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Navigating the Overflow: Are There Too Many Wine and Spirit Competitions?
Do we really need 5,000 organizations proclaiming the finest wine or spirits in the world? Not necessarily. However, that doesn’t imply the existence of too many competitions. The situation is more complex than it appears.
Recently, the number of wine and spirit competitions across the globe exceeded 5,000. This figure, while staggering, is likely to be an underestimate. These events vary widely, from intimate local meetings to large-scale contests featuring thousands of submissions. While it may seem excessive to have 5,000 entities declaring the best beverages, the key lies in how we interpret and utilize the awards given.
To begin addressing some prevalent myths, let’s tackle the size of the competitions. Is bigger always better? The simple answer is no. Many competitions boast about being the largest in the world. Yet, the sheer scale of the event does not inherently lend credibility to its findings. What truly matters is the number of entries assessed in each category. For instance, judging a thousand ready-to-drink (RTD) beverages may allow an event to label itself as the largest, but that doesn’t enhance the trustworthiness of its results for whisky, whiskey, or gin. It simply does not add credibility.
If bourbon is what you cherish, then the results from the San Francisco World Spirits Competition (SFWSC) stand as the most credible. This competition receives the highest number of bourbon entries compared to any other event. When it comes to Scotch Whisky, the distinction goes to the International Wine & Spirits Competition (IWSC), which usually attracts the most submissions for both single malt and blended Scotch whiskies. The World Whisky Awards also draws a significant number of entries and sometimes even surpasses the other two competitions in terms of participation.
For Japanese whiskies, the Tokyo Whisky & Spirits Competition holds the most reputable results. Similarly, the Canadian Whisky Awards are esteemed for evaluating Canadian whiskey, while the Irish Whiskey Awards take the lead for Irish whiskey. Based on my experience as a judge in many of these competitions, I can confidently state that a larger number of entries leads to a more nuanced and precise judging process.
The Irish Whiskey Awards 2022 named Dunville’s 21 Year Old Palo Cortado Sherry Cask Finish Cask No. 1197 as the Whiskey of the Year.
In every competition, there is always an announcement for a “world’s best.” The declaration of many “world’s best” can seem paradoxical. Nonetheless, readers are eager to learn about the latest “world’s best,” and writers, myself included, are delighted to satisfy that curiosity.
The more relevant question, though, is why do various competitions each declare a different “world’s best”? One would anticipate that a “world’s best” whisky or gin would receive recognition at multiple events; after all, similar judging panels, which often include overlapping members, evaluate these spirits.
Having recently reviewed results from a decade’s worth of wine and spirit competitions around the globe, I’m struck by the reliability of the outcomes. Over time, and across different competitions worldwide, there was minimal significant variation in the top-ranked spirits, gauged by their gold medal or higher honors. This consistency underscores the impartiality of the judging process.
There is notable agreement among judges regarding the top 5% of wines or spirits within a category, as seen in competition outcomes. However, selecting the “world’s best” from this elite 5% can often be quite subjective, if not entirely arbitrary.
Furthermore, for consumers, the idea of a world’s best anything must be interpreted through their personal preferences. If you favor the smooth character of a wheated bourbon, a high rye variant is unlikely to be your “world’s best,” no matter how many accolades it receives. Similarly, if a Sherry-matured Speyside single malt is your preferred whisky, a heavily peated Islay expression will likely never make it to the top of your list.
Deciding on the “world’s best” spirit is ultimately a personal choice that depends on your individual tastes. Instead of fixating on the “world’s best” title from a contest, it is more beneficial to concentrate on the top-rated offerings—usually around the top 5% that receive Gold medals or above.
Your unique preferences should always guide your decisions about which wines or spirits you consider the best in the world. Essentially, what competitions achieve is the identification of a category’s leading contenders. The ultimate selection of a “world’s best” should be made by you, based on your specific desires in a spirit or wine.
Medals from the 2017 American Distilling Institute International Spirits Competition
Competitions play a significant role in unveiling new and emerging brands. With the surge of craft distillers and wineries globally, there are numerous new producers to discover. These competitions excel at pointing out new brands that deserve your attention.
The beverage industry is rife with stories of craft producers whose sales take off after they achieve recognition in significant competitions. In this context, the smaller, niche competitions often have a head start over their larger, more prestigious counterparts.
Curious about the emerging craft distillers? Events like the American Distilling Institute’s International Spirits Competition are frequently the first to bring attention to the next wave of craft distilling talent.
Similarly, if you’re on the hunt for the next standout wine from Virginia or Oregon, regional events such as Virginia’s Governor Cup tend to spotlight these new producers prior to larger wine contests like the Decanter Awards or the San Francisco Chronicle Wine Competition. Notably, the latter is recognized as the largest wine competition in North America, while the former holds the title for the largest globally.
Retail pricing plays a role in certain competitions, though not all. Discovering that the World’s Best Single Malt Scotch or Cognac carries a price tag in the thousands may be little more than a curiosity if your budget isn’t unlimited. While some may have that financial freedom, most consumers would find a high-quality, affordable spirit to be far more relevant than a luxury product they cannot purchase.
Some competitions, such as the New York International Spirits Competition (NYISC) and the London Spirits Competition (LSC), take pricing into account during their judging process. This consideration can make their results significantly more pertinent to consumers compared to competitions that overlook pricing.
The omission of pricing factors is particularly troublesome in wine evaluations. Approximately 85% of wines are priced under $20 per bottle. Yet, many competitions often favor higher-priced prestige brands or completely disregard price when determining their rankings.
LONDON, ENGLAND – APRIL 20: A steward chooses a bottle of wine for tasting at the ‘International Wine Challenge’ event in the Barbican Centre on April 20, 2010, in London, England. Judges will sample over 10,000 bottles of wine from around the world, with categories recognizing Gold, Silver, or Bronze winners in one of the most significant events of its kind globally. (Photo by Dan Kitwood/Getty Images)
Understanding that the world’s Best Pinot Noir is an extremely costly, elusive Burgundy does not benefit consumers much. A remarkable bottle priced between $50 and $100 that is accessible would likely be a more sensible option. Ultimately, a competition’s results should highlight wines that you can realistically purchase, rather than those that remain out of reach.
In light of this, a common challenge faced by many significant competitions is that a large proportion of craft entries tend to be local, making them inaccessible on an international scale. This limitation is particularly prevalent with white spirits such as vodka and gin. Without any aging requirements, these spirits can be produced more quickly and at a lower cost, leading to a wide variety of options available. However, their affordability can complicate international distribution.
Expressions that rank highly in European competitions often do not reach North America, while those from the United States are similarly unavailable in Europe or Asia.
This challenge is especially pronounced in the realm of wine competitions. South African wines, for instance, offer remarkable value and exceptional quality. Cap Classique sparkling wines exemplify this, as they are much more accessible in Europe than in North America. Unfortunately, top-rated South African wines that excel in European competitions are frequently difficult to find in the US, and purchasing them from online vendors overseas can make them prohibitively expensive.
Wine and spirit competitions play a significant role for producers as well. While the size or reputation of these competitions is important, it is just one aspect among several factors to consider. For spirits intended for cocktails, competing in local contests within vibrant mixology hubs such as Las Vegas, Miami, New York, or Los Angeles may yield better results for brand development compared to larger international competitions.
Similarly, if you’re a small brand in the process of establishing your distribution network, participating in smaller competitions can often facilitate connections with local distributors that are vital for your brand’s growth.
Are there perhaps too many wine and spirit competitions? It’s likely, but the answer really hinges on how you interpret the results and what insights you seek. When it comes to determining the best wine or spirit in the world, keep in mind that it only holds that title if it resonates with your personal taste. If it doesn’t, then its status is irrelevant. The outcomes from these competitions should serve as a starting point for exploration, not as a conclusion to accept without question.
Cheers
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Unveiling the Science Behind Smoked Cocktails: How They Work and Why They Taste Amazing
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While it might seem unnecessary when you see a bartender smoking a cocktail glass, there’s actually a method to this intriguing practice. Smoking a glass doesn’t merely serve an aesthetic purpose; it enhances the drink’s flavor in profound ways.
Bartenders heat a piece of wood, chosen for its specific flavor profile (like hickory or maple), using a torch until it ignites. They then place a glass upside-down over the smoke. This method suffocates the flame, and the smoke molecules adhere to the cooler surface of the glass. The reason the smoke can be tasted, rather than just smelled, is due to the Maillard reaction that occurs between sugars and amino acids in the toasted wood, producing complex flavor compounds. When you pour a drink into the smoked glass, it absorbs these flavors. It’s easy to understand why this technique is popular, especially considering that chefs smoke pounds of brisket; it makes complete sense to bring these smoky methods into the world of cocktails.
Discover more: 13 Types Of Beer Glasses And When To Use Them
If your mother ever advised you against playing with fire, now is the moment to challenge that guidance. You don’t need to be a skilled bartender (or chemist) to whip up your own smoky concoctions. All it takes is a wooden plank and a torch to get going. You can purchase an inexpensive board at your nearby hardware store, but ensure it’s not pine, as it can produce an overwhelming smell, and steer clear of those treated with preservatives. The ideal woods for infusing cocktails with smoke are oak, maple, cherry, hickory, and apple due to their rich smokiness or sweetness. A butane kitchen torch or one that delivers a narrow, steady flame is the preferred choice for charring the wood plank. If you want to avoid making frequent trips to the hardware store for wood, consider purchasing the Smokeshow cocktail smoker starter bundle on Amazon.
It’s also crucial to note that not every cocktail is suitable for smoking. The best candidates for a smoky infusion are typically those made with darker liquors like bourbon, whiskey, rum, and añejo mezcal. Classic cocktails like the Manhattan, old-fashioned, and smoke on the water are excellent choices to experiment with. You can even add a smoky twist to your pineapple margarita. For an additional layer of flavor, fire up the grill for your cocktails by charring slices of fruit like peaches and pineapples. Regardless of how you choose to smoke your cocktails, remember to prioritize safety while doing it stylishly.
For further insights, check out the original article on Chowhound.
Introducing the “Brew Baby”: Celebrating a Newborn in a Microbrewery Parking Lot with a Special Beer Release
Oct. 14 (UPI) — A baby made his debut in the parking lot of his parents’ beloved microbrewery in Michigan, and in a delightful twist, the establishment crafted a special brew to celebrate the little one.
Aaron and Kyle Baker were en route from Vicksburg to Bronson Methodist Hospital in Kalamazoo on the day they expected their baby to arrive when they realized they would not reach the hospital in time.
They quickly called for an ambulance and parked at One Well Brewing, their favorite microbrewery, where baby Forrest Wells Baker entered the world just moments later.
“We’ve been joking that Forrest just wanted to swing by for a quick beer on the way to the hospital, just like his dad would,” Kyle Baker told MLive. “When people first heard, everybody thought we were just sitting in here having a beer when I went into labor.”
A post shared by One Well Brewing (@onewellbrewing)
To honor the arrival of baby Forrest Wells, One Well Brewing crafted a blood orange blonde ale. His parents were invited to come help mix the brew at the brewery. The beer, named Special Delivery, is set to be tapped later this month.
Chris O’Neill, the owner of One Well, humorously noted that while baby Forrest Wells will have to wait another 21 years to savor a pint, his birth might just bring him “free beer for life.”
“The One Well Promise is, if a baby is born in the parking lot, that baby gets free beer for life,” he remarked.
Decoding the Science Behind Barrel Entry Proof in Whiskey
The alcoholic strength of whiskey at the point it enters a cask plays a pivotal yet often overlooked role in the maturation journey.
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published
October 14, 2024
Experts in the whiskey industry generally concur that the most significant factor affecting a whiskey’s profile is the duration it remains in wooden barrels. During this maturation phase, the whiskey interacts with the wood, absorbing different compounds and engaging in intricate chemical processes, all of which gradually mold and enhance its flavor, aroma, texture, and visual appeal.
Among all factors that impact this process, the influence of cask filling strength remains one of the least understood elements. Many distilleries adhere to practices shaped by economic and historical influences. For instance, in Scotland, freshly distilled spirit meant for single malt whiskey is generally barreled at 127 proof. In contrast, other whiskey-producing regions are often governed by regulations; for example, in the U.S., the maximum allowable proof for newly distilled spirits entering barrels is 125 proof.
These lower entry proof limits stem from the minimum proof required for a spirit to be classified as whiskey. In Scotland, a bottle of single malt Scotch must possess a minimum strength of 80 proof. To comply with this requirement, distillers typically barrel their new make spirit at a proof slightly above this minimum, ensuring that even with alcohol evaporation throughout maturation, the whiskey maintains its legal minimum before it is bottled.
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Meanwhile, the global whiskey landscape is witnessing significant transformations. In traditional whiskey regions, craft distillers are challenging age-old practices, while new players in emerging markets are crafting their methods without the weight of tradition. Within these changing dynamics, conventional approaches to barrel entry proof are being critically examined and transformed. Here, SevenFifty Daily delves into the science of this vital phase in the whiskey-making journey, exploring how both seasoned and new distillers approach the intricate decisions surrounding their methods.
Distillers often reference decades-old literature when deciding on their approach to barrel entry proof, even though the information remains relevant today. A seminal study, published in the Journal of the Association of Official Analytical Chemists, details trials conducted in the 1960s and 1970s which focused on congener development—essentially, the flavor compounds present—in bourbon aged at various proofs in new American oak barrels. This research revealed that as the entry proof increases (from 109 to 155 proof), both the color intensity and overall concentration of congeners in the whiskeys decrease. This phenomenon arises because the compounds released from the barrel become more soluble in water.
Although there has been no research that matches the thoroughness of that multi-decade study, several investigations have addressed the topic of cask filling strength and have either supported or expanded upon its conclusions. Some studies emphasize the influence of distillate strength on maturation speed, indicating that while reactions such as the decomposition of polymeric materials require water, the solubility of the resulting compounds improves with increased alcohol concentrations. This implies that the optimal extraction rate happens when the water-to-ethanol ratio is most effectively balanced.
Additional studies highlight that various cask filling strengths significantly impact the color intensity of whiskey, demonstrating that higher ABVs typically result in a lesser degree of color during maturation. Furthermore, a recent doctoral thesis investigated the relationship between cask filling strength and different types of casks. It suggests that casks filled at 125 proof exhibit the highest levels of wood-derived congeners (contrasting with other congeners that prefer lower ABVs), and French oak casks achieve levels akin to those of American oak casks. The research also indicates that a lower entry proof might help minimize the development of off-flavors when utilizing ex-wine casks.
In an effort to further refine their methods and apply academic findings to their unique environments, distilleries frequently supplement scholarly research with their own experiments. For example, Four Roses Bourbon has traditionally filled casks at 120 proof, which is below the maximum permissible limit in the U.S. for bourbon production. In the early 2000s, the distillery undertook a six-year study to experiment with different entry proofs, aiming to determine whether its established method was genuinely the best for achieving the preferred flavor profile.
“Generally, the industry agrees that lower proof yields smoother, more rounded flavors, whereas higher proof can result in brighter, bolder, and woodier characteristics,” explains Brent Elliott, the master distiller at Four Roses. “Our findings mostly supported this theory, demonstrating that a medium-high entry proof of 120 achieved the unique character we aim for at Four Roses.”
As part of his continuous research at Independent Stave Company, Andrew Wiehebrink, director of spirits research and innovation, recently conducted a similar six-year study to explore the development of whiskey at entry proofs of 100, 110, and 125. This study examined around 45 compounds using gas chromatography-mass spectrometry (GC-MS), a method that analyzes small, volatile molecules found in complex chemical mixtures. The results indicated that compounds such as vanillin, trans isoeugenol, phenol, and cis isoeugenol, which contribute to vanilla and spicy notes, were more prevalent at higher entry proofs. In contrast, components like guaiacol, furfural, 5-HMF, and 5-methyl furfural, associated with nutty, caramel, and smoky flavors, were more pronounced in the lower ABV samples.
“Our predictions, based on earlier research, were largely validated,” states Wiehebrink. “However, when we tasted the samples, we observed notable variations in the structure, fattiness, and sweetness of the whiskeys. This indicates that barrel components are not the only elements affected by entry proof during maturation; factors like acids, esters, and aldehydes in the new make are also significant.”
Ari Sussman, the whiskey maker at Outsiders Spirits and Three Chord Bourbon, fills his barrels with spirits at different alcoholic strengths and monitors their progress every quarter. He agrees that a lower entry proof makes whiskeys more accessible at a younger age, stating that this method is particularly well-suited for distillers aiming for a more “modern” whiskey drinker, who prefers spirits highlighted by the raw ingredients rather than the influence of wood and extended aging.
“When working with single grains, it’s essential to use a low entry proof between 105 and 110,” he explains. “This helps manage the wood’s potentially strong influence early in the process while keeping the characteristics of the new make spirit intact. Additionally, the proofing water ages within the barrel, adding much more character to the entire whiskey.”
Nicole Austin, the distiller at George Dickel Tennessee Whisky, mentions that the distillery’s traditional approach of using a lower entry proof of 115 has been advantageous. “Our whiskeys can mature for 15 to 18 years and still retain their vibrancy and liveliness.” However, this method does come with significant drawbacks. The extended maturation period and the requirement for more wooden barrels to age the lower ABV liquid lead to a larger carbon footprint and higher costs for the distillery. This prompted Austin to begin filling some casks at the maximum allowed proof of 125 as well.
On the other hand, Paul Abbott, the founder of Grasmere Distillery in England, contends that lower entry proofs pose a practical challenge. “Our cask entry varies from 94 to 140 proof. At 94 proof, the liquid extracts color and tannin much more quickly,” he explains. “But due to the lower ABV, it lacks long aging potential because of ethanol evaporation. Once the liquid drops below 80 proof, it no longer qualifies as whiskey, so starting at 94 doesn’t leave much time before it must be bottled.”
Despite the challenges, Abbott remains dedicated to using lower entry proofs. “We will probably settle in the low 100s to provide a larger margin for error,” he notes. “[However], I need a few more summers before I can make a complete assessment.”
When discussing entry proof, it’s essential that available data is supported by empirical testing, which considers various factors from warehouse conditions to the characteristics of the new make, in addition to market and financial elements. As Elliott states, “You can’t simply take an experiment and apply it globally. You should adapt it to different conditions. There’s a lot of complexity involved, but it’s precisely that complexity that makes this work so fascinating.”
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Dr. Jacopo Mazzeo is a freelance drinks journalist, consultant, and photographer based in the U.K. He writes for prominent trade and consumer outlets such as Decanter, Wine Enthusiast, Whisky Magazine, and Good Beer Hunting. Jacopo specializes in consumer trends and marketing strategies, has a background as a sommelier, and serves as a judge in international wine, beer, and spirits competitions. Before devoting himself to journalism, he studied musicology at the University of Bologna and earned a PhD at the University of Southampton. Connect with Jacopo on Instagram @jacopomazzeophoto.
As an increasing number of vineyards globally encounter ongoing and sporadic heat stress, both researchers and vineyard managers are striving to comprehend how grapevines are managing these conditions and how interventions can be improved.
The alcoholic content of whiskey at the time it enters a cask plays a significant role in its aging journey, a factor that is often overlooked.
Carbonic maceration, famous for producing vibrant and youthful red wines, particularly in the Beaujolais region, is being studied for additional innovative uses.
With numerous vineyards globally experiencing ongoing and sporadic heat stress, both researchers and vineyard managers are striving to comprehend how grapevines adapt and how they can enhance their support strategies.
Sip and Celebrate: 11 Miami Spots Unveiling Taylor Swift-Themed Cocktails for the Eras Tour
Shades of Greige at Bar Collins
The moment fans have been eagerly waiting for is nearly here: Taylor Swift is preparing to take center stage in Miami. The global pop sensation is set to conclude her Eras Tour with a series of spectacular performances in South Florida.
She will grace the Hard Rock Stadium with three sold-out shows on October 18, 19, and 20, captivating audiences as she inspires everyone to embrace the spirit of fun this weekend.
If you’re seeking the perfect spot to pregame before the Eras Tour concerts or want to throw your own celebration to avoid feeling left out, these Miami eateries and bars are mixing up Taylor Swift-themed cocktails all weekend long.
Experience cocktails inspired by Taylor Swift alongside an exciting drag performance
A beloved restaurant and bar in Wynwood, famous for its vibrant drag shows, is unveiling a special Taylor Swift-themed event just ahead of the Eras Tour’s arrival in Miami. Tailored for dedicated Swifties, R House is excited to introduce a unique cocktail menu featuring three innovative drinks, each reflecting different albums and song titles. The “Lover” cocktail offers a fruity twist on the classic spritz, combining Grey Goose essence watermelon and basil, Aperol, fresh watermelon, elderflower, Lamarca Prosecco, and a hint of citrus. The “Lady in Red,” inspired by the “Red” album, includes Flor de Caña 4-year white rum blended with hibiscus, fresh guava, and sparkling ginger beer. Lastly, the “Lavender Haze” cocktail represents the “Midnights” album, crafted with Ford’s Gin, marmalade honey, lavender soda, butterfly flower, and fresh citrus. On Saturday, October 19, R House will host an Era’s Tour themed drag brunch filled with spectacular performances, unlimited cocktails, Latin American cuisine, and a lineup of popular Taylor Swift songs.
Relish in Taylor Swift cocktails throughout the weekend at Bar Collins
Loews Miami Beach is going all out for the exciting Miami concert weekend celebrating Taylor Swift. Visit Bar Collins for drinks inspired by the iconic pop star. Offerings include “Shades of Greige,” a delightful mix of Grey Goose, lemon, and Chambord adorned with a portrait of Taylor; “The French Blonde,” made with Bombay Sapphire, Lillet Blanc, St. Germain, grapefruit, and lemon bitters (a known favorite of Taylor); and “Make the Whole Place Shimmer,” featuring Bacardi Superior, lime, strawberry, and a shimmering pear smoke-filled bubble. Alongside these cocktails, creative non-alcoholic options will be available, including a Swiftie Mac that boasts double meat, double cheese, secret sauce, and fries. On Saturday, October 19th, Loews Miami Beach will also host 13: A Taylor Swift Fan Podcast for a family-friendly Eras Tour Pre-Party. This highly popular Taylor Swift fan podcast will welcome attendees for a live recording, complete with giveaways, themed beverages and snacks, plus opportunities for photos, friendship bracelets, and more. Tickets are priced at $13 and can be acquired here.
The French Blonde at Quito
The vibrant tropical setting of Quito at EAST Miami has crafted two exclusive cocktails for this weekend that celebrate some of Taylor Swift’s most popular songs. One cocktail, “Sparkling Dilemmas,” is inspired by “Champagne Problems,” and is made with champagne, Campari, soda, and a slice of orange. The second, named “Salt in the Wound Margarita,” references “Bad Blood” and combines tequila, Cointreau, blood orange, fresh lime juice, and agave. Additionally, a special “Taylor’s version” of her beloved French Blonde cocktail has been created for the occasion.
For fans eager to enjoy their time surrounding Miss Swift’s South Florida concerts, the JW Marriott Miami Turnberry Resort & Spa is throwing a grand Pool Par-Tay (Tidal Cove’s Version) that promises to be the ideal pre-or-post concert celebration. Spanning over 5 acres, Tidal Cove, the resort’s waterpark, will become a vibrant fan hub with two days of Taylor Swift-themed pool festivities. On Saturday, October 19, and Sunday, October 20, fans of all ages can revel in the waterpark’s amazing amenities, which include two different DJs playing Taylor’s tracks, lip-sync battles, a costume contest, fun games, and more surprises throughout the weekend. Guests can also look forward to friendship bracelets, tinsel hair braiding, cotton candy, themed drinks, and unique merchandise for sale, ensuring there’s something for everyone. For those desiring a more exclusive experience, the VIP pool area will feature five Era-themed cabanas, special seating, branded take-home items, and a live DJ who will take requests all afternoon. Of course, all attendees will enjoy a day filled with music from a Swiftie™-themed main-stage DJ, along with the excitement of seven different water slides, a lazy river, and a children’s pool.
The French Blonde will be showcased in many forms across South Florida this weekend.
It’s official: the French Blonde has become a beloved cocktail choice for Taylor Swift fans attending her Eras Tour in Miami this October. Visitors can sample Miss Americana’s preferred drink at the Hyatt Centric Las Olas. The cocktail combines sophisticated ingredients such as gin, grapefruit, elderflower liqueur, and Lillet Blanc, resulting in a stunning gold-hued beverage that’s a perfect way to embrace your Fearless era. Make sure to stop by for this ideal pre-show refreshment before heading to the concert.
This weekend at The Hampton Social in Brickell, you can enjoy the Better Than Revenge cocktail, which features tequila, peach, creme de violette, sparkling bubbles, and a hint of sparkle. “This drink draws inspiration from Taylor Swift’s song Better Than Revenge, showcasing her talent for turning personal stories into impactful narratives,” shares Carla Lorenzo, Beverage Director at The Hampton Social. “Just like Taylor’s music, our cocktails are created with meticulous care and thoughtfulness, from the carefully selected ingredients to the beautifully crafted presentation. Each cocktail offers a distinct story of its own, with flavors, aromas, and visuals combining to create a memorable experience—similar to the tales within Taylor’s songs.”
Taylor Spritz will be available throughout the month.
The sister restaurant to Anthony Vitolo’s Emilio’s Ballato in Manhattan, a place often visited by Swift, will be offering a Taylor Spritz that includes limoncello, lemon juice, simple syrup, sage tincture, and Prosecco. This light and invigorating cocktail will be served all month to celebrate the Miami Eras Tour performances.
Champagne Problems cocktail
The recently opened Brickell hotel, DUA Miami, is introducing a unique Era’s Tour cocktail available at the Rooftop Bar throughout Era’s Tour weekend. Dubbed Champagne Problems, this delightful drink is crafted from empress gin, pineapple juice, simple syrup, and topped with champagne, adorned with an edible violet. Beverage manager and head bartender Elvyra Cucovic describes it as “The Champagne Problems cocktail is light, refreshing, and undeniably girly. It’s also available for Swifties under 21, made without gin and featuring OddBird non-alcoholic rosé champagne.”
Ready for the excitement? W Fort Lauderdale is transforming into the ultimate Swiftie destination with a weekend packed with fun. In addition to the Era’s ticket giveaway, there will be friendship bracelet and T-Shirt crafting stations, Swiftie karaoke, a drag brunch, and ‘Midnights’ after-parties, turning the entire weekend into a Swiftie paradise—right down to every sip and bite. Celebrate with ‘Champagne Problems’ champagne, enjoy a ‘Lover’s Lemon Drop,’ savor the ‘Look What You Made Me Brew’ beer special, or indulge in the ‘Lavender Haze’ cocktail. For those hungry, tantalizing options include ‘I Knew You Were Truffle’ fries, ‘Teardrops on My Tartar’ tacos, ‘All Too Well Done’ skirt steak frites, or ’Benjamin Button’s Brûlée.
Get this glitter-topped cocktail all weekend long at 1-800-Lucky
Head over to 1-800-Lucky to enjoy a touch of sparkle in the form of their Midnight Sparkle cocktail, available throughout the weekend. This delightful drink combines Simple vodka, simple syrup, lemon juice, pineapple, and Grand Marnier, served in a coup glass and embellished with a sprinkle of edible glitter.
This venue in Brickell is embracing its Midnights Era, making it the perfect spot for Swifties visiting for the Miami Eras Tour events. The exclusive Taylor Swift Midnights Package features special cocktails including Champagne Problems (a rhubarb French 75), Tortured Tequila (a twist on the margarita), Bad Blood (a blood orange mocktail), and Midnights (a chai espresso martini mocktail). The package also includes a welcome friendship bracelet-making kit, a carefully curated Taylor Swift playlist in your room, and a $30 discount on any Glamsquad service – an excellent way to arrive at Hard Rock Stadium in style! Reserve your experience here.
The Ultimate Mistake to Avoid When Pairing Chocolate with Rum: Expert Tips for the Perfect Match
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The color of your chocolate — whether it’s creamy-light or rich dark truffles — provides insight into the flavor you can anticipate. However, rum tells a different story. Just because a rum is golden-hued might lead you to believe it’s delightful, but the taste could have you searching for a trash can instead. This discrepancy highlights that the appearance of rum isn’t a reliable indicator of its flavor. Ultimately, it’s what rum is made of that truly matters.
As Robyn Smith, Ph.D., a distiller of rumbullion (more commonly known as rum), research chemist, and the creative mind behind This Blog’s NEAT, explains, “Rum is the most diverse spirit, showcasing a remarkable variety of styles shaped by the raw materials, fermentation methods, distillation processes, and aging techniques.”
Given this complexity, if you’re looking to enjoy the combination of chocolate and rum, it’s essential to grasp the production process behind this beloved spirit. “With a deeper understanding and appreciation of these variations, we can improve our ability to pair specific rums with the right chocolates,” notes Smith.
Explore further: 13 Types Of Beer Glasses And When To Use Them
The flavor profile of white rum is incredibly diverse. Some varieties have a near-neutral taste, while others come with hints that Robyn Smith describes as savory, slightly fruity, vegetal, or even grassy. The differences in flavor often stem from the production methods used. For instance, the use of charcoal filtration creates a clear, light rum. Alternatively, rums made from sugar cane juice, known as rhum agricole, present a more vibrant and grassy flavor.
This understanding of rum’s characteristics can guide you in selecting the right chocolate pairing. Rums contain “esters,” which are flavor compounds that impart fruity notes to the spirit. For example, if you choose Worthy Park Overproof rum, a high-ester, unaged variety, Smith recommends pairing it with chocolate that features dried fruit. If you enjoy chocolate-covered mangoes, now is the perfect occasion to enjoy them.
Dark rum often derives its rich color from the aging process or may have a small amount of coloring added. However, its dark appearance does not necessarily indicate its flavor when paired with chocolate. Aged rums can undergo numerous production processes contributing various flavors such as oaky, spicy, dessert-like, or fruity. If you have a preference for aged rums, Robyn Smith highlights that “Typically, aged rums pair excellently with darker chocolates because of their more complex flavor profiles.”
When it comes to lighter rums, particularly Jamaican varieties such as Hampden Estate 8, Smith advises pairing them with caramel and chocolate. Consider something straightforward like Snickers, or opt for more sophisticated options like dark chocolate-covered salted caramels. With a glass of rum in hand, you’ve crafted the perfect combination of a dessert and a drink. Alternatively, if you lean towards “robust aged rums, such as Lost Spirits Navy Style rum,” Smith recommends enjoying these with chocolates that carry a hint of spice or those brimming with fruits and nuts. This pairing evokes the delightful specialty chocolates found in local sweet shops during the autumn season.
So, if you’re ever in the mood to treat yourself to some chocolate with almonds, a sprinkle of sea salt, and a touch of caramel, or if you’re planning to serve a dessert like a dark chocolate mousse, you’ll know exactly which rum to pair with it.
Check out the original article on Chowhound for more insights.
Discover the New Iconic Wine From a Rare Plot in a Premier European White Wine Region
Only 300 bottles of a new Riesling white wine from a limited section of a Grand Cru site have arrived in the U.S. market, and it is poised to attain legendary status.
At the entrance of Grand Cru Kitterlé, a unique ring sculpture welcomes visitors.
For dedicated collectors of notable and luxury white wines crafted from the Riesling grape, it’s well-known that these wines are among the most enduring, often thriving for up to 50 years when stored under optimal conditions. Fortunately, many can also provide a remarkable, transcendent experience much earlier in their lifespan.
Location: Alsace, France
Three renowned countries are celebrated for their iconic Riesling wines: Germany, Austria, and France. The first two are clear choices, but the inclusion of France might raise some eyebrows, as many popular wine varieties originate from this region, with Riesling perhaps seeming somewhat out of place. However, the northeastern French region of Alsace, which shares a border with Germany, has experienced numerous shifts in governance between the two nations. This history is still evident in Alsace today, reflected in the German-inspired architecture, the regional cuisine, traditional German surnames, and, importantly, the exceptional Riesling produced alongside three other esteemed white grape varieties.
An esteemed wine producer, Domaines Schlumberger, is one of the oldest wine houses in Alsace and possesses the largest collection of Grand Cru vineyards. They have unveiled a distinctive wine from a rare plot that is poised to become the next celebrated wine from Alsace: ‘Le Clos Saint Léger’ Grand Cru Riesling.
Wine enthusiasts and collectors will quickly recognize that while the name ‘Le Clos Saint Léger’ is mentioned as a Grand Cru vineyard, it does not actually exist as such in Alsace. Instead, it refers to a small, uniquely named parcel that operates as a monopole within the Grand Cru vineyard Kitterlé, which is Domaine Schlumberger’s premier site for Riesling. A monopole signifies that the parcel is wholly owned by a single producer, in this case, Domaine Schlumberger. This exceptional Grand Cru monopole is situated at an elevation exceeding 1,000 feet, featuring terraced slopes that ascend at a steep 50 degrees, earning it the nickname “Calf Breaker.” This moniker reflects the challenging reality of vineyard management, which must be accomplished manually due to the terrain’s severity. The unique attributes of this parcel, combined with the prevalence of volcanic rocks in the soil, contribute to producing low yields that result in highly complex and concentrated wines.
Have you ever wondered about the origin of the name Le Clos Saint Léger? It takes its name from the nearby Saint Léger Church, where a monk documented the area in the 12th century, describing it as a “blessed valley, like a celestial jewel.” This description beautifully encapsulates the wine’s remarkable attributes.
Séverine Schlumberger and Thomas Schlumberger
Currently, Thomas Schlumberger, the seventh-generation co-owner, manages Domaines Schlumberger alongside his sister, Séverine. Their family is recognized for owning the most extensive collection of Grand Cru vineyards, with a total of four different Grand Crus. They acknowledge the weight of their responsibility and approach it with seriousness. Thomas feels immense gratitude for his family’s natural ability to recognize exceptional vineyard sites long before the official classification system was established, as well as their perseverance in safeguarding these valuable lands through challenging times.
‘Le Clos Saint Léger’ Grand Cru Riesling, positioned near the ring sculpture
Thomas and his sister have adopted organic farming methods to enhance the balance of their vines. They have implemented horse plowing, which is environmentally friendly and helps mitigate soil compaction, while also opting for reduced yields despite the already naturally low yields of their small parcel called ‘Le Clos Saint Léger’. For the release of their special bottling designated as ‘Le Clos Saint Léger,’ they plan to withhold vintages until they are deemed ready for sale. Thomas mentioned that the 2019 vintage will likely be released before the 2018, as the latter appears to require significantly more aging. He emphasized that any vintage failing to meet the highest standards will be excluded from the ‘Le Clos Saint Léger’ bottling.
The Schlumberger family possesses 50 acres of the 64-acre Grand Cru Kitterlé area, making them multi-generational authorities on this exceptional Grand Cru estate. Their intimate knowledge of each small segment of this remarkable site, which features one of just a few vineyard areas in Alsace with distinctive volcanic soil, speaks volumes. Therefore, when they claim that the ‘Le Clos Saint Léger’ parcel represents their finest location for Riesling, it carries great significance. No other producer boasts as many Grand Cru vineyards as they do, and their familiarity with the Grand Cru Kitterlé site—characterized by its demanding viticulture due to steep slopes—sets them apart. This expert knowledge applied to an already outstanding vineyard points to the potential creation of an iconic wine.
2019 Domaines Schlumberger ‘Le Clos Saint Léger’ Grand Cru Riesling
A limited production of a few thousand bottles of the 2017 Domaines Schlumberger ‘Le Clos Saint Léger’ Grand Cru Riesling has been made, with only 300 bottles allocated for the U.S. market.
The tasting notes provided cover not only the 2017 vintage but also the 2018, 2019, and 2020, although currently, only the 2017 is available for purchase in select locations, with the other vintages set aside until they are ready for release; each bottle is meticulously hand numbered.
2017 Domaines Schlumberger ‘Le Clos Saint Léger’ Grand Cru Riesling: Made entirely from Riesling sourced from the ‘Le Clos Saint Léger’ parcel. The wine showcases a fantastic light golden hue that sparkles in the light, complemented by enchanting aromas of smoky minerals, honeysuckle, and a remarkable purity of fruit. On the palate, it reveals a delightful richness balanced by lively acidity, with a textural quality that contributes lift and precision throughout the long, expressive finish.
2018 Domaines Schlumberger ‘Le Clos Saint Léger’ Grand Cru Riesling: Also 100% Riesling from the ‘Le Clos Saint Léger’ parcel. The nose captivates with delightful scents reminiscent of freshly made crêpes drizzled with lemon curd and sprinkled with candied violets. It possesses a robust backbone of saline minerality and bright acidity, embellished by hints of aniseeds that subtly emerge in the background.
2019 Domaines Schlumberger ‘Le Clos Saint Léger’ Grand Cru Riesling: This vintage is once again 100% Riesling from the ‘Le Clos Saint Léger’ parcel. It presents a refined bouquet of wet river stones accompanied by juicy apricots, delivering a palate rich in dense flavors, including caramelized peaches, balanced by zesty orange rind. The wine features a well-structured body and a laser-focused finish, highlighting its crisp acidity.
2020 Domaines Schlumberger ‘Le Clos Saint Léger’ Grand Cru Riesling is a remarkable wine crafted from 100% Riesling grapes sourced from the ‘Le Clos Saint Léger’ vineyard. It presents an alluring bouquet featuring lemon blossom intertwined with subtle hints of jasmine. The wine’s profile is complemented by an underlying essence of salty lemon confit, while its pronounced acidity infuses a dynamic energy that showcases a remarkable level of tension.
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The Surprising Ascent of American Blended Whiskey: A New Era in Spirits
The popularity of American whiskey has seen a remarkable surge over the last two decades. In 2023 alone, over 31 million nine-liter cases were sold in the United States, as reported by the Distilled Spirits Council of the United States. However, there remains a contentious topic that enthusiasts often avoid discussing: the term “blend.” Bringing it up around whiskey connoisseurs typically invites a dismissive reaction, or worse, a detailed critique about the supposed inferiority of blended whiskey compared to single barrels.
Nevertheless, these stereotypes are gradually being dismantled, much like the angel’s share itself, as a new generation of producers works to enhance the reputation of American blends. Interestingly, some of those very whiskey purists have begun to seek out high-quality blended expressions for their collections—a surprising twist that many admit they never expected.
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Dating back to the 1800s, American whiskey blends experienced a notable rise in popularity during the 1960s and 1970s, when premium brown spirits lost their appeal as consumers gravitated toward vodka and lighter, smoother liquors. With numerous barrels maturing in distilleries across the nation, brands found that by blending whiskey with cheaper neutral grain spirits and enhancing them with color and flavor additives, they could produce a version of whiskey that appealed to those who favored clear spirits. However, the quality of these blends fell short compared to international offerings, such as blended Scotch, which combines aged malt and grain whiskies from various distilleries, or the meticulous craftsmanship found in Japanese whisky production.
As a result, offerings like Seagram’s 7, Kentucky Gentleman, and Philadelphia Whiskey became popular, even as discerning enthusiasts viewed them with skepticism—and rightly so. The taste was often diluted and excessively sweet, accompanied by a harsh alcohol burn and lacking the depth found in traditional bourbon or rye whiskey. However, in recent years, established distilleries, artisanal producers, and those not directly distilling have begun to introduce a fresh perspective on American blends—combining straight whiskeys without any neutral spirits, colors, or flavorings added. This evolution has caught the attention of whiskey lovers. Aaron Goldfarb, author of Dusty Booze, points out that the novelty of these elevated American blends resonates strongly with collectors. “After a while, focusing on bourbon can become monotonous—you see another barrel-proof release or single-barrel selection,” he explains. “With these innovative blends, each release promises something truly unique.”
Bardstown Bourbon Company embraces a unique philosophy in the whiskey industry. Not only does it produce its own whiskey, but it also offers contract-distillation services for various brands. Additionally, the team curates barrels to create innovative blends. “We take a fresh, modern perspective on the category, combining high-quality bourbon, rye, and international whiskeys to craft a distinctive flavor profile,” says Dan Callaway, Bardstown’s Vice President of new-product development. The Discovery Series exemplifies the meticulous quality and dedication the label invests in blending, as it selects whiskeys from different mash bills sourced from states like Tennessee, Indiana, and Kentucky, resulting in unique and collectible expressions of exceptional quality.
“It is thrilling to witness a line of guests at the distillery eager for new rare bottles,” Callaway shares. “Engaging in blends carries a certain level of risk; however, we’ve built a rapport with consumers who trust that we will provide an exciting product with a well-balanced profile and superior flavor.”
Another noteworthy brand is Louisville’s Barrell Craft Spirits, established by Joe Beatrice. This non-distilling producer specializes in either single-barrel straight whiskeys or blends of various straight whiskeys. “Today’s whiskey consumers are much more knowledgeable than they were five or ten years ago,” he observes. “Blending offers more depth than simply relying on a single-source whiskey from one barrel: The aim is to showcase creativity while achieving nuance and balance. It is a meticulous process of experimentation, tasting, and assessment—an art form that is finally gaining the acknowledgment it deserves.”
The Gold Label series has transformed into a sought-after collection, with secondary market prices soaring above $500—values often associated with Russell’s Reserve 15 or rare selections from Willett. Beatrice attributes this trend to the limited availability of the product and the greater age of the whiskeys blended: “The barrels chosen for these releases are picked for their refined characteristics and exceptional flavor profiles. Ultra-premium whiskey aficionados who appreciate our brand recognize the dedication and meticulousness involved in the production process.”
As newer brands like Old Elk, High Bank, and 15 Stars generate excitement in the premium-blend sector, it’s vital to acknowledge that traditional names have also joined the trend. For instance, James B. Beam Distilling Co., home of Jim Beam, has introduced high-end blends through its Little Book label, curated by eighth-generation master distiller Freddie Noe. This means you can confidently order your American blended whiskey without the scrutiny of spirits enthusiasts.
Jonah Flicker serves as the whiskey critic for Robb Report, providing weekly reviews of significant new releases and taking on freelance writing about the global spirits scene, journeying through distilleries across Kentucky to Scotland.
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Exploring the Unique Flavor of Cheese Curd Vodka: A Bold New Beverage Experience
Curd Fest, hosted by Drink Wisconsinbly, has returned to Milwaukee. This year, one of the exciting offerings is cheese curd vodka, and it comes with a ranch chaser!
Top Beers in America: Highlights from the Great American Beer Festival
Brewers are seen celebrating with Bob Pease, the President & CEO of the Brewers Association, who stands fourth from the right, after earning a medal at the Great American Beer Festival.
The Great American Beer Festival serves as an annual event that highlights a diverse array of beers from across the country. Organized by the Brewers Association, which advocates for America’s small and independent breweries, this festival is also known for its prestigious beer competition. The winners from the 2024 competition were revealed during a festive gathering on October 12 at the Denver Convention Center, the traditional venue for this event.
This year, nearly 9,200 beers and ciders were evaluated. Participants came from all 50 states, along with representatives from the District of Columbia and Puerto Rico.
Chris Williams, the competition director for the Brewers Association, mentions that the Great American Beer Festival competition encapsulates the essence of craft beer in the United States. While the number of submissions remained consistent with last year’s figures, it saw a decline from the record high of over 10,000 entries in 2022, mirroring the plateauing growth within the craft beer sector. True to form, the top three categories featured were primarily IPAs, yet it was noted that a majority of the remaining top-ten categories consisted of lagers, indicating a rising trend in the appreciation for craft lagers. The only ale category to make it into the top ten was Fruited American Sour.
“Approximately 5,000 volunteer hours are required to receive, unpack, sort, and organize the beers,” Williams shared during a phone interview. “It’s truly an impressive undertaking!” He emphasizes that breweries must submit several cans or bottles of each beer entered into the competition, allowing for thorough judging across multiple rounds by the 285 top judges from around the country. In total, nearly 60,000 cans and bottles of beer are processed.
Here are the champions of the 2024 Great American Beer Festival.
Gold: Fuzztail, Sunriver Brewing Co., Sunriver, OR
Silver: Mercy Cloud, Hobcaw Brewing Co., Mount Pleasant, SC
Bronze: Hoppla, NewSylum Brewing Co., Newtown, CT
Gold: Hey Girl, Hey!, Starr Hill Beer Hall & Rooftop – Richmond, VA
Silver: A La Playa, Trademark Brewing, Long Beach, CA
Bronze: Bird Light Yuzu, Strangebird, Rochester, NY
Gold Award: Yankee Doodle Shandy from River Bluff Brewing located in Saint Joseph, MO
Silver Award: Enduro crafted by Cheluna Brewing Co. based in Aurora, CO
Bronze Award: Bear Bait produced by Schussboom Brewing Co. in Reno, NV
Gold Award: Fennel Rye Ale by Denver Beer Co. – Canworks situated in Denver, CO
Silver Medal: Cucumber Lime Blonde from Third Space Brewing located in Milwaukee, WI
Bronze Medal: That Coconut Porter crafted by Cherry Street Brewing in Cumming, GA
Gold Medal: Great Pumpkin produced by Elysian Brewing Co. in Seattle, WA
Silver Medal: Pumpkin Spice J. Marie from River North Brewery – RiNo based in Denver, CO
Bronze: Boo Ya!, Ocean View Brewing Co., Ocean View, DE
Gold: El Poblano Borracho, Liquid Mechanics Brewing Co., Lafayette, CO
Silver: Jalapeño Saison, On Rotation Brewery & Kitchen, Dallas, TX
Bronze: Palisade Peak, Station 26 Brewing Co., Denver, CO
Gold Medal Winner: Two Wheeler, Far Field Beer Co., located in Hawthorne, California
Silver Medal Winner: HellFire Club from Armored Cow Brewing Co., based in Charlotte, North Carolina
Bronze Medal Winner: Dill Pickle, produced by Field Artisan Brewing in Westfield, Indiana
Gold Medal Winner: Fudge Sickles from Fort George Brewery in Astoria, Oregon
Silver: Chocolate Stout, Fort Myers Brewing Co., Fort Myers, FL
Bronze: Triple Chocolate Viator Obscura, Wandering Monsters Brewing Co., Cincinnati, OH
Gold: Squirrels Just Want to Have Fun, River North Brewery – RiNo, Denver, CO
Silver: Bucky, Terranaut Beer, Bend, OR
Bronze Medal: Gusto Crema Coffee Ale from Georgetown Brewing Co., located in Seattle, WA.
Gold Medal: Dusk Til Dawn, crafted by Pizza Port San Clemente in San Clemente, CA.
Silver Medal: Venti is Large, produced by Hop Dogma Brewing Co. from Half Moon Bay, CA.
Bronze Medal: Shock Treatment, created by New Ridge Brewing Co. in Philadelphia, PA.
Gold: Pure Nonsense from Dade City Brew House located in Dade City, Florida.
Silver: Coconut Cluster crafted by Heritage Hill Brewhouse in Pompey, New York.
Bronze: Peanut Butter & Jelly Tiempo produced by Kilowatt Brewing based in San Diego, California.
Gold: Crazy Jackass Ale from Great American Restaurants – Sweetwater Tavern in Centreville, Virginia.
Silver: Roggenschnizzle, Bier Brewery and Taproom, Indianapolis, IN
Bronze: Beauty is in the Rye of the Beholder, RockSolid Brewing Co., Ball Ground, GA
Gold: Hachimitsu Mai, Deschutes Brewery & Public House – PDX, Portland, OR
Silver: BeeLoved, 10 Barrel Brewing Co., Bend, OR
Bronze: Animals Strike Curious Poses, The Empourium Brewing Co., Denver, CO
Gold: NARC IPA, Resident Culture, Charlotte, NC
Silver: Free Wave Hazy IPA, Athletic Brewing Co., Milford, CT
Bronze: Kolsch, Best Day Brewing, Sausalito, CA
Gold Medal: NA Dark from Fremont Brewing located in Seattle, Washington.
Silver Medal: Non-Alcoholic Oktoberfest by Octopi Brewing in collaboration with Untitled Art, based in Waunakee, Wisconsin.
Gold Medal: Patagonia Provisions Non-Alcoholic Kernza Golden Brew crafted by Deschutes Brewery in Bend, Oregon.
Silver Medal: Tropical Sour produced by Athletic Brewing Co., found in Milford, Connecticut.
Bronze Medal: Special Effects Grapefruit IPA from Brooklyn Brewery, located in Brooklyn, NY.
Gold Medal: Saison Lily, crafted by ColdFire Brewing Co. – Barrel House in Eugene, OR.
Silver Medal: Frequency of Expansion, produced by The Big Friendly in Oklahoma City, OK.
Bronze Medal: Guillaume, from Pizza Port Ocean Beach in San Diego, CA.
Gold Medal Winner: Divi from Offset Bier Co., located in Park City, Utah.
Silver Medal Winner: Josh’s New Tiny Shoes crafted by Green Cheek Beer Co. in Orange, California.
Bronze Medal Winner: Mini Ramp Session IPA from June Lake Brewing in June Lake, California.
Another Gold Medal Winner: Jeff’s Baltic Porter from Green Cheek Beer Co. – Oceanside in Oceanside, California.
Silver: Magpie, Figueroa Mountain Brewing Co. in Santa Barbara, CA
Bronze: Baltic Porter, Bear Chase Brewing Co. from Bluemont, VA
Gold: Soul of a Star, HUDL Brewing Co. located in Las Vegas, NV
Silver: Agua Santa Imperial, Figueroa Mountain Brewing Co. in Buellton, CA
Bronze: Stone LifeBlurred, located at Stone Brewing World Bistro & Gardens in Liberty Station, San Diego, CA.
Gold: Hazy Crush from New York Beer Project at the Beer Lodge in Orchard Park, NY.
Silver: Lavender Haze brewed by SingleSpeed Brewing based in Waterloo, IA.
Bronze: East Gruesome from Lost Cabin Beer Co. in Rapid City, SD.
Gold winner: Great Wave Sake Lager from MAP Brewing Co. located in Bozeman, MT.
Silver winner: Bourbon Maple Wishes and Pecan Dreams by Odd Side Ales in Grand Haven, MI.
Bronze winner: Agrio Morado from 10 Barrel Brewing Co. – Bend Pub in Bend, OR.
Gold winner: BierKraft Grodziskie by BierKraft based in McAlester, OK.
Silver Medal: Decorah Nordic Gruit from PIVO Brewery located in Calmar, IA
Bronze Medal: Kentucky Common brewed by Blackhorse Pub & Brewery in Alcoa, TN
Gold Medal: Fat Randy from Holidaily Brewing Co. based in Golden, CO
Silver Medal: Oktoberfest crafted by Orange Bike Brewing Co. in Portland, ME
Bronze: Pilsner from Orange Bike Brewing Co. based in Portland, ME
Gold: Silver Medal Worthy crafted by Launch Pad Brewery in Aurora, CO
Silver: Capitulation brewed by Monkless Belgian Ales located in Bend, OR
Bronze: Golden Strong Ale with Pink produced by Fowler Ranch Farm Brewery in Lincoln, CA
Gold: Bes from Little Beast Brewing located in Clackamas, Oregon
Silver: Wicked Shifty crafted by Shoe Tree Brewing Co. in Carson City, Nevada
Bronze: Mirage produced by New Terrain Brewing Co. in Golden, Colorado
Gold: Peach Silhouette brewed by Hudson Valley Brewery in Beacon, New York
Silver Medal: Funkberry Pie from Girdwood Brewing Company located in Girdwood, Alaska.
Bronze Medal: Cactus Juice produced by 12Degree Brewing in Louisville, Colorado.
Gold Medal: First Release Part 2 crafted by Peaceful Side Brewery in Maryville, Tennessee.
Silver Medal: Belle Saison created by Third Window Brewing Company based in Santa Barbara, California.
Bronze: Touch of Brett from Alesong Brewing & Blending located in Eugene, Oregon.
Gold: Proverbial Fork crafted by Olfactory Brewing in San Francisco, California.
Silver: Knitting Circle S5 Batch C produced by Fair Isle Brewing based in Seattle, Washington.
Bronze: Elisabeth from ColdFire Brewing Co. – Barrel House in Eugene, Oregon.
Gold: Ghoul Fuel – Rum Diaries Edition, Bull & Bush Brewery, Denver, CO
Silver: Temporary Paradise – Rum Diaries Edition, Bull & Bush Brewery, Denver, CO
Bronze: Barrel Aged Dopplebock, MORE Brewing Co., Huntley, IL
Gold: Bass Clef, Audio Graph Beer Co., Los Angeles, CA
Silver: Barrel-Aged Imperial Satan’s Pony from South Street Brewery located in Charlottesville, VA.
Bronze: 10th Anniversary Barleywine by Creature Comforts Brewing Co. in Athens, GA.
Gold: Western Justice crafted by Westbound & Down Brewing Co. in Idaho Springs, CO.
Silver: Humongous Sleepy Chungus Bear brewed by Werk Force Brewing Co. in Plainfield, IL.
Bronze Medal: Breakside La Maison du Bang! from Breakside Brewery located in Portland, OR
Gold Medal: French 75 produced by Alesong Brewing & Blending in Eugene, OR
Silver Medal: Madrigal crafted by Monday Night Brewing – Garage based in Atlanta, GA
Bronze Medal: 5 On It from Long Table Brewhouse situated in Denver, CO
Gold: Raspberries on Acid from Blue Mountain Brewery, located in Afton, VA
Silver: White Dwarf by True Anomaly Brewing Co., based in Houston, TX
Bronze: Cassis brewed by Moody Tongue Brewing Co., from Chicago, IL
Gold: Czech Plz created by CraftHaus Brewery, situated in Henderson, NV
Silver: Pilsners are Lagers, Benchtop Brewing Co., Norfolk, VA
Bronze: Tankbeer, Hopewell Brewing Co., Chicago, IL
Gold: Smoke and Embers, New Belgium Brewing Co., Fort Collins, CO
Silver: Smoke Control, Burghers Brewing, Pittsburgh, PA
Bronze: Rauchbier, brewed by Port City Brewing Co. located in Alexandria, VA.
Gold: Sky Dog, crafted by Wiseacre Brewing Co. in Downtown Memphis, TN.
Silver: Family Vacation, a creation of Roadhouse Brewing Co. based in Jackson Hole, WY.
Bronze: Transmission Light, produced by Transmission Brewing in Ventura, CA.
Gold Medal: Light Lager, Seapine Brewing Co., located in Seattle, Washington.
Silver Medal: Wakumi, crafted by Mother Earth Brew Co., based in Nampa, Idaho.
Bronze Medal: Wondrous Hell, produced by Wondrous Brewing Co., from Emeryville, California.
Gold Medal: Down South, made by Appalachian Mountain Brewery, hailing from Boone, North Carolina.
Silver: Modern Classic from Counter Weight Brewing Co. located in Cheshire, CT.
Bronze: Pat’s River Beer crafted by MAP Brewing Co. in Bozeman, MT.
Gold: Baseball, created by Highland Park Brewery – Chinatown situated in Los Angeles, CA.
Silver: College Dropout produced by StillFire Brewing in Suwanee, GA.
Bronze: Richmond Lager from Hardywood Park Craft Brewery located in Richmond, VA
Gold: Classic City Lager crafted by Creature Comforts at their Production Facility at Southern Mill in Athens, GA
Silver: Buccaneer’s Gold created by Project 9 Brewing Co. in Seattle, WA
Bronze: Happy Little Clouds brewed by Cloudburst Brewing, also in Seattle, WA
Gold: Chillzner, Craft Coast – San Marcos, San Marcos, CA
Silver: 500 Pesos, ODD Muse Brewing Co., Dallas, TX
Bronze: Munk Lager, Munkle Brewing Co., Charleston, SC
Gold: Was Angeles Craft Beer, Uinta Brewing Co., Salt Lake City, UT
Silver: El Sully, 21st Amendment Brewery, San Leandro, CA
Bronze: Atascadero Beach, Wild Fields Brewhouse, Atascadero, CA
Gold: Infinity Pils, Westbound & Down Brewing Co. – Westbound Mill, Lafayette, CO
Silver: Branching Out, Everywhere Beer Co., Orange, CA
Bronze: Rancho Cowabunga, Grains of Wrath – Washougal, Washougal, WA
Gold: Bateman Bier, Greenstar Brewing, Chicago, IL
Silver: Las Cruces, Wild Blue Yonder Brewing Co., Castle Rock, CO
Bronze: Big Rock Amber Lager, Malibu Brewing Co., Westlake Village, CA
Gold Medal Winner: Haha Pils from Arbeiter Brewing Co. located in Minneapolis, MN
Silver Medal Winner: Door Code brewed by Piece Brewery in Chicago, IL
Bronze Medal Winner: Trumer Pils by Trumer Brewery in Berkeley, CA
Gold Medal Winner: Reality Czeck-style Pilsner created by Moonlight Brewing Co. from Santa Rosa, CA
Silver Medal: River Delta Czech Pils from Silver Bluff Brewing Co. located in Brunswick, GA.
Bronze Medal: Parachute Pivo crafted by Victor-23 Craft Brewery in Vancouver, WA.
Gold Medal: Zombi Shark Fight brewed by Green Cheek Beer Co. in Costa Mesa, CA.
Silver Medal: Che Figata from Sunriver Brewing Co. based in Sunriver, OR.
Bronze Award goes to Wolf of the Woods by Second Dawn Brewing Co. located in Aurora, Colorado.
The Gold Award is presented to Helles from von Trapp Brewing in Stowe, Vermont.
The Silver Award is claimed by Crystal River from Glenwood Canyon Brewing Co. in Glenwood Springs, Colorado.
Another Bronze Award goes to Old Gold by Structures Brewing, which is based in Bellingham, Washington.
Gold Medal: Festbier, Glenwood Canyon Brewing Co. from Glenwood Springs, Colorado.
Silver Medal: Festbier, Northwoods Brewing Co. hailing from Northwood, New Hampshire.
Bronze Medal: The Cushman, brought to you by Morgan Territory Brewing located in Tracy, California.
Gold Medal: Vienna Fest Bier, a delightful offering from Quarter Celtic Brewpub in Albuquerque, New Mexico.
Silver Medal: Metalmark Marzen from Morgan Territory Brewing in Tracy, California
Bronze Medal: Red Dawn crafted by Bonesaw Brewing Co. in Glassboro, New Jersey
Gold Medal: Pleasantbräu Oktoberfest produced by Soul Brewing Co. located in Pleasantville, New York
Silver Medal: Marchtoberfest from Galveston Island Brewing in Galveston, Texas
Bronze Medal: Oktoberfest from Left Hand Brewing Co. based in Longmont, CO
Gold Medal: Schwarz Wulf produced by Greywolf Brewing located in Norco, CA
Silver Medal: Flex Fiesta Munich-Style Dark Lager brewed by Red Horn Brewery and Roastery from Leander, TX
Bronze Medal: Chehalis After Dark crafted by Talking Cedar Brewing in Rochester, WA
Gold Medal: Puesto Negra from Puesto Cerveceria located in San Diego, California.
Silver Medal: Czech-6 crafted by Eagle River Brewing Co. based in Gypsum, Colorado.
Bronze Medal: Czech Dark Lager produced by Structures Brewing in Bellingham, Washington.
Gold Medal: Pan is Alive from IMBIB Custom Brews situated in Reno, Nevada.
Silver Award: Lawyers, Hogs & Money from Bentonville Brewing Co. located in Bentonville, AR.
Bronze Award: Hootenanny from Bankhead Brewing Co. in Rowlett, TX.
Gold Award: Eisbock from Northbound Smokehouse Brewpub in Minneapolis, MN.
Silver Award: Co-Conspirator from Victor-23 Craft Brewery in Vancouver, WA.
Bronze: Execrator from Resolute Brewing Co. in Centennial, CO
Gold: Modern Gothic by Columbia Craft Brewing Co. located in Columbia, SC
Silver: Kolsch produced by Standard Deviant Brewing in San Francisco, CA
Bronze: Brick West Kolsch crafted by Brick West Brewing Co. in Spokane, WA
Gold Medal Winner: Baywindow from 10 Barrel Brewing Co. located in Bend, Oregon.
Silver Medal Winner: Disco Lemonade crafted by Aslan Brewing Co. in Bellingham, Washington.
Bronze Medal Winner: Gose from Kulshan Brewing Co – K2, also in Bellingham, Washington.
Another Gold Medal Winner: Commander Salamander by Spring House Brewing Co. based in Lancaster, Pennsylvania.
Silver: Razzle fo’ Shazzle, Great Basin Brewing Co., Reno, NV
Bronze: Gindulgence, 10 Barrel Brewing Co. – Bend Pub, Bend, OR
Gold: 3 Citrus Gose, Culture Brewing Co., Solana Beach, CA
Silver: It’s a G Thang Ginger Gose, Red Rock Brewing – Production, Salt Lake City, UT
Bronze: Wild Pear, Blue Mountain Barrel House and Organic Brewery, Arrington, Virginia
Gold: Rhine Divide, 10 Barrel Brewing Co. – Portland, Portland, Oregon
Silver: Altbier, Double Clutch Brewing Co., Evanston, Illinois
Bronze: Altruism, Rock Cut Brewing Co., Estes Park, Colorado
Gold: Weizenbock from Sierra Nevada Brewing Co. located in Mills River, NC.
Silver: Kristal Moon brewed by Blue Moon Brewing Co. based in Denver, CO.
Bronze: Sixpoint Brewery’s Mimic Weisse from Brewers At 4001 Yancey in Charlotte, NC.
Gold: Washout Wheat, crafted by Holy City Brewing in North Charleston, SC.
Silver: Don’t Hassle the Hef, Westbound & Down Brewing Co. – Westbound Mill, Lafayette, CO
Bronze: Polterweiss Hefeweizen, Green Mountain Beer Co., Lakewood, CO
Gold: Distinguished Fellow, Project 9 Brewing Co., Seattle, WA
Silver: The Proprietor, BierKraft, McAlester, OK
Bronze: Toasty, The Brew Brothers – Scioto Downs Racino, Columbus, Ohio
Gold: Pub Ale, Pilot Brewing Co., Charlotte, North Carolina
Silver: Brighton ESB, Bravery Brewing Co., Lancaster, California
Bronze: Velvet Organic ESB, Hopworks Urban Brewery, Portland, Oregon
Gold Medal Winner: Kiitos Blonde Ale from Kiitos Brewing in Salt Lake City, UT
Silver Medal Winner: Easy Mode by Logan Brewing Co. located in Burien, WA
Bronze Medal Winner: Bench Seat crafted by Transmission Brewing in Ventura, CA
Gold Medal Winner: Kiitos Pale Ale also from Kiitos Brewing in Salt Lake City, UT
Silver: Elevated Summer Ale from Goose And The Monkey Brewhouse located in Lexington, NC.
Bronze: Oregon Summer Ale crafted by Bend Brewing – High Desert in Bend, OR.
Gold: Doc McLoughlin Scottish Ale produced by Oregon City Brewing Co. in Oregon City, OR.
Silver: Scottish Ale from Stodgy Brewing Co., based in Fort Collins, CO.
Bronze: Oasis Amber, BJ’s Restaurant & Brewery – Reno, Reno, NV
Gold: Coppermind, Denver Beer Co. – Lowry Field, Denver, CO
Silver: Engine 402, Orange Hat Brewing Co., Knoxville, TN
Bronze: Equanimity, Ursa Minor Brewing, Duluth, MN
Gold Medal Winner: Black Cats from Streetside Brewery located in Cincinnati, Ohio.
Silver Medal Winner: Back Country produced by Lewis & Clark Brewing Co. in Helena, Montana.
Bronze Medal Winner: Brown Ale crafted by Oliphant Brewing from Somerset, Wisconsin.
Gold Medal Winner: Who’s That Brown from Tarantula Hill Brewing Co. in Thousand Oaks, California.
Silver: Heart of Glass, Three Wide Brewing Co., Fort Worth, TX
Bronze: Beckley Furnace Brown Ale, Norbrook Farm Brewery, Colebrook, CT
Gold: Blackside Snap, Riip Beer Co., Huntington Beach, CA
Silver: Stoup American Stout, Stoup Brewing – Capitol Hill, Seattle, WA
Bronze Medal: A Dark in the Light from Radiant Beer Co. in Anaheim, California
Gold Medal: Le Petit Demon crafted by Bonesaw Brewing Co. – Pilot House located in Deptford, New Jersey
Silver Medal: DOMESTIQUE Blonde Ale brewed by Rouleur Brewing Co. in Carlsbad, California
Bronze Medal: Aurora from Apogee Brewing Co. based in Grover Beach, California
Gold Medal: Allagash White from Allagash Brewing Co., located in Portland, ME.
Silver Medal: Breakside White produced by Breakside Brewery & Taproom, found in Milwaukie, OR.
Bronze Medal: Gully Washer Wit crafted by Munkle Brewing Co., based in Charleston, SC.
Gold Medal: Dogwood Saison from Devils Backbone Brewing Co. – Basecamp, situated in Roseland, VA.
Silver Medal: Farm Out from Worthy Brewing Co. located in Bend, Oregon.
Bronze Medal: Plough & Harrow crafted by ISM Brewing in Long Beach, California.
Gold Medal: Lucy Loves Rye by Apogee Brewing Co. in Grover Beach, California.
Silver Medal: Mount Eden produced by Pure Project in Vista, California.
Bronze: Wild Honey from Cruz Blanca Brewery located in Chicago, IL
Gold: Eau Rouge crafted by Noble Beast Brewing Co. in Cleveland, OH
Silver: Apple Pomace Puncheon produced by Angel City Brewery in Los Angeles, CA
Bronze: Intinction – Petite Sirah from Russian River Brewing Co. based in Santa Rosa, CA
Gold Medal: Kroon from Wallenpaupack Brewing Co., located in Hawley, PA.
Silver Medal: Pitouchi produced by Attic Brewing Co., based in Philadelphia, PA.
Bronze Medal: Monks on the Moon crafted by Apogee Brewing Co., situated in Grover Beach, CA.
Gold Medal: LMM Dubbel II from Lone Man Mountain Brewing Co., found in Driftwood, TX.
Silver Medal: Allagash Tripel from Allagash Brewing Co., located in Portland, ME.
Bronze Medal: Monks In Space crafted by Apogee Brewing Co. in Grover Beach, CA.
Gold Medal: My Cerise Amour, produced by Oregon City Brewing Co. in Oregon City, OR.
Silver Medal: East of Line Kriek from Awkward Brewing in Fayetteville, GA.
Bronze: Vordrassil, Webb’s City Cellar by Green Bench, located in St. Petersburg, FL
Gold: Don’t Feed the Bears from Gatlinburg Brewing Co., found in Sevierville, TN
Silver: Slumber Car, created by Accomplice Beer Co. in Cheyenne, WY
Bronze: Old Tom Porter brewed by Piney River Brewing Co. in Bucyrus, MO
Gold Medal Winner: Port City Porter from Port City Brewing Company located in Alexandria, Virginia.
Silver Medal Winner: Peaklet crafted by Mountain Rambler Brewery in Bishop, California.
Bronze Medal Winner: Dark Chocolate Love from Salish Sea Brewing Company – Boathouse Taproom in Edmonds, Washington.
Gold Medal Winner: Correspondent produced by Wander Brewing in Bellingham, Washington.
Silver: Nebula Stout from Block 15 Brewery & Tap Room located in Corvallis, OR
Bronze: Diatomaceous Dry Stout crafted by Hutton & Smith Brewing Co. at their Production Facility in Chattanooga, TN
Gold: Mustachio Milk Stout produced by Tractor Brewing Co. in Albuquerque, NM
Silver: Chocolate Milk Stout brewed by Boxing Bear Brewing Co. – Firestone in Albuquerque, NM
Bronze Medal: Moozie from Brink Brewing Co., located in Cincinnati, Ohio.
Gold Medal: Scaredy Cat crafted by Vintage Brewing Co. in Madison, Wisconsin.
Silver Medal: Buttons the Bear brewed by Bear Chase Brewing Co., based in Bluemont, Virginia.
Bronze Medal: Brother Sam from Three Tigers Brewing Co. in Granville, Ohio.
Gold: Indie Roo, Pizza Port, Imperial Beach, CA
Silver: Kill the Lights, The Tap Brewery, Bloomington, IN
Bronze: ReVive, 10 Barrel Brewing Co., Portland, OR
Gold: Wobbly Traveler, Silver Harbor Brewing Co., Saint Joseph, MI
Silver: Full Malted Jacket from Beachwood Brewing located in Huntington Beach, CA.
Bronze: Old Chub by Oskar Blues Brewery based in Longmont, CO.
Gold: Orange Giant crafted by Ecliptic Brewing in Eugene, OR.
Silver: Grow Old With You from Verboten Brewing situated in Loveland, CO.
Bronze: Artemesia from Burns Family Artisan Ales Taphouse located in Denver, CO.
Gold: Smells Like Purple Rain crafted by Riip Beer Co. based in Huntington Beach, CA.
Silver: Ponga by Grand Fir Brewing situated in Portland, OR.
Bronze: Breakside Hello My Alien made at Breakside Brewery – NW Slabtown in Portland, OR.
Gold: More Than A Zealand, Cannonball Creek Brewing Co., Golden, CO
Silver: Wannabe Wallaby, Riip Beer Co., Huntington Beach, CA
Bronze: Wastelandia, Grains of Wrath, Camas, WA
Gold: Timbo, Highland Park Brewery – Chinatown, Los Angeles, CA
Silver Medal: Featherweight Pale Ale from Cannonball Creek Brewing Co. located in Golden, Colorado.
Bronze Medal: Bare Bones Disco produced by Bird Creek Brewing in Temple, Texas.
Gold Medal: Easy Eddy crafted by Big Grove Brewery & Taproom based in Iowa City, Iowa.
Silver Medal: Foggy Pines created by Evans Brewing Co. situated in Corona, California.
Bronze: Wisp from Lumen Beer Co., located in Omaha, Nebraska.
Gold: Something Dank This Way Comes by Sunriver Brewing Co., based in Sunriver, Oregon.
Silver: Zero Degrees brewed by Shred Beer Co., from Rocklin, California.
Bronze: Independence Pass Ale IPA crafted by Aspen Brewing Co., hailing from Aspen, Colorado.
Gold Medal: Joyful Intuition from Everywhere Beer Co. located in Orange, California
Silver Medal: Lupulin Lab crafted by Wicked Weed Brewing Pub in Asheville, North Carolina
Bronze Medal: Windows Up produced by Alpine Beer Co. in Ft Collins, Colorado
Gold Medal: Pretty Good created at Third Space Brewing in Milwaukee, Wisconsin
Silver: Buttface Amber from RAM Restaurant and Brewery located in Tacoma, WA
Bronze: Object K by Site-1 Brewing based in Omaha, NE
Gold: Wreak Havoc crafted by Bootstrap Brewing in Longmont, CO
Silver: Rolling Rust from Grand Fir Brewing situated in Portland, OR
Bronze: Trash Pandamonium from Benchtop Brewing Co., located in Norfolk, VA
Gold: Hoptomic crafted by Morgan Territory Brewing, based in Tracy, CA
Silver: Gastropod brewed by Grand Fir Brewing in Portland, OR
Bronze: Nose Goblin from Ghost Town Brewing, found in Oakland, CA
Gold Medal Winner: DDH Pillow from Highland Park Brewery located in Chinatown, Los Angeles, CA
Silver Medal Winner: Mosaic Double Crush by Moonraker Brewing Co., based in Cameron Park, CA
Bronze Medal Winner: Juice Master crafted by Shred Beer Co. in Rocklin, CA
Gold Medal Winner: Fresher Than Fresh from Trap Door Brewing in Vancouver, WA
Silver: House of 1000 Cones from Moonraker Brewing Co. located in Cameron Park, CA
Bronze: Fresh Hop King Crispy crafted by Deschutes Brewery & Public House in Portland, OR
Gold: Codebreaker produced by Trademark Brewing in Long Beach, CA
Silver: Pacific Portal from Alma Mader Brewing based in Kansas City, MO
Bronze: IPA for Aliens, Masthead Brewing Co. located in Cleveland, Ohio.
Gold: Competition, a creation from Highland Park Brewery – Chinatown in Los Angeles, California.
Silver: One Way, brought to life by Old Caz Beer from Rohnert Park, California.
Bronze: Lexical Gap, crafted by Pollyanna Brewing Co. in Lemont, Illinois.
Gold: Professional Human Being, Ambitious Ales, located in Long Beach, California.
Silver: Groundswell from Single Hill Brewing Co., based in Yakima, Washington.
Bronze: Crash of Rhinos by Movement Brewing Co., situated in Rancho Cordova, California.
Gold: Classic Dry, crafted by Gowan’s Heirloom Cider, found in Philo, California.
Silver Medal Winner: Cedar Valley Blend by Paha Cider Co., based in Waverly, Iowa.
Bronze Medal Winner: 2022 Cidre Bouché produced by 2 Towns Ciderhouse, located in Corvallis, Oregon.
Gold Medal Winner: The Russets from Snow Capped Cider, hailing from Austin, Colorado.
Silver Medal Winner: Graventein also from Snow Capped Cider in Austin, Colorado.
Bronze: 10th Anniversary, 2 Towns Ciderhouse, located in Corvallis, Oregon
Gold: Blackberry Cider, crafted by McMenamins Breweries from Portland, Oregon
Silver: Ozark Strawberry Rhubarb Cider, produced by Ozark Beer Co. based in Rogers, Arkansas
Bronze: Pacific Pineapple, from 2 Towns Ciderhouse in Corvallis, Oregon
Gold: Rosé Cider from Gowan’s Heirloom Cider, located in Philo, California.
Silver: The 2019 Pommeau crafted by 2 Towns Ciderhouse based in Corvallis, Oregon.
Bronze: 802 Barrel Aged produced by Vermont Cider Co. in Middlebury, Vermont.
Gold: Mountain Rose from Haykin Family Cider situated in Aurora, Colorado.
Silver: Macintosh, Gowan’s Heirloom Cider, Philo, California
Bronze: Glow – Airlie Redflesh SV, Alpenfire Cider, Port Townsend, Washington
Gold: Piwo Grodziskie, Kansas City Bier Co. with Mike & Stephanie Butler, Kansas City, Missouri
Silver: Rising Sun, Crooked Lane Brewing Co. with Matt Hall, Auburn, California
Bronze: South of Helles, Starr Hill Beer Hall & Rooftop – Richmond with Joel Miller, Richmond, VA Category
Gold: Twenty-Fold Sword, No Boat Brewing Co., Obelisk Beer Co., Snoqualmie, WA
Silver: Stupid Sticky Fingers, Werk Force Brewing Co, Rocky Reef Brewing Co., Plainfield, IL
Bronze: Spudweiser, Live Oak Brewing Co., Hold Out Brewing, Del Valle, TX
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