December 2023 155
Beer Consumption in America Hits Century Low Amid Bud Light Boycott: A Tough Year for Breweries
Americans drank less beer in 2023 than any other year this century amid a general decline in demand that was spear-pointed by a widespread boycott against Bud Light.
Analysts at Beer Markets Insights say that the boycott–instigated by Bud Light’s sponsorship agreement with transgender influence Dylan Mulvaney–did not explain the whole decline. Instead, BMI vice president and executive editor David Steinman says the boycott only accelerated a more general decline in demand for “domestic premium” brands like Bud Light, Miller Light and Coors Light, according to NBC News.
BMI found that consumption was on track to fall below 200 million barrels in the U.S. for the first time since 1999.
Anheuser Busch did lead the decline in sales, according to BMI. Nevertheless, Coors Light, Miller Light and other top U.S. beers also saw a decline.
BUD LIGHT BUYING BACK UNSOLD, EXPIRED BEER FROM WHOLESALERS AS SALES CONTINUE TO SUFFER: REPORT
The uproar against Bud Light began in the spring when the company partnered with Mulvaney to celebrate the influencer’s full year spent identifying as a woman. The company delivered Mulvaney cans with the influencer’s face, which were featured in a number of posts online.
The social media videos stirred up a hostile reaction from conservatives and die-hard beer enthusiasts who believed that the iconic American label was ditching its traditional consumer group in favor of extreme left-wing identity politics.
A few days following the Mulvaney uproar, comments from Alissa Heinerscheid, Bud Light’s ex Vice President of Marketing, added to the company’s woes.
In an interview, Heinerscheid disclosed that she was instructed to change the brand’s “fratty” persona into one that was more “inclusive”. These remarks went viral in connection with the Mulvaney initiative, only exacerbating the company’s issues.
As there was a significant drop in sales, Brendan Whitworth, the CEO of Anheuser-Busch, Bud Light’s parent company, spoke out about the scandal on April 14.
The CEO claimed the company “never intended to be part of a discussion that divides people,” adding, “We are in the business of bringing people together over a beer.”
By May, Anheuser-Busch had dropped $27 billion in market value and sales were down nearly 30% compared to the previous year.
Bud Light has been struggling to revamp its public image ever since.
Fox News’ Kristine Parks contributed to this report
Original article source: Beer-drinking in America fell to lowest point this century amid Bud Light boycott: ‘Tough year for beer’
Thursday’s Photo Highlights: A Rum-Soaked Saint and an Egg-and-Flour Fight
The Guardian’s picture editors select photographs from around the world
Thu 28 Dec 2023 08.23 EST
Last modified on Fri 29 Dec 2023 04.11 EST
Photograph: Phil Noble/Reuters
Photograph: Rodrigo Garrido/Reuters
Photograph: snapshot/Future Image/U Stamm/Rex/Shutterstock
Photograph: Mahmud Hams/AFP/Getty Images
Photograph: Adrian Kraus/AP
Photograph: Jeffrey Arguedas/EPA
Photograph: Jade Gao/AFP/Getty Images
Photograph: Anadolu/Getty Images
Photograph: Davide Bonaldo/Rex/Shutterstock
Photograph: Arun Sankar/AFP/Getty Images
Photograph: Marco Trovati/AP
Photograph: Alexander Nemenov/AFP/Getty Images
Photograph: Menahem Kahana/AFP/Getty Images
Photograph: Anadolu/Getty Images
Photograph: Nhac Nguyen/AFP/Getty Images
Photograph: Jaime Reina/AFP/Getty Images
Photograph: Rex/Shutterstock
Tickle Your Taste Buds with Kástra Elión Vodka, Made from Olives and Perfect for Martinis
Kástra Elión vodka is made from a blend of olives and wheat.
Vodka is often seen as flavorless and neutral, maintaining popularity despite this reputation. Many companies market the drink more for its lifestyle appeal than its taste or aroma. However, not all vodkas fall into this stereotype. Many brands now strive for rich flavors and textures in their products, with some venturing beyond the typical base ingredients of grains and potatoes.
Kástra Elión is one of these innovative vodkas. Originating from Greece, it is made from a combination of Greek olives and wheat. It has taken its name from an ancient castle that overlooks the hills and olive groves of Nafpaktos – the birthplace of the vodka and home to the family that developed it.
The vodka was created by master blender and certified flavor chemist, Frank Mihalopoulos. Frank has spent almost forty years working in product development for companies like Baskin Robbins, Dunkin Donuts, and Kahlua, and has provided consultancy for spirits brands including Absolut and Stoli. He is joined by his son-in-law, Mike Camello, who is the president of the company.
“We were vodka enthusiasts and fascinated by some of the European vodkas manufactured from malted barley and rye, and those that were achieving excellent texture in their vodkas,” mentions Camello. The thought struck: Why not experiment with making a vodka from olives?
Mihalopoulos spent roughly a year to make it successful. He established a laboratory, purchased distillation apparatus, and initiated testing of olive varieties worldwide. “I intended not to be emotionally connected to the narrative, but we ended up choosing a blend of three varieties that coincidentally originate from the same region in Greece that’s my homeland.”
Kástra Martini |
The procedure is an artisan process, and the wastage is much higher compared with most vodka distillers witness, but Mihalopoulos clarifies that precise distillation cuts are required to eradicate all the heads and volatile compounds produced by the olives.
Olives contain minimal quantities of sugar, hence the source of ethanol is the grains. Mihalopoulos highlights that their role in the creation process of the vodka is essential, not from a flavor point of view, but in contributing to the distinctive smoothness and mouthfeel of the vodka. The final product is a harmonious blend of the distilled spirit and the spring water from the mineral-abundant Mount Taygetus in Greece.
The scent of Kástra Elión vodka is fresh and devoid of any unpleasant, harsh chemical or alcohol notes. The aromas are a delightful mix of sweet and savory, with dominant notes of vanilla and butterscotch. Upon tasting, subtle impressions of fruit, citrus and a touch of pepper unfold on the tongue, luring the salivary glands into action as the flavors slowly intensify, adding layers of butterscotch, vanilla and a hint of toasted bread.
Camello prefers savoring Kástra Elión with added olives, on the rocks. However, he understands that sipping vodka may not be everyone’s cup of tea. The good news is that it is also an excellent choice for Martinis. The brand recommends that bartenders keep their concoctions focused on the spirit, without overdoing the sugar. The idea is to allow the vodka with its unique mouthfeel to be the shining star, observes Camello.
Kástra Elión has recently introduced their olive brine and cocktail olives, available individually or in a kit along with a bottle of their premium vodka. These are designed for crafting the ultimate Dirty Martini. The brine and olives are native to the Nafpaktos region, the same place where their vodka is created. This enables one to enjoy a truly authentic and olive-centric Greek take on the traditional cocktail with the all-encompassing trio.
Unleashing the Perfect Wine Pairings for Tomato Sauce Dishes
Four out of five Nonnas agree – an Italian meal just isn’t complete without a glass of vino. Wine is arguably as much a symbol of the old country as pasta or panettone, such a staple that much of Brooklyn is still dotted with grapevines planted by early Italian immigrants for at-home winemaking.
Apart from wine, the other cornerstone of Sunday dinner tends to be a big pot of marinara sauce, whether it’s being used as the base for a meat dish or simply accompanying a bowl of spaghetti. If you enjoy serving your loved ones hearty dishes powered by the
classic red sauce, offering your guests a wine that complements it beautifully is essential.
Your first guess might be to opt for an Italian red. This is a good start, but understanding the specific flavor notes of a good tomato sauce will help narrow down the options and find a wine pairing that enhances both the food and the drink.
Read more:
The Ultimate Vodka Brands, Ranked
Generally, white wine pairs well with white sauces and red wine with red sauces. This association is not determined by color but rather by the nature of the sauces and wines. Light-bodied wines containing sufficient acidity to offset the richness but not strong enough to overpower the subtle flavors of the food complement butter- and cream-based sauces perfectly. On the other hand, red wines, which are typically fuller-bodied boasting a range of robust and varied flavors, are suited to pair with a flavorful tomato sauce. Tomato sauces can possess several tantalizing flavors such as sweetness, umami, fruitiness, herby, and tanginess, making them ideal for red wines.
Acidity is the most critical aspect of selecting wine, according to some connoisseurs. Since tomatoes are quite an acidic food, it’s beneficial to choose wines with similar acidity levels. This advice means you should steer clear of full-bodied reds with high tannin content or those aged in oak barrels, which result in heavy, woody flavors. Tannins give a bitter taste, creating a beautiful, complex bouquet of flavors in a glass of Bordeaux or Cabernet. However, they might create a clashing, discordant result with zesty, acidic tomato sauce, leaving neither tasting as good as it should.
While considering light-to-medium bodied tangy reds low in bitterness, there are a few varieties that fit in perfectly. Barbera, a sprightly, juicy Piedmontese red perfectly paired with tomato and garlic, is a favorite among experts. Chianti, the quintessential Tuscan red similar to Barbera, is high in acidity and characterized by more earthy, herbal, and even smoky flavors. If you prefer something drier, an Etna Rosso from the Sicilian peak, while zingy, imparts more earthy, bitter tastes that won’t overwhelm the tomato sauce’s vibrancy.
There isn’t a rule that confines you to Italian varieties. Pinot noir, known as a versatile match for various dishes, pairs well with tomatoes, particularly the “new world” pinots from California and Oregon. The robust, fruity flavor of Zinfandel is sufficient to pair with hearty tomato dishes like bolognese. Wines from the Rhône region, like Grenache and Syrah, are known for their balanced blend of fruitiness, complex minerals, and herbaceous notes. When matching wine with tomato sauce, there are ample options available. And if it requires testing a few different bottles to find your favorite, consider it a small sacrifice for (culinary) science.
Read the original article on Daily Meal.
Baltimore Bang: A Brave Interpretation of the Classic Whiskey Sour
The main ingredient in a whiskey sour is a pretty involved assembly but the high-brow drink has cemented its place in the timeless cocktail oeuvre for a reason. It combines frothy egg white, freshly squeezed lemon juice, bourbon or rye whiskey, sugar, water, plus orange wheels and maraschino cherries to garnish — delicious, but at this point, maybe a little predictable. If you’re ready to elevate your whiskey sour, look no further than bourbon, a little apricot, and the east coast.
The Baltimore Bang cocktail combines bourbon, apricot brandy, fresh lemon juice, and simple syrup. To assemble, the ingredients all get a wet shake and strained into an ice-filled old fashioned glass (bonus points if you make your own simple syrup). Garnish with a skewered Luxardo cherry and orange wheel. You could also serve this sophisticated bad boy in a chilled martini glass.
The Baltimore Bang is a mid to high-strength cocktail, clocking in at 21.95% ABV (talk about a bang!). For reference, an old fashioned totes a 32.9% ABV and a straight-up margarita rocks a comparable 22.92% ABV. Depending on your preference, you can swap the apricot brandy with cognac for a less sweet, even punchier profile. If you go this route, opt for a fruitier variety like Rémy Martin or Camus Intensely Aromatic VS.
Read more: The 25 Best Bourbon Brands, Ranked
Despite what its name might suggest, apricot brandies are sometimes made with apricots macerated in vodka or another neutral spirit. It’s perhaps an unfamiliar ingredient, but provides a great opportunity to customize the profile of your drink. For example, Hiram Walker apricot brandy is bright and fruity while Leroux apricot brandy leans floral and heavy on the baking spices.
For an unforgettable after-dinner digestif, Luxardo Apricot albicocca liqueur is more complex and dessert-like with cinnamon and almond notes. Or, if you like it less sweet, Marie Brizard Apry offers a rich, slightly bitter, robust take on the liqueur while still packing deep apricot flavor. Keep in mind that you might need to adjust the amount of simple syrup you use in your Baltimore Bang based on the sweetness of your chosen apricot brandy.
The Baltimore Bang is all about smooth, fruity flavor — an apricot whiskey sour perhaps more approachable despite its boldness. With this in mind, opt for a bourbon that goes down wince-free. Woodford Reserve’s flagship Kentucky straight bourbon whiskey with honey, vanilla, and still some measurable heat can add a little more “bang” to your Baltimore Bang.
Read the original article on Tasting Table.
Understanding Sweet Wine: A Comprehensive Guide to the Delectable Beverage
If we had one small wish for the new year, it would be that sweet wines make a comeback. In a recent Oeno Files newsletter piece on Port, we lamented the fact that we’re no longer asked if we want a sweet wine with our dessert in restaurants; we are just offered cappuccino and espresso. This happens even in fine-dining establishments, which have a dedicated selection of by-the-glass sweet wines sharing space with the dessert menu. It’s no wonder that legacy sweet wine regions like Portugal’s Douro Valley (the home of Port) and Hungary’s Tokaj-Hegyalja (birthplace of Tokaj) are producing dry wines alongside their luscious, sweet offerings. Don’t get us wrong, we love a good dry Douro red or Hungarian Furmint, but we would love to see sweet wine regain its standing among wine lovers.
There is an unfortunate misconception among wine drinkers that wine with higher residual sugar (RS) is cheap and not to be taken seriously. Prior to the Prohibition, Americans brought their sweet tooth to the liquor store, and fortified or Port-style wines—what the Australians call “stickies”—reigned supreme. With the destruction of the United States wine industry under the Prohibition and the post-WWII shift toward fine, dry vino from France and Italy in the middle of the 20th century, sweet wine fell out of favor. Although there are bursts here and there of a comeback, usually fueled by sommeliers and wine journalists, we have not seen a sustained movement toward a return to the glory days of sweet wine.
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Some of the finest wines in the world are sweet. What sets a well-made option apart is its acidity, which keeps the sugar in check and keeps the wine from feeling overly cloying. Due to their high sugar content and high acidity, sweet wines age beautifully and will last for many years when properly cellared. And while we love these with dessert or even on their own at the end of a meal, we also like the idea of serving them with savory appetizers or main courses. Here are the main styles to look for:
Fortified: Neutral spirits or brandy are added to wine during fermentation, which kills the yeast and maintains a higher level of residual sugar. Fortified wines such as Port, Madeira, and Marsala have a higher sugar content than dry wine as well as a higher alcohol level.
Late Harvest: This is a specific way of producing wine where the grapes are left on the vine for an extended period, typically one to two months past the normal harvest time. This process allows the grapes to dry out, thus concentrating the sugar content within them.
Ice Wine: A distinctive form of wine made from grapes that have been frozen while still on the vine. Harvest often occurs as late as December or January. The freezing process results in the water inside the grapes freezing while the sugar does not. This leads to a sweeter wine with a concentrated flavor profile.
Passito: Passito refers to wines made from dried grapes. As the grapes dry, the sugar within is concentrated, producing a wine with a higher sugar content and increased alcohol level.
Botrytized: This term is associated with the gray mold known as Noble Rot or Botrytis cinerea. This mold dehydrates the grapes, increasing their fruit sugars and acids. The result is a wine with an intense, sweet flavor profile deriving from these more concentrated berries.
Fortified wine can originate from any location, but botrytized wines and ice wine rely on specific weather and climatic conditions, limiting their production to a few specialised regions. The term “passito,” a style of wine from Italy, may be familiar to those with a basic understanding of Italian. This article presents a selection of the world’s finest sweet wines.
The regions of Sauternes and Barsac, completely enclosed within Bordeaux, constitute about 2% of the area of the region. Yet, wine producers in these zones stress that they were awarded 27 grand crus in the renowned classification of 1855. The prevailing weather conditions, with foggy mornings and sunny afternoons, are conducive for the growth of Botrytis cinerea, bestowing upon the wines their rich texture and flavours of citrus and apricot preserves, caramelised pineapple and subtle traces of baking spices, with hints of beeswax and acacia honey.
The authorised grape varieties for these wines are Semillon, Sauvignon Blanc, and Muscadelle. Typically, Semillon constitutes 80% of the grapes used in the final wine, with Sauvignon Blanc making up 20%, and a miniscule percentage of Muscadelle adding significant intensity to the aroma. Some recommended bottles come from Château d’Yquem, Château Rieussec, Château Climens, Château de Fargues, and Château Caillou.
These wines pair excellently with savoury dishes such as blue cheese, foie gras, fried chicken, grilled pork chops, and butternut squash risotto.
Dessert Pairings: Apple pie, peach pie, pear tart, crème brulée.
Made from botrytized Furmint, Harslevelu, and Muscat Blanc grapes, Tokaji Aszú was referred to as the “The King of wines, the wine of Kings” by Louis XIV. Unaffected grapes are harvested initially in September to produce the base wine, with the rest of the grapes left on the vine to fall under the influence of botrytis. These grapes shrink, concentrating their sugars until the later harvesting phase in late October or November. The botrytized grapes that are harvested are placed in large baskets known as puttony and then added to 136-liter barrels of base wine. The quantity of sweet grape baskets added to the base wine gives the Tokaji Aszú the Puttonyos rating of 5 or 6 Puttonyos, with 6 Puttonyos being the sweetest on the Puttonyos scale.
For a Tokaji Aszú wine to be designated as a 5 Puttonyos wine today, it needs to have a minimum of 120 grams per liter of residual sugar. A wine marked as 6 Puttonyos needs to contain at least 150 grams per liter of residual sugar. The Eszencia wine can be as sweet as 450 grams per liter and is quite the rarity. The flavor boasts dried apricots, canned pineapple, tropical fruits, and white blossoms, with a smooth palate feel and well-balanced acidity. Notable producers include Oremus, Royal Tokaji, Diznoko, Chateau Dereszla, and Patricius.
Savory Pairings: Gorgonzola, Stilton, or Cabrales cheese, foie gras, Peking Duck, Thai curries.
Dessert Pairings: Vanilla or dulce de leche ice cream, crème caramel, tarte tatin.
A style of sweet, fortified wine from the Douro Valley, Port is made with with five main red-grape varieties, but 80 varieties are allowed. Many Ports are “field” blends, with multiple varieties picked and vinified together. Here, the neutral spirit is known as aguardiente. Port is made in two main styles, Ruby and Tawny.
Ruby Ports are deep red to violet in color, with full texture and flavors of blackberry, cassis, black cherry, and notes of licorice, clove, and anise. Late Bottled Vintage (LBV) Ports are from a single harvest year and are aged four to six years before bottling. Vintage Ports are made from the best wines from a single exceptional harvest. They are aged in wood for approximately two years prior to bottling and will continue to age in the bottle for many more years. The finest are from single estates called quintas; the label will include the producer’s name, quinta name, and vintage year. Vintage Ports come only from “declared” years, meaning they are not made every year. Recent standout vintages include 2020, 2017, 2016, 2014, and 2011. Excellent producers include Taylor-Fladgate, Fonseca, Croft, Quinta de la Rosa, Quinta de Noval, and Warre’s.
Savory Pairings: Pulled pork sandwiches, barbecued ribs, Stilton, Epoisses.
Dessert Pairings: Brownies, chocolate lava cake, pecan pie.
The name of tawny Port derives from the amber “tawny” hue it obtains from aging in barrels. This type of Port also gets a pleasant nutty or oxidative texture due to its prolonged stay in wood. There are four variations of Tawny Port: Tawny, Tawny Reserve, Tawny with an Indication of Age (10, 20, 30, or 40 years old) and Colheita. Only Colheita originates from a single year’s harvest and has to be wood-aged for a minimum of seven years. For the remaining three variations, a combination of different years’ harvests may be used. The complexity of Aged Tawnies is astounding, thanks to the extensive barrel aging. Recently, there have also been introductions of 50-year tawny Port into the market. We can anticipate complex flavors like dried fruits, nuts, and caramel balanced against a robust acidity. Some of our recommended choices include Graham’s, Kopke, Dow’s, Quinta do Vallado, and Quinta do Crasto.
Savory Pairings: Sauteed chicken with mushrooms, risotto with walnuts and blue cheese, roast suckling pig.
Dessert Pairings: Cheesecake, butter pecan ice cream, chocolate mousse.
The Italian winemaking method being used since the Roman Empire’s era involves the process of partially dehydrating grapes on their vines towards the end of the season. These grapes are then further dried on large screens either under the full sun or inside facilities equipped with good ventilation. The drying process can last from a few weeks to a maximum of six months. After drying, these grapes are prepped for fermentation. Among the two leading types of wine produced through this method are Vin Santo and Passito di Pantelleria.
Vin Santo, which translates to “holy wine,” hails from the region of Tuscany. This wine is produced using Trebbiano, Malvasia, and Sangiovese. If you have ever visited a restaurant in Florence, Siena, or any part of the Tuscan countryside and you received a glass of sweet wine after your meal, this might just be the wine you had. It may taste a bit “hot” on first taste, but it eventually brings out flavors of orange marmalade, honey, almond, hazelnut, and toffee. Famed producers of Vin Santo include Avignonesi, Capezzana, Marchese Antinori, and Isole e Olena.
For the savory pairing, try combining it with chicken cooked in peanut sauce or pasta mixed with walnut sauce. As for the dessert pairings, it can best be paired with biscotti, almond cookies, or pignoli cookies.
Passito di Pantelleria originates from a tiny island located near Sicily and is crafted from the Muscat of Alexandria grape, locally referred to as Zibibbo. It offers delightful tastes of preserved apricot, honeycomb, canned peach, and butterscotch. Some of the top bottles of Passito di Pantelleria are produced by Donnafugata Ben Rye, Carole Bouquet, Cantine Pellegrino, and Marco De Bartoli.
Suggested Savory Food Pairings: Pair it with chicken marsala, crunchy roast pork, or pasta mixed with blue cheese.
Best Dessert Pairings: It complements fig cookies, apple pie, or cheesecake.
Ice Wine is a product of Canada’s Niagara Peninsula, Germany, and various European countries. True to its name, Ice Wine is manufactured from grapes that have naturally frozen on the vine. Riesling and Gewürztraminer are primary choices in Europe, whereas Canada also incorporates Vidal, a white crossbred grape extensively cultivated in Canada and New York State. There are red variants available, made with Merlot, Cabernet Franc, and other grapes. Every year, it is increasingly challenging to attain the low temperatures necessary for this style, given that the grapes must be naturally frozen on the vine and harvested when the weather is 20° F. The German versions are termed Eiswein. Regardless of where it’s made, a high-quality white ice wine includes flavors of apricot, peach, honey, and subtle baking-spice, along with pronounced acidity and a syrupy texture. Cabernet Franc–based ice wine presents flavors of baking spice, white chocolate, cherry, and blackberry. Some of the best Canadian producers comprise Inniskillin, Jackson-Triggs, Peller Estates, and Mission Hill. The top German bottles are brought to you by Egon Müller, Schloss Johannisberg, Dr. Loosen, and Weingut Donnhoff.
Savory Pairings: Fried chicken, blue cheese, baked brie, caramelized onion quiche.
Dessert Pairings: Flan, cheesecake, rum raisin ice cream.
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Brewer Contends that Beer Production Mirrors Wine Making
Ed Ostberg looking over a brewery blueprint at his office on County Line Road.
A new microbrewery, Upper Hudson Brewing Co., plans to make its mark in Queensbury despite a series of zoning hurdles.
If approved, Upper Hudson aims to be a wholesale brewery that contracts with small, regional breweries, to brew and can their beers for sale to restaurants or in cans on-site.
Upper Hudson will also have a tasting room with about six tables.
“We’re going to do a real cross range of beers,” Owner Ed Ostberg told The Post-Star. “I have a spruce tip ale which is my version of what they served the Revolutionary Era soldiers. We also do stouts, porters. We do some really good German and Czech-style pilsners. We can brew pretty much anything.”
The plan is to renovate an existing industrial building that sits on 22 acres of land at 639 County Line Road near the Warren County airport in Queensbury.
“The primary use will be for production, there are plans for a small tasting room, but the primary use will be to produce beer,” project engineer Erik Sandblom said at a recent Planning Board meeting.
Before brewing or renovations can begin, however, the site must first undergo site plan review and a zone change to have microbreweries as an allowable use in a Commercial Light Industrial zone.
“They’re essentially just bouncing me between zoning, planning, and the local town board,” remarked Ostberg, commenting on the tough development proceedings.
While the state of New York permits microbreweries to be situated within Industrial zones, the Town of Queensbury does not, a fact Ostberg finds especially aggravating given that Adirondack Winery operates under an industrial zone.
“It’s virtually similar when you substitute wine with beer,” stated Ostberg.
Ostberg, who has been running Design Function, Inc. for approxiamtely three decades, owns the current building on County Line Road. Design Function, Inc. is a company that designs and fabricates commercial graphics for museum exhibits and trade conventions.
According to Ostberg, Design Function plans to slightly reduce operations at a lower level of the building to accommodate a brewery on the top floor.
For several years, Ostberg has been working on his brewery project. This includes an unsuccessful attempt to set up a venue in downtown Glens Falls. Ostberg estimates that, upon approval, it would take approximately six months to transform the County Line Road building into a brewery.
Prior to the COVID-19 pandemic, Ostberg purchased ten 10-barrel fermenters and two 20-barrel fermenters from Paradox Brewing in Schroon Lake.
Ostberg stated, “Paradox built a brand new brewery, and we bought their original brewery. I have all the necessary brewing equipment, including pipes, pumps, control systems, and a steam generator for the brew kettle. The only thing missing is packaging.”
Ostberg plans to work with a mobile cannery service to pack his goods onsite before distributing them to various destinations, according to him.
The size of Upper Hudson will be about half of Common Roots Brewing in South Glens Falls, which runs on a 20-barrel system and has built a reputation in the area. The production’s size implies that it will produce minimal noise and odors, says Sandblom.
Ostberg notes that the byproduct waste from the brewing process, including used grains, will be packaged in totes and transported to a nearby farm for chicken and livestock feeding.
The project received a positive review from the Queensbury Planning Board, which found no negative environmental effects. It also recommended to the Town Board a zoning change to permit microbreweries in the Commercial Light Industrial zone.
When Upper Hudson Brewing goes before the Queensbury Town Board has yet to be determined, according to Ostberg.
Luke Mosseau is a reporter who covers Queensbury, Lake George and northern Warren Coutny. His beats are Business, Planning and Housing. Contact: 518-742-3224, lmosseau@poststar.com.
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Photo Highlights of the Day: A Rum-Soaked Saint and a Flour and Egg Fight – Thursday Edition
The Guardian’s picture editors select photographs from around the world
Thu 28 Dec 2023 08.23 EST
Last modified on Fri 29 Dec 2023 04.11 EST
Photograph: Phil Noble/Reuters
Photograph: Rodrigo Garrido/Reuters
Photograph: snapshot/Future Image/U Stamm/Rex/Shutterstock
Photograph: Mahmud Hams/AFP/Getty Images
Photograph: Adrian Kraus/AP
Photograph: Jeffrey Arguedas/EPA
Photograph: Jade Gao/AFP/Getty Images
Photograph: Anadolu/Getty Images
Photograph: Davide Bonaldo/Rex/Shutterstock
Photograph: Arun Sankar/AFP/Getty Images
Photograph: Marco Trovati/AP
Photograph: Alexander Nemenov/AFP/Getty Images
Photograph: Menahem Kahana/AFP/Getty Images
Photograph: Anadolu/Getty Images
Photograph: Nhac Nguyen/AFP/Getty Images
Photograph: Jaime Reina/AFP/Getty Images
Photograph: Rex/Shutterstock
Discover the Olive-Based Kástra Elión Vodka: Perfect for Your Martini Cocktails
Kástra Elión vodka is made from a blend of olives and wheat.
Vodka has a reputation for being flavorless and neutral, and yet its popularity persists. Much of the marketing that drives the category is focused on lifestyle cachet, rather than aroma and taste. But this reputation is mostly outdated. Because while some brands, even a few of the best regarded, are distilled to the point of flavorlessness and lean into their neutrality, others are packing flavor and texture into each bottle. Some are even experimenting with base ingredients that go beyond the usual grains and potatoes.
Kástra Elión falls into this new crop of vodkas. It hails from Greece, where it’s made from a blend of Greek olives and wheat. It’s named for the ancient castle that stands guard over the hills and olive groves of Nafpaktos, the ancestral home to the vodka and the family that created it.
The brand was founded by master blender and certified flavor chemist Frank Mihalopoulos, who’s spent nearly four decades in product development for companies like Baskin Robbins, Dunkin Donuts and Kahlua, and has also consulted for spirits brands including Absolut and Stoli. He’s joined by co-founder and son-in-law, Mike Camello, who serves as the company’s president.
“We were vodka drinkers and interested in some of the European vodkas concocted using malted barley and rye. Those who managed to attain an excellent texture in their vodkas intrigued us,” Camello narrates. The idea then struck them: why not attempt creating a vodka from olives?
The venture lasted about a year for Mihalopoulos to become adept. He initiated a lab, acquired distillation apparatus, and began exploring several olive varieties originating from across the globe. “Although I refrained from getting sentimentally connected to the narrative, we eventualized on a three-variety fusion that happens to be found in the same area of Greece that I hail from.”
Kástra Martini |
The process is artisanal, with the yield loss significantly higher than that experienced by most vodka distillers. However, Mihalopoulos emphasizes that meticulous distillation interventions are pivotal to the elimination of all the heads and mutable compounds introduced by the olives.
There’s not much sugar in olives, thus the ethanol comes from the grains. Mihalopoulos points out that the olives merely enhance what has already existed in the grain. The olives don’t contribute any flavor, and the company didn’t set out to make olive-flavored vodka. Instead, the olives give the vodka’s signature mouthfeel and smoothness. Prior to bottling, the distilled liquor is combined with spring water from Greece’s mineral-rich Mount Taygetus.
The aroma of Kástra Elión vodka is very pure, devoid of any off-putting chemical scents or over-emphasized alcohol burn. Aromas are a mix of sweet and savory, with vanilla and butterscotch taking the lead. The palate introduces subtle fruit notes, citrus, and a trace of pepper. It lingers on the tongue and stays with you, triggering the salivary glands as flavors build to more butterscotch and vanilla, rounded off by a hint of toasted bread.
Camello enjoys drinking Kástra Elión on the rocks with olives, but admits not everyone prefers sipping vodka. Luckily, it pairs perfectly with Martinis. When presenting the vodka to bartenders, the brand intends for them to maintain spirit-driven drinks, and not go overboard with sugar. “We want the vodka’s quality to be the highlight and maintain its mouthfeel,” Camello says.
Kástra Elión recently introduced its own olive brine and cocktail olives, available individually or in a kit along with a bottle of vodka, designed for the perfect Dirty Martini. The brine and olives are sourced from the same Nafpaktos region where the vodka is produced, allowing for a uniquely Greek, olive-centered take on the classic cocktail.
Understanding the Yield: How Many Whiskey Bottles Can Be Produced From One Barrel?
On a distillery tour, some of the most unforgettable views come from observing rickhouses filled from top to bottom with massive oak barrels. Each barrel houses whiskey in progress, gradually absorbing the attributes of the wood and interior charcoal to eventually deliver the famed complex, amber-colored spirit. However, a question inevitably arises: “How many bottles can be made from a single one of these enormous barrels?”
You’re not the only one curious about this! Intriguingly, even though the U.S. doesn’t have explicit regulations about the size of oak barrels distilleries need to utilize, most distillers opt for a standardized barrel size known as the American Standard Barrel (ASB.) These ASB barrels typically accommodate around 53 gallons of newly-distilled whiskey.
If you chose to bottle the contents of one of these barrels on the spot, you would yield approximately 267 bottles of unaged whiskey, also known as “white dog,” “moonshine,” or “white whiskey.” However, the calculation for quantity of properly aged whiskey derived from a barrel is a tad more intricate.
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As whiskey ages in an oak barrel, several things happen — some of which will ultimately impact the barrel’s yield once it’s fully matured. One important element is the “angels’ share,” a charming term for the whiskey that evaporates during aging. The longer whiskey ages, the more it loses to the angels (aka evaporation.) The extent of this loss depends on factors such as geographical location, climate, and conditions like temperature and humidity within the warehouses where the barrels are stored.
Another thing to consider is how whiskey is prepared for bottling. Unless it’s labeled as “cask strength” (meaning it’s not diluted), some bottles have whiskey mixed with water to lower the alcohol content (from 52-66% ABV in cask strength down to 40-46% ABV.) In such bottles, even if the label says it holds the standard 750 milliliters (about 25.3 fluid ounces), not all of it comes directly from the barrel. Barrels used for making cask-strength will yield fewer bottles than those that go toward making diluted whiskeys.
Because of these factors, it’s tough to predict the exact number of bottles a barrel will produce. Estimates vary, with some distillers suggesting an average of 200 to 300 standard 750-milliliter bottles per barrel. Depending on the actual yield, distillers will adjust their pricing accordingly. Older barrels that lose more liquid to evaporation are usually more expensive to recoup the loss.
Read the original article on Tasting Table.