Buffalo Beer & Food Your source for local beer & food info

Everyone’s favorite ski-country brewpub temporarily closed their doors beginning April 1st to complete a major update of their “East” location.  The expansion has been slowly underway throughout 2012 and early 2013, as chronicled on their Facebook page.

EBC pre-dates the recent craft beer boom in our blessed area, having enjoyed 18 years as an award-winning brewpub and favorite destination of skiers, summertime golfers, Fall Fest-goers and craft-beer enthusiasts in search of tasty eats and top-notch brews.  Their draft beer selection has crept its way into countless bars in our area and others, and their bottled output has slowly expanded in recent years to include not just classics like Blueberry Wheat and Pale Ale, but the always delicious summertime treat Mow Master, the gently-warming Winter Witte, never-disappointing Nut Brown Ale, powerhouse Pantius Droppus, and their tasty take on a traditional Oktoberfest lager.

They’ve even opened a succussful “West” branch in the village of Fredonia, pouring pints for Chautauqua County’s beer enthusiasts (…and mixed drinks for frat boys) and hosting some great beer-pairing dinners, the next of which takes place on Thursday, April 18th – click here to find out more.

If you’ve been to the Ellicottville location, you’ll surely remember it as a mid-sized pub with a nice bar, cozy ski-lodge decor, and a fantastic, spacious outdoor beer garden for your dining and drinking delights.  I’ve not been to Ellicottville in a coon’s age to see the progress, but I’m told the new building is absolutely massive in comparison, EBC having re-located neighboring buildings last fall in order to accommodate expansion from their current location to the end of the block they were located, and stretching back into what was formerly parking area.

Head brewer Dan Minner filled in guests at a beer-pairing dinner I attended at the end of 2011, however we were on about the fourth course and I had foregone my ability to retain all the glorious details.  My understanding is that they are expanding to increase their output and will be kegging all their own beers in-house, with Southern Tier Brewing Company continuing to handle the bulk of their bottled output. (If anyone knows further details, please share! I couldn’t find specifics around the internets.)

Check out the pictures below, and make sure to check out the remodeled brew pub in all its glory when they reopen in May!

Early blueprint of the project from EBC's website

Early days, from EBC's Facebook page

Inside view from this Feb.

Installing a new silo last week (from Facebook)

Do you love Buffalo?

Do you love beer?

Do you love wings?

Then the boys at Flying Bison and KegWorkds offer you Buffalo Wing Lager!

Check out the video of this one of a kind collaboration!

April Fools!

Consumers Beverages in Hamburg always seems to have less variety than its Orchard Park location.  At this point, even Wegmans seems to stock more brews than Hamburg Consumers. However, they have recently added 8 taps for growler fills.  If you didn’t know, you can check to see what’s on tap here, before you get off the couch only to find out they are out of the beer you wanted.  I have also noticed some new 22 oz bottle offerings at this location.  Cortland Beer Company brews are included in these new offerings.  They offer five Cortland Beer Co brews: Red Dragon Ale, Naked Lap Lager, Flight Level 410, Fire House Pale Ale, and Black Widow Imperial Stout.  I picked up a 22 oz  of Red Dragon Ale for $4.99 (on sale) about three weeks ago.  Here are my thoughts (with a few pics showcasing my new SLR camera and lackluster photography skills)  on it:

Appearance: The beer pours a deep amber color, with a bubbly two finger head which slowly dissipates.  Slight lacing here, but not much to speak of.

Smell: The nose is fairly one-dimensional: Sweet and malty.  Nothing exciting going on here.

Taste: As expected, the malts take over.  There was a pleasant, slightly bitter hop presence on the finish.  Had they added more hops, this beer could have potential.  Until then, I’m hesitant to call this one balanced.

Mouthfeel: Creamy, medium bodied, medium carbonation, actually very nice overall.  The 7.0% ABV is hidden well.

Overall: Priced at $4.99 (on sale, normally $6.99) for a 22oz, this brew wasn’t bad.  If you’re in the mood for a sweeter red ale, with a very slight hop presence, Red Dragon Ale would be a good choice.  There are certainly sexier and more complex reds out there, and I won’t be reaching for another one of these anytime soon. The mediocrity of this offering will not keep me from trying more from Cortland Beer Company.  I’m just starting to wonder if there is reason that this brewery is less than three hours away and I hadn’t heard of them until now.

Rating: 2.5/5

I would like to know if you have tried anything from Cortland Beer Company.  Let us know…cheers!

After hopping myself out about a year ago, IPAs are once again my go to style.  I’ve been all about the IBUs lately.  Luckily, I can have my hops and support a local brewery, as Three Heads Brewing(3HB) has released “Too Kind”, a double IPA.  Too Kind is based on “The Kind”, 3HBs flagship beer.  Too Kind weighs in at 8.5% ABV and 87 IBUs.  This beer features a new hop variety, Meridian, which was introduced to the market less than a year ago.  (This is not the same variety that is used in The Kind).  Look for a review here very soon.  

This release marks the 11th beer from 3HB.  Having tried only five of their beers (Java Sutra, The Kind, Skunk Black IPA, Bromigo, and Ontario Coast IPA), I was shocked that they had already released 11.

Right now, 3HB is bringing craft beer excitement to Rochester that I wish Flying Bison was bringing to Buffalo (no disrespect, just sayin’).  From showcasing new hop varities to rockin’ launch parties at Lovin’ Cup, people in Rochester are excited about the now 2 year old nano-brewery.  I also like the fact that these brewers are not afraid to venture off the beaten path with their styles.  (Taste: Bromigo).  The awesome artwork on the labels isn’t hurting their overall appeal, either.  Don’t sleep on 3HB.  They are making a beer for everyone and continuing to grow in popularity throughout WNY.

If you’ve been following us on twitter, you may have noticed that I am in a bit of a craft beer rut. I typically go through  stages where I’ll be hooked on a particular style for a few months at a time. Last winter, I was high on oatmeal stouts.  For whatever reason, no style is really standing out this winter.

Instead of sticking to one style, I’ve made it a goal to try one new “outrageous” brew each month. You know, chili ales, bacon and maple porters, sour apple saisons, etc.  This will keep my taste buds interested and hopefully help me discover delicious styles that I wouldn’t normally imbibe.

I’ve also decided that I need to make more of an effort to sample every beer brewed within a 100 mile radius of my house.  I’ve done a good job of this with Southern Tier, EBC and Flying Bision, but I need to expand this sampling into Rochester and possibly even Erie.

So, here is where I could use your help.  Are there any local or even semi local breweries offering any outrageous styles?  If so, I’d like to hear about them.  Otherwise, maybe you can enlighten me on semi local breweries that I never knew existed.  For example, until a recent trip to Consumers, I never knew that Cortland Beer Company existed. (By the way, Consumers has 22s of Cortland Beer Co styles on sale for $4.99 and $6.99. Look for a review of their Red Dragon Ale here in a few days).

I look forward to hearing about some new styles and fresh nanobreweries that I haven’t discovered yet.  Get me out of this craft beer rut!

The NHL may finally be back, but not all fans are pumped about it.  Some fans are boycotting the season altogether.  While I am not one of those people, I do understand their stance.  However, you’re going to need to find a way to get your hockey fix.  You might as well grab a partner, head to a Buffalo bar, drink some beer and play some bubble hockey.  I had a hard time finding specific details on how the actual tournament is set up, but here are the dates and venues:

If you’re anything like me, you’ve always wanted a bubble hockey table. Why not try and win this one? I’d also take one of those Adirondack chairs.  Even if you’re not a Labatts beer fan, this looks like fun!

Southern Tier will host a 5-course gourmet dinner on Tuesday, January 22nd at Armor Inn Tap Room in Hamburg.  The dinner begins at 7pm.  Tickets are moderately priced at $35/$40 presale/day of.  Below is a flyer for the event.  With my love of Southern Tier brews combined with how delicious each course sounds, I’m excited about this.  The location seems quite a bit off the beaten path, but I live right around the corner, so I’m happy.

Living in Hamburg for 5 years now, I’m sad to admit that I have not tried BBQ at Armor Inn yet. Many people in the area will tell you that they have some of the best, so it’s worth a trip to the southtowns regardless of the Southern Tier event.

Here is a link to the menu.

Here is the flyer, which includes a few other events happening at Armor Inn:

Phở 99 Fast Food is located at 3398 Bailey Ave. in the City of Buffalo.  I highly suggest heading over to Bailey Ave. to grab probably the best Phở (pronounced “fuh”) in town.  Not only was the service super efficient, but the kitchen seemed to be operating at full speed during a packed lunch crowd.  I’ve heard non-stop great things about this place from pretty reliable palates. It took me way too long to sample what Phở 99 Fast Food has to offer, but I can assure you I’ll be back to get more familiar with the menu.

I started out ordering gỏi cuốn (pork summer roll).  The summer roll consisted of boiled pork with a good balance between fat and meat that was boiled and thinly sliced.  It was also accompanied by a traditional array of vegetables and rice vermicelli all wrapped up in a rice paper wrapper (Bánh tráng).  These rice paper wrappers can also be called rice crepes, nem wrappers, or rice wafers and are often used for Vietnamese finger foods and appetizers.  (Food truck idea anyone!?!).  It served with a sweet and spicy peanut sauce (Tương).  Always a good finger food for a group of people to share or if you’re just in the mood for a delicious Vietnamese starter.

The Phở arrived promptly after the server cleared my previous plate.  Phở is a dish consisting of noodles from rice, a few herbs, cooked and/or raw meat, and a hot broth which helps cook the thinly sliced raw meat.  I ordered a large bowl of Phố đặc biệt to get a nice textural variety.  The serving size was quite large for the price and served piping hot.  It contained a mixture of meats consisting of raw and cooked beef, tendons, tripe, and meatball.  Traditional garnishes of bean sprouts, thai basil, culantro (not to be confused with its distant cousin, ‘cilantro’), limes, as well as hoison and chili sauce to taste.  Personally, I like to go a little overboard on the chili sauce and sriracha to add that extra kick.  Once again, I really have no complaints and would definitely go back for more to fulfill my Phở fix.  I did, however, find the broth to be a little more on fatty side than I’m used to.  I would assume it would have to do with the different region’s cooking methods leading to a greasier broth.  Or maybe the ox tail base was a little fattier today.

Phở 99 Fast Food
Located at: 3398 Bailey Ave., Buffalo NY 14215
Call: 716-836-6058
Food: Vietnamese
Beer: No Alcohol

So here’s the thing; I could spend all day looking through cookbooks and online recipe archives just to get inspiration for dishes I hope to someday cook.  Even if I was never able to cook another meal in my life, I would still look at recipes.  But when I do cook, I simply cannot follow a recipe to save my life.  I just won’t do it.  Not even when it comes to baking – which is stupid.  So what I’m trying to say is that I have loads of “recipes” in my head, and it’s about time I start sharing them.  My advice is to use these as guidelines, and let your taste buds do all the real work.

Beer, cheese, & squash soup

2 tablespoons butter or olive oil – your choice (if you’re smart you’ll realize you can also choose between bacon fat or duck fat too)
1 onion, diced
1 delicata squash, peeled, seeded, and diced
1 stalk celery, diced
1 carrot, diced
1/2 cup mushrooms
2 small potatoes, diced
1 bottle sam adam’s hazel brown, or any of your favorite brews
4 cups chicken stock
2 – 3 cups cheddar cheese, grated
salt, black pepper, and cayenne pepper to taste

Making soup is a no brainer.  First you prep your veg – i.e. wash, peel, and uniformly dice everything. Then all you have left to do is get a heavy-bottom pot nice and hot, and start building flavors.  

Heat your fat of choice until it barely starts to shimmer and is nice and loose in the pan.  Throw in your onions and get a little color on them.  A lot of recipes say to sweat onions until they’re translucent but not brown.  I don’t know about you, but I could eat a bowl full of caramelized onions, so I say brown the hell out of them if you feel like it.  Once you add your other veg in, all the added moisture will prevent further browning for awhile.  So get your onions where you want them, and then add the rest of your vegetables.  Season everything with kosher salt and freshly cracked black pepper.

Now this next step is up to you.  You could cook the veg for a little while and then add the beer and stock, and just simmer everything until its soft enough to blend.  Or you could continue adding flavor by cooking the veg until its nice and caramelized and just barely sticking to the bottom of the pan.  Use a wooden spoon to scrape those tasty bits off the bottom, and keep stirring and cooking and stirring and cooking.  You’ll know the right time to add the beer just by the delicious smell of everything.

Once the beer is in the pot, bring it to a simmer and cook it down until it starts coating the vegetables.  You don’t have to waste a ton of time on this, but you do want to reduce it enough for some of the moisture to evaporate.  Then add your stock in and bring that to a simmer.  At this point you already have your flavors developed, and the vegetables are soft enough to be pureed.  Either transfer your soup to a blender or use an immersion blender to puree it until smooth.  For the best texture, strain the pureed soup through a mesh strainer or china cap.

Return your soup to low heat and slowly whisk in the cheddar cheese and cayenne pepper.  You can garnish it will a little drizzle of cream, chives, and how about some of the squash seeds that you seasoned and toasted up while the soup was simmering.

I don’t mean to toot my own horn, but this soup turned out great. Perfect amount of cheese and a hearty, but not too strong of a beer flavor. The caramely hazelnut tones of the beer were a nice match for the squash.  I mean you could just eat a block of cheese and drink the beer, but fall is pretty much the best time of the year to cook so you might as well give it a try.  Either way, eat up you fat slobs!!

A few weeks ago, I decided it’d been entirely too long since I paid a visit to the good people at Flying Bison Brewing Company.  With the brewery (located on Ontario St.) situated vaguely between my home and office, I’ve kicked myself on many-a-Friday for not bringing an empty growler to fill up during their weekend sampling/retail hours.

Last Friday, I put on my responsible-adult hat for once, and actually remembered to bring one.  I was excited when I called the brewery to hear that they were featuring a small-batch beer called Bison Ordinary Bitter, and eagerly anticipated my trip to the brewery (potentially the friendliest place on the planet) all day at work.

As a fan of English styles, I knew what to expect from the otherwise misleading name, Bison Ordinary Bitter.  ”Bitter” in English beer terms describes a beer that is rarely, in fact, very bitter.  These are quaffable ales where malts are huge players, nicely balanced by mild English hops.  They are the standard, everyday ales served at many pubs around the UK, and generally labeled in tiers of Ordinary, Special (or Best) and Extra Special Bitter (the world-famous ESB style), with ABV as the main distinguisher.  Ordinary Bitters float between 3-4%, a true “session ale“.  The closest American examples (aside from ESBs, which are fairly plentiful) would be Pale Ales (a term also used in the UK), but American Pale Ales are generally more aggressively hopped with piney/citrusy hops from the Pacific Northwest, and have higher alcohol content than their British counterparts.

Enough of my pretentious diatribes on British beer.  Point is, I was excited to try a locally-brewed, low-alcohol session beer, something that is rare to find around these parts aside from your average Can-Am Macro Swill.

I expect a certain consistency from Flying Bison, and Bison Ordinary Bitter did not disappoint one lick.  The beer pours a light caramel/amber color with a 1/4 inch head that fades to bubbles and lace, but lingers as you drink the beer.  This is not easy to see from my picture, of course this was a growler fill and not fresh from the tap.  The beer has a nice, medium carbonation and the bubbles dance in the glass.  It looks nicer than my crappy cell phone picture lets on.

The aroma is thin, but present, sweet grainy/caramel-ish malt and some mild, slightly fruity hop notes.  The low gravity of the beer is evidenced in the light body, which is accompanied by a semi-dry finish and effervescent mouthfeel.  The brew has a great fresh/crisp malt flavor.  It’s very light, but solid enough to satisfy the serious beer drinker.  The hops are definitely there to balance the light maltiness with a nice, clean bitterness and some lingering earthy hop flavor.  The beer is tasty, mild and extremely drinkable.  I very much enjoyed the ultra-fresh flavor, a perk of getting your beer diredt from the source.

Overall, this is a solid brew.  With the right marketing, I could easily see this as an entry-level craft beer for the “I only drink Bud Light” crowd – but it would probably need a different name first.  It didn’t sound like there was any plan to brew this again soon, but I personally hope that FBBC makes it a semi-regular thing.  There are not enough flavorful low-alcohol beers around Buffalo.

I suppose I’ll close with the vitals.  This brew rang in at 3.8% ABV and was $9.50 for a growler.  I understand that there is a new collaboration effort with Gordon Biersch on tap, so I’m guessing this has been kicked and there is no more – but if you’re interested, I’d say it’s worth stopping to ask.  The worst that can happen is you see another beer you’re interested in and enjoy that instead.

Support local business! Cheers.