Event Planner: WA: 1/23 6pm Stone’s Dr. Bill reinvents the boilermaker at Brouwer’s Cafe

image "Barrels of fun" from fmgbain's Flickr page & sourced via Creative CommonsThursday, January 23rd, you are cordially invited to stop in (around 6pm) for Stone brewers night.

No stranger to the famous brewery from Southern California, the conductors at Brouwer's are hosting a unique night, featuring Dr. Bill Sysak.

Bill Sysak, or as he’s more often referred to, “Dr. Bill,” is the Craft Beer Ambassador for Stone Brewing Co. Dr. Bill is a Certified Cicerone® and has proven expertise in selecting, acquiring, and serving craft beers.  He received his nickname through his work as a combat medic in the military Army National Guard, and the moniker has stuck with him throughout his career in the craft beer industry. At Stone, he’s responsible for setting the beverage standard and ensuring the beverage philosophy is followed at all Stone Brewing Co. venues. Dr. Bill suggests the beer, wine, and food pairings for the restaurants’ menus, and also coordinates and hosts many Stone Brewing World Bistro & Gardens events including: Beer & Cigar Dinners, Master Pairing events, Sour Fest, Oakquinox, Stone Pour it Black, and Rare Beer Breakfast. Sysak has been featured in such publications as New York Times, Draft magazine, Imbibe, Los Angeles Times, and Food & Wine. He can also be found on the popular Internet podcasts, “New Brew Thursday” where he does a “Master Pairings” segment each week and “Expert Drinking,” where he educates his fans on the best of craft beers, fine wines, and spirits. -source, San Diego State University "Instructor Profile"

By now one presumes there will be a few Stone beers on draft and Dr. Bill answering your questions. Wrong! This unique night offers, those in attendance, an opportunity to pair the featured Stone Beers with Dr. Bill's favorite Scotches. Named "Not your Father's [sic] Boilermaker!", this event will demystify the mystery surrounding the beer and spirit pairing.

Getting to the point you should anticipate the following, rare, Stone beers to be paired with the following Scotches.

For more information regarding


Expanded information for the featured scotches and Stone beers.

  • Ardbeg Uigeadail . Ardbeg Uigeadail (pronounced ‘Oog-a-dal’) is a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious, raisiny tones of old ex-Sherry casks. It's non chill-filtered at high strength, which retains maximum flavour and gives more body and added depth. 54.2% ABV.
    Southern Charred (ISLAY). Arrogant Bastard Ale's (really) big brother, this dark amber ale is brewed with a huge malt bill and a belligerent amount of hops. It's a heavy, bitter beast of a beer and absolutely not for the timid.
  • Glenmorangie Quinta Ruban. The darkest and most intense whisky in the extra-matured range, Glenmorangie Quinta Ruban has spent 10 years maturing in American white oak casks, before being transferred into specially selected ruby port pipes from the Quintas or wine estates of Portugal. … ABV: 46%
    Arrogant Bastard aged in Templeton Rye Barrels (HIGHLAND). This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory–maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. Perhaps you think multi-million dollar ad campaigns make things taste better. Perhaps you’re mouthing your words as you read this.
  • Balvenie Double Wood. The Balvenie DoubleWood is a 12 year old single malt which gains its distinctive character from being matured in two wood types. Over the period of maturation it is transferred from a traditional oak whisky cask to a first fill European oak sherry cask. Each stage lends different qualities to the resulting single malt ~ the traditional casks soften and add character, whilst the sherry wood brings depth and fullness of flavour.
    Stone OAKED SMOKED Old Guardian Barleywine (SPEYSIDE)Stone OAKED SMOKED Old Guardian Barleywine (SPEYSIDE). We used Oak-Smoked Wheat Malt from Germany at 20 percent of the grain bill to provide the smoke aroma and flavor to this beer. The result is a very nice blend of the classic Stone Old Guardian Barley Wine flavors with an additional smoke component that is well-blended and compliments the overall character of the beer.
  • Talisker 10 year old Single Malt Whisky. Deep and stormy like the ocean crashing over the rocky shores of its island distillery, Talisker is the only Single Malt Scotch Whisky rugged enough to call the Isle of Skye its home.
    Stone 11.11.11 Vertical Epic Ale (SKYE). Not your typical chili beer! The famous mild green chilies from the Hatch Valley in New Mexico add layers of delicious flavor with a very mild heat component. The base beer itself is very reminiscent of a European amber beer, with Perle and Pacific Jade hops, Munich and other roasted German and Belgian malts, hopped and brewed to a very Stone-like 65 IBU and 9.4% ABV. Cinnamon is a wonderful spice if used judiciously, which we did here-it doesn’t by any means dominate the beer’s flavor, but definitely adds a subtly complex spice note that blends amazingly well with the banana esters and green chili.
  • Glenlivet Nadurra 16 year old. Nàdurra is the most natural expression of The Glenlivet. It is batch produced at cask strength using traditional methods. Most whiskies are chill-filtered to prevent the liquid becoming cloudy when adding water or ice. Omitting chill-filtration gives the mouth feel more body and a richer texture, and stays true to the style of whisky that was enjoyed in the 19th century. It turns cloudy at low temperatures because it contains more natural oils from the grain. The first-fill ex-bourbon casks impart Nàdurra’s distinctive vanilla notes. 
  • Highland Park 12 year old Scotch. … "The Best Spirit in the World", made with the same enduring belief and integrity, to the same exacting standards, as it has been since 1798. This accolade was no fluke, as we managed to repeat the feat in 2009; it was based on an unbroken tradition of whisky-making stretching back over 200 years. Highland Park is arguably the most respected single malt in the world. As everyone knows, respect has to be earned; our distilling tradition, attention to detail and honesty have combined to achieve just that.
    Double Bastard Ale w/ Dark Toasted Oak (ORKNEY). This is one lacerative muther of an ale. It is unequivocally certain that your feeble palate is grossly inadequate and thus undeserving of this liquid glory...and those around you would have little desire to listen to your resultant whimpering. Instead, you slackjawed gaping gobemouche, slink away to that pedestrian product that lures agog the great unwashed with the shiny happy imagery of its silly broadcast propaganda. You know, the one that offers no challenge, yet works very, very hard to imbue the foolhardy with the absurd notion that they are exercising ‘independent’ thought, or attempts to convey the perception it is in some way ‘authentic’ or ‘original.’ It’s that one that makes you feel safe and delectates you into basking in the warm, fuzzy, and befuddled glow of your own nescience. Why so many allow themselves to be led by the nose lacks plausible explanation.
  • Macallan 15 year old Fine Oak. Vanilla, Intense, Raisin, Rose, Chocolate Shavings, Floral, Sublime, Cinnamon, Dried Fruits, Orange Zest.
    Stone Reason be Damned Belgian Style Abbey Ale aged in Red Wine barrels (HIGHLAND).
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