FRENCH BROAD BREWERY

Review of French Broad River Brewery in Asheville
ASHEVILLE, NORTH CAROLINA

A cool mix of hippies, rastas, hillbillies, and mod rednecks make up the diverse populace of rustic western Carolina town, Asheville. On August ’08 journey, I became awestruck by the bohemian tree-strewn village’s extensive brewpub-microbrew scene.

First stop, FRENCH BROAD BREWERY, located close to impressive Biltmore Estate in railroad-bound commercial zone nearing Asheville’s yuppie southside, may be Carolina’s best microbrewery. Its warehouse tasting room featured small bar, tables, left side tanks, and small stage area (with ‘lagering disco ball’).

Alongside brewer, Drew Barton, enjoyed sun-dried fig-fronted, mossy peat-malted, cedar wood-toned, black cherry-daubed Altbier and sweet corn-malted, spice-hopped, lemon-soured, wheat-dried Re-Session Cream Ale (labeled ‘economic stimulus beer’).

Dryly citric mineral-grained Berliner Weisse, a German-styled lager, was also offered with syrup options: lemon, lime, woodruff, and pomegranate. I chose raspberry syrup, which gave Berliner Weisse a sour-candied appeal, layering bittersweet raspberry above tertiary bruised lemon and distant banana.

Reviews for French Broad’s growing bottled-kegged selections (Wee Heavy-er; Wee Heavy-est; Dunkel-Witte; 13 Rebels ESB; Irish Stout) are listed in Beer Index.

www.frenchbroadbrewery.com

CHESHIRE CAT

THE CHESHIRE CAT - CLOSED - Pubs - 7803 Ralston Rd, Arvada, CO - Restaurant  Reviews - Phone Number
ARVADA, COLORADO

Just outside Denver to the northwest and matching Arvada’s historic Olde Time gold mining ambience, CHESHIRE CAT occupied a quaint Brit-styled colonial-era Victorian until closing brewing operations, 2009.

Exquisite dining spaces set behind marble-topped hearth-sidled oak bar area had lace curtains and tapestry valances. Balcony led to converted upstairs dinner section. Irish folk and classical music played as English dishes such as fish & chips, sausage & mash, and cottage pie were served, August ’07.

Inside Cheshire’s analogous Alice In Wonderland-styled room, I quaffed three feline-christened brews: tartly-honeyed yellow-fruited wheat-dried silken-laced Pussycat Wheat; cask conditioned walnut-dried macadamia-sweetened vegetable-spelled Alley Cat Brown; and hop-charred coffee burnt black licorice-eked Black Cat Stout.

Cask-y cologne-wafted honeyed tea-centered dried-fruited cherry-dabbed Arrogant Brit also sufficed.

Nearly as good were easygoing corn-based perfume-hopped barnyard-dried grapefruit-embittered Pilsner, oaken cherry-dried orange-soured tobacco-appeased Black Currant Ale and caramelized candi-sugared orange-grapefruit-apple-fruited cracked wheat-backed Lambic.

Impeccably triumphant India Pale Ale brought creamy Grand Marnier and spiced rum whir to tantalizingly floral cherry-tangerine-nectar sweetening outdoing stylish citric pining.

LEOPOLD BROTHERS

Tech company transforms former Leopold Bros. brewery into 'industrial but  modern' office space

ANN ARBOR, MICHIGAN

Within walking distance of University of Michigan football stadium, the spacious, arched high-ceilinged LEOPOLD BROTHERS not only brewed on-site, but also distilled gin and vodka, August ’04. The sports bar atmosphere included pool tables, several televisions, cafeteria style dining tables, and outdoor patios. Unfortunately, Leopold closed down in 2010.

Small beer selection offered decent fare such as sour fruited staple Red Lager, wheat-sugary hop-spiced Golden Lager, floral-hopped wheat-soured Pilsner, metallic banana nut-clove-allspice-induced lemon-tart Hefeweizen and muddled nut-roasted wood-burnt orange-tart Porter (with oak-dried grape-cherry tannins). But the brewery-distillery closed by 2007.

GRIZZLY PEAK BREWPUB

ANN ARBOR, MICHIGAN

Nearly as rewarding as Arbor Brewing and one-eighth mile west, larger GRIZZLY PEAK BREWPUB offered beautiful wood-carved mantle-bar, ample dining space, summertime front deck, and diverse beer-ale selection, on initial August ’04 endeavor.

Fizzy wheat-honeyed citrus-spiced Victor’s Golden Ale; sweet fruit-spiced Pale Ale; pale-malted red-fruited Anniversary Ale Super Bitter; dry lemon-bruised clove-spiced orange-soured Hefeweizen; barley-roasted stone-fruited Steelhead Red; creamy fruit-blanched spice-tingled soft-hopped nitro-injected IPA; and mild coffee-like malt-roasted Bear Paw Porter were admirable.

Cask conditioned specialties included perfume-hopped Scotch-malted rye-breaded ESB, phenol-spiced crystal-malted gin-softened Juniper Pale Ale and nutty coffee-roasted soft-watered County Cork Irish Stout.

On mid-day August ’06 visit, quaffed dry piney-hopped, yellow-orange-red-fruited, cask-conditioned serenity Williamette Pale Ale and perfumey red-fruited, dry-hopped, sharply-boozed A2 Anniversary Ale.

www.grizzlypeak.net

ARBOR BREWING

ANN ARBOR, MICHIGAN

Much like nearby Detroit, this University of Michigan hotbed offered incredible brewpub selection August ‘04. Marvelous ARBOR BREWING flaunts cozy booth-laden bar area, backroom darts-jukebox section, wide ranging on-tap microbrews (Arcadia, Avery, Bell, Mendocino), terrific line of hand crafted Belgian styled ales (listed in Beer Index), and multiple diversified on-site brews by Doug Jukubiak.

Lighter fare included soapy wheat-husked yellow-fruited pale ale Big Ben House Mild (for amateurs); dryly bitter-hopped Huxell Best Bitter Pale Ale; fizzy Band-Aid-nosed salami-smoked Smoked Lager; brightly citric-soured banana-cloved Bavarian Bliss Hefeweizen; Cascade-hopped herbal tea-blared Red Snapper Special Bitter; and tangy dark-fruited dewy-mossed Triple Stone ESB.

Darker fare included smoky tobacco-stained hop-charred Olde Number 22 German Alt; tartly citrus-soured off-dry Sacred Cow Cask Conditioned IPA; frothy hop-charred chocolate-dried coffee-roasted Milestone Cask Porter; and dry mocha-roasted Faricy Fest Irish Stout (with its ample coffee-embittered cocoa-beaned tobacco canvas).

On August ’06 afternoon trip, sampled creamy dark chocolate-fronted, brown-sugared, espresso-dried, anise-dabbed, plum wined Russian Imperial Stout.

www.arborbrewing.com

CASTLEBAY

Sunday Oct 6, 3 to 6PM, Castle Bay, Annapolis – Celtic Rose
ANNAPOLIS, MARYLAND

Thirty miles southeast of Baltimore, rustic Annapolis is home to Naval Academy and several historic landmark shops, lodges, and bars. Middleton’s Tavern, an historic slave auction house by the harbor docks, offered Fordham Brewery’s Middleton Pale Ale (spritzy spice-hopped, malt-smoked dry-bodied amber brew with fizzy lemon, peppercorn and ginger accents) during April ’03 day trip.

In November ’06, headed up Main Street to red-bricked Irish pub, CASTLEBAY. Nautical stain-glass, antique wood furnishings, and left side bar festoon exquisite pint-size Irish pub.

Castlebay crafts only one beer, but it’s flawless. Alongside a delectable full dinner menu (crabcakes ruled), traditional Irish brews Harp, Guinness, and Smithwick’s compete with site-brewed Three Nuns Ale, a silken, creamy-headed, milky-textured, nickel-hued medium body with pecan-fig-almond center, soft chocolate-crystal malting, bitter metallic hop bite and delicate spicing. Perfect as Black & Tan fodder as well as complementing sundry foods.

www.castlebayirishpub.com

CAPITOL CITY BREWING

New Restaurant Could Be Coming to Former Capitol City Brewing Space in  Shirlington | ARLnow - Arlington, Va. local news
ALEXANDRIA / ARLINGTON, VIRGINIA

Visited two worthwhile brewpubs in these northeast Virginia-based Washington DC suburbs post-X-mas ’04.

Arlington’s Shirlington Village promenade featured CAPITOL CITY BREWING, a high-ceilinged modern-designed restaurant-bar offering brewer Mike Mc Carthy’s ever-shifting beer menu.

Its front-windowed 30-barrel tanks had brewed spruce-sweet Cascade hop-spiced Amber Waves Ale, dryly phenol crystal malted ESB, deeply bitter-grained Rye Pale Ale, congenial Belgian Abbey (with its raisin-pureed orange-clad warmth and creamy-textured coriander-banana-star anise adjuncts) and lactose-injected sweet grain-roasted oats-toasted cocoa-tinged Blackout Oat Milk Stout during winter ’04 sojourn.

Brewery defunct: 2018.

www.capcitybrew.com

FOUNDERS RESTAURANT & BREWING

ALEXANDRIA / ARLINGTON, VIRGINIA

Visited two worthwhile brewpubs in these northeast Virginia-based Washington DC suburbs post-X-mas ‘04. Firstly, historic Alexandria’s quaint downtown section boasted FOUNDERS RESTAURANT & BREWING, with its beautiful turn-of-the-century ‘Old Town’ murals, wooden interior, modest loft area, and generous cuisine (great burgers and barbecue nachos).

Though the pub lost its license and operations ceased, December ’05, established brewer Bill Madden’s front-windowed copper kettles supplied admirably varied brews and non-alcoholic honeyed sugar maple bark-bitten Root Beer.

Politely acidic orange-dried lemon-tart Dick’s Kolsch and Belgian-styled berry-soured plantain-tangerine-nectar-backed Raspberry Blonde suited lightweights.

Bitter-hopped citric-fizzed American Pale Ale, buttery caramel-malted chocolate-draped Scotch Ale, snazzy pumpkin pie-spiced blueberry-embittered Punkin Ale and creamy cappuccino-milked nut-tinged Stout satiated heartier thirsts.

Though Founders is gone, nearby Arlington’s Capitol City Brewery, located in Shirlington Village,  continued to thrive til 2018.

Check out Alexandria’s Total Wine & More for worthy microbrew selection.
 
 
 
 
 

 

ALBANY PUMP STATION (C.H. EVANS BREWING)

ALBANY, NEW YORK

Located in a historic red brick warehouse sited from Route 787, C.H. EVANS BREWING at Albany Pump Station’s towering ceilings, spacious bar area, immense fireplace, loft-centered brew tanks, copious dining room (with several booths-tables) and plentiful continental food fare have attracted serious beer hounds since opening in 1999. Its beautiful mirrored wood mural at the main bar holds a fine selection of spirits and several trophies decorate the top level.

Since first visiting December ’04 with family, Albany Pump Station has become a mecca for the state capitol. And long-time brewer George De Piro crafts a diverse range of beers that’ve only gotten better over time.

Approachable daintily-hopped beers such as cream-corned honey-dipped maize-dried light-bodied Scottish Light, Kolsch-styled cereal-grained oats-dried hay-dampened herbal-tinged Quackenbush Blonde, buttery banana-bubblegum-clove-centered lemon-soured Bavarian-styled Hefeweizen and mildly tart cinnamon-ginger-spiced cider-like Apple Ale will please soft-toned thirsts.

Heartier thirsts will lean towards off-dry perfume-spiced mineral-grained grapefruit-quince-tinged Pump Station Pale Ale, woody-hopped dark-spiced nut-burnt Kick Ass Brown Ale, balmy Irish-styled milk chocolate-aided roasted coffee-finishing Dawn’s Dry Stout and, most memorably, bold alcohol-riddled caramel malt-caressed dryly red-fruited Old Ale.

At U-shaped right bar, January ’09, ate delicious calamari over linguini (with red peppers and black olives) while draining understated fig-raisin-dried cinnamon-nutmeg-voided phenol-hopped Winter Warmer.

Sojourned from Brown’s (in nearby Troy) to the ‘Station’ mid-afternoon, October ’10, securing window side chair at main bar while happily munching on a cheesy jalapeno-peppered turkey sandwich and quaffing samplers.

Justifying long-time brewer George DePiro’s exquisite stylistic diversification were newfound banana-breaded chocolate-spiced fig-dried earthen-grained Munich Dunkel and beechwood-smoked chocolate-malted espresso-milked State Street Porter.

While short-pantsed DePiro stopped by quickly to say hi, further proof of his creativeness came with sweet ‘n sour blueberry-pureed molasses-honeyed Blueberry Triple, a Belgian strong ale contrasting crystal-sugared fruited malts against white-peppered farmhouse yeast funk.

During a cold November ’13 afternoon, stopped by to watch Giants-Raiders football game before heading to Bleecker Field to watch nephew’s Pop Warner team win a second round playoff game. I got to imbibe three previously untried brews as well.

For a light-bodied starter, approachable Evans Wit brought sweet orange-peeled coriander spicing and lemon-candied tartness to its subtle banana bubblegum midst, picking up gentle hop astringency at the pleasant citric finish.

Emboldened Imperial Pumpkin Stout contrasted coffee-grounded dark chocolate against anise-oiled pumpkin roast while winningly incorporating unexpected peculiarities (fennel, rosemary, fern and pine nut) for a challenging hybridized autumnal dessert.

Before heading out, Revolutionary War-styled Poor Soldier Porter coaxed bittersweet malt-smoked dark chocolate and black coffee overtones as well as dry Baker’s chocolate illusions out of cane-juiced Caribbean molasses.

Once again revisited Albany Pump Station, October ’20, gulping down seven more previously untried suds.

Spritzy lemon-dried Palace Pilz placed mild Amarillo-hopped wood tones next to clay-like Saaz hop herbage and corn-flaked cereal malts.

Nutty caramel-spiced chocolate malts engaged Amber All The Way, leaving mild hop astringency upon the dewy finish.

Brisk grapefruit-peeled orange rind bittering and mild pine needling spackled dry pale malts for Mosaic Pale Ale.

Soft-tongued Wheated Days Hefe brought banana breaded honey wheat sweetness to sedate lemon tartness and wispy clove spicing in a pilsner-malted Noble hop setting.

Floral citrus-bound New England-styled Ditch Digger IPA let lactic milk souring caress mild lemon-licked grapefruit, mango and orange tanginess.

Effective rauchbier-derived Helles Lager, Kissed By Smoke, allowed smoked beechwood to absorb sweet kiln-fired barleymalts, cured meat savoring and mossy Noble hop earthiness.

Black chocolate-doused dark roast coffee imbibed State O’ Your Stout, a full-bodied dark ale with espresso, burnt caramel and maple oats reminders relegating its mild hop char.

AU REVOIR SIMONE SPARK UP ‘STILL NIGHT, STILL LIGHT’

Au Revoir Simone are three long-legged long-haired lasses living in Brooklyn who weave gossamer pillow-talked seductions through minimalist melodic symphonies, futurist lounge pop, celestial ambient abstractions, and buoyant cybernetic Kraut-rock. Customarily using vintage manual input devices, their most accomplished set yet, ‘09s Still Night, Still Light, refines the ethereal Casio-glazed gauzy linearity, buzz-y electro whirs, and pulsating crystalline balladry previously put forth.

Heather, who’d been watching Pee Wee’s Playhouse religiously, took their French moniker from a line in the movie and put it on a poster. Meanwhile former shoegazing art-schooled greenhorn, Erika, told her multi-instrumentalist keyboard teacher, Greg Peterson, they were seeking exposure. So he offered a spot opening for his respected indie-based Hoboken combo, The Scene Is Now.

 Soon, Au Revoir Simone was playing Manhattan clubs such as the Baggot Inn, Sine, and Mercury Lounge. Along the way, boutique label, Moshi Moshi Records, delivered ‘05s Verses Of Comfort Assurance & Salvation and ‘07s sterling The Bird Of Music to positive reviews – plus their cutesy homespun videos didn’t hurt matters.

Hooking up with veteran producer, Thom Monahan, proved karmic. ‘09s Still Night, Still Light maintains a glossier professional sheen than Au Revoir Simone’s earlier records. Shimmered soft-toned opener, “Another Likely Story,” journeys aboard a fragile programmed disco-marimba cadence with the greatest of ease. A melting hopefulness consumes pleasant synth-pop jaunt “Only You Can Make You Happy.” And the steadily motorik beat propelling “Shadows” underscores its beautifully billowy Teutonic eloquence. Often singing in delicately shaded mezzo-sopranos, Erika, Annie, and Heather cozily embrace adventurous easy listening music, or what Stereolab once labeled, “Avant Garde M.O.R.”

At Brooklyn’s Music Hall of Williamsburg, Au Revoir Simone bring a definite post-adolescent innocence to mystifying calliope catacombs, haunted Jazz-pop junkets, and metronomic disco-beaten reverberations – even ditzy twee pop euphonies. Annie and Heather, for the majority of time, bookend Erika, as the threesome’s hushed harmonic restraint embodies nearly every studio number done live. Erika rudimentarily plucked a bass over a snake charming jungle rhythm just for kicks. On another tune, her sultry Kate Bush-mannered voicing rode above alluring Serge Gainsbourg-like cocktail lounging.

The gal pals passed out chips to stage-front fans during their encore, which included sunshiny baroque heartthrob, “The Lucky One” (reminiscent of ‘70s prog-rockers Renaissance). Like an electrified Shaggs, only with better fashion sense, haircuts, and performances, Au Revoir Simone bring palpable schoolyard innocence to fully realized synthesized adaptations.

I spoke to the cordial Erika prior to their one-hour set.

 

Have you ever heard of ‘60s New York duo, the Silver Apples? Brainchild Simeon Coxe used primitive homemade synthesizers, an audio oscillator, and other contraptions to make textural psychedelic elixirs in an obliquely roundabout way not far removed from Au Revoir Simone.

ERIKA FORSTER: Yeah. He wrote some offbeat surreal stuff. Being in a keyboard band I had to do my homework. So I found out.

Were you into ‘90s lounge-core sophisticates, Stereolab, as well?Yes. I worked at college radio and someone gave me a pile of CD’s and I got into them. Annie was more of a punk kid, but Heather loved Stereolab and Bjork. I’m a huge David Bowie fan who enjoyed all his different eras.

Bowie’s late-’70s ‘Berlin Trilogy,’ Low, Heroes, and Lodger, were successful experimental projects with avant electronic artist, Eno. Some of Au Revoir Simone’s weird interludes seem affected by his work.

Thanks. We listened to each of the new tracks by themselves and realized we’re all the same age and came from similar backgrounds and in the scheme of things we had the same spiritual and personal philosophies. So Still Night, in similar fashion, became a concept. But we’re separated from it because we’re in it. So it’s hard for us to answer ‘Who are you?’ But it turned out to be thematically connected.

How’d Thom Monahan’s production help make Still Night better?

Thom’s a brilliant guy. He’s real good at listening to and interpreting music. He really captured each sound and made it beautiful. He was using two or three different mikes so we could decide later what to use. He knew which corner or space in the room would make certain sounds. He also knew so much about keyboards. We’d go to a dusty Chinatown apartment to borrow equipment that’d make us sound way cooler. We did recording at my apartment, Thom’s apartment, and (his wife) Shirley Halperin’s parents place.

How did you decide who sang lead on each tune?

A lot of the songs come from a certain place to begin with. Someone would sing a part they came up with – it’s never-ending. Everyone has their own style to bring to the table and we weed through it and figure out what’s good.

How’d you decide to have the same long hair, same clothing style, and similar slim-size dresses?

(laughter) We get asked if we’re sisters and kid around by saying we’ll only hang around people who look like us. Honestly, it’s like a marriage where you start to look like each other. We always had long hair. The fashion stuff has become more homogenous ‘cause we’re constantly asking each other if something looks good. But we are very different people.

I found it remarkable that The Bird Of Music’s “Sad Song” video, where you bake cookies, had half a million internet hits despite the fact you’re a relatively new indie band.

It’s a great song. (laughter)

(Jokingly) Wow! That’s informative. “Fallen Snow” (with an amazing one million hits) benefited from a Beach Boys-like Pet Sounds synthesizer groove with Heather’s soprano taking the silky lead. In the video, you’re at a bucolic stream in the country.

That was done up near Woodstock. We heard it was pretty up there. That had a retro vibe.

Is Still Night, Still Light getting more critical attention due to your past successes?

People like it better. There’s less silliness and more cohesion. It’s all about the textures.

Are you aware of Bats For Lashes’ Natasha Khan?She’s a cryptic Goth artist whose keyboard synthesis has a correlative tone.

We played with her at South By Southwest two years ago. We’re in the same world. We have a lot of friends in common. Her new LP, Two Sons, really tricked me sounding like Kate Bush. She’s from London but lived in Brooklyn for a few months.

Notwithstanding all the keyboard swells, Au Revoir Simone’s songs have a striking folk feel.

That’s what Thom says. It’s a folk album without folk instruments – which is what we wanted and why we wanted to work with Thom (whose ‘90s band with Joe Pernice, the Scud Mountain Boys, crafted rural alt-Country material).

Have you thought of adding guitar or neo-Classical orchestration to beef up future endeavors?

We thought about using strings, but we didn’t need it. We didn’t go there. We started as an all keyboard band and that’s what we do. But we’re open to those ideas and up for the challenge. Annie’s a big fan of Bach and I’m into experimental music by Phillip Glass.

-John Fortunato