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	<title>Northwest Food News &#187; beer</title>
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		<title>Craft Brewers Hope For a Share of Local Hop Crop</title>
		<link>http://www.nwfoodnews.com/2011/11/04/craft-brewers-fight-for-a-share-of-local-hop-crop/</link>
		<comments>http://www.nwfoodnews.com/2011/11/04/craft-brewers-fight-for-a-share-of-local-hop-crop/#comments</comments>
		<pubDate>Fri, 04 Nov 2011 11:00:09 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[brewers]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[craft brewers]]></category>
		<category><![CDATA[hops]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Idaho hop commission]]></category>
		<category><![CDATA[Industrial agriculture]]></category>
		<category><![CDATA[Laughing Dog Brewery]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6874</guid>
		<description><![CDATA[I simply wasn&#8217;t prepared for what I saw when Fred Colby, co-owner of Laughing Dog Brewery in Ponderay, pulled open the heavy door to his walk-in cooler. Instead of setting eyes on cases of craft beer, I caught the cold gaze of six very pink pig carcasses. &#8220;Pig beer!&#8221; I blurted out reflexively, in order to suppress what would have been a high-pitched, porcine-like squeal. &#8220;No,&#8221; Colby said, drawing out the word in a calming, cooing way. &#8220;At our annual anniversary party, we barbecue six whole pigs.&#8221; Laughing Dog, it turned out, was on the eve of its sixth anniversary barbecue, and the next day, this large brewery would be filled with friends, fresh beer and the scent of spit-roasted pork. But this day, Colby was more interested in showing me why he believed his North Idaho brewery had become so popular. To the right of the pork six-pack, he grabbed a bag and opened it under my nose. &#8220;The best thing is really stick your nose in there and smell,&#8221; Colby suggested. Suddenly I was flung into a forest after a warm rain. I breathed in deep, earthy aromas, a hint of wildflowers and the slightly bracing bite of pine. &#8220;They [...]]]></description>
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		<title>The Second Coming of Idaho Beer Making</title>
		<link>http://www.nwfoodnews.com/2011/08/12/the-second-coming-of-idaho-beer-making/</link>
		<comments>http://www.nwfoodnews.com/2011/08/12/the-second-coming-of-idaho-beer-making/#comments</comments>
		<pubDate>Fri, 12 Aug 2011 11:00:35 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer history]]></category>
		<category><![CDATA[beer making]]></category>
		<category><![CDATA[breweries]]></category>
		<category><![CDATA[brewing]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Industrial agriculture]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6311</guid>
		<description><![CDATA[Kevin Dinius cocked his head to one side, as if trying to slide all the brewery names into a neat row before he spoke. “We’ve got Wallace Brewing from Wallace, Idaho,” he began to a Lynyrd Skynyrd cover band accompaniment in the distances.  “We’ve got Payette Brewing from Boise, we’ve got Sun Valley, Van Scheidt out of Twin Falls, Table Rock, The Ram, Portneuf Valley Brewing out of Pocatello and Laughing Dog from Sandpoint.” Including his own, recently opened Crescent Brewery in Nampa, 13 Idaho breweries were dispensing beer at this, the first ever all-Idaho Brewers Festival held on July 8 through 10 at Nampa’s Lakeview Park. “There’s no Bud Light here, there’s no Coors,” Dinius said with a smile. “It’s all Idaho beer, all craft beer.” When I later described this first-of-a-kind, all-Idaho beer fest to Idaho beer historian Herman Ronnenberg, he called it “magical.” For decades, Ronnenberg has researched the Idaho beer industry, he’s written numerous books on the subject from “Beer and Brewing in the Inland Northwest” to “The Beer Baron of Boise.” Not surprisingly, his friends call him “Doctor Beer.” Yet, on the phone from his home in Troy, Ronnenberg seemed truly taken aback by the [...]]]></description>
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		<title>When It&#8217;s Easy Being Cheesy: The marriage of beer and cheese (and chocolate)</title>
		<link>http://www.nwfoodnews.com/2011/01/28/when-its-easy-being-cheesy-the-marriage-of-beer-and-cheese-and-chocolate/</link>
		<comments>http://www.nwfoodnews.com/2011/01/28/when-its-easy-being-cheesy-the-marriage-of-beer-and-cheese-and-chocolate/#comments</comments>
		<pubDate>Fri, 28 Jan 2011 11:00:45 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[ale]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer pairings]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[pilsner]]></category>
		<category><![CDATA[porter]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[stout]]></category>
		<category><![CDATA[The Chocolate Bar]]></category>
		<category><![CDATA[The Front Door]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4642</guid>
		<description><![CDATA[It&#8217;s a Wednesday afternoon, and I&#8217;m standing at the Boise Co-op cheese counter with four people whose jobs I covet. They&#8217;re sipping beer and sampling cheese, searching for the perfect marriage of flavors for the Front Door Pizza and Tap House&#8217;s ever popular First Thursday pairings of beer, cheese and chocolate. An enthusiastic Cera Grindstaff, the house manager at Front Door, says they&#8217;ve been on the hunt for perfect pairings for the past three years. The group must be doing something right because Grindstaff says the monthly tastings are always packed. &#8220;Yeah, way popular,&#8221; she says with an eager bounce. &#8220;We sell out. We have enough to do 30 plates, and we always sell out.&#8221; With a slightly more reserved flourish, Matt Gelsthorpe, Boise Co-op&#8217;s beer buyer, rises purposefully from behind the cheese counter, pulling wedges of cheddar and rounds of chevre out of the case. &#8220;Cera e-mailed me yesterday with the beer list,&#8221; he says. &#8220;I&#8217;ve tasted the majority of these beers before so I started grabbing cheeses today that I thought would work.&#8221; If you think this sounds like little more than a field trip boondoggle for foodies, it&#8217;s not. These tasters take the challenge of finding the [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>The (Food) Year in Ideas</title>
		<link>http://www.nwfoodnews.com/2009/12/14/the-food-year-in-ideas/</link>
		<comments>http://www.nwfoodnews.com/2009/12/14/the-food-year-in-ideas/#comments</comments>
		<pubDate>Mon, 14 Dec 2009 12:28:16 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer bottles]]></category>
		<category><![CDATA[cows]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[dirt]]></category>
		<category><![CDATA[faucet]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[kitchen fires]]></category>
		<category><![CDATA[New York Times]]></category>
		<category><![CDATA[wine tasting]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=1709</guid>
		<description><![CDATA[The New York Times Sunday magazine came out yesterday with it&#8217;s 9th annual &#8220;Year in Ideas&#8221; issue.  The Times calls it a collection of &#8220;noteworthy notions of 2009 — the twigs and sticks and shiny paper scraps of human ingenuity . . .&#8221; Several of those notions involve food and beverage.  Though they aren&#8217;t Northwest specific, they&#8217;re certainly noteworthy. Cows With Names Make More Milk &#8220;A study of several hundred British dairies published in the journal Anthrozoös in March . . .  found that cows that have names make, in a given year, about 258 liters more milk per farm than anonymous ones — a bump of about 6 percent . . . &#8216;The naming,&#8217; says Catherine Douglas, the Newcastle University animal behaviorist behind the research, &#8216;reflects the humans&#8217; attitudes toward the cows, and therefore how they behave around them.&#8217; Named cows are more often treated nicely, and well-treated, calm and happy cows make more milk. The point, Douglas says, is that it definitely can&#8217;t hurt to name your cows.&#8221; Gourmet Dirt Laura Parker, an artist and agricultural activist based in Northern California, is offering what could be described as wine tastings, only with dirt.  As the Times says &#8220;&#8216;Grassy&#8217; [...]]]></description>
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		<title>(Not) The Beer of Christmas Past</title>
		<link>http://www.nwfoodnews.com/2007/12/01/not-the-beer-of-christmas-past/</link>
		<comments>http://www.nwfoodnews.com/2007/12/01/not-the-beer-of-christmas-past/#comments</comments>
		<pubDate>Sat, 01 Dec 2007 15:42:57 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[holiday brews]]></category>
		<category><![CDATA[hop shortage]]></category>
		<category><![CDATA[hops]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=270</guid>
		<description><![CDATA[This time of year, brewers are brewing holiday ales. But those big, rich beers require lots of hops and barley, ingredients that are getting expensive and hard to find. That could change your next pint of holiday cheer.]]></description>
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		<slash:comments>0</slash:comments>
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