BarBQBoozers Boozy News
09/22/2011: Here's a Typewriter That Mixes Cocktails
Words have been used to many ends throughout history, but until now there was one thing thing they weren't doing: literally making you a drink. Well, that's all changed now, thanks to the cocktail typewriter invented by Morskoiboy.
Each letter is hooked up to a different bottle, and liquid gets poured into a glass as you type. Morskoiboy suggests "that each letter can have a taste (L-Lime, A-Apple), a color (R-Red, G-Green), or a name (K-Kahlua, J-Jagermeister)," but that kind of logic ruins the surprise, don't you think?
via Eater
09/22/2011: Malibu Releases Winter Limited Edition
Malibu is delivering a truly innovative experience to consumers this holiday season with Malibu Winter Limited Edition. Malibu Winter is an authentic blend of Caribbean rum with real coconut flakes suspended in the liquid which, when consumed, dissolve slowly in the mouth. It will be available at retail stores throughout the United States from October to December exclusively.
"Malibu Winter is a refreshing, one-of-a-kind holiday offering that combines the laid back spirit of summer with the crisp and frosty feel of winter," said Sheila Senhouse, Brand Manager for Malibu, Pernod Ricard USA. "To develop the product, we utilized cutting edge technology that allows the real coconut flakes to remain floating in the liquid, much like snowflakes falling from the sky. The result is a truly special and delicious limited release Malibu product that is perfect for gift giving and provides our retail partners with a traffic-stopping opportunity to drive incremental sales of Malibu during the holiday season."
Malibu Winter offers a smooth balance of rum and coconut flavor, similar to the original Malibu. "The difference: Malibu Winter contains real coconut flakes," Senhouse added, "No other spirits brand offers real coconut flakes in their product, making Malibu Winter Limited Edition the 'natural' choice to bring a little summer to your holiday season. Malibu Winter will attract current and new consumers to the brand by offering a delicious and unique drinking experience during this non-traditional Malibu consumption season and by providing the perfect gift to present to friends and family."
Senhouse concluded, "The delightful marriage of authentic Caribbean rum with real coconut flakes offers consumers the perfect tropical snowstorm and retailers a fresh, original way to boost their holiday sales."
via BarBizMag
"Malibu Winter is a refreshing, one-of-a-kind holiday offering that combines the laid back spirit of summer with the crisp and frosty feel of winter," said Sheila Senhouse, Brand Manager for Malibu, Pernod Ricard USA. "To develop the product, we utilized cutting edge technology that allows the real coconut flakes to remain floating in the liquid, much like snowflakes falling from the sky. The result is a truly special and delicious limited release Malibu product that is perfect for gift giving and provides our retail partners with a traffic-stopping opportunity to drive incremental sales of Malibu during the holiday season."
Malibu Winter offers a smooth balance of rum and coconut flavor, similar to the original Malibu. "The difference: Malibu Winter contains real coconut flakes," Senhouse added, "No other spirits brand offers real coconut flakes in their product, making Malibu Winter Limited Edition the 'natural' choice to bring a little summer to your holiday season. Malibu Winter will attract current and new consumers to the brand by offering a delicious and unique drinking experience during this non-traditional Malibu consumption season and by providing the perfect gift to present to friends and family."
Senhouse concluded, "The delightful marriage of authentic Caribbean rum with real coconut flakes offers consumers the perfect tropical snowstorm and retailers a fresh, original way to boost their holiday sales."
via BarBizMag
09/21/2011: Chocolate and Booze Finally Hook Up
Craig Boreth, whose exciting new venture is poised to forever change the way intemperate adults enjoy confections. It seems Boreth was sitting around his house one day last year watching C-SPAN, eating Hershey bars and barking obscenities at the Republicans who wanted to take away his unemployment checks, when it dawned on him that the chocolate he was bingeing on to cope with depression might be more effective if it were filled with booze.
So he holed up in his kitchen for a few weeks with truffles and several bottles of top shelf spirits and – voila! – Twice the Vice was born!
Boreth, who claims to have written the books How to Feel Manly in a Minivan and The Hemingway Cookbook among others, said Twice the Vice is the result of a desire to combine two of his favorite gustatory delights. While he’s not the first person to mix alcohol and chocolate, having tasted his wares I’m willing to wager that nobody has ever done it better.
He makes all of the products in the Twice the Vice line himself, and though he has had no professional culinary training, he’s been a serious foodie for years and knows his way around a kitchen.
Boreth infuses the chocolate ganache with a lineup of hooch that would make any seriously discerning drinker’s tongue wag. The single-malt Scotches include Macallan 12, Glenlivet 15, Lagavulin 16 and Tomatin 18. If bourbon’s your poison, there’s Knob Creek, Eagle Rare and Elijah Craig to choose from. Tequila fans get 901 blanco, El Diamante reposado and rare 7 Leguas anejo.
via FoodRepublic
So he holed up in his kitchen for a few weeks with truffles and several bottles of top shelf spirits and – voila! – Twice the Vice was born!
Boreth, who claims to have written the books How to Feel Manly in a Minivan and The Hemingway Cookbook among others, said Twice the Vice is the result of a desire to combine two of his favorite gustatory delights. While he’s not the first person to mix alcohol and chocolate, having tasted his wares I’m willing to wager that nobody has ever done it better.
He makes all of the products in the Twice the Vice line himself, and though he has had no professional culinary training, he’s been a serious foodie for years and knows his way around a kitchen.
Boreth infuses the chocolate ganache with a lineup of hooch that would make any seriously discerning drinker’s tongue wag. The single-malt Scotches include Macallan 12, Glenlivet 15, Lagavulin 16 and Tomatin 18. If bourbon’s your poison, there’s Knob Creek, Eagle Rare and Elijah Craig to choose from. Tequila fans get 901 blanco, El Diamante reposado and rare 7 Leguas anejo.
via FoodRepublic
09/21/2011: Amstel welcomes new wheat beer into family
Dutch beer brand Amstel Light has added a new wheat beer, Amstel Wheat Bier, to its portfolio. The product will roll out in upscale bars and pubs in seven cities in the US with plans for nationawide expansion. The new wheat beer is said to be brewed with Amstel’s signature craftsmanship and a brewing tradition that began over 140 years ago.
The company said, the European wheat bier, Amstel Wheat, offers a deep, translucent golden color with orange and amber hues.
Amstel Light brand director Amanda Hawk said this is the best time to launch Amstel Wheat Bier as the the wheat beer category is growing three times faster than import.
To support the launch, Amstel will host consumer sampling events in select bars and restaurants in which Amstel Wheat will be served in European wheat bier glassware that highlights the visual and taste appeal of the new brew.
In 1968, Amstel joined forces with Heineken International. Heineken USA currently distributes Amstel Light, and is introducing Amstel Wheat in select US markets in 2011.
via BoozeNews
The company said, the European wheat bier, Amstel Wheat, offers a deep, translucent golden color with orange and amber hues.
Amstel Light brand director Amanda Hawk said this is the best time to launch Amstel Wheat Bier as the the wheat beer category is growing three times faster than import.
To support the launch, Amstel will host consumer sampling events in select bars and restaurants in which Amstel Wheat will be served in European wheat bier glassware that highlights the visual and taste appeal of the new brew.
In 1968, Amstel joined forces with Heineken International. Heineken USA currently distributes Amstel Light, and is introducing Amstel Wheat in select US markets in 2011.
via BoozeNews
09/20/2011: The Rise of Craft Beer in America
As the chart illustrates, since the deregulation of home brewing, small breweries and craft beers have been on the rise. Meanwhile, big beer is losing market share – albeit very slowly:
For the fourth year in a row, the beer industry has continued its declines and lost 1.9% to total 2.8 billion cases. According to the Beverage Information Group’s recently released 2011 Beer Handbook, continued declines in the Light segment continue to contribute to the overall losses in the industry. This segment has seen declines amongst its core brands and is only seeing pockets of growth from newly introduced line extensions.
Despite the struggling economy, growth was seen among the Craft segment as well as Imports. The higher-priced Craft segment continued to post solid gains due to consumers’ attraction to the interesting flavors craft brewers offer. Imports, which previously have been experiencing declines, gained 0.9% to 362-8 million cases last year, but that is still 11.1% lower than its pre-recessionary levels.
Nevertheless, craft beer faces a steep uphill battle. Distribution laws and other post-prohibition regulations make simply distributing craft beers difficult. The fact that the current big players have so much market share, capital, and the advantage of economies of scale and huge advertising budgets only makes matters worse.
via Forbes
For the fourth year in a row, the beer industry has continued its declines and lost 1.9% to total 2.8 billion cases. According to the Beverage Information Group’s recently released 2011 Beer Handbook, continued declines in the Light segment continue to contribute to the overall losses in the industry. This segment has seen declines amongst its core brands and is only seeing pockets of growth from newly introduced line extensions.
Despite the struggling economy, growth was seen among the Craft segment as well as Imports. The higher-priced Craft segment continued to post solid gains due to consumers’ attraction to the interesting flavors craft brewers offer. Imports, which previously have been experiencing declines, gained 0.9% to 362-8 million cases last year, but that is still 11.1% lower than its pre-recessionary levels.
Nevertheless, craft beer faces a steep uphill battle. Distribution laws and other post-prohibition regulations make simply distributing craft beers difficult. The fact that the current big players have so much market share, capital, and the advantage of economies of scale and huge advertising budgets only makes matters worse.
via Forbes
09/19/2011: Ticker tape vodka offers “inner flirt” opportunity
A Dutch vodka company has come up with a unique way of helping people communicate in a busy bar.
Medea, from Schiedam 1777, has a programmable neon ticker tape around the bottle allowing consumers to write their own 255-word messages. The producers claim the LED display will encourage drinkers to “unleash” their “inner poet, inner philosopher or inner flirt”.
However, as the bottle has no spell checker, the company advises would-be lotharios to “drink and program responsibly”.
Medea is not the first company to make its labels interactive. Bud Light released a line of bottles that allowed consumers to write short messages using a method similar to a scratch card, that it claimed was the “latest innovation in social networking” and various beer companies have introduced labels that change colour when at the right temperature.
via The Drinks Business
Medea, from Schiedam 1777, has a programmable neon ticker tape around the bottle allowing consumers to write their own 255-word messages. The producers claim the LED display will encourage drinkers to “unleash” their “inner poet, inner philosopher or inner flirt”.
However, as the bottle has no spell checker, the company advises would-be lotharios to “drink and program responsibly”.
Medea is not the first company to make its labels interactive. Bud Light released a line of bottles that allowed consumers to write short messages using a method similar to a scratch card, that it claimed was the “latest innovation in social networking” and various beer companies have introduced labels that change colour when at the right temperature.
via The Drinks Business
09/19/2011: Absolut vodka dresses up in pinstripes
Absolut has launched limited edition vodka in a hand-cut crystal bottle within a pinstripe case. Called the Pinstripe, the new packaging is the work of Swedish designers Skogsberg & Smart and will be available exclusively in a handful of travel retail outlets, starting with the Stockholm Arlanda airport.
The bottle is presented in a ”treasure chest” case, clad in a classic pinstripe fabric, complete with two crystal tumblers.
Just 800 bottles have been made, each one numbered and signed by the master cutter after inspection and approval.
via BoozeNews
The bottle is presented in a ”treasure chest” case, clad in a classic pinstripe fabric, complete with two crystal tumblers.
Just 800 bottles have been made, each one numbered and signed by the master cutter after inspection and approval.
via BoozeNews
09/18/2011: Kegs tapped, beer flows as Germany kicks off 178th annual Oktoberfest folk festival
With only two deft blows of his hammer and a cry of “O’zapft is” — “It’s Tapped,” Mayor Christian Ude inserted the first tap into the first keg as the festival opened its doors to the public Saturday.
More than six million guests from around the world are expected to descend on the beer tents of Munich to celebrate Oktoberfest over the next 17 days.
Last year’s visitors consumed some 7.1 million 2-pint (1-liter) mugs of beer. This year a mug, called “Mass” in German, tipped the €9 mark, selling at €9.20 ($12.66).
German authorities have increased the security around the fairgrounds this year, although they say no concrete threat exists.
via Washington Post
More than six million guests from around the world are expected to descend on the beer tents of Munich to celebrate Oktoberfest over the next 17 days.
Last year’s visitors consumed some 7.1 million 2-pint (1-liter) mugs of beer. This year a mug, called “Mass” in German, tipped the €9 mark, selling at €9.20 ($12.66).
German authorities have increased the security around the fairgrounds this year, although they say no concrete threat exists.
via Washington Post
09/18/2011: White House brewing own beer. Sell it, get us out of debt!
Former Marine Sgt. Dakota Meyer, who was awarded the Medal of Honor by President Thursday, had a simple but unusual request when White House staffers talked to him a few days ago, reports CBS News senior White House correspondent Bill Plante.
Meyer said he would like to have a beer with the president.
Great idea- right? And how could the president refuse?
So it happened. Mr. Obama and the war hero hung out together on the patio outside the Oval Office.
Wondering what brand they were drinking? Are you ready?
It was — the White House’s own brew, made with equipment the Obamas bought with their own money — the first beer ever made at the White House, according to historians.
It is White House Honey Ale.
It was the first beer served at the Super Bowl party. A very small batch — 90-100 bottles — all consumed that day.
The White House chefs have been brewing since, a little at a time. There was some for St. Patrick’s Day, another batch in June, and the beer served to Sgt. Meyer.
And just for the record: Home-brewing is legal in Washington, D.C.
Plante says he’s never tasted it – but he keeps volunteering!
via BoozeNews
Meyer said he would like to have a beer with the president.
Great idea- right? And how could the president refuse?
So it happened. Mr. Obama and the war hero hung out together on the patio outside the Oval Office.
Wondering what brand they were drinking? Are you ready?
It was — the White House’s own brew, made with equipment the Obamas bought with their own money — the first beer ever made at the White House, according to historians.
It is White House Honey Ale.
It was the first beer served at the Super Bowl party. A very small batch — 90-100 bottles — all consumed that day.
The White House chefs have been brewing since, a little at a time. There was some for St. Patrick’s Day, another batch in June, and the beer served to Sgt. Meyer.
And just for the record: Home-brewing is legal in Washington, D.C.
Plante says he’s never tasted it – but he keeps volunteering!
via BoozeNews
09/04/2011: Governor Jerry Brown Proclaims September 2011 California Wine Month
Governor Jerry Brown has proclaimed September 2011 as California Wine Month, the seventh consecutive year the state has recognized the contributions of the state’s growers and vintners by proclamation. To celebrate, many of the Golden State’s wineries, winegrape growers and regional associations are hosting special consumer wine events.
“As an industry, California wine brings innumerable benefits to the state. Our scenic and historic wine-growing regions, a renowned cuisine based on food and wine pairings, and the opportunity to taste and purchase our world-famous wines bring an estimated 20.7 million tourists to our state each year,” said Governor Brown in the proclamation. “Our state’s wineries create jobs for 330,000 Californians and revenue from retail sales of $18.4 billion, including $1.14 billion in exports sales to 122 countries.” To view the complete proclamation, go to www.discovercaliforniawine.com/learn/governors-proclamation.
From special tastings and harvest tours, to wine education classes and wine and food festivals, consumers can take in many celebration events throughout California. To find the latest events this September, go towww.discovercaliforniawine.com/learn/september-winery-events and visit the site regularly to check the 50 events to date in a growing list of wine happenings.
via BoozeNews
“As an industry, California wine brings innumerable benefits to the state. Our scenic and historic wine-growing regions, a renowned cuisine based on food and wine pairings, and the opportunity to taste and purchase our world-famous wines bring an estimated 20.7 million tourists to our state each year,” said Governor Brown in the proclamation. “Our state’s wineries create jobs for 330,000 Californians and revenue from retail sales of $18.4 billion, including $1.14 billion in exports sales to 122 countries.” To view the complete proclamation, go to www.discovercaliforniawine.com/learn/governors-proclamation.
From special tastings and harvest tours, to wine education classes and wine and food festivals, consumers can take in many celebration events throughout California. To find the latest events this September, go towww.discovercaliforniawine.com/learn/september-winery-events and visit the site regularly to check the 50 events to date in a growing list of wine happenings.
via BoozeNews
09/02/2011: Italian winemakers consider new varieties
Italian winemakers will vote next week over whether to introduce new grape varieties to their region.
Producers in Rosso di Montalcino will gather on Wednesday 7 September to vote on whether or not allow the introduction of varieties such as Merlot, Cabernet Sauvignon and Syrah to the traditionally Sangiovese-based wine.
Rosso di Montalcino is supposed to be 100% Sangiovese, but in the case of a “yes” vote, a small proportion of these other varieties – up to 15% – will be allowed to be added.
Wine writer Nicolas Belfrage MW has appealed to the producers, in an open letter, to vote “no”, explaining that such a move would “fatally undermine the personality of the wine.”
He continued: “I would urge you in the strongest terms not to support this change. Rosso di Montalcino, like Brunello di Montalcino, has created for itself a strong personality on international wine markets based largely on the fact that it is a pure varietal wine.
via BoozeNews
Producers in Rosso di Montalcino will gather on Wednesday 7 September to vote on whether or not allow the introduction of varieties such as Merlot, Cabernet Sauvignon and Syrah to the traditionally Sangiovese-based wine.
Rosso di Montalcino is supposed to be 100% Sangiovese, but in the case of a “yes” vote, a small proportion of these other varieties – up to 15% – will be allowed to be added.
Wine writer Nicolas Belfrage MW has appealed to the producers, in an open letter, to vote “no”, explaining that such a move would “fatally undermine the personality of the wine.”
He continued: “I would urge you in the strongest terms not to support this change. Rosso di Montalcino, like Brunello di Montalcino, has created for itself a strong personality on international wine markets based largely on the fact that it is a pure varietal wine.
via BoozeNews
09/02/2011: Del Frisco's launches Sully's Side Bar
Del Frisco’s Restaurant Group will unveil Sully’s Side Bar, a tacos-and-tequila version of its Sullivan’s Steakhouse, in Austin, Texas, on Aug. 31, the company said Wednesday.
The Side Bar measures 1,542 square feet, seats 86 customers, and will feature a Mexican-influenced menu with boutique tequilas and local beers. The establishment is attached to the Austin Sullivan’s location and will be open for lunch, dinner and late-night guests.
Carlos Garcia, executive chef for Sully’s Side Bar and Sullivan’s Steakhouse, created the menu, which features smoky guacamole with smoked Gouda cheese, pork and adobo-marinated brisket tacos, salads and desserts.
The bar will feature crafted cocktails and local beers and spirits, such as Tito’s vodka. The bar serves as the centerpiece of the restaurant, which also has leather-clad booths and ample indoor seating, complete with two eight-seat community tables. Large rolling doors slide sideways, allowing for the area to be opened to the outside in good weather.
via NRN
The Side Bar measures 1,542 square feet, seats 86 customers, and will feature a Mexican-influenced menu with boutique tequilas and local beers. The establishment is attached to the Austin Sullivan’s location and will be open for lunch, dinner and late-night guests.
Carlos Garcia, executive chef for Sully’s Side Bar and Sullivan’s Steakhouse, created the menu, which features smoky guacamole with smoked Gouda cheese, pork and adobo-marinated brisket tacos, salads and desserts.
The bar will feature crafted cocktails and local beers and spirits, such as Tito’s vodka. The bar serves as the centerpiece of the restaurant, which also has leather-clad booths and ample indoor seating, complete with two eight-seat community tables. Large rolling doors slide sideways, allowing for the area to be opened to the outside in good weather.
via NRN
09/01/2011: Bols in a Barrel
Lucas Bols USA Releases Bols Barrel Aged Genever
Aged Genever made from a unique 19th century recipe will compliment the already popular Bols Genever 1820 and expand the overall Genever category
Lucas Bols, the world’s oldest distilled spirits company, has announced the release of Bols Barrel Aged Genever, a new expression of Genever developed exclusively for the U.S. market. The new Bols Barrel Aged Genever is made using a 19th century recipe and aged for 18 months in oak casks. Designed with bourbon connoisseurs in mind, Bols Barrel Aged Genever embraces the wood characters of aged American whiskies while maintaining the herbaceous, juniper flavors of the original Bols Genever.
Master Distiller Piet Van Leijenhorst, secret-recipe keeper and steward of Bols Genevers for over 25 years, is always looking for new ways to bring the authentic Dutch spirit of Genever to all corners of the globe. He deemed this original 19th century Bols Genever recipe perfect for aging, a nod to the great aged-whisky traditions of the United States while staying true to the traditional practices of making Genever.
Bols Barrel Aged Genever is made according to an authentic recipe used by the company in the 19th century that is different from the recipe used to make Bols Genever 1820. The heart of the Barrel Aged Genever is malt wine: a rye, wheat and corn distillate triple-distilled made in copper pot stills. This is then blended with a unique bouquet of traditional Genever botanicals such as hops, cloves, anise, licorice, ginger, juniper and many others. Aged for at least 18 months in barrels from the French Limousin region, an area well known for its exceptional cooperage quality wood, Bols Barrel Aged Genever is pale golden in color and boasts powerful wood-infused flavors. This unique spirit represents true craftsmanship, authentic Dutch heritage and superb quality. It should be enjoyed like fine bourbon: at room temperature, with a splash of ice or water, as an aperitif, a digestive or in an old-fashioned whisky cocktail.
Lucas Bols, distillers since 1575, has a long tradition of aging Genevers. For centuries Genever has been bottled and shipped around the world in the brown clay Genever jugs that can still be found in old shipwrecks or during archaeological digs. Bols Barrel Aged Genever is bottled in grey earthenware jugs from the German Westerwald region, a spectacular homage to the 17th century tradition.
via BarBizMag
Aged Genever made from a unique 19th century recipe will compliment the already popular Bols Genever 1820 and expand the overall Genever category
Lucas Bols, the world’s oldest distilled spirits company, has announced the release of Bols Barrel Aged Genever, a new expression of Genever developed exclusively for the U.S. market. The new Bols Barrel Aged Genever is made using a 19th century recipe and aged for 18 months in oak casks. Designed with bourbon connoisseurs in mind, Bols Barrel Aged Genever embraces the wood characters of aged American whiskies while maintaining the herbaceous, juniper flavors of the original Bols Genever.
Master Distiller Piet Van Leijenhorst, secret-recipe keeper and steward of Bols Genevers for over 25 years, is always looking for new ways to bring the authentic Dutch spirit of Genever to all corners of the globe. He deemed this original 19th century Bols Genever recipe perfect for aging, a nod to the great aged-whisky traditions of the United States while staying true to the traditional practices of making Genever.
Bols Barrel Aged Genever is made according to an authentic recipe used by the company in the 19th century that is different from the recipe used to make Bols Genever 1820. The heart of the Barrel Aged Genever is malt wine: a rye, wheat and corn distillate triple-distilled made in copper pot stills. This is then blended with a unique bouquet of traditional Genever botanicals such as hops, cloves, anise, licorice, ginger, juniper and many others. Aged for at least 18 months in barrels from the French Limousin region, an area well known for its exceptional cooperage quality wood, Bols Barrel Aged Genever is pale golden in color and boasts powerful wood-infused flavors. This unique spirit represents true craftsmanship, authentic Dutch heritage and superb quality. It should be enjoyed like fine bourbon: at room temperature, with a splash of ice or water, as an aperitif, a digestive or in an old-fashioned whisky cocktail.
Lucas Bols, distillers since 1575, has a long tradition of aging Genevers. For centuries Genever has been bottled and shipped around the world in the brown clay Genever jugs that can still be found in old shipwrecks or during archaeological digs. Bols Barrel Aged Genever is bottled in grey earthenware jugs from the German Westerwald region, a spectacular homage to the 17th century tradition.
via BarBizMag
09/01/2011: Beer Burkas: Utah Requires “Zion Curtains” So Customers Can’t See Beer Being Opened or Poured
If you are going to Utah, you may be seeing the return of the restaurant equivalent of a beer burka. Legislators in the heavily Mormon state have reinstated the required use of Zion curtains to separate diners from bartenders. In beer-only restaurants, bartenders will now have to be shielded from public eye. The new requirements are contained in two bills that were so badly crafted that they have left confusion as to their application.
Since 2009, there has already been a requirement of Zion Curtains for bartenders preparing mixed drinks. In 2009, Zion Curtains were taken down, but businesses were required to have separate rooms to hide the preparation of mixed drinks. The result is quite confusing.
via BoozeNews
Since 2009, there has already been a requirement of Zion Curtains for bartenders preparing mixed drinks. In 2009, Zion Curtains were taken down, but businesses were required to have separate rooms to hide the preparation of mixed drinks. The result is quite confusing.
via BoozeNews
08/31/2011: Jack Daniel's Record-Setting Birthday
Seven is an important number: Lucky number seven, the seven deadly sins, the Seven Wonders of the World. And then there is Jack Daniel's Old No. 7. Fans of Tennessee whiskey consider it a league of its own. Screw you, Seven Wonders of the World!
On September 1 at NYC's South Street Seaport, Jack Daniel's turns 7. Just kidding. The Lynchburg distiller turns 161. The birthday party, scheduled to take place between 12pm and 2pm, will attempt to break seven world records. The records are quirky. Some are highly questionable. All are boozy.
Here's a rundown:
Most Contributions to a Greeting Card
This is not your typical card-pass-around, dreaded in offices around the world. To break the record Jack Daniel's will pull greetings from around the world via their robust social media lines. You can hit them up on Facebook to add your own. Greetings posted will be transcribed (by very lucky scribes interns, we assume) onto a giant greeting card — in addition to the signatures of those attending the event.
Largest Bottle of Whiskey
This one is extremely apropos to the occasion. At the party, Jack Daniel's will unveil the world's largest whiskey bottle, which will contain more than 180 liters of whiskey. Where will all that whiskey go? You'll have to attend to find out.
Largest Gathering of People Born in the Same Month
The event will attempt to gather the greatest number of people sharing the same birth month in a single venue. As Jack Daniel was born in September, it's only fitting that all those born in the month of September (me!) be asked to gather together to break this record. All the September born must gather for a minimum of five minutes in order to break the record.
Largest Glass Bottle Mosaic
For this record, guests will be asked to build the largest two-dimensional mosaic made from glass bottles — yay, recycling! This mosaic will be made by artist Herb Williams (of Crayon sculpture fame, NOT of the NY Knicks) from 2,016 Jack Daniel's bottles. The mosaic will detail a portrait of Jack Daniel's beloved face.
Most Bottles Played
Jack Daniel's bottles will be used again for this record challenge, but this time as instruments. In order to break the record for greatest number of glass bottles used to play a single tune at the same time at a single venue, more than 470 Jack Daniel's bottles will be used to play a rendition of — you guessed it"Happy Birthday."
Most People Blowing Out Candles Simultaneously
This one could get ugly. People get very competitive when it comes to blowing out birthday candles, and alcohol will only fuel the fire (fact). Nevertheless, 250 candles will be lit for party guests to blow out simultaneously.
Fastest Time to Build a 20 Shot Glass Pyramid
Anyone in attendance who thinks they are skilled at this kind of thing will have the opportunity to prove their worth by building a pyramid of 20 shot glasses in 30 seconds or less. This also could get messy.
The day's events will be judged by Official Adjudicator Kimberly Patrick, who will present Jack Daniel's with official certification should they accomplish their goal.
via Food Republic
On September 1 at NYC's South Street Seaport, Jack Daniel's turns 7. Just kidding. The Lynchburg distiller turns 161. The birthday party, scheduled to take place between 12pm and 2pm, will attempt to break seven world records. The records are quirky. Some are highly questionable. All are boozy.
Here's a rundown:
Most Contributions to a Greeting Card
This is not your typical card-pass-around, dreaded in offices around the world. To break the record Jack Daniel's will pull greetings from around the world via their robust social media lines. You can hit them up on Facebook to add your own. Greetings posted will be transcribed (by very lucky scribes interns, we assume) onto a giant greeting card — in addition to the signatures of those attending the event.
Largest Bottle of Whiskey
This one is extremely apropos to the occasion. At the party, Jack Daniel's will unveil the world's largest whiskey bottle, which will contain more than 180 liters of whiskey. Where will all that whiskey go? You'll have to attend to find out.
Largest Gathering of People Born in the Same Month
The event will attempt to gather the greatest number of people sharing the same birth month in a single venue. As Jack Daniel was born in September, it's only fitting that all those born in the month of September (me!) be asked to gather together to break this record. All the September born must gather for a minimum of five minutes in order to break the record.
Largest Glass Bottle Mosaic
For this record, guests will be asked to build the largest two-dimensional mosaic made from glass bottles — yay, recycling! This mosaic will be made by artist Herb Williams (of Crayon sculpture fame, NOT of the NY Knicks) from 2,016 Jack Daniel's bottles. The mosaic will detail a portrait of Jack Daniel's beloved face.
Most Bottles Played
Jack Daniel's bottles will be used again for this record challenge, but this time as instruments. In order to break the record for greatest number of glass bottles used to play a single tune at the same time at a single venue, more than 470 Jack Daniel's bottles will be used to play a rendition of — you guessed it"Happy Birthday."
Most People Blowing Out Candles Simultaneously
This one could get ugly. People get very competitive when it comes to blowing out birthday candles, and alcohol will only fuel the fire (fact). Nevertheless, 250 candles will be lit for party guests to blow out simultaneously.
Fastest Time to Build a 20 Shot Glass Pyramid
Anyone in attendance who thinks they are skilled at this kind of thing will have the opportunity to prove their worth by building a pyramid of 20 shot glasses in 30 seconds or less. This also could get messy.
The day's events will be judged by Official Adjudicator Kimberly Patrick, who will present Jack Daniel's with official certification should they accomplish their goal.
via Food Republic
08/31/2011: A Bucket List Must: Itinerary For The Kentucky Bourbon Trail
No doubt about it—central Kentucky is Bourbon Country. Steeped in over 200 years of history, the essence of Bourbon flows from the area’s limestone-rich water, which is essential to its production. It springs from the ground, in the corn required to constitute at least 51% of the spirit. The spirit of Bourbon, however, is most deeply rooted in people—the distillers who make the stuff, the bartenders who mix it and, of course, the visitors who drink it.
For travelers to Bourbon Country, finding the best place to taste is the real adventure.
Perhaps choose a quaff straight up while winding down a distillery tour, the caramel fragrance of the rickhouse still lingering in the air. Maybe Bourbon is best enjoyed on the rocks at one of the historic hotel bars. Or perhaps it’s shaken into a cocktail, flanked by a plate of locally made duck prosciutto.
If you're interested, here you can find a potential itinerary for a Kentucky Bourbon Trail journey, with a singular goal: capturing the history, character and diversity of what makes Bourbon and the place in which it’s made so special.
via WineMag
For travelers to Bourbon Country, finding the best place to taste is the real adventure.
Perhaps choose a quaff straight up while winding down a distillery tour, the caramel fragrance of the rickhouse still lingering in the air. Maybe Bourbon is best enjoyed on the rocks at one of the historic hotel bars. Or perhaps it’s shaken into a cocktail, flanked by a plate of locally made duck prosciutto.
If you're interested, here you can find a potential itinerary for a Kentucky Bourbon Trail journey, with a singular goal: capturing the history, character and diversity of what makes Bourbon and the place in which it’s made so special.
via WineMag
08/30/2011: Austin Craigslist: Drunk clown needed
Seen on today’s Austin Craigslist: Drunk Clown needed to party with a group of friends this Sunday.
"Dress up like a clown, be willing to get drunk, and hang out with a cool group of people and bar hop with us this Sunday (August 28th) You will meet us at Kung Fu probably around 3:00 pm- (you MUST be dressed up like a clown, face paint.. etc… it would be awesome if you had those little blow up balloons with you too).... and we will have a Sunday Fun day on West 6th. We will pay you $10 an hour, and pay for your drinks. Contact me for details."
via Dangerous Minds
"Dress up like a clown, be willing to get drunk, and hang out with a cool group of people and bar hop with us this Sunday (August 28th) You will meet us at Kung Fu probably around 3:00 pm- (you MUST be dressed up like a clown, face paint.. etc… it would be awesome if you had those little blow up balloons with you too).... and we will have a Sunday Fun day on West 6th. We will pay you $10 an hour, and pay for your drinks. Contact me for details."
via Dangerous Minds
08/30/2011: Car that runs on wine and cheese showcased at eco-rally
Imagine pulling up to a gas station, and rather than being offered the usual choice between regular or premium unleaded, the gas pump instead read “chardonnay” or “pinot noir.” Not for you, of course, but for your car!
Well, if one new experimental car, called the Lotus Exige 270E Tri-Fuel, ever catches on, this scenario may not be so far-fetched. The specialized Exige is capable of running on an ethanol fuel made from wine that isn’t up to drinking grade, or whey, which is a byproduct of the cheese or chocolate-making process.
It was one of several new cars showcased recently at an eco-rally sponsored in part by the Prince of Wales’ environmental initiative, Start, according to the London Independent.
The car also can run on conventional gasoline (just in case you’re out of fuel and still miles away from wine country), as well as methanol, a fuel that can be made by extracting CO2 directly from the atmosphere — potentially the ultimate carbon neutral fuel. The car is also capable of reaching 60 mph in less than four seconds, making it among the fastest road-legal cars in the world.
via BoozeNews
Well, if one new experimental car, called the Lotus Exige 270E Tri-Fuel, ever catches on, this scenario may not be so far-fetched. The specialized Exige is capable of running on an ethanol fuel made from wine that isn’t up to drinking grade, or whey, which is a byproduct of the cheese or chocolate-making process.
It was one of several new cars showcased recently at an eco-rally sponsored in part by the Prince of Wales’ environmental initiative, Start, according to the London Independent.
The car also can run on conventional gasoline (just in case you’re out of fuel and still miles away from wine country), as well as methanol, a fuel that can be made by extracting CO2 directly from the atmosphere — potentially the ultimate carbon neutral fuel. The car is also capable of reaching 60 mph in less than four seconds, making it among the fastest road-legal cars in the world.
via BoozeNews
08/29/2011: Wal-Mart ends deal to install wine machines in Pa.
Wal-Mart Stores Inc. is pulling out of a deal to install 23 state-controlled wine vending machines in its Pennsylvania stores, the latest setback to a program once touted as a way to add customer convenience to the state's tangled liquor laws.
An Aug. 15 letter from Wal-Mart to the Pennsylvania Liquor Control Board said it is terminating the agreement but didn't say why.
A company statement released Wednesday blamed "mechanical concerns" among the 10-foot-high machines, which can hold hundreds of bottles.
"Wal-Mart will continue to work with PLCB officials to look at ways to modernize the state's liquor and wine distribution system and provide Pennsylvanians with a convenient shopping experience," the Bentonville, Ark.-based company said.
However, a lawyer for the contractor, Simple Brands LLC, said mechanical problems affect less than 0.5 percent of transactions. Before software changes, the machines, at their worst, had problems with less than 1 percent of transactions, lawyer Alan Fellheimer said Wednesday.
"They never installed them, so I don't know what they base that on," Fellheimer said.
Installation of the machines in grocery stores around the state began last summer, and 21 continue to operate, according to the liquor board.
The machines keep the bottles at room temperature and allow a customer to choose a wine on a touch-screen display. The customer must swipe an ID, blow into an alcohol sensor and look into a surveillance camera that is remotely monitored by a state employee in Harrisburg who approves the sale after verifying the buyer isn't drunk and matches the photo ID.
Fellheimer said the machines are complex, but that's the way the liquor board wanted it.
"It's not an easy task and the machines do it well," Fellheimer said. "Were there a couple bumps in the road along the way? Sure, but they've all been resolved."
via The Times Leader
An Aug. 15 letter from Wal-Mart to the Pennsylvania Liquor Control Board said it is terminating the agreement but didn't say why.
A company statement released Wednesday blamed "mechanical concerns" among the 10-foot-high machines, which can hold hundreds of bottles.
"Wal-Mart will continue to work with PLCB officials to look at ways to modernize the state's liquor and wine distribution system and provide Pennsylvanians with a convenient shopping experience," the Bentonville, Ark.-based company said.
However, a lawyer for the contractor, Simple Brands LLC, said mechanical problems affect less than 0.5 percent of transactions. Before software changes, the machines, at their worst, had problems with less than 1 percent of transactions, lawyer Alan Fellheimer said Wednesday.
"They never installed them, so I don't know what they base that on," Fellheimer said.
Installation of the machines in grocery stores around the state began last summer, and 21 continue to operate, according to the liquor board.
The machines keep the bottles at room temperature and allow a customer to choose a wine on a touch-screen display. The customer must swipe an ID, blow into an alcohol sensor and look into a surveillance camera that is remotely monitored by a state employee in Harrisburg who approves the sale after verifying the buyer isn't drunk and matches the photo ID.
Fellheimer said the machines are complex, but that's the way the liquor board wanted it.
"It's not an easy task and the machines do it well," Fellheimer said. "Were there a couple bumps in the road along the way? Sure, but they've all been resolved."
via The Times Leader
08/29/2011: Sushi, whisky & champagne. Aw, hard times in Russia’s VIP prisons
Ex-prisoner claims that if you have cash, you can live the good life behind bars.
For most people, spending years in a Russian prison camp would be a living nightmare. But one ex-prisoner has described how it can be a time of whisky, sushi and relative freedom – if you have enough money.
Andrei, a former assistant to a Russian member of parliament who was sentenced to nine years in jail in 2006 for embezzlement, says that from day one of his time in the camps, money was the only language. in an interview with Russian newspaper Moskovsky Komsomolets, the former prisoner explains in detail how he paid his way through his years in jail, where he says that anything can be bought for the right price.
“We had whatever we wanted. I even ate sushi every day,” he told the paper, to which he showed photographs that backed up his claims. “We had a great table laid on for us in the camp – sushi, champagne, whisky.”
His allegations come just a month after photos were published of prisoners partying in a prison just outside Moscow.
via the Independent
For most people, spending years in a Russian prison camp would be a living nightmare. But one ex-prisoner has described how it can be a time of whisky, sushi and relative freedom – if you have enough money.
Andrei, a former assistant to a Russian member of parliament who was sentenced to nine years in jail in 2006 for embezzlement, says that from day one of his time in the camps, money was the only language. in an interview with Russian newspaper Moskovsky Komsomolets, the former prisoner explains in detail how he paid his way through his years in jail, where he says that anything can be bought for the right price.
“We had whatever we wanted. I even ate sushi every day,” he told the paper, to which he showed photographs that backed up his claims. “We had a great table laid on for us in the camp – sushi, champagne, whisky.”
His allegations come just a month after photos were published of prisoners partying in a prison just outside Moscow.
via the Independent
08/27/2011: Buffalo Bill's Brewery Recalls Product
According to PRNewswire, Buffalo Bill's Brewery has issued a nationwide recall for Buffalo Bill's Brewery Orange Blossom Cream Ale sold in six-pack bottles. The recalled products were shipped between January and July 2011.
The product is being recalled because contents of several bottles have been found to be fermenting, which causes additional pressure in the bottle. This may lead to sudden popping of the cap or rupturing of the bottle, which could pose a hazard from breaking glass. Immediate and careful disposal of the product is highly recommended. People who have already consumed the product are not at risk for illness or bad effects. Customers can call 1-855-890-3290 for a full refund on any unused product.
Buffalo Bill's Brewery has taken corrective action to prevent further occurences. The recall does not affect other bottled or draft products from the company.
via BarBizMag
The product is being recalled because contents of several bottles have been found to be fermenting, which causes additional pressure in the bottle. This may lead to sudden popping of the cap or rupturing of the bottle, which could pose a hazard from breaking glass. Immediate and careful disposal of the product is highly recommended. People who have already consumed the product are not at risk for illness or bad effects. Customers can call 1-855-890-3290 for a full refund on any unused product.
Buffalo Bill's Brewery has taken corrective action to prevent further occurences. The recall does not affect other bottled or draft products from the company.
via BarBizMag
08/27/2011: New identity for Beam Global Spirits & Wine
Beam Global Spirits & Wine has unveiled a new logo as it prepares to part from its parent company Fortune Brands.
The new logo sees the word “Beam” written in the handwriting of James B. Beam, the distiller who gave the Kentucky bourbon its name.
“For us, having that real authenticity and that heritage and that link is really a differentiator for us and it’s a marketing kind of gold mine,” said Kevin George, Beam Global’s chief marketing officer.
Fortune Brands completes its split into two companies early in the fourth quarter. The company’s home and security business will be spun off and will trade under the symbol FBHS, while the spirits business will change its name to Beam, Inc.
via TheDrinksBusiness
The new logo sees the word “Beam” written in the handwriting of James B. Beam, the distiller who gave the Kentucky bourbon its name.
“For us, having that real authenticity and that heritage and that link is really a differentiator for us and it’s a marketing kind of gold mine,” said Kevin George, Beam Global’s chief marketing officer.
Fortune Brands completes its split into two companies early in the fourth quarter. The company’s home and security business will be spun off and will trade under the symbol FBHS, while the spirits business will change its name to Beam, Inc.
via TheDrinksBusiness
08/26/2011: Brewery using cigar box wood, Cuban espresso to make a beer.
When a friend gave Joey Redner a taste of a beer that had been aged with Spanish cedar — the wood used to wrap and box cigars — he knew it was an idea worth stealing. The aroma and flavor instantly reminded the then avid home brewer of his hometown’s historic Ybor City and the hand-rolled cigars Tampa is famous for. And he knew that if he ever owned a brewery, his beer needed to evoke the same memories.
“It just blew me away because when I smelled it, it was like waking down 7th Avenue in Ybor City, walking past a cigar shop,” said Redner, who now owns Cigar City Brewing. “It was a win/win. It was good and it really pinpointed it on the map as coming from my city.”
Plenty of brewers name their beers for the regions where they are made. But Cigar City takes it further, using ingredients such as Spanish cedar, guava, Cuban espresso and citrus woods to craft beers that also taste of Tampa’s heritage.
Doing so also has helped prop up the craft beer industry in a state once mocked for its offerings. Cigar City has become the most visible brewer in a suddenly hot Florida beer industry.
Distribution quickly spread statewide, as well as to Alabama, New York City and Philadelphia.
via BoozePost
“It just blew me away because when I smelled it, it was like waking down 7th Avenue in Ybor City, walking past a cigar shop,” said Redner, who now owns Cigar City Brewing. “It was a win/win. It was good and it really pinpointed it on the map as coming from my city.”
Plenty of brewers name their beers for the regions where they are made. But Cigar City takes it further, using ingredients such as Spanish cedar, guava, Cuban espresso and citrus woods to craft beers that also taste of Tampa’s heritage.
Doing so also has helped prop up the craft beer industry in a state once mocked for its offerings. Cigar City has become the most visible brewer in a suddenly hot Florida beer industry.
Distribution quickly spread statewide, as well as to Alabama, New York City and Philadelphia.
via BoozePost
08/26/2011: Good Night with Noche Buena beer
Heineken USA Launches Noche Buena Winter Seasonal Beer to Key U.S. Markets
Heineken USA today announced the launch of Noche Buena, a Bock-styled Lager brewed by Cerveceria Moctezuma, S.A., specifically made for the Fall/Winter season. The limited edition traditional Mexican beer will make its way to select markets in the United States this October.
Noche Buena features a fairly dry up-front characteristic followed with a thick mouth feel and subtle sweetness, combining fine malts with spicy Styrian hops grown in Slovenia. Beer enthusiasts will notice berry notes at the finish and a nice caramel toasted malt aroma at the nose.
“We are very excited to be slowly expanding the availability Noche Buena, Mexico's highest regarded seasonal beer,” said Paul Smailes, Senior Brand Director for Dos Equis, Heineken USA. “We're confident this fantastic beer, brewed in limited quantities, will be savored by those consumers looking for an exclusive winter seasonal.”
Noche Buena, Mexico’s #1 seasonal beer, will be available for purchase throughout Texas and Chicago in the beginning of October, arriving at Heineken USA’s distributors mid to late September.
Noche Buena will allow Heineken USA to continue to reach consumers who seek high-quality seasonal brews. Sales of seasonal beer were up 13.2 percent in food, drug, convenience and major market liquor stores in 2010, according to Nielsen.
via BarBizMag
Heineken USA today announced the launch of Noche Buena, a Bock-styled Lager brewed by Cerveceria Moctezuma, S.A., specifically made for the Fall/Winter season. The limited edition traditional Mexican beer will make its way to select markets in the United States this October.
Noche Buena features a fairly dry up-front characteristic followed with a thick mouth feel and subtle sweetness, combining fine malts with spicy Styrian hops grown in Slovenia. Beer enthusiasts will notice berry notes at the finish and a nice caramel toasted malt aroma at the nose.
“We are very excited to be slowly expanding the availability Noche Buena, Mexico's highest regarded seasonal beer,” said Paul Smailes, Senior Brand Director for Dos Equis, Heineken USA. “We're confident this fantastic beer, brewed in limited quantities, will be savored by those consumers looking for an exclusive winter seasonal.”
Noche Buena, Mexico’s #1 seasonal beer, will be available for purchase throughout Texas and Chicago in the beginning of October, arriving at Heineken USA’s distributors mid to late September.
Noche Buena will allow Heineken USA to continue to reach consumers who seek high-quality seasonal brews. Sales of seasonal beer were up 13.2 percent in food, drug, convenience and major market liquor stores in 2010, according to Nielsen.
via BarBizMag
08/26/2011: Russia’s latest weapon in war on alcoholism: wine
Russians still scoff at Mikhail Gorbachev’s anti-alcohol campaign that saw Soviet troops tearing down vineyards – but which only drove hardened drinkers’ determination to concoct their own booze. A quarter of a century later the Kremlin is considering subtler, market-oriented methods to fight alcoholism that could give a boost to the domestic wine industry even if they fail to modify Russians’ excessive drinking habits.
“Wine making is one of the sectors that should be developed to help contribute to the eradication of alcoholism,” Dmitry Medvedev said during a visit to Krasnodar, one of Russia’s main wine producing region this week. Alcohol abuse stemmed from “other drinks,” the Russian president added in an apparent reference to his people’s love of vodka.
Risking the unpopularity faced by Gorbachev, Mr Medvedev has declared war on alcoholism that claims thousands of lives each year in Russia. Under his watch taxes on alcohol have been raised, night time liquor sales banned and beer, traditionally regarded as a soft drink, re-branded as an alcoholic beverage in line with international norms.
via Boozenews
“Wine making is one of the sectors that should be developed to help contribute to the eradication of alcoholism,” Dmitry Medvedev said during a visit to Krasnodar, one of Russia’s main wine producing region this week. Alcohol abuse stemmed from “other drinks,” the Russian president added in an apparent reference to his people’s love of vodka.
Risking the unpopularity faced by Gorbachev, Mr Medvedev has declared war on alcoholism that claims thousands of lives each year in Russia. Under his watch taxes on alcohol have been raised, night time liquor sales banned and beer, traditionally regarded as a soft drink, re-branded as an alcoholic beverage in line with international norms.
via Boozenews
08/25/2011: Roman shipwreck full of wine jars discovered
An archaeological mission has unearthed a well-preserved wreck of a Roman cargo ship off Albania’s coast, containing over 300 wine jars.
The 30-metre long wreck dates to the 1st century BC and its cargo is believed to have been the produce of southern Albanian vineyards en route to western European markets, including France. The find was made 50 metres deep near the port city of Vlora, 90 miles southwest of Albania’s capital, Tirana.
Officials said most of the jars, known by their Greek name of amphoras and used to transport wine and oil, were unbroken despite the shipwreck. However, their stoppers had gone, allowing the wine they contained to leak out into the water.
Team members retrieved one amphora for examination, before restoring it to the wreck. The site, the precise location of which is being kept secret, will be left unexplored until the Albanian archaeological service is in a position to do so.
via The Drinks Business
The 30-metre long wreck dates to the 1st century BC and its cargo is believed to have been the produce of southern Albanian vineyards en route to western European markets, including France. The find was made 50 metres deep near the port city of Vlora, 90 miles southwest of Albania’s capital, Tirana.
Officials said most of the jars, known by their Greek name of amphoras and used to transport wine and oil, were unbroken despite the shipwreck. However, their stoppers had gone, allowing the wine they contained to leak out into the water.
Team members retrieved one amphora for examination, before restoring it to the wreck. The site, the precise location of which is being kept secret, will be left unexplored until the Albanian archaeological service is in a position to do so.
via The Drinks Business
08/25/2011: Jack Daniel's and Zac Brown Band Form Partnership
According to PRNewswire, Jack Daniel's Whiskey and Grammy Award-winning Zac Brown Band have announced their partnership in order to provide a one-of-a-kind experience for fans.
Officially kicking off at Zac Brown Band's sold-out two-night stand September 5th and 6th at Red Rocks in Morrison, CO., the partnership will include U.S and Canada advertising and promotional activities, a dedicated responsibility campaign, and co-presenting tour support. It is the first major partnership between the famed distillery and a musical artist in more than a decade.
"There is a natural affinity between Jack Daniel's friends and Zac Brown Band fans," said Jeff Arnett, Jack Daniel's Master Distiller. "They are folks who embrace authentic values, love great music and the spirit of friendship. We couldn't be happier to partner with ZBB."
via BarBizMag
Officially kicking off at Zac Brown Band's sold-out two-night stand September 5th and 6th at Red Rocks in Morrison, CO., the partnership will include U.S and Canada advertising and promotional activities, a dedicated responsibility campaign, and co-presenting tour support. It is the first major partnership between the famed distillery and a musical artist in more than a decade.
"There is a natural affinity between Jack Daniel's friends and Zac Brown Band fans," said Jeff Arnett, Jack Daniel's Master Distiller. "They are folks who embrace authentic values, love great music and the spirit of friendship. We couldn't be happier to partner with ZBB."
via BarBizMag
08/24/2011: Evan Williams Bourbon and Big Green Egg Team Up for Sweeps
Heaven Hill Distilleries has lined up a consumer promotion for its Evan Williams Kentucky Straight Bourbon Whiskey brand in the US.
The company said that the 'Grill with the Greats' campaign will run until mid-October, offering consumers a top prize of an expenses-paid trip to its heritage centre in Bardstown, Kentucky, a private dinner with celebrity chef Grady Spears and Heaven Hill master distillers Parker and Craig Beam, and a large Big Green Egg cooker.
The male-targeted competition will be advertised using retail display point of sale, on-the bottle neckers and print advertising in national consumer magazines and web and social media.
Print ads and sweepstakes information will also appear in national men’s publications like Maxim, Sports Illustrated and Rolling Stone, as well as on the Evan Williams website and Facebook page, and the Big Green Egg website and Facebook page.
via Just Drinks
08/24/2011: Makkoli: Korea’s Undiscovered Rice Wine
Makkoli is a fermented alcoholic drink from Korea, derived from rice. Like Nigori sake, it’s unfiltered and looks milky white in the glass. (But unlike sake it only reaches 6% to 7% alcohol by volume.) Makkoli was originally popular only among farmers in Korea, earning it the nickname nongju — which translates as “farmer’s liquor.” Danji’s chef-owner Hooni Kim wanted to stock it because of its growing popularity in cities, especially among younger consumers.
“It’s like a poor man's beer,” says Kim. “It's cheaper in Korea than here.”
He sells green plastic bottles made by the producer Kooksoondang, one of the only brands available that remains slightly effervescent from the special Nuruk yeast and controlled fermentation process used. (Unlike cheaper brands that use wheat to supplement the rice in the mash and add additives like aspartame to increase the shelf life, Kooksoondang’s makkoli tastes like it’s straight from the draft tap, which is how it’s served in Korea.) It lasts for just two or three months on the shelf, as opposed to a year.
In Korea, makkoli is often served in a bowl, like soup. Here, where it’s only available in bottles, Kim recommends drinking it one of two ways. Because it’s unfiltered you can shake it until it’s cloudy. Alternatively, let the sediment settle to the bottom of the bottle and just pour out the cider portion, which is clear with a less chewy mouthfeel. Kim likes it especially in the summer, because at only 6% to 7%, you can sip it all day without getting tipsy. It has a muting effect with spicy food. Koreans use rice to balance the salt, soy and spice in food, says Kim. Because rice is the main ingredient in makkoli, it has the same effect.
At Danji, he suggests pairing the Kooksoondang (also spelled Kooksangdang) with the spicy whelk salad with buckwheat noodles or the gochu gajeon. “Now, every big soju company makes one,” Kim says of the drink's increased popularity. “I like it because it’s so low in alcohol that you can actually wash your food down without getting too hammered.” How sensibly civilized!
via Food Republic
“It’s like a poor man's beer,” says Kim. “It's cheaper in Korea than here.”
He sells green plastic bottles made by the producer Kooksoondang, one of the only brands available that remains slightly effervescent from the special Nuruk yeast and controlled fermentation process used. (Unlike cheaper brands that use wheat to supplement the rice in the mash and add additives like aspartame to increase the shelf life, Kooksoondang’s makkoli tastes like it’s straight from the draft tap, which is how it’s served in Korea.) It lasts for just two or three months on the shelf, as opposed to a year.
In Korea, makkoli is often served in a bowl, like soup. Here, where it’s only available in bottles, Kim recommends drinking it one of two ways. Because it’s unfiltered you can shake it until it’s cloudy. Alternatively, let the sediment settle to the bottom of the bottle and just pour out the cider portion, which is clear with a less chewy mouthfeel. Kim likes it especially in the summer, because at only 6% to 7%, you can sip it all day without getting tipsy. It has a muting effect with spicy food. Koreans use rice to balance the salt, soy and spice in food, says Kim. Because rice is the main ingredient in makkoli, it has the same effect.
At Danji, he suggests pairing the Kooksoondang (also spelled Kooksangdang) with the spicy whelk salad with buckwheat noodles or the gochu gajeon. “Now, every big soju company makes one,” Kim says of the drink's increased popularity. “I like it because it’s so low in alcohol that you can actually wash your food down without getting too hammered.” How sensibly civilized!
via Food Republic
08/23/2011: New York Winery Selling 9/11 Memorial Wine for $19.11
Here's some super classy September 11 memorial wine from Long Island's Lieb Cellars that's made with grapes grown "90 miles from the site of the World Trade Center." It's even priced at $19.11 a bottle, should you buy it directly from the winery. According to the Lieb Cellars website, "the concept emerged at harvest just days after the September 11 disaster." That seems awfully fast.
Before you get all twitchy about it, though, a general manager of the winery told the LA Times that "6-10%" of proceeds to the National September 11 Memorial and Museum. They've already "probably donated $25,000"to the September Mission foundation from sales of a cheaper wine they introduced in 2004. So it's tasteless for a good cause?
Makes no difference to No Reservations host Anthony Bourdain, who was livid that New York restaurant Les Halles Downtown (where he holds the title "chef-at-large") sells the stuff: "911Wine?!!? Are you out your fucking MIND?!! EPIC FAIL." Later he tweeted that it'll be taken off the menu: "Just heard back from owner of LH . It's not sold on Park. But if at John St., it's gone today."
Bourdain's not the only one that's outraged: As one objector tweeted, "What's next a 9/11-themed McRib sandwich made with beef from Pennsylvania cows raised near the Flight 93 Memorial Park?"
via eater
Before you get all twitchy about it, though, a general manager of the winery told the LA Times that "6-10%" of proceeds to the National September 11 Memorial and Museum. They've already "probably donated $25,000"to the September Mission foundation from sales of a cheaper wine they introduced in 2004. So it's tasteless for a good cause?
Makes no difference to No Reservations host Anthony Bourdain, who was livid that New York restaurant Les Halles Downtown (where he holds the title "chef-at-large") sells the stuff: "911Wine?!!? Are you out your fucking MIND?!! EPIC FAIL." Later he tweeted that it'll be taken off the menu: "Just heard back from owner of LH . It's not sold on Park. But if at John St., it's gone today."
Bourdain's not the only one that's outraged: As one objector tweeted, "What's next a 9/11-themed McRib sandwich made with beef from Pennsylvania cows raised near the Flight 93 Memorial Park?"
via eater
08/22/2011: The Cowboy Way: The all-American answer to Scotch
Leave the peat to murky Scottish bogs.
For an American whiskey with all the heft and smoke of a single-malt, look no further than Balcones Brimstone.
This unruly specimen is the latest from Texas distiller Chip Tate, who originally caught our attention a few years back with Balcones True Blue, a cask-strength pour made from 100 percent blue corn, sourced from a tribe of Hopi farmers in New Mexico.
Now, capturing the campfire zeitgeist of the state's cowboy culture, Tate has developed a proprietary--and secret--process to smoke the whiskey after it is distilled. To imbue the whiskey with a singular aroma and flavor, Tate uses sun-dried scrub oak, a plant ubiquitous in the area.
Think of Brimstone as liquid barbecue: It sips like the first bite of a just-grilled ear of summer corn. But it stops short of bourbon's sugary oversteps, instead held in balance by the charred backbone of smoke and a touch of salt.
As befits its birthplace, the whiskey sings harmoniously when served neat with a plate of barbecue. For those seeking a cocktail, the Brimstone makes an interesting variation when replacing Scotch or mezcal (try it in a Blood and Sand), but its pronounced flavor can be tricky to balance. Instead, try the True Blue when breaking out the Boston shaker: Adam Bryan, bar manager of Bar Congress in Austin, uses it as the base of his drink, Fightin' Words.
Fightin' Words
Recipe adapted from Adam Bryan, Bar Congress, Austin
Makes 1 drink
Ice
1 ounce True Blue Corn Whiskey
¾ ounce Yellow Chartreuse
¾ ounce fresh-squeezed lemon juice
½ ounce Maraschino Liqueur
Lime twist
In a shaker filled with ice, add the whiskey, Chartreuse, lemon juice and maraschino and shake well. Double strain into a cordial glass and garnish with the lime twist.
via Tasting Table
For an American whiskey with all the heft and smoke of a single-malt, look no further than Balcones Brimstone.
This unruly specimen is the latest from Texas distiller Chip Tate, who originally caught our attention a few years back with Balcones True Blue, a cask-strength pour made from 100 percent blue corn, sourced from a tribe of Hopi farmers in New Mexico.
Now, capturing the campfire zeitgeist of the state's cowboy culture, Tate has developed a proprietary--and secret--process to smoke the whiskey after it is distilled. To imbue the whiskey with a singular aroma and flavor, Tate uses sun-dried scrub oak, a plant ubiquitous in the area.
Think of Brimstone as liquid barbecue: It sips like the first bite of a just-grilled ear of summer corn. But it stops short of bourbon's sugary oversteps, instead held in balance by the charred backbone of smoke and a touch of salt.
As befits its birthplace, the whiskey sings harmoniously when served neat with a plate of barbecue. For those seeking a cocktail, the Brimstone makes an interesting variation when replacing Scotch or mezcal (try it in a Blood and Sand), but its pronounced flavor can be tricky to balance. Instead, try the True Blue when breaking out the Boston shaker: Adam Bryan, bar manager of Bar Congress in Austin, uses it as the base of his drink, Fightin' Words.
Fightin' Words
Recipe adapted from Adam Bryan, Bar Congress, Austin
Makes 1 drink
Ice
1 ounce True Blue Corn Whiskey
¾ ounce Yellow Chartreuse
¾ ounce fresh-squeezed lemon juice
½ ounce Maraschino Liqueur
Lime twist
In a shaker filled with ice, add the whiskey, Chartreuse, lemon juice and maraschino and shake well. Double strain into a cordial glass and garnish with the lime twist.
via Tasting Table
08/21/2011: Burger King Dumps its Creepy King Mascot
Burger King's creepy King mascot will creep no more: after splitting with ad agency Crispin Porter + Bogusky, the burger chain is dethroning the King character in order to pursue moms. New ads will instead tout the freshness of Burger King's food. And also promote the super-trendy addition of guacamole. What's next, putting brussels sprouts in the hamburgers?
via USA Today
via USA Today
08/20/2011: SF: Bar doing Negroni cocktails — on tap!
Still only a fortnight old, Jasper’s Corner Tap & Kitchen rolled out a special treat over the SF Chefs weekend: Negroni cocktails on tap.
As far as bar manager Kevin Diedrich knows, it’s the first cocktail in San Francisco to be offered on tap.
It’s a practical solution to the volume that Jasper’s does in its 130+ seats; it saves the bartenders a lot of time. When Jasper’s opened, they had Bols Genever on tap (they still do, BTW), but that prompted the team to think about what else they could put on tap.
Diedrich says that trying the Negroni in one of the wine taps was logical experiment because it’s a straight spirit cocktail, so the mixture of Plymouth gin, Campari and sweet vermouth doesn’t need to be diluted when poured. They serve it over rocks.
Expect the Negroni to stay on tap for another month or two, and then they plan to try another cocktail. They can’t do a shaken cocktail (at least that they’ve figured out), so expect another spirituous libation, possibly a Martinez.
via BoozeNews
As far as bar manager Kevin Diedrich knows, it’s the first cocktail in San Francisco to be offered on tap.
It’s a practical solution to the volume that Jasper’s does in its 130+ seats; it saves the bartenders a lot of time. When Jasper’s opened, they had Bols Genever on tap (they still do, BTW), but that prompted the team to think about what else they could put on tap.
Diedrich says that trying the Negroni in one of the wine taps was logical experiment because it’s a straight spirit cocktail, so the mixture of Plymouth gin, Campari and sweet vermouth doesn’t need to be diluted when poured. They serve it over rocks.
Expect the Negroni to stay on tap for another month or two, and then they plan to try another cocktail. They can’t do a shaken cocktail (at least that they’ve figured out), so expect another spirituous libation, possibly a Martinez.
via BoozeNews
08/19/2011: Lobster ME brings East Coast to Vegas, The LEV Restaurant Group will serve lobster in everything from bisque to ice cream on the Vegas Strip
Zachary Conine, vice president of development for The LEV Restaurant Group, feels Las Vegas is sadly “under-crustaceaned,” and is doing something about it.
Next week, the Las Vegas-based multi-concept operator is planning to open Lobster ME, a quick-service brand featuring a virtually all-lobster menu.
The group also is a franchise operator of 32 Coffee Bean & Tea Leaf and Jamba Juice locations in the Las Vegas area. And the group is to soon debut a third original concept called Daily Kitchen & Wellness Bar with a healthful fast-casual menu.
Lobster ME — the ME refers to the state abbreviation for Maine — is capturing a growing passion in the West for the East Coast crustacean, with the classic lobster roll sandwich appearing on menus up and down the California coast, and even on a Los Angeles food truck.
In Las Vegas, the goal of Lobster ME is to recreate an “approachable” Atlantic coast lobster shack within the noticeably ocean-free confines of the Planet Hollywood Resort and Casino on the Las Vegas Strip, Conine said.
Lobster ME will feature only Maine lobster sourced from Atlantic coast waters and flash frozen for shipping to the Nevada desert. “It’s an homage to all things good and Maine and the Atlantic seacoast,” he said.
On the menu will be the restaurant’s self-proclaimed World’s Best Lobster Roll, made with mayonnaise, butter, lemon and herbs, and served — as it should be — with Cape Cod brand potato chips.
Lobster stars in most other dishes as well, from the lobster & waffles at breakfast, to the lobster grilled cheese; “The Lobsicle,” a fried lobster tail on a stick; and lobster mac and cheese.
For the adventurous, there’s even lobster ice cream for dessert, made by Ben & Bill’s Chocolate Emporium in Bar Harbor.
Conine said the average check will be about $15, with a lobster roll with 4 ounces of meat starting at about $15.50.
Also planned before the end of 2011 is the launch of Daily Kitchen, which Conine described as a fast-casual concept with an affordable menu focused on healthful foods.
Conine said the group developed the concept because “we wanted a place we could eat. There aren’t a lot of healthy options in Las Vegas.”
The first location is scheduled to open in the Las Vegas suburb of Summerlin this fall, offering breakfast, lunch and dinner in a counter-service setting with about 20 seats inside and another 30 on an outdoor patio.
The average check will be about $12 between all dayparts. “We think it will be a place where people can go daily,” he said.
A second location of Daily Kitchen — slightly bigger and with the addition of a wine bar — also is planned before the end of the year, Conine said.
via NRN
Next week, the Las Vegas-based multi-concept operator is planning to open Lobster ME, a quick-service brand featuring a virtually all-lobster menu.
The group also is a franchise operator of 32 Coffee Bean & Tea Leaf and Jamba Juice locations in the Las Vegas area. And the group is to soon debut a third original concept called Daily Kitchen & Wellness Bar with a healthful fast-casual menu.
Lobster ME — the ME refers to the state abbreviation for Maine — is capturing a growing passion in the West for the East Coast crustacean, with the classic lobster roll sandwich appearing on menus up and down the California coast, and even on a Los Angeles food truck.
In Las Vegas, the goal of Lobster ME is to recreate an “approachable” Atlantic coast lobster shack within the noticeably ocean-free confines of the Planet Hollywood Resort and Casino on the Las Vegas Strip, Conine said.
Lobster ME will feature only Maine lobster sourced from Atlantic coast waters and flash frozen for shipping to the Nevada desert. “It’s an homage to all things good and Maine and the Atlantic seacoast,” he said.
On the menu will be the restaurant’s self-proclaimed World’s Best Lobster Roll, made with mayonnaise, butter, lemon and herbs, and served — as it should be — with Cape Cod brand potato chips.
Lobster stars in most other dishes as well, from the lobster & waffles at breakfast, to the lobster grilled cheese; “The Lobsicle,” a fried lobster tail on a stick; and lobster mac and cheese.
For the adventurous, there’s even lobster ice cream for dessert, made by Ben & Bill’s Chocolate Emporium in Bar Harbor.
Conine said the average check will be about $15, with a lobster roll with 4 ounces of meat starting at about $15.50.
Also planned before the end of 2011 is the launch of Daily Kitchen, which Conine described as a fast-casual concept with an affordable menu focused on healthful foods.
Conine said the group developed the concept because “we wanted a place we could eat. There aren’t a lot of healthy options in Las Vegas.”
The first location is scheduled to open in the Las Vegas suburb of Summerlin this fall, offering breakfast, lunch and dinner in a counter-service setting with about 20 seats inside and another 30 on an outdoor patio.
The average check will be about $12 between all dayparts. “We think it will be a place where people can go daily,” he said.
A second location of Daily Kitchen — slightly bigger and with the addition of a wine bar — also is planned before the end of the year, Conine said.
via NRN
08/19/2011: 5 Unusual Vodkas To Try Right Now
Zú Bison Grass
In Poland, vodka has been revered as the national spirit for hundreds of years. Bison grass vodka, made from the indigenous wild sweet grass native to Poland, was produced in the northeast region of the country as far back as the 14th century. The Zubrówka label (Zubrówka literally translates to “bison grass”) was popular stateside in the early 1970s, but in ’78, our pesky F.D.A. had a little issue with a blood-thinning agent called Coumarin, which is found in bison grass. The spirit was outlawed in America. After years of work by chemists, the company has now found a way to remove the Coumarin and has recently launched Zú Bison Grass vodka in America. Single copper columns and 14th century craftsmanship combined with ingredients sourced solely from a remote geographical region in Poland make Zú a vodka marked by grass and herbal undertones, with notes of almond, vanilla and chamomile. Definitely worth tasting, and of course, mixing.
FAIR Quinoa
FAIR Trade Spirits is the world’s first and only “fair-trade certified” spirits producer. This means that every person from the farmers to the harvesters to those working in the distillery is paid a fair living wage. For more than 1,200 families farming quinoa in Bolivia, producing this vodka means a way out of poverty. The spirit is marked by an intensely creamy mouth feel with the nutty, savory essence of quinoa and hints of orange peel and white pepper as well. It's a feel-good project that happens to taste really good too.
Karlsson’s Gold
This is a spirit with such rich, earthy flavor, it stands up to a bleeding raw steak or within a 19-ingredient Bloody Mary. The flavor comes courtesy of seven varieties of raw, virgin new potatoes at the base, harvested before they even consider growing skins, in Sweden’s southeast peninsula known as Cape Bjare. It’s distilled but a single time to retain as much flavor as possible, giving imbibers a bit of cream, and a faint hint of butter and herbs that begs to be sprinkled with black pepper.
Core Vodka
If you drive a Ford and your Bruce Springsteen collection is serious, Core is your vodka. On a small farm in Valatie, New York, fresh, sustainably harvested apples travel a few feet to the distillery. They are run through an antique rack-and-cloth cider press, and the fermented juice is distilled three times, resulting in a vodka with a delightfully fruity nose, buttery, creamy taste and a dry, clean finish with apple notes.
Square One Organic Basil
With basil working so strenuously on cocktail menus around the country, it was only a matter of time before it landed in a bottle. I had my fingers crossed that it wouldn’t arrive spelled some stupid way and bearing an overpowering faux herb finish. You can thank me for my superstitious payoff later. First, sip Square One’s latest endeavor. Their first vodka, simply labeled Square One Organic, was great. It’s no surprise they nailed this one as well. Organic essences of four basil varieties — Genovese, Thai, Lemon and Sweet — are combined with coriander, honeysuckle and lemongrass, which act as softeners for the heaviness of the basil. As an organic spirits company, they achieve genuine taste sans synthetic flavorings or added sugars.
via FR
In Poland, vodka has been revered as the national spirit for hundreds of years. Bison grass vodka, made from the indigenous wild sweet grass native to Poland, was produced in the northeast region of the country as far back as the 14th century. The Zubrówka label (Zubrówka literally translates to “bison grass”) was popular stateside in the early 1970s, but in ’78, our pesky F.D.A. had a little issue with a blood-thinning agent called Coumarin, which is found in bison grass. The spirit was outlawed in America. After years of work by chemists, the company has now found a way to remove the Coumarin and has recently launched Zú Bison Grass vodka in America. Single copper columns and 14th century craftsmanship combined with ingredients sourced solely from a remote geographical region in Poland make Zú a vodka marked by grass and herbal undertones, with notes of almond, vanilla and chamomile. Definitely worth tasting, and of course, mixing.
FAIR Quinoa
FAIR Trade Spirits is the world’s first and only “fair-trade certified” spirits producer. This means that every person from the farmers to the harvesters to those working in the distillery is paid a fair living wage. For more than 1,200 families farming quinoa in Bolivia, producing this vodka means a way out of poverty. The spirit is marked by an intensely creamy mouth feel with the nutty, savory essence of quinoa and hints of orange peel and white pepper as well. It's a feel-good project that happens to taste really good too.
Karlsson’s Gold
This is a spirit with such rich, earthy flavor, it stands up to a bleeding raw steak or within a 19-ingredient Bloody Mary. The flavor comes courtesy of seven varieties of raw, virgin new potatoes at the base, harvested before they even consider growing skins, in Sweden’s southeast peninsula known as Cape Bjare. It’s distilled but a single time to retain as much flavor as possible, giving imbibers a bit of cream, and a faint hint of butter and herbs that begs to be sprinkled with black pepper.
Core Vodka
If you drive a Ford and your Bruce Springsteen collection is serious, Core is your vodka. On a small farm in Valatie, New York, fresh, sustainably harvested apples travel a few feet to the distillery. They are run through an antique rack-and-cloth cider press, and the fermented juice is distilled three times, resulting in a vodka with a delightfully fruity nose, buttery, creamy taste and a dry, clean finish with apple notes.
Square One Organic Basil
With basil working so strenuously on cocktail menus around the country, it was only a matter of time before it landed in a bottle. I had my fingers crossed that it wouldn’t arrive spelled some stupid way and bearing an overpowering faux herb finish. You can thank me for my superstitious payoff later. First, sip Square One’s latest endeavor. Their first vodka, simply labeled Square One Organic, was great. It’s no surprise they nailed this one as well. Organic essences of four basil varieties — Genovese, Thai, Lemon and Sweet — are combined with coriander, honeysuckle and lemongrass, which act as softeners for the heaviness of the basil. As an organic spirits company, they achieve genuine taste sans synthetic flavorings or added sugars.
via FR
08/19/2011: Moderate wine drinking may help promote weight loss
Drinking just a glass of wine a day may actually help weight loss, researchers now believe. In a study that will raise the spirits of anyone driven to stick to soft drinks for the sake of their waistline, academics say previous assumptions about a link between alcohol and obesity have been inaccurate.
Their analysis of previous research shows that although heavy drinkers are likely to put on weight, those who just enjoy an occasional tipple are unlikely to pile on the pounds.
In fact, connoisseurs of less fattening drinks such as wine may even lose weight as well as being at lower risk of developing diabetes.
“Light-to-moderate alcohol intake, especially wine intake, may be more likely to protect against weight gain, whereas consumption of spirits has been positively associated with weight gain,” says the paper by researchers at Navarro University in Spain, which has been reviewed by the International Scientific Forum on Alcohol Research.
The paper, published in the journal Nutrition Reviews, states that “alcohol consumption can lead to weight gain” as 1 gram of alcohol has an energy content of 7.1 calories.
via Telegraph
Their analysis of previous research shows that although heavy drinkers are likely to put on weight, those who just enjoy an occasional tipple are unlikely to pile on the pounds.
In fact, connoisseurs of less fattening drinks such as wine may even lose weight as well as being at lower risk of developing diabetes.
“Light-to-moderate alcohol intake, especially wine intake, may be more likely to protect against weight gain, whereas consumption of spirits has been positively associated with weight gain,” says the paper by researchers at Navarro University in Spain, which has been reviewed by the International Scientific Forum on Alcohol Research.
The paper, published in the journal Nutrition Reviews, states that “alcohol consumption can lead to weight gain” as 1 gram of alcohol has an energy content of 7.1 calories.
via Telegraph
08/18/2011: Kiss Is Opening a Rock 'n Roll Coffeehouse in Las Vegas
According to the Las Vegas Sun, the rock band Kiss is opening a coffeehouse in Las Vegas next year, which will be the second Kiss Coffeehouse for the rock band — the first is in Myrtle Beach, South Carolina. So, what exactly goes on at a Kiss-branded coffeehouse?
"100-ounce 'guitar sippers' that flash colors and play hard rock." Well, first of all, both locations have or will have a twenty-foot-tall pair of smoking boots just inside the entrance. They sell sort of standard coffeeshop drink as well as "frozen rockuccinos" in flavors like S'mores and Chocolate Chip Cookie Dough. It appears that everything that's not nailed down has a Kiss logo on it and is for sale. Also, this: "Patrons gulp beverages out of 100-ounce 'guitar sippers' that flash colors and play hard rock."
They're still searching for a location in Las Vegas. Maybe next to the Lynyrd Skynyrd barbecue place?
via Las Vegas Sun
"100-ounce 'guitar sippers' that flash colors and play hard rock." Well, first of all, both locations have or will have a twenty-foot-tall pair of smoking boots just inside the entrance. They sell sort of standard coffeeshop drink as well as "frozen rockuccinos" in flavors like S'mores and Chocolate Chip Cookie Dough. It appears that everything that's not nailed down has a Kiss logo on it and is for sale. Also, this: "Patrons gulp beverages out of 100-ounce 'guitar sippers' that flash colors and play hard rock."
They're still searching for a location in Las Vegas. Maybe next to the Lynyrd Skynyrd barbecue place?
via Las Vegas Sun
08/18/2011: Are Beer Goggles Real?
What are beer goggles?
The term “beer goggles” is used to describe the short-term effect of moderate drinking that causes, “physically unattractive persons (or objects) to appear beautiful,” according to Urban Dictionary. Beer goggles may not stand up to the merits of medicine as a legitimate ailment. Nonetheless, impaired judgement and the effects of alcohol on the body (and mind) are conditions worth discussing to shed light on this frequently used slang term.
What causes beer goggles?
When it comes to alcohol, the effects generally begin with the first drink, regardless of tolerance. Almost immediately, the effects of ethanol — the "active" ingredient in every can of beer, glass of wine or shot of tequila —can be sensed by the human brain. By affecting the activity of the neurotransmitter Gamma-Aminobutyric Acid (GABA) — the inhibitory chemical responsible for controlling excitability — ethanol puts the mind in a soothed, sedated state. What does this have to do with beer goggles and your vision? Like I said, GABA affects more than one area of the brain, including the occipital lobe, which is responsible for vision and visual perception. When the occipital lobe is under the influence, what you see — or what you think you see — is not always what you get. The more you drink, the greater the effects.
Possible Side effects
Blurred or affected vision and mistaken beauty aren’t the only downfalls of alcohol consumption. Other parts of the brain responsible for controlling motor functions — such as walking, reaction time and memory retention — are equally afflicted by one too many pints of ale. As always, drink responsibly and try to keep your wits about you.
via BoozeNews
The term “beer goggles” is used to describe the short-term effect of moderate drinking that causes, “physically unattractive persons (or objects) to appear beautiful,” according to Urban Dictionary. Beer goggles may not stand up to the merits of medicine as a legitimate ailment. Nonetheless, impaired judgement and the effects of alcohol on the body (and mind) are conditions worth discussing to shed light on this frequently used slang term.
What causes beer goggles?
When it comes to alcohol, the effects generally begin with the first drink, regardless of tolerance. Almost immediately, the effects of ethanol — the "active" ingredient in every can of beer, glass of wine or shot of tequila —can be sensed by the human brain. By affecting the activity of the neurotransmitter Gamma-Aminobutyric Acid (GABA) — the inhibitory chemical responsible for controlling excitability — ethanol puts the mind in a soothed, sedated state. What does this have to do with beer goggles and your vision? Like I said, GABA affects more than one area of the brain, including the occipital lobe, which is responsible for vision and visual perception. When the occipital lobe is under the influence, what you see — or what you think you see — is not always what you get. The more you drink, the greater the effects.
Possible Side effects
Blurred or affected vision and mistaken beauty aren’t the only downfalls of alcohol consumption. Other parts of the brain responsible for controlling motor functions — such as walking, reaction time and memory retention — are equally afflicted by one too many pints of ale. As always, drink responsibly and try to keep your wits about you.
via BoozeNews
08/17/2011: Is the World Ready for Baijiu?
Baijiu isn’t for the easily tipsy. Richard Nixon’s advisers famously tried to keep the president away from the strong Chinese liquor (baijiu translates as “white spirit”) at state dinners during his first visit to China in 1972. That didn’t stop Diageo, the world’s largest spirits producer, from in June acquiring a majority stake in Shui Jing Fang, a premium baijiu label. Now Diageo is seeking to modernize the brand and take it beyond China and Hong Kong.
It’s starting with Singapore, where it launched Shui Jing Fang last month. It has found distributors in Los Angeles and will be launching in Australia next year, says Lee Harle, Diageo’s general manager for Chinese white spirits.
Even outside China, Diageo is focused on the overseas Chinese community, he says, pointing out that Diageo also sells Shui Jing Fang at duty-free shops in 14 airports around the world. “We’re planning to go where [Chinese] business travelers go,” he says.
via Boozenews
It’s starting with Singapore, where it launched Shui Jing Fang last month. It has found distributors in Los Angeles and will be launching in Australia next year, says Lee Harle, Diageo’s general manager for Chinese white spirits.
Even outside China, Diageo is focused on the overseas Chinese community, he says, pointing out that Diageo also sells Shui Jing Fang at duty-free shops in 14 airports around the world. “We’re planning to go where [Chinese] business travelers go,” he says.
via Boozenews
08/16/2011: AC/DC launches wine range
They've sold more than 200 million albums worldwide and now rock band AC/DC is moving into the wine industry.
The group has teamed up with Australian winery Warburn Estate to release a range of AC/DC wines in national retailer Woolworths this week.
The range includes wines named after its greatest hits including Back in Black Shiraz, Highway to Hell Cabernet Sauvignon and You Shook Me All Night Long Moscato, according to Australian Associated Press.
via Decanter
The group has teamed up with Australian winery Warburn Estate to release a range of AC/DC wines in national retailer Woolworths this week.
The range includes wines named after its greatest hits including Back in Black Shiraz, Highway to Hell Cabernet Sauvignon and You Shook Me All Night Long Moscato, according to Australian Associated Press.
via Decanter
08/15/2011: 5 Signs You're Not a Wine Snob
1. You put ice cubes in your wine. It's summer, it's hot outside and you plunk an ice cube into your glass. A wine snob would rather die than be caught doing this. We're not talking about a glassful of ice, just one or two cubes. The cubes may dilute the wine, but which would you rather have: a glass of wine that's too warm, or a glass of wine that to you is just right? Most wines are served way too warm to begin with, especially reds. So go ahead, drop a cube in that Pinot Noir.
2. You put a bottle of wine in the freezer to chill it. I do this all the time. I know you're supposed to chill wine in an ice bucket. Who wants to go through the trouble of filling the bucket with ice cubes and water? Not me. I'm lazy. Putting a bottle in the freezer is super easy and is ready to drink in about 20 minutes.
3. You drink wine out of a tumbler or a plastic cup. Wine snobs insist on "proper" glasses with stems. The über-snobs insist on a varietal specific glass. Seeing someone grab the bowl instead of the stem freaks them out. The heat of your hand will warm up the wine, but not so much as to make it undrinkable. Plastic cups are especially practical in the summer for picnics or backyard grilling. There's a line of stemless plastic wine glasses from GoVino that look just like Riedel O stemless glasses. GoVino just introduced stemless plastic Champagne flutes. Not worrying about breakage trumps fancy wine glasses any day.
4. You use a butterfly corkscrew, or worse, a rabbit. For wine snobs, only one tool will do, and that's a waiter's corkscrew. It takes practice to uncork a wine using this type of corkscrew. What's wrong with using something that makes pulling the cork out easy?
5. You put that cheap bargain wine bottle on the dining room table so everyone can see it. A wine snob would probably put the wine in a decanter so that you can't see the label. But if you've got an inexpensive wine you are proud to serve, go ahead and flaunt it.
It's just wine people, so to all wine snobs out there, lighten up and enjoy.
via HuffPost Food
2. You put a bottle of wine in the freezer to chill it. I do this all the time. I know you're supposed to chill wine in an ice bucket. Who wants to go through the trouble of filling the bucket with ice cubes and water? Not me. I'm lazy. Putting a bottle in the freezer is super easy and is ready to drink in about 20 minutes.
3. You drink wine out of a tumbler or a plastic cup. Wine snobs insist on "proper" glasses with stems. The über-snobs insist on a varietal specific glass. Seeing someone grab the bowl instead of the stem freaks them out. The heat of your hand will warm up the wine, but not so much as to make it undrinkable. Plastic cups are especially practical in the summer for picnics or backyard grilling. There's a line of stemless plastic wine glasses from GoVino that look just like Riedel O stemless glasses. GoVino just introduced stemless plastic Champagne flutes. Not worrying about breakage trumps fancy wine glasses any day.
4. You use a butterfly corkscrew, or worse, a rabbit. For wine snobs, only one tool will do, and that's a waiter's corkscrew. It takes practice to uncork a wine using this type of corkscrew. What's wrong with using something that makes pulling the cork out easy?
5. You put that cheap bargain wine bottle on the dining room table so everyone can see it. A wine snob would probably put the wine in a decanter so that you can't see the label. But if you've got an inexpensive wine you are proud to serve, go ahead and flaunt it.
It's just wine people, so to all wine snobs out there, lighten up and enjoy.
via HuffPost Food
08/15/2011: Old tequila that looks like new
Meet the Raquel Welch of your liquor cabinet.
A new breed of sipping tequilas is changing what we know about aged spirits, proving that despite time spent in the barrel, they can be as crisp and clean as unaged ones.
But in this case, the trick isn't plastic surgery, it's a high-tech filtering process. With the harsh edges of time stripped away, only the richness of wood and the purest notes of agave are left. These tequilas are round, smooth and easy to sip.
On the younger end of the spectrum, there's Casa Dragones, in which a predominantly unaged base of blue agave is mixed with a dash of extra añejo, then filtered for clarity. Maestro Dobel blends reposado, añejo and extra añejo tequilas, each aged in Balkan oak barrels before the color is removed.
And out later this year, Don Julio 70 dubs itself "Añejo Claro," thus giving a name to this fledgling style. For 70's filtering process, magnetized particles are introduced to the liquid and form bonds with the colored molecules. These particles are then carefully filtered, offering all the complexity of an añejo in the form of a crystal-clear blanco. What appears like water in the glass is the product of 18 months spent in American white oak.
Cher, take note: to turn back time, just look to your glass.
via TastingTable
A new breed of sipping tequilas is changing what we know about aged spirits, proving that despite time spent in the barrel, they can be as crisp and clean as unaged ones.
But in this case, the trick isn't plastic surgery, it's a high-tech filtering process. With the harsh edges of time stripped away, only the richness of wood and the purest notes of agave are left. These tequilas are round, smooth and easy to sip.
On the younger end of the spectrum, there's Casa Dragones, in which a predominantly unaged base of blue agave is mixed with a dash of extra añejo, then filtered for clarity. Maestro Dobel blends reposado, añejo and extra añejo tequilas, each aged in Balkan oak barrels before the color is removed.
And out later this year, Don Julio 70 dubs itself "Añejo Claro," thus giving a name to this fledgling style. For 70's filtering process, magnetized particles are introduced to the liquid and form bonds with the colored molecules. These particles are then carefully filtered, offering all the complexity of an añejo in the form of a crystal-clear blanco. What appears like water in the glass is the product of 18 months spent in American white oak.
Cher, take note: to turn back time, just look to your glass.
via TastingTable
08/14/2011: Study: Dark beer contains more iron
Researchers find that a dark Spanish beer had the most iron while a pale beer from the Netherlands had the least.
A new study from the University of Valladolid in Spain reveals that dark beers have, on average, a free iron content of 121 parts per billion compared to the 92 parts per billion in pale beers and 63 parts per billion in non-alcoholic beers.
Iron is a vital part of the human diet as it assists in a number of cellular functions, including food digestion and carrying oxygen from the lungs throughout the body.In addition to the nutritional value, iron is also a key component in oxidizing the organic compounds in beers, which provide the beverages with their taste.
The researchers believe that the higher iron content in dark beers could come from the hop and malt extracts used make the beers.In the case of pale beers, a filtering process that uses sedimentary rock of a porous nature may trap the iron in the beer, thus lowering the iron content.
To analyze the 40 beers from 24 countries, including Spain, the researchers used a differential pulse adsorptive stripping voltammetry technique they developed themselves, and refer to it as a “an ultra-sensitive, selective, rapid, reliable and cost-effective method.”A dark Spanish beer had the highest free iron count, with 165 parts per billion.
A beer from the Netherlands came in last, with only 41 parts per billion.
The study included 17 beers from Spain, and 23 other brands from around the world. There were 28 pale beers, 6 dark and 6 non-alcoholic beers in the study.
The study was published in the Journal of Science of Food and Agriculture.
via Mother Nature Network
A new study from the University of Valladolid in Spain reveals that dark beers have, on average, a free iron content of 121 parts per billion compared to the 92 parts per billion in pale beers and 63 parts per billion in non-alcoholic beers.
Iron is a vital part of the human diet as it assists in a number of cellular functions, including food digestion and carrying oxygen from the lungs throughout the body.In addition to the nutritional value, iron is also a key component in oxidizing the organic compounds in beers, which provide the beverages with their taste.
The researchers believe that the higher iron content in dark beers could come from the hop and malt extracts used make the beers.In the case of pale beers, a filtering process that uses sedimentary rock of a porous nature may trap the iron in the beer, thus lowering the iron content.
To analyze the 40 beers from 24 countries, including Spain, the researchers used a differential pulse adsorptive stripping voltammetry technique they developed themselves, and refer to it as a “an ultra-sensitive, selective, rapid, reliable and cost-effective method.”A dark Spanish beer had the highest free iron count, with 165 parts per billion.
A beer from the Netherlands came in last, with only 41 parts per billion.
The study included 17 beers from Spain, and 23 other brands from around the world. There were 28 pale beers, 6 dark and 6 non-alcoholic beers in the study.
The study was published in the Journal of Science of Food and Agriculture.
via Mother Nature Network
08/13/2011: Nissan Leaf powered by… single malt scotch?! Cheers!
Seeing cars powered by alcohol is nothing new. After all, that’s what ethanol is. But as expensive as gasoline might get, fueling a car on single malt scotch would be more wasteful than lighting your cigar with a hundred-dollar bill. Yet that’s just what one Mark Reynier is doing. Well, almost, but not quite.
Reynier is proprietor of the Bruichladdich distillery (pronounced “brook-laddie”) on the Scottish isle of Islay (“eye-la”). The island is known for its smokey, peaty whiskies, and the (relatively) recently re-opened Bruichladdich distillery is already earning itself distinction not only for the quality of its whiskies – this writer thoroughly enjoyed a glass of the good stuff just the other day – but also for its sustainability. Bruichladdich offers a range of organic single malts, and is also one of the first distilleries to operate self-sufficiently.
The distillery grows, malts and distills its own whisky on-site (a rarity even among single malts), but it has now taken things a step further. Bruichladdich, you see, generates its own electricity by reusing the waste products from the distilling process. And now Reynier is also using that electricity to charge up his Nissan Leaf.
To celebrate the feat, Nissan and Bruichladdich have teamed up for a special Leaf edition organic whisky.
via boozenews
Reynier is proprietor of the Bruichladdich distillery (pronounced “brook-laddie”) on the Scottish isle of Islay (“eye-la”). The island is known for its smokey, peaty whiskies, and the (relatively) recently re-opened Bruichladdich distillery is already earning itself distinction not only for the quality of its whiskies – this writer thoroughly enjoyed a glass of the good stuff just the other day – but also for its sustainability. Bruichladdich offers a range of organic single malts, and is also one of the first distilleries to operate self-sufficiently.
The distillery grows, malts and distills its own whisky on-site (a rarity even among single malts), but it has now taken things a step further. Bruichladdich, you see, generates its own electricity by reusing the waste products from the distilling process. And now Reynier is also using that electricity to charge up his Nissan Leaf.
To celebrate the feat, Nissan and Bruichladdich have teamed up for a special Leaf edition organic whisky.
via boozenews
08/12/2011: Bacardi's Newest Addition
Bacardi has released yet another product to the market in the form of something spicy. The new Bacardi Oakheart El Ron del Murcielago Smooth Spiced Rum delivers a rich and flavorful, well blended smokey bouquet of tropical tones to cocktails and mixed drinks.
Intended to reflect both legendary and modern day adventures of stout heart and unwavering resolve, the rum is aged in double charred barrels to elicit the flavors of the sturdy oak. White and gold rums are blended with maple, cinnamon, nutmeg, honey, vanilla and caramel, and at 35% ABV, the profile is slightly peppery and truly unique.
The color is a medium golden amber, with the nose bringing smoky sweet dried fruits and citrus, rich creamy butterscotch, vanilla and spice. The initial flavors of maple and honey lead to vanilla custard, finishing with a sweetly peppered, smooth bouquet.
The flavor combination of "Oak and Coke" were made to marry into a richly savory and complexly refreshing tipple that will be widely enjoyed as the new comfort food cocktail of the decade.
The price of the new Bacardi Oakheart El Ron del Murcielago Smooth Spiced Rum is $12.95 for a 750 mL bottle.
via BarBizMag
Intended to reflect both legendary and modern day adventures of stout heart and unwavering resolve, the rum is aged in double charred barrels to elicit the flavors of the sturdy oak. White and gold rums are blended with maple, cinnamon, nutmeg, honey, vanilla and caramel, and at 35% ABV, the profile is slightly peppery and truly unique.
The color is a medium golden amber, with the nose bringing smoky sweet dried fruits and citrus, rich creamy butterscotch, vanilla and spice. The initial flavors of maple and honey lead to vanilla custard, finishing with a sweetly peppered, smooth bouquet.
The flavor combination of "Oak and Coke" were made to marry into a richly savory and complexly refreshing tipple that will be widely enjoyed as the new comfort food cocktail of the decade.
The price of the new Bacardi Oakheart El Ron del Murcielago Smooth Spiced Rum is $12.95 for a 750 mL bottle.
via BarBizMag
08/11/2011: The Jägermeister smartphone app you’ve been waiting for
German herbal spirit Jägermeister has launched its first UK smartphone application for iPhone and Android.
Jägermeister Ice Cold – a bar and music events guide – helps users locate bars and nightclubs that serve ice cold Jägermeister from a Jäger Tap Machine.
The app also provides information about gigs and festivals, and allows users to check in to venues across the country to earn points and win prizes such as iPods and electric guitars.
In addition, Ice Cold allows users to share their location, send invitations to their friends via Facebook, and post status updates onto their Facebook wall.
“Jägermeister is best enjoyed at sub-zero temperatures, and the app’s interactive map shows users the closest bars that offer an ice cold pour,” said Mike Swingwood, Jägermeister UK marketing manager.
“Our app further strengthens our social media offering. We have a loyal fan base and are constantly striving to offer our consumers the most engaging tools to interact with the brand,” Swingwood added.
The app is available for free download from the iTunes App Store and Android Market.
via Boozenews
Jägermeister Ice Cold – a bar and music events guide – helps users locate bars and nightclubs that serve ice cold Jägermeister from a Jäger Tap Machine.
The app also provides information about gigs and festivals, and allows users to check in to venues across the country to earn points and win prizes such as iPods and electric guitars.
In addition, Ice Cold allows users to share their location, send invitations to their friends via Facebook, and post status updates onto their Facebook wall.
“Jägermeister is best enjoyed at sub-zero temperatures, and the app’s interactive map shows users the closest bars that offer an ice cold pour,” said Mike Swingwood, Jägermeister UK marketing manager.
“Our app further strengthens our social media offering. We have a loyal fan base and are constantly striving to offer our consumers the most engaging tools to interact with the brand,” Swingwood added.
The app is available for free download from the iTunes App Store and Android Market.
via Boozenews
08/10/2011: Bols launches world’s first alcoholic foam. Oh, the possibilities!
Dutch liqueur brand Bols has launched the world’s first alcoholic foam. Aimed at both the on- and off-trades, the versatile foam is designed to furnish cocktails, single serve drinks, sparkling wine, sodas, coffees and desserts, making molecular mixology available to everyday drinkers.
Created using a special pump and a patented ingredient, the foam keeps its hold for up to 15 minutes and comes in six different flavours: banana, blue, crème de cassis, amaretto, peppermint and white cacao.
Bols Bartending Academy’s global ambassador and head trainer, Rob Rademaker, said: “Bols is the first company in the world to introduce instant foam from the bottle. We’re excited to see how it will be received in the bartending community and among consumers.
The Bols Foam launch took place yesterday at Glo Glo’s in East London, where Rademaker demonstrated its versatility by incorporating the foam into a number of classic cocktails, including the Martinez and the Ramos Fizz.
via The Drinks Business
Created using a special pump and a patented ingredient, the foam keeps its hold for up to 15 minutes and comes in six different flavours: banana, blue, crème de cassis, amaretto, peppermint and white cacao.
Bols Bartending Academy’s global ambassador and head trainer, Rob Rademaker, said: “Bols is the first company in the world to introduce instant foam from the bottle. We’re excited to see how it will be received in the bartending community and among consumers.
The Bols Foam launch took place yesterday at Glo Glo’s in East London, where Rademaker demonstrated its versatility by incorporating the foam into a number of classic cocktails, including the Martinez and the Ramos Fizz.
via The Drinks Business
08/09/2011: Irish Car Bomb
It's not exactly news, but OMG.....it is for me!!
Village Whiskey, Philadelphia.
For this take on the popular shooter, pastry chef Jessica Mogardo makes a “beer cake.” That’s a chocolate cake layered with chocolate mousse and brushed with lager.
The cake is sliced into two 1-ounce cubes and placed in a milk shake cup, which is filled the rest of the way with a 3:2 blend of chocolate and vanilla ice cream and topped with one ounce each of Irish whiskey and cream liqueur.
The mixture is blended together for about three minutes, poured into a chilled glass and garnished with a cube of beer cake and whipped cream. It’s sold for $9.
via NRN.com
Village Whiskey, Philadelphia.
For this take on the popular shooter, pastry chef Jessica Mogardo makes a “beer cake.” That’s a chocolate cake layered with chocolate mousse and brushed with lager.
The cake is sliced into two 1-ounce cubes and placed in a milk shake cup, which is filled the rest of the way with a 3:2 blend of chocolate and vanilla ice cream and topped with one ounce each of Irish whiskey and cream liqueur.
The mixture is blended together for about three minutes, poured into a chilled glass and garnished with a cube of beer cake and whipped cream. It’s sold for $9.
via NRN.com
08/09/2011: Voodoo goes for a world record with their giant box of doughnuts
PORTLAND, Ore. - It's not every day that 28,000 square feet of grass is rolled onto the Hawthorne Bridge for a giant picnic and the famous Voodoo Doughnut guys show up to the party to try to break a world record.
That's exactly what went on Saturday on the bridge, which was transformed from a busy thoroughfare that connects the eastside and westside of town to a quiet, peaceful park setting with a birds-eye view of the Willamette River.
Some might argue it was just another day in 'Keep it Weird' Portland and perhaps that's true. Our city does have a reputation to uphold, after all. But like anything we do in this town, it's all in good fun.
So on Saturday while picnickers enjoyed a relaxing lunch, played a little croquet and chased their kids around on fresh grass that was hauled to the Hawthorne Bridge just hours before, our city's famous doughnut chain, Voodoo Doughnut, was busy trying to make it into the Guinness Book of Records.
Their goal? Let's see if we can create the BIGGEST box of doughnuts in the world.
After months and months of planning and pulling an all-nighter just before the big reveal, Voodoo delivered a jumbo-sized pink box filled with 3,880 doughnuts to the Hawthorne Bridge.
The big box of mouth-watering, sugary goodness was definitely the main attraction at Brunch on the Bridge. After all, you really can't walk by an enormous pyramid of doughnuts without stopping to take a look. It's just not possible.
So what was the final, official weight of said box of doughnuts? Oh, just a mere 666 pounds - you know, enough for a light snack.
via Katu
That's exactly what went on Saturday on the bridge, which was transformed from a busy thoroughfare that connects the eastside and westside of town to a quiet, peaceful park setting with a birds-eye view of the Willamette River.
Some might argue it was just another day in 'Keep it Weird' Portland and perhaps that's true. Our city does have a reputation to uphold, after all. But like anything we do in this town, it's all in good fun.
So on Saturday while picnickers enjoyed a relaxing lunch, played a little croquet and chased their kids around on fresh grass that was hauled to the Hawthorne Bridge just hours before, our city's famous doughnut chain, Voodoo Doughnut, was busy trying to make it into the Guinness Book of Records.
Their goal? Let's see if we can create the BIGGEST box of doughnuts in the world.
After months and months of planning and pulling an all-nighter just before the big reveal, Voodoo delivered a jumbo-sized pink box filled with 3,880 doughnuts to the Hawthorne Bridge.
The big box of mouth-watering, sugary goodness was definitely the main attraction at Brunch on the Bridge. After all, you really can't walk by an enormous pyramid of doughnuts without stopping to take a look. It's just not possible.
So what was the final, official weight of said box of doughnuts? Oh, just a mere 666 pounds - you know, enough for a light snack.
via Katu
08/08/2011: Yes, There Is An Energy Drink Called 'Pussy'
Perhaps it comes as no surprise that a 21-year-old came up with an energy drink called "Pussy" while he was sitting in his bedroom. The company's mantra:
The name Pussy shocks and demands attention - that's the point. Inhibition is a recipe for mediocrity. This is a premium energy drink named with confidence.
There are so many cheap puns to make that we don't even know where to start. So, here's what others had to say:
Jezebel: "Our Pussy is all natural! Our Pussy demands attention! Our Pussy had confidence!"
LA Weekly's Squid Ink: "...A '100% natural' blend of grape juice, lime, grenadilla, lychee and fizzy water infused with six (count em!) 'selected botanical herbs.' And despite all that, it still just sorta tastes like chicken."
FitPerez: "They named it that just so you could say, 'I need to drink some Pussy right now.'"
Pussy is only available in the UK, but it seems like it's just a matter of time until there is a US knock-off.
via HuffingtonPost
The name Pussy shocks and demands attention - that's the point. Inhibition is a recipe for mediocrity. This is a premium energy drink named with confidence.
There are so many cheap puns to make that we don't even know where to start. So, here's what others had to say:
Jezebel: "Our Pussy is all natural! Our Pussy demands attention! Our Pussy had confidence!"
LA Weekly's Squid Ink: "...A '100% natural' blend of grape juice, lime, grenadilla, lychee and fizzy water infused with six (count em!) 'selected botanical herbs.' And despite all that, it still just sorta tastes like chicken."
FitPerez: "They named it that just so you could say, 'I need to drink some Pussy right now.'"
Pussy is only available in the UK, but it seems like it's just a matter of time until there is a US knock-off.
via HuffingtonPost
08/08/2011: How exciting. Ron Jeremy launches Ron De Jeremy Rum
There was a lot to take in at The Big Penis Book 3D Launch Party (pun marginally intended). And between the pop-out dongs, the nipple rings, and the presence of The Hedgehog himself, Ron Jeremy, it would have been easy to overlook the label on the bottle of dark rum that Ron and his pals were lugging around.
Thank God we looked a little closer… …and found out about Ron de Jeremy, Ron Jeremy’s personally branded Panamanian Rum.
Based on the exceedingly clever observation that “Ron” is Spanish for rum, Ron de Jeremy aspires to join such accomplished celebrity-endorsed liquor brands as Danny DeVito’s Limoncello and Dan Aykroyd’s Crystal Head Vodka (and we hear Lindsay is closing a deal on a line of drinkable Listerine). Clearly this is a bold step forward for pornographic alcohol, but don’t take my word for it.
via BoozeNews
Thank God we looked a little closer… …and found out about Ron de Jeremy, Ron Jeremy’s personally branded Panamanian Rum.
Based on the exceedingly clever observation that “Ron” is Spanish for rum, Ron de Jeremy aspires to join such accomplished celebrity-endorsed liquor brands as Danny DeVito’s Limoncello and Dan Aykroyd’s Crystal Head Vodka (and we hear Lindsay is closing a deal on a line of drinkable Listerine). Clearly this is a bold step forward for pornographic alcohol, but don’t take my word for it.
via BoozeNews
08/07/2011: U.S. Now World’s Largest Wine-Consuming Nation
The U.S. surpassed France as the world’s largest wine-consuming nation in 2010, with wine shipments to the U.S. from California, other states and foreign producers growing 2% from the previous year to nearly 330 million cases, a record high for the industry, according to wine industry consultants Gomberg, Fredrikson & Associates in Woodside. The estimated retail value of these sales was $30 billion, up 4% from 2009.
California wine accounted for a 61% volume share of the total U.S. wine market with sales at 199.6 million cases, up 1% from the previous year. Retail value was $18.5 billion. California’s total wine shipments worldwide to all markets in the U.S. and abroad (including exports) were 241.8 million cases, up 2% from the previous year.
“U.S. wine market conditions remain highly competitive, but we are optimistic that this growth trend will continue. Americans are increasingly interested in a lifestyle with wine and food, demonstrated by the presence of wineries in all 50 states and 17 consecutive years of growth in U.S. wine consumption,” said Robert P. (Bobby) Koch, President and CEO of Wine Institute.
via WineInstitute
California wine accounted for a 61% volume share of the total U.S. wine market with sales at 199.6 million cases, up 1% from the previous year. Retail value was $18.5 billion. California’s total wine shipments worldwide to all markets in the U.S. and abroad (including exports) were 241.8 million cases, up 2% from the previous year.
“U.S. wine market conditions remain highly competitive, but we are optimistic that this growth trend will continue. Americans are increasingly interested in a lifestyle with wine and food, demonstrated by the presence of wineries in all 50 states and 17 consecutive years of growth in U.S. wine consumption,” said Robert P. (Bobby) Koch, President and CEO of Wine Institute.
via WineInstitute
08/06/2011: Bizarre case of former Marin wine dealer in wine warehouse arson trial
A former Sausalito wine keeper who pleaded guilty to setting a warehouse fire that destroyed 6 million bottles of wine valued at more than $200 million asked a judge on Tuesday to withdraw his plea and go to trial instead.
Mark Anderson, 62, told a federal judge that his former attorney, Mark Reichel, was unprepared to try his case and duped him into pleading guilty by promising a short sentence. He has yet to be sentenced.
Reichel denies the allegations and in court filings has characterized Anderson as “extremely difficult to work with” and said representing him was a “nightmare.”
“Mr. Anderson routinely preferred to discuss anything other than his case,” he wrote. “He desired that my time and my investigator’s time be spent listening to him spin yarns with stories of all the great things he had done in his life. It was a bizarre experience.”
Reichel’s response was included in a filing by U.S. Attorney Benjamin Wagner in June opposing Anderson’s motion to withdraw his guilty plea.
It prompted an angry and dramatic response from Anderson.
“If one were going to ask someone to attempt to castigate, humiliate and pontificate about something he does not understand or comprehend, with all the pomposity and subtlety of a Victorian costermonger, Mr. Reichel would certainly win a penny at the circus,” Anderson wrote in July. “He threw me under the bus.”
Anderson pleaded guilty in November 2009 to 19 criminal counts, including arson, mail fraud and tax evasion, in the 2005 fire on Vallejo’s Mare Island. It destroyed bottles belonging to 92 wineries and 42 private collectors. Some of the wines were considered rare.
via Mercury News
Mark Anderson, 62, told a federal judge that his former attorney, Mark Reichel, was unprepared to try his case and duped him into pleading guilty by promising a short sentence. He has yet to be sentenced.
Reichel denies the allegations and in court filings has characterized Anderson as “extremely difficult to work with” and said representing him was a “nightmare.”
“Mr. Anderson routinely preferred to discuss anything other than his case,” he wrote. “He desired that my time and my investigator’s time be spent listening to him spin yarns with stories of all the great things he had done in his life. It was a bizarre experience.”
Reichel’s response was included in a filing by U.S. Attorney Benjamin Wagner in June opposing Anderson’s motion to withdraw his guilty plea.
It prompted an angry and dramatic response from Anderson.
“If one were going to ask someone to attempt to castigate, humiliate and pontificate about something he does not understand or comprehend, with all the pomposity and subtlety of a Victorian costermonger, Mr. Reichel would certainly win a penny at the circus,” Anderson wrote in July. “He threw me under the bus.”
Anderson pleaded guilty in November 2009 to 19 criminal counts, including arson, mail fraud and tax evasion, in the 2005 fire on Vallejo’s Mare Island. It destroyed bottles belonging to 92 wineries and 42 private collectors. Some of the wines were considered rare.
via Mercury News
08/05/2011: Love beer? Can’t get enough? Become a Beer Judge. For real.
In order to be a legit beer judge in America you must be certified by the Beer Judge Certification Program (BJCP). Once certified, you will be amongst an elite few that are constantly being called upon to judge beer festivals. There are several different ranks that you can attain and depending on how serious you get with it you can judge anything from a local homebrew competition to a national or international competition of professional breweries such as The World Beer Cup.
From the BJCP site:
The purpose of the Beer Judge Certification Program is to promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills. We certify and rank beer judges through an examination and monitoring process.
The BJCP was founded in 1985 and has administered the Beer Judge Examination to 6,137individuals worldwide. 3,648 are currently active judges in the program, with 563 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 636,321 beers and we have sanctioned over 4,512 competitions.
This is incredibly awesome! Sure, you may end up tasting some stinkers, but think of all the excellent beers that you’ll get to sample all while “working” a competition. Can I be a professional beer judge please?
But, it’s not exactly easy to become a beer judge.
via BeerBlotter
From the BJCP site:
The purpose of the Beer Judge Certification Program is to promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills. We certify and rank beer judges through an examination and monitoring process.
The BJCP was founded in 1985 and has administered the Beer Judge Examination to 6,137individuals worldwide. 3,648 are currently active judges in the program, with 563 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 636,321 beers and we have sanctioned over 4,512 competitions.
This is incredibly awesome! Sure, you may end up tasting some stinkers, but think of all the excellent beers that you’ll get to sample all while “working” a competition. Can I be a professional beer judge please?
But, it’s not exactly easy to become a beer judge.
via BeerBlotter
08/05/2011: Beer O’Clock Meets Queer O’Clock at New Toronto Beer Festival
The 17th annual Toronto’s Festival of Beer will kick off early tomorrow with the first ever Queer Beer Festival. It will feature more than 150 brands of beer, food—including oysters, barbecue, smoked meats, gourmet hot dogs, and gourmet grill cheese, according to festival producer Les Murray—and music from the likes of headliners Ace of Base, Lucas of Canadian rock band the Cliks, and others.
The festival will also include a tour led by cicerone (beer sommelier) Mirella Amato, in which she will take participants through beer tastings while sharing some of the cultural history behind beer. All are welcome for the Queer Beer Festival edition of the tour, says Amato, and she’ll work to battle popular misconceptions that might stop people from enjoying beer, such as debunking its association with the beer belly. “You can’t blame a body shape on beer,” she says, citing research published in 2009. “How you gain weight is genetic, and we all gain it in different places.”
“People think beer is fattening, which is upsetting to me, because it is fat-free, cholesterol-free, and 150 calories,” says Amato. Alcohol, in general, is the issue for those worried about their weight, she says, regardless of whether it’s consumed in the form of beer, wine, or spirits.
via Torontoist
The festival will also include a tour led by cicerone (beer sommelier) Mirella Amato, in which she will take participants through beer tastings while sharing some of the cultural history behind beer. All are welcome for the Queer Beer Festival edition of the tour, says Amato, and she’ll work to battle popular misconceptions that might stop people from enjoying beer, such as debunking its association with the beer belly. “You can’t blame a body shape on beer,” she says, citing research published in 2009. “How you gain weight is genetic, and we all gain it in different places.”
“People think beer is fattening, which is upsetting to me, because it is fat-free, cholesterol-free, and 150 calories,” says Amato. Alcohol, in general, is the issue for those worried about their weight, she says, regardless of whether it’s consumed in the form of beer, wine, or spirits.
via Torontoist
08/04/2011: Shake, muddle or mix? Five essential cocktail making tools
Making cocktails is easier than you think and you don’t need a whole lot of equipment, but there are a few key tools. Hunt around your kitchen draws and you’ll find that you already have some on hand: a chopping board, a sharp knife, a channel knife for scrapping zest off citrus fruit for garnish, a vegetable peeler and a citrus juicer for fresh juice, which is essential for making great tasting cocktails. Aside from these items, I suggest you buy a couple of specific cocktail making tools:
1/ Cocktail shaker
The Boston shaker is the most efficient. It comprises a tall drinking glass (the Boston) and a shaker tin. There is also the more common, classic, three-piece metal shaker. I personally like to use the Boston shaker as it’s often bigger and can produce several drinks at once.
2/ Strainer
A Hawthorn strainer comes in a variety of shapes and styles. The strainer sits comfortably on top of the shaker tin. Its coil spring is designed to hold the ice and stop other solids, like fruit pieces, from going into the drink.
3/ Jigger
It’s important to measure the ingredients in cocktails to ensure the balance and taste of flavours is correct; a jigger (or measure) does just that. These handy little things come in a variety of shapes, in either metal or plastic, however you can use any type of vessel really. An egg cup or measuring cup used for baking will do.
4/ Muddler or muddle stick
You might think this is just a rolling pin, but it is specifically designed for cocktail making, to press the fruit and extract the juice. Muddle sticks come in a variety of sizes, shapes and materials, such as wood, plastic and metal. This tool can also be used to crush ice, and it’s an essential tool for making Caipirinha and Caipiroska cocktails.
5/ Bar or mixing spoon
This long, twisted spoon works best when mixing and stirring drinks, however a chopstick will do if you’re desperate! Likewise, a long-handled teaspoon also works well.
These tools are not too expensive. A regular shaker will set you back $15 and a muddle stick costs about $20. You can also buy some beautiful designer versions of these items if you have top-shelf tastes. I prefer to use classic, antique pieces, matched with some shiny new silverware.
via artofthecocktailhour
1/ Cocktail shaker
The Boston shaker is the most efficient. It comprises a tall drinking glass (the Boston) and a shaker tin. There is also the more common, classic, three-piece metal shaker. I personally like to use the Boston shaker as it’s often bigger and can produce several drinks at once.
2/ Strainer
A Hawthorn strainer comes in a variety of shapes and styles. The strainer sits comfortably on top of the shaker tin. Its coil spring is designed to hold the ice and stop other solids, like fruit pieces, from going into the drink.
3/ Jigger
It’s important to measure the ingredients in cocktails to ensure the balance and taste of flavours is correct; a jigger (or measure) does just that. These handy little things come in a variety of shapes, in either metal or plastic, however you can use any type of vessel really. An egg cup or measuring cup used for baking will do.
4/ Muddler or muddle stick
You might think this is just a rolling pin, but it is specifically designed for cocktail making, to press the fruit and extract the juice. Muddle sticks come in a variety of sizes, shapes and materials, such as wood, plastic and metal. This tool can also be used to crush ice, and it’s an essential tool for making Caipirinha and Caipiroska cocktails.
5/ Bar or mixing spoon
This long, twisted spoon works best when mixing and stirring drinks, however a chopstick will do if you’re desperate! Likewise, a long-handled teaspoon also works well.
These tools are not too expensive. A regular shaker will set you back $15 and a muddle stick costs about $20. You can also buy some beautiful designer versions of these items if you have top-shelf tastes. I prefer to use classic, antique pieces, matched with some shiny new silverware.
via artofthecocktailhour
08/04/2011: Budweiser Redesigns Can
Budweiser is getting a new look as its parent company tries to revive weak sales in the U.S.
Anheuser Busch unveiled a bolder, sleeker design for its cans Wednesday that puts a heavy emphasis on the "bowtie" design it has made a focus in recent marketing.
It's the 12th redesign since Anheuser-Busch began offering Budweiser in cans in 1936.
The new cans will appear in the U.S. in coming weeks and in other countries later this year as the brewer tries to build the iconic U.S. brand's sales in emerging markets.
Budweiser is one of the world's best-selling beers and a top brand for parent company Anheuser-Busch InBev SA. But, like many competitors, its sales have suffered in the U.S. as consumers have faced high unemployment. Recent employment trends are particularly hard on its core customers – young men.
The company said last quarter that it had sold 2.3 percent less Budweiser worldwide primarily because of a drop in the U.S. Its volume rose in some international markets. Anheuser-Busch joins many U.S. consumer product makers in looking for growth among the burgeoning middle class in emerging markets.
The brewer introduced Budweiser to Russia in 2010, is expanding its business in China and plans to take the brand in Brazil in 2012.
via HuffPost
Anheuser Busch unveiled a bolder, sleeker design for its cans Wednesday that puts a heavy emphasis on the "bowtie" design it has made a focus in recent marketing.
It's the 12th redesign since Anheuser-Busch began offering Budweiser in cans in 1936.
The new cans will appear in the U.S. in coming weeks and in other countries later this year as the brewer tries to build the iconic U.S. brand's sales in emerging markets.
Budweiser is one of the world's best-selling beers and a top brand for parent company Anheuser-Busch InBev SA. But, like many competitors, its sales have suffered in the U.S. as consumers have faced high unemployment. Recent employment trends are particularly hard on its core customers – young men.
The company said last quarter that it had sold 2.3 percent less Budweiser worldwide primarily because of a drop in the U.S. Its volume rose in some international markets. Anheuser-Busch joins many U.S. consumer product makers in looking for growth among the burgeoning middle class in emerging markets.
The brewer introduced Budweiser to Russia in 2010, is expanding its business in China and plans to take the brand in Brazil in 2012.
via HuffPost
08/03/2011: California: Beer-Tasting Bill Signed By Gov. Brown
A San Diego lawmaker's bill, which will make it easier to install beer-tasting rooms in breweries, was signed into law Monday by Gov. Jerry Brown.
AB 1014, authored by Assemblyman Nathan Fletcher, R-San Diego, exempts brewers from California Retail Food Code requirements, putting them on the same footing as the operators of wine-tasting rooms.
Fletcher, who is running for mayor of San Diego, said breweries, from craft beer houses to major suds producers, would have had to spend tens to hundreds of thousands of dollars to comply with the code if they wanted to serve beer at a production site. He said that has discouraged many brewers from adding tasting rooms.
The San Diego region is home to a large number of craft beer brewers, and their products frequently win medals at national and international competitions.
The breweries can only offer their customers beer, other "prepackaged non-potentially hazardous beverages," pretzels and crackers.
The California Retail Food Code primarily targets restaurants and food production facilities, according to the assemblyman.
via 10News
AB 1014, authored by Assemblyman Nathan Fletcher, R-San Diego, exempts brewers from California Retail Food Code requirements, putting them on the same footing as the operators of wine-tasting rooms.
Fletcher, who is running for mayor of San Diego, said breweries, from craft beer houses to major suds producers, would have had to spend tens to hundreds of thousands of dollars to comply with the code if they wanted to serve beer at a production site. He said that has discouraged many brewers from adding tasting rooms.
The San Diego region is home to a large number of craft beer brewers, and their products frequently win medals at national and international competitions.
The breweries can only offer their customers beer, other "prepackaged non-potentially hazardous beverages," pretzels and crackers.
The California Retail Food Code primarily targets restaurants and food production facilities, according to the assemblyman.
via 10News
08/02/2011: Absolut Becomes Vancouver's Vodka
Vancouver is the first Canadian city to have vodka named after it in Absolut vodka's "Cities" campaign.
The city-themed bottle serires includes New Orleans (2007), Los Angeles (2008) and Boston (2009).
The new bottle is designed to embody Vancouver and support the local arts community, said Stan Olthuis of Sharpshooter Creative in Toronto.
Olthuis worked with Corby Distilleries, Absolut's Canadian distributor, advertising agency B Street Communications and Harbinger Communications to choose Vancouver illustrator and graphic artist Douglas Fraser to design a limited-edition bottle that shows what it means to live, work and play in Vancouver.
The design shows a yellow and blue sea plane soaring above Vancouver's skyline encased in a 'V' symbol.
via boozenews.ca
The city-themed bottle serires includes New Orleans (2007), Los Angeles (2008) and Boston (2009).
The new bottle is designed to embody Vancouver and support the local arts community, said Stan Olthuis of Sharpshooter Creative in Toronto.
Olthuis worked with Corby Distilleries, Absolut's Canadian distributor, advertising agency B Street Communications and Harbinger Communications to choose Vancouver illustrator and graphic artist Douglas Fraser to design a limited-edition bottle that shows what it means to live, work and play in Vancouver.
The design shows a yellow and blue sea plane soaring above Vancouver's skyline encased in a 'V' symbol.
via boozenews.ca
08/01/2011: Oenoview improves French wine with satellite imagery
While many people enjoy gazing at the galaxies while sipping a glass of Cabernet on their back porch, very few know that in fact space technology is being used to help make better wine. Vintners in France are using satellite imagery to improve their grape harvests, adding space-age technology to the quintessentially French art of winemaking.
According to Agence France-Presse, the Oenoview system – initially developed to help grain producers – combines satellite pictures from the air and vine analysis on the ground to allow oenologists to track the progress of their crop and determine when grapes are ready to harvest.
Its infrared imagery shows winegrowers how much water is in the fruit and how much to prune. Winemakers say Oenoview is already helping them refine and mastermind their harvests in such a way as to increase yields and make a better product.
A collaboration between France’s wine and vine institute and the satellite imagery firm Infoterra, Oenoview uses infrared images from the Taiwanese satellite Formosat 2 to discover new land suitable for planting vines, and links between the amount of vegetation on the vine and the quality of the grape.
Makes a perfect Sauvignon Blanc even more enjoyable, don’t you think?
via 8clunarventures
According to Agence France-Presse, the Oenoview system – initially developed to help grain producers – combines satellite pictures from the air and vine analysis on the ground to allow oenologists to track the progress of their crop and determine when grapes are ready to harvest.
Its infrared imagery shows winegrowers how much water is in the fruit and how much to prune. Winemakers say Oenoview is already helping them refine and mastermind their harvests in such a way as to increase yields and make a better product.
A collaboration between France’s wine and vine institute and the satellite imagery firm Infoterra, Oenoview uses infrared images from the Taiwanese satellite Formosat 2 to discover new land suitable for planting vines, and links between the amount of vegetation on the vine and the quality of the grape.
Makes a perfect Sauvignon Blanc even more enjoyable, don’t you think?
via 8clunarventures
07/30/2011: Watch the Making of the World's Most Expensive Hot Dog
Here's a video of the making of the world's most expensive hot dog, which, at $80, "is deep fried and rolled in truffle oil, then coated with porcini dust, sprinkled with white truffle shavings, and topped with dollops of creme fraiche, caviar and fresh roe." Because there's nothing better than sitting in record heat, watching baseball, and eating a bunch of caviar.
The hot dog was created as a stunt for the Brockton Rox, a Massachusetts Can-Am League baseball team, and will be sold at their ballpark for the rest of the season.
via Eater
The hot dog was created as a stunt for the Brockton Rox, a Massachusetts Can-Am League baseball team, and will be sold at their ballpark for the rest of the season.
via Eater
07/30/2011: Wine Matches Beer In U.S. Drinkers’ Preferences This Year
For only the second time in two decades, wine ties beer as the top choice when U.S. drinkers are asked whether they most often drink liquor, wine, or beer. Gallup now finds nearly as many U.S. drinkers naming wine (35%) as beer (36%), while liquor still registers a distant third at 23%.
The 36% of U.S. drinkers favoring beer in Gallup’s July 7-10 poll ties for the lowest Gallup has recorded for the popular beverage since initiating this measure in 1992. The other low reading came in 2005, at the same time Americans’ preference for wine temporarily surged to 39%. Beer regained a solid lead at the top spot, until this year.
The 35% now favoring wine and 23% liquor are near the record highs for these beverages, although preferences have generally fluctuated around the current levels since about 2003.
via BusinessInsider
The 36% of U.S. drinkers favoring beer in Gallup’s July 7-10 poll ties for the lowest Gallup has recorded for the popular beverage since initiating this measure in 1992. The other low reading came in 2005, at the same time Americans’ preference for wine temporarily surged to 39%. Beer regained a solid lead at the top spot, until this year.
The 35% now favoring wine and 23% liquor are near the record highs for these beverages, although preferences have generally fluctuated around the current levels since about 2003.
via BusinessInsider
07/29/2011: Campari Chooses 13th Star
Campari has announced that Milla Jovovich will be the newest star to take the lead role in the 2012 Campari Calendar, which will be photographed by French photographer Dimitri Daniloff. The Ukranian-born actress, singer, model and fashion designer will become the 13th star to be featured in the world renowned calendar.
Following last years male star Benicio Del Toro, Jovovich follows in the footsteps of some of the world's most stunning women, including Salma Hayek, Eva Mendes, and Jessica Alba.
"I was very excited and honoured when I heard that I'd been invited to star in the Campari Calendar," said Jovovich. "It is famous for its incredible photography and the amazing individuals who have appeared in it previously. I think people really will be intrigued when they see the finished calendar. It will really make them stop and think."
via BarBizMag
Following last years male star Benicio Del Toro, Jovovich follows in the footsteps of some of the world's most stunning women, including Salma Hayek, Eva Mendes, and Jessica Alba.
"I was very excited and honoured when I heard that I'd been invited to star in the Campari Calendar," said Jovovich. "It is famous for its incredible photography and the amazing individuals who have appeared in it previously. I think people really will be intrigued when they see the finished calendar. It will really make them stop and think."
via BarBizMag
07/29/2011: 5 Craft Beer Vacation Destinations
Beer lovers know there’s no list big enough to contain the number of breweries in the U.S. worth planning a vacation around.
Craft brewing as up 11% by volume and 12% in sales last year, to $7.6 billion, according to the Brewers Association. More than 1,750 breweries operated for some or all of that year, giving the U.S. its largest pool of breweries since the late 1800s. Paul Gatza, director of the Brewers Association, estimates that the majority of Americans live less than 10 miles from a brewery.
The complete list of vacation destinations you can find here!
via The Street
Craft brewing as up 11% by volume and 12% in sales last year, to $7.6 billion, according to the Brewers Association. More than 1,750 breweries operated for some or all of that year, giving the U.S. its largest pool of breweries since the late 1800s. Paul Gatza, director of the Brewers Association, estimates that the majority of Americans live less than 10 miles from a brewery.
The complete list of vacation destinations you can find here!
via The Street
07/28/2011: World’s Most Expensive White Wine Sold for Record $117,000
Christian Vanneque fulfilled a long-held dream today by finally getting his hands on a bottle of 1811 Chateau d’Yquem. It just so happens that his $117,000 purchase has also put him in the history books.
His prized bottle is the most expensive white wine ever purchased, breaking the previous record of $100,000 in 2006 for a bottle of 1787 Chateau d’Yquem. Mr. Vanneque’s bottle is also a sweet Sauternes from the same Bordeaux chateau, though his purchase was produced in 1811, a year also known as the “comet year.” Oenophiles throughout history attribute the appearance of a comet for the reason why wines were extraordinary that year.Mr. Vanneque is a former sommelier at the Paris restaurant La Tour d’Argent and one of the experts at the Judgment of Paris wine tasting in 1976 that pitted the top French and California wines against each other. He unveiled the bottle at a London press conference on Tuesday, jointly held with Steven Williams from the Antique Wine Co., which sold the wine.
“For sure, it’s the most expensive bottle I’ve ever bought,” Mr. Vanneque said in an interview.
He now lives in Bali, Indonesia, where he runs SIP Wine Bar. He said that he plans on using the bottle of D’Yquem as a promotional tool for his new venture, SIP Sunset Grill, which is due to open later this summer.
“It will be featured and displayed in a bulletproof showcase, like a painting, so people can see it easily,” Mr. Vanneque said. “This showcase will be temperature- and humidity-controlled. It’ll be a mini-Fort Knox, impossible to open.”
via Wall St.Journal
His prized bottle is the most expensive white wine ever purchased, breaking the previous record of $100,000 in 2006 for a bottle of 1787 Chateau d’Yquem. Mr. Vanneque’s bottle is also a sweet Sauternes from the same Bordeaux chateau, though his purchase was produced in 1811, a year also known as the “comet year.” Oenophiles throughout history attribute the appearance of a comet for the reason why wines were extraordinary that year.Mr. Vanneque is a former sommelier at the Paris restaurant La Tour d’Argent and one of the experts at the Judgment of Paris wine tasting in 1976 that pitted the top French and California wines against each other. He unveiled the bottle at a London press conference on Tuesday, jointly held with Steven Williams from the Antique Wine Co., which sold the wine.
“For sure, it’s the most expensive bottle I’ve ever bought,” Mr. Vanneque said in an interview.
He now lives in Bali, Indonesia, where he runs SIP Wine Bar. He said that he plans on using the bottle of D’Yquem as a promotional tool for his new venture, SIP Sunset Grill, which is due to open later this summer.
“It will be featured and displayed in a bulletproof showcase, like a painting, so people can see it easily,” Mr. Vanneque said. “This showcase will be temperature- and humidity-controlled. It’ll be a mini-Fort Knox, impossible to open.”
via Wall St.Journal
07/27/2011: Now THIS is a summer drink: a Manhattan Sno-Kone
The Manhattan “Sno-Kone” at Porkchop via Urban Daddy Chicago
“After combining a 90-proof Kentucky whiskey—slightly stronger than your average bourbon—with vermouth, then shaking it all violently, your barman pours the resulting mix on top of that shaved ice. And very important: maraschino cherry juice is added. Crunching your way into the first bite, you’ll feel a chill run down your spine. Your body temp drops. Go with it. All according to the plan.”
via BoozeNews
“After combining a 90-proof Kentucky whiskey—slightly stronger than your average bourbon—with vermouth, then shaking it all violently, your barman pours the resulting mix on top of that shaved ice. And very important: maraschino cherry juice is added. Crunching your way into the first bite, you’ll feel a chill run down your spine. Your body temp drops. Go with it. All according to the plan.”
via BoozeNews
07/26/2011: Texas Couple Making 10-State Tour of All 722 Whataburgers
Not everyone in Texas is moved to joyful tears about the recent arrival of In-N-Out: One couple has embarked upon the noble goal of visiting all 722 locations of Corpus Christi-based chain Whataburger. Karl and Carol Hoepfner have already visited 225 locations in their quest.
The journey dates back to 1962, when the couple first sampled the chain's burgers. However the tour began in earnest when Carol had to undergo radiation in Houston earlier this year. She and Karl decided to visit "a few" Whataburgers in their down time, which eventually turned into 90 locations.
The Hoepfners 10-state burger tour has included plenty of fanfare. One recent Whataburger visit included hugs from official mascot Whataguy, and a cake frosted in orange and white (Whataburger's official colors) that read "welcome Karl and Carol." Even better: The couple threw the first pitch at Whataburger Field, home of the mighty Corpus Christi Hooks. Karl Hoepfner says he has a scale for measuring a burger's tastiness: “A Whataburger is a very good burger if it takes six napkins; seven is just outstanding.”
via Chron
The journey dates back to 1962, when the couple first sampled the chain's burgers. However the tour began in earnest when Carol had to undergo radiation in Houston earlier this year. She and Karl decided to visit "a few" Whataburgers in their down time, which eventually turned into 90 locations.
The Hoepfners 10-state burger tour has included plenty of fanfare. One recent Whataburger visit included hugs from official mascot Whataguy, and a cake frosted in orange and white (Whataburger's official colors) that read "welcome Karl and Carol." Even better: The couple threw the first pitch at Whataburger Field, home of the mighty Corpus Christi Hooks. Karl Hoepfner says he has a scale for measuring a burger's tastiness: “A Whataburger is a very good burger if it takes six napkins; seven is just outstanding.”
via Chron
07/26/2011: Canadian diplomats run up $20K booze tab behind Kabul embassy walls
To deal with the stresses of working in a war zone, it seems Canada’s diplomats have turned to the booze.
Hospitality forms, obtained by The Canadian Press, show diplomats in Kabul consumed 3,000 bottles of alcoholic beverages from mid-2007 to last November at a cost to taxpayers of at least $20,000.
Alcoholic ‘bevies’, according to the report, were shared at staff functions or to entertain visiting Canadian Forces brass.
In Kabul, diplomats also have the option of drowning their sorrows behind the fortified walls of the embassy ‘district’ where there is no shortage of watering holes.
Under Afghan law, anyone caught drinking alcohol can be fined, jailed or whipped. But these rules obviously don’t extend to embassy compounds.
via Yahoo!
Hospitality forms, obtained by The Canadian Press, show diplomats in Kabul consumed 3,000 bottles of alcoholic beverages from mid-2007 to last November at a cost to taxpayers of at least $20,000.
Alcoholic ‘bevies’, according to the report, were shared at staff functions or to entertain visiting Canadian Forces brass.
In Kabul, diplomats also have the option of drowning their sorrows behind the fortified walls of the embassy ‘district’ where there is no shortage of watering holes.
Under Afghan law, anyone caught drinking alcohol can be fined, jailed or whipped. But these rules obviously don’t extend to embassy compounds.
via Yahoo!
07/25/2011: Unsteady Forklift Smashes $1 Million Worth of Wine
This is one spill that's won't be rubbed out easily.
That's because this was no bottom-shelf wine. 462 cases of Australian wine, each bottle valued at $185 Australian dollars (about $200), fell 20 feet off a forklift as it was being loaded onto a ship Thursday.
Only one case of the 2010 Mollydooker Velvet Glove shiraz survived the drop, with the other 461 – a total of 5,532 bottles of the primo vino – smashing onto the Adelaide wharf. The loss totals more than AUD$1 million for Australian winemaker Sparky Marquis.
Perhaps this is one spill worth crying over.
via Newsfeed
That's because this was no bottom-shelf wine. 462 cases of Australian wine, each bottle valued at $185 Australian dollars (about $200), fell 20 feet off a forklift as it was being loaded onto a ship Thursday.
Only one case of the 2010 Mollydooker Velvet Glove shiraz survived the drop, with the other 461 – a total of 5,532 bottles of the primo vino – smashing onto the Adelaide wharf. The loss totals more than AUD$1 million for Australian winemaker Sparky Marquis.
Perhaps this is one spill worth crying over.
via Newsfeed
07/25/2011: Bummer. Alcohol & fast food first to go for Greek consumers
Alcoholic beverages and fast food are the main victims of Greek consumers trying to curb their spending on food and drink, according to a recent worldwide report by the Boston Consulting Group (BCG).
The survey, which was conducted in 21 countries with the participation of 25,000 respondents, found that more Greeks today are spending what little they have left on the absolute essentials, such as dairy and fresh produce, and displaying a consumer behavior pattern that is usually associated with lower-income groups.
via BoozeNews
The survey, which was conducted in 21 countries with the participation of 25,000 respondents, found that more Greeks today are spending what little they have left on the absolute essentials, such as dairy and fresh produce, and displaying a consumer behavior pattern that is usually associated with lower-income groups.
via BoozeNews
07/24/2011: World’s Biggest Booze Brand Barely Registers a Blip in States
But Jinro, Marketer of South Korean Soju, Aims to Go Mainstream Here.
The biggest spirits brand in the world barely sells a drop in the U.S. — and most Westerners have probably never heard of what’s in the bottle — a clear-colored booze called “soju” that fervent supporters swear won’t give you a hangover.
But that’s not stopping South Korea-based Jinro Limited from trying to grow its presence in the states, reaching beyond its traditional base of Korean-Americans. Jinro dominates in South Korea, keeping it atop the latest ranking of global spirits brands by global volume sold, according to Euromonitor International and Drinks International. In the U.S., the category is so small that Nielsen does not even track it.
Jinro began making moves in the U.S. back in 1986 when it opened an office in Seattle and then later moved to Los Angeles. But the brand has only lately begun a big marketing push here, hiring an ad agency, sponsoring events, and getting product placements in music videos. Jinro is “slowly stepping into the mainstream,” said Patty Kang, an account director at Adwell Communications, a small L.A. shop that is the brand’s ad agency. But “we know it’s going to be a long battle.”
via BoozeNews
The biggest spirits brand in the world barely sells a drop in the U.S. — and most Westerners have probably never heard of what’s in the bottle — a clear-colored booze called “soju” that fervent supporters swear won’t give you a hangover.
But that’s not stopping South Korea-based Jinro Limited from trying to grow its presence in the states, reaching beyond its traditional base of Korean-Americans. Jinro dominates in South Korea, keeping it atop the latest ranking of global spirits brands by global volume sold, according to Euromonitor International and Drinks International. In the U.S., the category is so small that Nielsen does not even track it.
Jinro began making moves in the U.S. back in 1986 when it opened an office in Seattle and then later moved to Los Angeles. But the brand has only lately begun a big marketing push here, hiring an ad agency, sponsoring events, and getting product placements in music videos. Jinro is “slowly stepping into the mainstream,” said Patty Kang, an account director at Adwell Communications, a small L.A. shop that is the brand’s ad agency. But “we know it’s going to be a long battle.”
via BoozeNews
07/24/2011: Move Over, Tequila, It’s Mescal’s Turn to Shine
ZUMPAHUACÁN, Mexico —Eyes pop open, mouths contort, a chorus of crisp “ahhs” rings through the room.
The mescal, the Mexican firewater best known in the United States for the worm in the bottle, has incinerated the tongue, scorched the back of the throat and begun its lava flow to the stomach.
No shots here; the drink is sipped and savored, swirled about the mouth like the finest of wines, inducing a chaser of haughty adjectives.
“Citrusy.” “Honey-scented.” “Woody,” come the assessments from the gathering. Far from a college dorm party, it is a group of mostly 20- and 30-something professionals discovering the finer points of the artisanal version of the drink at a recent tasting in this farming village two hours from Mexico City.
“This is clean liquid,” Fructuoso Garcia, 84, one of a handful of producers in this region, stood and declared to the group. “We don’t put anything in to beef up the flavor. This is nothing like you get from the factory.”Mr. Garcia is one of several local producers fighting to share in the boom in Mexican spirits, with mescal, against all odds, taking a star turn.
It is moving a bit out of the shadow of tequila, the far more popular and, let’s face it, smoother spirit that has won fans (and hangovers) around the world.
Both are derived from agave, a plant native to Mexico, and technically speaking, tequila is a type of mescal (though in Mexico they are regarded as very different drinks, much like champagne and wine). While tequila is made from a specific variety of the plant’s fruit and produced mainly in Jalisco State, mescal (or mezcal as it is spelled in Mexico) is made from a broader class and is often viewed as the earthier, country cousin, distilled in a centuries-old process distinct from tequila’s and with an alcohol content generally in excess of 45 percent.Exports of mescal (up 54 percent last year) and tequila (up 12 percent) have surged, as the trendier precincts of New York, Los Angeles, San Francisco and other cities find there is more to Mexican liquor than margaritas.
via NYTimes
The mescal, the Mexican firewater best known in the United States for the worm in the bottle, has incinerated the tongue, scorched the back of the throat and begun its lava flow to the stomach.
No shots here; the drink is sipped and savored, swirled about the mouth like the finest of wines, inducing a chaser of haughty adjectives.
“Citrusy.” “Honey-scented.” “Woody,” come the assessments from the gathering. Far from a college dorm party, it is a group of mostly 20- and 30-something professionals discovering the finer points of the artisanal version of the drink at a recent tasting in this farming village two hours from Mexico City.
“This is clean liquid,” Fructuoso Garcia, 84, one of a handful of producers in this region, stood and declared to the group. “We don’t put anything in to beef up the flavor. This is nothing like you get from the factory.”Mr. Garcia is one of several local producers fighting to share in the boom in Mexican spirits, with mescal, against all odds, taking a star turn.
It is moving a bit out of the shadow of tequila, the far more popular and, let’s face it, smoother spirit that has won fans (and hangovers) around the world.
Both are derived from agave, a plant native to Mexico, and technically speaking, tequila is a type of mescal (though in Mexico they are regarded as very different drinks, much like champagne and wine). While tequila is made from a specific variety of the plant’s fruit and produced mainly in Jalisco State, mescal (or mezcal as it is spelled in Mexico) is made from a broader class and is often viewed as the earthier, country cousin, distilled in a centuries-old process distinct from tequila’s and with an alcohol content generally in excess of 45 percent.Exports of mescal (up 54 percent last year) and tequila (up 12 percent) have surged, as the trendier precincts of New York, Los Angeles, San Francisco and other cities find there is more to Mexican liquor than margaritas.
via NYTimes
07/23/2011: Lady Gaga Gives Boost To Irish Whiskey
Pop superstar Lady Gaga has given a boost to sales of Jameson Irish Whiskey, referring to it as her “long time Irish boyfriend” at a recent concert in Ireland.
According to irishcentral.com, Gaga dedicated her song ‘Speechless’ to “my longtime boyfriend Jameson” who was “always there for me when I need him.”
“When the show is over, the glass is always half-full,” she told the audience.
While in Ireland Lady Gaga also took a tour of Jameson’s headquarters and distillery.
Sales of Jameson whisky broke all previous records last year, with more than three million cases being sold worldwide.
via BoozeNews
According to irishcentral.com, Gaga dedicated her song ‘Speechless’ to “my longtime boyfriend Jameson” who was “always there for me when I need him.”
“When the show is over, the glass is always half-full,” she told the audience.
While in Ireland Lady Gaga also took a tour of Jameson’s headquarters and distillery.
Sales of Jameson whisky broke all previous records last year, with more than three million cases being sold worldwide.
via BoozeNews
07/23/2011: Snake Wine!
Snake wine is an alcoholic beverage produced by infusing whole snakes in rice wine or grain alcohol. The drink used in China during the Western Zhou dynasty and considered a important curative and believed to reinvigorate a person according to Traditional Chinese medicine. It can be found in China, Vietnam and throughout Southeast Asia.
The snakes, preferably venomous ones, are not usually preserved for their meat but to have their “essence” and snake poison dissolved in the liquor. However, the snake venomis denatured by the ethanol; its proteins are unfolded and therefore inactivated.
Snake wine can be found in many areas of Vietnam, Southeast Asia and Southern China.
via MyFunSpace
The snakes, preferably venomous ones, are not usually preserved for their meat but to have their “essence” and snake poison dissolved in the liquor. However, the snake venomis denatured by the ethanol; its proteins are unfolded and therefore inactivated.
Snake wine can be found in many areas of Vietnam, Southeast Asia and Southern China.
via MyFunSpace
07/22/2011: SMIRNOFF debuts new Coconut flavored vodka
SMIRNOFF, the Diageo-owned vodka brand, has added a new flavor to its line of flavored vodkas, SMIRNOFF Coconut Flavored Vodka, which is made using SMIRNOFF No. 21.
The new coconut flavored vodka delivers a creamy coconut flavor with the aroma of toasted coconut which complements the triple distilled and ten times filtered SMIRNOFF Vodka.
The company suggests that the new coconut flavored vodka can be used to create a range of cocktail recipes. For example, it can be mixed with pineapple juice to make a tropical drink.
SMIRNOFF Vodka brand director David Tapscott said coconut has become a popular flavor among consumers.
SMIRNOFF Coconut Flavored Vodka is available at local retailers across the nation at a suggested retail price of $12.99 per 750ml bottle.
SMIRNOFF product portfolio includes Smirnoff Black Ice, Smirnoff Black Cherry, Smirnoff Citrus, Smirnoff Canberry and Smirnoff Green Apple.
via DBR
The new coconut flavored vodka delivers a creamy coconut flavor with the aroma of toasted coconut which complements the triple distilled and ten times filtered SMIRNOFF Vodka.
The company suggests that the new coconut flavored vodka can be used to create a range of cocktail recipes. For example, it can be mixed with pineapple juice to make a tropical drink.
SMIRNOFF Vodka brand director David Tapscott said coconut has become a popular flavor among consumers.
SMIRNOFF Coconut Flavored Vodka is available at local retailers across the nation at a suggested retail price of $12.99 per 750ml bottle.
SMIRNOFF product portfolio includes Smirnoff Black Ice, Smirnoff Black Cherry, Smirnoff Citrus, Smirnoff Canberry and Smirnoff Green Apple.
via DBR
07/22/2011: Medvedev classifies beer as alcohol for first time in Russia.....huh??
On Wednesday, President Dmitry Medvedev signed the law which puts beer in the category of spirits and introduces large-scale restrictions on its retail sales, as well as greatly expands the list of places where its consumption is not allowed. This is the result of nearly 20 years of very successful programs to sell and promote beer as the main alcoholic drink in Russia. Under the new law that enters into force in 2013, the beer is equivalent to alcohol. Its sales will be banned in the stores from 11pm to 8am, and small retail locations (kiosks, tents) will be subject to the ban on selling beer.
In addition, the list of places where beer consumption is prohibited will be expanded. Currently these areas include parks, gardens, playgrounds, sports facilities, places of public festivals and public transportation. The law accepted on Wednesday added to them yards and porches.
Also, the law bans production and circulation of alcoholic beverages containing ethyl alcohol of less than 7 percent in the consumer packaging of more than 330 milliliters. Additional restrictions are imposed on advertising of alcoholic beverages, including beer and other drinks that had previously belonged to the low- alcohol category.
via Booze News
In addition, the list of places where beer consumption is prohibited will be expanded. Currently these areas include parks, gardens, playgrounds, sports facilities, places of public festivals and public transportation. The law accepted on Wednesday added to them yards and porches.
Also, the law bans production and circulation of alcoholic beverages containing ethyl alcohol of less than 7 percent in the consumer packaging of more than 330 milliliters. Additional restrictions are imposed on advertising of alcoholic beverages, including beer and other drinks that had previously belonged to the low- alcohol category.
via Booze News
07/21/2011: New Cupcake Vodka Shocks Spirits World with Best of Show Award
Cupcake™ Original Vodka, one of four new super-premium, six-times distilled vodkas, won Best Vodka of Show honors out of 28 vodkas worldwide at the prestigious 2011 New York World Wine & Spirits Competition.
The Best in Show award is reserved for those spirits that receive a gold or double gold distinction and then are chosen as the best during another blind tasting by the panel of judges. Cupcake Devil’s Food Vodka also received a gold medal at the competition. Judged by a group of recognized spirits experts, including Anthony Dias Blue, CEO of Blue Lifestyle and executive director of the competition, the New York World Wine & Spirits competition, held on June 27, 2011 in New York City, attracted over 100 spirit brands from around the world.
Cupcake super premium Vodkas include Original (unflavored), Chiffon (Lemon), Devil’s Food (Chocolate) and Frosting (Vanilla). Each of the Cupcake vodkas carries a suggested retail price of $17.99 per 750ml bottle. Additional information is available at http://www.cupcakevodka.com
via BoozeNews
The Best in Show award is reserved for those spirits that receive a gold or double gold distinction and then are chosen as the best during another blind tasting by the panel of judges. Cupcake Devil’s Food Vodka also received a gold medal at the competition. Judged by a group of recognized spirits experts, including Anthony Dias Blue, CEO of Blue Lifestyle and executive director of the competition, the New York World Wine & Spirits competition, held on June 27, 2011 in New York City, attracted over 100 spirit brands from around the world.
Cupcake super premium Vodkas include Original (unflavored), Chiffon (Lemon), Devil’s Food (Chocolate) and Frosting (Vanilla). Each of the Cupcake vodkas carries a suggested retail price of $17.99 per 750ml bottle. Additional information is available at http://www.cupcakevodka.com
via BoozeNews
07/21/2011: Royal Pour! New York City finally gets its own whiskey
Although it's true that New York City may have some of the most creative cocktails to grace a coupe, its local spirits scene is still rather nascent.
Case in point: The city only just got its first hometown bourbon this year. Kings County Distillery, which launched last year with its unaged whiskey, has finally given us some brown stuff worthy of New York City's bars.
As befits the company's New York ethos, Kings County partners Colin Spoelman and David Haskell produce the liquor in a tiny studio in Brooklyn, where the stills run from morning until midnight, seven days a week. At the base of the stuff is local corn, which the pair sources from the Finger Lakes region of upstate New York.
In case you're questioning the legitimacy of a city-slicker-made whiskey, fear not. The bourbon ($25) coming off the stills has its roots in the spirit's birthplace, Kentucky, where distiller Spoelman was raised.
With just the right amount of spicy roundness and characteristic sugar, the small 200-milliliter bottles have become our go-to choice for old-fashioneds. And we've even broken the rules a few times, using the spirit in place of rye in our Manhattans. It seems only appropriate.
via Tasting Table
Case in point: The city only just got its first hometown bourbon this year. Kings County Distillery, which launched last year with its unaged whiskey, has finally given us some brown stuff worthy of New York City's bars.
As befits the company's New York ethos, Kings County partners Colin Spoelman and David Haskell produce the liquor in a tiny studio in Brooklyn, where the stills run from morning until midnight, seven days a week. At the base of the stuff is local corn, which the pair sources from the Finger Lakes region of upstate New York.
In case you're questioning the legitimacy of a city-slicker-made whiskey, fear not. The bourbon ($25) coming off the stills has its roots in the spirit's birthplace, Kentucky, where distiller Spoelman was raised.
With just the right amount of spicy roundness and characteristic sugar, the small 200-milliliter bottles have become our go-to choice for old-fashioneds. And we've even broken the rules a few times, using the spirit in place of rye in our Manhattans. It seems only appropriate.
via Tasting Table
07/20/2011: What Causes Brain Freeze?
What is brain freeze?
Also known as sphenopalatine ganglioneuralgia, brain freeze is the pain you feel when you consume chilled food or beverage like ice cream or cold beer fresh out of the freezer or fridge. Though the symptoms are short-lived, they're harsh enough to prevent a repeat.
What causes it?
When a cold food or beverage touches the roof of the mouth, the blood vessels constrict — or shrink. Almost immediately, the tiny vessels begin to dilate (expand) again, allowing blood to rush back in an attempt to warm up your mouth — akin to when your cheeks turn a rosy hue after spending a prolonged amount of time outside in the winter. The “headache” that follows is triggered when the pain receptors in your mouth signal your brain using the nerves in your face. The result: pain in your forehead, or as most proclaim, “Ahh, brain freeze!”
Any lasting side effects?
"Face-scrunching" is the only known side effect, but it usually wears off after a few seconds.
via FoodRepublic
Also known as sphenopalatine ganglioneuralgia, brain freeze is the pain you feel when you consume chilled food or beverage like ice cream or cold beer fresh out of the freezer or fridge. Though the symptoms are short-lived, they're harsh enough to prevent a repeat.
What causes it?
When a cold food or beverage touches the roof of the mouth, the blood vessels constrict — or shrink. Almost immediately, the tiny vessels begin to dilate (expand) again, allowing blood to rush back in an attempt to warm up your mouth — akin to when your cheeks turn a rosy hue after spending a prolonged amount of time outside in the winter. The “headache” that follows is triggered when the pain receptors in your mouth signal your brain using the nerves in your face. The result: pain in your forehead, or as most proclaim, “Ahh, brain freeze!”
Any lasting side effects?
"Face-scrunching" is the only known side effect, but it usually wears off after a few seconds.
via FoodRepublic
07/20/2011: Free Tacos and Tequila!
Where: SOMArts (8th and Brannan Streets)
When: Friday, July 22 7-10 p.m.
Cost: Free!
Dozens of new Tequila brands are being launched these days, and if they're all going to feed us for free like Camarena Tequila, we're all for it.
Camarena has outfitted a taco truck that will start a month of pop-up visits across the Bay Area, offering free Tequila-infused tacos created by Antelmo Faria, who should know what he's doing because he's the executive chef of Tacolicious.
Too bad, this event is completely booked, but for the truck's future appearances: keep track of the truck's future appearances -- which should also involve free tacos -- at its Facebook page, or follow it at @CamarenaTequila.
via SFWeekly
When: Friday, July 22 7-10 p.m.
Cost: Free!
Dozens of new Tequila brands are being launched these days, and if they're all going to feed us for free like Camarena Tequila, we're all for it.
Camarena has outfitted a taco truck that will start a month of pop-up visits across the Bay Area, offering free Tequila-infused tacos created by Antelmo Faria, who should know what he's doing because he's the executive chef of Tacolicious.
Too bad, this event is completely booked, but for the truck's future appearances: keep track of the truck's future appearances -- which should also involve free tacos -- at its Facebook page, or follow it at @CamarenaTequila.
via SFWeekly
07/19/2011: New: Little Black Dress Wine
When I first heard of Brown-Forman's new line of wines geared to the American female wine drinker, the sobriquet “Little Black Dress” struck a real chord. Iconoclastic French fashion designer Coco Chanel introduced the elegant and yet simple-to-wear concept in 1926; Audrey Hepburn's appearance in a classic little black dress in the opening sequence of the 1961 movie Breakfast at Tiffany's is perhaps the best known, and most appealing, visual reference. But what is the connection to wine? According to Laura Webb, Brown-Forman's Brand Director for New Products, the four-wine line—Merlot, Pinot Grigio, Chardonnay and now a Syrah Rosé, all from California—will “stand out as an easy, obvious, and essential choice for women of all ages.”
The distinctive logo for the Little Black Dress wines shows only a stylized hanger at top and a pair of high heeled shoes at the bottom; the actual little black dress is wisely left to the drinker's imagination. The wines retail in standard 750ml bottles and plastic 187ml four-packs for $9.99.
With 34 million female wine drinkers in the United States, Brown-Forman has targeted an important market segment. My only hope is that you ladies decide to share this excellent wine with the rest of us.
by StyleGourmet
The distinctive logo for the Little Black Dress wines shows only a stylized hanger at top and a pair of high heeled shoes at the bottom; the actual little black dress is wisely left to the drinker's imagination. The wines retail in standard 750ml bottles and plastic 187ml four-packs for $9.99.
With 34 million female wine drinkers in the United States, Brown-Forman has targeted an important market segment. My only hope is that you ladies decide to share this excellent wine with the rest of us.
by StyleGourmet
07/19/2011: Pizza Hut Kicks Out Man Because He Was In Drag
A man says he was kicked out of a Pizza Hut in Wallace, North Carolina because he was dressed as a woman. Reps for the chain said customers did complain about Vishon Murphy's attire, but he also came by three times and didn't buy anything. For good measure, the local news account includes a little old lady who says she thinks men should wear pants.
The restaurant also apparently has a video of Murphy being a "drama queen" when asked to leave the restaurant. He said he "got very heated and very upset" because he felt he was being "harassed and picked out and embarrassed in front of other people because of what I have on." Here's the local news story.
The video. >>> Video: Man Kicked Out of Pizza Hut For Wearing a Dress
via Eater
The restaurant also apparently has a video of Murphy being a "drama queen" when asked to leave the restaurant. He said he "got very heated and very upset" because he felt he was being "harassed and picked out and embarrassed in front of other people because of what I have on." Here's the local news story.
The video. >>> Video: Man Kicked Out of Pizza Hut For Wearing a Dress
via Eater
07/19/2011: Add Some Bubbles To Your Booze!
The Perlini Cocktail Carbonating System, a revolutionary new product for producing sparkling cocktails, is now available online for domestic and international shipping.
Made by Perlage Systems, Inc., Perlini is the first and only system designed for, and by, serious bartenders and mixologists. The shaker is specifically tailored to the needs of bars and restaurants, and is able to withstand the rigors of demanding environments. Perlini can be used with disposable CO2 cartridges or a refillable CO2 making it the perfect solution for restaurants and bars, as well as for use at home or on travel.
Perlini infuses all of the ingredients in a drink with effervescence, including the alcohol, to create a sparkling cocktail rather than adding in an effervescent component like soda or champagne. Perlini creates new possibilities by using carbonation to create an entirely new category of cocktail.
"The craft of making cocktails has been around for over two centuries, so it's rare when something comes along that is entirely new," says Jamie Boudreau, noted mixologist. "Perlini is that rare, truly revolutionary product. Perlini gives us a whole new set of techniques, flavors, and textures to work with, and that is very exciting to the profession."
The home version Perlini kit retails at $199 and comes with a Perlini shaker, handled pressurizer, 12 disposable, 16-gram CO2 cartridges, 8-gram cartridge adapter, USB flash drive, and spare parts. For commercial pricing and additional purchasing information, visit www.perlini.biz.
via BarBizMag
Made by Perlage Systems, Inc., Perlini is the first and only system designed for, and by, serious bartenders and mixologists. The shaker is specifically tailored to the needs of bars and restaurants, and is able to withstand the rigors of demanding environments. Perlini can be used with disposable CO2 cartridges or a refillable CO2 making it the perfect solution for restaurants and bars, as well as for use at home or on travel.
Perlini infuses all of the ingredients in a drink with effervescence, including the alcohol, to create a sparkling cocktail rather than adding in an effervescent component like soda or champagne. Perlini creates new possibilities by using carbonation to create an entirely new category of cocktail.
"The craft of making cocktails has been around for over two centuries, so it's rare when something comes along that is entirely new," says Jamie Boudreau, noted mixologist. "Perlini is that rare, truly revolutionary product. Perlini gives us a whole new set of techniques, flavors, and textures to work with, and that is very exciting to the profession."
The home version Perlini kit retails at $199 and comes with a Perlini shaker, handled pressurizer, 12 disposable, 16-gram CO2 cartridges, 8-gram cartridge adapter, USB flash drive, and spare parts. For commercial pricing and additional purchasing information, visit www.perlini.biz.
via BarBizMag
07/18/2011: Will Jerry Brown Allow Californians to Taste Beer?
File this under: Good news that it’s happening. Bad news that it’s stuff like this wot counts as a victory for freedom in 2011. California’s state senate has voted unanimously to reclassify breweries under the same regulatory apparatus that now applies to wineries with tasting rooms. This would allow brewers to open foodless tasting rooms and avoid restaurant-level regulation. Golden State Liberty hips us to this coverage by Michael Gardner in the San Diego Union-Tribune:
Current law bars breweries from opening a tasting room unless the facility meets all of the more-stringent health and safety codes that govern restaurants and food production facilities. Those include cleaning equipment, certain types of flooring, sinks, paint, plumbing and other measures.
If signed into law, the measure would change that so that craft beer makers are exempt as long as food is not served. That also will put breweries on an even keel with wineries, which have enjoyed an exemption from restaurant-style rules since 1985.
The legislation is awaiting the signature of Gov. Jerry Brown, who as Gardner reminds us "prefers pinot grigio over pale ale." I may read the bill and update later. My main curiosity is how this works with county and city health bureaucracies, which seem to do the real regulatin’ in these matters. In any event, cheers.
via SignOnSanDiego
Current law bars breweries from opening a tasting room unless the facility meets all of the more-stringent health and safety codes that govern restaurants and food production facilities. Those include cleaning equipment, certain types of flooring, sinks, paint, plumbing and other measures.
If signed into law, the measure would change that so that craft beer makers are exempt as long as food is not served. That also will put breweries on an even keel with wineries, which have enjoyed an exemption from restaurant-style rules since 1985.
The legislation is awaiting the signature of Gov. Jerry Brown, who as Gardner reminds us "prefers pinot grigio over pale ale." I may read the bill and update later. My main curiosity is how this works with county and city health bureaucracies, which seem to do the real regulatin’ in these matters. In any event, cheers.
via SignOnSanDiego
07/18/2011: Sleepless in Seattle??
The state’s Liquor Control Board is taking a wait-and-see approach to a request from Seattle to extend bar hours – including the possibility of 24-hour service.
On Thursday Mayor Mike McGinn and City Attorney Pete Holmes will say they’re beginning efforts to get the city permission to have certain establishments sell beer and liquor after the current 2 a.m. closing time.
Addressing the concerns of neighbors and bar owners has been a priority for McGinn and the City Council. In July of 2010, the mayor unveiled his eight-point plan for improving the safety of Seattle’s night-life scene and reducing conflicts between drinking establishments and residents in more urban neighborhoods like Belltown. The plan called for allowing bars to serve alcohol after 2 a.m. But that would require the state Liquor Control Board’s blessing.
“We’re going to withhold judgement,” Brian Smith, Liquor Control Board spokesman, told seattlepi.com. “We’ve always maintained that public safety is the number one issue. The evidence we’re familiar with doesn’t necessarily say that 24-hour service is safer than the existing situation.”
via Boozenews
On Thursday Mayor Mike McGinn and City Attorney Pete Holmes will say they’re beginning efforts to get the city permission to have certain establishments sell beer and liquor after the current 2 a.m. closing time.
Addressing the concerns of neighbors and bar owners has been a priority for McGinn and the City Council. In July of 2010, the mayor unveiled his eight-point plan for improving the safety of Seattle’s night-life scene and reducing conflicts between drinking establishments and residents in more urban neighborhoods like Belltown. The plan called for allowing bars to serve alcohol after 2 a.m. But that would require the state Liquor Control Board’s blessing.
“We’re going to withhold judgement,” Brian Smith, Liquor Control Board spokesman, told seattlepi.com. “We’ve always maintained that public safety is the number one issue. The evidence we’re familiar with doesn’t necessarily say that 24-hour service is safer than the existing situation.”
via Boozenews
07/15/2011: Astronauts Have an 'All-American' Space Barbecue
Just because they're in space doesn't mean the astronauts International Space Station can't enjoy a little summer fun. That's right, it's time for a space barbecue. Today NASA is serving up some down home American eats, including thermostabilized barbecue brisket, grilled chicken, baked beans, Southwestern corn and apple pie.
via Eater
via Eater
07/15/2011: Israeli McDonald's Takes Supersizing Very Seriously With 'Big' Burgers
McDonald's Israel has debuted two half-pound (actually, .55 pound) steak burgers. Meanwhile, the vegetarian McFalafel has left the menu, despite having been introduced just about six months ago.
The "Big America" series includes the Big New York steak burger (lettuce, tomatoes, pickles, onion and Royal Sauce) and the Big Texas steak burger (barbecue sauce, lettuce, tomatoes, pickles and fried onion). The burgers' name go along with McDonald's frequent decision to name food items after cities, regardless of if the foods have anything to do with the locations.
via BurgerBusiness
The "Big America" series includes the Big New York steak burger (lettuce, tomatoes, pickles, onion and Royal Sauce) and the Big Texas steak burger (barbecue sauce, lettuce, tomatoes, pickles and fried onion). The burgers' name go along with McDonald's frequent decision to name food items after cities, regardless of if the foods have anything to do with the locations.
via BurgerBusiness
07/14/2011: Party Star Gets the Party Started
According to PRNewswire, Party Star is starting the party with their line of alcohol spiked jel shots, combining the joys of jel with the fun and convenience of a ready-to-consume shot.
The seven-flavor lineup, with two new tastes planned for 2011, brings a new level of fun to jel shots. "We knew that jel shots were a favorite drink, but required a certain level of culinary skill and planning," said Miles Lakin President and CEO of Party Star's parent company Metropolis Industries LLC.
"Let's face it—there's a time element in the jel aspect, and partiers don't always plan ahead," added Matt Marini, the company's Senior Vice President and Chief Brand Officer. "We were looking for hip, inventive, fun drinks, knew that you could have a non-alcoholic flavored jel and thought, 'why not?'"
Party Star shots are currently available in Blueberry, Grape, Green Apple, Lemon-Lime, Orange, Strawberry and Cherry, Black Raspberry and Red Apple will be added shortly. The ready-to-consume shots contain 12% alcohol, use all-natural flavors and colors and are made of plant-based jel without any animal biproducts, making them vegan-friendly. They do not require preparation or refrigeration.
Party Star alcohol spiked jel shots are available at bars, nightclubs, online and at retail stores across the U.S. as well as Japan and several Caribbean islands.
via BarBizMag
The seven-flavor lineup, with two new tastes planned for 2011, brings a new level of fun to jel shots. "We knew that jel shots were a favorite drink, but required a certain level of culinary skill and planning," said Miles Lakin President and CEO of Party Star's parent company Metropolis Industries LLC.
"Let's face it—there's a time element in the jel aspect, and partiers don't always plan ahead," added Matt Marini, the company's Senior Vice President and Chief Brand Officer. "We were looking for hip, inventive, fun drinks, knew that you could have a non-alcoholic flavored jel and thought, 'why not?'"
Party Star shots are currently available in Blueberry, Grape, Green Apple, Lemon-Lime, Orange, Strawberry and Cherry, Black Raspberry and Red Apple will be added shortly. The ready-to-consume shots contain 12% alcohol, use all-natural flavors and colors and are made of plant-based jel without any animal biproducts, making them vegan-friendly. They do not require preparation or refrigeration.
Party Star alcohol spiked jel shots are available at bars, nightclubs, online and at retail stores across the U.S. as well as Japan and several Caribbean islands.
via BarBizMag
07/14/2011: Boozers Brighter
A UK study reports that the more intelligent children are the more alcohol they’re likely to drink as adults. The exhaustive National Child Development Study monitored the test subjects from their childhoods to their 40s, and found that children scoring in the top “very bright” category grew up to drink almost twice as much as their “very dull” counterparts. Children of average intelligence generally grew up to drink average amounts of alcohol during their average lives.
via MDM
via MDM
07/13/2011: The BTC Burger....$$$
If there's one thing we love around here, it's news of a new burger concoction by Lure/Burger & Barrel chef Josh Capon. And so, here now, for the first time in polite company: Burger & Barrel's brand new BTC Burger, so named for what adorns it—Italian black truffles, camembert cheese, truffle aioli, and roasted red onion, all served on a Parker House roll. The price shall be $34.
via Eater NY
via Eater NY
07/13/2011: Cruising for Rum
He ho Burgerman, this is our next biz trip I assume???
Robert and Robin Burr, rum enthusiasts and hosts of the Miami Rum Renaissance Festival have collaborated with Celebrity Cruises and The Cruise Authority to offer a weeklong rum cruise November 12 – 19, 2011. The Rum Renaissance Caribbean Cruise will dock at some of the Caribbean’s top rum destinations for travelers to study, savor and collect the region’s authentic spirits.
The ship will depart from San Juan, Puerto Rico on Saturday, Nov. 12 and will make its first stop in Barbados. Subsequent destinations include St. Lucia, Antigua, St. Maarten, St. Thomas and San Juan.
On Sunday, Nov. 13, a series of VIP rum tastings will be presented by some of the best rum ambassadors and bartenders in the world. Each day after will feature a stop at a new Caribbean island to tour distilleries and shop for rum during the day, then return to the ship for world-class rum cocktails, luxurious dinner service and exclusive VIP rum tastings.
Island rum highlights include:
· Barbados – Foursquare Distillery, St. Nicholas Abbey Plantation, Cockspur Rum Beach House and Mount Gay Rum Welcome Center
· St. Lucia – Chairman’s Reserve, Castrie’s Peanut Rum Crème and Admiral Rodney naval rum distilleries
· Antigua – Antigua Distillery featuring renowned English Harbour rums and travelers will be able to hunt for rum bargains
· St. Maarten – Home to the Guavaberry rum liqueur and some of the Caribbean’s finest duty-free shopping
· St. Thomas – Browse and collect specially priced Cruzan Single Barrel and Captain Morgan Spiced rums, plus a sampling of rum cakes and liqueurs
· San Juan – Serralles Distillery makers of the DonQ brand rum spirits
To join the Rum Cruise, contact The Cruise Authority at 800-326-4971 or visit www.rumcruise.com
Robert and Robin Burr, rum enthusiasts and hosts of the Miami Rum Renaissance Festival have collaborated with Celebrity Cruises and The Cruise Authority to offer a weeklong rum cruise November 12 – 19, 2011. The Rum Renaissance Caribbean Cruise will dock at some of the Caribbean’s top rum destinations for travelers to study, savor and collect the region’s authentic spirits.
The ship will depart from San Juan, Puerto Rico on Saturday, Nov. 12 and will make its first stop in Barbados. Subsequent destinations include St. Lucia, Antigua, St. Maarten, St. Thomas and San Juan.
On Sunday, Nov. 13, a series of VIP rum tastings will be presented by some of the best rum ambassadors and bartenders in the world. Each day after will feature a stop at a new Caribbean island to tour distilleries and shop for rum during the day, then return to the ship for world-class rum cocktails, luxurious dinner service and exclusive VIP rum tastings.
Island rum highlights include:
· Barbados – Foursquare Distillery, St. Nicholas Abbey Plantation, Cockspur Rum Beach House and Mount Gay Rum Welcome Center
· St. Lucia – Chairman’s Reserve, Castrie’s Peanut Rum Crème and Admiral Rodney naval rum distilleries
· Antigua – Antigua Distillery featuring renowned English Harbour rums and travelers will be able to hunt for rum bargains
· St. Maarten – Home to the Guavaberry rum liqueur and some of the Caribbean’s finest duty-free shopping
· St. Thomas – Browse and collect specially priced Cruzan Single Barrel and Captain Morgan Spiced rums, plus a sampling of rum cakes and liqueurs
· San Juan – Serralles Distillery makers of the DonQ brand rum spirits
To join the Rum Cruise, contact The Cruise Authority at 800-326-4971 or visit www.rumcruise.com
07/13/2011: Drunks Much More Likely to Survive Trauma
Trauma victims who were drunk at the time of their injury have higher survival rates than their sober counterparts, says a study in the journal American Surgeon.
A study of nearly 8,000 trauma patients found that 7% of the sober died of their injuries, while drunks croaked only 1% percent of the time. Trauma patients who came in to the hospital drunk were discharged sooner as well.
Previous studies on animals found that alcohol helps prevent nerve damage and the new study suggests that alcohol might have a place in treating traumatic injuries.
via Modern Drunkard Magazine
A study of nearly 8,000 trauma patients found that 7% of the sober died of their injuries, while drunks croaked only 1% percent of the time. Trauma patients who came in to the hospital drunk were discharged sooner as well.
Previous studies on animals found that alcohol helps prevent nerve damage and the new study suggests that alcohol might have a place in treating traumatic injuries.
via Modern Drunkard Magazine
07/12/2011: No More Happy Hour Ever! How Utah Just Got to Be an Even Drier State
The sandwich board that sat in front of Jackalope Lounge, a popular Salt Lake City watering hole that sits about a block away from Utah’s U.S. District Court, used to advertise a variety of daily specials. The bar hosted “Tequila Tuesdays” and $2.50 tall-can specials on Thursdays. Unfortunately for the patrons of this establishment, and many others across the state of Utah, June 30 was the final day that any establishment serving alcohol was allowed to offer discounted drink specials.
Under Utah’s SB 314, which Governor Gary Herbert signed into law last March, drink specials are now illegal in the state of Utah. In addition to eliminating drink specials, SB 314 allows the governor to appoint the chairman of the liquor commission, bans minikegs and ties the number of liquor licenses to population quotas and public-safety officers. The latter part of the law does not go into effect until July 1, 2012, but it will then become even more difficult to obtain a liquor license in Utah. Prior to the passage of SB 314, the state-controlled Department of Alcoholic Beverage Control (DABC) requested that Herbert veto the bill, but the appeal was ignored.
via Time
Under Utah’s SB 314, which Governor Gary Herbert signed into law last March, drink specials are now illegal in the state of Utah. In addition to eliminating drink specials, SB 314 allows the governor to appoint the chairman of the liquor commission, bans minikegs and ties the number of liquor licenses to population quotas and public-safety officers. The latter part of the law does not go into effect until July 1, 2012, but it will then become even more difficult to obtain a liquor license in Utah. Prior to the passage of SB 314, the state-controlled Department of Alcoholic Beverage Control (DABC) requested that Herbert veto the bill, but the appeal was ignored.
via Time
07/11/2011: Eataly To Open DC and LA Locations
Eataly is big. The 40,000-square-foot Italian food-and-drink emporium already comprises a wine store, a beer garden, a bakery, a grocery store and six restaurants, all on 23rd Street in Manhattan. Eataly is so big that Little Italy's merchants have been complaining that it's stealing business from Mulberry Street. But by the end of 2012, if all goes according to plan, it will get bigger.
That's when Joe Bastianich says he and Eataly's co-owners (who include superstar chef Mario Batali) hope to have opened their second of three American branches of Eataly they currently have planned—in Los Angeles and Washington, DC.
Bastianich says the two new locations will be at least as big as the first, and that they, too, will include both restaurant and market components. "What we've learned from opening Eataly New York," he told the Huffington Post, "is that, because this is a big idea, it needs a big platform. Whereas your instinct might be, in a smaller market, to go smaller, we're actually thinking now that we should go bigger."
Just three weeks ago, former Top Chef contestant Bryan Voltaggio announced plans for a 10,000-square-foot Italian bazaar called North Market Kitchen, which he said then would be modeled after Eataly in New York.
He told the Huffington Post, though, that he was excited by the prospect of Eataly DC. "I think it's great, I welcome it. I've very much enjoyed Eataly whenever I've been in New York," he said. Voltaggio also said that 9,500-square-foot North Market Kitchen will differentiate itself from Eataly through its emphasis on local food. "It's Joe Bastianich and Mario Batali. It's very, very, very Italian. It started in Turin. They have a lot of imported goods," he said of Eataly. "Mine's going to be very much based on American cuisine, with meat and poultry from within 200 miles of Frederick."
via HuffpostFood
That's when Joe Bastianich says he and Eataly's co-owners (who include superstar chef Mario Batali) hope to have opened their second of three American branches of Eataly they currently have planned—in Los Angeles and Washington, DC.
Bastianich says the two new locations will be at least as big as the first, and that they, too, will include both restaurant and market components. "What we've learned from opening Eataly New York," he told the Huffington Post, "is that, because this is a big idea, it needs a big platform. Whereas your instinct might be, in a smaller market, to go smaller, we're actually thinking now that we should go bigger."
Just three weeks ago, former Top Chef contestant Bryan Voltaggio announced plans for a 10,000-square-foot Italian bazaar called North Market Kitchen, which he said then would be modeled after Eataly in New York.
He told the Huffington Post, though, that he was excited by the prospect of Eataly DC. "I think it's great, I welcome it. I've very much enjoyed Eataly whenever I've been in New York," he said. Voltaggio also said that 9,500-square-foot North Market Kitchen will differentiate itself from Eataly through its emphasis on local food. "It's Joe Bastianich and Mario Batali. It's very, very, very Italian. It started in Turin. They have a lot of imported goods," he said of Eataly. "Mine's going to be very much based on American cuisine, with meat and poultry from within 200 miles of Frederick."
via HuffpostFood
07/10/2011: The Chef's Guide to Cooking with Beer
Gary Glen wrote this article for The Examiner. You can read (no you must!) the complete article here.
No experienced chef will deny the importance of beer as a culinary ingredient, yet the various types of beer must be understood if one is to properly utilize them. The differing complexities of each not only offer a wide spectrum of flavor, but chemical enhancers as well.
The efforts taken to master the characteristics of beer when cooking will greatly be rewarded in your cooking endeavors.
Like herbs, spices and even wine, beer also gives the cook another flavor enhancer. Learn to use beer in cooking and you will have widened your flavor portfolio. The secret to cooking with beer is to experiment, experiment and experiment. Then, rinse and repeat.
Continue reading on Examiner.com The Chef's Guide to Cooking with Beer - Chicago barbecue | Examiner.com http://www.examiner.com/barbecue-in-chicago/the-cook-s-guide-to-beer#ixzz1Rh1bRiti
07/09/2011: Here’s Your Drive-Thru Daiquiri, Sir. Now Drive Safe, Ya Hear?
The drive-through daiquiri stand is a Louisiana institution, a celebration of the state’s sense of duty in matters of amusement as well as its sense of amusement in matters of law.
Pull up in the carport here at Maggio’s Discount Liquors, listen to the nostalgic ding-ding of a full service gas station and tell the smiling young woman (for the attendants are often smiling young women) what unnatural flavor you prefer: Junglerita? Vodka Freeze? Blue Cactus?
In it comes, through the driver’s side window in a cup with a lid. But see here, Your Honor: the straw itself is handed over separately. Ergo, this is not an illegal open container.
This is one of the many theories in daiquiri stand jurisprudence, a nuanced sphere of law that goes back for years and involves local ordinances and state statutes that address topics like whether a container is open if “a straw protrudes therefrom.” Clarification is as elusive as a pink elephant.
Troy Hebert, the commissioner of the Louisiana Office of Alcohol and Tobacco Control, said that even he was not completely clear on the ins and outs of daiquiri stand compliance. Generally, he said, “the state has recognized that if you put tape around the lid,” you’re O.K.
There is a loophole, however, which in this case is an actual hole. Last year a state senator tried to address the straw issue. “His legislation wanted to outlaw the hole,” Mr. Hebert said. It failed in committee.
via NYTimes
Pull up in the carport here at Maggio’s Discount Liquors, listen to the nostalgic ding-ding of a full service gas station and tell the smiling young woman (for the attendants are often smiling young women) what unnatural flavor you prefer: Junglerita? Vodka Freeze? Blue Cactus?
In it comes, through the driver’s side window in a cup with a lid. But see here, Your Honor: the straw itself is handed over separately. Ergo, this is not an illegal open container.
This is one of the many theories in daiquiri stand jurisprudence, a nuanced sphere of law that goes back for years and involves local ordinances and state statutes that address topics like whether a container is open if “a straw protrudes therefrom.” Clarification is as elusive as a pink elephant.
Troy Hebert, the commissioner of the Louisiana Office of Alcohol and Tobacco Control, said that even he was not completely clear on the ins and outs of daiquiri stand compliance. Generally, he said, “the state has recognized that if you put tape around the lid,” you’re O.K.
There is a loophole, however, which in this case is an actual hole. Last year a state senator tried to address the straw issue. “His legislation wanted to outlaw the hole,” Mr. Hebert said. It failed in committee.
via NYTimes
07/08/2011: What Americans Drink In A Year
AdAge recently reported on American per capita beverage consumption for 2010. Perhaps it comes as no surprise that carbonated soft drinks are the most-consumed beverages, with an average of 44.7 gallons consumed per person, per year. Rounding out the top three is bottled water at 28.3 gallons and beer at 20.8 gallons.
Compared to 2005, the average American drank 6.8 gallons less soda while there is about a three-gallon increase in bottled water consumption. Also noticeable is the increase in energy drink consumption; in 2005 only 0.5 gallons were consumed.
Gizmodo points out that 44.7 gallons of soda weighs about 375 pounds. Enough said.
Also making the cut:
Milk, 20.4 gallons
Coffee, 18.5 gallons
Fruit beverages, 11.5 gallons
Tea, 10.3 gallons
Sports beverages, 4 gallons
Wine, 2.3 gallons
Value-added water, 1.5 gallons
Distilled spirits, 1.5 gallons
Energy drinks, 1.2 gallons
via Huffpost Food
Compared to 2005, the average American drank 6.8 gallons less soda while there is about a three-gallon increase in bottled water consumption. Also noticeable is the increase in energy drink consumption; in 2005 only 0.5 gallons were consumed.
Gizmodo points out that 44.7 gallons of soda weighs about 375 pounds. Enough said.
Also making the cut:
Milk, 20.4 gallons
Coffee, 18.5 gallons
Fruit beverages, 11.5 gallons
Tea, 10.3 gallons
Sports beverages, 4 gallons
Wine, 2.3 gallons
Value-added water, 1.5 gallons
Distilled spirits, 1.5 gallons
Energy drinks, 1.2 gallons
via Huffpost Food
07/07/2011: McDonald’s testing ‘English pub’ burger
Maybe McDonald’s didn’t get all those jokes about English cooking. Or maybe the mammoth-sized chain finally ran out of burger ideas.
Whatever the reason, McDonald’s is testing an “English pub” burger in select markets across the U.S., including parts of Illinois.
An photo of a newspaper advertisement for the menu item is making the rounds between bloggers online, mostly because its slang-riddled copy sounds like a line from an Austin Powers movie.
“If someone asks you if you fancy an English Pub burger, the correct response is YES! This sandwich is smashing, made with 1/3 lb of 100 percent Angus beef, hickory-smoked bacon, white cheddar and American cheese, grilled onions, tangy steak sauce and and smokey Dijon mustard sauce all housed on an artisan roll. It’s so tasty you’ll be gobsmacked!”
Then it goes on to explain what the words in bold font mean: “Gobsmacked means astonished or astounded.”
“All silly English slang aside, this burger is really amazing,” wrote one blogger who tested it at a nearby McDonald’s.
I assume he meant write that the burger is “bloody brilliant.”
via SeattleNews
Whatever the reason, McDonald’s is testing an “English pub” burger in select markets across the U.S., including parts of Illinois.
An photo of a newspaper advertisement for the menu item is making the rounds between bloggers online, mostly because its slang-riddled copy sounds like a line from an Austin Powers movie.
“If someone asks you if you fancy an English Pub burger, the correct response is YES! This sandwich is smashing, made with 1/3 lb of 100 percent Angus beef, hickory-smoked bacon, white cheddar and American cheese, grilled onions, tangy steak sauce and and smokey Dijon mustard sauce all housed on an artisan roll. It’s so tasty you’ll be gobsmacked!”
Then it goes on to explain what the words in bold font mean: “Gobsmacked means astonished or astounded.”
“All silly English slang aside, this burger is really amazing,” wrote one blogger who tested it at a nearby McDonald’s.
I assume he meant write that the burger is “bloody brilliant.”
via SeattleNews
07/06/2011: Wine Flavor Affected by Stink Bugs
The Asian brown marmorated stink bug that has caused damage to numerous crops is now a concern to wineries in Virginia, Oregon, Washington and California. The stink bugs were first found in the United States in Allentown, Pa., in the late 1990s. Native to China, Japan, Korea and Taiwan; the stink bugs have no natural predators in the U.S.
This year, wineries have noticed the insects clinging to grapes that are being harvested for wine, according to usnews.com. If the stink bugs get crushed with the grapes, it only takes 10 of them crushed into one ton of grapes to affect the flavor of the wine.
Workers who harvest the grapes have been removing the insects from the clumps by hand.
via Accuweather
This year, wineries have noticed the insects clinging to grapes that are being harvested for wine, according to usnews.com. If the stink bugs get crushed with the grapes, it only takes 10 of them crushed into one ton of grapes to affect the flavor of the wine.
Workers who harvest the grapes have been removing the insects from the clumps by hand.
via Accuweather
07/05/2011: The Salad Bar In Liquid Form
Pearl Restaurant & Bar in High Holborn, London, has recreated the salad bar in liquid form. The venue’s head mixologist Anthony Balik has worked with its head chef, Jun Tanaka, to transform classic salads into cocktails.
The Waldorf is a mix of home-infused walnut vodka, muddled with celery, pressed apples and grapes. The cocktail is served with an accompaniment of grape jelly, walnuts and celery sticks.
Reinventing the Greek salad is a creation based on Gin Mare, a gin infused with Mediterranean botanicals, mixed with tomato consommé, fresh tomato and cucumber ice cubes. It arrives accompanied by a salad of feta and olives.
Offering a more exotic, oriental twist, The Thai is made from chilli-infused cachaça, fresh mango, papaya, lime and palm sugar syrup. The cocktail is served with a Thai noodle salad and crushed peanuts.
The Salad Bar menu will be available until 30 September, with each cocktail priced at £13.75, including its side salad.
via Boozenews
The Waldorf is a mix of home-infused walnut vodka, muddled with celery, pressed apples and grapes. The cocktail is served with an accompaniment of grape jelly, walnuts and celery sticks.
Reinventing the Greek salad is a creation based on Gin Mare, a gin infused with Mediterranean botanicals, mixed with tomato consommé, fresh tomato and cucumber ice cubes. It arrives accompanied by a salad of feta and olives.
Offering a more exotic, oriental twist, The Thai is made from chilli-infused cachaça, fresh mango, papaya, lime and palm sugar syrup. The cocktail is served with a Thai noodle salad and crushed peanuts.
The Salad Bar menu will be available until 30 September, with each cocktail priced at £13.75, including its side salad.
via Boozenews
07/05/2011: A New Hamburger World Record!
The record was set by a 590-pounder in Canada last year. Fair operator Nick Nicora plans to create a burger with 600 pounds of meat, an 110 pound bun, "more than twenty pounds of onions, thirty pounds of lettuce, twelve pounds of pickles, and pounds and pounds of condiments."
It's probably the first time a giant hamburger, weighing in at a grease-tastic 777 pounds, has trended worldwide on Twitter.
It's also the first time a burger that big has existed on the planet, and Guinness World Record officials were on hand at the Alameda County Fair in Pleasanton on Saturday to say so.
This burger was five feet in diameter and three feet thick — a whole cow's-worth of beef. The lettuce they eventually put on top weighed 50 pounds, plus 12 pounds of pickles and 50 pounds of onions. The bun alone, baked for six hours by Athens Baking Co. of Fresno, weighed 272 pounds and was 28 inches thick.
The math may not work out completely because some poundage was lost during cooking.
In all, the thing was estimated to be 1.375 million calories but was probably more. It would take a person on a 2,000 calorie-a-day diet 22 months to eat this.
via EastBayExpress
It's probably the first time a giant hamburger, weighing in at a grease-tastic 777 pounds, has trended worldwide on Twitter.
It's also the first time a burger that big has existed on the planet, and Guinness World Record officials were on hand at the Alameda County Fair in Pleasanton on Saturday to say so.
This burger was five feet in diameter and three feet thick — a whole cow's-worth of beef. The lettuce they eventually put on top weighed 50 pounds, plus 12 pounds of pickles and 50 pounds of onions. The bun alone, baked for six hours by Athens Baking Co. of Fresno, weighed 272 pounds and was 28 inches thick.
The math may not work out completely because some poundage was lost during cooking.
In all, the thing was estimated to be 1.375 million calories but was probably more. It would take a person on a 2,000 calorie-a-day diet 22 months to eat this.
via EastBayExpress
07/04/2011: Red wine is "exercise in a bottle," study suggests
Can red wine offset the negative health effects of a sedentary lifestyle? A new study suggests wine can be "exercise in a bottle."
At least if you're a rat.
The goal of this study was to see if an ingredient in wine, resveratrol, might help astronauts who often experience bad health effects from all that zero gravity inactivity. Weightlessness in space makes physical activity almost impossible for astronauts, resulting in a decrease in muscle and bone mass.
Cue the resveratrol. Earlier studies showed it can be good for health, because it lowers levels of "bad" cholesterol and protects the lining of heart blood vessels, according to the Mayo Clinic.
For the study, scientists mimicked the inactivity astronauts experience by hanging rats by their back legs. Half the rats received a daily dose of resveratrol, and half did not. What happened? The rats not given resveratrol experienced reduced muscle mass and strength and bone density, and developed insulin resistance - which is considered a prelude to diabetes. The ones that took resveratol didn't experience any of these negative health effects.
But the study doesn't just apply to astronauts, since a sedentary lifestyle also limits physical activity for normal folks.
"For the earthbound, barriers to physical activity are equally challenging, whether they be disease, injury, or a desk job, "Weissmann said in a written statement.
But he concedes it'll take more than a glass or two of wine to reach the doses of resveratrol the rats took, so it's not time for people to start drinking their way to good health.
"Resveratrol may not be a substitute for exercise, but it could slow deterioration until someone can get moving again."
via CBSNews
At least if you're a rat.
The goal of this study was to see if an ingredient in wine, resveratrol, might help astronauts who often experience bad health effects from all that zero gravity inactivity. Weightlessness in space makes physical activity almost impossible for astronauts, resulting in a decrease in muscle and bone mass.
Cue the resveratrol. Earlier studies showed it can be good for health, because it lowers levels of "bad" cholesterol and protects the lining of heart blood vessels, according to the Mayo Clinic.
For the study, scientists mimicked the inactivity astronauts experience by hanging rats by their back legs. Half the rats received a daily dose of resveratrol, and half did not. What happened? The rats not given resveratrol experienced reduced muscle mass and strength and bone density, and developed insulin resistance - which is considered a prelude to diabetes. The ones that took resveratol didn't experience any of these negative health effects.
But the study doesn't just apply to astronauts, since a sedentary lifestyle also limits physical activity for normal folks.
"For the earthbound, barriers to physical activity are equally challenging, whether they be disease, injury, or a desk job, "Weissmann said in a written statement.
But he concedes it'll take more than a glass or two of wine to reach the doses of resveratrol the rats took, so it's not time for people to start drinking their way to good health.
"Resveratrol may not be a substitute for exercise, but it could slow deterioration until someone can get moving again."
via CBSNews
07/02/2011: Red Wine: Your Next Defense Against Nuclear Radiation?
This might just be the best excuse for heavy drinking we’ve ever heard.
Scientists may start recommending red wine consumption to defend against radiation exposure, the Telegraph reports. The natural antioxidant found in red wine, resveratol, may protect cells from damage.
The University of Pittsburgh School of Medicine team believes that administering resveratol could prevent deaths in the wake of a nuclear attack. If they are right, they may create the first drug on the market to protect against radiation exposure.
Not the reason you thought you’d be downing red before a nuclear disaster, huh?
via boozenews
Scientists may start recommending red wine consumption to defend against radiation exposure, the Telegraph reports. The natural antioxidant found in red wine, resveratol, may protect cells from damage.
The University of Pittsburgh School of Medicine team believes that administering resveratol could prevent deaths in the wake of a nuclear attack. If they are right, they may create the first drug on the market to protect against radiation exposure.
Not the reason you thought you’d be downing red before a nuclear disaster, huh?
via boozenews
07/01/2011: The Amstel Light District
Amstel Light is introducing a summer program to bring full-flavored experiences to life for adult consumers. Beginning Memorial Day weekend and extending through Labor Day, Amstel Light will bring the Amstel Light District to consumers nationwide in both on-and-off premise venues.
"The Amstel Light District is a place where Amstel Light will come to life with engaging social sampling activities. Through entertaining and educational materials, consumers will discover why the food, the fun, and the "bier" are all better in the Amstel Light District," said Frank Polley, Senior Trade Marketing Director, Heineken USA.
To support the program, brand ambassadors will have a presence in select pub and sports bars offering consumers the chance to sample Amstel Light along with an entertainment guide that educates consumers on Amstel's history, heritage, and why Amstel Light is the only true full-flavored light bier. The guide also includes games and activities along with Amstel Light tasting notes and unique food pairings. For both sampling and non-sampling markets, a variety of artistically designed thematic POS materials including back bar lampposts, coasters and table tents will be available to support the Amstel Light District program.
The summer program encourages consumers to text-in or go online to enter for a chance to win a grand-prize trip to Amsterdam (where legal) and experience the energy and culture of Amstel Light first-hand. Impactful displays and creative POS, along with enticing MIR cross merchandising offers (where legal), will draw attention to Amstel Light case stackers and reinforce the sweepstakes in the liquor, grocery store and c-store channels.
"The Amstel Light drinker appreciates full bier flavor, as well as full-flavored experiences," added Polley. "This concept offers both an exciting experience at retail, via the displays, as well as the chance to experience our brewing heritage in Amsterdam first hand, via the Amstel Light District sweepstakes—all while providing our trade partners with exciting and engaging tools to increase summer profits."
via barbizmag
"The Amstel Light District is a place where Amstel Light will come to life with engaging social sampling activities. Through entertaining and educational materials, consumers will discover why the food, the fun, and the "bier" are all better in the Amstel Light District," said Frank Polley, Senior Trade Marketing Director, Heineken USA.
To support the program, brand ambassadors will have a presence in select pub and sports bars offering consumers the chance to sample Amstel Light along with an entertainment guide that educates consumers on Amstel's history, heritage, and why Amstel Light is the only true full-flavored light bier. The guide also includes games and activities along with Amstel Light tasting notes and unique food pairings. For both sampling and non-sampling markets, a variety of artistically designed thematic POS materials including back bar lampposts, coasters and table tents will be available to support the Amstel Light District program.
The summer program encourages consumers to text-in or go online to enter for a chance to win a grand-prize trip to Amsterdam (where legal) and experience the energy and culture of Amstel Light first-hand. Impactful displays and creative POS, along with enticing MIR cross merchandising offers (where legal), will draw attention to Amstel Light case stackers and reinforce the sweepstakes in the liquor, grocery store and c-store channels.
"The Amstel Light drinker appreciates full bier flavor, as well as full-flavored experiences," added Polley. "This concept offers both an exciting experience at retail, via the displays, as well as the chance to experience our brewing heritage in Amsterdam first hand, via the Amstel Light District sweepstakes—all while providing our trade partners with exciting and engaging tools to increase summer profits."
via barbizmag
06/30/2011: a Transformers Cake
There are cool novelty cakes, and then there's this 2,000-pound cake that depicts a Chevrolet Camaro, both as an actual vehicle and as Bumblebee the Autobot from Transformers. Cake Boss's Buddy Valastro concocted this towering cake to promote both the Camaro and the Transformers: Dark Side of the Moon movie.
The cake, which Valastro said was the biggest challenge of an already fairly intense career, is made from vanilla pound cake and buttercream frosting. Well, except for the special hydraulic system that propels Bumblebee's wings up and down. Oh, and the glowing eyes and fireworks.
via Eater
The cake, which Valastro said was the biggest challenge of an already fairly intense career, is made from vanilla pound cake and buttercream frosting. Well, except for the special hydraulic system that propels Bumblebee's wings up and down. Oh, and the glowing eyes and fireworks.
via Eater
06/29/2011: Beer in Space!
Judging by its effects -- a disorienting sensation of weightlessness, wildly lusty sex with whomever is nearby -- being an astronaut is similar to drinking a lot of beer. Making the comparison a reality: the Beer in Space package.
From an Aussie outfit known for organizing epic global pub crawls, the Beer in Space tour's sending a lucky group to the cusp of our atmosphere so they can become the first people to crush beer there, and the first to pass out and have peens drawn all over their faces there as well.
After two to three days of flight prep that includes an "introduction to consuming liquids in space", intrepid boozers'll be shot past the Karman line 62mi above Earth, where they'll experience 5-10mins of weightlessness and consume some Vostok Space Beer, an Irish-style Aussie brew specifically created for said purpose that has "a finish that goes for days", which also can be said of you after drinking it.
And apparently Leonard Nimoy's a liar, because space isn't the final frontier of your partying -- once you touch down there'll be "one hell" of a shindig with the pub crawl dudes awaiting you, plus video footage of yourself in flight, an "astronaut certificate", and...a t-shirt! Those who can't handle the $95K price tag can opt for the similar-though-less-groundbreaking experience of downing a bev during a weightless parabolic flight, necessary savings when you consider constantly being loaded usually doesn't make you that way.
Since they're still working out legal deets and logistics, trips won’t begin until 2012/2013 but you can sign up now to have first priority at BeerinSpace.com
via thrillist
From an Aussie outfit known for organizing epic global pub crawls, the Beer in Space tour's sending a lucky group to the cusp of our atmosphere so they can become the first people to crush beer there, and the first to pass out and have peens drawn all over their faces there as well.
After two to three days of flight prep that includes an "introduction to consuming liquids in space", intrepid boozers'll be shot past the Karman line 62mi above Earth, where they'll experience 5-10mins of weightlessness and consume some Vostok Space Beer, an Irish-style Aussie brew specifically created for said purpose that has "a finish that goes for days", which also can be said of you after drinking it.
And apparently Leonard Nimoy's a liar, because space isn't the final frontier of your partying -- once you touch down there'll be "one hell" of a shindig with the pub crawl dudes awaiting you, plus video footage of yourself in flight, an "astronaut certificate", and...a t-shirt! Those who can't handle the $95K price tag can opt for the similar-though-less-groundbreaking experience of downing a bev during a weightless parabolic flight, necessary savings when you consider constantly being loaded usually doesn't make you that way.
Since they're still working out legal deets and logistics, trips won’t begin until 2012/2013 but you can sign up now to have first priority at BeerinSpace.com
via thrillist
06/29/2011: Inappropriately Named Cocktails
Sex with an alligator (1 oz Chambord, 1 oz Jägermeister, 1 oz Midori, 1 oz pineapple juice)
Miscarriage (1 oz vodka, 1 tbs cherry juice, 3 dashes Tabasco, 1 muddled cherry)
Monte’s sex potion (2 oz coconut rum, 2 oz Chambord, 1 oz lemon juice)
PS I love you (0.75 shot dark rum, 1.25 shots Amaretto, 0.75 shot Kahlua, 1.25 shots Amarula cream, 1 shot double cream)
Dr. Pepper (½ pint lager, ½ pint cola, 1 oz amaretto)
The Coffee Cocktail (1.5 oz port, 1.5 oz brandy, 1 tsp sugar, 1 whole egg, garnish: grated nutmeg)
Journalist (2 oz gin, 1/2 oz sweet vermouth, 1/2 oz dry vermouth, 2 dashes of Curaçao, 2 dashes of lemon juice, dash of bitters)
Lady Diana (0.5 oz sugar, 1.5 oz Campari, 2 oz gin, 1 oz lime juice, garnish: twist of orange)
Broken Heart Zombie Mai Tai (2 oz gold rum, 2 oz orange rum, 1 oz 151 rum, 2 oz triple sec, 2 oz orange Curaçao liqueur, 3 oz orange juice, 1 splash grenadine syrup, 1 splash lime soda water)
Blood of Satan (1/2 shot Bailey’s Irish Cream, 1/2 shot Jack Daniels, 1/2 shot Jägermeister, 1/2 shot Goldschläger)
via Spirits Business
Miscarriage (1 oz vodka, 1 tbs cherry juice, 3 dashes Tabasco, 1 muddled cherry)
Monte’s sex potion (2 oz coconut rum, 2 oz Chambord, 1 oz lemon juice)
PS I love you (0.75 shot dark rum, 1.25 shots Amaretto, 0.75 shot Kahlua, 1.25 shots Amarula cream, 1 shot double cream)
Dr. Pepper (½ pint lager, ½ pint cola, 1 oz amaretto)
The Coffee Cocktail (1.5 oz port, 1.5 oz brandy, 1 tsp sugar, 1 whole egg, garnish: grated nutmeg)
Journalist (2 oz gin, 1/2 oz sweet vermouth, 1/2 oz dry vermouth, 2 dashes of Curaçao, 2 dashes of lemon juice, dash of bitters)
Lady Diana (0.5 oz sugar, 1.5 oz Campari, 2 oz gin, 1 oz lime juice, garnish: twist of orange)
Broken Heart Zombie Mai Tai (2 oz gold rum, 2 oz orange rum, 1 oz 151 rum, 2 oz triple sec, 2 oz orange Curaçao liqueur, 3 oz orange juice, 1 splash grenadine syrup, 1 splash lime soda water)
Blood of Satan (1/2 shot Bailey’s Irish Cream, 1/2 shot Jack Daniels, 1/2 shot Jägermeister, 1/2 shot Goldschläger)
via Spirits Business
06/28/2011: Mosquitoes love Beer!
Anyone who wants to enjoy a cold beer during the heatwave might want to spray on insect repellent first, after a study found it makes you more attractive to mosquitoes. The insects are 15 per cent more likely to fly towards humans after they have consumed a pint or two, according to a study.
Researchers believe the pests are attracted to odour and breath changes caused by alcohol.
They added that mosquitoes could have learnt to associate the beer odour with an increased lack of defensiveness against bites from boozy drinkers.
via Boozenews
Researchers believe the pests are attracted to odour and breath changes caused by alcohol.
They added that mosquitoes could have learnt to associate the beer odour with an increased lack of defensiveness against bites from boozy drinkers.
via Boozenews
06/27/2011: A new "Cocktail Dress"
Meet DareDroid: sexy nurse, geek couture and mobile bartender, engineered into an all-in-one technologically advanced garment.
DareDroid is a biomechanic hybrid cocktail robot dress that combines pneumatic technology with open-source hardware and human temperament to provide the person wearing the dress with freshly mixed White Russian cocktails.
DareDroid is a biomechanic hybrid cocktail robot dress that combines pneumatic technology with open-source hardware and human temperament to provide the person wearing the dress with freshly mixed White Russian cocktails.
06/25/2011: Cheerios Birthday: 70!
And why would this show up here?? Well, it's the Burgerman's favorite breakfast: Beerios....
Yep, that's Beer and Cheerios :-))
Congrats!!
Yep, that's Beer and Cheerios :-))
Congrats!!
06/24/2011: Beer and Candy or Candy and Beer
Are you familiair with the company Beercandy?
The owner, Steve Casselman, a brewer in Santa Clara, Calif., began experimenting with beer-based candy more than 10 years ago with lollipops.
More recently, he’s used beer to flavor the caramel fillings for chocolate-covered candies, which he’s been selling online since fall.
Beer’s bitter edge is a nice balance for the caramel and chocolate. The India pale ale caramel is covered with white chocolate; the lager caramel, with milk chocolate. The robust stout is dipped in dark chocolate, and the raspberry flavor of the lambic comes through its dark chocolate shell.
He also makes Hop Drops, flavored with the oil of American Cascade hops for a citric flavor. His latest treat is beer-flavored taffy.
via NYTimes
The owner, Steve Casselman, a brewer in Santa Clara, Calif., began experimenting with beer-based candy more than 10 years ago with lollipops.
More recently, he’s used beer to flavor the caramel fillings for chocolate-covered candies, which he’s been selling online since fall.
Beer’s bitter edge is a nice balance for the caramel and chocolate. The India pale ale caramel is covered with white chocolate; the lager caramel, with milk chocolate. The robust stout is dipped in dark chocolate, and the raspberry flavor of the lambic comes through its dark chocolate shell.
He also makes Hop Drops, flavored with the oil of American Cascade hops for a citric flavor. His latest treat is beer-flavored taffy.
via NYTimes
06/24/2011: A new wine by "Train"
Posted on their Website: www.trainline.com:
Hey everyone,
We've got some cool news for you today...
We're so proud to announce that we have partnered with our good friends at Concannon and have created the Save Me San Francisco Wine Company! As you all know well, I like wine, and we figured there is no better way to compliment our Train Wine Club (and my love for wine) than to create our own.
So now that we have a wine company, that must mean there's wine, right? "Drops of Jupiter" (could it be more fitting?!) will be our first release and it is an absolutely delicious 2009 Petite Sirah. I like to say that the minute you uncork the bottle, the boysenberry fruit leaps from your glass! We'll chat together very soon about the specific ways to enjoy the wine, but just know in advance that it goes perfect with or without food. We wouldn't have it any other way.
Part of proceeds go to Family House, a non-profit organization that offers temp housing to the families of seriously ill children receiving treatment at the University of San Francisco's Benioff Children's Hospital. Our "Drops of Jupiter" Petite Sirah will be available July 18th (just in time for our summer tour), and you will be able to order it online, or pick up a bottle in select markets on tour. And you'll be able to enjoy a bottle of "Drops of Jupiter" for $9.99 everywhere.
Hey everyone,
We've got some cool news for you today...
We're so proud to announce that we have partnered with our good friends at Concannon and have created the Save Me San Francisco Wine Company! As you all know well, I like wine, and we figured there is no better way to compliment our Train Wine Club (and my love for wine) than to create our own.
So now that we have a wine company, that must mean there's wine, right? "Drops of Jupiter" (could it be more fitting?!) will be our first release and it is an absolutely delicious 2009 Petite Sirah. I like to say that the minute you uncork the bottle, the boysenberry fruit leaps from your glass! We'll chat together very soon about the specific ways to enjoy the wine, but just know in advance that it goes perfect with or without food. We wouldn't have it any other way.
Part of proceeds go to Family House, a non-profit organization that offers temp housing to the families of seriously ill children receiving treatment at the University of San Francisco's Benioff Children's Hospital. Our "Drops of Jupiter" Petite Sirah will be available July 18th (just in time for our summer tour), and you will be able to order it online, or pick up a bottle in select markets on tour. And you'll be able to enjoy a bottle of "Drops of Jupiter" for $9.99 everywhere.
06/23/2011: A Bar on Wheels!
This pro-grade mobile kegger has an enclosed cabinet-refrigeration system, splash tray, cooler compartment for 18lbs of ice, and two interchangeable counter components: a flat wooden serving surface, and a gas-powered grill top.
I want this!!
I want this!!
06/23/2011: Kentucky distilleries rapidly expand amid bourbon boom
At the new Wild Turkey bourbon distillery in central Kentucky, the grainy smell of fermenting corn wafts from giant tubs as workers add a touch of grain or tweak the temperature, just as they had for decades at the now-mothballed plant nearby. The difference? They can make more than twice as much bourbon at the new $50 million facility, with room to grow if sales keeps spiking. In a nod to the automation that took hold years ago, workers in a control room lined with computers can adjust their brew with a few keystrokes. It’s among the most ambitious of projects for this industry clustered in central Kentucky’s rolling hills, where distilleries have spent at least $150 million in one of the bourbon sector’s biggest expansions since Prohibition, said Eric Gregory, president of the Kentucky Distillers’ Association.
The producers are aiming to quench a thirst for bourbon – especially premium brands – that is steady in the U.S. and rapidly expanding overseas, thanks in part to the comeback of cocktails appealing to younger adults, lower tariffs, robust marketing and a larger middle class in emerging markets.
The producers are aiming to quench a thirst for bourbon – especially premium brands – that is steady in the U.S. and rapidly expanding overseas, thanks in part to the comeback of cocktails appealing to younger adults, lower tariffs, robust marketing and a larger middle class in emerging markets.
06/22/2011: Introducing Aphrodope Elixir
Like Booze? Sex? Have I Found A Drink For You....
From Australia comes Aphrodope Elixir - an herb and berry liqueur claiming to be the world's first true aphrodisiac in a bottle....
From Australia comes Aphrodope Elixir - an herb and berry liqueur claiming to be the world's first true aphrodisiac in a bottle....
06/21/2011: Pour debuts wine vending machine
Jude Tauzin shows how a new concept in wine tasting works, pouring samples of wine varietals at varying prices. Customers use a type of credit card, swipe it, and the wine automatically pours a taste, half glass or whole glass, depending on what they order.
Pour, a little wine bar and eatery on the Square at River Ranch, which offers automat-style tastings, has attracted standing-room-only crowds, including a couple of patrons who've expressed interest in becoming franchisees.
While Pour serves some high-end beers and one can also order scotch, cognac or Grand Marnier, its raison d'être is a glass-enclosed display of 48 different wines with a mechanism that pours tastes, half glasses, or full glasses with the swipe of a special card customers load according to how much they want to spend.
Appealing to customers is the opportunity it gives them to sample different brands and types without the expense of buying a bottle or even a full glass, he said.
via The Advertiser
Pour, a little wine bar and eatery on the Square at River Ranch, which offers automat-style tastings, has attracted standing-room-only crowds, including a couple of patrons who've expressed interest in becoming franchisees.
While Pour serves some high-end beers and one can also order scotch, cognac or Grand Marnier, its raison d'être is a glass-enclosed display of 48 different wines with a mechanism that pours tastes, half glasses, or full glasses with the swipe of a special card customers load according to how much they want to spend.
Appealing to customers is the opportunity it gives them to sample different brands and types without the expense of buying a bottle or even a full glass, he said.
via The Advertiser
06/20/2011: Over the Top Burgers??
Super Scooby
from "Jolly Fryer" in Bristol, England..... meat, bacon, cheese, onion, salad, and 3 sauces....
from "Jolly Fryer" in Bristol, England..... meat, bacon, cheese, onion, salad, and 3 sauces....
second...
'Fifth Third' Burger
From a baseball club in Michigan... meat, cheese, chili, salsa, chips....
From a baseball club in Michigan... meat, cheese, chili, salsa, chips....
third....
Donut Burger
From the Illinois baseball club Gateway Grizzlies.....meat, cheese, bacon and a glazed donut......
From the Illinois baseball club Gateway Grizzlies.....meat, cheese, bacon and a glazed donut......
06/18/2011: A Winebottle Tree!
Wine Bottle Tree
Sturdy iron tree has 15 limbs for hanging bottles (bottles not included). Bottles are for decorative purposes. Can also put fruit on the end of the limbs for squirrels to feed.
Okayyy....Burgerman! That's what I want! Bottles are not included but that's no problem hehe....
Sturdy iron tree has 15 limbs for hanging bottles (bottles not included). Bottles are for decorative purposes. Can also put fruit on the end of the limbs for squirrels to feed.
Okayyy....Burgerman! That's what I want! Bottles are not included but that's no problem hehe....
06/17/2011: Now that's good news!
No need to rub your eyes seeing is believing. The bottle opener and a sleek iPhone protective case have come together to serve mankind like never before. Okay maybe that's a little over the top however this funny yet functional protective gadget is way cool. The iBottle Opener eliminates the need to find that misplaced bottle opener. Furthermore this handy dandy gadget keeps your precious iPhone protected in your drunken stupor. High tech gadgetry meets drinking - What heavenly bliss!
via BaronBob.com
via BaronBob.com
06/16/2011: A Food Truck First: License to Sell Liquor
New York’s gourmet food truck phenomenon just got tipsy .
The Turkish Taco Truck, one of the occupants outside the space formerly occupied by Tavern on the Green in Central Park, will begin selling beer, wine and cocktails on Friday — making it the first food truck in the city with a liquor license, according to a statement released by its operator.
As with all things food truck-related, this innovation could very well spark a new wave of boozy mobile vendors. Burak Karacam, owner of both the truck and Pera Mediterranean Brasserie restaurant, heralded his one-year license as a “precedent-setting privilege.”
via WSJ
The Turkish Taco Truck, one of the occupants outside the space formerly occupied by Tavern on the Green in Central Park, will begin selling beer, wine and cocktails on Friday — making it the first food truck in the city with a liquor license, according to a statement released by its operator.
As with all things food truck-related, this innovation could very well spark a new wave of boozy mobile vendors. Burak Karacam, owner of both the truck and Pera Mediterranean Brasserie restaurant, heralded his one-year license as a “precedent-setting privilege.”
via WSJ
06/15/2011: New.... Beer Infused Pizza!
It does excist! Seen at the 2011 Atlantic City Beer Festival a few weeks ago: beer infused pizza from Tony Baloney's, an Atlantic City pizza shop. The reviews aren't that great, but after enough beer....you'll eat anything!
06/14/2011: Finally!!
Your Very Own Personal Brewing Machine!!
The WilliamsWarn Personal Brewery is the miracle that beer drinkers have been praying for. After 5000 years of brewing, the technology finally exists to allow you to brew the perfect beer. After 5 years of intense development, the result is cold, perfectly carbonated, clear, professional quality beer made in 7 days, like a modern brewery. All 78 official beer styles can be made as well as the option to develop your own.
The WilliamsWarn Personal Brewery is the miracle that beer drinkers have been praying for. After 5000 years of brewing, the technology finally exists to allow you to brew the perfect beer. After 5 years of intense development, the result is cold, perfectly carbonated, clear, professional quality beer made in 7 days, like a modern brewery. All 78 official beer styles can be made as well as the option to develop your own.
Three Father's Day Gifts!
- Inspired by Brussels' famous Manneke Pis ("little man piss") fountain statue, the Little Whizzer liquor dispenser will provide your guests with a funny and slightly disturbing drinking experience.
- The Little Whizzer Liquor Dispenser measures 12 1/2" high and uses 2 AA batteries. Drinks are dispensed at the push of a button.
Ringing Bells For Sex And Beer
Ring For Service!
Ding-aling, ding-aling! Oh honey, can you guess what bell I'm ringing? Ring it for laughs, and hope you get what you're asking for!
Ring For Service!
Ding-aling, ding-aling! Oh honey, can you guess what bell I'm ringing? Ring it for laughs, and hope you get what you're asking for!
Whisky Stones 7/8" cubes!!
Milled in Vermont by the oldest soapstone workshop in the US. Add three chilled stones to your next dram, let stand for 5 minutes and enjoy. Set of 9 stones + muslin storage bag.
Milled in Vermont by the oldest soapstone workshop in the US. Add three chilled stones to your next dram, let stand for 5 minutes and enjoy. Set of 9 stones + muslin storage bag.
06/12/2011: World's Most Expensive Barbeque Grill.....
The world’s most expensive barbecue - all individually plated in 24-carat gold and built by hand - is yours for around $165,000.
Australian firm BeefEater Barbecues produces the ‘ultimate in backyard bling' - a grill completely plated in gold apart from the cooking surfaces.
Australian firm BeefEater Barbecues produces the ‘ultimate in backyard bling' - a grill completely plated in gold apart from the cooking surfaces.
So what do you get for $165,000?
Read more: http://www.dailymail.co.uk/news/article-1392750/BeefEater-Barbecues-golden-grill-plated-24-carat-gold--165-000.html#ixzz1P3rcytLM
- Six-burner barbecue
- Wok burner
- Roasting hood
- Warming rack
- High-output burners
- Quartz start ignition
- Vaporiser grid
- Reflector system
Read more: http://www.dailymail.co.uk/news/article-1392750/BeefEater-Barbecues-golden-grill-plated-24-carat-gold--165-000.html#ixzz1P3rcytLM
06/10/2011: OMG..."New female targeted wine is packaged like perfume"... no thanks not for me!
A new wine that targets women through its perfume-like packaging has been singled out by Datamonitor’s Product Launch Analytics team as its Innovation of the Week. PLA continually conducts a global search to find what it deems to be the most inventive food and drink products.
“While perfume-inspired wine may be an acquired taste, Essentia Vitae goes further than most to connect to female consumers,” said Tom Vierhile, director of PLA.
“Its perfume-like packaging should break through the crowded product assortments that can often confound shoppers.”
Mazzetti d’Altavilla Essentia Vitae, launched in Germany and Italy, comes in three different varieties: No. 4 Ruche – jasmine scent, No. 6 Malvasia – rose scent, and No. 8 Moscato – violet scent.
via Boozenews
“While perfume-inspired wine may be an acquired taste, Essentia Vitae goes further than most to connect to female consumers,” said Tom Vierhile, director of PLA.
“Its perfume-like packaging should break through the crowded product assortments that can often confound shoppers.”
Mazzetti d’Altavilla Essentia Vitae, launched in Germany and Italy, comes in three different varieties: No. 4 Ruche – jasmine scent, No. 6 Malvasia – rose scent, and No. 8 Moscato – violet scent.
via Boozenews
06/10/2011: Beer and BBQ
Hamburgers: To slice through the luscious richness, opt for a gently hopped pale ale such as Boulder Beer’s Hazed & Infused, or a lager with a lick of caramel sweetness, such as Great Lakes Eliot Ness.
Steak: A nice hunk of well-aged, medium-rare meat plays well with an opulent, malt-driven Belgian brew such as Affligem Dubbel or Ommegang Abbey Ale.
Fish: To ably complement lighter seafood, look toward a saison like Pretty Things’ prickly Jack D’Or, or a wheat beer like Allagash White. It’d also work well with lemon-spritzed veggies and shrimp, as would a cloudy hefeweizen like Weihenstephaner Hefeweissbier.
Pulled Pork: Smoky swine would go divine with Schlenkerla Helles, a lightly campfire-scented and surprisingly refreshing lager. Too weird? For more assertively flavored sauces, go for a bitter brew such as Stone IPA or Bear Republic Racer 5.
Kielbasa or Bratwurst: These subtly flavored meats tend to be overwhelmed by IPAs. Instead, try a dark, crisp lager such as Spaten Dunkel, or maybe a full-bodied, amber-hued Shiner Bock.
Steak: A nice hunk of well-aged, medium-rare meat plays well with an opulent, malt-driven Belgian brew such as Affligem Dubbel or Ommegang Abbey Ale.
Fish: To ably complement lighter seafood, look toward a saison like Pretty Things’ prickly Jack D’Or, or a wheat beer like Allagash White. It’d also work well with lemon-spritzed veggies and shrimp, as would a cloudy hefeweizen like Weihenstephaner Hefeweissbier.
Pulled Pork: Smoky swine would go divine with Schlenkerla Helles, a lightly campfire-scented and surprisingly refreshing lager. Too weird? For more assertively flavored sauces, go for a bitter brew such as Stone IPA or Bear Republic Racer 5.
Kielbasa or Bratwurst: These subtly flavored meats tend to be overwhelmed by IPAs. Instead, try a dark, crisp lager such as Spaten Dunkel, or maybe a full-bodied, amber-hued Shiner Bock.
06/09/2011: Lynyrd Skynyrd BBQ & Beer
Famed Band Lynyrd Skynyrd will Rock the House with Beer, BBQ and Classic Rock Hot Spot at Excalibur Hotel & Casino Lynyrd Skynyrd BBQ & Beer to Debut in Fall 2011
06.06.2011– LAS VEGAS – The band behind such classic American hits as “Sweet Home Alabama” and “Free Bird” is the inspiration for the innovative new restaurant concept, Lynyrd Skynyrd BBQ & Beer at Excalibur Hotel & Casino Michael Frey and Craig Gilbert of Drive This! Entertainment, the team behind such classic Vegas venues as RHUMBAR and Tacos & Tequila, will unveil this unique restaurant and nightlife concept in the former location of Sherwood Café in fall 2011. The rock n’ roll-inspired venue will feature classic hits, signature sips and the best down home, Texas-style BBQ to be found on the Las Vegas Strip.
The philosophy at Lynyrd Skynyrd BBQ & Beer will quite simply be to rock the house. As guests walk in they will immediately be transported to a setting reminiscent of “Hell House,” the ram-shackled structure in the backwoods of Jacksonville where the Skynyrd sound originated. The décor will consist of collectible items, from original album covers and guitars hanging on the wall to never-before-seen artwork and band pictures. The center of the action will be the concert stage featuring a variety of cover bands and musical acts, including special performances from the legendary band throughout the year. Each night the enthusiastic bar staff will get the house swinging and singing by hopping up on the bars and stage, leading spontaneous sing-alongs to mash ups of classic Skynyrd songs, such as “What’s Your Name” and “Gimme Three Steps.”
Guests may be drawn to the music of Lynyrd Skynyrd, but they’ll want to stay and feast on delicious BBQ selections at the restaurant. Served up by the lively wait staff outfitted in the signature line of Lynyrd Skynyrd clothing, the menu will offer breakfast, lunch and dinner favorites such as biscuits and gravy, ribs, brisket and pulled pork. Signature side dishes include coleslaw, baked beans, okra and macaroni and cheese.
Lynyrd Skynyrd BBQ & Beer also will offer an extensive selection of whiskey and bourbon in addition to creative and flavorful “shots” served from the Jack Daniels shot bar. A wide assortment of beers on tap and longnecks, including Texas favorites Shiner Bock and Lone Star will help quench any thirst.
A retail section complete with a frozen daiquiri bar will provide an added experience for guests. In addition to Lynyrd Skynyrd BBQ & Beer signature clothing, glassware and accessories, the store will feature vintage collectibles from the band’s storied past including autographed guitars, exclusive group photos and original memorabilia.
Open daily for breakfast, lunch and dinner, Lynyrd Skynyrd BBQ & Beer will transform into a late night, high-energy rock club in the evening.
via lynyrdskynyrd.com
06.06.2011– LAS VEGAS – The band behind such classic American hits as “Sweet Home Alabama” and “Free Bird” is the inspiration for the innovative new restaurant concept, Lynyrd Skynyrd BBQ & Beer at Excalibur Hotel & Casino Michael Frey and Craig Gilbert of Drive This! Entertainment, the team behind such classic Vegas venues as RHUMBAR and Tacos & Tequila, will unveil this unique restaurant and nightlife concept in the former location of Sherwood Café in fall 2011. The rock n’ roll-inspired venue will feature classic hits, signature sips and the best down home, Texas-style BBQ to be found on the Las Vegas Strip.
The philosophy at Lynyrd Skynyrd BBQ & Beer will quite simply be to rock the house. As guests walk in they will immediately be transported to a setting reminiscent of “Hell House,” the ram-shackled structure in the backwoods of Jacksonville where the Skynyrd sound originated. The décor will consist of collectible items, from original album covers and guitars hanging on the wall to never-before-seen artwork and band pictures. The center of the action will be the concert stage featuring a variety of cover bands and musical acts, including special performances from the legendary band throughout the year. Each night the enthusiastic bar staff will get the house swinging and singing by hopping up on the bars and stage, leading spontaneous sing-alongs to mash ups of classic Skynyrd songs, such as “What’s Your Name” and “Gimme Three Steps.”
Guests may be drawn to the music of Lynyrd Skynyrd, but they’ll want to stay and feast on delicious BBQ selections at the restaurant. Served up by the lively wait staff outfitted in the signature line of Lynyrd Skynyrd clothing, the menu will offer breakfast, lunch and dinner favorites such as biscuits and gravy, ribs, brisket and pulled pork. Signature side dishes include coleslaw, baked beans, okra and macaroni and cheese.
Lynyrd Skynyrd BBQ & Beer also will offer an extensive selection of whiskey and bourbon in addition to creative and flavorful “shots” served from the Jack Daniels shot bar. A wide assortment of beers on tap and longnecks, including Texas favorites Shiner Bock and Lone Star will help quench any thirst.
A retail section complete with a frozen daiquiri bar will provide an added experience for guests. In addition to Lynyrd Skynyrd BBQ & Beer signature clothing, glassware and accessories, the store will feature vintage collectibles from the band’s storied past including autographed guitars, exclusive group photos and original memorabilia.
Open daily for breakfast, lunch and dinner, Lynyrd Skynyrd BBQ & Beer will transform into a late night, high-energy rock club in the evening.
via lynyrdskynyrd.com
06/09/2011: BBQ Beer
Stone's Imperial Russian Stout is a great beer, heavy as lead, and released — as a dare, apparently — in the heat of summer. Buy it now, and stash it in the fridge for a few months. It's a fireside sipper, not meant for warm-weather dining. Belgo Anise Imperial Russian Stout is a different story. Fire up the grill, and pour this one for dessert.
Stone's been brewing its Russian Stout for 11 years; its Old Guardian Barley Wine for 13. The brewery is busier than ever, announcing a new 18-acre farm, a new store, a new restaurant, a brewery expansion, and even a hotel. But the brewers, apparently, got a little bored with those old recipes. This year, they released regular versions of the stout and barleywine, and then, as part of their "odd beers for odd years" project, versions slightly tweaked. Both got a hit of their Belgian yeast (taste it in the Cali-Belgique IPA) and the stout, released this month, was spiced with star anise and oak chips.
Darkly roasted malts, when used right, whisper coffee, toast, raisins, chocolate. Used wrong, they're a smoke alarm shouting "something's burning!" Subtlety and complexity are not mutually exclusive. Here, the oak chips add a vanilla finish and the Belgian yeast emphasizes the stout's sweet, dark fruit. The anise makes the whole thing taste like black licorice. Which is why this beer is the perfect cap to a smoky barbecue—it's bracing but rich, sweet but dark, powerful enough to cut through the lingering charcoal smoke and hot sauce, but it acts nice doing it. Like its brother the Imperial Russian Stout, it'll age fine, if you keep it cool, but why put off dessert?
Serve it with: smoky barbecue, in a snifter, on the porch, watching the coals slowly fade to black.
via Foodrepublic
Stone's been brewing its Russian Stout for 11 years; its Old Guardian Barley Wine for 13. The brewery is busier than ever, announcing a new 18-acre farm, a new store, a new restaurant, a brewery expansion, and even a hotel. But the brewers, apparently, got a little bored with those old recipes. This year, they released regular versions of the stout and barleywine, and then, as part of their "odd beers for odd years" project, versions slightly tweaked. Both got a hit of their Belgian yeast (taste it in the Cali-Belgique IPA) and the stout, released this month, was spiced with star anise and oak chips.
Darkly roasted malts, when used right, whisper coffee, toast, raisins, chocolate. Used wrong, they're a smoke alarm shouting "something's burning!" Subtlety and complexity are not mutually exclusive. Here, the oak chips add a vanilla finish and the Belgian yeast emphasizes the stout's sweet, dark fruit. The anise makes the whole thing taste like black licorice. Which is why this beer is the perfect cap to a smoky barbecue—it's bracing but rich, sweet but dark, powerful enough to cut through the lingering charcoal smoke and hot sauce, but it acts nice doing it. Like its brother the Imperial Russian Stout, it'll age fine, if you keep it cool, but why put off dessert?
Serve it with: smoky barbecue, in a snifter, on the porch, watching the coals slowly fade to black.
via Foodrepublic
06/08/2011: Kiss-a-Zima...
Beverage maker Zima recently released its Kiss-a-Zima drink topper in Japan. The unusual cocktail cap comes in the shape of three Japanese celebrities' lips: Yutaka Teshima, Yukina Kinoshita and Aya Kiguchi. Just slip the lip around the neck of your Zima bottle and pretend to kiss your celebrity of choice.
What's especially unusual about the Kiss-a-Zima product is that while using it, the alcoholic beverage will seemingly flow from the celebrity's lip mold -- from her "mouth" to yours.
via ufunk
What's especially unusual about the Kiss-a-Zima product is that while using it, the alcoholic beverage will seemingly flow from the celebrity's lip mold -- from her "mouth" to yours.
via ufunk
06/07/2011: Wine Gadgets
A two-foot countertop wine opener that looks like a rabbit works great and all, but this Battery-Operated Corkscrew works and feels like a real gadgets. Simply place the corkscrew's tip over your cork, press the button, and the device automatically corks your wine for you.
via Productdose
via Productdose
These aren't wine bottles but....
Marlux has been manufacturing pepper, salt and spice mills since 1875 in their factory near Paris, France. Renowned for its know-how and Marlux a leader in the pepper and salt mill market in France and worldwide.
Marlux is well-known for the quality of the grinders manufactured by the company's machines, for its original designs and for the reliability of its production. Marlux uses dense beech wood from managed sustainable French sources for its wood parts, hardened steel with hand cut grooves for pepper mill grinding mechanism. Finish is certified food safe.
Marlux is well-known for the quality of the grinders manufactured by the company's machines, for its original designs and for the reliability of its production. Marlux uses dense beech wood from managed sustainable French sources for its wood parts, hardened steel with hand cut grooves for pepper mill grinding mechanism. Finish is certified food safe.
via Amazon
06/06/2011: The Beer Belly
I couldn't resist any longer, I had to publish this...
And it only costs $39.99 ....
A bota bag with personality! The Beerbelly is a beer dispenser that fits stealthily and comfortably around your waist, under your shirt, with a feeder tube and bite valve that delivers beer to the user. It's covert and comedy rolled into one. Did someone say brew haha?
via after5catalog.com
And it only costs $39.99 ....
A bota bag with personality! The Beerbelly is a beer dispenser that fits stealthily and comfortably around your waist, under your shirt, with a feeder tube and bite valve that delivers beer to the user. It's covert and comedy rolled into one. Did someone say brew haha?
via after5catalog.com
06/03/2011: Is Normal Beer Too Manly For You? Carlsberg Develops 'Gender Neutral' Brand
Scandinavia is no stranger to gender equality in the boardroom. But now Danish brewer Carlsberg is putting the ale into female with its new gender neutral beer.
The beer ensures lager loving ladies (and their metro-sexual counterparts) won't get left behind. And with its sleek design and "natural ingredients" of wheat malt and rice, who can resist? Dubbed "Copenhagen", the beer has just 4.5% alcohol and is branded for a sophisticated and international jet-set audience."We can see that there are a number of consumers, especially women, who are very aware of design when they choose beverage products. There may be situations where they are standing in a bar and want their drinks to match their style. In this case, they may well reject a beer if the design does not appeal to them," says Jeanette Elgaard Carlsson, International Innovation Director at Carlsberg.
For the moment, Carlsberg has no plans to launch the beer in the U.S., but will be available in Denmark followed by the rest of Europe. When a taste of Copenhagen hops over the pond, NewsFeed will no doubt be the first in line for a sip. In the meantime, we're stuck wondering — was regular beer for men only? We seemed to have missed the memo.
via Newsweek Time
The beer ensures lager loving ladies (and their metro-sexual counterparts) won't get left behind. And with its sleek design and "natural ingredients" of wheat malt and rice, who can resist? Dubbed "Copenhagen", the beer has just 4.5% alcohol and is branded for a sophisticated and international jet-set audience."We can see that there are a number of consumers, especially women, who are very aware of design when they choose beverage products. There may be situations where they are standing in a bar and want their drinks to match their style. In this case, they may well reject a beer if the design does not appeal to them," says Jeanette Elgaard Carlsson, International Innovation Director at Carlsberg.
For the moment, Carlsberg has no plans to launch the beer in the U.S., but will be available in Denmark followed by the rest of Europe. When a taste of Copenhagen hops over the pond, NewsFeed will no doubt be the first in line for a sip. In the meantime, we're stuck wondering — was regular beer for men only? We seemed to have missed the memo.
via Newsweek Time
06/01/2011: Six Person Motorized Oasis
Drinking and aquatics—the most perfect combination. Provided you’ve got a willing and sober lifeguard aboard your ship, you can pack up to six dudes on this fully hetero flotation device. It’s got built-in speakers for your iPod (which nestles safely in a waterproof slip) and a twelve can cooler for your fave sippers. With this ten foot diameter, your bare legs probably won’t have to touch all that much.
via Ugo
via Ugo
05/30/2011: Motörhead Shiraz
Motörhead frontman Lemmy once famously sang the words: “If you like to gamble, I tell you I’m your man. You win some, lose some, it’s all the same to me.” Well, it seems he’s taken those words to heart as he takes on maybe the biggest gamble of his life – Motörhead Shiraz.
Yes, the ageing rock band has entered the world of wine with an Australian shiraz produced by the Broken Back Winery in Australia.
Described as “a full-bodied fruity wine with flavours of cherries, blackberries, vanilla, plums and oak barrels”, Lemmy himself says of the wine: “My advice is ‘approach with caution’. I mean, wine is deceptive, anything can happen.”
via Boozenews
Yes, the ageing rock band has entered the world of wine with an Australian shiraz produced by the Broken Back Winery in Australia.
Described as “a full-bodied fruity wine with flavours of cherries, blackberries, vanilla, plums and oak barrels”, Lemmy himself says of the wine: “My advice is ‘approach with caution’. I mean, wine is deceptive, anything can happen.”
via Boozenews
05/27/2011: Corks can slow aging & increase health benefits of wine
Natural corks may release phenolic compounds which can slow the ageing process and increase the health benefits of wine, according to Paulo Lopes, oenologist and member of Amorim’s R&D team.
Speaking at the Wine Faults Workshop at the London International Wine Fair last week, Lopes said: “Natural corks are rich in phenolic compounds and we are looking at whether they can migrate into the wine.”
According to research conducted at the University of Oporto, cork dust has been found to have both anti-oxidant and anti-cancer properties.
However, Lopes added: “With a whole cork we don’t know if these phenolic compounds are able to migrate and if they contribute in a positive way to the wine.”
Via boozenews
Speaking at the Wine Faults Workshop at the London International Wine Fair last week, Lopes said: “Natural corks are rich in phenolic compounds and we are looking at whether they can migrate into the wine.”
According to research conducted at the University of Oporto, cork dust has been found to have both anti-oxidant and anti-cancer properties.
However, Lopes added: “With a whole cork we don’t know if these phenolic compounds are able to migrate and if they contribute in a positive way to the wine.”
Via boozenews
05/26/2011: Whiskey Stone Shot Glasses
Between A Rock And A Hard Drink! Cooler than cubes, these soapstone shooters offer a new way to chill spirits without the wait (or the ice). Leave a set in the freezer for at least 4 hours before entertaining for smooth shots of vodka or any sips of your favorite spirits.
Milled in Perkinsville, Vermont by the oldest soapstone workshop in the United States.
http://www.uncommongoods.com/product/whiskey-stone-shot-glasses
Milled in Perkinsville, Vermont by the oldest soapstone workshop in the United States.
http://www.uncommongoods.com/product/whiskey-stone-shot-glasses
5/25/2011: Cocktails you can eat!
Gin paper
Is there anything more useless than a cocktail napkin? Well, executive chef Ryan Moore decided to fix that by making the napkin out of gin. It all started with a mistake. According to The Daily, Moore, a bartender at Rogue 24 in Washington, D.C., was trying to concoct an alcohol foam to place over food when he accidentally heated and created a thin film that, when dried, turned into a thin, solid paper made entirely of gin and cellulose. Just don’t try to write your phone number on it.
Nitrogen-poached aperitifs
Heston Blumenthal’s Fat Duck in Bray, Berkshire, U.K., has earned Michelin stars galore with its outside-the-box cooking. The tasting menu starts with an aperitif, but don’t expect a nice glass of Campari. Instead, Blumenthal takes one of three different cocktails (vodka and lime sour, gin and tonic, Campari soda) and puts it into foam form. Then a waiter “poaches” it tableside with liquid nitrogen. It’s up to you to pick it up, pop the entire thing in your mouth, and let it dissolve there.
Fashion ice
Everyone has a good Popsicle memory from childhood, although if your mother ever let you try one of these Popsicles you’d probably end up sick or crashing your Big Wheel. That’s because the Fashion Ice served at the luxe bar at the Plaza Athenee in Paris is made with the latest drinks on their cocktail menu. It’ll probably be the most fun (and expensive) Popsicle you’ll ever eat.
Jell-O shots
You don’t need liquid nitrogen to make edible cocktails; all you need is a packet of JELL-O mix and a refrigerator. We recommend using vodka for the cleanest-tasting shot and yelling “Spring break!” at least once every five minutes.
Via bitestoday
Is there anything more useless than a cocktail napkin? Well, executive chef Ryan Moore decided to fix that by making the napkin out of gin. It all started with a mistake. According to The Daily, Moore, a bartender at Rogue 24 in Washington, D.C., was trying to concoct an alcohol foam to place over food when he accidentally heated and created a thin film that, when dried, turned into a thin, solid paper made entirely of gin and cellulose. Just don’t try to write your phone number on it.
Nitrogen-poached aperitifs
Heston Blumenthal’s Fat Duck in Bray, Berkshire, U.K., has earned Michelin stars galore with its outside-the-box cooking. The tasting menu starts with an aperitif, but don’t expect a nice glass of Campari. Instead, Blumenthal takes one of three different cocktails (vodka and lime sour, gin and tonic, Campari soda) and puts it into foam form. Then a waiter “poaches” it tableside with liquid nitrogen. It’s up to you to pick it up, pop the entire thing in your mouth, and let it dissolve there.
Fashion ice
Everyone has a good Popsicle memory from childhood, although if your mother ever let you try one of these Popsicles you’d probably end up sick or crashing your Big Wheel. That’s because the Fashion Ice served at the luxe bar at the Plaza Athenee in Paris is made with the latest drinks on their cocktail menu. It’ll probably be the most fun (and expensive) Popsicle you’ll ever eat.
Jell-O shots
You don’t need liquid nitrogen to make edible cocktails; all you need is a packet of JELL-O mix and a refrigerator. We recommend using vodka for the cleanest-tasting shot and yelling “Spring break!” at least once every five minutes.
Via bitestoday
5/24/2011: Wine Glass Holder Necklaces...
I think we should order these Burgerman! hahaha!
5/23/2011: Beer for Space Tourists: More Taste, Fewer Wet
NASA may still frown upon knocking back a cold one during spaceflight, but Australians can now sample the world's first beer designed for consumption by high-flying space tourists.
The Australian brew, called Vostok "4 Pines Stout" Space Beer, contains both high flavor and low carbonation. Its rich chocolate and caramel flavor aims to remedy a supposed reduction in the sense of taste due to swelling of the tongue in space. Low carbonation means fewer problems with so-called "wet burps" experienced by astronauts or other space travelers.
"If you burp in space, it's usually wet because the liquid and gas doesn't separate in your stomach like they do on Earth," said Charles Bourland, a consultant for the NASA Food Technology Commercial Space Center.
Whether taste gets affected in space remains an open question, Bourland told InnovationNewsDaily. Astronauts have reported mixed experiences, and NASA never put together enough study data to definitively find changes in taste.
Via Innovation
The Australian brew, called Vostok "4 Pines Stout" Space Beer, contains both high flavor and low carbonation. Its rich chocolate and caramel flavor aims to remedy a supposed reduction in the sense of taste due to swelling of the tongue in space. Low carbonation means fewer problems with so-called "wet burps" experienced by astronauts or other space travelers.
"If you burp in space, it's usually wet because the liquid and gas doesn't separate in your stomach like they do on Earth," said Charles Bourland, a consultant for the NASA Food Technology Commercial Space Center.
Whether taste gets affected in space remains an open question, Bourland told InnovationNewsDaily. Astronauts have reported mixed experiences, and NASA never put together enough study data to definitively find changes in taste.
Via Innovation
5/20/2011: Wine Stops the Insanity
While many of us drink wine to go crazy, however temporarily, a new study concludes wine may protect against dementia, including Alzheimer’s disease.
The study by Gothenburg University in Sweden, started in 1968, followed the drinking habits of 1,458 women.
Eleven percent of the women in the study eventually developed dementia. Within the wine-drinking group, however, there was a significantly below-average rate of dementia. Beer and liquor drinkers broke even and non-drinkers were more likely to suffer the disease's effects.
Another study, by the Danish Institute of Preventive Medicine in Copenhagen, agreed with the study’s findings, concluding that people who regularly drank wine were more than two times less likely to develop dementia.
The study by Gothenburg University in Sweden, started in 1968, followed the drinking habits of 1,458 women.
Eleven percent of the women in the study eventually developed dementia. Within the wine-drinking group, however, there was a significantly below-average rate of dementia. Beer and liquor drinkers broke even and non-drinkers were more likely to suffer the disease's effects.
Another study, by the Danish Institute of Preventive Medicine in Copenhagen, agreed with the study’s findings, concluding that people who regularly drank wine were more than two times less likely to develop dementia.
5/19.2011: 50 States to Toast American Craft Beer Week
Celebrations to Be Held Across the Country May 16-22
For the first time in its six year history, American Craft Beer Weekwill see official events hosted in all 50 states, making it the largest-ever celebration of U.S. craft brewers. From May 16-22, new beer lovers and seasoned enthusiasts will raise glasses of their favorite IPA, amber, stout—or anything in-between—to honor the more than 1,700 small and independent craft brewers responsible for the vibrant American craft beer scene.
For the first time in its six year history, American Craft Beer Weekwill see official events hosted in all 50 states, making it the largest-ever celebration of U.S. craft brewers. From May 16-22, new beer lovers and seasoned enthusiasts will raise glasses of their favorite IPA, amber, stout—or anything in-between—to honor the more than 1,700 small and independent craft brewers responsible for the vibrant American craft beer scene.
5/18/2011: Wine Apps!
Hello Vino
For those who aren’t quite wine snobs, but wish they were, this app will help you fake it ’til you make it (stealthy use of iPhone required). If you don’t know which wine goes with which types of food, what wines are best for what occasion, or how to pronounce Sauvignon Blanc then this is the right app for you.
Perfect for every wannabe wino out there, Hello Vino will make choosing the right wine easy. Pick the type of food you’re having or the occasion and then choose whether you’d like a red, white, rose, sparkling, or sweet wine. Sophisticated wine connoisseurs will find this app beneath them, but those with less experience with the vines will find its lack of complexity just right. Hello Vino can help you pick whether you should get a chardonnay or a malbec, but look further if you want an app to help you determine which specific wine to buy. The best part? It’s free, a rarity for wine apps.
Cost: Free
Pair It!
The ultimate wine snob must have not only drink the best wine, but pair those wines perfectly with the food they’re eating. Pair It!, created by a wine pairing expert from Sonoma county, encourages users to shake their iPhones to find a random pairing, or figure out the perfect pairing for the food or wine they already have by entering into the app. In case you doubt the true wine snobbery of this application, you should be aware it takes into account relative weights, flavor bridges, and elements of taste to find the perfect match. In other words, this app knows wine.
Cost: $2.99
Fromage
No good wine tasting would be complete without cheese. Fromage is your pocket guide to over 650 types of cheeses. You can rate cheeses and mark your favorites. Each cheese comes with descriptions of flavor and suggested wine pairings. A fairly simple app, but a must for any wine (and cheese) lover.
Cost: $2.99
Drync Wine
Much like the name implies this app will help in almost every step of the process of drinking wine. With a database of well over a million wines, you should be able to find the one you’re looking for. Drync Wine was born out of the developer’s own desire to track the wines he was drinking.
Once you’ve found your wine, you can take tasting notes, rate it, and add a photo of the label so you remember it. This will get saved to your virtual cellar so you can keep track of the wines you’ve tasted. Drync Wines replaces those cheesy wine tasting journals and does it cleanly and simply. Furthermore, they recently released a free version that lets you try before you buy (you can only keep up to 10 wines in the free version).
Cost: Free / $4.99
DrinkFit
DrinkFit provides nutritional information for different varieties of wine so you can get an idea of how many calories you’re drinking with your dinner. A fairly simple interface make it pretty easy to find the wine you’re drinking and get a calories count. Note, however, that this app does not measure the calories of specific vintages just the difference between, for instance, the average calorie count of a pinot noir versus a pinot gris.
It also contains calorie counts for other types of alcoholic beverages such as, beer and cocktails, but I’m sure you always drink wine, right?
via mashable
For those who aren’t quite wine snobs, but wish they were, this app will help you fake it ’til you make it (stealthy use of iPhone required). If you don’t know which wine goes with which types of food, what wines are best for what occasion, or how to pronounce Sauvignon Blanc then this is the right app for you.
Perfect for every wannabe wino out there, Hello Vino will make choosing the right wine easy. Pick the type of food you’re having or the occasion and then choose whether you’d like a red, white, rose, sparkling, or sweet wine. Sophisticated wine connoisseurs will find this app beneath them, but those with less experience with the vines will find its lack of complexity just right. Hello Vino can help you pick whether you should get a chardonnay or a malbec, but look further if you want an app to help you determine which specific wine to buy. The best part? It’s free, a rarity for wine apps.
Cost: Free
Pair It!
The ultimate wine snob must have not only drink the best wine, but pair those wines perfectly with the food they’re eating. Pair It!, created by a wine pairing expert from Sonoma county, encourages users to shake their iPhones to find a random pairing, or figure out the perfect pairing for the food or wine they already have by entering into the app. In case you doubt the true wine snobbery of this application, you should be aware it takes into account relative weights, flavor bridges, and elements of taste to find the perfect match. In other words, this app knows wine.
Cost: $2.99
Fromage
No good wine tasting would be complete without cheese. Fromage is your pocket guide to over 650 types of cheeses. You can rate cheeses and mark your favorites. Each cheese comes with descriptions of flavor and suggested wine pairings. A fairly simple app, but a must for any wine (and cheese) lover.
Cost: $2.99
Drync Wine
Much like the name implies this app will help in almost every step of the process of drinking wine. With a database of well over a million wines, you should be able to find the one you’re looking for. Drync Wine was born out of the developer’s own desire to track the wines he was drinking.
Once you’ve found your wine, you can take tasting notes, rate it, and add a photo of the label so you remember it. This will get saved to your virtual cellar so you can keep track of the wines you’ve tasted. Drync Wines replaces those cheesy wine tasting journals and does it cleanly and simply. Furthermore, they recently released a free version that lets you try before you buy (you can only keep up to 10 wines in the free version).
Cost: Free / $4.99
DrinkFit
DrinkFit provides nutritional information for different varieties of wine so you can get an idea of how many calories you’re drinking with your dinner. A fairly simple interface make it pretty easy to find the wine you’re drinking and get a calories count. Note, however, that this app does not measure the calories of specific vintages just the difference between, for instance, the average calorie count of a pinot noir versus a pinot gris.
It also contains calorie counts for other types of alcoholic beverages such as, beer and cocktails, but I’m sure you always drink wine, right?
via mashable
5/17/2011: Booze Apps for iPhone and Android!
Beer! (Apple-Android)
Tracks the beers you’re drinking so that, while you may not remember, the app will be able to remind you what you thought of it. You can even take a photo to accompany your thoughts and share those thoughts with an online beer-loving community. That’s social networking at its finest.
Beer Pong Classic (Apple-Android)
You know the game, you love the game, you suck at the game. At least here no one will know how you’re doing unless you decide to share. 3D graphics and it’s all flipping you fingers at a screen so what’s not to like?
iBeer (Apple-Android)
Turn your smartphone into a glass of frosty brew. Pour in the beer and then drink it down — but you never actually get any, it’s just like real life. Those who balk at such things can go for the milk or soda version, but real men can handle “drinking” while answering or making calls. And those who live large can get the iBeer Keg for their iPad!
Beer Goggles (Apple)
We’ve all worn ‘em and wished we hadn’t later. Now you can simulate the pleasure-turned-pain of seeing through beer goggles on your iPhone. Check out the 3D graphic babes and rate them — then see if you’ve matched the details or gone hog wild. Only problem is if you’re wasted enough to be wearing those goggles, you probably lack the dexterity to tap a touch-screen.
Free Booze (Apple)
Every minute of the day, somewhere in New York or Chicago, there’s free booze flowing. This app will help you find that art event or grand opening or special deal at a bar or restaurant that trades an empty wallet for a filled glass. Maps lead the way — being dressed appropriately is up to you.
Mixologist Drink Recipes (Apple-Android)
If you can’t find the drink you want, make the drink you want. A solid database with thousands of entries to get you from point A to B. Instructions to keep the process moving smoothly. Even additions like bartender terminology (so you won’t sound stupid) and a bar/liquor location guide using maps and GPS.
Beer Match
Beer, Food & Cheese Pairings Do you know what kind of beer goes best with Cajun food? How about lamb chops? If not, Beer Match can help you. By pairing 31 styles of beer with more than 500 different kinds of foods (including cheeses), you can instantly find out if the pale ale or the stout is the better choice when planning your menu.
Happy Houred
Who doesn’t like a good Happy Hour? This app scours local bars in your area to find any happy hour specials near you. Happy Houred currently offers search functionality in approximately 700 cities in the U.S. but is predominantly user-generated, so new bars and happy hour specials are constantly being added.
via coedmagazine
Tracks the beers you’re drinking so that, while you may not remember, the app will be able to remind you what you thought of it. You can even take a photo to accompany your thoughts and share those thoughts with an online beer-loving community. That’s social networking at its finest.
Beer Pong Classic (Apple-Android)
You know the game, you love the game, you suck at the game. At least here no one will know how you’re doing unless you decide to share. 3D graphics and it’s all flipping you fingers at a screen so what’s not to like?
iBeer (Apple-Android)
Turn your smartphone into a glass of frosty brew. Pour in the beer and then drink it down — but you never actually get any, it’s just like real life. Those who balk at such things can go for the milk or soda version, but real men can handle “drinking” while answering or making calls. And those who live large can get the iBeer Keg for their iPad!
Beer Goggles (Apple)
We’ve all worn ‘em and wished we hadn’t later. Now you can simulate the pleasure-turned-pain of seeing through beer goggles on your iPhone. Check out the 3D graphic babes and rate them — then see if you’ve matched the details or gone hog wild. Only problem is if you’re wasted enough to be wearing those goggles, you probably lack the dexterity to tap a touch-screen.
Free Booze (Apple)
Every minute of the day, somewhere in New York or Chicago, there’s free booze flowing. This app will help you find that art event or grand opening or special deal at a bar or restaurant that trades an empty wallet for a filled glass. Maps lead the way — being dressed appropriately is up to you.
Mixologist Drink Recipes (Apple-Android)
If you can’t find the drink you want, make the drink you want. A solid database with thousands of entries to get you from point A to B. Instructions to keep the process moving smoothly. Even additions like bartender terminology (so you won’t sound stupid) and a bar/liquor location guide using maps and GPS.
Beer Match
Beer, Food & Cheese Pairings Do you know what kind of beer goes best with Cajun food? How about lamb chops? If not, Beer Match can help you. By pairing 31 styles of beer with more than 500 different kinds of foods (including cheeses), you can instantly find out if the pale ale or the stout is the better choice when planning your menu.
Happy Houred
Who doesn’t like a good Happy Hour? This app scours local bars in your area to find any happy hour specials near you. Happy Houred currently offers search functionality in approximately 700 cities in the U.S. but is predominantly user-generated, so new bars and happy hour specials are constantly being added.
via coedmagazine
5/14/2011: For strong bones, drink red wine!
Milk builds strong bones, but apparently wine helps keep them. According to an Australian study recently published by the European Journal of Clinical Nutrition, red wine contributes to stronger bone health in older men. The researchers found links between improved bone mineral density (BMD) and red wine consumption in men aged 50 to 80.
There is a long-established connection between excessive drinking and increased bone fractures due to osteoporosis and falls, but research on moderate drinking has found mixed results. The new study, which followed nearly 900 men and women over a two-year period, considered the benefits and detriments of beer, red wine and spirits on men and women.
The researchers measured the bone mineral density of participants with an x-ray at the beginning of the project and then again two years later. Subjects completed questionnaires regarding drinking habits and types of alcoholic beverages consumed. Although the team concluded that red wine may help prevent bone loss in men, it found no such influence on women. Instead, the results suggest women may gain similar benefits from indulging in low-alcohol beer. Spirits and liquor decreased bone density in men but offered no noticeable effect on women.
There is a long-established connection between excessive drinking and increased bone fractures due to osteoporosis and falls, but research on moderate drinking has found mixed results. The new study, which followed nearly 900 men and women over a two-year period, considered the benefits and detriments of beer, red wine and spirits on men and women.
The researchers measured the bone mineral density of participants with an x-ray at the beginning of the project and then again two years later. Subjects completed questionnaires regarding drinking habits and types of alcoholic beverages consumed. Although the team concluded that red wine may help prevent bone loss in men, it found no such influence on women. Instead, the results suggest women may gain similar benefits from indulging in low-alcohol beer. Spirits and liquor decreased bone density in men but offered no noticeable effect on women.
5/13/2011: Women Who Like Red Wine Have Better Sex Lives.
According to researchers from the University of Florence, Italy, women who consume red wine have better sex lives. Scientists carried out their study among Tuscan women. They found that if a woman drinks one or two glasses of red wine each day, her sex life is more satisfying.
In their research, scientists polled 800 women aged from 18 to 50 about their sexual life. With the help of the Female Sexual Function Index, which is usually used to evaluate women and sexual health, researchers discovered that drinkers had a better score than teetotalers. Several factors influence the score, including: sexual arousal, orgasm, satisfaction and pain. The score ranges between 2 and 36 (the higher the score the better sexual health).
The overall results showed that women who consumed two glasses of red wine a day had an average of 27.3 points, those who drank one glass registered 25.9 points and 24.4 points were accumulated by the non-drinkers.
"Historically, the aspects of wine and sexuality have been well known since the time of Ancient Greece. But the field of female sexual dysfunction is still highly unexplored," mentioned the lead researcher of the study, Dr Nicola Mondaini.
In their research, scientists polled 800 women aged from 18 to 50 about their sexual life. With the help of the Female Sexual Function Index, which is usually used to evaluate women and sexual health, researchers discovered that drinkers had a better score than teetotalers. Several factors influence the score, including: sexual arousal, orgasm, satisfaction and pain. The score ranges between 2 and 36 (the higher the score the better sexual health).
The overall results showed that women who consumed two glasses of red wine a day had an average of 27.3 points, those who drank one glass registered 25.9 points and 24.4 points were accumulated by the non-drinkers.
"Historically, the aspects of wine and sexuality have been well known since the time of Ancient Greece. But the field of female sexual dysfunction is still highly unexplored," mentioned the lead researcher of the study, Dr Nicola Mondaini.
5/11/2011: US becomes Canada's third-largest supplier.
The US has become Canada’s third-largest wine supplier with exports increasing by one third in 2010.
Ontario: 'world's largest wine buyer''
Canada bought 30% more wine in 2010 than in the previous year, totalling US$269m, according to American government statistics. There was also a substantial 12% growth in volume, a report from the US Department of Agriculture published at the end of April says.
The US is now the third-largest supplier of wine to Canada, its market share increasing to 16% – behind France and Italy, but ahead of Australia.
The US also registered the strongest growth by any supplier in Quebec, Canada's largest provincial market for wine, with California wines moving to the top sales position in Vintages, the premium wine section in Ontario's Liquor Control Board stores.
According to the report, the strong showing has roots in increased overall consumer demand, a weaker US dollar relative to European currencies, and consumer interest in US varieties and price points
The Canadian government, via state-run Liquor Control Boards, controls wine supply. The government-run monopoly in the largest province, Ontario, buys some 8.5m cases annually, making it the world’s largest single purchaser of wine.
Government taxes make up almost three-quarters of the price of wine. Domestically-produced wine is tax-free.
Ontario: 'world's largest wine buyer''
Canada bought 30% more wine in 2010 than in the previous year, totalling US$269m, according to American government statistics. There was also a substantial 12% growth in volume, a report from the US Department of Agriculture published at the end of April says.
The US is now the third-largest supplier of wine to Canada, its market share increasing to 16% – behind France and Italy, but ahead of Australia.
The US also registered the strongest growth by any supplier in Quebec, Canada's largest provincial market for wine, with California wines moving to the top sales position in Vintages, the premium wine section in Ontario's Liquor Control Board stores.
According to the report, the strong showing has roots in increased overall consumer demand, a weaker US dollar relative to European currencies, and consumer interest in US varieties and price points
The Canadian government, via state-run Liquor Control Boards, controls wine supply. The government-run monopoly in the largest province, Ontario, buys some 8.5m cases annually, making it the world’s largest single purchaser of wine.
Government taxes make up almost three-quarters of the price of wine. Domestically-produced wine is tax-free.
