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"title": "Sexy Eats & Food Gifts for Valentine's Day: Did Someone Say Chocolate? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Beer Week With A Bike Ride To Marin Brewing Company!",
"title": "Celebrating Beer Week With A Bike Ride To Marin Brewing Company!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's now officially \u003ca href=\"http://www.sfbeerweek.org/\" target=\"_blank\">Beer Week\u003c/a> in the Bay Area, and there's nothing my cycling friends love more than their bicycles than beer (well, perhaps \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\" target=\"_blank\">coffee\u003c/a> is a close second.) \u003c/p>\n\u003cp>The local bike shop \u003ca href=\"http://pushbikesf.wordpress.com/\" target=\"_blank\">pushbike \u003c/a> organized a fun social ride to the \u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> in Larkspur, and over 30 of us gathered to make the 40-mile round trip to the brewery. It was also a benefit ride for the local cap maker and home brewer \u003ca href=\"http://www.indiegogo.com/chuey/x/205256\" target=\"_blank\">Kachusha \"Chuey\" Munkanta\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\" alt=\"amanda and chava\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-56456\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56462\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\" alt=\"jorge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56473\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After crossing the Golden Gate Bridge, we stopped at \u003ca href=\"http://cibosausalito.com/index.php\" target=\"_blank\">Cibo\u003c/a> in Sausalito for some caffeine (like I said, we love our coffee.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\" alt=\"cibo\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56467\">\u003c/a>\u003c/p>\n\u003cp>Cibo's the home of \u003ca href=\"http://cibosausalito.tumblr.com/post/35578468173/we-love-division-of-labor-great-job\" target=\"_blank\">2girl Coffee\u003c/a>, which has some clever descriptions for their assortment of beans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\" alt=\"2girls coffee\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56468\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\" alt=\"cappucino\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56464\">\u003c/a>\u003c/p>\n\u003cp>After getting fueled up, we headed onwards to \"Paradise Loop,\" a scenic and popular route located just past Tiburon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\" alt=\"chuey\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\" alt=\"bridget\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56463\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\" alt=\"bay 3\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56459\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\" alt=\"pamela\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56478\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\" alt=\"group ride\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56487\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56461\">\u003c/a>\u003c/p>\n\u003cp>Marin Brewing Company was packed to capacity as it was a beautiful Saturday afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56476\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56475\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\" alt=\"interior marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56472\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56457\">\u003c/a>\u003c/p>\n\u003cp>Just behind the bar, there's a window where you can see their selection of fresh beer currently stored on the premises.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\" alt=\"brewery\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56492\">\u003c/a>\u003c/p>\n\u003cp>They also serve up the usual array of bar food including burgers, sandwiches and wood-fired pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\" alt=\"kitchen\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56474\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\" alt=\"veggie burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56495\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\" alt=\"club sandwich\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56482\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\" alt=\"veggie pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56486\">\u003c/a>\u003c/p>\n\u003cp>I ordered their Platypus Venom, a strong 10% ABV Imperial Stout (which I had to try since the platypus is my favorite animal) seasoned with star anise and blackstrap molasses. It's a pretty hefty brew that would go well with a dark chocolate dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\" alt=\"platypus beer\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56479\">\u003c/a>\u003c/p>\n\u003cp>After a leisurely lunch, most folks opted to take the ferry home afterwards from Larkspur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\" alt=\"group at marin\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56471\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\" alt=\"eating 2\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56469\">\u003c/a>\u003c/p>\n\u003cp>But a small group of us slowly rolled back to SF -- after waiting for our beer buzzes to wear off - so we could spend more time in the warm winter sunshine. Bicycles + beer = bliss!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\" alt=\"ride home\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56481\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Marin Brewing Company\u003c/strong>\u003cbr>\nAddress: 1809 Larkspur Landing Circle \u003ca href=\"http://goo.gl/maps/FJ98i\" target=\"_blank\">map\u003c/a>\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh:(415) 461-4677\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/marinbrewingcompany?fref=ts\" target=\"_blank\">Marin Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MarinBrewingCo\" target=\"_blank\">@MarinBrewingCo\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chuey is also participating in a free event at the Cervecería de MateVeza this upcoming Monday.\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Cerveceria & Chuey Collaboration Benefiting the Glen Hay Falconer Foundation\u003c/strong>\u003cbr>\nFebruary 11\u003cbr>\n5:00pm – 9:00pm\u003cbr>\n\"Our good friend and prolific homebrewer Kachusha \"Chuey\" Munkanta came over to brew a Falconer's Flight hopped, yerba mate infused collaboration beer. We brewed only 20 gallons, so get it while you can! Proceeds of our collaboration will benefit the Glen Hay Falconer Foundation, a non-profit organization created to commemorate and celebrate the life, interests, and good works of a well-loved and leading Northwest brewer.\"\u003c/p>\n\u003cp>Address: \u003ca href=\"http://goo.gl/maps/KywQf\" target=\"_blank\">map\u003c/a>\u003cbr>\n\u003ca href=\"http://cerveceriasf.com/\" target=\"_blank\">Cervecería de MateVeza\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 273-9295\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: Free\u003c/p>\n\n",
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"excerpt": "Over 30 of us gathered on a lovely Saturday afternoon to ride to the Marin Brewing Company in Larkspur to kick off SF Beer Week. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's now officially \u003ca href=\"http://www.sfbeerweek.org/\" target=\"_blank\">Beer Week\u003c/a> in the Bay Area, and there's nothing my cycling friends love more than their bicycles than beer (well, perhaps \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\" target=\"_blank\">coffee\u003c/a> is a close second.) \u003c/p>\n\u003cp>The local bike shop \u003ca href=\"http://pushbikesf.wordpress.com/\" target=\"_blank\">pushbike \u003c/a> organized a fun social ride to the \u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> in Larkspur, and over 30 of us gathered to make the 40-mile round trip to the brewery. It was also a benefit ride for the local cap maker and home brewer \u003ca href=\"http://www.indiegogo.com/chuey/x/205256\" target=\"_blank\">Kachusha \"Chuey\" Munkanta\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\" alt=\"amanda and chava\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-56456\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56462\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\" alt=\"jorge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56473\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After crossing the Golden Gate Bridge, we stopped at \u003ca href=\"http://cibosausalito.com/index.php\" target=\"_blank\">Cibo\u003c/a> in Sausalito for some caffeine (like I said, we love our coffee.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\" alt=\"cibo\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56467\">\u003c/a>\u003c/p>\n\u003cp>Cibo's the home of \u003ca href=\"http://cibosausalito.tumblr.com/post/35578468173/we-love-division-of-labor-great-job\" target=\"_blank\">2girl Coffee\u003c/a>, which has some clever descriptions for their assortment of beans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\" alt=\"2girls coffee\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56468\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\" alt=\"cappucino\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56464\">\u003c/a>\u003c/p>\n\u003cp>After getting fueled up, we headed onwards to \"Paradise Loop,\" a scenic and popular route located just past Tiburon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\" alt=\"chuey\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\" alt=\"bridget\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56463\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\" alt=\"bay 3\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56459\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\" alt=\"pamela\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56478\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\" alt=\"group ride\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56487\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56461\">\u003c/a>\u003c/p>\n\u003cp>Marin Brewing Company was packed to capacity as it was a beautiful Saturday afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56476\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56475\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\" alt=\"interior marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56472\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56457\">\u003c/a>\u003c/p>\n\u003cp>Just behind the bar, there's a window where you can see their selection of fresh beer currently stored on the premises.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\" alt=\"brewery\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56492\">\u003c/a>\u003c/p>\n\u003cp>They also serve up the usual array of bar food including burgers, sandwiches and wood-fired pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\" alt=\"kitchen\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56474\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\" alt=\"veggie burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56495\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\" alt=\"club sandwich\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56482\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\" alt=\"veggie pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56486\">\u003c/a>\u003c/p>\n\u003cp>I ordered their Platypus Venom, a strong 10% ABV Imperial Stout (which I had to try since the platypus is my favorite animal) seasoned with star anise and blackstrap molasses. It's a pretty hefty brew that would go well with a dark chocolate dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\" alt=\"platypus beer\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56479\">\u003c/a>\u003c/p>\n\u003cp>After a leisurely lunch, most folks opted to take the ferry home afterwards from Larkspur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\" alt=\"group at marin\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56471\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\" alt=\"eating 2\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56469\">\u003c/a>\u003c/p>\n\u003cp>But a small group of us slowly rolled back to SF -- after waiting for our beer buzzes to wear off - so we could spend more time in the warm winter sunshine. Bicycles + beer = bliss!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\" alt=\"ride home\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56481\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Marin Brewing Company\u003c/strong>\u003cbr>\nAddress: 1809 Larkspur Landing Circle \u003ca href=\"http://goo.gl/maps/FJ98i\" target=\"_blank\">map\u003c/a>\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh:(415) 461-4677\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/marinbrewingcompany?fref=ts\" target=\"_blank\">Marin Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MarinBrewingCo\" target=\"_blank\">@MarinBrewingCo\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chuey is also participating in a free event at the Cervecería de MateVeza this upcoming Monday.\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Cerveceria & Chuey Collaboration Benefiting the Glen Hay Falconer Foundation\u003c/strong>\u003cbr>\nFebruary 11\u003cbr>\n5:00pm – 9:00pm\u003cbr>\n\"Our good friend and prolific homebrewer Kachusha \"Chuey\" Munkanta came over to brew a Falconer's Flight hopped, yerba mate infused collaboration beer. We brewed only 20 gallons, so get it while you can! Proceeds of our collaboration will benefit the Glen Hay Falconer Foundation, a non-profit organization created to commemorate and celebrate the life, interests, and good works of a well-loved and leading Northwest brewer.\"\u003c/p>\n\u003cp>Address: \u003ca href=\"http://goo.gl/maps/KywQf\" target=\"_blank\">map\u003c/a>\u003cbr>\n\u003ca href=\"http://cerveceriasf.com/\" target=\"_blank\">Cervecería de MateVeza\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 273-9295\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: Free\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When The Microbes Are Happy, The Brewer Is Happy",
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"content": "\u003cfigure id=\"attachment_56329\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\" alt=\"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\" width=\"666\" height=\"500\" class=\"size-full wp-image-56329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Yeast can be pretty demanding little buggers, despite being unicellular microscopic organisms. Brewers know they must appease them to get the beer they want.\u003c/p>\n\u003cp>\"It's yeast-strain dependent, it's environment, it's temperature, oxygen levels,\" says Matt Brophy, brewmaster of \u003ca href=\"http://flyingdogales.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md. \"There's a lot of variables that you need to have a high level of control over.\"\u003c/p>\n\u003cp>Yeast produces hundreds of chemical compounds that can affect the beer's ultimate flavor, appearance and stability. Over the centuries, humans have domesticated yeast strains with the best characteristics for brewing, so that the ones brewers use today are much more effective than wild yeast. It's kind of like going with a pedigreed Best In Show at Westminster, rather than a coyote.\u003c/p>\n\u003cp>\"We deal with cultured yeast — very specific strains that give us flavor profiles that we desire in our beers,\" Brophy says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then they have to pamper the yeast with the right conditions.\u003c/p>\n\u003cp>It gets fed wort, a sugary liquid made by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can grow and reproduce.\u003c/p>\n\u003cp>After all those demands have been met, the yeast starts converting simple sugars to alcohol and carbon dioxide.\u003c/p>\n\u003cp>Or, as a new \u003ca href=\"http://bit.ly/asmbeerfaq\">report\u003c/a> from the American Academy of Microbiology says, \"If the Yeast Ain't Happy, Ain't Nobody Happy.\"\u003c/p>\n\u003cp>So does this mean that brewers are basically microbiologists?\u003c/p>\n\u003cp>\"Yes, absolutely,\" Brophy says. \"Not only do you need to learn and know about yeast health, viability, vitality, and all the variability that affect fermentation, but there's also the buggers that you don't want.\"\u003c/p>\n\u003cp>Ann Reid, director of the microbiology academy, says that even she was struck by \"the degree to which the whole beer-making process really is an effort to produce something that the yeast will be really happy, with so they'll make you the beer that you want to drink.\"\u003c/p>\n\u003cp>In addition to describing the brewing process in depth and outlining the ways in which yeast affects beer's flavor, the report explores the history of brewing and differences in types of yeast.\u003c/p>\n\u003cp>Some highlights:\u003c/p>\n\u003cul>\n\u003cli>Yeast probably evolved the ability to produce alcohol because other microbes can't survive in it. It kills off the competition. But this also explains why fermented drinks were popular before the development of water sanitation systems — beer was safer to drink than the local water supply.\u003c/li>\n\u003cli>The two major brewer's yeasts are ale and lager yeasts. Ale yeasts prefer warm temperatures for fermentation. Lager yeasts grow well at low temperatures, an important quality for brewers in Northern Europe.\u003c/li>\n\u003cli>Too little yeast, and fermentation will take too long to get started, allowing bacteria to outcompete it. Too much, and the beer will lack complex flavor and aroma.\u003c/li>\n\u003c/ul>\n\u003cp>This is the latest of the Academy's reports on microbes in our world. \"We get the sense when people think of microbes, they think of things that make you sick and they think of microbiologists as people who work in the clinical laboratory at the hospital,\" Reid says. \"It's a lot more varied than that.\"\u003c/p>\n\u003cp>Previous \u003ca href=\"http://academy.asm.org/index.php/colloquium-program/faq-series\">FAQ reports\u003c/a> have queried microbiologists on oil spills, \u003cem>E. coli\u003c/em> and adult vaccines.\u003c/p>\n\u003cp>For the yeast report, the academy had to turn to Europe for about half of their brewing experts. \"There's not a lot of it going on in our universities,\" Reid says. \"In Europe there are actual professors of fermentation who specialize in beer.\"\u003c/p>\n\u003cp>But regardless of where the experts come from, Reid says, \"beer microbiologists are among the most fun of a pretty fun profession.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56329\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\" alt=\"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\" width=\"666\" height=\"500\" class=\"size-full wp-image-56329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Yeast can be pretty demanding little buggers, despite being unicellular microscopic organisms. Brewers know they must appease them to get the beer they want.\u003c/p>\n\u003cp>\"It's yeast-strain dependent, it's environment, it's temperature, oxygen levels,\" says Matt Brophy, brewmaster of \u003ca href=\"http://flyingdogales.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md. \"There's a lot of variables that you need to have a high level of control over.\"\u003c/p>\n\u003cp>Yeast produces hundreds of chemical compounds that can affect the beer's ultimate flavor, appearance and stability. Over the centuries, humans have domesticated yeast strains with the best characteristics for brewing, so that the ones brewers use today are much more effective than wild yeast. It's kind of like going with a pedigreed Best In Show at Westminster, rather than a coyote.\u003c/p>\n\u003cp>\"We deal with cultured yeast — very specific strains that give us flavor profiles that we desire in our beers,\" Brophy says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then they have to pamper the yeast with the right conditions.\u003c/p>\n\u003cp>It gets fed wort, a sugary liquid made by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can grow and reproduce.\u003c/p>\n\u003cp>After all those demands have been met, the yeast starts converting simple sugars to alcohol and carbon dioxide.\u003c/p>\n\u003cp>Or, as a new \u003ca href=\"http://bit.ly/asmbeerfaq\">report\u003c/a> from the American Academy of Microbiology says, \"If the Yeast Ain't Happy, Ain't Nobody Happy.\"\u003c/p>\n\u003cp>So does this mean that brewers are basically microbiologists?\u003c/p>\n\u003cp>\"Yes, absolutely,\" Brophy says. \"Not only do you need to learn and know about yeast health, viability, vitality, and all the variability that affect fermentation, but there's also the buggers that you don't want.\"\u003c/p>\n\u003cp>Ann Reid, director of the microbiology academy, says that even she was struck by \"the degree to which the whole beer-making process really is an effort to produce something that the yeast will be really happy, with so they'll make you the beer that you want to drink.\"\u003c/p>\n\u003cp>In addition to describing the brewing process in depth and outlining the ways in which yeast affects beer's flavor, the report explores the history of brewing and differences in types of yeast.\u003c/p>\n\u003cp>Some highlights:\u003c/p>\n\u003cul>\n\u003cli>Yeast probably evolved the ability to produce alcohol because other microbes can't survive in it. It kills off the competition. But this also explains why fermented drinks were popular before the development of water sanitation systems — beer was safer to drink than the local water supply.\u003c/li>\n\u003cli>The two major brewer's yeasts are ale and lager yeasts. Ale yeasts prefer warm temperatures for fermentation. Lager yeasts grow well at low temperatures, an important quality for brewers in Northern Europe.\u003c/li>\n\u003cli>Too little yeast, and fermentation will take too long to get started, allowing bacteria to outcompete it. Too much, and the beer will lack complex flavor and aroma.\u003c/li>\n\u003c/ul>\n\u003cp>This is the latest of the Academy's reports on microbes in our world. \"We get the sense when people think of microbes, they think of things that make you sick and they think of microbiologists as people who work in the clinical laboratory at the hospital,\" Reid says. \"It's a lot more varied than that.\"\u003c/p>\n\u003cp>Previous \u003ca href=\"http://academy.asm.org/index.php/colloquium-program/faq-series\">FAQ reports\u003c/a> have queried microbiologists on oil spills, \u003cem>E. coli\u003c/em> and adult vaccines.\u003c/p>\n\u003cp>For the yeast report, the academy had to turn to Europe for about half of their brewing experts. \"There's not a lot of it going on in our universities,\" Reid says. \"In Europe there are actual professors of fermentation who specialize in beer.\"\u003c/p>\n\u003cp>But regardless of where the experts come from, Reid says, \"beer microbiologists are among the most fun of a pretty fun profession.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Beer Week: 6 New Craft Brewers On Our Radar",
"title": "SF Beer Week: 6 New Craft Brewers On Our Radar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "In honor of SF Beer Week, which kicks off Friday, we take a look at some of the newest craft beer makers who have made the leap to professional brewing in the past year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Hampshire Cuts Red Tape To Put Nanobreweries On Tap ",
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"content": "\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/06/170479311/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap\">Morning Edition:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_56106\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\" alt=\"Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-56106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Corwin, from \u003ca href=\"http://www.nhpr.org/\">NHPR\u003c/a> on The Salt at NPR Food (2/6/13)\u003c/p>\n\u003cp>As beer drinkers demand increasingly obscure beers with ingredients like jalapenos or rhubarb, smaller and smaller breweries are stepping up to the plate. New Hampshire is one state helping these brewery startups get off the ground, with new laws that make it easier for small-scale breweries to obtain licenses and distribute their craft beers.\u003c/p>\n\u003cp>Among those benefiting: Nicole Carrier and her partner, Annette Lee, of North Hampton, N.H. A year and half ago, they were just enthusiastic home brewers. Now, they spend much of their time rinsing equipment and mixing ingredients at their brewery, \u003ca href=\"http://throwbackbrewery.com/\">Throwback\u003c/a>. As in, a throwback to the days when communities were smaller, and all food was local food.\u003c/p>\n\u003cp>Carrier still works for IBM, while Lee left her job as an engineer to start the brewery. With two full-time employees, Carrier and Lee produce 360 gallons of beer a week. That's about what bigger craft breweries \u003cem>throw away.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Annette is an engineer by her background, and we call it a 'Frankenbrewery' because we've found different pieces and she sort of engineered them together,\" Carrier says.\u003c/p>\n\u003cp>About 100 of these so-called \u003ca href=\"http://hessbrewing.blogspot.com/2009/11/nanobreweries-in-usa.html\">nanobreweries\u003c/a> have sprouted up across the country. But in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that.\u003c/p>\n\u003cp>Despite pushback from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/22/166493220/the-bitter-tale-of-the-budweiser-family\">big beverage manufacturers like Anheuser-Busch\u003c/a>, the state has begun lowering the barrier to entry for people like Carrier and Lee. Today, seven nanobreweries are open in New Hampshire.\u003c/p>\n\u003cp>These tiny breweries are proliferating, but they may be hard to sustain.\u003c/p>\n\u003cp>\"The thing about nanobreweries that's always a challenge is they run out of products,\" says Tom Brock Jr., who buys beer for an upscale national grocery franchise and stocks Throwback at his New Hampshire stores. He finds small breweries unreliable and worries the novelty that makes them trendy may ultimately make them unsustainable.\u003c/p>\n\u003cp>\"A lot of folks will look at nanobreweries, and they're like, 'Well, I had all their lineup, and I'm going to go on to something new,' \" Brock says.\u003c/p>\n\u003cp>If they're going stick around, he says, good nanobreweries may not stay \"nano\" for long.\u003c/p>\n\u003cp>And it's true that Carrier and Lee at Throwback will be moving to a bigger facility soon. But selling as much beer as possible to as many people as possible? That's just not their style. Carrier and Lee buy most of their ingredients within a 200-mile radius of coastal New Hampshire, and they want to limit their sales to within that radius, too.\u003c/p>\n\u003cp>\"So if a lot of people around here are that thirsty, we'll get past a nanobrewery, but no, you won't find us in California, or even New York,\" Carrier says.\u003c/p>\n\u003cp>Throwback Brewery is in a warehouse park, far from any downtown. That doesn't stop five or six people from coming in to try a Chipotle Porter or Fennel Flower Stout on a Tuesday evening.\u003c/p>\n\u003cp> \"It is really neat to be able to support the local farmers and keep business in New Hampshire, or local, within a couple states here,\" says customer John Straw, who buys a glass of beer and a jug to go every week.\u003c/p>\n\u003cp>Carrier says that while the \u003ca href=\"http://www.pbs.org/now/shows/344/locavore.html\">locavore\u003c/a> mission is probably good for business, she hopes the beer will speak for itself.\u003c/p>\n\u003cp>And next on the docket for Carrier and Lee? Opening a \"Beer and Breakfast\" on their farm across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/author/ecorwin/\">Emily Corwin\u003c/a>\u003cem> is a reporter for \u003c/em>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/\">StateImpact New Hampshire\u003c/a>.\u003cem> StateImpact is a collaboration between NPR and member stations examining the effect of state policy on people's lives.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nhpr.org/\">New Hampshire Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_56106\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\" alt=\"Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-56106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Corwin, from \u003ca href=\"http://www.nhpr.org/\">NHPR\u003c/a> on The Salt at NPR Food (2/6/13)\u003c/p>\n\u003cp>As beer drinkers demand increasingly obscure beers with ingredients like jalapenos or rhubarb, smaller and smaller breweries are stepping up to the plate. New Hampshire is one state helping these brewery startups get off the ground, with new laws that make it easier for small-scale breweries to obtain licenses and distribute their craft beers.\u003c/p>\n\u003cp>Among those benefiting: Nicole Carrier and her partner, Annette Lee, of North Hampton, N.H. A year and half ago, they were just enthusiastic home brewers. Now, they spend much of their time rinsing equipment and mixing ingredients at their brewery, \u003ca href=\"http://throwbackbrewery.com/\">Throwback\u003c/a>. As in, a throwback to the days when communities were smaller, and all food was local food.\u003c/p>\n\u003cp>Carrier still works for IBM, while Lee left her job as an engineer to start the brewery. With two full-time employees, Carrier and Lee produce 360 gallons of beer a week. That's about what bigger craft breweries \u003cem>throw away.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Annette is an engineer by her background, and we call it a 'Frankenbrewery' because we've found different pieces and she sort of engineered them together,\" Carrier says.\u003c/p>\n\u003cp>About 100 of these so-called \u003ca href=\"http://hessbrewing.blogspot.com/2009/11/nanobreweries-in-usa.html\">nanobreweries\u003c/a> have sprouted up across the country. But in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that.\u003c/p>\n\u003cp>Despite pushback from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/22/166493220/the-bitter-tale-of-the-budweiser-family\">big beverage manufacturers like Anheuser-Busch\u003c/a>, the state has begun lowering the barrier to entry for people like Carrier and Lee. Today, seven nanobreweries are open in New Hampshire.\u003c/p>\n\u003cp>These tiny breweries are proliferating, but they may be hard to sustain.\u003c/p>\n\u003cp>\"The thing about nanobreweries that's always a challenge is they run out of products,\" says Tom Brock Jr., who buys beer for an upscale national grocery franchise and stocks Throwback at his New Hampshire stores. He finds small breweries unreliable and worries the novelty that makes them trendy may ultimately make them unsustainable.\u003c/p>\n\u003cp>\"A lot of folks will look at nanobreweries, and they're like, 'Well, I had all their lineup, and I'm going to go on to something new,' \" Brock says.\u003c/p>\n\u003cp>If they're going stick around, he says, good nanobreweries may not stay \"nano\" for long.\u003c/p>\n\u003cp>And it's true that Carrier and Lee at Throwback will be moving to a bigger facility soon. But selling as much beer as possible to as many people as possible? That's just not their style. Carrier and Lee buy most of their ingredients within a 200-mile radius of coastal New Hampshire, and they want to limit their sales to within that radius, too.\u003c/p>\n\u003cp>\"So if a lot of people around here are that thirsty, we'll get past a nanobrewery, but no, you won't find us in California, or even New York,\" Carrier says.\u003c/p>\n\u003cp>Throwback Brewery is in a warehouse park, far from any downtown. That doesn't stop five or six people from coming in to try a Chipotle Porter or Fennel Flower Stout on a Tuesday evening.\u003c/p>\n\u003cp> \"It is really neat to be able to support the local farmers and keep business in New Hampshire, or local, within a couple states here,\" says customer John Straw, who buys a glass of beer and a jug to go every week.\u003c/p>\n\u003cp>Carrier says that while the \u003ca href=\"http://www.pbs.org/now/shows/344/locavore.html\">locavore\u003c/a> mission is probably good for business, she hopes the beer will speak for itself.\u003c/p>\n\u003cp>And next on the docket for Carrier and Lee? Opening a \"Beer and Breakfast\" on their farm across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/author/ecorwin/\">Emily Corwin\u003c/a>\u003cem> is a reporter for \u003c/em>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/\">StateImpact New Hampshire\u003c/a>.\u003cem> StateImpact is a collaboration between NPR and member stations examining the effect of state policy on people's lives.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nhpr.org/\">New Hampshire Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Quest For Real Beer, Without The Gluten",
"title": "A Quest For Real Beer, Without The Gluten",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55888\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\" alt=\"More and more gluten-free beers are entering the marketplace.\" width=\"624\" height=\"286\" class=\"size-full wp-image-55888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">The Salt at NPR Food\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.\u003c/p>\n\u003cp>So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.\u003c/p>\n\u003cp>They're joining other food and beverage producers who've discovered that gluten-free is now a \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>, as the ranks of people with \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">celiac disease\u003c/a> and gluten sensitivity grow.\u003c/p>\n\u003cp>While many gluten-free beer drinkers complain of the lack of quality or variety, the choices have grown steadily. Consider that in 2007, when the \u003ca href=\"http://www.greatamericanbeerfestival.com/the-competition/winners/\">Great American Beer Festival\u003c/a> officially added a gluten-free category to its competition, only eight beers were entered. At last year's festival, the category drew 20 entries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I tell Abbey Potter, a librarian at the Library of Congress who was diagnosed with celiac disease five years ago, that several brewers are now focused only on making good beer without gluten, her answer is immediate: \"God bless them.\"\u003c/p>\n\u003cp>Potter learned to appreciate craft beer during her college years in Kalamazoo, Mich. She eventually took up home brewing, buying equipment that later sat unused. For her, the treat of drinking Kalamazoo-made Bell's beers in Washington, D.C., was short-lived; she was diagnosed with celiac not long after Bell's hit local shelves.\u003c/p>\n\u003cp>So I invited Abbey to join me in a tasting of gluten-free beers. I was a bit dubious of the quality we'd find, knowing that malted wheat or barley, which are responsible for the gluten in most beers, also add a lot of flavor and heft. But Abbey had recently said she'd found options that taste like \"real\" beer, and I had tracked down a couple I wanted to try, as well.\u003c/p>\n\u003cfigure id=\"attachment_55887\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\" alt='\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR' width=\"225\" class=\"size-full wp-image-55887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Most brewers use one of two strategies for making beer without gluten. Some avoid cereals like wheat, barley and rye, substituting sorghum, rice or fruit. Others brew with barley and then extract gluten from the beer. Drinkers who are highly sensitive to gluten often avoid these beers. But the process removes enough of the protein to be deemed gluten-free according to international standards. And Abbey says she hasn't had a problem with them.\u003c/p>\n\u003cp>\"They're trying to give you the real experience,\" she says. \"Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer.\"\u003c/p>\n\u003cp>Some of the following selections are widely available; some are more limited, owing to seasonal releases or distribution deals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.newplanetbeer.com/gluten-free-beer/pale-ale/\">New Planet Pale Ale\u003c/a> \u003c/strong>(5 percent alcohol by volume)\u003c/p>\n\u003cp>This beer, from a brewery whose owner is gluten-intolerant, replaces malted grains with sorghum and brown rice extract. Like a traditional pale ale, it has a floral bitterness that brings craft beer to mind.\u003c/p>\n\u003cp>\"It has that little bitterness to it, which is nice,\" Abbey says. \"Because sorghum can be kind of sweet.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\">Dogfish Head Tweason'Ale\u003c/a> \u003c/strong>(6 percent ABV)\u003c/p>\n\u003cp>Featuring strawberries and sorghum along with hops, this crisp ale is a nod to the sweet and sour flavors of a Belgian lambic. The fruit adds a little complexity without taking over — \"it smells like beer,\" Abbey says.\u003c/p>\n\u003cp>\"It would definitely work for me in a ballpark, picnic situation — and I would not feel like a weird outcast,\" she says. \"I think they have a good recipe.\"\u003c/p>\n\u003cp>Still, she notes, \"It's not as carbonated as 'real beer.' \"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://omissionbeer.com/about-the-beers/\">Omission Pale Ale\u003c/a> \u003c/strong>(5.8 percent ABV)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Omission comes from Craft Brew Alliance, which also produces Widmer Brothers and other malted beers. To reduce the gluten content, the brewer uses low-protein barley and adds an enzyme called Brewers Clarex, which breaks down gluten. The end product \u003ca href=\"http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsLang=en&newsId=20120502006347&div=1704724486\">isn't 100 percent gluten-free\u003c/a>, though, and Abbey could feel the effects of it after drinking it.\u003c/p>\n\u003cp>But she enjoyed the flavor enough to keep at it, anyway.\u003c/p>\n\u003cp>\"That tastes more like beer to me,\" Potter says. \"It tastes malty. Which is hard\" when you're making beer without gluten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glutenfreebeers.co.uk/\">Green's 'Quest' Tripel Blonde Ale\u003c/a> \u003c/strong>(8.5 percent ABV)\u003c/p>\n\u003cp>This Belgian beer pours with a rich, full head. Like some of our other selections, hops and a relatively high alcohol content help it avoid the sweet and watery qualities of other gluten-free beers.\u003c/p>\n\u003cp>\"This has that refreshingness — you drink it, it makes you go, 'Aah,' \" Abbey says.\u003c/p>\n\u003cp>Made with millet, buckwheat and rice, Quest has a full body that's made more complex by Belgian yeast.\u003c/p>\n\u003cp>\"You can see there's something in there,\" Abbey says. \"It looks like a craft beer; it's not clear. It has a nice bitterness to it, too ... it's like an orange coriander beer.\"\u003c/p>\n\u003cp>Indeed, gluten-free beers have come a long way since 2007, when two sorghum-based beers — Anheuser-Busch's \u003ca href=\"http://www.redbridgebeer.com/\">RedBridge\u003c/a> and Lakefront Brewing's \u003ca href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\">New Grist\u003c/a> — took the Great American Beer Festival's top two spots for gluten-free beer. Since then, the winners have included \u003ca href=\"http://www.strangebrewingco.com/\">Strange Brewing Co.'s\u003c/a> Gluten-Free Lemon Pale and \u003ca href=\"http://www.alchemistbeer.com/\">The Alchemist's\u003c/a> Celia Pale Ale. Another contender is \u003ca href=\"http://www.harvesterbrewing.com/where-to-buy\">Harvester Brewing\u003c/a>, a Portland company that uses gluten-free oats and chestnuts from Oregon.\u003c/p>\n\u003cp>And the trading of gluten-free home-brewing tips online, along with gluten-reducing enzymes like Clarex, means that celiac beer-lovers can tinker with their own recipes, as well.\u003c/p>\n\u003cp>In fact, Abbey says, she and a friend recently used her brewing kit to make a batch of gluten-free beer. After considering roasted millet and malted buckwheat, they settled on sorghum extract — and a large dose of hops.\u003c/p>\n\u003cp>\"It was delicious,\" she says. \"It made me think that beer was possible again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Malted wheat and barley add flavor and heft to most beers, but they also contain gluten, making beer off limits for people with celiac disease and gluten sensitivity. For those looking for gluten-free options for Super Bowl Sunday and beyond, good news: There are more choices than ever before for flavorful, full-bodied gluten-free beer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55888\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\" alt=\"More and more gluten-free beers are entering the marketplace.\" width=\"624\" height=\"286\" class=\"size-full wp-image-55888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">The Salt at NPR Food\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.\u003c/p>\n\u003cp>So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.\u003c/p>\n\u003cp>They're joining other food and beverage producers who've discovered that gluten-free is now a \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>, as the ranks of people with \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">celiac disease\u003c/a> and gluten sensitivity grow.\u003c/p>\n\u003cp>While many gluten-free beer drinkers complain of the lack of quality or variety, the choices have grown steadily. Consider that in 2007, when the \u003ca href=\"http://www.greatamericanbeerfestival.com/the-competition/winners/\">Great American Beer Festival\u003c/a> officially added a gluten-free category to its competition, only eight beers were entered. At last year's festival, the category drew 20 entries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I tell Abbey Potter, a librarian at the Library of Congress who was diagnosed with celiac disease five years ago, that several brewers are now focused only on making good beer without gluten, her answer is immediate: \"God bless them.\"\u003c/p>\n\u003cp>Potter learned to appreciate craft beer during her college years in Kalamazoo, Mich. She eventually took up home brewing, buying equipment that later sat unused. For her, the treat of drinking Kalamazoo-made Bell's beers in Washington, D.C., was short-lived; she was diagnosed with celiac not long after Bell's hit local shelves.\u003c/p>\n\u003cp>So I invited Abbey to join me in a tasting of gluten-free beers. I was a bit dubious of the quality we'd find, knowing that malted wheat or barley, which are responsible for the gluten in most beers, also add a lot of flavor and heft. But Abbey had recently said she'd found options that taste like \"real\" beer, and I had tracked down a couple I wanted to try, as well.\u003c/p>\n\u003cfigure id=\"attachment_55887\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\" alt='\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR' width=\"225\" class=\"size-full wp-image-55887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Most brewers use one of two strategies for making beer without gluten. Some avoid cereals like wheat, barley and rye, substituting sorghum, rice or fruit. Others brew with barley and then extract gluten from the beer. Drinkers who are highly sensitive to gluten often avoid these beers. But the process removes enough of the protein to be deemed gluten-free according to international standards. And Abbey says she hasn't had a problem with them.\u003c/p>\n\u003cp>\"They're trying to give you the real experience,\" she says. \"Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer.\"\u003c/p>\n\u003cp>Some of the following selections are widely available; some are more limited, owing to seasonal releases or distribution deals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.newplanetbeer.com/gluten-free-beer/pale-ale/\">New Planet Pale Ale\u003c/a> \u003c/strong>(5 percent alcohol by volume)\u003c/p>\n\u003cp>This beer, from a brewery whose owner is gluten-intolerant, replaces malted grains with sorghum and brown rice extract. Like a traditional pale ale, it has a floral bitterness that brings craft beer to mind.\u003c/p>\n\u003cp>\"It has that little bitterness to it, which is nice,\" Abbey says. \"Because sorghum can be kind of sweet.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\">Dogfish Head Tweason'Ale\u003c/a> \u003c/strong>(6 percent ABV)\u003c/p>\n\u003cp>Featuring strawberries and sorghum along with hops, this crisp ale is a nod to the sweet and sour flavors of a Belgian lambic. The fruit adds a little complexity without taking over — \"it smells like beer,\" Abbey says.\u003c/p>\n\u003cp>\"It would definitely work for me in a ballpark, picnic situation — and I would not feel like a weird outcast,\" she says. \"I think they have a good recipe.\"\u003c/p>\n\u003cp>Still, she notes, \"It's not as carbonated as 'real beer.' \"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://omissionbeer.com/about-the-beers/\">Omission Pale Ale\u003c/a> \u003c/strong>(5.8 percent ABV)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Omission comes from Craft Brew Alliance, which also produces Widmer Brothers and other malted beers. To reduce the gluten content, the brewer uses low-protein barley and adds an enzyme called Brewers Clarex, which breaks down gluten. The end product \u003ca href=\"http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsLang=en&newsId=20120502006347&div=1704724486\">isn't 100 percent gluten-free\u003c/a>, though, and Abbey could feel the effects of it after drinking it.\u003c/p>\n\u003cp>But she enjoyed the flavor enough to keep at it, anyway.\u003c/p>\n\u003cp>\"That tastes more like beer to me,\" Potter says. \"It tastes malty. Which is hard\" when you're making beer without gluten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glutenfreebeers.co.uk/\">Green's 'Quest' Tripel Blonde Ale\u003c/a> \u003c/strong>(8.5 percent ABV)\u003c/p>\n\u003cp>This Belgian beer pours with a rich, full head. Like some of our other selections, hops and a relatively high alcohol content help it avoid the sweet and watery qualities of other gluten-free beers.\u003c/p>\n\u003cp>\"This has that refreshingness — you drink it, it makes you go, 'Aah,' \" Abbey says.\u003c/p>\n\u003cp>Made with millet, buckwheat and rice, Quest has a full body that's made more complex by Belgian yeast.\u003c/p>\n\u003cp>\"You can see there's something in there,\" Abbey says. \"It looks like a craft beer; it's not clear. It has a nice bitterness to it, too ... it's like an orange coriander beer.\"\u003c/p>\n\u003cp>Indeed, gluten-free beers have come a long way since 2007, when two sorghum-based beers — Anheuser-Busch's \u003ca href=\"http://www.redbridgebeer.com/\">RedBridge\u003c/a> and Lakefront Brewing's \u003ca href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\">New Grist\u003c/a> — took the Great American Beer Festival's top two spots for gluten-free beer. Since then, the winners have included \u003ca href=\"http://www.strangebrewingco.com/\">Strange Brewing Co.'s\u003c/a> Gluten-Free Lemon Pale and \u003ca href=\"http://www.alchemistbeer.com/\">The Alchemist's\u003c/a> Celia Pale Ale. Another contender is \u003ca href=\"http://www.harvesterbrewing.com/where-to-buy\">Harvester Brewing\u003c/a>, a Portland company that uses gluten-free oats and chestnuts from Oregon.\u003c/p>\n\u003cp>And the trading of gluten-free home-brewing tips online, along with gluten-reducing enzymes like Clarex, means that celiac beer-lovers can tinker with their own recipes, as well.\u003c/p>\n\u003cp>In fact, Abbey says, she and a friend recently used her brewing kit to make a batch of gluten-free beer. After considering roasted millet and malted buckwheat, they settled on sorghum extract — and a large dose of hops.\u003c/p>\n\u003cp>\"It was delicious,\" she says. \"It made me think that beer was possible again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frosty Mexican Bulldog Margarita",
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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "One of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beer and Gouda Fried Risotto Balls (Arancini)",
"title": "Beer and Gouda Fried Risotto Balls (Arancini)",
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"content": "\u003cp>The \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl\u003c/a> will be here in just over a week ( go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!) and you're probably looking for some fun new appetizer to wow the crowd with, right? Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter, but you can put them on a salad or have them as a side. Super versatile!\u003c/p>\n\u003cp>And the fact that they are made with beer and cheese doesn't hurt either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\">\u003cimg class=\"alignnone size-full wp-image-55059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Beer and Gouda Fried Risotto Balls (Arancini)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scant 1 1/4 cup arborio rice\u003c/li>\n\u003cli>3 cups beer, Scotch Ale style\u003c/li>\n\u003cli>1 1/2 cup vegetable broth\u003c/li>\n\u003cli>1 cup Parmesan cheese, shredded\u003c/li>\n\u003cli>1/4 cup sweet onion, minced\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>2 teaspoons of salt\u003c/li>\n\u003cli>12 1/4-inch cubes of Gouda cheese\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>1/3 cup of flour\u003c/li>\n\u003cli>1/2 cup bread crumbs\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003cli>Marinara sauce for dipping\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In a very large pan, heat the olive oil over a medium-low heat until the oil's surface shimmers.\u003c/p>\n\u003cp>2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.\u003c/p>\n\u003cp>3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\">\u003cimg class=\"alignnone size-full wp-image-55066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.\u003c/p>\n\u003cp>5. Add in the salt, reduce to a low simmer, cooking the liquid down.\u003c/p>\n\u003cp>6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.\u003c/p>\n\u003cp>7. Fold in the Parmesan cheese.\u003c/p>\n\u003cp>8. Let the risotto cool then place it in the refrigerator for at least an hour.\u003c/p>\n\u003cp>9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\">\u003cimg class=\"alignnone size-full wp-image-55064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"778\">\u003c/a>\u003c/p>\n\u003cp>10. Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\">\u003cimg class=\"alignnone size-full wp-image-55065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\">\u003cimg class=\"alignnone size-full wp-image-55062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\">\u003cimg class=\"alignnone size-full wp-image-55063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.\u003c/p>\n\u003cp>13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\">\u003cimg class=\"alignnone size-full wp-image-55060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Serve with marinara sauce and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\">\u003cimg class=\"alignnone size-full wp-image-55061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Super Bowl will be here in just over a week and you are probably looking for some fun appetizer to wow the crowd with. Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter but you can put them on a salad or have them as a side. Super versatile! And the fact that they are made with beer and cheese doesn't hurt either. ",
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"description": "The Super Bowl will be here in just over a week and you are probably looking for some fun appetizer to wow the crowd with. Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter but you can put them on a salad or have them as a side. Super versatile! And the fact that they are made with beer and cheese doesn't hurt either. ",
"title": "Beer and Gouda Fried Risotto Balls (Arancini) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl\u003c/a> will be here in just over a week ( go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!) and you're probably looking for some fun new appetizer to wow the crowd with, right? Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter, but you can put them on a salad or have them as a side. Super versatile!\u003c/p>\n\u003cp>And the fact that they are made with beer and cheese doesn't hurt either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\">\u003cimg class=\"alignnone size-full wp-image-55059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Beer and Gouda Fried Risotto Balls (Arancini)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scant 1 1/4 cup arborio rice\u003c/li>\n\u003cli>3 cups beer, Scotch Ale style\u003c/li>\n\u003cli>1 1/2 cup vegetable broth\u003c/li>\n\u003cli>1 cup Parmesan cheese, shredded\u003c/li>\n\u003cli>1/4 cup sweet onion, minced\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>2 teaspoons of salt\u003c/li>\n\u003cli>12 1/4-inch cubes of Gouda cheese\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>1/3 cup of flour\u003c/li>\n\u003cli>1/2 cup bread crumbs\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003cli>Marinara sauce for dipping\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In a very large pan, heat the olive oil over a medium-low heat until the oil's surface shimmers.\u003c/p>\n\u003cp>2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.\u003c/p>\n\u003cp>3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\">\u003cimg class=\"alignnone size-full wp-image-55066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.\u003c/p>\n\u003cp>5. Add in the salt, reduce to a low simmer, cooking the liquid down.\u003c/p>\n\u003cp>6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.\u003c/p>\n\u003cp>7. Fold in the Parmesan cheese.\u003c/p>\n\u003cp>8. Let the risotto cool then place it in the refrigerator for at least an hour.\u003c/p>\n\u003cp>9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\">\u003cimg class=\"alignnone size-full wp-image-55064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"778\">\u003c/a>\u003c/p>\n\u003cp>10. Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\">\u003cimg class=\"alignnone size-full wp-image-55065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\">\u003cimg class=\"alignnone size-full wp-image-55062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\">\u003cimg class=\"alignnone size-full wp-image-55063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.\u003c/p>\n\u003cp>13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\">\u003cimg class=\"alignnone size-full wp-image-55060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Serve with marinara sauce and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\">\u003cimg class=\"alignnone size-full wp-image-55061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
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"excerpt": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
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"description": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>[gallery include=\"54279, 54304, 54289\" size=\"medium\"]\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"54281, 54280, 54285\" size=\"medium\"]\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>[gallery include=\"54284, 54285, 54287, 54292, 54293, 54291, 54288, 54277, 54273, 54278, 54276, 54282 \" size=\"medium\"]The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "About 13 percent of U.S. women go on drinking binges each month, say officials at the Centers for Disease Control and Prevention. The damage from binge drinking runs the gamut from death to unintended pregnancy. Public health officials say binge drinking can be curbed with greater awareness and thoughtful interventions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.",
"title": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Teri Schultz, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from Morning Edition (12/12/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121212_me_18.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52640\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\" alt=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" title=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" width=\"560\" class=\"size-full wp-image-52640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\u003c/figcaption>\u003c/figure>\n\u003cp>The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at \u003ca href=\"http://www.sintsixtus.be/eng/home.htm\">St. Sixtus Abbey\u003c/a>.\u003c/p>\n\u003cp>The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at \u003ca href=\"http://121212xii.wordpress.com/2012/12/03/hello-world/\" target=\"_self\">select retailers\u003c/a> for $84.99 for six bottles.\u003c/p>\n\u003cp>Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.\u003c/p>\n\u003cp>And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, \"I think it will be the last.\" Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' \" Bode explains. \"Back to normal again.\"\u003c/p>\n\u003cp>At the abbey in western Belgium's countryside, \"normal\" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.\u003c/p>\n\u003cfigure id=\"attachment_52628\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/npr-abbey_ext_vert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/abbey_ext_vert-70ee0665f57f57acdb918edddaa0884ca89b4c3f.jpg\" alt=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" title=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" width=\"200\" height=\"266\" class=\"size-full wp-image-52628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.\u003c/p>\n\u003cp>The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.\u003c/p>\n\u003cp>In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has \u003ca href=\"http://40beersat40.blogspot.be/\">blogged his way\u003c/a> through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.\u003c/p>\n\u003cp>\"You call the number over a series of days, weeks, months and nobody answers,\" he says, recounting how he tried to contact the abbey's beer shop. \"Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you.\"\u003c/p>\n\u003cp>Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.\u003c/p>\n\u003cp>\"It's the holy grail of so many beer connoisseurs,\" he says. \"This is where they want to reach. This is it.\"\u003c/p>\n\u003cp>Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.\u003c/p>\n\u003cp>\"Because of the whole story, it's worth traveling for ... it's a legend,\" says John Stienen.\u003c/p>\n\u003cp>\"But even without the whole story, if you take your time and pay attention to it, then you notice the difference,\" says Theijs van Welij. \"And you really think, this is really one of the few quality beers that you should have tried in your life.\"\u003c/p>\n\u003cp>Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.\u003c/p>\n\u003cp>\"That's lovely,\" she says, after sampling the brew. She adds with a smile, \"It's like a sweetie, like a bonbon. Oh, yes!\"\u003c/p>\n\u003cp>When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.\u003c/p>\n\u003cp>Jean Hummler owns one of the most successful \u003ca href=\"http://www.moederlambic.com/bars/fr/home/\">lambic pubs in Brussels\u003c/a>. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.\u003c/p>\n\u003cp>\"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer,\" he says. \"It's easy to be famous and popular when you're working on the mild and sweet side.\"\u003c/p>\n\u003cp>That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.\u003c/p>\n\u003cp>\"They don't want the publicity. They don't need it,\" he says.\u003c/p>\n\u003cp>But, he is reminded, that kind of notoriety can come in handy when you need a new roof. \"One time in a lifetime, yes,\" he says, with a laugh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Westvleteren 12, a Belgian beer often called the best in the world, officially hits U.S. store shelves for the first time Wednesday. But fans of the beer may want to act quickly: The Trappist monks who brew it are only selling enough overseas to raise money to pay for a new roof and other renovations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Teri Schultz, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from Morning Edition (12/12/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52640\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\" alt=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" title=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" width=\"560\" class=\"size-full wp-image-52640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\u003c/figcaption>\u003c/figure>\n\u003cp>The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at \u003ca href=\"http://www.sintsixtus.be/eng/home.htm\">St. Sixtus Abbey\u003c/a>.\u003c/p>\n\u003cp>The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at \u003ca href=\"http://121212xii.wordpress.com/2012/12/03/hello-world/\" target=\"_self\">select retailers\u003c/a> for $84.99 for six bottles.\u003c/p>\n\u003cp>Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.\u003c/p>\n\u003cp>And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, \"I think it will be the last.\" Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' \" Bode explains. \"Back to normal again.\"\u003c/p>\n\u003cp>At the abbey in western Belgium's countryside, \"normal\" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.\u003c/p>\n\u003cfigure id=\"attachment_52628\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/npr-abbey_ext_vert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/abbey_ext_vert-70ee0665f57f57acdb918edddaa0884ca89b4c3f.jpg\" alt=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" title=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" width=\"200\" height=\"266\" class=\"size-full wp-image-52628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.\u003c/p>\n\u003cp>The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.\u003c/p>\n\u003cp>In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has \u003ca href=\"http://40beersat40.blogspot.be/\">blogged his way\u003c/a> through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.\u003c/p>\n\u003cp>\"You call the number over a series of days, weeks, months and nobody answers,\" he says, recounting how he tried to contact the abbey's beer shop. \"Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you.\"\u003c/p>\n\u003cp>Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.\u003c/p>\n\u003cp>\"It's the holy grail of so many beer connoisseurs,\" he says. \"This is where they want to reach. This is it.\"\u003c/p>\n\u003cp>Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.\u003c/p>\n\u003cp>\"Because of the whole story, it's worth traveling for ... it's a legend,\" says John Stienen.\u003c/p>\n\u003cp>\"But even without the whole story, if you take your time and pay attention to it, then you notice the difference,\" says Theijs van Welij. \"And you really think, this is really one of the few quality beers that you should have tried in your life.\"\u003c/p>\n\u003cp>Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.\u003c/p>\n\u003cp>\"That's lovely,\" she says, after sampling the brew. She adds with a smile, \"It's like a sweetie, like a bonbon. Oh, yes!\"\u003c/p>\n\u003cp>When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.\u003c/p>\n\u003cp>Jean Hummler owns one of the most successful \u003ca href=\"http://www.moederlambic.com/bars/fr/home/\">lambic pubs in Brussels\u003c/a>. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.\u003c/p>\n\u003cp>\"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer,\" he says. \"It's easy to be famous and popular when you're working on the mild and sweet side.\"\u003c/p>\n\u003cp>That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.\u003c/p>\n\u003cp>\"They don't want the publicity. They don't need it,\" he says.\u003c/p>\n\u003cp>But, he is reminded, that kind of notoriety can come in handy when you need a new roof. \"One time in a lifetime, yes,\" he says, with a laugh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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