DIYine 2015

DIYine: A Celebration of Homebrewing Menu

Our fourth annual DIYine: A Celebration of Homebrewing is coming up on Saturday, March 5th, 6-10pm at the MAH. A benefit for the Fruit Tree Project, the event includes tastings of all manner of homemade wines, beers, meads, and soft drinks, as well as hors d’ouvres , live music, and a silent auction. See our event page for more details and to buy tickets.  Below is the menu for the evening.

Beers

Irish Stout by Seven Bridges Cooperative, offering organic homebrew supplies

Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest (or stoutest) porters. This is a dry stout with a rich roasted malt character and moderate hop bitterness, a full-bodied texture and a thick creamy head.

American Honey Blonde by Seven Bridges Cooperative

A kind of pale ale, Blondes tend to be clear, crisp, and dry, with low-to-medium bitterness and aroma from hops, and some sweetness from malt. This Blonde is a crisp refreshing beer with floral notes from the cascade and centennial hops and lingering sweetness from the honey.

Nectar of the Gods IPA by Brandon and Stephanie Hass

India Pale Ale is a special type of pale ale that has high hop bitterness, medium to high hop flavor and aroma, and a higher alcohol content. Originally brewed in England for the long trip to India, high hops were added for preservation. Fruity with a prominent Citra hop profile, this IPA with white wheat will give you a taste of the Elysian Fields.

Apricot Lambic 2014 by Baerie Wingo & Sean Crossno
Unlike conventional beers, which are fermented with selected strains of yeast, while taking care to prevent wild yeasts from entering, lambics allow wild strains in, imparting distinctive dry and sour flavors. Tonight’s lambic is a light beer infused with apricots, begun with cultivated yeast but left ‘open-top’ in the secondary fermentation.

Jive Five Saison by Buddy Brew premium organic craft beer

Traditionally brewed as a refreshing summer ale during the early 20th Century, in the French-speaking part of Belgium it was considered part of the wages for farm laborers, with entitlements of up to five liters per day. This premium craft brew accents traditional flavors with a quintet of lime zest, ginger, coriander, aged oak, and 2010 Lillie Chardonnay.

Java the Nut by Buddy Brew

Usually coffee can only be found in dark beers like browns, stouts, and porters. This medium-bodied moderately bitter golden ale assaults your nose with loads of Java Bob’s caramel crème Hawaiian hazelnut coffee without overpowering the malty beer essence. It’s served “on nitro” using a special beer gas containing nitrogen and sparkler taps for a much smoother creamier experience.

Market Sour Brodubbel by Buddy Brew

Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally from the air through the barrels, or during the cooling of the unfermented beer called wort. During the fermentation of this batch, a beer explosion on Market Street in Santa Cruz enabled this sour beer to be born, and we think you’ll agree that this happy accident has birthed a delicious sour version of the Brodubbel.

Campfire Stout by Buddy Brew

Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk, that is unfermentable by beer yeast, so it adds sweetness, body, and a lovely creamy head. This stout is brewed with heaps of s’mores (graham crackers, chocolate, and marsh mellows) and served “on nitro” using a special beer gas containing nitrogen and sparkler taps for a smooth, creamy experience.

Gluten-Free Ales by Ground Breaker Brewing

Ground Breaker is a dedicated 100% gluten-free brewery in Portland, crafting a wide variety of year-round and seasonal ales. After two years of experimenting with many different alternative grains and ingredients on a homebrew scale, they landed on recipes using lentils and roasted chestnuts that produce award-winning craft beers. While this is now actually a production scale brewery, it was an interesting addition to the event that might inspire some of our gluten-free guests to try making their own.

Olallie Ale – Olallie is brewed with blackberries and rose hips and then finished with copious amounts of Crystal hops for a classic Northwest aroma. At the same time Olallie has been kept light and dry with only a hint of bitterness.

Pale Ale – Pale Ale is brewed to be bright and crisp. Dry hopped with Cascade and Meridian hops to provide a floral aroma with elements of citrus and pine.

Dark Ale – Dark Ale uses very dark, near espresso-like, roasted chestnuts and lentils along with dark Belgian-style candi for a roasty flavor and aroma with notes of chocolate and dark fruits.

IPA No.5 – Brewed with roasted chestnuts, roasted lentils, and Belgian-style candi sugar. Crystal and Santiam hops are used during the boil and for dry-hopping. Crystal hops bring the classic Northwest IPA pine and citrus notes while Santiam adds hints of tropical and stone fruits.

 

Fruit Wines

Rhubarb-Raisin Wine by Stacey Falls & Steve Schnaar

On overload of garden rhubarb was mixed with raisins, water, and sugar plus some tannins and orange zest to create a sweet wine with hints of sherry.

Westside Plum Wine by Stacey Falls & Steve Schnaar

This wine started from a single, enormous tree in Westside Santa Cruz that the Fruit Tree Project picks almost every year. The firmer plums went home as fresh fruit, while the softer ones were mashed by hand before adding yeast and sugar. The juice was left to ferment with the skins and pits for a week before straining. Although there is added sugar, the final product is a tart, dry red wine.

Two Town Plum by Stacey Falls, Steve Schnaar, Sara Falls, & Clay Smith

A family affair, this wine includes Santa Rosa, Mirabelle, and Shiro plums gleaned in Santa Cruz and Live Oak, along with Italian Prune plums from an undeveloped hillside in the Fruitvale neighborhood of Oakland. The plums were mashed and mixed with sugar, water, and yeast, and left on the skins for several days before straining for secondary fermenation.

Sweet Plum Wine by Kristie Karloff

Made from the same plums as the Westside Plum Wine, this batch has more sugar added to achieve a sweet, dessert-like quality.

Persimmon Wines: Still and Sparkling by Stacey Falls & Steve Schnaar

Our urban areas are filled with so many hachiya persimmon trees that the Fruit Tree Project can barely begin to harvest them all. In addition to eating, drying, freezing and baking them, Steve and Stacey saved hundreds of persimmons until gooey-ripe and mixed them with sugar, water, and yeast. The pulpiness is tricky to deal with, but the 2013 batch eventually yielded a clear, sweet dessert wine. The 2014 batch had more water added, too much in fact, but the weak flavor was corrected by adding dried persimmons, before later bottling with added sugar for carbonation.

Pineapple Guava Wines: Still and Sparkling by Stacey Falls & Steve Schnaar

Feijoa, or pineapple guava, abound in our urban landscape, and often go unused. These late-season fruits were gathered from friends and Fruit Tree Project events. Once ripe, the fruit was mashed with sugar and water and fermented with wine yeast for several days before straining into glass jugs. The 2013 wine is still, while the 2014 batch had bottling sugar added for carbonation. Caution: the wines taste just like the fruit, so if you don’t like pineapple guava you might want to skip this one.

Apple and Pear Ciders

Rays of Golden Sunshine Sparkling Cider by Luke Wilson, Sam Ellis, Bry Smith, & Baerie Wingo

ROGS is a 100% Golden Delicious dry apple cider. The apples come from old trees that grow along the Russian River in an untended orchard. With these late season non-irrigated apples you can almost taste the sunshine that helped them to grow. ROGS was fermented using the wild yeasts present in the air.

Oaked Rays of Golden Sunshine by Luke Wilson, Sam Ellis, Bry Smith, & Baerie Wingo

This cider is the same delicious ROGS listed above, but without the carbonation, and with oak staves added to develop a more complex flavor.

Lot 15 Sparkling Cider by Santa Cruz Cider Company

A family owned and operated cidery, Santa Cruz Cider Company makes some batches with local apples that they harvest and press themselves. Lot 15 is a blend of apple varieties all grown in Santa Cruz county, with a champagne yeast to make a dry cider and fresh juice added back to bring out the fruit characters.

West Side Pear Cider by Stacey Falls and Steve Schnaar

This refreshing offering was made with gleaned backyard pears, run through our pedal- and hand-powered crusher and press. After pressing the juice, we added yeast, and later some tannins and acid to develop a more balanced flavor.

Mead

Short Mead by Santa Cruz Local Foods, providing a direct outlet for local organic produce, pasture-raised meats, artisan breads, cheeses, krauts, and more

Mead, or honey-wine, may have been humans’ first alcohol, and has at times been regarded as the nectar of the gods. Tonight’s mead was made using only water, local raw honey and a champagne yeast to create a super-dry and yeasty chilled libation with a mouthful of fresh honey flavor and a waxy finish.

Umunhum Mead by Luke Wilson, Sam Ellis, Bry Smith, & Baerie Wingo

This is not your traditional mead, but a collaboration of place: raw California honey brewed with yerba santa (Eriodictyon spp.) and everlasting (Anaphalis spp.). An initial inoculation with captured wild yeast, after a couple months in primary, was left ‘open top’ for four years. The mead was then filtered and bottled, and allowed to age for a year. A warm and mild sour carrying the notes of herbs and honey will convince your palate you are walking through the chaparral on a hot summer day.

Cocktails, Spritzers, & Spirits

Hibiscus Spritzer by Seven Bridges Cooperative

A bubbly take on the classic Mexican Agua Fresca de Jamaica, this mildly alcoholic soda was made using organic hibiscus petals steeped with fresh ginger and Ceylon cinnamon. The tart berry flavor of hibiscus is upped with some fresh lime juice and sweetened with organic evaporated cane juice.

Loquat Seed Amaretto by Stacey Falls & Steve Schnaar

Loquats are a very abundant urban fruit that, while popular in Asia, are more-often overlooked and underused here in Santa Cruz. Harvested primarily for its sweet flesh, the large seeds are usually discarded, but in this case were soaked first in grain alcohol, along with sugar, vanilla beans, rose petals, & lemon verbena. The seeds impart an almondy but slightly bitter flavor, yielding an amaretto-like liquor which is great for sipping, adding to coffee, or in mixed drinks.

Tree Fruit Brandy Cocktail with Rhubarb-Cardamom Syrup by Stacey Falls and Steve Schnaar

Step up to the bar for this refreshing blend of bubbly water, mixed fruit brandy, and rhubarb-cardamom syrup. The syrup was made from surplus rhubarb from the garden, cooked down with spices and sugar.

Soft Drinks

Breath of Fire Ginger Beer by Stacey Falls and Steve Schnaar

Brewed in the UK since at least the mid 18th century, the proud ginger beers of times past have given way to mass-produced sodas whose sickly-sweet sugar or corn syrup flavor is their most prominent feature. This ginger beer pulls no punches, packing a hefty dose of fresh ginger root, along with water, sugar, neighborhood lemons, & a pinch of cayenne. It was carbonated in the bottle with champagne yeast.

Downtown Plum Soda by Stacey Falls and Steve Schnaar

This soda began with plums from a single tree near downtown Santa Cruz, one of the few that had a good crop in 2015. An excess of pitted plums leftover from a jam session was saved from the compost by the idea of making a simple syrup. The syrup was canned and stored for months before diluting and mixed with a bit of champagne yeast to achieve carbonation.

Root Beer by Stacey Falls and Steve Schnaar

Root beer has its origins in colonial America, in a collection of local brews (some alcoholic, others not) made with a verity of herbs, barks, and roots. This delicious offering includes sarsaparilla, wintergreen, sassafras, licorice, ginger, vanilla, star anise, sugar, and water, with a bit of wine yeast for carbonation.

Mint Lemonade by Stacey Falls and Steve Schnaar

Lemonade is a classic refreshment known the world over, with many variations. In the UK, it is generally carbonated, while in the Middle East mint is often added, as is rosewater. In India and Pakistan, lemonades often contain salt and ginger, and sometimes other spices like saffron, garlic, and cumin. Tonight’s offering utilized abundant local resources here in Santa Cruz, including backyard lemons and garden mint.

Water Kefir by Anne Berne

Kefir is a live-culture beverage made from sweetened water or juice, fermented with grain-like colonies of yeast and bacteria. This batch started with kefir grains, water, sugar, raisins, and salt, with other fruits added for flavoring.

 

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