And the winner is … Podge Belgian Imperial Stout.

Podge Belgian Imperial Stout is the winner of the Gravity Head 2008 fan vote for 18th starter.

It was another close race, with vote totals listed below (* denotes a beer never before poured at Rich O's).

BELGIUM
1 *Dupont Moinette Brune 8.5% abv
1 *Dupont Moinette Blonde 8.5% abv
6 *Podge Belgian Imperial Stout 10.5% abv

GERMANY
2 Ettaler Curator Doppelbock 9% abv

UNITED STATES OF AMERICA
2 Avery “The Czar” 11.73% abv
1 *BBC (Main & Clay) The Queen's Knickers 8% abv
1 Bell's Sparkling Ale 9% abv
1 *Brooklyn Brewery Extra Brune 8.5% abv
1 Brooklyn Brewery Monster Ale 11.8% abv
3 Flying Dog Gonzo Imperial Porter 9.5% abv
2 Founders Imperial Stout 10% abv
1 Great Divide Old Ruffian Barley Wine 10.2% abv
1 New Holland Dragon’s Milk 9% abv
2 *New Holland Night Tripper 10.8% abv
5 Stone Double Bastard (2005) 10% abv
1 Stone Imperial Russian Stout 10.8% abv

Now it's the 18th Gravity Head starter, and one more day for voting.

Note first that the Gravity Head 2008 program and other information has been posted to the NABC web site in .pdf format.

Gravity Head 2008 Program (.pdf)
Gravity Head 2008 starting lineup and fan voting info
Gravity Head 2008 schedule of events

Also, we've decided to add a cask-conditioned firkin of NABC Malcolm's Old Setters Ale to the opening day Gravity Head 2008 lineup because there's space on the handpull.

So, it's now the case that the “fan selection,” to be chosen by you from the list provided below, will be the 18th starter.

Vote for just one, and submit to your choice to me at this e-mail address - istanbul85(at)yahoo.com - before Noon on Thursday, February 28.

Please vote just once per person. Be sure to take note of the status of each beer as reflected in the following lists. Some are starters, and others already are designated to appear on specific dates. Some are in-house and eligible for “fan selection” votes, while others remain in transit.

First, here are the starters selected by the Publican ( * indicated a first-time draft at Rich O’s):

UNITED STATES
*Avery “The Kaiser” 9.37% abv
BBC (Main & Clay) Bearded Pat's Barley Wine (2006) circa 10% abv
Bell's Batch 6000 (2004) 10.5% abv
Bell's Hopslam 10% abv
*Dark Horse Scotty Karate Scotch Ale 9.75% abv
*Dogfish Head Fort 18% abv
NABC Malcolm's Old Setters Ale 10.5% abv (cask-conditioned firkin)
NABC Oak Aged V (Fifth Anniversary Ale) 10% abv
NABC Thunderfoot (2007) 10% abv
New Holland Pilgrim's Dole 10% abv
Rogue XS Old Crustacean Barley Wine 2004, 11.3% abv
*Shmaltz He’Brew Jewbelation Eleven 11% abv
*Stone XI – 11th Anniversary Ale 8.7% abv
*Three Floyds Fantabulous Resplendence X Anniversary 10.5% abv

WORLD
De Dolle Dulle Teve (“Mad Bitch”) BELGIUM, 10% abv
EKU 28 GERMANY, 11% abv
Gales Prize Old Ale UK (1998), 9% abv

Second, here are the beers that already have been scheduled to appear at specific times during Gravity Head 2008.

Saturday, March 1:
JW Lees Vintage Harvest Ale (Calvados barrel aged) UK, 11.5% abv

Monday, March 17 (St. Patrick’s Day) :
Bell's Expedition Stout 2006 11.5% abv
Upland Ard-Ri Imperial Irish-style Red Ale 8.7% abv

----

Vote for the 18th starter from this list:

BELGIUM
Delirium Noel 10% abv
*Dupont Moinette Brune 8.5% abv
*Dupont Moinette Blonde 8.5% abv
Kasteel Rouge 8% abv
*Podge Belgian Imperial Stout 10.5% abv
Regenboog Guido 8% abv

GERMANY
Ettaler Curator Doppelbock 9% abv

NETHERLANDS
Koningshoeven La Trappe Quadrupel 10% abv

UNITED STATES OF AMERICA
*Avery Fourteen 9.46% abv
Avery Old Jubilation 8% abv
Avery “The Czar” 11.73% abv
*BBC (Main & Clay) The Queen's Knickers 8% abv
Bell's Sparkling Ale 9% abv
Boulder Mojo Risin' Double IPA 10% abv
*Brooklyn Brewery Extra Brune 8.5% abv
Brooklyn Brewery Monster Ale 11.8% abv
Clipper City Below Decks Barleywine 11% abv
Flying Dog Gonzo Imperial Porter 9.5% abv
Founders Imperial Stout 10% abv
Great Divide Old Ruffian Barley Wine 10.2% abv
Left Hand Imperial Stout 10.4% abv
New Holland Dragon’s Milk 9% abv
*New Holland Night Tripper 10.8% abv
Rogue John’s Locker Stock Imperial Porter ‘007 7.77% abv
Rogue XS Imperial Stout 11% abv
*Schlafly Imperial Stout 10.5% abv
Shmaltz He’Brew Genesis 10:10 (2006) 10% abv
Shmaltz He’Brew Bittersweet Lenny's RIPA 10% abv
Stone Double Bastard (2005) 10% abv
Stone Imperial Russian Stout 10.8% abv
Stone Old Guardian Barley Wine (2006) 11.2% abv

----

In transit during the month of March:

BELGIUM
De Dolle Stille Nacht 12% abv
*De Glazen Toren Canaster Winter Scotch 9.5% abv
*De Glazen Toren Cuvee Angelique 8% abv
*Regenboog 't Smisje Catherine The Great Imperial Stout 10% abv
*Regenboog 't Smisje Harvest Ale ('t Smisje Kerst aged in a JW Lees Calvados
ooden pin) 12% abv

SCOTLAND
*Ola Dubh - Old Engine Oil Special Reserve, conditioned in Highland Park 30 Year Old Scotch Barrels 8% abv (Mid-March delivery projected)

UNITED KINGDOM
Burton Bridge Tom Sykes Old Ale (cask-conditioned)

UNITED STATES OF AMERICA
*BBC (Shelbyville Road) Kick in the Baltic Porter 8.5% abv
*Brugge Brasserie Triple de Ripple 11% abv
Dark Horse Double Crooked Tree IPA 13.6% abv
Dogfish Head 120 Minute IPA 20% abv

March 4 Corbett's beer dinner menu and pairings.

Carrie's posted the bill of fare for the much anticpated beer dinner at Corbett's next Tuesday. Here's the link to our previous discussion: Good beer, good food, a thread and a beer dinner at Corbett's.

Menu & pairings:

Passed Hors d'oeurve:
Duck Confit in Brick Pastry, Pear-Ginger Marmalade/ Delirium Tremens

First Course:
Parsinp Soup, Creme Fraiche/ Gouden Carolus Ambrio

Second Course:
Beef Short Ribs, Kastell Bruin Reduction, Mashed Potatoes/ Kasteel Bier Bruin

Third Course:
Floris Apple Wit Sorbet, Apple Chip/ Floris Apple

Fourth Course:
Braised Veal, Hoisin Glaze, Peanut Lo Mein/ Gouden Carolus Cru of the Emperor, 2007

Fifth Course:
Thyme Brulee, Rhurbarb Gelee, Chocolate Beignet/ St. Louis Framboise

Schlafly pre-Gravity Head stout night is tonight at Rich O's.

Come into Prost at 7:00 p.m. to join the Schlafly brew crew for a taste of two vintage bottlings of Schlafly Imperial Stout ('06 and '07), alongside a new draft release, Schlafly Irish Export Stout (8% abv).

Schlafly's Dan Kopman, Stephen Hale and local rep Scott Shreffler will be on hand to answer questions.

We’ll have some munchies to help ease the stress as you begin limbering your livers for Gravity Head on Friday the 29th.

Gravity Head starters named; vote now for the 17th and final starter.

Every slot in the 2008 Gravity Head starting lineup has been filled, save for one.

The 17th starter is a “fan selection,” to be chosen by you from the list provided below.

Vote for just one, and submit to your choice to me at this e-mail address (istanbul85(at)yahoo.com) before Noon on Thursday, February 28.

Please vote just once per person. Be sure to take note of the status of each beer as reflected in the following lists. Some are starters, and others already are designated to appear on specific dates. Some are in-house and eligible for “fan selection” votes, while others remain in transit.

First, here are the starters selected by the Publican ( * indicated a first-time draft at Rich O’s):

UNITED STATES
*Avery “The Kaiser” 9.37% abv
BBC (Main & Clay) Bearded Pat's Barley Wine (2006) circa 10% abv
Bell's Batch 6000 (2004) 10.5% abv
Bell's Hopslam 10% abv
*Dark Horse Scotty Karate Scotch Ale 9.75% abv
*Dogfish Head Fort 18% abv
NABC Oak Aged V (Fifth Anniversary Ale) 10% abv
NABC Thunderfoot (2007) 10% abv
New Holland Pilgrim's Dole 10% abv
Rogue XS Old Crustacean Barley Wine 2004, 11.3% abv
*Shmaltz He’Brew Jewbelation Eleven 11% abv
*Stone XI – 11th Anniversary Ale 8.7% abv
*Three Floyds Fantabulous Resplendence X Anniversary 10.5% abv

WORLD
De Dolle Dulle Teve (“Mad Bitch”) BELGIUM, 10% abv
EKU 28 GERMANY, 11% abv
Gales Prize Old Ale UK (1998), 9% abv

Second, here are the beers that already have been scheduled to appear at specific times during Gravity Head 2008.

Saturday, March 1:
JW Lees Vintage Harvest Ale (Calvados barrel aged) UK, 11.5% abv

Monday, March 17 (St. Patrick’s Day) :
Bell's Expedition Stout 2006 11.5% abv
Upland Ard-Ri Imperial Irish-style Red Ale 8.7% abv

----

Vote for the 17th starter from this list:

BELGIUM
Delirium Noel 10% abv
*Dupont Moinette Brune 8.5% abv
*Dupont Moinette Blonde 8.5% abv
Kasteel Rouge 8% abv
*Podge Belgian Imperial Stout 10.5% abv
Regenboog Guido 8% abv

GERMANY
Ettaler Curator Doppelbock 9% abv

NETHERLANDS
Koningshoeven La Trappe Quadrupel 10% abv

UNITED STATES OF AMERICA
*Avery Fourteen 9.46% abv
Avery Old Jubilation 8% abv
Avery “The Czar” 11.73% abv

*BBC (Main & Clay) The Queen's Knickers 8% abv
Bell's Sparkling Ale 9% abv
Boulder Mojo Risin' Double IPA 10% abv
*Brooklyn Brewery Extra Brune 8.5% abv
Brooklyn Brewery Monster Ale 11.8% abv
Clipper City Below Decks Barleywine 11% abv
Flying Dog Gonzo Imperial Porter 9.5% abv
Founders Imperial Stout 10% abv
Great Divide Old Ruffian Barley Wine 10.2% abv
Left Hand Imperial Stout 10.4% abv
NABC Malcolm's Old Setters Ale 10.5% abv
New Holland Dragon’s Milk 9% abv
*New Holland Night Tripper 10.8% abv
Rogue John’s Locker Stock Imperial Porter ‘007 7.77% abv
Rogue XS Imperial Stout 11% abv
*Schlafly Imperial Stout 10.5% abv
Shmaltz He’Brew Genesis 10:10 (2006) 10% abv
Shmaltz He’Brew Bittersweet Lenny's RIPA 10% abv
Stone Double Bastard (2005) 10% abv
Stone Imperial Russian Stout 10.8% abv
Stone Old Guardian Barley Wine (2006) 11.2% abv

----

In transit during the month of March:

BELGIUM
De Dolle Stille Nacht 12% abv
*De Glazen Toren Canaster Winter Scotch 9.5% abv
*De Glazen Toren Cuvee Angelique 8% abv
*Regenboog 't Smisje Catherine The Great Imperial Stout 10% abv
*Regenboog 't Smisje Harvest Ale ('t Smisje Kerst aged in a JW Lees Calvados
ooden pin) 12% abv

SCOTLAND
*Ola Dubh - Old Engine Oil Special Reserve, conditioned in Highland Park 30 Year Old Scotch Barrels 8% abv (Mid-March delivery projected)

UNITED KINGDOM
Burton Bridge Tom Sykes Old Ale (cask-conditioned)

UNITED STATES OF AMERICA
*BBC (Shelbyville Road) Kick in the Baltic Porter 8.5% abv
*Brugge Brasserie Triple de Ripple 11% abv
Dark Horse Double Crooked Tree IPA 13.6% abv
Dogfish Head 120 Minute IPA 20% abv

Gravity Head schedule of events for 2008.

It’s almost time again for our annual foray into the hysteria otherwise known as Gravity Head, and again this year I’m far enough ahead of the game to note the following special events and noteworthy appearances that will occur on fixed dates during amok time.

Go here for information on the starting Gravity Head lineup and fan voting.

Monday, February 25: Schlafly Pre-Gravity Stout Night.
Come into Prost at 7:00 p.m. to join the Schlafly brew crew for a taste of two vintages of Schlafly Imperial Stout ('06 and '07 bottles), alongside a new draft release, Schlafly Irish Export Stout (8% abv). We’ll have some munchies to help ease the stress as you begin limbering your livers for Gravity Head on Friday the 29th.

Friday, February 29: Gravity Head tailgate breakfast bratwurst party.
For more on this unique opportunity, go here: Friday morning (Feb. 29) Gravity Head tailgate breakfast party ... on television!

Friday, February 29: Opening Night.
As was the case in 2007, members of the FOSSILS and LAGERS homebrewing/beer appreciation clubs will enjoy preferred seating in the Prost room beginning at 5:00 p.m. We'll also be welcoming a contingent from World Class Beverages, and maybe a surprise guest or two.

Saturday, March 1: Buckeye Convergence.
Every year we look forward to the arrival of Pat’s and Larry’s Daytonians, who’ve been joined in the past by other Ohio delegations as well as FOSSILS and LAGERS members who never made it home the previous evening. Once again this year, Prost will be their gathering spot. I’ll get your tickets started early Saturday afternoon, and then our servers will return during the afternoon. As always, I’ve saved the pin of JW Lees Vintage Harvest Ale (Calvados barrel aged; 2006) for tapping on Saturday to fuel the visiting Buckeyes.

Monday, March 17: St. Patrick’s Day.
Wearing of the green is one thing, but drinking it is something else entirely, and not at all explicable. Ingesting green-tinted swill is tantamount to wearing a badge that reads, “I’m neither Irish nor particularly bright – scoff at me.” If you’ve ever actually been to Ireland, you know that the accepted colors of Irish beer are black, red and gold, and in our traditionally minimalist fashion, we’ll be offering one keg of each (two Gravity Head listed selections, and one not) while shunning other, more egregious forms of Hibernian revelry.

Bell's Expedition Stout 2006 11.5% abv
Upland Ard-Ri Imperial Irish-style Red Ale 8.7% abv
Rogue Kell’s Irish Lager (circa 5% abv).

March 20-23: Opening rounds of the 2008 NCAA basketball tournament.
March Madness will remain in full roar as March Madness (roundball version) begins. Prost is now equipped with a flat screen and will be open for seating on Thursday – Saturday.

March 27-30: Regionals of the NCAA basketball tournament.

April 5 & 7: Final Four and Championship of NCAA basketball.

I’m worn out just typing it. Time for a beer.

POSTPONEMENT tonight: Jeffersonville Main Street's "Chili and Beer Bonanza."

With Southern Indiana shutting down owing to the threat of icy road conditions, the organizers have decided to err in the favor of caution and postpone tonight's chili and beer fundraiser in Jeffersonville.

Jeffersonville Main Street's "Chili and Beer Bonanza" at Kye's, Thursday, February 21.

They're hoping to reschedule a date soon. I'll keep readers posted.

Friday morning (Feb. 29) Gravity Head tailgate breakfast party ... on television!

We're in the stretch drive for Gravity Head 2008, and here's the skinny on a unique opportunity.

The Leap Year 10th Anniversary Gravity Head begins next Friday the 29th, and NABC/Rich O’s has an unprecedented chance to be on TV, specifically, WHAS-11’s morning show, which airs live from 5 a.m. to 7 a.m. A photographer and reporter would be at the pub throughout, and would do a one to two minute live segment every half hour for a total of four.

I mentioned this the other night at the bar, and some of the evening regulars immediately began conspiring to participate in a special Gravity Head tailgate breakfast bratwurst party, to be grilled outside and consumed indoors along with, er, plenty of “coffee” (we can’t legally serve beer before seven), but bring the right type of coffee cups, and … who knows.

There’d also be a segment of the brewers brewing and us setting up the Gravity Head crime scene for opening weekend. Ideas? Interest? It could be fun as a one-off deal, and also might establish a whole new (and virulent) holiday tradition.

Can you be there? Let me know.

Good beer, good food, a thread and a beer dinner at Corbett's.

I'll try to make a long story short.

Earlier this year, there was a spirited discussion at Robin Garr's Louisville Restaurants Forum: Can a great restaurant serve mass-market beer? This was followed by an article here at PC. Here's the link, followed by an excerpt:

A thread: Can a great restaurant serve mass-market beer?

Can you give me some examples of what would be high quality beers that should be served at a high quality restaurant?

I've thought about this a lot at various times, and the answer tends to change based on recent experiences. The fundamental thing is to offer a variety of styles, not just a variety of labels/brands. Knowing the difference between styles and labels is the first jumping off point for me.

I'm returning to this thread for two reasons. First, my current commission for "Food & Dining" magazine is to write 900 words on the topic, so I've been reviewing source materials.

Second, there is to be a beer dinner March 4 at Corbett's "An American Place", a new restaurant in Louisville that somewhat inadvertently was drawn into the original thread about good beer and good food.

PR: Belgian beer dinner March 4 @ Corbett's (forum posting)

Corbett's "An American Place" invites you to an evening of Belgian Ales and lambics paired with Chef Chris Howerton’s cuisine. Hosted by Pete Larsen of Wetten Imports.

Tuesday March 4th at 7 p.m.
Reservations 327-5058
5050 Norton Healthcare Boulevard

The cost of this one is $55 per person plus gratuity, and I don't yet have a food menu, but Wetten has excellent Belgians: The Delirium line, Gouden Carolus ales and Kasteels.

Looks like another combination of business and pleasure coming my way. Aw, shucks.

"Clarksville Sister Cities English Pub Night."

(The following comes courtesy of Todd Antz, Keg Liquors)

Monday, February 18th is the Clarksville Sister Cities English Pub Night, from 6:00 - 8:30 p.m. at St. Anthony's school cafeteria. It's an evening of fish and chips and an English beer tasting (sponsored by Keg Liquors), with a trivia contest in honor of Clarksville's sister city, Bewdley England UK.

6:00-7:00 p.m.
Fish & chips (prepared by the St. Anthony's Men's Group) and English beer tasting

7:00- 8:30 p.m.
Trivia contest

St. Anthony's School Cafeteria
320 N. Sherwood Avenue
Clarksville, IN 47129

Please call Trish at 812-283-1504 to reserve your place for the English pub night, or just show up at 6:00 p.m.; everyone is welcome. The event is sponsored by the Bewdley Committee of the Clarksville Sister Cities Association. Cost is $15 per person, which gets your huge plate of fish and chips, as well as tickets for the beer sampling . Bring a team of friends for the trivia contest.
I helped out with this event last year and had a blast. The fish they prepared was some of the best I have ever had, and the portions are huge. So far, I have 13 different English beers lined up to sample, and I'm sure I will be dipping into my vintage collection for a few aged beers as well (I'll keep you guessing on which ones!)

Here is the beer lineup in no particular serving order:

Samuel Smith Nut Brown Ale
Samuel Smith Oatmeal Stout
Samuel Smith Imperial Stout
Old Speckled Hen
Olde Suffolk Ale
Green King Abbot Ale
Fuller's ESB
Mackeson XXX Stout
Whitbread Pale Ale
Monty Python's Holy Grail Ale
St. Peter's Cream Stout
Young's Double Chocolate Stout
Meantime London Porter.

Upgrading the “everyday” guest imported draft selection at the Public House.

The next two weeks are about Gravity Head, but when our annual exercise in bacchanalia has run its course, I’m planning on a few changes at the Public House.

Specifically, we’d like to upgrade the “everyday” guest imported draft selection by adding a few spouts to the front keg box behind the bar. The additions? They're my personal favorites.

The impetus for this is two-fold.

Seeing as our major priority for the foreseeable future is implementing Operation Progressive Pint and opening another (production) brewery and taproom in downtown New Albany, I’d like to see the pub and pizzeria operating at peak efficiency. You’ll see what I mean when you read the list below.

And, this further enhances and delineates our imported draft selection from our house-brewed beers, and as importantly, from any and all conceivable competitors.

Currently we have two draft towers with two spouts each. The idea is to add one spout to each, and install a custom tower in the middle.

The custom tower will be obtained from the importers of Delirium Tremens, who will perform that valuable service if we vow to keep DT, Nocturnum and Noel on tap year-round.

So, that’s one: Delirium Tremens.

The other four Belgians: Rodenbach Classic, La Chouffe, Saison Dupont (occasionally rotating its sister Dupont brands) and Chimay Tripel. The Belgians will be 10-oz pours.

And, two Germans: Schlenkerla Marzen and Aventinus Weizen Doppelbock. The Germans will be half-liter pours.

Preliminary work remains to be done, primarily seeing to it that our suppliers can keep these brands coming, and make sufficient signature glassware available.

If all goes as planned, look for the new permanent guest tap additions in late April.

Yes, it's true; I fell off the wagon last Friday night.

But … BUT … this is not to be confused with a crushing blow or anything like that. I'm quite content with the outcome.

Having returned to a state of approximate health, after a nasty sinus infection, last week was suitably manic, and I cleared out much of the overflowing inbox. Such a glow of accomplishment is hard to resist, especially for one who has a long and sometimes sordid history of rewarding accomplishment with fine beer.

And rewarding … and still more rewarding … and eventually forgetting what the achievement was.

So, following fifteen days of abstinence, the obligatory public service announcement was made ("my name is Roger, and I'm a weak piece of you know what"), and a quivering toe was somewhat hesitantly dipped into the water in the form of a 16-ounce portion of draft Pilsner Urquell. Seeing as there remains persistent congestion, the Urquell was a less than vibrant selection, although the beer itself cannot be faulted.

At this point I was standing in the general vicinity of the G Spot at the Public House, roughly adjacent to the lambic rack, and it seemed axiomatic that a 2004 Drie Fonteinen Oude Gueuze would shake loose the cobwebs. But, 25 ounces seemed like too much.

Luckily, just then I spotted a typically adventurous evening regular who was willing to partner with the bottle, and we split it. Good timing, indeed.

Acidic and funky, and smooth as butter; perfectly complimenting an hour's conversation, and even better, I didn't drink at all on Saturday and Sunday, and almost certainly won't nip again until Wednesday at the earliest.

Failure? I suppose. However, to paraphrase the late Tug McGraw, a few million years from now, none of it will matter, will it?

The Publican's Pacific Northwest Brew Pub Tour, May 6 – 14, 2008.

As many of you already know, I’ve put together a Pacific Northwest brew tour package for May and am now accepting reservations. We have a limit of 25, with ten signed on as of today.

Dates:
Leaving Louisville May 6, returning May 14.

Airfare:
NOT included; Bliss Travel (New Albany) is working on a group package, and you're free to determine your own so long as I know the itinerary, you can find the group once there, and return arrangements fit the schedule.

Final pricing:
$1,875 per person double occupancy, and $2,275 per person single occupancy. This includes transfers, all motorcoach, brewery tours, breakfasts, a few evening meals, museum, ballgame admissions and all lodging.

Please do me a favor and pass this along to interested parties. My e-mail address is istanbul85(at)yahoo.com, and our local tour operator is Tony Minden, owner of OregonWest Excursions.

Portland OR
Embassy Suites (Downtown)
BridgePort Brewing
McMenamins Cosmic Bus Tour (McMenamins Edgefield, Kennedy School, Crystal Ballroom)
Rogue Ales in Portland
Crown Point State Scenic Corridor
Multnomah Falls
Full Sail Brewing
Hood River Fruit Loop
Timberline Lodge

Tacoma WA
Harmon’s Brewery & Restaurant
Museum of Glass

Seattle WA
Silver Cloud Hotel
Hale’s Ales Brewery & Pub
Pike Pub & Brewery
Pyramid Alehouse, Brewery & Restaurants
Safeco Field tour and Mariners vs. White Sox

Astoria OR
Comfort Suites Columbia River
Wet Dog Cafe & Astoria Brewing Company
Fort George Brewery + Public House
Columbia River Maritime Museum
Seafood School

Newport OR
Elizabeth Street Inn
Rogue Ales
Rogue Ales Public House
Marine Discovery Tours
Rogue Brewer’s on the Bay
Oregon Coast Aquarium

Daydreams and teasers.

We've been busy playing playing with daydreams, courtesy of John's friend and in-law Vic. Here are two imaginary viws of the building on Bank Street where we hope a new NABC brewery will reside (I stress again: The current location stays as is ... this is an expansion.

Jeffersonville Main Street's "Chili and Beer Bonanza" at Kye's, Thursday, February 21.

NABC attended last year, too: Cash Bar Talkin' Swill Blues: Depressing, but no fault of the organizers.

Turn-Key restaurant opportunity in New Albany at the former Treet's.

The following announcement comes from Matt & Jessica Bergman, who have restored and reside in the historic commercial building at 315 E. Market. That's in downtown New Albany, across the street from the former Bistro New Albany and the Grand Convention Center.

Most readers know that Matt's and Jessica's storefront was occupied by Treet's Bakery Cafe until a month or so ago. We continue to lament the passing of Treet's, but as Matt reveals, a good commercial opportunity has surfaced in its wake. It's worth noting that while there is no alcohol licensing of the floor plan, the building lies within the domain of the riverfront development area, and if the owners were willing, a permit would be easily obtained.

However, I persist in thinking that the best use for the space would be a coffee shop on the Heine Brothers model (don't ask them; I already have. While supportive, Gary and Mike are busy expanding in Louisville).

Note that the former Rainbow Bread building that NABC hopes to convert into a brewery and taproom (an expansion of our current operation, which will remain as it is) is only a block and a half away from Matt's and Jessica's building.

Help us by spreading the word, please.

---

I wanted to make you all aware that we recently lost one of our downtown businesses when Treet's Bakery Cafe closed at the end of January. Jessica and I are in search of a new tenant for our location at 135 East Market St. We would love to have another bakery & cafe type of place but are open to other options.

To secure a quick turn around, we have purchased all of the equipment and furniture in our building from the bank. This means we have a turn-key operation that is ready to open right away. The lease will be $1530 for over 2400 sq ft of restaurant space. We will also consider offers to purchase the equipment out right, creating an option to receive a lower monthly lease payment.

If you know of any businesses looking to expand or start a new business, please contact Mike Kopp 502-386-9022 to arrange a time to see our nicely restored space at 135 East Market St.

Great beer dinner at Stratto's last night.

Just a brief note to report that last evening’s winter-themed, comfort food beer dinner at Stratto’s was a real blast.

We’re two for two in this particular venue (one each in 2007 and 2008, with a third outdoor even last fall), and with two different chefs. Kudos go to Trevor Semones for organizing and Tish Dean for her representation from World Class Beverages.

Current chef Jerome Pope put together an excellent four-course meal, using stock ingredients from his kitchen, and thus keeping the price reasonable, rather than going whole hog at a higher price point. The result was a sell-out, and great cold weather cuisine: Bacon-wrapped scallops, beef stew, stuffed pork loin and bread pudding.

More people than I expected enjoyed the Hopslam-scallop pairing. The molasses really has come out in NABC’s Old Lightning Rod … and La Fin du Monde makes a fine opening palate tease.

Good work, all.

Visitor to the Public House.

Rather unexpectedly, Eric Wallace, the president of Left Hand Brewing Company in Colorado, turned up at NABC on Thursday afternoon. He was being squired by Chris Branaman of Cavalier Distributing, Inc., and touring accounts in New Albany, Jeffersonville and Clarksville.

Jesse and Jared had taken good care of Eric by the time I stumbled into work, entirely unaware of the occasion.

We had a nice chat, and agreed on one significant point: We'd both contribute funds to keep Jolly Pumpkin in business if it ever came to that.

Man, I wouldn't mind going to Colorado again ...

Beer dinner at Stratto's is filling fast.

I just spoke with Trevor from Stratto’s, and he told me that there are currently 30 reservations for tomorrow night’s beer dinner:

Beer dinner at Stratto’s Italian Bistro this Thursday, February 7.

If you’re still interested, you may want to reserve, as I believe they’ll cut it off around 45. Remember, this food and beer pairing costs only $20!

Meanwhile, I’ve been rehearsing: Juggle growlers of yeast slurry with two feet; saw an Anheuser-Busch rep in half with my hands; all the while performing Sinatra’s “My Way” with a kazoo.

I hope that’s floor show enough for ‘em. Sometimes I wish I could just play bass with the opening act …

Calendar check: Monday, February 25 Schlafly meet ‘n’ greet with stouts and munchies.

Scott, our area rep for Schlafly, stopped in today to suggest a pre-Gravity head stouts and munchies reception in the Prost wing of NABC, and a chance to taste two vintages of Schlafly Imperial Stout ('06 and '07 bottles) alongside a new draft release, Schlafly Irish Export Stout (8% abv).

Better yet, company president Dan Kopman and head brewer Stephen Hale will be present, too. They’ll be in Louisville to confer with a prominent Kentucky distilling company over the use of bourbon barrels to make beers like these even better.

Yummers. We’ll have some munchies to help ease the stress as you begin limbering your livers for Gravity head, which roars out of the gate on Friday, February 29.

Stay tuned for further details.

Beer dinner at Stratto’s Italian Bistro this Thursday, February 7.

Trevor, Tish and I have been working on this one for a while. The idea is to pair cold-weather, winter-themed beers with a hearty menu conceived by Jerome Pope, Stratto’s chef.

Yesterday’s advertisement in the Tribune featured my name in a ridiculously oversized font (am I obliged to provide comic patter, soft shoe and perhaps karaoke to justify the billing and my comp?), but more importantly, it quoted a price for all this of only $20 per person!

Folks, that’s a steal. Call Stratto's for reservations at (812) 945-3496. The dinner starts at 7:00 p.m., and the restaurant is located at 318 W. Lewis & Clark Parkway, Clarksville.

I’m off to practice my warbling … a bit of Bobby Darin is guaranteed to slay ‘em. Meanwhile, here’s the menu and pairings.

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Opening beer course: Unibrue's La Fin Du Monde

Starter: Bacon wrappped sea scallop skewers with Wasabi vinaigrette
Beer: Bell's Hopslam Double IPA

Soup: Hunters Stew with cornbread muffin (beef, bacon, carrot, celery, onions)
Beer: NABC Old Lightning Rod (Colonial-era recipe)

Entree: Stuffed Pork loin with sweet potato mash, and Swiss chard (onion cornbread stuffing)
Beer: Samuel Smith Winter Welcome

Dessert: White chocolate raspberry bread pudding
Beer: Lindeman's Framboise

Gravity Head 2008 graphics.

Here's Tony Beard's t-shirt design. I'm putting the finishing touches to the lineup for Gravity Head 2008, which kicks off on Friday, February 29.

The most recently updated list: Gravity Head 2008 update.

Prost 2008: Surges, conundrums, and another place for you to be seated.

(This expands on something that was brought up earlier ... and with photos)

Although it’s always been a challenge to deal with Fridays and Saturdays, the past year saw a big surge in business every night, and we weren’t prepared for it.

In fact, there’s been a longtime conundrum with respect to seating, and the easiest way to explain it is that we’ve continued to add seating capacity with the same sized kitchen, which was designed for about a third of the people who now are prepared to order food at 7:00 p.m. on Friday. Obviously, the kitchen must eventually be expanded, but to do that means we’ll lose seats, probably on the Rich O’s side.

As the seating problem has grown in frequency, yet another conundrum has been revealed. On the one hand, the Prost banquet room area really hasn’t been big enough to do regular functions like receptions, as was the original intent, and our catering options in Prost have been both difficult to prepare and generally supplanted by a preference for pizza. Prost hasn’t been used as much as we would have liked, and worse, it sits empty when we need to use it the most.

Until now, we’ve fallen back on the inadequacy of the kitchen as the excuse for not using Prost for everyday seating, and while this remains the case – let’s be realistic here - the decision was made to reassess the notion of semi-regular seating, with these goals in mind:

• Extra seating to minimize wait in other dining rooms
• Non-smoking area for patrons to watch sports
• Seating for larger groups (rear “15-B Room” still can accommodate up to 30)
• Special event availability (FOSSILS meetings, preferred seating for fests, art shows)

Accordingly, special events coordinator Reva Hagedorn has spent the week organizing and initiating the changes to the Prost wing. While we can’t do anything to help the kitchen work any faster until it is expanded at some point in the future, the idea is to have another comfortable area to endure the wait … and with a server on duty to pour beers.

The main room at Prost now has four 4-tops tables and a couch area.

The back rooms will still be reserved for groups and larger parties, and these will not be open on a nightly basis.

Patrons can sit in the main area of Prost, order beers and food, and watch ballgames on the flat-screen purchased earlier this week. Yes, old-timers will recall that I always insisted on there being no televisions at the Public House. Well, this isn’t the Public House; it’s Prost. Welcome to the wider world of semantics.

While we get acclimated to this, hours will be Thursday – Saturday, same as the Public House hours (3 p.m. – close on Thursday, and 1:00 p.m. – close Friday and Saturday). A reserved party or event trumps any promises, and if this works out, we may expand it to the remainder of the week.

Hopefully all this will give us time to figure out a plan for kitchen expansion, which hasn’t yet been done.