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Bay Area beer expert becomes first woman & youngest person as Master Cicerone


Cicerone Certification Program

From all of us at Mutineer, a HUGE congrats to Nicole Erny. She is both the first female Master Cicerone as well as the youngest Master Cicerone. Currently she is one of four Master Cicerones.

Chicago – January 5 – The Cicerone® Certification Program today announced that Nicole Erny of Oakland, CA earned the title of Master Cicerone® during testing in November. Erny earned the certification through a series of exams culminating with two days of intense taste testing plus written and oral questioning about beer styles, draft systems, beer evaluation, brewing technology and beer and food pairing given November 9 & 10.

Master Cicerone Nicole Erny

Photo by Jon Weber

While thousands have passed the first level Cicerone exam known as Certified Beer Server, Erny is only the fourth person to earn the Master Cicerone title—the third and top level of the program. She also becomes the first woman and is the youngest of the four who have earned the title. Founded in 2007, the Cicerone Certification Program tests and certifies beer expertise similar to the wine world’s Master Sommelier program. The Master Cicerone exam includes 8 hours of written questions, 2 hours of oral questions and 2 hours of beer tasting and evaluation. Candidates needed an overall score of 85% to pass.

“During the Master Cicerone exam, Erny distinguished herself with her knowledge of all aspects of beer and her skill in tasting beer and creating interesting beer and food pairings,” said Ray Daniels, Director of the Cicerone Certification Program.

Since earning her Bachelor’s Degree in 2007, Erny has worked a specialty beer bartender, consultant and beer educator, putting on classes and beer and food pairings. She has sharpened her palate and beer analysis skills as a homebrewed beer judge and already holds the title of National Judge in the Beer Judge Certification Program.

Since it began offering certifications in January 2008, the Cicerone Certification Program has awarded more than 8800 first level certifications, called Certified Beer Server and 335 certifications at the second level of the program, called Certified Cicerone®. Through 2011, there have been 24 attempts to pass the third-level Master Cicerone exam resulting in the current roster of four Master Cicerones. Erny joins the three other Master Cicerones®: Andrew Van Til of Michigan, David Kahle of Chicago, and Rich Higgins of San Francisco.

The knowledge required for the Master Cicerone certification is outlined in the program’s 19-page Master Syllabus which can be viewed at www.cicerone.org. The website also includes a free 10-question sample exam that allows anyone to assess their Cicerone aptitude.

The Cicerone Certification Program is a service of the Craft Beer Institute, the Chicago-based beer and brewing education organization. The program is directed by brewer, author and beer educator Ray Daniels. A wide range of breweries, beer distributors and retailers participate in the program.

3 comments 01.05.2012 |

Cocktail of the Day: Mount Gay Trident


Mount Gay Trident by David WondrichMount Gay Trident
by David Wondrich
Neptune’s trident holds the center of the Barbadian flag, as is fitting for an island with such a long and rich maritime history. For this dessert drink, I combined Mount Gay Eclipse rum, coffee liqueur and, instead of cream, sweetened condensed milk. It might be a bit sticky on its own, but it makes for a rich, creamy and utterly irresistible cocktail (note: only use a brand that contains nothing more than milk and sugar).

1 ½ oz Mount Gay Rum Extra Old
½ oz Coffee Liqueur
1 oz Sweetened Condensed Milk

Add ingredients to a shaker and shake well with cracked ice. Strain into chilled glass and grate nutmeg over the top.

Comments Off on Cocktail of the Day: Mount Gay Trident 01.05.2012 |

#WineWednesday: What’s Shaking in the Wine World


What’s been going on in the wine world lately? Here’s a small collection of some articles worth checking out.

Wine2011 grape harvest in Washington holds promise of subtle, food-friendly wines
Despite the bizarre weather, the consensus among winemakers seems to be optimistic about this strange yet potentially wonderful vintage.

N.J. bill to allow direct wine shipping would bolster wineries, expand buyer choices
If the Assembly votes to allow direct shipment of wine to New Jersey customers, two greater goods will be accomplished: The measure will help the state’s budding vineyards and it will drastically expand the choices available to wine buyers.

California’s new wine destination: Monterey
Monterey County is always a favorite tourist destination. But in addition to shopping in Carmel, world class golf, and the aquarium, the area is quickly becoming a wine destination, too.

Wineries Move Into Downtown Napa
City’s relaxed rules offer more options for winemakers and consumers

Top 10 Northwest wine stories of 2011
The industry lost some giants to death, and the heads of Washington’s and Oregon’s industries left their positions. Here are the top wine stories of 2011.

Uncorking China’s Wine Market
Although China’s bustling metropolises and staid Bordeaux may seem worlds apart, the two are becoming increasingly intertwined. Indeed, China recently overtook the traditional strongholds of Germany and the United Kingdom to become Bordeaux’s largest export destination.

Debate over wine, beer gets heated
Tahlequah City Council on Tuesday denied a secon request by Tom Barlow for a wine-tasting and beer garden next fall.

Comments Off on #WineWednesday: What’s Shaking in the Wine World 01.04.2012 |

Mutineer Magazine Issue 21 Preview


Issue 21

From the Issue 21 Letter from the Editor:
“Like always, the year begins with a two and a half day hangover brought on by the enthusiasm for a fresh start in the proverbial sense, and I hope your festivities served you well. The cosmic significance of a new year is not to be underestimated, and as your fine beverage attorney I strongly recommend creating some New Year’s resolutions to set yourself up for a year of respectable drinking and favorable liquid karma.”

In this issue, we close out 2011 and open 2012, which has appropriately been dubbed as The Year of The Mutineer, with our best issue yet. 2012 is going to be an incredible ride and we’re very humbled for you to be on it with us.

The January/February 2012 Issue of Mutineer Magazine brings you:

Inside The Barrel

Food and beverage artisans are catching on to what the wine and whiskey industries have known for centuries: barrel aging is amazing! Find out just what sorts of craft products are going into the barrel these days.

Napa Harvest

Winery tours skip several steps on the path from the vine to the bottle. Ward Kadel wanted to know more, so he put work gloves on and joined Chimney Rock Winery for their 2011 harvest.

World Wine Tour

Two people with a passion for compassion and wine set off on a year long tour to raise money for kids in Laos. How’d they fare? Better than anyone could have imagined.

Mutineer Interview: Steve Smith

Tazo introduced the majority of Americans to high-quality tea. Mutineer chats with Steve Smith, co-founder of Tazo and the man behind the tea revolution.

The Happening Special Report: Third Annual Mutineer Magazine Red Carpet Party and The King’s Ginger Holiday Cocktail Competition

Did you miss the coolest party to hit Napa, CA in 2011? Don’t worry, we’ll fill you in with a behind-the-scenes look at the competition, the party and the drinks.

Hungry Mutineer: The Winter Table

This winter, Food Editor Erin Jimcosky is cooking with Darroze Speciale Réserve Bas-Armagnac. What’s on her winter table? Duck liver and prune pâté with Armagnac, roasted chicken with oyster mushrooms and juniper gravy, and winter cake.

The January/February issue also includes:
Dan Dunn’s Civilization and Its Discontents: Drinking Phrases
Wine Steals: Italian Reds
What People Drink: Clyde Common’s Jeffrey Morgenthaler
What People Drink: Solbar’s Michael Jack Pazdon
Beer Styles: Session Beers
Classic Cocktails: The Gimlet
+++ Soda Jerk: Coffee Soda, Seasonal Cheese, Drink Night Cocktails, Mutineer Library: Uncorking The Past and much, much, more…

Comments Off on Mutineer Magazine Issue 21 Preview 01.03.2012 |

Goodbye 2011, Hello 2012

Beverage News


Team Mutineer on the step and repeat of The Mutineer Magazine Red Carpet Party

2011 was an incredible year for Mutineer. Our most exciting and rewarding experiences weren’t parties in London, visiting Premier Grand Cru wineries in Bordeaux or sitting down and chatting with some of the most influential personalities in beverage culture today (but those were fun too). By far and large our most exciting and rewarding experiences was our work with A Child’s Right as we spent all year raising funds to purchase and install five water filtration systems in Nepal. With the help of many amazing organizations, companies and people, we reached that goal and raised awareness for something we are incredibly passionate about: the global water crisis.

Next, was our Mutineer Magazine Third Annual Red Carpet Party and The King’s Ginger Holiday Cocktail Competition held in beautiful Napa, California. It was an incredible event and look for detailed coverage of the event in Issue 21 of Mutineer.

Also, Mutineer Editor in Chief Alan Kropf was honored with several prestigious awards. The most recent (and notable) was being named as one of Forbes Magazine’s 30 Under 30 for food and wine. Kropf was also named to Wine & Spirits 30 under 30 which highlighted the world’s top 30 beverage professionals under the age of 30 and finally, Folio’s 13 under 30 which highlighted 13 publishing executives under the age of 30.

All of this combined with the numerous events we attended and sponsored, all of the new people we met and new friends made, all of our incredible friends, families, supporters, contributing writers, advertisers and partners, it couldn’t have been done without you.

Lastly, none of this could have been achieved without our incredible team. Erin, Phil, Julie, Chris, Ian, Ashley; you are all incredible, thank you for all of your hard work and long nights.

Mark my words: 2012 is the year of the Mutineer.

Thanks for tagging along for the ride. Cheers.

Comments Off on Goodbye 2011, Hello 2012 01.02.2012 |

How to Saber a Bottle of Champagne – Just In Time For NYE


Seniors Drinking Champagne

Image by © Darius Ramazani/zefa/Corbis

For those of you that have wanted to learn how to saber a bottle of bubbly, here’s your chance to learn from Small Screen Network’s Jamie Boudreau. It couldn’t be easier, but there are a few important steps you must take.

First, of course, is safety. Make sure the bottle isn’t pointed at anybody and that you don’t swing wildly with a knife and cut the person you’re supposed to be kissing at midnight.

Next, make sure the bottle is well-chilled, especially the neck. This will make the process easier and reduce the amount of spillage.

Lastly, if this is your first time, try it outside first or have some towels ready.

For weapon of choice, the back edge of a sturdy knife works well.

Jamie also recently opened a cocktail bar in Seattle called Canon and we can say without a doubt that it is most definitely Mutineer Approved.


Comments Off on How to Saber a Bottle of Champagne – Just In Time For NYE 12.30.2011 |

5 New Years Eve Cocktails with Champagne


Moët & Chandon Golden JeroboamNot sure what bubbly cocktails to make for New Years Eve? Try some of these:

Champagne Cocktail
From:The PDT Cocktail Book by Jim Meehan and Chris Gall.

6.5 ounces Moet Imperial Champagne
1 Angostura Bitters-soaked sugar cube

Pour Champagne into a chilled flute. Add sugar cube. Garnish with a spiral lemon twist.

Note: Originally from the Bar-Tender’s Guide by Jerry Thomas, 1862. Per Meehan: “I recommend pouring the Champagne, then adding the bitters-soaked sugar cube so the wine doesn’t bubble over.”

The Ginger Royale

1 ½ ounces The King’s Ginger Liqueur
4 ounces Champagne

Pour a generous measure of The King’s Ginger into a flute. Add chilled Champagne to taste.

Kir Royale

Fill a glass with cold Champagne.
Splash of Creme de Cassis

Pour Champagne into a chilled flute. Add splash of Creme de Cassis, garnish with a lemon twist.

French 75

1 1/2 oz gin
1/2 oz fresh lemon juice
3/4 oz simple syrup

Shake with ice, strain into a chilled cocktail glass. Top with Champagne, add lemon twist.

Champagne Flamingo

3/4 oz Campari
3/4 oz Vodka

Stir with ice, strain into a chilled cocktail glass. Top with Champagne, add lemon or orange twist.

1 comment 12.29.2011 |

Solbar’s Michael Jack Pazdon + Ben Morrison on CineVine.com talking The King’s Ginger


Just in time for New Year’s Eve, The King’s Ginger Holiday Cocktail Competition winner Michael Jack Pazdon of Solbar explains his winning cocktail and his use of The King’s Ginger on CineVine.com. Ben Morrison, of both Punk’d and Mutineer fame, makes a surprise appearance that adds little to the experience but somehow adds a giggly glow to the video.

Big props to the talented Christopher Eldridge, aka The Dridge, for putting this video together.

2 comments 12.28.2011 |

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