Exploring the Best Whiskeys to Blend with Ginger Ale for a Timeless Refreshing Beverage
Not to be confused with ginger beer, ginger ale is a classic element for a whiskey mixed drink. Ginger ale is commonly sweeter and more subtle than ginger beer, although it retains that noticeable ginger kick we appreciate. Creating mixed drinks is straightforward – you only combine the spirit and mixer. But with just these two elements, the quality of what you use is important. A lot of bars, particularly dive bars, will opt for ginger ale as the drink mixer when you request a whiskey ginger but note that cocktail bars often produce their own ginger mixer on-premises, which contains a stronger, spicier flavor profile. It’s always a good idea to ask your bartender what they utilize.
Ginger ale’s robust flavor can easily mask a low-grade whiskey, which is why well whiskey is a favored choice in bars. However, if you’re creating a drink at home or aiming to indulge in something slightly superior, you should consider which facet of the whiskey ginger you enjoy the most. If you prefer the strong spice and sharp ginger bite, opt for a rye whiskey. Conversely, if you’re not a fan of powerful flavors and appreciate when the ginger zest remains subtle, it would be wise to accentuate the softer notes of the drink with a bourbon. This advice comes from an experienced bartender who’s tasted numerous whiskey gingers and assisted countless bar-goers to discover their ideal blend.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
Before we discuss specific whiskey brands, it’s necessary to clarify that a low to mid-range whiskey will suffice for a whiskey ginger. It’s your finances, and you can spend them as you wish, but if you’re investing in an expensive, high-quality whiskey only to mix it with ginger ale, you may not be making the best use of your resources. For those seeking to fully harness the intricate flavors of a whiskey ginger, a rye whiskey is an excellent choice — but don’t just settle for any rye whiskey.
Two rye whiskeys instantly spring to mind. High West Double Rye! is a beautiful creation hailing from Park City, Utah. It masterfully strikes a balance of strong spice without the sensation of pouring a pepper grinder onto your palate. Redemption Rye serves as a tribute to the pre-Prohibition era before bourbon became the reigning whiskey type in America. It shines distinctly yet is tempered enough that it blends extremely well in cocktails.
Bourbon enthusiasts, your choice should not make you feel as if you’re consuming syrup, but it should hold its own charm. Four Roses Straight Bourbon offers a complex finish that introduces notes of toffee and vanilla for a satisfying balance. A notch above is Michter’s Bourbon, revealing a slightly nutty flavor while maintaining the vanilla undertone. With either choice, you are veering away from the assertiveness of ginger and rye into a concoction that smoothly caresses the taste buds.
Check out the original article on Tasting Table.
The Declining Trend in Draft Beer Sales: More Closures for Oregon Craft Brewers
Oregon’s storied craft brewing industry suffered one of its worst years in 2023, with depressed draft beer sales and rising costs creating more pressure than some of the state’s businesses could bear.
According to the Oregon Brewers Guild, Oregon is home to about 400 breweries, brewpubs and taprooms, which collectively provide 50,000 jobs and generate nearly $9 billion in economic output. But the state lost around 30 of those businesses last year, and even more have contracted or are seriously struggling.
Migration Brewing’s Little Foot Red is pictured in this file photo.
Stephen Baboi
“We are seeing national trends towards canned cocktails, Seltzers and more nonalcoholic beer options,” said Sonia Marie Leikam, the co-owner of Leikam Brewing and the vice president of the Oregon Brewers Guild. “Those make up now about a third of our sales. They are lower profit margins for us, and that impacts our bottom line.”
Leikam says that, like other small craft brewers, she works another job in addition to her time at the family brewery.
“We also are spending just a ton more time and energy creating events,” she said. “So we now have crafting classes and a book club and comedy nights. Really anything that the community wants, we offer our space for those activities to drive folks into the tap room.”
At its peak before the pandemic, Laurelwood Brewing Company had three restaurant locations, in addition to three retail outlets at the Moda Center and two others at the Portland airport. Over time, said owner Mike De Kalb, the profit margins just disappeared. Laurelwood Brewing Company closed its last retail location late last year.
“The economy was different back then. People’s habits were different. People wanted to go out, they wanted to get out of the house and go frequent tap rooms,” De Kalb said. “All the streaming services, DoorDash, Uber Eats, people could order things in … People’s habits changed. People’s habits have been ingrained over two years of ordering, online services, grocery stores, those sort of things. And, when we opened up again, we had an initial rush, but then they went back to their old habits.”
Two different Leikam Brewing beers are pictured in this photo provided by the Southeast Portland business.
Courtesy Leikam Brewing
Leikam says breweries will continue to try to adapt and respond to things like “Dry January” and ad campaigns that discourage drinking alcohol.
“I think legal and moderate consumption of alcohol is absolutely reasonable and should be supported,” she said.
But she also pointed out that alcohol is a big industry in the state. “Beer, wine, cider, spirits — these are all huge parts of the Oregon economic machine. The third largest source of revenue for the state is this sector.”
Leikam has a message for people who want to see the industry survive.
“Make that extra stop. If you’re going to buy beer, buy it directly from a brewery tap room or a bottle shop,” she said. “Schedule a get together with friends, hold a PT [Parent Teacher] night at your local brewery. We offer nonalcoholic beverages too. We have community gathering spaces. We have philanthropy nights. Reach out to us. Talk to your local brewery. We’re here for you.”
The Pacific Northwest helped pioneer craft brewing, and it’s still a hub for small breweries and small batch distilleries. It should come as no surprise that the region is also a mecca of businesses that brew nonalcoholic beer and distill alcohol-free spirits, as well.
Oregon’s storied craft brewing industry suffered one of its worst years in 2023, with depressed draft beer sales and rising costs creating more pressure than some of the state’s businesses could bear.
Tags: Think Out Loud, Oregon, Alcohol, Business
The Secret of Keeping Wine Glasses Crystal Clear: Cleaning with Vinegar
While enjoying wine can be a delight, the chore of cleaning the wine glasses afterward is not. Wine glasses are fragile and often display soap streaks left after washing them. Even worse, if soap residues accumulate, they may leave a subtle soapy taste. If you find yourself having to wash your wine glasses repeatedly to achieve a perfect, streak-free shine, it may be time to consider cleaning with vinegar. White vinegar is a well-known, natural cleaning agent and it can resolve your streaking issue.
While soap may leave a filmy residue if not adequately and thoroughly rinsed, vinegar works to dissolve any filmy layer. Being acidic, vinegar excellently removes grime from your glasses gently, without scratching or causing any damage. The easiest way to clean your glasses with vinegar involves filling a small container with hot water and a liberal splashing of vinegar. You can then immerse your glasses into the solution and pat them dry, using minimum towel strokes as possible, and thereafter allow your glasses to air dry.
Read more: Vinegar Cooking Hacks You’ll Wish You Knew Sooner
If you have a wine glass with stubborn stains, particularly from red wine, you might need additional help to remove the spots. You can add a sprinkle of baking soda to your vinegar and water mixture for extra cleaning capacity. However, exercise caution not to make the solution overly abrasive, as this could scratch your glasses. After swirling your glass in the concoction, use a cloth to gently wipe the stains off. You’ll want to rinse your glass under hot water to eliminate any leftover solution, and towel dry once again.
Vinegar can also be an easy way to spot clean glass if you notice a smudge on your glasses right before serving. You can pour a small amount of vinegar onto a towel and wipe away the smudge. Then, run your glass under hot water to remove any vinegar smell and taste and you’re all set.
Read the original article on Tasting Table.
British Company Introduces Sheep Milk Vodka to the US, Debuts in Kentucky
Blacklion Vodka, an award-winning British vodka made from rare sheep’s milk, is finally crossing the pond to sell at American distilleries.
So where will the spirit celebrate its U.S. launch? Hotel Covington in Northern Kentucky.
The brand’s founders, and the sheep themselves, will make their way to Covington on Saturday to celebrate the European vodka brand opening its first U.S. farm and distillery in nearby Paris, Kentucky. They hope to have them both open either later this year or in 2025.
Blacklion Vodka, created by sheep farmers Tim and Tanya Spittle, uses milk from Black Lion dairy sheep, which the Spittles cross-breed from traditional Cotswold Lions sheep and the farm’s flock of Valais Blacknose.
“The climate and the landscape (in Paris, Kentucky) very much mimics (the Spittles’) home in the UK in the Cotswolds of England … when they think about bringing over and breeding their Black Lion sheep, it makes a lot of sense to have that same sort of atmosphere,” Susanna Kalnes, a PR executive affiliated with the brand’s U.S. launch, said.
The event at Hotel Covington is closed to the public.
Tim and Tanya ran their family sheep farm in the Cotswolds of England for several years before experimenting with spirits.
“Sheaf House Farm, which Tim’s mum and dad bought over 50 years ago, would simply never survive today as a small Cotswold sheep farm if we didn’t also try new things,” Tanya wrote on the brand’s website.
The vodka is derived from the sugar-rich whey that is a by-product left over from processing sheep’s milk cheese. This was once simply cast aside as waste, as stated on the brand’s website.
The remaining whey, combined with spring water sourced from the Cotswolds, undergoes a process of fermentation, triple distillation, and triple filtration. This results in a smooth spirit that is described as subtly sweet with hints of caramel toffee, as reported by Forbes.
The entire process spans across two years.
In 2021, the couple premiered their sheep-milk vodka in the United Kingdom and across Europe. The drink received significant recognition as they were awarded the Launch Design Bronze and Presentation Gold at the 2022 World Vodka Awards. They also bagged the title of 2022 Diversification Farmer of the Year.
They have already brought sheep embryos over to the region to begin breeding the rare Black Lion sheep, which are going to be born in the next couple of months, Kalnes said.
The brand started accepting pre-orders on its website, blacklionvodka.com, Thursday, Jan. 18. Orders will be sent to the designated address within two weeks.
The vodka is becoming available at various U.S. retailers, including the 21c Museum Hotel in Lexington, Kentucky, and various other bars in the city, according to The Lexington Herald-Leader. To stay updated, sign up for the brand’s Friend of the Flock newsletter on its website.
This article originally appeared on Cincinnati Enquirer: Blacklion Vodka, made from sheep’s milk, to launch in US
Exploring Culinary Delights: 12 Unique Ways to Cook with Rum
Making a home-cooked meal while drinking rum is common—a sweet and smoky taste on your palette before a freshly sauteed chicken or a creamy pasta is every foodie’s dream. Make your time in the kitchen more exciting by cooking with rum. You can add some oomph to your meals and make anything from pasta to cheesecake.
You can cook with other types of alcohol, but rum specifically pairs nicely with meats to tone down their potent flavor, with sweets to enhance their tastiness. It can be useful in deglazing pans — deglazing is a fancy way of cleaning pans when you hate doing dishes, using alcohol on hot pans releases stuck bits of food, helping to create a gravy to pour over the meat you cooked. From marinating meals to making boozy desserts, here are several ways to bring some liquid courage into your kitchen.
Read more: 13 Liquors Your Home Bar Should Have
Your drink order says a lot about you; in this case, it says you’re ready to make your next rum-infused dish. When you order a rum and coke from your local bar, take note of what ingredients the bartender uses — the spicy kick of rum couples with the sweetness of coke to balance out the salt and tartness in your savory dishes. So, instead of drinking that rum and coke, season your food with it.
If you prefer a beverage other than rum and coke, that’s perfectly fine. Rum alone can marinate your meal in a way that won’t overwhelm it with alcohol. The alcohol dissipates while cooking, but not entirely. However, you won’t be intoxicated from your marinade. Rum marination involves blending it with ingredients like soy sauce, olive oil, cinnamon, garlic, honey, etc.—embrace sweet, smoky flavors that blend well with the sweet notes from the rum distillation and fermentation processes.
Based on a study by the United States Department of Agriculture, you probably won’t completely burn the alcohol—it retains 40% of it after simmering for 15 minutes. Burning off the alcohol can optimally pair your rum flavor with your chosen meat. No matter your preference for light or dark rum, “the flavor can intensify or lighten once the alcohol is completely evaporated,” says Angel Roque, executive chef at Cuba Libre Restaurant & Rum Bar, in an interview with Liquor.com. (Interesting fact: Cuba Libres are much akin to rum and cokes, the only difference is that Cuba Libres contain lime juice, whereas it is often only a garnish in rum and cokes.)
Pairing your rum with an appropriate dish is vital, especially after the alcohol has evaporated. Light rums (commonly in pina coladas) perform excellently with seafood because of their sweetness and lightness on the palate, adding a subtle alcoholic touch to your meal. A light rum-infused butter shrimp or scallop dish will show you how a lighter rum can enhance your seafood dishes once you’ve burned off all the alcohol.
Darker rums are an excellent choice for grilling or roasting meats. The depth and caramel undertones pair well with the nutty, gamey flavors of a delicious steak or lamb rack, and the rum’s smoky essence perfectly complements the charred nuances of the dish.
Rum isn’t solely for cooking… you have the option to bake with it as well! Ranging from cookies to pound cake to bread pudding, rum is a bountiful option for satisfying your sweet cravings. Indulge in a mojito cupcake that gives a punch of tangy sweetness, or go for a classic chocolate rum cake, doused in warm rum for nostalgic vibes. You have infinite possibilities to infuse rum in your desserts.
Spiced rums integrate perfectly well with sweet dishes — this specific rum adds that pleasant cosy touch you need to round off your meal. Dessert is widely believed to be the highlight of any meal — and incorporating booze into your baking will provide additional flavour and can alter your baked goods consistency. Rum instils nutty and vanilla flavours into your desserts, although caution is advised — any alcohol you introduce into a baked item has acidity that could destabilize the structure of your creation. The implication of this is if you are baking a layered cake and add excess rum, it could end up in a less firm stacked delight. Rum is most effective if considered as an extract (like vanilla extract) that enhances any straightforward dessert of choice.
To create a delightful dessert following a barbecue, consider using rum to caramelise bananas. Develop a rum butter by combining butter, rum, and your choice of spices; for those with a sweet tooth, consider integrating sugar, cinnamon, and honey. When the butter attains your desired consistency, split your bananas in two lengthwise and drape or spread the butter on the fruit, allowing the flavours to soak in. Put the bananas on a grill with the cut side facing down and char them to seal in the flavour. In your kitchen, attempt slow-cooker bananas foster, allowing the bananas to cook on a low setting for roughly an hour in a slow cooker. Serve the caramelised bananas with ice cream for a refreshing side, and add your customizable toppings — common additions for bananas foster are walnuts and coconut.
If potassium isn’t appealing to you, try spicing up apple turnovers with some spiced rum. This sweet, warm, flaky pastry is an excellent remedy for winter chills. All you need to do is place your apples in a pan, sauté them with butter, sugar, cinnamon, and nutmeg then add any of your favourite spices to personalise the recipe. For a tangy flavour, add some lemon juice then pour the spiced rum for a caramel taste. Adding the rum to your glaze for that extra flair will result in a delightful, crisp pastry with a sweet, spicy glaze and a delicious caramelised filling, the perfect dessert.
If you’re a fan of any Gordon Ramsay cooking show, you’ll be familiar with the technique of flambéing. This method of cooking with fire can seem intimidating, but it’s a tradition that goes back to 1951 with the rise in popularity of bananas foster. Over the years chefs have flambéed a variety of dishes, including desserts, meats, and even cocktails. Using rum for flambéing can add a special touch to your cooking.
Learn more about the history of flambéing.
The basis of flambéing is to douse your food or drink in an alcoholic liquour, such as rum, and ignite it by tilting the dish slightly towards the flame. This gives your dish a distinctive caramel-like flavor and a pleasing char simultaneously. Bananas foster, Baked Alaska, and steaks are all commonly flambéed dishes. However, flambéing doesn’t have to be a nerve-racking experience, if you have the proper equipment and correct measurements, you can flambé your food safely. Having your ingredients pre-measured is a good habit to establish in the kitchen, as it keeps you organized and focused on the task at hand.
Sauces are vital in every meal we eat, whether that’s in a fast food restaurant or at home. Compliment the smoky flavors of rum with the sweetness of guava to create a delectable guava and habanero rum sauce. Try incorporating some spicy ingredients such as sriracha or curry powder, adding a touch of acidity such as lemon juice or vinegar for a pop of flavor, and finally some milder ingredients like tomato paste and olive oil for balance. The result is a versatile sauce you can spread on burgers or even use for dipping.
Rum sauce can also make an excellent marinade. You can brush it onto meats like steak, ribs, or lamb chops for rich, robust flavor. If guava isn’t your thing, why not experiment with coconut paired with rum to create a unique sweetness. You might enjoy Hector Rivera’s spicy coconut and rum ribs. Hector Rivera is a member of the Grilling and Smoking Society of Puerto Rico and this dish is a hit amongst his family and friends. Even without a recipe, you can craft delicious sauces by combining rum with ingredients like pineapple juice and mustard for a tart flavor, or red pepper flakes and chili sauce for a spicy kick.
This winter, consider whipping up a boozy soup for a cozy dinner. Make good use of the deglazing technique, which can come in handy after sautéing vegetables. Use rum to dissolve any bits of food stuck to the pan. Adding some chicken or vegetable stock and letting the mixture thicken will result in a hearty and creamy vegetable soup. For an extra layer of flavor and creaminess, infuse your soup with a coconut rum, such as Malibu.
If you’re looking to experiment with intriguing cultural dishes, put your spin on a traditional Jamaican recipe known as goat water. This thin soup is a crowd-pleaser at special events, including weddings. Its rich taste comes from a combination of goat meat, potatoes, and hot peppers. Don’t be afraid to mix in your favorite vegetables and adjust the spiciness to your preference. A splash of rum contributes depth, enhancing the sweet and spicy flavors of the bell peppers. The sweet undertone of the rum enhances the soup’s complexity.
Never underestimate the power of a hearty breakfast. Try soaking your brioche in a rum-infused egg mixture before grilling it to make French toast. To prepare the “rum-infused” egg wash, whisk some eggs with a splash of milk for creaminess (especially if you intend to scramble them) and a bit of rum. Elevate the fruitiness of this dish with coconut rum. A touch of cinnamon is essential to achieving that classic French toast flavor.
Rum can also do wonders for French toast when you’re using a grill or griddle. It aids the caramelization of the bread, resulting in a splendid char that seals in the sweetness. Try mixing some rum with your maple syrup for an unexpected breakfast twist. Simply stir in a bit of rum into the syrup until well combined. Along with your rum-infused egg wash, this concoction will contribute a unique sweetness and smokiness to your French toast, promising a delightful start to your day.
Crème brûlée is often described as one of the most challenging desserts to prepare due to its crisp caramelized sugar top layer. However, beneath this layer, it’s essentially custard. Once your custard is baked and set, sprinkle a spoonful of white sugar on top and use either your oven’s broiler setting or a handheld torch to achieve a golden brown crisp coating. What makes crème brûlée so enjoyable is cracking the top layer with your spoon, the sound of the shattering sugar leading to the sweet taste of vanilla custard underneath.
For those who relish a challenge in the kitchen, attempt to combine crème brûlée with a traditional beverage, eggnog. This pairing creates a fusion of classic dessert with a classic drink. Eggnog is a popular Christmas beverage comprising eggs, sugar, milk, heavy cream, and vanilla extract, enjoyed since the 1700s. People often enjoyed it with a splash of rum for warmth. Crafting eggnog crème brûlée is quite straightforward since the base ingredients of both are fairly similar, except for the addition of rum to give this dessert a holiday-inspired twist.
Any celebration with cupcakes or doughnuts is bound to be enjoyable. These individual treats are usually the first to leave the dessert table, and when spiked with a dash of rum, they are even more irresistible. Many alcoholic desserts draw inspiration from popular cocktails, like the piña colada cupcakes. This recipe incorporates rum, coconut extract, and cream of coconut. Those looking to innovate can substitute regular rum with coconut rum for a refreshing twist. Adding rum to the batter ensures that the cupcakes are liquor-infused throughout, while a splash in the frosting further intensifies the flavor.
For those who prefer doughnuts, rum-infused doughnuts might serve as an exciting alternative. Doughnuts are common party foods, and when paired with the sweet and creamy RumChata liqueur, they can turn into a unique delicacy. By combining the consistency of RumChata, which comprises rum, cream, cinnamon, vanilla, and sugar, with chocolate and bananas, you can create a rich and indulgent rum-infused doughnut that’s sure to please.
Deeply rooted in American history, Joe Froggers are the perfect way to bring a slice of the past and the kick of rum into your kitchen. These simple-looking cookies are rife with history and complex flavors, thanks to ingredients like molasses and rum, both integral during America’s time as the 13 Colonies. It’s believed that these cookies gained popularity through Lucretia Brown, the wife of an African-American Revolutionary War veteran, who prepared them in an iron skillet. While the origins of the name remain mysterious, it’s universally accepted that Joe Froggers are made by combining sweet and spicy ingredients. The smoky taste of rum, followed by its sweet aftertaste, definitely makes the cut.
Joe Froggers incorporate a bit of rum for that historical touch. Dark rum is typically used for its bold flavors. Additionally, rum was known to possess preservative qualities, ensuring the cookies would last during lengthy war times and sea voyages. Hot water, rum, and molasses are the basic ingredients of a Joe Frogger recipe. Although traditionally pan-fried, it’s now common to bake these cookies instead. You could personalize history by adding sugar, nutmeg, ginger, or other popular baking spices to enhance your cookies.
If you are a New Yorker, bread pudding might be a beloved dessert. But even if you’re not in New York or prefer to stay in, rum can be used to whip up a delectable bread pudding. This dessert is a creative way to use stale bread, which is combined with a custard mix (usually made from milk, sugar, cinnamon, and vanilla extract) and baked to attain the perfect balance of sweetness and creaminess. Raisins are often added to bread pudding, making rum an excellent additional ingredient to elevate your bread pudding, and recreate the classic rum-raisin flavor.
You should cut the bread into cubes before pouring the custard mix over it. It might initially feel like you’re ending up with too wet and soggy bread, but post-baking, you’ll get a firm delight, akin to sponge cake. Before you toss in the raisins, soaking them in rum can infuse them with that intense rum flavor without the burn typically associated with it. If raisins are not your thing, go ahead and use any other fruit – dried cherries, for example, are a great replacement. Moreover, a mix of fruit like bananas and cherries can work magic, especially when rum is added to enhance their fruity flavors. A dollop of these on your bread pudding can make it even more fantastic.
Read the original article on Tasting Table.
The Rise and Fall of Grantville Breweries: A Snapshot of San Diego’s Beer Industry Boom and Bust
Assessing the vitality of San Diego County’s craft beer industry could entail weeks of visiting all 160-plus local breweries.
Alternatively, you could explore Grantville for a mile. This neighborhood, in beer terms, is witnessing everything from a revival to a devastation.
On Friars Road, near the top of Fairmount Avenue, a three-decade-old brewpub is becoming noteworthy again. The new proprietors of San Diego Brewing Co., Tyson and Kristina Blake, along with Bob and Lisa Townsend, and house brewer Matt Navarre are rejuvenating the beer selection.
The highlighted pale ale, for instance, has a reduced ABV compared to its older version, creating a brew that emphasizes roasted malts and fresh hops over alcohol content.
Thus the renaissance. About a mile south, in a business park along Fairmount, 1-year-old One Season Brewing is in apocalyptic mode.
Owner Dan Romeo took out high-interest loans while planning the brewery and its sister business, TRVLR Coffee Roaster, during the pandemic.
These are small operations — One Season produced maybe 30 barrels of beer in 2023 — with unsustainably high overhead. Romeo has been unable to refinance his debt.
“I’ll be closing the end of this month,” he said.
Around the corner from One Season, 9-year-old Citizen Brewers has seen its regular customers return, restoring business to pre-pandemic levels.
“I do have a group of people who float the boat, that’s for sure,” owner Judd McGhee said.
Here, customers — ranging from bachelor/bachelorette partiers to firefighters to corporate groups — brew their own beer using Citizen’s supplies and equipment.
An experienced homebrewer, McGhee walks clients through the entire process, from brewing to bottling or canning to designing a label.
“I’ve helped a lot of people demystify the process,” he said, “which is pretty awesome.”
When business slackens, McGhee brews his own beer — see today’s review of Haze Juices.
That’s the status of craft beer, according to Grantville. The good, the bad, the in-between – it’s all here along Fairmount Avenue.
Maestro, tap the podium and the keg. It’s time for Beer Choir!
A national group with a San Diego affiliate, Beer Choir is a rich blend of singers who value harmony and hops, and melody and malts.
“Beer Choir brings a level playing field for these individuals,” shared Megan Jones, director of operations for the Chorale Consortium of San Diego.
To genuinely level this playing field, I’d require a multitude of bulldozers.
The Feb. 10 Beer Choir event at AleSmith Brewing is set to feature San Diego Master Chorale members.
Still, how much talent do you need to sing “Danny Boy” while hoisting a pint?
Very little, Jones insisted.
“For me,” she said, “the best part about this is it brings together people who love to sing in all different contexts.”
There’s no charge and no rehearsals, but singers should RSVP at sdsings.org. Then hie ye to the brewery/concert hall, 9990 AleSmith Court, San Diego, for the 6:30 to 8:30 p.m. performance.
At long last, in response to the musically inclined uncertainty, what ought one to do with an inebriated seaman? Refrain from extending an invitation to the Beer Choir.
“I do not perceive of this as an environment of wild, frenzied merrymaking,” expressed Jones, “rather, it is akin to a warm and festive gathering.”
This Saturday: From 12 p.m. to 4 p.m., Burgeon will celebrate its initial seven years by hosting a festival, where beers from a whopping 39 different breweries will be served. Unfortunately, the event has reached its capacity; if you have managed to acquire tickets, consider yourself fortunate. Location: 6350 Yarrow Drive, Carlsbad.
On January 27: Pure Project will be selling a limited number of tickets at the entrance for their 8th anniversary festivities. Each ticket will cost $40 and the sale will commence at 11 a.m. Please take note that these tickets only grant admission from 1 p.m. Pure Project: Positioned at 9030 Kenamar Drive, Suite 308, San Diego.
San Diego Pale Ale
From: San Diego Brewing Co., San Diego
ABV (Alcohol By Volume): 5.7 percent
Style: American Pale Ale
Drink or dump: Drink. Love at first sip. Hops and malts are perfectly balanced, a harmonious blend of the former’s piney-citrusy qualities and the latter’s toasted grain deliciousness.
Haze Juices
From: Citizen Brewers, San Diego
ABV: 6.4 percent
Style: Hazy IPA
Drink or dump: Drink. Haze Juices is a lean, dry IPA unlike the sugar bombs delivered by many hazies. Citra, Mosaic and Southern Cross hops cut through the unfiltered murk.
Westmalle Dubbel
From: Brouwerij der Trappisten van Westmalle, Westmalle, Belgium
ABV: 7 percent
Style: Dubbel
Drink or dump: Drink. A classic from a venerable Trappist brewery, Westmalle is considered the world’s original dubbel. This strong brown beer delivers a massive, creamy head, dark fruit and wheat toast flavors, then a mild bitterness at the finish.
Rowe is a freelance writer.
Decoding the Science Behind the Color of Your Wine Bottle
Wine is a luxurious, sophisticated beverage with different flavors, colors, and bodies. Its creation is a conscious and careful action, fine-tuning numerous variables to strike the right balance. Making a wine is more than just selecting quality grapes, it includes considering the wine’s age and the type of storage it involves. Even aspects like the difference between oak and steel barrel-aged wine play a significant role. Another notable variable in this delicate equation is the color of the wine bottle itself.
Packaging, though often seen as a marketing element, plays an essential role in wine bottling. The color of the wine bottle not only promotes marketability but also influences the wine’s quality. Thus, its selection is intentional by wine produces.
You can read more here: 10 Of The Healthiest Beers You Can Drink.
The color of the wine bottle influences the wine due to one primary factor – the sun. The UV radiation from the sun, although mostly filtered by the glass, still manages to permeate, especially if the glass is translucent or transparent. This incidental light may disrupt the wine’s fermentation process and interact with its compounds to bring about sulfur – impacting the wine’s flavor and aroma. This unfavorable effect is referred to as “light strike” by wine experts. Hence, if sunlight manages to penetrate a wine bottle, it could potentially damage the wine that is stored within over time.
Dark-colored glasses are a practical solution for wine producers to safeguard against light strike, as these can inhibit UV radiation. This explains why wine fridges have tinted glass and why it’s preferable to store unopened bottles in a cool, dimly lit cellar. It’s worth noting that one of the most detrimental things you can do is to keep your wine in direct sunlight. Read more about common wine mistakes you can make.
Despite the demonstrated benefits of dark glass in curbing light strike, it’s not uncommon to find many wines, especially whites and rosés, packaged in light or clear bottles, often referred to as ‘flint glass’ in the wine industry. This is primarily a marketing strategy where producers intend to showcase the vibrant colors of their wines as an indication of their crisp and refreshing flavors.
Additional consideration is given to the fact that light wines are designed to be consumed within a short period of time. Just like their red counterparts, they should be stored in a dark, cool area. Expert guidance recommends finishing an opened bottle on the same day or securely sealing it and refrigerating for a few more days at most.
Given the delicate nature of wine and the brevity of its optimal conditions, it can often seem daunting to handle. Regardless of the type or the color of the bottle, abiding by the cardinal rule of storing it in a dark, cool place can help maintain the quality of your wine.
Read the original article on Daily Meal.
Journey into the Deep Roots of Tennessee Whiskey: A Man’s Mission
For all you whiskey fans, there’s a man who is just as enthusiastic about the history of Tennessee’s spirit.
Report: Oklahoma Father Abandons Car Crash Scene Leaving Injured Daughter, with Evidence of Alcohol and Drugs Behind
Fox News correspondent Jeff Paul has the latest on speeding from Los Angeles, CA
An Oklahoma father allegedly fled the scene after crashing his car into a street sign last week, leaving his injured wife and children – including his 16-year-old, who succumbed to her injuries – behind in the wreck.
Elliott Binney, 41, had two black eyes and a busted lip in his Tulsa County Jail mugshot, taken several hours after the Jan. 11 rollover crash.
The Bixby Police Department responded to the scene around 9:20 p.m., and transported Binney’s wife and two elementary school-aged children to a hospital to treat their injuries, 2 News reported.
ESCAPED OKLAHOMA INMATE BACK IN CUSTODY AFTER ‘WALKING AWAY’ FROM PRISON, OFFICIALS SAY
Elliott Binney was charged with leaving the scene of a collision resulting in death, first-degree manslaughter and passing a vehicle in a no-passing zone, according to online records. He bonded out of Tulsa County Jail after posting a $102,100 bond, the records indicate.
It seems Shelby Binney was not buckled up when the family’s SUV met with an accident, and consequently, was ejected from the vehicle upon the collision. Police informed the media that she was pronounced dead in a hospital later the same day.
Strangely, Binney was missing from the accident spot. His wife, who was still present there, informed the police that they had been engaged in an argument just before the crash occurred.
The arrest and booking report disclosed that a bottle of vodka and several pill bottles with their labels torn off were discovered in Binney’s vehicle, according to a report by 2 News. The report goes on to state that the father confessed to buying the liquor earlier that night and had drunk from it repeatedly prior to the accident.
But by the time he was apprehended the next morning, it was too late to test Binney’s blood alcohol content, police told 2 News. The father would later claim that an oil slick caused him to skid and run off the road, Fox 23 reported.
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High school sophomore Shelby Binney, 16, was not wearing a seat belt at the time of the crash. She was thrown from the vehicle upon impact on Thursday and pronounced dead in an area hospital later that night.
Police tracked him down to Checotah, about 50 miles away, the morning after the crash. Binney initially fled on foot, they believe, before getting into a second vehicle to further distance himself from the crash.
“He walked to a family-owned business and retrieved a vehicle. We were able to track this vehicle electronically and ultimately made an arrest in the case,” Bixby Police Chief Todd Blish told FOX23.
The arrest report made public that a vodka bottle and pill containers with erased labels were found in the second vehicle, which was a gray pickup truck. These were discovered when Binney was caught, according to the news.
Shelby, in a photo with her father, who now faces manslaughter charges related to her demise, was a high school sophomore. Her cheerleading gym noted her in a tribute post as “a radiant presence in the gym, a diligent athlete, and the most supportive team member you could wish for.” (Source: Elliott Binney/Facebook)
A witness whose identity wasn’t disclosed informed 2 News about seeing a bewildered man standing outside the crashed SUV that night. When the witness requested the man to sit down and inquired if anyone got hurt in the accident, the perplexed man fled from the scene, the witness recollected.
Previously, onlookers reportedly observed Binney driving at approximately 70 mph and passing cars unlawfully, informed the police.
Binney was charged with leaving the scene of a collision resulting in death, first-degree manslaughter and passing a vehicle in a no-passing zone, according to online records, which showed he was released from Tulsa County Jail after posting $102,100 bond.
Binney has an extensive history of reckless driving and hit-and-runs, according to records obtained on the Oklahoma State Courts Network, including previous DUIs and three previous charges for leaving the scene of an accident that were dismissed in 2010 and 2016.
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He was also previously convicted on larceny from a retailer and assault with a dangerous weapon charges in 2002, records show.
Shelby Binney was a sophomore and cheerleader at Bixby High School, and was remembered as a “bright light” with a “heart of gold” in a social media post from her cheerleading gym.
Both her mother and Binney shared memorial photos of their daughter on their respective Facebook profiles.
Christina Coulter is a U.S. and World reporter for Fox News Digital. Email story tips to christina.coulter@fox.com.
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Understanding the Similarities between Non-Alcoholic Wine and Perfume: Insights from Giesen’s Winemaker
Vineyard in Marlborough, New Zealand – Home to Giesen Winery
With Dry January in full swing, many consumers are seeking non-alcoholic beverage choices, and fortunately the wine, beer, and spirits industry has been introducing many new options over the past two years. This makes sense, given that the category is one of the fastest growing in the past year, with a volume increase of 31.2% in 2023 compared to the previous year, according to NielsenIQ.
One winery that is making a big splash in the non-alcoholic category is Giesen. Based in New Zealand, Giesen has been making wine since 1981, but only started producing its zero alcohol wines in early 2020. Recently their head winemaker, Duncan Shouler, hosted an online tasting of six of their zero alcohol wines, and explained the special winemaking process used to maintain aromas and flavors while removing the alcohol.
‘High quality non-alcoholic wine depends on two factors – high-quality grapes and a process to delicately remove the alcohol,” stated Duncan Shouler, head winemaker for the Giesen-Zero wine portfolio. It turns out that the delicate process is similar to what the perfume industry uses to extract aromas.
Giesen has to this point crafted and launched seven distinct non-alcoholic wine options: a sparkling brut, sauvignon blanc, pinot grigio, rosé, riesling, merlot, and a red blend. These wines are also low in calories and carbohydrates, which range from 19 to 33 calories and comprise 4.5 to 9 carbs per 5-ounce serving. The recommended retail prices in the U.S. span from $16 to $19.99.
Duncan Shouler, the Head Winemaker at Giesen Winery in New Zealand
#1) Initiate with Sustainably Cultivated Wine Grapes: Duncan disclosed that all Giesen wines are accredited sustainable according to Sustainable Winegrowing New Zealand. This declaration implies that every single grape used in the production of these wines have been grown sustainably, incorporating specific practices for soil, water, plant protection, and human interaction. The grapes for the zero alcohol wine are sourced from these very vineyards.
#2) Create Wine in Identical Manner: The grapes undergo fermentation in a similar way to standard wine, typically in a stainless steel tank using yeast. After that, the white and rosé wines are aged for a number of months in the tank. Fermentation and aging of the red wines are handled with oak chips and staves to infuse a subtle hint of toasty oak.
Remove Aromas From Wine, Then Alcohol: There are several methods to remove alcohol from wine, but Duncan says they prefer to use the spinning cone technology.
“We use spinning cone technology, which is used in the perfume industry, because it is really good at extracting aroma. We do this first, and then slowly heat up the wine and remove the alcohol,” stated Duncan.
They do this in multiple passes so that it is a gentle process. “We have our own spinning cone, so we get to control the quality,” explained Duncan. (Other methods to remove alcohol from wine include vacuum distillation and reverse osmosis.)
Blend All Components: The last step is to blend the aromas and the dealcoholized wine back together, along with a small amount of pure grape juice (no sugar is added to the wine). When bottling, they add a small amount of SO2 (around 30 ppm free) to protect the wine, as is common with traditional wines.
“The end result is wine that is 0.35 to 0.4% alcohol, similar to fruit juices. If you were to drink 20 bottles, you would still be fresh,” said Duncan.
In the past non-alcoholic wines have received a ‘bad rap’ because they either taste too thin or too sweet – like drinking grape juice. The good news is they are getting better, and some of the Giesen wine are a testament to this – especially if you like dry wines – which are quite popular in New Zealand and Australia.
Duncan led us through a tastings of six wines, and my personal favorites were the Giesen Pinot Grigio and Sparkling Brut, but all six wines are appealing for Dry January. Following are some brief notes on the wines, with calories and carbs calculated for a 5-ounce glass serving:
Giesen Zero Pinot Grigio = nose of pear with a hint of floral, with tart green apple and good texture on the palate. It ends with a surprisingly long and refreshing finish, and would pair well with salad, cheeses, and lighter fish dishes. 27 calories, 7 carbs, $16 (My personal favorite)
Giesen Zero Sparkling Brut – Light fresh nose with ripe golden apple and lemon; frothy bubbles in the beginning that transition to a pleasant pétillance on palate. Very dry and refreshing with good acidity. Made with a blend of chardonnay, pinot grigio and sauvignon blanc grapes. 21 calories, 6 carbs, $19.99.
Giesen Zero Rosé – Appealing salmon color, a hint of pear, tart strawberry and rhubarb on nose and palate, juicy acidity with dry finish. 19 calories, 4.5 carbs, $16.
Giesen Zero Riesling (semi-sweet) – A hint of classic diesel on nose, but brimming with peach, honey, and lime on palate. Nice texture with good acidity and decent length. Lingers on the palate in a pleasant manner. Would pair well with spicy cuisine. 33 calories, 9 carbs, $16.
Giesen Zero Sauvignon Blanc – Classic gooseberry and grass on nose, which follows through on palate with strong lime and a hint of kiwi. Light bodied with high acid. 19 calories, 4.5 carbs, $16.
Giesen Zero Red Blend – a surprisingly aromatic nose with ripe berries, spice and toasted oak. A bit thin on the mid-palate, but has an enjoyable finish with plum, cloves, oak and a pleasant tannin structure. A fine effort – given that producing dry red non-alcoholic wines is very challenging. This wine could even stand up to heartier dishes, such as pork with mushrooms and hard cheeses. It also pairs well with chocolate. 27 calories, 7 carbs, $16.
When asked, Duncan said the best sellers were the “sauvignon blanc, sparkling brut, pinot gris, and rosé, but the red blend is also gaining in popularity.”
Portfolio of Giesen Zero Alcohol Wines
Giesen has also developed an interesting database of wine cocktail recipes for their non-alcoholic wines. Many were developed by master mixologist, Pam Wiznitzer, and are available on their website. Examples include ‘The Ruby Slipper Fizz, The Gigi Spritz, and Minted Sunset Smash.”
The number of non-alcoholic wine brands is growing, and some classic brands, such as Fre have just released some new varietals, such as their Fre Sauvignon Blanc. This zero-alcohol wine features the classic grassy, gooseberry nose, but bursts with melon and sweet ruby grapefruit on the palate. 37 calories, 9 carbs per 5 ounce serving.
Other popular brands include Arial, Wander+Found, Proxies Blanc Slate, Dr. Lo, and Leitz Einzs Zwei Zero, amongst others.