eat..sleep..diet..

ever since i stay in this college, i notice that i seldom go for jogging or dun even care to sweat..and i really love to eat, sleep and the these what i do as my routine..that is bad right?..haha..admit that am totally a lazy bump..recently, my sis is in the process of dieting as she has a sudden increase in her weight..so what happen was..as usual, my friends and i went for dinner and i ordered

new skin..new mood..new beginning..

i just change to a new layout..my blog is all brand new..did u guys have any idea what time i changed my home?..6a.m in the morning..thanks to the horror movie i watched last night with my friends..i had a hard time to get my eyes closed..haha..then i decided to makeover my site..before, the skin was nice but for me it's too simple and it has only 2 columns..i have no idea how to add another

trip..historical..museum..

yesterday, while i was in front of the pc, umie approached me and showed me a msg from my other classmate that we will be heading to the Islamic Museum today (saturday)..i was like what?!..since there was no information about that before..i just plan to get an oversleep..haha..but the plan hafto be cancelled coz of this..anyway, today..umie and i got ready by 7.50am and awaited for ayu and diana

misunderstanding that happen..

today, i woke up early preparing to go to class around 7.30am..my morning class finished at 10am and i was free after that..then, syuhada and me planned to go to giant to grab some stuff..my other friend, nurul wanna followed along actually but there was misunderstanding occurred resulting in leaving her behind while she was in deep sleep..she said that she din wanna follow me to go to that

chicken soup for the soul..

lately..i've been reading Chicken Soup for the soul..i'm regretting of not being a fan of this book before..there are a lot of interesting stories been shared by people around the globe..and there are 2-3 stories that have similar situations like i am..and after reading this book..i've been more positive and look the life from a brighter side..i think you guys should read it too..when i return

it annoyed me a lil bit..

i'm not blaming her to be like this but this is the fact..well, she is not a bad girl..she is good but the attitude is the problem for me..i cannot bear with it any longer..i cannot share this with neither my mom nor my other friends..coz i know how it feels being guilty for backstabbing..anyway, i know that most of people around her feel dissatisfied with her..we just keep on hiding it inside..

How to Brew Beer in 3 Minutes

It took way too long for me to put this together, but here it is:



From my brew day this past weekend.

Note: At the end of the video, I meant to place an approximate length on secondary fermentation of 4 -6 weeks. Obviously, this is subject to change if you are brewing either a huge beer or a smaller session beer.

-HolzBrew

it's all about KPOP..

sure some of you will get annoyed wif the title above, right?..i mean for those who are not in the same interest with me..hehewell, since it is about kpop..i wanna share how i got infected with kpop virus..it is seriously a very dangerous virus which u can't be cured for a long time..haha..it was started since where all Malaysian probably high schoolers or even our mom were glued onto the sofa as

mumble..mumble..

the feel is great today coz we successfully ended our 2nd module..seriously, doing activities in groups are so not me..even all the activities are fun for some people but as for me..it is like a burden..gosh..i hate being under stress coz of that kind of event..ok..i know some of you out there will probably scold me for this but i really dun like these kind of activities..i'm suckz at neither

SOMETHING CROSSED MY MIND..

recently..i have nothing to blog about and i have no idea what am i suppose to write..anyway, it feel different when i'm not updating my blog since blogging is like my daily habit..so i just randomly talk ok..erm..yesterday, my parents came with my other 2 sisters..they brought my stuff and the highlight was when my mom gave me a nice gold bracelet..thanks mom..it is so nice and i really like it.

Ruby Kitchen

It's pretty rare that I give even a mediocre review. I like to think that having a million awesome places to eat + a willingness to try anything = generally having a positive experience to share. Frankly, with the amount of amazing restaurants of every shape, size, and nationality, I don't waste time with places that might be just okay. Occasionally, I'll get dragged along to a pretty substandard place, but for the most part it's hard to get a strike in San Diego.

However, Ruby Kitchen in Hillcrest isn't just a strike. It's a bases-loaded, full-count, tied up, bottom of the 9th in the World Series strikeout. It's rare that I've ever eaten at a place this f@%*ing terrible. The foolish people on Yelp who give this place even the time of day are obviously either brain-damaged, or so ignorant to what food should actually taste like, let alone what even decent service is, that I won't waste my time trying to convince them. It's a completely lost cause.

I wanted to like Ruby Kitchen, I really did. Its next-door-neighbor the Ruby Room offers the typical Hillcrestian a hip and local spot to get their booze on, and Hillcrest has an amazing selection of eateries in every facet of cuisine. The Ruby Kitchen advertises itself as "late-night comfort food" that just happens to be available most of the day. I guess for those in the later throes of blackout, you could tolerate a cold sandwich with little-to-nothing to offer, but if you are even semi-conscious and rational, then take my advice. Save your money and run across the street for a superior meal at Mickey D's.

A quartet of us headed over there at probably 7 pm on a Friday night, expecting there to be at least a few pre-gamers looking to get a head start on soaking up their alcohol of the night. Apparently not. The place (which is ENORMOUS) was totally empty, so why did it take about 20 minutes to get 2 cold sandwiches, some wings, and a cheese steak?

Oh lord, where do I begin. The wings were coated in what I can only assume was ketchup with some pepper sprinkled on them, the 2 cold sandwiches would have satisfied only a starving refugee who has thus survived on cannibalism and fleas, and the cheese steak was more like a chilled rubbery mass of mystery meat with unidentifiable goo spread across the stale roll. Seriously, it's not even worth me wasting any more time thinking about it. If you go there after reading this, you're dead to me.

Tacos el Gordo

I feel truly sorry for Americans who consider themselves fans of Mexican food based on their excursions to places like Baja Fresh and On the Border. As a California to East Coast transplant, it wasn't often that I could enjoy a fresh carne asada taco, but I at least knew the difference between MEXICAN food and Tex-Mex growing up. Don't get me wrong, there's a time and a place for Tex-Mex, and I can get down with some fajita plates at Don Pablo's, but I'll always come back to my love of the street taco and lobsters caught that day from the waters around Ensenada.

Considering our proximity to Mexico, it's not difficult to find a great taco anywhere on any given day in San Diego. Still, there are a few joints that truly raise the bar for authentic Mexican food in America. Our friends have been describing the delicious delicacies at Tacos el Gordo on H Street in Chula Vista (less than 10 miles from Tijuana) and with promises of street tacos as good as any from a peddler in Baja, we jumped in the car and barreled down there to sample a few of their offerings.



Obviously, we had to try the tacos de lengua (tongue) and cabeza (head meat), and if you are squeamish about the thought of eating an animal's head, I've got some advice for you- stop being a pussy and just do it. I assure you that the meat skipped over by so many ridiculous Americans is some of the best meat off the animal. It's not like a giant raw tongue in a corn tortilla- it looks exactly like any other shredded meat in a taco shell. Having gotten those ordered, I spied the adobada, and having previously experienced some of the greatest meat flavor available, I added one to our order.



It took approximately 2 minutes from the time we ordered to the time we were paying for our tacos and racing to a table to devour the items on our plates, whose scents were wafting up in a cloud of glory into our nostrils and coating our tastebuds with tantalizing promises of deliciousity. We started with the lengua, which was simple, glorious, and hot off the grill. Tender, juicy strips of meat were stuffed inside a double corn shell, with only the marinade, onions, and a bit of cilantro marrying together in a symphony of fantastic. Still, I thought that was good until we started in on the cabeza. Did I say the lengua was good? Garbage compared to the cabeza. This taco was crowned with a dab of tomatillo green salsa, and was even juicier and more flavor-packed than season 3 of The Surreal Life.



Can it get better? The adobada proved that yes, it could. Heaven in my mouth, this taco blew all other tacos out of the water. Inexpensive, authentic, unbelievable tasting- the only thing that Tacos el Gordo has going against it is it's smack in the middle of a suburb, so unless you're a resident of Chula Vista you're going to have a bit of a drive. Still, it beats crossing the border for some cheap eats, so for a Mexican experience without needing a passport, this place is highly recommended.

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Image from vinostreet.com

I made very few New Year's resolutions this year, because I relate very strongly to Mary Poppins in that I am practically perfect in every way. However, one thing I did vow to make a more conscientious effort to partake in is more red wine. I have generally avoided this beverage and haven't given it much of a shot, but I feel as though 2010 is the perfect year to get on board. It's generally inexpensive, not as filling as beer, and with many more health benefits and a fraction of the fat. What's not to love? This by no means is my way of drinking less beer... just more wine!

So, with that in mind, today's excursion to Trader Joe's wasn't complete without a bottle of their finest red. Seeing as how I have absolutely no idea what the differences in wine are and as a complete wine n00b, I did what I generally would do in this situation- picked a label. What I ended up coming out with was Oreana's Red Table Wine, and at less than $10, it was a steal (or so I hoped).

Image courtesy of Just Karen's Flickr.

Apparently the end result of a mistake gone well, this red was actually quite tasty with a lot of flavor and it went down smoothly. Excuse the lack of actual wine knowledge- I'm still learning! This wasn't exactly the most enlightening experience, as I still couldn't taste, much less describe the differences between a solid Syrah vs. a tasty Cabernet, but stick with me. 2010- year of the wino.

Left Hand for Haiti

In light of recent events, Left Hand Brewing Company is hosting a fundraiser to raise money for the victims in Haiti.  "Left Hand for Haiti" will be hosted at the Left Hand Tasting Room on Thursday, January 21st from 5pm to 8pm.  We'll have a live band, food donated, a silent auction, proceeds from beers purchased, and a representative from the local non-profit, "Colorado Haiti Project.”

All donations, earnings from the silent auction, tips for the band, and $1/pint sold will go directly to the Louisville based Colorado Haiti Project, that has provided aid in Haiti for over 20 years.  Donations include authentic Haitian artwork and crafts, local handmade quilts and paintings, gift certificates for Longmont businesses, Left Hand Brewing beer and merchandise, and a “Brew Day at Left Hand Brewing.”  The Colorado Haiti Project is a state-wide non-profit organization founded in 1989 to extend aid to the poorest of the poor in a rural area called Petit Trou de Nippes, about 80 miles west of Port-au-Prince. CHP is supported entirely by donations from private individuals, foundations, and over 40 Episcopal churches in Colorado.

Thanks to Forrest Fleming of Instant Imprints, Mark Whan of Colorado Haiti Project, and local musician, Tom Cornwell for their efforts with this event. 

About The Colorado Haiti Project

The Colorado Haiti Project is a Colorado-based not for profit organization that runs a school with approximately 500 students, a normal school for 130 teachers in training, a women’s center training local participants in trade skills for market products, an extensive network of women health volunteers working on maternal health and reduction of infant mortality, and a recently installed system of wells throughout the region maintained and repaired by local teams who have been trained to perform these tasks.  It conducts annual medical, education and more frequent insight missions, and is involved in environmental development.  www.coloradohaitiproject.

[RANDOM] i'm excited..

super show..here i come!..hehe..insyaAllah i will be going for super junior concert this upcoming March with my sis..she is so excited to meet them especially Siwon..haha..i'm excited to meet all of them anyway..thanks to wanie for buying us the tickets..and a huge poster will be given for those who purchase more than 2 tickets..and the excitement added when i met a sunbae from puncak perdana

January Tasting Room Calendar

 

(Click to enlarge)

[RANDOM] it's the happiest moment ever..

it's like the happiest moment for me since being in fandom world!..TVXQ!..our boys that we love the most already agreed to resume their activities as 5 again and still being under the label of SM entertainment!..that means there will be no more boycott thingy and no more headache bout lawsuit issue!!!..*throwing confetti*...yay!!!!..and cassies!..please patiently wait for their upcoming 5th album

[SURVEY] Malaysian Most Wanted K-POP Artist

i’m helping a korean organization do a survey about which k-pop artis malaysian wanna see the most.. if u r interested to answer this survey, please hit the comment button below.. ur comment must consist:a. your nameb. ic number (to prove that u r malaysian)c. rank these k-pop artist (1 – the most u wanna see, 8 – the least u wanna see)1 – TVXQ2 – Super Junior3 – 2PM4 – SS5015 – Girl Generation6

[RANDOM] HAPPY BUFDAY TO ME!..haha

happy bufday to me..aish..add one year more..old..old..wait..did i say old?..anyway, i'm still young ok..i never feel that being in 20-s already old..if let say 20++ people already nag about being old then how about being in their 30-s?..already be a granny?..nah~..enjoy life while you're still young..hehehe..anyway, i just wanna say thanks to all my beloved ones that wished for my big day..a big

Keep on Racking in the Free World

I decided to rack the Maibock into secondary fermentation today and store in the kegerator for lagering.  Some people have been asking what lagering is versus a lager beer.  A lager beer is a beer that is fermented with a lager yeast (bottom fermenting).  Lagering is a conditioning period where the beer is stored at cold temperatures (approximately 33 to 38 degrees) for an extended period of time (atleast a few weeks, but sometimes months).  Lagering helps round out a beer brewed with a lager strain and will help achieve that "smoothness" that is desirable in a lager beer.  Lagering also helps clarify beer as any particulate matter tends to settle to the bottom during lagering.

As pictured above, I took a gravity (a measure of the density of the liquid) reading before racking into secondary and noted it to be about 1.022 brix (a scale for measuring gravity).  Hopefully when done this brew will have a final gravity around 1.015 coming down from a starting gravity of 1.066.  Beers with higher final gravities will have a more noticeable sweetness relative to those with lower final gravities, due to the existence of unfermented or residual sugars.  In my opinion, a good maibock should have a noticeable sweetness.

I was messing around with my new ipod nano, which now takes video (in case you've been living in a cave and didn't hear), and I took a quick video of the inside of the HolzBrew kegerator:



Surprisingly the video quality wasn't too bad for being on an mp3 player.

I hear that Northern Virginia is getting 22 ouncers of Troegs Nugget Nectar in this week, as well as, Bells Hopslam. Now that's a great week for beer. I've put an order in for a sixtel of Nugget Nectar, hopefully it all fits in the kegerator.

Keep it racking,

HolzBrew

Blind Lady Ale House

San Diego was recently named the Best Beer Town in America by the Men's Journal, and one of the places that helped us to acquire such a noble title is Blind Lady Ale House in Normal Heights. We had first attempted to drop by for a pint and a bite a few months ago, and unhappily were never served or helped. You know that feeling when you walk into a new place for the first time and you can tell it's not quite the standard way of doing things, but you can't quite put your finger on how it works? That's BLAH. It's a small joint on Adams Ave., in between 34th and 35th Streets with open shared seating (not unlike Pizza Port Solana Beach), and the "waitstaff" is more of a one to two person bussing and food running operation. To order, there's a cashier line for food, and a small bar to take your drink orders. The beers of the day are written in chalk above the plain taps (no fancy tap pulls here!) and it seems to be a consistently rotating and well thought out selection. Read here about their "Honest Pint" Certification!

Our second attempt proved more fruitful- after spotting their weekly ad in CityBeat, I noticed that they were kicking off their Saturday with a cask of Stone Vanilla Bean Smoked Porter. Generally, porters aren't my bag, but this sounded like something I couldn't pass up. Our initial plan was to head to Hamilton's Tavern for their Green Flash night, with 19 Green Flash beers on tap, free BBQ, and 3 hours of David Bowie in honor of his birthday weekend, but by the looks of the line wrapping around the corner half of San Diego got that memo too! Not discouraged, we decided that this was a sign to spend our evening at Blind Lady, which proved to be a wise plan. Families, foodies, and beer-o's alike were swarming the place, but even with 7 of us in tow we managed to finagle a spot after a few minute's wait. Now that we had our bearings, the separate food-and-drink ordering lines became less daunting, and the food selection promised to be top notch.

I'm still getting used to the idea that San Diego is filled with people who love beer as much as me... most of them more so! It's refreshing to know that the bartender at any given "beer" bar is going to know just what the hell they're talking about. He enthusiastically recommended the Stone brew, describing it as a beer milkshake. After an endorsement like that, how could I resist? The pour was perfection; the head took minutes to fall and the smell reached my nostrils even with his back turned to the pour. Generally, vanilla makes itself known much more by smell than taste, which remained true for this brew as well. Nonetheless, it was a surprisingly pleasant porter that went down more like a stout with a quick sweet bite during the aftertaste. It took a while to down the pint (this is definitely a "sipping" beer) but by the time I'd reached the bottom of the well-poured glass I was a little saddened by the lack of beer that I held in my hand.

Since we were nibbling as well, a second porter wasn't in the cards for me, so it was a Delirium Tremens next, which served as a great pairing to the clam appetizer and prosciutto pizza we had ordered. The clams were good, the broth was hot, buttery, and the sausage was a light and tasty side afterthought, but nothing spectacular. The pizza was fantastic- the crust, prosciutto, and all ingredients met in a sweet harmony of bliss that was well worth the $13 it cost. Others in our group also got the vegan butternut squash pizza with mushrooms and lemon zest, which tasted a little too clean and not enough like pizza to tantalize my tastebuds. The margherita pizza looked and smelled great, but unfortunately didn't make it into my mouth. Just something to look forward to next time- it's a definite recommendation for casual dining that's a step above the norm!

San Diego Restaurant Week

It's that time again... time for the broke foodies of San Diego to crawl out of their holes, reach into their pockets, and manage to score a table at some of the pricier pubs and swankier sweet spots during the new decade's first San Diego Restaurant Week! In its 5th year and sure to be biggest so far, his event takes place from January 17 through January 22, and almost 200 restaurants are participating throughout the county. The pricier restaurants (the ones that I probably wouldn't be caught dead in with my tattooed arms and loud behavior) such as 1500 OCEAN at the Hotel del Coronado, Bertrand at Mister A's, and George's at the Cove top the price list with prix fixe menus for $40, while slightly less bourgeois but equally spectacular joints such as 333 Pacific, Coronado Boathouse 1887, and JSix are sandwiched at $30. Last but certainly not culinarily least, the $20 category comes in strong with contenders such as the newly re-located Point Loma Corvette Diner and Boathouse Restaurant. I'm declaring here and now that I will visit as many restaurants in each category as financially possible, and loving every second of it. I'm hoping to see a good turnout of foodies, new and old, coming out to enjoy what so many people are going without in this economy- food, friends, and fun!

[RANDOM] I'm bored..

i'm so bored till i don't know what to think..3 days straight without class..if this continues..i'm afraid i might feel lazy wanna go class again..aish..*cannot..cannot..*on the other hand..currently i make all my housemates go crazy over a.n.jell..hahahaam i a good at spreading kpop-virus?..hoho..btw, i have a wishlist for this year..-mirotic dvd-shinee [year of us]-ss501 [rebirth]-you're

Belated Oktoberfest- Julian

As a testament to my procrastination as-of-late, here's a very belated but nonetheless enthusiastic Oktoberfest blog! It was about our 3rd Oktoberfest celebration and both of our first times to the eastern San Diego city of Julian, which is a quaint mountain town known for its apples and pies... and apple pies! It was a beautiful crisp day, albeit crowded as hell due to the close driving vicinity but far away feeling appeal.

I can honestly say that this was the best damn hot cider I have EVER had. It helps a lot when the apples were probably picked that morning around the corner.

Welcome to the festivities! It was a tiny Oktoberfest in comparison to La Mesa and El Cajon which draw thousands of hungry drunks every year, but it was lively and filled with delicious treats!

The bratwursts were going fast, and there was actually a wait to snag one of the plump delicacies. Absolutely worth the wait, and with some extra sauerkraut and spicy mustard there was nothing to complain about, except maybe the drool stains on my shirt.

Like I said, Julian is one of the top places around to get apples, and their pies are second to none, as evidenced by this line outside the Julian Pie Company. You can get these all around San Diego, or even mail order them anywhere in the country, but there's nothing like getting them right from the source!

Ashton shows us his spoils and bounty of the day. My boy didn't disappoint me.

Una Pizza Napolentana

Friend and comrade in food/drink enthusiasm Amy McFadden shared this quick and drool-inducing video of Una Pizza Napoletana's owner from 2004-2009, Anthony Mangieri. Watch if you love pizza and salivation!

NATURALLY RISEN from michael evans on Vimeo.

[RANDOM] back in study mode..

finally i'm here again..aish..before i thought i miss everything puncak..maybe back at home i was forced to take the driving license and i was kinda frustrated bout that since i'm suckz in driving i can tell..huhu..but one thing for sure..i will not return home to take that again since i already pass the test..hahahha..the "miss" feeling to puncak is because of that..so after i pass..everything

Temperature Control Woes

I love a full flavored and well made lager, but I hate making them myself.  Over the years I've built fermentation chambers and used temperature override controls for freezers in order to achieve lager fermenting temperatures.  All of which have been a pain in the butt (and a storage nightmare, considering we live in a small condo) and I've never quite been satisfied with any of the lagers I have brewed and I blame it on the difficulty of maintaining the proper temperature.  I can brew ales, but a great lager has yet to roll out of the holzbrew kitchen.

Below the Maibock fermenting away three days in:

The first day I stored it in my kegerator at about 41 degrees F, but the fermentation was non existent.  The second day I took the fermenter out of the kegerator and let it warm up slowly.  All of day 2 it was fermenting in the 50 - 55 degree range and a nice fermentation was underway.  Today as you can see it has warmed to about 60 degrees which is too high for a lager, I've placed it near the fireplace as that is a very drafty and cool area in our condo, but it seems to be maintaining a temp of about 60 (and it is bubbling away quite fiercely).  I think I'll let it go here for at least a few more days in order to get the majority of the fermenting done and then move it into the kegerator for a week around 42 degrees and then drop the temps for 2 months closer to 34-35 degrees for lagering.  Hopefully the lagering will help even out any off flavors from fermenting a little on the warm side.

Keep it cold,

HolzBrew

2nd Annual Indiana Microbrewers Winterfest

2nd Annual Indiana Microbrewers Winterfest

Saturday, Jan 30th

3-7PM

Indiana State Fairgrounds, Ag-Hort Building

38th St & Fall Creek Pkwy

Indianapolis, IN

2nd Annual Indiana Microbrewers Winterfest

31 Indiana Breweries, Over 200 different beers to try, Commemorative tasting glass, Program guide, Food, Music, Games and the Hoosier Breweriana Exhibit. Tickets are expected to sell out, so get them online or at the online list of great craft beer establishments. Left Hand will have 4 beers on draft and some other surprises.

Left Hand Kick Off Party at Ashley’s in Ann Arbor MI!

Left Hand Kick Off Party at Ashley’s in Ann Arbor MI!

Monday, Jan 18th

Ashley’s in Ann Arbor

338 South State St.

Ann Arbor, MI 48104

734-996-9191

Ashley's

Were gonna kick off our expansion into Ann Arbor in style! We’ve been hearing about Ashley’s ever since we came to Michigan and now we can finally call Ashley’s home! Come out and try some great Left Hand beers and meet Mike Walters from Left Hand Brewing Company. Here is the tentative list of what’s on deck for that night.

Sawtooth: Draft
Polestar Pilsner: Draft
Nitro Milk Stout: Nitro Draft
400 Pound Monkey IPA: Draft
Jackman’s Pale Ale: Cask
Black Jack Porter: Cask

Left Hand Expands Distribution in Michigan!

Left Hand Brewing Company officially expands into the following counties in Michigan: Livingston, Jackson, Washtenaw, Lenawee and Monroe! Look for bottles and draft at your favorite watering holes!

Atlanta Cask Ale Tasting

Atlanta Cask Ale Tasting

Saturday January 30th, 2010

4pm – 7pm

5 Seasons Brewing Westside

1000 Marietta St. NW, Atlanta, GA

Classic City Brew

This annual event is one of the most popular and hard to get tickets in the Southeast. Our friend and fantastic beer guru Owen Ogletree started a dandy. Come sample over 20 casks from some of the best breweries in the craft community. Also check out one of the best brewpubs and Chef David Larkworthy’s splendid fare.

Jupiter Beer Festival

Jupiter Beer Festival

Saturday January 30th, 2010

1pm – 5:30pm

Roger Dean Stadium

Jupiter, FL

Jupiter Craft Brewer's Festival

Come out to the best craft beer festival in FL. Tickets will be limited to 1600 online and 1600 at the door and only ticketed patrons will be permitted to enter. Tickets will be $26.50 + service fees online and $30 at the door (cash only). They will sell out so arrive early!

Field of Beers

Field of Beers

Friday January 29th 2010

6pm – 9pm

Roger Dean Stadium

Jupiter, Florida

Jupiter Craft Brewer's Festival

If you brew it … they will come. Meander throughout the stadium visiting fifteen teams of brewers and chefs innovative, original creations, specifically designed to compliment one another. Educate yourself in the art of interpretive pairing of food and beer as they explain the choices they made and illuminate why the foods flavor profiles go so well with the hand-crafted specialties.

Tasting Room Happenings - January 2010

Tasting Room Hours

Sunday to Thursday: 3pm to 8pm

Friday: Noon to 9pm

Saturday: Noon to 8pm

Winter Concert Schedule

We’ve got live, local music here at the Left hand Tasting Room and you can count on it every Saturday and Sunday. The show gets started on Sundays at 4:30 and 5pm every other day. Grab a pint and join us in the Malt Room.

Saturday, January 2nd: Catapult (Rock)

Sunday, January 3rd: Andy Eppler (Folk)

Saturday, January 9th: Bonnie and Taylor Sims (Bluegrass)

Sunday, January 10th: Scott Von (Folk)

Friday, January 15th: John Cody (Rock)

Saturday, January 16th: The Culhanes (Folk)

Sunday, January 17th: Kort McCumber (Folk)

Saturday, January 23rd: Acoustic Hotfoot (Rock)

Sunday, January 24th: Danny Shafer (Folk)

Friday, January 29th: John Cody (Rock)

Saturday, January 30th: Mike Beam and Friends (Rock)

Sunday, January 31st: Adam Bodine Trio (Jazz)

Beer Specials for January

Bard’s English Mild Ale for $3.25/pint

Bard’s English Mild Ale for $6/growler

Haystack Wheat for $3.25/pint

Haystack Wheat for $6/growler

Haystack Wheat Cases for Buy 1 Get 1 Free

Haystack Wheat Kegs for $60 (1/2 price)

Imbibers of the Year Party

Every month I select an Imbiber of the Month, someone who showed a little extra dedication to the Left Hand Tasting Room during the month. Once crowned Imbiber of the Month, these special few enjoy their beer for the entire month out of the mighty King’s Cup. For the first time ever, we are hosting a special party in honor of our Imbibers of the Month from 2009. Join us on Tuesday, January 12th for some special releases. We’ve got Warrior IPA, the Pro-Am Brown, and Smokejumper Imperial Smoked Porter lined up for the bash. Imbibers get one of each on the house, and everyone else should thank them for the opportunity. Cheers!

Imbiber of the Month

Now that you know how I choose them, let me bring to your attention a very special guest of ours here at Left Hand. He’s hard to miss, he’s freakin hilarious, he has a beautiful wife named Dewey, and he dressed up as Santa Claus with a Jamaican identity crisis while doing the dishes for us! That’s right. Patrizio Il Magnifico has been a member at Left Hand for several years now, though under the guise of Big Paddy until recently. Patrizio doesn’t get in everyday, but he certainly is a blast to have around. Get him a cigar or buy him a pint of Polestar Pilsner, or 400 Pound Monkey, or Warrior IPA, or anything else for that matter. We love ya Mr. Magnifico. Salute!

Widdershins Pair and Share

It’s that time of year when we stay inside a little more, cook a little more, and maybe even drink a little more. Why don’t you cook a little more and win free beer for it? It’s time for our Pair and Share. Here’s the deal. Create a dish that either pairs particularly well with our Widdershins Barleywine- Style Ale or incorporates the Widdershins in the recipe, bring enough for 10 servings on Wednesday, January 20th by 6pm, wait patiently during judging, then take home free beer for 1st, 2nd, and 3rd place. Yum! I’m hungry already.

Robert Burns Night

If one thing can be said about the Left Hand crowd, they can never get enough of the drinkin, the gluttony, the chasin’ the women, and singing songs. Come join us as part of the world-wide celebration of the Scottish icon- Robert Burns. We’ll have a grand plate o’ haggis, fine cask conditioned ale, world class Scottish entertainment, the skirl of the pipes and men dressed in skirts. The party starts at 6pm on Monday, January 25th.

Dinner at Tortuga’s

Back by popular demand! Let’s grab a bite, drink a few pints, and share a few laughs. Thanks to Tortuga’s for opening their doors to a whole lot of trouble. Join me and my wife Wendy, Cinzia and Eric Wallace, along with 36 other great folks for dinner at Longmont’s very own Tortuga’s Restaurant. There is space for 40. You have to be on the list. Yes, you have to pay for your tab, but Left Hand beers are discounted to $2.50 all night. There will be trivia, prizes, toasts, and did I mention Mahi Mahi Vera Cruz, pan-seared grouper, and macadamia encrusted chicken? Dinner starts at 6:30pm on Wednesday, January 27th. To get on the list, come in for a pint or email at goldberg@lefthandbrewing.com.

Ales4FemAles

If you haven’t heard about the Ales4FemAles beer club for women by now, I don’t know where you’ve been. Left Hand hosts this group of ladies every month while they discuss beer, learn about beer, pair beer with food, and just have a good time among fellow female beer lovers. It’s been a crazy success and Cinzia and Sue are considering hosting it twice a month as a result. For info on dates, topics, or how to get on the list, send an email to ales4females@gmail.com.

Brew Club for Women

Some of the ladies from Ales4FemAles are tired of just drinking beer, so now they’re going to start making their own. Jojo and Donna are gathering the ladies for a brainstorming session on Monday, January 11th at 6pm. The admission is free. The plan will be set and the name will be chosen. Anyone is welcome to attend…if you’re of the female type that is.

Indian Peaks Alers

Are you thinkin’ about homebrewing? Are you an award winning homebrewer? Either way, Longmont’s very own homebrew club, the Indian Peaks Alers, meet at Left Hand every month and share their brews, judge their brews, and focus on a specific style of brews. This month they’re doing English Brown Ales and you’re welcome to come. They’ll meet Wednesday, January 13th at 6pm. There is food, beer, and great people. For more info, contact Don Blake at ipa.pres@gmail.com.

Winter Brew Fest

Winter Brew Fest

Friday, January 22nd

Mile High Station

2027 West Lower Colfax Ave

Denver, CO

This year's Winter Brew Fest will be held once again at the Mile High Station near Invesco Field and will celebrate craft beer from around Colorado and other U.S. microbrews. The fest will feature live local music, food, art and other surprises. This event will benefit the Swallow Hill Music Association. Music provided by Jubal and the Rude Boys playing their progressive reggae jams. Festival hours: VIP Hour 6pm-7pm, Regular 7pm - 10pm on Friday January 22nd. Cost: VIP $40 advance / $45 at the door. Regular admission: $30 advance / $35 at the door.

For more information visit the Denver Brew Fest site.

The Parade of Darks

The Parade of Darks

Saturday, January 16th 1PM-5PM

Wynkoop Brewing Co., Denver, CO

Wynkoop is planning another micro fest. This one is called The Parade of Darks and will feature the best brown ales, porters, stouts and other richly colored (and flavored) beers from Wynkoop and a slew of other local breweries. (303) 297-2700 - www.wynkoop.com

10th Annual Big Beers, Belgians and Barleywines Festival

10th Annual Big Beers, Belgians and Barleywines Festival

Thursday-Saturday January 7th–9th

Vail Cascade Resort and Spa

I could write and write about this weekend, but you best bet is to visit the Big Beers, Belgians & Barleywines Festival website where you can learn all about all the events, buy tickets and find accommodations.

Just to give you an idea of the weekend their website starts out like this, “Imagine a World Class Winter Wonderland of fun activities in the beautiful Rocky Mountains of Colorado…and then top off your trip with a World Class International Beer Festival, complete with Brewmasters’ Dinners and Seminars by some of the world’s most innovative Brewers…”

And because the this the 10th year many of the participating breweries have brewed up something special to commemorate this occastion. Our Brewmaster Ro has created a Weizen Bock brewed with Lapsang Souchong Tea.

Dish Beer Dinner

Dish Beer Dinner

Thursday, January 7th 6pm

The Dish, Edwards, CO

$65.00 plus tax and gratuity

To celebrate the 10th anniversary of the Big Beers, Belgians and Barleywines festival in Vail we are doing a six course beer dinner. The menu is below.

If you haven’t had the chance to visit Dish for one of our beer dinners or dinner any other time you are missing out. The Chef, Jenna, is amazing and every time I’ve been there I’ve been blown away! She’s a big beer lover so her talent really shines when it comes to beer dinners.

This will be an intimate atmosphere with a chance to meet one of our founders and our brewmaster. See you there!

passed dishes

polestar battered frog leg lollipops olathe cornbread cubes with honey mustard butter

with polestar pilsner & haystack wheat

savory dish

pork x 2: guanciale rillette + side pork croustini hawaiian black salt

with sawtooth pale ale & st.vrain tripel ale

fish dish
hamachi tartare : daikon slaw : seaweed salad : ginger salsa

with juju ginger

from the land

eaton ranch 100% grass fed "long" ribs beefsteak parmesan tomato : parsnip puree

with black jack porter & fade to black

final dish

carmel bacon popcorn balls bruleed fromage de affinois : milk stout gelato

with milk stout

after-dinner @ the dish bar

widdershins barley wine vertical 2003, 2007, 2009

For more information and reservations call Dish at 970-926-3433.

Kinley's Beer Dinner - Anchorage, AK

Kinley's Beer Dinner - Anchorage, AK
Wednesday, January 13th: 6:30 PM
3230 Seward Highway
Anchorage, AK 99503
(907) 644-8953
www.kinleysrestaurant.com

This is our 3rd year of being invited to do a beer dinner @ the best restaurant in Anchorage – Kinley’s Restaurant & Bar. However, we’re changing it up a bit, and doing an Iron Chef-type beer dinner with none other than Full Sail Brewing Company. Join Chris Lennert from Left Hand and John Harris from Full Sail as they spar over good food and good beer. Check out the courses below.

First Course
Roasted cauliflower on a nest of sautéed root vegetables in a saffron cream sauce with raison and toasted pine nuts
Paired with Left Hand Sawtooth Ale and Full Sail Session Black Dark Lager
 
Second Course
Chicken and chorizo skewers on a caramelized apple polenta with a shaved fennel salad and cumin aioli
Paired with Left Hand Warrior IPA and Full Sail Wreck the Halls
 
Third Course
Mussels in a creamy tomato spinach broth with garlic crostini
Paired with Left Hand St. Vrain Tripel and Full Sail Wassail
 
Fourth Course
Slow-roasted apricot glazed pork with grilled asparagus on a sage, bacon white bean and mushroom ragout
Paired with Left Hand Widdershins Barrel-Aged Barleywine and Full Sail Imperial Porter
 
Fifth Course
Cinnamon and ginger scented chocolate tarta with candied orange peel and gran torres sauce
Paired with Left Hand Fade to Black Volume I Export Stout and Full Sail Old Boardhead Barleywine

Great Alaska Beer & Barley Wine Festival - Anchorage, AK

Great Alaska Beer & Barley Wine Festival - Anchorage, AK
Friday, January 15th: 5-10PM
Saturday, January 16th: 2-5PM (Connoisseur Session)
Saturday, January 16th: 6-10PM
William A. Egan Civic & Convention Center
555 West Fifth Avenue
Great Alaska Beer & Barley Wine Festival

 
Join Chris Lennert from Left Hand drinking all kinds of big beers up in the great last frontier known as Alaska. The festival held annually in the month of January showcases the best of beer and barley wine manufactured by mostly local and some international brewers. Barley wine is strong and unique, and a delight to drink in the cold winters, which are typical to Alaska. Sample and get acquainted with the different beer styles. Live music creates a lively atmosphere. With admission you get a commemorative glass, a program, ID and 30 samples. We'll be pouring Nitro Milk Stout, 2008 Vintage Snow Bound Winter Ale, Fade to Black Volume I and 2009 Barrel Aged Widdershins Barleywine.

2010 Seasonal Releases

Chainsaw Double Sawtooth
Available – Late-February
Packages – 22oz bombers &; kegs
Back from a 2-year absence, Chainsaw kicks off 2010 with a new logo, but still the same bad-ass beer. It attempts to address an old saying that has plagues mankind since its inception. Many times we've heard "more is not always better." Invariably the person on the other side of such a statement scowls at the ramifications. Here at Left Hand we realize that life cannot be reduced to or understood in absolute terms. Our 2010 version attempts to take exception with such broad statements about the human condition. Chainsaw is a connoisseur version of our award-winning Sawtooth Ale, designed to befuddle silly generalizations about life. It opens with toasted malt, toffee and fruit flavors, yet closes with a swirling effect of garden herbs, cardamom, dry port and black cherry. Full-bodied, 9.0% alcohol by volume.

Good Juju
Available – Late-February thru July
Packages – 6pks & Kegs
A little Juju voodoo – fresh ginger kisses the lithe malty body, copulating with the hop in this pale ale ancestor. Emancipate yourself from the dead of winter, none but the vernal equinox can free the light. A refreshing frivolity. Hey mon. Shuccha fwangaa! Better a witch doctor than a trouble maker. Quit yor’ bitchin’ an’ get to witchin’.

Twin Sisters Double IPA
Available – July
Packages – 22oz bombers & kegs
Also Back from a 2-year absence, Twin Sisters comes back with a vengeance & a new logo. Named after the Twin Sisters peaks in nearby Rocky Mountain National Park, Twin Sisters Double IPA is a double IPA Left Hand-style - double the hops also means double the malt in our book. The sisters grab your nose up front with its sweet piney and citrusy aromas. An assertive attack of sharp, flinty hop flavors takes you from dreaming about wildflower honey to the tongue awakening earthy, bitter hop resins that swirl in to finish. Balanced with a robust, malty backbone, Twin Sisters is incredibly drinkable. Full bodied, orange copper in color, with 9.6% ABV and 87 IBU's.

Oktoberfest Marzen Lager
Available – July thru October
Packages – 6pks & Kegs
This is no festivus for the restuvus – on the contrary – we start brewing in the Spring and it takes a full two months to reach lagered perfection. Biscuity, malty goodness dominates upfront while the noble pedigree hops lend a properly spicy, dry finish. Zicke zacke, zicke zacke, hoi, hoi, hoi. Time to roast your chicken and upend your stein before the air gets crisp, the leaves flame and fall and the skies fade to black. Auf geht’s!

Midnight Project Collaboration with Terrapin, Brew #3
Available – September
Packages – 22oz bombers & Kegs
Sometime around midnight in a city nobody can agree on, the idea for Terrapin and Left Hand to brew a collaboration beer was born. Year one was a black rye lager called Terra-rye’zd, brewed @ Left Hand, and last year was an espresso milk stout called Depth Charge, brewed @ Terrapin. This year it’ll be brewed back @ Left Hand, but we have no idea what we’re going to brew! Hold on, it’ll be a wild ride…

Warrior IPA
Available – Late September
Packages – 22oz bombers & kegs
The vibrant aromatics and flavors that are derived from the use of exuberant amounts of fresh flower hops are what helps create and set apart this most unique beer. 100% of the Fresh Hops are grown right here in Colorado – from Rising Sun Farms in Paonia, CO (there are a few other varieties from our hop farm here @ the brewery, as well as from local growers right here in our area, but the majority are Cascades). We use Warrior hops for bittering, and Goldings for dry hopping. True to our fundamental belief system, the strong hop character is balanced by a strong malt foundation, allowing for an approachable, drinkable IPA that finishes amazingly clean. The beer is full-bodied, bronze in color, and tips the scales at 6.6% alcohol by volume and 60 IBU's.

Fade to Black, Volume II
Available – Late October thru February
Packages – 6pks & Kegs
Our non-traditional, kick-you-in-the-ass ale that mirrors the available sunlight from October thru March. The name will stay the same (as well as the packaging) each year, but the style won’t. Ah, wouldn’t you like to know what Volume II will bring? You’ll have to wait until the fall…

Barrel Aged Imperial Stout
Available – Late November
Packages – 22oz bombers & kegs
We be a-rackin’ the Imperial Stout into Heaven Hill Brandy barrels early in 2010, and will blend it with un-aged Imperial Stout to woody perfection. At 22 degree plato and 10.2% ABV, it’s the perfect warmer for those cold winter nights. Enjoy the complex flavors revealing hints of raisin, black licorice, coffee, dark chocolate, and, of course, a hint of brandy.

Brewer's Corner - January 2010

Thanks for tuning in for this, the first Brewer’s corner for 2010. I hope your holiday season was as enjoyable as mine.  Last time we talked about malting and mashing and in particular how mash temperature effects beer quality. I’d like to finish out the mashing process by talking about wort separation. At this point we have selected a grain bill that reflects the style of beer we want to make and further have mashed at an appropriate temperature to gain the desired body and sweetness. After a 45 minute to one hour mash rest the diastatic enzymes have simplified the starch chains into either fermentable or dextrin sugars. The important step of separating the grains from the wort is next on the agenda. This is also known as the lauter.

Lauter is a German word which means to cleanse or purify. In essence this is what we are doing here. In some breweries the mash tun and the lauter tun are two separate vessels. Mashing is done in the mash tun and then the whole grist is pumped via a mash pump to the lauter tun. Here at Left Hand we have a combination mash/ lauter tun. This is perhaps the most common approach in small breweries. It is easy to see how the capital expenditure on one vessel is less than two. Plus you don’t need additional floor space for a second vessel for lautering. Why would a brewery want to have separate mash and lauter tuns? Efficiency is the most common reason. We can’t mash in the next batch of beer until the mash/ lauter tun is empty. With separate vessels you can mash in a second brew into the mash tun after the first mash is converted and pumped to a separate lauter tun.  As a result you are converting the starches in batch #2 while concurrently lautering batch #1 to the brew kettle. In larger breweries this helps increase output volume of the brewery without building a larger capacity brewhouse by increasing how many batches can be brewed in a day. Overlapping brewing processes is critical to maximizing output and efficiency. Mash tuns or mash kettles are basically steam jacketed vessels with mixers (motorized paddles) built into them. This allows for step and decoction mashing and assures the even dispersal of thermal energy to the mash. Lauter tuns have false screen bottoms upon which the mash rests and are most commonly capable of single infusion mashing only. 

The first step to lautering is called the vorlauf. This again is a German word referring to the recirculation of wort through the grain bed. As you recall the false screen bottom has the mash bed resting on it. The process of vorlaufing re- circulates the wort from under the mash screen and deposits it back on top. This allows the grain bed to stratify by particle size. The larger husk material settles towards the bottom of the mash bed while the powdery smaller particles are deposited on top. The mash bed becomes a filter for the wort. At first clarity is not very good but after a short period of time the husk material traps the smaller particles and clarity is greatly enhanced.  Once the wort has no visible grain particles the flow is diverted to the brew kettle. The first wort is very strong with a high density of sugar present. Typically about 20%- 25% of the wort volume is now collected to the kettle. It is important to not run all the wort over at this time. This will collapse the grain bed and the permeability of the grain bed will be compromised. There are still plenty of sugars left in the mash bed and it would be downright silly to leave this behind. Before the bed is run dry we begin what is called sparging. This is quite simply the re-introduction of hot water to the top of the grain bed. This is then collected in the kettle and those sugars are extracted. After a period of time, usually about 1 ½- 2 hours the kettle is full to capacity and the wort boiling can begin.

There are a few things to remember regarding lautering that will affect the quality of beer being produced. Clarity of the run- off must be maintained. A cloudy lauter produces a beer easily susceptible to haze formation later down the road. It is also important to not oversparge. Too much extraction is not a good thing. Tannins are extracted from the husk in this context which produces a beer displaying astringent flavor characteristics. Once lautering is complete, we have successfully separated the wort from the mash. The spent grains can now be removed and the next step for the wort is the boil. Alas dear readers this is food for another day. Cheers!

Exciting Changes In 2010!

2010 is a going to be a crazy year. Lots going on that we’re excited about! First – this is the year that you’ll see updated packaging on all of our beers – it’s been a while, and we really need a facelift. So, be on the lookout for the new stuff rolling out all year. Plus, we’ve got a brand-spanking new, year-round beer affectionately called 400 Pound Monkey coming your way sometime in late January. Packaged in 6pks and kegs, we’re really excited about this new beer. It’s an IPA, but this one ain’t like them others. Sometimes you’re not in the mood for what everyone else is having, right? Using hops of a different color, earthy and herbal, well-balanced by bready malt. The result? An English-style IPA that separates itself from the ubiquitous bunch. Cartloads of bitter monkeys flinging wasteful amounts of bananas into the jungle – we’re so done with that.

Alrighty then – here’s to a new year, a new  beer, and all kinds of fun along the way. Cheers!