Blairsden, California. Two hours West is Chico and its iconic Sierra Nevada Brewing Company. An hour Southeast is popular up-and-comer FiftyFifty Brewing in Truckee, known for their Eclipse barrel-aged series of beer. In between these breweries, amongst the rivers, trees, the deer who fancy jumping into traffic, the small towns that dot the landscape, and the long winding canyon you must navigate to reach it, is The Brewing Lair. Situated in the heart of California’s High Sierras in Plumas County, this small brewery is located on CA-70 in Blairsden. See the full post »
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12.30.2013 | Brian Kropf
Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to capture our attention is from Wisco Pop! out of Viroqua, Wisconsin.
Viroqua, Wisconsin’s Wisco Pop! is a small, craft brewed soda company that focuses on using fresh, local, and sustainable ingredients whenever possible. Using bees and trees, aka raw local honey and maple syrup, as the sweeteners, Wisoco Pop! currently offers three flavors that include Gingerbrew, Cherry Bomb, and Root Beer.
Currently, their soda can only be found on draft at 40 restaurants and cafes in La Crosse, Viroqua, Madison, and Milwaukee. Using Kickstarter, they want your help so they can set up a small bottling line that will take their business to the next level by being able to sell their product beyond the confines of restaurants.
With 24 days to go, they have a great list of rewards for those that help them on their joinery. Interested in backing their project? Check them out!
The Brewers Association—the not-for-profit trade association that represents the majority of U.S. breweries—announced today that small and independent American craft brewers contributed $33.9 billion to the U.S. economy in 2012.
That figure is derived from the total impact of beer brewed by craft brewers as it moves through the three-tier system (breweries, wholesalers and retailers), as well as all non-beer products that brewpub restaurants sell.
“With a strong presence across the 50 states and the District of Columbia, craft breweries are a vibrant and flourishing economic force at the local, state and national level,” said Bart Watson, staff economist, Brewers Association. “As consumers continue to demand a wide range of high quality, full-flavored beers, small and independent craft brewers are meeting this growing demand with innovative offerings, creating high levels of economic value in the process.”
In addition to the national impact, the BA examined output of the craft brewing industry by state, as well as the state economic contribution per capita for adults over 21. See the full post »
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12.16.2013 | Mutineer Magazine
If you loved Odell Brewing’s Red Ale, it is unfortunately going away … but never fear as it is coming back rebranded as Odell Brewing Runoff Red IPA as part of Odell’s seasonal series of beer.
“We wanted to give this beer a name, story and label imagery that would reflect the spirit of the season and better coincide with our other seasonal offerings,” said Marketing and Branding Manager, Amanda Johnson-King. “We also felt that Red IPA more accurately described the character of the beer, which is a very hoppy crimson colored ale.”
The name “Runoff” pays tribute to the snow melt and subsequent runoff in late spring that provides the very water of which Odell brews their beer with.
According to the brewery, it is “Brewed with a complex malt bill [and] boasts a hearty backbone and a ruby hue. The brew is dry-hopped with a generous amount of American hops giving the beer a fruity citrus aroma and a kick of grapefruit and pine hop character.”
Odell Brewing will celebrate the release of Runoff in the brewery’s Tap Room on January 4th and 5th. Guests can enjoy samples of the beer, special food truck fare, as well as live music by the Waido Experience on Sunday from 3:30 – 5:30 pm. Runoff Red IPA will be available in six packs and in the Winter-Spring Montage variety pack throughout the brewery’s ten state distributor footprint.
One of the best things about this time of year is that I get a chance to make tasty beverage themed gifts for my friends and loved ones. Thankfully in the age of the internet all we need to do is tap in a few keywords are rewarded with a plethora of recipes, though not all are good. Here are a few recipes from some trusted sources to help you in your holiday gifting.
Happy Holidays from the Hungry Mutineer!
My favorite DIY gifts are as follows:
Pruneaux a la Armagnac from Chez Pim. Pim Techamuanvivit is one of the OG’s of food blogging and has an incredible sense of taste. These armagnac soaked prunes taste like Christmas itself and make the perfect gift.
Pickled Cranberries via Serious Eats. I gave these cranberries to friends last year and they were very well received. The cranberries are delicious with meat or to garnish a cocktail, but the best part is the liquid which is essentially a spiced cranberry shrub.
Bourbon Balls by The White on Rice Couple. Todd and Diane create some of the best recipes on the internet, and these are no exception. They are the perfect (open) marriage of bourbon, chocolate and pecans and will make your loved ones very happy … if you manage not to eat them all.
Bourbon Pecan Pralines from the Brown Eyed Baker. Who wants pralines when you can have bourbon pralines? Give friends a package of these little beauties this year and I guarantee that you’ll be giving Santa a run for his money.
Do you give boozy homemade gifts for Christmas? If so, please share them in the comments.
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12.12.2013 | Erin Jimcosky
Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to capture our attention is from Old 4th Distillery & Tasting Room out of Atlanta, GA.
5 Atlanta locals–brothers Jeff and Craig Moore, along with their pals Gabe Pilato, Justin Gray, and Andy DuVall–are working to open the first distillery in the city of Atlanta since Prohibition. Located right in the heart of Atlanta’s Old Fourth Ward, Old Fourth Ward Distillery plans to produce vodka, gin, whisky, and bourbon. In August, the distillery received their federal permit to operate the still and they are on track to receive their state and city permits once the build out of the facility has been completed which is estimated to be around February 2014. And the stills? They’re still in German being custom made, and the cost of those is what the Old Fourth Ward team need help with.
Just 3 days left to fund their project, which is currently sitting at 81% funded. Interested in backing their project? Check them out!
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12.11.2013 | Mutineer Magazine
George Dickel has recently announced that they will be releasing an unaged white whisky. Called The No. 1 Foundation Recipe, it is the same distillate that goes on to become George Dickel No. 8, No. 12 and Barrel Select. The difference? It’s not rested in barrels to mature. Aside from that, it will utilize the same grain bill, the same Cascade Spring water and the same filtering method using their signature Chill Charcoal Mellowing process.
According to the distillery, “George Dickel No. 1 is a 91-proof (45.5 % ABV) whisky with a clear appearance and initial aroma that is soft, yet full of raw grain. Those raw notes vanish upon a mellow and smooth first taste, with a creamy and sweet corn flavor. The Chill Charcoal Mellowing process gives the liquid a soft, smooth finish.”
Distributed nationwide beginning in Jan., George Dickel No. 1 will retail at a suggested price of $21.99 for a 750 mL bottle.
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12.10.2013 | Mutineer Magazine
The glorious Sangiovese grape, the variety behind some of Italy’s greatest wines.
A few weeks ago, the great American wine writer Eric Asimov, who writes a weekly column for the New York Times, outed himself on social media.
“I’m having a love affair with the Sangiovese grape,” he wrote on his Twitter, “and I don’t care who knows about it.”
What’s all the excitement about? See the full post »
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12.05.2013 | Mutineer Magazine