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Sam Adams and Dogfish Head Create Collaboration Beer for SAVOR Event


Samuel Adams / Dogfish Head Collaboration Beer

In just over a week, the Brewers Association will host SAVOR, their annual beer and food pairing event at the National Building Museum in Washington D.C. For those fortunate enough to have already purchased tickets to the incredible sold out two-day event, they will have the privilege to try the collaboration beer from Samuel Adams and Dogfish Head Craft Brewery called SAVOR Flowers. It will only be available to attendees of the event who will each receive a cork and caged 750ml bottle of the special brew to bring home with them and it will be available to sample at the event as well.

Both Sam Adams and Dogfish Head have continuously pushed the envelope of what beer could be and they have steered away what beer should be and I am so excited to have received a bottle of this and I can’t wait to try it. As we know, beer is made from four main ingredients – yeast, hops, barley, and water – and all but one, water, have been messed around with to create new and exciting beers. For SAVOR Flowers, they have decided to change this. Through an age-old distillation process, they created rosewater which would serve as the base liquid of the beer and this in turn inspired them to continue exploring the use of flowers and eventually dried lavender, hibiscus, jasmine and rosebuds would be introduced into the brewing process to create SAVOR Flowers. Also to be used would be a new hop breed simply known as #369 that is known for its intense floral notes which Jim Koch would acquire 30 pounds of from Yakima, Washington.

The beer would then be aged in Barrel One, the same bourbon barrel Jim used to age the premier batch of the first “extreme beer”, Samuel Adams Triple Bock in 1993. According to Sam Adams, Barrel One is the first barrel originally used for spirits which was then used to age beer and for the last 18 years it has been filled with Samuel Adams Triple Bock.

According to Jim Koch of Samuel Adams, “Sam and I had a great time gathering these ingredients, and I am excited to collaborate with such an innovative brewer on this beer for SAVOR. Sam’s originality and imagination are endless – he came up with the creative idea of distilling rosewater for this brew. We share the same intense passion for pushing the conventional definition of what beer can be and we put that same passion into our beers.”

Sam Calagione of Dogfish Head continues, “Jim is the godfather of craft beer, and he’s got unbelievable ideas about what beer can be, along with the knowledge and palate to make those crazy beer dreams come true. I am with him on his philosophy and thrilled to be working together on this groundbreaking brew. We share a commitment to elevating beer to its proper infinite height, as both a beverage and a pairing for food.”

Comments Off on Sam Adams and Dogfish Head Create Collaboration Beer for SAVOR Event 05.25.2011 |

Issue #9 Mutineer Interview: Maynard James Keenan Now Available Free Online


Maynard Behind Bar

As beverage journalists, we have had the opportunity to sit down and chat with some of the most influential beverage rock stars of our time from Ken Grossman of Sierra Nevada Brewing Co. to Jonathan Goldsmith of Dos Equis’ The Most Interesting Man in the World fame to Mr. King Cocktail himself Dale DeGroff. But we’ve also had the chance to sit down with a real life rock star when we visited Maynard James Keenan at his Jerome, Arizona winery Caduceus Cellars. Famous as the front man for rock bands Tool, A Perfect Circle and Puscifer, his first wines were launched in 2004 and this is his story.

Mutineer Magazine: What drew you to wine?
Maynard James Keenan: It’s just a complex art form that requires that you get involved, developing your own senses, developing your own awareness.

How is creating art with grapes similar to creating art with music?
It’s very similar, of course it all depends on the winemaker or the musician. As far as my process, it’s definitely a process of listening…a game of awareness basically. Just listening to what’s happening in the room, listening to what’s happening in the glass, in the barrel, listening to what’s happening in the vineyard, and moving accordingly.

How does your music background change your approach to wine? You’re coming at wine from a unique angle.
But a lot of people do. A lot of people that have vineyards or are making wine, there’s a significant percentage that come to it from a different perspective because maybe they’re successful in some other area and now they have a little bit of cash that they, well, the cliché is that if you want to make a small fortune in the wine business, you have to start with a very large fortune, which is cliché, but it’s true. But you end up having to explain that the small fortune is more consistent and sustainable and it’s a quality of life choice. Probably the lifestyle that you had before was very stressful to make that kind of income and required a lot of headaches and sleepless nights, sore backs, or whatever. A large portion of making wine is labor. People don’t understand it’s not just tasting wine, it’s a lot of work, but it’s wake up at a decent hour in the morning and you go to work, and you’re in your own bed that night.

It’s just experience. A writer writes, and a drinker drinks. You just have to be open to what you’re experiencing.

How did you develop your palate and explore the world of wine?
It’s just experience. A writer writes, and a drinker drinks. You just have to be open to what you’re experiencing. A lot of the education comes from contrast and comparing, so if you have some friends and can open up some bottles of wine, just make sure you taste them in a relatively right order and with food. See how they go with food and how they go with each other. Depending on the wine you’re drinking, you might have an awkward experience with a wine you’re not ready to taste. Some people are into the heavy big cabs, and then they try and taste a pinot noir after that and they don’t understand what they’re experiencing, because the heaviness and the fruit bomb from the California cab interrupts the process, so it’s a matter of education. And you know, another education is to open a bottle of wine, let it breathe a little bit, taste it on its own, wait a little while later, have it with some basic foods, some meats or cheeses, taste it again, and then eat something super sweet, like drink a Coca-Cola and eat a Snickers bar, and then taste the wine again, and you’ll see that the wine tastes like shit, because the sugars and all those things kill the experience of the wine.

To continue reading this Mutineer Interview, click here.

1 comment 05.25.2011 |

Stone Brewing Co. Unveils $26.6 Million Expansion Plans


Stone Brewing Co

Yes, $26.6 million. With an amount this big it’s made pretty obvious that Stone Brewing Co. has been doing quite well for themselves since their creation in 1996 and with them being the 14th largest craft brewery in America. If their beautiful Stone Brewing World Bistro & Gardens wasn’t enough with its outstanding food, lush one-acre outdoor garden, and rotating line-up of 32 taps and 100+ bottled craft beer selections for guests to enjoy, their new additions definitely will be.

So, what exactly are they adding?

A new production building directly adjacent to the south will bring an additional 55,000 sq. ft. production facility adjacent to the current brewery, essentially doubling the existing space for brewing, fermentation and packaging.

For the Stone Brewing World Bistro & Gardens, a much-needed kitchen expansion is in the works, along with the establishment of a larger separate kitchen across the street for the new, creatively named catering division: Stone Catering. New company offices will share the site as well.

Also on the drawing board across the street: a combined Event Space & Barrel-Aging facility to allow for fermentation and bottling of sour and experimental beers, as well as long-term barrel aging for beers, such as those in the newly announced Stone Quingenti Millilitre series.

We are thrilled to announce the launch of the creatively named Stone Farms, an 18-acre farm located roughly 8.5 miles from our brewery which will provide pesticide-free, sustainably-grown local produce to the Stone Brewing World Bistro & Gardens.

Our award-winning restaurant will be getting a sister location at Liberty Station, a redeveloped historical complex that formerly housed the Naval Training Center. Set to open in spring 2012, the site will feature a 10-barrel brewing system, a lush 19,000 sq ft outdoor garden, and bocce courts.

We are preparing to open a new location of the Stone Company Store in the South Park neighborhood of San Diego in June, bringing growler fills, bottle and keg sales, and Stone merchandise that much closer to downtown!

As if all that wasn’t enough to occupy their time, get ready for an estimated 50-room Stone Hotel set to open sometime in 2013. “There’s no better way to wrap up a day filled with good eats and craft beer than with a plush bed and a comfy pillow,” asserts Stone Brewing Co. CEO and Co-Founder Greg Koch. President and Brewmaster Steve Wagner adds, “Plus, I’m pretty sure that we’ll have arguably the best darn mini-bars in the country.”

More of a kinesthetic learner? This video will give you the 411 and blow your mind on the transformation that Stone is about to embark on.

Stone’s Upcoming Projects from stonebrew on Vimeo.

Looking for a job? Stone is hiring in a ton of positions.

Comments Off on Stone Brewing Co. Unveils $26.6 Million Expansion Plans 05.24.2011 |

Pink Out! SF a Sell Out Success for 7th Straight Year


Pink Out! SF

Rosé Avengers & Producers and Chef Lam of Butterfly Restaurant hosted the 7th Annual PINK OUT! SF on May 10th to a sell out crowd. In tandem with Pink Out! SF, RAP teamed again with TasteLive — the world’s premier online tasting community — to host a live streaming broadcast from Butterfly hosted by Courtney Cochran, certified sommelier, entrepreneur and author of “Hip Tastes,” with wine bloggers tasting remotely. The virtual tasting was sponsored by CellarPass, Mutineer magazine, and featured Gloria Ferrer Brut Rosé, Robert Oatley Sangiovese Rosé, and one of the world’s most exclusive rosés, Chateau d’Esclans “Garrus.”

Pink Out!: The Pink Out! SF celebration at Butterfly restaurant and featured an extensive walk-around t asting of 40-plus classic still and sparkling rosés from throughout the world, accompanied by delicious appetizers and chill DJ grooves. Chef Lam will once again dished up rosé-inspired Pan-Pacific appetizers from sustainably and organically sourced ingredients. Of course, our guests sported their most fun and entertaining pink attire.

And new this year, RAP partnered with Mutineer magazine to help raise funds for its Clean Water Crusader campaign in support of A Child’s Right. A Child’s Right is a nonprofit relief organization that provides clean drinking water for children living in orphanages and street shelters as well as those attending schools and visiting children’s hospitals in impoverished urban and semi-urban areas in underdeveloped countries.

Raffle Grand Prize: To help raise funds, The Flamingo Conference Resort & Spa in Sonoma County, California is supported the fundraising effort by providing a two night wine country weekend getaway in a poolside suite with breakfast buffet and health club admission for two as the evening’s raffle grand prize. Amorosa Bella joined in with a bottle of sparkling and a collection of its authentic sensuality products. And to top it off, the package included a $100 gift certificate to dine at Zazu Farm & Restaurant.

Pink Out! SF Pink Out! SF

For more pictures from the event, click here.

Comments Off on Pink Out! SF a Sell Out Success for 7th Straight Year 05.23.2011 |

Second Glass and Mutineer Magazine Present Wine Riot Chicago – May 21


Second Glass

Wine, food, seminars, and a ton of enthusiastic millenials being enthusiastic about wine is what Wine Riot is all about. Tomorrow Second Glass’ Wine Riot will take over the Great Hall at Union Station in Chicago for two sessions where novice and experiences winos alike will have the opportunity to learn about and enjoy wine like never has been done before in an environment where learning and having fun is emphasized through 20 minute wine crash course seminars, a mobile app designed specifically for the event, photoboots, live DJs and so much more.

If you are in Chicago, we hope to see you there.

WHO: Second Glass, Mutineer Magazine, and wine lovers.

WHAT: Wine Riot Chicago

WHERE: Great Hall at Union Station
210 S Canal St, Chicago, IL

Riot One: Saturday, May 21, 1-5 PM
Riot Two: Saturday, May 21, 7-11 PM

WHY: To party and learn about and explore wine.

COST: $50 per session. Get your tickets here.

Seen below is the long lost picture of Mutineers JJ, Brian, and Ian who were rumored to have been in attendance a Wine Riot Los Angeles.

Mutineers at Wine Riot Los Angeles

Photo by Tommy B Photography

Comments Off on Second Glass and Mutineer Magazine Present Wine Riot Chicago – May 21 05.20.2011 |

Seattle Beer Week : May 19-29


Seattle Beer Week LogoWith American Craft Beer Week in full force, why not celebrate Seattle Beer Week at the same time? Well, that’s exactly what they did. Starting yesterday and going through May 29, Seattle will experience some of the most mind blowing beercentric events the city and most likely the state have ever seen. For eleven straight days, Seattleites across the city will see beer releases, beer dinners, rare beer tastings, sensory evaluation classes, meet the brewer events, blending symposiums, cask, stout, and sour beer fests and everything in between. Pure insanity will ensue.

Sadly I will miss Seattle Beer Week 2011 by just a week, but if I was going, these are the events I would for sure not miss:

HotD Crashes Bottleworks May 22
Alan Sprints, owner, founder and brewmaster of Hair of the Dog Brewing Company will be in the house pouring a very special blend.
This may very well be one of the most limited Hair of the Dog beers ever.

Alan received a very special keg of unblended lambic from the BOCKOR brewery in Belgium. He has blended this sour beer with one of his special creations.

This truely will be one of the most rare Hair of the Dog beers you will ever taste.

Firestone Walker ‘v” Homebrew Chef at Brouwer’s Cafe May 23
A closed door beer dinner with the beers of Firestone Walker.
There will be 8 courses / 12 beers prepared by the renowned “Homebrew Chef” Sean Paxton and Brouwer’s Cafe’s own chef.

New Belgium Blending Symposium at The Stumbling Monk May 25
Beer blending is a sensory art that has been relied on for centuries to ensure palatable beverages. Many of today’s specialty beers originated as test blends, or in fact are, themselves, blends of many different beers. In this class created especially for Seattle Beer Week, New Belgium brewer & master blender Eric Salazar will lead a slideshow & discussion on the genesis of Wild Ales such as La Folie, Le Terroir, & Eric’s Ale “from grain to glass”, with a focus on the blender’s art & techniques. This will be followed by a hands-on blending workshop where guests will be led through the process of experimenting & creating their own blended beer using samples of single-barrel unblended beer from New Belgium’s oak cellar, each dispensed from a bar-top gravity-fed cask. Guests will document their blend ratios & will be able to go home with a growler full of their very own Seattle Beer Week blended beer.

Naked City Pro-Am Night at Naked City Taphouse May 27
All of your favorite Naked City staff members broke out into teams of 2 and tried their hands at brewing with Brewmaster Don Webb. 6 different styles. You choose the best!

And .. basically every other event.

This year’s 2011 Seattle Beer Week commemorative beer is Decompression by Maritime Pacific Brewing Company, an American Strong Ale brewed exclusively with the Falconer Flight hops in memory of Glen Hay Falconer. According to Head Brewery Corey Blodgett, “since receiving the Glen Hay Falconer Scholarship in 2007 with Jacob Leonard of Widmer, I have felt compelled to show my gratitude to the Falconer Foundation because without them and the scholarship I may not be here in Seattle or at Maritime Pacific. So when HopUnion created a hop pellet in honor of Glen using fourteen of his favorite hops, I knew what I had to do. Little did I know that Decompression, an American Strong Ale brewed exclusively with the Falconer Flight hops, would become a beast.

Much like the Seattle beer scene as well as the Pacific Northwest in general, for me the Fhe Foundation embodies family. I created Decompression to convey this same feeling of community. The color is designed to remind you of the sun setting beyond the Olympics to the west. Thanks to the careful addition of Falconer’s Flight hops, you will have no doubt you are in the Pacific Northwest. Decompression’s strength and complementary malt complexity nudges you on the shoulder and says, “It is spring in Seattle.” I think you get the picture.”


Comments Off on Seattle Beer Week : May 19-29 05.20.2011 |

Firestone Walker Releases 2011 Parabola


Firestone Walker ParabolaPaso Robles, Calif — “This beer is insane,” Dustin Kral, Head Brewer of Firestone Walker Brewing Co. said. “Don’t get me wrong it tastes amazing, but this beer is tough to brew.”

Parabola, Firestone Walker’s Bourbon barrel-aged Russian imperial stout, takes twice as long to brew as any other beer that Firestone makes, not counting the time that it spends in bourbon barrels.

“Our guys are perfectionists too,” Kral continued, as he pulled his paddle through the mash, “so we’re not gonna just let that malt burn, we have to get in there and stir the mash; look at it, it’s as thick as a cookie.”

The recipe for Parabola calls for a massive amount of malt that overwhelms the mash tun. The brewers are forced to manually stir the two-ton mash to avoid scorching, all the while making sure that the other parts of the brewhouse are running normally.

Parabola requires twice as much malt to yield half the volume of each brewhouse cycle compared with other Firestone Walker beers. This extra time and effort puts an even bigger strain on brewers that are already brewing 24 hours a day, nearly seven days a week.

But all of the work is worth it, according to Matt Brynildson, brewmaster for Firestone Walker.

“The response that this beer receives from our fans justifies the extra effort,” Brynildson said.

The final product is a one of the most sought after beers that Firestone Walker brews despite the fact that this June will be only the second time that it has been released in bottles.

David Walker, brewery co-owner, added to the praise.

“Parabola is a thing of beauty; thick as two short planks,” Walker said.

The beer ends up being as thick as any beer on the planet with a luscious aroma and taste that are only amplified as it warms up. Tastes and smells of Bourbon, coffee, vanilla, tobacco and leather all greet the taste buds of those lucky enough to get a hold on this limited offering.

This year’s Parabola goes on sale for the first time on Saturday, May 21 at Firestone Walker’s brewery in Paso Robles and restaurant in Buellton, CA. Only 3,500 cases will be released of the 2011 vintage, in 22oz bottles. There will also be a limited release of kegs to bars and restaurants around the country.

Places that will be receiving Parabola will include CA, NV, OR, WA, AZ, MO, Chicago, MA, NJ, NY, VA and PA.

Comments Off on Firestone Walker Releases 2011 Parabola 05.20.2011 |

The Bruery Press Release: Project Quercus Maximus and Updates to 2012 Reserve Society


The Bruery

To all the loyal fans and retailers of our beer,

As we approach our 3rd anniversary, it’s incredible to look back at the journey of these last few years. Our growth has been of a magnitude that we never could have imagined when brewing our first 15-barrel batch. As you might already know, we’ve been operating at capacity for over the last year and a half; a near doubling of capacity in January of this year has been a mere drop in the bucket. We’ve reached a fork in the road. One path is to open a much larger brewery that would satisfy demand over the long term, and accumulate millions in debt and bring on outside investors to get to that point. The other path is renewal of our original vision: a small, family-owned business making some of the most interesting, highest-quality specialty beers available in the market in our own unique way. After much debate, research and soul-searching, we’ve chosen the latter path – but on a grander scale.

We have just leased a temperature controlled warehouse space that we will be filling with thousands of oak barrels, allowing us to create some of our favorite beers such as Oude Tart, Melange #3, and a variety of other delicious and innovative beers. We’re extremely excited for this cellar expansion both because it will allow our creativity to shine and because it will help us get our favorite beers into more glasses in more cities. Since day one at The Bruery, we’ve been making barrel aged ales with an eventual goal to fill shelves with these complex and full-bodied beers. Until now, we have only been able to do this on a limited basis, primarily reaching only those in our Reserve Society. This new investment will allow us to brew more, distribute more and get more specialty beer into the marketplace.

With this change, we have had to make room in our brewing schedule to brew the beers that we’ll be barrel aging. Unfortunately, Orchard White is the victim. While we have great love for Orchard White, we feel there are many great witbiers available and believe our limited resources are best spent elsewhere. Further, Rugbrød will now only be available in the fall and winter, with Hottenroth taking it’s place in the spring and summer beginning in 2012.

As a company focused on quality over quantity, and founded on the basic fact that making beer is fun, we’re excited to continue brewing up our dream. We won’t be putting down our mash paddles in place of mechanized processes, we won’t be switching our khaki shorts for navy-blue suits and most importantly, we won’t be sacrificing our original vision for any reason whatsoever. Simply said, we are growing at our own pace.

Thank you all for the support these past three years. It’s your love of style-bending beers that have helped us, and breweries like us, to grow and will keep us growing in the years to come. If you can make it, we’d love to see you at our 3rd Anniversary Beer Festival on May 29th to help us celebrate our future!

Your Friends at The Bruery

The Bruery

UPDATE: Following this email, The Bruery also sent out another email pertaining to updates to their 2012 Reserve Society.

The biggest change is that from now on, The Reserve Society will be free unlike the upfront fee of $195 that they used to require. With that set, there will no longer be a 15% discount to Reserve Society members but Reserve Society members will still be given first opportunity to purchase limited allotment beers and they will be able to purchase a larger allotment than the general public. Also, beware, there will be no guarantee that supplied will last through every Reserve Society member, so be sure to order quickly.

1 comment 05.19.2011 |

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