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More Fun Than You Can Shake A
Stick At!
Well the ASU Sun Devils lost... but the
Minnesota Football Vikings finally won! Alas, our
Arizona State Sun Devils have a well deserved week off
before heading up Berkeley way to visit the Golden Bears
and try to get some momentum going as they begin their
PAC 10 season. The Vikings on the other hand
travel to Tennessee to visit the undefeated Titans and
Kerry Collins, so come one and come all as the Gus
Frerrote juggernaut starts to steamroll this team into a
force to be reckoned with (one can dream, can't
one?).
Meanwhile we have a plethora of fun stuff
going on both in Tempe and in North Scottsdale. We
have the Phoenician Beer Dinner this Friday evening, so
we hope everyone going enjoys themselves (although we
know you undoubtedly will!), there are still a few spots
available, so contact Ted Golden if you are
interested. This week's Brewers Blog is also a
must see as they reveal some details for the long
awaited... well, you're just going to have to read it
for yourself! Don't forget to sign up for the
Fourth Annual Four Peaks Golf Classic scheduled for
Wednesday, November 12th. More information has
become available for our Beer and Cheese extravaganza,
read up on that below. The Autumnal Four Peaks
Beer dinner is coming up on October 7th and guess
what... there are still a few tickets available!
Any interested parties should email
steve@fourpeaks.com.
 Check this out!! Four Peaks
and Cornhole Arizona have also teamed up for a no holds
barred, knock down, drag out, double elimination
cornhole (i.e. bags, bag toss, etc. al.) tournament over
Oktoberfest weekend at Tempe Beach Park, all details
available HERE.
Oh my lord, it's going
to be nonstop as we barrel straight through to
Halloween! By the way, do you know what you're
going as this year? Because time is running out
and I have an $800 officially licenced Darth Vader
costume that you can rent... any
takers!?!
Sincerely,
Your Friends at The Four
Peaks Brewery and Four Peaks Grill and
Tap
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Say...
CHEESE!
What do you
know about the wonderful world of Beer and
Cheese?  Methinks not as much
as you should! Wine and cheese has been done
to death, almost to the point of boredom, which is
why we are going all out to pair some delicious
exotic cheeses with our fantastic ales!
Seeing that everything, and I mean
EVERYTHING, tastes better with cheese we would
like to invite you to our Beer and Cheese Tasting
at the Tempe Brewpub. Taking place the
evening of Tuesday, October 21st, we will have a
representative from both the brewery proper as
well as the kitchen to guide you through the
adventure. For the all-inclusive price of
$25, you will get to taste cheeses from around the
globe whilst enjoying the beers you all know and
love! We know you're going to come in to
enjoy a mouthwatering Pumpkin Porter anyway, so
why not make it an evening under the... well,
brewhouse ceiling! This engagement will
truly be one of a kind in nature and manager
extraordinaire Steve Lynch is printing out the
cutest little admission tickets for you! I
mean it, they are just adorable! Feel free
to peruse the menu below and contact us as early
as possible to reserve your place!
First
Pairing
Grana
Padano
Hard, Italian cow's milk cheese,
on freshly toasted focaccia, with a touch of pesto
butter.
Raj
IPA
Second
Pairing
Drap
A
slightly sweeter, milky cheese, faintly tart, made
with raw cow's milk
from the Pyrenees, served
on a whole grain cracker.
Kölsch
Third
Pairing
Manchego
Semi-firm
sheep's milk, aged three months, briny, nutty,
with hints of caramel, served on crispy blue corn
tortilla triangles.
Oatmeal
Stout
Fourth
Pairing
Smoky
Blue
Unique, cold-smoked Oregon cheese,
with a balance of sweet caramel and hazelnut
flavors.
HopSquatch
Fifth
Pairing
L'edel
de Cleron
Vacherin-style, full-flavored
brie from the Franch-Comte region
of France,
served on warm on pita chips.
Pumpkin
Porter
Sixth
Pairing
Vintage
Gouda
A firm and flaky five-year
cave-aged cow's milk
from Holland with caramel,
vanilla, and smoke flavors.
Kilt
Lifter
Once again, $25 per person,
all-inclusive
Call (480) 303-9967 or
email
steve@fourpeaks.com for
reservations.
Cheese...
the perfect snack
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The Grill & Tap
Dispatch
by Karina
Lang
Hello! I
hope everyone is having a great week, although I
am sure most of us are looking forward to the
weekend. Come visit us at Four Peaks Grill
and Tap and let us make your daily trials and
tribulations disappear as we put one (after
another) of our tasty one of a kind hand-crafted
ales in front of you.
Folks, it's
that time of year again, and no, surprisingly, I
am not talking about the much anticipated Pumpkin
Porter, but our Four Peaks 4th Annual Charity Golf
Tournament benefiting the ALS Association Arizona
Chapter! The sign-up form is available for
download at the Four Peaks website, so hurry up and
reserve your spot! The tournament is being
held on the 12th of November at ASU Karsten, and
you don't want to miss it. Please let me
know if you have any questions or concerns, I will
be happy to give you all the information you might
need!
Last, but not least, if you're in the
area, stop by Whole Foods Market off of Raintree
and the 101, October 4th, from 12-2pm. I
will be doing a beer tasting of our Kilt Lifter
ale and 8th St. Ale for a few hours, and would
love to see your faces. Until next
time...
Cheers!
You can
contact Karina at (480) 303-9967 ext.
209
Learn
more about ALS and what you can do at their
website
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5 Questions With Matt D.
This week we sent out 5
questions to the one and only Matt Dolansky.
Matt has been with the Four Peaks family for many
years now and he's worked in several different
capacities over that time. He's been an
outstanding expediter, a dazzling server and now
works behind the bar with a youthful vigor I could
only wish to possess once more. So, I guess
in mild retaliation, I shall test his mental chops
with a barrage of general questions we can only
hope will keep him off balance! Show me what
ya got youngster!! 1. You've been seen
consuming some delicious 8th Street Chicken Strips
and Fries with up to 8 dipping sauces. Which
is best with Chicken? Which with
Fries?In my years of
experimentation with strips and sauces I'd have to
honestly say the best sauce for chickin dippin' is
my own secret hot sauce! If you're thinking
I'm revealing my secret, you're outta your
mind! As far as for fries, I'd have to go
with employee favorite, sweet
jalapeno! 2.You're a native of New
Jersey, home to Frank Sinatra, Bruce Springsteen
and Kevin Smith to name a few... why is it that I
still cannot take Jon Bon Jovi
seriously? Well, Bon Jovi is a
cat that's hard to take seriously no matter where
you're from. I'd say the reason I can't take
him seriously is that he owns an arena
football team that's based out of, wait for it...
Philadelphia of all places!!! Also, how can
you take anyone seriously who's had a recurring
role on Ally McBeal? The show that
originated the dancing baby! 3.You used to work for
Valet 1 parking cars at Four Peaks before we
aquired you. What do you miss most about the
old days?I'd say what I miss the
most is gingerly maneuvering $100,000 automobiles
around the foot (sic) deep pot holes that riddle
the back alley... or maybe it's "opening up" the
$100,000 auto in the twists and turns of the lower
lot. I can't decide 4. Which beer, in your
opinion, tastes the best coming out of a handy 64
oz growler? Why do you feel this way?
Again, this is an activity I've
toyed around with for quite some time and I've
finally come to the conclusion that the beer that
tastes best is whatever beer that's in my growler,
in my fridge, in my house. Because my couch
and television are a hell of a lot closer to my
fridge than Four Peaks is!  5. In 1937, Lakehurst,
NJ was the site of the Hindenburg tragedy.
What does New Jersey have against the
Germans? You must use, "Oh, The Humanity!"
somewhere in your answer.Well this
question creates somewhat of a conundrum as I am
both German and from New Jersey... which fits my
self loathing personality rather well... oh, the
humanity! As a self-loathing Jersey-German
though, I'd have to say it's because true krauts
make better spätzle! I see my questions
didn't faze the young one as much as I
thought! Thank you Matt for a complete,
albeit brief, insight into your mind. It's
rare that someone challenges my questions in such
a wonderfully complete essay form! Oh The
Humanity!...What? Too
Soon? | |
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| UPCOMING EVENTS |
Friday,
September 26th: Beer Dinner @ The
Phoenician Resort's Windows on The Green.
Featuring five craft ale and food pairings at $60
per person, all-inclusive. Still a few tickets
available, you can email Ted Golden if
interested. Sunday, October
12th: Walk to
Defeat ALS. To join Four Peaks' Walk Team, or for
more information, visit our Walk Team
Page!Monday, October
20th: Two words... Pumpkin...
Porter. Tuesday, October
21th: Beer And Cheese Pairings now in
Tempe!!! More details in this Brewsletter
and to follow in the coming weeks! Wednesday, November 12th:
Fourth Annual Four Peaks Charity Golf Tournament
to Benefit The ALS Assocation of Arizona. We are
now accepting players and teams! Please
click HERE
to sign up! |
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Brewers
Blog XVI:
Yes We Can!
We finally
did it. We finally pulled the trigger on
purchasing a canning line. Now the real work
starts.
How do you convince a largely
skeptical public that cans are actually superior
to bottles? It's true, you know, they let in
no light which protects the beer from any UV
alteration to certain hop oils; skunkiness, in
other words. It's also true that dissolved
oxygen levels are quite a bit lower in canned
beers. Dissolved oxygen is public enemy number one
when it comes to packaging beer. Excessive
oxygen levels will turn a beer stale faster than
any single factor including most bacterial
infections. It's the bane of our brewing
existence and it must be battled at every
step.
The big misconception, though, is the
stigma that cans give off a metallic flavor in the
beer. This was true when your Dad drank his
Pabst back in the 70's but cans today are lined
with a flavorless, odorless, non-soluble coating
that protects the beer's true flavors. It's
an innovation that is turning many craft brewers
to canning, including such notables as New
Belgium's Fat Tire Ale.
There's also the
"green" side to canning. Cans are made from
mostly recycled aluminum which is then recyclable
again and again. They're lightweight which
means less gas is used in shipping them from the
can maker to us and, in turn, they're lighter and
cheaper for us to send on to you. The
"footprint" (to use a popular term these days) of
a can is also a lot smaller. Consider a
bottle; there is the bottle itself, the crown, the
neck label, the body label, the six-pack carrier,
and the case box. The carriers and boxes are
made in a separate factory and have to be shipped
to the bottle maker, assembled, and then shipped
to us. The crowns and the labels come on a
separate truck. There is also the glue and
the energy required to run a separate labeling
machine.
With a can, there is, well, the
can.
 We'd
love to eventually go with an all can line-up but
we know some people just love bottles. We're
going to start with the Kilt Lifter and the Sunbru
Kolsch and hopefully change people's perceptions
as we go. Kilt because of its popularity and
Sunbru because we think it just begs to be on a
golf course or in a park or at the lake; places
where glass is prohibited. It's a great beer
for our climate and canning it will allow you to
take it with you (just pack it out when you're
done, of course).
We're very excited about
this new wrinkle and we hope all of you will be as
well. And remember, "We can, so you
can." (God, that' so cheesy.
Sorry.)
Everybody's Doing
It
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CASK-CONDITIONED AND
SEASONALS
IN TEMPE
THIS WEEKOatmeal Stout:
Our local favorite in its cask
manifestation is truly a taste sensation!
Its subtle roastiness and subdued dryness is
indicative of its English origin. Smooth,
rich, dark and, quite honestly,
fantastic!
IN SCOTTSDALE THIS
WEEK
Hop Knot
IPA: A true American original and the
Four Peaks regular's choice. Chock-full of
nothing but North American hops. Although
lighter in color and slightly lower in alcohol
than its big brother the Raj, it's not to be
missed in its cask incarnation!
AVAILABLE AT BOTH
LOCATIONS RIGHT NOW!
Hoof-Hearted
Wit: Our version of a Belgian
Wit. Similar to a Hefeweizen due to the
cloudiness and some clove and tart flavors, ours
is brewed to style with dried bitter and sweet
orange peel and coriander seeds. Enjoy one
today, it won't last much
longer! |
...
And I'm Off...That's
it for now. As you can easily see, things
are definitey picking up and aren't slowing down
anytime soon. I feel like I am already way
behind on my Christmas shopping! Next week
will be October and everywhere else the leaves are
turning, the air is getting crisp, and the fools
are buying winter jackets! That's right,
before you know it we'll be switching from mister
days to propane heater nights. So count your
lucky stars you live out here where the
temperatures are slowly making it back to the
90's. Keep your eyes open for next
week's issue when we take on more of life's
pressing problems, events, and assorted
no-goodery. As for me, I'm off to Texas to
enjoy the Austin City Limits Music Festival and
fill my belly with some Texas Light and Shiner
Bock! "The mouth of a perfectly happy man
is filled with beer." Egyptian Proverb
quotes  The gang at Four Peaks
react to that picture of Jon Bon
Jovi
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