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Four Peaks Brewsletter
Drink it in, it always goes down smooth...
February 2010 Issue 1
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Beer Dinner Break Down (Go 'head and give it to me)
The first month of 2010 has now been successfully completed. All the rope lights are packed away, the non denominational holiday tree officially disposed of, the last of the Christmas turkey finally thrown out (if not, I would hate to see what else you've got growing in your refrigerator) and all the kids are preparing for summer vacation. Ahh, such is the passage of time. With these first 30+ days finally out of the way, we at Four Peaks have decided that everyone is probably ready for both a new Seasonal brew AND our first Beer Dinner of 2010!
By the response we got from dangling the carrot at the end of last weeks Brewsletter, we have already SOLD OUT our Beer Dinner! Yup, before we even announced the menu my good buddy Steve Lynch was inundated with so many inquiries he was, quite frankly, overwhelmed! For those of you who missed out on this one, we are only about 4 months away from the next one!
Just a slight addendum to last week's Brewsletter, the Beer Dinner has been changed to a week EARLIER! It is now on Tuesday March 2nd, not the 9th as was previously reported. The new Seasonal will be out this Friday, it is called the Double Knot and...well, I'll leave that to the Brewer's to explain in their Brewers Blog this week. In his first week as a full time contributor to the Brewsletter Mr.David Tanzi, our new Grill & Tap Dispatch beat writer, breaks the ice with a little vignette about first impressions and Rock n' Roll songs, definitely different! Make sure you get your tickets to the 10th Annual Strong Beer Festival coming up on Saturday the 13th, more information on this at the end of the Brewsletter. As for the Beer Dinner menu, feel free to gaze upon its exquisite visage right now:
Four Peaks Brewing Company
Gourmet Beer Dinner
7:00 p.m. March 2, 2010
Reception
* Sunbru Kolsch *
First Course
* Poached Skate Wings *
Pacific Skate Wings poached in lemon butter, served over a white truffle grana risotto with lobster mushroom and cepes.
* Hopknot Ale *
Second Course
* Duck Confit Over Greens*
A HudsonValley duck confit croquette served over a bed of mesclun mix with snap peas, yellow tomatoes, Maui onion, Focaccia croutons and a creamy cambonzola dressing.
* Oatmeal Stout *
Third Course
* Oxtail Ravioli *
Braised Oxtail, bone marrow, asiago, basil and thyme folded in homemade pasta and topped with a wild game ragu, served with steamed baby carrots, turnips, roasted corn and rapini.
* Kilt Lifter *
Fourth Course
* Figs & Shortbread *
Carmelized figs on a bed of sweetened lemon marscapone cream with fresh berries & mint over pecan shortbread cookies. * Raspberry Hefeweizen *
I hope that is impressive enough for all of you! If some of the terminology confuses you fear not, I have an item by item break down at the bottom of this Brewsletter for any questions you may have. Now on with Brewslettering!
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Upcoming Events
Wednesday, February 10th: The monthly return of our infamous Cheese Puff Day! Saturday, February 13th: The 10th Annual Strong Beer Festival in Phoenix. The last day to purchase VIP tier admission is this Sunday! Tickets available by clicking HERE. Sunday, February 14th: Valentine's Day, special menu for both locations in next weeks issue! February 27th & 28th: The 46th Annual Scottish Highland Games in Phoenix. Four Peaks is a proud sponsor! Tickets and information found HERE. Tuesday, March 2nd: Date of our latest Beer Dinner, for reservations email Steve Lynch at steve@fourpeaks.com Wednesday, March 17th: Join us for St. Patrick's Day done right (Yup, it's right around the corner)!
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Cask Conditioned and Seasonal Beers
 IN SCOTTSDALE THIS WEEK:
Raj I.P.A.IN TEMPE THIS WEEK:8th Street Ale then Raj IPA: SEASONALS:The Double Knot: Available This Friday!-----------------------------------------
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Our Locations
IN TEMPE:
1340 East 8th Street #104
Tempe, Arizona 85281
480.303.9967
480.303.9964 faxAND
IN NORTH SCOTTSDALE:
15730 North Pima Road
Suite D5-7
Scottsdale, Arizona 85260
480.991.1795
480.991.1796 fax
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Follow us on the Interwebs:
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The Brewers Blog
The day is nigh upon us; DOUBLE KNOT
DAY. February 5th. This Friday!
Double Knot is, of course, our version
of a Double IPA. A style made popular by the likes of Pliny the
Elder from Russian River Brewing Co., HopSlam from Bell's Brewery
and Dreadnaught from Three Floyds Brewery. All great beers, but
we think we've done something at least to their equal. Bold
statement, huh?
Why Double Knot for a name? Well,
it's essentially a double Hop Knot. Now does that mean we just
went and doubled the alcohol content? No, but close; Hop Knot
is around 6% and Double Knot is around 9.2%. So, did we double
the hops? Well, yes! We did! Hop Knot uses around
3.5 lbs per barrel and Double Knot is around 7.5 lbs per barrel (Okay,
a little more than double, don't sue us). That's really the
main difference between the two; slightly higher alcohol content and
twice the hops. But what a difference if you're a true hop-head.
Here's a secret though; we didn't
change the malt recipe at all, it's the same as Hop Knot.
We know what you're thinking; how's that possible to have the same
recipe and come up with a higher strength beer? The answer is
volume. That is, instead of a 40 barrel batch we made a 30 barrel
batch with the same amount of malt. That means less sparge water
(water used to rinse the mash of fermentables), which means less dilution
in the shorter run-off. More concentrated fermentable sugar plus happy
yeast equals more ethanol. Yay!
What this also means is that Double
Knot is not going to have a lot of caramel flavor nor will it have a
cloying sweetness. There will be some toastiness and a mild malt
background, sure, but let's face it, this beer is about the hops.
A celebration of hops, if you will, in the form of an embarrassingly
high amount of the "wicked and pernicious weed", as Henry VI called
it (or did he? A beer history link for you HERE). It's a testament to hops' contributions
of bitterness, flavor, and aroma. And an affirmation that, yes,
you can add first-wort hops, kettle hops, whirlpool hops, hops in the
Hop Back, and even dry hops in the fermenter...twice, just because it
feels so right. REJOICE!!
But what will become of Double Knot?
What is its future; will it be enjoyed until it runs out and then will
it vanish like so many of our other seasonal beers? We don't
know, ultimately that's up to you, dear drinker. If it's wildly
popular it will definitely make a return. We should have the space
for it. It would be great to bottle it someday too. Hmmm,
a 22oz bottle of fresh Double Knot. Heck, how about a 22oz of
Pumpkin Porter, or Hopsquatch, or...
Wait, let's not get ahead of ourselves.
One thing at a time. But it's a nice notion to ponder over a
Double Knot.
See you Friday.
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The Grill & Tap Dispatch with David Tanzi
BEST ROCK INTROS EDITION
You never get a second chance to make a first impression. Or, as my Mom used to tell me, "making your bed sets the tone for the day" (and when your bed is made with a Speed Racer sheet set, that tone is fast living!). There is perhaps no greater medium for grand first impressions than distorted electric guitars and bass (especially when paired with righteous pyrotechnics!). To rank them would be a fool's errand - which of course would make it an errand square in my wheelhouse. Around the Grill & Tap we call these half-brewed ideas.
Another Half-brewed Idea: Ranking the greatest rock intros of all time
The criteria: Is it kick-ass? Does is sound even more kick-ass at the beginning of a road trip or when your closer is jogging to the mound? And, most importantly, can you write three or four entertaining sentences about it?
Won't Get Fooled Again - THE WHO: This is a song that has been used primarily to sell Japanese SUVs for the past decade and yet still has enough juice to give me goose bumps in a 15 second spot for CSI: Miami. Actually, the most sampled portion is Daltrey's primal scream at the end, but the introductory fluctuating synth coupled with Townsend's distorted guitar explosion is unparalleled. The chopped version usually heard on the radio is the single most persuasive argument against the four minute format in the history of music.
Sweet Emotion - AEROSMITH: An overture that is so well produced that the transition to the body of the song is actually jarring and anti-climactic. One of the smoothest baselines ever, and a rare example of the Vibra-slap used to good effect. What is a Vibra-slap, you say? It's a bent metal rod with what looks like a wooden cowbell on one end and a wooden ball on the other. When slapped together it makes a rattle sound. If any of your teachers ever described you as a 'slow learner' than you probably handled one of these bad boys sometime around middle school - it was in the bin with the tambourine and maracas, and it's most likely what Will Ferrell would hammer in the "More Cowbell" sequel.
Money for Nothing - DIRE STRAITS: Okay, the ethereal lead in is a bit wispy. After all it is Sting singing falsetto in 1985, but the game is over once the pick hits string. You may not love it (perhaps you're more partial to German sedans), but this is the Cadillac of opening guitar hooks - classic, legendary, and instantly recognizable. All of that on top of an era-defining song, a genius notion of fascinating origin (entirely comprised of notes Knopfler took while eavesdropping on a delivery man at an NYC appliance store), and produced by what must be the least likely names in all of rock: Mark Knopfler & Neil Dorfsman.
Baba O'Riley - THE WHO: Yes, I am wearing a Quadrophenia t-shirt right now, but how can you argue with this selection? We all know it as the official song of teen angst (and bad titles); the music version of Catcher in the Rye. Did you ever wonder what this song is really about and why they didn't just call it Teenage Wasteland? You don't want to know, trust me. It's kind of like seeing how hot dogs are made - just turn a blind eye and enjoy your delicious snack.
Welcome to the Jungle - GUNS N' ROSES: The royalties this tune earned from NFL opening kick-offs alone has paid for enough Jack Daniels and heroin to anesthetize a medium sized nation and about eight too many years of studio time to record Chinese Democracy.
Honorable mentions: Where the Streets Have No Name - U2, Crazy Train - OZZIE OSBOURNE, Thunderstruck - AC/DC, Gimme Some Lovin - SPENCER DAVIS BAND, Foreplay - BOSTON.
If you're still weighing your options for Super Bowl Sunday, take a good hard look at the Grill & Tap! You'll be able to enjoy Super Sunday menu specials and the newly released Double Knot too - perhaps I'll even take a side wager with you on the over/under for first G'N'R play @ the stadium (the over is after the half-time kick-off). By the way, guess Who's playing the halftime show? |
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The Beer Dinner And You
The Internet. It's the home of everything you want to know and everything you didn't think you'd need to know. For me the internet is an indispensable tool for deconstructing the many nebulous items and culinary dishes that tend to show up on any given Four Peaks Gourmet Beer Dinner. If you are planning on joining us on the evening of March 2nd, please read on to learn a little bit more about the delicious fare we will be serving. If you aren't planning on participating in our little soiree, I encourage you to read on as well, many of these dishes tend to show up elsewhere around the Valley and the WORLD! First course: Poached Skate Wings Description: Pacific Skate Wings poached in lemon butter, served over a white truffle grana risotto with lobster mushroom and cepes.
First of all, the "Pacific" in question here is the largest ocean to be found on our planet, many diverse organisms live in its waters with one of these being the Pacific Skate. A member of the shark family, they look similar to what is commonly call a "ray". They have rather large pectoral fins that often give them the appearance of having wings especially while swimming. For a picture of a prepared skate wing, click HERE.
The white truffle would be considered a fungal fruiting body... that's a mushroom folks! The "white" variety originates from the Piedmont region of Northern Italy. Grana is a class of hard cheese typically used for grating (see: parmesan or romano) also of Italian origin. Risotto would be a traditional rice dish from (drum roll, please)...Northern Italy! Are we seeing a pattern? Lastly we will also be serving lobster mushroom and cepes, both being different mushroom styles, for your tasting enjoyment.
Second course: Duck Confit Over Greens Description: A Hudson Valley duck confit croquette served over a bed of mesclun mix with snap peas, yellow tomatoes, Maui onion, Focaccia croutons and a creamy cambonzola dressing. First of all the Hudson Valley, for the geographically impaired, is the region of New York State that skirts the Hudson River which is where the ducks in question come from. Duck Confit is a French dish involving curing the duck (in this case its legs) in salt and other seasonings and then being poached in its own fat to to create an exquisite and tasty dish! The "croquette" in question is a small fried food roll that typically contains potatoes, and it's all served on a "mesclun mix" Basically it's just an eclectic mix of different salad greens. Delicious additions to this mix include:
snap peas = peas yellow tomatoes = tomatoes Maui onion = sweet onions foccacia croutons = croutons from a flat, Italian, herb-infused bread
What is this cambonzola dressing, you ask? Well, simply put, Cambonzola is a cross between Camembert and Gorgonzola, it has a creamy texture and is medium strong in taste. Voila! Third course: Oxtail Ravioli Description: Braised Oxtail, bone marrow, asiago, basil and thyme folded in homemade pasta and topped with a wild game ragu, served with steamed baby carrots, turnips, roasted corn and rapini.Braised oxtail is just that, oxtail. Upon researching oxtail and its preparation, it is widely regarded that a well prepared oxtail can be more enjoyable than a rib-eye or tenderloin. When cooked on the bone, the very rich marrow contained within slowly gets released to bring out a truly unparalleled flavor. This flavor only gets augmented with the addition of asiago cheese, basil and thyme before being wrapped "ravioli-style" with a wild game ragu (ragu is just the Italian word for a meat-based sauce). Did I hear Italian? Seeing as I would assume everyone knows what they are getting when it comes to carrots and turnips and corn, let's talk a little about rapini. Rapini, also known as broccoli rabe, actually is very similar to turnips. It has a strong and somewhat bitter flavor that compliments milder foods very well. Fourth course: Figs and Shortbread Description: Carmelized figs on a bed of sweetened lemon mascarpone cream with fresh berries and mint over pecan shortbread cookies. Regardless of all the other dishes offered, for some reason the dessert tends to get the most raves by the end of the night, I don't see that changing this time around either. First of all figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Alright, I stole that description, but I really couldn't have put it any better. There really are more to them than just 'Newton's". Mascarpone is a very rich Italian cheese concentrated from milk cream. It has a very smooth, creamy and sweet texture. Mascarpone cream is a combination of this cheese with Zabaglione and whipped cream. And there you have it, a layman's guide to a Four Peaks Beer Dinner! To all that are going, you WILL have the time of your life. I know you've never felt this way before...I swear, it's the truth! |
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Final Musings...
Just a couple of things before I let you get on with your day.
The New Yucca Tap Room is ready and raring to go. The newly refurbished just south of downtown Tempe Musical Hotspot is now up and running. Their newest trick up their sleeve... a multi-brew side bar that now features the Four Peaks stand outs Hop Knot and Sunbru! We encourage all of our readership to stop by and check out their new setup!
Lastly, The Arizona Strong Beer Festival is coming up next week! Saturday the 13th is the big day and tickets are starting to go fast. This Sunday will also be the last day to purchase the VIP tier of tickets that will allow entrance a full hour before anyone else (as well as other perks, bul lets face it, you want to be the first to get in). The event features several regional and national breweries and live music by the 2 Tone Lizard Kings! General Admission tickets are still available for $35 HERE (they will go up to $45 on the day of!). This year's Strong Beer Fest will be held at the Margaret T. Hance Park in Central Phoenix (conveniently located a few blocks from the Phoenix Light Rail System!) For a full list of Breweries showing up this year check out the Arizona Craft Brewers Guild website HERE. We look forward to seeing you all there!
Next Week:
THE VALENTINE'S DAY MENU!!
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