Blog Entries Tagged as alcohol

Farm to Bottle

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Category: General Blogs  |  Tags: alcohol

Craft brewers across the country have been known for their embrace of all things local and that dynamic has manifest itself further in New York City with the launch of Brooklyn Brewery’s Greenmarket Wheat. The brew, inspired by the Belgian wit style, is the result of Brooklyn’s collaboration with non-profit environmental group GrowNYC, which, among other activities, helps build community gardens and runs New York City’s best-known greenmarket in Union Square. The effort involved working closely with New York State farmers and malters.

The collaboration is result of New York Gov. Mario Cuomo’s 2012 Farm Brewery License legislation aimed at expanding the growth of craft breweries and increasing demand for locally grown products to brew beer across the state.

Greenmarket Wheat, which is brewed from 70 percent New York State-grown wheat and barley and packaged in a 750 ml cork-finished bottle, will be available on Wednesdays and Saturdays at the Union Square Greenmarket and at Riverpark, chef Tom Colicchio’s restaurant where the beer was first poured during an unveiling event Wednesday afternoon. There are also plans to sell it at Whole Foods locations and other restaurants in the city interested in serving Greenmarket Wheat.

During Wednesday’s launch event, Brooklyn Brewery co-founder and president Steve Hindy described the path to making Greenmarket Wheat a reality.

“There is a demand for local produce, locally produced products and locally grown commodities and foods, but seven years ago you couldn’t get the grain to make this beer,” Hindy said. “Things have changed in the meantime thanks to the work of GrowNYC and the wonderful greenmarkets. [The markets are] such an incredible addition to the community in New York. There are people I see on Saturdays at my greenmarket whom I don’t otherwise run into. It’s not just a great place to buy your vegetables and your greens and everything else, it’s a great place to run into friends and it really creates a sense of community…The greenmarkets bring the bounty of New York to New York City and with this beer we’re supporting farmers upstate who are growing grain and providing a market for them.”

Hindy credits famed graphic artist Milton Glaser, who designed Brooklyn Brewery’s logo, as well as the iconic “I Love NY” logo, with bringing the brewery and GrowNYC together on the project. Glaser is a regular at the city’s greenmarkets and was also on hand at the unveiling.

“I’ve seen the city change so much in my time and one of the great changes in the city in terms of quality of life is the curious intersection of brewing and farming,” Glaser said. “Saturday morning is the time that my wife Shirley and I go out to start our day by going to the greenmarket…It’s a fabulous way to start our day and has so much improved the quality of civic credibility and comfort…I appreciate both the opportunity to continue to work for the Brooklyn Brewery and the greenmarket because of the common purpose of making feel good about being here and affectionate towards one another.”

Greenmarket Wheat uses raw wheat from North Country Farm in Watertown, N.Y., wildflower honey from Tremblay Apiaries in Chemung County, N.Y. and pilsner barley malt from Valley Malt in nearby Hadley, Mass. Malting only recently returned to the region.

“Throughout history there have been maltsters in any community where people grew grains and people drank beer,” noted Valley Malt owner Andrea Stanley. “And recently has that disconnect gone farther and farther away from where many of us live. And so in 2010 when we wanted to start using local grains in our home brewed beer, we found out that the closest malt house was in Wisconsin and we needed to grow a railroad car worth of grain if they were going to malt it for us. We decided that maybe we would step forward and maybe reconnect this part of our local food system.”

Right now, Brooklyn Brewery’s Hindy said, supplies of Greenmarket Wheat are only limited by the availability of local ingredients. “Really the only thing that’s going to prevent us from selling a lot of the beer is ensuring that we can get enough grain to brew it,” he said.

Brooklyn Brewery vice president and brew master Garrett Oliver says he hopes to be able to eventually boost the already high percentage of local ingredients used.

“We’ll keep the label saying 70 percent,” Oliver said, “but I’d like to be able to get to 80 percent, 90 percent and eventually 100 percent New York State-grown ingredients.”    

Let the Games Begin: BevStar 2013 Call for Entries

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Category: General Blogs  |  Tags: alcohol

With the dawn of a new year comes a new chance for your brand to shine. Whether you're playing in the alcohol or non-alcohol space (or both even), you are cordially invited to submit your product to our third-annual BevStar Awards competition. It's our annual celebration of innovation across all of the major beverage categories. And the best part? It's absolutely free to enter, aside from whatever shipping costs you need to incur to get a sample of your product to our judging team.

Since this is about innovation, we ask that your product be new(ish). That means it should have been launched no earlier than Sept. 2011. If it hasn't been launched yet, that's fine. As long as you've got a product, a package and a plan to roll it out before summer 2013, it's eligible. (The product has to exist. Ideation is great, but execution is critical.)

Once again, we'll be awarding gold, silver and bronze awards in the following categories:

• Carbonated Soft Drinks

• Water/Enhanced Water

• Functional Beverages (including sports drinks, but not including energy drinks—those get their own category. We got a ton of energy entries last year.)

• Energy Drinks

• Beer

• Mead, Cider and Sake

• Wine

• Spirits

• Ready-to-Drink Tea & Coffee

We'll also present special achievement awards for marketing innovation, social media initiatives and environmental sustainability.

To enter, please e-mail the following to bevstar@beverageworld.com :

1. Product Name

2. Parent Company Name

3. Contact Info (address, phone & e-mail)

4. High-resolution product image

5. A brief description of the product and why you believe it should win a BevStar award.

6. The names of any packaging, label design, ingredient and branding companies or individuals that helped develop or market your product.

If your product passes the written test, we'll send you instructions on where to ship product samples for the practical test. We ask that you limit the samples to one bottle/can/carton/etc. per product entered.

Keep in mind, tasting is only one component of our selection process. Your product has to offer the whole package, which includes, well, the package and its overall market positioning.

The submission deadline is March 1. Winners will be notified by June 1 and we'll showcase winning products in the July 2013 issue of Beverage World.

If you've got any questions you can e-mail me directly.

We're looking forward to your entries!

 

 

 

 

Cocktailing

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Category: General Blogs  |  Tags: alcohol

I love that cocktails spark conversations.

Where did the name cocktail come from? My boyfriend recently asked me that question as we were making plans to visit Milk & Honey, the speakeasy-inspired cocktail bar and members club, which has locations in London and New York. 

I didn’t know the answer to that question, but thought a simple Google search would produce one easily enough. 

I thought wrong.

It turns out there are a number of theories as to where the name cocktail came from. (In 1806, the editor of The Balance and Columbian Repository defined a cocktail as “a stimulating liquor, composed of spirits and any kind, sugar, water and bitters.”)

Some say that the word originated in the 1800s when a tavern keeper north of New York City served mixed alcohol drinks garnished with feathers from a cock’s tail. Another reference to the tail feather of a rooster has been published in a British publication, Bartender, which says in 1936 English soldiers in Mexico were served drinks stirred with a Cola de Gallo (cock’s tail). Other references include horse tails. The word could have stemmed from a horse breeder’s term for a mixed breed—cock-tails.

Another thought is that the word cocktail came from cock tailings, what was found at the bottom of a cask of ale. The cock tailings from spirits would be mixed together and then sold at a lower price. 

Among the more interesting explanations of how cocktail came about is in George Bishop’s “The Booze Reader: A Soggy Saga of Man in His Cups,” which says that the word comes from the term cock-tail used in the mid 1800s to describe a woman who was “of easy virtue desirable but impure…and applied to the newly acquired American habit of bastardizing good British Gin with foreign matter, including ice.”

Well, at the Milk & Honey in London, some of the cocktails did come with ice—large cubes so as to not dilute the drinks—(no feathers though) and were mixed with great detail. 

The cocktail has been around for a long time and bars like Milk & Honey are paying homage to the classics, but with a twist. The El Diablo, for example, used fresh ginger and soda as opposed to ginger ale. Other “restorative” drinks on the menu included a Prescription Julep (cognac, rye, sugar, mint), an Aviation No. 1 (calvados, cassis, absinthe, lime) and a Moscow Mule (vodka, ginger, lime, sugar, soda). 

The downstairs bar had a speakeasy vibe—small booths and tables, dark wood and leather furniture, candle light, embossed metal detailing around the bar and 1920s-style music playing in the background. It could have been a scene out of “Boardwalk Empire” with waiters and bartenders dressed in pinstriped collared shirts and suspenders.  

As the trend of reinventing or revisiting classic cocktails of the past continues, bars like Milk & Honey are taking a fresh approach—literally. The quality of ingredients used to mix with the alcohol is just as important as the quality of the spirit itself. Milk & Honey makes fresh mixers daily and says it doesn’t use any juice or extract they didn’t make themselves.

The quality is noticeably reflected in the cocktails.  

The Teacher Has Become the Student

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Category: General Blogs  |  Tags: alcohol

My wife and I just went on what was quite possibly the best brewery tour we'd ever been on (and believe me, we've been on a lot of them). It was at London's Meantime Brewing Company, a 13-year-old craft operation that takes its name from the fact that it's situated in the chronological capital of the world, Greenwich.

When tour leader Alex (a quite dynamic guide) learned we were from the States he couldn't stop gushing about the U.S. craft beer scene and how the U.K. is about 15 years behind the American movement. Wait a minute. BEHIND? A great deal of American craft brewers took a cue from classic styles from Britain (as well as, of course, Belgium, Germany and the Czech Republic) when developing their own products. Beer travelers from the U.S. trek across the pond to drink cask-conditioned Real Ale. And a lot of the U.S. craft brewers offer cask versions of their own products, again a nod to the classic British tradition.

But now there are breweries like Meantime whose offerings are heavily influenced by the styles popularized by American craft brewers—those same styles whose ancestors were European and tweaked and reinvented over time. American pale ale is of course a descendant of English pale ale. The same goes, of course for American IPAs, which evolved from British India Pale Ales, which were more aggressively hopped and had a higher ABV to preserve them for the 18,000-mile pre-canal-era voyage from England to thirsty colonial troops in India.

The walls of Meantime's tasting room were filled with bottles from around the world with a disproportionately large section devoted to U.S. craft brews. Others visiting the brewery were eager to tell us how much they loved beers from the likes Brooklyn Brewery or Stone.

And it's not just the U.K. The brewing boomerang has flown back to Belgium as well, with U.S.-influenced styles like Belgian IPA emerging.

It's hard to believe that not too long ago Europeans considered American beers a total joke. But who's laughing now?

 

 

Fighting Words

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Category: General Blogs  |  Tags: alcohol

 

It’s time to tone down the language a bit. No, I’m not suggesting everyone’s got to keep their daily discourse airplane-friendly by filtering out expletives. I’ve been known to use a colorful metaphor or three from time to time (just ask anyone who works with me). What I’m proposing is that we take the inter-category smack-talk down a notch.

Last month at the National Beer Wholesalers Association’s 75th annual convention in San Diego, the usual hand-wringing over wine and spirits grabbing more and more of beer’s alcohol market share took place, but it seems like the verbiage being used in such discussions has been amped up quite a bit (and I’ve gone to every one of these conventions in the past decade, so I’ve got a pretty good personal history to draw upon). 

It was one of many topics of conversation on the panel of beer executives including Bill Hackett of Crown Imports, Luiz Edmond of Anheuser-Busch, Tom Long of MillerCoors, Dolf van den Brink of Heineken USA and, from the craft realm, Sam Calagione of Dogfish Head. 

During the course of the panel, I heard terms like “threats” and “adversaries,” being used to describe the wine and spirits categories. Pledges to “kick” wine and spirits’ “rear”—and less euphemistic terms—were hurled around. 

I get it, it’s a very competitive market place and competition is what makes the beverage and any other market great. But what’s being lost in all of the posturing and machismo is that fact that consumers, by and large really don’t care. There are actually very few drinkers of alcohol beverages that only drink from one category. Most are cross drinkers. I myself am a cross drinker. I’ve made no secret of my partisanship toward craft beer, but I do enjoy drinking a good glass of Cabernet, a single malt Scotch or a straight bourbon pretty frequently. I’ve taken personal trips to beer-centric areas like Belgium and Asheville, N.C. But I’ve also spent multiple vacation days in Napa. And I recently figured out how to make a pretty good mint julep (if I do say so myself), which has found a spot on my growing list of go-to drinks. 

The cross-category lines have blurred in distribution as well. Beer distributors increasingly have taken on products beyond their core segment, including wine and spirits. Look at a major wine and spirits distributor like Wirtz, which does some pretty healthy beer volume. 

In my cover story on the craft distilling movement, I talk to Rick Steckler of Click Wholesale, which has made a name for itself distributing beer and wine. With the privatization of spirits sales in the state of Washington, the company saw an opportunity to use its existing distribution infrastructure to excel in the spirits segment as well. 

I hardly think companies like Click or Wirtz are pitting one segment against another with such hostile rhetoric.

The mission of the Beer Institute has been to build “Brand Beer”—as well it should be because that’s within the organization’s purview. However, as an editor of a magazine that serves all drinks categories and as a consumer who drinks a little bit of everything I’m becoming an advocate for something more radical: Brand Beverage.