Febuary beer club

February, shortest month of the year but by far one of the funnest with all the holidays and celebrations that accompany it! We are offering two outstanding beers this month, one is from a newer outfit Belching Beaver and the other is from the Juggernaut known as Stone Brewing.

First up is Belching Beaver, funny name outstanding beers! We are offering the Peanut butter Milk Stout.

The Peanut Butter Milk Stout is simply irresistible. It’s like dark chocolate Reese’s in a glass! Rolled oats and Lactose add to the creamy body of this beer while heavenly aromas of roasted buttery peanuts and chocolate greet you with every sip. Try this out with a scoop of vanilla ice cream for a real treat!

What can you say about Stone, innovators, experimental mental creators, and hop head wet dreamer of dreams. This is a new brew from Stone so be careful.

This intensely citrusy, beautifully bitter beer is worthy of the simple-yet-lordly title of Stone Delicious IPA. Lemondrop and El Dorado hops combine to bring on a magnificent lemon candy-like flavor that’s balanced by hop spice. It’s unlike anything they’ve made  in nearly two decades of IPA experimentation, and another lupulin-laced creation we’re excited to introduce to hopheads everywhere. 

February @ 15C Wine Bar & Shop

Valentine’s day is right around the corner and 15c has everything you need for gifts and that special romantic evening you are planning.  Nothing sets the ambiance like a great bottle of wine paired with artisan cheeses and meats.

FOOD STUFF
We recently returned from the fancy food show in San Francisco where we did endless research and development to bring the latests and greatest big city food and wine to Templeton!  Here are just a few things we came up with and you can now find at 15c! 
 
On our bar menu you can now order fondue pots, house made hummus and pita as well as hollumi cheese.  We have also added a sherry flight perfect for the cold winter weather.
 
On the gourmet food retail side we are now offering Vermont butter Co. cheeses and butter, 34 degrees thing wafers and artisan domestic creminelli meats.  Stop in and enjoy or take home.  All the foodie ammenitites you could ask for at 15c!

BEER
We got a little bit of Pligny the Elder from Russian River so come get it while it lasts.
We have just gotten in three new beers from New Belgium and they won’t last very long.

Cocoa Mole |
Say Hola to a spiced up ale full of cocoa and ancho, guajillo, chipotle peppers. But don’t fear the heat, because plenty of caramel and chocolate malts bring a smooth, complex flavor to our Cocoa Molé. Scents of cinnamon when poured will have you saying, “¡Olé for molé!”

Biere De Mars |
With earthy tones of ripe mango and lemon verbena, this bottle-conditioned ale reflects the hearty character of the southern Belgian and northern French countrysides. Brewed with barley, oats and wheat malt, Biere de Mars’ celestial orange hue inspired the planetary play on words.
Brettanomyces, a wild yeast strain, added for bottle-conditioning creates a refreshingly sour flash across the palate. Lemon peel coupled with the lemon verbena imparts fruitlike character and a citrusy finish.

1554 |
Born of a flood and centuries-old Belgian text, 1554 Enlightened Black Ale uses a lager yeast strain and dark chocolaty malts to redefine what dark beer can be. In 1997, a Fort Collins flood destroyed the original recipe our researcher, Phil Benstein, found in the library. So Phil and brewmaster, Peter Bouckaert, traveled to Belgium to retrieve this unique style lost to the ages. Their first challenge was deciphering antiquated script and outdated units of measurement, but trial and error (and many months of in-house sampling) culminated in 1554, a highly quaffable dark beer with a moderate body and mouthfeel.

WINE
The 15c crew did a little research in our own back yard and rediscovered some amazing local wines.  We were also very impressed with our first ever visit at the new DOAU Vineyards:

2010 DAOU Chardonnay
The 15c crew really liked this Chardonnay because it is minerally and balanced yet still rich on the mid palate.  On the nose, aromas of caramelized pineapple, fresh ripe green apples and slight evidence of marzipan. Explosions of super ripe tropical fruits guava and banana lead into intense fresh lemon zest followed by toasted almonds and baked toffee. The long finish will provide tropical fruits for the next five minutes.
90 points – Stephen Tanzer $15
 
2010 Tablas Creek Patelin Blanc
The latest addition from the local Royal family, Tablas Creek.  A blend of four white Rhône varietals: Grenache Blanc, Viognier, Roussanne, and Marsanne. The wine incorporates fruit from five top Rhone vineyards in Paso Robles.  Like many white wines from the Southern Rhône, it is based on the crisp acids and rich mouthfeel of Grenache Blanc, with Viognier added for floral, tropical aromatics, and small additions of Roussanne and Marsanne for structure. $22
 
2009 L’Aventure Cabernet
Although Paso is not known for their Cabernet it is entirely possible to make world class Cabernet.  Stephan originally came from the Bordeaux region and picked the estate vineyards 91% Cabernet Sauvignon, 9% Petit Verdot Dark and inky, with intense aromas of cola nut, black cherry, and cocoa. Cola, blackberry, and cherry dominate the attack, and are joined in mid palate by cassis and licorice notes. Long, resolved finish. Spectacular wine. $85

2009 Lioco Hirsch Pinot Noir
LIOCO is the result of a years-long conversation between Matt Licklider (a seasoned wine import specialist) and Kevin O’Connor (wine director at Michelin Two-Star Spago-Beverly Hills) about whether California could produce a true “wine of origin.” This wine is inherently problematic. There is too little of it and nothing behind it in the pipeline. The 2006 bumper crop in David Hirsch’s vineyard provided a once-in-ten-year opportunity to get some of this highly allocated, internationally celebrated Pinot Noir. We got five tons and made 256 cases. Here, Pinot Noir’s orchestral prowess is on display. The seductive Mount Eden clone hits octaves so high, you wonder how such an elixir came from humble grapes. It’s as though a liqueur was made from rose petals and red raspberries. $38
 
2009 Bodegas Ochoa Tinto
Bodegas Ochoa has been working for over six centuries, thus being one of the oldest wine producers in Navarra.  The origin of our current wine cellar dates back to 1845.  A blend of60% Tempranillo and 40% Garnacha. intense aroma, bright colour, balanced and with good structure. Combines the elegance of the Tempranillo grape with the Garnacha’s fruity. $15
 
2005 STANGER Vineyards Cabernet Sauvignon
Only 345 cases produced from this amazing West Side estate!
A silky and supple wine with concentrated notes of wild berry, raspberry, and currant flavors that are both intense and persistent.  The palate is then highlighted by accents of clove, tobacco, and espresso bean.  Lavishly oaked and tremendously complex, this estate-grown Cabernet Sauvignon is supported by well-integrated, layered, and polished tannins. $38
 
2010 Clos de Gilroy
A fund wine by Bonny Doon!  The strawberry-rhubarbity of grenache is complemented by a delicate note of kirsch from cinsault and the spicy catch of syrah’s white pepper. Notes of strawberry, raspberry, pepper, and wild herbs. Fruity and spicy but fully dry, this wine is the perfect foil for all manner of grilled meat or vegetables, roasted poultry. $18

2011 Events

February 2012 15c University
15c will close at 5:30 on Tuesdays fro the Wine University class.  Next session will begin in May.
 
Saturday Feb 11 Date Night
Come celebrate with us or bring a date.  We are offering drink specials and couples deals.  In the past 4 years at 15c we are responsible for 2 marriages (not quite as good a record as those dating sites but not too bad).  Specials include a bubbles bar, oysters, chocolate dipped strawberries and more.  All day, with a DJ that night!
 
Focus tastings
Sunday Feb 26th Focus tasting 
Meet Mike Sinor, Pinot Noir producer and expert.  Learn about his travels, mentors, and past all while tasting Mikes label, Sinor La Valee, and comparing it to Pinot from different terriors around the world.  Tasting is $45 and will sell out fast.  It is open first come first serve to industry people or graduates of the 15c wine university.  The tasting panel who will be discussing and leading the wines include Ali Rush (owner and sommelier), & Stephy Terizzi (viticulturalist & sommelier).  More to come, we plan on doing tastings with different themes every month.
 
Every week
Mondays | Industry Night – 20% off at the bar with your business card.  For wine and restaurant industry
Wednesdays| Happy Hour 4 to 7, $5 glasses of wine and $3 beer
Thursdays | Flatbread made with la migliore dough $3 per slice
Fridays| Champagne, oyster and caviar bar all day! Oysters and caviar provided by Pier 46, along with 3 bubbles available by the glass, in a flight or by the bottle
Saturdays| Flight night, featured wineries of regions or varietals as well as our new local wine happy hour from 4 to 7pm.  $5 glasses of local wines and $3 draft beers!
Sundays| Mimosa bar and beer tasting.

SUMMER EVENTS

Henriot Inc tasting Friday, July 15th
The national sales rep will be at 15c  pouring multiple selections of Champagne from Henriot along with some Bouchard Burgundies and a new small project from the Santa Rita Hills Liquid Farm.
 
Mid State Fair July 23-31
15c will be operating the Mission Plaza Wine Bar at the Mid-State fair.  Mission Plaza is located between the 2 exhibit buildings. Stop by for a good glass of wine, a flight of the fair award winning wines or draft beer!  Cheese plates and other fun stuff will also be available!
 
Central Coast Cancer Challenge Sunday Aug 7th
15c will set up a wine bar at the Central Coast Cancer Challenge.  The reception will be held at Laguna Lake where you can celebrate the event, raise money for Cancer research and purchase glasses of wine from 15c.
 
Beer tasting Sunday, August 14th
Come in to taste a selection of our favorite beers.  $15 will get you the beer tasting paired with the best beer sausages and mustards.
 
Jorge Ordonez import tasting and tapas August 25th
We get a lot of our favorite Spanish wine from Jorge Ordonez!  He has an amazing selection of wines from all over Spain.  We are pairing a flight of wines with our traditional Spanish tapas night.
 
SAVOR the Central Coast Sept 29th – Oct 2nd
SAVOR the Central Coast food and wine festival sponsored by Sunset Magazine and the San Luis Obispo County VCB, Sept 29 – Oct 2, 2011.  15c will set up shop on the beautiful historic Santa Margarita Ranch!

BEER!

4th of July is just around the corner and nothing compliments that BBQ more then some ice cold beer. Come in and stock up. We have something for every type of beer drinker.

Somersault Ale | New to 15C! New Belgium’s new summer seasonal. A light bodied ale brewed with just a hint of ginger and apricot. A perfect compliment to some grilled fish or  shrimp.

Big Daddy IPA | A medium bodied IPA. Big hop aroma with big hop flavor. Followed by a clean, dry finish. Crisp and refreshing, especially for an IPA. Try this with some grilled chicken or a nice juicy burger.

OAKED Arrogant Bastard | New to 15C! This is a big ale! Aged with oak chips, the oak balances out the hops that Stone Brewery is known for. Nice and malty, but not sweet. Great with spicy food. 

CUSTOM GIFT BUNDLES FOR THE HOLIDAYS

15c is proud to launch our holiday bundles with, 15c gift bundles by Sarah. Our signature gift bundles are unique, fun and elegant. Gift bundles come in wooden wine boxes, ice buckets or other non-traditional items containing wine picked by owner Sommelier, Ali Rush Carscaden and, designed by bundle expert, Sarah Morrison. Bundle prices are as follows, then just add any wine you like for the price of the bottle(s) and give the perfect gift! Orders over $250 can be delivered free in SLO County or we are happy to ship your bundle.

 
DECORATE & CELEBRATE
Individual bottle wrapping $10
 
THEME BUNDLES
Happy Holidays Bundle $25
Cheese bundle $75
Dessert bundle $50
Champagne “bubbly bundle” $50
Beer bucket $50

Sake bundle $75

 
BUILD YOUR BUNDLE

Custom Bundles, you give us a budget and we will build you bundle. Or come in and see our selection of ready to go gift bundles.

 

Bundle designer Sarah Morrison will be on site every Saturday from 12 to 5pm to help consult and finish your custom bundle.

 
BUNDLES…JUST ADD WINE

We have (an array of) pre-wrapped bundles to choose from priced between $50 to $150. Pick any price point you like.

$50
$75
$100
$150

*Bundle prices do not include wine, just add wine from our selection of over 500 wines from around the world ranging from $8 to $600.

Sour Beer | by beermeister Chris Murphy

Well some time ago in California micro breweries started making IPAs, and more notably strong IPAs.  This went noticed only by beer geeks for some time, now thanks to an amazing beer culture in Calfornia, including right here on the central coast, single, double and even triple IPAs stock the shelves and handles of our favorite beer drinking/buying establishments.  Well what comes next?  What is the new beer geek trend?  Sour beer of course (as opposed to bitter IPAs).  Taking from the tradition of Belgian lambics, sour beers are gaining much popularity, whether it be in traditional form like Cantillon from Belgium, or New World versions like La Folie from New Belgium brewery in Colorado or Cuvee de Tommee from Lost Abbey in San Diego, sour beers are making quite the splash.

 Sour beers were originally wild ferment beers, meaning no yeast is added.  Natural yeast and bacteria from the air, or built up in the fermenting/aging vessels give these beers their unique characteristics.  While there are many compounds, the most notable are lactic acid from Lactobacillus cultures which give the tartness, and a lovely yeast strain that is a bad word in the wine industry (oh no, its Brettanomyces!) which gives unique flavor characteristics that really keeps you coming back for more, don’t be scared of the B word.  To develop the complex flavors takes time and is usually aided by wood aging; sometimes fruit is added to make the profile even more complex.  Now a days we have these beers being made in various parts of the country in small quantities by new world breweries that really go to great lengths to brew their beers in this unique manner.  What this means to them is a lot of messing around with unpredictable wild yeast and lots of barrel aging, which is costly and time consuming.  As such, these beers tend to be harder to get a hold of and more expensive, getting closer to wine prices.
 

Whether you wanna try what the buzz in the beer world is right now, or just want to try something new come check out what we got at the shop.  My advice is to try one, and if you weren’t way into it, give it a while and try again later.  It sometimes takes a little getting used to, but after a few it’s easy to get hooked.  My personal favorite (I used to pay 35$ a bottle to drink it) is La Folie, a brown ale aged in barrels from New Belgium Brewery(6%).  This isn’t exactly entry level sour, it is true to form and to the point, a complex rich sour beer.  NB also offers their Transatlantic Kriek which is fermented with Polish cherries(8%).  There is a lot of cherry flavor and noticeable sweetness, but not too much at all, there is also sourness, but not too much.  Finally, Ali has brought in Festina Peche from Dogfish Head in Delaware.  This is a Berliner Wiesse, a german style sour wheat beer, that has peach juice added.  Very tart and refreshing and at 4.3% a nice summer sour.

 

We will try and stock more on the shelfs, but they can be tough to get.