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Sierra Nevada’s Beer Camp Across America and Collaboration 12 Pack

Beer

Sierra Nevada's Beer Camp Across America

Chico, California’s famed craft brewery Sierra Nevada Brewing Co. has recently announced their newest adventure: Beer Camp Across America. Beer Camp Across America is a 7-city traveling beer festival and every craft brewer is invited.

It starts in Chico, then onto San Diego, Denver, Chicago, Portland (Maine), Philly, and ends in Mills River, NC, home of the new east coast Sierra Nevada brewery. Along the way, every US craft brewery is invited to pour two of their beers.

Tickets, tour dates, and more can be found here.

Equally exciting is the Sierra Nevada collaboration 12 pack. Sierra Nevada teamed up with 12 of America’s most iconic craft breweries to make a collaboration 12 pack unlike anything we’ve seen before.

Those beers are:

Yvan the Great: Belgian-Style Blonde
Brewed in collaboration with Russian River Brewing Company.

Chico King: Pale Ale
Brewed in collaboration with 3 Floyds Brewing Co.

Double Latte: Coffee Milk Stout
Brewed in collaboration with Ninkasi Brewing Company.

Myron’s Walk: Belgian-Style Pale Ale
Brewed in collaboration with Allagash Brewing Company

Torpedo Pilsner: Hoppy Pilsner
Brewed in collaboration with Firestone Walker Brewing Co.

Tater Ridge: Scottish Ale
Brewed in collaboration with Asheville Brewers Alliance

Maillard’s Odyssey: Imperial Dark Ale
Brewed in collaboration with Bell’s Brewery.

Canfusion: Rye Bock
Brewed in collaboration with Oskar Blues Brewery

Ale Route: Altbier
Brewed in collaboration with Victory Brewing Company.

Yonder Bock: Tropical Maibock
Brewed in collaboration with Cigar City Brewing.

There and Back: English-style Bitter
Brewed in collaboration with New Glarus Brewing Company.

Electric Ray: India Pale Lager
Brewed in collaboration with Ballast Point Brewing Company.

Look for the collaboration 12 pack mid-July.



Inaugural Craft Beverage Expo Takes Flight Next Week

Events

Craft Beverage Expo

The Craft Beverage Expo is happening at the San Jose Convention Center May 6-8 and Mutineer could not be any more excited to be involved. In its inaugural year, the Craft Beverage Expo will bring members from around the beverage industry together for seminars led by industry luminaries like Steve Hindy of The Brooklyn Brewery, Ken Grossman of Sierra Nevada, and more, talking about subjects critical to the success of beverage companies like sales, marketing, regulatory, and business development.

There will also be an exhibition hall as well a wine, beer, and spirits happy hour.

To register for tickets, click here.

See you there!



Suntory Launches New “3D on the Rocks” Campaign

Spirits

Suntory 3D On The Rocks

Suntory, the brand most well known for their Japanese whiskey that includes Hibiki and Yamazaki, as well as their recent acquisition of Beam Global, has introduced a new marketing campaign which is pretty incredible.

Suntory’s 3D on the Rocks features incredibly intricate ice carvings milled on a CNC machine and that fit perfectly in a whisky tumbler. So far we’ve seen a Buddhist temple as well as an astronaut.

This campaign, which was focused on Japan, allowed consumers to send in submissions of what they’d like to see made.



Four More Days to Enter Tales of the Cocktail’s 2014 Official Cocktail Competition

Spirits

Tales of the Cocktail

Just four more days remain to enter the Tales of the Cocktail Official Cocktail Competition. The inspiration of this year’s cocktail is The Hurricane and must follow these rules:

  • Your base spirits must include (but are not limited to) at least one rum.
  • Your sweetening agents must include (but are not limited to) passion fruit.
  • It doesn’t matter how you get there, but the color of your drink should be red — or at least reddish, which is one of the hallmarks of the Hurricane. So is the Hurricane’s signature curvaceous tall glass; bonus points for crafting a drink that looks good in one.

Judges for this year will be Jeff Berry (pictured above), Ian Burrell, and Wayne Curtis.

The winning recipes will receive the following:

  • The first place recipe will be named the “Official Cocktail” of Tales of the Cocktail 2014
  • The Official Cocktail will be in the Toast to Tales of the Cocktail Press Conference and in the official program.
  • The first place recipe will be featured with photography in the Mutineer Magazine and Mutineer online publication
  • The top three winning recipes will be featured in on TalesoftheCocktail.com and featured in the Tales of the Cocktail newsletter which reaches over 20,000 readers.

The deadline to submit recipes is this Friday, April 25, 2014. The winner and top three cocktails will be announced May 1.

To enter and for complete information, click here.



Interview with Jeffrey Morgenthaler, Author of The Bar Book: Elements of Cocktail Technique

Miscellaneous

Bar Book COV

There’s no shortage of quality bar books these days, but for this issue’s Mutineer Library, we sit down with Portland, Oregon’s Jeffrey Morgenthaler of Clyde Common. Instead of focusing on recipes, this book is about solely about technique. Morgenthaler’s The Bar Book: Elements of Cocktail Technique will quickly become a must have reference book for home cocktail enthusiasts to master mixologists around the country. Novice or an expert, everyone has something to gain from reading this book.

Mutineer Magazine: If you could be relaxing right now with one cocktail from your book, which would it be?
Jeffrey Morgenthaler: It’s approaching an unseasonable seventy degrees this weekend in Portland, so I’d have to say that I’d probably reach for the Mojito recipe. We talk about a few techniques for that drink, from muddling the mint to crushing the ice, so it becomes a fun drink to build. Never mind the fact that a Mojito is kind of the perfect summer drink.

You’re very well known for your writing on your blog, JeffreyMorgenthaler.com. What prompted you to start that and what was your reaction when people started following it so closely?
Originally it was supposed to be a digital portfolio of my architecture work. I started putting our cocktail recipes on the website simply as a response to our guests who wanted to know how to make the drinks at home. I was honestly pretty surprised when I saw that the site was being visited by people outside of the small town I was living in at the time. I guess that gave me some perspective on the global interest in cocktails in general.

How has your blog evolved over the years, and how have you evolved as a writer and educator?
Well, the blog used to be mainly about drinks and drink recipes, but I’ve tailored it to be more of a resource for bartenders. I remember what it was like being in a small town with no access to information, so I’ve really tried to share everything I can about what we do at our bars. Sometimes that’s a cocktail recipe. Sometimes it’s a new technique. Or sometimes it’s something only other bartenders would be interested in, like a pricing spreadsheet or a recommendation on which shoes are best for your feet while working long hours behind the bar.

What was the catalyst that set this book into motion?
More and more, I’ve been training bartenders here at home and around the country, sometimes even in other countries. And I always start out by showing them that there are three things, of equal importance, that make a great cocktail. The first element is the recipe you choose. There are a million cocktail books out there and they’re all full of recipes. Selecting the right one is going to be important. The second element is the ingredients you choose. Some types of juice are better than others, certain liquors shine better in specific drinks than others, etc. There are a ton of books out there about spirits and ingredients. But the third thing is something that a lot of people don’t think about, and that’s technique. Nobody has written a book entirely about technique before, and I really think there’s some value in that conversation. What’s the best way to make a blended cocktail? What should I be looking for in a shaker? How do you make an orange twist? So that was really the catalyst, the desire to open up another important area of discussion regarding cocktails.
See the full post »


1 comment 04.17.2014 |

2014 World Beer Cup Results

Beer

World Beer Cup 2014

Photos © Brewers Association

The World Beer Cup, held in Denver, Colorado on April 11, is the world’s biggest stage for honoring the craft of beer. 4,754 beers from 1,403 breweries representing 58 countries competed for medals this year.

Below are the brewery and brewmaster awards, as well as some of the popular categories (in terms of numbers of entries). No surprise that American IPA had the most submissions.

To see the full list of winners, click here.

Brewers Association World Beer Cup 2014 Champion Brewery and Brewmaster
Small Brewing Company

Pelican Brewery, Pacific City, OR
Darron Welch & Steve Panos

Brewers Association World Beer Cup 2014 Champion Brewery and Brewmaster
Mid-size Brewing Company

Coronado Brewing Company, Coronado, CA
Coronado Brewing Company

Brewers Association World Beer Cup 2014 Champion Brewery and Brewmaster
Large Brewing Company

Coors Brewing Company, Golden, CO
Dr. David Ryder

Brewers Association World Beer Cup 2014 Champion Brewery and Brewmaster
Small Brewpub

Iron Hill Brewery & Restaurant – Media, Media, PA
Iron Hill Brewery Team

Brewers Association World Beer Cup 2014 Champion Brewery and Brewmaster
Large Brewpub

Blind Tiger Brewery & Restaurant, Topeka, KS
John Dean

Category 6: Herb and Spice Beer, 101 Entries
Gold: Mango Magnifico con Calor, Founders Brewing Co., Grand Rapids, MI Silver: Bitterama, Kamala Brewing at the Whip In, Austin, TX
Bronze: Señorita, Elevation Beer Co., Poncha Springs, CO

Category 8: Coffee Beer, 109 Entries
Gold: Big Shot Espresso Stout, Twisted Pine Brewing Co., Boulder, CO
Silver: Panama Joe’s Coffee Stout, Il Vicino Brewing Co. – The Canteen, Albuquerque, NM Bronze: Mocha Machine, Beachwood BBQ & Brewing, Long Beach, CA

Category 21: Wood- and Barrel-Aged Strong Beer, 112 Entries
Gold: 1314, Black Tooth Brewing Co., Sheridan, WY
Silver: Cockswain’s Courage Double Barreled Edition Porter, Garage Project, Wellington, New Zealand Bronze: Bourbon Barrel Aged Mountain Man, Verboten Brewing, Loveland, CO

Category 55: French- and Belgian-Style Saison, 91 Entries
Gold: Saison, Aspen Brewing Co., Aspen, CO
Silver: Temporis, Croce di Malto, Trecate, Italy
Bronze: TAPS Saison, TAPS Fish House & Brewery – Corona, Corona, CA

Category 85: American-Style Pale Ale, 122 Entries
Gold: The Weight, Piece Brewery, Chicago, IL
Silver: Knotty Pine Pale Ale, Lumberyard Brewing Co., Flagstaff, AZ Bronze: Featherweight Pale, Cannonball Creek Brewing Co., Golden, CO

Category 87: American-Style India Pale Ale, 224 Entries
Gold: Hop, Drop ‘n Roll, NoDa Brewing Co., Charlotte, NC
Silver: Head Hunter, Fat Head’s Brewery, Middleburg Heights, OH Bronze: Citrus Mistress, Hop Valley Brewing Co., Eugene, OR



Hungry Mutineer: Chocolate Chip Cookies with Bittercube Bitters

Food

Chocolate Chip Cookies with Bittercube Bitters

Bitters are an interesting creature, like exotic game that no one really knows how to cook. I think the idea that they are a cocktail ingredient sort of blocks bringing that creativity to bitters in the kitchen. To simplify cooking with bitters you need to start thinking of them as any other herb or spice, and we all know how much they bring to the table.

I started simply with this chocolate chip cookie recipe, and used two types of bitters to add a unique, but strangely familiar twist to the recipe. Bittercube Bitters Blackstrap and Jamacian #1 are incredibly well-made and were a natural fit for this recipe. The Blackstrap played up the deep molasses notes of the brown sugar, while the Jamacian #1 brought those sweet spices we all love so much. The result are these delicious cookies that are crisp on the outside and tender in the middle.

Click here for more information on Bittercube Bitters.

Chocolate Chip Cookies with Bittercube Bitters
1 c. unsalted butter, at room temp.
1 1/2 c. brown sugar
2 eggs, at room temperature
1 tsp. Jamacian #1 Bitters
1/2 tsp. Blackstrap Bitters
2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. kosher salt
12 oz. chocolate chips

Preheat your oven to 350F and grease a baking sheet.

Measure out your dry ingredients and set aside. Mix together the butter and sugar until it is light tan in color. Add in the eggs and bitters, mixing to incorporate. Add in the dry ingredients a little at a time until they are all thoroughly incorporated.

Using a spoon, drop the dough on the prepared baking sheet. Place in the oven and bake for about 12 to 14 minutes.



Scott Beattie Joins Meadowood Napa Valley as Beverage Director of Estate Events

Beverage News

Scott Beattie Joins Meadowood Napa Valley as Beverage Director of Estate Events

It was announced today that Scott Beattie, most known for his wine country cocktails focusing on local and seasonal ingredients, has joined the team at Meadowood in Napa Valley. The luxury resort is renowned for many things, including its 3 Michelin Star Restaurant at Meadowood.

Prior to joining Meadowood, Beattie managed the bar program at Goose & Gander and it quickly become one of wine country’s best cocktail programs under his tutelage. He has consulted for programs across the country and developed and led the cocktail program at Healdsburg’s Cyrus Restaurant as well. He is also well-known for his book Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus.

At Meadowood, Beattie will serve as Beverage Director for the resort’s Estate Events program. According to the press release, “His initial focus will be on creating custom cocktails for weddings and other events drawing from his vast experience with craft spirits, seasonal produce and classic cocktails. In addition to reinvigorating the resort’s poolside libations and collection of croquet cocktails just in time for summer, Beattie will also lead spirits education and hands-on cocktail making classes on the property for interested private groups.”



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