Celebrating National Ice Cream Day: How to Perfectly Pair Beer and Ice Cream for a Delightful Experience
Beer and ice cream is a fun pairing you can do at home with friends and adult family members.
Summer is the perfect time for a cone of vanilla, chocolate, strawberry or any of your favorite flavors. But what if you paired those with…beer? Yes, beer pairs well with almost all foods, including ice cream—and putting them together is a fun summer activity you can do at home.
Here is an illustrated guide to pairing ice cream and beer, drawn by the author!
Almost any fruit ice cream pairs well with the flavors of a German wheat ale known as hefeweizen/weissbier.
Hefeweizen (also known as a “weissbier”) is a German style of wheat ale that has lots of clove and banana flavors in it thanks to organic byproducts created by the yeast. It’s also a very highly carbonated style, which cleans your palate after each bite. The strawberry will meld well with the banana to create a smoothie-type sensation in your mouth. Hefeweizens are a lovely summer beer style and one to be on the lookout for when it gets hot.
Beers To Seek Out: Paulaner Hefe-Weizen, Urban Chestnut Schnickelfritz Hefeweizen
Drinking a citrusy hazy IPA with vanilla ice cream creates a classic summer flavor: the creamsicle.
Two flavors that create one sensational combination are classic vanilla and the popular hazy IPA. Eating these two together tastes like a creamsicle, one of the best summer flavors around. Hazy IPAs are made with hops that mimic citrus and tropical flavors, making them a great pairing with vanilla.
Beers to seek out: Tree House Julius, Sierra Nevada Hazy Little Thing, New Belgium Juice Force
Stouts are known for having coffee flavor/aroma already so pairing this style of beer with coffee ice cream just makes sense.
American stouts are deep, roasty beers with delectable flavors of coffee and dark chocolate, and what better way to complement these flavors than with coffee ice cream? This combination will add a creaminess to your stout and also cut the bitterness as well. Don’t think dark beers can be drunk during the heat of summer? Well, dark beers are wonderful all year round!
Beers to Seek Out: Bell’s Expedition Stout, Deschutes Obsidian Stout
Scotch ales are known for toffee and caramel flavors so pairing them with any ice cream will infuse each bite with a caramel swirl.
When I was a kid, cookie dough was one of my favorite flavors. Now that I’m an adult, I get the fun of pairing beer with one of these childhood treats. If you are looking to essentially add caramel syrup to your ice cream, the Scotch ale (also called a “wee heavy”) is that but in beer form. The richness of the beer and the chewy cookie dough and vanilla ice cream base complement each other really well. It’s decadent for sure.
Beers to seek out: Oskar Blues Old Chub, Traquair House Ale
Chocolate ice cream can work with a range of beer styles but the bitter, high alcohol lager Baltic porter is a delicious choice.
Classic chocolate deserves a unique beer. Baltic porter is a style that is popular in countries like Poland and has flavors of licorice and bittersweet chocolate. It’s a lager (most porters are ales—here’s the difference between an ale and a lager if you’re curious) so there’s a smoothness and a crispness as well. The alcohol in these beers can be very high, but the heat from the alcohol will complement the sweetness of the chocolate.
Beers to seek out: Zywiec, Black Boss Porter
If you are going to do this pairing at home, I recommend starting lightest and moving to darkest in terms of flavors and beers (this article is in the order you should try these pairings). Take a bite of ice cream and then a sip of beer. What are you tasting? How do the flavors work well together to create a new sensation? I like to write down my tasting notes and compare them with my friends’, as everyone’s palate is different. The best part of beer and food pairing is experimentation. Have a pint of rocky road in the fridge? What beer would go well with it? Just try it out and see! If it doesn’t work, it doesn’t; no harm, no foul.
Give it a try this summer and remember to drink responsibly and share beers with the people who care about you and make you happy. Cheers!
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Calistoga Defers Enforcement of Wine Tasting Room Outdoor Seating Regulations to State Authorities
Maria Concetto Winery won’t have to pay $1,800 in fines for pouring wine at its outdoor tables in front of its Calistoga tasting room. But the issue prompting the fines has not been fully resolved.
The winery, known for its robotic server, was fined for promoting and serving wine on the sidewalk off Lincoln Avenue, along which the Napa Valley thoroughfare Highway 29 runs.
City officials said in levying the fines, they were responding to citizen complaints, and abiding by municipal code and California government guidelines, since that sidewalk is part of a state right-of-way, enforced by Caltrans. City code also restricts alcohol consumption in “public.”
Maria Concetto owner Maria Reznikova appealed the ruling during a June 5 hearing, requesting the city cancel the fine, of which she paid $100.
The city agreed to do so on July 11, while handing over jurisdiction on the matter to the state, Calistoga Police Chief Mitch Celaya confirmed. It remains uncertain whether the winery will be reimbursed the $100 already paid.
“The conclusion is we don’t have the standing to enforce what Caltrans has made extremely clear. They could call the California Highway Patrol to pick up the stuff,” Celaya said, referring to the prohibition of alcohol and food service in its right-of-way. “Now, they have a lot of priorities. Who’s going to do something about it is the question.”
Some complaints against the tasting room were submitted to the city over months. Last October, one person emailed a complaint about the winery’s signs posted on a truck out front taking “parking away from locals and visitors wanting to eat and shop downtown.” Other complaints involved noise and “patio furniture on the sidewalk.”
If the city receives additional complaints, officials plan to “forward them onto Caltrans.”
“This was allowed during COVID. That’s over,” said Celaya, the police chief, referring to the period when businesses were allowed to expand outdoor service. “That was then. This is now.”
In the meantime, Reznikova has kept her planter, table and chairs on the sidewalk.
“I don’t know what to expect. I don’t have permission, but that still belongs to Caltrans,” she said.
In June, a regional spokesman for the state transportation agency confirmed an encroachment permit would have to be secured through the city in a lease agreement. But Caltrans stopped short of saying it would send out officials to police the streets, Caltrans North Bay district spokesman Bart Ney said at the time.
He sympathized with merchants attempting to do something “enterprising” at best.
As of Tuesday, Caltrans spokesman Vince Jacala said his agency pledged to work with the California Highway Patrol if a business is in violation of the policy.
“If they violate encroachment permits, the state can legally cite them. Caltrans writes guidelines but is not law enforcement,” Jacala said.
It’s unclear whether Caltrans plans to look into the matter.
From a local level, Calistoga Councilmember Kevin Eisenberg also voiced some understanding for Resnikova’s move, but stressed rules are rules.
“I’ve told her to conform to what everybody else is doing. Don’t be an exception,” Eisenberg said. “But I will say, an overwhelming majority want Lincoln Avenue to be a place to sit outside and eat. Our problem is our street is a state highway, and it shouldn’t be a state highway.”
How American Whiskey Distillers Are Reviving the Bourbon-Rye Blend Tradition
And savvy collectors are tuning in to the tastes you can’t get anywhere else.
Illustration by Ian Grandjean for Bloomberg Businessweek
Hello savvy drinkers, Brad Japhe here to dig into a controversial topic: American whiskey blends.
Whisky makers in the British Isles tend to view blending as an art; there’s a reason Johnnie Walker has kept on walking for more than 200 years. But in the US, blended whiskey is synonymous with flavorless, super-high-proof filler known as grain neutral alcohol. Popular American blended whiskeys such as Seagram’s 7 Crown and Kentucky Gentleman legally can be loaded with as much as 80% of it, which is why they’re often derided as “whiskey-flavored vodka.”
Foursquare Distillery: The Journey to Becoming One of the World’s Leading Rum Producers
A selection of Foursquare’s award winning rum expressions
Foursquare Distillery was established in 1996 by the Seale family. The distillery is on a former sugar plantation in St. Philip, Barbados, that dates back to 1720. The distillery’s driving force is Richard Seale, a fourth-generation rum producer. He is known for his commitment to traditional rum-making techniques and innovative approach to creating high-quality rums. He is also one of the foremost authorities on the history of Barbadian rum. I recently had an opportunity to speak with Richard and jointly taste a lineup of some of the Foursquare rums.
Foursquare Distillery uses traditional rum production methods, employing pot and column distillation. Both molasses and molasses/sugar cane juice blends are used as a base. The rums are aged in various casks, including ex-bourbon, Sherry, and wine, to create complex and layered flavor profiles. The distillery has medaled countless items in international spirit competitions and is among the most awarded rum producers in the world.
JM: You have been an innovator in the production and maturation of rum, yet you dislike the term that is applied to your legacy. Why is that? How would you describe your role in developing Foursquare Distillery and its rum range?
Richard Steele, Foursquare Distillery
RS: I dislike the term because it is generally abused in the spirits industry. “Innovation” is often applied to gimmicky product developments or trivial activities like using a different cask type. Real innovation is hard, takes years to develop, and is eventually widely adopted.
We strongly believe in respecting the Barbados style, using traditional methods, and developing rums with gravitas, not a marketing gimmick. We apply modern understanding and knowledge to execute on a high level.
The new pot still is a good example. It is a classic double retort, an early 19th-century innovation widely adopted in rum. However, we have adapted it to run under a vacuum and used the best material science to develop the copper surfaces. So, it’s a 200-year-old method integral to Barbados Rum and yet a modern innovation.
JM: Historically, Foursquare’s rum range was molasses-based, but you now use both molasses and sugar cane juice rums in your expressions. What was the motivation behind this move? Are you trying to recreate the historic style of Barbadian rum?
RS: There were three motivations behind using cane juice. The first was the struggle of the local sugar industry. The decline in this industry means that there is a real possibility that Barbados could stop growing sugar cane, as has happened in several other Islands. So rather than depend solely on molasses from the local factory, we have taken matters into our own hands, and both take cane from local farmers and grow cane ourselves. Regardless of whatever happens to local sugar, Barbados will continue to grow cane, and Barbados Rum will continue to use local inputs.
Secondly, we wanted to re-blur the lines between molasses and juice. The concept of a rum made solely from molasses is a modern one. Historically, Barbados estate rum was made from both juice and molasses.
Thirdly, we use cane juice to make a completely different style of rum than we do from molasses, and juice is best suited to this style of rum. This is an important concept because the rums are not simply alternatives differentiated by raw material. Making rums distinguished by raw material differs from what we aim to achieve, as this would only reinforce the modern distinction. We are making different rums from each of our source materials.
JM: Foursquare rums blend marks obtained from pot still and column distilled spirits. Are there any rums in the range that are exclusively pot distilled? Any prospect of any such rums being added to the range?
RS: We have made three very small, limited releases of pure pot still. These are released as part of the Habitation Velier series, which allows us to release expressions not part of the core Barbados style. We do not expect to release pure pot as part of our core releases. For the core range, we keep close to expectations of the Barbados style and the Foursquare style—and that style is achieved by blends.
JM: You’ve experimented with maturing rums in barrels that held other liquids, both sweet fortified wines like port, Sherry, and Moscatel, to dry still wines. You’ve also matured rums in casks from your friend Cyril Camus, the famed Cognac producer. You’ve opted for either maturation or an extended multi-year maturation in these casks instead of a shorter months-long finish. Why is that? What sort of additional, alternative cask maturation can we expect from Foursquare in the future?
RS: Well, I would not call them experiments or innovation. We work to a straightforward and old principle of sourcing the best quality casks for the maturation of spirits. This is why we don’t do gimmicky marketing like “finishes.” With rare exceptions, we source new to the source primary casks. Why use an exceptional quality cask for only a few months? That makes no sense to me. This suggests to the consumer that you are just trying to flavor the spirit rather than mature it. We buy good casks and use them for decades. We have several unreleased cask types in maturation. Moscatel is one that will be released soon.
JM: Beyond wine and Cognac casks, what type of previously used casks best complement rum? What aroma and flavor components are you looking for in alternative casks to impart to the maturing rum? The whisky industry is experimenting with casks that have held everything from maple syrup to Tequila to various types of beer. Do any of these types of casks make sense for maturing rum?
RS: None of those casks you name make sense to me. I am not interested in flavoring; I am interested in maturing. I source wine and cognac casks because the cask is exceptional.
JM: The rum industry has averaged around $15 billion in global sales over the last decade. That puts it in fifth place among the major spirit categories, just slightly ahead of gin and behind Tequila but well behind whisky, vodka, and brandy. Rum has been heralded as the next big thing in spirits for over 30 years, yet it never seems quite to reach the take-off point. What will it take for rum to expand its share of the international spirits market significantly?
RS: It will take investment in maturing stocks. That is what we have been doing. I am thrilled with the reputation of our rums, which has taken more than two decades to achieve. There are no shortcuts to make a sustained impact at the premium level. Every multinational desires a spirit that can be mass-produced on demand, is cheap to make, and can be marketed at a premium price, and this is unfortunately done in rum. When these games stop, we will expand our share.
JM: Rum is produced in over 160 countries around the world. There is no worldwide regulation of rum production standards beyond those imposed by individual countries. How significant a factor has this been in holding back the growth of rum demand? Is country-specific Geographic Indications (GI) the answer to educating consumers about rum quality and production practices? Would a Barbados GI make it easier to grow the market for Barbadian rum? Could a Barbados GI be recognized by the US or the European Union?
RS: Well, it’s analogous to a trademark. When you invest in your brand, you protect it via a trademark. The challenge we face is that together with Mount Gay, we have done an excellent job in developing the value associated with Barbados Rum. However, the greater the value of a category, the greater the opportunity for exploitation. That is what’s happening now. There are grievously sub-standard adulterated Barbados and Jamaica Rums on the market with dubious sourcing.
Our efforts to take a larger share of the premium market will be hampered if we don’t protect the Barbados rum brand. You don’t generate sales directly from a trademark or from a GI; you protect the value you have created from exploitation by poor copies using your name (brand or country). It is no accident that the most valuable categories, from Champagne to Cognac to Bourbon, are strongly protected. Consumers need as much confidence in a category as in a brand.
JM: Thank you
The Still Room at the Foursquare Distillery
Here are some tasting notes on Foursquare Distillery’s core expressions.
Foursquare Rum 2004, 11 YO, 59% ABV, 750 ml.
The nose is rich and concentrated, with intense aromas of vanilla, toffee, and dried fruits, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, featuring flavors of caramel, dark chocolate, and dried apricots, balanced by spicy notes of cinnamon and nutmeg. The finish is long and warming, with lingering notes of oak, vanilla, and a touch of smoke.
Foursquare, Rum 2005, 12 YO, 59% ABV, 750 ml
The nose features aromas of butterscotch, vanilla, lime zest, tropical fruits, and toasted coconut. It’s rich and velvety on the palate, with flavors of caramel, banana, and a touch of spice. The oak aging adds complexity, contributing notes of vanilla and dried fruit. The finish is long and smooth, with a pleasant balance of sweetness, fruit, white pepper, and spice.
Foursquare, Rum 2007, 12 YO, 59% ABV, 750 ml
The nose has aromas of toffee, vanilla, coconut, tropical, and dried fruits, with subtle hints of oak and spice. The palate is smooth and well-rounded, featuring flavors of caramel, dried apricots, a touch of vanilla, and oak-derived notes of spice and toasted nuts. The finish is long and dry, with lingering notes of vanilla, oak, and a hint of spice.
Foursquare, Rum 2008, 12 YO, 60% ABV, 750 ml
The nose is fruity and aromatic, with notes of vanilla, caramel, and dried fruits complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, with flavors of toffee/caramel, dark chocolate, dried figs, tropical fruits, baked apple, ginger, notes of spice, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.
Foursquare Rum 2009, 12 YO, 60% ABV, 750 ml
It’s rich and aromatic on the nose, with notes of vanilla, caramel, and dried fruits, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, with flavors of toffee, dark chocolate, dried figs, spiced cherries, apples, citrus, notes of spice, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.
Foursquare Rum, 2010, 12 YO, 60%, 750 ml
It’s aromatic on the nose, with notes of vanilla, caramel, and dried fruits enhanced by subtle hints of oak and spice. It’s smooth and balanced on the palate, with flavors of toffee, dark chocolate, baked apple, and dried apricots. The oak influence adds complexity with notes of spice and toasted nuts. The finish is long, with lingering notes of vanilla, oak, and a touch of spice.
Foursquare Rum Premise, 10 YO, 46% ABV, 750 ml
Aromas of butterscotch, vanilla, Sherry notes, tropical fruits and toasted coconut dominate the nose. The palate is rich and velvety, with flavors of caramel, banana, vanilla, spice notes, red berries, and hints of stone and dried fruit. The finish is long and smooth, with a pleasant balance of sweetness and spice.
Some of the top rums in the Foursquare range.
Foursquare Rum Empery, 14 YO, 56% ABV, 750 ml
It’s rich, robust, and complex on the nose, with aromas of vanilla, toffee, Sherry, stewed cherries, and dried fruits, complemented by hints of spice and oak. The palate is smooth and full-bodied, featuring flavors of caramel, dark chocolate, dried apricots, golden raisins, stewed cherries, red berries, and spicy notes of cinnamon and nutmeg. The finish is long, with lingering notes of oak, vanilla, and a touch of smoke.
Foursquare Dominus, 10 YO, 56% ABV, 750 ml
Aromas of toffee, vanilla, dried fruits, and subtle hints of oak and spice dominate the nose. The palate is smooth and well-rounded, featuring flavors of caramel, citrus zest, dried apricots, raisins, dark fruit jams/jammy fruit, a touch of vanilla, notes of spice, and toasted nuts. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.
Foursquare Nobiliary, 14 YO, 62% ABV, 750 ml
Rich and aromatic notes of vanilla, caramel, and dried fruits dominate the nose, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, with flavors of toffee, dark chocolate, dried figs, raisins, sour cherry, prune, almond, spice notes, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.
Under Richard Seale’s guidance, Foursquare Distillery has established itself as a leading producer of high-quality rums. Each expression offers a unique and complex profile, showcasing the distillery’s dedication to excellence and craftsmanship. Whether the rich and aromatic 2004 vintage or the well-balanced and smooth Premise, Foursquare’s rums provide a delightful and memorable tasting experience for rum enthusiasts worldwide.
Cheers
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Unbelievable Deal: Costco Discounts Single-Pot Irish Whiskey by Up to 90%!
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Costco is selling a high-quality, single-pot Irish whiskey at up to 90 percent off retail price, according to sharp-eyed Redditors, but they say it may be getting phased out of stores. Costco has recently made headlines for its rock-bottom prices on elegant spirits, such as Balvenie scotch whiskey, Suntory Japanese whiskey, and a rare Blanton’s bourbon.
On Tuesday, u/Big_Shrimpin posted a photo to the Costco subreddit showing 700mL bottles of Method & Madness Single-Pot Irish Whiskey selling for just $30.02. Typically, bottles of Method & Madness single pot retail for anywhere from $60 to $289, which makes Costco’s deal a staggering discount of somewhere between 50 and 90 percent off retail price.
Method & Madness’ single-pot whiskey is aged in chestnut casks rather than the traditional oak, which imbues the spirit with fruity notes of red licorice, rosemary, and mint. A sweet taste finishes with hints of green tea and wood.
Some Redditors warned that the price ending in .02, as well as the asterisk next to the product number, indicates the item is on its way out of stores. So if you want to stock up on Method & Madness at a rock-bottom price, now may be your time to strike.
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“The asterisk and price ending in .97 means the product is going away,” u/karid06 explained, while u/Dorzack elaborated: “The asterisk means the product is going away. California has a law that you can’t sell alcohol under your cost. I bet they marked it down to their per unit cost instead of the usual end in .97 for going away.”
Some, however, contended that the asterisk and price were not indicative of the product’s waning availability. As this particular photo was taken in a Northern California Costco located in a suburb of Sacramento, one user explained that “the state passed a law saying that all fees needed to be included in the displayed price (or something along those lines) that took effect July 1st. This may be why you’re seeing the CRV included.”
As for the asterisk, some argue it’s actually a sign of the bargain Costco is offering on Method & Madness. “The asterisk in the corner means it’s the lowest price and will not go lower,” u/Babelfishny explained. “I think the rule is .01 = on sale [and] .02 = clearance, will not go lower.”
Regardless of the specifics, Costco’s price on Method & Madness Single-Pot Irish Whiskey is unrivaled by other chains. Although it’s unclear if the deal is available at Costco locations outside of California, it might be worth making the trip for that remarkable discount.
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Wine Scholar Guild Revolutionizes Wine Tasting Education
Preston Mohr, Managing Director, Wine Scholar Guild
Like many who move to Paris, Preston Mohr found himself besieged by people asking him for advice on where to eat.
At the time, says Mohr, it felt like you had to be part of a secret club to crack the code.
Officially in France to study art history, he began to work in tourism and hospitality—and answering plenty of questions—prompting him to learn more about wine. Eventually, he took all four levels of the noted Wine & Spirits Education Trust (WSET) program.
Today, Mohr is the Managing Director of the Wine Scholar Guild, the world’s fastest-growing wine education program for non-professionals.
And what they’re doing may launch a whole new way of thinking about wine.
Julien Camus, a graduate of the Strasbourg Management School, became the trade attaché for wines and spirits at the French Embassy in Washington at just 23. After organizing a successful series of events in different cities, he created the French Wine Society, with the support of 25 importers of French wine. In 2008, he launched the French Wine Scholar certificate, followed by the Italian Wine Scholar certification, and then the Spanish.
The organization became the Wine Scholar Guild in 2015, and now consists of 130 schools spanning 30 countries on five continents, offering three levels of instruction in the wines of France, Italy, and Spain and some specialist areas, like Sherry.
The timing couldn’t have been better, as the rise of the company coincided with the growth of “gastronomy tourism,” where people travel specifically to experience the food.
And as people come into contact with the great food and wine of the world, they want to learn more about it.
“Wine encapsulates so many things in one topic,” says Mohr.
Camus wasn’t the only person to spot the need for wine education. Along with the professional certifications offered by bodies such as the WSET and The Institute of Masters of Wine, there are countless courses now produced by regional bodies, who often create them as a form of marketing. Mohr says what the Wine Scholar Guild offers is “extremely deep and in-depth certification and education on regions.” So far, France is the most popular country by a long way, with Italy in second place.
The curriculum is devised by the internal education team, consisting of seven or eight members, before an e-learning team adapts the content for the interactive platform. It takes about two years to create each program. Currently, they’re working on a German program set to launch in 2025.
The courses are published in print books, complete with maps and graphics, and are updated approximately every 18 months.
“We are essentially getting alerts from the regional bodies and they’re saying, ‘you can’t do 75% Syrah any more — it’s 70%’ and we just keep a running list,” says Mohr.
Classes can be completed in person or online, and once students have finished one program, they gain access to the alumni space, or community platform, along with updated materials.
What people don’t get is long lists of arcane grapes to memorize, as Mohr says too much detail can be a stumbling block. “We have to be really specific with students to make they’re they don’t think they need to memorize the name of 300 indigenous grape varieties. That type of knowledge doesn’t serve anybody—even a Master of Wine.”
Preston Mohr, Managing Director of the Wine Scholar Guild, in the vineyard.
What the Guild doesn’t insist on is a tasting test, though students who take the classroom courses do taste wines from the region being studied. Online students are given a list of wines they can buy and taste on their own, if they’re so motivated.
Increasingly, the way wine tasting is taught is being questioned. One major issue is that students are often tested on classic wine styles, at a time when it’s getting harder to find wines that fit the mold, as climate change and new viticulture and winemaking techniques have changed those taste profiles.
“We can’t put things in appellation boxes any more,” says Mohr.
Just as significantly, it’s become apparent that the formal descriptors applied to wine —blackcurrant, white flowers, gooseberry—may be meaningless to people from outside Europe. Mohr says it’s something the Wine Scholar Guild has considered deeply.
“We are in the process of creating a revolutionary tasting diploma that will challenge the systematic approach to tasting,” he says. It’s due to be released in 2025.
It’s being developed by wine writer Simon Woolf, and Dr. Gabriel Lepousez, a neuroscientist at the Perception and Memory Laboratory at the Institut Pasteur.
“He’s looking at the empirical scientific evidence of how brains process wine,” says Mohr. “What we’re trying to do with this program is actually show how terroir and origin and winemaking influence a wine much more than where it comes from. The system we’re trying to create is very personal, but also essentially giving the student the keys to understand why the wine tastes this way.”
If the new course lives up to the claims, it could revolutionize the way that wine is taught.
And there are plenty of people who will want it. The Guild’s students are a diverse group, with men and women signing up in roughly equal proportions—and their number is growing. Mohr says some people are just after the wine information and sign up, “because our study manuals and the material provided are some of the best books out there on regions.”
Then there are people who will immerse themselves in the study and even re-sit exams if they don’t pass them the first time. This group wants the certificates and lapel pins, and will do whatever it takes to get them.
The biggest challenge that education teams now face is how to cater to different age groups. “We’re now starting to see this next generation of people coming in, and younger people of 35 or below don’t just want all this content. They want it delivered in shorter formats.”
For those who want the certificates, there will soon be more options. There will be the German course, not to mention the new tasting course, and no doubt there will be many more after that. After all, wine is now produced in dozens of countries, including the major producing countries of the US, Australia, New Zealand and Portugal. Just keeping up with it all could see the Guild expanding for years to come.
And for those who can unlock the tasting side, there is a feast of wine waiting to be tried.
As for Mohr himself, he says he still goes to art galleries and that art is a personal passion in his private life. But right now there’s a wine education revolution to attend to—which is more than a full-time occupation.
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Two Men Charged with Stealing 10 Bottles of Tito’s Vodka from Ralphs in Orange County
Two men were detained for taking 10 bottles of Tito’s vodka from a Ralphs grocery store in Seal Beach, according to police reports.
Aspen Vodka Takes the Lead as the World’s Largest Carbon-Negative Distillery
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The first distillery in the world to be awarded the LEEDv4 BD+C Platinum certification
Aspen Vodka was founded in 2021 and has been a hit with craft-loving locals in its eponymous hometown ever since. But now it’s ready to bring its award-winning product to a larger market across the United States. And it’s doing so with an unprecedented degree of sustainability. Today, the distillery announces that it’s the first in the world to be awarded a LEEDv4 BD+C Platinum certification—the highest standard for building energy efficiency by the U.S. Green Building Council.
It’s been a banner year for the brand. This latest announcement comes on the heels of the brand picking up a prestigious Double Gold Medal at the 2024 World Spirits Competition. Soon you’ll see the 80-proof spirit on shelves across Arizona, California, Florida, Illinois, Nevada, New York, and Texas, retailing for around $30 per bottle. It’s distilled entirely from locally sourced, non-GMO Rocky Mountain wheat, lending the liquid a creamy mouthfeel. Subtle hints of citrus and anise characterize the rounded palate.
In order to affect all that in wholly environmentally-friendly fashion, the 18,000-square-foot operation relies on offsite renewable solar and battery storage to create more energy than it consumes. Specifically, 105% of necessary electricity is supplied by this combination of infrastructure. Furthermore, over half of the campus’s eight acre footprint is reserved for regenerative agriculture, providing local sourcing for both culinary partners in Aspen and guests at the tasting room.
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Aspen Vodka also partners with a cutting-edge industrial wastewater company called Aquacycl to implement its “BioClectrochemical Treatment Technology.” It allows run-off from distillation to be treated onsite without carbon emissions, before being returned to the neighboring Roaring Fork River.
Founder Matt Patel
“We are incredibly proud to lead the industry with our ambitious and innovative environmental practices,” said Aspen Vodka founder Matthew Patel of the new certification. “Producing a luxury vodka with unrivaled quality, at the world’s cleanest distillery sets a new benchmark for sustainability.”
His commitment to the cause has attracted the attention of serious investors. Earlier this year, the distillery teamed up with spirits incubator WES Brands to help accelerate growth of the luxury product. Its impressive portfolio already includes Flecha Azul Tequila, Fraser & Thompson Whiskey, and BSB Flavored Whiskey.
Patel, for his part, hopes that his success can serve as an example for other startups in the space. “Our LEEDv4 BD+C Platinum certification is a testament to our commitment to excellence in both quality and environmental stewardship,” he adds. “We hope to inspire our industry peers to elevate their sustainability efforts.”
Indeed, the rapid growth of Aspen Vodka makes it clear that economical and ecological demands can be served in the same bottle.
Distilled from 100% non-GMO Colorado Wheat
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The Dark Legacy of The Beer That Terrorized Medieval Europe
We’re lucky to live in an age when government regulations mean we don’t have to worry (at least not continuously) that our food and drink are going to randomly contain poison. In 2023, the FDA issued guidelines for arsenic in apple juice, and that same year, the organization took significant steps to reduce lead exposure in baby food. But there was a point in time — for a long time — in which all sorts of things were added to foods and beverages that were far from ideal.
One of the best examples is black henbane, which occurred in beer during the Medieval Era in Europe. If black henbane sounds familiar to you, it’s because it’s a relatively common invasive weed also known as hogbane, stinking nightshade, fetid nightshade, and poison tobacco. As you might guess from all these less-than-pleasant names, black henbane is a member of the nightshade family and, in large enough quantities, extremely toxic. Despite this, prohibiting its use in alcoholic beverages was a long road, culminating in the toxic herb finally being given the boot only after centuries of work.
Read more: 10 Of The Healthiest Beers You Can Drink
You might be wondering why in the world brewers would frequently put a substance into their product that could kill their customers. The answer is that until you tip over into the “kill” zone with black henbane, it has very different effects. Smaller-than-lethal doses of black henbane cause hallucinations, increase intoxication and serve as an aphrodisiac. Under controlled circumstances, pharmaceutical companies still use it in small doses in applications such as sedatives, diuretics, and pain relievers.
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It makes sense then that brewers in Germany would include it in their product. It was particularly associated with bock beers, which generally have higher alcohol content — higher alcohol means more inebriation, black henbane or not. Additionally, black henbane has the side effect of dry mouth, which means you immediately want to drink another beer. Much like how Coke used to contain cocaine (and Coca-Cola still has a legal cocaine factory in New Jersey), black henbane was used because it made people drinking feel good and allowed you to sell them more beer. That is, unless they were poisoned by it — and in many cases, people were.
Poisoning customers was particularly an issue since drinking beer was extremely common in the Middle Ages. In the Medieval Era, people often drank beer instead of water, as it was considered more nutritious. The idea they drank it because water was unsafe is a persistent myth, but it certainly was a source of calories and carbohydrates. That makes it a problem when a major source of nutrients repeatedly poisons people.
Nevertheless, eventually enough was enough. In 1516, Duke Wilhelm IV of Bavaria issued the Reinheitsgebot, or German Purity Laws, which limited the legal ingredients in beer to hops, malt, water, and barley (wheat was banned from brewing by the same decree, but that was so more bread could be produced). However, getting rid of it in other European nations took longer.
Today, you might see all sorts of ingredients in beer, from fruits to herbs to chocolate. What you won’t see is black henbane — something for which Medieval Europeans would likely be grateful.
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Read the original article on The Daily Meal.
Whiskey Wednesday: Exploring the Tradition of Bottled-in-Bond Whiskeys
Twice a year, I look forward to the latest release of Chattanooga Whiskey’s limited bottled-in-bond offering, and it’s that time of year again! Why do I anticipate this particular event so much? Unlike many other great distilleries that come out with a BIB every year (that’s basically some really good barrels selected that happen to be at least 4 years old, come from the same distilling season at a particular distillery and bottled at 100 proof), Chattanooga Whiskey always strives to do something different with each release.
Their production team selects at least three of their favorite experimental projects from past years and blends them together to create something unique — and usually wonderful. For their seventh bottled-in-bond release, which represents their spring 2020 distilling season, Chattanooga Whiskey has decided to showcase some of their wheated mash bills along with their core SB091 Tennessee High Malt standard recipe and SB005 base wheat whiskey variant.
This may seem a little confusing at first. It’s a bourbon? Yes. But it’s a Tennessee High Malt? Also yes, as each component contains at least 25 percent specialty malted grains, the differentiating factor that sets the malty maestros at Chattanooga Whiskey apart from many other bourbon makers. And it’s a wheated whiskey? Yes, the three experimental whiskey components of the blend each feature both malted wheat and malted barley, including Tennessee-grown malted wheat, honey malted barley, and a small amount of cherrywood smoked malted barley.
Are you still with me? More importantly — how does it taste? In a word, fascinating.
People who love “wheaters” like Maker’s Mark, Weller, Old Fitzgerald and Pappy van Winkle generally appreciate the softer and sweeter notes that wheat contributes to the whiskey when it is substituted instead of rye as a flavoring grain. Think about the difference between wheat bread and rye bread for an idea of how the smaller components of these two grains might change the whiskey.
But the wheat used by most distilleries is a raw wheat, whereas Chattanooga Whiskey first malts their wheat, allowing the grains to germinate and release additional enzymes and flavors that would normally be trapped inside the grain. Consider this like smacking leaves of mint or basil between your palms before adding them to a cocktail. It really does make a difference!
The final result is actually made up of five different mash bills blended together, each contributing something special to the party. There’s honey and vanilla on the nose that invites the first sip which explodes with sweet, malty custard and a hint of mint. The long finish is complex with a base note of oak, plus some wildflower notes.
I wouldn’t even try to come up with a cocktail to pair with all of these components, so I’m content to just enjoy it straight from a snifter with maybe a drop or two of water or a single rock to open it up a little bit more. For $52.99 as a suggested retail price, I think you might enjoy it too — but they only made 40 barrels of this elixir, so don’t dawdle.
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