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“Have Keg, Will Pedal” Video

Beer

Cruising around on Twitter today, I came across the link for this video. I had seen it previously a year ago but I had forgotten about it until now and I felt that it was worth sharing. With that, I leave you with the description of the video from the creator:

Transportation and simple living are two of my favorite soapboxes. With this project, I want to dispel the notion that bikes are difficult, dangerous, impractical, etc. So I rode my bike, with an empty keg in tow, to my favorite local craft brewery (Stone Brewing). We had a couple of beers, and talked to the folks there about their commitment to sustainability. Then I loaded up a fresh keg, and pedaled it home 17 miles over some consequential elevation changes. I don’t expect everyone to drag a 160lb keg up a steep hill on a bicycle, but I see my neighbors driving 1/4 mile from their homes to go to Vons, carrying their groceries away in plastic bags. Then they drive back to the same shopping center to get their requisite exercise at 24hr fitness. I just want to convince them to bike or walk that 1/4 mile to Vons to fill up a backpack with useful brew. At once they’ll save time and money, and reduce dependence on oil and pollution going into our oceans.



The Fifth Great Lakes Water Conservation Conference is Looking For Presenters

Beer

The Fifth Great Lakes Water Conservation Conference

Considering that it can take up to 12 gallons of water to make one gallon of beer, the conservation and sustainability of our fresh water is incredibly important. Because of this, on October 4-5, people will converge on Chicago for the Fifth Great Lakes Water Conservation Conference. Within proximity to the Great Lakes and nearly 20% of the world’s fresh water supply combined with the strong brewing culture of the Great Lakes area, it is the perfect setting to hold such a conference. Created with craft brewers and policy makers in mind, the conference will discuss, among other things, water conservation, water auditing, rain water harvesting, wastewater treatment, and alternative energy installations.

Are you an expert on water conservation or brewing with the environment and water in mind? The fifth Great Lakes Water Conservation Conference is looking for presenters and speakers. If you are interested in speaking or wish to send a panel proposal, contact Lucy Saunders at h20greatlakes@gmail.com.


2 comments 07.07.2011 |

Issue #10 Mutineer Interview: Grammy Nominated Kenna Now Available Free Online!

Other Beverage

Summit on the Summit

Not known for its mercy, Tanzania’s Mt. Kilimanjaro is the largest free-standing mountain in Africa. One out of every four climbers who attempts to summit its 19,340 foot-elevation Uhuru peak are unsuccessful, which was precisely Grammy-nominated musician Kenna’s fate the first time he challenged this unforgiving mountain.

In January 2010, Kenna returned to Mt. Kilimanjaro, not to simply conquer the mountain that had denied his summit, but instead to make a 19,340 foot 911 call to the world on behalf of every man, woman, and child that has suffered or died from drinking dirty water, as well as the billion-plus people on the planet that still don’t have access to safe, clean drinking water.

This time Kenna brought backup: a mélange of influential voices and experts from a range of specialties that were committed to his cause. In an effort to raise awareness, the climb was filmed as a documentary that will air on MTV on March 14, 2010, and social media was brilliantly integrated throughout the expedition.

To pull it all off, 44 people would step up and try to follow Kenna to the top of the mountain that had already defeated him once before. For all of them to summit would be an unlikely and unprecedented feat, especially with most of the team having little or no climbing experience and instead relying on inspired determination to get them to the top.

On January 12, 2010, inspired determination trumped likelihood, with every one of the 45 members of the Summit on the Summit expedition standing on the top of Africa in a record-breaking statement to the world on behalf of the global water crisis.

The question now is, “What’s the likelihood of achieving unprecedented success in addressing the global water crisis?”

MM: How did you come up with the idea for Summit on the Summit?

So when you get that kind of feeling in your gut you say, well I’m going to do something about it, I’m gonna fucking do something about it …

Kenna: It’s probably a three part answer, but I will try and keep it simple. I had climbed Kila [Mt. Kilimanjaro] once before and hadn’t gotten to the top and I went all by myself. I think mainly because there was no real support system for it. The main reason I even came to doing it for the cause was because my dad had come to me and said he was going to dig a well in Ethiopia. I didn’t understand why he was going to do that and I had no real idea about the global water crisis. He continued to explain that he had contracted a waterborne disease when he was a child and lived ten years with that kind of illness; ten-fifteen years with the illnesses that came along with that. He had lost his best friend as a child and even worse he had lost a brother to it, my uncle. I started studying water just trying to figure out what that was because I felt like I was a bad son, a bad kid, not knowing what my dad had endured for me to actually be in America, living my dreams, making music, you know…pursuing the world and having the life that I have. All those things were given to me basically on a silver platter in comparison to what my dad had to endure you know. So when you get that kind of feeling in your gut you say, well I’m going to do something about it, I’m gonna fucking do something about it, and so the two things collided. Kilimanjaro because I hadn’t reached the top and because I knew that going to the top would require some kind of support system, which is also what I believe about the global clean water crisis. It’s not something that one person can take on, or one government can take on, or one NGO can take on, but it has to be a united effort. So the idea of Summit on the Summit was born as an incubator for change to allow people that have the influence of reaching the world to connect with the people who have the information to educate the world, and finally to involve the Fortune 500 world of brands to support that in a way where it’s a private affair and know that it’s something that individuals can be involved in whether it be staff at Hewlett Packard, or the staff at Proctor and Gamble, or the staff at the UN Foundation, or the staff at Summit on the Summit, or my management team, or the management team of every single artist on the climb, or actor, or the education team and management team of everybody who is on the production side, or the educators themselves and their teams. It was meant to be a sequestered moment in time where everyone had to rely on each other, commit to going, and commit being safe and healthy to be there, and while they are there to commit to each other to support each other and commit to the cause. In that moment, because they know that they are risking themselves for it, it was meant to be an unstoppable force of truth and a project that at the end of it would fully and forever unite individuals as allies because there is one thing in their life that can never be taken away from them outside of family and accomplishment. As an accomplishment, Kilimanjaro was something that no one can take away from them and the relationships and the allies they had from that climb would be allies that would be the only people in the world that would remember or know exactly what they went through for this subject. So it’s multi-layer I just built it in my mind and grew it from there.

What aspect of this project are you most proud of?
I’m most proud of the fact that at a certain point it took a life of its own. I think a lot of times you spend a lot of time creating something and your ego gets in the way. In this case my heart took precedent over my ego and at a certain moment you could see that this was no longer something specific that I created. It’s not something that lives only in me; the universe took it and the people involved united and became its heart and soul. When your on a mountain and you see Isabel Lucas talking to one of our reps. from Hewlett Packard, and she is from Australia and he’s from Switzerland, and she is speaking Swiss to him. When you see Jimmy Chin, our photographer speaking to Bernice Ang, who is from Singapore, to have each one of them speaking Cantonese, but then he is speaking Japanese to Lupe Fiasco. It was something beyond me at a certain point, something bigger than I could ever imagine it to be. It burst from conversations to scholastic, educational programs, and people on the climb feeling power when they didn’t realize that they had that power – they didn’t realize their currency. I’m here in Aspen and Sanigold just got here, we were talking and she’s like, “You know what, I was twittering and I didn’t realize but they made my twitters [during the climb] the twitters of the week on Spin.com, isn’t that crazy?” That kind of stuff, when it happened it took on a life of its own – that’s what I was most proud of because there was only so much I could do man. I can bring everybody together and put everybody in one place. I can get brands to spend money on something they’ve never done before. I can build marketing plans and social media plans, and I can affect all of those things, and all of that would seem like a great deal, and it is, but what came off the mountain – what came together when people connected finally, and how it affected everybody in such a way where they were champions for each other and champions for the world at the same time, and to have the largest group ever to reach the top of Kilimanjaro, 45 people, all of them summited, 100% of my team climbed and got to the top – is crazy. I could never have imagined it truly becoming what it did.

To continue reading this Mutineer Interview, click here.



Event Recap: The Maui Film Festival Taste of Wailea featured Ocean Vodka, Stella Artois

Spirits

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The participating restaurants included Ruth Chris, Mala Ocean Tavern, Monkeypod (@petermerriman), Matteo’s, Gannon’s (@bevgannonmaui ), Joe’s, Bistro Molokini (@grandwailea), Four Seasons (@FSMaui ), Pita Paradise Wailea, Capische, Spago, Mulligan’s on the Blue, and Ko (@fairmontkealani).  The menu was incredible–seafood, lamb, beef, pork, pasta, salad, Greek, asian, Italian, American and desserts, if its delicious it was here. These tasting dishes were artfully plated, hearty, refined, and plentiful. I tried to get to every booth but it simply wasn’t possible.

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The fine beverage spread somehow kept up, too. The wine table by Southern Wine and Spirits, the Ocean Vodka tent and the Stella Artois tent were serving extraordinary pairings to the tasty small plates and dishes from 13 of the regions finest restaurants. Ocean’s Vodka was particularly exhilarating with Watermelon Martinis with fresh watermelon, and the Lemon Blossom that featured fresh lavender from the slopes of Haleakala on Maui. Bistro Molokini from the Grand Wailea made an adult shave ice in mojito, mai tai and lava flow that were fresh, imaginative and just perfect to take the edge off the South Maui heat.

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Taste of Wailea is held at the top of the Wailea golf course overlooking the Gold and Blue courses. All attendees are treated to the evening celestial cinema with their tickets, so comfortable shoes and beach chairs are necessary. As mother nature gave everyone a sunset show folks meander down to the outdoor theatre set up to catch the evening’s double feature of films. The after party at Spago’s featured the spit roasted pig Chef Cameron Lewark prepared during the Taste of Wailea, and Bombay Sapphire cocktails.

 



The Cocktail Spirit With Robert Hess: Bitter Truth E**X**R and Ginger

Spirits

This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Bitter Truth E**X**R and Ginger. According to Robert Hess, “The Bitter Truth E*X*R is wonderfully sweet with characteristics of an Italian amaro. It pairs perfectly with a spicy ginger beer!”

Bitter Truth E**X**R and Ginger

  • 2oz Bitter Truth E**X**R
  • 1/4 oz lime juice
  • ~4 oz Ginger Beer

Instructions

  • Build in a tall glass with ice
  • Stir
  • Garnish with an orange peel


Mutineer Magazine Issue 18 Preview

Miscellaneous

MM18 Cover

With Tales of the Cocktail less than a month away, it’s only fitting that Issue 18 of Mutineer Magazine be filled to the brim with cocktail goodness and that’s exactly what we’ve done. Spirits, cocktails, brand ambassadors, mixologists – we have it all and then some. Cocktails not your thing? Don’t worry, we have you covered too.

The Secret Lives of Brand Ambassadors

As three of the best can attest, spirit and spirits go hand-in-hand at these intense-but-rewarding jobs.

Everybody has his or her favorite fine beverage, but only a handful of us are tasked to live and breathe the product 24/7. Such is life for a brand ambassador. No three brand ambassadors work harder than Juan Coronado, Craig Vaught and Charlotte Voisey, and contributor Matt Villano recently chatted with each of them to get the inside scoop. Interestingly, all three got their starts on the bottle side of the bar.

Spartacus Miximus: Behind the Scenes of a Global Cocktail Competition

After attending the American regional and national heats in Chicago and Miami of the Bacardi Global Legacy Cocktail Competition, Mutineer Editor in Chief Alan Kropf meets up for the global finals in Barcelona, Spain. Join Kropf as he takes you through the competition, the competitors and their world class cocktails.

Drinking and Drawing: The Artwork of Jill DeGroff

Jill DeGroff has spent more than a few hours inside every manner of saloon, speakeasy, bar and lounge while roaming until the wee hours of the morning. To most, the places would start to blend together, but DeGroff has found a muse in these dens of drink. The characters and stories have captivated her, and she has captured them in both word and portraiture. In the second book in her series, Lush Life: Portraits From The Bar, DeGroff features Bon Bivants, ne’er-do-wells and all manner of folks in between.

Teahouse Revolution!

It all began with a lack of choice. A lack of choice fueled by decades of oppression, a need for more and the desire to have a say in life’s most simplistic decisions. Decisions which were as seemingly basic as the quality of leaves that infuse your teapot. In this article, Mutineer Food Editor Erin Jimcosky gives you an in-depth look at the incredible story behind Dobra Tea.

Cooking With HelloCello

Mutineer Food Editor Erin Jimcosky has done it again, this time with HelloCello’s Limoncello di Sonoma! Limoncello icebox cakes, Limoncello ice cream sandwiches and more … all made with Limoncello. Perfect dishes you won’t want to miss and just in time for summer.

The July/August issue also includes:
Civilization and Its Discontents: Mezcal Rising
The Plaid Avenger: Kentucky
What People Drink: Kevin Diedrich, Bar Manager of The Burritt Room
What People Drink: H. Joseph Ehrmann, Proprietor of Elixir
What People Drink: Dennis Kelly, Head Sommelier of French Laundry
Wine Steals: Paso Robles
Behind The Bottle: The Southern (Hemisphere) Cross
Beer Styles: Gluten Free Beers
Classic Cocktails: The Mint Julep
Sake Renegade: The Toji, Gorgonzola Cheese, Drink Night Cocktails, and much, much, more…

Subscribe today for only $14.99 for a full year to make sure you don’t miss out.



Win a New Belgium Brewing 20th Anniversary Cruiser!

Beer

Win a New Belgium 20th Anniversary Cruiser

Picture yourself on the Fat Tire label – literally. New Belgium Brewing wants you to use their new Joy Ride app to create your own Fat Tire label. Share your favorite Fat Tire memories, make it mutinous and spark some creativity because you’ve got a shot at winning a 20th Anniversary Fat Tire cruiser. One joyous winner will be chosen on Facebook every Friday between now and August 19 – that’s 8 chances to win.

Good luck!


2 comments 06.30.2011 |

Event Recap: Family Wineries, Tri-Tip & Wine Saturdays

FoodWine

Family Wineries Tri-Tip & Wine Saturdays

Who doesn’t like champagne, sparkling wine?  Incredibly and uniquely complex reds, like an ’08 Noyes Sonoma Coast Pinot?  And who wouldn’t pair that with some succulent tri-tip on a gorgeous Saturday afternoon?  That’s why all the tables were occupied on Saturday June 25th, for Family Wineries’ Tri-Tip & Wine Saturday.  If not the perfect way to spend a Saturday, then, as one guest told me, “It’d be pretty darn tough to get any closer.” And at this cooperative tasting room, with its many bottled characters, no wonder this gentleman vocalized such elevated regard.

Family Wineries Tri-Tip & Wine Saturdays

No excess crowds to deal with, just a tranquil afternoon in Sonoma Valley.  Family Wineries, being known for its impressive variety of wine types, varietals and styles, hosted their Saturday Tri-Tip & Wine Saturday.  The pervading profile of the day’s happening, relaxation.  Most of the tables were occupied by wine club members, locals, tourists the same, just out to have a nice wine-timed midday.  Like visiting a friend’s house, that’s what it felt like, many told me.  The structure has the exterior of a cabin, or vacation home.  So, no surprise the day’s guests were so eased.

Some of the favorite Wine & Tri-Tip pairings, that guests notified me of, were with the 1) Cass Winery 2008 Paso Robles Grenache, 2) Cass Winery 2006 Paso Robles Petite Sirah, 3) Collier Falls 2007 Dry Creek Primitivo [romantically layered, this is a must-sip], 4) SL Cellars 2004 Dry Creek Syrah, and 5) Tres Hermanas 2005 Syrah/Sangiovese Blend from the Central Coast.  Oh, one guest reminded me, the N.V. Grand Cuvee, Extra Dry – Pour La Vie.  “And,” she said, “pretty much any other of the champagnes here.”  Myriad, you might mumble.  True, as Family Wineries is a collective tasting Room, representing numerous approaches, appellations, oeno-aesthetics. “Tastes great with a tri-tip sandwich,” she told me, as I snapped a pic of a meat slab on the BBQ.

Family Wineries Tri-Tip & Wine Saturdays

As the event came to close, the acoustic singer packing up his guitar, gear, most just hung around, not wanting to let go of the pleasant embrace of this distinguished wine world moment in Sonoma’s picturesque valley.  Family Wineries Kenwood is just the spot you’d come to delight in easiness, enjoyment, more than enough wine variety, taste shapes.  That’s just a small pour of the accoladed acclaim sheet that follows this tasting Room.  Keep watch for the other events they have in cue.  All assured, by Family Wineries’ staff, to be equally relaxing, incomparably tasty.  A splendid slice of Sonoma Valley, and County.  Sip, sip …


1 comment 06.29.2011 |

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