Beverages

May 04, 2010

A PC Wine Industry

A new restaurant opened in my neighborhood and I, for one, was very excited for it. Boutique wines, a one-chef kitchen with fresh, never-frozen ingredients and an avant garde menu, and a beautiful yet simple decor. My place, all the way.

I had scoped out their website and their menu before I first dined there and, after spotting their beverage list (heavy on the small-production Belgian imports and hard-to-find French wines.... can you say "sauvignon blanc from Burgundy?" Who knew???) I was very excited to drink/dine.

Any excitement dissipated and quickly turned to disappointment with my first conversation with the bartender/sommellier. Condescending, uppity, and down right snobby, this girl spent the entire meal talking about herself, her education, her wine knowledge, and the wines on her wine list. Never, not once, did she stop to listen to what her customers had to say. Any knowledge they had, anything they brought to the table, she shot down and topped with some other out-of-my-back-pocket wine fact that she was certain her customers had never heard of.

I observed with amusement and started thinking. This woman was knowledgeable, educated, and had an excellent palate. She had created an amazing wine list and clearly had a talent for pairings. The ability was there. The people skills? Nonexistent.

And I realized, at that moment, that this might be everything wrong with the wine world. This might be exactly why people are turned off by wines, why they are intimidated by the industry and everything it entails, and why many people never "get into" wine. And, in the business sense, it might be what costs you money.

An employee's vast amounts of knowledge is only as good as their presentation of the material. The wine world is already stereotyped as snooty... someone selling you wine with these characteristics only perpetuates this stereotype and continues to dissuade people from enjoying what I consider to be an amazing world of tastes, history, and culture.

So... what do we in the retail wine industry do? Do we act as teachers for those who want to learn about wine, while running the risk of turning into a long-winded salesperson? Do we go the extra mile and admit that we actually love Opus One (even though we agree that it's quality has gone down and it is overpriced) but in the same conversation consent that Two Buck Chuck indeed deserves its ranking in last year's California State Fair as a top chardonnay because fair is fair and it was judged to be as good as other California whites by some reputable judges? Do we admit that Merlot isn't as bad as Sideways made it out to be (thank you, Carr for your amazing Merlot) and tell people to stop fitting wine profiles into neat little boxes? Do we give the industry a big shove, show our customers the "steals" and talk them out of the overrated wines? Or... do we not say anything at all, because talking wine and sharing your knowledge will always, always be considered condescending and elitist?

I don't know, my friends. But I do know that at the end of the day, a wine consultant that is overly-eager to share their knowledge with the wrong person can come across as full of themselves, and in the process of satisfying their own desire to share their wealth of knowledge from the wine world, they can end up humiliating those they are trying to help. As one who worked in a wine store for years, I watched this happen on a daily basis. And to be fair, the customers are just as guilty of this wine crime: I've definitely seen a few too many "educated" customers tell a wine consultant "a thing or two" about the wine world while the other employees looked on in amazement.

So what do we do? How do we reach a point where we can share our experiences, and our amazing wines, with others without coming across as condescending? After contemplating this for the last week, the only conclusion I can come to is that we work in an industry where we must choose our words wisely. For many, many historical, political, and social reasons, the wine world is a touchy one with a lot of sensitive folks. Encourage your employees to treat each customer with respect and never judge... yes, even when they ask for white zinfandel.

March 29, 2010

Top Wine Accessories to Stock (and to gift to wine lovers!)

I remember the good ol' days, when wine stores had... well, wine. Perhaps the counter would host a few wine openers: the waiter's corkscrew, the rabbit, maybe an ah-so if the owner was serious about their wine... the shelves were stocked with a few decanters and interspersed with wine glasses and champagne flutes... you get the idea.   

The amount of wine gadgets in today's wine world is untenible. The industry has seen an influx of new devices: electronic bottle openers, instant chillers, cutesy wine bags/holders/preservers/chillers/stands... if you can think of it and paint a few wine grapes on it, then you can sell it in the tasting room of almost any winery.

There are some negatives and some positives to carrying an assortment of wine gadgets. On one hand, the shelves of gadgets are a little distracting: they seem to take away from the wine itself. Stores looking to focus on wine will have a hard time sending this message to their customers when they have a wall of electronic openers instead of a wall of Montrachets. On the other hand, wine retailers should take into consideration that a large portion of their customers (particularly around the holidays) might be looking for wine as a gift, and they may not know much about wine themself. This task--purchasing wine as a gift for a wine lover--can be more daunting than dressing someone: wine is so personal, and so subjective, and if the customer does not know the palate of the person receiving the gift, then they are sometimes hesitant to decide on a bottle. Wine gadgets are a perfect way to provide customers with a gift, and typically they feel a little more confident about their purchase.

There are a few wine accessories which all wine stores should have: high-quality wine glasses (Burgundy, Bordeaux, and all-purpose white wine), champagne flutes, and decanters. I also suggest carrying the simple waiter's corkscrew and a champagne stopper.

In addition to these traditional accessories, a few gadgets (some new, some old) have recently caught my eye, either because of their ease of use or their inovative design. They are great gifts for a wine-loving friend, and I highly recommend that wine store stock their shelves with them.

The Vinturi Aerator

I love, love LOVE this new aerator. With one pass through the device, wine opens up as if it had been decanted for an hour. Try it! I've demostrated it numerous times in our tasting room and it never fails to impress. It's sleek design is appealing, and they now carry one device for reds and one for whites. The Vinturi comes in a black velvet bag for a little added appeal.

Essence Kits

A serious wine lover will "geek out" on this. Kits come in various sizes (and are sold at various prices) but the general idea is the same: little "kits" (oils or tins) contain the many different smells found in wines. They are a fun and unique gift idea and something that any wine lover can use to hone their ability to detect various characteristics in wine.

Marble Chillers

I love the look of marble AND, in the summer, I love that I can use these little wine holders to keep my whites at an optimal temperature. Nothing is more annoying that jumping up and down to pull a bottle out of the fridge to pour you and your guests another glass! I know, I know... you can always use a champagne bucket to chill the wine, but I advise against it: whites should not be consumed at such a cold temperature.

Champagne Stopper

Perhaps you don't have the problem of being left with a little sparkling wine at the night's end... but for those of us who would like just a glass (but are afraid to pop open a bottle and risk spoiling the rest!) I recommend investing in a champagne stopper. They are roughly $6 and really are an investment when you think about the wine that you could potentially save from being poured down the drain.

Like wines, the industry is always changing, and I love keeping my eye open for new and inventive products! Please let me know if there is anything that you have come across lately which impressed you!

March 14, 2010

Family Winemakers of California Tasting in San Diego is TODAY!

The best perk of working in the wine industry? Tastings!

I love being in a room full of people who share my passion for wine. And it is not often that you get the opportunity to meet so many winemakers face to face!

If you live in Southern California and have no plans for this beautiful Sunday, the Family Winemakers of California are hosting their second tasting today in Del Mar, San Diego. I was lucky enough to attend the tasting in 2009 and had an amazing time. I encourage anyone who lives in the area to go. If you are busy today, there is a tasting in Pasadena coming up!

Dubbed “The San Diego ‘Tasting 2010’, this event is the region’s largest California wine tasting and is an excellent opportunity for wine buying trade and wine enthusiasts to taste and explore award-winning wines from some of California’s finest winemakers.

 

The event will be open to qualified members of the wine buying trade from 1:00-3:00 p.m. and will be open to both trade and general public from 3:00-6:00 p.m. Tickets for the general public are $45 in advance and $55 at the door. For those who would like to get a head start, a complete list of wineries is available on www.familywinemakers.org.

 

For more information or to purchase tickets, please visit www.familywinemakers.org. For any questions regarding “Tasting 2010,” contact tasting@familywinemakers.org. No one under 21, including infants, will be admitted to the tasting.

 

ABOUT THE FAMILY WINEMAKERS OF CALIFORNIA

 

Family Winemakers of California was established in 1991 in response to a need for public policy legislation for the small wine producers of California. The Association has become a strong force in the wine industry, lobbying for wine producer rights, and has an active membership of over 600 California wineries. Family Winemakers draws its membership from all the wine producing areas of the state, with the largest concentration coming from Napa and Sonoma Counties.

 

Family Winemakers trade tastings, held in San Francisco since 1991 and in Southern California since 2000, are well known in the industry for the quantity and quality of the participating wineries.  The tastings give members of the trade the opportunity to get to know wineries from all over the state, the well known and the unknown, the big and, especially, the small, all in one place at one time. Family Winemakers will follow the Del Mar event with its 11th annual trade only tasting in Pasadena on Tuesday, March 16. 

 

I would like to say thank you in advance to the sponsors of this wonderful event:Bremmer Biscuit, First Republic Bank, Golden State Overnight, StaVin, WW Shipping Solutions, Wisconsin Milk Marketing Board, Nestle Water and Dining Out Magazine.

 

I hope to see you there.

July 22, 2009

I'm back!

I've been on hiatus, folks, and I apologize. Life (aka, the job that pays the majority of the bills), got the better of me for the last few months... but the good news is, although I was too busy to blog, I was never too busy to drink! I'm looking forward to sharing some of my recent wine experiences with you. Hope you're all drinking a nice, crisp Sauvignon Blanc or delicious Rose during these hot summer months!

Amanda

May 23, 2009

Starbucks: Marketing Mission

With more than 1,000 layoffs, 600-plus store closings, competition from new concepts discounters the likes of McCafe, what is the future for the Iconic American Caffeine Giant Starbucks Coffee Co.?

After a two day, fast track immersion in Coffee College  - bean brainwash, and learning all about the “Starbucks Way” -   my perception of what I once may have referred to as the “over roasted , over priced, omnipotent (I mean, who else would be so bold as to have two stores, identical twins,  on opposite street corners?)”  have made a complete reversal.

As a self-professed Java Junkie, I felt my senses were assaulted when I walked into Starbucks. They have always seemed to have a flavor profile that wasn’t of my liking. It is hard to believe that this Goliath of business and marketing never really got its message across. And I don’t know if it’s the caffeine speaking here or the influence of the smiling Starbucks partners I’ve been hanging with this week – but I have to say that the true story, the background, the brain child of Howard Schultz and his ultimate philosophy needs to be told. So many good deeds and practices should not be a secret.

 

Captiva.philly.seattle 106

 

 

 

 

 

(Starbucks' Coffee College graduating class)

 

 

 

 

 

 

 

 

 

After hours of classroom, numerous charts, way too much coffee, lots of slides and discussions with buyers, agronomists and a chance meeting with the man, Howard Shultz, there are four parts or rules or philosophies in the Starbucks business model:

1)      Buy and produce the best quality coffee possible

2)      Be socially aware of all those who are affected in the process

3)      Be environmentally conscious in the growth, development, production and process of the coffee business

4)      Make a profit

I believe I have these in descending order of importance. Rarely, was profit a tagline or bench mark in any discussion, the coffee was always the goal.

Captiva.philly.seattle 099 The bean, it’s always Arabica, is Starbucks’ quality choice. Of the two commercially produced varieties, Arabica and Robusta (normally favored by Italians), the Arabica is generally considered to produce a better cup of coffee, more complex and less harsh. Still, by no means does that mean that there are no good Robusta or bad Arabica.

 

The best Arabica beans, a Gardenia Evergreen tree, not bearing fruit before 4-5 years of age are grown in higher altitudes, steep slopes in varying degrees of shade and sun. All the beans are hand picked and purchased from established partners, trusted farmers and CO-OPS, that are monitored and follow a strict line of growing, harvesting and processing practices. These CAFÉ practices (rules) for all Starbucks partners are insured by the SCS, an independent third party. The CAFÉ (see more at STB.com) practices also establish labor policies that the partners must

adhere to, to include no child labor. Once these “cherries” (coffee fruit) are picked they can be processed in three ways: washed, semi washed or natural.

 

The washed process involves forcing the “cherries” thru a mill, manual or mechanical, to remove the shin and pulp. The green beans, which are still covered in a silver skin husk, are washed, strained and then left to “ferment in concrete pools for 12- 36 hours, at which point the greens beans are spread out to dry on tables, racks, mats or any flat, sundrenched area available. During the ferment, the contact of the beans to one another creates a reaction that softens the silver skin, containing the bean and also develops the “acid”’ a good thing, in the green coffee beans. I also learned some coffee vernacular, being a chef of 25+ years; ferment and acid are rarely good, unless speaking of citrus, kimchi or wine! The ferment, along with drying times is determined by each farmer and coffee variety.

 

The semi- washed method is like the washed, save the fermentation step. After milling and washing, the fruit goes directly to drying. The Natural/ Sundried method is like raisin farming, the fruit is left on the tree completely ripen brown and wrinkle. The raisin like cherries are then picked and laid to dry in the sun. This method was thought to be reserved for the lesser quality coffees, but is now gaining popularity with specific regions and varieties. Some of the most expensive, single variety, robustly fruited flavor coffee, such as Ethiopian Yirgacheffe, is processed, or less processed, in this manner.

 

Starbucks, with its highly trained, minimalist team of tasters and blenders - determines the quality of the bean and roasts all of their coffee. All coffees, before commercially roasting and blending begins, are test-roasted and tasted at Starbucks, then test-roasted on-site at the farm/COOP and test-roasted again at delivery, to insure the quality.

 

Part of the philosophy is to build trust with the farmers, conduct business ethically and support the partners to extraordinary lengths. Starbucks routinely pays the highest price to farmers, ensures the stability of the land and peoples thru programs for health, education, land management, monetary loans and progressive farming techniques. Starbucks Farmers Support Centers, made up of scientists and agronomists, who work to increase product knowledge, quality and business viability of small scale coffee farmers. This support, not previously available, is a step towards ensuring the sustainability of coffee, its producers and environments. The coffee regions, generally third world or developing countries, who in the past have been taken advantage of, How can we help them grow more coffee without cutting more forest, how can we pick more coffee without abusing their labor force? These questions and many others are asked and addressed by the Starbucks Philosophies. I was amazed that the support is offered, at no charge to all farmers, not only those that are “partners”.


A specialty coffee giant, Starbucks purchases 3% of the world’s coffee under its own CAFÉ guidelines, much of which is Fair Trade. Considering that the U.S. is the number one consumer of coffee (Brazil is second), Starbucks doesn’t seem so big. Coffee is also the second largest traded commodity in the world, though quite far behind the No. 1 – which is oil. The company purchases more than 385 million pounds of green coffee beans annually (40 million pounds of which is Fair Trade) for its 16,000-plus outlets and retail CPG programs. These daunting numbers provide another perspective when you consider what has Starbucks given back, over and above, as of fiscal 2006 (according to its 2008 company fact sheet):

 

1)      $36.1 million in cash and product donations

2)      Volunteered 383,000 hours in communities

3)      Quadrupled their renewable energy purchase to equal 20 % of the energy used to operate stores in the US and Canada Plus many other improvements and innovations to better manage their business footprint and impact on local communities and the world.

 

Back to the cup at hand – the Seattle tasters – a 15 member team, incessantly cupping, a marathon “spit fest”, taste 400 cups of coffee a day, to determine the best roasts, and blends for the Starbucks line. These coffee aficionados, taste titans, determine the flavor profiles and then rely on the Starbucks bevy of master roasters to duplicate the sample quarter-pound batch the tasters create, into a master 800 to 1,000 pound quantity. Sumatran, Ethiopian, Kenyan, Hawaiian, the list goes on.


Captiva.philly.seattle 074 As a person who professionally tastes things, it is an intimidating task. My palate and head were wiped after a little four variety tasting. Even the taking the simple math of five coffees, the bevy of combinations that can be blended matched with the innumerable roasting variations, the most pivotal point of the entire exercise, from plant to cup, is mind boggling. Starbucks feel that the tasters decide the coffee, but the roasters make it. The point at which the green beans turn yellow to orange to brown to black is where the ultimate flavor is found. This ideal of the best resource, the best bean, the best practice, the best coffee is all for naught, without the best roast. And yes, it is a dark roast, on purpose.

 

Captiva.philly.seattle 060

With their new Pike and 1st street store open, a LEED certified space that is the epitome of energy and water efficiency, it was created with  99% reclaimed materials and still boasting those famously comfortable chairs and atmosphere.  Starbucks is getting back to its heritage and working on letting the public know its true message. They are a coffee company with a mission – and it’s not to take over the world. It is a mission of ethical sourcing, quality roasting and the high-quality standards of freshness in Starbucks' coffee beans.

 

The new ‘heritage’ store is one of three new ‘palettes’ Schultz’ says are in development with designers. The new Seattle model boasts new in-store machines with added efficiency while producing the “perfect” cup. Like a wine cruvinet, the new CLOVER machine, produces small batch, single region/varietal coffees in individual cups. The use of ceramic “For Here Ware” mugs for in-house consumption and chalkboard menus add a local relevance. For me, the new-old store adds to the neighborhood, coffee shop feel, a gathering spot, a comfortable place to relax.

 

Captiva.philly.seattle 104 I certainly have a new found respect for Starbucks and the man behind them - Starbucks' chairman Howard Schultz. He is the “no I in team” type, his social awareness and business ethics invigorate the company. When he came into the room for our Coffee College graduation, he said, “There are no zealots here.”


I would respectfully disagree. The Seattle eadquarters is packed with zealots. And coffee college may have produced a few more.


Schultz, who built the global empire from just a handful of branches in Washington state, has an infectious, laid back style that exudes comfort. Even when pressed by us reporter types, looking for some “dirt”, proposing tough questions, Schultz smiled, gave a slight laugh, pensively committing to answer, never seeming vague. In the end, Starbucks’ record is clear; the respect which is shown for their employees and partners, their commitment to the environment and their steadfast vision to put people before profit, which in turn will sustain the bottom line is smart and admirable.



In this day of “haves and have-nots”, thoughts of The Great Depression, Global Warming and of running ourselves to extinction, a “Big Player” is making the right move and has been, since 1971. Apparently, we just didn’t know it.

                     

May 19, 2009

Easy Drinking: France’s Georges Duboeuf Gets a Make-Over

Spring and Summer time often bring me to drink white and rose wines although I confess that reds are my real favorites. I drink large amounts of Italian wine but the real truth is that I was a Francophile long before I became a die-hard Italophile. In my home, everything French was considered to be superior, from the wines to the food to the art and much of the literature. When I was young, I remember my father always talking about how life was so much better in France. We went to France often as I was growing up and I felt very at home in that culture. Returning to the States, we could always bring a little of France home by going to the store to some buy some chevre and  a bottle of Beaujolais by Georges Duboeuf, a name synonymous with the Beaujolais region for decades. I was a French major in college and lived in Dijon in Burgundy for eight months but I rarely have had a wine from Georges Duboeuf in the ensuing years. That is, until a tasting in late April. Boy was I missing out. The tasting was held in the swank Astor Center and was the pre-release of their 2008 Beaujolais Cru with stylish flower labels as part of the new Georges Duboeuf campaign called Style and Substance, officially launched on May 1, 2009. Many activities are planned throughout the year to re-introduce Georges Duboeuf wines to the U.S. market. This make-over of Duboeuf is interesting as he is the premier producer of Beaujolais in the the world, controlling 20% of the market. He works with 20 cooperatives and over 400 growers and his wines are distributed in 120 countries. Georges Duboeuf started early in the business, bringing his wines around to chefs in his region by bike at a young age. He became a negociant in 1964. French wines have taken a back seat for the first time in a decade to Italian wines in terms of exports to the US. Perhaps Duboeuf will lead the way in garnering more attention for medium priced French wines. The Duboeuf wines retail anywhere from $12.99 to $17.99, a favored price point during this ongoing recession.

 Beaujolais is in the southern portion of Burgundy. The soils vary in terms of the hillside and the valleys. The cru wines come from the hillier regions with schist soil while the area where Beaujolais and Beaujolais Village come from tends to have more clay and limestone.  Georges Duboeuf and his son Franck said at a press conference in April that this year was the smallest harvest since 1995 but that they grapes were very healthy thanks to considerable sorting in the vineyards. In a press release, they said, that it is their impression that “due to smaller yields, the structure of the 2008 vintage has resulted in perfectly balanced and fuller bodied wines.”

We tasted many of the 10 cru wines of Beaujolais as well as a few white wines from Macon-Villages and Pouilly-Fuisse. I was pleasantly surprised by all of the white wines and enjoyed the Chardonnay both from Macon-Villages and Pouilly-Fuisse thanks to its ovely minerality and lively acidity. My favorite though, was the Saint-Veran with its clean citrus notes and white flower aromas. It was persistent and had a long finish as well. The whites were all in the $12-$24 dollar range. At $15.99, the Saint-Veran seemed to call out to me,

The big guns at the tasting were undoubtedly, the red wines of the Beaujolais crus. Ten in all, we tasted seven of them from the Georges Duboeuf portfolio. All Beaujolais whether it be Beaujolais Nouveau, Beaujolais, Beaujolais Superieur, Beaujolais Villages or a Beaujolais Cru is made 100% from the Gamay grape, a thin skinned grape which tends to produce a lively and fruity wine, Beaujolais is made using a technique known as carbonic maceration where whole grapes are pressed and CO2 is added to the tank to create a hermetic fermentation period. Gravity is used to aid in pressing the grapes and the weight of the top level of whole bunches of grapes eventually draws out the juice in the lower level of grapes. The ones that haven’t turned into juice are eventually lightly pressed and the wine that results in light and fruity, often with a strawberry, banana aroma.

The crus of Beaujolais, include Saint Amour, Julienas, Chenas, Fleurie, Moulin-a-Vent, Chiroubles, Morgan, Regnie, Cotes du Brouilly and Brouilly, are made using traditional red-winemaking techniques not carbonic maceration but longer fermentation periods. Each cru is renowned for a different aroma and it is said that Moulin-a-Vent and Morgon are the most long lived. George Duboeuf said that each year one of the cru stand out and that this was the year for Brouilly.  Many people prefer Brouilly and Morgon to the other crus. I found all of the wines delicious, some more elegant and feminine than others. I was quite partial to the Chiroubles with its red fruit flavors, minerally, elegance and finesse and to the Fleurie which had a spectacularly long finish and aromas of black fruit, violets, dried roses and cassis. We tried two different Fleurie, the Georges Duboeuf 2008 Fleurie and the Georges Duboeuf Clos des Quatre Vents Fleurie 2008, which was slightly more expensive at $16.99. This wine had very fine tannins and was nicely round on the palate. The Morgon and the Moulin-a-Vent were also lovely but needed a bit more time. They were slightly bigger wines than the delicate Fleurie and Chiroubles to which I am so partial. All in all, the event was lovely and felt like a bit of Spring in France despite the New York streetscape. Georges Duboeuf was presented with a huge birthday cake  for his 76th by the members of a Beaujolais society, les Campagnerons du Beaujolais, an organization that promotes Beaujolais.

May 05, 2009

Discovering Seasonal Beers

"We could not now take time for further search . . . our victuals being much spent, especially our beer." 
- Diary entry from the Mayflower

I think America's earliest settlers would have enjoyed the wide variety of beer we have in this country today. I know I do.

Anheuser-Busch is well known for our world famous Budweiser and Bud Light beers, two of the best-selling beers in the world. But one of the great pleasures of being an Anheuser-Busch brewmaster is the opportunity to experiment with new recipes and beer styles.

Most recently, we’ve been able to create a seasonal beer line – special batches of beer crafted to complement the changing seasons. I want to introduce you to two seasonals from our Michelob Brewing Co. – Hop Hound Amber Wheat for spring and Beach Bum Blonde Ale for summer.

Hop Hound Amber Wheat

An unfiltered amber wheat ale, Hop Hound has a slight caramel sweetness and refreshing citrus Hop Hound Amber Wheat Bottle Wet note.  It’s brewed with Cascade and Willamette hops from the Pacific Northwest and imported Hallertau hops from southern Germany. The amber wheat ale gets its tawny hue from its blend of caramel, wheat and pale barley malts.

I think that a tall, wide mouthed glass is the best way to serve Hop Hound. It opens up the aroma of the beer and best showcases its long-lasting head of white foam. Hop Hound’s full texture helps it stand up to spicy foods, such as Thai noodle salads and Cuban sandwiches.

Beach Bum Blonde Ale

Beach Bum Blonde Ale is brewed with Cascade hops from the Pacific Northwest as well as Beach Bum Blonde Ale Bottle Hallertau hops from Bavaria.  It’s the hops that give it its slightly spicy, light citrus note that makes it pair perfectly with summer dishes.

To brew this beer, we also use a technique called dry-hopping. Normally when you brew a beer, hops are added only to the brew kettle. Dry hopping a beer involves adding extra hops to the cold aging tank. This increases the hop aroma of the beer.

I recommend a traditional style pub glass for serving this beer. This style of glass helps open up the fruity, citrus hop aromas of the beer and showcases its beautiful golden color. Beach Bum’s bitterness and citrus note match well with citrus foods such as fresh salads with vinaigrette dressing or a light grilled fish with fresh squeezed lemon.

We all know that beer is a great, refreshing beverage, particularly in warmer weather. A lot of beer styles work well in the spring and summer months, but these are two of the best. Give them a try and let me know what you think. I’d also be interested in your suggestions for what type of food would pair well with these two seasonal beers. Email me at askthebrewmaster@anheuser-busch.com

April 17, 2009

The Art of the Pour

 “Beer is proof that God loves us and wants us to be happy.”

-- Benjamin Franklin

  

Like great food, great beer engages the senses.  And it all starts with the art of the pour. 

 

Pouring beer -- an art, you say?   I think so.  At some point in our adult lives, we’ve all probably been served a beer that is less than ideal – maybe it’s flat, or too warm, or in the wrong glass.  If you get a beer like that, you either send it back, or you certainly don’t order another.  For a retailer, that’s an opportunity lost.

 

But a properly poured beer is truly a beautiful thing, and it doesn’t matter whether it’s from a bottle, a can, or a right from the tap.  The sound of it alone can capture your attention.  The cascade of the liquid into the glass, with its distinctive build of a foam “head,” is intriguing to watch.   And the right pour, into the right glass, allows the aroma to reach the nose, setting the stage for the perfect taste experience. 

 

Mastering the art of a properly poured beer is not complicated – you don’t need to be a brewmaster or a bartender to get it right.  But a bit of knowledge and practice can certainly help.  Here’s what you and your customers need to pay attention to: 

 

Serving Packaged Beer

Serving Temperature:

  • Beer has the best balance of refreshment and taste when served at 38 – 40 degrees F.  The more subtle flavor notes will become more obvious as the beer warms to the last sip temperature of 45-50 degrees F. 

Opening the Bottle or Can:  

  • Hold the bottle at the shoulder (not at the bottom) when opening, or the bottle may foam over.  Rough handling causes beer to gush or foam when opening.
  • Check for worn bottle openers to prevent damaging the bottle lip when you remove the bottle crown.
  • Use clean towels when handling bottles, cans, or glassware.  Dirty towels can affect the aroma and taste perception. 

 Mastering the Pour:  

  • A ¾” to 1” head of foam allows a portion of the natural carbonation to escape, carrying the aromas to the nose thus enhancing flavor and drinkability.  Releasing this carbonation also prevents the customer from filling up too fast.  This means room for more beer and more food and a higher check total!
  • To produce a proper head or collar of foam, place the neck of the bottle or lip of the can over the edge of a clean glass or cup.
  • Quickly raise the bottom of the bottle or can to a high angle, causing the beer to agitate in the glass.
  • Don’t pour the beer by the “down the side” method.  It minimizes the foam and retains more carbonation making the beer look flat and taste gassy and filling!
  • Lower the bottom of the bottle or can to reduce the flow until the foam rises to the rim.
  • Open bottles or cans where they are served, whether bar or tableside, to prevent foaming over when walking to the customers.

Drawing the Perfect Draught Beer

 

Download DrawPerfectDraught_102507

 

Like packaged beer, a properly poured draught beer has a ¾” to 1” head of foam allowing a portion of the natural carbonation to escape, carrying the aromas to the nose thus enhancing flavor and drinkability, resulting in a more flavorful, smooth tasting, less filling beer.

  • Hold the glass under the faucet at a 45 degree angle. Do not let the glass touch the faucet. 
  • Grab the handle at the base.  Open the faucet fully with a quick, smooth motion. Do not let the faucet touch the beer.
  • Straighten the glass gradually as you pour, letting the beer agitate in the center of the glass.
  • Top off your pour with a 3/4” to 1” head of foam. 

 

Let’s Talk About Glassware

Did you know that the kind of glass you use can actually enhance the appearnce, aroma and taste of beer?

 

A finely crafted beer has its own unique appearance, aromas and flavors, with subtle nuances and complexities to delight the taste buds.  Much like wine, beer is best appreciated when served in a glass that enhances its taste and suits the setting.  More and more people now know that glassware makes a difference, both to the taste of their beer and to their entertainment experience.  Choosing an interesting glass adds style to everything from a sophisticated dinner party to an informal barbecue.

 

Some examples:

For lighter lagers, long and narrow bodied glasses like a flute or champagne glass ensure that beer’s carbonation doesn’t dissipate too quickly.  They’re also the perfect glasses for showcasing beer’s distinctive sparkle.

 

For a fuller bodied beer like a bock or stout, a glass with a wider body and base is in order.  Glasses more like a snifter open up the beer and help showcase the malt character.  

 

No matter what style of beer or glass you serve, make sure it is what brewmasters call “beer ready.”

 

Appearances can be deceiving – a glass may look clean, but any residue can impact the beer’s appearance, balance, bouquet and finish.  The best bars and restaurants follow a five step method to achieve beer-ready glassware.  

  

Whether you’re a retailer selling packaged beer, glassware, or have made the leap to beer on tap, educating your staff and customers about properly poured beer helps elevate the image of your establishment.   Try these techniques on your own and let me know if you have any questions.  I’m looking forward to hearing from you.  Email me at askthebrewmaster@anheuser-busch.com.

April 01, 2009

Designing a Great Beer

He was a wise man who invented beer.
-- Plato

Here's a topic that gets to the heart of what every brewmaster lives for -- designing a great beer.

Brewing is a complex, delicate and sophisticated process -- even more so than wine. Yet while there are thousands of recipes for beer, four ingredients are absolutely essential:  malted grains (such as barley or wheat), yeast, hops and water.  These core natural ingredients are the foundation to every great beer throughout history.

 

Barley field

Malted barley or wheat is responsible for giving beer much of its color and flavor while providing the necessary starch. This starch will be converted during the brewhouse process to sugars.  These sugars will be fermented later by the yeast during fermentation.  A pale malted barley or wheat typically results in a golden colored beer with a crisp, malty flavor.  On the other end, adding a small amount of caramel malts and other roasted malts to a brew creates colors shades of red, brown, or black and subtle aromas and tastes of nuts, chocolate, or coffee. 

 

Yeast brings beer to life.  Brewer’s yeast is a living organism, with the ability to turn sugar into alcohol, carbonation and hundreds of aromas and tastes. 

 

Ales are produced with what are called “top fermenting” yeast strains – simply put, they float to the top after fermenting the sugars during fermentation.  Lagers are produced using “bottom-fermenting” yeast strains which settle to the bottom of the tank after the sugars have been fermented. 

 

Yeast is a closely guarded treasure, which each brewer having its own proprietary strains of yeast.  Many breweries keep their own pure cultures locked away for safekeeping, to ensure consistency and quality for future brews. 

 

Hops are cone-shaped blossoms that give beer its balance and spice.  The unique aromas and bitter  HopsbowlLR flavors contributed by the hops balance the sweetness and body provided by the malt.  Many spices have been used throughout history to flavor beer, but hops eventually became the spice of choice because of their preservation qualities.  There are a number of unique varieties of hops, which provide a variety of aromas and tastes to beer.  For example, Anheuser-Busch uses a blend of classic aroma and bittering hop varieties from Europe, as well as prized American-grown aroma and bittering varieties.    

 

For the gardeners out there, you may be interested to know that hops develop from a hop flower to a cone over a three-month period, from May to August.  Hops are grown around the world between the 45th and 55th degrees of latitude – that’s the best geography for growing hops because of the long growing days needed for the plant to successfully develop.  At that latitude around the globe, you see 15-18 hours of daylight in the growing season, in both the northern and southern hemispheres.  No matter where they are grown, they are harvested from mid-August to mid-September.  Take a look at these photos from Anheuser-Busch’s own Huell hops farm in Bavaria.

     Be13_1_1        Mai 14, 08 005      Huell Hops Germany sml

 

 

Water doesn’t get as much recognition as hops or barley malt, but it is the primary ingredient in beer.  By weight, beer is about 92 percent water.   But at the same time, water should not impact the taste of the beer.  To make sure that stays true for every beer we brew, at Anheuser-Busch our water is always filtered, tested and tasted before it enters the brewing process. 

 

Other ingredients frequently used in beer include unmalted grains.  Used in conjunction with malted barley or wheat, unmalted grains such as rice help provide some of the sugars needed for fermentation and create a crisp finish in American-style lagers.    

 

BeechwoodChips Beyond the basics, there are thousands of variations.   That’s what makes beer so fascinating.  Other grains, spices, even fruit or wood can be used to design specific colors, clarities, aromas and tastes.  One example is Anheuser-Busch’s traditional beechwood aging process, which involves placing beechwood chips at the bottom of the company’s lagering tanks during beechwood lagering or storage to enable the settled lager yeast to finish their work of maturing the beer flavor.    It’s an extra step, unique to Anheuser-Busch, but it helps deliver Budweiser’s famous taste, smoothness, and drinkability. 

 

Do you have questions about how great beer is made?  I look forward to hearing from you.  Email me at askthebrewmaster@anheuser-busch.com. 

 

 

 

 

 

March 15, 2009

If you are in San Diego today...

The Family Winemakers of California association is holding a tasting at the Del Mar Fairgrounds. The event is open to the public from 3 - 6pm, and tickets can be purchased at the door. 200 wineries should be there, so it is certainly a "don't miss" event! For more information, visit:

http://www.familywinemakers.org/

They are also holding a tasting in Pasadena on Tuesday, if you can't make it today's awesome show.

Look for an article regarding the event soon. I hope to find some new favorites, and I promise to pass along the information to you as well.

Happy Sunday!

Amanda

May 2010

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