Friday, April 27, 2012

What has two thumbs and digs chicks making casks? Me!
Hey everyone. Fred here. Just a quick reminder about some cool stuff. Like tonight. You can check out the Salute To Smith's at Deckard's and get some cool freebies (while supplies last). I am actually there right now, but don't worry, all of the free stuff is for you guys. I think the best part of tonight's event is the chance to meet Rob Nelson for the importer of Samuel Smith's. If you think I have a really cool job (and I do), wait until you meet some of the people I get to work with. This guy is one of the best in the biz.

Pictured above is Alley, adding jalapenos, cilantro and lime into a firkin of Red Hare Gangway IPA. We did this on Tuesday morning, and you can drink that cask at the Johns Creek store next Saturday. That would be Cinco de Mayo, so now the additional ingredients should start making sense. These customers won the chance to make a cask of their own inspiration, and then have it get tapped at their home store. The other group that won the same contest will be showcasing their cask at Deckard's tomorrow at 2:00 pm. It is a Red Hare Watership Brown with black tea, molasses and orange peel. Come on down and have a pint with me tomorrow afternoon. Sounds tasty doesn't it?
Alley and Joe E., getting ready to stuff a cask.

If you are in the mood for a cask of Heavy Seas Dubbel Cannon, there are two getting tapped tomorrow. One is at Cumming and the other one is at Lindbergh. If you come check out the cask at Deckard's, then you could just slide on over to Lindbergh after that. I know...I have great ideas like that all the time.

The last thing I want to remind you about is the all- German beer dinner at The Fred Bar on May 8th. The menu is below. Seriously, what are you waiting for? All you need to do is to go to and click on Events to reserve your spot. During your meal there will be a (silent) slide show of these breweries, using pictures that I personally took while visiting these places. And if you have forgotten how great German beer is lately, because all you have been drinking is hoppy American ales, well, you're not alone. Germany is one of the most important historical brewing cultures anywhere. Come find out why, in case you forgot.

German Beer Dinner May 8
Weisswurst, soft pretzel and sweet Bavarian Mustard

Spaten Lager-   
From one of Munich’s “Big Six” breweries, this classic lager is bright and crisp, with the distinct hop flavor of German noble hops like Hallertau, which are grown in Bavaria.

First Course -
Kartoffelsuppe (German Potato Soup)
Weihenstephen Hefe-Weissbier-
 If Bavaria is about true German wheat beer, then Bavaria is about Weihenstephen. Not only the oldest operating brewery in the world, it is also the school where aspiring brewers come to learn the craft from the masters.
Second Course-
Poached salmon with white asparagus, olive oil sabayon, ham and cooked eggs
Schneider-Brooklyner Hopfen Weiss -
A collaboration with Brooklyn Brewing’s Garrett Oliver, this a hoppy take on a German wheat beer. With an elevated ABV, this “Weissebock” is unique among German beers in that it is dry-hopped.  
Braised Pork and Spaetzle "Goulash" with cabbage and mushrooms
Aecht Schlerkerla Rauchbier-  
Smoked malts are the signature Bamberg brewing. Using only beech wood, they smoke the malts themselves, and the taste that delivers is delicate compared to the intoxicating aroma. Once you get hooked on smoked beers, you will love them forever.
Dessert -
Kirschenmichel (German bread pudding with sour cherries and vanilla sauce)
Ayinger Celebrator Dopplebock-
From the tiny village of Aying comes this defining example of the double bock style. Rich and creamy with big notes of chocolate, hints of raisin and coffee, and endless depths of dark malts. 

Alright kids, I gotta take off now. You might want to put that Cinco cask on your calendar. I am gone most of next week in San Diego for the Craft Brewer's Conference, so I may not get around to a blog post while getting prepped for that trip. But you will hear from me soon enough I am sure. Bye.