HOUBLON CHOUFFE next on tap at Aroma Thyme Bistro

• Description :
  The HOUBLON CHOUFFE was brewed for the first time in 2006. It is an ‘Indian Pale ale’ type of beer, with a harmonious balance between a marked bitterness (three types of hops are used to make it) and a pleasant fruitiness. The HOUBLON CHOUFFE is unfiltered, and re-fermented in the bottle as well as in the keg.
• Packaging :
  750ml bottles and 20 litre kegs
• Alcohol :
  9% alc./vol.
• Original extract :
  18 °Plato
• Serving temperature :
  4 to 10°C (bottle)

Maudite Next onTap at Aroma Thyme Bistro

MAUDITE (moe-dzit) The robust maltiness and spiciness of our amber-red ale is counterbalanced by an assertive hop finish, offering a distinctive flavor that is cognac-like in complexity. Whether it is paired with pasta marinara, a brick-oven pizza, Flemish stew, spice-rubbed pork tenderloin or dal makhani, Maudite is 'devilishly' satisfying. Maudite (Damned) was the first strong beer to be retailed in Québec. Its deliciously complex flavor improves with age. The word 'Maudite' has many meanings in Québécois culture. Here, it refers to the Legend of "Chasse-Galerie," a tribute to the early lumberjacks of Nouvelle-France. The legend tells of eight daring woodsmen who, during winter, yearned to be home for the Holidays. They conjured up the devil and all of them pledged their soul in return for flying them in their canoe to their village. As they sailed across the moonlit sky, one of them managed to free himself from the pledge by invoking the name of God, which caused the canoe to come crashing down to earth. They were never seen again. Since:

1992

Type:

Strong red Ale, refermented in the bottle

Alcohol:

8% ABV

Color:

Mahogany

Taste:

Wheat, with subtle spices, and citrus

Aroma:

Spicy

Shelf life:

5 years and more

Suggestions:

Pasta, red meat, stews and spicy dishes

Rastafar Rye now on tap at Aroma Thyme Bistro, 91 pts from Foaming Head

Price	2.75
Packaging	2
Aroma	14
Flavor Beginning	19
Flavor Middle	21
Flavor End	18
Overall	14
Total	90.75

Rastafar Rye poured a clear, light brown color with a two-fingered off white head. The nose is hoppy with of grain. The body is smooth with decent depth. The rye is really apparent throughout. The finish has a strong amount of hops that lead to a nice dryness. The beer left lots of spotted lace on the glass. Overall this is a really good rye beer.

review provided from Foaming Head

Dogfish Head Midas Touch now on tap at Aroma Thyme Bistro

Midas Touch

Availability:

Year Round

This recipe is the actual oldest-known fermented beverage in the world! It is an ancient Turkish recipe using the original ingredients from the 2700 year old drinking vessels discovered in the tomb of King Midas. Somewhere between wine & mead; this smooth, sweet, yet dry ale will please the Chardonnay of beer drinker alike.

Original Release Date:

03/1999

Food Pairing Recommendations:

Pan-Asian dishes, risotto, curries, baked fish and chicken

Glassware Recommendation:

White Wine

Tasting Notes:

Honey, saffron, papaya, melon, biscuity, succulent

Wine Comparable:

Sauterne Champagne

International Great Beer Expo, We are giving away tickets

Aroma Thyme Bistro is giving away tickets. Just fill out a form when you drink a beer at Aroma Thyme. You will be entered in a drawing for complimentary ticket. We are giving away 10 tickets.

Beer Festival Comes to Orange County!

The Great Beer Expo will take place at the Neversink Valley Area Museum in Cuddebackville, NY, on Saturday, July 25th, from 2-6PM. The event is being put on by StarFish Junction and will help raise funds for the museum. Tickets are $40.

Food and water will be sold and there will be "special demonstrations and entertaining programming".

Confirmed Breweries

Spaten - Germany
Peekskill Brewery - New York
Asahi - Japan
Blue Point - New York
The Bruery - California
Sierra Nevada - California
Thomas Hooker - Connecticut
Doc's Draft - New York
Long Trail Brewing - Vermont
Oskar Blues - Colorado
Butternut's - New York
Dogfish Head - Deleware

Aroma Thyme Bistro stocks over 12 different Dogfish Head Beers......

..........and ready to drink!!!!!

jah*va ( Java) Imperial Coffee Stout

Southern Tier's Java Imperial Coffee Stout is NOW on tap at Aroma Thyme Bistro.

Three thousand feet above sea level in the misty mountains of Jamaica, some of the world’s finest Arabica beans are hand picked on their way to becoming Blue Mountain Coffee. Halfway around the world, plump spring barley grows to maturity in the loamy soil of North America while aromatic hops are cultivated to exacting standards. Here in our kettles, these three special ingredients are blended to create a heady mixture of sweet sugar, dark roast, and complex flavor. Please enjoy this brew in moderation.
12.0% abv • 247ºL • Imperial Coffee Stout • 22 oz / 1/6 keg
2-row pale malt / caramel malt / chocolate malt / black malt / roasted barley / cascade & Columbus hops / Jamaican blue mountain coffee

Cask Beer at Aroma Thyme Bistro in Ellenville

Cask Beer is back July 7th, 2009 at Aroma Thyme Bistro in Ellenville NY. Chef/Owner Marcus Guiliano is pleased to announce the first Tuesday of every month as Cask Beer Night! The tapping starts at 5pm and goes until the cask is empty. Aroma Thyme will we serving a Scarlet Lady Cask Ale from Stoudt's Brewery.

CASK-CONDITIONED BEER ('REAL ALE') IN THE U.S.A.
What exactly is real ale?
Cask-conditioned beer, often referred to as 'real ale', is brewed from only traditional ingredients and allowed to mature naturally.

The unfiltered, unpasteurized beer still contains live yeast, which continues conditioning the beer in the cask (known as 'secondary fermentation'); this process creates a gentle, natural CO2 carbonation and allows malt and hop flavors to develop, resulting in a richer tasting drink with more character than standard keg ('brewery-conditioned') beers.

Real ale is always served without any extraneous gas, usually by manually pulling it up from the cellar with a handpump (also known as a 'beer engine'). This is the traditional way of brewing and serving beer; only a few decades ago did filtered, pasteurized, chilled beer served by gas become normal.

The only place in the world where cask-conditioned beer is still commonly available is Britain.
Is there much difference to keg beer?
Keg beers are generally sterile filtered and pasteurized as part of the brewing process. This kills the yeast, preventing any further conditioning, and the beer is then racked into sealed, gas-pressurized kegs. Such beers generally taste blander than their cask-conditioned counterparts, and the use of flash-chillers or cold rooms (*very* cold!) is standard as part of the serving process. That said, some microbrewers rack cask beer into kegs - though these are usually served with extraneous gas.

In many common brands of keg beer, cheap ingredients ('adjuncts') such as rice or maize are mixed with the malt to cut costs, but resulting in a 'light' beer with hardly any aroma or flavor. Chilling and the absorption of extraneous gas jointly mask the lack of flavor - with carbon dioxide you get an unnaturally fizzy pint; with nitrogen (or mixed gas with a larger nitrogen ratio) you get a pint with an unnaturally smooth and creamy head - either way these beers are always refreshing but usually taste of very little. Micro-breweries generally avoid the use of cheap adjuncts, so their keg products usually taste far superior to the nationally available brands. Also, all beers imported from Germany are required by that country's laws to be free of non-traditional ingredients.

I'm not criticizing all keg beers, simply outlining the often little-known qualities of real ale by comparison. There are many really tasty ales which are 'keg' (but plenty more which aren't tasty!), though well-kept cask versions of the same brands would undoubtedly be found to be even more flavorsome if compared side-by-side.
But keg beer is 'normal' -
what's it got that real ale hasn't?
Keg beers have a much longer shelf life, especially when compared to a partially full cask. Real ales have to be manually vented and tapped, and left to settle (or the customer gets a cloudy pint due to the presence of yeast and protein - though harmless if drunk like this). Also, real ale will start to taste of vinegar (known as 'oxidising') if left in a part-full cask for too long. This is caused by acetic acid forming from a reaction with oxygen in the atmosphere.