Bier Markt Blog

Fourth of July Celebration – 12pm (you know the date)
How would the Bier Markt celebrate our nation’s birthday???

By featuring our most American beer for Happy Hour….
$1 PBR Tall boys from noon until 7pm!
Come down and have a BBQ Burger and a tall boy for $6 until 7pm

What could be more American than a burger and a red, white and blue beer?

Bacchanalian Debauch – July 14th 6pm
Save the date for our Bastille Day celebration featuring a special food menu from Cleveland area Chefs and French wine flights throughout the evening.

The proceeds from the event will benefit the Cleveland delegates to this year’s Terra Madre international food event in Turin, Italy

Cost: $40

Norman Vineyards Wine Tasting – July 16th
Come taste some outstanding California wines poured by the winemaker himself paired with more great Cento creations

New Beers at Bier Markt and Bar Cento:

Barrelhouse Hocking Hills Hefeweizen
Breckenridge Agave Wheat
Flying Dog Biere de Garde
Bear Republic Hop Rod Rye IPA
Stoudts Imperial IPA

All About Beer Magazine posted a great article on aging beers:

“Aged beer? The very concept of deliberately aging a beer contradicts everything we hear and see in beer ads. One megabrewery touts its “born on date” to encourage people to buy its beer. Local micros stress that fresh beer is the best beer.

“With the majority of beers styles, fresher is indeed better. Most of the beer drunk in this country is mass produced lager which has about 4 to 5 percent alcohol by volume (abv). Such beers will indeed suffer with a few months to age. But there are many beer styles which will improve the age, due to a number of factors.

“Higher alcohol content is one of these factors. Alcohol is a preservative, so stronger beers will stand the test of time much more gracefully than beers with less alcohol.”

Read the rest of the story here:

http://www.allaboutbeer.com/features/233belgianagedbeer.html

The Christmas Ales went quickly but the holiday spirit did not.

We even had a man drive in from Syracuse, NY just to taste the holiday goodness that we had cellared for the first time in 3 years. (Look forward to seeing you here again soon Robert)

Check out Plain Dealer columnist Philip Morris’s great article about the event:

“Bars all over the country have long exploited a theme party called Christmas in July. But Christmas in June takes the drinking concept to another level. It’s akin to Michigan or Florida moving up their primaries. And that’s exactly what McNulty’s Bier Markt has done. It has moved up Christmas. But the twist on the story is this: The event was promoted using Great Lakes Christmas Ale, the best selling Christmas Ale in the United States last year.”

Read more here: cleveland.com/morris/index.ssf/2008/06/cleveland_saloon_moves_christm.html

Friday, June 20, 2008John PetkovicPlain Dealer Columnist
I’ve run from drunks, but I’ve never run drunk.

I did try to play basketball once while loaded. The ball kept on dribbling in my head even after I picked it up.

Drinking and dribbling is dangerous. So are most activities combined with imbibing, save playing in a rock band, I guess. Or rolling around on the grass. Or cuddling with your pet.

Cats and dogs, you see, live for the state of docile lethargy. Half the time they seem drunk even when they aren’t, just lazing around in a cow-eyed stupor.

Most dogs — but not Kyla.

The Irish Wheaten Terrier is the “official” Bier Markt Dog, according to the bar’s owner, Sam McNulty.

(I didn’t know that the bar had any unofficial dogs — well, except for this frisky dawg I saw the last time I was at Bier Markt, 1948 West 25th St., Cleveland. He had a thick St. Bernard-like neck, was lapping up beers and pawing a woman.)

Serving in that official role, Kyla is participating in the Third Annual Bier Markt Ohio City Run & Crawl — at 7 p.m. Saturday.

The 5K starts outside, you guessed it, Bier Markt and winds through the Ohio City neighborhood, its bars, homes and eateries. Festivities begin at 4:30 p.m. at the bar.

Registration is $25 and takes place at Market Avenue and West 25th Street. Call 216-623-9933. Or go to www.hermescleveland.com./roadracing/events/ohiocity.asp.
“We’re combining a bar crawl and a marathon race,” McNulty says. “Runners can even drink beer before and after the race.”

Bier Markt will serve all runners their first draft beer for 25 cents. Afterward, most joints, including Bier Markt, will throw parties. Market Square Park, meanwhile, will host live music and refreshments.

“Last year, we had 500 runners,” he adds. “People came in costume; we even had some dogs running in the race.”

Kyla has been training by running with McNulty, an avid jogger. She doesn’t drink beer, though.

“She doesn’t have a taste for it,” says McNulty. “But a lot of humans running do; beer, after all, has a lot of electrolytes.”

(Indeed. Buster Martin, a 101-year-old marathon runner from London, swears by it. The man is known to guzzle Guinness before, during and after races.)

That’s not to say that running and drinking works for everyone.

“One time, I drank a lot the night before I did a 10K,” says McNulty. “I was sweating Jameson and Belgian beer the whole time; my girlfriend didn’t like the smell, so I try not to do it much.”

His running partner would probably agree — that is, if she could talk.

Previous columns online:

cleveland.com/columns

jpetkovic@plaind.com, 216-999-4556.

Thursday, June 19, 2008
There’s a fancy saloon on West 25th Street, a stone’s throw from the West Side Market. The saloon, which boasts an equally fancy adjoining restaurant, is called McNulty’s Bier Markt.

The owners of McNulty’s know that the typical Clevelander does not spell “beer” with an “i” or Market without an “e.” But the business partners pride themselves on being different. They enjoy the fact that they may be the only bar in the region that stocks $17 bottles of Belgian beer and $2 cans of Pabst Blue Ribbon.

“There is a time and a place for every beer,” McNulty’s managing partner Michael Foran said, explaining the bar’s marketing concept. “Sometimes you want a complex beer, sometimes you don’t.”

Foran may have outdone himself, however, with a promotional stunt that was set to kick off Wednesday evening and continue through today, depending on the supply of an extremely popular locally produced beer. The promotion is called Christmas in June.

Bars all over the country have long exploited a theme party called Christmas in July. It’s an excuse to invite the regulars to empty the kegs. It’s a crass but lucrative play on Christmas.

But Christmas in June takes the drinking concept to another level. It’s akin to Michigan or Florida moving up their primaries. And that’s exactly what McNulty’s Bier Markt has done.

It has moved up Christmas.

But the twist on the story is this: The event was promoted using Great Lakes Christmas Ale, the best-selling Christmas ale in the United States last year.

That is a fairly gutsy move by the Bier Markt. The Great Lakes Brewing Co. is a geographical competitor of McNulty’s. Its restaurant and regional brewery is about 100 yards from the Bier Markt.

Furthermore, Great Lakes plans to host its own July Christmas Party and will mark the occasion by brewing a few kegs of its celebrated ale. People have been known to drive in from out of state to enjoy the festivities and the beer.

“So how did they get any of the ale?” a genuinely puzzled Patrick Conway, co-owner of Great Lakes, asked Wednesday.

“We haven’t brewed any yet.”

When informed that the forward-thinking people at the Bier Markt had saved a keg from last winter for the express purpose of a very early Christmas party — using his beer — Conway could not stifle a groan.

“The Germans say, Beer is like bread, it’s best fresh,’ ” Conway intoned.

“The fact that they’re serving beer that was made almost three-quarters of a year ago doesn’t speak well for its freshness. Please let the other bars around town know that we didn’t brew a keg for the Bier Markt. That would start a riot,” he said jokingly.

I think I could do with another Christmas holiday, one that doesn’t involve shopping malls or online sales. The more the merrier.

Before we got off the phone, I told Conway this particular column would probably require a little quality-control testing.

So I’m off to the Bier Markt to do some research.

Merry Christmas.

To reach Phillip Morris:

pfmorris@plaind.com, 216-999-5086

Previous columns online:

cleveland.com/columns

Leather & Laces

A costumed Ohio City steps up to the starting line for its annual run and bar crawl.
By Cris Glaser

The image of a dude in a cowboy hat and leather chaps still sticks in Bernie Thiel’s mind as the most memorable sight at last year’s Bier Markt Ohio City Run & Crawl. Natch, he’s curious about the outfits that will be worn by more than 500 runners at today’s race.

“I don’t know if that guy was going for the Village People look, but it was interesting,” laughs Thiel, a spokesman for the race and crawl. “Who knows? We may see a bigger contingent of costumers this year.”

The blowout starts with a pre-race barbecue, catered by the Bier Markt watering hole. At 7 p.m., competitors line up in six age brackets to run a 5K race throughout Ohio City. Afterward, athletes still wearing their runners’ bibs can get cocktail discounts at 15 bars and restaurants throughout the Lorain Avenue neighborhood.

“People fan out and do their own thing after the race,” says Thiel. “Everybody stays in their running gear and goes wherever the mood takes them.”

The party starts at 4 this afternoon at Market Square Park, at the corner of West 25th Street and Lorain Avenue. Race fee is $25. Call 216-623-9933 or visit www.hermescleveland.com.

May 25, 2008 10:58:23
http://apps.clevelandepicure.com/blog/?e=9816&d=05/25/2008&s=A%20Tale%20of%20Two%20Meals

Posted By Cleveland Epicure

When my sister comes to visit, we ramp up the food and drink adventures, as hard as that might be to believe. While we ventured to many places this weekend, two were in the more expensive category: Light Bistro and Bar Cento.

Last year I selected Light Bistro as my Favorite Expensive Meal of 2007. Mrs. Ep and I had quite the meal there, so we expected much of the same this time around. I was in a word, disappointed. We went on a Friday night and it was fairly busy, although not overly so. It took a good five mintues for anyone to get to our table, which is way too long. Our waiter tried to be a bit too laid back and cool and when he found out Sister Ep is from Chicago, he tried to be overly knowlegeable about the Windy City, which he prefers to NYC, calling Chi-town a “polished apple.” Give me a break.

But the food is where I was most disappointed in Light Bistro. Starting with the end of the meal, the chocolate creme brulee had absolutely no torched sugary crust to crack into on top; it was just cold pudding. The ladies got coffee and the tiny creamer held skim milk. There is a reason it is called a creamer for God’s sake. The chorizo and cornbread stuffed quail was a highlight, as was the ostrich main course, which Sis Ep loved. My flatiron steak was overcooked and too tough and the foie gras appetizer had a piece of foie gras that must have come from a really small goose, because it was tiny. The chopped salad was decent and the cod entree was inventive on a white bean puree with a good zing to it. Our bill before tip was $193.00 even though Mrs. Epicure drank only water.

Contrast this with our trip to Bar Cento, which any EDR reader knows is my favorite restaurant. There are reasons for this, and they start with the Chef. Johnathan Sawyer was at our table no fewer than six times. He introduced himself to everyone. He sent complimentary food to our table. He explained what was new, good, or in limited supply on the menu. I am not saying I expect a chef to visit my table in every restaurant I go to, nor do I expect free food, but an attitude like this from the chef pervades the staff who stick with him.

Mrs. Ep, Sister Ep, and I went to dinner with BFFs M&J and T too. We had excellent service from Aren, as always, and great food. The quadratini with lamb and honey was so good that I ate some of the shared plate and then ordered my own too. The relatives each got the brick-oven half-chicken, which was juicy, crisp and seasoned nicely. The whole grilled peas are always a treat, and Mrs. Ep’s tomato, onion and mint salad was so fresh and simple that I could have eaten a giant bowl of it. I enjoyed the mussels steamed in Duvel (although my fave is still at the Old Angle). Pizza, ravioli and antipasto were all well received too.

The house white wine, at $15.00 a bottle, is an absolute steal, and when you get it to go, it (like all of their wines) is 1/2 price, a shocking deal. You also get access to all of the Bier Markt beers, which must certainly be one of the best selections of quality beer in the USA. (BTW, I see McNulty’s is adding a Corner Bar to their front room, which I think it a great idea and will add a higher comfort level to that room).

We ended our meal with the ice cream sampler, which is 8 flavors of Jeni’s ice cream out of Columbus. These included ice creams, sorbets, and frozen yogurt. Flavors included coffee, salted caramel, mango, Thai chili (with coconut and peanut flavors too), and a pistachio that was just out of this world.

All of this for $173 for six people. Best deal and best meal in Cleveland. Thanks Chef Sawyer. We are lucky to have you here.

Cleveland Magazine
Issue Date: May 2008 Issue

At the Pennsylvania Culinary Institute, Jonathon Sawyer watched his fellow students throw ingredients together, just to show they could.Not his style.

“I like flavor in the simplest way possible, let the flavors of the food showcase themselves,” he explains. “I’m not the type of cook who will make 45 things just to show you I can. In fact, most of the items on the menu have six items or less.” He’s following in the footsteps of mentors such as Michael Symon and Charlie Palmer, both minimalists at heart.

The Bar Cento kitchen plows through about 25 pounds of fresh herbs a week, plus plenty of citrus and olive oil. Sawyer also admits he’s guilty of using a lot of pancetta and anchovies.

“We sneak [the anchovy] in,” he says. “It’s purely there for flavor. Most people don’t know how good it is or that it’s even in the dish, but they always seem to like what they’re eating. It’s a good backbone, adds a layer of flavor you don’t get anywhere else.”

A perfect example of Sawyer’s approach, and the one item that really matches his personal taste, is the caramelized fennel bulb.

“It’s a veggie that showcases itself well. Simple prep and execution,” he says, “something that doesn’t need a lot of work or stuff. This is the basic approach we take to everything.

“The fennel doesn’t come across very well on paper,” he adds. “Then someone tries it and they are like, ‘Wow, I’ve never had flavor like this before — I didn’t even realize I liked fennel.’ ”