{"id":9244,"date":"2014-01-15T14:14:29","date_gmt":"2014-01-15T19:14:29","guid":{"rendered":"http:\/\/2beerguys.com\/blog\/?p=9244"},"modified":"2014-01-14T22:38:50","modified_gmt":"2014-01-15T03:38:50","slug":"press-release-long-trail-craft-beer-and-food-pairing-featuring-cookbook-author-john-holl","status":"publish","type":"post","link":"http:\/\/2beerguys.com\/blog\/2014\/01\/15\/press-release-long-trail-craft-beer-and-food-pairing-featuring-cookbook-author-john-holl\/","title":{"rendered":"Press Release : Long Trail Craft Beer and Food Pairing Featuring Cookbook Author John Holl"},"content":{"rendered":"

\"The-American-Craft-Beer-Cookbook\"<\/a><\/p>\n

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Mohegan Sun (Montville, CT) is hosting the Sun WineFest January 24-26. On Friday evening the 24th from 7-8:30pm Long Trail Craft Beer and Food Pairing will be Featuring American Craft Beer Cookbook Author John Holl. Last week I had the opportunity to sample some of the recipes from the cookbook paired with Long Trail Beer. \u00a0I promise anyone that goes to the event will not be disappointed by the food or the beer. \u00a0 -Ryan<\/em><\/p>\n

The Press release is below :<\/em><\/p>\n

Based on recipes from the recently released American Craft Beer Cookbook, the seminar\u00a0will lead attendees through a five course tasting and pairing event featuring a Grafton Village\u00a0Cheese Course, three selections from sea, farm & field, and dessert. Led by industry veterans\u00a0Dave Hartmann & John Holl, the seminar is designed to enlighten on how the primary and\u00a0broad ranging flavors in craft beer complement, contrast with and accentuate what we dine\u00a0on \u2013 whether from a wide variety of hops, malt, yeast, special ingredients or even the water\u00a0used in brewing itself. At least five different Long Trail beers will be in the seminar \u2013 some\u00a0easy to find, some uncommon, some never before released. Attendees will also receive\u00a0a fine quality Spiegelau crystal tulip tasting glass to further enhance their tasting experience.<\/p>\n

PAIRINGS WILL INCLUDE
\n– Belgian Brunette with assortment of Grafton Village Vermont aged cheeses
\n– Ramble Lemon Pepper K\u00f6lsch with individual shrimp tarts and shrimp reduction
\n– Culmination Chocolate Porter with chicken mole
\n– Long Trail Ale with roasted root vegetable hash
\n– Limbo Double IPA with carrot cake topped with bourbon mascarpone frosting<\/p>\n

Tickets for the seminar are $50 and capacity is limited. Copies of the American Craft Beer\u00a0Cookbook will be available for purchase afterwards, autographed by John Holl.
\nLong Trail Ales will be available all weekend long at the Sun Winefest, including at Chef\u00a0Govind Armstrong\u2019s station during the Celebrity Chef Dine Around on Saturday evening \u2013\u00a0the only craft brewery so featured.<\/p>\n

Friday, January 24th<\/strong><\/em>
\nUncas Ballroom
\n7:00pm – 8:30pm
\n$50
\nBuy tickets at: ww2.mohegansun.com\/sitelet\/winefest\/events.html#longtrail<\/a><\/p>\n

Dave joined the Long Trail Team in 1992 as a graduate of RPI\u2019s Environmental Engineering Program.\u00a0Returning to school in 1994, he took Brewery Science & Engineering at UC Davis and achieved the\u00a0Brewmaster accreditation through London\u2019s Institute of Brewing and Distilling. After stints at breweries\u00a0in various parts of the US and Germany, he returned to Long Trail in 2009. Having brewed an amazing\u00a0variety of styles in a 20+ year career, Dave still finds wonder in the magical combination of malt and\u00a0hops, and still loves the challenges, noises and aromas of an active brewery.<\/p>\n

With a passion for American beer and an interest in the culture of drinking, John Holl has spent the\u00a0last several years traveling the country chronicling craft brewers and the imbibers who support them.\u00a0A journalist since 1996, John has worked as a reporter for the New York Times, the Newark Star-Ledger\u00a0and the Indianapolis Star. In 2007 he dedicated his efforts to the full-time pursuit of covering the evergrowing\u00a0American craft beer scene.
\nCurrently, John is the editor of All About Beer Magazine, and host of The Beer Briefing on iHeart Radio. He\u00a0is a contributor to Beverage World Magazine, Craftbeer.com and TAPS. He is also the author of several\u00a0books, including Massachusetts Breweries (Stackpole Books 2012), and Indiana Breweries (Stackpole\u00a0Books 2011), and the recently released American Craft Beer Cookbook (Storey Publishing 2013).<\/p>\n

The Long Trail Brewing Company began its mission to brew high quality craft beer in November, 1989. A\u00a0humble beginning in the basement of the old Bridgewater Woolen Mill along the Ottauquechee River in\u00a0the Green Mountains of Vermont was soon outgrown so the brewery packed up and \u201cHit the Trail\u201d up the\u00a0road to a riverside hay field where they now reside.
\nLong Trail Brewery takes the words \u201cEnvironmentally Conscious\u201d very seriously. Appreciation for our\u00a0surroundings and an understanding of the resource limitations of our local environment have inspired\u00a0our company to consider ways to minimize the environmental impact our brewery has on our area. All\u00a0spent grain and spent hops are fed to local dairy cattle as a valuable food supplement, steam from the\u00a0brewing process is condensed into hot water and the thermal energy is used to heat water for the next\u00a0brewing cycle saving up to 2,000 gallons of propane a month. By combining the very best ingredients\u00a0available – like pure Vermont drinking water – and environmentally minded brewing processes with a\u00a0genuine passion for brewing high quality craft beer, Long Trail proudly produces an extraordinary Family\u00a0of Fine Ales.
\nFor more information on the event, please contact Mikaela Shea
\nmikaela.shea@longtrail.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      Mohegan Sun (Montville, CT) is hosting the Sun WineFest January 24-26. On Friday evening the 24th from 7-8:30pm Long Trail Craft Beer and Food Pairing will be Featuring American Craft Beer Cookbook Author John Holl. Last week I had the opportunity to sample some of the recipes from the cookbook paired with […]<\/p>\n","protected":false},"author":13,"featured_media":9250,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[508,1805,928,2038],"jetpack_featured_media_url":"http:\/\/2beerguys.com\/blog\/wp-content\/uploads\/2014\/01\/The-American-Craft-Beer-Cookbook.jpeg","_links":{"self":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts\/9244"}],"collection":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/comments?post=9244"}],"version-history":[{"count":10,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts\/9244\/revisions"}],"predecessor-version":[{"id":9257,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts\/9244\/revisions\/9257"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/media\/9250"}],"wp:attachment":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/media?parent=9244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/categories?post=9244"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/tags?post=9244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}