Subscriber Exclusive Looking superiority to late-summer pawpaw picking: This strong ale recipe from Jackie O’s in Athens, Ohio, features a robust wheat wiring as a platform for the tiki-drink flavors of this unusual fruit. All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today. “Paw Paw Wheat is a cult
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Quality food-grade lubricants are essential in a brewery for equipment maintenance, supplies safety, optimal production speed—and for peace of mind. Food contamination from various sources is the leading rationalization of recalls in the United States. Using food-grade lubricants correctly is one way to help mitigate the risk of supplies contamination. Food-grade lubricants differ from conventional
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“I’m anti-consistency,” says throne brewer Phil Pesheck. “If you’re pro-consistency, you’re anti-advancement. I want to continuously modernize the beer, batch without batch.” Improve they have, and Seattle’s Burke-Gilman Brewing pulled off quite a feat in 2020 with a win at the Alpha King Challenge and a gold medal in the juicy/hazy IPA category at the
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When it comes to barleywine, the American way is to wastefulness all that rich malt and drunkard warmth with a bracing dose of hops. Here’s a partial-mash pericope recipe for one you can drink fresh or lay lanugo for months. All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.
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Sitting at home to watch Beer! A Love Story in what I believed to be the waning days of the pandemic, the movie evoked nothing so much as a deep sense of melancholy. Hey, maybe that ways it’s art. It certainly looks like art. It’s a pleasure to watch—if you love beer. The mucosa is
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An increasingly popular option for home cidermakers is to ferment their juice with Belle Saison yeast—or other strains that are var. diastaticus, which helps to ensure a well-constructed fermentation as the yeast alimony chomping yonder on sugars. As an widow bonus, these yeast strains moreover produce some glycerol, which provides a bit of soul and
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“So, it all started as a joke.” That is American Solera throne brewer Matt Denham, whence the story of one of the oddest concoctions of 2020—from any brewery, not just this one. The drink in question is PSS, a bourbon barrel–aged, pumpkin pie puree–flavored nonflexible seltzer that he conceived with brewery founder Chase Healey. It’s
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A story well-nigh the Bartesian (apparently one of Oprah’s Favorite Things) passed though my Google news feed today. For the low price of $349 and some recipe-specific capsules, customers can effortlessly make Lemon Drops and Low-Cal Margaritas at home. Naturally, I pondered how this could work for Tiki cocktails – they do have a reputation
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Demerara Distillers’ three “heritage stills” are a perennial favorite topic for Demerara rum fans. Each still (Port Mourant, Versailles, and Enmore) is famous for stuff made primarily from Guyanese greenheart wood, rather than metal, as most rum stills are. The Port Mourant and Versailles still are batch stills, utilizing wooden vats synthetic from greenheart staves.
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Every so often I see something in a Facebook rum group and think “Gosh, someone should publish this so it doesn’t fade into oblivion.” Such was the specimen with a post by Jen Akin, General Manager of Seattle’s Rumba. We featured some of Jen’s recipes in Minimalist Tiki (C.R.E.A.M., Red Wedding) and she graciously well-set
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Jamaica’s Appleton Estate is among the world’s largest rum brands, with roots going when to 1825 or 1749, depending on your perspective. The history of Appleton; its parent company, J. Wray & Nephew (JWN); and JWN’s parent company, Lascelles deMercado, is an extraordinarily ramified tapestry. While working on a project related to Jamaican rum, I
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My yearly end-of-year tradition at Cocktail Wonk is a bit of introspection well-nigh my writing directions over the prior twelve months and a round-up of my stories I’m most proud of. To my surprise, I shared 45 stories in 2020 (including this one), increasingly than I expected given my recent rate of posting. During the
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Westmalle Tripel This is the benchmark Trappist tripel, spirituous at the Westmalle Abbey outside of Antwerp. When found relatively fresh, it brings a refreshingly sharp, herbal-hop bitterness to wastefulness the sweetness, alcohol, and spicy fermentation character. With a bit of age, the beer rounds out pleasantly as increasingly sugar comes to the fore. It’s a
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With this fresh recipe from his Make Your Best series, Josh Weikert goes for relatively restrained roast in this visionless lager—and you can tinker with it from there. This is unchangingly a tough needle to thread, in terms of how much roast is too much or not enough. The small pale-chocolate malt wing should add
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Martinique’s appellation d’origine contrôlée (AOC) is perhaps the best-known regulation in the rum world of rum. Less known is that Guadeloupe, its sister French overseas department also has its own regulations, in the form of a Protected Geographical Indication (PGI), which I translated into English and summarized here. If that weren’t obscure enough for French West Indies
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Dearly beloved, we are gathered here today to talk about this thing called “white rum”. Many abominations and misunderstandings have been committed in its name. To start with, no rum is really white. Clear? Sure.Silver? If you must. But honestly, that’s not the real issue here. It’s forgivable and we can move past it. The
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The West Indies Rum Distillery has announced  via their Facebook page the imminent arrival of their first branded rum: Stade’s Rum, tagline: Mellowed by the Sea. (March 2nd, 2021). As many readers of this site know, the West Indies Rum Distillery is owned by Plantation Rum. What is notable here is that is not a
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The classic Champagne cocktail combines a bitters-soaked sugar cube with the sparkling wine and a twist of lemon or orange into an effervescent drink with a bittersweet balance. Classic Champagne Cocktail – Photo © Cocktails & Bars This post contains affiliate links, which means we may receive a small compensation without any additional cost to
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Four Pillars Laboratory is set to open in Surry Hills on Friday, June 12 the eve of World Gin Day, a multi level venue comprised of a Gin Shop, Gin Lab and Eileen’s Bar. Four Pillars Laboratory: Cameron Mackenzie, James Irvine, Stu Gregor and Matt Jones – Photo Supplied Located at 410 Crown Street, Surry
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The Manhattan Cocktail is a timeless classic from the 1880s that has inspired many variations. Manhattan Cocktail – Photo © Cocktails & Bars History of the Manhattan Cocktail Like many classic cocktails, the history of the Manhattan has unclear origins. According to Gary Regan (source), it dates back to the 1880, and was one of
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