Our news feeds can be a worrying, often disheartening landscape, but luckily there’s always booze to lift our spirits — even when there’s no glass or bottle in sight. From thirsty alligators to bears with immaculate palates, our most popular news stories of the year featured a host of unusual and unsuspected protagonists. The headlines were also dominated by weird and wonderful product releases, and, inevitably, one particular brand of hard seltzer. Here are VinePair’s 33 most popular booze news stories of 2019. 33. You Can Buy a Villa in This Wine-Producing Sicilian Town For Just $1A coffee at McDonald’s, one song on iTunes, or a subscription to a monthly razor blade supplier: What exactly is one dollar worth to you? In one wine-producing town on the Italian island of Sicily, it became the price of a home. 32. An Australian Distillery Just Invented Vegemite-Flavored LiqueurAustralia’s Vegemite spread is the epitome of polarizing food products: There are those who hate it, and then there are those, like one Australian distillery, that love it so much, they tried to capture its malty, umami-rich profile in a flavored liqueur. 31. Huge Gin Spill Shuts U.K. Highway for 11 HoursIn September, a huge gin spill caused the closure of a U.K. highway for 11 hours, following a collision between two semi trucks. Emergency services worked through the night to prevent the flammable liquid from igniting, covering it with protective foam. 30. PBR’s 99-Pack is Back and Finally Available in the U.S.Pabst Blue Ribbon’s (PBR) seven-foot-long 99-pack originally appeared during the 2017 holiday season, but was only available for purchase in Canada. This November, American PBR fans had cause for celebration when the pack became available for a limited time in 15 states. 29. These Pricey Champagne Guns Will Make Your Summer a BlastEver found yourself with a spare $100 and an abundance of sparkling wine you’d rather spray on your friends than drink? Nope, neither have we. But apparently this market exists and in February, the “Bubbly Blaster” launched to meet the demand. 28. Pabst Blue Ribbon Whiskey Set to Debut This SummerIn what could someday become the best Boilermaker of all time, Pabst Brewing, makers of the beloved Pabst Blue Ribbon beer (better known to many as PBR), unveiled its own whiskey in March. 27. Bourbon Warehouse Collapses, 4,000 Barrels LostDuring an early-morning thunderstorm in June, the O.Z. Tyler Distillery in Owensboro, Ky., suffered a partial collapse of its rickhouse. Luckily, no one was hurt, but Master Distiller Jacob Call reported that 4,000 barrels of bourbon were affected by the collapse. 26. Texas Gose Mad for Sour Pickle BeerWhile some New Yorkers prescribe bourbon and pickle juice as a hangover cure, Texans appear to prefer their brine served with beer. In August, Fort Worth’s Martin House Brewing Co. and Best Maid Pickles collaborated to release a sour beer made with pickle juice. 25. French Laundry Failed Saber Attempt Shows How Not to Open a $2K NebuchadnezzarSabering Champagne is an impressive spectacle, perfect for special occasions like weddings and New Year’s Eve. Unfortunately, as the staff of Napa Valley’s three-Michelin-starred French Laundry restaurant found out, things can go awry when trying to pry the cork off a highly pressurized bottle using an ornamental sword. 24. Pabst Debuts Hard Coffee and Everyone Says It Tastes Like Yoo-hooPabst Brewing debuted (yet another) new product in July: Pabst Hard Coffee. The canned beverage launched with a coffee-and-cream-colored label reading: “the original Pabst Blue Ribbon Hard Iced Coffee with a dash of milk.” 23. Drink Wine and Hike With Llamas at Divine Llama VineyardsAt North Carolina’s Divine Llama Vineyards, which also doubles as a llama farm, visitors were invited to hike the winery’s property in the company of its furry residents before sipping on award-winning wine. 22. This Wine-Loving Couple Turned Their Empty Bottles Into a Backyard BungalowWestern New York couple Kitty Ulrick and Kevin Worosz came up with an ingenious, artistic use for more than 3,000 empty wine, beer, and liquor bottles: They turned them into a colorful backyard shed. 21. This Luxury Swiss Train Ride Pairs Champagne Dining With Spectacular ViewsIn March, Switzerland’s Glacier Express introduced luxury “Excellence Class” tickets on its St. Moritz-to-Zermatt route. During the eight-hour train ride, passengers could enjoy a five-course menu complete with paired wines, Champagne, and uninterrupted views of the Alps. 20. This Hotel Will Deliver Puppies and Prosecco to Your RoomThe Kimpton Hotel Monaco in Denver, Colo., introduced a sparkling addition to its room service in July: The Puppies + Prosecco Package. The limited-time promotion for National Dog Day enabled guests to order puppies and Prosecco to their rooms. 19. Sleep in a Giant Wine Barrel at This Vineyard in PortugalThis year, the Quinta da Pacheca Estate in Douro, Portugal became one of a number of wineries and distilleries to follow a growing trend for up-cycling large, used oak barrels into bespoke accommodations. 18. Caught on Camera: Bear Steals Pinot Noir Grapes From California WineryA California bear with impeccable taste was caught on camera stealing Pinot Noir grapes from a Mendocino County vineyard. Located in the Anderson Valley, Navarro Vineyards & Winery filmed the hungry bear using CCTV cameras installed in one of its vineyards. 17. This Man’s Whisky Collection Just Won a Guinness World RecordOne man’s impressive 20-year, booze-filled scavenger hunt landed him in the Guinness Book of World Records in November. Viet Nguyen Dinh Tuan, a resident of Ho Chi Minh City, Vietnam, owns a collection of 535 old and rare Scotch whiskies, valued at £10,770,635 (approximately $13.9 million). It is officially the world’s most valuable whisky collection. 16. Megan Rapinoe Toasts World Cup Win With Champagne Fit for a Grande DameDuring the July ticker-tape parade in New York City, Megan Rapinoe, the star forward for the U.S. women’s soccer team, held the World Cup in one hand and a bottle of La Grande Dame Veuve Clicquot in the other. Broadcast on fellow soccer player Ashlyn Harris’s Instagram story, Rapinoe gloriously held the bottle of Champagne aloft while resting the trophy on her leg, shouting: “I deserve this.” 15. Applebee’s Is Saying ‘Adios’ to Summer With Boozy New $1 CocktailTo help with the transition from summer to fall, Applebee’s introduced a boozy one-dollar cocktail for the month of September. Featuring five different types of alcohol, the bright-blue blend was a colorful twist on the Long Island Iced Tea and an instant hit among fans of the fast-casual dining chain. 14. Century-Old Wine and Champagne Discovered in Shipwreck Off British CoastIn April, luxury tourism company Cookson Adventures partnered with a team of marine scientists to salvage hundreds of intact bottles of vintage alcohol from a shipwreck off the coast of Britain. Paying members of the public were invited to join them to help recover the haul of century-old Champagne, wine, and brandy. 13. American Cheese Wins Top World Cheese Award for First Time EverDescribed by some as the “Oscars of the cheese world,” the 32nd annual World Cheese Awards took place in Bergamo, Italy in October. For the first time ever, an American cheese claimed top prize in the competition. 12. A Belgian Beer a Day Keeps the Doctor Away? Study Says, YesDuring a December probiotics conference, Eric Claassen, a professor who specializes in microbiology at Amsterdam University, claimed that Belgian beer can be very good for gut health when consumed in moderation. 11. Fully Stocked Beer Fridge ‘From The Heavens’ Found in Flooded Nebraska FieldIn March, snow melt and heavy rainfall in Nebraska led to historic flooding. When water levels finally receded, residents started the arduous cleanup operation. Following a full day’s efforts, two Butler County residents spotted something completely out of place in the field they were walking through: a washed-up beer fridge, fully stocked with ice-cold Bud Light and Busch Light. 10. Unicorn-Themed Beer Brewed With Fruity Pebbles and Glitter Sounds MagicalWhat do you get when you mix sour beer, glitter, unicorns, and Fruity Pebbles? An absurdly named, limited-release sour ale from Baltimore’s DuClaw Brewing. 9. 113-Year-Old Beers Found in Brewery Construction SiteIn February, workers on a construction site in Viborg, Denmark uncovered an unexpected treasure: a crate of beer hidden beneath the floorboards more than 100 years ago. 8. Drinking Champagne Is Key to Living a Long Life, Says 108-Year-Old WomanDorothy Flowers, a resident at the Southlands Care Home, in Harrogate, England celebrated her 108th birthday this October. The secret to her exceptionally long life? Drinking Champagne, apparently. 7. Namaste, Jerks: New ‘Rage Yoga’ Combines Beer and CursingIn February, a viral new form of yoga made national headlines. Much like traditional yoga, Rage Yoga combined breathing, stretching, and holding different postures. But the angry spin-off cranked up the attitude, encouraging participants to “scream it all out,” and let go of their inner rage in between ice-cold beer breaks. 6. U.S. to Impose New 25 Percent Tariffs on European Cheese, Wine, and SpiritsIn October, the Trump Administration announced the U.S. was going to impose new tariffs on European goods in an attempt to recoup losses sustained by American-based plane manufacturer Boeing. In addition to the 10 percent tariff on European aircraft, a list provided by the Office of the United States Trade Representative showed that a variety of European foods and drinks would soon be hit with a 25 percent tax as well. 5. World’s Best Movie Theater Lets You Bring Your Dog and Has Bottomless WineLocated in Pano, Texas, K9 Cinemas went viral this May after news emerged that the theater was allowing dog lovers to watch movies on the big screen in the company of their four-legged friends. As if that wasn’t enough, K9’s standard admission price of $15 also included bottomless wine or four glasses of whiskey. 4. Florida Alligator Raids Woman’s Wine CabinetIn May, an alligator smashed through the first-floor window of a Florida home and went right for the wine cabinet. Mary Wischhusen, the homeowner, heard a loud crash coming from downstairs around 3:30 a.m. She rushed to the scene and, to her dismay, found the giant reptile surrounded by bottles. 3. Kentucky Now Has More Barrels of Bourbon Than PeopleOn Oct. 30, the Kentucky Distillers’ Association (KDA) announced that the number of barrels aging bourbon in the state had officially overtaken its number of residents. 2. This Brewery’s Cans Double as Shelter Dog Adoption FlyersA North Dakota brewery helped local pups find their forever homes in November by featuring their faces on the front of its beer cans. Partnering with the rescue organization 4 Luv of Dog Rescue, Fargo Brewing Company included the dogs’ mugs on cans to help those harder-to-adopt pups get noticed. 1. Texas Fraternity Purchases $7,500 Worth of White ClawWhite Claw may have confirmed a national shortage in September, but that didn’t stop one fraternity from reportedly buying $7,500 worth of the hard seltzer. At the H-E-B supermarket in Austin, Texas, employee Aaliyah Trevino posted a photo on Twitter of the frat’s three-palate haul — quite possibly the largest private White Claw purchase of the year. The article 33 of the Funniest, Craziest, Most Absurd Viral Drinks Stories of the Year (2019) appeared first on VinePair. Via https://vinepair.com/articles/33-times-you-wont-believe-what-happened-next-2019/ Via https://vinology1.weebly.com/blog/33-of-the-funniest-craziest-most-absurd-viral-drinks-stories-of-the-year-2019
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What do Frogger, the IBM Personal Computer, and the McRib have in common? Not that much, as it happens, other than the fact that all three launched in 1981, the very same year the world enjoyed its first sip of the raspberry-flavored liqueur, Chambord. Unlike the rest of the class of 1981, technological advances have not consigned Chambord to the past. Quite the contrary, Chambord has stood the test of time, and even grown to become a quarter-billion-dollar brand sold in 48 countries. From its complex production to its chic bottle design, here are nine more things you should know about Chambord. Chambord is owned by one of the world’s largest alcohol companies.In 2006, a quarter-century after its debut, Chambord was sold to the Brown-Forman Corporation for $255 million cash. Brown-Forman ranks among the world’s leading alcohol companies, with a portfolio that also includes Jack Daniel’s, Woodford Reserve, The GlenDronach, Ford’s Gin, and Herradura tequila, among many others. Chambord’s recipe is based on a centuries-old formula favored by French royalty.While Chambord launched in the 1980s, its recipe is based on a raspberry liqueur from the 1600s. Originating in France’s Loire Valley region, it was first popularized in the 17th century, and King Louis XIV is said to have been gifted one such liqueur during one of his annual visits to the region. Chambord is made with three stages of ‘juice.’Chambord is made using a complex three-step process. The first stage sees black and red raspberries macerated in a neutral spirit for up to six weeks, yielding a rich, aromatic “first juice.” This liquor is removed, and a second batch of spirit is added to the fruit to extract more flavor. After two weeks of maceration, this liquor, called the “second juice,” is also removed. The berries are then lightly pressed, releasing the “third juice.” Three stages of juice are then combined to form a “berry infusion,” which Chambord’s master blender Stéphane Cantin combines with berry essences, XO Cognac, Madagascan vanilla essence, Moroccan citrus peel extracts, and herbal and honey essences. Chambord keeps it au naturel.Though a range of essences and extracts are included in the final Chambord blend, all are derived from natural sources. According to the company, no artificial flavorings are used in the liqueur’s production. Chambord shares its name with a famous château.Brown-Forman produces Chambord in Cour-Cheverny, a commune in the Centre-Val de Loire region of France. The facility is located less than 10 miles from the Chambord commune, within which the iconic Château de Chambord stands. Constructed in the 16th century, it is the largest château in the Loire Valley and was used as a hunting retreat by King Louis XIV during the 1600s (remember him?). Chambord’s name is believed to be inspired by the château, and its historical ties to raspberry liqueurs. Chambord’s iconic bottle got a modern makeover.Chambord’s distinct spherical bottle makes it instantly recognizable on bar shelves and in liquor cabinets. Until 2010, the bottle arrived with a crown atop its lid, making it visually similar to a globus cruciger. The bottle also featured a fiddly, gold-colored plastic “belt” around its “waist.” Brown-Forman modernized the design in 2010 to “improve usability,” replacing the belt with a label and removing the ornate crown from the lid. Chambord is a team player in cocktails.With its relatively low alcohol content (16.5 percent ABV) and sweet flavor, Chambord performs better as a modifier in cocktails than as a sipping liqueur. It famously appears in the French Martini, a popular ‘80s drink that also features vodka and pineapple juice. Chambord can also be used as a substitute for crème de cassis in Kir Royales, though the resulting flavor profile is not identical. Chambord additionally offers an excellent alternative to raspberry-flavored simple syrup in cocktails such as the Clover Club. Chambord plays well with desserts, too.Chambord’s saccharine flavor profile makes it the perfect match for sweet snacks and desserts, including s’mores and chocolates. It is also a versatile cooking ingredient, providing a worthy addition to chocolate and raspberry cakes. Chambord tried, and failed, to be vodka.In 2010, Brown-Forman announced the release of a Chambord-branded raspberry-flavored vodka. The product launched in Chambord’s signature bottle and was billed as a “visually interruptive” blend of French vodka and Chambord’s trademark black raspberry flavor. The “interruption” proved to be temporary; Chambord Flavored Vodka has since been discontinued. The article 9 Things You Should Know About Chambord appeared first on VinePair. Via https://vinepair.com/articles/chambord-raspberry-liqueur-france/ Via https://vinology1.weebly.com/blog/9-things-you-should-know-about-chambord Many wine aficionados speak of “the one” — a bottle so amazing, so unforgettable, it ignited a passion, and for some, a career. Though these are often very rare, VinePair asked beverage professionals to share the most memorable bottles they’ve encountered. The result, along with our own yearning, is a list so vivid, you’ll forget it’s wine you’re reading about, and not masterpieces of fine art. “There are two wines that will always hold a special place for me. I once tasted a 2008 Domaine de la Romanée-Conti Romanée-Conti. Tasting a wine like that is a rare opportunity. In 2017, I visited Greece and had the experience of a lifetime while dining with Argyris Gerovassiliou, the second generation of Ktima Gerovassiliou. We had an incredible meal on the estate and he shared a magnum of 1994 Estate Red with me.” — Ronald Buyukliev, Lead Sommelier, Estiatorio Milos, Las Vegas, NV “Krug Champagne Vintage 1996. It was an ‘aha’ moment for me: ‘So this is what good Champagne tastes like!’ There is a level of depth, intensity, and exotic flavors in this wine that put it so far above the norm. The finish lingers for so long. It is the gift that keeps on giving. Just truly a spectacular wine. One of the reasons I have ‘Champagne’ tattooed on my body!” — Jan Bugher, Manager and Wine Director, Bluebeard, Indianapolis, IN “The most memorable wine I drank was Dassai Beyond, solely because it set me back $1,000 and I felt its financial repercussions for a while after. However, the bottle that is truly tenacious in my memory is the one I first tried at the Manhattan sake bar Sakagura more than 15 years ago when I was just able to drink legally: Watari Bune Junmai Daiginjo. From Ibaraki prefecture, this sake is made from the heirloom rice varietal watari bune and is hyper-aromatic with an onslaught of honeydew and papaya on the nose. But what really seared into my memory was its texture, a graceful ebullience that draws me back to this bottle again and again, to this very day.” — Leo Le, Sake Sommelier, Uchu, New York, NY “Hard to pick just one, but I had the pleasure of tasting an 1896 Riesling at Bassermann-Jordan in the Pfalz region of Germany. Being able to taste something that had survived so much for so long was incredible. The wine itself was alive and well, but oxidized quickly after opening, making it that much more fascinating. It was there, and gone in an instant!” — Matthew Pridgen, Wine Director, Underbelly Hospitality, Houston, TX “The most memorable wine I’ve ever had was my first birth year wine. It was a 1987 Heitz Cellars Martha’s Vineyard Cabernet Sauvignon. It was the first time in my life I made a deep connection from that wine to my life. I thought about what the year was like, what stage of its life cycle the vine was in when I was born, what the winemaker might have been thinking that June. It truly showed me the multifaceted and human aspect of wine.” — Ashley Broshious, Restaurant Manager and Head Sommelier, Zero Restaurant + Bar, Charleston, SC “Believe it or not, I got my paws on a 1982 Château Latour in about 2000. I don’t think I was even 21 yet, and it was the first bottle I ever spent $100 on. It’s an auction item now, a legend, somewhere around $2,000. It was forgotten and passed over in the locked case in this liquor store, and it was a bottle you would now refer to as ‘dusty.’ It was laying down in a 45-degree display and the fill level and cork looked good, so after a few visits, I finally bought it. It’s ridiculous that I got it at that price, but it went to a good home because it was appreciated. It really sang, and it was perfect in every way. I have had other perfect wines and spirits since then, but none were as memorable. That said, the Laphroaig 25-year Cask Strength from a few years back comes close.” — Jeremy Allen, Certified Sommelier and General Manager, MiniBar Hollywood, Los Angeles, CA “It was a Roberto Henríquez, ‘Rivera del Notro Blanco.’ The wine is Moscatel, Corinto, and Semillon from Chile. I respond very strongly to very aromatic wines. As soon as I took a smell out of the glass, I had a strong feeling of nostalgia from my childhood. It instantly took me back to growing up in Bogotá, Colombia and going to the market to get produce for lunch every day. As soon as you step into any produce market there, you are inundated with the smell of tropical fruit skins, followed by the scent of the herbs that are stored toward the back of the market. This wine reflected those smells, and on the palate those notes come through as well while being paired with fresh acidity and the presence of light tannins from the skin contact.” — Eileen Chiang, Beverage Director/Assistant General Manager, Wayan, New York, NY “A Château La Calisse Provence Rosé — I previously worked for winemaker Claude Thibaut of Charlottesville, Va., and one of my favorite wine memories was drinking this beautiful wine with him in his backyard as we grilled shrimp with the late-afternoon sun shining through the trees onto his patio.” — Matthew Emborski, Sommelier, Hilton Norfolk The Main, Norfolk, VA “1947 Huet Vouvray ‘Le Haut Lieu’ was a definite light bulb moment for me in my wine journey. The incredible balance of fruit, sugar, and acid in a near-70-year-old white wine blew my mind and kick-started my deep love (bordering on obsession) of Chenin Blanc.” — Andrew Pattison, Wine Director, Sushi Note, Sherman Oaks, CA “My first sip of Amarone, and I was an instant fan. I can recall my reaction after that glass, ‘Wine can be like this?!’ At the time, Amarone was a bit out of vogue and considered the older generation’s drink. The rich, viscous, robust bomb of dried fruits was right up my alley and has always been one of my favorites for special occasions or for movie night on a cold rainy evening.” — Mohammad Rahman, Wine and Spirits Director, Kata Robata, Houston, TX The article We Asked 10 Drinks Pros: What’s the Most Memorable Wine You Ever Had? appeared first on VinePair. Via https://vinepair.com/articles/10-best-wine-experiences-ever/ Via https://vinology1.weebly.com/blog/we-asked-10-drinks-pros-whats-the-most-memorable-wine-you-ever-had It might be hard to remember, but a decade ago, the wine, beer, and spirits worlds were quite different. The word “sommelier,” now ubiquitous in restaurants and media, was an obscure French term few people understood or could even pronounce. The drinks industries were covered by legacy media corporations catering to the kind of older, more established consumer believed to be the primary market for alcoholic beverages. Hell, no one even drank rosé! Much has changed in the intervening 10 years. In their own ways, Adam and Zach were greatly impacted by these changes, as well as driving some of those very changes. That’s the topic for this week’s VinePair podcast. We’re taking stock of how the drinks world, and some of those in it, transformed in the 2010s. Listen Now: The article How Drinks Impacted the Decade (2010s) appeared first on VinePair. Via https://vinepair.com/articles/drinking-decade-memories-2010s/ Via https://vinology1.weebly.com/blog/how-drinks-impacted-the-decade-2010s Coffee has previously been linked to prolonging life, but a new study suggests that drinking caffeinated beverages, including coffee and tea, could also help keep off the pounds. The recently-published study, conducted by scientists at the University of Illinois at Urbana-Champaign, claims that consuming caffeine can limit weight gain and cholesterol production, even when ingested as part of a diet that contains high levels of fat and sugar. The study was carried out on rats over a four-week period. The rats ate a controlled diet made up of 40 percent fat, 45 percent carbohydrate, and 15 percent protein. They also consumed caffeine in an amount equivalent to that of a human who drinks four cups of coffee daily. The scientists tested the effects of caffeine from three different sources: coffee, synthetic sources, and mate tea — a herbal beverage popular in Latin American countries. “Rats that consumed the caffeine extracted from mate tea gained 16 percent less weight and accumulated 22 percent less body fat than rats that consumed decaffeinated mate tea,” the study claims. The effects were similar for rats that consumed synthetic caffeine and that extracted from coffee. “Considering the findings, mate tea and caffeine can be considered anti-obesity agents,” Elvira Gonzalez de Mejia, co-author of the study and director of the division of nutritional sciences at the University of Illinois, said. She added: “The results of this research could be scaled to humans to understand the roles of mate tea and caffeine as potential strategies to prevent overweight and obesity, as well as the subsequent metabolic disorders associated with these conditions.” The article Drinking Coffee Could Help Reduce Weight Gain, Study Says appeared first on VinePair. Via https://vinepair.com/booze-news/coffee-helps-reduce-weight-gain/ Via https://vinology1.weebly.com/blog/drinking-coffee-could-help-reduce-weight-gain-study-says Beer always has a story to tell. For some, the David-and-Goliath tale of small versus Big Beer endures. For others, attention has shifted to person-centered issues like diversity, inclusion, and business practices that prioritize reaching broader audiences and being welcoming to all. Of course, a majority are also here for beer itself, seeking the best possible options to spend our hard-earned cash on among the nation’s nearly 7,500 brewers — or how to brew it ourselves, with expert advice from an award-winning homebrewer and Advanced Cicerone. Below, VinePair lists our most popular beer stories of 2019. We’ve covered a lot of important ground this year. Here’s to continuing to share the stories that need to be told, tasting and ranking the beers we think you’ll love, and reporting on the wonder that is White Claw, whether we like it or not. 10. The 50 Best Beers of 2019In our annual ranking of our favorite beers of the year, the VinePair team narrowed down hundreds of beers we enjoyed most to the 50 Best Beers of 2019. These are VinePair’s 50 best beers of 2019. 9. Founders Chooses Winning a Lawsuit Over Fixing Its Culture, and We’re All LosingAn ongoing racial discrimination lawsuit between Founders Brewing Company and former employee Tracy Evans filed in 2018 made national headlines this year after the Detroit Metro Times published a leaked court transcript of a deposition between Evans’ lawyer, Jack Schulz, and Founders’ Detroit general manager, Dominic Ryan. Ryan’s remarks were salt in the wound of the festering issue, and understandably upsetting to many people. However, the deposition and its aftermath were a small part of a much bigger-picture problem at Founders and the craft beer community at large. 8. The Canadian Beer Banned for Being ‘Too Cheap’In 1992, a generic beer brewed by Drummond Brewery in Red Deer, Alberta, was “simply called, ‘Beer Beer.’” It was a hit — until it was banned. Saskatchewan’s local government deemed the generic brand “illegally cheap.” 7. Lily Waite Is Making the Beer World a Better Place, One Collab at a TimeLily Waite, an artist and beer writer seeking to raise awareness of LGBTQ issues in the beer industry, launched the Queer Brewing Project (TQBP) in February 2019. It kicked off in the U.K. with ongoing series of collaboration beers, and breweries to date include partnerships around the world. While the project is queer-focused, Waite, who is trans, is intentionally working with a variety of brands with and without queer leadership, in an effort “to reinforce the idea that inclusivity is an issue to which everybody has a responsibility.” 6. 20 of the Best Hard Seltzers to TryHard seltzers flooded the marketplace in 2019. VinePair tasted nearly 50 spiked seltzer brands and similar beverages. Here are our impressions of 20 hard seltzers, with flavors ranging from citrus mixes to botanicals to various takes on “rosé.” Those with asterisks signify our 10 favorites. 5. Got Milk Stout: Craft Beer’s Hazy Respect for Iconic Intellectual PropertyThis year was rife with legal battles involving breweries. Anheuser-Busch is entangled in a lawsuit for allegedly hijacking the Patagonia clothing brand, and its recently acquired Platform Beer Co. is in a trademark dispute with Bottle Logic Brewing over the two brands’ extremely similar logos. Yuengling and Anchor Brewing are disputing who owns the term “steam” beer, and, in May 2019, Guns ‘N’ Roses sued CANarchy for trademark infringement over Oskar Blues Guns ‘N’ Rosé ale. And, perhaps most publicly, MillerCoors and Stone Brewing have been publicly battling over the former company’s Keystone label’s use of the name “Stone.” With so many breweries, and evolving intellectual property laws, many companies struggle to create innovative labels and styles without crossing legal lines. But as the craft beer world gets bigger, so can repercussions for these illegal flirtations. Brendan M. Palfreyman argues such behaviors could potentially damage a brewery’s brand, as well as its bottom line. 4. Four Reasons Your Homebrew Tastes Like Homebrew (and How to Prevent It)One of the best parts of being a homebrewer is sharing your beer. However, if you’ve noticed your friends don’t quite finish their pints, or give a generic, “It’s good!” when you ask for feedback, you may be running into one of these very common mistakes. Here, VinePair columnist and award-winning homebrewer Mandy Naglich takes us through the four reasons your homebrew is subpar, and what you can do about it. 3. We Asked 20 Brewers: What Are the Worst and Best Trends in Beer Right Now?Not all beer trends are created equal. Some have staying power and become national or global phenomena, while others fizzle quickly. First, we asked brewers about the absolute worst trends and gimmicks that deserve a “good riddance.” Then, we asked about the best. 2. 9 Things You Should Know About White Claw Hard SeltzerWhite Claw has quickly become the most talked-about hard seltzer brand on the market. Launched in 2016, the 100-calorie, two-carbohydrate, 5-percent-ABV fizzy treat now accounts for about half of spiked seltzer sales in the U.S. Wondering what the hype is about? Here are nine things you should know about White Claw. 1. The 25 Most Important IPAs Right Now, RankedIPAs are a strange beast. First famous for bold, bitter flavors, then celebrated in tandem with how much they resemble juice or even milkshakes, the IPA is ever-evolving. As such, it’s easy to become overwhelmed by the range of IPA styles, rotations, and new releases. From hazy and juicy to clear and dry; boozy to sessionable to non-alcoholic; and East Coast to West Coast to whatever a Mountain-stye IPA is, this beer is incredibly varied. VinePair took a look at the IPAs dominating tastings, headlines, and bar tabs, and charted a list of the most important IPAs right now. This includes the ones everyone’s already talking about, plus those we should be — and will be — drinking more in the months to come. The article Our 10 Most Popular Beer Stories of the Year (2019) appeared first on VinePair. Via https://vinepair.com/articles/best-beer-stories-2019/ Via https://vinology1.weebly.com/blog/our-10-most-popular-beer-stories-of-the-year-2019 Try as you may, there is no way to get around the fact that wine has carbohydrates. While it may not be as obvious in comparison to, say, a piece of white bread, wine has its share of carbohydrates, with the amount depending on the style. Some wines, like Pinot Noir and Sauvignon Blanc, are very low in carbohydrates, containing about five grams or less per serving. Others can have as many carbs as a large potato. “Wine is naturally pretty low-carb,” says Amanda Thomson, founder and CEO of Thomson & Scott, a sparkling wine brand that makes organic, “vegan-friendly” alcoholic and non-alcoholic wines that avoid unnecessary sugar. However, she adds, “Due to complex labelling laws and rules that vary greatly across the world, it’s tricky to find labels that give you a clear understanding of this, which is frustrating for consumers.” We asked wine industry professionals everything you need to know about about carbs in wine, including how they get in the glass, how to shop for low-carb wine, and what to sip for the least amount of carbs (hint: it has bubbles!). 1. Where do carbohydrates in wine come from?A result of the winemaking process, carbohydrates come from the natural sugar present in wine that remains unfermented. This process differs according to the wine that is being made — for example, a wine fermented for less time will have fewer carbs in the finished product than a wine that has been fermenting longer. 2. How can you tell how many carbs are in wine?“The higher the alcohol by volume, the higher the carbs,” Gus Vizgirda, winemaker at Wilson Creek Winery in Temecula Valley, Calif., says. The same is true for sweetness. “[T]he sweeter the wine, the higher the carbs,” he says. While dry, off-dry, and sparkling wines can contain less than five grams of carbs per 5-ounce pour, a late-harvest Riesling or tawny port can contain as many as 20 grams of carbs in the very same pour. Industry experts note that if you know a little bit about wine, you will be able to figure out the best choice when shopping for a bottle or ordering a glass. 3. What’s the best style of wine to drink if I’m watching my carbs?According to Jon McDaniel, sommelier and founder of Chicago-based Second City Soil, the best type of wine to drink when you’re limiting carbohydrate intake is dry wine. In fact, the drier the better, he says. “The general rule is that the drier the wine, the [fewer carbs] you will have in your glass. So, if you are a fan of white wine, lighter, drier whites like Sauvignon Blanc, Verdicchio, and southern Italian whites are going to be lower in carbs than, say, a Riesling or Chardonnay,” he says. For reds, Pinot Noir, particularly from Oregon or France, is typically going to have the least amount of carbs, he says. If you’re really being strict, McDaniel suggests avoiding red wines in general, as these wines inherently have more carbohydrates than white wines. 4. Are there wine brands for diet plans like keto or Paleo?While some people may look to wines that are modified to fit a low- or no-carb diet, like keto or Paleo, or wish to find wine with less sugar to fit a diabetic diet, McDaniel says your best bet is to stay away from them. “There are a lot of gimmicks out there talking about the best wine for certain diets marketed specifically to these consumers. The reality is that some of these wines are altered in a lab to remove sugars and also remove taste,” he says. Instead, experts suggest planning to spend a bit more money on regular wine. Those below the $12 mark are often higher-carb due to increased sugar used in the fermentation process (even if they are labeled “dry.”) 5. Does organic wine have fewer carbs?The short answer is no. However, McDaniel notes, there is a caveat: “More mass-produced wines, wines with funny critters on them and such, tend to use more harmful chemicals in their vineyards to help with increasing their crop and they will also add sugar, sulfites, and other chemicals to their wine in the cellar, which will, of course, increase the amount of carbs in your final glass,” he says. 6. Is it true Champagne is lower-carb than regular wine?Finally, some good news: “Typically, sparkling wine like Champagne (look for extra brut) has virtually no carbs,” McDaniel says. 7. Is rosé wine lower-carb than red wine?More good news: According to McDaniel, “rosé from Provence, like Château de Berne, has about half the carbs of a glass of red wine.” 8. Does dosage make a difference?Yes. A wine with a lower dosage may not eliminate carbs completely, but Thomson says that a low- or no-dosage wine or extra brut Champagne will only contain about 1.5 grams of carbohydrates per glass. 9. Is non-alcoholic wine carb-free?No. The fermentation process is the same in non-alcoholic wine, which has its alcohol removed afterward either by reverse osmosis or vacuum distillation. As such, the carb count does not change. 10. Are there any hacks for cutting down on carbs while still being able to enjoy wine?As a matter of fact, there are, says Vizgirda of Wilson Creek Winery. Although, some wine drinkers may not like the answer. “Drink less or mix the wine with soda water,” Vizgirdia says. “The less you drink, the [fewer] carbs you take in.” The article 10 Questions About Carbs in Wine You Were Afraid to Ask, Answered by Experts appeared first on VinePair. Via https://vinepair.com/articles/guide-carbs-wine-red-white-keto-paleo/ Via https://vinology1.weebly.com/blog/10-questions-about-carbs-in-wine-you-were-afraid-to-ask-answered-by-experts You might not realize it, but most Champagnes and other sparkling wine have at least a touch of extra sugar added to them, in the form of sugar syrup or sweet wine, to make them less bracingly acidic. Even brut wines, typically the driest sparklers, undergo this step, called the dosage, toward the end of the traditional sparkling winemaking process. But there has been a growing trend among producers of sparkling wines to include a “zero dosage” wine in their portfolios, also called “extra brut” or “brut nature.” Among them is Gruet, the well-known New Mexico winery, which does so with great success in its Blanc de Blancs “Sauvage.” This $20 non-vintage wine is made entirely from Chardonnay — blanc de blancs signifies this — and for me, it rises above Gruet’s lower-priced offerings, which are good, basic sparkling wine values themselves. It’s not so much that this a very dry wine that makes it notable, but the fact that the fruit really stands out and speaks for itself. Dosage or not, this is just very good sparkling wine. With its fine bubbles, there is an elegance and subtlety to the wine. Tastes of green apple, lime, and fresh strawberry are punctuated by a hint of brioche and minerals on the long finish. Beyond its role in a potential New Year’s toast, like many sparklers this is also a versatile food wine for all kinds of appetizers and festive main courses — I can see it with a lobster and saffron risotto, for instance. It’s a delicious, affordable American sparkler — one that’s also sure to spark a conversation about the novelty of its New Mexico origin and its place in the “zero dosage” movement. The Albuquerque-based winery, by the way, goes back 35 years and has its roots in France, where the Gruet family has been producing Champagne since 1952. Buy This WineThe article Gruet Family ‘Sauvage’ Blanc de Blancs, Albuquerque, N.M. appeared first on VinePair. Via https://vinepair.com/good-wine-reviews/gruet-sauvage-blanc-de-blancs/ Via https://vinology1.weebly.com/blog/gruet-family-sauvage-blanc-de-blancs-albuquerque-nm An Alternative History of Chicha the Ancient Peruvian Corn Beer (Not) Made With Human Saliva12/24/2019 Chicha de jora, or “chicha” for short, is a naturally fermented, corn-based brew originating in southern Peru. Ancient in origin, it is sold on street corners and in municipal markets today in the Andean regions of Peru and Bolivia, where vendors ply it in repurposed plastic soda bottles to go, or ladle it into pint glasses for passersby to guzzle on the sidewalk. Chicha has long been understood to be made with masticated maiz — in other words, corn that is chewed and spit out. Because the starch in corn can’t immediately be fermented by yeast, enzymes in saliva convert starch to sugar, making it digestible for yeast, which convert the sugar to alcohol. Craft beer aficionados may recall Dogfish Head Craft Brewery’s Chicha rendition, offering a modern take that enlists employees to chew and spit indiginous Peruvian corn. Although this is not inaccurate, and the ritual still exists today, a recent study indicates it may not be entirely true — or at least, not the whole truth. After a years-long excavation of an ancient Peruvian brewery burned and abandoned nearly 1,000 years ago, scientists discovered evidence of a more sophisticated method previously thought to have evolved much later. Sifting through the ashes, the team of archaeologists and anthropologists found that indigenous women brewers were not chewing the corn — they were malting it. Chicha’s Ancient, Alternate HistoryIn April 2019, scientists from the Field Museum of Chicago, the University of North Carolina at Greensboro, the University of Illinois at Chicago, and Eastern Michigan University published a study in the journal Sustainability detailing a years-long excavation of an expansive brewing facility located on the top of Cerro Baúl, outside the modern city of Moquegua in southern Peru. The dig took place between 1997 and 2004, and the study centered on “feasting events in the ancient Wari state (600–1000 CE),” specifically “the fabrication of ceramic serving and brewing wares for the alcoholic beverage chicha de molle.” As part of the study, the team re-constructed a narrative of the ancient brewery, as well as a recipe that may have been used to make the ceremonial brew. They believe the 5,000-square-foot brewery regularly produced between hundreds and thousands of gallons of chicha for religious and political ceremonies that were designed to develop alliances and networks with visiting dignitaries from other Wari communities. Using cutting-edge laser technology, the team examined clay vessels and other brewery remains. “We found sprouted corn kernels in the brewing room,” Dr. Donna J. Nash, associate professor of archaeology at the University of North Carolina, Greensboro, and a co-author of the study, says. This suggests that the Wari brewers were malting the grains. Additionally, she says, “We don’t have evidence to prove that chewing was part of the process. When we look at skulls and teeth [of ancient skeletons], we can tell who chewed coca leaves. If there were women tasked with chewing corn, we would see it in their skulls.” Dr. Nash’s team also found the remains of Peruvian pink peppercorns, suggesting the ingredient was used to flavor the chicha, or to brew another form of the beverage when corn was not available. “Pervuian pepper is what makes the Wari beer special,” Dr. Nash says. (Peruvian pink peppercorn, known locally as molle, is not technically a peppercorn, but a berry, which grows on local trees year-round. Inside a pink, papery coating is a peppercorn coated with a sugary resin, used to make a honey-type sweetener called “miel de molle.”) Resurrecting a Recipe (No Saliva Required)Of course, data can only take science so far. Dr. Nash solicited local women in Moquegua to recreate the ancient recipe her team constructed from the remains, using replicas of the clay boiling and fermenting vessels discovered in the brewery. It “took a while to find women who knew how to do it,” Dr. Nash says. “The knowledge is quite specific, and women who know how to do it maintain prestige in their families by not sharing that knowledge with everyone.” Dr. Nash enlisted the leadership of a local expert — whose name she did not share — and who, while supervising the other women, would speak only in Aymara, the local language used by indigenous communities. “She wouldn’t speak in Spanish,” Dr. Nash says. The chicha de jora resurrection began by sprouting 10 kilograms of corn in damp blankets that were placed against the wall of an agricultural terrace. Twice a day, the women poured water on top of the blankets. After several days, the corn sprouted, and was spread on the blankets to dry for several more days. Once the corn reached a certain appearance, the team ground all 10 kilos of corn into a flour-like consistency using a mesa and mortero (table and grinding stone). It took all day. Boiling came next, as the corn flour was mixed with water to make a batter, then slowly poured into water brought to a boil in a globe-shaped clay vessel over fire. After boiling the wort for about an hour, the brewers allowed it to cool, then strained the dregs through cheesecloth into fermenting vessels with narrow necks and flared rims. “Some archaeologists also thought the narrow vessels were for boiling, but when we tried using them for that purpose, they boiled over very quickly,” Dr. Nash says. She adds, “The local women tried to tell us this, but we insisted on experimenting and, sure enough, they were right.” To make chicha de molle, Dr. Nash and her colleagues collected the tiny pink peppercorns from nearby trees. “The tree sap is quite sticky, and it’s difficult to tell when the berries are ripe,” Dr. Nash says. It requires a certain finesse. She recalls, “The local women had a good laugh at our expense while we picked the molle.” With the local women’s help, Dr. Nash’s team managed to collect enough ripe molle berries to complete the brew. “They considered this batch something special, as they don’t often make it at home in general, much less in clay pots,” Dr. Nash says. At least one woman threw an early birthday party for a family member so they could enjoy the chicha fresh. How to Homebrew Your Own ChichaFeeling adventurous? For those who want to make their own batch of chicha de jora at home, we have developed a Crock Pot or Instant Pot-friendly recipe that takes about a week to make, from sprouting to brewing to fermentation. The corn is available at Mexican or Latin American stores, or possibly in the Mexican/Latin section of supermarkets. The recipe that follows includes a simple process for making chicha, no spit required. Ingredients:
Making the Maiz de Jora
Brewing the Chicha
This story was co-authored by Scott Mansfield. The article An Alternative History of Chicha, the Ancient Peruvian Corn Beer (Not) Made With Human Saliva appeared first on VinePair. Via https://vinepair.com/articles/chicha-ancient-history-spit-malt/ Via https://vinology1.weebly.com/blog/an-alternative-history-of-chicha-the-ancient-peruvian-corn-beer-not-made-with-human-saliva America can’t get enough tequila. In 2018, sales of tequila grew more than any other spirits category both on- and off-premise, with on-premise volume sales increasing more than 7 percent overall, according to Nielsen CGA. The U.S. is also, by a long way, the largest tequila export market in the world, currently scooping up more than 80 percent of the bottles that leave Mexico. A handful of very recognizable tequila brands such as Jose Cuervo, Sauza, Patrón, and Don Julio continue to drive those impressive sales, but by no means are these the only labels that should be on your radar — or your home bar. To help broaden your (and our) agave horizons, VinePair asked bartenders around the country which bottles and brands aren’t getting the love they deserve. From top-selling workhorses to the most sustainable labels, here are the most underrated tequila brands, according to bartenders. “Tequila Fortaleza, which means ‘fortitude,’ is one of the greatest products produced in Jalisco, Mexico. This brand was launched in 2005 but has over 140 years of history. Both [its] Blanco and Reposado are on the spicy side compared to tequilas from Los Altos, the Highlands of the Jalisco region. This tequila producer uses a brick oven to cook, and stone to crush, the agave. Those methods make Fortaleza an absolutely authentic and traditional high-quality tequila.” — Slava Borisov, Mixologist, Travelle at The Langham, Chicago, IL “Tapatio Tequila Reposado is the most underrated tequila. Any lover of agave should have this in their liquor cabinet. It’s great for nightly sipping or as a treat when introducing someone to a fine agave spirit.” — Robert Noyola, Bartender, Bibo Ergo Sum, Los Angeles, CA “Riazul has really surprised me. [This] small operation that started back in 2008 has made a little splash here in Colorado this past year. Richer than most tequila, Riazul has a velvety finish. The price point makes it easily workable into menu drinks, which is something I value.” — Devin Chapnick, Lead Bartender, Poka Lola, Denver, CO “Semental is a great product for a great price. The añejo has classic markers [of] good blue agave notes and a gentle framing of wood.” — Lucas Huff, Mixology Director, Bently Heritage Estate Distillery, Minden, NV “Pueblo Viejo, which is made at Casa San Matias, a family-owned-and-operated [distillery] and one of the oldest in Jalisco. This vegetal, herbaceous tequila is a versatile, cost-effective workhorse. … [It’s] versatile enough to be used in any tequila cocktail, and delicious enough to be sipped on its own. … If you are looking for a special treat, the distillery’s Casa San Matias Tojona line is an entire range of tequilas made the same way the distillery made tequila 130 years ago.” — Jim Kearns, Beverage Director, Golden Age Hospitality, New York, NY “Fortaleza is my favorite for [the] price — it’s just tasty. Another one is Enemigo. They’re really setting the bar for good agave and not overly expensive.” — Mikey Belasco, Beverage Director, GupShup, New York, NY “I think Arette tequila is one of the most underrated tequilas on the market. Their production is top-notch, their team is amazing, and they produce an unbelievable product at a very approachable price point. Family owned and honored, they have my support.” — Jeff Rogers, Bar Director, Jester Concepts, Minneapolis, MN “While Fortaleza is a big name with agave aficionados, I am surprised that it is not more well known outside of that group. It is by far one of my favorites and is oh-so-very unique in flavor. It’s definitely not a bottle that you will find at your average chain restaurant, which is a shame for them, but that just leaves more for those of us that know better.” — Erick Castro, Co-founder, Raised By Wolves and Polite Provisions, San Diego, CA “One of the most important topics in the world of tequila production is sustainability, both in the farming of agave, and also in the well-being of its natural pollinators. David Suro’s lines of Siembra tequilas are not only exceptionally delicious, but also focus on sustainable agriculture and properly caring for the farmers and families that produce it. The tequila is good value, and user-friendly.” — Shannon Tebay, Head Bartender, Death & Co, New York, NY “Tears of Llorona is an extra añejo tequila like no other. Its complexity deceives your mind for a minute, making you think it could be Cognac or Scotch. Having the product finished in a Scotch barrel really makes this tequila unique.” — Jose De Jesus Medina Camacho, Lead Bartender, Automatic Seafood & Oysters, Birmingham, AL “Elvelo is our workhorse that not many people have heard of. It was designed by bartenders for bartenders, so it has a nice peppery quality and isn’t sweet like some of the more popular brands. Great to mix or drink straight.” — Justin Simko, Bar Manager, The Bar at Husk, Charleston, SC “Tapatio Blanco is one of my all-time favorite blanco tequilas on the market, and unfortunately it has not gotten the attention it deserves. Complex and elegant with notes of pepper, cinnamon, cooked agave, and apple. … Smooth enough to drink neat but also great in Tommy’s Margarita!” — Sondre Kasin, Principal Bartender, Undercote, New York, NY The article We Asked 12 Bartenders: What’s the Most Underrated Tequila? appeared first on VinePair. Via https://vinepair.com/articles/12-most-underrated-tequila-brands/ Via https://vinology1.weebly.com/blog/we-asked-12-bartenders-whats-the-most-underrated-tequila |
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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