Latest recipes

Beer Icicle Hits Market and More News

Beer Icicle Hits Market and More News


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In today's Media Mix, the unoriginal trend of comparing food to women, plus could space science improve beer?

This new gadget will keep your beers (and sodas) cool, meaning you can drink as slowly as you want.

The Daily Meal brings you the biggest news from the food world.

Space Tech and Beer: The Space Foundation has teamed up with Colorado breweries to discuss how space technology could help improve beer in the areas of fermentation and refrigeration. Science! Exploring the universe and the hoppy world of beer. [Colorado Springs Independent]

Icicle for Beer: First it was the Corkcicle for wine, and now there are mini beersicles to keep your beer cold without diluting it. [This Is Why I'm Broke]

Food Metaphors: Here is an excellent piece on why comparing food to women is problematic and sexist. [Slate]

Watermelon Outfits: Making baby outfits out of watermelons is apparently all the rage in China. Adorbs. [Kotaku]

Coffee Pod Lawsuit: Nestle is fighting a ruling in the UK that ruled in favor of a rival, Dualit, saying it infringes on their intellectual property of Nespresso compatible pods. [Food Navigator]


Wheat Field Brewing: Modern Craft Beer in a Traditional Market

I am an unashamed beer snob, I’ll admit. No, snob is perhaps a little too harsh. Let’s rather say that I’m a discerning beer drinker. As ubiquitous as big-name beer might be, I often turn up my nose at the choices on offer. Too gassy, too diluted, too predictable — sometimes I crave the more refined profiles that only craft beer can offer.

I’d known that South Korea had establishments which catered to more discerning palates like mine, although these are few and far between. And so my quest for a better brew began. On scouring the internet for the foremost craft beer joints in my vicinity of Gwangju in Jeollanam-do, two names kept on popping up Wheat Field (a brewery at the Songjeong Market) and Afterworks (going under the Mudeung Brewery name based in Dongmyeongdong). Unfortunately the latter is in the process of changing ownership, but I recently took some time to stop by Wheat Field and chat all things craft beer with manager Gwon Soonho (권순호).

Set in the 1913 Songjeong Market, Wheat Field has a compact selection of quality craft brews, with a tasting menu consisting of two pilsners and three ales. Personally I enjoy a crisp lager with a bit of kick at the end — something that Japanese beers do particularly well. That said, I was certainly more inclined to the signature Wheat Field Pilsner, but the more fruity and playful ales weren’t too far off the mark.

According to Soonho, the Golden Ale ranks as the most popular on the menu, and it’s easy to taste why. It’s an easy-drinking, well-balanced brew without being too outlandish on the taste scale. Another pleasant surprise was the Wheat Field Dunkel: a brown pilsner with rich, dark notes of coffee and toffee. Despite appearing like a stout, this too, went down a treat. The Wheat Field IPA and Weizen are definitely more fruity and playful than their menu-mates, a treat for more adventurous craft beer drinkers.

  • Photo: Stuart Hendricks
  • Photo: Stuart Hendricks

If you’re new to craft beer or you’re just overwhelmed by the selection on offer, here’s a quick primer to help you.

Ale: Ales are generally quicker to brew than lagers, due to their warmer fermentation temperatures (from 15 to 25 degrees Celsius). This lends them the label of “top-fermenting” yeasts due to the manner in which the yeast rises to the top of the tank during the brewing process. Ale yeasts are known for their varied flavor profiles, with variants such as IPAs (India Pale Ales), stouts, and wheat beers (AKA weizen).

Lager: Lager yeast ferments at lower temperatures than ales, ranging from 7 to 15 degrees Celsius. Lagers are known as “bottom fermenting” yeasts, due to the sinking of the yeast to the bottom of the tank during the brewing process. Variants include pilsners, dunkels (dark beers), and bocks. The flavor profiles are generally not as complex as ales, with a crisper “bite” and occasional aftertaste. Interestingly enough, the word “lager” is derived from the German word “lagern,” meaning “to store” – a clear reference to the time it takes to brew a quality lager.

Photo: Stuart Hendricks

There is no doubt that the craft beer industry has been affected by the coronavirus crisis. As Soonho explains, the premium price point of craft beer compared to regular beer, along with Covid-19, has meant that breweries like Wheat Field have seen a noticeable dip in clientele. With outbreaks seemingly under control, he hopes that customers will once again flock to the watering hole.


Contents

Early history Edit

Hudepohl Brewing Company became one of many Cincinnati breweries to thrive in the Queen City in the 1880s. Waves of German immigrants began settling in and around Cincinnati in the 1850s and '60s. These immigrants had a taste for the lager beer of their homeland and Cincinnati's German beer barons were only too willing to answer the demand. Hudepohl brewed golden lager, dark lager, seasonal bock beer and several other regional styles of lager that were popular in the German homeland. By the mid-1890s, Hudepohl's annual production was 100,000 barrels of beer. [2]

Hudepohl was among the top 5 brewers in Cincinnati when Prohibition hit the nation in 1918. Hudepohl survived Prohibition by making near beer and soft drinks. In 1933, Prohibition was repealed and Hudepohl quickly jumped back into the beer business. Within two years Hudepohl was clearly becoming the dominant brewer in Cincinnati. The company was selling all it could make in its home market and really didn't see an immediate need to "export" beer to other states. Deviating from this philosophy would come back to haunt Hudepohl and most other regional brewers in the decades to come. During World War II, Hudepohl Beer was among the beers selected by the War Department for use by U.S. troops in the Pacific. Special olive green Crowntainer cans, produced by Crown Cork and Seal Company, but bearing a Hudepohl label, were filled at the Cincinnati brewery then packed in cases with straw before being shipped overseas. Many cases of Hudepohl Beer were actually parachuted to troops on islands throughout the Pacific.

Expanding business Edit

The post-war years were marked by continual expansion of Hudepohl Brewery. The company even purchased a second brewery from a local competitor and operated both plants for many years in order to keep up with demand. However, the late 1950s and early 1960s saw increased market infiltration from national brands such as Schlitz, Pabst, Blatz and Budweiser. Over time many of these brands along with strong regional competitors like Stroh's would whittle away at Hudepohl's dominance of the Cincinnati and Northern Kentucky market. Cincinnati breweries were slowly closing shop. Red Top Brewing Company closed in the late 1950s, the Bavarian Brewing Company, just across the Ohio River in Covington, Kentucky, closed in 1966. By 1973, Burger Brewing Company, a once dominant Cincinnati brand, announced its closure. Hudepohl stepped in and purchased the brands and recipes of Burger, which included Burger Beer, Bohemian Tap and Red Lion Malt Liquor. Burger Beer became Hudepohl's budget priced brand.

Hudepohl continued to fight market erosion caused by the influx of national brands. Hudepohl attempted to expand regionally but with only limited success. Had the company followed the lead of Anheuser-Busch and Pabst and struck out towards a national market in its early years it might have become a powerhouse.

Hudepohl's Christian Moerlein Edit

In 1981, Hudepohl introduced a new super-premium brand of beer called Christian Moerlein Cincinnati Select Lager. The brand was named after a popular pre-Prohibition Cincinnati brewer. The beer was more flavorful and had a deeper, richer golden color than most American beers of the time. Hudepohl intended to follow the lead of San Francisco's Anchor Steam brand into the specialty beer market. At the time, there were only a handful of specialty beers in the United States so Christian Moerlein was most often compared to imported European beers. The Moerlein brand proved popular, propelled by a $1 million initial advertising budget. Soon, Hudepohl introduced Christian Moerlein Doppel Dark beer as a companion brand. While the Moerlein brands were successful, they did not represent enough volume to save the Hudepohl Brewing Company. The company's primary brands, Hudepohl 14-K and Hudy Delight (introduced in 1978) were strong local beers but were losing increasing market share to Budweiser, Stroh's, Schlitz and Pabst. Wiedemann Beer, which was brewed across the river in Newport, Kentucky had been purchased by G. Heileman Brewing Company of La Crosse, Wisconsin in the early 1970s. Heileman's marketing muscle kept Wiedemann competitive and helped it become a major competitor to Hudepohl as well.

Hard times at Hudepohl Edit

Hudepohl celebrated its 100th anniversary in 1985, but business was down and company president, Bob Pohl, began looking for a buyer or merger partner. In 1986, Hudepohl was sold to crosstown rival, Schoenling Brewing Company, makers of Little Kings Cream Ale, Schoenling Lager, Top Hat Beer and Fehr's X/L (originally a Louisville brand that was purchased by Schoenling when Frank Fehr Brewing Company closed in the 1960s). For about a year the now combined Hudepohl-Schoenling Brewing Company continued to operate the Hudepohl plant on Gest Street while capacity was increased at the Schoenling plant at 1625 Central Parkway. In 1987, all beer production was moved to the Schoenling facility and the Hudepohl plant was closed. Most of the abandoned buildings still stand as of 2015, including a giant smokestack bearing the Hudepohl name. [3] In 2019, the former site of the original Hudepohl Brewery, including the iconic smokestack, was demolished after years of sitting vacant. [4]

Hudepohl-Schoenling operated in Cincinnati as an independent brewer until late 1997 when the brewery was sold to Boston Beer Company, brewers of Samuel Adams Beer. Hudepohl-Schoenling brands would continue to be brewed and packaged in Cincinnati under contract by Boston Beer Company, which had renamed the Schoenling Brewery "Samuel Adams Brewery." This arrangement continued until 2001 when the contract was not renewed by Boston Beer Company. [5]

Hudepohl-Schoenling continued to operate as a sales and marketing company for its many brands of beer, which included Little Kings Cream Ale, Hudy Delight, Hudy Gold, Christian Moerlein, Mt. Everest Malt Liquor, Burger and Burger Light. The company also produced a successful line of iced teas and juice drinks under the Tradewinds name. Hudepohl-Schoenling was also the importer and master distributor of Whitbread Pale Ale, Mackeson Stout and Cerveza Panama. The company also served as a master distributor for Anchor Steam Beer in Ohio, Kentucky and Tennessee. The rights to these brands went to Royal Imports, LLC of Cincinnati.

In 1999, the Lichtendahl family, who dominated the Hudepohl-Schoenling ownership group, elected to exit the beer business. They retained the Tradewinds iced tea and juice drink line, but sold the domestic beer brands to Cleveland based Crooked River Brewing Company, which eventually became Snyder International Brewing Group. Snyder International also purchased Frederick Brewing Company of Frederick, Maryland in 1999. The Frederick brewery was underutilized and so production of bottled and draft Hudepohl-Schoenling brands shifted to the Frederick brewery. Since Frederick had no canning facility, production of Hudy Delight, Burger Beer and Burger Light in cans was shifted to City Brewery in La Crosse, Wisconsin under a special contract arrangement.

Return to Brewing Edit

In March 2004, Gregory Hardman, a greater Cincinnati resident and successful beverage industry veteran, purchased the brands and recipes of Christian Moerlein from Snyder International Beverage Group bringing back the local ownership to Cincinnati. At that time, he also obtained a first right of refusal from Snyder for all other brands, recipes and trademarks of the Hudepohl-Schoenling brewing company should they ever be sold in the future. On May 1, 2006, Mr. Hardman’s Christian Moerlein Brewing Company and a private investment group purchased all remaining brands and recipes of the Hudepohl-Schoenling Brewing Company.

As of 2014 all Hudepohl beers sold in the Christian Moerlein tap room are brewed in the Christian Moerlein brewery on Moore Street in Cincinnati. In 2015, Hudepohl changed the formula of its Hudy Amber Lager beer, rebranded it as Hudepohl Pure Lager, and moved its brewing back to Cincinnati. [6]

In late 2019 a new ownership group bought a stake in Christian Moerlein, renaming it Cincinnati Beverage Company (CinBev). [7] In the spring of 2020, two new flavors of Little Kings entered the market. These would be Blood Orange and Agave Lime. [8]


Stone Brewing Co.'s 2.0s: How the new beers stack up to the old

Two new takes on Stone’s year-round beers are now available in bottles and on draft.

The reformulated Stone Brewing Co. beers have hit the street how do they stack up to the classics they replaced?

Two of the new takes on Stone’s year-round beers are now available in bottles and on draft, and the craft brewery has introduced a new member of its Arrogant Bastard family. Let’s take a look at how these redux brews stack up to their classic counterparts and how they fit into the fast-moving craft beer scene as a whole.

Making sweeping changes to one of the original recipes that helped put the brewery on the craft beer map was a big surprise for many. The classic Stone Pale Ale was a standout example of the American pale ale style that actually displayed a distinctive malt character under all those hops. It may not have been the flashiest craft brew on the tap list, but it was a stalwart.

Stone Pale Ale 2.0 is a complete departure. The rich, caramel backbone of the original has been replaced by a dry and subdued malt presence, and the classic pine-and-citrus hop character has morphed into a more modern profile that’s tropical and complex. The new beer has a higher perceived bitterness, but the lighter body keeps it plenty drinkable.

With the increasing popularity of the “session IPA” — a style which many beer taxonomists are quick to point out is just another name for an American pale ale — and the popularity of Stone’s entry into the fad with Go To IPA, many questioned the need for both a pale ale and a SIPA in the brewery’s lineup. Pale Ale 2.0 and Go To IPA are actually very complementary. The session IPA is both lighter and more bitter than the Pale, and the latter is a great alternative for drinkers who are put off by the extremely light body Go To.

While the original Stone beer being put to pasture was a little sad, the news that the brewery would also reformulate its ground-breaking Ruination was met with cries of anguish from the double IPA’s many devoted fans. Ruination was a resinous hop assault that still managed to display the floral and fruity subtleties of American hop varieties for those who could get past the initial tongue-pummeling. Why would Stone mess with what might be the most perfect beer in its catalog?

The hop market and advancements in craft brewing drove the reformulation, and the new Ruination uses more modern hop varieties and some of the techniques that Stone has developed to shoehorn the most hop flavor into a brew. The results are actually not that big a departure from the original recipe.

Ruination 2.0 is still a sustained hop assault on your palate that starts with a staggering punch of resinous hop flavor before taking your tongue on a ride through a myriad of fruit flavors and ending in a long-lingering bitter finish. It’s different than the original, to be sure, but the changes are subtle and probably will be forgotten by the end of the glass.

Bourbon Barrel Aged Arrogant Bastard

The final new Stone Beer isn’t a reformulation as much as a realization of what an old beer should have been. Stone removed the Oaked Arrogant Bastard variation from its year-round offerings late last year, and the new Bourbon Barrel Aged version of the signature American Stone Ale has stepped into the family of boastful brews. And it is the rare beer that can actually live up to the hype (even Stone’s infamously hyperbolic marketing copy).

The new Pale Ale is a bit underwhelming, but it’s an understandable departure from the classic, and the new Ruination is in the vein of “meet the new boss, same as the old boss,” but this new member of the Bastard lineup is going to blow the minds of bourbon-beer fans.

It has the deep caramel malt character and aggressive hop bitterness of classic Arrogant Bastard, but instead of the subtle oak quality of the discontinued Oaked variant or the overwhelming booze-hit of so many bourbon barrel aged brews, Bourbon Barrel Aged Arrogant Bastard has balance. There is an intense barrel character but only a hint of whiskey heat. You can actually taste the char and the wood and the malt and the hops. The brew is a shade under 8% alcohol, which is quite low for a bourbon barrel aged beer, but this means you can actually enjoy a whole bottle without blowing out your palate (or needing to take a nap).

Stone is cagey about the process of creating the new year-round Bastard variant, but the beer is now available in six packs of 12-ounce bottles and on draft. It’s a must-try for Bastard fans and bourbon barrel beer fans. Actually, it’s a must-try for pretty much any craft beer fan.


This doctor prescribes both medicine and plant-based recipes

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

On this episode of the Extra Spicy podcast, Dr. Linda Shiue talks about how she started prescribing kale chips to patients and her new cookbook, "Spicebox Kitchen," which bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef, the ancient tradition of food as medicine, and the power of the prescription pad to motivate patients towards better eating habits.

Listen to the episode by clicking on the player above, and scroll down to read an edited transcript of Soleil Ho and Justin Phillips&rsquo conversation with Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo


El Segundo Brewing Co. releases Day One beer, bottled and trucked out the same day

Rob Croxall pours a sample of Grand Hill directly from the tank.

At El Segundo Brewing Co. on Wednesday, it was a calm before the storm. A lone brewer leisurely walked through the brewhouse while a handful of other employees met to go over the final logistics for the release of Grand Hill IPA on Friday. The fast-growing, 4-year-old brewery in the shadow of Los Angeles International Airport has earned a reputation with some of the best West Coast-style IPAs in the region, and Grand Hill will be getting the brewery’s Day One treatment on Friday.

The Day One program means that the new batch of beer will be bottled and trucked to accounts across the Southland for sale on the same day. Also available in bottles and kegs at the taproom on Friday, Day One ensures hopheads can experience the freshest possible beer.

Nearly every brewery employee is involved with the release, and the logistics of coordinating a dozen delivery trucks visiting bottle shops from Ventura to San Diego is a challenge, but El Segundo’s sales director and “rainmaker” Thomas Kelley knows it’s a worthwhile endeavor.

“It’s the thought that we can get the absolutely very best quality product into the end consumer’s glass,” he says.

More stainless steel tanks are due at the brewery in the coming weeks, and owner and brewmaster Rob Croxall says, “we’re pretty much maxed out here” after those additions. “Then it will be time to decide what we want to be when we grow up,” he adds, alluding to the tough choices of taking on massive capital costs for expansion and the quickly rising rents in his hometown of El Segundo.

“I’m not hip on paying $3 per square foot for warehouse space, but I’m less hip on [becoming] ‘El Segundo Brewing of Gardena.’”

The brewery space on Main Street also recently expanded its tasting room, moving from the often cramped and stuffy bar, sometimes wall-to-wall with the brand’s local fans, to a more spacious area carved out of the building next to the brewhouse. The taproom is a favorite hangout spot for locals, and one of the brewery’s biggest revenue sources. Croxall says his ideal expansion plan would move the production brewery out of the Main Street building to make room for a much larger taproom and more one-off and experimental brews.

While ESBC is a local favorite among L.A.’s craft beer lovers, the brand’s signature beers, such as Citra Pale Ale, Mayberry IPA and Hammerland Double IPA, have also earned the brewery national acclaim. Hammerland won Best in Show at the prestigious Bistro Double IPA Festival during San Francisco Beer Week last year, and user-submitted reviews on beer websites like Untappd and Beeradvocate show that bottles are making their way across the country in packages and trades between beer lovers. Kelley wants to capitalize on the national buzz by organizing occasional bottle releases in far-flung territories.

“I’m looking at doing boutique IPA on a national level,” Kelley says. “Go in [to a select market] and do three or five events in a week, and have bottles at 10 or 15 shops. Do the promotion, and see what happens. Tease the market. I think it’ll be fun and I think it will build our national identity.”

One local fan of the brewery, former WWE wrestler “Stone Cold” Steve Austin is also helping spread the word about El Segundo Brewing. He fell in love with the brewery’s flagship Mayberry IPA and became a regular at the tasting room before inviting Croxall onto a recent episode of his podcast. The interview covers Croxall’s start as a homebrewer looking for a way out of a job in finance, his experience at brew school at UC Davis, and what makes ESBC’s beers unique. Listen to the show here.

While Croxall and Kelley could talk details, they did say they are working with Austin on some special project, and details for the collaboration should be available soon.

Until then, get ready for Day One: Grand Hill, which will be released on Friday at the taproom and bottle shops across Los Angeles.


Weihenstephan To Launch Cans In US Market 2021

Weihenstephan the World’s Oldest Brewery is excited to announce that it will be launching cans in the United States through importer, Total Beverage Solution in 2021. Weihenstephaner’s flagship Hefeweissbier as well as a brand new lager, Weihenstephaner Helles, will be available in cans beginning in January 2021. The cans feature a fresh new design which ties into the heritage of the 980-year-old brewery, with a nod to the innovation of the brewery.

“We are thrilled to offer cans for the US market as we continue to evolve as a brand to meet the needs of our consumers and fast-changing US beer market, without sacrificing the quality of our beers.,” says Marcus Englet, Vice President Export for Weihenstephan. “This is a great opportunity for our current and new brand lovers to enjoy Weihenstephan in new venues that might have been restricted before, due to previously only offering glass bottles or draught. We’re excited to launch our Weihenstephaner Helles in the US after seeing positive growth in Germany, and as the demand for easy-to-drink products rises stateside.”

All Weihenstephaner products are brewed according to the Reinheitsgebot, using only water, hops, yeast and malt. With premium hops from the famous Hallertau region and Malt from Bavarian malt houses that are dedicated to the highest standards, Weihenstephan’s promise is not only to be the world’s oldest brewery, but one of the best. A promise you can taste, time and time again. The cans will offer an extra level of protection from UV light and oxygen, preserving the great taste of Weihenstephaner Hefeweissbier and Helles. The US market will be the only export territory for Weihenstephan that will offer cans, and they will be available in 6 x 4 x 16.9 oz format.

“We’re excited for the cans to launch in 2021. The new package offering will be a great compliment to the core lineup in the US market, and we’re excited to increase the brand presence for Weihenstephan across the 50-state footprint in all types of accounts,” says Dave Pardus, CEO of Total Beverage Solution. “The addition of Weihenstephaner Helles to the lineup is going to give the brand an opportunity to compete in the lower ABV product landscape, which has continued to grow in the US.”

Weihenstephaner Hefeweissbier is the #1 Selling German Wheat beer in the US market. The benchmark of the Hefe style, it is golden yellow and full-bodied with aromas of cloves. Finishing clean with a refreshing banana flavor that makes you want to take another sip.

Weihenstephaner Helles was first introduced in May 2020 to Germany after a full year of preparation to fine tune the recipe for release. Winning Gold at the European Beer Star awards in Fall 2020, Weihenstephaner Helles is a 4.8% ABV Session Helles Lager that is an easy drinker with full flavor. Brewed with Bavarian malting barley and aroma hops from the Hallertau. A crowd pleaser with a light body and clean crisp finish, that will make you want to crush another.


The Single Beer That Dominated Egypt for More Than a Century

In 1921, the two oldest commercial breweries in Egypt joined forces to produce Stella, a lager branded in Italian, brewed with European techniques, and sold at a price fit for the Egyptian market. Through two world wars, decolonization and multiple regime changes, Stella has endured and remains the most dominant beer in the Egyptian market today.

“Stella beer [is] an inseparable part of Egyptian culture,” writes Dr. Omar Foda in Egypt’s Beer: Stella, Identity, and the Modern State. Unlike neighboring countries where microbreweries compete with big names and foster local craft beer scenes, the Al Ahram Beverages Company, which produces Stella, maintains a “de facto monopoly” in Egypt, says Foda.

Stella’s rise can be traced back more than a century to when separate Belgian businessmen founded Crown Brewery in Alexandria in 1897, and Pyramid Brewery in Cairo in 1898. The two breweries quickly became the largest in Africa.

When the two beermakers decided it was no longer sustainable to vie for dominance as direct competitors, they negotiated a lucrative partnership. Stella was the fruit of that union. The new product hit the market just in time for the 1920s, when nightlife in Cairo rivaled that of cosmopolitan metropolises like Berlin and New York.

“It would be fair to say there was a robust drinking culture in the 1920s and 1930s in Egypt, and beer had a particular place in it,” says Dr. Raphael Cormack, author of the forthcoming book Midnight in Cairo: The Divas of Egypt’s Roaring 󈧘s.

“The really seedy dive bars of Cairo were known for serving hard liquor, especially Cognac, often of quite dubious quality,” he says. “Cabarets and music halls were keen to provide their customers with Champagne. I get the sense that beer had a more genteel reputation and was served in the nicer kinds of cafés.”

Stella’s influence looming large at El Horreya Cafe, Cairo / Alamy

Demand for Stella boomed among tourists, locals, foreign residents and the British soldiers who occupied Egypt until 1956. Recognizing its success, Heineken invested in Crown and Pyramid Breweries in 1937. The goal for Heineken was twofold: to grow the local market, and use its new foothold in Egypt as a jumping-off point for further expansion into the Middle East and Africa.

Their investment paid off in the short-term. Within two decades, Heineken had bought or invested in breweries in Jordan, Lebanon, Syria, Morocco, Sudan and Congo. Profits in Egypt were up, and no one had managed to seriously challenge Crown and Pyramid.

One would-be competitor in the 1950s, an upstart called Nile Brewery, alleged that Crown and Pyramid “were using illegal practices to keep competitors out,” says Foda, though he remains unable to verify the claims.

Whether it was business savvy or sabotage, “these two breweries slowly but surely pushed out other brands,” he says. Nile Brewery eventually went bankrupt.

Heineken’s luck in Egypt turned to disaster in 1963 when the country’s president Gamal Abdel Nasser nationalized Crown and Pyramid Breweries. Heineken was forced to forfeit its shares while the breweries were consolidated. The company became Al Ahram, meaning “the pyramids.”

“Nationalization accelerated a trend that was already taking place: the increasing dominance of Pyramid and Crown Breweries’ joint venture, Stella,” says Foda. Brewers managed to maintain the quality of the beer despite restrictions on imports and wild swings in the Egyptian economy over the next few decades, which ensured Stella’s continued popularity.

Other breweries that tried to break into the market never fared much better than Nile Brewery had in the 1950s. Al Ahram Beverages Company was privatized again in 1997, under Egyptian-American businessman Ahmed Zayat. When a pair of men who had failed in their own bid to privatize the company founded a rival brewery, the brewing giant bought them out before their products even made it to market.

When a member of the multi-billionaire Sawiris family bankrolled a brewery in El Gouna in 1999, they managed to hang on for just two years before being acquired by Al Ahram.

“More than a century of history and strong leadership…has meant almost complete market dominance,” says Foda. While the situation may be grim for startups, Stella is still cherished in Egypt. It’s as a rare constant in a tumultuous modern history.


Your Next Dinner Should Be This Family-Style Thai Feast

Sarah Yenbamroong had just managed to pack up her entire life and squeeze it into her tiny Acura when she got a text from her then-boyfriend, chef Kris Yenbamroong: "Hey, I need you to save some room in your trunk for wine." It was 2011, and Kris was flying out from Los Angeles to New York City to pick up Sarah and help her move across the country𠅋ut accommodating his request meant sacrificing an entire suitcase of shoes. The couple stopped by The Ten Bells, a natural wine bar in Lower Manhattan, and picked up three cases of wine from Noëlla Morantin before hitting the road. "I was bitter he took up so much space in my trunk," she says with a laugh.

The story is emblematic of how far Kris, a 2016 F&W Best New Chef, is willing to go to source bottles for the now-married couple&aposs Thai restaurant, Night + Market (and its three offshoots, including a new location in Las Vegas). The restaurants, which are known for no-rules, high-impact Thai cooking, have long had some of the best and most boundary pushing wine lists in the country. They have also earned two James Beard Award nominations in the Outstanding Wine Program category for their curation, which reflects Kris&apos passion for natural wines and small producers.

Tender wide rice noodles pick up color and peppery, meaty flavor when charred in a wok with thick slices of pastrami. This speedy, flavor-packed dish cooks up quickly, so have all the ingredients at the ready before heating the wok.

Kris&apos infatuation with natural wines dates back to 2008, when there were only a handful of spots stocking them in L.A. and even fewer distributors. To build his collection, Kris would embark on wine-sourcing trips to France, where he would show up at a winemaker&aposs doorstep, saying, "Hi, my name is Kris. I have a restaurant we pour your wine. I was hoping to meet with you and taste." It was also in 2008 that he took over his family&aposs now-shuttered Thai restaurant, Talésai. Excited to serve the obscure wines that he loved so much, Kris put them on the wine list.

He quickly ran into trouble. "I had to compromise with everything and try to balance what had existed for 25 years and satisfied the existing customer, while also trying to do this new thing," he says. "That never works out." Kris also found himself up against rigid notions of what wines could pair with Thai food. "There&aposs no shortage of Asian restaurants that have an extensive Riesling list," Kris says. "I don&apost need to be another one of those."


Briefcase : Brazilian Brewer's ADRs Soar Amid Market Boom

Brazil's beer market is booming, in recent weeks fueling a more-than 25 percent surge in the price of dollar-denominated American depositary receipts of Companhia Cervejaria Brahma, Brazil's biggest brewery. With economic reforms putting more spending money in their pockets, Brazilians consumed about 6 billion liters (1.5 billion gallons) of beer in 1995, a 20 percent leap over the previous year. Consumption is expected to hit 10 billion liters by 2000.

Brahma is Brazil's most popular beer, with about 50 percent of the market. The giant brewer is also the Mexican distributor for an American beer, Miller's Genuine Draft Beer, and operates breweries in Argentina and Venezuela. It is also a major player in the soft-drink market

William Landers, who follows Latin American beverage companies for Lehman Brothers in New York, said the run-up in Brahma's depositary receipts was set off when its competitors announced 35 percent higher sales for the fourth quarter of last year.

Brahma's figures will be released in March, but professional money managers are betting that it will do as well, if not better.


Watch the video: Διάγγελμα Πρωθυπουργού για τις πυρκαγιές (June 2022).