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Well it seems pretty natural for Patrick Rue of The Bruery to expand into the wine arena. And now they have with Erosion. They have done so many beer-wine hybrids, beers aged in wine barrels and the like. Tasting rooms in Napa and St. Helena and wine in cans too.
At first this documentary, this was slow without much Sake information. But then the journeys of the protagonists was revealed and it was really affected me. The writer from Cleveland is my analog, but the UK brewer has nuggets of wisdom, as did the family Sake House with the upstart son and the Fukushima tragedy really struck me. There was one section in Cornwall, where Parker was talking about each year being new that actually rang far more true than any New Years Resolution. And it was really fun to see a North Carolina sake brewery putting their own spin on the beverage.
There is some “how-to brew” segments but that is not the thrust of this movie so you will probably need to augment with some outside reading to catch a fuller idea of what is being done. That is what I am going to do after seeing this.
We can’t let beer have all the seasonal fun, can we?
I don’t want to know beforehand what F&M adds to a gin amidst the other botanicals but this would certainly be a fun gin to taste and find out.
I have been eyeing the Jamesons whiskies aged in casks formerly home to IPA and Stout but since I am not a big Whiskey person, the prospect of buying a full bottle without a sample first seemed like too big of a flyer.
But, I stumbled across little sample bottles and that was an easy purchase. Of the two, the Stout seemed to have more of a residual beer flavor to it. But if handed both blind, I would have had a really hard time picking which was which.
It is an uncanny valley thing. You know when something looks fake and tastes fake but the closer you get to the look and taste will leave people weirded out even more. I would have needed to get a citrus or pine hop note in the right quantity to have been happy and the same with the Stout, I really needed to have some Black Patent Malt note tucked inside.
For me, the Stout version seemed more on that road than the IPA version but not by a galloping head start for sure.
Cellador Ales is going fancy on Friday November 15th when they release two Jackson Ranch wild ale variants. They are whiskey inspired beers as described by the brewery as, “one aged in a High West Double Rye Single Barrel and the other in a Knob Creek Cask strength Single Barrel.”
Cellador will be making cocktails with the beers that night and if you have had one of them before, you know it will be tasty and interesting.
As a gin appreciator with a tiny bit of experience, this recent brand extension from the 33 Books group is right up my alley because I really need to figure out which gins I like and why I don’t like others (looking at you St. George). Plus it will keep me thinking while drinking which will carry-over to beer as well.
Modern Times dropped a Foeder-Aged version of their Ice Pilsner and now they have brand extended to a gin barrel version and loyal readers will know that, when gin is mentioned, I go searching.
Recently, LA Beer Hop has expanded into wine tours and next on the list is the added stop of 101 Cider House since they have a new spot in Downtown.
Also look for Kombucha stop to be added to cover practically all the bases.
Moonlight Meadery has a cider that should pair well with the barrel-aged syrup, Little Apples is a Semi-Dry Hard Cider that is Aged in Rye Whiskey Barrels. made from natural and locally sourced Granny Smith apples.
It wasn’t all beer in Long Beach, I also slipped in a visit to Portuguese Bend Distillery as well.
The bright corner space has the distillery off to the right, a hole-y wooden boat hanging above as well as an L-shaped patio. This is a third restaurant concept from the Navarro’s, Brenda and Luis who also have Lola’s and Social List in town.
Simon Haxton is the distillery and currently they have a pair each of vodkas and gins. Both the hibiscus tinged gin and the “regular” are quite strong. Lots of fusel burn to each that covers over some of the normal gin notes that I would have liked to have tasted. I did have a cocktail, the Yes Please and it was nice and strong though heavy with ice.
The food, in this case the Southern Fried Chicken was straight down the middle comfort food. The mashed potatoes and gravy was great and the chicken was nicely breaded while still moist too. The rest of the menu hews to that comfort side with burgers and meat based dishes.
The next spirit coming after the Breakwater Vodka and the Smoke Bay and Donna Rosa gins will be a rum which will lead to more cocktails that I think will be the focus especially during the summer and fall.
