All that fuels me
Posts tagged randy clemens
Barleywine Article in Edible Westside magazine
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This post is gonna have to be filed in the “better late than never” department, since it’s announcing the article I wrote on barleywines for the Winter 2012 issue of Edible Westside magazine. (Y’know, the one that came out way back in December?)
Well, needless to say, it’s been a busy few months for me. It’s been so long since I’ve updated my personal blog here that I’ve failed to mention that I recently become the Associate Digest Editor for Los Angeles magazine and that my next book—The Veggie-Lover’s Sriracha Cookbook is finally at the printer and is due out in July!! So, yes, it’s been busy.
But I digress. Writing my quarterly beer piece for Edible Westside has been a sincere pleasure, and I’ve loved watching this publication grow. Four issues strong, and no signs of slowing down. This time, I wanted to cover one of the heartier craft beer styles I know and love: barleywines. Not only are they delicious, they’ve got a wealth of historical significance, not to mention a healthy dose of confusion surrounding their name.
Barleywine: is it a wine made from barley? A beer mixed with wine? A strange hybrid thereof…or something else entirely? (more…)
Golden Coast Mead in Edible Westside magazine
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Click the gorgeous cover to read my article on mead, honey.
As Edible Westside releases its third issue, I continue to beam with pride. While it’s certainly not my magazine (that honor belongs to the uber-talented publisher/dear friend Linzy May Mahoney), getting to write articles about beer since it got started has been both exciting and educational. And it seems like each issue gets better and better; the newly released Fall 2012 issue being no exception.
For my part, I got to contribute a piece about one of my favorite guilty pleasures: mead. As friends can attest, I’ve had a love affair with mead ever since I brewed my first batch back in 2006. Now charged with writing an article about it, I went looking for local mead makers, but found myself coming up dry. By a stroke of luck, I was hanging out with my friends Mike and Ryan from the awesome San Diego beer publication, West Coaster SD, and they suggested I check out some guys from Golden Coast Mead that were looking to open their own place via a Kickstarter campaign. Sweet!
Interviewing one of the co-founders, Frank Golbeck, I became fascinated by his passion and worldview, and knew I had what I needed to make this article shine. So, if you’re interested in learning more about mead—its interesting origins, its flavor profiles, and the endless possibilities it holds—check out my article in the digital edition of Edible Westside. (And dig those awesome illustrations by my good friend/local beer darling Cambria Griffith!)
You can read my Golden Coast Mead article online or seek out a free physical copy at one of the many distribution spots across LA’s Westside. And do keep your eyes peeled in early December for the upcoming Winter 2012 issue; I’ve got a tasty article on barleywines up my sleeve! Cheers!
To keep up on all things awesome in between quarterly issues:
Like Facebook.com/EdibleWestside
Follow @EdibleWestside on Twitter
Sour Beer article in Edible Westside magazine
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I scream for sour beer
Just this March, a brand new Los Angeles food magazine sprung into existence called Edible Westside. The debut Spring 2012 issue was stellar, and I’m not *just* saying that because it contained an article I’d written on SoCal wheat beers! Everything about it was incredible, and I couldn’t wait to be a part of the Summer 2012 issue. Well, fast forward to June and here she is in all her glory.
I was honored to be asked to write another article, this time focusing on spontaneous fermentation and sour beers. It gave me a chance to do some really in-depth research (not just drinking…) and I was able to interview a few pretty nice people, who also happen to be experts in the field, like Chris White, eponymous president of San Diego’s White Labs and co-author of Yeast: The Practical Guide to Beer Fermentation. I also interviewed several esteemed brewmasters: Vinnie Cilurzo of Russian River Brewing Co. (Santa Rosa, CA), Patrick Rue of The Bruery (Placentia, CA), Tomme Arthur of Port Brewing/The Lost Abbey (San Marcos, CA), and the undisputed king of spontaneous fermentation, Jean Van Roy from Brouwerij Cantillon (Brussels, Belgium)!
Behold… my sour beer article in Edible Westside magazine!
I also cooked up a recipe for Oysters with a Sour Beer Mignonette on the Edible Westside blog, since there was a really great article on Carlsbad Aquafarms oysters in the same issue. Not an oyster fan? Me either. Stir in some extra virgin olive oil and turn the mignonette into an awesome salad dressing!
To keep up on all things awesome in between quarterly issues:
Like Facebook.com/EdibleWestside
Follow @EdibleWestside on Twitter
I’ll be back in the fall issue with an article on mead (on shelves September 1) and in the winter issue with an article on barleywines (on shelves December 1).
Wheat Beer Article in Edible Westside
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Click the sexy cover to check out the magazine & read my "Wheat Beer...With A Twist?" article in the debut issue of Edible Westside.
A few years ago, I wrote up a couple pretty sweet articles for a now-defunct magazine called Edible Los Angeles. (And I know what you’re thinking… but noooo, it did not go out of business because of my writing.) For reasons unbeknownst to me, and unimportant to this post, it went bye-bye. Ho hum.
Fast forward to June 2011, and I get this email in my inbox from a polite stranger by the name of Linzy May Mahoney, who tells me she’s looking to publish a new Los Angeles edition under the Edible Communities umbrella. (Did you know there are around 70 of these awesome hyper-local magazines all across the country? Even having worked with them before, I had no idea!) So Linzy introduces herself, tries to win some points (successfully) by telling me she loves Sriracha and my cookbook, and asks if I’d be interested in writing about beer for her new publication, Edible Westside. Naturally, I said hell yes.
How could I not? She was so passionate about wanting to highlight the brilliant artisans, great home cooks, dedicated farmers, and talented chefs, bartenders, and retailers that are continually working to shape and redefine our thoughts on eating and drinking. And as the name implies, Edible Westside would be focusing heavily on the west side of Los Angeles, in neighborhoods with pretty exciting culinary culture, like Santa Monica, Venice, Marina del Rey, Culver City, and Malibu, among others. I was definitely in.
For her inaugural issue, which just launched on March 1, I wrote a focus on wheat beers, explaining the use of wheat as a beer ingredient and several styles that typically use it. In addition, I put together a little cheat sheet that gives a brief overview of wheat beers made in and around Los Angeles including Golden Road Hefeweizen, Craftsman Heavenly Hefe, TAPS Hefeweizen, Manifesto Eagle Rock Wit, El Segundo White Dog Wheat IPA, The Bruery Hottenroth Berliner Weiss, and Ladyface La Blanche Wit. The entire article, and actually the entire magazine, can be read for free right here: Edible Westside, Spring 2012 issue.
(And if you’re after a physical paper copy, here’s a map of Edible Westside distribution points that shows where you can find one around town.)
It’s been really incredible to see how much work she’s put into this, and I’ve loved watching the whole thing come together. It came out looking absolutely stunning, and I couldn’t be more proud of Linzy. I mean, seriously… she started a friggin magazine! And I’m super stoked to have had the chance to be a small part of that. Now, I’ve gotta get back to writing; I’ve got a deadline for my sour beer article in the summer issue that will be out in June!
To keep up on all things awesome in between quarterly issues:
Like Facebook.com/EdibleWestside
Follow @EdibleWestside on Twitter
(P.S. It’s worth noting that I also wrote a blog post for EdibleWestside.com back in November that was all about porters & stouts, with interviews from Rob Croxall, Bremaster at the El Segundo Brewing Company, and Victor Macias, a 13-year veteran of Pacific Gravity, the local Culver City homebrew club. Dig it.)
The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance
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The Craft of Stone Brewing Co. by Greg Koch and Steve Wagner with Randy Clemens
It is with great pride that I announce the publication of my next book, The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance, gracing bookstore shelves on September 27, 2011. Not long after completing the manuscript for my first book (The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch), I started thinking about what on earth I wanted to do next. My answer? I wanted to write about one of my favorite craft breweries: Stone Brewing Co.
I worked tirelessly one evening back in January 2010, drawing up a completely unsolicited pitch email to Stone’s (in)famous CEO, Greg Koch, finally sending it off at 2:55am, telling myself I’d follow up if I hadn’t heard back within two weeks. Naturally, you can imagine my surprise waking up to a personal reply in my inbox at 6:53am!
Greg and I emailed back in forth a few times, coincidentally bumped into each other at a food industry trade show in San Francisco, and finally set up a meeting down at the brewery proper. I’d honed my pitch and expanded it to encompass a wide spectrum of topics–the history of beer and how it’s made, the history of Stone, its beers, and how it has grown, a food pairing primer, recipes from the award-winning Stone Brewing World Bistro & Gardens, as well as never before published homebrew formulas for some of Stone’s most prized beers.
