Tonight kicks off the beginning of the 2013 SF Beer Week with a few thousand of your closest craft beer loving friends and 78 of your favorite breweries at the SF Beer Week Opening Celebration. San Francisco craft beer, along with four special guest breweries, food, music, and more, collide in a celebration of all things San Francisco craft beer. From there, the celebration will be unleashed upon The City by the Bay with hundreds of craft beer-fueled events happening at every corner of the greater Bay Area.
For more information on tonight’s events, and events happening throughout SF Beer Week, visit the SF Beer Week website.
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02.08.2013 | Brian Kropf
“Jason Bateman and Jimmy revisit their days acting together on the Canadian soap opera ‘Jacob’s Patience’ and they show an old clip of Jason working at a wine shop.” – Late Night With Jimmy Fallon
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02.08.2013 | Jeff Dorenbush
Cerro de Pasco, a provincial city in Peru, has just announced that they will build a monument in honor of the Pisco Sour and its founder Victor Morris.
According to the Agencia Peruana de Noticias, “Rodolfo Rojas Villanueva, regional director for foreign trade and tourism, said that according to historic facts the bartender Victor Vaughn Morris prepared the Pisco Sour cocktail for the very first time on July 28th, 1904.
It marked the inauguration of the railway between the capital Lima and Cerro de Pasco.
At that time, Morris did not have champagne to celebrate the occasion, so he used a grape-based liquor called pisco, lemon, egg white and cinnamon to create a cocktail that decades later would become the national drink of Peru.
‘Today more than ever, the pasqueños (people from Pasco) are proud to be part of the origin story of this drink enjoyed in Peru and around the world, and this is because Morris prepared the cocktail for the first time here,’ said Rojas.”
Make your own Pisco Sour:
1oz. simple syrup
1oz. lime juice
1 medium egg white
Shake vigorously with ice, strain into a glass, and garnish with Amrgo Chuncho (or Angostura) bitters. Serve.
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02.07.2013 | Brian Kropf
From the minds at CollegeHumor.com comes, “Second Cheapest Wine“…
“Second Cheapest Wine. Outside of the cheapest, it’s the cheapest.“
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02.01.2013 | Jeff Dorenbush
David Walker leads the charge into the innaurgural FWIBF. Photo credit: Roy Chavoya
Now in its second year, the Firestone Walker Invitational Beer Fest is a must attend event. Tickets go on sale tonight at midnight and they will SELL OUT QUICKLY!
What can attendees expect?
- An afternoon of tasting amazing domestic and international craft beers with the brewers themselves, as well as delectible bites from the best restaurants on the Central Coast. The event will run from 1:00pm to 6:00pm, however, food and beer service will end at 5:00pm.
- There will be live bands playing throughout the day on the Frontier Town stage, with the headliner band taking the stage around 5:00pm.
- “Behind the Beer Sessions” will occur each hour and feature beer tastings and Q & A sessions with the brewmasters themselves.
- A commemorative tasting glass
Each brewery will bring one session beer, and one limited, more rare beer
Again, tickets will sell out quickly! For more information on FWIBF and how to buy tickets, click here.
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01.31.2013 | Brian Kropf
Napa’s Kitchen Door has teamed up with one of Northern California’s top breweries – 21st Amendment Brewery – for a celebration of craft beer, great food and fun people. Kitchen Door, recently honored as a Michelin Guide Recommended Restaurant as well as one of Bon Appetit’s 7 Best Restaurants in Napa Valley, will be pairing five delicious courses with six incredible beers from 21st Amendment.
Tickets are very limited for this intimate dinner and are $70 each, tax and gratuity included.
Mutineer will be on hand at the event and we hope to see you there.
Call or email Tim Seberson ASAP if interested in attending.
707-226-1560 // firstname.lastname@example.org
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01.29.2013 | Brian Kropf
Odell Brewing is blurring the lines between beer and wine with the upcoming release of Amuste. Odell’s first Cellar Series offering of the year, Amuste begins with an imperial porter brewed with Tempranillo grape must, from grapes grown on the Western Slope of Colorado, before being aged in barrels previously holding red wine. Finally, the barrels are blended to create a harmonious, consistent finished product.
According to Odell Brewing, “Amuste boasts a hearty malt backbone with notes of chocolate, a subtle sweet grape character, and hints of toasted almond from the oak barrels. It pairs perfectly with peppered red meats, brie cheese, or dark chocolate.”
Odell Brewing will celebrate the release of Amuste in the Tap Room on February 9th with live music and local food-truck pairings. Amuste will be available in 750 ml cork and cage finished bottles throughout the brewery’s ten state distribution footprint.
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01.28.2013 | Brian Kropf
Bulleit Bourbon has just released Bulleit 10 Years Old, the first selected reserve to be released from the brand. Aged in charred American white oak, several barrels of Bulleit were set aside to see how they would develop over the course of ten years. The results? The distillers were thrilled, as was Tom Bulleit.
“I may be biased, but I think Bulleit Bourbon is incredible at its traditional age of five to eight years,” said Tom Bulleit, “but it’s exciting to see what happened to a select number of barrels aged a little longer. The result was a special expression of our family’s bourbon that exceeded our expectations and we knew we had to bottle it and share it with our loyal fans.”
Bulleit offered these tasting notes:
Appearance: Dark brown color with a reddish-orange tinge.
Nose: Classic aromas of rich, toasty oak with hints of light vanilla and sweet, dried fruit.
Taste: Off-dry with spice, caramel and notes of dried fruit. An exceptional blend that maintains the inherent rye content throughout and possesses a long finish that is smooth and mellow with flavor nuances carrying through to the end.
Bulleit 10 comes in at 91.2 proof. It is available nationally with a suggested retail price of $44.99.
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01.28.2013 | Brian Kropf