Posts tagged randy clemens
The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance
Aug 25th
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.
The Sriracha Cookbook — Landing January 2011!
Jun 17th
The Sriracha Cookbook by Randy Clemens
Well, it’s official! My first cookbook is on its way! Although it won’t be available until January 2011, The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch
It has been an amazing journey, and I couldn’t be happier with the project as a whole. I’m so excited to have seen this to fruition, and am so thankful for all my friends and family that have supported me along the way. You rock!
Anyway, in the weeks leading up to The Sriracha Cookbook ‘s release and the months thereafter, I will be putting together plenty of events and hopefully a few cool dinners with my chef buddies at some of my favorite restaurants. Please do keep your eyes locked on TheSrirachaCookbook.com for more details as they unfold.
Facebook.com/TheSrirachaCookbook
Twitter.com/SrirachaBook
Featured Beer Tweeter: DrinkWithTheWench.com
Dec 21st
The Beer Wench was kind enough to highlight me as a Featured Beer Tweeter on her website this past Saturday.
Beer bloggers are not the only people using social media to share their passion for and knowledge of craft beer. Twitter is one of the most important tools in today’s craft beer industry. Beer tweeters all over the world are influencing and impacting the way people interact with and experience craft beer. The Beer Wench has embarked upon a mission to interview as many beer tweeters that she can — from all over the world.
– DrinkWithTheWench.com
If you’re not already for some strange reason, be sure to follow @RandyClemensEsq and @TheBeerWench on Twitter! And big thanks to Ashley for the fun interview!
Beer Advocate # 34 — Back to Basics
Dec 3rd
BeerAdvocate #34 – November 2009
Be sure to check out this month’s issue of BeerAdvocate magazine! It concludes my two-part “Back to Basics” series that focused on the four main ingredients that combine to make our beloved beer.
This month’s feature took an in-depth look at water and yeast, the backbone of every great brew, and how such seemingly simple ingredients can have such a large effect on the final beer’s aroma, flavor, and mouthfeel. Tomme Arthur of The Lost Abbey chimed in and shared his feelings on water quality and working with sometimes finicky microorganisms.
Hops and malt were the center of discussion in last month’s issue, drawing on insight from some of the nation’s brewers. Mitch Steele (Stone Brewing Co.), Vinnie Cilurzo (Russian River Brewing Co.), and Sam Calagione (Dogfish Head) wax poetic about their love for craft beer, harping on the finer points of selecting the right hop strain and the delicate balance it must achieve with just the right amount of carefully malted barley.
In case you missed either issue, they are both still available for purchase through BeerAdvocate — Issue #33 (Part 1: Malt & Hops) and Issue #34 (Part 2: Water & Yeast). Happy reading!
Prost!
