huan zhu ge ge aka my fair princess..

believe it or not..almost 13 years since this show had broadcasted..i was still in elementary school that time..wanna know who my 1st crush is?..he played as the role of the 5th prince..the emperor's son, lover to the main character, xiao yan zhi played by vicki zhou wei..haha..he is ALEC SU YOU PENG..these both characters were my ultimate favourite at that time..they really match well together..

[wall] onew and key at fukuoka fanmeeting

key ♥ ♥ ♥ ♥ onew

can't wait for these 2 mv to be released..

B2AST- SHOCKi really can't wait..the looks totally hot!DAE GUK NAM AH- D-NAJAY! IN-JUN! MIKA! KARAM! HYUN MIN!..taking a cappella, ballad-inclined route, at least for their first concept..and i'm starting to set my eyes on karam!..i gotta say this..he looks just like Jaejoong!..with mi nam face and delicate feature of his..^^and i dunnoe whether u guys have the same opinion with me but i think

my dearest friend..

every now and then, we find a special friend,who never let us down,who understand it all,reaches out each time you fall,you're the best friend that i've found.i don't need eyes to see,the love you bring to me,no matter where i go,and i know that you'll be there,forever more a part of me,you're everywhere,i'll always care..aizamia's note:-one of my dearest friends wrote for me this in a card

[news] jaebeom is not returning to 2PM

2PM fans are furious at 2PM’s other six members.JYPE, the company of popular group 2PM, publicly announced in late afternoon of February 25th, that Jaebum, who has returned to the US after leaving 2PM, has officially withdrew and ended his contract. After, the fans can’t hide their disappointment towards 2PM’s other six members: Wooyoung, Taecyeon, Nickhun, Chansung, Junho, and Junsu.The message

[PIC] so eun and onew for clride

they look great!!!~

Left Hand Monkeys Around

Longmont Brewery releases game-changing IPA

(LONGMONT, CO) – It’s the year 2010. A plague of unbalanced, exaggeratedly hoppy beers have wiped out millions of palates in the United States since 1996. Only a small percentage of the population’s discriminating palates have survived to this point. Many beer drinkers are now forced to live without the ability to taste malt. Left Hand Brewing Head Brewer Ro Guenzel volunteered to brew an antidote, going back in time when IPA’s were more sessionable and balanced, and to help others discover that not all hops are of a big, citrusy character. The result? 400 Pound Monkey IPA.

Welcome to the jungle. Joe Schiraldi, VP of Brewing Operations, waxed poetic. “Just when you thought that the world needs another IPA like it needs another virus, we’ve started to brew a year-round IPA. But this one ain’t like them others. It’s an English-style IPA that separates itself from the ubiquitous bunch. Any monkey can throw 400 pounds of hops in a kettle.”

Brassy in color, with an off-white head, the Monkey exhibits an earthiness quite different from American-style IPAs. Soft aromas of freshly cut hay, bitter orange and white cheese rind (courtesy of Boadicea and Sovereign hop varieties) are the first impression. But once the cage has been opened and a sip savored, a multi-pronged 12-monkey assault on the palate begins. The initial bready maltiness is attacked immediately by a variety of flavors ranging from green tea to glacier melt water to wild flower honey, coating your palate and refusing to leave.

“But just as one monkey arouses a great deal of amusement, two or more double the interest and amusement, which is why you should have more than one,” says Ro. “If you allow this beer to warm up, that’s where the Monkey really begins to shine. The malt starts to open, balancing the hop attack, but still allowing a very long herbal hoppiness to linger on your tongue. There’s just a lot going on.”

So, alas, comes the inevitable questions – what are the ABV and IBU? Well, the Monkey weighs in at 6.8% ABV, but the bitterness? Well, it depends on perception versus reality, but a polite monkey never tells.

Widdershins Pair & Share Recipe Winners

Sausage Bread
By Odette Holmyard

Filling:
*1 lb. breakfast sausage
*8 oz shredded cheese - combo of gorgonzola, parmesan and feta
*Sesame seeds for topping
*1 egg for egg wash

Dough:
*1 cup water
*2 cup flour
*1 tbs yeast
*1 tsp salt
*1 tsp sugar
*1 tbs olive oil

1. Combine all ingredients for dough to make soft dough. Let rise until double.
2. Cook sausage, drain and cool.
3. Roll dough into a rectangle
4. Spread sausage on rolled out dough
5. Sprinkle cheese on top of sausage
6. Roll dough up like a jelly roll and lay on an oiled cookie sheet. Seal the ends and shape like a cresent.
7. Egg wash top and sprinkle with seasame seeds and some feta crumbs.
8. Bake at 350 degrees for 25-30 minutes.
9. Slice and serve with a glass of Widdershins Barleywine


Roast Beef with Widdershins Horseradish Sauce
By Craig Aiken

Roast beef:
*1 roast Eye of Round

Season with sea salt and black pepper. Cook in oven @ 275 until temperature of beef reaches 115 degrees. Turn oven up to 475 degrees and cook until internal temp. reaches 125 degrees. Take beef out and rest for 15 minutes.

Sauce:
*1 cup of sour cream
*2-3 tbs of prepared Horseradish (to taste)
*2-3 oz widdershins
*3-4 tbs of chopped chives

Combine all ingredients and serve with roast beef.


Sausage Polenta with Caramel Sauce
By Bob Prater

Caramel Sauce:
*1 cup butter
*6 tbs butter
*½ cup cream

Boil sugar, add butter remove from heat and add cream.

Sausage Polenta:
*3 cups chicken stock
*1 tsp salt
*2 tbs chopped sun dried tomatoes
*1 cup polenta (stone ground) 
*1/3 cups crumbed feta cheese

Bring the chicken stock, salt and sun dried tomatoes to a boil. Slowly add the polenta and stir until thick. Do not allow the mixture to boil again. Once the mixture is thick, add feta cheese.

Sausage:
* 1 lb Italian sausage

Sauté and drain sausage.

In a loaf pan layer:
polenta
sausage
polenta
sausage
polenta

Bake 350 degrees 1 hour. Invert into serving plate. Warm the caramel sauce and pool it around polenta.


Braised Pork and Citrus Cabbage

Dry Rub Pork Ribs:
*1 rack of pork ribs
*3 tbs dark brown sugar
*1 tsp salt
*1 tsp cumin
*1 tsp paprika
*1 tsp freshly ground black pepper
*1 tsp cayenne
*1 tsp garlic powder
*1 tsp dried leaf oregano
*1 tsp dried thyme

1. Combine all dry rub ingredients and coat ribs with dry rub. Refrigerate ribs with dry rub at least 6 hours or over night.
2. Bake ribs on rack for 1 hour at 350 degrees

Sauce:
*1/4 cup molasses
*1 cup hot sweet citrus salsa

Cover ribs with sauce and bake on rack for approximately 2 ½ hours at 325 degrees. Remove pork from ribs and set aside.

Braised Cabbage:

*3 strips of bacon
*1 medium onion, chopped
*salt and pepper to taste
*1 bay leaf
*1 tsp coriander
*1 orange, sliced
*4 cups cabbage, chopped
*2 tsp fresh thyme leaves
*1 cup Widdershins Barleywine

In large, heavy pot, add 3 strips of bacon one chopped onion, salt pepper, bay leaf, 1t of coriander, 1 sliced orange, 4 cups sliced cabbage, 2 t. fresh thyme leaves and 1 cup Widdershins ale and pork from ribs. Simmer until tender, 40 to 45 minutes.

Serve with Widdershins Barleywine

[PICS] 2PM for happy energy~

internet suckz giler ari nih!~

before this..i downloaded banyak giler vids..and today a problem occur..internet probs and all the vids stop downloading..dah lah banyak tau..aiyo!..frust giler..x pe2..not everyday will get what we want kan..so sabar je lah..adoiyai!!!!...and lagi satu..i x tau nih..weekends nih balik ke x..nak balik!..hurm...m(__)m..

The Wine and Cheese Place - Buy Left Hand Beer Online!

 
Do you live in a state that doesn't sell our delicious hand-crafted beer? Or does your local liquor store not carry all of our styles? Or maybe you are just too darn lazy to drive down to the liquor store (don't worry, it happens to the best of us). Well we have some good news for you! You can now purchase a selection of our delicious brews online and have them shipped right to your door. The only requirement? You must be 21+, duh! So check out the link below, and be sure to tell your friends!

Buy some Left Hand @ The Wine and Cheese Place!

Brewers Association Launches CraftBeer.com

The Brewers Association, the trade association representing the majority of U.S. brewing companies, has just launched CraftBeer.com to celebrate the ever-growing interest in craft brewers and their liquid libations. The new site is a consumer portal providing information and community interaction for craft beer enthusiasts everywhere.

“Beer from small and independent craft brewers seems to have everyone—from wine lovers and famous chefs1 to restaurateurs and celebrities—talking about craft beer,” said Julia Herz, a spokesperson for the Brewers Association. “CraftBeer.com is an extension of that conversation. The site serves everyone, from the beer beginner to the budding beer enthusiast, highlighting the culture, authenticity and broad spectrum of beer from today's craft brewers.”

CraftBeer.com

she doesn't fit to condemn me!

this incident happen when i woke up from my late evening sleep..it was around 5pm when i got ready to go to the library..before that, as my habit, i won't straightly got up and get ready but i will rolled on my bed 1st and just now, i put the headphone on and watch a vid..that made me didn't hear the announcements and suddenly 'she' appears..she asked me to do something and seriously i didn't get

[PICS] JOON for HIGH CUT~

credit: as tagged+allkpop+sarang@blogspotOMG joon!..that's effin' hot..*nosebleed* XD

Kensington Cafe

The ideal typical Sunday: wake up leisurely, the sun is shining, friends are in town, all are in high spirits, and all tummies are a-growlin'. Somehow, a group of 8 manages to meet at the perfect time to avoid the early risers and pre-lunch rush and head to a favorite corner spot with promises of a delightful brunch all around. It was my first time finally sitting and ordering at the Kensington Cafe, but certainly not the first time I'd caught wind of its edible delights. Even with a large brunch party (every restaurant's necessary but worst and most irritating fear), the servers scrambled to arrange a patio spot for us hup-quick, and within minutes and a few shuffled people later, we were nestled cozily in a corner spot, perfect for dog watching, which was plentiful this crisp Sunday morning.

Generally, I opt to start my morning with a savory bite. I find that too much sugar in the AM upsets the stomach and confuses the mind. This doesn't really make much sense to anyone but myself, but as someone whose sweet tooth is mightily overpowered by the savory desires this seems to make sense. However, something clicked in my mind when I heard the word "waffle" and it became instantly cemented in my mind that a waffle was the most logical and obvious choice for this particular brunch. Their menu strangely offers no pancakes, but for a bruncher in the mood for a flapjack I highly recommend switching it up and giving their waffles a try. Today, the seasonal waffle was a cinnamon apple waffle with candied walnuts and a cinnamon butter, which was my immediate and non-regretted selection of the day.




I ate half before admitting defeat from the rapidly oncoming sugar coma, which was somewhat thwarted by the sodium and protein overload aid from the $2 add-on bacon and eggs. The eggs were standard scrambled eggs (strangely enough, no salt or pepper was to be found outside?) but the bacon was great. Thick, hot, nice and salty, everything bacon should be. The tomatoes were generously donated by one of my party who, inexplicably, doesn't enjoy the chilled flavor of yummy offered from the red fruit! Inconceivable. Good thing I was there to ensure the sacrificed fruit didn't go to waste.



My comrade to the left decided upon the Spanish Revival burrito, which was a bundle of vegetarian goodness in a spinach wrap and a side of tasty-looking salsa. Looked promising, and he assured me it was a happy selection.


Bolstered with high recommendations, and having experienced the excellent service, good food, and the right price, along with happy extra treats like OJ in mason jars and apparently Cute Dog Headquarters of Kensington, I have an inkling I'll be frequenting this spot on the regular.

bored and lazy..

2 words that i never miss in my daily life seriously..i'm such a lazy bump..haha..my assignment just finished but seriously i've no idea what i've written..XDluckily tomorrow is not the day i've to present so that means i have more time to study about the article and understand it a lil bit more..tsk tsk..i dun wanna go back to puncak perdana!!!!..home is the best..but i cannot do anything but to

Tioli's Crazee Burger

Burgers must be in high demand in San Diego based on the number of burger joints, large and small, that reside in this fair city. Rightfully so! While In-N-Out is still a great place (albeit chain) to snag a cheap burger and shake, we needed a new place to tantalize our tastebuds and meet the meat. North Park's Crazee Burger boasts its superiority, and with national spotlights like Diners, Drive Ins, and Dives (below!)

and various other news clips and features, how could we go wrong?

Their menu is as wild as they promise- ostrich, kangaroo, buffalo, not to mention beef, lamb, and more! All come topped with a smattering of gourmet sauces and toppings cooked up by the German partners, and have been pleasing crowds for years! I went for the Saturday special- Hamburgeeeeeerrrrr FRANCAISE with melted Brie Cheese with their special parmesan dusted fries.


It was fantastic! You can't go wrong in my book with huge amounts of brie, or any cheese for that matter, and this was juicy, succulent, and all around great. The fries were nice and crispy with lots of flavor, and even with 7 people on a Saturday night the service was fast and accurate. We had other reasons besides a delicious flavor experience to celebrate as well!


Nothing like celebratory cheeseburgers for getting engaged! Luckily, my soon-to-be life partner loves food just as much as me and was equally enthusiastic about toasting our new life together with hot meat sandwiches and orange soda. All in all, a creative and equally delicious place that I'm sure we'll find ourselves again.

seung hyun+maknae rebellion=chaos..

do u guys know who is seung hyun?..he is the maknae in ft island..he is hilarious..a guy that really blunt, innocent and totally no idea how he is being so humorous..haha..i watched maknae rebellion (MakBanShi) with SHINee and MBLAQ..it was epic!..as i watched him throughout the show, he always being the funniest and adorable one..if u guys watch where SHINee is the guest, u must have watch the

what a wonderful weekends..

i arrived malacca last saturday and guess what..the day i stepped my feet in the house, my dad asked whether wanna follow him ate capati or not..i'm not a person who favor capati much but after went to this 'warung', i changed my mind..capati is a must in my fav-food lists..hehe..the 'kari' is damn nice!..^^and the very next day which on sunday, we went out to the new jusco!..it's totally

Frozen Dead Guy Days

Check out www.nederland.org for more info.

Aging Beer

You are staring at 4 years (2007-2010) of Sierra's Bigfoot Ale, a delicious American barleywine which comes out this time of year. To the uninformed, the thought of "old beer" is probably a turnoff. To the beeradvocate, properly aged (or vintage) brew can be a real treat.

Most people think that wine is the only fermented drink that should be be aged, not true. Various styles of beer benefit from aging as well. Now this isn't for all types of beer. Your typical brew only has a shelf life of about 4-5 months, before it starts to noticeably degrade. The type of beer that may benefit from aging are your big beer styles like barleywines, strong ales, imperial stouts, Belgian strong ales, old ales and etc. Aging can add a whole lot of complexity to a beer like this. A general rule of thumb is beers over 8% are good candidates for aging.

Starting to age or cellar beer is easy enough. The toughest part is the patience required. If you've got a beer you love sitting around it's real easy to pop the top and quaff that delicious brew. Make sure to buy at least two of every beer you plan to age. You'll want to try one immediately in order to have a baseline in which to compare the aged version. The "second" or remaining beer should be aged for at least a year, but sometimes for several years (some beers can be aged for 15-20 years).

Where the heck do I store this stuff? Most importantly the beer should never come into contact with heat or light. Both will punk your delicately aging hooch. Beer that is allowed to sit in direct sunlight for too long (more than a few minutes) will develop a skunky flavor. You should store your beer in a cool area, away from direct light. Ideally you should store this aging brew at a constant 50 - 60 degrees.

That being said for most people it'll be near impossible to store at those temperatures unless you've got a temperature controlled room in your house. For many people a dark and cool basement is the most practical and best environment in which to age beer.

Counter intuitively, long-term refrigerator use is not ideal. Refrigerators are designed to keep food dry, so dehydration of cork or cap can become an issue (laid-down or upright), allowing the beer to become oxidized.

Now that you know how to cellar, what should you expect a year or more from starting to age your stash. Honestly, no one knows for sure. There are lots of variables that come to play. Some beers age exceptionally well, others don't. One word of advice, big beers like double IPA's that showcase a large hop presence, usually don't get better with age. The hop characteristic tends to degrade quickly with age.

Age some beer,

HolzBrew

alone...

everybody already gone home..well, not everybody of course..most of the students..anyway, i go to library again to download vids..and guess what..there are no people inside the library except me and the librarians..haha..anyway, i can't wait for tomorrow!..going back home..the best thing ever..kekelast but not least, HAPPY BIRTHDAY KAK CT!!..hope the best in everything that you do..=)

external+downloads+vids=heaven

i keep on downloading videos..of course involve major of kpop..but one thing that disappoint me is vids for star golden bell is no longer available for the whole episode..there are a few but the artist that i want is not there..aigo~now, downloading wonder bakery..as one of the major favs is wonder girls, so it's worth it..hehe..anyway, i'm fully attracted to bling bling tiger jonghyun, maknae

hello baby...

currently i'm following shinee new variety program, Hello Baby..i guess u guys will regret if not watching this..they are super adorable..and i think that they will become a good dads one day..their warm side is totally obvious in this show..yoo geun is so lucky to have them as his dads..da youngest dad is taemin of course..but yoogeun's closest dad is Minho!..and know what they are look alike..

bla..bla..bla..

seriously i have no idea what to blog about..that's why i never update anything..haha..and the suckness of the net also can be one of the factors..XDanyway, just 2 days ago, which on sunday, i went to seremban wif my Along on the way to meet our newborn niece..guess what..for the 1st time in my life, and never get on the commuter by myself i did it!..even it's only difference by one station but

Left Hand Brewing Enjoys Brooklyn on a Saturday

Left Hand Brewing Enjoys Brooklyn on a Saturday

February 20th, 2010

4-7pm

GRAB Specialty Foods

438 7th Avenue

Brooklyn, NY 11215

(718) 369.7595

http://grabspecialtyfoods.com/

Come and join Left Hand Brewing and one of Brooklyn’s staples. GRAB specializes in only the finest selections of cheese, charcuterie, and specialty foods that Brooklyn has to offer. On this Saturday Left Hand Brewing will enjoy the splendor that is Brooklyn as we offer a taste of some of our finest selections. Bring your growler! Some of these selections will be of the limited nature…

Black Pin Eulogy

Black Pin Eulogy

February 18th, 2010

7pm

136 Chestnut Street

Philadelphia, PA 19106-3009

(215) 413-1918

http://eulogybar.server101.com/

Come and pay your respect to the last pin of Fade to Black – Vol. 1 as it’s tapped at 7pm sharp. Some of the pallbearers include: Warrior IPA, Imperial Stout, 400 lb. Monkey, and Oak-Aged Widdershins. The eulogy will be read by Dan Conway of Left Hand Brewing.

Blizzard 2010

Not exactly beer related, but I put together some footage from the blizzard today. I also arranged the instrumental track for the video.




I hope everyone stayed safe.

-HolzBrew

25th Anniversary of Bike MS

The 25th Anniversary Bike MS, Colorado's Ride 2010 is only a few short months away, and the crew here @ Left Hand is gearing up for this year’s ride like never before. This will be our 3rd year putting together a team, and we’re hoping for 100 riders and $75,000 in fundraising, which would crush last year’s totals. In addition, we’re putting our money where our mouth is, as we have signed on as the Official Beer of this year’s ride! That means we’ll have beer flowing at events pre- and post-ride, as well as having our slick beer trailer pouring at the end of Day 1 on the CSU campus in Fort Collins.

So, how can you help make MS stand for Mystery Solved and make Multiple Sclerosis a thing of the past? Well, you can ride with us! Our first official team meeting is Thursday, February 11th @ 6pm here at the brewery. And if you can’t ride, you can always sign on as a virtual participant. And if you’re not up for either one of those, be sure to join us for our Annual Fundraiser that we hold here at the brewery. The date has yet to be finalized, but it’ll most likely be in late April. More information to come.

So, what is Bike MS all about? Well, check it out. Bike MS is a two-day inspirational ride held by National MS Society chapters across the nation each year to raise funds that support programs to enhance the lives of people living with MS as well as fund vital research to help create a world free of MS. Of the funds raised through this event, 83 cents of each dollar is spent on research and local programs; this has paved the way for the development of breakthrough treatments and programs, enabling a more fulfilling and productive life for over 9,500 Coloradans and their families.

The Colorado Chapter of the National MS Society’s Bike MS is Colorado’s oldest nonprofit ride. The 25th Anniversary Bike MS will be held June 26 – 27, 2010, with a goal of raising over $3 million! More than 3,000 cyclists, 600 volunteers, and countless supporters will enjoy majestic Colorado scenery while riding from Front Range Community College in Westminster to Colorado State University in Fort Collins and back, collectively logging over 400,000 miles.

For more info on the ride, check out http://www.bikemscolorado.org/. For more info on the Left Hand team, contact Michal Seligson @ 303.772.0258 ext. 105 or Chris Lennert @ ext. 103.

Click here to join Team Left Hand

added one more member in our family!~

i'm so excited!!!..well, even that's not my child *i'm not even married k*..but i'm in total happiness when my oppa sent me a message saying that my sis-in-law was safely delivering a baby and directly adding a new member in our family!!..it's a different feeling between being an aunt for ur cousin's children and ur own sibling's children..=) but one thing for sure is divided equally..my L.O.V.E.

Tasting Room Happenings - February 2010

Tasting Room Hours

Sunday to Thursday: 3pm to 8pm

Friday: Noon to 9pm

Saturday: Noon to 8pm

Special Hours for the Super Bowl

The Tasting Room will open early and close early on Sunday, February 7th.

Join us from noon to 6pm on Super Bowl Sunday.

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, February 6th: Amanda Capper (Folk, Rock)

Sunday, February 7th: No Band, Closing Early

Saturday, February 13th: Felonius Smith (Blues)

Sunday, February 14th: Kort McCumber (Folk)

Saturday, February 20th: Andy Eppler (Folk)

Sunday, February 21st: Trio Blue (Jazz)

Saturday, February 27th: Mike “Tiny” Peper and Friends (Rock)

Sunday, February 28th: Adam Bodine Trio (Jazz)

Beer Specials for February

Haystack Wheat for $3.25/pint

Haystack Wheat for $6/growler

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

Deep Cover Brown Ale cases for $16

400 Pound Monkey Release Party

We’ve been working on a year round IPA for over a year and now it’s time to welcome her in to the Left Hand line up. The 400# monkey went through four different recipes, months of design work, and it’s all submitted for your approval this Friday, February 5th. We’ll have the monkey on tap, on cask, and if you buy a case, we’ll give you a pint of it on the house. See you there.

Roller Derby vs. Left Hand Brewing

Left Hand is proud to announce our budding relationship with the Rocky Mountain Roller Girls. Over the next few months, we’re offering you the chance of a lifetime. Think amazing female athletes, roller skates, beer, and a safe ride home. That’s right. For $27, the first 50 people can hop on a bus with us, drink a bunch of beer, watch one of the most exciting sports ever, and be driven back home safe. The first trip, on February 6th, departs the Left Hand parking lot at 5pm and returns around 10pm. Sign up at www.rockymountainrollergirls.com.

Valentine’s Day with Desiderio Chocolates

I know what your sweetie is thinking. What could be more romantic than spending Valentine’s Day at a brewery? Well, we’re making it special. We’ve paired up with Vanessa of Desiderio Chocolates, who makes some of the most delicious and beautiful chocolates around, for a decadent pairing of her truffles with our beers. We’ll offer 3 beers with 3 chocolates for $6. I’m partial to the imperial stout paired with Vanessa’s imperial stout truffle.

Mardi Gras!!

Oohh yeah. It’s that time of year. Mardi Gras is always a blast in the Tasting Room and this time it’s going to be even better. We’ve got Lucile’s real-deal, authentic Creole food, live music, costumes, and great beer. Join us for a rockin good time at 5pm on Tuesday, February 16th.

Imbiber of the Month

January is a fun time in the Tasting Room. Existing members have renewed and new ones have been invited. We’re pretty passionate about our beer club family and I’m thrilled to have this newbie on board. The beautiful Miss Myke really started coming in within the last year, but she makes a great impression. She’s hard to miss. Her big smile can be found in our Tasting Room most nights and she’s friends with everyone. She offers to help with our big events and she represents what I love about our beer club. Let’s raise our glass for Miss Myke and watch her struggle to lift her mighty King’s Cup. Cheers to Miss Myke, our Imbiber of the Month.

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 now hosting it twice a month as a result. In February, they’re meeting on Monday the 1st and Monday the 15th. For info on 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, February 8th 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 Schwartz Beers and you’re welcome to come. They’ll meet Wednesday, February 10th at 6pm. There is food, beer, and great people. For more info, contact Don Blake at ipa.pres@gmail.com.

Brewer's Corner - February 2010

I have spent the last few Brewer’s Corners addressing technical topics regarding the beer making process. I certainly see no reason to stop now. I have not heard a complaint from anyone lamenting the relentless assault of technical mumbo jumbo. So here we are again. I have written about malting, mashing and lautering. This segues nicely to the next subject, the wort boil. Wort boiling occurs in the wort kettle.

The first job of the wort kettle is to prevent the sweet nectar that was the result of mashing from spilling all over the brewhouse floor. After all, we need somewhere to put the run- off and a proper wort kettle is excellent at preventing this. Wort kettles are equipped with some kind of heat source. They vary in design from direct fired to steam jacketed as a means of applying heat energy to the wort. In some brewhouses a device known as an external calandria is utilized. In this situation a pump moves the wort through an external tube equipped with heating coils and the wort is boiled in this manner. More modern brewhouses use an internal calandria. The heating column is located inside the kettle and convection rather than a pump is used to continually supply wort to the heating tube.

One of the main reasons for wort boiling is the sterilization of the wort. This conveniently establishes a point in the process when the wort is devoid of unwanted wild yeast, fungi and bacteria. Brewer’s refer to all steps before post boil cooling as “hot side”. After this we must take great care to ensure sanitary conditions are maintained through a series of cleaning and chemical sanitizing procedures. As you recall from the mashing discussion enzymes are optimally activated by temperature to maximize starch and protein degradation. The boiling wort assures that all enzymes are denatured and the scarification process stops.

Hops are added into the wort kettle at various stages depending upon what their purpose is in the beer. Alpha acid is the bittering agent in hops. The alpha acid must be extracted and dissolved into the wort. One hour of boiling is long enough to isomerize the alpha acid and render it soluble. Boiling also extracts the essential oils from the hops. These are responsible for hop flavor and aroma. These are added later in the boil because extended boiling will send these volatile compounds out the kettle stack and therefore not impart there aroma and flavors to the beer. In addition to this undesirable hop oils, ketones, sulfur compounds and esters are evaporated.

The formation of what is referred to as hot break is another major benefit of the wort boil. During the boiling process, albumin and polyphenols collide in the convective boiling movement. When the boil is done, these precipitate from the mixture and the wort is subsequently removed leaving behind harsh tasting tannins and undesirable proteins that result in haze formation in the finished beer. They are removed by pumping the boiled wort to a whirlpool vessel. The wort is pumped into the tank at a tangent and this results in a spinning mass of liquid in the whirlpool. Particulates including the precipitated proteins and tannins are collected at the bottom center of the whirlpool along with hop material and other solids. This is called the trub (pronounced troob). From here the wort can be rapidly cooled through a heat exchanger and sent on to the unitank for fermentation.

So there you have it, another essential part of beer making. Boiling the wort is responsible for many things from hop oil extraction, sanitization to clarification through protein coagulation. Now my stolen catch phrase from that all too famous credit card company, “The wort boil…drink no beer without it.” Unless of course it’s a Berliner Weiss!

                               - Joe Schiraldi (VP Brewing Operations)

10th Annual Arizona Strong Beer Festival

10th Annual Arizona Strong Beer Festival

Saturday, Feb. 13th

1-5 pm

Margaret T. Hance Park, Downtown Phoenix

www.azbrewguild.com

The event is a beer tasting featuring strong beers, but offering a wide variety of beer types and styles. Guests will receive a commemorative 4 ounce tasting glass and tickets for 15 samples. The event will also feature the 2 Tone Lizard Kings live. A good selection of food will be available for purchase. Left Hand will be featuring our new 400 Pound Monkey English IPA and Widdershins Oak-Aged Barley Wine.

Nitro Milk Stout Pint Night @ Boone Saloon

Nitro Milk Stout Pint Night

Feb 24th, 2010

7pm

Boone Saloon

489 West King Street

Boone, NC 28607

(828) 264 1811

www.boonesaloon.com

This is the very first spot in all of North Carolina to pour Nitro Milk Stout. Skip and the boys at the Saloon have always been the trendsetter. Come on out and celebrate and see for yourself the Nitro craze they started.

Dark Seductive Beer Tasting @ Wild Wing Cafe

Dark Seductive Beer Tasting

Feb 11th, 2010

7pm

Wild Wing Café

2145 Roswell Road

Marietta, GA 30062

(770) 509-9464

www.wildwing.com

Dark beer from around 15 different breweries will be tasted and discussed. But Left Hand will be pouring Nitro Milk Stout and Black Jack Porter. That is reason enough to be there.

Brewz Crewz Beer Fest

Brewz Crewz Beer Fest

Feb 20th, 2010

6pm – 9pm

Munn Park

Downtown Lakeland, FL

Brewz Crewz Beer Fest

1 year ago Lakeland FL was a craft beer wasteland. All of sudden a few folks went crazy for Milk Stout… now they are having their first craft beer festival. You can’t keep good beer down forever.

Left Hand Growler Fill Up @ Riverside Beverage Company

Left Hand Growler Fill Up

Feb 10th, 2010

4pm -6pm

Riverside Beverage Company

600 Manufacturers RD

Chattanooga, TN 37405

(423) 267-4305

www.riversidewine.com

Guess what Chat town? Left Hand is back!! Come to one of the few places to fill up a growler in TN with delicious Milk Stout.

Left Hand Return to Chattanooga Pint Night @ Tremont Tavern

Left Hand Return to Chattanooga Pint Night

Feb 10th, 2010

7pm – 9pm

Tremont Tavern

1203 Hixon Pike

Chattanooga, TN 37405

(423) 266-1996

www.tremonttavern.com

After you get your Milk Stout growler filled at Riverside up above… Come by Tremont, kick back some Sawtooth, and celebrate Left Hand’s triumphant return into Chattanooga.

Left Hand Pint Night @ Tyler's Taproom

Left Hand Pint Night

Feb 3rd, 2010 @ 6pm

Tyler’s Taproom

324 Blackwell Street

Durham, NC 27701-3600

(919) 433-0345

Tyler's Taproom

Nobody does a pint night like Tyler’s …Left Hand’s own Jason Ingram will be on hand to kick back a few with ya.

Melt Bar & Grilled featured on Diners, Drive-ins & Dives!

Melt Bar & Grilled featured on Diners, Drive-ins & Dives!

Monday, Feb 8th

Melt Bar and Grilled

The Food Network visits Melt!

Guy Fieri came to Cleveland and visited Melt, among a few other great Cleveland spots. The episode is scheduled to air February 8th, 2010! Until then, visit the gallery of photos from the shoot. The Melt has always been a loyal fan of Left Hand beers, especially Milk Stout, so we are thrilled that they will be featured on Guy’s show!

Winking Lizard Barleywine Festival

Winking Lizard Barleywine Festival

Saturday, Feb 27th

Session #1: 1-4pm

Session #2: 5-8pm

6901 Rockside Road

Independence, OH 44131-2348

216.524.2226

https://winkinglizard.com/rsvp/events/default.aspx

Barley Wines are one of the most flavorful and strongest styles of beer, ranging from fruity to intensely hoppy and anywhere from 8% to 15% abv. The Winking Lizard will have 6 draft and 10 bottle selections available! Enjoy 10 samples of barley wine, a sandwich and pizza buffet and keep the commemorative tasting glass! Our Widdershins will be on draft for both sessions.

Beer Dinner at Al Corso Restaurant

Beer Dinner at Al Corso Restaurant

Tuesday, Feb 16th

Reception 6pm, Dinner 6:30

20931 Main Street

Collins, WI, 54207

(920) 772-4056

Al Corso on Facebook!

Join Mike Walters from Left Hand Brewery for the first ever Left Hand beer dinner at Al Corso Restaurant in Collins Wisconsin. We will enjoy a reception from 6 to 6:30 pm and then experience a fabulous 5 course dinner paired with your favorite Left Hand beers. A splendid time is guaranteed for all!

Menu

First Course
Oyster Artichoke Soup
paired with Sawtooth Ale

Second Course
Asparagus and Crabmeat Salad
paired with Polestar Pilsner

Third Course
Chicken and Smoked Sausage Gumbo with Roasted Green Onion Stuffed Quai
paired with Black Jack Porter

Fourth Course
Roasted Pork Chop with Red Cabbage and Green Apple Jam accented by a Rosemary Pan Au Jus
paired with Milk Stout

Fifth Course
Pecan Cake with White Chocolate Mocha Sauce
paired with Haystack Wheat

Inaugural Boulder Sour Fest - SOLD OUT

Inaugural Boulder Sour Fest - SOLD OUT

Sat, February 27, 2010

12:30pm – 5:00pm

The Barrel-Aging Room at The Avery Tap Room, 5757 Arapahoe Avenue, Unit B1, Boulder, CO 80303 (map)

303.440.4324

www.averybrewing.com

Hey the good folks at Avery Brewing are staging this event check it out.

We've searched high and low for the best, rarest and tastiest sour ales from across the country, and all will be on display for your enjoyment on the last Saturday in February at the Inaugural Boulder SourFest. Our still-growing list of brews features 35+ different sour, wild and brett beers from breweries coast-to-coast. Tentative list of participating breweries: Allagash, Avery, Boulevard, Cambridge, Cascade, Deschutes, Dogfish Head, Dry Dock, Golden City Brewery, Great Divide, Green Flash, Ithaca Brewing, Jackie O's Brewpub, Left Hand, Mountain Sun, New Belgium, New Holland, Nodding Head, Odell, Ommegang, Russian River, Sam Adams, The Bruery, The Lost Abbey, The Pumphouse Brewery, Trinity Brewing, Valley Brewing, Victory and Weyerbacher. All attendees will receive 20, 2oz. sample pours, a complimentary .4 liter full-size tasting snifter to commemorate the occasion and the opportunity to mingle with the brewers and creators of many of the beers on display. This festival promises to be one of the best opportunities to taste sour ales anywhere in the Rockies! Cheers and funky, sour beers! Tickets are SOLD OUT as of 1/6/10. There is a small chance that we will be able to release a few more tickets once we confirm more beers and breweries who will be in attendance. We'll make the decision via our e-newsletter, The Monthly Mash, on Feb. 15th as to whether or not we can release more. Look for it! Discount lodging is available at The Boulder Inn (www.boulderinn.com, 770 28th St. in Boulder) for $74.00 (King) per night. Call The Boulder Inn at 800-233-8469 and mention the Boulder SourFest for the discount.

Born Round by Frank Bruni

As an avid reader since childhood, it's easy for me to be extremely critical of many books that I come across as insincere, wordy, snobbish, or just plain sucky. However, nothing pleases me more than an accidental stumble upon something fresh, new, and that I can completely relate to. As a dedicated reader and foodie, Frank Bruni's book "Born Round" fulfills two of my great loves and engages the reader into the world of professional dining in a way that has never been done before. From chubby to college, from bulimic to the hot seat of dining, the New York Times restaurant critic, he explores his Italian roots where dining is an all-encompassing way of life, through his struggles with weight, acceptance, yo-yo diets, eating disorders, and finally professional accomplishment. It's a must read for anyone who either loves literature, loves food, or best of all, loves both.

Valentine's Day Special at International Tap House in Chesterfield, MO

International Tap House

161 Long Rd. #107

Chesterfield MO 63005

636-537-8787