Hudson Valley Beer Bar & Restaurant, Zagat Rated, Green Certified, Aroma Thyme Bistro

Sierra Nevada Beer Dinner

2011-10-28T11:59:00.000-07:00

What: Sierra Nevada Beer Dinner
Where:Aroma Thyme Bistro
165 Canal St.
Ellenville.NY
When:Friday November 11th
$49 per person
RSVP 845 647 3000

We are celebrating Sierra Nevada’s 30th Anniversary Beer releases of 2010. These are very rare and limited releases that are no longer available. But we stocked up on them!

Sierra Nevada Ovila , Saison

A collaboration between Sierra Nevada Brewing Co and the monks at the Abbey of New Clairvaux, Ovila Abbey Saison brings the centuries-old monastery brewing tradition to America. Ovila Abbey Saison is complex and contemplative-but also refreshingly dry and drinkable. With earthy and spicy aromas, this rustic Saison has note of green grass and a faint citrus tang. The body is light and layered with fruit and spice accents and a dry, peppery finish. A portion of the proceedsfrom this ale go toward the restoration of the historic Santa Maria de Oliva chapter house on the grounds of the Abbey of New Clairvaux. This medieval building stood for nearly eight centuries in Spain. William Randolph Hearst purchased the monastery in 1931 and planned to use the stones for a castle even grander than his famous San Simeon. Although Hearst’s plan crumbled, these historic stones will rise again in a California Cistercian abbey.

Crab & Tomato Confit Napoleon

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Sierra Nevada 30th Anniversary Charlie, Fred & Kens Bock, Heller Bock

Charlie Papazian and Fred Eckhart are the men who launched a thousand breweries. Their writing on the art of homebrewing and steadfast promotion of beer culture helped propel the craft brewing movement. Charlie and Fred agreed to work with us on this special ale in honor of our 30th anniversary. This Imperial Helles Bock is a testament to the ever-evolving brewer’s art. Bold yet balanced with distinct toasted malt character, moderate sweetness and clean and floral hops.
Savoy Spinach, Sweet & Sour Budda’s Hand

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Sierra Nevada 30th Anniversary Our Brewers Reserve - Grand Cru
American Strong Ale

Brewers Reserve is a special ale highlighting our pioneering history and the innovative spirit that has carried us through all these years. Is is a marriage of our three most acclaimed ales: Oak-aged Bigfoot, Celebration Ale, and fresh Pale Ale blended together and generously dry-hopped. Come join us in celebrating thirty years with this most special brew. Drink it now, or save it for a future anniversary of your own.

Pan-Seared Duck Breast, Blood Oranges
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Sierra Nevada 30th Anniversary Jack & Kens Ale, Barley Wine

Jack McAuliffe was the first American "micro" brewer. His tiny New Albion Brewery in Sonoma, California inspired countless dreamers to start small-scale breweries of their own. Jack agreed to guest brew this very special ale with us in honor of our 30th anniversary. This Black Barleywine Ale is a nod to the legendary ales New Albion served at their legendary summer solstice parties. Rich with bittersweet and roasted malt flavors, balanced with whole-cone American hops, this robust ale should age gracefully for years.

Creamy Local Wild Hive Polenta, Porcini Mushrooms & Great Hills Blue
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Sierra Nevada 30th Anniversary Fritz & Kens Ale, Imperial Stout

First of series. Fritz Maytag, owner of San Francisco’s Anchor Brewing Company, is regarded as the founding father of the craft brewing movement. Frtiz agreed to guest brew this very special ale with us in honor of our 30th anniversary. As a nod to the dark ales and stouts that seduced both Fritz and Ken in the early years, we bring you this pioneering stout, a rich and roasted ale, perfect for aging, and worthy of your finest snifter. Enjoy!

Chocolate & Cherries

About Sierra Nevada:

The Sierra Nevada Brewing Company was established in 1980 by homebrewers Ken Grossman and Paul Camusi.Located in Chico, California, Sierra Nevada Brewing is one of the top craft breweries currently operating in the United States. Sierra Nevada's Pale Ale is the second best-selling craft beer in the United States, behind the Boston Beer Company's Samuel Adams Boston Lager. It is currently the sixth-largest brewing company in the United States. The brewery produced 786,000 barrels of beer in 2010.The brewery was named "Green Business of the Year" by the United States Environmental Protection Agency in 2010 for its practices in sustainability.In 2010, Sierra Nevada Brewing partnered with the Abbey of New Clairvaux, with the monastery beginning production of Trappist-style beers in 2011. The Abbey has not yet been sanctioned by the International Trappist Association, and therefore the monastery will not be brewing official Trappist beer.The brewery currently employs about 450 people.The brewery is powered by solar energy, having 10,000 solar arrays covering its rooftops and parking lot.In all, the brewery uses 2.6 megawatts of solar electricity on premesis. It also has built a charging station for electric vehicles on its premesis.The company processes used cooking oil from its restaurant for biodiesel use in its delivery trucks. In 2009, it reached an agreement with a local ethanol company to produce high-grade ethanol fuel from its discarded yeast. Spent grain is sold to local cattle ranchers for livestock feed; spent water is sent to the brewery's own water treatment plant, where it is reused, mainly as drip irrigation for its fields.Over 99.5% of the brewery plant's solid waste is diverted from landfill.

Sierra Nevada is the largest buyer of organic hops in the United States. It also farms its own organic hops and barley for use in its annual Chico Estate Harvest Ale release.

About Aroma Thyme:

Aroma Thyme is known for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com

Ithaca Beer Dinner

2011-09-27T07:22:00.000-07:00

What: Ithaca Beer Dinner and Pairing

When: Friday October 21^st, 7pm

Where: Aroma Thyme Bistro, 165 Canal St Ellenville

Details: Five course and five beers for $49 per person

Hudson Valley Camembert, Pears & Baby Mustard Green

Ithaca White Gold

Curried Soda Noodles, Nectarines

Ithaca Flower Power

Pan-Seared Sea Scallops, Fennel & Lemon Salad

Ithaca Thirteen

Roast Pork Loin, Local Rhubarb Confit

Ithaca Cascazilla

Hazelnut Bavarian Crème, Chocolate Hazelnuts

Ithaca Nut Brown

Ithaca Beer Co. – A Story about the Little Brewery that Could

The original concept for the brewery began in 1995, but it wasn’t until December of 1997 that the brewing system was purchased. It was discovered by chance after investigating another system in Texas that looked great on paper, but wasn’t adequate for the needs of the brewery. After passing on that system Dan had some time to kill and decided to travel around. During a visit to a brewpub in Austin, TX he discovered what would become our brewing system. He went in and asked them what kind of beers they made. They told him that they had stopped making beer and were actually preparing to sell their system. After checking it out the purchase was made and a month later the system was shipped up to Ithaca.

Five months of renovation took place at our 606 Elmira Rd. location to turn it in to a functional brewery. After all the hard work renovating and setting up the equipment we were ready to begin the actual process of creating beer! The operation started small with only a couple of people (Dan and our previous Brew Master Jeff Conuel) doing everything that needed to be done to get the business off the ground. From the making of the beer, the packaging, the selling, and the mountains of paperwork necessary to operate a brewery they did it all. In December of ’98 the brewery officially opened.

Since then, we’ve come a long way and grown considerably through lots of tireless work by a very dedicated staff. Just recently our hard work paid off when we were awarded 2 medals at the Great American Beer Festival in Colorado in 2008.

Ithaca Beer Company now sells beer throughout New York State, Pennsylvania, Connecticut, Massachusetts, New Jersey, Rhode Island, and Ohio. Other states are in the works as we continue to expand our capacity. Even while growing we haven’t forgotten our commitment to crafting quality beers and being a part of the community that has supported us. As always we strive to capture the spirit of the Finger Lakes and share it with you.

About Aroma Thyme:
Aroma Thyme is known for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.

Dieu du Ciel!

2011-09-21T07:56:00.000-07:00

The tiny ‘Dieu du Ciel!’ brew-pub, just at the edge of Montrèal's city center, has developed an incredible reputation and a devoted following in only a few short years. The young brewer, Jean-François, has never had any formal training as a brewer, but he is a natural, with superb skills and flawless instincts.

‘Dieu du Ciel!’ is a common exclamation, meaning ‘God in Heaven!’ more or less, which is undoubtedly the most polite oath you are likely to hear in Montrèal – a city with a well-known penchant for turning religious sentiments into profanity.

Dieu du Ciel! Beers

1. Dieu du Ciel! Aphrodite
"Black ale with aromas and flavours of vanilla, dark chocolate, bourbon and roasted malt. The vanilla and cocoa marry nicely, without out-competing each other, to produce a surprisingly well balanced beer. This beer is mildly hoppy, but the cocoa introduces a touch of bitterness. Its colour may be intimidating, but it is a very smooth beer within reach of most beer drinkers. This highly appreciated dessert beer is brewed with organic fair-trade cocoa and first rate vanilla beans."

2. Dieu du Ciel! Corne du Diable American IPA
Corne du diable (French for "Horn of the Devil") certainly lives up to its sinister name. In the style of the classic English India Pale Ale, it reassures you of its refined and refreshing character. But it draws influence from the IPAs of the west coast of North America in it's aggressively hoppy nature and seductively sweet malt character.
An evil beer in the best possible way, this sharply bitter red ale pierces the palate and packs a powerful hop aroma from dry-hopping, while simultaneously alluring drinkers with smooth, malty, caramel and toffee sweetness.

3. Dieu du Ciel! Dernière Volonté Abbey Ale
"Dernière Volonté (French for "Last Will") is a mix of Belgian and English brewing traditions. Complex flavours of hop flowers and spicy, fruity esters from our Belgian yeast are perfectly balanced with the robust flavours and aromas of malt. The finish is commandeered by an assertive aroma from dry-hopping."

4. Dieu du Ciel! Équinoxe du Printemps
Équinoxe du Printemps (French for "spring equinox") is the quintessential marriage of two great traditions: beer brewing in Scotland, and maple syrup production in Quebec. At the first draught, the mouth is overcome by woody, malty flavours, sustained by a discrete touch of sweetness. The aftertaste brings about the flavours of maple, which are sufficiently present to be appreciated, but never overwhelming the typical flavours of a Scotch Ale."

5. Dieu du Ciel! Péché Mortel Imperial Coffee Stout
If you love really good coffee and really good beer equally, you will be thrilled with Péché Mortel. If coffee isn’t your cup of tea, and caffeine makes you bounce off the ceiling, then just put the bottle down and find something else to drink. This beer is all about coffee. Indeed, you may have seen ‘coffee stouts’ before, but no brewer has ever married coffee and beer so naturally and seamlessly.

And this isn’t just any stout, but an imperial stout, which means that it is modeled on the strong, rich, and very complex stouts that were made in England in the 19th and early 20th centuries exclusively for shipment to Russia, where they were a special favorite at the court of the Czars.

A warning: Between the caffeine buzz, and the 9% alcohol by volume of this singular brew, you may find yourself a little disoriented. What is this, a morning pick-me-up and a drowsy night-cap, all in the same bottle? It’s just too much pleasure all at once, and that’s why the brewers named it Péché Mortel, which is French for 'Mortal Sin.' Unfortunately, we can’t say that it’s good for you. In fact, it’s a sure thing you’re going to Hell for this . . .

In Montréal, where this beer is made, they like a little sin now and then. A great big Mortal Sin is even better. The tiny ‘Dieu du Ciel!’ brew-pub, just at the edge of the city center, has developed an incredible reputation and a devoted following in only a few short years. The young brewer, Jean-François, has never had any formal training as a brewer, but he is a natural, with superb skills and flawless instincts. This Imperial Coffee Stout is the first beer he’s put in bottles, and the first to arrive in the U.S. It is made in ridiculously small batches – no more than 50 cases at a time, only three or four times a year. It is, of course, exceedingly rare, and rather expensive. But hey, as the Pope says, you have to pay for your sins.

6. Dieu du Ciel! Rigor Mortis Abt
"Strong brown ale inspired by the beer brewed by Belgian Trappist monks. Very little bitterness, this beer has intense malty and sweet flavours, mixed with the taste of chocolate and caramel. It presents complex red fruit and spice flavours due to the type of yeast that is used during the brewing process. This beer is at its best only after it has aged for six months. The Rigor Mortis are complex beers designed and brewed with patience and care in the tradition of the great Belgian Abbey beers.Rigor Mortis Abt is brewed only once a year, and is sold in April until stocks last."

7. Dieu du Ciel! Rosée d'Hibiscus
"The Rosée d’Hibiscus is a soft spoken wheat beer. The rose colour comes from the hibiscus flowers added during the brewing process. The aromas and flavour of this tropical flower are very prominent in the beer, giving it a slight acidity and a very agreeable fragrance. It is the perfect thirst quencher on a hot summer day.This beer won a gold medal (fifth place amongst 10 gold medal winners) at the adjudicated "MBeer" contest during the Mondial de la Bière in Montréal in 2007."

8. Dieu du Ciel! Route des Epices Rye Pepper Ale
"Route des épices (French for "Spice Route") is a rye beer brewed with both black and green peppercorns. Initially, the beer reveals flavors of fresh grain and malt, which give it notes of chocolate, caramel, and fruit. The pepper flavor and aroma is fully revealed in the finish, which leaves a pleasant, spicy, tingling sensation on the tongue."

9. Dieu du Ciel! Solstice d'Hiver
This noble winter beer is brown in color with flaming red highlights. Its taste is delicately sweet and liquor-like with a hint of burnt caramel coming from the malt and a prolonged boiling time. It is a very bitter beer with aromas of hops and alcohol, and flavors reminiscent of red fruit brought by the English-type yeast used to ferment it. The aftertaste is accentuated by the wonderful flavor of hops.
Solstice d'Hiver is brewed only once a year, and is then aged for 4 to 5 months before being sold. This aging process is necessary to achieve an ideal equilibrium between the sharp bitterness and the other flavors in the beer.

Achel

2011-09-19T13:56:00.000-07:00

Achel is the smallest of the seven Trappist breweries, one of only two where monks are actually brewing.

The Saint Benedictus Abbey of Achel is the first monastery to take up brewing in Belgium since 1931, and is one of only six Trappist breweries now operating there. In fact, the Abbey is located partly in Holland and partly in Belgium, but the brewery is in Belgium. Since 1999, Achel has offered two splendid draught beers – Achel 5° and Achel 6° – which are available only at the pub on the grounds of the Abbey. Bottled beers from Achel, including the newer Achel Blonde and Bruin, and the huge Achel Trappist Extra, which are all hard to find even in Belgium, are now available here in the USA.

The monastery of the "Achelse Kluis"

Somewhere in an out-of-the-way place of the Flemish Country, hidden between fields and forests on the boundary with the Netherlands, situated near the water of the "Tongelreep", you find the "Achelse Kluis". For more than three centuries this place has been hallowed by "Ora et Labora", pray and work, according to St. Benedict's spirit.

Already in 1656 there was in the isolated place of the land of Achel, belonging to Liège's Princedom, a place of prayer for the catholic people from the protestant Netherlands. Petrus van Eynatten, coming from Eindhoven founded here a community of hermits in the year 1686. From that time on the "Achelse Kluis" is a real jewel in the Capine's countryside, a center of prayer, contemplation and spiritual life. A tradition only interrupted by the expelling of the brothers from their convent by the French Revolution, but again continued by the Trappistmonks from the abbey of Westmalle, who founded here the St. Benedict-convent in order to live a life of prayer, labor and study in the spirit of the Cistercians-order. Waste land had been reclaimed, agriculture and cattle-breeding became prosperous. The community of the St. Benedictus-Abby or the "Achelse Kluis" (which means hermitage of Achel), got settled. Daughter-houses had been founded in Echt, Diepenveen, Rochefort and Kasanza (Congo).
After World War II one even started on the same place to build a new abbey. The old buildings had been partly broken down, but only two and not four of the planned wings of the convent has been realized. More than a century the monks of the Achelse Kluis were pioneers in the primary sector of agriculture and cattle-breeding (model-farm with a lot of first prizes) and handcraft (bakery, cheese-making, cabinet-work, forgery, printing-office, and a bras shop). After a failed attempt to get themselves involved in the secondary sector of industry, in 1989 the largest part of the agriculture grounds was sold to the Dutch National Forest Administration and the Flemish Region in behalf of the nature reserve and from that time the abbey is entirely committed to the tertiary sector of services (shop) selling books, CD's, religious articles, reception (guesthouse) and a small brewery

Ommegang Aphrodite

2011-08-19T07:13:00.000-07:00

Brewed by Brewery Ommegang (Moortgat)
Style: Fruit Beer
Cooperstown, New York USA

In Greek mythology, Aphrodite rises from the foam of the waves of the sea, enchanting all who see her, and inciting thoughts of love and lust where ever she goes. We could hardly say it more eloquently. Our Limited Edition Aphrodite Ale is ethereal, intriguing and mysterious – as the Goddess Aphrodite must have been. Aphrodite has champagne-like carbonation, much as the foam of the waves of the sea. Plus enchanting flavors with whispers of raspberry and pear, and hints of funk and tartness created by the Brett yeast. The refreshing dryness comes from the unusual combination of Ommegang and Brett yeasts, and incites feelings of love and thirst, though we don’t know about lust. Grains of paradise are infused into the nectar, and when poured Aphrodite is crowned with a luxuriously shimmering rose-pink head.

Tasting Notes:
Pours nice reddish pink with a nice fluffy white head that lasts. Great looking beer, carbed perfectly. Aroma is a bit subdued, but has notes of some pear, apricot, apple, some slight floral, funky brett notes, touch of earth, grape notes in there as well. Taste is rich, tart and delicious, the fruit complimenting very well. Creamy mouthfeel is pretty spot on. Tastes include tropical fruit, pear, dried apricot, apple, tart funky notes as well in there some barnyard and musty earth, complimenting with some nice floral hibiscus notes as well. Tasty, tasty brew, no sign of the alcohol at all. Refreshing, easy to drink.

Liefmans Goudenband

2011-08-19T07:06:00.000-07:00

Brewed by Liefmans (Moortgat)
Style: Sour Ale/Wild Ale
Oudenaarde, Belgium

This top fermented brown ale is being brewed with the best malts and the finest selection of hop. This is a provision beer which can be kept in a good cave for several years.Liefmans Goudenband is an unsurpassed old brown ale with the richness and complexity of a vintage wine.

The first written reference to the brewery goes back to the year 1679. Consequently we know for sure that the brewery is over 300 years old. Around 1770 a certain Jacobus Liefmans establishes himself as a brewer in Oudenaarde.

In 1905, due to trouble finding a successor, the brewery was sold to the businessman Pierre van Geluwe. In those days the brewery was situated near the Krekelput. In the deed of sale it was expressly stated that the name Liefmans should be preserved at all times in view of the ancient tradition in Oudenaarde.

When the brewery had to be expanded once again in 1923 and problems arose with respect to water collection, premises were purchased on the banks of the Schelde, notably near the Aalststraat.Around 1930 they moved into the new premises and for the very first time the largely renovated brewing equipment was used to brew.

After the sudden and unanticipated death of Paul van Geluwe de Berlaere in 1972, succession became once again a problem. In 1974 the family finally came across the major English Vaux conglomerate which showed interest as it was looking for channels to introduce its beers on the Belgian market.

The English have no doubt left a clear mark on the corporate identity of the Liefmans brewery.In 1985 the brewery became the property of a Belgian-Zairian bank and the malt-house De Wolf from Aalst.In the late 1980's the new owners decided to resell the brewery. The takeover in 1990 by breweries Riva from Dentergem secured the future of this historic brewery and gave it a new aura.The brewing premises and equipment have been upgraded and the brewery, with its rich industrial archeology, will from now on be open to the public.

The beer fanatics can come down here to witness how industrial archeology and state of the art technology go hand in hand. In taking this initiative, the management intends to contribute to the preservation of Belgium's beer patrimony.Brewery Liefmans makes Goudenband a complex beer with lots of character.

Tasting Notes:
Dark brown pour with ruby edges and a small tan head that fades fast. Sweet and sour aroma with vinegar and sweet cherries - which reminds me of balsamic vinegar, which always a turn off for me. The flavor is a bit tart with oak and malty bitterness but it’s also a bit watery. Decent flavors, but a bit one dimensional and watered down.

Southern Tier Flights or Pints!!! Southern Tier Appreciation at Aroma Thyme !

2011-08-04T12:37:00.000-07:00

What: Southern Tier Flights or Pints!!! Southern Tier Appreciation at Aroma Thyme
When: August 15th to August 25th
Where: Aroma Thyme Bistro
165 Canal St Ellenville NY 12428
www.aromathyembistro.com
845 647 3000

On tap:
IPA
Harvest
Mookah
Porter
Plus in bottles:
Back Burner
UnEarthly

All tap beer available in flights or pints!!!

Oktoberfest 2011 September 17th to October 3rd

2011-08-04T12:09:00.000-07:00

What: Oktoberfest 2011
When: September 17th to October 3rd
Where: Aroma Thyme Bistro
165 Canal St Ellenville NY 12428
www.aromathyembistro.com
845 647 3000

Celebrate Oktoberfest at Aroma Thyme!

On tap for Oktoberfest

Ayinger Oktoberfest
Hofbrau Weiss
Celebrator
Victory Fiest Beer
Plus we have Paulaner HefeWeiss and Weihenstephaner Dunkel (My favorite) in bottles

Some of the food specials for Oktoberfest
Bratwurst
Pork Schnitzel & Blue Cheese Spatzle
SauerBraten

History of Oktoberfest

Oktoberfest is a 16–18 day festival held annually in Munich, Bavaria, Germany, running from late September to the first weekend in October. It is one of the most famous events in Germany and is the world's largest fair, with more than 5 million people attending every year. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the Munich event.

The Munich Oktoberfest originally took place during the sixteen days up to and including the first Sunday in October. In 1994, the schedule was modified in response to German reunification so that if the first Sunday in October falls on the 1st or 2nd, then the festival would go on until October 3 (German Unity Day). Thus, the festival is now 17 days when the first Sunday is October 2 and 18 days when it is October 1. In 2010, the festival lasted until the first Monday in October, to mark the 200-year anniversary of the event. The festival is held in an area named the Theresienwiese (field, or meadow, of Therese), often called Wiesn for short, located near Munich's center.

Only beer which is brewed within the city limits of Munich with a minimum of 13.5% Master Spice is allowed to be served in this festival. Upon passing this criteria, a beer is designated Oktoberfest Beer. Oktoberfest Beer is a registered Trademark by the Club of Munich Brewers. Those Breweries are members of this exclusive Club. In alphabetical Order -Augustinerbräu -Hacker-Pschorr Bräu -Hofbräu -Löwenbräu -Paulanerbräu -Spatenbräu

Large quantities of German beer are consumed, with almost 7 million liters served during the 16 day festival in 2007. Visitors may also enjoy a wide variety of traditional fare such as Hendl (chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezn (Pretzel), Knödel (potato or bread dumplings), Kasspatzn (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut or Blaukraut (red cabbage) along with such Bavarian delicacies as Obatzda (a spiced cheese-butter spread) and Weisswurst (a white sausage).

The original "Oktoberfest" occurred in Munich, on October 12, 1810.

The Oktoberfest is known as the Largest Volksfest (People's Fair) in the World.In 1999 there were six and a half million visitors to the 42 hectare Theresienwiese. 72% of the people are from Bavaria.15% of visitors come from foreign countries like the surrounding EU-countries and other non-European countries including the United States, Canada, Australia and the Far East.

The Mussel Tussle at Belgium Comes to Cooperstown

2011-07-28T10:37:00.000-07:00

Brewery Ommegang’s yearly festival, Belgium Comes to Cooperstown will receive a new and exciting twist this year as 6 chefs have been invited to compete in a “Mussel Tussle” cooking competition.

The competition will be based around a standard of Belgian fare: moules or in English, mussels. This fast-paced competition will challenge the chefs integration of local the farmers’ market and ﬁne food stores, preparing a mussel dish to be judged during the festival. The winning dish will be selected by the attendees of the festival.

The winning chef will receive:
• La Creuset cookware set
• $500 Cash prize
• Winning recipe featured at Café Ommegang
• Winning Chef and representative restaurant showcased on Ommegang website for remainder of 2011

Participating Chefs include:
Lucy Townsend of Lucy Townsend Catering – Cooperstown, NY
Ric Orlando of New World Bistro & New World Restaurant – Albany & Saugerties, NY
Marcus Guiliano of AromaThymeBistro – Ellenville, NY
Bart Vandaele of Belga Café – Washington, DC
Tommy Harder of Blind Tiger – New York City, NY
Matt Molloy of Meadhall – Cambridge, MA

Each day leading up to Saturday’s event, we will be showcasing an interview with each chef and discovering their insights into why great beer deserves great food.

Chef Marcus Guiliano

Chef Lucy Townsend is the first of the featured chef and is the hometown pick for the competition. Chef Lucy has been a part of the Great Beer Deserves Great Food program for several years, catering local beer dinners at Brewery Ommegang and hosting Ommegang events at Templeton Hall, her catering venue in downtown Cooperstown.

L.M.TOWNSEND CATERING began with a dream back in 1978 when owner Lucy Townsend graduated from Dartmouth College with a major in art and embarked on a career in food service leading her from a job cutting and weighing cheeses in a gourmet shop, to employment ranging from chef aboard a hotel boat on the River Thames, to salad girl for a family owned restaurant, kitchen manager at a bistro, and manager of a Rockefeller Center restaurant.

Lucy''s Chicken Breast Stuffed With Spanish Ham Red Pepper Romesco Sauce with Hazelnuts and Almonds,Saffron Pilaf and Artichoke Hearts paired with Ommegang Abbey

Lucy began work on her own catering business in 1989 in Cooperstown, NY and some of her first clients remain loyal to this day. Although corporate functions and wedding receptions comprise a large part of sales, Townsend Catering is also expert at providing services for private dinners, cocktail parties, brunches and barbecues.

Lucy's Mexican Chocolate Streusel Cake Cinnamon Ice Cream and Caramel Sauce paired with Three Philosophers

Be sure to check back each day as we will be interviewing each Chef that competes in the Mussle Tussle, and subscribe so that you can help join in the Great Beer Deserves Great Food movement and discover great chefs, restaurants and event around the country.

Green Flash Brewing Co

2011-07-26T06:35:00.000-07:00

Mike and Lisa Hinkley took their interest in the craft beer industry to a new level in 2002 when they founded Green Flash Brewing Company. Former pub owners, Mike and Lisa jumped into brewing, and in 2003 renowned brewmaster Chuck Silva joined the team.With Chuck on board we began brewing premium style beers, modern twists on traditional styles, and our beers began to develop a following. Cutting edge brews, Green Flash Brewing Company’s beers don’t fit traditional guidelines, instead we let our hybrid, benchmark beers blaze their own trail.

Located in Vista, CA, we specialize in brewing assertive and distinctive beers, such as our West Coast I.P.A.: an award-winning beer whose wide acceptance has helped define a category. We also brew seasonal, collaborative and barrel-aged beers.

Our award-winning beers are on draft and bottled and are available throughout the United States in bars, restaurants and retail outlets.

People

"A small team of people making great beer".

Every person on their team contributes to the success ofbeers, and rely on them to continue to bring a new, fresh approach to brewing beer. Here’s to the team that brews, bottles, markets, sells, and delivers the brews of Green Flash Brewing Company.

List of beers

West Coast Style Ales

West Coast IPA

Hop Head Red Ale

Imperial I.P.A.

Double Stout

Barleywine Style Ale

Belgian Inspired Ales

Le Freak

Trippel Belgian Style Ale

Grand Cru

Summer Saison

Seasonal and Special Releases

30th Street Pale Ale

Palate Wrecker Double I.P.A.

Fizzy Yellow Beer - Bohemian-Style Lager

Retired Beers

Extra Pale Ale (Limited Release)

Nut Brown Ale (Limited Release)

Ruby Red Ale (retired)

Sixpoint Craft Ales

2011-07-26T06:32:00.000-07:00

Sixpoint Craft Ales was founded in 2004 by Shane Welch, a former homebrewer that originally grew up in Milwaukee. The microbrewery is located in a 7,000-square-foot (650 m2) factory in in Red Hook, Brooklyn that formerly manufactured filing cabinets. Sixpoint began business by only distributing kegs to local bars and restaurants; instead of bottling its beer, filling growlers at bars were the only way for customers to drink the beer at their homes.The Sixpoint logo is a combination of the brewer's hexagram and the nautical star

List Of Beers

Sweet Action

Apollo

BrownStone

Belgian IPA

Rebel Lion

Express

Groundskeeper Spilly

Diesel

Gorilla Warfare

Bengali Tiger

Boshoi

Righteous Ale

Belgiam Rye

Grand Crue

Gemini

Dogfish Head Brewery

2011-07-26T06:25:00.000-07:00

Dogfish Head Brewery is a brewing company based in Milton, Delaware founded by Sam Calagione. It opened in 1995and produces 75,000 barrels of beer annually. Dogfish Head has been a rapidly growing brewery - it grew nearly 400% in between 2003 and 2006.The brewery was featured prominently in the documentary Beer Wars. It is the subject of the currently-airing Discovery Channel series Brew Masters, which premiered Sunday, November 21, 2010.The brewery takes its name from Dogfish Head, Maine where founder Sam Calagione spent summers as a child.

Products

Dogfish Head's output tends toward experimental or "extreme" beers, such as their tongue-in-cheek "Liquor de Malt," a bottle-conditioned malt liquor which typically comes in its own brown paper bag. Their products often use non-standard ingredients, such as green raisins in their "Raison D'Être". Some of their beers, including the WorldWide Stout, 120 Minute India Pale Ale, and the raspberry-flavored strong ale Fort, are highly alcoholic, reaching 18% to 20% alcohol by volume (typical beers have around 3% to 7% alcohol by volume).

One of Dogfish Head's more notable odd beers was a green beer called Verdi Verdi Good, produced in 2005 and sold only on draft. The beer was not colored green artificially; rather, the green color was derived from brewing a Dortmunder style beer that contained spirulina, or blue-green algae.

Pangaea, first released in 2003, is a Belgian-style strong pale ale made with ingredients from every continent on Earth, including: crystallized ginger from Australia, water from Antarctica, Basmati rice from Asia, and more.The name Pangaea refers to the super-continent of the same name which is theorized to have existed about 250 million years ago.

IPAs

Dogfish Head's signature product is its line of India Pale Ales (IPAs), which are offered in three varieties: 60 Minute, 90 Minute, and 120 Minute IPA. Their names refer to the length of the boil time of the wort in which the hops are continuously added. The longer hops are boiled, the more hop isomerization takes place, and the more bitterness is imparted to the beer. The 60 Minute is described by the company as "A session IPA brewed with Warrior, Amarillo and Mystery Hop X. Bottle-conditioned 6-packs and draft available. 60 IBUs." To further enhance their beers, Dogfish Head introduced a device in 2003 jokingly called Randall the Enamel Animal, an "organoleptic hop transducer module" which "Randallizes" a given beer by passing the beer through a large plastic tube filled with a flavor enhancer, often raw hops though adaptations with fruits and coffee beans, amongst others, have taken place. The alcohol in the beer lifts oils off the raw hops and imparts even more hop flavor and aroma to beers that were already hoppy to begin with.

A fourth IPA variety, the 75 Minute IPA, was developed in 2008, and is currently produced in very limited quantities, and typically distributed to vendors in firkins. The beer—nicknamed "Johnny Cask" and featuring a mascot resembling a young Johnny Cash tapping a firkin with a mallet—is made from a mixture of the 60 and 90 Minutes IPAs, and undergoes a separate cask conditioning which further includes the addition of maple syrup.As a variation on the 75 Minute IPA, the Alehouse 75 is also available. It is a mixture of the 60 and 90 Minute offerings, yet is served in a standard Sankey-style keg, rather than a firkin.

Ancient Ales

In the late 90s, Dogfish Head started a unique "Ancient Ales" series, in which beer recipes were created based upon the chemical analysis of residue found on pottery and drinking vessels from various archaeological sites. These beers have been produced in collaboration with molecular archaeologist Dr. Pat McGovern of the University of Pennsylvania. As of 2010, four such brews have been crafted, and only one (Midas Touch) is produced year round. The others are produced on a limited basis.

    * Midas Touch Golden Elixir (first released in 1999). A strong ale based on residue found on drinking vessels from the tomb of King Midas, dating back to the 8th century BC. Defining ingredients include Muscat grapes, honey, and saffron. (See section below for more information.)
    * Chateau Jiahu (first released in 2006). A spiced strong ale based on residue from pottery found in the Neolithic village of Jiahu (in central China), dating to the 7th millennium BC. Some defining ingredients include rice flakes, wildflower honey, hawthorn fruit, and Chrysanthemum flowers. As of 2009, this is the oldest known beer recipe to be brewed in the modern age.
    * Theobroma (first released in 2008). A chocolate beer based on residue found on pottery discovered in Honduras dating to approximately 1200 BC. Some defining ingredients include Aztec cocoa powder, honey, and annatto.
    * Ta Henket (released in 2010, only available on draft at Rehoboth Beach brewpub). This beer was created to incorporate ancient ingredients and techniques described in Egyptian hieroglyphics. It was brewed with emmer, loaves of hearth baked bread, dom-palm fruit, chamomile, and zatar. Fermentation was carried out by a native Egyptian saccharomyces wild yeast strain captured from the air in Egypt.

Currently Dogfish Head brewery only dispenses approximately 1,700-1,800 cases per month to distributors. At the time of discovery Midas Touch Golden Elixir was the oldest fermented beverage recipe discovered. Dogfish Head brewery still today holds the record with a 9,000 yr old recipe used for Chateau Jiahu, which was released in July 2007.

The ingredients for the original 7.5% abv recipe in 2001 included yellow muscat grapes, lightly toasted 2-row barley malt, thyme, honey and saffron. The ingredients for the current 9% abv recipe include barley, white Muscat grapes, honey and saffron.

Microdistillery

Dogfish Head also operates a microdistillery at the Rehoboth Beach brewpub.Spirits are hand-distilled in a small pot still and often, like their beers, tend toward unique and non-traditional formulations. The distillery is very small; Dogfish Head spirits are distributed only in Delaware and a handful of other states. Select brews (including many of the brewery's seasonal and one-off selections) can be found in 27 states across the country. Dogfish Head also licenses "Dogfish Head Alehouse" with three locations in Gaithersburg, Maryland, Falls Church, Virginia, and Fairfax, Virginia. Beer-paired food and vintage bottles of Dogfish's seasonal beers are available at their alehouses, as well as kegged offerings of their staple beers.

List of beers brewed

60 Minute IPA

90 Minute IPA

Indian Brown Ale

Lawnmower

Midas Touch

Palo Santo Marron

Raison D'Etre

Shelter Pale Ale

120 Minute IPA

Bitches Brew

Black & Blue

Burton Baton

Chateau Jiahu

Fort

Hardtack

Hellhound On My Ale

Immort Ale

Liquor De Malt

My Antonia

Namaste

Noble Rot

Olde School Barleywine

Pangaea

Red & White

Sah'tea

Squall IPA

Theobroma

World Wide Stout

Aprihop

Chicory Stout

Festina Pêche

Punkin Ale

Wrath of Pecant

Portamarillo

Life & Limb

Saison du BUFF

Poppa Skull

Unibroue Brewery

2011-07-26T06:18:00.000-07:00

Unibroue is a brewery located in Chambly, Quebec, Canada that was started by Quebec native André Dion and Serge Racine. It was purchased by Sleeman Breweries Ltd. in 2004, which itself was taken over by Sapporo in 2006. The company was incorporated in 1993, exporting to the United States (under the name "Unibrew") in 1994.Unibroue was founded by André Dion and Serge Racine. They had acquired 75 % of La Brasserie Massawippi Inc. in Lennoxville, in 1990, purchasing the remainder of the shares at the end of 1991 when they transferred their interest in La Brasserie Massawippi Inc. to Unibroue. By 1992, La Brasserie Massawippi Inc. became a wholly owned subsidiary of Unibroue. It then changed its corporate name to Brasserie Broubec Inc. and subsequently merged with Unibroue in July of 1993. It was bought by Sleeman Breweries Ltd. in 2004. Sleeman was then purchased by Sapporo in 2006.

At Unibroue,they create unique-tasting craft beers using traditional brewing methods. Our beers are unlike any other product on the market, and no two are alike. Each one has a distinctive character defined by taste, color, texture, and density.

Know-how

To craft their beers, they draw inspiration from the great brewing traditions developed over the last two centuries by Trappist monks in Europe—particularly in Belgium. Their beers preserve all their protein and part of their yeast, making them truly worth savoring.

Methods

All Unibroue products are made using a combination of the same basic ingredients: water, malted barley, malted wheat, wheat, yeast, hops, sugar, fruit, and spices. With the exception of La Bolduc and our U beers, our products are brewed using a traditional bottle fermentation method in which fresh yeast and pure sugar are added just before bottling. They are only partially filtered, which is what gives them their distinct appearance and natural cloudiness. This brewing method results in strong, intensely flavored and highly effervescent beers. It is almost exactly the same process used to make champagne. The only difference is that while the lees is extracted from champagne using a local cooling process, it is left to settle at the bottom of our bottles once the natural fermentation and saturation (carbonation) process is complete. This process requires strict quality controls because the addition of chemical additives or preservatives would kill the yeast. It is this method that produces the distinctive Unibroue flavor

Unibroue makes a wide range of beers, although there is a focus on Belgian-style brews, such as their Maudite ("Damned"), La Fin du Monde ("The End of the World"), and Don de Dieu ("Gift of God"). Most of Unibroue's beers are bottled "on the lees", or containing yeast sediment. This practice provides additional fermentation after bottling, resulting in a beer which ages well if kept in the dark and unrefrigerated, and allowing it to be relatively cheaply shipped to international markets. The yeast gives Unibroue beers a cloudy appearance and provides a characteristic element to the taste.Unibroue brews and bottles the Trader Joe's Vintage Ale.

Ithica Brewery

2011-07-25T07:03:00.000-07:00

Ithaca is a city with a strong sense of community and a passion for locally produced products. There are many local wineries, however people always questioned why there was no local brewery. Dan Mitchell, the founder of the Ithaca Beer Company, set out to answer that question by creating a brewery that would exemplify "The Spirit of the Finger Lakes".The original concept for the brewery began in 1995, but it wasn't until December of 1997 that the brewing system was purchased. It was discovered by chance after investigating another system in Texas that looked great on paper, but wasn't adequate for the needs of the brewery. After passing on that system Dan had some time to kill and decided to travel around. During a visit to a brewpub in Austin, TX he discovered what would become our brewing system. He went in and asked them what kind of beers they made. They told him that they had stopped making beer and were actually preparing to sell their system. After checking it out the purchase was made and a month later the system was shipped up to Ithaca.Ithaca Beer Company now sells beer throughout New York State, Pennsylvania, Connecticut, Massachusetts, New Jersey, Rhode Island, and Ohio. Other states are in the works as we continue to expand our capacity. Even while growing we haven't forgotten our commitment to crafting quality beers and being a part of the community that has supported us. As always we strive to capture the spirit of the Finger Lakes and share it with you.

Ithaca Beer Brands

Year Round:

Apricot Wheat

CascaZilla

Flower Power India Pale Ale

Nut Brown

Pale Ale

Seasonals:

Cold Front Belgian-Style Amber Ale

Ground Break American-Style Saison

Partly Sunny Wheat Ale Brewed w/ Spices

Excelsior! Series:

Brute
Golden Sour Ale

Le Bleu
Sour Bleuberry Ale

White Gold
Rustic pale wheat ale

Old Habit
Strong Rye Ale

AlpHalpHa
Double Honey Bitter

THIRTEEN
Double Hoppy Wheat Ale

TWELVE
Monastery Style Quadrupel Ale

ELEVEN
Malt Beverage with Coffee Added

TEN
Imperial American Extra Special Double Red Ale

21st Amendment Brewery

2011-07-25T07:00:00.000-07:00

21st Amendment Brewery is a restaurant and brewery located in the South Park neighborhood of San Francisco, California, two blocks from AT&T Park. The brewery's name refers to the 21st Amendment to the U.S. Constitution which ended Prohibition.

The brewery was founded in 2000 by Nico Freccia and Shaun O’Sullivan. O’Sullivan had previously worked as an assistant brewer at Triple Rock Brewery & Alehouse in Berkeley.

21st Amendment's retail beers are canned in Cold Spring, Minnesota for cost reasons.

In 2000, Nico Freccia and Shaun O’Sullivan founded the 21st Amendment Brewery in San Francisco’s historic South Park neighborhood. The popular brewpub is now at the heart of the new city center, just south of the financial district and only two blocks from the San Francisco Giants baseball park. In addition to eight rotating taps of multiple award-winning hand-crafted house beers, the pub has been voted “Best Brewpub”, “Best Burger” and “Best Happy Hour” by the San Francisco press.

Freccia and O’Sullivan met in early 1995 in San Francisco. Both had just moved from southern California to the Bay area when they heard the calling of beer. O’Sullivan, a former photographer and paralegal, “traded his suits for boots and was saved by beer”. He moved to Berkeley and took a job as assistant brewer at the Triple Rock Brewery there. Freccia, a writer, actor and, by extension, restaurant professional, was also an avid homebrewer. Frustrated with the lack of beer culture in the L.A. area, he moved to San Francisco and began writing for the Celebrator Beer News, the west’s largest beer publication. Freccia and O’Sullivan met, became friends and, while sitting together in a summer class on brewing science at UC Davis, hatched their plan for what would become the 21st Amendment.

BEERS

Hell or High Watermelon W

Wheat beer

Hell or High Watermelon Wheat is summer seasonal beer available from April through September in six pack cans and on draft. They start by brewing a classic American wheat beer, which undergoes a traditional secondary fermentation using fresh watermelon. A straw-colored, refreshing beer with a kiss of watermelon aroma and flavo

Brew Free or Die IPA

India Pale Ale

BREW FREE! OR DIE IPA is brewed with some serious west coast attitude. This aromatic golden IPA starts with a sucker punch of six different hops to the nose, quickly balanced by a solid malt backbone.

Hop Crisis Imperial IPA

A few years ago, when hop prices shot through the roof and the worldwide hop market went into a tailspin, at their pub in San Francisco decided there was only one thing for them to do. Thay made the biggest, hoppiest IPA they could imagine and aged it on oak for good measure. This Imperial IPA breaks all the rules with more malt, more hops and more aroma.

Monk's Blood

Belgium Dark Ale

21st Amendment founders Nico Freccia and Shaun O’Sullivan traveled to Belgium to develop the recipe for this special beer, visiting small, traditional breweries in the hop fields of west Flanders, not far from the famous Trappist abbey of Westvletren. Monk’s Blood is designed to pair beautifully with rich winter stews, creamy cheeses, unctuous desserts or just by itself, in a Belgian tulip glass, with a good book by the fire.

Back In Black

Black IPA

Back in Black is their newest year-round beer available now in six pack cans and on draft. Brewed like an American IPA but with the addition of rich, dark malts, this beer has all the flavor and hop character you expect with a smooth, mellow finish.

Bitter American

Extra Pale Ale

Bitter American is 21A's late winter seasonal beer available from January through March in six pack cans and on draft. This extra pale session ale has lower alcohol but all the flavor and hop aroma you expect from a much bigger beer.

FireSide Chat

Winter Spiced Ale

Stone Brewery

2011-07-25T06:57:00.000-07:00

Stone Brewing Co. is a craft brewery headquartered in Escondido, California. Founded in 1996 in San Marcos, California, it is the largest brewery in Southern California.As of 2010, it was the 14th largest craft brewery and 23rd largest overall brewery in the United States.

In 2006, Stone relocated from its original brewery in San Marcos to a new, custom-designed facility in Escondido. The new brewery currently has a capacity of 250,000 US beer barrels per year, and also includes an on-site bottling line. The site is also home to a restaurant, Stone Brewing World Bistro & Gardens, a 300+ seat restaurant which features a large outdoor patio and 1-acre (4,000 m2) of gardens. The restaurant serves a rotating menu of food—concentrating on organic, free-range and local ingredients—and beer from Stone, local San Diego and regional California craft brewers, and other specialty breweries in the United States and abroad. The brewery also houses a Stone Company Store where Stone merchandise can be purchased in addition to one and two litre growlers which can be filled with Stone's 7 year-round beers and special releases.

In June 2008, Stone Brewing became more eco-friendly when they covered the roof of the brewery with solar panels, nearly cutting their energy costs in half. The 1,561 roof-mounted solar modules will offset more than 538,000 pounds (244,000 kg) of carbon emissions over its lifetime, which is equivalent to planting 204 acres (0.83 km2) of trees.

In 2011, Stone announced plans for major expansion, which will include a new restaurant and brewery in Point Loma, expansion of its Escondido brewery to 500,000 barrel per year capacity, a 18.7 acre organic farm to supply produce to its current and future restaurants, and a shop in the South Park neighborhood which will sell its beer in bottles, kegs and growlers.

Beers

    * Arrogant Bastard Ale is an American strong ale. It is marketed by warning to potential consumers that they are "not worthy" of such a beer. It is a popular beer among craft beer aficionados. Local designer/illustrator Thomas K. Matthews created the original gargoyle in 1996. He also drew the Arrogant Bastard Ale, Stone Ruination IPA and Stone Levitation Ale gargoyles, as well as barley and hops motifs.
    * OAKED Arrogant Bastard Ale is a variety of Arrogant Bastard aged with oak chips, and has been produced in limited release 3 Liter bottles with a lock three times: November 2004, 2005 and 2006. In August 2007, OAKED Arrogant Bastard Ale 12oz six packs became a year round release. It has also been produced on draft from time to time under no set schedule since its first release in November 2004.
    * Stone Pale Ale is a California-style pale ale.
    * Stone IPA is a fruity, hoppy India Pale Ale featuring Magnum and Centennial hops.
    * Stone Ruination IPA is a very highly hopped India Pale Ale. The bottle bears prodigious warnings of the high levels of bitterness (rated at over 100 IBUs) as well as its ruinous effect on the palate.
    * Stone Levitation Ale is a dry hopped amber ale.
    * Stone Smoked Porter is an American porter-style ale.
    * Stone Cali-Belgique IPA is a Belgian IPA, a relatively new style which is a cross between an IPA and a Belgian ale.
    * Stone Sublimely Self-Righteous Ale is described as a Black IPA, or Cascadian Dark Ale, another relatively new style. This beer was originally introduced as Stone's 11th Anniversary Ale.[9]

Special releases

    * Double Bastard Ale is a more intense version of Arrogant Bastard, with an ABV of 10.5%. It is a special release item and goes on sale every November in 22 ounce and 3 liter bottles.
    * Stone Imperial Russian Stout is a Russian Imperial Stout released in the 2nd quarter every year.
    * Stone Old Guardian Barley Wine is a barley wine released in the 1st quarter every year.
    * Lukcy Basartd [sic] Ale was a blend of Arrogant Bastard Ale and Double Bastard Ale, and then oaked. This beer was a one-time release commemorating 13 years of Arrogant Bastard Ale.

Stone Anniversary Ale series

Stone releases an Anniversary Ale every summer, each one using a different recipe and bottle design.
Stone Vertical Epic Ale series

Since 2002, Stone has been releasing a series of eleven beers under the Stone Vertical Epic Ale header. Each one uses a different recipe and are designed, when the release is complete, to complement its partners in a tasting of all eleven, one after the other (a "vertical tasting"). Each is released one year, one month, and one day apart, beginning with the first on February 2, 2002 (02.02.02 in a common date format on the Gregorian calendar); thus, the second was released on March 3, 2003 (03.03.03), the fourth on April 4, 2004, and so on. The last in the series will be the Stone 12.12.12 Vertical Epic Ale.

Southern Tier Brewery

2011-07-25T06:51:00.000-07:00

In operation since late 2002, Southern Tier Brewing Company of Lakewood, New York, has grown to produce over 30,000 barrels of beer annually. The hand crafted ales are now available in more than half of the United States, as well as parts of Australia, Denmark, Japan, Philippines, Singapore, Ontario, British Columbia, and the United Kingdom.

Founders Phineas DeMink and Allen "Skip" Yahn started the brewery with the vision of reviving the practice of small batch brewing to a region rich in brewing tradition. In 2002, with equipment gained from the purchase of the Old Saddleback Brewing Co. in Pittsfield, Massachusetts, the Southern Tier Brewing Company began production in the Stoneman Business Park just outside of Lakewood, New York. By 2003, select varieties of small batch ales were locally distributed, and by 2005, sales covered the majority of New York State and Pennsylvania. Before launching a successful roster of seasonal beers, the brewery produced Pilsner, Mild Ale, and an India Pale Ale.

Southern Tier immediately garnered regional attention and demand for the product was quickly outgrowing their modest facility. In 2009, a new 20,000 square foot building was built for the purpose of brewing innovative, high-quality beer to accommodate an expanding customer base. In this new facility, the small brewery was able to grow and offer the product both nationally and internationally, while still satisfying its loyal hometown fans.

Steadily growing, throughout 2010 it became clear that more beer needed to be produced to satisfy a growing customer base. 800 barrels of fermentation vessels has been added to the production area and a 7500 square foot addition has been added for use as a conditioning room. The constantly running brewhaus has also been expanded and updated. In early 2011 the company replaced its bottling line with the most high-tech, state of the art bottling line of its size in North America. It fills, caps and labels an impressive 8,000 bottles per hour, with the ability to package 12,000 per hour at full speed.
Awards & Press

As it expanded, Southern Tier began to bolster more national recognition. BeerAdvocate magazine listed the brewery in their top 50 American breweries in their June '07 issue. One of the small brewery's very big beers, 'Unearthly' Imperial India Pale Ale boasts awards for "Best Beer in NY State" by the 2007 Tap New York Beer Festival, and the 81st "Best Beer in the World" by BeerAdvocate in their May '07 issue. The October '07 issue of Bon Appetit magazine featured a beer pairing article complementing "Hoppe" Imperial Extra Pale Ale. With 12 beers given an 'A' score by BeerAdvocate, it's easy to understand this small brewery's big success.

More recently, Southern Tier's classic India Pale Ale ranks amongst the seven top beers of 2010 as declared by Wine Enthusiast Magazine. In an article describing the 2010 American Craft Beer Festival, the Massachusetts Daily Collegian declared Southern Tier's Oak Aged 'Unearthly' Imperial IPA to be their favorite brew at the event. October hails the seasonal Pumking ale, with Beverage Underground saluting it, and the Chicagoist naming it "Beer of the Week" for its robust pumpkin flavor.
Internationally, Phin and Matt's Extraordinary Ale won a silver award amongst other Pale Ales at Singapore's Beerfest Asia 2010.

Year-round Beers

Ipa

IPA stands for India Pale Ale and ours is an American version of the classic style. IPA’s namesake lies in its colonial roots. British soldiers on their way to India drank a lot of beer, but found it would go stale on the long voyages. Meanwhile, brewers knew that by adding more hops the beer would stay fresh. Voila! A new style was born and it is one we are proud to brew. Southern Tier IPA is triple hopped on its journey to your glass for a fully aromatic experience.


Phin & matt’s
brewed with American hops & barley

When we sat down to collaborate on this beer, we knew we had to create something extraordinary. After sampling a wide array of great beers, we hit upon an idea: use vast amounts of whole hops, the finest malted barley North America has to offer, and crystal filtered artesian water. Thus creating this classic American style pale ale.

Porter

Porter is our darkest beer, but not necessarily our strongest. It is widely held that the darker the beer, the stronger the beer, but this is summarily false. The contribution of color comes directly from the color of malt that we use. Some malt is roasted to achieve dark color and coffee-like flavor which in turn get transferred to the beer. Our Porter is richly complex with overtones of chocolate and espresso beans followed by a subtle flavor of hops. It’s a nourishing beer without being too sweet or filling.

Raspberry wheat beer
malt beverage brewed with raspberries

A golden wheat beer brewed with the finest North American malted barley and wheat. It’s then lightly hopped with the choicest European varieties. This smooth, crisp golden wheat beer is then finished with a hint of raspberry. Enjoy this beer any time of year.

422 pale wheat ale
“make every day earth day!”

Pour 422 Pale Wheat Ale into a pint glass, give it a long whiff and you’ll realize that this isn’t your average pale golden wheat. Preserved in its unfiltered state, 422 is a fantastic session ale in which flavors of wheat, barley and hops commingle to a refreshing and zesty conclusion. Hints of orange and sweet malts waft to the fore as a touch of bitterness contributes to a smooth finish. 422 is brewed as a tribute to preserving our precious planet and it’s environment. It is responsibly packaged with over 80% recycled consumer products and is completely recyclable. Enjoy 422 all year as to take one stride closer to an eco-friendly life.

2xipa
“4 types of hops & 3 types of malts”

Not quite an imperial, but certainly not a standard India pale ale. Our double IPA is a hop lovers dream. Citrusy and clean with an incredible finish.

Pale
“3 types of hops & 3 types of malts”

Our Pale is an aggressively hopped, with immense overtones of grapefruit and tangerine wrapped in a delicately refined body of pale barley and wheat.

Seasonals

Hop sun
summer good, summer better

Pour Hop Sun Summer Wheat Beer into a pint glass, give it a long whiff and you’ll realize that this isn’t your average wheatbeer. Filtered to a golden clarity and dry-hopped to perfection, Hop Sun is a fantastic session ale in which flavors of wheat, barley and hops commingle to a refreshing and zesty conclusion. Hints of lemon and sweet malts waft to the fore as a touch of bitterness contributes to Hop Sun’s bright finish. Enjoy Hop Sun all summer long as a perfect balance to your outdoor recreation. Summer never tasted so good


Harvest
quadrupulus humulus lupulus

Harvest Ale is our celebration of the changing weather and the sowing of hops and barley that will be used in our upcoming brews. We usher in the fall with a classic English style Extra Special Bitter of the highest order. Deep ruby in color with an even deeper hop flavor… in fact, we throw fresh English hops into every brewing vessel, then dry hop after fermentation to impart a zesty kick. This beer has real hop character that mingles with fresh malted barley for an experience that will make you wish it were fall year ‘round.

Old man winter
a liquid winter wonderland

With the onset of winter, the brewer’s mind turns to providing warmth. For our winter seasonal, we offer a rich and complex amalgam of hops and barley that will put the feeling back in your toes and lift your spirits above the snow. OMW throws a deep and inviting hue with a thickness that clings to the glass and the warmth of an open flame. Because of its high alcohol content, Old Man is a heady brew that encourages sipping and pondering its essential richness. Drink it fresh now, or cellar a few bottles to see how this old man becomes wiser with age.

For Locals Only

Chautauqua brew
a Chautauqua County exclusive

This ale is a tribute to the great brewing heritage of the Chautauqua (sha-taw-kwah) Lake Region of western New York. There was a time when breweries dotted the landscape over which eagles soared. Today, the two have returned. Specially brewed for the citizens of our fine county; this beer will not be sold anywhere but here! Inspired by the former Jamestown Brewing Company, defunct for more than 75 years, this ale is brewed with only the finest ingredients and is warranted strictly pure.

Imperials

Unearthly Imperial IPA
an uninhibited infusion of hops

At the Southern Tier Brewing Company, vigorously hopped beer is our standard and inspiration. We continue a commitment to innovation with our most aggressive offering yet. Unearthly is a manifestation of the brewer’s craft; skillfully balancing art and the forces of nature to produce a divine liquid. Delicately pour a taste into a fluted glass. Smell the enchanting aromas of the hops waft forward as your first sip divulges this beer’s fervent soul. To underestimate Unearthly is to trifle with the mysteries of the universe, so please consume wisely.

Hoppe Imperial Extra Pale Ale
an ale of simple composition

The simplicity of Hoppe tests the skill and ability of the brewer to create something truly majestic. We craft this much like a sculptor who uses only a hammer and chisel to shape stone into a masterpiece. Hoppe is spawned of these few essentials: barley, wheat, hops, yeast and water. This limited palette is an exercise in minimalism, with refined elements which are deliberately selected. This simple combination creates a golden shimmering brew infused with delicate aromas. The artful nature of this beer is exposed with the first taste. As the malt and hops create a composition of flavors, an elegant finish leaves an impression that your tastes will not soon forget.

Big red Imperial Red Ale
fueled by creativity & imagination

Inspiration can sometimes be found in the strangest of places. This eccentric brew started with a single flower from a hop named Hallertau. The delicate and spicy aroma present in this flower has been responsible for generations of great beers. Hallertau hops are to a brewer what an old tractor is to a farmer: reliable. Big Red expresses the nobility of Hallertau by placing it at the forefront of this Imperial Ale. Pour it into a snifter. A swirl allows the spicy aromas to come forward as a taste to the lips reveals the complex balance between sweet malts and the bitterness of hops. Big Red’s ability to please is as dependable as your grandpa’s old tractor, and just as powerful–so please don’t drink and drive.
8.4% abv • 15.0ºL • Imperial Red Ale • 22 oz / 1/2 keg / 1/6 keg
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Iniquity Imperial Black Ale
“the antithesis of unearthly”

The hexagram talisman has been used around the world for centuries to invoke magic and good luck. The six–point star is also the customary symbol of the brewer, representing the essential aspects of purity: water, hops, grain, malt, yeast, and of course, the brewer. Wishes of good fortune often collaborate with the brewer’s creativity to yield dramatic results. We carefully chose the name for this Imperial India Black Ale, Iniquity – a word opposing goodness. Why? This beer is contrary to what one may expect from an IPA; this is an ale as black as night. It is the antithesis of Unearthly. Some may consider it an immoral act to blacken an ale. We suggest they don’t rely on conventional standards. Allow the darkness to consume you. Cheers!

Limited Release Imperial

Gemini Imperial Blended Ale
blended unearthly & unfiltered hoppe

High in the winter sky, two parallel stick figures are visible & known as “the twins,” or the constellation Gemini. The astronauts of the 1960s flew as teams of two in a program named after the celestial pairing. At Southern Tier, we have our own fraternal twins, Hoppe & Unearthly. Blended together & placed in this vessel, the mission of our Gemini is to travel high & take passengers on a journey far into the heavens.

Oak aged unearthly
Imperial India Pale Ale
“an uninhibited infusion of hops & oak”

At the Southern Tier Brewing Company, vigorously hopped beer is our standard and inspiration. We continue a commitment to innovation with an aggressive offering. Oak Aged Unearthly is a manifestation of the brewer’s craft; skillfully balancing art and the forces of nature to produce a divine liquid. Delicately pour a taste of this oak aged brew into a fluted glass. Smell the enchanting aromas of the hops waft forward as your first sip divulges this beer’s fervent soul. To underestimate Oak Aged Unearthly is to trifle with the mysteries of the universe, so please consume wisely.consider it an immoral act to blacken an ale. We suggest they don’t rely on conventional standards. Allow the darkness to consume you. Cheers!

Seasonal Imperials

Back burner
Imperial Barley Wine Style Ale
first brew of the year

Long ago, British farmhouse brewers made special ales using the first runnings of the mash. These beers, now called barley wine, are brewed in the tradition of days past. At Southern Tier this long awaited brew is placed on the back burner until the start of the new year. Back Burner Barley Wine is a celebration of things to come and things remembered. It’s conceived in three small batches, using voluminous amounts of barley and hops. The process starts early in the morning and ends late into the night. We hope this rare brew reignites your spirit for another trip around the sun.

Farmer's tan
Imperial Pale Lager
the hallmark of hard work

Neolithic humans evolved from nomadic hunters into a more settled agricultural society, changing life forever. The ‘founder’ crops they raised included wheat & barley. It is little surprise that the first examples of brewing appeared during this age.Brewers owe much to that epoch. Similarly, we thank our farmer friends of today for cultivating the ingredients that are responsible for the beers we now enjoy. Their laborious days spent outdoors under the hot sun earn them respect, as well as a mark of distinction: the farmer’s tan. Yes, the inevitable red & white hallmark of hard work.

Heavy weizen
Imperial Unfiltered Wheat Ale
forged with eloquent craft

Heavy Weizen explores the inner depths of creativity and craftsmanship, taking a style of ale that is delicate and quaffable and shaping it into something exuberant and sturdy. The foundation of Heavy Weizen begins with prodigious quantities of North American malted barley and wheat. Next, the finest European hops are added to complement this ale’s unique disposition by giving it spicy aromas. Its spirit is forged during fermentation where our Bavarian weizen yeast consumes sugars and creates flavors reminiscent of bananas and cloves. then by aging this ale, we allow the divergent characteristics to blend together, becoming one. To capture Heavy Weizen’s spirit, this wheat ale remains unfiltered to leave some of the yeast in the bottle. Serving this ale with a wedge of lemon is recommended, but optional.

Pumking Imperial Pumpkin Ale
brewed with pagan spirit

Pumking is an ode to Púca, a creature of Celtic folklore, who is both feared and respected by those who believe in it. Púca is said to waylay travelers throughout the night, tossing them on its back, and providing them the ride of their lives, from whichthey return forever changed! Brewed in the spirit of All Hallows Eve, a time of year when spirits can make contact with the physical world and when magic is most potent. Pour Pumking into a goblet and allow it’s alluring spirit to overflow. As spicy aromas present themselves, let its deep copper color entrance you as your journey into this mystical brew has just begun. As the first drops touch your tongue a magical spell will bewitch your taste buds making it difficult to escape. This beer is brewed with pagan spirit yet should be enjoyed responsibly.

Krampus Imperial Helles Lager

St. Nicholas, aka Santa Claus, is a magical figure, the bringer of gifts and an icon of holiday spirit. Forgotten by most is his evil side kick and enforcer of ‘the list’. European tradition says while St. Nick is busy delivering presents to good little boys and girls, Krampus hands out punishments to the bad. A fanged, goat-horned bully, the Christmas Devil uses sticks and chains to beat the naughty children. Dark malts and aromatic hops create the diabolical spirit of this brew. It is finished with lager yeast and aged cold for no less than 30 days. This Imperial Helles Lager will warm even the darkest hearts.This season, replace the cookies with a bottle of Krampus. If he happens to pay a visit, toast to him with this devilish brew. Merry Kramp-mas to all, and to all a good pint!

Blackwater Series Imperial Stouts

Choklat stout
Imperial Chocolate Stout

The ancients called it 'food for the gods'.The Popol Vuh, the sacred book of the Maya, unfolds a complex web of mystery around a beverage known as xocoatl (ch-co-atle). At Southern Tier, we’re not surprised that hieroglyphs of the ancient Maya depict chocolate being poured for rulers and gods. Even through the many voyages of Columbus, the mystical bean remained nothing more than a strange currency of the native peoples.Moving through centuries, the circular journey of cacao has been realized in our brewing house, encompassing the complexity of the darkest, bitter-sweet candy together with the original frothy cold beverage of the ancient Maya to bring to you our Blackwater Series Choklat Stout. We have combined the finest ingredients to tempt your senses & renew the power & interrelation of history in every bottle.

Jah*va Imperial Coffee Stout
a stout brewed with coffee

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.

Mokah
a stout brewed with chocolate & coffee

When empirical and creative impulses collide, the result is often timeless. The classic utility-art aesthetic of the coffee maker is an example of design and engineering working in concert.It is through similar cooperation that the simple bitter cocoa bean is transformed into a sweet treat. As scientists, our brewers utilize their materials to exacting standards. As artists, they couldn’t resist the temptation to combine two of our highly acclaimed Blackwater Series Imperial Stouts: Jahva and Choklat. Alone each is perfect, but together as Mokah they are an inimitable expression of two of the world’s most sought after flavors. Enjoy Mokah stout with – or as – your favorite dessert!

Crème brûlée Imperial Milk Stout
a stout of great contention


This is a Milk Stout. Lactose sugar is added and is present in the product.By comprehending the labyrinthine movement of time, one would not think it strange to trace the errant path of an ordinary object such as a cream dessert only to discover that it has been the cause of cultural disputes since the middle ages. The British founders of burnt cream and from Spain, crema catalana, both stand by their creative originality and we respect that, but it was the French Crème Brûlée, amid the strife of contention, that survived to represent our deliciously creamy brew.

Oat Imperial Oatmeal Stout
brewed for the harvest

This beer begins in spring when oat seeds are sown as soon as the soil can be worked. Meanwhile, select types of barley are planted with hopes that Mother Nature will be kind. Our brewers wait patiently until the legumes are mature and ready for the scythe. Upon delivery to the brewery, these ingredients are mixed together in the mash tun where they steep, creating a rich molasses-like liquid. Spicy hops are boiled with the thick brew, giving balance and complexity. Brewers yeast feasts upon the rich sugars, concluding its transformation into oatmeal stout.

Pour Oat into a snifter, allow its thick tan head to slowly rise, releasing unbridled aromas. The color of Oat is as dark as a moonless night. The first sip reveals Oat’s thick and nourishing taste. Like a haversack to a horse, a bottle of this stout is a meal in itself. Enjoy responsibly.

Cuvée Series

Cuvée Series One

ALE IMPRESSIONS: Light copper color, slight malt flavor with mild bitterness, dry finish with subtle hop aroma.
FRENCH OAK IMPRESSIONS: Qualities of toasted coconut, almond biscotti and toasted almonds with a taste of honeysuckle.

Cuvée Series Two

ALE IMPRESSIONS: Dark ruby red color, roasted malt flavor with apparent bitterness. Finishes with a rich caramel and espresso aroma.
AMERICAN OAK IMPRESSIONS: Impressions of vanilla crème, classic crème brûlée and nougat. A little more oak flavor than series one, but with creamy intensity.

Cuvée Series Three

ALE IMPRESSIONS: Dark amber color, rich caramel malt flavor with noticeable bitterness. Slightly sweet and roasty finish, with mild hop aroma.
OAK IMPRESSIONS: Flavors of French and American oak imparting unique qualities present in series one and two. Impressions of vanilla, toasted coconut and almond.

Lost Coast Brewery

2011-07-25T06:45:00.000-07:00

Lost Coast Brewery is an American microbrewery located in the city of Eureka in Humboldt County, California. The eight microbrews it produces are based on research of English beers carried out by founders Barbara Groom and Wendy Pound.Lost Coast Brewery is a rare instance of a female-owned microbrewery breaking into the male dominated microbrew world. Groom, a pharmacist, and Pound, a family counselor, began experimenting with the idea of starting their own pub in 1986. Following years of planning, home brewing, and visiting pubs in England and Wales, Groom and Pound purchased the Pythian Castle in 1989. The building went under restoration to house the pub and cafe after being purchased from the original owners, the Fraternal Order of the Knights of Pythias. Lost Coast Brewery pub and cafe is family owned and operated and has been open for business since July 1990. The brewery outgrew its origins in Pythian's Castle and moved to a larger building further down Highway 101 in 2005. As the 46th largest brewery in the US, Lost Coast Brewery is expected to produce 30,000 barrels despite only distributing in 19 states.

Products

Lost Coast is brewing eight beers, including six seasonal beers all influenced by Groom's and Pound's research of English microbrews.

Downtown Brown was the first beer distributed by Lost Coast Brewery. It's a lightly hopped dark malt ale, without the brawny taste of a more robust beer. From 1997 through 2000, Downtown Brown was voted the number one beer in the Time Standard Reader’s Choice Awards as well as first place at the 2000 West Coast Beer Fest. In 2002, Downtown Brown received a gold medal at the LA County Fair and another gold in 2003 at the California State Fair.

Great White is an unfiltered, refreshing ale. It's base is malted barley and unmalted wheat with citrus and Humboldt county herbs. In 2002 and 2003, Lost Coast’s Great White Ale was a silver medalist at the California State Fair.

AlleyCat Amber is a burgundy-orange ale with a sweet aroma, a caramel flavor, and slight bitterness. At the 1997 California Brewer’s Fest, the AlleyCat Amber won both a gold medal and Best in Show. At the California State Fair in 1999 and 2002, AlleyCat was the Bronze Medal beer.

8-Ball Stout is a robust ale where malts are roasted like coffee beans to give the beer its color and flavor. This stout was a two time gold medalist at the LA County Fair in 2004 and 2005. It also won silver medals at the California State Fair in 2002 and 2003.

Indica India Pale Ale is a combination of hops, herbs, and citrus flavors. The flavor is immense and creamy, with an alcoholic kick. Indica India Pale Ale was recognized as one of the World’s "Must Taste Beers" in the 2003 "All About Beer Magazine".

Lost Coast Pale Ale is an American-style pale ale with a fusion of hop and malt flavor. Lost Coast Brewery blended a combination of Munich, Chinook and Cascade hops into this ale. The Lost Coast Pale Ale scored a 90 on the 1999 Beer Lovers Buying Guide and was a silver medalist at the 2002 California State Fair.

Raspberry Brown is Lost Coast Brewery’s Downtown Brown with an infusion of raspberry and chocolate malt flavor. In 2003, the Raspberry Brown was voted best in California by the United States Beer Tasting Championships.

Tangerine Wheat is a wheat beer flavored with a dash of lemon. According to the LA Times it is a “ charming outdoor sipper as the weather warms, and it has real potential as a food beer”.

Seasonal Beers

Winterbraun is Lost Coast Brewery’s seasonal "winter warmer." This ale has a mild sweetness due to the Saaz hops, and chocolate and caramel malts that are added at the end of the brewing process. This seasonal beer is only available two months out of the year: November and December. Winterbraun placed second in the 1998 World Beer Championship.

Okotoberfest is a Munich-style lager with a golden-amber color. It's known for its “Munich malt and noble hop character.”

Double Trouble IPA contains an large amount of hops which its name implies.

Smuttynose Brewing Company

2011-07-22T12:25:00.000-07:00

Smuttynose Brewing Company is a craft microbrewery that was founded in 1994 in Portsmouth, New Hampshire.It is named after Smuttynose Island, one of the Isles of Shoals.Founded in 1994 by Peter Egelston as a joint partnership with Ipswich Brewery (now Mercury Brewing Company), Egelston quickly became the sole owner.

In 2004, Smuttynose began a plan to relocate to the site of historic mills in Newmarket, New Hampshire, but the deal fell through in late 2005. Subsequently, Smuttynose began working on plans to build a new brewery on a 10-acre (40,000 m2) parcel along U.S. Route 1 in Portsmouth, but that also fell through due to community opposition. As of 2010, Smuttynose is in the process of building a new brewery and restaurant in the town of Hampton, New Hampshire.As of 2008, the output of the brewery was 20,000 barrels per year.Gross sales for Smuttynose Brewing Company in 2009 were $5.7 million.

The current, year-round beer lineup consists of Shoals Pale Ale, Smuttynose IPA (aka The Finest Kind), Star Island Single, Old Brown Dog, and Smuttynose Robust Porter. The Seasonals include Summer Weizen, Pumpkin Ale, and Winter Ale. Hanami Ale, a seasonal Belgian-inspired cherry ale introduced in the spring of 2007, was discontinued in 2011.[5] The Big Beer Series is released throughout the year in 22 oz bottles and includes Barleywine, Wheat Wine, Imperial Stout, Scotch Ale, S'muttonator Doublebock, Farmhouse Ale and Big A IPA.

Core beers

Shoals Pale Al

Based on an English pale ale, this brew is copper-colored, medium-bodied and highly hopped.

Old Brown Dog Ale

Old Brown Dog has been cited as a classic example of the “American Brown Ale” style of beer. Compared to a typical English Brown Ale, Old Brown Dog is fuller-bodied and more strongly hopped.

Finestkind IPA

A light-bodied, unfiltered IPA with a high concentration of hops.

Star Island Single

A highly sessionable, abbey-style ale offering a mix of flavor and refreshment.

Robust Porter

This hearty, mahogany colored ale is brewed with a balanced of malt and hops, plus subtle notes of coffee and chocolate.

Seasonal beers

Summer Weizen

Summer seasonal. Brewed with a combination of domestic and continental wheat and barley malts, lightly hopped & fermented with a Belgian wit yeast.

Pumpkin Ale

Fall seasonal. Brewed with pumpkin added to the mash as well as traditional spices giving a pumpkin flavor to the beer.

Winter Ale

Winter seasonal. Full-bodied, amber beer brewed with a special Trappist ale yeast. Stylistically reminiscent of a Belgian Abbey Double, it features fruity aromas and flavor, balanced by soft Crystal hops.

Pabst Brewing Company

2011-07-22T12:23:00.000-07:00

Pabst Brewing Company is an American company that dates its origins to a brewing company founded in1844 by Jacob Best and by 1889 named after Frederick Pabst. It is currently the holding company contracting for the brewing of over two dozen brands of beer and malt liquor from defunct companies including G. Heileman Brewing Company, Lone Star Brewing Company, Pearl Brewing Company, Piels Bros., National Brewing Company, Primo Brewing & Malting Company, Rainier Brewing Company, F & M Schaefer Brewing Company, Joseph Schlitz Brewing Company, and Stroh Brewery Company.

The company is also responsible for the brewing of Ice Man Malt Liquor, St. Ides High Gravity Malt Liquor, and retail versions of beers from McSorley's Old Ale House and Southampton Publick House (of Southampton, New York).

Pabst is headquartered in Woodridge, Illinois, a Chicago suburb, and is owned by C. Dean Metropoulos. On May 14, 2011, it was announced that Pabst would be relocating to Los Angeles, California.

Pabst Blue Ribbon

Pabst Blue Ribbon, also known as "PBR", is the namesake of the Pabst Brewing Company products. Originally called Best Select, and then Pabst Select, the current name came from the blue ribbons that were tied around the bottle neck, a practice that ran from 1882 until 1916.

Old Style

Old Style was first brewed in 1902 by the G. Heileman Brewing Company in La Crosse, Wisconsin under the name Old Style Lager; it was popular in Wisconsin, the Chicago metro area, Minnesota, eastern Iowa, Lincoln, Nebraska, southwestern Michigan, and Grand Forks, North Dakota. The original Heileman's Old Style brewery in La Crosse is now owned by the City Brewing Company. It brews La Crosse Lager, which is based upon the original Old Style recipe and is kräusened for 30 days. This beer may also be the basis for the brewery's nationally-distributed DB Hobbs brand.

Keegan Ales Brewery

2011-07-22T12:20:00.000-07:00

Keegan Ales was founded in early 2003 when Tommy Keegan learned about an empty building in Kingston that nobody would buy because there was a defunct brewery stuck in it! (Although the building was built in the early 1800′s, the building was most recently home to the Woodstock Brewing Company.)

After months of cleaning and rebuilding, Keegan Ales brewed its first batch of beers on August 1, 2003(Tommy’s mom’s birthday) and set out hand-selling beer to local bars and restaurants early September. The first kegs of Old Capital, Hurricane Kitty and Mother’s Milk went to competition at Hunter Mountain that month. Mother’s Milk took home a gold medal and Old Capital was honored with People’s Choice: Best of Show.

After getting the brewery up and running selling draft beer, the crew at Keegan Ales turned their attention to the defunct bottling line. It had been left broken and literally in hundreds of pieces. It took months of pounding, tinkering and countless scratching of heads, but by the summer of 2004, Keegan Ales was available in 12 ounce bottles!

Keegan Ales has gone on to win many more awards and recognitions, including Best Brewery in The Hudson Valley (2009), Best Brewery in New York State (2009) and Best Craft-Brewed Beer in New York State (2009).

Early in 2010, The New York Times declared Mother’s Milk one of the top ten stouts in North America and Keegan Ales has also been awarded 2010 Small Business of the Year by The Ulster Chamber of Commerce and The Ulster County Development Corporation.

On Tap

Mother’s Milk

As the name implies, a dark and creamy milk stout. Hints of oatmeal, chocolate, and of course, milk make Mother’s Milk’s remarkably smooth and silky finish a classic example of the style.

Hurricane Kitty

With big, bold flavors and a delicate floral aroma, this coppery, India Pale Ale is not the undisputed family favorite.

Old Capital

Simply put, it’s a golden, crisp and refreshing beer. A great choice for every occasion.

Joe Mama’s Milk

Sierra Nevada Brewing Company

2011-07-22T12:15:00.000-07:00

Sierra Nevada is the largest buyer of organic hops in the United States. It also farms its own organic hops and barley for use in its annual Chico Estate Harvest Ale release.

Beers

Sierra Nevada Classics

The brewery's year-round offerings include its Pale Ale, Porter, Stout, Torpedo 'Extra' IPA, and Kellerweis Hefeweizen.

Sierra's flagship Pale Ale has been described as "a balance between aggressive hops and hearty malt flavor", with its Cascade hops offering a grapefruit aroma and fruity palate. Like several other Sierra Nevada offerings, it is bottle-conditioned.It is the best-selling American pale ale in the United States.

Sierra Nevada's Porter, along with its heavier Stout version, have been described by writer Michael Jackson as "gently coffeish" and "beautifully roasty" examples of their respective styles.The two offerings have been brewed since the company's first year of operation.

Torpedo is an American India Pale Ale and Kellerweiss is a traditional Bavarian hefeweizen. Both were introduced as nationwide offerings in 2009.

Seasonals

The brewery's current lineup of seasonals include Glissade Golden Bock, Summerfest pilsner, Tumbler Brown Ale, and Celebration Ale.

Sierra Nevada's Celebration Ale has been brewed as a winter seasonal since 1981. While it has won medals under the IPA category, it has also been described as a hoppy, malty amber ale,as well as a "bigger version" of the company's pale ale.

Tumbler Brown Ale has been described as a full-bodied, malt-heavy brown ale and is sold for the autumn months.

Glissade is a springtime Bock beer, while Summerfest is a pilsner brewed in the Czech tradition.

Oskar Blues Brewery

2011-07-22T12:06:00.000-07:00

Oskar Blues Brewery is located in Longmont, CO - east of the original OB Brew Pub and Grill in Lyons, CO. Oskar Blues Brewery cans craft-brewed beer. The brewery is owned by Dale Katechis. Dale owns "Oskar Blues Homemade Liquids and Solids" Restaurant in Longmont, CO in addition to the Brewery and Brew Pub and Grill in Lyons, CO.Oskar Blues Brew and Grill opened in 1997. Oskar Blues launched the canning operation in a 60-year-old barn next door to the pub in the fall of 2002. The original crew used a hand-canning line on a table-top machine that sealed one can at a time. Oskar Blues Brewery in Longmont packaged 41,000 barrels in 2010.

Venues

Oskar Blues Grill and Brew:Located in Lyons, Colorado, Oskar Blues Grill and Brew offers Cajun, Creole and Southern-style comfort foods along with their beer.
Since 1997, they have hosted live roots music. OB books national acts that perform blues, rock, bluegrass, jam music, folk, Americana, trad-country and the Lyons High School Jazz Band. Past performances of national blues acts stretch from Pinetop Perkins and Duke Robillard to up & Tommy Castro and John Lee Hooker, Jr.
Oskar Blues Homemade Liquids and Solids
Located in Longmont, Colorado, Oskar Blues Homemade Liquids and Solids is a Southern-inspired BBQ joint with 43 craft beers on tap and an in-house smoker. They offer slow smoked North Carolina style BBQ pork, spare ribs, beer-can chicken, salmon, and turkey.Jason Rogers, former executive chef at Denver’s J.W. Marriott, is the head chef.Home Made Liquids & Solids hosts local & national touring bands. Acts include everything from blues, rock, bluegrass and jam music to folk, Americana and trad-country.

Oskar Blues Tasty Weasel Tap Room
Located in Longmont, Colorado inside of the Oskar Blues Brewery, The Tasty Weasel Tap Room has a 10 taps and offers Oskar Blues brews including weekly specialty frikin creations along with Oak Aged selections. Tours of the brewery are available through the Tasty Weasel.

The Brews
Oskar Blues Brewery brews their 6 production beers in 100 and 200 barrel batches for distribution in 25 states. The original brew pub provides smaller batches for consumption at the Lyons location.

Dale's Pale Ale
Dale's Pale Ale is Oskar Blues' first beer and America's first canned craft beer. It is somewhere between an American pale ale and an India Pale Ale brewed with European malts and American hops.Dale's is 6.5% alcohol by volume, and features 65 International Bittering Units (IBUs).

Old Chub Scotch Ale
Old Chub is a Scotch ale brewed with seven different malts, including crystal and chocolate malts. Old Chub also gets a dash of beechwood-smoked grains imported from Bamburg, Germany. Old Chub is 8% alcohol by volume.

G'Knight
G'Knight is a hybrid version of strong ale, somewhere between an Imperial Red and a Double IPA. Oskar Blues makes it with six different malts and three types of hops, then dry-hopprd it with Amarillo hops. It is 8.7% alcohol by volume, and has 60 International Bittering Units. G'Knight is brewed in tribute to the late Gordon Knight. In addition to opening some of Colorado’s first microbreweries, Knight was a Vietnam vet and huge promoter of craft beer. He lost his life in 2002 while fighting a wild fire outside of Lyons, Colorado.

Ten FIDY
Ten FIDY Imperial Stout is Oskar Blues' seasonal beer with flavors of chocolate, malt, coffee, cocoa and oats. Ten FIDY is about 10% ABV and is made with two-row malts, chocolate malts, roasted barley, flaked oats and hops. 98 IBUs

Mama's Little Yella Pils

Mama's Little Yella Pils is a small-batch pilsner. Mama’s is made with pale malt, German specialty malts, and traditional (Saaz) and 21st century Bavarian hops. It is also fermented at cool temperatures with a German yeast. 5.3% ABV and 35 IBUs.

Gubna
Gubna is an Imperial IPA and is made with 3 malts and Summit hops. Summit hops are also used for post-fermentation dry hopping. 10% ABV and 100 IBUs

Belgian Independence Day, beer and food pairing

2011-07-08T13:09:00.000-07:00

What: Belgian Independence Day, beer and food pairing
When: July 21st to July 28th 2011
Where: Aroma Thyme, 165 Canal St Ellenville NY

Celebrate Belgian Independence Day with us at Aroma Thyme. Really it’s a reason to drink beer.

These pairings will be offered from July 21st – 28th. Each course and beer is available separate or as a tasting flight at a special price. Tasting flights come with a very limited Duvel glass as a gift.

Tarragon & Parsley Steamed Mussels
Duvel

Endive & Potato Soup
Ommegang Belgian Independence Day Ale (Spiced Saison)

Flemish Beer & Beef Stew
McChouffe

Crab Cake and Endive Slaw
Liefmans Cuvee Brut

History and significance of Belgian beer

Beer in Belgium varies from the popular pale lager to lambic beer and Flemish red. Belgian beer-brewing's origins go back to the Middle Ages. There are approximately 125 breweries in the country, ranging from international giants to microbreweries. In Europe, only Germany, France and the United Kingdom are home to more breweries. Belgian breweries produce about 800 standard beers. When special one-off beers are included, the total number of Belgian beer brands is approximately 8,700.Belgians drink 93 liters of beer a year on average. Beer has been made in Belgium since at least the Middle Ages. It is believed today that beer was brewed at some monasteries during this period; however, no written proof exists. The Trappist monasteries that now brew beer in Belgium were occupied in the late 18th century primarily by monks fleeing the French Revolution. However, the first Trappist brewery in Belgium (Westmalle) did not start operation until 10 December 1836, almost 50 years after the Revolution. That beer was exclusively for the monks and is described as "dark and sweet." The first recorded sale of beer (a brown beer) was on 1 June 1861.

In Belgium, beer is more than just a frothy beverage - it is a culture. With over 450 different varieties, many Belgian beers have personalized beer glasses in which only that beer may be served. The shape of each glass enhances the flavor of the beer for which it is designed. This tradition may seem like behavior reserved for wine snobbery, but Belgians take their beer seriously - and with good reason. The country has enjoyed an unparalleled reputation for specialty beers since the Middle Ages. Connoisseurs favor Belgian beers for their variety, real flavor and character.

It is easy to see the depth to which beer has become one with Belgium's culture. What other country has a driving tour through the countryside called the Beer Route? After a day of castle hopping, visitors can stop by one of the local cafés to enjoy some chocolate with their beer, as their worries melt away. Whether you were visiting a brewery, sitting in a café or attending a festival, visitors will remember the first time they tasted their favorite brew.

Belgian Independence Day

The history of Belgium began with the invasion of the Romans, several decades before the birth of Christ, when Julius Caesar conquered Gaul (ancient name of France). Belgium is one of the relatively young countries of the Western European continent having attained its independence only in 1830, less than 200 years ago. Due to its strategic location at the heart of Europe, Belgium was the battleground for the major European powers, from the Romans to the United Kingdom of Netherlands. Here is a brief outline of the different periods in the history of Belgium.

Belgium is located on the western part of the European continent bordering the North Sea, flanked by the countries France and the Netherlands. The Independence Day of Belgium is celebrated on 21 July, the day the nation attained its freedom from the domination of Netherlands in the year 1931. The independence of Belgium received the approval of the European powers at the London Conference of 1830-31. The Independence Day of Belgium commemorates the formal establishment of the independent kingdom and the crowning of Leopold I of Saxe-Coburg. Prince Leopold I of Saxe-Coburg was appointed king of the Belgians on his willingness to support the constitution drawn up by the National Congress.

The road to independence was a long one for the Belgians. Over the subsequent years, several battles were fought, treaties signed and eventually with the commencement of a revolution on 20 January, 1831 Belgium was granted independence from the Netherlands. After attaining its independence and neutrality by the leading European powers, Belgium was the first country in Europe to enjoy rapid economic growth through industrialization. The country further led the continent in the expansion of railways, engineering and coal mining. In the last half century, independent Belgium prospered as a modern, technologically advanced state and also a member of NATO and the EU. Today Belgium is one of the most advanced and affluent commercial and industrial nations in the European continent as well as in the world.

Victory Beer Dinner at Aroma Thyme Bistro | Hudson Valley Restaurants

2011-04-06T10:55:00.000-07:00

What: Victory Beer Dinner & Pairing
When: Friday April 15th, 7pm-10pm
Where: Aroma Thyme Bistro, Ellenville, Hudson Valley
Details: $49 per person, RSVP 845 647 3000

Menu:

Sprout Creek Batch 35 Raw Cheese
Prima Pils -

Lemon Spinach Salad
Headwaters Pale Ale -

Seared Tuna with Avocado Salsa
Golden Monkey Triple

Meatloaf with a Creamy Tomato Tahini Sauce
Yakima Glory

Stout Cupcake with Cinnamon Icing
Storm King Stout

About the Brewery:

Victory is a brewery founded in 1996 in Downingtown, Pennsylvania, USA. The main brands are HopDevil, Prima Pils, Headwaters Pale Ale, Golden Monkey and Storm King, which are distributed in 30 states. Victory Brewing is located at 420 Acorn Lane Downingtown, Pennsylvania 19335.Founded in 1996 by Ron Barchet and Bill Covaleski in an old Pepperidge Farm bakery, Victory has grown considerably and evolved well outside the traditional small market of a beer-brewing restaurant.

The name "Victory" and basic logo design is derived from George Orwell's 1984 and more directly from the film version's prop drink labels.The brewery uses an automated, energy recovery, 50 BBL system made by Rolec in OberBayern, Germany. Victory also brews using traditional methods where appropriate, such as using the energy intensive decoction process for production of certain German style lager beers. Victory uses whole hops.Victory produces over 20 brands of beer.

2nd Annual TAP NY Beer Festival Bus Trip !

2011-03-28T11:12:00.000-07:00

Join us for the biggest and best NY beer event.

We are planning our 2nd Annual TAP NY bus trip from Aroma Thyme. Beer lovers from all over join over 30 NY breweries every year for this incredible beer festival. This is the beer event that you don’t want to miss, ever.

And this year we are making it easy for you to attend. We have a bus leaving from Aroma Thyme in Ellenville on Sunday, May 1st 2011. Join the beer fanatics of Aroma Thyme on a bus. We are making it easy. This same bus will also do a pickup at Keegan Ales in Kingston. That’s right we have made two pick up and drop off spots this year.

Here is the awesome deal that we are offering.

$85 per person, includes TAP tickets and transportation.

This is by far the best way to enjoy TAP NY and not have to worry about driving after. After all it’s a beer festival, the plan is to drink.

We need to know by April 9th so we can pull this off. We only have 50 seats on the bus.

Call Aroma Thyme today to book at 845 647 3000.

About TAP NY

What started out 14 years ago with a couple hundred beer fanatics and a handful of craft brewers at the Culinary Institute of America in Hyde Park has grown into the longest running craft beer and food event in New York State.

TAP New York has grown over tenfold through the years to now encompass the entire Base Lodge facilities at Hunter Mountain. Over 30 invited breweries representing over 100 individual beers offer everything from IPAs and lagers to wiesbiers, doppel and trippel bocks, stouts, ales... pretty much any variety you know of, and probably a few that you don't.

Craft brewing is alive and well. The resurgance of craft brewing, spawned in part by the creative brewers at Saranac and Boston Brewing, has lead to fuller bodied, flavorful brews featuring rich colors, bold flavors, and imaginative ingredients.

TAP New York is also about food. Each year we offer plenty to eat. The food theme for 2011 is Comfort Food. Daily cooking demonstrations will also show you some great ideas for your own kitchen.

TAP is also a beer competition. Brewers from across the state enter their finest suds to compete for plaques and trophies. Each year on Saturday at TAP, highly qualified judges choose the best craft brewery in New York State and also the best brewery in the Hudson Valley. On Sunday, the panel of judges decide the best indiviual beers in both the Hudson Valley and the entire state.

What is TAP New York?
Go to their website and read more…then book tickets with us
http://www.tap-ny.com/

2011 beer dinner schedule | Aroma Thyme Bistro

2011-02-22T09:04:00.000-08:00

January 21st: Oskar Blues

February 18th: Trappist

March 18th: Unibroue

April 15th: Victory

May 20th: Dogfish Head

September 16th: TBA

October 21st: Ithaca

November 11th: TBA

Trappist Beer Dinner, February 18th 2011

2011-02-11T16:37:00.000-08:00

Welcome to the king beers. We are talking about Trappist beer made by Trappist monks. These guys know how to make beer.

Join us for our Trappist beer dinner at Aroma Thyme.

What:

Trappist Beer Dinner
When:
Friday February 18th, 2011
Where:

Aroma Thyme

165 Canal St

Ellenville

How much:
$49 per person

RSVP 845 647 3000

Five Course Beer Pairing Menu

Chimay Red
Brie Tempura & Spicy Apple Relish

Orval
Grilled Potato Salad, Mustard & Bacon
Baby Lola Rosa Greens, Walnut Vinaigrette

Achel Blonde
Seared Scallops & Fennel

Rochefort 8
Braised Turkey Wings, Black Mission Fig & Sherry Glaze

Chimay Blue
Chocolate and Raspberry Petite Mini

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

About Trappist beer
A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005), seven produce beer (six in Belgium and one in the Netherlands). Only these seven breweries are authorized to label their beers with the Authentic Trappist Product logo.
History
The Trappists, like many other religious people, originally brewed beer as to feed the community, in a perspective of self-sufficiency. Among the monastic breweries, the Trappists were certainly the most active brewers: in the last 300 years, there were at least nine Trappist breweries in France, six in Belgium, two in the Netherlands, one in Germany, one in Austria, one in Bosnia and possibly other countries.

Chimay is one of Belgium's famous Trappist beers
International Trappist Association
For the beers, these criteria are the following:
♣ The beer must be brewed within the walls of a Trappist abbey, by or under control of Trappist monks.
♣ The brewery, the choices of brewing, and the commercial orientations must obviously depend on the monastic community.
♣ The economic purpose of the brewery must be directed toward assistance and not toward financial profit.
♣ This association has a legal standing, and its logo gives to the consumer some information and guarantees about the produce.
There are currently seven breweries that are allowed to have their products display the Authentic Trappist Product logo.
Trappist Breweries

Beers from all seven trappist breweries available in 2009, from left to right: Achel, Westvleteren, Orval, Rochefort, Chimay, Westmalle and La Trappe (Koningshoeven)
1) Achel Brewery
Achel brewery or Brouwerij der Sint-Benedictusabdij de Achelse Kluis is a Belgian Trappist brewery, and the smallest of the seven currently approved Trappist breweries. It brews five trappist beers:
♣ Achel Blond 5°, 5% ABV
♣ Achel Bruin 5°, 5% ABV
♣ Achel Blond 8°, 8% ABV
♣ Achel Bruin 8°, 8% ABV
♣ Achel Extra, 9.5% ABV Brown (75cl only)
2) Westvleteren Brewery
The Westvleteren Brewery (Brouwerij Westvleteren) is a Belgian brewery founded in 1838 inside the Trappist Abbey of Saint Sixtus of Westvleteren in the Belgian municipality of Westvleteren, not far from the hops-producing town of Poperinge and the medieval city of Ypres.
The brewery currently brews three beers:
♣ Westvleteren Blonde (green cap), 5.8% ABV.
♣ Westvleteren 8 (blue cap) (formerly Extra), 8% ABV.
♣ Westvleteren 12 (yellow cap) (formerly Abt), a 10.2% ABV.
3) Orval Brewery
Orval Brewery (French: Brasserie d'Orval) is a Belgian trappist brewery located within the walls of the Abbaye Notre-Dame d'Orval monastery in the Gaume region of Belgium.
The brewery produces two trappist beers:
♣ Orval Trappist Ale, 6.2% ABV.
♣ Petite Orval, 3.5% ABV, beer brewed only for the monks (Patersbier).
4) Rochefort Brewery
Rochefort Brewery (Brasserie de Rochefort) is a Belgian Trappist brewery. It produces three Trappist beers :
♣ Rochefort 6 (red cap, brown beer, 7.5% ABV).
♣ Rochefort 8 (green cap, brown beer, 9.2% ABV).
♣ Rochefort 10 (blue cap, dark beer, 11.3% ABV).
5) Chimay Brewery
The Chimay Brewery ("Bières de Chimay") is a Belgian brewery founded inside Scourmont Abbey, in the Belgian municipality of Chimay in 1862. The brewery produces three widely distributed ales and a patersbier exclusively for the monks; they are known as Trappist beers because they are made in a Trappist monastery.
♣ Chimay Rouge (Red), 7% abv.
♣ Chimay Bleue (Blue), 9% abv darker ale.
♣ Chimay Blanche (White), or Chimay Triple, 8% abv golden tripel.
♣ Chimay Dorée (Golden), 4.8% ABV ale.

6) Westmalle Brewery
Westmalle Brewery (Brouwerij der Trappisten van Westmalle) is a Belgian trappist brewery located in the Trappist Abbey of Westmalle.
The brewery produces three beers.
♣ Westmalle Dubbel is a 7% abv Dubbel.
♣ Westmalle Tripel is a 9.5% abv tripel.
♣ Westmalle Extra is a 5% abv beer.
7) De Koningshoeven Brewery
De Koningshoeven Brewery (Brouwerij de Koningshoeven) is a Dutch Trappist brewery founded in 1884 within the walls of the abbey Onze Lieve Vrouw van Koningshoeven in Berkel-Enschot (near Tilburg). It is the only producer of Trappist beer outside of Belgium, and produces four regular and two seasonal beers:
♣ La Trappe Blond (6.5% ABV)
♣ La Trappe Dubbel (7% ABV)
♣ La Trappe Isid'or (7.5% ABV)
♣ La Trappe Tripel (8% ABV)
♣ La Trappe Quadrupel (10% ABV) [3]
♣ La Trappe Witte Trappist (5.5% ABV)
♣ La Trappe Bockbier (7% ABV) (Seasonal)
Difference between an abbey that make beer from regular monks as to a trappist abbey
Abbey beers ("Bières d'Abbaye" or "Abdijbier") are made by commercial breweries, who take advantage of the positive associations of the Trappist breweries by imitating the styles and names of Trappist beers, and either brew under license from an existing abbey, or brand their beers with the name of an abbey ruin or some other religious connection, such as a local saint.
Abbey beers mainly came into being following World War II when Trappist beers experienced a new popularity. The Abbey beers were developed to take advantage of the public's interest in the Trappist beers. This is why the single key component of an Abbey beer is its name: there is always the name of a monastery (either real or fictious). Like the Trappist beers, Abbey beers do not connote a beer style, but rather a general type of beer.

Stoudt's Pale Ale Cask Beer at Aroma Thyme | Hudson Valley Beer Bars

2011-02-09T07:31:00.000-08:00

Cask Beer Night is back Friday February 11th at Aroma Thyme Bistro in Ellenville NY. The cask is tapped at 3pm.

The Cask:
Stoudts Pale Ale

The Description:
This uniquely American beer offers a crisp, medium-body with a light amber color. It is assertively hopped with Pacific Northwest Cascades for a firm bitterness and delightfully floral aroma.

The Brewery:
Stoudt's Brewery is one of Pennsylvania's first micro breweries, located in the Lancaster County borough of Adamstown. Stoudt's Brewery was started in 1987 by Ed and Carol Stoudt, both of whom desired to own a restaurant, bakery, antique shop, and a brewery together. This was realized with the creation of Stoudt's as it includes a restaurant, a bakery, one of the East Coast' largest antique shops, as well as the brewery itself. The complex also includes even more antiques as well as gourmet coffee, kettle corn, jewelry, floral arrangements, robots, and arts and crafts at Stoudtburg Village.

The Place to drink cask beer:
Aroma Thyme Bistro
165 Canal St
Ellenville NY 12428
845 647 3000
http://www.aromathymebistro.com

What is CASK-CONDITIONED BEER ('REAL ALE'):
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.

Oskar Blues Beer Dinner | Hudson Valley Beer Events

2011-01-11T14:21:00.000-08:00

Oskar Blues Beer Dinner
Friday January 21st, 2011 7pm
$49 per person
www.aromathymebistro.com

RSVP 845 647 3000

Grilled Skewered Shrimp, Sautéed Mustard Greens, Cilantro Pesto
Mama's Little Yellow Pils
Their new canned good is a delicious, small-batch version of the beer that made Pilsen, Czechoslovakia famous. Mama’s is made with hearty amounts of pale malt, German specialty malts, and traditional (Saaz) and 21st century Bavarian hops.

Roasted Beet, Honey Goat Cheese & Spinach Salad
Dale’s Pale Ale
Dale's Pale Ale is their flagship beer and America's first hand-canned craft beer. It's an assertive but deftly balanced beer (somewhere between an American pale ale and an India Pale Ale) brewed with hefty amounts of European malts and American hops.

Skirt Steak, Creamed Davenport Corn & Lime Mojo
Old Chub
Old Chub is a Scottish strong ale brewed with hearty amounts of seven different malts, including crystal and chocolate malts, and a smidge of US and UK hops. Old Chub also gets a dash of beechwood-smoked grains imported from Bamburg, Germany, home of the world's greatest smoked beers. Old Chub is 8% alcohol by volume.

Creamy Porcini and Raw Cheddar Polenta
GUBNA
Emphasizing that complexity of character can arise from simple elements, this ale is made with three malts and one hop. Its light amber color and slightly spicy malt character are derived from the use of German Dark Munich Malt and Rye Malt respectively. North American 2-row barley combines with the other grains to lay the foundation for the hop onslaught to come. Summit hops are used exclusively in the boil for bitterness, flavor and aroma but it doesn’t end there. Post-fermentation dry hopping allows the 10% ABV monstrosity to gently coax the citrus rind and grapefruit aroma to join the 100 IBUs already present. This beer should greet you with a pungent citrus blast, provide a spicy yet round middle and finish with a brisk, clean bitterness.

Ten Fidy Raspberry Ice Cream
Ten Fidy
This beer is equivalent of decadently rich milkshake made with malted-milk balls and Heaven’s best chocolate ice cream. Ten FIDY is about 10% ABV and is made with enormous amounts of two-row malts, chocolate malts, roasted barley, flaked oats and hops. Its huge-but-comforting flavors hide a whopping 98 IBUs that are deftly tucked underneath the beer’s mountains of malty goodness.

Sierra Nevada 30th anniversary beers on Tap | Hudson Valley

2011-01-11T05:50:00.000-08:00

Sierra Nevada has brewed four beers in celebration of their past 30 years. All four beers have been brewed and are now in distribution. Aroma Thyme Bistro, the Hudson Valley's best beer & wine restaurant, has all four of Sierra Nevada's 30th anniversary beers in stock and ready to drink. Checkout the reviews of the four exciting variants below.

Fritz and Ken's Ale

The first in this series, Fritz and Ken's Ale, is an imperial stout (9.2% ABV) and was brewed by Fritz Maytag (Anchor Brewing) & Ken Grossman (Sierra Nevada Brewing). It is opaque, capped nicely at the top with a thick chunky head that comes strong and dense with the swirl of a glass.

It tastes as full flavored as can be; roast bomb on the front with dark chocolate and coffee beans, followed by a surprising amount of hops – although it is indicative to the Sierra Nevada style. The finish starts off with drying bakers chocolate, and progresses to a black coffee ending. It looks thick, creamy, and viscous. A nice level of carbonation keeps the aroma pouring out of the beer and lively on the palate. This has been around in Michiana for a while and probably most beer stores are out by now.

Charlie, Fred and Ken’s Lager

The second release from the series, Charlie, Fred and Ken’s Lager, is an ‘Imperial Helles’ named for its collaborators- Charlie Papazian (American Home brewer’s Association), Fred Eckhardt (Award Winning Beer Author) & Ken Grossman.

This Imperial Helles Lager is a testament to the ever-evolving brewer’s art. Bold yet balanced with distinct toasted malt character, moderate sweetness and clean and floral hops. In appearance it looks light amber, large pillowy head, and good lacing. The beer smells slight citrus, some hops, and slight grassiness.
This one weighs in at 8.3% and pours a golden orange color with a thick head of slightly off white foam. Fruity esters, honey, roasted malts, peaches, and savory spices. The mouth feel is medium bodied, a little more than slightly sweet on the palate. Honey, fruits, with a mild bitter hop finish. Peaches, sweet malts, caramel, maybe even a bit of butterscotch.

Jack & Ken’s Ale

Sierra Nevada’s Jack and Ken’s Ale is the third of the brewery’s four 30th Anniversary releases. As with all the beers in the limited series, this brew is another collaboration. This time Ken Grossman gets together with legendary microbrewer Jack McAuliffe in an attempt to capture the revolutionary beers that were being created at Jack’s New Albion Brewery during the formative years of American craft beer history.
Weighing in at 10.2% ABV, this big beer is billed as a black barley wine and brewed with 100% American Cascade hops. The result of this collaboration is a complex brew with a good roasted character and an aggressive hop presence.

This “black barley wine” certainly fits the moniker Sierra Nevada has given it. It pours a dark, dark brown with ruby highlights when held up to the light. The late forming head was creamy and light tan in color, holding together nicely through the life of the beer. It is dark, roasty and full like a porter, but with the more aggressive hop profile of Sierra Nevada’s Bigfoot Barley wine, this third anniversary release is a special beer indeed. It’s well balanced for as complex as it is and should prove to age nicely.

Our Brewer’s Reserve: Oak Aged Ale

Brewer’s reserve is a special ale highlighting Sierra Nevada’s pioneering history and the innovative spirit that has carried them through all these years. It is a marriage of their three most acclaimed ales: Oak aged Bigfoot, Celebration Ale, and fresh Pale Ale blended together and generously dry-hopped. Drink it now, or save it for a future anniversary of your own.
Well for starters, this beer just looks sensational. It has a deep copper color, almost light brown, with a thick creamy head of foam. There are copious amounts of lacing that stick to the inside of the glass that are hanging around to the very last gulp. In terms of appearances, you couldn't ask for much more out of a beer.

There's a faint pine resin aroma that's pleasant; though perhaps a bit understated; and lots of clean grassy and herbal notes. On the palate, there's an initial sensation of sweetness that's no doubt derived from the oak. A definite vanilla flavor comes first and blends nicely with the citrusy hop flavors. The balance of the hops and oak lends a bit of a bright orange quality that slowly fades into a dry, bitter grapefruit/orange peel. All in all, it's very nicely balanced and there are loads of interesting flavors that keep us wanting more. There's a lot of nuance here and as it warms, more flavors are opening up. The finish becomes slightly more earthy and pine-like over time and we can taste a bit more of a toasty oak characteristic.

Great Divide Titan IPA in Cask at Aroma Thyme Bistro | Hudson Valley

2011-01-07T15:11:00.000-08:00

Cask Beer night Friday January 14th from 3pm at Aroma Thyme in Ellenville. Join us for our monthly cask beer night. Call 845 647 3000 for more details or to make a reservation. This cask, just like others, will go fast.

Great Divide Titan IPA

Great Divide Titan IPA weighs in at 7.1% ABV and packs quite a bite. The tastes of the various hops added are distinctive, adding both citrus and woodsy notes to the brew. This one pours a hazy golden orange with a two-finger bubbly head that dissipates quickly but leaves a lot of lace. Titan IPA is a big, aggressively hopped India Pale Ale brewed for hop disciples. It starts out with piney hop aromas and citrus hop flavors, and finishes with a nice rich, malty sweetness that is balanced with crisp hop bitterness. It can be enjoyed with Grilled halibut, Thai curry and Strong/ soft cow’s milk cheeses.

Great Divide makes some of the best beers on the planet!

These beers have landed an impressive amount of acclaim: Great Divide beers have earned 17 Great American Beer Festival medals and 5 World Beer Cup awards. Great Divide was also ranked 8th in Ratebeer.com’s 2010 “The Best Brewers in the World” and was ranked 7th in Beer Advocate’s 2010 “All-Time Top Breweries on Planet Earth.”

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.

2009 Keegan Ales Supper Kitty on Tap, | Craft Beer on Tap in the Hudson Valley

2010-12-19T12:26:00.000-08:00

We are tapping a one year old Keegan Ales Super Kitty at Aroma Thyme. This massive double beer won't last long. This is the only keg of last years vintage around.

watch our video beer review here

Limited Edition beer this holiday season! At 12% ABV, lots of hops, some Hudson Valley Honey, and aged with oak you won't find another beer like it! Less than 250 hand numbered 1-liter bottles will be released.

Cask Beer, Stoudt's Double IPA Available Friday December 10th 2010

2010-12-07T08:20:00.000-08:00

Cask Beer is back Friday December 10th, 2010 at Aroma Thyme Bistro in Ellenville NY. Chef/Owner Marcus Guiliano is pleased to announce the second Friday of every month as Cask Beer Night! The tapping starts at 3pm and goes until the cask is empty. Aroma Thyme will we serving Stoudt's Double IPA.

Stoudt's Double IPA is a strong, full-bodied ale with an intense hop character and deep golden color. This unusual brew is characteristic of the newly recognized style of extremely hoppy and malty ales of American origin. The Double IPA is our strongest beer with an alcohol of over 10% abv and bitterness of more than 75 IBU's. Multiple kettle hop additions and generous dry hopping contribute to the powerful yet smooth and fragrant hop character of this beer. 10% abv.

Half Price Growlers of Beer for Thanksgiving at Aroma Thyme | Hudson Valley Beer Bars

2010-11-23T19:45:00.000-08:00

Happy Thanksgiving. It's that time of year when all the holiday beers are coming out. And of course we are waiting for some pre-orders. In fact Troegs Mad Elf showed up today. And I have a keg of 2009 Super Kitty, yes 2009. That keg is waiting to get tapped. So we need your help drinking the beer we have on tap now. All of this week we are offering half price beer in growlers to go. Enjoy some great craft beer with your family of for yourself this holiday season.

Here are the beers that you can save big on:
Oskar Blues Mama's Yella Pils
Tröegs Dreamweaver
Tröegs Pale Ale
Ommegang Hennepin
Captain Lawrence Brown Bird Ale

Here is our link to current beers on tap:
http://beersontap.blogspot.com/

Have a happy and safe Thanksgiving

Flashback Beer Tasting & Review

2010-11-01T09:16:00.000-07:00

The BEER that made Milwaukee famous.

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

My Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

He'Brew Lenny R.I.P.A's Craft Beer Review

2010-11-01T09:14:00.000-07:00

Eric & Philton join me for a semi blind tasting. We are tasting the He'Brew IPA. It is our first major disagreement on the tasting panel. Eric decides to leaves.

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

My Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Pabst Blue Ribbon Blind Beer Tasting | PBR Hipster Beer

2010-11-01T09:13:00.000-07:00

We you think of nostalgic American beer, you think of Pabst Blue RIbbon, aka PBR. PBR is making a big comeback in beer bars all across America.

Today we are doing a little blind tasting of PBR.

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

My Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Smuttynose Shoals Pale Ale Beer Review

2010-11-01T09:11:00.000-07:00

We just finished our Smuttynose beer dinner at Aroma Thyme. Philton and Eric missed the dinner so we are recapping some of the beers.

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

My Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Lost Coast Tangerine Wheat Ale Review

2010-11-01T09:07:00.000-07:00

We got ahold of this tangerine wheat ale. We had no idea what to expect. stay tuned for the verdict...........

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

My Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Octoberfest Beer Tasting & Review | Seasonal Craft Beer

2010-11-01T09:02:00.000-07:00

It's Late September and Octoberfest beers are all over. Today we are tasting some from the North East. The line-up includes Magic Hat, Otter Creek & Harpoon.

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

My Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Troegs Beer Dinner Friday November 12th 2010 | Aroma Thyme Hudson Valley

2010-11-01T08:12:00.000-07:00

We are featuring Troegs, a Pennsylvania brewery, for our November beer dinner. Troegs makes great beer and they not that far away. We look forward to their Mad Elf ever winter at Aroma Thyme. Here is the rundown for the dinner. Five courses with five beers, but there might be a rare release sixth beer that night as well. Can you say Scratch Series? Yes A.J. from Troegs is hooking us up with some rare stuff that night. Dinner starts at 7pm. The price is $49 per person. Call 845 647 3000 to RSVP.

Troegs Beer Dinner
Friday November 12th, 2010

Troegs Dream Weaver
Shrimp, Scallop & Calamari Salad

Troegs Pale Ale
Grilled Zucchini & Eggplant Bruschetta
Olive Tapenade, Aged Balsamic & EVOO

Troegs Hop Back Amber
Raw Local Blue Cheese, Arugula & Walnut Vinaigrette

Troegs Dead Reckoning Porter
Bison Chili, Ancho Chili Sauce

Cask of Troegs Java Head Stout
Chocolate Fudge, Winter Berries

About Troegs:

Chris and John Trogner have been working hard to get Central Pennsylvania on the brewing map. Since 1997, these Mechanicsburg natives have been handcrafting world-class beers that combine traditional English brewing techniques with the eclecticism of new American brewing. But how they reached this point is as compelling as where they are headed.

Chris and John, 18 months apart in age, were simultaneously intrigued by the art of handcrafting beer while living some 1,750 miles apart—Chris in Boulder, Colorado and John in Philadelphia.

John, the older brother, often found relief from his not-so-satisfying work in the Philadelphia real estate market at the nearby Dock Street Brewpub. At the same time, Philadelphia was proving to be a booming beer city with dozens of neighborhood bars that cared as much about beer as they did about food.

Chris was drawn to Colorado for the skiing opportunities, as well as educational ones. In between the two, he found himself in the midst of craft-brewing nirvana as more than 100 breweries appeared throughout the state.

As Chris and John would talk, a flicker of an idea gradually turned into a full-blown business plan. The brothers had always dreamed about starting a business together, and now they had brewed the perfect idea.

John moved to Boulder, and within days secured a job cleaning tanks at the Oasis Brewpub. Over the next three years he would learn the brewing business from the inside out. Along the way, he took brewing classes at the University of California at Davis and Chicago’s Siebel Institute of Technology.

With John knee-deep in yeast, hops and barley, Chris focused on marketing, sales and management classes. He also managed a restaurant to determine whether a brewpub or a brewery would be a better business model. The brothers decided to leave the food to someone else and focus on beer. After graduating, Chris went to England to take an intensive brewing class at the University of Sunderland.

The brothers needed to decide where to build the brewery; and while Colorado offered the right audience, it also meant a lot of competition. After a lot of thought, Chris and John decided to return to their roots and use their brewing skills in the Mid-Atlantic States.

Tröegs Brewing Company was established in 1997. Today, the brewery produces nine different beers including Hopback Amber Ale, Troegenator Doublebock, Rugged Trail Ale, Tröegs Pale Ale, Nugget Nectar (seasonal) Dead Reckoning Porter (seasonal), Sunshine Pils (seasonal), The Mad Elf (seasonal), and distributes its product in Pennsylvania, New Jersey, New York, Washington, D.C., Maryland, Delaware, Ohio, Massachusetts and Virginia.

Scarey Beer Offer for Halloween | Aroma Thyme Bistro 2010

2010-10-29T09:37:00.000-07:00

This Sunday...October 31st from 4pm
Sausage and Beer Specials
Try some new Sausage dishes
Beer starting at $3
and Half Price Wines by the glass

If you are going to a party this weekend stop by and we will fill up your
growler for half price.
That's like buying 2 beers and getting 2 beers FREE*

Next Beer Dinner and Tröegs Cask Night (Same Night)
Friday, November 12th
cask ready at 3pm
beer dinner 7pm
Tröegs
Call to make reservations 845-647-3000

What beer should we get on tap for the month of December?
If we pick your beer you get a FREE Pint
Just respond to this email

***Sunday, December 5th: Mark Your calendar for our annual Beer Club Holiday Party***

On Tap
*Tröegs Dreamweaver unfiltered wheat
*Tröegs Pale Ale
*Ommegang Hennepin
Ommegang Witte
*Flying Dog Dogtoberfest
*Pabst Blue Ribbon Pale Lager
Southern Tier Porter
Plus a Captain Lawrence TBA

*qualifies for half price growler

Aroma Thyme Bistro Beer Menu

2010-10-27T14:30:00.000-07:00

Pilsners & Lagers

Non-Alcoholic
(1) Thomas Brau Non-Alcoholic 12 oz. 5 Germany

PILSNERS
While the definition of "pilsner" is open to much debate in the beer community, it generally refers to pale, hoppy lagers, ranging from 28IBUs and up. Pilsners that do not meet the specific characteristics of a German or Bohemian pils will be given this generic classification.
(5) Victory Prima Pils 12 oz. 5 Pennsylvania

Classic German Pilsener
German pilsners typically come in two varieties, the northern and the southern. Southern examples are akin to a Bohemian pilsner with German hops and less malt. Northern examples are very well-attenuated (leaner in body) and dry.
(1) Bitburger 12 oz. 5 Germany

Pale Lager
The colour of pale lager ranges from light bronze to nearly transparent and the alcohol anywhere from 4-6%. Adjunct usage may be quite high, though in some cases the beer is all-malt. One thing that doesn’t vary is that neither the malt nor the hops make much of an impression on the palate. These beers are brewed for minimum character, though faint traces of hop or malt may show through. More likely though is that adjuncts like corn will show through, or you’ll find notes of higher alcohols (fuel notes) due to the use of high-gravity brewing. The body will be thin and watery, and the finish is typically non-existent.
(6) Corona 12 oz. 5 Mexico
(1000) Pabst Blue Ribbon 12 oz. 4 USA

Premium Lager
A beer that straddles between the mainstream Pale Lager and Pilsner. Not all beers that call themselves Premium Lager are, but those that are will typically have a deep gold to light bronze colour, and distinct influence of malt and hops. Overall accent will be malty-to-balanced, alcohol in a slightly tighter range than either Pale Lager or Pilsner (4.5-5.5%). Most often the product of a microbrewery or brewpub, but macrobreweries can make this style if they jack up the hops a bit and make it all-malt.
(1) Boston Beer Co. Sam Adams 12 oz. 5 Boston

Wheat Ales & Bocks

BELGIAN STYLE White (Witbier)
Belgian style wheat beers are very pale, opaque, with the crisp character of wheat, plus the citric refreshment of orange peel and coriander. Ingredients sometimes also include oats for smoothness, and other spices such as grains of paradise. Serve with light cheeses or mussels.
(6) Southampton Double White 12 oz. 6 New York
(500) Unibroue Blanche de Chambly 25.4 oz. 19 Montreal, Canada

German Hefeweizen
Depending on the style can range from pale and light body to dark brown with full body. Wheat beer is characterized by it’s cloudy appearance and it’s banana and sometimes vanilla aftertaste.
(5) Paulaner Hefe-Weizen 17 oz. 8 Germany

Dunkelweizen
A dark take on the German wheat theme, dunkelweizens have the same banana and clove notes of their pale cousins, but also have earthy, toasty, chocolatey notes from the addition of dark malts. They are "shoulder season" wheat beers to many drinkers - something a little more robust than a hefeweizen for the fall and spring seasons, but not as rich as winter’s weizenbocks. Alcohol is between 4.8-5.6% generally, bitterness is low, and carbonation is high. Occasionally, you will see dark versions of American Wheats, but these are uncommon.
(5) Weihenstaphaner Dunkel Dark 17 oz. 8 Germany

Heller Bock
The Heller Bock is primarily a malty beer from the German brewing tradition with little hop character - neither bitter nor aromatic - though the style typically has a little more hops than the standard Bock. The color is golden to light brown or amber. They should normally pour with a substantial white head. All examples are pale and clear.
(1000) Sierra Nevada 30th Anniversary Helles 25.4 oz. 20 California

Doppelbock
Doppel means double and while these are stronger brews than the traditional German bocks, they are typically not twice the strength. Color is light amber to dark brown. Very full body with a high alcoholic flavor. Low hop flavor and aroma.
(5) Celebrator Dopplebock 11.2 oz. 12 Germany
(5) Brauerei Schloss Eggenberg Urbock 23 11.2 oz. 12 Austria
(6) Brauerei Schloss Eggenberg Samiclaus 2005 11.2 oz. 14 Austria
(6) Brauerei Schloss Eggenberg Samiclaus 2006 11.2 oz. 12 Austria

Eisbock
A stronger version of Doppelbock. Deep copper to black. Very alcoholic. Typically brewed by freezing a doppelbock and removing resulting ice to increase alcohol content.
(5) Aventinus Weizen Eisbock 11.2 oz 12 Germany

Non Traditional & out of the ordinary Ales

Gluten Free
(5) Lakefront New Grist 12 oz. 5 Wisconsin

Traditional Ale
Anything but traditional. A catch-all category that we use to classify all of those ancient or resurrected styles of antiquity that are appearing more and more in brewing today. From sahti to heather ale to sorghum beer to gruit, and beers like Adam and Midas Touch, these ales will vary tremendously in character from one another. Many are unhopped, strength can vary, but all are a glimpse into brewing’s past.
(1100) Dogfish Head Theobrama 25.4 oz. 25 Delaware
(5) Dogfish Head Chateau Jiahu 25.4 oz. 25 Delaware
(1100) Dogfish Head Pangea 25.4 oz. 25 Delaware

American Strong Ale
Not a style, per se, but the only logical category to incorporate the plethora of strong, stylistically vague beers coming from American micros these days. Some are related to English Strong Ales, but with more hop, while others are ultra-strong variants on the IPA or red ale themes. But no matter how varied their origins or characters might be, all are intense, potent, with generous quantities of hops and malt.
(1100) Stone Arrogant Bastard 22 oz. 18 California
(1100) Dogfish Head Raison D’Extra 12 oz. 18 Delaware
(5) Dogfish Head Palo Santo Marron 12 oz. 8 Delaware
(800) Ithaca TEN 25.4 oz. 25 New York
(1100) Shmaltz Jewbelation 13 Anniversary 22 oz 13 New York

Sour ALEs
Sour Ales have a strong fruit flavor similar to the aroma, but more intense. Plum, prune, raisin and black cherry are the most common flavors, followed by orange and some spiciness. Sour Ales have an obvious sour or acidic taste, but this characteristic can range from moderate to strong. There is no hop bitterness, but tannins are common. Subsequently, Sour Ales are often described as the most "wine-like" of all beers. Sours are an acquired taste.
(1000) Brouwerij De Troch Lambrucha 25.4 oz. 20 Belgium
(800) Ithaca Le Bleu 25.4 oz. 25 New York
(1000) Ommegang Zuur 25.4 oz. 22 Cooperstown, NY
(WC) Rodenbach Vintage 2007 25.4 oz. 45 Belgium

CIDER
Made from fermented apple juice, cider comes in a number of varieties. English cider is dry, with fruity, tannic qualities and low carbonation. This can be found cask-conditioned in England. Normandy is another major cider-producing region, with a sweeter, more effervescent, very complex style. Ciders produced elsewhere are often sweet, simple beverages for mass consumption, though there are some good English-style ciders in North America and Norman-style ciders in Quebec.
(1) Doc’s Draft Hard Apple Cider (Gluten-Free) 12 oz. 6 Warwick, NY

Fruit Beer
(1100) Abita Strawberry Harvest Lager 12 oz. 6 Louisiana
(1000) Unibroue Ephemere (brewed with apple) 25.4 oz. 18 Montreal, Canada
(5) Smuttynose Pumpkin 12 oz. 6 New Hampshire

Pale Ales & India Pale Ales, the hoppy stuff

English Pale Ale
Classic English Pale Ales are not pale but rather are golden to copper colored and display English variety hop character. Distinguishing characteristics are dryness and defined hop taste, but more malt balance than what you’ll typically find in an American Pale Ale. Great to drink with all sorts of meats including roast beef, lamb, burgers, duck, goose, etc. Note that the term ’pale ale’ is used in England to signify a bottled bitter, and in that way there is no such thing as ’English Pale Ale’ to the English. The style is a North American construct, borne of the multitude of pale ales that pay homage to these bottled bitters - Bass in particular - and therefore the majority of true examples of the style are found outside Britain.
(1100) Smuttynose Shoals Pale Ale 12 oz. 5 New Hampshire

American Pale Ale
American Pale Ales are light in color, ranging from golden to a light copper color. The style of this beer is defined by the American hops used. American hops typically have high bitterness and aroma. This is a perfect beer for big fare like grilled burgers or combination pizzas, as well as lighter fare like sushi and green salads.
(1100) Wolaver’s Pale Ale Organic 12 oz. 5 Vermont
(5) Chateau Rogue Single Malt Ale 22 oz. 12 Oregon

India Pales Ale IPA
This style, the modern version of which has largely been formed in the US, has an intense hop flavor which was used to preserve the beer for the long voyage. India Pale Ale has a golden to copper color with a medium maltiness and body. The aroma is moderate to very strong. IPAs work especially well at cutting the heat of chili, vindaloo or Sichuan cuisine. In England, IPA is often just another name for bitter although some micros are doing their own versions of an American IPA as well.
(1100) Wolaver’s IPA Organic 12 oz. 5 Vermont
(5) 21st Amendment IPA 12 oz. 5 California
(6) Bear Republic Racer 5 12 oz. 5 California
(6) Keegan Ales Hurricane Kitty 12 oz. 5 Kingston, NY
(1100) Stone Cali-Belgique 22 oz. 18 California
(6) Dogfish Head 60 Minute 12 oz. 5 Delaware

Imperial/Double IPA
Imperial IPA, Double IPA or DIPA is a strong, often sweet, intensely hoppy version of the traditional India Pale Ale. Bitterness units range upward of 100 IBUs and alcohol begins at 7.5% but is more commonly in the 8.5-10% range. The flavour profile is intense all-round. Unlike barley wines, the balance is heavily towards the hops, with crystal and other malts providing support.
(1000) Oskar Blues GUBNA Imperial IPA 12 oz. 12 Colorado
(6) Captain Lawrence Captain’s Reserve Double 16.9 oz. 12 Pleasantville, NY
(1) Stone Ruination 12 oz. 7 California
(1) Smuttynose Big A IPA 12 oz. 7 New Hampshire
(1100) Dogfish Head Burton Baton Ale 12 oz. 7 Delaware
(6) Dogfish Head 90 Minute 12 oz. 7 Delaware
(6) Dogfish Head 90 Minute 12 oz. 7 Delaware

Belgian & Belgian Style Ales

Bière de Garde
Medium bodied with hints of caramel or toffee. Cellared smell and flavor are characteristics. Color can vary from full gold to copper colored. Good head retention. The name means "beer for keeping" and is best when aged.
(800) Ommegang Biere De Mars 25.4 oz. 24 Cooperstown, NY

Saisons
Fruity esters dominate the aroma. Clarity is good with a large foamy head on top. The addition of several spices and herbs create a complex fruity or citrusy flavor. Light to medium bodied with very high carbonation. Alcohol level is medium to high.
(1100) Smuttynose Farmhouse Ale 22 oz. 12 New Hampshire
(700) Ommegang Ommegeddon 25.4 oz. 24 Cooperstown, NY
(700) Ommegang Hennepin 25.4 oz. 16 Cooperstown, NY
(WC) Ommegang Hennepin 1yr cave aged in Howe Caverns 25.4 oz. 39 Cooperstown, NY
(1100) Brasserie Dupont Foret Organic 25.4 oz. 22 Belgium

Belgian Ales
Belgian-style ales seldom fit neatly into classic beer styles, but this category represents those "session" ales (in Belgium this means under 7% abv!) that do not fit other categories. Colour ranges from golden to deep amber, with the occasional example coming in darker. Body tends to be light to medium, with a wide range of hop and malt levels. Yeastiness and acidity may also be present.
(1) Ommegang Rare Vos 12 oz. 6 Cooperstown, NY
(500) Unibroue Chambly Noire 25.4 oz. 18 Montreal, Canada
(5) Ommegang Witte 12 oz. 6 Cooperstown, NY

Belgian Strong Ales
Belgian Strong Ales can vary from pale to dark brown in color, darker ales may be colored with dark candy sugar. Hop flavor can range from low to high, while hop aroma is low. The beers are medium to full-bodied and have a high alcoholic character. Types of beers included here include tripels, dubbels and ultra-strong abbey ales.

(1100) Brooklyn Local 1 25.4 22 Brooklyn, NY
(6) Dogfish Head Raison D’Etre 12 oz. 8 Delaware
(1100) Dogfish Head Red and White 25.4 oz. 25 Delaware
(800) Ithaca White Gold 25.4 oz. 25 New York
(6) Huyghe Delirium Tremens 11.2 oz. 11 Belgium
(5) Duvel Golden Ale 12 oz. 12 Belgium
(500) Unibroue Don de Dieu 25.4 oz. 18 Montreal, Canada
(500) Unibroue Maudite Dark Ale 25.4 oz. 18 Montreal, Canada
(1000) Unibroue Trois Pistoles Strong Dark Ale 25.4 oz. 18 Montreal, Canaa
(1000) Unibroue Seigneuriale Strong Pale Ale 25.4 oz. 18 Montreal, Canada
(1100) Stone Vertical Epic 07.07.07 22 oz. 15 California
(1100) Stone Vertical Epic 09.09.09 22 oz. 15 California
(1000) Scaldi’s Brut Prestige 25.4 oz. 65 Belgium

CERTIFIED TRAPPIST Strong Ales
(1) Rochefort Six 11.2 oz. 10 Belgium
(1) Rochefort Eight 11.2 oz. 12 Belgium

Belgian & Belgian Style Ales

Abbey Dubbels
These are dark, malty, yeasty strong ales in the Trappist tradition, but produced (mainly) by secular brewers. Dubbels range between 6.5-8% abv, and have a dark brown, cloudy colour, and a palate mixing malt, a lush fruitiness, and yeast. They are typically bottle-conditioned.
(1) Ommegang Abbey Ale 12 oz. 6 Cooperstown, NY
(WC) Ommegang Abbey Ale 1yr cave aged in Howe Caverns 25.4 oz. 39 Cooperstown, NY
(WC) Ommegang Abbey Ale 3 liters 65 Cooperstown, NY
(1100) Abita Abbey 22 oz. 12 Louisiana
(800) Captain Lawrence, St. Vincent’s Dubbel 25.4 oz. 25 New York
(1) Petrus Dubbel Bruin 12 oz. 11 Belgium
(1) Huyghe Delirium Nocturnum 11.2 oz. 11 Belgium

CERTIFIED TRAPPIST
(5) Achel Brune 11.2 oz. 12 Belgium
(6) Koningshoven Dubbel 11.2 oz. 12 Netherlands
(5) Westmalle Dubbel 11.2 oz. 12 Belgium
(5) Chimay Premiere Red 12 oz. 12 Belgium

Abbey Tripels
Like other abbey ales, Tripels are strong, yeasty-malty beers. But they are also pale, and have a notable hop profile. Hop bitterness may be higher than a typical abbey ale, up to 45IBUs. But the finish is where the hops really shine, as tripels should finish fairly dry. Otherwise, maltiness is still essential to the style, and the assertive yeast note typical of all abbey ales will be more apparent in tripels, since they do not have the rich dark malts to distract the palate. Alcohol flavours feature more prominently in Tripels that in just about any other style.
(6) Allagash Triple Reserve 25.4 oz. 18 Maine
(1100) Defiant Tripel 22 oz. 18 Pearl River, NY
(700) Ommegang Triple Perfection 25.4 oz. 22 Cooperstown, NY
(500) Unibroue La Fin du Monde Triple 25.4 oz. 18 Montreal, Canada

CERTIFIED TRAPPIST Tripels
(5) Achel Blonde 11.2 oz. 12 Belgium
(6) Koningshoven Tripel 11.2 oz. 12 Netherlands
(5) Westmalle Tripel 11.2 oz. 12 Belgium
(5) Chimay Cinq Cents Tripel 12 oz. 12 Belgium

Quadrupels
Quadrupel, is the name given to ultra-strong Trappist and abbey ales. The name Abt was pioneered to describe Westvleteren and the beer that would become St. Bernardus. Quadrupel was pioneered by La Trappe. Abts are the darker of the two, with more rich, deep fruity notes. Quads are paler, with corresponding peachy notes. Neither have much in the way of hop, and both are very strong and malty. Though both are bottle-conditioned, abts trend more towards yeastiness. Alcohol is very high (10+% abv) for both
(1) Ommegang Three Philosophers 2010 12 oz. 6 Cooperstown
(900) Ommegang Three Philosophers 2005 25.4 oz. 32 Cooperstown
(900) Ommegang Three Philosophers 2007 25.4 oz. 27 Cooperstown

CERTIFIED TRAPPIST Quadrupels
(6) Koningshoven Quadrupel 11.2 oz 12 Netherlands
(1) Rochefort Ten 11.2 oz. 14 Belgium
(5) Chimay Grande Reserve 12 oz. 12 Belgium

Barley Wines & Lambics

BARLEY WINE ALES
A Barley Wine is a strong, top-fermenting ale, with an alcohol contents of at least 9% and up to 13% (or more) by volume. Hops may be hardly noticeable at all or very noticeable. Sip them out of the special glass, that will concentrate the aroma. They are excellent with cigars or with dessert.
(1100) Dogfish Head Immort Ale 12 oz. 7 11 ABV
(4) Brooklyn Monster Ale 2004 12 oz. 14 New York
(4) Brooklyn Monster Ale 2005 12 oz. 12 New York
(4) Brooklyn Monster Ale 2006 12 oz. 10 New York
(4) Brooklyn Monster Ale 2007 12 oz. 8 New York
(1) Flying Dog Horn Dog 12 oz. 6 Colorado
(5) Greenflash Brewing 22 oz. 10 California
(1000) Keegan Ales Super Kitty 2009 34 oz. 35 Kingston, NY
(1000) Keegan Ales Super Kitty 2007 34 oz. 45 Kingston, NY
(5) Rogue Old Crustacean 2006 25.4 oz. 25 Oregon
(1100) Stone Old Guardian 2008 22 oz. 18 California
(6) O’ Hanlon’s Thomas Hardy’s Ale 2004 8.5 oz. 16 England
(1100) Mikkeller Brew Dog Divine Rebel 11.2 oz. 24 Scotland
(6) J.W. Lees Harvest Ale Matured in Calvados Casks 2005 9.3 oz. 16 UK
(6) J.W. Lees Harvest Ale Matured in Lagavulin Casks 2006 9.3 oz. 16 UK
(6) J.W. Lees Harvest Ale Matured in Port Casks 2007 9.3 oz. 16 UK
(6) J.W. Lees Harvest Ale Matured in Sherry Casks 2006 9.3 oz. 16 UK

LAMBIC
Lambics are wheat beers made with stale hops and fermented with wild yeasts and other microorganisms, traditionally only on the Senne Valley in and around Brussels. The most traditional of the fruit lambics are kriek (cherry) and framboise (raspberry). In modern times, peaches (peche), blackcurrants (cassis), grapes, as well as more exotic fruits are used. Traditional lambics are commonly denoted by the term "oud", which is a reference to "old-style", and these are the most sour. More commonly, though, lambics are sweetened to cut the intense acidity. Serve with sharp cheeses or pickled dishes, or use in the preparation of mussels.
(5) Lindemans Framboise 12 oz. 9 Belgium
(900) Lindemans Kriek 25.4 oz. 18 Belgium
(900) Lindemans Cassis 25.4 oz. 18 Belgium

Browns, Porters & Stouts, the dark stuff

Brown Ales
Color ranges from reddish-brown to dark brown. Lower in alcohol than porter, medium to full body flavor. Appropriate foods are apple pie, pork with brown sauce, beef vegetable soup and cheddar.
(5) Dogfish Head Indian Brown Ale 12 oz. 6 Delaware

Porter
Black or chocolate malt gives the porter it’s dark brown color. Porters are well hopped and heavily malted. This is a medium-bodied beer. Porters can be sweet. Hoppiness can range from bitter to mild. Porters are often confused with stouts (and with good reason, but that’s for another day).
(1100) Smuttynose Robust Porter 12 oz. 6 New Hampshire
(1) Southern Tier Porter 12 oz. 6 Lakewood, NY

STOUT
(700) Ommegang Chocolate Indulgence 25.4 oz. 20 Cooperstown

Sweet Stout
Dark brown to black in colour. Sweet stouts come in two main varieties - milk stout and oatmeal stout. Milk stouts are made with the addition of lactose, and are sweet, low-alcohol brews. Oatmeal lends a smooth fullness of body to stouts. All of the sweet stouts are noted for their restrained roastiness in comparison with other stouts, and low hop levels.
(5) Keegan Ales Mother’s Milk 12 oz. 5 Kingston, NY
(5) Rogue Chocolate Stout 22 oz. 12 Oregon

Imperial Stout
Imperial stouts are usually extremely dark brown to black in color with flavors that are intensely malty, deeply roasted and sometimes with accents of dark fruit (raisin, fig) or milk sourness. The bitterness is typically medium and often the low sie of that. Imperial stouts are strong and often exceed 8% by volume. (1100) Sierra Nevada 30th Anniversary Stout 25.4 oz. 20 California
(1100) Stone Imperial Russian Stout 22 oz. 15 California
(5) Dogfish Head World Wide Stout 12 oz. 18 Delaware
(4) Brooklyn Chocolate Stout Winter 2005/06 12 oz. 14 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2006/07 12 oz. 10 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2007/08 12 oz. 8 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2008/09 12 oz. 6 Brooklyn, NY
(800) Great Divide Aged Yeti Imperial Stout 22 oz. 16 Colorado
(1100) Great Divide Espresso Aged Imperial Stout 2010 22 oz 19 Colorado

Dogfish Head Beer Dinner | Hudson Valley Beer Bars

2010-10-11T20:56:00.000-07:00

We at Aroma Thyme Bistro are super excited to welcome back Dogfish Head brewery for our 3rd annual Dogfish beer dinner. Yes we do this event ever fall. "This is one of my all time favorite breweries", exclaims chef/owner Marcus Guiliano. "I love the contrast of styles they make and the complexity in each beer".

Experience some of Dogfish Head's limited new releases! We got hooked up with the new stuff, so don't miss this event!!!

Don't miss this beer dinner call today 845 647 3000.

Five courses $49 per person
Friday, October 22nd 2010
7pm

Pangea
Spinach Salad, Sage Lemon Vinaigrette
Fava Bean Bruschetta

Saison du Buff
Roasted Cauliflower Potato Herb Corn Soup

My Antonia Imperial Pilsner
Spicy Jerk Shrimp

Miles Davis Bitches Brew
Espresso & Cocoa Braised Local Brisket
Sauteed Mustard Greens

Midas Touch
Apricot & Ginger Parfait
Pumpkin Ice Cream

Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.

The story of Dogfish Head began in June of 1995 when we opened Dogfish Head Brewings & Eats, the first state's first brewpub opened in the resort beach community of Rehoboth Beach, Delaware. The plan was to bring original beer, original food, and original music to the area.

Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Our very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, we brewed three times a day, five days a week! The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. We quickly got bored brewing the same things over and over – that’s when we started adding all sorts of weird ingredients and getting kind of crazy with the beers!

The beer wasn't the brewpub’s only draw. The pub's menu centered on a wood-burning grill. We soon became known as the place to enjoy fresh grilled seafood, burgers, pizzas and sandwiches. The wood–burning grill imparts a unique flavor to everything on the menu, whether it's a hearty sandwich, a delicate piece of fish or our signature pizza dough.

With the popularity of the pub growing, it was quickly apparent that the 12–gallon brewery would not keep up with demand. We built a new brewery and underwent a thirty-fold expansion of the brew house!

The reputation of Dogfish Head ales quickly grew beyond Delaware's borders. Calls from Philadelphia, Washington D.C. and beyond poured in, as thirsty restaurant patrons demanded their favorite beach beer at home. We began bottling our Shelter Pale Ale in 1996 and just 1 year later we expanded again – this time we separated the packaging operation from the restaurant, and kept on brewing! By 1999, we were up to five year–round bottled brands in about a dozen states.

We outgrew our distributing brewery in a couple years and in the summer of 2002; we moved our entire production brewery up the road to Milton, Delaware into a 100,000 square foot converted cannery. Around the same time (just to keep thing interesting), we built a distillery on the second floor of our Rehoboth Beach brewpub, so we could make vodka, rum and gin.

Thanks to all our employees and every one of our customers, Dogfish Head continues to grow today! We’re now up to nearly 20 styles of beer that are sold in more than 25 states, and a half–dozen kinds of hand–crafted spirits... and we still have some ideas in the back of our collective heads.

If you haven’t had the chance to taste Dogfish Head... find a beer, track down one of our spirits – or visit one of our restaurants! You will see why international beer writer Michael Jackson calls Dogfish Head "America's most interesting and adventurous small brewery."

Cask Beer Night at Aroma Thyme | Hudson Valley Restaurants

2010-10-06T17:31:00.000-07:00

Ok so I'm a hop head. I mean I go out of my way to drink big IPA's. And I would go way out of my way for this beer. And here is the best part it will be in a cask this Friday October 8th, 2010 at Aroma Thyme.

Cask Beer is back Friday October 8th, 2010 at Aroma Thyme Bistro in Ellenville NY. Chef/Owner Marcus Guiliano is pleased to announce the second Friday of every month as Cask Beer Night! The tapping starts at 3pm and goes until the cask is empty. Aroma Thyme will we serving Weyerbacher Double Simcoe IPA.

From the Weyerbacher website:
Fast on the heels of our fantasticly reformulated Hops Infusion, our brewers have picked up the gauntlet and brewed a Double IPA using exclusively Simcoe(R) Hops! This west coast Hops was created in 2000 by Select Botanicals, Inc. and carries a fantastic flavor profile abounding with citrusy-grapefruit, piney, resiny notes that pushes this Double IPA over the top. 9.0% ABV in the brew gives it a nice malt foundation as well. Draft and bottles, 12 oz. in PA, 22 oz. out of state (as we have no 6-packs).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.

Dogfish Head Bitches Brew Beer Review

2010-09-29T16:51:00.000-07:00

Kevin is back in the house and we are reviewing Dogfish Head's new release: Bitches Brew. Kevin gets technical about the beer, so stay tuned for the details.

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Smuttynose Beer Dinner at Aroma Thyme Bistro | Hudson Valley Restaurants

2010-09-09T14:38:00.000-07:00

Smuttynose Beer Dinner in the Hudson Valley at Aroma Thyme Bistro
Friday September 17th 2010, $49 per person
Join us along witrh Pat from Smuttynose Brewery for an awesome five course dinner paired with incredible beers. To save your seat call and reserve today at 845 647 3000. Smuttynose was founded in 1994 by the folks who started the Northampton and Portsmouth Breweries. All fvie beers are available at the bar without this menu for $18.

1st Course
Shoals Pale Ale
Seafood Chowder
Our interpretation of a classic English beer style is copper-colored, medium-bodied and highly hopped. Its flavor is delightfully complex: tangy fruit at the start, with an assertive hop crispness and a long malty palate that one well-known beer writer has compared to the flavor of freshly-baked bread.

2nd Course
Farmhouse Ale
Local Cheese Plate- Local Fruit
Farmhouse styles resulted from years of evolution, refinement, interpretation and re-interpretation of the simple, rustic ales once brewed on farms in Flanders and Wallonia.

3rd Course
Big A IPA
Spicy Szechuan Local String Beans
Big A IPA has everything you’d want in an India Pale Ale, only more: more hops, more malt & more flavor. Now it’s available year-round, so you can enjoy this big, flavorful beer any time you want. Na zdrowie!
4th Course
Robust Porter
Lamb & Roasted Butternut Squash
This hearty, mahogany colored ale is brewed to evoke the dark, full-bodied ales that were a favorite of dockworkers and warehousemen (hence the name “Porter”) in 19th century London. It is a good bet that when Dickens’ Mr. Pickwick sat down for a pint, we would have been drinking an ale much like our Robust Porter. This is a smooth and very drinkable beer, characterized by its well-balanced malt and hops, plus subtle notes of coffee and chocolate.

5th Course
Pumpkin Ale
Chai Spiced Cheesecake
Smuttynose Pumpkin Ale is our homage to the craft and heritage of America’s brewers. Recipes calling for the use of pumpkins in beer date back to early colonial times, when brewers sought to extend their supply of costly imported malt with locally grown ingredients, such as squash and “pompions.” In that spirit, we brew our ale with the addition of pumpkin to the mash, along with traditional spices to create a delicious American original.

Cask Beer Night, Troegs Pale Ale, September 10th 2010

2010-09-08T10:50:00.000-07:00

Cask Beer is back Friday September 10th, 2010 at Aroma Thyme Bistro in Ellenville NY. Chef/Owner Marcus Guiliano is pleased to announce the second Friday of every month as Cask Beer Night! The tapping starts at 3pm and goes until the cask is empty. Aroma Thyme will we serving Troegs Pale Ale.

COMMERCIAL DESCRIPTION
Tröegs Pale Ale is an American style Pale Ale that is aggressively hopped with Northwest Cascades and balanced with Belgian crystal malts to create a hoppy, copper-colored crisp ale. An excellent example of a classic American Pale Ale.

Availability: Year Round
Brewed By: Troegs Brewing Company, Pennsylvania, United States
Style: American Pale Ale (APA)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.

Sierra Nevada 30th Anniversary Black Barley Wine craft beer review

2010-09-07T12:34:00.000-07:00

Sierra Nevada 30th Anniversary Black Barley Wine craft beer review with Eric and special guest. Sierra Nevada is on their third limited anniversary release and we got a hold of it on draft and in bottles. It's a massive beer and I like it.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Southern Tier Porter Craft Beer Review | Craft Beer Tasting & Rating

2010-09-06T10:14:00.000-07:00

Eric and I are in the studio with Philton tasting Southern Tier Porter. This is currently on tap at Aroma Thyme. We love Southern Tier on general. They make some awesome beer here in NY State.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Blind Tasting Blue Point Toasted Lager | Beer Review

2010-09-03T10:55:00.000-07:00

Here Eric and I are tasting one of our best selling tap beers when we have it, Blue Point Toasted Lager. It's has more body than a traditional lager but not nearly the body of an ale. It is a great beer for someone who is just getting involved in bigger tasting beer.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

World's 'oldest beer' found in shipwreck

2010-09-03T08:05:00.000-07:00

(CNN) -- First there was the discovery of dozens of bottles of 200-year-old champagne, but now salvage divers have recovered what they believe to be the world's oldest beer, taking advertisers' notion of 'drinkability' to another level.

Though the effort to lift the reserve of champagne had just ended, researchers uncovered a small collection of bottled beer on Wednesday from the same shipwreck south of the autonomous Aland Islands in the Baltic Sea.

"At the moment, we believe that these are by far the world's oldest bottles of beer," Rainer Juslin, permanent secretary of the island's ministry of education, science and culture, told CNN on Friday via telephone from Mariehamn, the capital of the Aland Islands.

"It seems that we have not only salvaged the oldest champagne in the world, but also the oldest still drinkable beer. The culture in the beer is still living."

Juslin said officials had talked to a local brewer about whether the new-found beer might be able to yield its recipe after experts decipher the brew's ingredients.

The newest find came as divers unearthed bottles separate from the earlier champagne find. While lifting a few to the surface, one exploded from pressure. A dark fluid seeped from the broken bottle, which they realized was beer.

All the cargo on the ship -- including the beer and champagne -- is believed to have been transported sometime between 1800 and 1830, according to Juslin. He said the wreck was about 50 meters deep (roughly 164 feet) in between the Aland island chain and Finland.

The cargo was aboard a ship believed to be heading from Copenhagen, Denmark, to St Petersburg, Russia. It could have possibly been sent by France's King Louis XVI to the Russian Imperial Court.

"Champagne of this kind was popular in high levels [of society] and was exclusive to rich groups -- it was not a drink for common people then," Juslin said.

Experts estimated the exclusive bubbly to be worth tens of thousands of euros per bottle. The value of the beer has not been determined. It is also unknown whether the beer went flat while sitting at the bottom of the Baltic for such a long time.

Some of the bottles of champagne were originally produced by Juglar, a premium champagne house no longer in existence, according to Juslin.

He said the cold sea water was a perfect way to store the spirits, with the temperature remaining a near-constant 4-5 degrees Celsius (around freezing temperature in Fahrenheit, or 32 degrees) and no light to expedite the spoiling process.

Investigators and historians have not yet unraveled the mystery surrounding the exact origin of the ship or the date when the ship went down.

Juslin said other artifacts were still lying in the shipwreck, but it would take several months to lift them out of the wreck.

The islands are at the entrance of the Gulf of Bothnia, in the Baltic Sea. They have Swedish-speaking people, though the island itself falls under Finnish protection. The Aland chain forms a Nordic archipelago of more than 6,000 skerries and islands.

Blind Tasting Dogfish Midas Touch | Beer Review

2010-09-01T10:33:00.000-07:00

My beer blogging partner, Eric are back from a couple week hiatus. Sorry to are biggest fans. Today we are reviewing Dogfish Head Midas Touch, in which we did a blind tasting. Here is the commercial description of Midas Touch; Take a look at the video for our opinion.

Midas Touch Golden Elixir is a beverage based on the residue found on the drinking vessels in King Midas' tomb. Our recipe highlights the known ingredients of barley, white Muscat grapes, honey and saffron. Somewhere between a beer, wine and mead, this smooth, dry ale will please with Chardonnay or I.P.A. drinker alike. (Ratebeer.com)

Thanks for tuning in! Cheers!

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Captain Lawrence Captains Reserve IPA tap vs bottle | Craft Beer Review & Tasting

2010-09-01T10:31:00.000-07:00

So it is no secret the Eric and I love Captain Lawrence. I don't think we have ever had a beer that we didn't like. Today's mission is to decide if if there is a difference in the keg vs the bottle.

My facebook
http://www.facebook.com/aromathymebistro
Twitter for my restaurant:
http://twitter.com/aroma_thyme
My personal Twitter:
http://twitter.com/healthychefdude
My Restaurant website:
http://www.aromathymebistro.com/
My Central Channel:
http://www.marcusg.tv
My restaurant YouTube channel:
http://www.youtube.com/user/aromathyme
My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Sierra Nevada's 30th anniversary Stout

2010-08-10T13:07:00.000-07:00

Sierra Nevada's 30th anniversary Stout. Kevin and I uncorked this beer on hot summer day. Probably not the best beer for the heat. But it was drinking awesome. Sierra Nevada's is releasing a total of four anniversary beers this year. All of these beers are collaborations with other breweries. Stay tuned, we will review the rest of them as they get released.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

How Jimmy Carter Saved Craft Beer

2010-08-06T11:14:00.000-07:00

The Atlantic Wire's Max Fisher came upon a new and interesting fact about Former President Jimmy Carter. It seems that among his many achievements he can also add saving the Craft Beer Industry. Blogger E.D. Kain finds a significant parallel between the boom in the U.S. craft beer industry and the 1979 de-regulation of the beer market, which had been tightly monitored since the end of prohibition.
Kain writes, "When prohibition was lifted, government tightly regulated the market, and small scale producers were essentially shut out of the beer market altogether. Regulations imposed at the time greatly benefited the large beer makers. In 1979, Carter deregulated the beer industry, opening back up to craft brewers. ... You can see how the large brewers continued to consolidate and grow and absorb more and more market share right up to the point where Carter deregulated the industry."

Stoudt's Hefer-in-Wheat Review

2010-08-04T11:52:00.000-07:00

We just tapped a keg of Stoudt's Heifer-in-Wheat at Aroma Thyme. So of course Kevin and I went right into video blog mode.
This Bavarian-style unfiltered wheat beer is brewed with 50% malted barley and 50% malted wheat. Our signature blend of German yeast strain imparts a flavor and aroma reminiscent of bananas, cloves and bubblegum.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Beer Confusion| Bear Republic Racer 5 IPA vs Bear Republic Racer 5 IPA bottle vs keg

2010-08-04T11:39:00.000-07:00

So I like Bear Republic. But there was a problem with this tasting. We have a mis-labeled kegm it says Racer 5 but it is not even close. And I don't think Bear Republic cares that much.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Captain Lawrence Kolsh Beer Review & Tasting | Craft Beer Reviews

2010-07-30T19:54:00.000-07:00

Eric & I love Captain Lawrence. Here we are tasting the Kolsh. Eric has never even heard of a kolsh and I very rarely drink them. To me it's more like a warm spring day beer. Sort of the first lighter beer after Winter.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

New Strongest Beer Weights in at 60%

2010-07-29T08:24:00.000-07:00

Dutch brewer claims world’s strongest beer

By Ben Berkowitz, REUTERS

Last Updated: July 29, 2010 10:58am

AMSTERDAM - A Dutch brewer with a penchant for competition has laid claim to creating the world’s strongest brew: a beer that is some 60% alcohol by volume.

“You don’t drink it like beer, but like a cocktail — in a nice whisky or cognac glass,” brewer Jan Nijboer told Dutch news agency ANP.

Nijboer’s Almere-based brewery, ‘t Koelschip (The Refrigerated Ship), sells the new beer, which is 120 proof and dubbed “Start the Future,” in a one-third litre bottle for $45 each.

Nijboer told ANP he developed the new brew to keep up with Scottish outfits that were also pushing the boundaries of beer’s alcohol content.

His previous record-holder, a beer called Oblix that was 90 proof (45% alcohol by volume), was eclipsed by a Scottish beer that reached 55%.

That beer, dubbed “The End of History,” was announced last week by a small brewery called BrewDog. Only 12 bottles were made, each housed inside a stuffed dead animal and sold starting at $780 each.

“It has become a little competition,” Nijboer said. “You should see it as a joke.”

Keegan Hurrican Supper Kitty

2010-07-23T13:27:00.000-07:00

We have 2009 Supper Kitty say no more. www.aromathymebistro.com

The New Hipster Beer, PBR is Making a Comeback

2010-07-22T16:08:00.000-07:00

Marcus & Eric are tasting Eric's favorite summer beer today, PBR. PBR is an American classic that that gaining popularity again.

Cask Beer Night, Gearys Hampshire Special Ale, August 13th 2010

2010-07-22T13:32:00.000-07:00

Cask Beer is back Friday August 13th, 2010 at Aroma Thyme Bistro in Ellenville NY. Chef/Owner Marcus Guiliano is pleased to announce the second Friday of every month as Cask Beer Night! The tapping starts at 3pm and goes until the cask is empty. Aroma Thyme will we serving Gearys Hampshire Special Ale.

Gearys Hampshire Special Ale
Hampshire has a huge toasted malt flavor balanced by assertive hoppiness. The finish is long and lingering with the malt and hop notes blending with alcohol warmth. Two row English malts (pale, crystal and chocolate); Cascade, Mt. Hood and East Kent Golding hops.

Availability: year round
Original gravity: 1070
Two row English Malt (pale, crystal and chocolate); Cascade, Mt Hood and East Kent Golding hops.

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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.

Keegan Mother's Milk Stout Tasting.m4v

2010-07-16T13:14:00.001-07:00

It's time for some Keegan Ales Mother's Milk. Keegan is a local brewey for us here in the Hudson Valley. And their Mother's Milk is one awesome stout. www.aromathymebistro.com

Ommegang Hennepin Ale Tasting & Review

2010-07-14T14:05:00.000-07:00

Ommegang makes awesome Belgium style ales in in upstate NY. Kevin and Marcus are tasting their Hennepin.

Hudson Valley Restaurants Aroma Thyme Bistro

2nd Annual International Great Beer Expo

2010-07-08T11:18:00.000-07:00

Click here to view photos from the 2009 International Great Beer Expo!

Join us for the 2nd Annual International Great Beer Expo

30+ Brewers/75+ Brews

Set on the great lawn nestled into the picturesque property at the Neversink Valley Area Museum in Cuddebackville, NY, the INTERNATIONAL GREAT BEER EXPO will be held on Saturday, July 24th, from 2-6PM.

Orange County’s best international beer festival will feature more than 30 international breweries from across the globe presenting more than 75 of their finest brews for sampling.

The event will take place rain or shine on Saturday, July 24, 2010, from 2:00pm – 6:00pm (doors open at 1:30).

General admission tickets are $40 ($55 at the door if tickets are still available) and include a tasting glass and the ability to sample 2 oz. pours from any participating brewery.

A pay-one-price ticket allows adults 21+ to enjoy a fun day of beer sampling, beer education, and live entertainment. The event will help raise funds for the Neversink Valley Area Museum.

The 2nd Annual International Great Beer Expo July 24, 2010

Be there to experience the flavors of award-winning brews from prestigious U.S. and international brewers.

The event will be held at the Neversink Valley Area Museum in Cuddebackville, NY (Orange County). A limited number of tickets will be sold, but everyone who purchases a ticket will get in. Tickets are sold in a limited quantity to insure that everyone who purchases a ticket will be able to sample the beers they want and move around with ease. No tickets will be sold once the event sells out. The event will take place rain or shine, under a tent, on the grounds of the Neversink Valley Area Museum.

There will be plenty of water and food available for purchase, special demonstrations and entertaining programming. If you really love great beer, this is festival for you. The beer list will continue to grow as more brewers sign on, so check back often.

The event will feature great food from local vendors and music from local performers. Click here to see the food that will be available at the expo. It will also feature special programming by experts in their field. The event will help raise funds for the Neversink Valley Area Museum. The event is produced by Starfish Junction Productions.

Lagunita's Lucky #13 Cask Beer Night at Aroma Thyme Bistro

2010-07-05T10:54:00.000-07:00

Cask Beer Night is this Friday July 9th at Aroma Thyme Bistro in Ellenville NY. Our next cask beer is Lagunita's Luck #13. The cask is taped at 3pm and goes until it is empty.

Lagunita's Lucky #13

COMMERCIAL DESCRIPTION:
From the first day of the first mash of the first recipe in the first space to this oasis 13 years on the road; We have worked hard to walk in the footsteps of our hero brewers. The Esteemed brewer of California's best Pale Ale, the Noble Brewer of the planet's only legal Steam Beer, and Oregon's Rebel Brewer from Newport. Thirteen years down the road, we have found our own voice as brewers but our admiration for the Great Ones has not dimmed one bit. If we walked well down the hero's path ourselves, perhaps we too have been an inspiration for others. Beer is a Bronze Age business and we feel honored to have left our footprints on its path into history, at the same time leaving our flavors on your buds. Thanks for your trust over the years and we hope you enjoy this specially brewed Hi-Gravity Auburn offering. Beer Speaks. People Mumble!

******************

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.

Ommegang Zuur Beer review

2010-07-01T18:00:00.001-07:00

Ommegang Zuur is out. Eric & I taste Ommegang's new Flemish Sour Brown Ale.
Ommegang Zuur Flemishg Sour Brown Ale:
Aroma is a nice balance of malt and acidic sourness and light cherry character. Very refreshing and not overly acidic. slightly hazy brownish red with a nice reddish brown, tightly beaded head. the sourness is not overly tart, very well balanced and pleasant slight malt sweetness provides some balance.