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Mutineer Magazine Issue 23 Preview

Miscellaneous

Issue 23

This much we know: There’s never been a more exciting time to be a passenger on the whimsical train that is the modern fine beverage experience. We’ve undone the damage of prohibition and then some, and we know fine beverage culture not only is evolving on a linear two-dimensional path into the future, but into a third-dimension of depth and inspiration.

The evolution of LGBT culture within fine beverage culture is a spectacular example of this. It’s a vibrant scene that we are humbled and proud to share with you in this glorious new issue of Mutineer.

The May/June 2012 Issue of Mutineer Magazine brings you:

Mutineer Interview Special Edition: LGBT Pride in Wine Country

Mutineer celebrates LGBT Pride in the fine beverage world aboard the Napa Valley’s Big Gay Train.

Rediscovering Madeira: The Island Vineyard

Spirits writer Lance Mayhew travels to the lost islands of Madeira to rediscover some spectacular nearly forgotten wines.

Joining the Family Business

In honor of Mother’s and Father’s Day, Mutineer takes an intimate look at beverage producers where sons and daughters and mothers and fathers work together to carry on their family legacy.

Hungry Mutineer: Shrubs

Shrubs have been the subject of much curiosity at Mutineer Central ever since we discovered the drinking vinegars put out by the popular restaurant Pok Pok Som in Portland. Mutineer Food Editor Erin Jimcosky shows you how to make your very own.

DIY: Boozy Salts

Salt + Fine Beverage = Boozy Salts. Mutineer Food Editor Erin Jimcosky shows you the ropes of how to infuse your own salts with your favorite beverages at home.

What People Drink: Judd’s Hill Winery’s Judd Finkelstein
What People Drink: Cantina’s Duggan McDonnell
Beer Styles: Flemish Red Ale
Classic Cocktails: The Bijou Cocktail
+++ Soda Jerk: Kvass, Tri-Milk Cheeses, Drink Night Cocktails, Mutineer Library: Amber, Gold & Black and much, much, more…



2012 World Beer Cup Results

Beer

World Beer Cup 2012

Photo by Brewers Assocaition

Last week, the American brewing scene and beyond converged on San Diego for the 2012 Craft Brewers Conference and World Beer Cup. For four days, the brewing industry and media attended seminars, beer dinner, tap takeovers, special events and everything in between. Capping the end to an epic conference was the 2012 World Beer Cup, which honored the beers from breweries from around the world in 95 different categories of beer, as well as breweries themselves in six categories. It is an incredible honor to earn one of these awards which were judged by 211 judges from 27 countries. A whopping 3,921 beers were entered from 799 breweries that came in from a total of 54 countries around the world.

The results speak for themselves and I’m pleased to see so many off-the-radar small craft breweries doing so incredible well, Washington’s Silver City Brewery for example. Also, congrats to Firestone Walker Brewing Company for yet another Mid-Size Brewing Company Champion Brewery and Brewer of the Year award.

Below you’ll find the winners. Congratulations to all.

Champion Brewery and Brewer Awards

Large Brewing Company
AB InBev, New York, New York
Claudio Ferro

Large Brewing Company Category
Asia Pacific Breweries Limited, Singapore
APB Brewing Team

Mid-Size Brewing Company Category
Firestone Walker Brewing Company, Paso Robles, CA
Matthew Brynildson

Small Brewing Company Category
Brauerei Michael Plank, Kelheim, Germany
Michael Plank

Large Brewpub Category
Pelican Pub & Brewery, Pacific City, OR
Darron R S Welch

Small Brewpub Category
Iron Hill Brewery & Restaurant – Media, Media, PA
Iron Hill Brewery Team

Individual Beer Awards

Category 1: American-Style Wheat Beer, 23 Entries
Gold: Wagon Box Wheat, Black Tooth Brewing Co., Sheridan, WY
Silver: 1919 choc beer, choc Beer Co., Krebs, OK
Bronze: DD Blonde, Hop Valley Brewing Co., Springfield, OR

Category 2: American-Style Wheat Beer With Yeast, 28 Entries
Gold: Whitetail Wheat, Montana Brewing Co., Billings, MT
Silver: Miners Gold, Lewis & Clark Brewing Co., Helena, MT
Bronze: Leavenworth Boulder Bend Dunkelweizen, Fish Brewing Co., Olympia, WA

Category 3: Fruit Beer, 41 Entries
Gold: Eat A Peach, Rocky Mountain Brewery, Colorado Springs, CO
Silver: Da Yoopers, Rocky Mountain Brewery, Colorado Springs, CO
Bronze: Blushing Monk, Founders Brewing Co., Grand Rapids, MI

Category 4: Fruit Wheat Beer, 28 Entries
Gold: Minoh Beer YUZU-WHITE-ALE, A•J•I Beer, Minoh City, Japan
Silver: Blue Moon Vintage Blonde Ale, Blue Moon Brewing Co., Golden, CO
Bronze: Amsterdam Framboise, Amsterdam Brewing Co., Toronto, Canada

Category 5: Field Beer or Pumpkin Beer, 19 Entries
Gold: Turnip the Beets, Bull & Bush Brewery, Denver, CO
Silver: Saint Arnold Pumpkinator, Saint Arnold Brewing Co., Houston, TX
Bronze: The Great Pumpkin, Elysian Brewing Co., Seattle, WA

Category 6: Herb and Spice Beer, 80 Entries
Gold: Sgt. Pepper, Cambridge Brewing Co., Cambridge, MA
Silver: Ring Of Fire, Dragonmead Microbrewery, Warren, MI
Bronze: Hardywood Gingerbread Stout, Hardywood Park Craft Brewery, Richmond, VA

Category 7: Chocolate Beer, 34 Entries
Gold: Házmela Rusa, La Chingonería, Mexico City, Mexico
Silver: X-1 Chocolate Imperial Rye Porter, DuClaw Brewing Co., Bel Air, MD
Bronze: Odin’s Raven, Alpine Beer Co., Alpine, CA

Category 8: Coffee Beer, 56 Entries
Gold: Bacon and Eggs Breakfast Coffee Imperial Porter, Pizza Port Ocean Beach, San Diego, CA
Silver: Drunken Elf Stout, Columbia River Brewing Co., Portland, OR
Bronze: Coffee Stout, Rock Bottom Arlington, Arlington, VA

Category 9: Specialty Beer, 38 Entries
Gold: Hangar 24 Winter Warmer, Hangar 24 Craft Brewery, Redlands, CA
Silver: Maple Tripple, Lawson’s Finest Liquids, Warren, VT
Bronze: Donner Party Porter, FiftyFifty Brewing Co., Truckee, CA

Category 10: Rye Beer, 29 Entries
Gold: Ruthless Rye IPA, Sierra Nevada Brewing Co., Chico, CA
Silver: 3 Flowers IPA, Marin Brewing Co., Larkspur, CA
Bronze: Jopen Jacobus RPA, Jopenkerk Bierbrouwerij, Haarlem, Netherlands
See the full post »


Comments Off on 2012 World Beer Cup Results 05.07.2012 |

Recipe: Hungry Mutineer’s Margarita Bars

Food

Margarita Bars

With Cinco de Mayo just a day away, we once again wanted to share the recipe for our Food Editor’s Hungry Mutineer’s Margarita Bars. They’re pretty damn good. Seriously, you should try them. Please note that Issue 17 of Mutineer Magazine won’t soon be arriving at your mailbox, but Issue 23 will be. Hooray!

To get you ready for Issue #17 of Mutineer Magazine, arriving in your mailbox soon, here is a peek at what the Hungry Mutineer has been up to. In this issue my column about cooking with tequila and has recipes for a watermelon and raspberry salad, and a prawn coctel and Scallop Bundles with Spicy Tequila Orange Sauce. In the meantime, here is my recipe for Margarita Bars. I am sure these tangy, salty and sweet treats will do well to whet your appetite.

I deviated from the normal “bar” recipe and included butter, making for a silkier filling. This requires a little more than the normal stir and pour method, but it is worth it. Besides, I firmly believe butter and tequila were made for one another. Cheers!

Margarita Bars

  • 4 egg yolks
  • 1 ½ c. powdered sugar
  • 6 TBS. flour
  • ½ c. fresh lime juice
  • ¼. c. reposado tequila
  • 2 TBS. triple sec
  • ¼ tsp. sea salt
  • 8 TBS. unsalted butter, cut into small pieces
  • 1 recipe crust (below)

Using a mixer, blend together the yolks, powdered sugar, flour, lime juice, tequila and triple sec together. Cook this mixture over medium-low heat, stirring constantly until it reaches 175F. Strain the mixture into a bowl and add in the butter, stirring to melt.

Spread the mixture evenly over the par baked crust and place in a 350F oven for 10-15 minutes. Be sure to keep an eye on this, it goes fast. Allow to cool before serving. Garnish with a sprinkle of sea salt and a slice of lime.

The Crust

  • 1 c. unsalted butter, at room temperature
  • ½ c. agave nectar
  • 2 eggs
  • ½ c. sugar
  • 1 tsp. vanilla
  • 2 tsp. lime zest
  • 1 ¾ c. all-purpose flour
  • ½ tsp. sea salt

Preheat oven to 350F.

Cream the butter, sugar and agave together using a mixer. When the mixture is fluffy and light in color, add in the eggs, one at a time. Mix in the vanilla, zest and salt before adding in the flour.

Press the dough evenly into a greased 9×11 pan and bake for 15-20 minutes or until lightly golden.



The Cocktail Spirit With Robert Hess: The Mint Julep

Spirits

This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you The Mint Julep. As the Kentucky Derby nears and is just two days away, what better cocktail to feature than The Mint Julep? According to Robert Hess, The Mint Julep “is essential to have in your repertoire. Whether at the track or on the veranda watching the sun set, this refreshing, simple and elegant cocktail should be sipped and savored.”

The Mint Julep

  • leaves from 4-5 mint sprigs
  • 1/2 oz simple syrup
  • 2 1/2 oz Bourbon

Instructions

  • in a mint julep cup or heavy bottom glass, gently muddle mint and simple syrup
  • add crushed ice and Bourbon, stir
  • top with ice and a sprig of mint

Comments Off on The Cocktail Spirit With Robert Hess: The Mint Julep 05.03.2012 |

Oskar Blues Opening Brewery in North Carolina

Beer

Oskar Blues Gubna

It started with the number two largest craft brewery in America, Sierra Nevada Brewing Co., announcing they were opening up shop in North Carolina. Not long after, New Belgium Brewing Co., the third largest craft brewery in America would announce they too would be opening up a second brewery in the same area. And today, Longmont Colorado’s Oskar Blues Brewery, the twenty-ninth largest craft brewery has just announced plans for a second North Carolina based brewery.

Today’s press release read:

Oskar Blues, one of the fastest growing breweries in the country, sells over 35 percent of their beer east of the big muddy river, making for a great opportunity to look into a local location in that area. They have secured a contract on a 30,000 square foot brewery space along with a 6,000 square foot restaurant/music venue location in downtown Brevard. “We’ve looked at the options of growing our Colorado based brewing to the next level and the thought the idea of opening another small, intimate restaurant and brewery on a grassroots level sounds like a lot more fun.” says Dale. “With that much beer traveling east of the Mississippi it allows us to invest in another small town that shares our passions and recoup the investment as we contribute to the community and streamline our shipping costs amongst other things.”

Why the draw to the Asheville area of North Carolina? For these three breweries, I can definitely see a resemblance of their home bases of Colorado and Northern California in their new locations. I have also heard of reasons of great water and a great community, locality to railroads and highways, and economic growth incentives from the State, among other things.

Either way, they will all be in very much good company and contribute to the growing craft beer community of the greater Asheville area, making it one of America’s premier craft brewing destinations.


Comments Off on Oskar Blues Opening Brewery in North Carolina 05.02.2012 |

Re-Cap: Fifth Annual Pebble Beach Food & Wine

FoodWine

2012 Pebble Beach Food & Wine

For five years, Coastal Luxury Management has been putting on a party of gallant proportions, known as Pebble Beach Food and Wine. This year, from April 12 – 15, 5,000 attendees, inclined to eating and drinking the good life, mixed and mingled with 75 celebrity chefs (the likes of Daniel Boulud, Jacques Pépin, and Masaharu Morimoto), and downed the intoxicating wares of 250 of the world’s most acclaimed wineries (Veuve Clicquot, Dom Perignon, Domaine Dujac, Cos Estournel, Chateau D’Yquem and Gaja, to name a few).

But the event isn’t just about indulgence. The festival also supports multiple local charities: Monterey Wine Educational Foundation, The Boys & Girls Clubs of Monterey County, CASA (Court Appointed Special Advocates) and Pebble Beach Company Foundation. Since its inception in 2008, the festival has donated over $500,000. It’s epic eating and drinking – for good!

The following images were collected during the four days of cooking demonstrations, extravagant dinners and unparalleled wine tastings. Dinners with Thomas Keller, First Growth Bordeaux tastings, a cocktail-making demonstration with The Cosmopolitan Hotel Las Vegas’ Mariena Mercer, presentations by Tyler Florence, Michael Chiarello and Laura Werlin – which food and wine events make your mouth water? Share with us in the comments section!

2012 Pebble Beach Food & Wine2012 Pebble Beach Food & Wine2012 Pebble Beach Food & Wine2012 Pebble Beach Food & WinePebble Beach Food & WinePebble Beach Food & Wine


Comments Off on Re-Cap: Fifth Annual Pebble Beach Food & Wine 05.01.2012 |

Hand Sanitizer is the New Vodka?

Spirits

Hand Sanitizer

Apparently to some teens, it is and to the point where some schools are even banning it. The ethanol-based hand sanitizer is 60% ethanol, which translates to a whopping 120 proof and has led some teenagers to consume it orally for an easy and cheap drunk. As one could imagine, calls to poison control centers around the country have spiked dramatically as this trend, believed to have been started in California, continues to grow. Teens are even going as far as to separate the alcohol from the gel and using the internet to find recipes for how to make the sanitizer more palatable. What’s next, Sanitizer Sangria? Sanitizer of Hand Harvey Wallbanger? Who knows, but officials have warned parents to keep track of hand sanitizer use in the home as they would medication, and to switch to foam sanitizer as it may be less appealing to teens for abuse.


5 comments 04.30.2012 |

All Aboard! 3rd Street Station Opens in Los Angeles

Food

3rd Street Station Pub & Brasserie

There’s a new place to grab a bite in the middle of the hustle and bustle and busy-ness around the Beverly Center. 3rd Street Station is a tiny shoebox of a restaurant, with the feel and design of a European train station pub. LED displays on the wall could be a list of train schedules, if they weren’t alerting diners to the potential schedule diversions of…dessert (make time for the beignets). There are clocks around the restaurant displaying the hour in several different zones, so you can see the time in the UK, New York…and that you need to get a new watch.

The restaurant’s patio is nearly the size of the dining room, but will be a welcome summer pit stop for hungry travelers on a quest for the perfect happy hour spot. With menu items starting at just $3 (duck fat fries with malt vinegar aioli) and $3.50 (crispy brussels sprouts with pork belly, mustard and scotch-soaked raisins; and chocolate hazelnut napoleon with flourless chocolate cake, hazelnut mousse, macerated raspberries and creme chantilly), the budget-conscious will also be able to refuel before heading on their way. The food is actually worth the trip – it’s better than one might expect from such a touristy spot, and is a welcome option in the crowd of restaurant chains in the area.

The wine list won’t feel like a daring journey, but with its pleasant selections like 2009 Clean Slate Mosel Riesling and 2009 Henry Fessey Beaujoias, it is, none-the-less, a comfortable sojourn. The beer list is also safe but enjoyable: Kronenbourg, Peroni, Allagash Curieux, Duvel, Lindemans, Ayinger Celebrator.

3rd Street Station has a full bar, and the Tunnel Vision (Absolut Pear Vodka, Chase Elderflower liqueur, lime, Champagne) and the Chamartin (Partida Tequila Reposado, Briotett Blackberry liqueur, lime, agave) are great summer choices. Alternatively, the more bold can always choose to create their own adventure…

The restaurant is open every day from 11am to 2am and weekends from 10am to 2am. Set your course.


Comments Off on All Aboard! 3rd Street Station Opens in Los Angeles 04.27.2012 |

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