100 M Street, SE
@CapitolRvrFront tweets the good news:
“newest bar in the Capitol Riverfront @Gordon_Biersch – open to the public on Monday – 1st & M ST, SE @Nationals Fans”
Anyone get tickets for opening day?
Beer
Jack Rose Dining Saloon’s Gnomegangnam Style Party and Feast of the Iron Throne Dinner:
Jack Rose Dining Saloon
2007 18th Street Northwest
Wednesday, March 27th, 2013
5:00pm – 10:00pm | $75The Craft Brewers Conference (CBC) has chosen to host its annual show in the increasingly-popular small brew destination of DC from March 26-29 and Jack Rose is hosting a week of exciting, beer-focused events to celebrate.
Wednesday, March 27th – Gnomegangnam Style Partyand Feast of the Iron Throne Dinner
* Gnomegangnam Style: 5-10pm on the Terrace
Everyone is encouraged to put on their best Psy costumes and get ready for some K Pop, because Jack Rose is hosting a “Gnomegangnam Style” rooftop party from 5-10pm. Jack Rose will have $6 drafts of Gnomegang, a special seasonal release Belgian Strong Ale from Ommegang Brewery in Cooperstown, NY. There will also be dancing, prizes for best Psy costumes & Gangnam Style dancing.* Feast of the Iron Throne: 7:30-10pm in the Saloon
‘Game of Thrones’ fans rejoice: Jack Rose is hosting a six-course feast showcasing Ommegang’s newest release with HBO, the show-inspired Iron Throne beer which is set to be publicly released in late March. The feast will also feature a variety of show-inspired eats like stews and meats-on-the-bone, each paired with a different unique Ommegang brew.
The 6-course feast with beer pairing will be hosted in Jack Rose’s dining room and is available at $75 per ticket (plus tax and gratuity). There are only 35 tickets for sale at http://www.feastoftheiro.Jack Rose Dining Saloon is located in the Adams Morgan neighborhood of Washington, DC at 2007 18th St. NW. For more information, please visit http://www.jackrosedinin.
See all of tonight’s and the week’s events here. To add your event, click the events tab up top and then click “add an event”. You can add concerts, museum/gallery exhibits, fundraisers, sporting events, bike rides etc. You can add anything you think will be of interest to PoPville.
Jack Van Paepeghem works at Meridian Pint and is a Certified Cicerone® You can read his previous post about cellaring here.
Generally I like to keep these posts relevant to the drinking season we are currently in (pilsners in Summer, Octoberfests in Fall, and so forth), but seeing that it is now Spring, writing about barleywines may seem out of place. However, as I write this, it is nearing the freezing point outside and this snifter in front of me is perfectly warming and perhaps making me rethink my hankering for the warmer months ahead. “Barleywine” is a confusing term, as it implies perhaps a muddled fusion of grain and grapes which without further information, sounds not so appetizing. We have the English to both blame and thank for this wine-strength malt beverage and like all things American, we have embraced it and kicked it up a notch and created an entirely new monster which has become the brewer’s shining mark of achievement when well executed. Like the beer itself, the history of barleywine is deep, complex, and full of nuances which transform with age.
The first officially designated “barleywine” on the market was Bass Brewery’s Bass #1 in 1854 in Burton-upon-Trent, England. The beer had an ABV of at least 10%, used only pale malt but was darker due to an over two-hour boil, and had a huge hop bitterness like an IPA. But the making of “big beers” like barleywine go back much further. When beer was produced on a domestic scale, beers of varying strength were made from a single mash in order to have a younger beer for easy and sanitized drinking, one of higher alcohol for slightly longer holding which would be more than a table beer, and then a “stock” or “old” ale which was used for blending with young beers to contribute character and body, or for simply rich drinking after extended aging. This is executed by means of the “parti-gyle system” where during the separation of wort (rich sugary liquid) from the grains by means of running water through the mash bed, the first running is collected and separated off which contains the most dense wort. More water is then circulated through the mash to collect more of the liquid nestled in the grains. This less dense wort, known as the second running, is also separated off and so on and so forth. Each separate running becomes its own beer and will either be blended or consumed on its own.
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Photo by PoPville flickr user annejuliet
This is gonna be awesome. I’m most excited about the Dogfish Head one at Smoke and Barrel (2471 18th St, NW).
Monday, March 25 – Dogfish Head Tap Takeover and IPA Showcase with Head Brewer Jesse Prall
Meet head brewer Jesse Prall and enjoy the entire line-up of Dogfish Head IPAs. Highlights include:
Sixty-One – Newly-released IPA brewed with syrah grape must
Firefly – English pale ale utilizing Maris Otter malt and Calypso hops originally brewed for the Firefly music festival
Rhizing Bines – the newest Life and Limb collaboration between Sierra Nevada and Dogfish Head utilizing Bravo and 644 hops with Dogfish Head’s continual hopping technology
New IPA glassware giveaways!
Full Draft List:
60 Minute IPA
90 Minute IPA
120 Minute IPA
Burton Baton
Rhizing Bines
India Brown
Firefly
Bitches Brew
Sixty-One
Hellhound
Noble Rot
Aprihop
Check out the full week’s craft brewers conference schedule here.
2711 12th Street, NE
This edition of Eating Around Town was written by Abbey Becker. Abbey previously wrote about Middle Eastern Cuisine and Market in Takoma Park and she lives near Eastern Market.
When I went to Toki Underground for the first time two years ago, I was hooked. Since then, I’ve been upwards of 15 times, and it’s safe to say that it’s my favorite DC restaurant.
Except Menomale is now jockeying for that top spot. Not only is it a contender as one of the area’s best Neapolitan pizzas, it’s one of the places I want to eat at each and every week.
You may remember reading about Menomale’s struggle to obtain a liquor license earlier last year. Visiting now, you’d never know they hit a bump in the road—their beer, wine, and cocktail offerings are eclectic, fairly priced, and creative.
If you’re a fan of craft beer, you’ll love co-owner (and homebrewer) Leland Estes’s choices for their 10 or so taps. When I went earlier this week, they had Old Rasputin, a high-percentage Russian imperial stout; Rodenbach, a Belgian oaked sour that’s one of my favorites; and Racer 5, an IPA that many of my beer nerd friends consider an excellent, if more “mainstream,” example of the style. Menomale also has a fridge stocked with several bottles, including Rodenbach Grand Cru and Mad Elf.
Sometimes I prefer a glass of wine, and if you’re looking for affordable, go for the Barbera. It’s $6 most times, but when I went on the later side on a weeknight, it ended up being $2 off! I don’t expect much out of the cheapest wine option on a menu, but this one is actually pretty good—not vinegary or too tannic like some cheaper reds end up tasting.
Let’s talk pizza, though.
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We’ve spoken a lot about our favorite local beers and craft beers but today I want to talk about imported beers. I had a delicious Japanese White Beer ( Hitachino Nest) at Red Rocks and I’m hooked on it. Though it’s pretty damn expensive at Red Rocks I’ve seen it at time at D’Vines in 750ml bottles for around 10 bucks. Anyway it’s delicious – if you like white beer and see it offered, you should give it a taste. What’s your favorite imported beer?
Create Maps or search from 80 million at MapMyRide
Biking around Town is written by Josh Nadas (@dcliterate), a daily bike commuter & avid rider who works for the National Park Service, and lives in Mount Pleasant.
This ride has to be my biggest mistake so far. I went to a brewery, but failed to actually go when I could buy some beer. I’m hoping that you will overlook this lapse in judgement and read on to find out more about the Metropolitan Branch Trail. It’s a great pathway that runs through the central part of DC, and provides an excellent north south route from Union Station all the way to Silver Spring. The trail is not totally complete yet, and this route only represents a portion of the whole trail. My goal was to get you from a relatively central point in town to the Brewery.
The trail itself is on either a quiet street with a bike lane, or an off street multi-use pathway. There is good signage everywhere, except at the K street underpass where you actually get off the road. Oddly they did not install a nice “left turn here” sign. Going northbound on the trail felt like a slight false flat going upwards, but it was very slight. This is a great pathway for riders of all skill levels, and is definitely a great commuting artery for anyone trying to get between Northeast DC and downtown.
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Penn Social
801 N St NW
Wednesday, March 6th, 2013
6:00pm – 10:00pmSt. Louis Craft Beer? Don’t mind if we do. Come through Wednesday March 6th at 6pm, meet Schlafly Beer co-founder Dan Kopman & try many different Schlafly options. The Oatmeal Stout, Pale Ale, the Dry Hopped IPA, and MORE! We’ll even have some super rare beers straight from STL. Play some shuffleboard or some classic arcade games, relax, and drink some Schlafly.
See all of tonight’s and the week’s events here. To add your event, click the events tab up top and then click “add an event”. You can add concerts, museum/gallery exhibits, fundraisers, sporting events, bike rides etc. You can add anything you think will be of interest to PoPville.
1905 9th Street, NW
From a press release:
1905 Bistro & Bar is excited to team up with DC Brau on two beer events at the restaurant on Thursday, March 7th – a rooftop beer launch featuring the brewery’s newest release, Saint Joseph’s Tripel, followed by 1905’s first-ever beer dinner in the main dining room.
The beer launch is open to the public from 5 to 7 PM with no cover. Reservations are not required. The Saint Joseph’s Tripel is a limited-release Belgian-style ale, which clocks in at 10% ABV and is brewed with orange peel, coriander, grains of paradise, and juniper berries. According to the brewery, an angel has “blessed this transcendent ale with deep flavors of passion fruit, kiwi, and tropical candy.” DC Brau beers poured during the beer launch will cost $5. All pours from the first keg of Saint Joseph’s Tripel that night will be $5 cash and will benefit the family of Joey Belcher.
The 1905 dining room will be reservation-only for the evening, as Chef Joel Hatton pairs four courses, plus an amuse bouche, with selections from DC Brau’s portfolio, including the Saint Joseph’s Tripel and the limited edition Catoctin Creek Grape Brandy Barrel Aged Ghoul’s Night Out. The beer dinner is scheduled to begin at 7:30 PM. The full dinner menu, which is subject to change, (after the jump.) (more…)
Photo by PoPville flickr user Laura_Grageda
From an email:
Thursday February 28th Nanny O’Brien’s (3319 Connecticut Ave, NW in Cleveland Park) will be hosting an Anderson Valley Brewing Company Tap Takeover starting at 5pm and running all night.
The tap list includes two exclusive brews, direct from the brewery that have, we’ve been told, not come to DC before:
The Wild Turkey Bourbon Barrel Stout, AVBC’s Barney Flats Oatmeal Stout aged just enough in Wild Turkey Bourbon barrels to impart a bourbon-y sweetness and character that, at 5.8% abv, you can enjoy more than one of.
Also appearing will be the Brother David’s Triple Abbey Style Ale, a high octane American Tripel at 10% abv, fruity, malty and bubbly with just a bit of bite.
The rest of the list includes the (newish) El Steinber Mexican Dark Lager, Heelch O’Hops Imperial IPA, Hop Ottin IPA, Boondt Amber and the normal Barney Flats Oatmeal Stout.
All beers will be priced at $6.50 throughout the event and a rep will be on hand talking shop and providing brewery swag.