The language used in presenting this bill is, as Kirby Nelson of Capital Brewery points out, very shaming:  “the people trying to make this happen are considering changing this from a “tax” to an “impact fee”.  They want to emphasize that it is needed to offset the “harm done by beer”.  I find it insulting to imply that the millions upon millions of us who enjoy beer are a menace to society and need to pay more to offset our havoc causing ways.  This type of mentality cannot go unchallenged.”

I do not feel that any Wisconsin brewery, retailer or responsible consumer should be subject to increased taxation simply because some consumers act irresponsibly.  Increasing the tax on beer will not decrease irresponsible behavior.  Instead, increase the penalties on abusers who drive under the influence.  Make them pay for their mistakes and use that money to pay for increased law enforcement and treatment programs. And what about another option – funding public transit??

This is important, because Britain added many new taxes to beer – and those taxes have just about killed the traditional English pub.

Contact your Wisconsin representative and express your point of view.  Join the rally against WI Assembly Bill 287 outside the capitol, 9:00am, October 13^th.  Contact your friends and encourage them to express their opinion. Here’s a link from O’so Brewing Co. with email addresses for the Assembly Committee on Public Safety below – just tell them NO new beer taxes!

Representative Tony Staskunas (D-West Allis), Chair
Email: rep.staskunas@legis.wisconsin.gov
(608) 266-0620

Representative Bob Zigelbauer (D-Manitowoc) Vice-Chair
Email: rep.zigelbauer@legis.wisconsin.gov
(608) 266-0315

Representative David Cullen (D-Milwaukee)
Email: rep.cullen@legis.wisconsin.gov
(608) 267-9836

Representative Jeff Smith (D-Eau Claire)
Email: rep.smith@legis.wisconsin.gov
(608) 266-0660

Representative Terese Berceau (D-Madison)
Email: rep.berceau@legis.wisconsin.gov
(608) 266-3784

Representative Garey Bies (R-Sister Bay/Door County)
Rep.bies@legis.wisconsin.gov
(608) 266-5350

Representative Al Ott (R-Forest Junction/Upper Fox Valley)
Rep.ott@legis.wisconsin.gov
(608) 266-5831

Chifa mini buns, to be paired with Flying Fish Oktoberfish

Beginning in October, Chef Jose Garces’ Latin-Asian restaurant, Chifa (707 Chestnut Street, 215-925-5555), will debut Buns & Beers happy hours. Every Monday through Friday, from 5 p.m. until 7 p.m., guests can choose from an assortment of Chef Garces’ delicious buns, each paired with a microbrew, at special prices.

“The distinctive, often unusual flavor pairings in our dishes at Chifa are an ideal mate for artisanal beers,” says Chef Garces. “And with our new happy hour pricing, our guests can join us for a light snack after a tough day in the office and experience our food and beer pairings in a fun new way.”

Buns & Beers will be available in four varieties; they are priced in pairs, with one beer and one bun for $10; two beers and two buns for $15; three beers and three buns for $20 and all four beers and buns for $25, the best deal of all. Tempting offerings include: Pork Belly, Hoisin and Pickled Carrot with togarashi mayo on steamed white bun (Philadelphia Magazine’s “Best of Philly 2009: New Dish” – pictured) paired with Flying Fish OktoberFish; Grilled Chicken, Panca Emulsion and Bacon with frisee on pan de bono, paired with Philadelphia Brewing Company Kenzinger Lager; Braised Duck and Cilantro with spicy guava on brioche bun, paired with Elysian Brewing Company Immortal IPA; and Shrimp and Chile Mayo with avocado on steamed white bun, paired with Allagash White. The four-for-four offer is especially great for sharing among a small group, sampling each beer and nibbling on each bun.

Chifa opened in early 2009 to critical acclaim; The New York Times praised the restaurant’s unusual ability to “kill two cravings [Asian and Latin] with one dish,” while Philadelphia magazine called Chef Garces’ innovative interpretations of Peruvian cuisine “a cross-cultural thrill ride…A meal at Chifa is a night out, a form of entertainment, an infusion of world culture, a culinary education, something to brag about the following day.”

“They expected about 200 people, and more than 2,500 showed up on the very first Friday,” says Aldo Madrigrano, president of Beer Capitol/WOW Distributing.”It’s been a huge success for Point Beer.”

Every Friday through the summer, lakefront revellers can enjoy the $9.95 fish fry with flicks such as Pulp Fiction, and this Friday, Old School – with Luke Wilson, Will Ferrell, and Vince Vaughn. Upgrade the menu to the lobster boil  – and it’s just three more bucks. It’s a community collaboration through September 18, between the Pabst Theater, Bartolotta Restaurants’ Pier Wisconsin Catering and Discovery World, which also happens to be the site for the upcoming Great Lakes Craft Brewers & Water Conservation Conference…

Seven winners will be selected to win all-expenses paid trips (airfare, lodging and $1,000 meal stipend) to spend one week shadowing an Oregon expert in his or her field of culinary crafts. The contest opens today as part of Travel Oregon’s largest statewide tourism promotion, Oregon Bounty, celebrating the state’s culinary products and the artisans who make them.

Oregon Bounty Cuisinternships are offered in the following categories:

· Artisan Food Producer: Become a culinary artisan in Southern Oregon with chocolatier Jeff Shepherd of Lillie Belle Farms and cheese maker David Gremmels of Rogue Creamery

· Brew Master: Turn hops and grains into craft beer with brew master Jamie Emmerson of Hood River’s Full Sail Brewery

· Chef: Immerse yourself in Portland’s dynamic food scene working alongside chef Gabe Rucker—one of Portland’s culinary provocateurs—learning how to turn out inventive, gourmet meals that delight diners at the award-winning Le Pigeon restaurant

· Distiller: Get an advanced degree in mixology and learn about Oregon’s booming craft spirits industry with distiller Jim Bendis of Central Oregon’s Bendistillery

plus Fisherman, Rancher and more….

“Oregon has a rich and varied culinary landscape,” said Travel Oregon’s Director of Brand Strategy Holly Macfee. “It’s a down-to-earth-place where visitors can meet the people who craft the beer, grow the produce, cultivate the cheese and create the chocolate confections,” she explains. “We’re inviting foodies to enjoy Oregon’s culinary abundance, whether through a Cuisinternship or a self-guided tour with family or friends. Our online culinary trip planner is now available to help travelers research, plan and organize the details of their next visit.”

To enter the Oregon Bounty Cuisinternship Contest, applicants must submit a short video, along with a statement containing no more than 140 characters, describing why they are the best candidate at www.TravelOregon.com/Bounty. Seven winners will receive an all-expense-paid trip to Oregon to shadow their mentor for one week. Entries must be submitted between Aug. 24 and Sept. 18. A panel of judges, including the Cuisinternship mentors, will select winners which will be announced beginning Sept. 28.

To give entrants an idea of what they can anticipate on their trip, Travel Oregon produced video vignettes of each culinary mentor and the experience their Cuisinternship offers (view them here: www.TravelOregon.com/Bounty). A longer video will also be available, which follows Chef Gabe Rucker as he visits the seven cuisine-related locations and mentors with the goal of making the perfect Oregon meal. The video culminates with all participants gathering together for an Oregon feast at Rucker’s restaurant, Le Pigeon in Portland, where the culinary masters discuss why they consider Oregon to be the ultimate foodie destination.

Want to plan your own culinary getaway? Travel Oregon today launched a new comprehensive culinary website at www.TravelOregon.com/Bounty. This planning tool provides an enticing portal into everything there is to see and do in Oregon—from wineries, distilleries and breweries to chefs, artisan producers, farmers markets and insider tips on where to taste the best local flavors—all in a searchable database. Visitors may also order a print travel guide through the site.

Media can learn more about the Cuisinternship Contest and mentors, Travel Oregon’s new culinary website, and Oregon Bounty here: http://TravelOregon.Mediaroom.com.

For a complete list of contest rules, and to enter, visit www.TravelOregon.com/Bounty.

A quote from speaker Doug Odell puts the goal of water savings in perspective:

“I think the Conference is a great idea. Craft Brewers have the opportunity to be leaders in water conservation and sustainability.  All we have to do is apply our natural penchant for innovation and we can change the norm.  Many of us have made good progress but there is more we can do through collaboration.” Doug Odell, co-founder, Odell Brewing Co.

You can learn more about the conference here.

There’s also a Facebook event page here.

And details about the state of emergency declared: Wisconsin’s drought

On August 26, chef Alec Lopez of the Armsby Abbey and the Pretty Things Ale Project are producing a farm to table beer dinner. “The month of August brings some of the most amazing vegetables from our local farms, the ripest fruits from our favorite orchards, farmstead cheeses… so what better way to honor them then a Farm-to-Table VEGETARIAN Beer Dinner?” Owner/Brewer Dan and Martha Paquette of Pretty Things Ale Project will chat about each of their beers.

And organically raised meats are also alluring matches on a farm to table menu. Jason Ebel of Two Brothers Brewing in Warrenville, IL, hosts a farm to table beer dinner each summer with City Provisions, a Chicago-based catering company with an environmentally conscious ethos. “We take a bus to a local farm, Faith’s Farm in Bonfield, IL, and talk about the sustainable raising of farm animals such as chickens and pigs, on the bus ride down. When we arrive, we tour the farm and have a wonderful beer and food pairing dinner, with all provisions from Faith’s Farm.” It’s almost twelve hours of travel and talk, bonhomie and beer, and a chance for participants to really unwind from city life through a relaxed feast on the farm.

Shortly after the hurricane, Abita launched Restoration Ale, a light, English-style pale ale. Abita donated a portion of the profits from the sale of each six pack to Katrina relief and to date has raised almost $600,000.

We applaud Abita’s efforts to help keep the community and culture of New Orleans alive.

Ten 01 – Burger
Chef Benjamin Parks of Ten 01 restaurant loves pairing the restaurant’s signature burger with Deschutes Brewery’s Mirror Pond Pale Ale. The brew’s classic hop aromas and flavor make it perfect with a burger. The hoppy bitterness provides a great balance that cuts through the fat – it’s just enough hops without being overwhelming, the perfect balance. “During the summer I live off our burgers and this beer,” says Parks.

Red Star Tavern & Roast House – Ribs
Grilled meats take center stage year round at Red Star in downtown Portland, so Chef Tom Dunklin takes a seasonal approach to beer pairings. For ribs off the backyard barbecue in summer, Dunklin recommends a Bridgeport Blue Heron Pale Ale. The round and soft texture of this pale ale complements the rich, smoky flavor of barbecued ribs, while the refreshingly crisp finish quenches a summer thirst.

Tabla Mediterranean Bistro – Salmon
Anthony Cafiero, chef de cuisine at Tabla Mediterranean Bistro, loves barbecued salmon during the summer months and recommends pairing it with a Ten Barrel Summer Ale from Bend, OR.  Salmon is naturally rich in omega-3 fatty acids and Ten Barrel’s Summer Ale offers a nice mix of malts and hops to balance the meaty flavors with a dry finish.  Cafiero likes to keep it simple, flavoring his salmon with a bit of lemon juice and fresh rosemary from the garden.

Café Nell – Pork Tenderloin
For pork tenderloin, Café Nell Executive Chef Andrew Garrett recommends pairing it with Southern Oregon Brewing Company’s SOB Pale Ale. This sweet and hoppy ale hits a balance that can be hard to find in pale ales, and it has a full front and smooth finish that completes the palate. This ale will work with any pork dish, but Garrett suggests pork tenderloin basted with a sweet plum marinade, grilled and served with fresh sweet corn basted in butter or grilled pluots.

Wildwood – Lamb
With a philosophy of letting ingredients shine, Wildwood Executive Chef Dustin Clark finds that the barbecue is the perfect medium. For grilled lamb simply seasoned with salt and pepper, Clark recommends Terminal Gravity IPA out of Enterprise. Yes, it’s hoppy… but that big hop flavor is backed by the subtle sweetness of malt for a balance that doesn’t overwhelm the mild gaminess of the lamb, but instead accentuates it.