What a night (x2)! Thanks to Ted’s Butcherblock and all the great people who came out for 2 nights of COAST beer love! The food was out of this world and the people were great to talk to. What more could you want? I am looking forward to next month’s beer dinner where David and I can just sit in the corner and enjoy all the good eats and drink!

Here’s the menu recap and some pics (give them a sec to load):

Beer Soup infused with COAST 32/50 kolsch, topped with toasted Gruyere and roasted garlic crouton, spent grain garnish. Paired with COAST 32/50 kolsch

Jerked Mahi with sauteed bananas and jasmine rice. Paired with COAST HopArt IPA

Bertolini’s (local pasta) Ricotta Cavatelli tossed with spinach tomato piccata and Painted Hills tenderloin meatballs. Paired with Westmalle Tripel

Corned Beef Reuben with house made pancetta, big eye swiss, sauerkraut and spicy remoulade. Paired with COAST Blackbeerd Imperial Stout

Caramel Cheesecake with chocolate crust. Paired with Eel River Triple Exultation Old Ale

And of course, Chef Michael’s vegetarian options were  fabulous.

Beer Cooler  David likes to talk  Menus  fine folks

The local homebrew club is meeting at COAST. Saturday January 26 starting at 2 pm. Bring a dish to share and some beer, homebrewed especially.  RSVP to  bbrewer04@yahoo.com

UPDATE: Bring your shirt in and we will replace it with a new (and better printed) shirt. They should arrive Friday. 

So if you bought a COAST shirt and are having problems with it fading and cracking, shoot me an email. As soon as I receive word from the company, I will let you know about replacements. So sorry for the inconvenience.

Ok, so the dinner sold out in a day so they are adding a second night. Tuesday, January 22. Same menu, etc… 

Just in from Scott at Ted’s:
“Ted’s Butcherblock is very pleased to announce our January beer dinner: An evening with the brewer and owners of COAST Brewing Company, David and Jaime.

We will have a five course meal, paired with all three of COAST’s current beers: 32/50 Kolsch, HopArt IPA and Blackbeerd Russian Imperial Stout. The evening will also feature two selections from other breweries handpicked by David and Jaime.

David and Jaime will be presenting and discussing their beers and brewery throughout the evening. Les Addis, owner of Gravity Distributors which represents COAST, will also be on hand.

This event takes place on Wednesday, January 23rd from 7pm to 9pm. The cost is $30 per person which includes the five course dinner and five different beer pairings.

You will also have the opportunity to purchase fresh filled growlers of COAST beers to take home at the end of the evening!

Reservations are required and can be made by calling Ted’s Butcherblock at (843) 577-0094. This event is certain to sell out. Do not wait to make your reservations.”

Thanks,
Scott Shor
Beer Manager
Ted’s Butcherblock

Congrats to Michelle T and Scott Hodo for winning the raffle we held at our first day open. Michelle won some London yeast and Scott won a homebrewing book! Yeah for free stuff.

Saturdays 9-1 and Tuesdays 4-7 

Yes, we will open this Saturday the 15th from 9-1! We’ve got all your ingredients covered, along with basic supplies. We do have small quantities of different varieties of hops (sorry, no cascades or centennial). Belgian glassware is on it’s way, but won’t be here for Saturday. Come on by and get what you need for that winter brew and let us know what else we should carry. We’ll also have a few raffles for some fun.

1250 2nd St N

North Charleston 29405, in the Navy Yard @ Noisette

343-4727

I don’t have a list of the cheeses yet but Charlie at Red Drum will have the 32/50 kolsch, the HopArt IPA and the Blackbeerd Imperial Stout paired with his glorious cheeses. $20, any time between 5:30 and 9:30. And we’ll be there too ! (maybe not the whole 4 hours but we’ll try really hard!)

Well, I was hoping to get our little shop open Tuesday but we have a Red Drum event and we are trying to wire up our new mill. Looks like Saturday December 15 will be our official opening day. Here is the run down of what we have (the basics!!)…

Malts (Many to choose from Weyermann and Munton’s)

Hops  (a few varieties and only a few ounces)

Yeast (slap packs)

Basic equipment:

Glass Carboys

Racking canes, brushes, cleaning supplies, bottle caps, hydrometers…

Books on homebrewing

We even have a few wine kits

Wow, that was a lot of beery events. Thursdays beer dinner at Ted’s Butcher Block was fantastic. My extra special vegeterian food was out of this world. I want that quinoa chili recipe!

The launch of BlackBeerd at Charleston Beer Works was a success. Big thanks to Tim for really believing in COAST and having all 4 (including the last of the brown) on tap.

The Beer Fest at d.d peckers went well I think. The crowd seemed genuinely interested in sampling and discussing a gamut of beers. That is so rewarding to us brewers, it is exactly what we want to see. And exactly why I became President of Pop the Cap SC. I do see a growing appreciation of craft beer and it is sooo nice! Let’s hope it continues.

Yum…. 

Blackbeerd Imperial Stout   9.3% abv  As dark as the legend of Blackbeard himself, behold the Imperial Stout. Sweet malts battle roasted grain on the decks of yer tongue. Like the blast from a cannon, hops are followed by smoked malt. Hold on to yer booty, this one packs a punch.Ingredients:   Two-Row*,  Munich *, Black,  Caraffa*,  Roasted Barley*,  Smoked Malt, Oats* & Extra Special* Malts,  Magnum and Palisades Hops, Ale Yeast and tripled filter water.                                                                                                                        *organic