Bach & Brew a new definition of CLASSICAL!
Saturday, May 17, 2014 6-9pm
Linden Street Brewery
adults, $15 designated driver or under 21
Meet the Orchestra brewmasters (brass and flute) and winemakers (oboes), and taste their artisan homebrews. Also on offer are Linden craft beers, finger foods, wheels-to-table food truck cuisine, and great music sounds of Bach Brandenburg by members of the orchestra with Michael Morgan accompanying on keyboard, and Symphony cellist Rebecca Roudmans band Dirty Cello.
Bruce Chrisp (trombone):
I will bring "Bob's your Auntie's Live-In Lover ESB," an English ale. I've been brewing for 21 years and love brewing traditional German, Belgian, and English lagers and ales.
Steve Trapani (trombone):
I first got into brewing through fellow trombonist Bruce Chrisp. I loved the aromas of the brewing process. It was the first time I was able to pick out the flavor components and I was hooked. There are long periods of waiting during the brew process which we would fill with "beer duets." Not sure how we sounded to the neighbors but it sure was a lot of fun. Generally speaking, trombonists and low brass players are an easy going bunch. I'm not sure if this is caused by our love of beer, or if our seeming predisposition to love beer and the mellow brewpubs where we drink it and philosophize about it somehow drew us to the instrument in the first place. Either way, there is an undeniable link between low brass players and the ancient art of brewing.
I am bringing "Steve's Brown
Ale" which might seem a little un-original, but it is a recipe inspired by and
dedicated to former LA Philharmonic principal trombonist (and former East Bay
resident), Steve Witser. Before Steve passed away a few years ago from a
congenital heart condition we had planned on brewing together. The first batch
of beer I brewed after Steve's passing was the same brown ale recipe I am
making for the Bach & Brew.
Rena Urso-Trapani (flute):
Steve (Trapani) started to teach Brew 101 a few years ago at our local beer supply store. Steve has always done "all-grain" style brewing, but when he was asked to teach an "extract" style class he asked me to watch him do a run-through. True to our years of training as classical musicians, we practice to hone our craft, and sometimes ask willing participants to sit down and be our audience before taking something brand new out there. I was always under the impression that all-grain brewing simply had "too much math" for me; however, after the private extract brewing lesson, I thought, "hmm, I could totally do this!" I brewed my first batch (a Dunkelweizen) shortly thereafter and have been doing it ever since. Side note, while in Fresno doing a two week run of "Wicked," Steve came up for my day off, and we joined our friend Wayne Solomon (another long time brewer - and trombonist, of course) in brewing an all-grain batch of IPA. My small participation in the days events made me realize that: a) it is a very interesting process, different from what I'm used to, but pretty cool nonetheless, and b) there is in fact NO math to speak of.
I gravitate toward the darker ales, and have made a fair number of them. When asked to brew something for Bach & Brew, it seemed only fitting that the lone flute player among the entire low brass section of brewers of OEBS should brew something unique. I chose to brew a coffee stout, a recipe I've done several times, minus the coffee. I call it "Coffee Cantata Stout." I think J.S. would have approved.
Tom Hornig (trombone):
I will bring Pedal Tone Pale Ale." I started brewing about 18 years ago when my oldest daughter was a toddler in a play group. One of the moms was complaining that her husband had put on 10 pounds since he started home brewing, and did anyone want his brewing supplies. My wife knew that I was interested, so she brought it all home. While I have not brewed any beer in a while, I have enjoyed brewing for fundraisers. When my youngest daughter was in a co-op preschool I did a few batches for the annual auction: Diaper Pale Ale, a Beer to Pamper Your Soul.
Alicia Telford (horn):
Im making an amber ale. I started making beer in college, because it was much cheaper than buying beer and I found that I could make a much better quality beer!! I lived a block away from a home-brew supply store in SF. I went in one day, and the rest is history!
Scott Choate (tuba):
My beer is called Snoak Cap. It is an oak-aged winter warmer ale. I have been brewing about four years now. A friend and colleague bought me a brewing kit for Christmas, and it is one of my favorite hobbies! I don't brew as often as the other guys, but probably make about 6-8 batches a year. I prefer to brew indoors so my house has that wonderful smell of grain for days after.
Robin May (oboe):
Barry Snyder and I, now of Crawlspace Cellars in Berkeley, began making wine in 2002. The first vintage was a modest 4 cases each of Cabernet Sauvignon and Zinfandel sourced from the Atlas Peak region of the Napa Valley. We have since made wine every year and now produce about 40 cases annually. To date we have produced wine from more than a dozen varietals and several blends. In 2009 we planted our own vineyard near Auburn in Placer County and Crawlspace Cellars' 2012 Rhone blend includes Grenache and Mourvedre grapes from our first crop.
Tom Nugent and Andrea Plesnarski (oboe):
White Pelican Cellars winemakers Tom Nugent and Oakland East Bay Symphony principal oboist, Andrea Plesnarski, have been making wine in their garage in the beautiful city of Oakland for over 12 years. They learned the craft from fellow home winemaker and very close family friend, Basil Gavin. Wine has always been a part of our family gatherings and we were happy to continue the tradition. Tom went on to study enology at Napa Valley College and did some extension classes at UC Davis. When you play music, teach and make oboe reeds all day it is really a pleasure to do something that is more physical with a bit of bucket chemistry thrown in. We are really look forward to this event. There are many wonderful winemaker/beermakers in the Oakland Symphony and this will be a great opportunity to share our craft.
White Pelican Cellars wines offered for tasting....
grapes sourced from Davis. Aged sur lie for over 1 1/2 years and bottled
unfined and unfiltered.
2011 Grenache, grapes
sourced from Silvaspoons Vineyards in the Alta Mesa AVA. Aged 1 year in French
grapes sourced from Silvaspoons Vineyards in the Alta Mesa AVA. Aged 1 year in
2012 Merlot, grapes sourced from Napa. Aged 1 year in French oak.