Posts Tagged ‘Pilsner’

52 Weeks: Shultzy’s Sausage

El Diablo.

Week 15 of 52

Shultzy’s Sausage

4114 University Way Northeast

Seattle, WA 98105

Rating: 2.5 / 5

German-American Bar

BEERS ON TAP (at time of visit) —>

Bitburger Pilsner

Hoegaarden White Bier

Kostritzer Black Lager

Hale’s Supergoose

Spaten Ur-Marzen

Alpine Weizen Bock

Bayern Maibock

Franziskaner Weissbier (blown prior to arrival, not replaced while there)

BOTTLE OPTIONS: 17 total bottle options were on the menu at the time of my visit, most of which were macros. Full Sail Amber and Sam Smith Pale Ale were the only real highlights.

FOOD OPTIONS: There are a lot of options available, most of which seem really tasty.  This place definitely requires multiple visits.  There are several sausages and brats (like you would assume considering the name), cheese steaks (I’m from Philly.  I know cheese steaks.  I will not make a single comment on this topic until I try them), BBQ beef and pork, sausage sandwiches (basically sausage meat in patty form from what I gather), hot dogs, chicken sandwiches, regular beef burgers, soups and stews…   It’s American pub food with a German flair.  In some cases, a Cajun flair.  This is great stuff to pair with beer!

BAR OPINION:  Shultzy’s lives in a world trapped between classic American Pub and classic American pub with German theme.  To further confusion, there might even be a few more themes mashed in there.  It seems someone was afraid to commit.

Where it not for all of the traditional bar room decorations, one might think that they had walked into a diner of some sort immediately upon entering.  Booths completely dominate the large seating area up front.  You have to walk all the way to the back of the place to find the relatively small bar.  I wonder if this would be different in another part of town.  It seems clear that university students dominate the clientele.  Possibly a reason for the hidden bar?  Regardless, in that long trek to the beer promised land, wandering eyes will spot a decent collection of soccer related paraphernalia, some of German descent such as flags and posters, some for the local Sounders fan.  This is not false advertising.  Fussball is on the telly (now it’s my turn to mash cultures).  There is also a healthy sprinkling of macro marketing, especially relating to everyone’s favorite reason to celebrate their inner Latino; Cinco de Mayo.  Mexican flag colored streamers lined the walls and hanging, inflatable Corona bottles dangled from the ceiling.

Considering Shultzy’s Seattle Beer Week participation, I very much had hoped that this would be a home for craft beer.  That doesn’t seem to be the case.  Okay, well it could be much worse.  It does at least seem that the owners know a thing or two about the local(ish) German style brewers.  Alpine Brewing Co. out of Oroville, WA and Bayern Brewing out of Missoula, MT were both represented on this day.  I’d be happy if they axed some of those bigger guys like Hoegaarden (Inbev) and put on some Chuckanut.  Another sign of beer respect comes in the form of proper glassware.  Every beer on tap had its only glass.

I took a seat at the bar and spotted one of the few non-German styles offered: Hale’s Supergoose, a local craft… it was mine.  It had been quite a while since I’d had one, and it tasted fabulous!  It was hoppy sweetness, right up my alley.  I pondered over the lengthy menu while I sipped and enjoyed my day off.

The lack of commitment in decor spills over to the menu as well, but in this case, I have to qualms to speak of.  I love meat in linked form, thus my visit here was a long time in the making.  It does not disappoint on this front.  My El Diablo was a deliciously spicy link of chorizo on a nice long roll topped with cheddar, salsa, sour cream and green onions.  It wasn’t very big but it was big in flavor.  It was served with a very bland coleslaw (and I love coleslaw) and thin, shoestring fries.  The fries are incredible!  The “Heinz” ketchup seemed extra vinegary, but that didn’t bother me at all.  Big props are deserved for having Beaver Brand mustard on hand as well, even though my selection didnt require it.

back porch = good

A definite gem of Shultzy’s could easily be overlooked: the back porch.  Though the weather was not cooperative on the day of my visit (chilly and windy) my future visits will hopefully find much sunshine, friendly company, cheese steak tasting and possibly even studious conversation.


The Countdown to Europe Continues: 8 Weeks

January 19, 2010 1 comment

Gemany's very own Aecht Schlenkerla Rauchbier

What would a trip to Europe be without a stop in Germany?  I’ll tell you what it would be…dumb.  Yes, Belgium is the main purpose of our visit, but we are going to have a car, and Germany is close, and awesome!  We plan on making the short drive over the western border to Dusseldorf and Cologne… with just a tiny stop in Leverkusen to see one of the best club soccer teams in the world play on their home turf.  That’s right, we will be on hand to personally witness Bundesliga 1 powerhouse Bayern Leverkusen take on rival Hamburg SV!  Wait, wait, wait…there’s more…B E E R (and lots of it, in ridiculously over sized tankards)!

Our continued efforts to further our cultural knowhow of the ancient lands that we will soon explore have brought us to: “German Night with Beer Blotter”.  We decided to make a night of snuggling up with some of the great food offerings, artistic gifts, and legendary beer styles of Germany.

The Food

What else but sausage and pretzels!  Now I can’t claim that Beer Blotter went ultra traditional on this front, but hey, you’ll never hear us claim to be culinary masters.  I can tell you, however, that our bellies were filled with scrumptious happiness and the beers paired well.  I was especially excited about our mustard find: Terrapin Ridge Brew Master’s Mustard.  It went really well with both the sausage and the pretzels.  Check out the info from the website.

Rich BOCK BEER and whole cracked mustard seeds make this spicy mustard explode in your mouth with texture and flavor. Try it on brats, cheese, and pretzels. Crack open a jar, you won’t need a bottle opener! 8.4 oz.

Ingredients: Water, Mustard Seed, Malt Vinegar, Beer, Distilled Vinegar, Salt, Brown Sugar, Spices, Celery Seed

The Art

Durer's Knight, Death and the Devil

German artist Albrecht Durer (1471 – 1528) was the topic of this evening’s art lesson.  He was a painter, printmaker and theorist from Nuremberg, and is often regarded as one of the greatest artists of the Northern Renaissance.  His woodcuts, watercolors and engravings posses a level of detail that is truly breathtaking.  Check out one of his most famous works: Knight, Death, and the Devil (1513) as seen above.

The Beer

We started off with a nice clean pilsner.  Undoubtedly, a classic German lager style.  The sample, though American brewed, was an excellent, if not perfect example of the style.  McMinnville, OR’s Heater Allen Brewing specializes in German lagers, and they do it damn well.  Pils is a golden amber brew with intense clarity and a lot of clean grain flavors.  A faint bitterness comes through, demanding the imbiber to recognize just where this one is made (locally grown Northwest hops are surely the culprit).

Following the light Pils was a strange and intriguing beer straight from Dusseldorf (you think we might go there?) called Uerige Sticke.  This 6% altbier pours a very murky brown hued amber that resembles river water.  Doesn’t sound enticing?   I assure you, it’s worth a try.  A very rocky head built on enormous bubbles presented itself on the pour and lent an intense herbal and piney aroma.  The mouth feel is thin, but packs many-a-flavor.  It tastes a bit like a cider with notes of caramel apples and a dash of smoke.  Sweetness is present, but the finish is quite dry.   It seems to be a melding of classic German pale malt flavors with aged conditioning.  It is unique to say the least.

The final beer offering of the night was one of Beer Blotter’s favorite all time German beers: Aecht Schlenkerla Rauchbier Marzen.  Simply put, carbonated, fermented liquid smoke.  A luscious off-white head is produced when pouring the clean and clear brown brew into the glass.  Immediately, the air is filled with the scent of smoke, but the sausages are already off the burner.   The smoked malts are heavy enough to leave some residual sweetness, producing memories of BBQs and the grilled, sweet glazed meats that fill the summer air with the most appetizing of scents.  Surprisingly easy to drink, this rauchbier is the ultimate pairing for sausage.

Dear Germany,

We can’t wait to meet you in person!


Beer Blotter