a Schnitzel sandwich or the Bockwurst Reuben. In addition to the regular menu, homemade specials are offered daily and pot pies are always available. Because the pies are served hot and fresh, please give about one hour advance notice so that they may accommodate your request. Customers are welcome to dine in or take out, and delivery service will be available for large local orders. They also sell hard-to-find European groceries.

A little background on the owner: Josef Brunner grew up in Austria, where sausage making is considered an artisan trade. Growing up with such an appreciation for the craft left Josef with a desire to create products of the highest quality.

Josef’s career began in 1973 with an apprenticeship in an Austrian butcher shop. This opportunity allowed Josef to learn the fundamentals of the trade. Throughout his apprenticeship Josef also attended trade school, which resulted in the successful completion of his Journeyman’s test. Passing this rigorous test certified Josef to practice as a butcher in Europe.

Although he could have settled into his career at that point, Josef was not yet satisfied. He began preparing to take a Masters test. Passing this test left Josef certified as a master sausage maker.

Check out the site for more info.

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Tröegs Scratch Beer

The other night while I was combing though my latest ration of Homebrew (thanks Dad!) deciding what to sample I spotted a Troeg’s Scratch Beer #8. The Scratch Beer series was launched in honor of Tröegs Brewery’s 10 Anniversary. They are recipes that the brothers discovered while relocating the brewery offices during their recent expansion. They are literally recipes found on old scratch pads. They were created in pilot batches brewed on the back patio of the Trogner brothers Colorado apartment several years before the brewery opened, along with numerous recipes that were never brewed. I like the fact that the label shows primarily only the batch number so there is no preconceived notion of what you are going to be tasting. Unlike certain mystery beers by other brewers that I have found undrinkable at times, these scratch beers are tasty. This one in particular had a mild citrusy aroma, flavor was sweet and spicy with hints of coriander and other spices. Definitely Belgian inspired as later confirmed, yet no flavor/spice overload like some other American Belgian styles I’ve had. I really enjoyed it. If your ever traveling south into Central PA be sure to try to pick up some Tröegs or stop by for a free tour (Saturdays @ 2) at the Harrisburg brewery it’s well worth the stop and all there beers are of exceptional quality.
Here’s the info that I later pulled from their website regarding #8

Scratch #8-2008
Release Date: March 11, 2008
Inspiration: Cross between Belgian style Tripel and Gin
O.G.: 21.2 Plato
A.B.V.: 10.1%
I.B.U.’s: 18
Malt: Pils
Juju: Juniper, Coriander, Yarrow Flowers
Yeast: Trappist
Hops: Warrior, Hallertau
Revisiting Scratch #3, we take the same Tripel recipe, add beet and cane sugars to the kettle, and run the wort through our hopback brimming with juniper berries, coriander and yarrow flowers.
Inspired by the herbaceous nose of gin, the berries and flowers give a slight pine/citrus aroma with floral undertones. Scratch #8 has a dry, yeasty finish and noticeable alcohol warming when consumed.

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The Fold In

When I was a kid growing up in rural Pennsylvania I was constantly looking for something to amuse myself, I couldn’t walk to the mall or whip out my skateboard and go cruising. Well I guess I could but cruising down a country road on my skateboard wasn’t exactly the kind of street terrain I craved. Basically it was read, ride your bike or “go play outside” as my Mom would say. So when my Mom made the weekly trip to grocery store I would usually jump at chance to tag along. Why? – the magazine isle of course, I would sit there in isle while she shopped reading as much as I could. My favorites mags being MAD and Cracked. The highlight of the MAD magazine was the back cover fold in, what could it possibly be, was it really going to have a dual meaning once folded? – well of course it did and this is the guy that’s been doing the fold in all those years. Cool! Check out the article: FOLD IN The fold in were also just featured in an interactive post over a the NY Times COOL!!

Al Jaffe

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