You’re a wine lover; why not let the world know? Rather than name-dropping those expensive bottles of Bordeaux you had (you’re a wine lover, not a monster), just have a few choice wardrobe pieces on hand to broadcast your good taste. Here are our favorite shirts for the wine drinkers of the world—each of them insanely comfy and going up to 4XL.
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OMGourd, it’s that time of year again. We’re talking, of course, about pumpkin beer season. Whether you consider the increasing seasonal creep of pumpkin and pumpkin spice products to be a cruel trick or a wonderful treat, with fall in full swing, it’s the perfect time to examine the category of beers that showcases the gourd in all its glory. So, what pumpkin beers should you seek out this fall — or winter, or next summer, too? Since there is so much creativity and diversity within the class, we consulted a dozen brewers across the U.S. Some of the brewers below have created what are widely considered to be among the pumpkin beer style’s finest examples, so we trust them to help us find the best to pick from the patch. The Best Pumpkin Beers Recommended by Brewers:
Keep reading for details about all the recommended pumpkin beers! “Cigar City’s Good Gourd is my autumn-atic choice. Its flavor profile is the epitome of the fall season: pumpkin pie, brown sugar, and cinnamon spice. It’s a great, cozy offering going into the colder months, and the high ABV makes it the perfect sipper by a bonfire. It’s a favorite among all of the brewers here, and was actually the inspiration behind our new pumpkin beer, Big Mother Pumpkin.” —Adrian Hot, Head Innovation Brewer, Blue Point Brewing Co., Patchogue, NY “Weyerbacher’s Imperial Pumpkin is the OG to me. Big, with caramel and spice flavors. It really set the bar.” —John Trogner, Co-owner and Brewmaster, Troegs Brewing Company, Hershey, Pa. “UFO Pumpkin has a hefeweizen base, which isn’t very common. And that’s kind of why I like it. I find a lot of pumpkin beers can be overwhelming with spices, causing them to be astringent. But this is smooth and refreshing, with a great balance of flavor and aroma of pumpkin pie, allowing you to have more than just one. When fall comes around, I always make sure to pick up some.” —Tyler Schaefer, Lead Brewer, Tampa Bay Brewing Company, Tampa, Fla. “I love Dogfish Head’s Punkin Ale, because it‘s a mildly sweet pumpkin beer that isn’t overloaded with spices. There is a nice balance of pumpkin and cinnamon flavor; great fall beer.” —Sarah Kaneshiki, Brewer, Stone Brewing Company, Escondido, Calif. “My favorite pumpkin beers are dark, stouts or porters, and Odyssey Beerwerks’ Fluffy Pumpkin, a toasted marshmallow porter, hits all the marks for me. The spices are balanced nicely and the smoothness of the porter brings it all together. The perfect fall campfire beer.” —Josh Grenz, Co-owner and COO, Verboten Brewing & Barrel Project, Loveland, Colo. “If I’m going to have a pumpkin beer I gravitate towards versions whose base beers are porters or stouts. Flying Dog from Frederick, Md. makes a great dark pumpkin beer, called The Fear. It comes in at 9 percent ABV, so this is really a sipping beer that I would want to enjoy as a dessert instead of with dinner. We used to make a pumpkin beer every year that was a riff on our Ponch’s Porter recipe, called Ponch’s Patch. We decided to discontinue it in 2017, but who knows, maybe it will be back one day!” —Julie Verratti, Founder and Chief Brand Officer, Denizens Brewing Co., Silver Spring, Md. “After brewing in New England for several years, there is no escaping pumpkin beer. Every year more ridiculous beer comes out, so who cares about a pumpkin anymore? If I’m drinking it, it’s going to be Will Meyer’s [The Great Pumpkin Ale] at Cambridge Brewing Company. He has been hand-chopping pumpkins and making it the same wonderful way since I was in diapers. I’m actually craving some now. Will, mail me some!” —Kelly McKnight, Pilot Brewer, New Belgium Brewing Company, Fort Collins, Colo. “Allagash has a way of elevating the bar on lots of different beer styles, and the brewery’s annual Halloween-released Ghoulschip is no different. Using pumpkin in the mash as well as molasses in the boil lends to subtlety in the flavor instead of the common in-your-face artificial flavor in pumpkin beers. Ghoulschip is also partially coolshiped, aged in oak, and then blended in a gueuze-like fashion. It’s acidic, funky, and complex, with a backdrop of those fall flavors we love on a cool autumn day. Such a balanced, inventive, and nuanced take on this style, and that’s why I love it.” —Parker Hall, Lead Brewer, Orono Brewing Company, Orono, Me. “Bravery, a smaller brewery in Lancaster, Calif., makes a pumpkin beer with Belgian dubbel as the base, which I love. The dubbel style gives Pumpkin-Apple Pie more depth and allows its spices — cinnamon, clove, ginger, nutmeg — to really shine through. It’s also the only pumpkin beer I’ve had with apple cider in it.” —Adrianna Hodapp, Brewer, Three Weavers Brewing Company, Inglewood, Calif. “It’s a shame so many pumpkin beers are spiced to death. Alone, pumpkin gives a great mouthfeel with a subtle flavor. But every pumpkin beer seems to be overly spiced. So, I don’t go out of my way to drink one, nor do I ever order one. It’s not about being anti-hype; I truly hate the spice. But there are a few pumpkin beers that come to mind without that overly spiced flavor, one being Screamin’ Pumpkin from Griffin Claw. I went and bought some recently just to refresh my palate, and what I said still applies: It’s not overly spiced, [and] has a nice mouthfeel. It almost drinks like an Oktoberfest, but with a heavier body. [It] has that mineral-y taste that goes along with it. The spice is in balance, and the mouthfeel is spot on.” —Rob Qualls, Head Brewer, City Built Brewing Company, Grand Rapids, Mich. “Warlock [Imperial Stout] from Southern Tier is rich, balanced, and packed with flavor. Its sweet undertone sets it apart, with its slight caramel character to add an unexpected candy-like note, along with the pumpkin. And, it’s as dark as a porter, so the roasted malt flavors seem to complement the pumpkin spices. It also has significant body, making it creamier and fuller than most others I’ve had.“ —Fred Karm, Founder and Brewmaster, Hoppin’ Frog Brewery, Akron, Ohio “As preparation for our Great Pumpkin Beer Festival, I personally check each of our 80-plus beers before we open, and each year I look forward to Avery’s Rumpkin as a special treat. Big, strong, malty, and incredibly smooth for a 16.3 percent ABV pumpkin beer, the burnt sugar and rum, from barrel aging, are beautifully balanced by the pumpkin and spice aromas. Outside of that, I was able to have a pumpkin beer in Austria that was such a clean, simple, and perfect beer with only accents of pumpkin, and no spice. Nestled inconspicuously along the route from Salzburg to Budejovice is a small brewery steeped in German brewing skill — it is just over the Bavarian border — but not bound by tradition. The Brauerei Hofstetten produces an incredible organic pumpkin lager, Bio Kürbisbier. Technical precision and care showcase the peppery smoothness of several local pumpkin varieties in this bright and perfect bock. A perfect encapsulation of drinking in cooler climes.” —Josh Waldman, Head Brewer, Elysian Brewing Company, Seattle, Wash. The article We Asked 12 Brewers: What’s the Best Pumpkin Beer You’ve Ever Had? appeared first on VinePair. Via https://vinepair.com/articles/12-best-pumpkin-beer-brands-2020/ Via https://vinology1.weebly.com/blog/we-asked-12-brewers-whats-the-best-pumpkin-beer-youve-ever-had It may be hard to believe given all the chaos this election season, but both President Donald Trump and former Vice President Joe Biden are strict teetotalers. Both candidates grew up in families touched by alcoholism, with Trump losing his eldest brother in 1981. Similarly, Biden was raised in a family of heavy drinkers, including his uncle “Boo-boo.” As a child, Biden lived with Boo-boo, who had a stutter and was present in some of Biden’s most formative years. When asked why he doesn’t drink Biden said, “There are enough alcoholics in my family.” According to the New York Times, Trump attributes his teetotalism to watching his brother Fred Trump struggle with alcoholism and later die from it. Gwenda Blair, a Trump biographer, also said the president realized he could get ahead in the real estate world by staying sober and was unnerved by how his casino lured gamblers in with free drinks. “As they’re downing scotches, he’s downing Diet Cokes,” Blair said, going on to add, “It’s part of his ultra-competitive profile.” Even with two-thirds of Americans consuming alcohol, according to the Times, and the majority of Washingtonians doing the same, Capitol Hill has seen a decline in consumption. Candidates, reporters, and campaign workers are drinking less, and many attribute this to the new non-stop demands of 24-hour campaigns. In a city where alcohol has often had a place in decision making, socializing, and dinners held for world leaders, it’s interesting to see this move towards a dry Whitehouse. Some note the cultural shift in Congress as well, where strict partisanship has essentially abolished cross-party socializing. With election night approaching, it’s hard to say exactly how much Champagne will be flowing from either party’s headquarters. But we do know what these 10 political pros will be drinking. The article For the First Time in Decades, Neither Presidential Candidate Drinks Alcohol appeared first on VinePair. Via https://vinepair.com/booze-news/neither-presidential-candidate-drinks-alcohol/ Via https://vinology1.weebly.com/blog/for-the-first-time-in-decades-neither-presidential-candidate-drinks-alcohol Another day, another dollar. But this time, it could buy you a Sicilian home. It’s no secret that small Italian towns have been selling properties for as little as $1 in recent years Now, the Sicilian town of Salemi is hopping on board, according to CNN Travel. A 40-minute drive from the vineyards of Marsala, the town boasts a population of around 10,000 people. Most of the villages that filed these initiatives in the past did so because they’d seen their populations halved by young flight and the loss of an aging generation. This often meant towns of only 3,800 or even 115 people trying to lure new, entrepreneurial blood. Conversely, Salemi’s depopulation is mostly tied to a 1968 earthquake, which led 4,000 residents to flee the town. Left with dozens of crumbling homes, the town’s mayor Domenico Venuti now hopes to lure in new, business-forward planners who can invest in renovating the homes. The town has done its part to expedite the process by upgrading roads, electric grids, and sewerage pipes near the homes. Most of these houses date back to the 1600s and are built with sandstone from nearby caves. Many require significant repairs but Venuti hopes that starting the auction at just over $1 (1 euro to be precise) will lure in the right buyers. Applicants must submit a “detailed restyle plan” showing the renovations they hope to complete. They’ll be judged on urban impact and those that can be adapted to include lodging or another type of business will gain priority. On top of the final auction price, buyers must also submit a $3,545 deposit to ensure they complete their promised renovations. Due to the coronavirus pandemic, the process will be held online, and unlike similar initiatives in the past, there is no citizenship requirement to apply. With another chaotic winter on the horizon, it might be time to settle down in Italy. The article Got Two Bucks? Buy a Home in Sicilian Wine Country appeared first on VinePair. Via https://vinepair.com/booze-news/sicilian-town-two-dollar-homes/ Via https://vinology1.weebly.com/blog/got-two-bucks-buy-a-home-in-sicilian-wine-country We keep a lot of glasses for drinking bourbon around the house. In fact, it would be fair to say we have a problem. But that’s because every whiskey situation requires a different glass! When we have a casual weeknight dram, we like a solid rocks glass. If we’re opening a nicer bottle as a weekend treat, we reach for our Bourbon Tasting Glasses, which can still accommodate an ice cube for a larger, more relaxed dram. But when we’re critically analyzing a high-end whiskey or bourbon, whether it be a single pour or a flight, there is only one glass we reach for — the Crystal Whiskey Snifter. Spiegelau (one of the superstars of fine glassware) designed this set of stemware to take your whiskey and bourbon experiences to new heights. Their team created each part of the lead-free crystal glass with the serious whiskey drinker in mind. The long stem keeps your hand from warming up your dram, while the flared bowl opens and concentrates the aromas, so you contemplate the nuances of your favorite pours. They don’t just sit on the shelf for a rainy day, either. These stems are certified dishwasher safe, meaning after a night of tasting, they can go in with the rest of the dishes from the evening. Plus, these snifters are fantastic for tasting other fine, aged spirits, such as extra añejo tequila or decadent rums. Test these side-by-side with a standard rocks glass, and you’ll be blown away by how large of a difference these glasses make in enhancing your bourbon drinking experience. In fact, these might become your go-to glasses for every night of the week. The article Every Serious Bourbon Drinker Needs A Snifter Glass appeared first on VinePair. Via https://vinepair.com/picks/best-bourbon-snifter-glass/ Via https://vinology1.weebly.com/blog/every-serious-bourbon-drinker-needs-a-snifter-glass Drinking like a star needn’t cost an arm and a leg. Celebrity-backed spirits brands pack the shelves of liquor stores like Golden Globes in Meryl Streep’s trophy cabinet. But while some celeb bottles deliver award-worthy drinking experiences, others fall flatter than a straight-to-TV movie release. To help sort the 24-karat from the fool’s gold, VinePair tasted through dozens of star-studded spirits. We encountered aged whiskeys, innovative vodkas, and no shortage of tequilas, and, after some tough decisions, whittled the list to down this dazzling dozen. Inclusions were limited to one bottle per brand and we’ve listed average prices as found online. Acceptance speeches at the ready: Here are the 12 best celebrity spirits brands, tasted and ranked. 12. Dos Hombres Mezcal JovenFans of AMC’s “Breaking Bad” will know that Bryan Cranston and Aaron Paul (a.k.a. Walter White and Jesse Pinkman) are a formidable duo. Six years after the curtains came down on the hit small-screen drama, the pair launched Dos Hombres: A joven mezcal made from Espadín agave. Even as mezcal goes, this is a full-on smoke bomb. While fruit and spice aromas also emanate from the glass, smoke dominates the palate. This mezcal is best enjoyed paired with a blanco tequila in a split base Margarita (1 ounce each mezcal and tequila, versus 2 ounces tequila). Average price: $61. 11. Born and Bred Potato VodkaActor Channing Tatum teamed up with Idaho’s Grand Teton Distillery to launch his Born and Bred vodka in 2017. Perhaps it’s the fact this vodka is distilled 25 times, or maybe it’s because it’s made using a potato rather than grain base; but whatever the reason, this vodka shows none of the rubbing alcohol or grainy notes typically associated with the spirit. A sweet vanilla note and spritz of lemon lead the nose. The palate is exceptionally fresh and finishes without a hint of alcohol burn. Average price: $22. 10. Ambhar Blanco TequilaChris Noth, a.k.a. “Mr. Big” from “Sex and the City,” bought a controlling share of Ambhar Tequila in 2018. “I tasted it once and I knew I wanted to be involved,” he recently told VinePair. Ambhar’s blanco expression is fruit-forward and shows spicy, vegetal character. Each sip provides intense flavors and a well-rounded profile. A smoky mesquite note lingers on the finish, suggesting barbacoa tacos as the perfect pairing. Average price: $36. 9. Villa One AñejoSinger Nick Jonas and menswear designer John Varvatos launched their Villa One tequila brand in 2019. The añejo is the pick of the brand’s lineup, showcasing the charred pineapple notes that stand out in the blanco, with added complexity and sweetness from a year spent aging in American oak. At just over 50 bucks, it’s really well priced for an añejo tequila. Average price: $56. 8. Ciroc Ultra-Premium VodkaHip-hop-artist-turned-business-magnate Sean “Diddy” Combs takes the lead on all brand activities relating to Diageo’s Ciroc Vodka. Launched in the early 2000s, this certainly feels like a throwback to the days of premium bottle service at exclusive nightclubs. The vodka has a fruity profile (it is made with grapes) and rich, full-bodied texture — perfect for sipping freezing cold or over an obnoxiously large rock of ice. Average price: $31. 7. Heaven’s Door Tennessee BourbonBob Dylan’s Heaven’s Door Tennessee Bourbon is infinitely smoother and sweeter than the singer’s now gravelly tones. Seven years aging in American oak has imparted the Tennessee whiskey with layers of stone fruit, caramelized pecan, and spicy notes. The palate shows wonderful depth, and surprising complexity and length given its relatively low-proof (46 percent ABV). Average price: $50. 6. Crystal Head Onyx Agave VodkaDan Aykroyd’s Crystal Head vodka has long been a favorite among VinePair tasters, so we were excited to learn of the brand’s latest release. A curious entry to the vodka category, Onyx is distilled from Blue Weber agave. Indeed, it’s a spirit that seems to have a foot each in both the vodka and tequila worlds. Vegetal grassy notes hint at tequila but don’t scream “pour me in a Margarita.” Instead, we’re betting that it’ll make a fine dirty vodka Martini. Average price: $55. 5. Teremana Blanco TequilaFirst announced last year, Dwayne “The Rock” Johnson’s Teremana tequila brand debuted in the U.S. this March. The lineup includes blanco and reposado expressions, both of which offer a bold and intense drinking experience. The blanco eventually came out on top owing to its attractive mix of fruit, pepper, and spice notes. At this price, this bottle should be your go-to Margarita tequila. Average price: $31. 4. Aviation GinIn August 2020, Diageo acquired Aviation Gin from Ryan Reynolds and his partners at Davos Brands in a deal that could potentially rise to $600 million. Despite the sale, the “Deadpool” actor continues to be the face of the brand. But this gin boasts more than multimillion dollar deals and celebrity status. It has a lithe, clean profile that makes it perfect for cocktails or even sipping over ice. Pick up a bottle and try it in a Martini, Corpse Reviver #2, and — of course — Aviation. Average price: $29. 3. Cincoro AñejoWhere The Rock’s tequila succeeds by way of its bold character, Michael Jordan’s Cincoro — which he launched with a roster of NBA names in 2019 — delights with subtle charm. The brand’s añejo delivers the same delicate character as its blanco, but builds upon the profile with sweet vanilla and agave syrup notes. The palate is beautifully rounded and this tequila deserves to be sipped for the rocks. But if for a baller cocktail, the tequila’s spicy finish offers the perfect matchup for the Angostura bitters of an Old Fashioned. Average price: $126. 2. Wild Turkey LongbranchWhen Wild Turkey announced it was bringing on Matthew McConaughey as creative director in 2016, it felt like the perfect fit. The actor then spent two years working with master distiller Eddie Russell to develop Longbranch, a Kentucky bourbon with a Texan drawl. The whiskey picks up smoky BBQ notes during a refinement process that uses Texas mesquite charcoal. The smoke is well integrated and doesn’t overpower the whiskey’s fruity, honeyed profile. Average price: $39. 1. Código 1530 Reposado TequilaAmerican country singer George Strait may not be on everyone’s radar, but all should become acquainted with his Código tequilas. Such is their quality, it feels harsh to select just one bottle from the lineup — like picking one song from your favorite band’s greatest hits album. But we’re opting for the reposado because it stands head and shoulders above almost any other we’ve tasted. Where other reposados taste preposterously sweet for the time they’ve spent in barrel, this tequila has all the mineral, savory character of Código’s blanco, with added subtle oak influence. This bottle offers a snapshot of the journey from blanco to añejo, and makes a compelling argument for stopping along the way. Average price: $68. The article 12 of the Best Celebrity Spirits, Tasted and Ranked (2020) appeared first on VinePair. Via https://vinepair.com/buy-this-booze/best-celebrity-spirits-brands-ranked-2020/ Via https://vinology1.weebly.com/blog/12-of-the-best-celebrity-spirits-tasted-and-ranked-2020 It all began in the summer of 1984 with a European vacation. John McDonald found himself in Paris at a bar that specialized in Belgian beer. The pints he sipped that day inspired him to make beer himself — but it would be five more years until he opened Boulevard Brewing Co. in Kansas City, Mo. After attending art school, and taking up cabinet making, McDonald proved himself to be a true beer pioneer when he finally opened Boulevard in 1989. In 2013, Boulevard joined Brewery Ommegang as part of the Duvel Moortgat family (which also includes Firestone Walker Brewing Company and breweries across Europe, such as Belgium’s Brasserie d’Achouffe and Birrificio del Ducato in Italy). McDonald sits on the company’s board, and we imagine he has the opportunity to fly off to Europe, or that bar in Paris, at more regular intervals than he did on that trip so long ago. When asked why he started the brewery, McDonald says that he was really interested in making things. He’s made something pretty impressive with Boulevard. Here are 14 things you need to know about Boulevard Brewing. Boring beer paled in comparison to Boulevard’s first ale.In Boulevard’s early days, McDonald brewed beers he’d been dreaming about for half a decade. Those beers, like Boulevard Pale Ale, a combination of caramel malts and zesty hops, and Unfiltered Wheat Beer, a citrusy American-style wheat beer, would eventually win national attention and awards. The first keg of Boulevard Pale Ale was sold on Nov. 17, 1989. McDonald threw it in the back of his pickup truck and delivered it in person to the brewery’s first customer: a Mexican restaurant two minutes down the road. (A year later, McDonald convinced an investor to give him the capital he needed to buy a very small, very used bottling line, allowing the Boulevard team to start bottling.) Boulevard’s saison was many Americans’ first.After Belgian brewer Steven Pauwels came on board as Boulevard’s brewmaster, he took a stab at Belgian-style saison, a style not common — or well known — in much of the U.S. at the time. Eventually, Boulevard would help popularize the saison style with Tank 7 when it arrived in 2009 (a decade after Brewery Ommegang took the lead by introducing Hennepin Farmhouse Saison). Brewed with a combination of Belgian yeasts (though not specifically saison yeasts) and dry-hopped with Amarillo, Tank 7 got set aside in the fermentation tank marked “seven” — which reportedly was the brewers’ least favorite tank of the bunch for an undisclosed reason. During quality control, someone took a sip and it blew them away. The brewers named it Tank 7 and incorporated it into its Smokestack Series, a collection of big, bold beers. The dry but spicy beer with notes of grapefruit from the hops immediately found a thirsty audience. Tank 7 was ‘discovered,’ and became a movie star.In January of 2020, Tank 7 stepped onto the silver screen — or, maybe more accurately, the aluminum screen. Boulevard decided to can its saison, printing the label onto 16-ounce aluminum cans and tucking them into 4-packs. The fresh packaging came as part of a partnership with Paramount Pictures to promote the release of “A Quiet Place Part II.” According to Neil Gershon, vice president of marketing at Boulevard, the beer paired well with the film because they were both “scary good.” It also complements a big bucket of popcorn pretty well. It left the brewery a beer and came back a whiskey.When Boulevard shipped a tanker of its Unfiltered Wheat to Foundry Distilling Company, in West Des Moines, Iowa, it was the beginning of a two-year-long coming-of-age story. Foundry’s Scott Bush distilled the beer, then aged it for two years in 30-gallon charred oak barrels. The resulting spirit, an 89-proof American malt whiskey that featured aromas and flavors of banana bread, allspice, and caramel, arrived at Iowa retailers in August of 2020. Distribution of the whiskey, Midnight Ritual, would later extend to Missouri, Kansas, and Nebraska. Midnight Ritual was the first in a series of brewer and distiller collaborations that Foundry intends to release. The distillery has teamed up with several other breweries aside from Boulevard. Whiskeys distilled from Stone Brewing Co.’s Arrogant Bastard Ale and Surly Brewing Co.’s Furious IPA, among several others, are slated for release in 2021. Boulevard’s brewmaster has friends with benefits.Boulevard’s Unfiltered Wheat wasn’t the first of the brewery’s beers to step into a whiskey barrel. Boulevard brewmaster Steven Pauwels had a working relationship with Bush, having used barrels from the distiller’s previous venture, Templeton Rye, to age Boulevard’s Smokestack Series. The special collection includes bigger, bolder bottle offerings such as a Whiskey Barrel Stout, Bourbon Barrel Quad, and Tank 7. McDonald brewed, built cabinets, and slept at the brewery.In order to get the money required to start a new business, McDonald sold his house, moved into an old brick building in town, and operated his cabinetry business in a corner. Meanwhile, he retrofitted the building and installed a 35-barrel vintage Bavarian brewhouse. The building, originally a laundry for the Santa Fe Railway from 1859 to 1995, operated as the Boulevard headquarters until an expansion in 2006. (McDonald eventually moved out.) Boulevard crossed the road.By 2004, that original 35-barrel vintage Bavarian brewhouse was working overtime, producing nearly 100,000 barrels of beer per year. Boulevard had grown too big for its original brick building. That’s why in 2005, the brewery broke ground on a new headquarters across the street. The three-story, 70,000-square-foot construction took advantage of urban land use to minimize its footprint and also featured a sustainable design. In the years following the completion of the new brewery, Boulevard installed solar panels and adopted a zero landfill policy, meaning that the entire company either recycles or composts all of its waste. Boulevard beer is a stadium staple.For the last 20 years, seamheads have been able to find Boulevard beers at Kauffman Stadium, where the Kansas City Royals play. In 2020, they took it up a notch by collaborating with two players: Third baseman Hunter Dozier and second baseman Whit Merrifield. Together, the players and Boulevard released Hustle Up!, a 100-calorie blonde ale. T-shirts sold to memorialize the partnership benefit both the Big Brothers Big Sisters of Kansas City and the Ronald McDonald House Charities of Kansas City. Boulevard kicks glass.As a way to extend its continued efforts to protect the environment, Boulevard teamed up with neighboring companies and organizations in the community to find a better way to recycle the glass used by Kansas Citians. The solution they came up with was Ripple Glass and it started in 2009. By supporting the construction of a local glass processing plant and setting giant purple bins around the city, the group found a way to recycle used glass more effectively than sending it to a landfill. In addition, a local manufacturer transforms the glass into fiberglass insulation, and other partners have found ways to reuse the glass as well. As of 2020, more than 80 surrounding communities, like Jefferson City and Branson, have adopted Ripple Glass to help them keep used glass products out of their landfills. Boulevard practices sustainability, inside and out.Not only does Boulevard practice sustainability inside, but it’s also gone green on the roof. Literally. The brewery installed a green roof on the top of the brewhouse and packaging building, which basically just means it planted a wide array of greenery and plants up there. It helps insulate the building, lowering heating and air-conditioning needs and minimizes the amount of energy needed to run the facility. Boulevard needed more room for activities.In 2016, another expansion added the Tours & Rec center next door to the brewery. It included a 10,000- square-foot beer hall and acted as a hub for brewery tours. The building included exhibits about Boulevard and its beer. The Rec Deck, an outdoor space, was added to the fourth floor in 2019. The 2016 expansion also gave Boulevard a 3,600-square-foot facility for six more 1,000-barrel fermentation tanks. It increased the brewery’s fermentation capability by 40 percent. Boulevard fills cans the fancy way.A $10 million canning line arrived at the brewery in April of 2018. It was Boulevard’s extreme entry into canning. The brewery, which had primarily relied on glass prior to this time, could now fill 350 12-ounce cans in a minute with its new fancy high-speed contraption. The other interesting thing about this canning line? It fills cans warm. More technically, it uses a warm filling process to allow secondary fermentation after packaging. While Boulevard had been doing this with its bottles for years, it was relatively unheard of for cans. To sell its own beer, it had to make wine.Part of the 2006 expansion included a suite above the brewery where Boulevard hosts private events. Because of local laws, the brewery quickly learned it couldn’t sell its own beer in that suite during certain events — but discovered through research that wineries in the state had the ability to get permits that allow selling their own products on-premise. So, after a rigmarole with a lawyer, Boulevard got the permits it needed and started its own wine brand: Boulevard Wine. It would result in McDonald planting a small vineyard on two acres in Truman Lake, Mo. The Boulevard house wines are still served at on-site events. Eat, drink, and be married at Boulevard.Speaking of that event suite, couples get married there. The Muehlebach Suite, on the top floor of the brewery, can be reserved for wedding receptions, along with corporate and non-profit events. The package includes Boulevard beer and wine, a gorgeous view of Kansas City, a custom pint glass for each guest, and of course, a good story. The article 14 Things You Should Know About Boulevard Brewing Co. appeared first on VinePair. Via https://vinepair.com/articles/boulevard-brewing-tank-7-guide/ Via https://vinology1.weebly.com/blog/14-things-you-should-know-about-boulevard-brewing-co This election season has been stressful for all Americans. Between sitting through incoherent debates and having those inevitable arguments with family members, it’s safe to say that for most of us, election night can’t come soon enough. While most of us will spend the night of Nov. 3 watching the action from the comfort of our couches, there are others who have been part of the action during this election season — organizing, reporting, and writing about the current state of politics in our country. To those, we raise a toast — but not before asking what they’ll be drinking when the polls close. From classic lagers to Champagne, here’s what political bloggers and writers, activists, and politically driven drinks pros will be pouring on election night. The Best Election Night Drinks Recommended by Political Pros:
Keep reading for details about all of the recommended bottles! “An occasion that could result in the FIRST Black woman vice president requires the most celebratory of drinks. I will be sipping Prosecco with grapefruit and a splash of St. Germain — cheers to history being made on Nov. 3.” —Dr. Wendy Osefo, political commentator, professor at Johns Hopkins University, and contributor, The Hill “On Nov. 3, I will most likely be drinking Margaritas, because any day is a good day for some Margs, and no matter what the election results are, we will all be waking up with a headache.” —Gerard Arnum, managing transcript editor, Federal Network, Inc. “I want to pretend I’ll go for my favorite drink: An Amaretto Sour. But I already know that, given how chaotic this election has been, that night won’t lend itself to crafting anything that takes longer than two seconds to make. For that reason, I know I’ll be drinking my go-to: Miller High Life. Somehow, the canned ‘Champagne of Beers’ seems fitting in an election full of bluster and unnecessary inflation.” —Lindsey Ellefson, journalist, CNN, The Wrap, Mediaite, etc. “Hopefully Champagne, hopefully in copious quantities. Of course, things might go south, in which case, it’ll probably be vodka, judging by the recent past.” —Batya Ungar-Sargon, opinion editor, The Forward “Chardonnay! Always.” —Samy Nemir-Olivares, district leader in Brooklyn’s AD53, Latinx and queer community organizer “Champagne or battery acid, depending on the outcome.” —Josh Rogin, columnist, Global Opinions Section, The Washington Post “I’m from Boston, the birthplace of the American Revolution, so I’ll be drinking my hometown beer, Sam Adams Boston Lager. Depending on how the night goes, I’ll drink somewhere between two and 50 of them.” —Sam Graham Felsen, novelist and former chief blogger on Barack Obama’s 2008 campaign “The notion of drinking on election night is both a dream and laughable. Before the 2018 midterms, I picked up a 6-pack of Two Roads and didn’t crack the first one until 2:30 a.m the next day. So, I won’t be drinking while the returns come and I’m working … but when I do call it a night at some point, guessing around 4 a.m., I will make myself a beer and shot combo, most likely with a SingleCut pilsner and some Wild Turkey. Three or four of those should be enough to get me to bed at 6 a.m. or so. Of course, then it’ll be back to work at 8 a.m. The next night, though, that’ll be a bottle of some fancy cask-strength whiskey to note the past four years of work.” —David Covucci, senior politics and tech editor, The Daily Dot “I don’t know about you, but I am ready for change and something different from what we’ve had to experience these last four years. As someone who tends to gravitate toward hop-forward beers, I’m going to reach for something different on election night. Whether I am celebrating Joe Biden and other Democrats up and down the ballot crushing out a win, or needing to assuage my feelings, MoCo Hard Seltzer is going to be necessary. And, obviously, I will also be drinking some whiskey, no matter the outcome. My favorites are Republic Restoratives’ Rodham Rye and Borough Bourbon.” —Julie Verratti, founder, Denizen Brewing, former Democratic candidate for lieutenant governor of Maryland “I’ll be having a Purpose Rye Boulevardier. I think the Boulevardier is the perfect cocktail: Bitter and sweet, so whatever direction the night goes, you’re covered.” —Pia Carusone, owner, Republic Restoratives Distillery, former chief of staff, Rep. Gabby Giffords, and assistant secretary for public affairs, Department of Homeland Security for the Obama Administration The article We Asked 10 Political Pros: What Will You Be Drinking on Election Night? appeared first on VinePair. Via https://vinepair.com/articles/10-best-election-day-night-drinks/ Via https://vinology1.weebly.com/blog/we-asked-10-political-pros-what-will-you-be-drinking-on-election-night Airing between regular episodes of the VinePair Podcast, “Next Round” explores the ideas and innovations that are helping drinks businesses adapt in a time of unprecedented change. As the coronavirus crisis continues and new challenges arise, VP Pro is in your corner, supporting the drinks community for all the rounds to come. If you have a story or perspective to share, email us at [email protected]. In this episode of “Next Round” VinePair Podcast host Zach Geballe speaks with Crowns & Hops Brewing Co. founders Beny Ashburn and Teo Hunter about their 8 Trill Pils Initiative, four new flagship beers, and what they’re doing to combat systemic racism in the craft beer industry. While Black Lives Matter has recently shined an essential spotlight on the need for Black and Brown representation in the drinks world and beyond, Teo and Beny have been advocating for the Black community for several years and began creating safe spaces well before 2020 BLM activism. Most notably, they recently created their 8 Trill Pils Initiative to provide funding for new Black entrepreneurs within the beer industry. The name alludes to a report released by the Kellogg Foundation, which makes a business case for racial equity. The study found that most industries’ lack of diversity and inclusion is a result of systemic racism, and that if we focus on racial equity today, our country stands to see a GDP impact of $8 trillion. By partnering with BrewDog, Ashbury and Hunter have helped raise $100,000 in grants available to Black-owned craft beer businesses — but it doesn’t stop there. The Crowns & Hops founders have been working hard to encourage conversations about diversity and inclusion in craft beer, in which less than 1 percent of breweries are Black-owned. In this episode, they discuss the harms of cultural appropriation, their relationship with craft beer, and how consumers and producers alike can improve BIPOC access to craft beer and brewing. LISTEN ONLINEOR CHECK OUT OUR CONVERSATION HEREZach: From Seattle Washington, I’m Zach Geballe. And this is “Next Round,” a VinePair podcast conversation. We’re bringing you these conversations between our regular podcast episodes in order to examine how we move forward as a drinks business during the Covid crisis. Today, I’m talking with Beny Ashburn and Teo Hunter, co-founders of Crowns & Hops. Thank you both for being here. Teo: Thank you. Beny: Of course. Thank you. Z: Let’s start where I love to start these conversations, which is how did the two of you first get into beer? Were there any particular beers that stand out as being influential, or experiences? How did you come to the beer world? T: Well, first and foremost, thank you for even having us in this conversation. I think anytime we have an opportunity to talk about our platform, the movement that we’re a part of, and ultimately our business, is great. So thank you for that. Personally, I got into craft beer over a decade ago. I’m going to say probably about 12, 13 years ago. I think with a lot of individuals, primarily in the entertainment industry, a lot of people here in L.A. are not from L.A. So one of the things that was pretty common was people seeking out local beer, and I just wasn’t aware of that concept. So once it was introduced to me, I just kinda got bit by the bug. I would say the first beer that really changed things for me was Pliny the Elder. But fast-forward about five, six years after that, I met Beny. And Beny and I started to realize that there was just a lack of diversity and culture in craft beer. Because at the time we were dating, and we would visit a few local places and often saw that we were the only people of color. And just being in the industries that we were in I think that that appeared to be a unique opportunity for us to say something. And I’ll let Beny chime in and talk about her experience at that time. B: I think when me and Teo first met, again, the funny joke is we met on Tinder. So we always say we’re the most successful slash unsuccessful Tinder couple of all time. I wasn’t that familiar with craft beer. Like most people of color, Black people, I knew beer from the Heineken and the Coronas and the malt liquors, et cetera. But Teo really introduced me to the world of craft beer. And for me, the excitement about it was more of the culture and the community aspect of it. He brought me to the Stone facility and I didn’t even know that something like that could possibly exist where you can have families hanging out playing games but also drinking this wide variety of different styles of beer. And I think that’s what I fell in love with, which made it really easy for us to partner to help identify “How do we create a lot of these same safe spaces and this culture for Black people, for Brown people? How do we do that?” And that’s really how we started. By curating experiences and content that truly opened up, and expanded the palate, and preserved the culture for people in the craft beer space. And that’s what we’ve continued to do all the way up until today. Z: Awesome. So on that topic of creating space and protecting the culture, did you find when you were getting into craft beer, and as you’ve continued down this path of trying to create these spaces, that there was a lack or is a lack of diversity? Something that’s a tough question to ask, I suppose, but is it the idea that there needs to be spaces that are more inviting to people of color? Or is it more just that breweries need to be inviting to everyone? B: I think it’s a little bit of both, right? I think it’s the lack of ownership. It’s the lack of overall consumers that you see physically inside of breweries. And then it’s the lack of overall understanding of what craft beer actually is. And I think that’s where it starts, and we don’t think it’s been personally people absolutely excluding Black and Brown people from the craft beer space. It’s just, you don’t know what you don’t know. And a lot of breweries you’ll see are in a lot of areas and communities of color. So if you walk by a brewery, and you don’t see anybody in there that looks like you, oftentimes you’re not going to go inside. You’re not going to feel comfortable. You’re not going to want to be a part of it. And that’s what we need to change. And that’s how we’re moving forward. And that’s how we really led into our 8 Trill Pils initiative and dealing with racial equity. But I’ll let you explain more about that. T: Sure. And one of the things that I think is unique about both Beny and I is we really approach it from two different perspectives. I kinda came in from the craft beer connoisseur position. A Black man appreciating craft beer and befriending, and really working to build trust with a lot of the craft breweries in my community. And Beny really approached it from just being brand new and not knowing anything outside of what she was experiencing for the first time. That was not only through her lens, but through seeing me negotiate space, and obviously you can only solve a problem or an issue if you recognize it. And that’s probably been up until this point the biggest hurdle. People did not recognize it as an issue or a problem. Rather, they would continue to snowball it into something that’s political or something that is taboo to discuss or to talk about. And if you keep a problem or a dilemma in that taboo space, to where you can’t even have an opportunity to have a discussion or explore it, then it’s impossible to solve it. There’s no way to solve that. So I think Beny and I, we always try to create a space to not only talk about it. But as most times at any craft beer bar, the likelihood is when people start talking about things, it ultimately will come down to one or two things: “How are you doing? How’s your family doing? How’s your kids doing?” And, I think that’s where we really leaned into the concept of our racial equity initiative, 8 Trill Pils. Z: Yeah. Can you talk a little bit more about that? I know you’re giving away money for Black people in the beer industry, but maybe you can give a little more detail. T: Sure. The concept came from a report that we read that was written by the Kellogg Foundation on a business case for racial equity. And it was one of the first times that we saw as entrepreneurs an actual case study that was created that showed the benefit of accomplishing racial equity and, and ultimately what the report identified is that most of the lack of diversity and inclusion is a result of systemic racism. And if we start to diminish that, and if we start to focus on diminishing the areas that eliminate the opportunity for someone to be productive — so in housing, in education, in criminal justice, in entrepreneurship and employment or all domains that there tend to be disparities for people of color, there’s probably going to be a lack of productivity. So, our goal was to really try and impact that as much as we could as entrepreneurs and shed a light on that, so that people understood that accomplishing racial equity isn’t a zero sum game, but rather, as an industry and as a community, we get stronger, for ensuring that these disparities don’t exist in those domains. So, we created the 8 Trill Pils fund, which was a figure that they called out based on if we focus on racial equity today, our country stands to see a GDP impact of $8 trillion. And you know that clearly is something where we all win. And we kicked that off with an 8 Trill Pils beer and 8 Trill Pils Fund that is supported by BrewDog, and I’ll let Beny get into some of the details of that relationship. B: Yes. So 8 Trill Pils, and then going into the fund and BrewDog. So, two years ago we were recipients of BrewDog’s development funds. So they have been really supportive of us in everything that we’ve been doing, which has been great. Even before Black Lives Mattered, so to speak. So as part of our 8 Trill Pils initiative, they are working with us for this $100,000 grant that we like to say we’ll be giving back specifically to Black-owned craft beer businesses to help them financially, in terms of sustaining growth and really establishing their businesses inside of the craft beer space, as less than 1 percent of craft breweries are owned by Black people. We would really like to make a dent in that number and change the conversation. And our fund is opened up to more than just brewery owners. Because as we know, opening a brewery can be extremely expensive. We’re talking specifically to Black-owned craft beer businesses who want to just take space inside of craft beer. So that could be just a taproom, or a bottle shop, or even a mobile craft beer truck. There’s so many ways and points of entry. We really want to help change the narrative in the industry to have more cultural and physical ownership inside the space. Z: I’m curious, you mentioned all the various ways in which systemic racism creates these massive challenges and also hampers entrepreneurship and opportunities for economic growth. I’m wondering, one of the stories I’ve heard many, many times from craft brewers is, “Oh, you know, I got started homebrewing” and we know that Black homeownership is a huge challenge in this country. You know, as with everything else, there’s just incredible inequality. Are there ways that Black people or other people of color who may not have a garage, or a space to homebrew in the way that might be commonplace, or in areas that are more densely populated, and there’s less space period. Are you doing anything or working to create that base of “brewing know-how” that feels critical to developing a brewery? You know, you have to know how to make beer to start out there. T: Sure. Well, I think one, you have to consider the privilege and or the mechanisms that would need to be in place to allow someone an opportunity to understand how they could brew beer. And to your point, it helps to have a garage or a space to be able to do the beer itself. And also when you first got exposed to the concept of brewing, traditionally people were exposed to it in college, or they’re exposed to it because a family member did it, as well. If it’s intrinsic in that community for information and or exposure to happen on that, then you have to look at why there wouldn’t be that type of exposure in the first place. And that’s where we ask for people to investigate. I think one of the things that we also have to consider is, we weren’t the first person or the first Black-owned brewery. We weren’t the first Black brewers. There have been amazing individuals in the space, to include homebrewers, that we probably have never heard of. I think what we then challenged people, especially the income and industry to explore, is again, what was the paradigm that allowed for someone to not only pick up that passion or pick up those skill sets, but also to develop it? To grow it, to have the audacity to say, I’m going to try this out. And if it doesn’t work, I’m not going to lose it all. I think a lot of people might project that they had that amount of risk involved, but ultimately, there are a lot of brewery owners that I know of that had homes, that had a mortgage paid for, that inherited capital, or whatever the case might be. That’s not every situation, but it’s more often than not. And I think one of the things that we ultimately tried to do with our initial entry into the industry was to provide a level of exposure, because ultimately once you get exposed to something you investigate it yourself. And that’s what wasn’t happening, Zach. There was a lack of exposure, a lack of opportunity, a lack of opportunities to gather and celebrate something that ultimately you can make at home. Z: I want to shift gears a little bit and just ask about something else that feels very topical right now, although obviously has a long history, not just in beer but, I don’t know, America? And that’s this idea of cultural appropriation, especially in beer. And I would just love to hear from the two of you, your thoughts. I don’t even necessarily have a question other than just an observation that I’ve seen plenty of examples of Black culture being appropriated in white spaces in beer. And I would be curious to know each of your thoughts. B: Yes. So, there’s been a lot of that that’s happened over the years, particularly in craft beer. Knowing that a lot of these cans are “limited edition” and they’re kind of “one-hits,” the amount of culture or misappropriation of culture that’s used to sell beer quickly happens quite often. A more recent example is Evans Brewery put out a beer called “WAP.” What did it stand for? T: Wet Ass Pilsner. B: Right. And used pretty much Cardi B and Meg Thee Stallion’s likeness completely. T: No, they used it exactly. B: They used it exactly. Let me be very clear. They used it exactly. And with no regard for the culture of what that actually represents to the community. They’ve not said or done anything as it relates to even discussing or mentioning all of the issues that are literally going on right now in this country. But yet, they took something super specific, something very personal and popular in the Black community, and used it to sell beer. And that happens pretty much all the time. And I’m sure Teo has more to say to that. T: Yeah, and this is where the problem lies. The argument that we’ve heard and that we’ve seen — to include from Evans Brewery — was that it’s an ode or a parody or in some way to poke fun, which we get. We’re not without a sense of humor, we understand that people have a love or appreciation for something. In this particular case, it took the exact acronym. It took faces of Black and Brown women, that don’t appear anywhere within a way they project their community and their current company. To us again, if you just look at the sheer definition of cultural appropriation, it is essentially using someone else’s culture and identity for benefit by a dominant culture. And if you look at that from a craft-beer lens, the reality is no one would have heard of that beer if it wasn’t for them using that acronym. Regardless if they shifted it or if they used their image, it’s really unfortunate that you have to argue against an industry that clearly understands what it means to protect your IP. What it means to protect an idea. And for someone to not understand the difference between leveraging someone’s culture, especially a culture that does not have the significance — again, less than 1 percent of all breweries in the country are Black-owned. So where are the checks and balances going to come from if it’s not going to come from the industry internally? And unfortunately Vinnie and I, there may be a few other influencers, are part of the few that have dedicated ourselves, regardless of the impact, to drawing awareness to this. Because it ultimately is theft, and it’s even more so when we’re in a climate like we are in today to where people now have a clear understanding of what systemic racism is and the impact of it. So to culturally appropriate, especially in this era, is just completely ridiculous. Z: And you mentioned the current climate, too, and so I wanted to ask about that as well. Do you get the sense that maybe — setting aside the last example, because obviously that is one side of it — but has the discussion about a lack of especially Black ownership in the craft beer space become easier? At least maybe more digestible for people, particularly white people? Since the re-emergence of the Black Lives Matter movement and a lot of conversations happening in spaces all over the country and in all kinds of different industries, have you noticed a change, or is it still the same uphill battle? B: Yes, we’ve absolutely noticed, but I think what’s so crazy is the first step that everyone noticed is that there aren’t any Black consumers or Brown consumers, even in your brewery. So, we’re moving into the space of ownership because that’s progressively how this evolves. But I think the first jarring thing that everyone identified was, “Wow. We didn’t even realize there weren’t Black people in our taprooms or having our beer, or in any part of our consumer base.” And that’s where it started. And now we’re evolving into creating more space where ownership is an option, and I’ll let Teo chime in. T: To your point, would it expose the most specifically in craft beer? Just saying that you weren’t a racist isn’t enough as it relates to doing the work that’s needed to dismantle white supremacy and racism. I think many breweries started to understand that they were essentially creating havens for racist activity and rhetoric and thought. And I think if you look at the pillars in craft beer being community, being selfless, being supportive of small business and entrepreneurs and mom and pops, it’s all centered around protecting and creating safe spaces for the community. If you as a business owner do not take actions to be anti-racist, then you were essentially creating the space for people that experienced racism to not feel safe. And I think that’s probably one of the biggest things that the industry has finally started to understand, in addition to understanding that wearing a “Black People Love Beer” shirt isn’t a sign of racism. It’s a sign of showing that a conversation needed to be had. And also a sign of saying, “Look, I’m open to having a conversation about why you might be experiencing a lack of diversity and our thoughts on how we can solve it.” And Beny and I have been pretty consistent about that for the past six years. So I think if anything, it truly amplified what we had been doing the entire time and why we were doing it and why it was really for the benefit of everyone. Because at the end of the day, we all win if there’s more craft beer drinkers. Right, Zach? Z: Absolutely, and I think it’s important to note, what you said about creating spaces that are actively anti-racist as opposed to, “Whatever, we’re just a brewery. We don’t think about those kinds of things.” This is important and something for listeners to note, for sure. But I am wondering, too, obviously it’s a bigger conversation or a longer answer than we can get into in all detail here, but besides things that I would assume are meaningful — but I don’t want to assume too much — whether it’s signage or the PR presence on social media, that may indicate an avowed anti-racist stance, are there other things that breweries can do? What are some ways that they can be more inclusive? Maybe especially if they’re not aware so far in the ways that they haven’t been inclusive. T: I think one, we don’t ask that anybody pander, we’re not looking for people to all of a sudden adopt a culture or become something that they are not intrinsically. I mean, that’s ridiculous. What we are asking for people to do is to not treat this like it’s something political and to not treat this as something that we can’t discuss and can’t have a conversation about. It’s exactly why we created the 8 Trill Pils Initiative. To give individuals, industry leaders, industry professionals — everything down from a CPA to a law firm to a brewery that just wants to help — an opportunity to help people that are interested in creating these spaces and growing this community, and an opportunity to contribute in any way that they can. It doesn’t always have to be monetary. It doesn’t always have to be time, it could be mentorship. It could be offering the services or paying for some services so that someone can have their books looked at. Whatever the case might be. I think it’s a matter of understanding that there is a disparity in resources, and what we can do in terms of filling that gap with regards to what a brewery can do, specifically. Again, I think messaging says a lot. Especially if you are in a Black and Brown community, and I think Beny can probably speak to a few of the strategies as it would relate to making sure that when you showcase community, that you’re actually showcasing the community that you’re in versus just a community that’s in your living room. B: Yeah, I think, a lot of it comes from just having employees and people that look like the community physically working inside of the space. It really does change how the consumer interacts with the business. Really, just having any kind of relatability inside the space really changes the tone of the overall business. And that’s really just the first place to start. Let’s get more people in the door that look like the people that you physically want inside of the space. In terms of marketing and promotions, a lot of these breweries are now leaning towards social media just to talk to consumers. If you’re only promoting consumers that look one way, how are you expecting anybody else to care or get involved or want to support your brand? Because they won’t feel like you’re supporting them. And those are just some very basic ways to change the conversation and change how you’re seen in the space. But you know, as small as those are, a lot of people aren’t even acknowledging or identifying. That’s step one. That’s how you can move forward. T: In the digital space, I guess the best way to say to any brewery or anyone: Change your algorithm. And stop creating a situation where you’re only looking at the things that only serve you and look like you and sound like you. When you change that algorithm and when you consider something that’s bigger than just you, that’s community. And I think that’s what we would ask for breweries in this community to do. Z: Gotcha. Let’s talk a little bit more about what you all are doing right now, not that these efforts are not obviously hugely important, but my understanding is besides the 8 Trill Pils, you make some beer. What is the status of that? And how is it going in this very strange year of 2020? T: Yeah, it’s definitely strange. But I think Beny and I really focused on creating a plan of essentially contracting, because what we realized is that there was nothing on the shelf that really represented who we were and who we are as a community. So we wanted to deliver on a promise of making sure that the Black community, that people that love hip hop, that people that love culture, had a product that they could support. That has alignment with the founders. So we’ve been able to really get some exciting recipes throughout California, some parts of Oregon as well. We’re in about 400 retail locations right now that can be found through our store locator or beer locator on our site that you can access on your phone as well. But the goal has really been just to work with our team and put out some incredible recipes. This month coming up, we have four flagship beers. A stout called Urban Anomaly. IPA, which is already out now, called Elevated Cipher. Go out and get it. Pilsner, that we have called Beat Messenger, and we are going to make BPLB, which is our hazy IPA, one of our flagships as well. So they’ll be on shelves all together for the first time at the beginning of November. So we’re excited about people getting these recipes as we continue on a path of working towards our brick and mortar. Z: Awesome. Well, I really appreciate the two of you taking the time. Super-interesting and insightful and meaningful conversation. And I certainly encourage people, if you’re curious to learn more, to check out our other content on VinePair that we have written about Crowns and Hops. T: You guys actually made one of the coolest illustrations of us, which is pretty cool. I think we’ll probably blow that up in the brewery at some point Z: You should put it on a can! Actually, I don’t know that I can sign away the art. But like I said, I really appreciate your time and insight and look forward to revisiting some of these topics down the road — hopefully, as the craft beer industry has progressed and evolved. B: Absolutely T: Vote early everybody! Vote early, and especially, if you don’t mind me saying, make sure you’re reaching out to your grandparents, your great-aunts and uncles, and people that can’t, and help them as well. This is definitely a time where we need to make sure that everybody’s voices, regardless of what they believe, are heard and that they just don’t assume that it happens automatically. So we’re excited about, and motivating people to do that. And Beny, any last words? B: In addition to that, if people are able to mail in their vote, know that there are very specific mailboxes that are safe and guaranteeing your vote will make it and be counted. So please consider that as well if you are not able to get to the polls. Z: Yeah, absolutely. Voting is a fundamental part of living in a democracy. And if we don’t all do it, democracy stops happening. So thank you both so much. And, I look forward to talking to you again in the future. T: Likewise, Zach. B: Absolutely. Thank you. Thanks so much for listening to the VinePair Podcast. If you enjoy listening to us every week, please leave us a review or rating on iTunes, Stitcher, Spotify, or wherever it is that you get your podcasts. It really helps everyone else discover the show. Now, for the credits. VinePair is produced and hosted by Zach Geballe, Erica Duecy and me: Adam Teeter. Our engineer is Nick Patri and Keith Beavers. I’d also like to give a special shout-out to my VinePair co-founder Josh Malin and the rest of the VinePair team for their support. Thanks so much for listening and we’ll see you again right here next week. Ed. note: This episode has been edited for length and clarity. The article Next Round: Crowns & Hops on Creating Space for BIPOC Beer Entrepreneurs appeared first on VinePair. Via https://vinepair.com/articles/crowns-hops-empower-black-brewers/ Via https://vinology1.weebly.com/blog/next-round-crowns-hops-on-creating-space-for-bipoc-beer-entrepreneurs Every year, the American Homebrewers Association asks readers from its Zymurgy magazine to submit their favorite commercially available American beers. As has proven to be a trend in recent years, craft beers stole the show in this year’s list. Nine of the top 10 beers for 2020 came from small, independent craft brewers. For the fourth year in a row, Bell’s Brewery’s Two Hearted Ale secured the top slot. The brewery’s Hopslam advanced to fifth place this year from last year’s seventh, and the brewery as a whole won top brewery for the second year in a row. Its major competitor Russian River Brewing Co. was ranked third in terms of breweries, with its Pliny the Elder earning second place on the list. The top 10 list precedes the magazine’s November/December issue where the full top 25 list will be released. The early results include a state-by-state breakdown of winners, and recipes for cloning several of the beers. Below you can check out the full top 10 list. 2020 Best Beers in America According to the AHA(T indicates tie; *indicates small and independent craft brewer.)
The article The Best Beers in America, According to Homebrewers (2020) appeared first on VinePair. Via https://vinepair.com/booze-news/the-best-beers-america-2020/ Via https://vinology1.weebly.com/blog/the-best-beers-in-america-according-to-homebrewers-2020 |
John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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