Eddie’s Roadhouse – Warwick, NY

Let me tell you about a craft beer gem I came across recently.  Last weekend I dropped my son off at Mountain Creek Ski resort in Vernon, NJ and on the way home I called my friend Mark who lives in Warwick.  He had been raving about this great little bar on Main Street that served nothing but microbrews.  We met for lunch and I was impressed by everything I saw. 

The first thing I noticed when I sat down at the bar was that there were no TVs in the place.  Eddie, the owner’s son, told us that it was intentional in order to get people talking to each other. And sure enough, by the time I had left about an hour later, Mark and I had met virtually everyone at the bar. 

Another thing I liked about Eddie’s is that they only serve craft beer. They have about 8 taps pouring micros and foreign brews, but no big national brands.  Ed said that if someone orders a Coors Light he directs them to an IPA he always has flowing.  If they want Guinness he lets them taste a brown or black ale and watches their face light up. 

I told him I had been drinking Belgians lately and he introduced me to St. Bernardus Abt 12.  This abbey style quadruple ale is brewed by Brouwerij St. Bernard in Wantau, Belgium.  A “quadruple” is a strong, dark ale with a higher alcohol content then a double or tripel.  This one has a 10% ABV that is hidden pretty well by the fruity over tones. It was served in a matching glass which really delighted me – I love when stuff matches.

 

Eddie Senior walked in shortly after and I was introduced to this energetic man.  He told me that he always wanted to own a restaurant and The Roadhouse was his “dream come true”.  He and his son strive to create an authentic experience for their patrons.  They go so far as to bring in bands that play exclusively original music and on Wednesdays novices get to perform at an open mic.

I ordered fries with gravy to accompany my second beer which was a black IPA from Stone Brewing Co.  The fries were the perfect comfort food to complement the toasted flavor of the beer. It may have been cold outside, but I was feeling warm and toasty at Eddie’s Roadhouse.  So, if you’re ever on your way home from the slopes, come in out of the cold and find some comfort in Eddie's Roadhouse. 

Kwak Beer from Belgium

For over 200 years, seven generations of Kwaks have been brewing beer in the tiny town of Buggenhout, Belgium.  Their Bosteel Brewery makes only three types of beer, but if the other two are anything like this one, then less is definitely more.  I poured this dark special ale from a 750 ml bottle that is corked to allow the yeast inside to continue fermenting.  Note: Corked beer bottles should be stored upright as opposed to wine bottles which are kept on their side. It came out of the bottle an amber color with a nice tan head.  It smells of spicy coriander and a little bit of cloves.  The taste is malty and sweet with just a slight kick from the 8.4% ABV.  It is smooth as silk on the palate with a fruity aftertaste.  It is the combination of smells and tastes that makes this beer hard to describe but incredibly satisfying. This bottle set me back about 11 bucks but I would take one bottle of Kwak over a case of Bud any day!

Victory - Otto Ale

My wife received this bottle as a holiday gift at work so we popped it open over dinner the other night.  I have never tried any craft beers from Victory Brewing Co. , though I have heard good things about this Pennsylvania brewer.  The bottle doesn't even indicate what style of beer this is. So I'm going into this review with no knowledge of this beer except that it has one of the coolest labels I've seen.   

My wife prepares a meal of chicken marsala and I remove the cork from the 750 ml bottle.  It pours a reddish brown with a nice two fingers of foam.  The smell is of yeast like fresh bread.  First sip:  Smoky malt taste like a porter or brown ale.  After visiting Victory's web site, I find out that this is actually a Belgian style smoked malt, double ale.  It’s the maltiness that lingers at the back of my mouth and makes me want to follow it up with another sip. Now I detect a nice little bitter bite.  The 8.1% ABV is not over the top; it's more the smokiness than the alcohol I come away with.

This complex, smoky-bitter flavor is achieved by the use of smoked, Munich and Belgian malt, German hops and Trappist yeast.  This beer gets its European flavor from its ingredients and from co-owners Ron Barchet and Bill Covaleski who both apprenticed under German brewers.  Ron even studied at the Technical University of Munich at Weihenstephan.  The partners decided to start brewing in 1996 in Downingtown , PA just a short distance from where the two first met in elementary school.

The Otto Ale complements our dinner well and I am sad when all that's left is the foam laced up the side of the glass.  I feel like I've just finished a substantial  well-crafted, European beer.  It's nice to know that traditional, quality craft brewing is not only done across the Atlantic.  It can be found right across the state boarder in good old PA. 

Yard House in Yonkers

The newest craft beer bar in the tristate area is the Yard House in Yonkers, NY.  It opened this past fall and has the best selection of foreign and microbrews that I have seen.  It is in the Ridge Hill Mall right off the NY State Thruway (Rt 87).  The Yard House is opening in the Palisades Mall soon, but more on that later. 
Before I visited, I looked at the directions quickly and saw that it was off the Stew Leonard’s exit so I assumed it was near the big super market.  Wrong.  You have to take a service road that runs along 87 for a few hundred yards and then cross over the highway to the mall entrance.  There was no sign indicating its location amongst the various clothing stores so it took a little searching to find.  It is right under Dick’s Sporting Goods so just follows those signs and you’ll find it.

My brother, Joe, and I went there on a week night and it was packed.  Every table was occupied and the bar was 2 persons deep in most places.  The place reminded me of a TGI Fridays with a huge circular bar in the middle.  On each side of the bar, seven silver pipes carrying refrigerated beer lines run along the ceiling and down to the line of taps.  The pipes are meant to keep beer in the lines cold so it doesn’t go stale.  We were lucky to grab a couple of chairs at the bar when a couple left.

There are 130 different beers to choose from, many of which I had not heard of.  They make it easy for you to try a bunch of different types by offering two different flights of six 4 oz. beers.  Joe and I split the American Flight consisting of:

Firestone House Honey Blond  (4.7 % Abv)

Harpoon UFO White Ale (4.8)

House Amber (5.0)

Alexander Keith’s Brown Ale (5.4)

Lagunitas IPA (6)

Southern Tier Double IPA (8.2)

I was impressed by the House Honey which is made for them, along with their other house brews, by Firestone Walker.  It is made with real honey and is sweet from start to finish.  Alexander Keith’s brown ale was also very good.  It is made by the oldest brewery in North America which is found in Halifax, Nova Scotia. This brown is not as malty as some I have had but is very smooth and drinkable. 

For dinner, I ordered a margarita pizza which was delicious thanks to the fresh mozzarella cheese and basil.  To accompany our meal, we had the Belgian sampler consisting of:

Ommegang Hennepin (7.7%  Abv)

Affelgium House Ale  (8)

House Belgian Triple (9)

Trois Pistoles Belgian Strong Ale (9)

Golden Draak (10.5)

St Louis Frambois ( 4.5)

Our bartender, Brian, who previously ran The Bronx Ale House took us through the offerings.  Generally, this sequence took us from less to more alcohol except for the frambois which a sweet after dinner beer.  I really enjoyed the taste of the Draak though I thought it would be a little too strong if I drank a whole pint.  My favorite Belgian was actually made in America in Cooperstown, NY .  Ommegang makes great Belgium style beers and this saison ale is one of my favorites.  It has a even blend of spice and bitterness and its ABV is not going to knock you out if you have more than one.  

I also enjoyed the frambois so much that I ordered a Youngberry Chocolate for dessert.  This is a blend of the raspberry frambois and Young’s Chocolate Stout which is, needless to say, heedonistic after trying 12 different beers with dinner.  But you have to always keep in mind that I’m doing this so that you, my reader, can experience as much of the beer world as possible.  So I’m actually drinking for “more than one” when I enter an establishment like this.  Luckily, the samples were small and my brother was driving so no damage was done.

Yard House is a chain and I’ve heard that one is opening on my side of the Hudson in the Palisades Mall this summer.  I can’t wait because its 10 minutes from home and there is convienient bus service to the mall from anywhere in Rockland.  I think that this summer there will be some damage done when Yard House comes to town. . . .

Chimay - Red, Yellow or Blue?

Over the holidays, I was able to try all three “colors” of Belgium’s Chimay Beer at one sitting and compare them to determine my favorite.   They came as a part of a holiday gift pack that included three 12oz. bottles and a matching glass.  I tasted all three of Chimay’s offerings at the Atlantic City Beer Festival, but I had so many other great craft beers that day, it was hard to remember exactly which was which.  This time I was able to take my time and contemplate the characteristics of each one.

This beer has been produced in the southern town of Chimay at Scourmont Abbey since 1862. It is one of only six Trappist breweries in Belgium, and has to meet certain criteria to carry the Trappist label.  In order to get this unique designation, it's not enough for the beer to be brewed within a monastery, it has to be run by Trappist monks.  A part of the profit from the sales of their beer must go toward charitable causes.  I feel better knowing that the proceeds from my purchase are benefitting rural Belgian villages.

I started with the Rouge which is the first beer Chimay made at its inception.  It is the “lightest”, alcohol wise, at 7 % ABV.  It is not really light, but for these potent Belgians it is the baby of the bunch.  This beer came out of the bottle a reddish, copper color with lots of carbonation but little head.  It smells spicy like coriander, which is found in many Belgian beers.  First sip:  The spiciness does not come through in the taste.   It does not have a ton of flavor but it doesn’t suck either.  A nice start.

The Chimay Doree (8% Alc.) pours a golden color to match its label with a big frothy head of foam.  It lacks some of the spicy aroma of the Red.  But it has a fruity taste with enough carbonation to give it a refreshing finish.

The Bleue Grande Reserve fills the glass a dark brown topped by a tan head.  Malty sweetness greets my nose as I bend to take a whiff.  The highest in alcohol at 9%, this beer goes down smooth with a slight toffee finish.  It is my favorite of the three.  I’m so taken with this Blue that I pick up a 750ml bottle a few days later to share with my wife over dinner.   

What is your favorite Chimay? Drop us a comment and let us know.  Cheers!

Belgian Beer Tasting at Bin 41

When I was about fifteen years old, extended family of mine from D.C. came to stay at my house one summer. This capital-dwelling clan consisted of five members during that trip: my cousin Nicole, her husband Pat, their two daughters and a German au pair girl. I can't quite seem to remember the foreign visitor's name now. But for all intents and purposes, let's just call her Frau.

Frau, it turned out, wasn't the best full-time babysitter Germany had to offer. She didn't much enjoy the company of children, or interacting with the family in general. Makes one wonder, then, why she chose the job of 'au pair' - which, by its very definition, states that the purpose of your employment is to "take care of children in exchange for room and board." Well, Frau certainly took care of one thing: her room and board. But the children, I came to learn, pretty much took care of themselves.

Alas, I digress. The purpose of this segue into the past is to recall, and reaffirm, one very true and important fact that Frau relayed to me one night. I will present the situation below:

Me: (handing Frau a Hershey's kiss over the dining room table): "Here Frau, have some chocolate.”

Frau: (shaking her head in disgust, and putting her hand up to stop me): "Oh, no thank you Kelly. No offense, but the chocolate is horrible here. I miss the stuff back at home."

Me: (shrugging shoulders in defeat): "Oh, sorry to hear that. What else do you miss from home?"

Frau: (lets out a big sigh): "Oh, just the four main things: chocolate, coffee, cheese and beer. They’re all so much better than the crap you guys have over here."

Me: "Oh. That's nice." (Exit stage left.)

That five-part dialogue just about concludes my entire interaction with Frau. But, interestingly enough, it is Frau's words that pop into my mind as I head into Bin 41, a wine bar in Pearl River, NY. I am giddily anticipating the Belgian beer tasting that is taking place here tonight. I find the card that has my name scripted on it and dutifully take my seat. Lovely, I think, as I glance over the bar and see an attractive display of individual cheese plates that contain thick slices of creamy Brie, thinly-cut strips of Manchego (a Spanish-made sheep's milk cheese) and some kind of pear fruit preserve. Beer and cheese tonight?! Winning!

Armando, owner of Bin 41 and the Portuguese steakhouse across the street, is hosting the beer tasting himself. As I learn from my father, who is also in attendance, Armando has had wine tastings in the past but doesn't host them; the distributors do. Tonight’s subject, however, is his specialty: he knows his Belgian beer and wants you to become familiar with it too. Considerate as always, he (or one of the many baristas that he employs) has typed up a list of all six beers that our taste buds will be scrutinizing tonight. First victim: Wittekerke.

I am introduced to this beer as a barista named Jackie pours it into my wine glass. (Side note: you will feel much fancier when drinking beer out of a wine glass.) She tells my father and I that the American version of Wittekerke is Blue Moon Belgian White. I taste it and find that she is right, but there are some fundamental differences between the two. Blue Moon’s taste of orange is way more prevalent, and the color is much darker than the one I have in my hand. But both beers sit around a 5% ABV level, which make them light enough to drink and not get too full off of. But we remember that we are at a beer tasting and must move on to beer number two. And I am certainly not complaining after I read the name of our next contestant: Steenbrugge Blond.

Now, going in, I may be a bit biased toward this beer. Its relative, Steenbrugge Witbier, is one of my most favorite foamy beverages, ever. I assure you there is nothing else quite like it. But I come to learn that the Blond is just as tasty, with more of a kick to it. The flavor is sweet, malty and spicy, with notes of citrus here and there. This beer, like the previous one, sits at around 5% ABV. Once again, a tasty beer that is light enough to drink more than a few of but not lacking in flavor and, most importantly, spice!

The next one on our list (almost halfway there!) is Duvel. Armando tells us that many Belgian beer lovers consider Duvel to be the country’s most delicious brew. I have to admit, it is quite good, albeit a bit too plain for my liking. It presents a fruity-dry aroma accompanied by a slightly bitter aftertaste. I like it and wouldn’t push it away if given to me, especially if it was free. But, as I said, it’s pretty basic as beers go. On to the next one!

I hope you enjoy the name of the next beverage as much as I do: Grimbergen Double Ale. I have no idea what ‘Grimbergen’ means in Belgian-speak, and it’s probably not as interesting as what I have in my head, so I won’t make it a priority to find out. What is not uninteresting, however, is the taste of this beer. Dark amber in color, the smell is packed with notes, and I quote, “of molasses and grain.” I couldn’t have told you that myself, mind you. I consulted the handy-dandy beer list that was conveniently typed up for us. But I can confidently say that this beer contains a sweetness to it that is well-balanced, and doesn’t make you feel like you’re drinking fruit syrup. (We’ll get to that later.)

Our next beer, Chimay Blue, has acquired the honorable rating of an A+ on Beer Advocate. The Alstrom brothers, who created the site, know their brew, and very rarely do I come across an A+ for any beer on there. But it is not surprising to me that they have bestowed this much-envied grade upon a product of Belgium. Chimay Blue pours out of the bottle a dark copper brown and settles into my glass nicely, topped off with a thick, creamy-looking head. Armando informs me that I will taste notes of caramel in the beer, and once he mentions that, it’s the first flavor that comes to mind. I enjoyed this beer, but probably not as much as I’ll enjoy it in winter, sitting next to my fireplace, basking in its warm glow. Corny, but the truth!

Ah, we’ve made it. The last beer. Well, more like a fruity beverage than a beer, but appropriate in the sense that we finish with something sweet. Lindeman’s Framboise is the lambic beer that concludes our tasting. Framboise means raspberry in French. (There are many languages spoken in Belgium by the way. The three most common, besides English, are French, German and Dutch. If you want to sound more articulate like me, you can just refer to all of them as Belgian-speak.) But back to the aromas and flavors. In all honesty, this beer is much too sweet for me, but can be taken in small quantities.

Armando informs us that having a piece of dark chocolate with this particular lambic beer would pair both tastes nicely. I acknowledge that he’s probably right, but decline to order one of his many chocolate desserts from the menu. I know a good salesman when I see one.