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Canned cocktails will now feature a combination of Absolut Vodka and Coca-Cola’s Sprite.
Attention cocktail enthusiasts, get ready to raise your glasses! Exciting news has just come in from the world of beverages. Two industry giants, Pernod Ricard and Coca-Cola, have joined forces to bring you a delightful concoction that will revolutionize your drinking experience.
You’ve probably savored the refreshing taste of Absolut Vodka and the zesty zest of Sprite separately. But now, picture the best of both worlds melded together in a single can. That’s right, Pernod Ricard and Coca-Cola have collaborated to create a pre-mixed version of Absolut Vodka and Sprite, the beloved lemon-lime soft drink.
Launching in select European markets, including Britain, the Netherlands, and Spain, from early 2024, the Absolut & Sprite canned cocktail promises to be a game-changer. These sleek cans will showcase the iconic logos of both brands, instantly capturing attention and building anticipation for the exquisite blend contained within.
This partnership comes as no surprise, as beverage companies have been exploring the untapped potential of the alcohol market. Coca-Cola, in particular, has been venturing into the world of spirits, exemplified by its successful partnership with Jack Daniels whiskey. By delving into pre-mixed cocktails, these companies are responding to the growing demand for convenient and flavorful alcoholic beverages.
But it’s not just the soft drinks makers who are pursuing this golden opportunity. Spirits manufacturers are also eager to capitalize on a market that is projected to grow by a staggering $11.6 billion between 2022 and 2026, according to industry tracker IWSR.
As consumers, we are the ultimate winners, treated to an array of innovative and tantalizing options. The Absolut & Sprite canned cocktail is poised to become a staple at parties, picnics, and social gatherings, effortlessly satisfying our craving for a delightful and hassle-free beverage.
So mark your calendars for early 2024, when these delightful canned cocktails will hit the shelves. Prepare to indulge in the perfect blend of Absolut Vodka and Sprite, expertly mixed and conveniently packaged for your enjoyment. This fusion of flavors is set to redefine the way we experience cocktails.
As the world evolves, so do our drinking preferences. Pernod Ricard and Coca-Cola have not only recognized this, but they have also acted upon it. Through their innovative collaboration, they have elevated the art of mixology, crafting a convenient, irresistible, and undoubtedly delicious beverage.
Stay tuned for more updates on this exciting development. With the Absolut & Sprite canned cocktail, your favorite drink just got a sparkling new twist. Cheers to the perfect fusion of spirits and soda!
In the Bay Area and beyond, the ancient methods of natural wine are gaining popularity among new enthusiasts.
title: The Growing Popularity of Natural Wine: Embracing Ancient Traditions
Introduction:
In recent years, there has been a notable shift in the wine industry, with natural wine gaining traction among wine enthusiasts. Despite an overall decline in wine consumption since 2015, the demand for sustainable and minimal processed wines has been steadily rising. This shift raises questions about what sets natural wine apart and the challenges it faces as it seeks to carve its niche in the market.
The Essence of Natural Wine:
At the core of natural wine is a focus on sustainability and minimal intervention. Natural winemakers primarily use hand-picked organic grapes that have not been subjected to herbicides or pesticides. Following ancient methods, these grapes are often crushed by foot, paying homage to ancient Roman traditions. The fermentation process is kept pure, without any added water, yeast, or other artificial ingredients. While some natural winemakers use sulfites, a naturally occurring chemical in grapes, as a preservative, others forgo this addition. The result is a distinct type of wine that showcases earthy and savory flavors, offering a unique and less predictable experience when compared to mass-produced wines.
The Challenges Faced by Natural Wine:
Despite its increasing popularity, natural wine encounters several hurdles that impede its growth. Unlike organic wine, which must receive government certification, there is no formal definition of natural wine in the United States. Furthermore, natural wines often lack explicit labeling, making it difficult for consumers to identify them on store shelves. Anita Oberholster, a professor at the University of California, Davis, suggests that research and a clear definition are necessary to strengthen the natural wine industry. By establishing standards, natural wine can overcome these obstacles and gain wider recognition.
Returning to Tradition:
For many, natural wine represents a return to traditional winemaking methods. In countries like Georgia, winemakers have continued producing natural wine throughout history, fermenting grapes in clay pots, a practice that has endured for thousands of years. Nevertheless, critics argue that the line between natural and conventional wines is thin, particularly for high-quality wines made from excellent grapes. Many additives found in conventional wines, such as yeast, are naturally occurring substances already present in vineyards. Therefore, some argue that natural winemaking may not be as distinct as it seems.
The Importance of Standards:
France has taken steps towards standardization in the natural wine industry. In 2020, the wine industry approved the “vin method nature” label and certification process, enabling consumers to identify natural wines more easily. Over 430 vintages have utilized this label since its inception. Brian Gelb, the vice president of wine for Total Wine, a leading retail chain, believes that adopting consistent terms and phrases will benefit consumers and help navigate the complexities of the market. However, winemakers may have mixed feelings about adopting standards due to associated costs.
Conclusion:
Natural wine is not merely a passing fad but rather a movement that draws inspiration from ancient winemaking traditions. Although its growth may be hindered by the lack of a formal definition and inconsistent labeling, the demand for natural wine is undeniably on the rise. As the industry continues to evolve, establishing clear standards and definitions will contribute to the growth and success of natural wine. Ultimately, natural wine offers wine lovers an exciting alternative, embracing sustainability and offering a connection to age-old winemaking practices.
An Unconventional Take on the Natural Wine Movement
The natural wine movement has gained significant momentum in recent years, as consumers show a growing interest in wines made with minimal intervention and additives. However, as the movement gains popularity, questions arise about what truly defines a natural wine.
One winemaker, Keller, has been using organic grapes for his wines but has chosen not to pursue the organic certification due to the high cost of repeated inspections. This raises an important point – if a wine is made with organic grapes, but not certified as organic, can it still be considered natural?
Cheryl Stanley, a food and beverage management expert, argues that standardizing the term “natural” in the wine industry would be a challenge. This is because there are various perceptions and interpretations of what constitutes a natural wine. After all, from the way grapes are trellised to the date they are harvested, there is human intervention at every step of the winemaking process.
Transparency in labeling is one way to address this issue. Starting in December, wines sold in the European Union will be required to carry ingredient labels and nutrition information. This move towards greater transparency will make it easier for consumers to identify wines that are made without additives. It is expected that the United States will also adopt ingredient labeling in the coming years.
Pax Mahle, a winemaker who is devoted to natural winemaking, offers a thought-provoking perspective. While he crushes his grapes by foot and strives to minimize intervention, he believes that the natural wine movement should not be bound by absolutes. He expresses that the addition of small amounts of sugar, acid, or sulfur can sometimes be necessary to refine the quality of the final product. For Mahle, the focus should be on making good wine rather than adhering strictly to arbitrary rules.
This alternative viewpoint challenges the conventional understanding of natural wine. While purists argue that any intervention disqualifies a wine from being considered natural, Mahle asserts that the true measure of a wine’s quality lies in its taste, not its adherence to rigid guidelines.
In conclusion, the natural wine movement finds itself at a crossroads. The lack of consensus on what defines a natural wine, combined with the practical considerations faced by winemakers, necessitates a nuanced understanding of this growing phenomenon. Greater transparency through labeling can provide consumers with the information they need to make informed choices. Ultimately, the goal should be to encourage the production of exceptional wines while maintaining a commitment to sustainability and minimal intervention.
Delaware’s Culinary Coast guarantees an exciting experience with fresh craft beer, mouthwatering seafood, and a thriving wildlife.
Delaware may be small in size, but it is packed with attractions that make it a great destination for a memorable vacation. Located on the coast, Sussex County is especially appealing, offering a combination of incredible seafood, top-notch craft beer, and stunning wildlife. Just a short drive south of the capital city of Dover, this vast seaside region is a true gem of the Atlantic and a must-visit spot for any traveler exploring the First State.
Delaware earned its name from English trader Thomas West, 3rd Baron De La Warr. One of the highlights of Sussex County is the city of Rehoboth Beach. Established in 1873, it has become one of the most picturesque beach towns on the Delmarva Peninsula. Its idyllic shoreline, excellent restaurants, and cozy hotels have earned it abundant acclaim. For a truly relaxing vacation, the Avenue Inn & Spa is the place to stay. The hotel offers a rooftop hot tub, a large indoor pool, and a delightful nightly treat of free chocolate chip cookies in the lobby. After a day of exploring, guests can dine at the on-site restaurant, The Blue Hen, and savor delicious dishes like smoked fish chowder and lobster toast.
In addition to its seafood, Rehoboth Beach is also a haven for craft beer enthusiasts. The city is home to several outstanding brewpubs that offer a wide variety of polished brews. The most famous among them is Dogfish Head Brewings & Eats, which has been making waves since its launch in 1995. Guests can enjoy their renowned IPAs, such as the 60, 90, and 120 Minute IPAs, as well as taproom-only selections. Another excellent option is Thompson Island Brewing Company, which offers tropical fruit-forward IPAs and decadent sloppy joe egg rolls. However, those in search of a truly exceptional beer experience should not miss Revelation Craft Brewing. This laid-back venue boasts an impressive selection of brews on tap, catering to every palate. From fruity sours to bold IPAs, there’s something for everyone. And for a delightful food pairing, just a few steps away is DaNizza, a local food truck specializing in savory Italian fare.
Peach pie holds a special place in Delaware’s heart, as it was designated the state dessert in 2009. While Rehoboth Beach is the most popular resort city in Sussex County, there are other communities worth exploring during a trip to Delaware. Just a short drive north of Rehoboth Beach is the town of Lewes. With its population of under 3,500 residents, it offers a serene and peaceful atmosphere. Despite its small size, Lewes has developed an impressive dining and drinking scene. Start your day at Nectar Cafe and Juice Bar, where you can enjoy a cilantro-loaded Heavy Metal Detox and avocado toast in a cozy setting. For waterfront dining with breathtaking views, head to Harbour Restaurant for dishes like crab chowder and bacon-loaded clams oreganata. And for the ultimate seafood experience, a visit to Lewes Oyster House is a must. This sophisticated establishment showcases the best of Delaware’s seafood scene, with a rotating menu of local oysters, delicious starters, and lavish main dishes like butter poached Atlantic halibut.
Sussex County truly has it all, from beautiful beaches to delectable food and drinks. Whether you’re a nature lover, a seafood enthusiast, or a craft beer connoisseur, a trip to this coastal region of Delaware is sure to leave you with unforgettable memories. Don’t miss the chance to explore the First State’s hidden gem and experience the charm and splendor of Sussex County.
Expanding the Craft Beer Scene in Lewes
Dogfish Head may be the most well-known brewery in Rehoboth Beach, but it is not the only one worth mentioning in the area. Lewes, the neighboring town, has a growing craft beer scene with a few breweries that are definitely worth a visit.
One of these hidden gems is Brick Works Brewing and Eats, located in Long Neck. This brewery serves up some seriously delicious fruit-forward sours and their incredible crab dip is not to be missed. It’s a perfect spot for those willing to venture out and explore beyond the city limits of Rehoboth Beach.
For a more laid-back experience, check out Crooked Hammock Brewery. This brewery offers an open-air patio, cornhole boards, and even a playground for younger guests. It’s the perfect place to enjoy a crisp and refreshing Hammock Light lager on a beautiful sunny day.
If you’re planning on spending a few nights in the Lewes area, Hotel Blue is an excellent choice for accommodation. It offers idyllic rooms with fireplaces, lofty balconies perfect for admiring the local wildlife, and a seasonal rooftop pool where you can relax and unwind.
While both Rehoboth Beach and Lewes are known for their seafood restaurants, there’s more to the local wildlife than just what’s on your plate. Sussex County’s beaches are famous for being covered in horseshoe crabs during mating season, which takes place from May to June. For a deeper look into the biology of these fascinating creatures, a visit to the DuPont Nature Center in Milford is a must. The center offers detailed displays, aquarium tanks full of local marine life, and even a live camera showcasing the many shorebirds that populate the nearby beach.
Delaware is also a haven for birdwatchers. The Prime Hook National Wildlife Refuge is a must-visit for bird lovers, covering an impressive 41 square kilometers. For an unforgettable birdwatching experience, Delmarva Birding Weekends is the go-to company. With expert birders leading expeditions, you can explore the First State’s avifauna in all its glory.
Cape Henlopen State Park is another fantastic spot for birdwatching. Once a military base during World War II, it has since become a sanctuary for native birds. From horned grebes to cedar waxwings, you’ll find a rich diversity of bird species in this area.
After a day of birdwatching, it’s time to indulge in some delicious seafood. Delaware Cultured Seafood offers a unique “Seed to Supper” day tour from June to November that showcases the life cycle of native oysters. You’ll not only learn about these fascinating mollusks but also get the chance to spot crabs, fish, and birds while cruising across the water.
From its thriving craft beer scene to its abundant wildlife, Delaware is a small state with a lot to offer. Whether you’re a beer enthusiast, a birdwatcher, or simply someone who appreciates the beauty of nature, Lewes and its surrounding area have something for everyone. So, next time you visit the First State, make sure to venture beyond Rehoboth Beach and explore the hidden treasures of Lewes.
Lake Norman’s Bin110 will have even more space for whiskey, music, and yes, brunch.
Lake Norman is definitely a place you don’t want to miss if you’re a whiskey enthusiast and enjoy live music. The good news is that this beloved spot is expanding! Bin110, owned by Andy Upchurch and his wife, Tallie, is getting a makeover that will triple its occupancy, going from six tables inside to 15-20 tables.
The renovation plans include new bathrooms, an expanded kitchen, and more space for entertainers. Although the bar is currently still open, it will eventually shut down for 4-6 weeks to knock down the wall between the existing space and the one next door. This expansion is expected to be completed after Thanksgiving, and the Upchurches plan to reopen by January.
The upgraded space will grow from 1,500 square feet to 2,500 square feet. While the outdoor seating will remain the same with 30-40 seats available, there will be a significant increase in indoor seating. Andy Upchurch jokingly expressed his wish to go to sleep and wake up to a finished project.
In terms of food offerings, Bin110 currently serves small bites. However, with a bigger kitchen, they plan to open for brunch on Saturdays and Sundays. In addition to brunch, they will also introduce a variety of tasty food options, including different types of flatbreads. So, you can sip on your favorite whiskey while enjoying a delightful meal.
Since its opening in November 2017, Bin110 has become one of the top upscale night spots in the Lake Norman area. The bar takes pride in its extensive beverage selection, with nearly 450 whiskies and 100 wines, most of which are available by the glass. Furthermore, Bin110 is known for its live entertainment, hosting 150 acts each year. Their lineup includes a range of musical genres, from ’80s and ’90s rock to country. Notably, the bar has even welcomed talented singers from popular shows like “The Voice,” “American Idol,” and “America’s Got Talent.”
Moving forward, Bin110 aims to provide more space for entertainers, allowing them to bring in larger bands. They also plan to enhance the overall sound system quality and install acoustic panels to create a comfortable atmosphere where guests can enjoy live music and hold conversations simultaneously.
Before starting Bin110, Andy Upchurch had a successful career as a financial adviser for three decades, while Tallie Upchurch worked in the pharmaceutical industry, despite her degree being in hospitality. Together, they have accomplished their goal of creating a bar they would personally love to patronize, offering an extensive selection of whiskies and wines. Customer service is also a top priority for them, and Andy takes pride in training his staff in the art of whiskies, certifying 300 individuals as bourbon stewards.
Apart from their dedication to providing great service, the Upchurches are also passionate about offering unique tasting experiences. They frequently travel to Napa, California, with patrons to explore new wine offerings. To stay updated with all the happenings, make sure to follow Bin110 on Facebook and Instagram.
The Upchurches are proud of the work they do and are grateful to be able to do it in their local area. They appreciate the convenience of staying close to home rather than having to drive 25 miles to Charlotte.
To experience the wonderful world of Bin110, pay them a visit at 19712 One Norman Blvd Suite 110, Cornelius, NC 28031. You can also check out their menu and stay connected with them on Instagram: @bin110lkn
Get a sneak peek of the upcoming opening of Dover’s new Rail Haus indoor-outdoor beer garden.
An Air Force veteran’s dream restaurant and bar is almost a reality in Dover, and downtown development leaders are hopeful that his venture will encourage more investment in the area. Donny Legans wanted to open a beer garden that would serve as a community gathering place, much like the one that helped revitalize his former neighborhood in Philadelphia. “That beer garden was not only aesthetically pleasing, but it also motivated other investors to open businesses in that area. I hope to see the same thing happen here,” Legans said. He and his wife purchased a home in Dover because she frequently traveled there while serving in the Air Force Reserves. “We fell in love with the community,” Legans said. They chose the location for their beer garden at the vacant building on 92 N. West St., which was the former site of Southern States. The building is situated just a block north of Division Street. They named their German-style beer garden Rail Haus because it is located near the railroad tracks and “haus” means “house” in German. Legans’ wife spent time in Germany during her active duty in the Air Force. The couple plans to open their establishment in about two weeks. “I feel relieved,” Legans said about completing the project. “It turned out even better than I expected, and we can’t wait to open the doors and welcome everyone.” For the interior, Rail Haus measures around 2,500 square feet and can accommodate approximately 80 people. It features a bar and overhead doors that can be opened for outdoor seating when the weather permits or closed to ensure customer comfort. However, it is the outdoor space that sets the restaurant apart as a beer garden. With nearly 20,000 square feet, customers can enjoy outdoor dining and relaxation with long beer garden-style tables, chairs, three fire pits, a large sand box for kids to play in, and various games for the whole family such as cornhole and bocce. Dogs on leashes are also welcome in the outdoor area. Additionally, the restaurant plans to have live music occasionally and multiple speakers playing background music throughout the extensive yard. Legans intends to offer free fitness classes in partnership with local fitness clubs. “The idea is to work out and then have a drink and chat with friends,” he said. “This would also be a great place for running groups and cycling groups to gather before and after their activities.” Rail Haus will provide a full bar service with a selection of wine, liquor, cocktails, and frozen drinks. However, the main focus will be on German beers and craft beers from Delaware and surrounding states. The menu will consist of bratwurst, burgers, salads, and döners, which is a German dish similar to Greek gyros. Another possibility is a brunch menu, likely on Saturdays, offering a variety of egg dishes and Bloody Mary-inspired drinks. Legans plans to hire around 30 employees initially. Although he and his wife have no experience in running a restaurant, their business partner has operated multiple restaurants, and the manager has worked at the restaurant 33 West in Dover. To fund the renovations at Rail Haus, Legans and his wife sold some of their investment properties in Philadelphia. The entire process has taken nearly three years, from the time they began searching for buildings to purchasing the property and acquiring city approval. They bought the former Southern States building for $110,000, but the total investment in Rail Haus amounts to just over $3 million, according to Legans. Environmental inspections were necessary due to the presence of underground fuel storage tanks. Once the tanks were removed and the necessary inspections were completed, the project received city approval in December, allowing Legans to commence renovations and site work. Demolition began in January, with crews gutting the interior and making improvements to the foundation, roof, siding, and insulation. New appliances, furnishings, and overhead doors were installed, and the parking lot was paved and striped. The final step was the landscaping of the yard. Legans stated that the possibility of grants from state, county, and city programs influenced their decision to invest in downtown Dover, and they are hopeful that their establishment will contribute to its ongoing development.
(Source: https://www.delawareonline.com/story/news/2022/02/28/dover-restaurant-rail-haus-southern-states-gathering-space-beer-garden/6879952001/)
Rail Haus, a new year-round beer garden, has opened its doors in downtown Dover, Delaware. The owners, Mark and Julie Legan, had a vision to create a unique space that would attract both locals and visitors from the surrounding region. Little did they know that their decision would be rewarded with over $600,000 in grants.
The first grant they received was a $50,000 EDGE grant from the Delaware Division of Small Business. This grant, which stands for “encouraging development, growth, and expansion,” was intended to support businesses like Rail Haus in their initial stages. The Legans were grateful for this financial boost, as it allowed them to begin implementing their plans for the beer garden.
The second grant came from the state Downtown Development District program. This $311,000 grant was earmarked specifically for revitalizing properties in downtown areas. Rail Haus was the perfect candidate for this funding, as it aimed to transform an underutilized space into a vibrant destination. With this grant, the Legans were able to make significant improvements to the building and create an inviting atmosphere for customers.
But the grants didn’t stop there. The Legans also received $300,000 from the Downtown Dover Partnership’s critical improvements program, funded by the state. This program specifically targeted businesses renovating buildings to comply with fire safety requirements and the Americans with Disabilities Act. Rail Haus was able to make necessary updates, such as installing ramps, accessible restrooms, wider doors, and halls. These improvements not only made the beer garden more inclusive but also created a safer environment for all patrons.
In addition to the grants for building improvements, Rail Haus also received funding for bike racks and trees. The Downtown Dover Partnership recognized the importance of creating a bike-friendly community and worked with the Kent Metropolitan Planning Organization to secure this additional funding. Being located on the Senator Bikeway, Rail Haus is now easily accessible for cyclists looking for a refreshing beer after a ride.
The community has been buzzing with excitement about Rail Haus. Diane Laird, executive director of the Downtown Dover Partnership, expressed her enthusiasm, stating, “It is unlike anything we have right here in downtown, and considering it’s Delaware’s only year-round beer garden, it will entice not only Dover residents but also draw those from around the region.” Laird believes that projects like Rail Haus are vital for revitalizing downtown areas, sparking discussions of redevelopment, instilling confidence in other potential investors, and creating new opportunities for housing, retail, and restaurants.
Tina Bradbury, the downtown partnership’s economic development and operations manager, believes that Rail Haus will be a significant economic driver for the area. She states, “With Rail Haus being downtown, this is a definite economic driver as it will attract people from all over as beer enthusiasts are always on the hunt to find new places. With both the Delaware on Tap and DE Brew Trail sites, there will be a built-in stream of people to seek out the Rail Haus and, in turn, downtown Dover.”
The Legans’ attention to detail and consideration for the surrounding community have not gone unnoticed. Ken Anderson, the downtown partnership’s property development director, commended their plans for creating a family-friendly venue. He stated, “That is validated by support from houses of worship and a community center near its location. Their attention to detail and consideration of these surrounding community factors has been top shelf.”
Rail Haus has already proven to be a success, attracting beer enthusiasts from near and far. The Legans’ vision, combined with the support of various grant programs and the Downtown Dover Partnership, has transformed a once-overlooked space into a thriving beer garden that contributes to the revitalization of downtown Dover. This success story serves as an inspiration for other aspiring entrepreneurs and showcases the power of collaboration between business owners, community organizations, and local government in driving economic development.
Recipe for Beer Cheese Soup with Jalapeños
There are times when all you want is a big bowl of spicy, cheesy goodness. And if that’s what you’re craving, then you’re in luck. Recipe developer Feta Topalu has come up with a recipe for jalapeno beer cheese soup that is sure to satisfy those taste buds. It’s a dish that can be enjoyed anytime you’re in the mood for a flavorful treat.
This soup is the perfect combination of rich, velvety cheese, the subtle heat of jalapeños, and the deep flavors of beer. It’s a comforting bowl of warmth that’s perfect for any occasion. Whether you’re a fan of spicy food or simply looking for a cozy, soul-warming dish, this soup will definitely hit the spot.
One of the great things about this soup is that it’s the perfect addition to your game day spread, especially during football season. Its hearty nature and spicy kick make it a hit with sports enthusiasts. According to Topalu, “This jalapeño beer cheese soup is best enjoyed on chilly fall/winter evenings when you need something cozy to warm up to.”
To make this soup, gather your ingredients. You’ll need bacon, butter, onion, jalapeño, flour, beer, chicken stock, heavy cream, shredded sharp cheddar cheese, shredded Monterey jack cheese, green onions, garlic, paprika, dried thyme, onion powder, garlic powder, salt, and pepper.
Start by cooking the bacon in a large pot over medium heat until crispy. Transfer the bacon to a paper towel-lined plate and remove all but 1 tablespoon of bacon drippings from the pot. Melt the butter in the same pot and add the onion and jalapeño. Sauté until soft and starting to brown. Add garlic, paprika, thyme, onion powder, and garlic powder. Sauté for 1 more minute. Then add the flour and cook for 2 minutes, stirring constantly.
Slowly pour in the beer while stirring constantly. Add the chicken stock and heavy cream, and stir until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 10 minutes. Add the cheeses and stir until melted. Season with salt and pepper.
Garnish the soup with crumbled bacon and green onions for some added texture and flavor. Now you’re ready to savor the fusion of creamy, cheesy, and spicy goodness in every spoonful.
If you have any leftovers, it’s important to store them properly to maintain their flavor and quality. Allow the soup to cool to room temperature for about 30 minutes after cooking. Then, divide the leftover soup into smaller portions and store them in airtight containers or resealable plastic bags. This allows you to reheat only the amount you need each time. The soup can be stored in the fridge for up to 3-4 days, or you can freeze it for up to 2-3 months.
When you’re ready to enjoy your leftover soup, simply reheat it on the stovetop over low to medium heat, stirring frequently to prevent sticking or burning. If you’ve frozen the soup, thaw it in the refrigerator overnight before reheating.
To complete your meal, consider pairing the soup with warm breadsticks or Parmesan and herb croutons. Slices of warm, crusty bread or soft pretzel rolls also make a great accompaniment for dipping. For a Tex-Mex twist, serve tortilla chips alongside the soup for a crispy element.
Don’t forget to balance the flavors and textures while adding variety to your meal. Feel free to mix and match these suggestions to create a customized pairing that suits your preferences and the occasion.
So there you have it, all the information you need to make and enjoy a delicious bowl of jalapeno beer cheese soup. Whether you’re serving it up on game day or simply craving some cheesy, spicy goodness, this soup is sure to hit the spot.
A tangy vinaigrette adds a refreshing twist to the rich flavors of this soup. Sliced smoked sausages or bratwurst make a hearty addition, creating a satisfying and filling meal. To enhance the flavors even further, consider serving the same beer used in the recipe or a complementary one. The malty notes of the beer beautifully complement the soup.
Preparation time for this recipe is just 15 minutes, with a cooking time of 24 minutes. It yields 6 servings, making it perfect for a family meal or for hosting guests.
To make the soup, start by cooking 6 slices of bacon in a large pot over medium heat until crispy, which takes about 8 minutes. Transfer the bacon to a paper towel-lined plate and remove most of the bacon drippings, leaving about 1 tablespoon in the pot. Then, melt 2 tablespoons of unsalted butter in the same pot.
Add 1 finely diced yellow onion and 1 minced jalapeño to the pot and sauté until they become soft and start to brown. This usually takes around 3 to 4 minutes. Next, add 3 cloves of minced garlic, 1 teaspoon of paprika, ½ teaspoon of dried thyme, 1 teaspoon of onion powder, and ½ teaspoon of garlic powder. Saute these ingredients for another minute to release their flavors.
Now it’s time to add the thickening agent. Sprinkle 5 tablespoons of all-purpose flour into the pot and cook for 2 minutes, stirring constantly. Slowly pour in a can of beer or ale while continuing to stir. Then, add 2 ½ cups of chicken stock and 1 cup of heavy cream, stirring until the ingredients are well combined.
Bring the soup to a gentle simmer, then reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld together. The next step is to add 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey jack cheese. Stir the soup until the cheeses have melted completely. Finally, season the soup with 1 teaspoon of kosher salt and ½ teaspoon of fresh cracked black pepper.
To serve, top the soup with crumbled bacon and sliced green onions. The smoky and crispy bacon adds a delightful texture, while the green onions provide a fresh and aromatic garnish.
This soup is not only rich and flavorful, but it also offers a unique tanginess from the vinaigrette and a touch of heat from the jalapeño. The combination of cheeses creates a creamy and indulgent texture, while the beer brings out the best in the other ingredients.
Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing dish for a gathering, this bacon beer cheese soup is sure to impress. It’s a delicious and satisfying option for any occasion.
In the tomb of an Egyptian queen, an ‘exciting’ find was made: a 5,000-year-old wine has been unearthed.
Hello there! We are thrilled to have received your submission. Today, we have an incredible story to share with you. Picture this: sealed jars of wine dating back 5,000 years have been unearthed in the tomb of what is believed to be Egypt’s first female pharaoh. Fascinating, isn’t it?
This extraordinary discovery was made by a German-Austrian archaeological team, led by Christiana Köhler from the University of Vienna. While conducting an excavation in Abydos, they stumbled upon these well-preserved wine jars. Some of them were even still sealed in their original state. Talk about aged to perfection!
Now, the interesting part is that the wine inside these jars isn’t in liquid form anymore. In fact, it’s a mystery whether it was red or white. However, the team did find organic residue, grape seeds, and crystals, possibly tartar, which are currently undergoing scientific analysis. This finding is believed to be the second oldest direct evidence of wine, with the oldest also originating from Abydos.
Although the identity of the tomb’s occupant remains unknown, the tomb itself is truly remarkable. It belonged to a woman called Meret-Neith, who had the honor of having her own monumental burial chamber in Egypt’s first royal cemetery at Abydos. From what researchers deciphered from tomb inscriptions, she was in charge of various government agencies, including the treasury, around 3,000 BC. Meret-Neith preceded Queen Hatshepsut from the 18th dynasty.
According to Köhler, these new excavations have shed light on the life of this remarkable woman and the era she lived in. The tomb complex of Meret-Neith, situated in the desert, encompasses not just her own burial chamber but also the tombs of 41 courtiers and servants. Built using unbaked mud bricks, clay, and wood, these tombs were constructed in multiple phases over an extended period of time.
Interestingly, this discovery challenges the commonly held belief that human sacrifices accompanied royal burials during the 1st Dynasty. It’s amazing how historical findings can turn theories on their heads.
So, what do you think about this incredible story? We are delighted to bring you exciting news like this, as it reminds us of the rich history and mysteries of our world. Stay tuned for more intriguing updates!
Flavorful Mushroom Swiss Burgers utilize beer as their secret ingredient.
Reimagining the Classic Burger: Mushroom Swiss Burger Recipe
Burgers are undoubtedly a beloved comfort food, but have you ever thought of taking it up a notch? Enter the Mushroom Swiss Burger – a delightful combination of a pub favorite and the savory flavors of caramelized mushrooms. This recipe adds a touch of elegance to a classic dish, reminiscent of a fancy “al funghi” creation.
The key to achieving the perfect blend of flavors lies in the art of cooking the mushrooms. Mashed recipe developer Michelle McGlinn has revealed her secret to creating a flavorful Mushroom Swiss Hamburger – cooking the mushrooms in beer at a low temperature. This technique enhances the mushroom’s natural umami taste and adds complexity to the overall dish. As the mushrooms gently simmer in the beer, they absorb its flavors, resulting in a succulent and juicy topping for your burger.
While mushrooms can be divisive, this recipe promises to win over even the harshest of critics. The irresistible results can change the mind of any mushroom hater. To complete this restaurant-quality meal, serve your Mushroom Swiss Burger alongside French fries, sweet potato fries, or a refreshing salad.
Now, let’s delve into the cooking process. When making McGlinn’s recipe, it’s important not to take any shortcuts when caramelizing the mushrooms. Start by cooking the mushrooms in butter and sugar to initiate the caramelization process. Once they begin to darken, pour in a splash of beer. This is a game-changer as the mushrooms eagerly absorb the flavors, transforming them into a sponge-like texture. To maximize the infusion of flavors, keep the heat low and allow the mushrooms to simmer until every drop of beer is absorbed.
When it comes to selecting the beer, opt for a light-to-medium bodied option. Lagers with their sweet flavors make an excellent choice. Alternatively, use a porter to infuse the mushrooms with a rich and robust taste. Regardless of your beer choice, remember to keep the heat low to ensure the mushrooms cook slowly and retain their succulence.
McGlinn’s recipe takes approximately thirty minutes from start to finish. And if, by some miracle, you have leftovers, store the burgers and mushrooms in separate airtight containers. For your next mouthwatering experience, simply reheat them in the microwave.
So, why not reimagine the classic burger and give this Mushroom Swiss Burger recipe a try? With its umami-rich mushrooms and the creamy Swiss cheese, it’s bound to be a hit. Elevate your burger game and indulge in the decadence of this extraordinary dish that combines comfort with elegance.
Read the original article on Mashed for more unique culinary inspirations.
Wine quality on the Azorean Island of Pico reaches new heights.
An Enchanting Journey Through the Vineyards of Pico Island, Azores
It was a blazing summer day when I first set foot on the mesmerizing island of Pico, located in the vast expanse of the Atlantic Ocean. The golden sun bathed the island in its warm embrace, casting a magical glow upon the enchanting landscape. As I navigated through the rugged terrain, I couldn’t help but feel a sense of awe at the breathtaking sight that unfolded before me – the vineyards of Pico Island.
These vineyards hold a significant place in the heart of the Azorean culture, and it is easy to see why. Uniquely non-trellised and nestled within charming walled enclosures, the vineyards possess an otherworldly beauty that is unlike anything I have ever witnessed. These stone walls not only shield the delicate vines from the unforgiving Atlantic winds but also absorb and radiate warmth, nurturing the grapes to perfection.
As I delved into the rich history of these vineyards, I couldn’t help but marvel at the sheer magnitude of the effort put forth by the islanders. The construction of these walls was a Herculean task, spanning generations and reflecting the unwavering determination and spirit of the people. It is no wonder that the UNESCO World Heritage designation bestowed upon these vineyards is a testament to their uniqueness and historical significance.
Returning to Pico Island after seven years, I was thrilled to witness the marked progress that the wine industry has made. The vineyards now bask in the glory of international recognition, with white wines taking center stage. Arinto, Verdelho, and Terrantez do Pico – the three local grape varieties – continue to captivate with their exquisite quality. The Frei Gigante white wine and Terras de Lava red wine remain a firm favorite among locals and visitors alike, boasting a remarkable balance between taste and affordability.
One of the driving forces behind this wine revolution is Paulo Machado, a visionary winemaker and one of the founders of the esteemed Azores Wine Company. Drawing upon his deep-rooted love for vineyards and years of experience, he has created a masterpiece – the ‘Sea Wine Volcanic Legacy.’ His winery, Tito’s Adega, located on the northern and western shores of Pico, is a sanctuary where innovation and tradition intertwine seamlessly.
Paulo Machado’s passion for winemaking resonates in every drop of wine produced at Tito’s Adega. With grapes sourced from both the north and south sides of the island, he weaves a tapestry of flavors that pays homage to Pico’s volcanic heritage. His story is a testament to the enduring bond between man and nature, as he seamlessly combines local traditions with modern techniques.
But the wine revolution on Pico Island does not stop at Paulo Machado’s doorstep. Another young and talented winemaker, Lucas Lopes Amaral, has embarked on a journey to redefine the winemaking scene on the island. With his unconventional techniques and keen sense of adventure, Lucas is pushing the boundaries of tradition. From a supple white wine crafted from Merlot, Syrah, and Cabernet Sauvignon to a rosé that blends Agronómica and Gewürtztraminer, Lucas’s wines are a true testament to his daring spirit.
Lucas’s adoration for his homeland is evident in every aspect of his winemaking process. His adega, perched on the southern/western edge of Pico, offers stunning ocean views that serve as a constant source of inspiration. Here, locals and tourists alike can savor his exquisite wines while indulging in a culinary journey of local delicacies.
As I raise a glass of A Cerca Dos Frades White Wine to my lips, I am transported to a world of flavors and sensations. Made from the Verdelho grape, nurtured by the Pico terroir, this wine envelops my senses with its aromas of fresh lime and gooseberries. The marriage of salt and honey dances on my palate, creating a symphony of taste that is nothing short of extraordinary.
Next, I venture into the realms of A Cerca Dos Frades Verdelho. Partially fermented in French oak barrels, this magnificent wine entices me with its enchanting aromas of fresh bread, melon, and lime. The delicate flavors of mint and honey intertwine with the vibrant zest of grapefruit, culminating in a bright, acidic finish that lingers on my tongue.
Finally, I am captivated by the Garrafeira Arinto Dos Açores. A true masterpiece, this wine showcases the unique characteristics of Arinto, a grape renowned for its acidity. Soft tropical aromas of grapefruits give way to a surprising note of marshmallows. The silky smooth texture caresses my palate, leaving behind a memorable finish.
As I bid farewell to Pico Island, I cannot help but be amazed by the profound impact that these vineyards have had on the local community and the world of wine. The journey from obscurity to international recognition has been arduous, but the passion, resilience, and innovation of winemakers like Paulo Machado and Lucas Lopes Amaral have paved the way to a brighter future.
Pico Island, with its lagoons and volcanic peaks, is not just a feast for the eyes – it is a testament to the harmonious relationship between man and nature. The vineyards that adorn its rugged landscape tell a story of dedication, perseverance, and the timeless pursuit of excellence.
As I set my sights on new horizons, I carry with me the taste of Pico’s wines and the memories of a land where the ocean and the vineyards merge, creating a symphony of flavors that lingers in my soul.
Exploring the Wines of Pico, Azores: A Taste of Authenticity and Passion
In the world of wine, there is often a tendency to focus on the well-known grape varieties and regions that have gained international acclaim. However, there is a growing movement towards rediscovering and celebrating the unique and lesser-known wines produced in small, passionate communities. One such hidden gem can be found on the volcanic island of Pico in the Azores archipelago, where winemakers Lucas Amaral and Paulo Machado are making waves with their exceptional creations.
Both Amaral and Machado have dedicated themselves to preserving their local traditions and the native grape varieties that have been nurtured by the distinctive terroir of Pico. The island’s rich volcanic soil and Atlantic maritime climate create the perfect conditions for producing wines that are truly special and reflective of their origin.
One of the standout wines from Machado’s Insula label is the Cerca Dos Frades Terrantez Do Pico. Made from the almost extinct Terrantez do Pico grape, this wine is a testament to Machado’s skill and determination. It showcases tropical aromas of mandarin and delicate floral notes of violets. The wine’s balanced acidity and fruitiness are complemented by a creamy length, resulting in a delightful and intense experience.
Amaral’s Adega Vitivinícola Lucas Amaral also produces remarkable wines that capture the essence of Pico. The Cadmarvor Bianco is a white wine made from a blend of international red grape varieties, including Merlot, Syrah, and Cabernet Sauvignon. Aged only in steel, this wine surprises with its aromas of orange peel, apricots, and mandarins. Its supple and precise acidity leads to flavors of green apples and nectarines, creating a truly unique and refreshing experience.
Both winemakers share similar traits – they are attentive, modest, and passionate about their craft. They also have a deep appreciation for their home island and the locally available foods that pair perfectly with their wines. From rich cheeses to sardines, beef, and fish, the diversity of Azorean flavors enhances the experience of tasting their exceptional wines.
These winemakers and their dedication to their craft are part of an emerging international wine trend. While there was once a focus on commercially successful “international” grape varieties, there is now a growing interest in rediscovering and promoting the native grape varieties that showcase a distinct sense of place. The wines of Pico are a true embodiment of this movement, offering an authentic taste of a terroir that is both unique and captivating.
If you have the opportunity to taste these exquisite wines from Pico, you will discover a world of flavors and aromas that will transport you to this remote and enchanting island. From the delicate acidity of Machado’s rosé to the rich, flinty aromas of Amaral’s Verdelho, each sip tells a story of passion, dedication, and a deep connection to the land. So, raise a glass to Pico and the winemakers who continue to champion the island’s rich winemaking heritage.
Wine, oh wine! Is there anything more delightful than indulging in a glass of this heavenly elixir? Whether it be on a beautiful summer day, sipping a crisp and refreshing white wine, or cozying up by the fireplace with a robust red, wine has the power to transport us to another world. But have you ever considered how the location where you drink your wine can enhance the overall experience?
Picture this: rolling hills in California, drenched in golden sunlight, with rows upon rows of vineyards stretching out as far as the eye can see. Or perhaps the rugged coastline of Oregon, where vineyards cling to cliffs, almost kissing the roaring waves below. And then there’s the surreal sight of vines thriving in the shadow of Mount Etna or the majestic Mount Ararat. Switzerland’s Valais region offers a breathtaking view of vines against the backdrop of the towering Swiss Alps, while New Zealand’s Wanaka serves up a spectacle with its vineyards framed by snow-capped peaks.
But let’s not forget about the hidden gem nestled in the mid-Atlantic – the volcanic island of Pico. This enchanting island is not just a feast for the taste buds, but also a visual wonderland for wine enthusiasts. Imagine standing amongst the vines on Pico, surrounded by the dramatic landscapes shaped by centuries of volcanic activity. The island’s crater lake, Lagoa Seca, adds an ethereal touch to the scenery, tantalizing the senses.
Pico is a place that cherishes its heritage and embraces innovation. Local grape varieties like Grillo from Sicily or Albariño from Portugal take center stage here, with producers proudly blending them with international grapes to create unique and exciting flavors. It’s not uncommon to find white wines made from red grapes or blends that boast an impressive array of over eight different grape varieties. This blending of tradition and innovation only adds to the allure of Pico as a wine destination.
As wine lovers, what truly matters to us is the taste. But let’s not overlook the magic that surrounds us as we raise our glasses. The setting in which we enjoy our wine can elevate the experience, turning a simple pleasure into a memorable moment. So, whether you find yourself captivated by the vineyard-dotted hills of California or the awe-inspiring beauty of Pico and its volcanic landscapes, let the surroundings enhance the flavors on your palate and create cherished memories that will last a lifetime.
And if you find yourself on Pico, don’t miss the opportunity to explore other wonders of the Azores. The island is not just a haven for wine enthusiasts, but also a paradise for those seeking adventure, with activities like whale boat racing that will make your heart race. Immerse yourself in the unique culture and natural beauty of Pico, and let this hidden gem in the mid-Atlantic leave an indelible mark on your wine journey. Cheers!
Popular Wisconsin Dells beer is revived by Bevy.
Craft Brewery and Winery, Bevy, Brings Back Wisconsin Dells’ Beloved Honey Blonde Ale
Craft breweries have been on the rise in recent years, with more and more beer enthusiasts seeking out unique and flavorful brews. In Wisconsin Dells, Chief Fermentation Officer Nicholas Smith and owner Peter Tonn have taken this trend to heart with their establishment, Bevy. Located at 805 Business Park Road, Bevy offers a variety of beers, wines, ciders, and more, including the resurrected Port Huron brewery’s honey blonde ale.
It was a sad day in early 2021 when Port Huron Brewing, a popular brewery in Wisconsin Dells, closed its doors. This brewery held a special place in the hearts of locals, as it was the first brewery in the area since the historic Leute’s City Brewery burned down in 1899. Port Huron Brewing opened to much acclaim in 2012 under the ownership of Lodi native Tanner Brethorst. Unfortunately, like many businesses, it faced challenges, particularly due to the COVID-19 pandemic, which ultimately led to its closure.
One of the most beloved beers from Port Huron Brewing was their honey blonde ale. This beer had a loyal following, and its absence left a void in the local craft beer scene. However, Bevy has stepped in to fill that void by resurrecting the honey blonde ale. As owner Peter Tonn explains, it’s a way to pay tribute to the work and legacy of Port Huron Brewing. “It should be celebrated, honored, and respected,” Tonn said.
Bevy is not just a brewery, but also a winery. They offer a wide range of beverages, including their own unique creations. From beers like Kong’s Garage Band, an imperial stout, to wines like Devil’s Rock, a semi-dry Wisconsin rose, and ciders, juices, meads, and more, Bevy has something for every palate. They even make a special type of mead called Cyser, which is fermented with apple juices instead of water.
The operation at Bevy is led by Chief Fermentation Officer Nicholas Smith, who is constantly experimenting and pushing boundaries. “Every day, we are trying and learning something new,” Smith said. This dedication to innovation and exploration is evident in the diverse range of products that Bevy offers.
Bevy is now open every day, except Mondays, and features a self-pour tap wall, allowing guests to sample different beverages at their own pace. The establishment keeps a running tab, and guests simply pay upon leaving. This unique setup allows for a more interactive and personalized experience for visitors.
Since its opening, Bevy has garnered attention not only in Wisconsin Dells but also throughout the surrounding area. Their products can be found in local restaurants, bars, and liquor stores, reaching places like Sun Prairie, Verona, Okee, Baraboo, Madison, and Middleton. It’s clear that Bevy is making a name for itself in the Wisconsin craft beverage scene.
For Peter Tonn, owning Bevy has been a rewarding experience. He enjoys the social aspect of Wisconsin’s beverage industry, which he describes as collaborative, welcoming, and rewarding. “We’re all in this together,” Tonn said, emphasizing the sense of community that exists among brewers and beer enthusiasts in the state.
If you’re in Wisconsin Dells or the surrounding area, be sure to stop by Bevy and try their wide selection of beers, wines, ciders, and more. It’s not just about the resurrected honey blonde ale; it’s about the passion for craft brewing and winemaking that drives Bevy to create unique and delicious beverages. More information about Bevy can be found at bevy.llc.
(Note: The story and logic are unchanged; only the writing style and tone have been altered in this version of the blog post)