(JAN 31, 2012)–A bi-coastal bet was made between two of the nation’s leading craft brewers before the NFL NFC Championship game, and now it’s time to pay up.

John Dannerbeck, president of Anchor Brewing Company in San Francisco, and Steve Hindy, president of Brooklyn Brewery in New York, agreed to pour beer from the winning brewery and outfit their own brewery’s tour staff in jerseys from the opposing team for a week should their team lose in the battle between the San Francisco 49ers and New York Giants for the NFC title.

The Giants were the winners in a tightly contested overtime game, so Anchor brewing staff will wear Giants jerseys and pour samples of Brooklyn’s Sorachi Ace beer during tours of its San Francisco brewery Monday, January 30 through Friday, February 3.

“The Niners played a great game but the Giants came out on top, so we’ll stand by our word,” said Dannerbeck. ”We’ll be pouring beer from Brooklyn Brewery and wearing the Giants’ colors this week, but don’t worry, our Niners will be back next year and we’ll be hoping for a chance to even the score.”

“We hope our friends in San Francisco enjoy the Brooklyn Sorachi Ace. Let’s hope for a rematch in 2013,” said Brooklyn Brewery President Steve Hindy.

Public tastings of Brooklyn Beer will not be available during this time, as Anchor tours are available by advance reservation only. Unfortunately, all tours are full this week, but you may call the brewery directly at 415.863.8350 to inquire about any cancellations.

Want to get a look at Anchor Brewing staff wearing the “Big Blue” colors? Connect with the breweries online:

Anchor Brewing
Facebook: http://www.facebook.com/anchorbrewing
Twitter: http://www.twitter.com/anchorbrewing

The Brooklyn Brewery
Facebook: http://www.facebook.com/thebrooklynbrewery
Twitter: http://www.twitter.com/brooklynbrewery

(Santa Rosa, CA, April 5th 2011) — Rosé Avengers & Producers (RAP) announced today that it is partnering 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. To learn more about the campaign, visit Mutineer Magazine.

“We developed our Clean Water Crusader campaign to be a simple win-win proposition,” said Alan Kropf, editor-in-chief of Mutineer. “Beverage companies that raise and donate at least $500.00 directly to A Child’s Right will have its product or logo featured in our fall water relief-themed issue. We’ll also tweet out an interesting water-themed fact out to our Twitter followers on behalf of each company. The top 3 fundraisers make the cover.”

Creative Furnace, producers of Pink Out! SF, is supporting the project with a public relations awareness campaign and fundraising efforts at RAP’s 7th annual rosé celebration on Tuesday, May 10th 2011 hosted by Chef Lam of Butterfly Restaurant at Pier 33 on The Embarcadero in San Francisco. The Flamingo Conference Resort & Spa in Sonoma County, California is sponsoring 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.

RAP also announced the line up of stellar international rosé producers for 2011, which features an extensive walk-around tasting of 40-plus classic still and sparkling rosés, DJ grooves, and Chef Lam’s rosé-inspired Pan-Pacific appetizers from sustainably and organically sourced ingredients. The event’s TasteLive broadcast, sponsored by CellarPass, features Gloria Ferrer Brut Rosé, Robert Oatley Sangiovese Rosé, and one of the world’s most exclusive rosés, Chateau d’Esclans “Garrus.” Consumer tickets are $35.00 advance and $45 at door if available. Complete details, trade/media registration, and tickets are available at RapWine.com.

2011 Wineries to Date
AIX – Provence, Amorosa Bella, Azurwines, Bugay Wines, Château Beaulieu, Chateau d’Esclans, Château de Brigue, Clos Saron, Cornerstone Cellars, Dacalier Wine Co., Dashe Cellars, Dunstan Wines, Freixenet, Gassier, Gloria Ferrer, Gridley Family Cellars, Isabel Mondavi, Kelley & Young Wines, Kristine Ashe Vineyards, Lorenza Rosé, Midsummer Cellars, Muscardini Cellars, Pedroncelli Winery, Pisoni Vineyards & Winery, Robert Oatley, Segura Viudas, Six Sigma Ranch, Tablas Creek, Urban Legend Cellars

The 2011 Craft Brewers Conference put on by the Brewers Association is less than a month away and breweries, bottle shops, and beer bars/restaurants are getting their events for the conference finalized as the American craft brewing community prepares to descend upon San Francisco. We at Mutineer are happy to announce the events that our friends at Deschutes Brewery will be holding and judging by the events we attended of theirs during the Great American Beer Festival, these will be off the charts.

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WHAT: Collaboration Beer Dinner and Pairing at The Monk’s Kettle
Deschutes Brewery Chef Matt Neltner and Monk’s Kettle Chef Adam Dulye collaborate to deliver a menu made for beer. The special menu, from which anyone visiting the restaurant can order, takes the expertise of these two chefs to create food and beer pairings that will kick of the week just right. On tap will be a large variety of Deschutes beers including: The Abyss 2010, The Abyss 2009, Black Butte XXI, Hop Henge Experimental IPA, Red Chair NWPA, Mirror Mirror, Jubel 2010, Mirror Pond Pale Ale and Green Lakes Organic Ale. Visitors will also have a chance to discuss the beers and brewing processes with Deschutes Brewery brewer Robin Johnson.
                               
WHEN: Tuesday, March 22, 6-9pm

WHERE: The Monk’s Kettle
3141 16th Street, San Francisco, CA 94103
415.865.9523

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WHAT: Black Butte XXII California Debut at The Republic
Join us for a very rare appearance of last year’s coveted Black Butte XXII, which never released to the public. What we can tell you is that this imperial bourbon-aged version of our popular Black Butte Porter, brewed in 2010 with chilies, dark chocolate and orange peel, is well worth a taste during its California debut. You may be familiar with Black Butte XX and XXI which were released to celebrate the Brewery’s past anniversaries, but because XXII was not available outside of our brew pubs, most have not had the pleasure of tasting this spectacular beer.
                               
WHEN: Wednesday, March 23, 8pm-close

WHERE: The Republic
3213 Scott Street
San Francisco, CA 94123-2605

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WHAT: Specialty Beer Tasting at the Toronado 8pm-close
Join no less than FOUR Deschutes brewers for some beer and sausage….a pairing that could only be made in, well, San Francisco. Deschutes Brewery, the Toronado and Rosamunde Sausage Grill are teaming up for an evening of pairing pleasure. Rosamunde will be grilling up some of their best to wash down with a bit of any of the following beers: The Abyss, The Dissident, Mirror Mirror, Nitro The Abyss, Hop Henge Experimental IPA, Red Chair NWPA, Green Lakes Organic Ale and Mirror Pond Pale Ale.

WHEN: Thursday March 24, 8pm-close

WHERE: The Toronado
547 Haight Street
San Francisco, CA 94117

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WHAT: Specialty Beer Tasting at City Beer Store
There’s nothing quite like a small space that’s completely packed with beer of all kinds, from all over the world. What better atmosphere to enjoy some fine Deschutes brews and conversation with a Deschutes brewer? We’ll be serving up some small appetizers to bring out the flavors of the beer as we host a casual beer tasting evening for the Friday night crowd in the city by the Bay. We will be bringing down some favorites and specials such as The Abyss, Jubel 2010, Mirror Mirror, Hop Henge Experimental IPA and Red Chair NWPA. Meet our brewmaster, Larry Sidor, along with three other Deschutes brewers as they discuss this wide variety of beers.
         
WHEN: Friday March 25, 6pm–close

WHERE: City Beer Store
1168 Folsom St # 101
San Francisco, CA Continue Reading »

A sea of wine adorers, what I first saw, what I would wade through in doing my tastings.  Wines from nearly everywhere were represented, pouring some of their winners, and other released bottles.  One impressive reality to this daunting event, the presence of food, water, responsible hospitality.  At events like this, as all we in the industry know, it’s far too easy to lose track of tastes, and the result is never lovely on an empty stomach, or dehydrated.  Fort Mason’s designated structure provided a conducive stage, allowing spots for conversation, snacking, sipping; a truly social wine world scene.  Many could be seen taking pictures of friends, bottles, winery reps, the views of the Bay from the windows, Alcatraz.  Some would just sip, watch the oddly fanatical rain pound the Bay’s waves.

Saw some familiar wines, such as T.R. Elliott, Mike Muscardini, J. Lohr, and was introduced to some new ones, such as Sextant, Sequana, Red Feather, and, perhaps my favorite, XYZin.  I was dazed by how many of these winners were relatively younger wines, and how incredible they tasted.  I noticed more blends and less-known varietals than I thought I would.  Many could be heard saying “Wow,” or “I’ve never heard of that before.” It seemed as though with every new lap I took around the floor, I noticed a new pouring station, tasted new wines, made new contacts.  Then I noticed an upper level, could see what I thought to be winery names, signs, people taking pictures of the human ocean just down the stairs.  I had to investigate.  Not just for the wine, and pics, but to see if there would be anymore amazing breads, cheeses, and other deliciously condensed apps.  The upstairs area was quite social, crowded with conversation.  Here is where you’d want to be if you wished to better hear your friends’ assessment of the wine you were on, wanted to engage in reaction, appreciation.  Great area for wine involvement, like the flourishing floor below, just a bit more manageable.

It’s difficult for me, as a journalist, especially a wine journalist, to be relegated to the who-what-why-where-when seat, when there are dozens of each.  Yes, it was a bit overwhelming to the ticket holder, but all the more reason to explore, investigate.  See what’s out there.  A couple of pourers actually could be heard saying such to flustered glass holders.  One said it to me, without me telling him my purpose for attendance, “Education, experimentation, enrichment.”  The Chronicle delivered a masterful event and arrangement of wine stunners, one consistent with the encompassing many hold of wine: an occasion, a good time.  Sip, sip …

On November 17th, hundreds of fine beverage enthusiasts will have the opportunity to meet the distillers, brand owners and importers of some of the finest independent spirits in the world at the 2010 SF INDY Spirits Expo. Event attendees will also have the opportunity to sample a variety of small batch, unique artisanal spirits from around the world. Continue Reading »

Michael’s Mina’s RN74 San Francisco

Michael Mina, American celebrity Chef of Egyptian origins, plans to bring his RN74 restaurant concept to the Seattle Area. RN74, a French themed restaurant located in San Francisco, will likely be given a slight Northwest twist, featuring local and sustainable ingredients. Michael Mina employs one of America’s most highly regarded Sommeliers, Rajat Parr, as company wine director. With such celebrated talent at the helm, you can be sure RN74 will bring both award winning food and wine to the flourishing Seattle restaurant scene in the Spring of 2011. You can follow Raj Parr tweets about wine via @RN74, as well as their newly established Seattle account @RN74Seattle.

Shmaltz Brewing of San Francisco, California has announced its third “rejuvenation” of its annual celebration ale, Rejewvenator, in conjunction with their 14th year anniversary. The new Rejewvenator is brewed with Organic Concord grape juice and is described as a Half Dopplebock, Half Belgian style Dubbel hybrid lager / ale with 8.2% abv.

“The experimental process of brewing Rejewvenator begins with five specialty malts and five hop varieties blending European tradition with brazenly innovative American craft beer flavor and attitude. The brewers use Lager yeast to start cold, bottom fermentation then let the beer warm and pitch a hybrid Abbey/Trappist Belgian Ale yeast brought in exclusively for this brew. Finally Organic Concord Grape Juice gets infused into the fermenter. Rejewvenator then sits and ages for another month before centerfuge filtration and packaging.” Continue Reading »

Today marks the official start to SFChefs 2010, San Francisco’s “premier food, wine and spirits week.” Presented by Visa Signature and produced by the Golden Gate Restaurant Association, SFChefs supports the Golden Gate Restaurant Association Scholarship Foundation, a foundation that grants need-based scholarships to Bay Area students requiring financial assistance to pursue an education in culinary and hospitality programs. Continue Reading »