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"The Only Thing We Have To Fear..."
A few nights back I was watching a couple of documentaries on the History Channel. One was about the Great Depression and the subsequent dust bowl that almost every God fearing denizen in the bible belt took as a sign of the impending apocalypse. The other was about Germany in the years just prior to the rise of Hitler and the morale crushing terms imposed on them by The Treaty of Versailles. What am I getting at? These incidents were also man made but not at all similar to the events of today! Sure, things are looking pretty bleak right now, but they don't even compare to the shape we were in back in the '30's.
I am well aware that I am not an economist, but this is just a slight bump in the road. Back in the 1930's the entire world was gripped in the depression more or less as a result of the economic cost of the First World War, not solely on the stock market. This was compounded by poor crop returns (as much the result of poor farming practices as below average rainfall), lack of consumer confidence and a huge drop in foreign trade. No one was attempting to help anyone!
We are older and wiser these days (I would like to believe). I found a really good article in the Arizona Republic that describes the situation pretty accurately right HERE. Recovery begins at home and like President Roosevelt said, "The only thing we have to fear is fear itself." Things may look tough right now but it's always darkest before the dawn. Don't let this hurdle get you down. It's in times like these that I am reminded of the words provided by the wise sages Charles, Burrows and Charles who proclaimed the following:
Making your way in the world today takes everything you got
Taking a break from all your worries sure would help a lot
Wouldn't you like to get away? (Sometimes you want to go)
Where everybody knows your name.
 That's right, this entire development was predicted all the way back in 1981! Sure the names have changed, but I think we have all been led to the great beer utopia that was foretold back when Olivia Newton-John wanted to get "Physical!" Just like they did almost 30 years ago, we would also like to echo that sentiment. Keep going out with your friends, have a positive demeanor and drink quality beer! We look forward to seeing you throughout this rocky period because if you stop enjoying yourself then the terrorists have won!
Alright, time for a concise summary of this weeks action! Our friends in the brewery begin a new segment in which they break down exactly what you are consuming. Our Valentine's Day Dinner menus for both locations have finally been uncovered from the tapestry of mystery we had them hidden in! We've "cooked" up 5 questions with Chef Daryn Campagna and Mike from North Scottsdale talks a little "FBR Open" with us. Now, in the immortal words of Calibos from the movie "Clash of the Titans" (the greatest movie ever according to at least two co-workers)...
Release The Kraken,
Your Friends at The Four Peaks Brewery and Four Peaks Grill & Tap
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The Brewers Blog
We're going to try a new semi-regular feature here on the old blog and we're going to call it' "What the Hell Am I Tasting". Just came up with that. Pretty sweet, huh? Actually it's a way for us to help people get a little deeper into some of the flavors of their favorite beer. Or, simply explain what they are. We're going to go brand by brand and since we just had one, we'll start with the 8th Street Ale.
The first thing people think they need to do when tasting a beer is to sniff, or nose, the beer. But wait a minute, we hear chefs saying all the time that we eat with our eyes first, and the same goes with drinking. With the 8th Street, as with all pale ales the color should fall within a specific range. Brewers determine color by using degrees Lovibond or EBC. These are simple color scales used for reference. We won't bore you with that. For a lay person, a pale ale should fall between a bright polished copper color to a deep bronze. Anything lighter and it's more of a summer ale and any darker it goes more amber or brown ale. Lighter in color may also indicate less of a caramel flavor with the converse being true as well, but we're not there yet. 8th Street should also present itself as brilliantly clear or bright. Because we drink with our eyes first it is important to us that the beer be free of haze so that the light can expand the wonderful color.
Now we can sniff it. The 8th St. Ale is an English style pale ale which typically means that the nose or aroma will be more floral as opposed to citrusy, which would mark an American pale ale. This floral, and some would even say earthy, aroma comes primarily from English variety hops; Goldings and Fuggles in particular. These have been used in pale ales for centuries. We get our pronounced aroma from both the whirlpool addition and by dry-hopping, or adding hops directly to the fermenter after a week's time. Both late additions preserve the very volatile aromas in hops. Also in the nose of an 8th St. Ale you will find whiffs of caramel malt which present themselves as being sweet or even bready. We want these aromas to be as balanced as possible in the nose; balance between malt and hop is the key to a great pale ale.
Let's taste it. We're back to balance here in that we aimed to balance the inherent sweetness in malt with the natural bitterness of the hops. Too sweet and you have more of a Scottish ale, to bitter and you're leaning to either an IPA or an American pale ale. Let's talk malt first. Ideally pale ales should contain around 80-90% two-row, or base malt (the stuff in the silo in the back that makes up the majority of any grist bill, or recipe), and around 10-20% caramel malt which is the same kind of malt that is in the silo except that the maltster has kilned these kernels while still wet which crystallizes, or caramelizes, the sugars making it sweeter and toastier. It's a strong flavor so a little can go along way. At this level we're getting a slight candy sweetness and that copper color we mentioned above. Too much caramel malt can get a little raison-y. The hops bring a balancing bitterness to the party but it also brings some hop flavor which can be best described as earthy, vegetal and giving a general fresh taste to the beer. The best thing about a balanced pale ale is not the distinct flavors of the ingredients but how the flavors work in concert to create others.
Two other major aspects of flavor are the water used and the yeast. Water can contribute by adding a mineral dryness to the beer as is the case with 8th Street Ale. We use reverse osmosis water here which means that we can add back to it the salts and minerals found in the great brewing regions of the world. Pale ales were founded, or perhaps perfected, in Burton-on-Trent in England. The water there was notably hard and minerally due the very chalky soil, which enhances the overall perception of hops and lends to that characteristic dryness. Perhaps, though, no other factor contributes to flavor and aroma more than yeast. Different yeasts create different levels of fermentation by-products; a huge array of volatile aromas and flavors some reminiscent of burnt butter, or cooked corn, or even wet leather. Some of these flavors are undesirable and can be eliminated or reduced but some are essential to certain styles.
Another overlooked aspect of beer which can and should be related to flavor and aroma are the tactile aspects in a pint, specifically body, or mouthfeel, and carbonation. Body is determined by the brewer in the first stages of the process by manipulating what enzymes will create what sugars. Yeast consumes sugar and the simpler the better. But there are some complex sugars that are not readily metabolized which create body and a sense of fullness. Carbonation lends a lightness and liveliness to the beer but at high levels it dominates with a belly-bloating spritziness. Also the carbonic acid found in CO2 can contribute a slight astringency. If you're at all interested in seeing what a lower carbonated beer can taste like try a cask-conditioned 8th Street next to one from the tap. It's personal preference but sometimes lower CO2 can bring out flavors that aren't there when on tap.
Well, we're getting a little long winded and we don't want to completely de-mystify the 8th Street. Sometimes enjoying a beer is just enjoying a beer, but we hope that this inside look at the 8th Street Ale will lead you to seek out other flavors and aromas in this great pale ale.
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The Grill & Tap Dispatch
with Mike Kruchko
My plan was to hang out at the TPC with the old laptop and
do some serious "research" with my fellow "golf fans", but apparently you can't
bring anything other than an old fashion pager into the FBR these days. So I decided that I'm going to come up with some
bold predictions (and when I say bold, I really mean more like kinda
meaningless, but fun nonetheless) for the upcoming weekend over a few 8th
St. Ales., while giving you all the info you need to enjoy the week's
festivities.
So I mentioned last week that unless you're new to the
Valley, then you are aware that this week is the "Greatest Show on Grass" or
otherwise known as the FBR Open (AKA - The Phoenix Open). It dawned on me that most of us still have no
idea what the FBR actually stands for in the event title... it represents FBR
Capital Markets Corporation (a majority-owned subsidiary of Friedman, Billings,
Ramsey Group, Inc.). I know it's kind of
boring and uber corporate, but it beats being called the Enzyte Open or
something.
Other than girls in six inch heels and guys with 2 lbs. of
product in their hair acting like they're in a club in Old Town, there are in
fact some great attractions to be seen during this week; the most important
being some great golf! The tournament, which attracts the largest crowds on the PGA Tour, is packed with a star studded
cast of players this year such as local "favorite" (certainly not one of mine)
Phil Mickelson, recent winners JB Holmes & Aaron Baddeley, tour veterans
such as Fred Couples and Stewart Cink as well as the young gun Camillo Villegas,
just to name a few.
In case you've forgotton, the whole tournament takes place right
around the corner from the Grill & Tap and depending on what day you go, it
may even be easier to walk from the bar as it would be to park at the
tournament. Make sure to check the FBR
website for parking info as well as restricted items not allowed in the
event. I made the joke about pagers, but
I'm not kidding...you can't even bring in your cell phone, so plan ahead (Click on phoenixopen.com for more details). So, if you're either heading
over for the 7:40 am tee times or just want to casually be a part of the crowd,
make sure to come say "hi" and have a few beers with us at the bar. Oh, wait...I almost forgot. What happened to that prediction I
promised? Ok, I'm going with Brian Gay
this weekend. My reasoning will remain a
secret, but I need to remind you that if you plan on using my pick to make a
bet and win the big bucks, I expect a cut (and here's
the generic disclaimer: Four Peaks does not support gambling of any kind),
but if my guy tanks and misses the cut, just remember I'm now a few beers deep!
I think that's going to be it for me with the FBR, so that
leaves basically one big thing left. I
did say last week that I would leave the Super Bowl for the other 2,742 sports
writers out there (did I just refer to myself as a sports writer?), but I do
need to remind anyone planning on hanging out with us at the Grill &
Tap that we will not be taking reservations for the big game, so get there
early to get a good seat! With the final
round of the golf tournament ending before kick-off of the big game, North Scottsdale seems like the perfect place to be on
Sunday to watch the game!
So let's put my "expertise" on the line and leave
everyone with one final prediction. It's
no secret that I am an avid Steeler "dis-liker", but I truly believe that the
Card's are just peaking at the perfect time.
So that being said, I'm calling a 23-20 Cardinals victory and I'll go as
far as saying that Adrian Wilson walks away with the MVP. Wow, I can't believe that I'm actually saying
that the Arizona Cardinals are going to win the Super Bowl...that's it, no more
beers for me! Have fun this week
everyone; hope to see you guys around the neighborhood and whatever everyone
plans on doing, be safe and party responsibly this weekend!
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5 Questions With The Daryn...
Daryn Campagna has been around here for several years, his first tour of duty at the Tempe locale was as one of the esteemed door personnel. Only later, after going to culinary school and putting in his time at P.F. Changs, was he picked up off of waivers to be Arthur's right hand man. Much like Herb Tarlek from WKRP, Daryn is a hard worker, loyal  husband and all around fine person! He has a gift when it comes to preparing a myriad of food styles and this passion for cooking is rivaled only by his love of New York sports teams. So I invite you all to discover a more introspective side of Mr. Campagna. Someone usually found only behind the scenes, we move him up from the back burner, put him on low heat and get him to simmer as we ask him to follow the recipe I call the 5 questions! 1. What is your
favorite Four Peaks
beer to incorporate into a recipe? Please
give examples?
The Leroy Brown. It is a sweeter beer and not as hoppy as most so it doesn't make the food taste bitter. Next time you find yourself making braised short ribs add a couple of pints of the Leroy in place of some of the liquid and it will add a richer flavor to the dish!  2. Both your New York
Yankees and the Boston Red Sox were trumped last year by the Rays. What kind of season do you foresee the Yanks
having in the AL East in 2009?
Hopefully not like the one I witnessed last year. The Yankees were going through a rebuilding phase last year, but now they are reloaded and built to win championship #27! I am kinda superstitious so I won't say anything bad about that team north of New York...but you all know what I feel!
3. Which Four
Peaks Special would you say is your favorite to prepare? Why should I order this?
Any of the specials we prepare with bacon of course. After all bacon is a vegetable (ed. note: not true) and your mom always said to eat your  veggies! Plus it just makes everything taste better!
4. Having lived in
both New York and now Arizona,
which unprotected border should we be more concerned about, the Canadian or the
Mexican? Explain?
The Canadian border just because they are Canadian...enough said!
5. Which is more
frightening, the prospect of a new Friday the 13th movie or the hideous
visage of Mickey Rourke? Why do you feel
this way?
I would have to go with Jason from the Friday the 13th movie. You just can't mess with Mickey Rourke, after all he is the Pope of Greenwich Village! A few things I was able to take away from this conversation: 1. I am not the only one who loves Leroy Brown to an unhealthy capacity. 2. Sports fans are still a superstitious lot even if they have won 26 championships 3. Bacon is good... Canadian bacon, probably not so much. 4. The Oscar will go to Mickey Rourke as long as we're doing predictions this week!
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UPCOMING EVENTS
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Now - January 31st: FBR Open at the TPC of Scottsdale
Tuesday, February 3rd: The First Beer Dinner of the year. Officially SOLD OUT!! Wednesday, February 11th: Cheese Puff Day
Saturday, February 14th: Valentine's Day with a special menu for all you lovers out there! Saturday, Feb. 21st- Sunday, Feb. 27th: The Scottish Highland Games Saturday, February 28th: The 9th Annual Strong Beer Festival at the Mesa Amphitheater
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A Very Special Valentine's Dinner
We here at the Four Peaks Brewery and Grill & Tap would like to see all of you lovers out there show up for a very special evening with us. We had such an incredible response at last year's extravaganza that we've decided to extend to all of you another exquisite Valentine's Dinner! Be aware, each of our locations are preparing something a little different. Please take note of the two distinctly different menus and which location that each is taking place at. We look forward to seeing you for a night of delicious food, tasty beers and magic (figuratively speaking, of course)! Just remember our Valentine's Day mantra: Four Peaks...for when the moment has to be just right!
AT YOUR TEMPE LOCATION:
Four Peaks Valentine's Dinner
$35 Per Person Plus
Tax & Gratuity.
From 5 pm until 10 pm
Select One Item From Each Category
Soups
& Salads1. Mixed field greens with candied walnuts, yellow tomatoes and mushrooms tossed in a pesto balsamic dressing.
2. Quarter wedge of Iceberg
lettuce topped with a creamy Roquefort dressing, red tomato, and shaved red onion.
3. Lobster and roasted corn
chowder.
4. Soup du jour.
Appetizer1. Shrimp Roll. Shrimp, pepper jack, jalapeno, and cream
cheese rolled in a delicate pastry and pan fried, served with sweet jalapeno sauce.
2. Baba Ghanoush, crumbled feta
cheese, kalamata olives, and warm pita triangles.
Entrees
1. Cherry wood smoked pork loin topped with a chipotle pork jus lié, served
with rosemary roasted Russet potatoes and tri-pepper creamed corn.
2. Sautéed Sea Bass topped with artichokes,
mushrooms, and capers in a roasted garlic lemon and herb sauce, served with penne pesto and
blanched garlic spinach.
3. Italian breaded and pan fried Chicken
Parmesan served over tortellini pasta in a light Alfredo, served with a side of grilled asparagus.
4. Two four ounce filet mignon medallions
topped with a Kilt Lifter demi-glace, served with a twice baked
potato and stuffed eggplant.
Dessert
1. Stoutamisu. Espresso soaked sponge cake
layered with Oatmeal Stout lady fingers and chocolate
mascarpone cream.
2. Crème
Brûlée. Rich vanilla custard crusted with caramel and topped with assorted
fresh berries
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AT YOUR SCOTTSDALE LOCATION:
From 5 pm until 10 pm
Select One Item From Each Category
Soups
& Salads
1. Julienned celery, crisp poblano peppers and plum
tomatoes, tossed in a creamy Italian dressing and topped with a parmesan/romano
cheese tuille.
2. An iceberg wedge smothered in a Roquefort bleu
dressing, diced Scottish salmon, bacon bits, fried leaks and diced
tomatoes.
3. Carrot ginger champagne soup with an avocado yogurt.
4. Roasted butternut squash soup with a jalapeno pesto and
panela queso.
Appetizer
1. A Middle Eastern plate of Baba Ghanoush, cilantro
hummus, feta cheese, kalamata olives and warm pita.
2. Two puff pastries stuffed with poached lobster,
roasted tomatillo and poblano salsa and goat cheese; baked till golden
brown and served with basil lime hollandaise and pickled beets.
Entrees
1. Pan fried Sea Bass covered in a roasted plum tomato
relish and served with roasted pearl onion, whole artichoke hearts and
fingerling potato au gratin.
2. A whole Cornish game hen roasted and covered in a Madeira orange glaze; served with Oatmeal Stout
mushroom bread pudding and sauteed broccolini.
3. Braised beef short ribs in a mole poblano sauce and
served with a grilled queso panela & polenta, sweet butternut squash
puree and sauteed collard greens.
Dessert
1. Flourless chocolate tort served with chili honey,
whipped cream and fresh mint.
2. White sponge cake soaked in espresso- Oatmeal Stout
and layered with chocolate mascarpone cream and lady fingers.
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CASK-CONDITIONED AND SEASONALS
IN SCOTTSDALE THIS WEEK
8th Street Ale: Read your Brewers Blog for all the information you would ever need pertaining to the entity we call 8th Street! IN TEMPE THIS WEEK8th Street Ale: Due to a stroke of serendipity, we are also offering 8th Street on cask here. Make sure you have one to test your palette against the criteria the brewers have provided! SEASONAL DU JOUR
Hold your horses!! We're working on it!
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A Few Parting Words... How was that for insightful, relevant and topical? Hope you have a deeper and more meaningful understanding of 8th Street Ale, Chef Daryn, and the FBR. As the first month of this new year begins to wind down I feel it imperative to get you wound up about a few things coming up next month. In response to the huge void of daytime sporting events from now until baseball season, the powers that be decided to cash in on the European Football (read:soccer) craze and we now get the Setanta package. For those of you not in the know, Setanta is your European Sports Leader. According to Four Peaks manager and Euro-phile Steve Lynch, " It's your 24/7 soccer and rugby dream channel!" If that isn't enough for you, please feel free to catch up on your Setanta cricket blogs right HERE (They really have like 5 of 'em!). It's never to early to get your tickets to the 9th Annual Strong Beer Festival being held at the Mesa Amphitheater on Saturday, February 28th. Always a good time, more than 20 breweries will be represented with live music, souvenirs and fun for the whole family (if your entire family is over the age of 21 of course)! Doors open at 2 pm for regular guests, get yourself a VIP pass and get in at 1 pm...treat yourself, you deserve it! Finally, next week we should have a special treat for you. Senior Super Bowl Corespondent, James Scussel, will be at the big game this Sunday. We are still working on getting him his all access pass. We are confident that as soon as whichever NFL committee is in charge of issuing these passes reviews our Brewsletter credentials we will be sitting in the proverbial catbird seat! That's it for now, see all of you in February! "The letters in 'Brace Beemer' can be arranged to spell 'Embrace Beer.'"
- Dave Barry, referring to the actor who played the Lone Ranger on radio 
Sometimes Seeing the Glass As Half Empty Isn't Such a Bad Thing...
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