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Gallo Winery of Modesto Diversifies into Beer Business: Production Locations and Purchasing Points Revealed
E.&J. Gallo Winery has made its first foray into beer, a lager created in Montana.
The Modesto-based company announced Wednesday that it is investing in Montucky Cold Snacks. Financial terms were not disclosed.
Gallo became the world’s largest wine producer in the decades after its 1933 founding. It has since added several types of liquor, and now a beer.
Chad Zeitner and Jeremy Gregory launched Montucky in Bozeman, Montana, in 2012 and now have it brewed by another company in Wisconsin. They will stay on under the Gallo partnership.
In a news release, Gregory stated that both businesses maintain a casual approach to their beverage offerings and actively support nonprofits in their respective market areas.
“Our consumer loyalty mainly stems from our commitment to do good, be good, and have a fun atmosphere for both consumers and employees,” he said. “Since our establishment, we’ve tirelessly worked on upholding these values, and we think Gallo perfectly complements us in achieving this goal.”
Montucky lager boasts a 4.1% alcohol level and 102 calories per 12-ounce can, making it lighter than many other beer choices available in the market.
As of Wednesday, a six-pack could be purchased for $8.99 at the Modesto and Riverbank branches of Beverages & More. In addition, the beer can be found at O’Brien’s Market on Dale Road, Grocery Outlet in Ceres, the Churchkey and Bauhaus restaurants in downtown Modesto, and Bark Dog Park & Tap Room in McHenry Village.
Over the past five years, Montucky has grown from 130,000 to nearly 1 million cases annually. The name is a slang term for Montana.
Gallo employs about 7,000 people around the world. Its grapes come from the San Joaquin Valley, coastal California regions, Washington and New York states and several foreign countries.
Gallo got into liquor with brandy in 1975 and has since added gin, vodka, tequila, rum, whiskey and other spirits. Some of the wine and liquor are distributed by Gallo for other producers.
The beer venture comes amid a wave of “ready-to-drink” items from Gallo, such as a line of canned lemonade cocktails acquired last year.
“Today’s consumer is shopping brands, flavors and occasions across beer, wine, spirits and (ready to drink),” said Ernest J. Gallo, chief executive officer and grandson of the co-founder. “At Gallo, we focus on serving the consumer and expanding the boundaries of what is expected.”
Experience the Ultimate Summer Afternoon with This Must-Have Raspberry-Vodka Snow Cone Cocktail
There are contrasting accounts regarding the debut of the Snow Cone. Some believe that Texan Samuel “King Sammie” Bert first introduced it at the 1919 Texas State Fair. On the other hand, there are stories of children in 1850s Baltimore pleading with ice wagons to scrape off a bit of ice for them, which their parents later flavored. This history can be deliberated over a Snow Cone Cocktail with a boozy syrup. Be sure to try the Blueberry-Bourbon and the Mango-Tequila variants.
The recipe goes as follows:
Quantity: 1 cup
Preparation Time: 15 mins
Total Time: 2 hours 30 mins
1/2 c. granulated sugar
1 c. fresh raspberries, plus more for garnish
3 tbsp.
fresh lemon juice
2 oz.
chilled vodka
Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high, stirring occasionally, until sugar is dissolved. Remove from heat; stir in raspberries and lemon juice. Cool to room temperature. Puree mixture in a blender until smooth. Strain through a fine-mesh strainer, pressing on solids to remove as much liquid as possible; discard solids. Chill until cold, at least 2 hours and up to 5 days.
Stir 6 tablespoons syrup and vodka in a glass measuring cup. Pulse 2 cups ice cubes on the crush setting in a blender until shaved. Immediately scoop ice halfway full into a chilled coupe glass. Drizzle with half of syrup. Top with remaining shaved ice, mounding the ice over the rim of the glass. Drizzle with remaining syrup. Serve immediately with raspberries for garnish. Makes 1 serving.
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Decline in U.S and California Wine Sales Despite Growth in San Diego Area, Including Ramona
A new report by San Diego’s winery trade group has encouraging news for wineries in San Diego County: In 2023, sales and hiring were both up year over year.
That includes 166 wineries, which are scattered throughout urban San Diego neighborhoods like Point Loma and Mira Mesa, cities including Lakeside and Escondido, as well as in the backcountry of Julian, Ramona and Santa Ysabel.
Ramona is home to 50-plus wineries. More than 40 belong to the Ramona Valley Vineyard Association, according to Ginny Boney, RVVA vice president.
These businesses have largely bounced back from the turbulence of the COVID-19 pandemic. Some are expanding.
That’s a striking contrast to how the rest of the U.S. wine industry is doing. According to Silicon Valley Bank’s State of the US Wine Industry Report, “Direct-to-consumer volume and value sales were lower in 2023 and tasting room visitation dropped for the second straight year.” That report says interest in wine is dwindling as other lures — beer, canned alcoholic beverages, liquor and cannabis — beckon, especially among key younger drinkers.
California’s wine industry also is hurting. Consumption fell almost 9 percent in 2023, according to a report cited May 8 in the San Francisco Chronicle. Trouble has been brewing for a while. “Who Will Save the US Wine Industry? Not California Boomers” reads one recent headline by Bloomberg. And Last September, Meininger’s International, a wine trade publication, wrote about California’s grape surplus amid falling demand.
San Diego’s wine industry is a drop in the bucket — producing around $55 million, compared to with California’s $55 billion. But its winemakers are doing a lot right, according to the San Diego wineries report, by the San Diego County Vintners Association trade group, which examined economic data and surveyed winemakers to piece together a state of the industry.
The data tells a story of resilience and resourcefulness, said Vince Vasquez, the report’s author.
“That is, I think, something that is a clear indication that wineries, at least in San Diego County, have found the solutions they need to be successful for serving existing and new customers,” he said.
Some of the report’s findings:
A rosé picture
Vasquez, the policy and data analyst hired to conduct the research and author the report, said San Diego’s wineries have mostly rebounded from pandemic era disruptions and are finding ways to draw in more customers.
While consumption fell 2 to 4 percent in the U.S. and more sharply in California, here it grew 11 percent. (The increase was due to more wine sold and less to higher prices, he noted.)
Last year, San Diego saw a tourism bump, and “all of the wineries benefited from that,” Vasquez said. But they’re also focusing on events, boosting marketing and, at a time when QR codes and apps make contactless ordering easy, vineyards are investing in customer-facing, tasting room staff. At wineries, storytelling sells: chatting with staff, meeting the owners, learning about the history of the winery, Vasquez said.
“Engagement from staff is credited as a key component to the winery experience,” he said.
Boney of RVVA agreed.
“Frequently at the wineries here, because they are small, guests can meet the winemakers and actually see the vineyard,” she said. “And if people are interested in being educated, we do educate.”
Some of the challenges faced, particularly by Ramona venues, is that the wineries are boutique and small, she said.
“In larger areas of the county, including Temecula, there are often hotels and spas and other attractions, which we don’t have here in Ramona,” Boney said.
During the pandemic, outdoor spaces were vital — and now are being used for events and weddings.
While many Ramona wineries are currently not offering venue for weddings, and local regulations have momentarily paused live music engagements, outdoor locations continue to host a range of events.
“Some of the events are wine-centric, like wine pairing events and wine knowledge sharing sessions,” stated Boney.
Moreover, wineries host a multitude of activities that could be centered around native wildlife, special meals, historical discussions or presentations by local specialists, she added.
The analysis highlighted a key macroeconomic scenario that played a part in a successful year: Enterprises have the ability to procure the necessities for wine production and distribution.
“Supply chain challenges are no longer a significant issue or a meaningful issue for wineries here,” Vasquez said. The survey, which received 38 responses from 166 licensed current and future wineries, excluding satellite tasting rooms, indicated a significant decrease in concerns about material sourcing compared to the previous year. In 2022, 81% of respondents expressed worries about sourcing glass; a mere 19% had no supply chain concerns.
In 2023, the situation reversed: Only 19% were concerned about obtaining glass, and 81% had no worries regarding supply chains.
However, the positive change was counterbalanced by higher costs in a year marked by ongoing inflation, as noted in the report.
Buzz kill
Even though wineries are fostering relationships and attracting patronage, the report also highlighted certain alarming trends.
Smaller wineries seem to be grappling with harsher conditions.
“The surge in revenue in 2023 was largely propelled by the burgeoning large wineries in the region, which created substantial jobs and sales interactions. A significant proportion of the smaller wineries are either enduring another year of stagnant or reduced sales, or witnessing marginal increases in sales,” the report asserts.
In Ramona, Boney attributes much of the depreciation in figures to inflation.
“I seriously believe inflation is making a noticeable impact on people, significantly reducing their disposable income. Particularly in California, majority of people’s income gets spent on necessities like gas, energy, and groceries,” she expressed.
One more obstacle is the decreasing affordability of insurance. Many wineries scrutinized in the survey have reduced shrubbery and created defensible space around their premises, and a few even procured firefighting equipment in 2023. Yet, almost one-fourth of those surveyed were denied insurance coverage and the rates for 60 percent increased.
Having to face insurance denial and rate hikes because of wildfire risks, more and more wineries surveyed resorted to Fair Access to Insurance Requirements (FAIR) Plans. These plans, while expensive, are viewed as the last-ditch insurance coverage option.
According to Boney, the insurance dilemma in Ramona isn’t unique and is quite similar to other parts of the state. When this is combined with the additional liquor liability, “securing affordable insurance remains a challenging task here.”
San Diego’s wineries often remain overlooked, overshadowed by not only Temecula but also the craft beer industry. Even outside of San Diego, in places like Arizona or Chicago, brands like Stone Brewing are well-known.
According to both Weber and Vasquez, in order to compete, local wineries need to increase their visibility. This could be achieved through more wine events, greater collaborations, and an uptick in marketing efforts.
Boney pointed out a common challenge that wineries, especially those in Ramona, typically face – lack of awareness about their existence. He shared, “Every week someone confesses their ignorance of not only the existence of any wineries in Ramona, but also the surprising number of these establishments.”
She mentioned that the RVVA is deploying numerous promotional strategies to address the lack of awareness.
The RVVA, along with most wineries, have made their presence felt on social media. There has also been a rise in the amount of hosted events, and the costs are usually kept low to attract a larger crowd, she added.
Boney said, “Our participation in numerous events helps us generate buzz, these include wine pouring events in Temecula and across the county. We also organize the Holiday Wine Trail and the Summer of Rose, which runs from June through August.”
One interesting aspect to note is that wineries are scattered across various locations ranging from the coast of San Diego to the desert and the border, said Vasquez. Unlike in Napa and Temecula where they’re clustered together, in San Diego one doesn’t have to travel far to sample a local wine.
Auction Alert: 49-Year-Old Exclusive Whiskey Paired with Zaha Hadid Architects Art Piece Up for Bidding
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Acclaimed whiskey brand, The Dalmore, is headed to Sotheby’s with a one-of-a-kind release that marries the worlds of spirits, art, and design.
More from Variety
This 70-Year-Old Single Malt Whisky Is Going Up for Auction to Pay Tribute to the Queen
“The Rare” is a 49-year-old Highland Single Malt Whiskey preserved in a unique amber glass sculpture, designed by Melodie Leung, a director at Zaha Hadid Architects. Initially unveiled in March as a part of The Dalmore’s Luminary Series, the “Luminary No.2 The Rare” is predicted to fetch six figures at auction, with The Dalmore donating all proceeds to V&A Dundee.
This collaboration is a collector’s piece for both whiskey lovers and art enthusiasts alike. It presents one of The Dalmore’s finest spirits — a 49-year-old single malt matured in American white oak ex-Bourbon casks, then finished in an assemblage, which includes a unique Port Colheita Pipe 1963, a 30-year-old Apostoles Sherry Cask, and hand-selected bourbon barrels. The liquor is finished in a 1951 virgin oak cask and further “bespoke toasted” by The Dalmore’s master maker Gregg Glass himself.
Bottled at 40.6% ABV, anticipate the taste notes of vanilla, dark berries, and roasted chestnuts with elements of sugared almonds, plums, and wood cacao.
The accompanying sculpture is composed of a seamless piece of glass that swirls and loops around the bottle without a clear start or finish point. As Leung clarified in a launch event to celebrate the alliance in Los Angeles last month, the sculpture draws inspiration from the interaction of flavor and form, and the sense of unity and gathering that stems from the ritual of sharing a drink.
“The sculpture we created for The Rare was inspired by our fascinating discussions around the interaction and flow of flavor notes in the whisky-making process, including the unique silhouettes of the copper stills,” Leung says, in a release. “It mirrors the multiple layers of aging and blending that went into creating this whisky, which is the exquisite product of nature channelled over time.”
Indeed, Leung’s piece took more than three months to produce, with handmade moulds created for the glass to shape its unique curves and sloping silhouette. The glass was heated in a specially-sourced kiln and then cooled — one degree at a time — over a 12-week period. The resulting piece weighs a whopping 80 kg.
The Sotheby’s auction runs from May 14-31 in London, presented as part of the auction house’s “Luxury Edit.” Only three decanter bottles and two sculptures were created. After the first set is auctioned off, a second set will be displayed at The Dalmore distillery in the Highlands, with a third bottle held for release at a later date.
While “The Rare” is a strictly one-off release (for now), fans of The Dalmore can spring for a bottle of “The Collectible,” a 16-year-old single malt that draws inspiration from both “The Rare” whiskey and sculpture. Limited to just 20,000 bottles worldwide, “The Collectible” is part of The Dalmore Luminary Series 2024 and .
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New Orleans Rum Distillery Set to Close, Aims to Aid Employees Transition Smoothly
Food and Dining Reporter
Happy Raptor
A New Orleans distillery that opened just before the start of the COVID-19 pandemic will close its doors for good this week after four years in business and is hoping to help their employees find new jobs.
Happy Raptor Distilling is leaving the Crescent City Friday with a farewell toast and party to celebrate the end of their chapter.
Happy Raptor launched in February 2020, producing 504Rum and 504Syrups using Louisiana molasses.
The distillery is also committed to contributing back to society. It has given over $100,000 in direct funds, goods, services back to the New Orleans community, partnering with over 100 local nonprofits.
“Saying goodbye to this amazing company and incredible team is heartbreaking,” stated co-founder Meagen Moreland-Taliancich. “We built a support corner during some of the most challenging years our community has ever faced, and we had the resources to help and act for others when everything seemed grim.”
Any established plans involving their brand will be respected by the distillery after its closure. Furthermore, the owners are eager to assist nonprofit leaders in need of office supplies, plastic cups, toiletries, or other resources the distillery can offer.
The company said on its website that it couldn’t finacially stay open any longer. All workers have been compensated, and management is making an effort to help them find new employment.
“From the our first day in business, we’ve been barely avoiding losses. It seemed like we were always just this close to achieving success, but then another catastrophe would hit. We’ve come to understand that no one is coming to rescue us,” said co-founder Mark Taliancich.
The company is inviting their supporters to drop by in the next few days to purchase their favorite spirits and syrups before they’re all gone.
Keep up with Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats community on Facebook at Where NOLA Eats Facebook group, or sign up for the free biweekly Where NOLA Eats newsletter.
Email Chelsea Shannon at cshannon@theadvocate.com.
The daily work of the Made in New Orleans Foundation is about building racial equity in the local hospitality sector. Once again in November, …
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Exploring How Beer Yeast Can Aid in Recycling Metals from Electronic Waste
May 14, 2024
2 min read
After Brewing Beer, Yeast Can Help Recycle Metals from E-waste
This beer-making by-product could offer a sustainable way to isolate metals for recycling electronic waste
Microscopic view of brewer’s yeast.
Science Photo Library/Steve Gschmeissner/Getty Images
When brewer’s yeast left over from beer making is mixed with the right seasonings, it makes a bitter, earthy paste called Marmite that is especially popular in the U.K. Smeared on toast, it’s a snack that can be an acquired taste. But a study published recently in Frontiers in Bioengineering and Biotechnology found that residual yeast sludge can also be used to bind to electronic-waste metals—a capability the research suggests could help recycle the world’s growing mountains of discarded gadgets.
When the study authors introduced brewer’s yeast, a single-cell fungus, to a liquid mix of various metals, they found that the yeast could select and absorb particular metals and could be used repeatedly at least five times without its binding capacity being diminished. This method, according to the team, provides a greener alternative to conventional extraction methods such as pyrometallurgy, a high energy-consuming smelting process that may emit harmful gases. Even though brewer’s yeast may be appealing to some, much of it still ends up wasted, and it is exceptionally abundant and inexpensive.
“In Austria, we manufacture a significant amount of beer resulting in plenty of leftover brewer’s yeast,” states the study’s primary author, Anna Sieber, a postgraduate student at the University of Natural Resources and Life Sciences in Vienna. Considering the yeast’s ability to bind to metals and its potential for reuse, she believes, “this method could indeed assist in reducing both the yeast and electronic waste.”
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The scientists washed, froze, dried, and pulverized 20 liters of residue with inactive yeast from a brewery. They then poured some of the yeast into a concoction containing a lab-generated blend of aluminum, copper, nickel, and zinc, and introduced some to solutions with identical metals derived directly from discarded circuit boards. They modified the mixtures’ acidity and temperature to manipulate the sugar molecules’ charge on the yeast organisms’ surfaces. Certain metals are attracted to particular charges on the sugars, allowing this process to direct which metals the yeast attracted and bound. Following each experiment, the scientists extracted the yeast, immersed it in an acid solution to remove the metals, rendering the yeast ready for reuse.
The four tested metals are relatively inexpensive, and most e-waste recyclers currently prioritize recovering more valuable ones such as gold, silver and platinum. But the study’s metals are still beneficial and widely used—which “justifies the recycling process,” says Treavor Boyer, an environmental engineer at Arizona State University. Kerry Bloom, a biologist at the University of North Carolina at Chapel Hill, adds that the yeast’s low price and sheer abundance could make the technique relatively feasible at a large scale if e-waste recycling facilities prove willing to invest in something new. “There are huge vats of yeast that often have nowhere to go once brewers are done with them,” he says. “So this is a fantastic source for it. It’s the master recycler.”
Riis Williams is a New York City–based science journalist who specializes in climate, health and wildlife reporting. She currently serves as Scientific American’s news intern.
Introducing New Vodka in Muenster: A Challenge to Wineries
May 14—Weber Ranch 1902 Vodka has found its place in Cooke County.
Round 2 Spirits, LLC is creating the new vodka from the agave plant, typically linked with tequila. The agave is cultivated in Jalisco, Mexico and later distilled in Muenster.
“In our quest to find the perfect distilling location for Weber Ranch, we carried out a detailed search throughout the nation,” shared Lee Applbaum, the President and COO of Round 2 Spirits. “Upon reaching Muenster, we instantaneously felt this was the place we desired to call home.”
A significant factor that led to Weber Ranch establishing in Muenster was the welcoming community.
“Muenster … along with Gainesville and the broader community is amazing, from local officials all the way to other business people and community residents,” expressed Applbaum. “The gratitude I feel towards the people, be it from Gainesville, Muenster or anywhere in the area is immense. The curiosity displayed, the questions asked, the excitement shown, the offers of assistance we received, were not merely trades for potential businesses; they were genuine offers driven by excitement at our bringing something new to the community.”
Round 2 Spirits aspires to be a part of the community and reciprocate the warmth that they have received.
“We understand that we need to earn our place in the community. Having a splendid distillery and doing business there doesn’t entitle us to anything, so we’re keeping that in mind,” conveyed Applbaum. “This isn’t like a big city where you have the option to disappear into the crowd; you need to be transparent, honest and follow through on the promises made.”
With the naming of Weber Ranch Vodka, Round 2 Spirits aimed to evoke a sense of Americana and rural communities.
“Leaving the big city, going out to some of these amazing communities across America where there’s just good, honest, hard-working men and women; as we thought about our brand name, how that brand name would come to life at the the distillery location was important,” said Applbaum. “Texas, more broadly, and then Muenster more specifically has all of that character, that charm, that history, the honesty and sensibility about it that really resonates with the brand.”
The distillery in Muenster also made an ideal location for Weber Ranch due to the quality of water and the physical distillery.
“Trinity aquifer produces beautiful water that had the right balance for creating Weber Ranch,” said Applbaum. “The building is very large, which allows us to be able to scale and grow, and the copper stills that are there are amazing and make a beautiful Weber Ranch vodka.”
Agave
The group behind Round 2 Spirits previously worked together to create and build Patrón Tequila, equipping them with great experience in agave and the distillery industry. This familiarity inspired the making of Weber Ranch Vodka, an exciting deviation that introduces the classically tequila-associated ingredient to the vodka distilling process.
“Blue Weber Agave is a truly unique plant that results in a remarkable spirit, not relegated to just tequila,” says Antonio Rodriguez in a press release. Rodriguez, Weber Ranch’s master distiller and former production director at Patrón Tequila in Jalisco, Mexico continues stating, “While Weber Ranch Vodka is indeed a vodka, our use of agave allows us to formulate subtle, smooth flavor notes of tropical fruit and citrus. This unique blend not only enhances classic vodka cocktails but lends itself perfectly to traditional agave-based drinks such as a ranch water or paloma. The immense versatility of this spirit is what makes it extraordinary.’
“We were fully aware of what Blue Weber Agave could produce in tequila. If you apply a different process to it, the result can be a truly exceptional vodka that’s fresh, bright, and clean,” relayed Applbaum. “Although difficult to craft due to the nearly seven-year growth period of agave … it requires a lot of patience, time, and commitment, it’s more costly, but you definitely reap the benefits of your investment.. It’s a completely unique experience.”
Weber Ranch Vodka is gluten-free, carb-free and additive-free. It’s distilled with just agave and water. For more information about the vodka. visit weberranch.com, and for more information about the company behind the vodka, visit round2spirits.com.
Introducing Michael Flatley’s Debut Signature Irish Whiskey
Noted Irish dancer Michael Flatley has introduced Flatley Whiskey: The Dreamer – his inaugural signature Irish whiskey from a series of unique blends.
The Irish whiskey is developed in collaboration with master blender Noel Sweeney and distilled at the Great Northern Distillery.
Flatley expressed, “Irish whiskey, similar to Irish dance, encapsulates the core of Ireland— its past, its spirit, and its potential to unite people in festivity.
“With ‘The Dreamer’, we’re capturing the essence of Irish custom, the dreams that energize us and the individuals that inspire us.”
Flatley Whiskey has signed a distribution deal in Ireland with premium spirits distributor Dalcassian Wines & Spirits who are stocking bars, hotels, and independent stores across Ireland.
Irish grocery retailer SuperValu is also offering the whiskey in over 175 stores across the country.
Conor O’Flynn, SuperValu whiskey buyer, stated, “We champion all Irish producers and we’re proud to stock some of Ireland’s newest and most exclusive Irish whiskey brands. This is a truly appealing whiskey blended in conjunction with one of the best master-blenders, Noel Sweeney.
“It offers exquisite taste and premium quality, and excellent value. We are confident that our customers will really value this addition to our spirits selection.”
The whiskey is expected to hit the international market soon, starting with a premiere release in the United States during the upcoming summer.
Committed to perfection, Michael Flatley involved himself in every step, from blending to designing the bottle that houses Flatley Irish Whiskey.
Flatley, a noted collector of the Irish Whiskey, conceptualized the idea of this drink during the renovation of his residence, Castlehyde, located in Cork.
The owned Sweeney made a comment stating, “This exquisite five-year-old triple-cask blend is a fusion of grain whiskey and a twice-distilled malt, matured in former casks of bourbon, port, and Pedro Ximenez sherry. The result is a perfect representation of the traditional Irish Whiskey, having smooth complexity.”
Each whiskey bottle adorns the Flatley family crest, honouring his father, who continues to be his greatest hero.
“Irish Whiskey was a favourite of my father’s. It was through his passion that I came to appreciate its complex flavours. So, it’s a very proud moment to launch Flatley Irish Whiskey, as I know he will be smiling down on me,” Flatley added.
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By Diebold Nixdorf
By KNAPP
By Lobster Council of Canada
Beer Nut: The Ultimate Starting Lineup of Beers to Try
Baseball season is in full swing, and America’s favorite pastime has always gone hand-in-hand with beer.
But what if beer actually played baseball?
Before you call someone to have me committed, hear me out: Beer styles have various aspects which make them suitable for different purposes – just like ball players. So I thought it would be fun to imagine which styles would play various positions on the diamond.
While I had to limit the number of styles to a starting nine, I tried to choose a wide breadth of styles, just like a good baseball team would have a lineup that showcased an array of talents needed to win.
So let’s start with the catcher position: I think a stout would be the perfect fit for the backstop position. Stouts are one of the most classic styles in beer history, and there’s a certain solidity to them that often makes for slower drinking. And just like some catchers have some pop in their bats, stouts (the imperial kind) can sometimes be power hitters.
Porters are my choice for first base. Just as some catchers move to first base later in their careers, porters are historically linked to stouts. But in this thought experiment, I switched the order, because stouts grew out of the porter style. But just as a catcher and first baseman both have to be good with their gloves, both stouts and porters have to have good roasted malt backbones, which keep them sturdy and well-grounded. And these days, some porters can be as powerful as stouts.
Second base belongs to a wheat beer. There are different types of wheat beers, but I think they all fit at second base. They’re mostly light-hitting and sweet and usually not in the spotlight. But no team is complete without one.
Pilsners get my nod for shortstop. It’s a crucial position and a great one can make all the difference in the world. You’re not looking for a lot power from the slot, but it needs to be sleek and smooth (either in fielding or flavor).
Third base is represented by an Oktoberfest. This position secures one end of the infield, much like how Oktoberfest beers secure the autumn season in the beer calendar. This style is another type of fall classic.
In the left field, we find a barleywine. With plenty of heft in its swing (or swig), it doesn’t need to be particularly agile or defensive. Besides, after you’ve had a few barleywines, you’d probably find yourself moving a bit slower and feeling less inclined to defend yourself, either physically or mentally.
The center field is definitely the place for a saison. It’s light, highly carbonated, and often adds a hint of spice to the mix. Saisons are great for kick-starting the lineup, especially when they’re infused with some zest (either orange or lemon). They are also generally quite appealing to look at, much like an impressive catch by the star center fielder.
A bock beer has dibs on the right field. Both right fielders and bocks come in various types, but both generally need a good dose of strength. Right fielders can have strong arms and/or big bats, while bocks can pack a punch in terms of both taste and alcohol level.
On the mound, of course, is our pitcher, the IPA. Along with its battery-mate the stout, the IPA is the most important position (at least these days when looking at popularity) on the diamond. And IPAs have an arsenal of pitches, just like an ace: fastballs (double IPAs), change-ups (session IPAs), curve balls (black IPAs), and knuckleballs (New England IPAs).
Which beers make your starting lineup?
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Koloa Rum Company Launches Exclusive ‘Rum Rusher Cocktail’ in Honor of Partnership with the Las Vegas Raiders
KALAHEO KAUAI, Hawaii, May 13, 2024 /PRNewswire/ — Known as “The Spirit of Aloha” and The Ultra Premium Rum of the Las Vegas Raiders, Koloa Rum Company is delighted to announce the launch of its new Rum Rusher Hawaiian Rum Cocktail in collaboration with the Las Vegas Raiders. This exciting partnership marks the continuation of a thrilling union between the two iconic brands, allowing fans to experience the fusion of Hawaii culture and Raiders spirit.
Packaged in a convenient four-pack, Raider Nation can purchase the Rum Rusher at multiple liquor stores throughout Nevada and Utah. In addition, individual Rum Rusher cans will be available for purchase at the Koloa Rum Company Store in Lihue, HI.
The Rum Rusher Cocktail is a result of a dynamic ongoing partnership between Koloa Rum and world-renowned mixologist Tony Abou-Ganim. As one of the leading bar professionals and industry pioneers, Abou-Ganim’s expertise has been instrumental in crafting this unique and flavorful cocktail.
Boasting 15% ALC/VOL, the Rum Rusher is a harmonious blend of Koloa White Hawaiian Rum, natural flavors such as orange, pineapple, and lime juice, as well as organic agave syrup. It will be available in sets of four 12 fl. oz. cans (355 ml).
“The Rum Rusher Cocktail is a testament to our commitment to creativity and innovation, and embodies the essence of Koloa Rum and the Raiders,” said Bob Gunter, president and CEO of Koloa Rum Company.
Koloa Rum invites fans to taste the bartender version of the Rum Rusher at the Twitch Lounge and concourse bars inside Allegiant Stadium.
Koloa Rum encourages fans to drink responsibly. To find the Rum Rusher near you, visit KoloaRum.com.
See HERE for high-res image. Courtesy of Koloa Rum Company.
About Koloa Rum Company
Established in 2009, Koloa Rum Company produces artisanal, single-batch Hawaiian rum and ready-to-drink cocktails at its distillery in Kalaheo, Kauai and operates the island’s first and only distilled spirits Tasting Room and Company Store. The company’s award-winning portfolio includes its premium Kauai White, Gold, Dark, Spice, Coconut, Cacao and Coffee rums in addition to ready-to-drink cocktails. Products are available for purchase online, at select retailers nationwide, and in Western Canada, Italy, Germany, Austria, Czech Republic, France, the UK, Ukraine and Japan. For more information, visit https://koloarum.com/.
MEDIA CONTACTS:
Jenerate PR
Jennifer Polito
Dianne Mercado
jennifer@jeneratepr.com
dianne@jeneratepr.com
(808) 281-2088
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SOURCE Koloa Rum Company