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Stone Ruination Turns 10 Years Old


Stone Ruination Tenth Anniversary IPA

The Stone Brewing Co. beer that lays stake to being the first full-time brewed double IPA is turning 10 years old and in its honor Stone is releasing Stone Ruination Tenth Anniversary IPA with … yep, you guessed it, more hops! More hops, more malt, more alcohol, it’s bigger in every way imaginable. I recently sampled it at the Firestone Walker Invitational Beer Festival and it’s pretty darn good.

According to Stone, Beginning June 11th, Stone Brewing Co. will unleash the brand new, lupulin-loaded Stone Ruination Tenth Anniversary IPA. “We took the unapologetically hoppy Stone Ruination IPA—so named for its ruinous effect on the palate—and hopped it to high hell,” explains Stone CEO & Co-Founder Greg Koch.

“We actually amped up everything,” continues Brewmaster Mitch Steele. “We added more malt to bring the abv up to 10.8%, and the amount of hops we used almost defies reason,” he jokes. “Stone Ruination IPA already uses 2.5 pounds of hops per barrel, which is more than double the amount we use in any other core beer. For this anniversary version, we went double again, and used a most impressive 5 pounds of hops per barrel!”

Stone Ruination Tenth Anniversary IPA

  • Stats: 10.8% abv, 110 IBUs
  • Availability: Limited 22oz bottles & draft. One-time release, beginning June 11th
  • Malt bill: Pale Malt, Crystal 15
  • Hops bill: Columbus and Centennial. Dry hopped with Citra and Centennial.
  • Distribution: AZ, CA, CO, CT, DE, FL, GA, ID, IL, IN, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA

1 comment 06.12.2012 |

Did You Know: Solo Cups


Red Solo Cup

If you didn’t know, now you do. Don’t feel bad, we didn’t either. It also turns out we were using the 12 oz. beer measurement for whiskey.

Our Signature Solo Cup Cocktail:

  • 7 oz. beer
  • 4 oz. wine
  • 1 oz. whiskey

Wait…on second thought, don’t try that.

4 comments 06.08.2012 |

The Cocktail Spirit With Robert Hess: The Caesar Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the The Caesar Cocktail. Robert Hess explains the cocktail: “The Caesar Cocktail was apparently invented in 1969 by Walter Chell, the restaurant manager of the Calgary Inn in Alberta, Canada and is essentially a Bloody Mary using Clamato juice instead of tomato juice. Chell supposedly spent three months perfecting the drink, ending up with the simple 1-2-3-4 recipe. This drink is very popular in Canada; at one point there was a movement to make it the national drink there!”

The Caesar Cocktail

  • 1 1/2 oz vodka
  • 2 dashes Tabasco sauce
  • 3 dashes salt
  • 3 dashes black pepper
  • 4 dashes worcestershire sauce
  • 4 ounces tomato-clam juice (Clamato)


  • shake with ice
  • strain over ice in a Collins glass
  • garnish with celery stalk and a lime wedge

Comments Off on The Cocktail Spirit With Robert Hess: The Caesar Cocktail 06.07.2012 |

Wine, Food, History – Go To Extremes In Provence


Extreme Wine

If you’re the kind of person who hungers for limitlessness, you’re going to want to grab your glass and read on…

Provence is one of several planetary hotbeds where massive tectonic plates collide. But in addition to hosting a jousting match between Africa and Eurasia, Provence is also the location of La Verrière – a boutique wine estate on a UNESCO-protected Biosphere Reserve, gleaming in the shadows of Mont Ventoux. And La Verrière is the location for the world’s ultimate wine course, Extreme Wine Experience.

It took ten years to wrest the property from the ravages of time. The 9th Century Priory and 18th Century Bastide had to be completely restored, and the 40-year-old vineyards restructured – taken back from decades of marauding sheep and weather’s ambivalence. But the painstaking renovation allowed the property to be fitted with contemporary luxuries as well as antique heirlooms. Modern comforts to coordinate with the rustic furniture. Ancient history combined with tennis courts, a helipad, infinity pool, and a state-of-the-art wine tasting and seminar room. It is in this wine room where Extreme Wine’s students are transformed from enthusiasts to accredited wine scholars.

Wine & Spirit Education Trust (WSET) is widely recognized as one of the premier wine education programs in the world. La Verrière’s version has been called the “Rolls Royce of wine courses.” Maybe that’s because each student sets his or her own pace, or perhaps because some of the world’s most celebrated winemakers make special appearances – live and closed-circuit – for this particular program. Maybe it’s the 100+ wines of distinction (worth over $4000, in total), that are tasted over the five-day course, or the catered meals, or the tiny class size (limit of 14 people), which allows guest learners to literally drink in as much knowledge as they can hold.

Although the estate is just 45 minutes northeast of Avignon, the seminar is intended to be a sort of on-site “luxury bootcamp.” Vineyard tours, tastings, lessons and study groups are set in the center of the region’s lush greens, slate mountaintops, and ancient ruins. At the end of the day, those guests with extra post-instruction energy can enjoy twilight hikes or tennis, a round of petanque, a massage, or even a yoga or French class, all offered on the property. Companions without a vigor for vino are welcome to join their partner at the resort (for an additional fee). Activities like golf, horseback riding, sightseeing, shopping and fishing can be arranged by the estate, while the significant other “slaves” away over his or her crystal goblet.

But Extreme Wine Experience isn’t just about the location or the instruction (classes are led by Clive Barlow, MW and Nick Dumergue, two wine industry veterans with almost 40 years of experience between them). The wines of the La Verrière estate – (called Chêne Bleu, after the ancient “blue” oak tree in the center of the property) are, themselves, a mind-expanding experience. Students get to wander the vineyards, touching, tasting and talking about the fruit that goes into these biodynamic, hand-picked, small batch bottlings. Of course, there is plenty to drink, as well.

Chêne Bleu wines carry depth and minerality and a slew of awards behind them. They represent a commitment to quality and a “sense of place.” That place – La Verrière, set in the ancient, changing, lavender-scented cradle of continental development called Provence – is a commanding place to have a sense of, whether one merely tastes it in the wines, or if they embark on the consummate wine vacation, Extreme Wine Experience.

Prices start at around $4500 for a six-night stay. Extreme Wine Experience 2012 is from June 17-21.

Comments Off on Wine, Food, History – Go To Extremes In Provence 06.06.2012 |

Craft Beer Dinner in Napa, CA – Kitchen Door + Anchor Brewing June 11


Kitchen Door Anchor Brewing Craft Beer Dinner

Napa’s Kitchen Door has teamed up with one of Northern California’s top breweries – Anchor Brewing – 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 Anchor Brewing.

Tickets are very limited for this intimate dinner and are $65 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 // tim@kitchendoornapa.com

Guinness QR Code Pint Glass


Guinness QR cup

QR codes are all the rage right now and Guinness is looking to tap into it with their new pint glass.

Guinness QR cup

Empty, you see nothing. With a light beer like a pilsner or blonde ale, you see nothing.

With Guinness? You see the QR code! Where does it take you? Good question.

Comments Off on Guinness QR Code Pint Glass 06.05.2012 |

The Many Ways to Open a Bottle of Beer


What’s not to love about videos of beer bottles being opened with belly buttons, motorcycles, knives and power tools?

Comments Off on The Many Ways to Open a Bottle of Beer 06.04.2012 |

The Cocktail Spirit With Robert Hess: The White Lady Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the White Lady. Robert Hess explains the cocktail: “Without looking too hard, you’ll find a few different recipes going by the name “White Lady”. Two, three or even four of them are all from the same bartender, Harry MacElhone, who created the drink in 1919. His original recipe called for Creme de Menthe, Cointreau, and Lemon Juice. In “ABC of Mixing Drinks” he lists it as Brandy, Creme de Menthe, and Cointreau, and then in 1923, when he took over the New York Bar in Paris, he updated the recipe again to be gin, Cointreau, and lemon juice, which is far more palatable. Many times these days, you will find this drink made with egg white as well. The recipe used here is as it was served by Harry Craddock at the Savoy cocktail bar in London.”

The White Cocktail

  • 1 1/2 ounces Martin Miller’s Gin
  • 3/4 ounce Cointreau
  • 3/4 ounce lemon juice


  • shake with ice
  • strain into a cocktail glass

Comments Off on The Cocktail Spirit With Robert Hess: The White Lady Cocktail 06.01.2012 |

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