January may seem like a fine time for making a change, reconsidering your lifestyle choices, or trying something new. Among many drinkers, New Year’s resolutions often lead to “Dry January,” a.k.a. “Drynuary,” a trendy, temporary fast from alcohol that lasts from New Year’s Day through Jan. 31. Though heavy drinkers may see the benefit in cutting out excess calories or hangovers after an indulgent December, Dry January puts considerable stress on bars, restaurants, and breweries. This is true in the U.K., where the “Dry January” trend began in the 2010s, as well as the U.S., where publications including The Wall Street Journal, The Washington Post, Smithsonian Magazine, and Good Housekeeping all sang the month’s abstinence praises in the last year alone. In the U.K., a new concept for making a positive change at the beginning of the year has emerged: Tryanuary, a month-long promotion challenging consumers not to cut out all alcohol completely, but instead to focus on trying out new bars, pubs, beers, and brewers, with the goals of promoting moderation, supporting small businesses, and raising funds for charity. The nationwide campaign, staffed entirely by volunteers, launched in 2015 to champion the local beer industry. The program has expanded over the last six years, and is finally hitting its stride. “Rather than binge-drinking throughout the whole of December and then having a dry January, why don’t you have an approach where you consume in moderation, as part of a healthy lifestyle throughout the year?” Mike Hampshire, Tryanuary’s national coordinator, who also manages his own pub in Leeds, says. The first official Dry January launched in 2015 as a government campaign funded by Public Health England and Alcohol Concern, the latter of which owns the “Dry January” trademark. The effort included a website, Twitter, and Facebook page, as well as radio advertisements encouraging social drinkers to ditch alcohol for the month of January. While it’s a fine idea to keep a watchful eye on your relationship to alcohol consumption, the sudden abstinence is problematic for bars, restaurants, and breweries. To put it another way, while you definitely might want to cut back on alcohol consumption after busy, boozy holiday season, you won’t have anywhere to celebrate the end of your diet if all your favorite bars file for bankruptcy by Feb. 1. “January is indeed the worst month of the year for restaurants,” National Restaurant News reported in December 2019. In the U.S. between 2013 and 2019, January restaurant traffic dipped 6 percent lower than the average month, and 11 percent lower than the peak month of June, according to The NPD Group Seasonality Index for Total Restaurant Traffic. In the U.K., a recent report says pub and restaurant sales slumped in January 2019 “following a strong Christmas,” according to the Morning Advertiser. Furthermore, England’s cherished pubs have been going out of business at an alarming rate. Tryanuary gives customers a reason to support those businesses in what is often a very tough time. And it’s not only about alcohol — according to Hampshire, even those who are giving up alcohol (or who don’t drink) can participate in Tryanuary. “Just by going into your pub and having a soft drink and a meal, you’re supporting the pub,” Hampshire says. “You can have a non-alcoholic beer and still support the beer industry. Pubs are not just about alcoholic drinks. It’s about community and society as well. It’s about combating loneliness. It’s a really nice place to socialize with friends and family.” There’s no easy fix, but Tryanuary can certainly help, and the campaign is gaining traction at local U.K. bars and breweries. “It’s gone from this quite small, friends-and-family campaign to something a little more coordinated,” Hampshire says. “Over the last couple of years, it’s actually grown to the point where pubs and bars are interested, brewers are interested … and there’s a passionate group of beer lovers who are interested in supporting the campaign as well.” Compared to the hectic event schedule of December, January is a more relaxed and enjoyable time for trying out new places and new drinks, says Daisy Turnell, a marketing manager at Newcastle’s Anarchy Brew Co. and Tryanuary’s local event coordinator there. “It’s quicker to get served at the bar, you’ve got a better chance of talking to bottle shop owners and talking to folks in breweries about the beers you’re drinking,” Turnell says. “The idea is to support pubs, bars, breweries and bottle shops — and to encourage people to not go cold turkey for an entire month, and to realize that those businesses need support year-round.” As part of that effort, Anarchy Brew Co. will host a Tryanuary edition of its Friends of Anarchy Beer Fest on Saturday, Jan. 25. Thirteen local breweries and one from Switzerland will pour their beers, helping to raise funds for the U.K. drinks industry charity The Benevolent. Other Tryanuary events taking place around the U.K. range from tap takeovers to pub crawls and drink specials. Now, it’s North America’s turn. After all, a sensible take on alcohol use, instead of an all-or-nothing mentality, supports the local drinks industries that Drynuary participants love, and expect to be there, alive and well, once February comes. “We’ve always been U.K.-based, but there’s nothing that could stop this from happening in other countries,” says Hampshire. “For us, the important thing is moderation. It’s all about moderation.” The article ‘Dry January’ Is Destroying Bars. This U.K. Movement Wants to Stop It appeared first on VinePair. Via https://vinepair.com/articles/dry-january-drynuary-bad-business/ Via https://vinology1.weebly.com/blog/dry-january-is-destroying-bars-this-uk-movement-wants-to-stop-it
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A humble grape with humble ambitions, Trollinger is traditionally consumed as a fruity, regional specialty wine, often in the year of harvest. If this sounds familiar, that’s because the story of Gamay has a similar plot line — once considered a regional blight, Gamay became a modern darling as drinkers chased light, bright wines. Now, Trollinger is following the same path. As plantings of Trollinger have declined, with the variety almost exclusively planted in Württemberg, Germany, a handful of regional pioneers have turned fresh eyes to an old standard — with stunning results. They’re producing pale, fragrant red wines reminiscent of sour cherries and strawberries, with fine floral qualities, pronounced acidity, and mild tannins. Rainer Schnaitmann of Weingut Schnaitmann in Fellbach discovered a whole new style when he started treating Trollinger with the same approach he took with his Pinots. “With little to no sulfur,” Schnaittmann says, “the wine just seemed to come to life.” The fragrant, late-ripening, and high-yield variety originally stems from Italy’s Alto Adige region, and has also been known as Schiava or Vernatsch since the 13th century. Records show it arrived in Germany’s Württemberg about 100 years later, and it currently thrives on merely 5,337 acres. The best modern Trollinger iterations are sleek, juicy, and textured. You’ll catch tart red fruits ranging from pomegranate to hibiscus to sour cherry, often with an herbal or forest element, bright acidity, and a pleasantly drying web of tannins. In other words: a zippy, grippy, and versatile red that is positively refreshing when served slightly chilled. The grape does best when the winemaker does the least, keeping yields low and barrels big; implementing whole-bunch, gentle pressing; wild fermentation; un-fined and unfiltered bottling; and minimal to no sulphur. The challenge Trollinger faces today is not necessarily the international stage, but locally getting out from under its own shadow. For generations, it was akin to apple pie in America: the common face of the Swabian region. It was also overproduced, over-sweetened, and relegated to the hours between 1 and 5 p.m., at which point the “real reds” were opened. Thankfully, the Trollingers of today continue to pay homage to the heart of what makes this grape great — those tart red fruits, electric acidity, and crunchy tannins — but with a dry, and in many cases natural-leaning, makeover. Trollinger may not be able to express a place quite as clearly as classic grapes like Germany’s Riesling, but the variety is a brilliant example of how reputations and modern realities don’t always align. Were there a contest for most authentic, Trollinger would win, hands down. Four Trollinger Wines to Try2017 Trollinger Alte Reben trocken. Weingut SchnaitmannLocated in the foggy hills near Stuttgart, Weingut Schnaitmann captures a bright, fruity charm in this wine from 30- to 45-year-old vines. Thanks to a low-intervention, nearly Burgundian approach in the cellar, there’s vibrant varietal purity at work here, with linear notes of tart cherry, citrus zest, and herbs. Average Price: $18. 2018 Trollinger Sine Fellbacher. Weingut AldingerLean, lively, and lovely. An austere beauty true to its name (sine = without), this is an homage as much to what isn’t there as to what is. Regional tradition re-envisioned through a sleek, modern lens. On the palate, dynamic austerity and mouthwatering precision. Average Price: $16. 2017 Alte Reben Trollinger trocken QbA. Weingut WachtstetterThe warm vineyards and old vines of this third-generation estate deliver a beautifully balanced Trollinger with fruit and balsamic flavors, firm structure, and a long, sweeping finish. The juicy verve of youth is exchanged for a deep complexity and elegant confidence. Average Price: $17. 2018 Strümpfelbach Trollinger. Trocken. Weingut KnaußThis bright, juicy, easygoing style is the new face of Württemberg wines. Andi Knauß blends traditional varieties with innovative ideas and modern precision — the bauhaus of wine. It’s brimming with racy red fruits, a sleek, juicy palate, and the pure verve of youth. Average price: $19. The article Get to Know Trollinger, the Gamay-Like Grape You Aren’t Drinking appeared first on VinePair. Via https://vinepair.com/articles/trollinger-wine-guide/ Via https://vinology1.weebly.com/blog/get-to-know-trollinger-the-gamay-like-grape-you-arent-drinking Instagram is an excellent place to meet fellow wine aficionados, and these 16 wine Instagrammers are just a few of our favorites. Not only do they take a great picture, these wine fanatics are terrific source of education, tasting notes, and a whole heck of a lot more. Wine Folly - Learn about wine. Via https://winefolly.com/update/16-wine-instagrams-to-follow-in-2020/ Via https://vinology1.weebly.com/blog/16-wine-instagrammers-to-follow-in-2020 If any day calls for a Bloody Mary it’s New Year’s Day, which also just happens to be National Bloody Mary Day. In honor of the occasion, and to help those starting the New Year with a particularly difficult hangover, Red Lobster is offering a very on-brand iteration of the cocktail. The casual dining chain’s Lobster Claw Bloody Mary is made with Tito’s Vodka and a proprietary Bloody Mary mix. The drink arrives with a Maine lobster claw, a jumbo shrimp, and one of Red Lobster’s famous Cheddar Bay Biscuits. The glass is also rimmed with a spicy chipotle BBQ seasoning and garnished with a lime wedge and a green olive, according to an email press release. The limited-time drink special debuted on Monday and will be available nationwide through Sunday, February 2. Prices vary by location, but start at $10.99 for guests aged 21 and over. Snap ’em up while you can, folks! The article Red Lobster’s New Bloody Mary Features an Actual Lobster Claw appeared first on VinePair. Via https://vinepair.com/booze-news/red-lobster-bloody-mary-claw/ Via https://vinology1.weebly.com/blog/red-lobsters-new-bloody-mary-features-an-actual-lobster-claw Wine regions are like onions. Peel back the outer layer that represents the region as a whole, and you expose its subregions — Burgundy, for example, pares away into the Cote d’Or, Cote Chalonnaise, and Maconnais. Beneath this layer lie smaller communes, such as the Côte de Beaune and Côte de Nuits. Within communes are village appellations, which house classified vineyards — a.k.a. the onion’s core. With each layer, we approach the heart, the concept of terroir — a unique combination of soil, topography, and climate that makes every wine individual and unreplicable. Of course, in cases like Burgundy (and almost all Old World regions), the deeper you go, the pricier the wine gets. A contrarian example is Argentina, a New World region known for its fruity and easy-drinking, if sometimes unremarkable, Malbecs. Its production hub of Mendoza is a complex, concentrically layered region hidden in plain sight. Within the vast region’s five remarkably different sub-regions lies the Valle de Uco (Uco Valley), the high-altitude home of the nation’s best Malbec production. A growing number of winemakers there, such as Sebastián Zuccardi and Edgardo del Popolo, among many others, are proving that world-class terroir — the core of the onion — exists in the Uco Valley. They’re doing this by establishing new appellations known as Geographical Indications (GIs), which in turn serve as shorthand for consumers to easily identify some of the best- quality Argentine wines that might go otherwise unnoticed. For del Popolo, who works across the majority of the Uco Valley’s GIs in his roles as CEO and general manager at Susana Balbo Wines and co-owner of the boutique project PerSe, the importance cannot be overstated. “As producers, we have to take this opportunity — given to us by regional diversity — to attract consumers and help them understand that Argentina is about much more than just ‘Malbec,’” he says. Zuccardi agrees. “When you talk about [Malbec], you are talking about a commodity — something that you can plant in every place in the world,” he says. “But when you talk about the place, this is something that is unique.” The Diversity of the Uco ValleyAmong the Uco Valley’s complexities are its variations in altitude, temperature, soil, and sunlight. The area is approximately 45 miles long and 15 miles wide, with roughly 70,000 acres of cultivated vineyards within it — the latter a near-identical figure to Burgundy. Zuccardi refers to the Uco Valley’s product as “mountain wine.” But, he adds, “just talking about the Uco Valley is not enough because of the difference in altitudes and the variation of soils that we have.” The Uco Valley is geographically split into three departments — Tupungato, Tunuyán, and San Carlos, each divided by the rivers Las Tunas and Tunuyán. Tupungato, the northernmost of the three, ranges in altitude from around 1,600 meters above sea level at its highest point (where it’s closest to the Andes) to around 850 at its lowest (in the east). Tunuyan and San Carlos experience similar, though not quite as extreme, altitude variations. “This gives you a lot of variability in terms of weather,” Zuccardi says, referencing the temperature differences and varying sunlight intensities. These factors influence the ripening period for grapes and the optimal point at which they should be harvested. While the entire region is planted on alluvial soils, a blend comprised of a combination of clay, silt, sand, and gravel deposited over many years by running water, compositions vary dramatically across the three departments. With such impactful geographic and climatic variations, it seems farcical that, when recognized at all, the Uco Valley continues to be viewed as just one cog within the Argentine Malbec machine. The absurdity of this idea is compounded when compared to obsessed-over Burgundy — not in terms of quality or prestige, which Burgundy wins, but in pure numerical and scientific terms. Both account for roughly the same area of cultivated vines, though one is microscopically analyzed at vineyard level, while the other is often viewed as a homogenous mass. Putting GI on the MapIn 2008, Familia Zuccardi, along with bodegas (wineries) Chandon and Catena Zapata, sought to have the Uco Valley’s Altamira district recognized as a standalone appellation by the country’s National Institute of Viticulture (INV). Located within the San Carlos department, the southernmost within the Uco Valley, the Altamira district was already home to 100-year-old vines and some of the most varied soils within the valley. The bodegas commissioned the National University of Cuyo to research the soils and climate, and produce satellite mapping to demarcate a new GI. In 2013, after five years of research, the INV approved the 3,500-acre GI, officially recognizing it as La Indicación Geográfica (IG) Paraje Altamira, or IG Paraje Altamira. “We have been working with great scientists and professors in edaphology [a branch of soil science] and have been able to learn and share research that forms an important base for the future of Argentine wine,” Luis Reginato, Catena Zapata’s head of viticulture, said in an interview. The process proved to be forward-thinking: Multiple districts within the Uco Valley have since been granted GI status following the extensive work and research of local bodegas. These include La Consulta and Pampa El Cepillo, also located within San Carlos; and Los Chacayes and San Pablo in Tunuyan. Two of the four, Pampa El Cepillo and San Pablo, were granted GI status this year. Many other applications are in the pipeline, most notably Gaultallery in Tupungato. Although domestic (Argentinian) consumers have been enthusiastic about the developments, del Popolo says, “It’s been a learning curve for all. As producers, we’ve learned to give more importance to soils and to divide regions, which we might not have done in decades gone by.” Meanwhile, the next challenge is communicating that message to international markets. “Many times I’m asked: ‘What is coming after Malbec in Argentina?’” Zuccardi says. “The answer is more Malbec, but communicated in different ways.” Five Uco Valley Winemakers to TryWhile terroir-driven bottles from Old World regions such as Burgundy are prohibitive at best, geographically specific Malbecs from the Uco Valley are widely available on the market. They’re a slight upgrade from mainstream Malbec, but many retail for around $25 in the U.S., providing an affordable intro to the concept of terroir and a glimpse at the future of Argentine winemaking. Altos Las HormigasAltos Las Hormigas makes terroir-driven wines by practicing minimal-extraction vinification; using neutral oak and natural yeast; and adding very little sulfites. Look out for its “Appellation” series of Malbecs (Gualtallary, Paraje Altamira, Vista Flores). Average price: $40. Bodega TeHoCo-owners and co-winemakers Alejandro “Colo” Sejanovich and Jeff Mausbach offer two stunning expressions of the Altamira GI in the form of their “TeHo” and “ZaHa” Malbecs. Average price: $35. Catena ZapataWith over 100 years of winemaking experience in Mendoza, the Catena family played a pioneering role in developing high-altitude winemaking in the Uco Valley. Like Altos Las Hormigas, this bodega also offers an “Appellation” series of Malbecs, with its Uco Valley bottlings arriving from La Consulta, Paraje Altamira, and Vista Flores. Average price: $20. Familia ZuccardiFamilia Zuccardi offers a wide range of Malbecs designed to highlight the unique location in which the grapes were grown. The Poligonos line, comprising the Tupungato Alto Malbec (from Gualtallary), Paraje Altamira Malbec, and San Pablo Malbec, is vinified in concrete tanks to allow the purest expression of fruit and place. Average price: $25. Michelini BrothersThe Michelini name is fast becoming synonymous with terroir in the Uco Valley, with brothers Gerardo, Juan Pablo, and Matias offering a range of geographically specific wines through multiple projects across Gualtallary. Seek out any of the Malbecs from their SuperUco and Zorzal wineries. Average Price: $15-$35. The article The Argentine Winemakers Shaping the Future of Malbec in the Uco Valley appeared first on VinePair. Via https://vinepair.com/articles/uco-valley-malbec-wine-guide/ Via https://vinology1.weebly.com/blog/the-argentine-winemakers-shaping-the-future-of-malbec-in-the-uco-valley In the beer world, the last 12 months held celebration, controversy, and success. Some stories made us smile, and others made us shake our heads. This year was one of brewery openings, closings, mergers, and acquisitions. Thousands of new beers were brewed; some contained no alcohol; some contained more pastries than a small bakery; some weren’t beer at all, but hard seltzer. We recently asked a group of brewers to play prognosticator about the new year, and they offered predictions on pale ales, hard seltzers, smoked beers, and more. But before the book on 2019 closes, why not take a look back at the industry’s happenings over the last year? Below, an opinionated bunch of brewers and beer industry pros from across the U.S. (and one guest brewer in England) sum up the year in beer. “We hit peak lactose. Pastry stouts, gloopy haze bombs, breakfast juice sours — all seem to be in an arms race to be the sweetest and least beer-flavored drink possible. I hope 2020 is the turning point in that trend.” — Nick Weber, Head Brewer, Fortnight Brewing, Cary, NC “The 12-ounce bottle officially died this year. The 16-ounce can is like the virtue signal for hype beer, and every major brewery, big and small, has started switching over to cans to signal to consumers that they’re cool kids, too. Now you can’t even give away a used bottling line.” — Ethan Buckman, Co-owner and Head Brewer, Stickman Brews, Royersford, PA “Adjunct beers continued to get weirder and just downright absurd. I’m talkin’ Fruit Gushers, macaroni and cheese, even Lucky Charms. Whether it was out of creativity or a need to stand out, I believe the industry is starting to remind itself of the value of some of the more traditional beer styles. With that, I think we’ll start to see a resurgence of those beer styles in the coming years, or at least I hope we do.” — Kyle Gonzales, NYC Field Marketing, Brooklyn Brewery, Brooklyn, NY “Brewers finally embraced the traditional ingredients of kölsch: lactose, three fruit varieties, Tahitian vanilla beans, and Sabro hops. OK Boomer.” — Trevor Williams, Co-owner and Brewmaster, Hoof Hearted Brewing, Marengo, OH “As the craft-beer scene is evolving, we’re seeing breweries near us devoting time, energy, and finances toward personal interests, and in doing so putting out less New England-style IPAs and more lagers and wild-fermented beers. Brewers were more willing to grow their sour programs by adding foeders, or invest in lagering tanks rather than chase what might sell the fastest and easiest.” — Morgan Clark Snyder, Owner and Head Brewer, Buttonwoods Brewery, Cranston, RI “I think 2019 was a year of collaboration — both between breweries and with the combination of experimentation and refinement in the beer industry. We saw a return and resurgence of traditional styles, while continuing the expansion of new creative combinations and techniques.” — Rachel Nalley, Head Brewer, TT’s Brewery & BBQ, Spokane Valley, WA “There was a start of breweries seeking ways to reach new and more diverse audiences, focusing efforts on bringing more folks into the fold and having greater ethnic diversity represented at beer events and within breweries themselves. I hope it continues in 2020. Following the success and reach of events like Fresh Fest Beer Fest and the work of groups like Beer Kulture, I’d like to see craft beer become a crowded table full of faces that represent a wide variety of races, genders, and backgrounds.” — Jeremy Danner, On-Premise Specialist and Brand Ambassador, 4 Hands Brewing Company, St. Louis, MO “Every year has its throwaway trend, but this year it is apparently extra special. 2019 will be remembered as the year of hard seltzer. You should give it a try. Really. However, if you’re the highly suggestible type, you already have. Because you saw some buff dude or cute girl doing it on Instagram. You go tiger. Avoid posting any pics yourself. … You won’t be proud of them in a couple years. Or in one year. Admittedly, it’s likely the perfect drink for people whose best night of their lives was prom.” — Greg Koch, Co-founder, Stone Brewing; “The Arrogant Bastard” & “Chief Executive Omnipotent,” Arrogant Consortia, Escondido, CA “The mortality of what we’ve known as ‘craft beer,’ and the beginning of something entirely new. Watching brewers jump into the hard seltzer game and beyond is a sign that the contingent known as craft beer has now become just another alcoholic commodity representing popular culture.” — Brian Strumke, Founder and Brewer, Stillwater Artisanal (Contract Brand) “Brewers started truly noticing and trying to focus on health and its different aspects. Whether it be the trend of hard seltzers and low-calorie and nonalcoholic offerings, talking about making mental health and self-care a priority for their staff and the beer community as a whole, and making a bigger push toward social responsibility and inclusion, and to stand up against hate and bullies.” — Libby Crider, Co-owner, 2nd Shift Brewing, St. Louis, MO “As a means of differentiation in an increasingly crowded market, more brewers broadened and blurred the lines in how they’re defining their operations, and what it means to be a brewery.” — David Gonzales, Director of Brewing Operations, Lost Worlds Brewing Company, Cornelius, NC “Craft’s growth slowdown, the introduction of other beer-adjacent products (you didn’t think I wouldn’t mention seltzer, did ya?), and shifting consumer preferences have cemented that this year was the end of [an] era, and that the next star breweries’ values will be derived by how they deliver beer, and their experience, to their drinkers. We’ll see a lot of surprising M&A (both companies involved and valuations) in the next five years, and we’ll realize the paradigm shift that happened this year directly caused those surprises.” — John Dantzler, Co-founder, Torch & Crown Brewing Company, New York, NY “I’ve never seen, or perhaps it just wasn’t publicized as much, as many restructures, downsizes, or layoffs as I’ve seen this year. Beer companies have to look at being lean in the right way to manage risk, and it appears restructuring the company is the preferred method.” — Tim Matthews, VP of Global Brewing, CANarchy Craft Brewery Collective, Longmont, CO “Craft malt finally arrived in the national beer conversation, shedding some of the (unfounded, mostly) reputation for inconsistency. In Oregon and the Pacific Northwest, we have an abundance of craft maltsters to work with, all of whom make terrific malt and are built to scale up. In the last couple weeks alone, two different farmers/aspiring maltsters came in looking to make connections. More brewers opting in helped the maltsters compete on price; industry and academic gatherings of said experts filled up across the country; and consumers started finally paying more attention to the freshness, locality, and pleasing sense of variety that craft malt can deliver (which is the point, remember?). It’s about time. If a brewery is willing to plunk down $26 a pound for imported aroma hops but not part with a red cent more for locally grown, locally malted heirloom barley — the backbone of beer — to quote Gene Ween, ‘somethin’ ain’t right.’” — Christian DeBenedetti, Founder and Head Brewer, Wolves & People Farmhouse Brewery, Newberg, OR “From scandals to lawsuits and crazy buyouts — all of it blasted across rapidly growing beer gossip accounts — this was the year of drama. Maybe beer has always been insane, but social media is here to make sure every single person knows everything everyone has done wrong. A short recap of 2019: the stupid ‘corntroversy’ between MillerCoors and [ABI]; an absurd amount of sexist, racist, and homophobic labels, posts, and emails (what year is it again?); the settlement of the Tracy Evans and Founders lawsuit; the Brewbound podcast with Chris Furnari taking aim at female beer influencers; BrewDog’s stolen marketing ideas scandal; Reckless Brewing and its really cringy black lager post; that weird IPA bowl. Dogfish Head merging with Sam Adams; the acquisition of New Belgium; Ballast Point is craft again — just kidding! — is sold again to some random investors; blah blah blah, something about Golden Road. Can everyone just calm down in 2020?” — Megan Stone, Guest Brewer, Laine Brew Co, Brighton, England The article We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019) appeared first on VinePair. Via https://vinepair.com/articles/15-best-worst-2019-beer-trends/ Via https://vinology1.weebly.com/blog/we-asked-15-beer-pros-how-will-the-year-in-beer-be-remembered-2019 Before opening Rockmill Brewery in southeast Ohio in 2010, owner and brewer Matthew Barbee had other plans: to follow in his grandfather’s footsteps as a winemaker. A single bottle of Saison Dupont shared with friends over a meal changed his perception of beer, and his career path. “The server brought out this large-format bottle with a cork-and-cage enclosure and I had never seen that before,” Barbee says of his aha! moment. Cork popped and aromatics wafting, “I thought, Whoa, this is a beer? It paired beautifully with the food. That was the first time in my life I got excited about beer,” Barbee says. That revelatory moment gave Barbee a deep respect for Belgian saisons and the country’s storied brewing traditions — so much so that he returned home to Ohio from the West Coast, transformed his mother’s 20-acre former (and, at the time, flailing) horse farm in Lancaster into a brewery, and began producing local interpretations of the Belgian styles he now adored. The breathtaking, bucolic property — which even includes a chapel, if you want to say “I do” with an Ohio farmhouse ale in hand — produces elegantly balanced, bottle-conditioned organic beers including a dubbel, tripel, witbier, and, of course, several saisons. Like many of Belgium’s farmhouse breweries, Rockmill relies on well water on the premises, adding an extra layer of authenticity to the craft and imbuing dry and refreshing ales like Petite Saison, Cask-Aged Tripel, and En Plein Air. The mineral and bicarbonate makeup is serendipitously similar — almost identical — to that of Belgium’s famed Wallonia region, Barbee says. “It’s hard water, which I think adds structure and gives an edge to the beers,” he says. “There’s a lot of intensity, but nothing to throw off the flavor. It was really fortuitous.” Barbee’s appreciation of the versatility of pairing Belgian beers with food led him to open a second business, Rockmill Tavern, in 2016. The two-level restaurant in Columbus’s Brewery District recently unveiled its largest expansion project to date: A new production facility, complete with a canning line, and taproom located on the farm, debuted in September 2019. On a recent sunny afternoon, Barbee sat with us in the taproom and tackled our Lucky Sevens questionnaire, sharing what he loves most about Belgian beers, and why there’s a can of White Claw in his fridge. 1. What’s your desert-island beer? Our pilsner. Really sessionable. On a desert island, I want a beer you can drink 18 of and still be alert enough for survival. 2. What’s the beer that made you fall in love with beer? Saison Dupont, without a doubt. What an exhilarating beer, particularly in terms of its yeast expression. I love the fruity esters and spicy phenolics it throws off. Yeast is such an important component in Belgian and Belgian-style beers when you talk about a beer’s character. When I brew and drink, the expression of yeast character is what I’m examining. 3. FMK three beer types: IPA, pilsner, sour. I’d f*ck sour, just because I know I would never want to date one. After drinking some sours, you can’t appreciate the nuances offered by other beers. Pilsner is marriage. A style that’s tried and true, that you can always depend on. Wherever you are in the world, you can always find a good pilsner. Kill IPA. I think there are plenty of IPAs in the market. I don’t think we necessarily need any more. 4. You’re on death row. What’s your last-supper beer? Avec Les Bons Voeux, a special blonde ale that Brasserie Dupont puts out for the holidays each year. We make a beer called Saison Supér that pays homage to Bons Voeux. The label art is Jean-François Millet’s famous painting, “The Sower,” which I feel speaks to the etymology of saison. 5. You can only drink one beer for the rest of your life. What is it? Assistant Manager, a golden ale by Seventh Son here in Ohio. It’s low in alcohol, with bright aromatics and a ton of flavor. I’m so impressed by how layered that beer is, considering the low ABV. 6. What’s the best and worst beer in your fridge right now? It’s hard to say what the best beer is because I live on the farm and there’s a kegerator and bar right outside my bedroom. So, it’s whatever’s on tap. Worst, while it’s not beer, that’s much easier to answer. I have some leftover White Claw from a wedding we hosted here. They snuck it in. 7. If you could no longer drink beer, what would be your beverage of choice? Wine is my first love. My grandfather had a couple of wineries. I lived in Luxembourg for a few years, and I quickly fell in love with the way in which Europeans eat and drink. It’s done with such care and preparation. It’s not uncommon to spend an entire day preparing. That just fired me up, seeing the ceremony around it. I knew I wanted to explore the world and live my life through food and drink. The article Rockmill Brewery’s Matthew Barbee Doesn’t Think We Necessarily Need More IPAs appeared first on VinePair. Via https://vinepair.com/articles/rockmill-brewery-matthew-barbee-belgian-beer/ Via https://vinology1.weebly.com/blog/rockmill-brewerys-matthew-barbee-doesnt-think-we-necessarily-need-more-ipas Beer lovers have been arguing over whether beer tastes better on draft or in a bottle since what seems like the beginning of on-premise imbibing. It’s a common conception that beer on draft is better than liquid that’s been bottled or canned. But is that completely accurate? When it comes to perceived tastes, it seems to be. That’s because when a beer takes its journey through a draft line, it’s pushed with carbon dioxide and/or nitrogen, and comes out of the tap with what can seem like the perfect amount of carbonation. This can also create a fluffy head and a crisp mouthfeel. It’s these characteristics that are likely the reasons most of us always think a beer tastes better on draft than any other way. But, this isn’t really true. As we’ve discussed previously, poor maintenance of the product and process can wreak havoc on beer before it comes out of the tap. The best beer is actually what’s freshest, regardless of its package (keg, can, bottle, etc.). Cans that have been refrigerated are the best vessel for ensuring the beer inside tastes as close to the way the brewer intended as possible. This is because cans avoid several things that degrade beer’s flavor, such as dirty draft lines, a keg tapped a very long time ago, or one of the biggest culprits we’ve discussed before, “light strike,” also known as beer being “skunked.” Add to all of these factors that a can creates the ideal airtight seal, and as long as you pop the tab by the “best by” date printed on the bottom, the beer inside is going to be the freshest and best-tasting. The article Ask Adam: Does Draft Beer Taste Better Than Canned or Bottled Beer? appeared first on VinePair. Via https://vinepair.com/articles/draft-beer-vs-can-bottle-better/ Via https://vinology1.weebly.com/blog/ask-adam-does-draft-beer-taste-better-than-canned-or-bottled-beer Looking back on 2019, VinePair can report that it’s been a high-quality vintage for wine stories. Among our most popular features of the year, we highlighted the rise of interesting new categories, and shared a range of recommendations, from our overall favorite bottles, to under-the-radar travel destinations and canny sommelier-approved supermarket picks. Some of our leading stories featured in-depth cultural discussions, including the wine industry overlooking black consumers — particularly black women — and the misleading notions surrounding natural wine and wellness culture. Here are VinePair’s 10 most popular wine stories of 2019. Thanks for reading, and see you next year! 10. With Changing Priorities and Contested Certifications, ‘Sommelier’ Is Increasingly Hard to DefineIn recent years, multiple high-profile sommeliers have transitioned from working on restaurant floors to forging new careers as full-time winemakers, retailers, brand representatives, educators, or authors. Yet, they are still referred to as “sommeliers” in mainstream media. It begs the question: What constitutes a modern-day sommelier? 9. Natural Wine, Wellness Culture, and the Power of Positive DrinkingOn June 3, 2019, The New York Times published an essay titled “Natural Wine Is My Self-Care.” Unfortunately, the widely shared (and beautifully written) piece contained multiple inaccuracies, most notably the categorically incorrect notion that natural wine is somehow medically, morally, or spiritually superior to traditionally produced wine. 8. Why Is the Wine Industry Ignoring Black Americans’ $1.2 Trillion Buying Power?For black drinkers, and black women in particular, there are certain expectations about the type of wine they should be enjoying. These assumptions, which are apparent in the marketing strategies of major wine brands, suggest the industry is ignoring the $1.2 trillion buying power of black American consumers. 7. French Laundry Failed Saber Attempt Shows How Not to Open a $2K NebuchadnezzarA 15-liter, $2,000 bottle of Champagne, an ornamental sword, and a crowd of onlookers filming on their smartphones: What could go wrong? Well, quite a lot, as the staff of Napa Valley’s three-Michelin-starred French Laundry restaurant found out on New Year’s Eve 2018. 6. We Asked Wine Pros: What Are the Best and Worst Trends in Wine Right Now?To find out which fads have had their day and which are just hitting their stride, VinePair polled leading wine pros from around the country and asked for their takes on the best and worst trends in wine right now. 5. The 50 Best Wines of 2019VinePair shared our top 50 wines of 2019, ushering readers into the new year (and decade!) with a list of wonderful experiences to discover with a glass in hand, All the bottles included in the list are widely available nationwide, offer great value for money, and are drinking well right now. 4. Bourbon-Barrel-Aged Wine Isn’t ‘Real’ Wine, and That’s O.K.We live in a bourbon-barrel bubble. From maple syrup to beer, gin, and wine, nothing is off limits when it comes to aging a product inside a used bourbon barrel, then releasing it to huge public demand. In the case of bourbon-barrel-aged wine, a fundamental question arises: Is it actually wine? 3. We Asked 10 Sommeliers: What’s Your Go-To Supermarket Wine?Buying wine from your local supermarket can certainly be convenient, but finding a good bottle among those of questionable quality — not to mention overwhelming quantity — can be challenging. To find out how to make the best supermarket selections, VinePair asked sommeliers across the country what grocery store bottles they’re grabbing when they’re in a pinch. 2. The World’s Top 10 Wine Destinations for 2019Taking a step off the beaten path reveals hidden gems and the opportunity to produce envy-inducing Instagram stories. While we love Napa, Bordeaux, and Tuscany, VinePair wanted to highlight exciting regions beyond those usual suspects. Here are 10 travel destinations we believe should be on every wine lover’s radar. 1. The 25 Best Rosé Wines of 2019It’s a great time to drink rosé in America. Thanks to consumers’ seemingly bottomless thirst for all things pink, beautifully balanced rosés are flooding the market from winemakers around the world. To compile our list of the 25 best rosé wines available in 2019, we gathered a panel of drinks professionals and tasted a lot (no, seriously, a lot) of pink wines over several weeks. We rated them based on quality, of course, but our final ranking also considered availability and value. The article Our 10 Most Popular Wine Stories of the Year (2019) appeared first on VinePair. Via https://vinepair.com/articles/best-wine-stories-2019/ Via https://vinology1.weebly.com/blog/our-10-most-popular-wine-stories-of-the-year-2019 After a heavy night of drinking, the last thing anyone wants is to be reminded of all the things they thought would be a great idea after three Long Island Iced Teas and a round of sake bombs. But sharing is cathartic and a new attraction in Croatia wants to help you clear your conscience by sharing your wildest experiences at the Museum of Hangovers. The museum is the brainchild of Rino Dubokovic, a university student in Zagreb. Dubokovic came up with the concept while enjoying drinks with friends when the conversation turned to the group’s funniest hangover stories. It gave him an idea: “Some sort of collection where all these objects from drunk stories would be exposed together with their stories,†he told CNN. On December 1, Dubokovic brought the idea to life in the building next door to where the initial boozy night took place six months prior. The hangover museum’s exhibits include random objects found by drinkers the morning after a night of drinking. There’s also a room where visitors can try on “beer goggles†to feel what it’s like to be intoxicated with no risk of hangover, as well as an “I woke up with…†wall where visitors can share their wildest drunken tales.
The Museum of Hangovers also boasts a gift shop, which sells boozy board games such as “Drunkopoly.†But Dubokovic’s aim is not to celebrate overindulgence and he instead says the long term goal of the attraction is to “make people aware of the bad things related to alcohol.†For now, the museum is still a temporary “test concept,†though Dubokovic hopes to raise additional funding to turn it into a permanent fixture. The museum is open every day from 11 a.m. to 11 p.m with adult admission costing just $4. If you don’t have plans to visit Croatia any time soon, but still have something you want to get off your chest, the museum’s website allows you to anonymously share your drinking tales. Your story could then feature in an interactive exhibit at the museum. BRB. The article The ‘Museum of Hangovers’ Wants You to Share Your Funniest Drunken Stories appeared first on VinePair. Via https://vinepair.com/booze-news/croatia-museum-of-hangovers/ Via https://vinology1.weebly.com/blog/the-museum-of-hangovers-wants-you-to-share-your-funniest-drunken-stories |
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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