That’s what Jones Soda wants to know.
With flavors like Christmas Ham, Christmas Tree and Mele Kalikimaka, how could you not want to vote?
Coming from the amazing soda company that graced the cover of Mutineer Magazine Issue #4, let’s help them out.
To let your voice be heard and help vote on the Jones Soda 2011 Holiday Pack, follow this link and vote away!
April 22nd is Earth Day and it’s a well-known fact that Mutineers love the planet Earth, clean water, clean habitats and environments to grow the ingredients for our beverages and for happy animals to frolic. Mutineers love the Earth so much that we have dedicated an entire issue to Earth Day with sustainability being the common theme throughout the magazine. With that said, we proudly present to you Issue #16 of Mutineer Magazine.
The Mutineers paid a visit to New Belgium Brewing on the eve of their 20th anniversary to speak with CEO Kim Jordan about their history, their beer, and their extraordinary efforts for a sustainable brewery.
Mutineer Alan Kropf travels to Bordeaux, France with Le Wine Buffs, Bordeaux’s wine ambassadors of the future recruited by the Bordeaux wine industry to connect with the younger generation of wine drinkers. Meet the Buffs and follow them on their adventure in beautiful Bordeaux.
Sustainability Certifications, Six Sigma wine, Organic Liqueurs, Frey Vineyards, Kegged Wine, Canned Beer, etc. Everything you need to know about the steps beverage producers are taking to minimize and offset their effects on mother nature.
Mutineer Food Editor Erin Jimcosky shares three awesome recipes using Guinness beer and just in time for Saint Patrick’s Day, as well as tips by The Homebrew Chef Sean Z. Paxton on how to cook with stout beer.
The March/April issue also includes:
Civilization and Its Discontents: In Defense of the Angry Drunk
The Plaid Avenger: Sri Lanka
What People Drink: Ben Gleib
What People Drink: Martin Miller
Wine Steals: Riesling
Behind The Glass: Impotent in Potenza
Beer Styles: Organic Beers
Classic Cocktails: The Grasshopper
Left Coast Libations: Portland
Mutineer Library, The Adventures of Georges and Anja, 6 Tips for “Greener” Coffee, , and much, much, more…
February 18, 2011 – USA Ski Jumping (USASJ) and Lagunitas Brewing Co. have announced that the California-based brewery will become the official malt beverage of USA Ski Jumping, beginning immediately and continuing through the 2014 Olympic Winter Games in Sochi, Russia. The four-year, six figure agreement gives Lagunitas the rights to domestic event presence, co-branded apparel and product, and use of the USASJ logo in digital and social media outlets.
Lagunitas, a Sonoma County, CA brewery, is looking to expand into European markets in 2012 and will reach new territories with USASJ leveraging the widespread international popularity of ski jumping. In addition to event presence, Lagunitas will craft a limited supply of a USASJ licensed ale with a percentage of product sales going back to the organization to support the quest for top international results.
“Lagunitas understands that they are much more than a sponsor. They’re a partner in helping grow the ski jumping sport out of the margins and onto the front page,” said USASJ Executive Director Jeff Hastings. “We are thrilled to have them. They have a broad and growing market and a very loyal customer base we hope to engage.”
Lagunitas has always supported music festivals and other regional events; this will be Lagunitas’ first major sportssponsorship. With sustained growth since its founding in 1993, Lagunitas CFO Leon Sharyon saw the partnership with USASJ as an opportunity to help both organizations grow with little risk involved.
“We have always proudly supported our community and friends in need. It was clear that the USASJ needed a few new friends,” said Lagunitas CMO Ron Lindenbusch.“This sponsorship is right in line with our basic philosophy – we try to find ways to turn beer into money to help the cause and we always seem to make a few new friends of our own along the way.”
USASJ was formed in May of 2010 after the United States Ski and Snowboard Association acknowledged that it would not be able to fund a national team program. The new entity is looking to reestablish the sport of ski jumping in the United States. With over 900,000,000 TV viewers worldwide last year, the sport ranks among the most popular in Europe and Asia. USASJ and Lagunitas hope to bring a similar level of excitement back to the United States in the run up to the 2014 Winter Olympics.
It’s eight o’clock, and Dan Moody is directing traffic. Plates pile up on the small ledge between the kitchen and the dining room, and skittish servers wait, wide-eyed, for Moody to point them in the right direction.
This is opening night at Moody’s – and San Diego’s – first pop-up restaurant, Relate. It’s showtime.
Dan recently graduated from the kitchen of super chef Ludovic Lefebvre. Chef Ludo, the master of the pop-up concept, took Moody on after the two met at the now shuttered L’Orangerie, in West Hollywood, CA. Dan was doing an externship from the Culinary Institute of America; after finishing up at CIA, Moody stayed on at the restaurant as a full-time employee. When Ludo left L’Orangerie, the two lost contact until Dan found Ludo and his wife, Krissy, on Twitter and volunteered for the third incarnation of Ludo’s pop-up, LudoBites.
New recipes, disagreements, mutual camaraderie and three more wildly successful LudoBites later, Dan decided to pop up on his own, and began the hunt for an appropriate breakfast/lunch restaurant in his hometown of San Diego. Continue Reading »
When Ray Higginbotham, the winemaker and owner of E.B. Foote Winery, died of Alzheimer’s disease in 2008 and at the young age of 61 years old, his wife wanted to do something to continue his legacy and help others in similar situations. To raise money for Alzheimer’s research, Ray Higginbotham’s wife Sherrill created a Bordeaux-style blend in his memory called Remembrance, a 2007 vintage blend of 60% Cabernet, 30% Merlot, and 10% Cabernet Franc and has already won a list of awards to include a Gold Medal at San Francisco Wine Chronicle Competition. All in all, 800 cases will be sold for $12 per bottle or a case for $120 with 100% of the purchase price being donated to the Alzheimer’s Association for a total of $100,000 being donated and the labels proudly display Ray Higginbotham’s signature smile. With 300 cases left to be sold, Sherrill still needs some help to reach her goal of $100,000.
In addition to Remembrance, the E.B. Foote Winery has been put up for sale. For more information on how to help, the E.B. Foote Winery, or to purchase bottles of Remembrance, visit their website.
A sea of wine adorers, what I first saw, what I would wade through in doing my tastings. Wines from nearly everywhere were represented, pouring some of their winners, and other released bottles. One impressive reality to this daunting event, the presence of food, water, responsible hospitality. At events like this, as all we in the industry know, it’s far too easy to lose track of tastes, and the result is never lovely on an empty stomach, or dehydrated. Fort Mason’s designated structure provided a conducive stage, allowing spots for conversation, snacking, sipping; a truly social wine world scene. Many could be seen taking pictures of friends, bottles, winery reps, the views of the Bay from the windows, Alcatraz. Some would just sip, watch the oddly fanatical rain pound the Bay’s waves.
Saw some familiar wines, such as T.R. Elliott, Mike Muscardini, J. Lohr, and was introduced to some new ones, such as Sextant, Sequana, Red Feather, and, perhaps my favorite, XYZin. I was dazed by how many of these winners were relatively younger wines, and how incredible they tasted. I noticed more blends and less-known varietals than I thought I would. Many could be heard saying “Wow,” or “I’ve never heard of that before.” It seemed as though with every new lap I took around the floor, I noticed a new pouring station, tasted new wines, made new contacts. Then I noticed an upper level, could see what I thought to be winery names, signs, people taking pictures of the human ocean just down the stairs. I had to investigate. Not just for the wine, and pics, but to see if there would be anymore amazing breads, cheeses, and other deliciously condensed apps. The upstairs area was quite social, crowded with conversation. Here is where you’d want to be if you wished to better hear your friends’ assessment of the wine you were on, wanted to engage in reaction, appreciation. Great area for wine involvement, like the flourishing floor below, just a bit more manageable.
It’s difficult for me, as a journalist, especially a wine journalist, to be relegated to the who-what-why-where-when seat, when there are dozens of each. Yes, it was a bit overwhelming to the ticket holder, but all the more reason to explore, investigate. See what’s out there. A couple of pourers actually could be heard saying such to flustered glass holders. One said it to me, without me telling him my purpose for attendance, “Education, experimentation, enrichment.” The Chronicle delivered a masterful event and arrangement of wine stunners, one consistent with the encompassing many hold of wine: an occasion, a good time. Sip, sip …
FOR IMMEDIATE RELEASE: February 22, 2011
Today, Charles E. Schumer announced that he is joining more than 20 bipartisan colleagues to introduce legislation that will cut the excise tax on small breweries in half, helping small brewers across New York reinvest in their business, hire new employees, and revitalize downtown communities. Currently, brewers pay a $7 excise tax for the first 60,000 barrels they brew per year. Under the BEER Act that Schumer will introduce, that rate is slashed to $3.50 per barrel, resulting in potential savings of $210,000 per year for the brewery. The bill also cuts the tax by $2 on the next 1,940,000 barrels produced, resulting in potential savings of $3,880,000 each year. This totals over $4 million in potential annual savings for these brewers. Allowing small breweries to reinvest in their companies is good for the surrounding communities, as many build state-of-the-art structures or renovate existing buildings, preventing blight and creating good-paying jobs. Continue Reading »
Germany’s Andrea Henkel enjoys an Erdinger Alkoholfrei after finishing second in the World Cup biathlon women’s 12.5 km mass start last week. (Don Emmert/AFP/Getty Images)
A German non-alcoholic beer has been creating some buzz recently (or lack thereof..) with their claims that the alcohol-free version of their beer is a great post-workout recovery drink and a good alternative to sports drinks such as Gatorade. Erdinger of Erding, Germany says their Alkoholfrei beer is great for athletes as it’s an isotonic beverage, replenishing much needed vitamins and salts lost when an athlete sweats. Beer is also primarily water and very rich in carbohydrates and one doesn’t need to worry about the jitters of an energy drink and excessive caffeine or the buzz of real beer, both of which can lead to further dehydration.
How are athletes reacting? Surprisingly well as it is actually showing up on podiums around the world, proudly touted in huge glasses, and as far away from Germany as the World Cup Biathlon held this month in northern Maine.
Mutineer will be following this closely.
