111377 Sat Sep 14 13:57:43 -0700 2002 3 7 Chicago Area 0 602777 Todd Ashman, brewer at Flossmoor Station, and a perennial medal winner at beer competitions all over the country, made his first ever trip to Philadelphia, to serve up 6 of his beers at a wild beer dinner at Monk's Cafe in Philadelphia on September 10. I'm sure many of you are familiar with Ashman's beers, and his enevelope-pushing variations on traditional recipes, but his visit to Philadelphia flat-out blew away the beer congnocenti, and many Chowhounds, at this dinner. What a talent you have in your own backyard. A quick recap for Chicago Chowhounds: The dinner at Monk's Cafe in Philly was incredible! Todd brought his best stuff: A Framboise De Flossmoor as a pre-dinner beer. Crisp, tart, full or raspberries but not cloyingly sweet, with some hop character shining through. A delightful aperitif. It was followed by perfect, briny pickled oysters paired with Ashman's "Bill & Todd's Excellent IPA", a whollop of an IPA, made with special-order Amarillo hops and some Centennial, just bursting with good hop flavor. Knocked everyone on theri collective asses. "Todd'sTupelo Tripel" followed, paired with Roast Quail in Tupelo Honey Glaze atop Jasmine and Basmati rices, the beers fragrant and sweet with Tupelo honey, the quail plump and flawlessly roasted, the rices combined clever and equally fragrant. "Old Conundrum" barleywine, aged in a Jack Daniels cask, followed, paired with a Mussel Bisque that was pure silk. The barleywine was pure sin in a glass, smooth, innocent and layered with flavor. A genius beer. Two beers accompanied the next course, a large Venison and Leek Dumpling: Ashman's signature Pullman Brown Ale and his Abbaye Dubbel, a great tri-pairing of rich malt in the brown ale and simple candied sweetness and roast in the Dubbel with an earthy venison preparation. Two beers came with dessrt, a Bitterseeet chocolate Brownie disk: "Old Conundrum" differently aged in a new, charred oak barrel, redolent of good oakiness and some smoke, and a surprise beer, Todd's two-year-old "Eclipse Imperial Stout", like the finest expresso beans and dark chocolate with chest-warming oomph. Most every major player in Philly's beer community attended, including brewers from Dogfish Head, Yards and Nodding Head, who were very obviously blown away by Ashman's bold, bold beers. A truly memorable dining and beer experience at Monk's Cafe in Philly. You lucky Chicago hounds, having Ashman's art so close! Sat Sep 14 13:57:43 -0700 2002 0 Rich Pawlak 1 602778 This advertisement has convinced me that the Flossmoor Station brewer must be the best in the world. I must now go to the Flossmor Station again and again to enjoy his beer that blows away the competition.We are lucky that someone in Philadelphia was so thoughtful as to tell us about it. Sat Sep 14 14:26:59 -0700 2002 602777 0 Danny T. 2 602780 Not an advertisement! I have no affiliation with Flossmoor, or Monk's Cafe. I attended the dinner , along with a mess of others, some from the Philly Chowhound boards. Thought the Chicago 'hounds would like to know. Thats all. Sat Sep 14 16:08:14 -0700 2002 602778 0 Rich Pawlak 1 603018 I can see why you are enthusiastic about Flossmoor Station, their beers are very good. I haven’t been back for several months but your post has me planning a return visit. I called to find out what’s on tap these days. In addition to much of their usual lineup (Golden, Honey, Wheat, Cherry, Brown) there’s a Vanilla Wheat (doesn’t sound too appealing to me but you never know). Of these, I’d recommend the Brown Ale. I was excited to hear they still have Todd & Bill’s Excellent IPA, excellent indeed. They’re also pouring the Dubbel, Trippel, and Framboise. Last time I was there the raspberry beer was still in the cellar. I was afraid I’d missed it. Bill said he thought it had improved since they first released it. No mention of the barley wines or killer stouts, which I’ve enjoyed before at festivals, but those should appear when the days get cooler. I’d strongly recommend giving their beers a try. They also serve a full menu of upscale pub food but from limited experience I’d say it’s not up to the level of the beer. Link: http://www.chowhound.com/topics/show/110889#599340 Fri Sep 20 14:19:58 -0700 2002 602777 0 Rene G