Drop anchor at The Little Rooster and try a famous West Coast Porter

More than 100 years ago, long before anyone heard of “microbreweries” and “handcrafted” beers, Anchor Brewing in San Francisco began producing beers that fit nicely into today’s microbrew category. Happily, they still are.

The Little Rooster’s kickoff beer for 2003 is the magnificent Anchor Porter, a dark, satisfying brew that’s heavily hopped and richly flavored with roasted malt. It’s as beautiful to look at as it is wonderful to drink. Anchor Porter is to beer what Starbucks French roast coffee is to Maxwell House decaf.

Although its alcohol content is higher than the brewery’s flagship Anchor Steam Beer, the Porter doesn’t have the dense, impenetrable feel you might expect of a beer this heavy. Poured down the middle of the glass so it develops a fine white head, it’s at home alongside a corned beef, turkey, roast beef or pastrami sandwich and a garlic dill.

In fact, if you visit San Francisco, let me steer you to Lefty O’Doul’s bar on Geary Street. I discovered it years ago and I’ve returned many times since. The bar, named for a famous baseball player of the 1920s, is like something out of a Dashiell Hammett novel: lots of dark wood and baseball memorabilia and a steam table where chefs construct sandwiches that patrons doctor up with hot horseradish, mustard and mayo.

Anchor Brewing products are a staple of Lefty O’Doul’s, but you don’t have to go to San Francisco to enjoy the Porter – it’s available right now at The Little Rooster, and well worth the trip.

An elegant carrot soup

OK, I know what you’re thinking: carrot soup? I think I’ll pass, thank you. Hold on. Here are two reasons to keep reading: this carrot soup is great, and it’s a perfect winter lunch. It’s also elegant and easy.

¼ stick of butter
1 lb. carrots, peeled and chopped
1 lb. potatoes, peeled and chopped
2 cups chopped onions
1 tablespoon curry powder (or, mix up your own using equal parts of cumin and garam masala)
2 teaspoons minced fresh ginger (or, bottled ginger puree works just fine)
4 cups canned low-salt chicken broth
¾ cup orange juice
mango or other sweet chutney
sour cream

Melt ¼ stick of butter in a large heavy pot. Add a pound of peeled and chopped carrots and a pound of peeled and chopped potatoes and two cups of chopped onions and sauté for about four minutes over medium heat. Next, stir in a tablespoon of curry powder and two teaspoons of peeled fresh ginger. Add four cups of chicken broth and simmer until the vegetables are tender. Let the mix cool slightly and then puree it in batches in a Waring blender or other food processor. Return it to the pot and mix in ¾ of a cup of orange juice. Reheat the soup and season with salt and pepper. Garnish each bowlful with a spoonful of mango or other chutney and a dollop of sour cream.

Did you know?

The meaning of “steam” in Anchor Steam Beer is uncertain. Some say it derives from the steam power that was used in the early days of brewing, while others say it relates to the “steam” that came off the brewing vats during the fermenting process. As for the origin of “porter,” the Beer Lover’s Rating Guide says 18th century London porters, dropping by the pub after work, asked for heady dark ales that over time became known as “porters.” And if tips had been particularly good, a porter might spring for a porterhouse steak, or so the story goes.

-- Scott Brinckerhoff

Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, along with a recipe.


YN 2000 White 2000 Red This month’s wine of the month, YN (Get it? “Yn” = wine! ), is an excellent everyday choice wine retailing at a special price of only $6.99. It is produced by the Gnekow Family Winery in Collegeville, California. The red is a mid-weight blend of Zinfandel, Cabernet and Merlot. This wine was declared “Wine of the Week” in an article written by Bill Daley of The Hartford Courant. It was also honored by receiving two “Gold Medal” awards from the Riverside International Wine Competition and the San Diego County Fair. The white is an aromatic, oaky blend of Chardonnay, Chenin Blanc and Symphony (the same wine used in Obsession) YN White is a “Gold Medal winner” receiving 94 points from the California Wine Festival and also a “Best Label” winner at the San Diego County Fair. Recommended for “parties, casual dinners, light snacks, or on its own”, both blends are truly about the best you will get out of California for the price and quality. At $6.99 a bottle, it is surely worth a try!		Now that the holiday season has come and gone it is a time to relax, rest up, and try to return to some sort of normalcy. Gone are the family get-togethers, the limitless plates of good food, and the running around that takes place during this time of year. As you all settle in for the rest of the winter season, which looks to be a long one, at the Little Rooster we see this as an opportunity to invite you to expand your wine palette and taste some of our new selections. We plan on continuing our Friday night wine tastings that give you, our valued customer, the chance to try new wines. This month is no different, as we have a full slate already planned. Our wine of the month, straight from Collegeville, California and the Gnekow Family Winery, is YN in both white and red selections. Yes…YN as in “wine”. This wine comes to us courtesy of Banana Dog Distributors of East Haddam. Please join Meghan Flynn on Friday the 10th of this month for a taste. YN…a hot new wine to start off 2003 with a bang! As always, in this newsletter you will find need- to-know information regarding our January wine tastings as well as a host of related tidbits. Our website is up and running and receiving rave reviews! Through our website you will be able to access our archived newsletters, recipes, check our wine of the month, research wines and beers, learn about our tastings and other specials. We will aim to educate and inform and hope that you will come back to visit us online often. Give it a look and see what people are excited about. Visit us at Littleroosterliquors.com and enjoy! The Guest of the Month is a highlight in our newsletter where we feature knowledgeable people in the wine, beer and food industries to help educate us with their expertise. This month, I reintroduce you to Mr. Paul Burne of Worldwide Wines Inc., a current supplier of many fine wines to the Little Rooster. This is Paul’s second go around as our guest of the month. As was the case with his first article, I’m confident you’ll find this one as interesting and informative. I hope you enjoy it as much as I did. A big thanks goes out to all who have written to me with comments and suggestions about new wines, spirits and beer. Keep those thoughts and concerns coming. Remember, you, the customer, drive what we do here. You can reach us via e-mail with questions, comments, special order requests, and for estimates on supplies for your next party or event. Remember, we'll deliver within our area on the day of your event for larger orders.
Fri. 1/10:30-7:30 pm Wine of the Month! - YN: 2000 White and 2000 Red Fri. 1/17 4:30-7:30 pm - Concepcion 1998 Cabernet Reserva and Mondavi 2000 Coastal Fume Blanc Fri. 1/24Fri. 12/20 4:30 - 7:30 pm - Pedroncelli 1999 Cabernet and Clos du Bois 2001 Sauvignon Blanc Fri. 1/31 Bandiera 2000 Zinfandel and Charles Krug 2000 Chardonnay		Cabernet Sauvingnon Cabernet Sauvignon is a rich, complex red grape with the flavor of black currants, chocolate, cherry and even tobacco, to name a few. This grape can have a great deal of tannin, which makes it a sought after wine for cellaring. Cabernet Sauvignon originates in France as confirmed by the findings in 1997 by Bowers and Meredith of the University of California at Davis. This was proven by “DNA fingerprinting ”where the results found that the Cabernet Franc and white Bordeaux grape (Sauvignon Blanc) were planted together and spontaneously created Cabernet Sauvignon. This red grape is found in several countries. It is grown to be produced on its own or with a particular country’s predominate grape. France grows Cabernet in many different areas such as Province and Entre-Deux-Mere. The most dominant areas are in Bordeaux, which include, Medoc and Graves. These wines are blended with at least 75% Cabernet and a mixture of Merlot, Cabernet Franc and maybe a little Petit Verdot, which produces a full flavor, dry and slightly tannic wine. Other countries that grow Cabernet are Australia, which is famous for their Cabernet blended with Shiraz, which is either the predominant or secondary grape. This results in a rich berry tasting wine with a spicy finish. Chile, Argentina also exports a good amount, as does Spain, which grows it in the Rioja region and other areas. The popular blend here is with the Tempranillo grape. Italy is so highly noted for the Sangiovese found in Chianti’s that Cabernet was seldom recognized as a grape grown there, until a highly reputable and increasingly popular wine from Tuscany was blended. This blend is called the Super Tuscan, which consists of a delicate blend of Sangiovese and Cabernet, for full intense flavor with a dry finish. Other countries include Canada, New Zealand, Brazil, South Africa, Mexico, and Israel. In the United States it is grown in New York, Texas, Arizona, Oregon, Washington and California. California is the largest grower of Cabernet due to the warmer climates where it thrives the best. The most famous blends are Cabernet and Merlot, although some of the wineries blend one of their wines under the tradition of the Bordeaux blend with Cab as the predominant grape, Merlot, Cab Franc and Petit Verdot, which are often called Meritage wines. Some of the famous California Cabs are Caymus, Silver Oak, Groth, Beringer, Dominus, Opus One (from Mondavi) and Rothchild. Cabernets are well made and full of flavor and were extremely popular in the 1980’s are now overshadowed by Merlot today. Cabernet Sauvignon wine pairs best with hardy food including steak, stews, and red sauces. When you’re looking for a full body, dry red pick up a Cabernet Sauvignon and enjoy.
Check out our Roosterwear.
Italy and its wines. by Paul Burne Worldwide Wines Year after year we see better improvements in wine from around the globe. Up to now Australia has provided America with the greatest degree of wine improvements, but that is only the beginning. What has emerged as a global market for wine. With the increased demand for diversity in wine Italy has emerged as the frontrunner in quality and diversity in the wine world. While Australia has developed a following in America they are restricted by the number of grape varieties they can offer. Italy on the other hand offers the oldest and most diverse grape varieties in the world. When we look to the future of winemaking we must revisit the past. Italy is one of the oldest wine producing nations. With the increased expanse of the Roman Empire came a huge diversity of grape varieties from around the empire. With thousands of years of perfecting these varieties and the increased quality of winemaking Italy has emerged as the most exciting and diverse winemaking area on the globe. With different areas producing different grape varieties much like France, it can get confusing, so lets clarify a little. In Piedmont the main grape varieties are as follows Asti or Moscato di Asti: The sparkling wine areas of Italy are here, Asti Spumante, Moscato di Asti, both are produced here. Asti Spumante is sweeter tasting and not as high in alcohol. Barolo: The King of Italian wine is made from the Nebula grape variety creates wines that are powerful and full bodied and ideal for long aging. Barbaric: Also made of the Nebula grape variety it is only aged for two years before release versus three for Barolo. If Barolo's price can't entice this cousin will sure suffice. Gavi: The only dry white wine of the area Gavi is made from the Cortese grape variety. Dry white wine with beautiful perfumed nose the best of these rival any chardonnay in the world. The Northeast Friuli: Known for Sauvignon Blanc, Chardonnay, Pinot Bianco, and Pinot Grigio. This area produces some of the most diverse and well-respected white wine in the country. Veneto: The Home of Prosecco. The sweetness of this wine is attractive and is made in the traditional champagnes style. Trentino-Alto Adige: Although these are two separate areas of Italy they comprise of the best areas for Pinot Grigio. Tuscany Chianti Classico: Chianti is a province in Tuscany and creates the great wines made with the Sangiovese grape variety. Within Chianti you have "Chianti Classico" which are the best vineyards in all of Chianti and produce superior wines. Brunello Di Montalcino: Also made of the great Sangiovese grape variety these wines differ in the vinification process. These wines are left to age longer in cask and do not go under a second fermentation process creating a wine much different from its cousin in Chianti. Super Tuscans: All the rage these are wines not made in traditional ways of Chianti or Brunello. They are wines made with the classic Cabernet Sauvignon, Merlot, and Syrah grape varieties, as well as Sangiovese and Montepulciano. Big strong wines made for the international market. Montepulciano: Italy's table wine, is an accessible fun wine which is meant to be drunk and often. Puglia and Sicily to the south: With the most amount of obscure varieties it is important to search out producers of high quality like Feudi di San Gregario and begin a new introduction to Italy's ancient past. With this bit of information go out and have fun and try new wine, because what you drink today will be different from tomorrow.
Drop anchor at The Little Rooster and try a famous West Coast Porter More than 100 years ago, long before anyone heard of “microbreweries” and “handcrafted” beers, Anchor Brewing in San Francisco began producing beers that fit nicely into today’s microbrew category. Happily, they still are. The Little Rooster’s kickoff beer for 2003 is the magnificent Anchor Porter, a dark, satisfying brew that’s heavily hopped and richly flavored with roasted malt. It’s as beautiful to look at as it is wonderful to drink. Anchor Porter is to beer what Starbucks French roast coffee is to Maxwell House decaf. Although its alcohol content is higher than the brewery’s flagship Anchor Steam Beer, the Porter doesn’t have the dense, impenetrable feel you might expect of a beer this heavy. Poured down the middle of the glass so it develops a fine white head, it’s at home alongside a corned beef, turkey, roast beef or pastrami sandwich and a garlic dill. In fact, if you visit San Francisco, let me steer you to Lefty O’Doul’s bar on Geary Street. I discovered it years ago and I’ve returned many times since. The bar, named for a famous baseball player of the 1920s, is like something out of a Dashiell Hammett novel: lots of dark wood and baseball memorabilia and a steam table where chefs construct sandwiches that patrons doctor up with hot horseradish, mustard and mayo. Anchor Brewing products are a staple of Lefty O’Doul’s, but you don’t have to go to San Francisco to enjoy the Porter – it’s available right now at The Little Rooster, and well worth the trip. An elegant carrot soup OK, I know what you’re thinking: carrot soup? I think I’ll pass, thank you. Hold on. Here are two reasons to keep reading: this carrot soup is great, and it’s a perfect winter lunch. It’s also elegant and easy. ¼ stick of butter 1 lb. carrots, peeled and chopped 1 lb. potatoes, peeled and chopped 2 cups chopped onions 1 tablespoon curry powder (or, mix up your own using equal parts of cumin and garam masala) 2 teaspoons minced fresh ginger (or, bottled ginger puree works just fine) 4 cups canned low-salt chicken broth ¾ cup orange juice mango or other sweet chutney sour cream Melt ¼ stick of butter in a large heavy pot. Add a pound of peeled and chopped carrots and a pound of peeled and chopped potatoes and two cups of chopped onions and sauté for about four minutes over medium heat. Next, stir in a tablespoon of curry powder and two teaspoons of peeled fresh ginger. Add four cups of chicken broth and simmer until the vegetables are tender. Let the mix cool slightly and then puree it in batches in a Waring blender or other food processor. Return it to the pot and mix in ¾ of a cup of orange juice. Reheat the soup and season with salt and pepper. Garnish each bowlful with a spoonful of mango or other chutney and a dollop of sour cream. Did you know? The meaning of “steam” in Anchor Steam Beer is uncertain. Some say it derives from the steam power that was used in the early days of brewing, while others say it relates to the “steam” that came off the brewing vats during the fermenting process. As for the origin of “porter,” the Beer Lover’s Rating Guide says 18th century London porters, dropping by the pub after work, asked for heady dark ales that over time became known as “porters.” And if tips had been particularly good, a porter might spring for a porterhouse steak, or so the story goes. -- Scott Brinckerhoff Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, along with a recipe.
This hearty Belgian stew gets flavor from caramelized onions and dark beer. 3 pounds lean beef stew meat, cut into approximately 2-inch pieces All purpose flour 4 tablespoons vegetable oil 3 large onions, sliced 3 large garlic cloves, sliced 2 cups canned beef broth or 2 cups water and 1 1/2 tablespoons concentrated beef bouillon liquid 12 ounces dark beer 1/2 teaspoon dried thyme, crumbled Buttered Egg Noodles Chopped fresh parsley Dredge beef in flour, shaking off excess. Heat 1-tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1-tablespoon oil to skillet per batch. Heat remaining 1-tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes. Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley. Serves 6.