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Saturday, October 1, 2016

95 Point Spanish


sold out already


2012 Maurodos San Roman Toro....$61.99
The polished texture masks depth and muscle in this powerful red, which shows blackberry, anise, tar and mineral flavors, with spicy and floral highlights. Firm tannins and fresh acidity lend good balance. Expressive, in an austere way. Drink now through 2027. 7,750 cases made.–TM
Rated 95/100 The Wine Spectator

Farias Tequila


Farias Tequila Silver...$35.99
100% Blue Agave
Produced with the best cultivation from the valley, using the finest raw blue agave.
TASTE NOTES: Light color with a slight essence of oak and smooth taste of agave.
AGED: 0 months.
40% Alc. Vol. (80 PROOF)

Farias Tequila Reposado...$41.99
100% Blue Agave
Product of special selection aged in American white oak barrels, offering a high quality for those with sophisticated tastes.
TASTE NOTES: Pale yellow in color with a complex agave aroma, light oak and smooth flavor.
AGED: 9 months.
40% Alc. Vol. (80 PROOF)







Farias Tequila Anejo Extra Aged...$45.99
100% Blue Agave
Aged in American white oak barrels. Unique for its essence and flavor oak of the highest quality. Created for the world of connoisseurs.
TASTE NOTES: Golden in color with essence of oak, blue agave bouquet and intense flavor.
AGED: 2 years.
40% Alc. Vol. (80 PROOF)

Russell's / TWCP Reserve Bourbon Whiskey Single Barrel #2

Our second barrel of Russell's Reserve is here

Russell's / TWCP Reserve Bourbon Whiskey Single Barrel #2...$45.99
Barrel #34
Rickhouse G
Floor 4
ABV: 55%

Russell’s Reserve Single Barrel Bourbon is matured in only the deepest No. 4 “alligator” char, American White Oak barrels handpicked by our master distillers. Individually bottled at 110 proof and non-chill filtered to guarantee maximum flavor, each barrel has its own unique personality yet still captures our signature rich, creamy toffee and vanilla taste.Russell’s Reserve Single Barrel Bourbon is matured in only the deepest No. 4 “alligator” char, American White Oak barrels handpicked by our master distillers. Individually bottled at 110 proof and non-chill filtered to guarantee maximum flavor, each barrel has its own unique personality yet still captures our signature rich, creamy toffee and vanilla taste.

BRC - Drie Fonteinen

Emails sent out, thank you for your patience..



these will go via BRC Saturday.  So purchases count through tonight.
  • Firestone Walker Barrelworks Lil Opal  (beer purchases only)
  • Drie Fonteinen Oude Geuze   (overall purchases)
  • Drie Fonteinen Oude Kriek     (overall purchases)
  • Drie Fonteinen Armand Gaston     (overall purchases)



Friday, September 30, 2016

Logboat Dark Matter


Logboat Brewing Dark Matter....$8.99 / 6pk CANS
Dark Matter is dosed up with wheat malt to give it a smooth, subtle breadiness and extra body. Dark chocolate and roasted coffee flavors meld like thermonuclear plasma. We enjoy drinking Dark Matter while eating brownies, cranking M. Monoceros on the stereo, and thinking about portals.
Pairs well with candy bars, pudding and peanut butter cookies. Smoke a brisket and pour a Dark Matter, victory!

97 Point Barolo



2008 Massolino Barolo Vigna Rionda...$129.99
From one of the most hallowed vineyard sites in Barolo, this structured, compelling wine opens with aromas of ripe black cherry, leather, anisette, cooking spices and balsamic notes. The vibrant palate weaves together dark cherry, black raspberry, licorice, mint and black pepper alongside brooding, bracing tannins. It's already impressive but will continue to evolve for decades. Drink 2018–2033.
Rated 97/100 The Wine Enthusiast

The 2008 Barolo Riserva Vigna Rionda presents a classic palette of Rionda notes: rose petal, violets, savory herbs, mint and sweet spices. Dark, layered and beautifully perfumed throughout, the 2008 is compelling, even if it is naturally a bit compact at this stage. Here the tannin is a bit more firm than in the super-polished 2010. Needless to say, it will be interesting to follow the development of both wines over the coming decades.
Rated 95/100 Antonio Galloni, Vinous Media

Growlers at The Wine and Cheese Place


Growler Station
Equipment is set up now at Forsyth.
Watch for growler fills soon at our Forsyth location (we plan on implementing at all 4 locations eventually, just want to get one up and going first)


As you know, Missouri has been trying to pass a growler law. It finally became legal August 28th. You might be wondering why you have not seen growler stations all over yet? There was a little wrinkle in the law that if you have a "retail liquor by the drink" license, you cannot sell growlers. Well, the "by the drink" license is the most common license and most stores in St. Louis have a by the drink license as we have had one for 30 plus years. That is how places like the grocery stores, Lucky's, and Whole Foods are able to sell you a beer or a glass of wine to drink while you shop, they have a "by the drink" license. We decided to get rid of our "by the drink" license so that we can sell growlers. The law states that either you can sell glasses of beer ("by the drink on premise") or growlers of beer to go - you cannot do both. Eventually this might get changed.


We have the system set up at our Forsyth location. We are waiting for the new license to arrive and we will be ready to go. We will have both 32oz and 64oz growlers for sale.
We will update when we are able to sell growlers here in the next few weeks.


Leave us some comments as we get ready
What type of beers would you like to see?
Our obvious plan is getting beers that we cannot get in package already.   Get some local breweries that are not bottling yet like Civil Life and others.

please leave any comments on beers or beer styles you would like to see.
Thank you, we are very excited!!!


We have a keg of Civil Life American Brown set up to taste - come in for a taste.  We had to make sure the system works somehow? right?






Progressive Drink of the Month #4 - The Jungle Bird


Drink of the Month #1 - Negroni - click here to see that one
Drink of the Month #2 - Manhattan - click here to see that one
Drink of the Month #3 - Chrysanthemum  click here to see that one

DRINK OF THE MONTH #4 - The Jungle Bird

People have been excited about the Drink of the month.  We are in our fourth month now.    Roughly, each month we will present a new drink that you can make at home with the guidance from a professional.  The professional that will be providing the recipes and the instructions will be mixologist, Jeffrey Moll.
Jeffrey Moll, the Head Barman at Randolfi's
Defender of both the fundamentals and DIY cocktailing. Reverence for all things liquid. Jason Molina fan. Avid cyclist. Loyal curmudgeon.

2015 St. Louis Magazine "A-List Award" Winner
Jeffrey Moll Jr., MIXOLOGIST
Dozens of the concoctions lining bartender Moll’s mixing station at Randolfi’s were formulated by the barkeep himself. Nabbing a tincture-side seat at the bar provides a nonpareil liquid education, with Moll dispensing as many answers as imbibers have questions. The cognoscenti gather, knowing that Moll’s labor-intensive seasonal creations (such as the garnish-laden Moll’s Cup No. 3) will keep them ahead of the cocktail curve.


The drinks will be presented in a "progressive" format so that you will end up with an amazing bar at home so that you can create every drink you would ever want.  Progressive meaning that next month you will not need to buy every ingredient, it will use some of the spirits you bought in the previous month(s) and so on.


Thank you to Jeffrey Moll for his help.  You can also head down to Randofi's and have Jeffrey make the drink for you!


The Jungle Bird
Everyone seems to be riding the TIki Train these days. Tiki is certainly a lot of fun. You have drinks in crazy glasses with twelve ingredients, exotic juices and lots of garnish. Tiki as a "state of mind" is often overlooked though. As much as it is about the rums and the juice, I always dig a tiki drink that breaks the formula a little bit and proves that a whiskey or gin drink can be a tiki drink or that a tiki drink can be less than seven ingredients and feature a bitter, like Fernet Branca. Ben Bauer at The Libertine did a fantastic job of this on their tiki menu a couple of months ago. I think that the tiki drink you can easily and comfortably make at home and for guests is the most fun kind of tiki drink. So, this month we're going to explore one of my favorite tiki drinks that is very easy to put together: The Jungle Bird. For this drink your'e going to be revisiting your bottle of Campari. I will also need to teach you how to make simple syrup if you don't already know.

To make simple syrup, you take a volume of hot water and dilute an equal part sugar into it. This means for 1 cup of hot water, you will dilute 1 cup sugar into it, Some people (like myself) prefer a 2:1 syrup in most cases, but for this drink, a 1:1 is much better suited.


First: these are the tools one would need for this cocktail
  • A set of Shaker Tins   ***
  • Hawthorn Strainer   ***
  • Conical Fine Strainer   ***
  • A hand juicer
  • A Double Rocks Glass, Collins Glass, or any other larger volume glass

Second: these are the bottles and ingredients that you need for this cocktail
  • Appleton Estate 12 Jamaican Rum ***
or 
  • Cruzan Black Strap Rum   *** :  This drink calls for a funky rum. Almost every time you see this drink, it's made with Cruzan Blackstrap Rum, but were going to choose a more versatile rum for future use that's still pretty funky. I encourage you to try it with both rums and especially with Blackstrap, but unless you're planning on drinking A LOT of these and maybe Corn & Oil cocktails, Appleton Estate 12 could be the best choice with your home bar.
  • Campari  ***
  • Fresh Lime Juice
  • Simple Syrup
  • Unsweetened Pineapple Juice
  • Some fun garnish. at the very least: Fresh Mint, but if you have it, Pineapple Slices, Grapefruit or Orange Peel and Maraschino Cherries


*** In stock now - you can order them online to reserve at any of our locations


Lastly, here is the preparation for the cocktail:
  • 1.5 oz of Appleton Estate 12 year Jamaican Rum (or Blackstrap Rum)
  • .75 oz Campari
  • .5 oz Fresh Lime Juice
  • .5 oz Simple Syrup
  • 1.5 Pineapple Juice (if you find the drink to be too sweet to your liking, try 1 oz)
  • Add all spirits to one half of your shaker tins
  • Fill tin 3/4 of the way with ice and seal with the other half
  • Shake for about 20-25 seconds
  • Break the seal on your shaker tins (this may take some practice) and using your Hawthorn Strainer and Conical Fine Strainer, double strain into your ice cube filled glass.
  • take a few short sprigs of Mint and slap them against your hand to "wake up" the aromatics. Arrange the cluster against the inside wall of the glass.
  • If you have it, use your vegetable peeler to peel a sizable strip of Grapefruit or Orange peel. Curl the peel and place in the drink. If you have Pineapple slices and Maraschino Cherries, find some room for those also.

***Pro Tip: if you bought a pineapple to cut up, save the leaves for garnishing also!***


- Enjoy!

Cruzan Black Strap Rum...$11.99
A mixologist favorite, Cruzan® Black Strap Rum features robust licorice and molasses flavors that add an exotic element to your tropical favorites. Its most popular pairings include flavors such as lemon, lime, ginger and pineapple.
Best enjoyed as a finishing element, or floated on tropical Tiki cocktails
It's also great for adding color to drinks with its deep black hue 

High West Yippee Ki-Yay





We just go in 18 more bottles --
High West Yippee Ki-Yay Rye Whiskey..$54.99

Aged in Vermouth and Qupe Syrah Barrels
One day, just for fun, we put some rye whiskey into barrels originally used to age wine. When we mixed the ‘vermouth-ed’ (Vya, Madera, CA) and the ‘syrah-ed’ (Qupé, Santa Maria, CA) we discovered an all-natural, not disgustingly sweet whiskey for the rest of us.

How to Enjoy
Shows best at room temp, neat. With a little time in the glass sitting idle (just a few minutes) the bouquet really opens up to its full potential.
The Name

Where did “Yippee Ki-Yay” come from? Is it a real expression of joy popular with cowboys in the 19th century Western United States? Is it part of the greatest one liner in movie history? Was it influenced by the phrase ‘Yippie-yi-yo-ki-yay’ from the 1936 hit song “I’m an Old Cow Hand from the Rio Grande” about a 20th-century cowboy who has little in common with cowpunchers of old and sung by Bing Crosby in the film “Rhythm on the Range” (also sung later by Roy Rogers and Frank Sinatra) and considered one of the Top 100 Western songs of all time? We’re not sure. But we are sure we like how we feel when we say it... and recommend you use it every chance you get.



Back Label Story
We confess...we didn’t coin the term “Yippee Ki-Yay”. Moreover, we didn’t paint the picture on the front label. It’s an historic poster (Gift of The Coe Foundation and Henry B. Balink) now at the Buffalo Bill Center of the West in Cody, Wyoming (centerofthewest.org, you really ought to visit). Furthermore, we didn’t distill the whiskeys in this bottle - it’s our Double Rye! However, we did come up with a combination that we think will make you say...Yippee Ki-Yay drinkers of horrible tasting cheap flavored uisge beatha! One day, just for fun, we put Double Rye! into oak barrels that had originally been used to age two different types of wine and discovered an all-natural, not disgustingly-sweet sipper for the rest of us.
Technical Details

Ratio of whiskeys: top secret!
Filtration: not chill-filtered, or carbon treated.
TTB Designation

A Blend of Straight Whiskies
Proof & ABV

ABV: 46%
92 Proof
Age(s), Distilled by & Mashbill(s)

Marriage of two straight rye whiskies
The 2-year-old has a mashbill of 95% rye, 5% barley malt from LDI now MGP.
The older rye has a "barely legal" rye mashbill of 53% rye and 37% corn from Barton Distillery.
Barrel Type(s)

Barrel types:
Oak barrel that previously held Vermouth Barrel (Vya, Madera, CA),
Oak barrel that previously held Qupé Syrah (Qupé Santa maria, CA)
Sensory Notes

Nose:
Warm baking spices with sweet cinnamon and clove spice, dried thyme, rosemary & desert sage with subtle black berry and cassis

Taste:
spiced maple and cinnamon, black cherry and raisin / spiced plums
Finish:
Dark caramel, currants & raisins, all interwoven with cinnamon / all spice complex

Taste: A big, bold punch of cinnamon spice and blackberries on a foundation of vanilla and caramel, the long finish is dried orange rind and herbs.
Product Reviews & Awards

93 Points - The Tasting Panel Magzine
"A-" Drinkhacker.com

4 Hands Snake Oil IPA



4 Hands Snake Oil IPA...$8.99 / 4pk CANS
Snake Oil is a Red IPA brewed with a combination of American and Australian hops. It has a bright, complex aroma with notes of citrus, peach, and tropical fruit. A variety of carmel malts lend this beer a full-body and a big mouthfeel.

Wednesday, September 28, 2016

"Hop Soda"



Now in CANS
Kondrauer Hopster "Tonic"...$1.59 / 11.2oz CAN
Non-Alcoholic - "hop soda"

Hopster is a clear, tonic-like soft drink flavored with—well, you know. Its relatively low sugar content and exquisite blending of lemon flavors, green tea, and four varieties of noble German hops instantly distinguish it from the far more sweetened competition and, indeed, from any other soft drink in the world.

The brainchild of Jonas Seidl–a graduate of the famed Weihenstephan brewing institute near Munich–the original Hopster was first test-marketed in 2012 after five years of experimentation. In the summer of 2013 the Shelton Brothers were introduced to it by Stephan Michel at his Mahrsbräu biergarten in Bamberg. Despite having absolutely no experience selling soft-drinks (and precious little even drinking them) we immediately took a liking to this effervescent, floral, and fruity adult-friendly beverage. We did however suggest two tweaks—crank the hops a bit, and take some of the sweetness off. A year and many recipe-experiments later, we were sampled on the new-and-improved stuff in Bamberg by Jonas Seidl himself—and immediately placed our first orders to get it into the U.S.

Hopster is produced in Bavaria at the Kondrauer Mineral – und Heilbrunnen, which mixes it’s award-winning mineral water with tea and lemon essence and a distillation of essential Hallertauer Traditional, Taurus, Perle and Cascade hop oils. Its strikingly spritzy, fruity, and gently bitter aroma is followed by a dry, clean lemony palate. Refreshing by itself, it’s also the perfect mixer, and an excellent non-sugary, non-alcoholic option for the hop-loving teetotaler or designated driver!

Note — anti-fans of citrusy American hops will be delighted with the aroma of the original German nobles….

Two new Barrel Aged De Molen Beers







De Molen Cuvee #5...$7.99 / 11.2oz
A special blend of the Spanning and Sensatie and Hel and Verdoemenis aged in Scotch Whisky Barrels.
Spanning & Sensatie was intended to thrill your taste buds. We tried to achieve this by adding cacao, chili peppers and salt to an already powerful imperial stout. Have fun. Flavor indication: cacao, chocolate, chili, salt. Translates as Excitement & Sensation or in meaning Thrills & Spills.
Hel & Verdoemenis is bursting with flavors. Bitter, roasted, chocolate, coffee. All times 2. It's this why it's our Flag Ship and best selling Imperial Stout. Flavour indication: chocolate, coffee Translates as Hell & Damnation




De Molen Hel & Verdoemenis Barrel Aged Whiskey Barrels with Brett..$7.99 / 11.2oz
De Molen Hel & Verdoemenis Barrel Aged Port Charlotte Barrels...$7.99 / 11.2oz

Stout & Porter-ish (smoked imperial stout-ish)
We were looking forward to this beer...and it turned out we were right to. With 11% ABV it’s a strong beer for beer lovers that enjoy their peated flavors. The original bitter coffee and chocolate flavors of Hel & Verdoemenis (translates as Hell & Damnation) are enriched with the peat, woody, roasty tastes of the exceptional Port Charlotte barrels. The beer aged in these barrels for over 6 months. About Port Charlotte - Two miles south of Bruichladdich (Scotland), lies the village of Port Charlotte and ruins of Lochindaal Distillery, that ran spirit for 100 years between 1829 and 1929. The heavily peated Port Charlotte single malts of Bruichladdich are a tribute to the men who once worked this great, now silent, distillery. The spirit is matured in wooden barrels of the original old stone warehouses in Port Charlotte. (info: bruichladdich.com)


Mikkeller Spontan Framboos -- NOW IN CANS



Mikkeller Spontan Framboos...$8.99 / can
Rated 98/100 RateBeer
In the spontan series we present Spontan Framboos – this time, forming an alliance with raspberries that were generously added underway the brewing process, creating a truly unique and distinct, sour beer. Our tribute to this classic Belgian beer.
Aged at our barrel house in Belgium.
- Spontaneous fermented beer
- BA in oak barrels
- ABV: 7,7 %



Plus more bottles of 
Spontan Pineapple
Spontan Green Apple

Grimm Super Going Gose

Limited 1 each per person at this point at Forysth now.  
No reservations right now.





Grimm Artisanal Ales Super Going...$9.99 / 22oz
Style: Dry Hopped Gose with Orange Zest and White Oak

Rated 96/100 RateBeer
Strength: 4.8% ABV
Hazy and richly aromatic. Aggressively dry hopped with new German aroma hops Mandarina Bavaria and Huell Melon; orange zest to boot. Lightly toasted white oak provides tannins and mouthfeel. Assertively tart, with light sea salt appearing on the finish. Citrus and hop flavors galore. Absolutely mouthwatering.





Grimm Artisanal Ales Double Negative...$9.99 / 22oz

Imperial Stout
Double Negative
Double Negative pours jet black with burnt orange highlights. A long lasting tan head leaves abundant lacing. Aromas bursting from the glass include coffee, bitter chocolate, caramel, black currant and blueberry. Creamy and viscous on the palate, the flavor initially follows the nose. A pop of smooth bitterness comes after, and then a lingering, roasty finish.







Grimm Brewing Telekinesis...$8.99 / 22oz
Strength: 5% ABV
Telekinesis is a hoppy, tart, and smashable American wild ale fermented with a mixed culture of yeast and spontaneous microbes. Mosaic, Citra, and Falconer’s Flight hops contribute peachy, tropical hop character. Lightly toasted white oak spirals lend subtle tannin structure, while our no-boil process leaves a puckering hint of raw sourdough.

Libertine Brewing

We are excited to have our first load of Libertine Brewing from California


Libertine Brewing Central Coast Saison...$15.99 / 750ml 
Our Saison is crisp and funky, allowing the wild brettanomyces(Wild Yeast) to dry it out. Dry-hopped with Lemon Drop and Boadicia, this is the perfect San Luis Obispo hot summer beer.


Libertine Brewing Wild IPA...$15.99 / 750ml
A heavily dry-hopped beer, this unique take on an IPA will expand your perception of the category. Using our unique brewing and open fermentation techniques, but taking the majority of the hopping to the final part of the process, you are left with a very funky, yet hoppy, floral beer that showcases the hops’ aromas instead of their bittering qualities.





This one is extremely limited 1- per person. 
In store only at Forsyth, no reservations






Libertine Brewing SLO Wild...$17.99 / 750ml 

Our first in a series of blends utilizing our favorite barrels from the cellar that showcase our regions natural terrior. These 18 barrels were carefully selected from over 400 barrels over a multiday blending session. Funky and bright with notes of citrus and stone fruit, these flavors give way to hints of coconut and oak. This blend still holds a great amount of mouthfeel but finishes very dry and tart begging for another sip. We recommend grabbing a few of each batch to be able to compare vintages as they age. Look for these blends to come out 3-4 times a year.

Fantome new releases






1 per person Fantome Chocolat....$12.99 / 750ml
Fantome is a classic artisanal farmhouse brewery in the heart of the ardennes forest.  Its brews are in the robust, flavorful saison style, and recall the early days of Beligan brewing.
Chocolate is one such "saison-style" ale brewed with cocoa and chili peppers.   Ay, caramba!  Score another first for the unpredictable brewery that was the first and so far the only - brewery to make ales out of dandelions and mushrooms.




1 per person
Fantome Desert Ghost...$14.99 / 750ml
Brewery Dany Prignon is know far and wide for his adventurous creations, so when the boys from Arizona Wilderness made a pilgrimage to Belgium in may of 2016.  They brought along some ingredients foraged from the Sonoran Desert.  Don't ask about the recipe though, they Fantome never gives up its secrets.






Fantome Coffee Ruby....$14.99
Fantome is a classic artisanal farmhouse brewery in the heart of the ardennes forest. Its brews are in the robust, flavorful saison style, and recall the early days of Beligan brewing.





Fantome Strange Beer Artist Series #2...$15.99
Our little brewery would like to highlight a young Belgian artist, Gaelle Boulanger.  She's a magnificent painter, illustrator and graphic designer.  There will be a series of five special edition bottles, each of which featuring work from Gaelle on the label.  After all the bottles in the edition have been sold, the original painting will be auctioned for the benefit of the artist.  This is a unique opportunity to get to know the great work of this young artist.



Mikkeller BRUNCH is back!



It is back





Mikkeller Beer Geek Brunch Weasel...$8.49  / 11.2oz 
10.9%
Rated 100 percentile on RateBeer
"This imperial Oatmeal stout is brewed with one of the world’s most expensive coffees, made from droppings of weasel-like civet cats. The fussy Southeast Asian animals only eat the best and ripest coffee berries. Enzymes in their digestive system help to break down the bean. Workers collect the bean-containing droppings for Civet or Weasel Coffee. The exceedingly rare Civet Coffee has a strong taste and an even stronger aroma.
Ingredients :Water, malts, hops, yeast and Vietnamese ca phe chon coffee." -- Mikkeller

"Beer Geek Brunch from Mikkeller is the highest rated Danish beer at RateBeer.com. And with the massive media coverage up to its release in early January, demand has obviously been much higher than supply. Beer Geek Brunch is in other words almost sold out. So Mikkel is getting ready for making the next batch Beer Geek Brunch in Norway. And a huge consignment of Ca Pe Chon coffee should also be on its way. On the picture you can see Rob with a weasel-poo full of the coffee beans that are giving Beer Geek Brunch its unique taste." -- Mikkeller

North Coast 2015 Old Rasputin Russian Imperial Stout for $2.99



We have about 20 cases!
North Coast 2015 Old Rasputin Russian Imperial Stout...$2.99 / 22oz
Produced in the tradition of 18th Century English brewers who supplied the court of Russia's Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It's a rich, intense brew with big complex flavors and a warming finish.
Vital Statistics
Style: Russian Imperial Stout
Color: Black
ABV: 9%
Bitterness: 75 IBU's


Rated 100/100 percentile on RateBeer

Estrella Damm Inedit





We have 20 cases in stock now at Forsyth!
SUPER CLOSE OUT!!
(officicially expires October 2016)
Estrella Damm Inedit....$1.99 / 750ml
was $9.49  a bottle!!
"Inedit is a unique coupage of barley malt and wheat, flavored with coriander, orange peel and liquorice. Inedit is the first beer specifically created to accompany food. It is born from the conviction that a beer that could be paired with the utmost respect to the best cuisine was necessary. That is its aim and its virtue, and that is what makes Inedit different, special and unique. Has been created by Damm brewmasters, heirs to a century-old tradition, and developers of highly appreciated beers, and by Ferran Adrià, Juli Soler and El Bulli’s sommeliers’ team.

Tasting notes: High intensity and aromatic complexity. Its appearance is slightly cloudy. Fruity and floral to the nose, with a yeasty sensation and sweet spices reminiscences. Creamy and fresh texture, soft volume and delicate carbonic. Long aftertaste and pleasant memory. Made to accompany the festival of flavours modern cuisine offers us. For Sommeliers trying to accomodate different types of flavours has always been a nightmare... now there is a solution! With its delicate, sophisticated bubbles this beer can take acidic, sweet and sour flavours by the hand. the symphony of flavours in each dish is different, but there can be a common thread capable of unifying them all, for a sense of continuity so there is no need to switch drinks. This beer has a rich and highly adaptable bouquet. In other words a unique personality: smooth yet complex." -- website


It's Not All Foam
Owen Dugan
Issue: October 15, 2009
El Bulli chef Ferran Adrià is making beer, and defying expectations yet again. Adrià and his team, including partner Juli Soler, have joined with Barcelona brewery Estrella Damm to produce what Adrià describes as “the only gastronomic beer.”

Perfecting the beer, which took almost two years, “was very easy, and at the same time very difficult,” according to Adrià. Easy because he knew precisely what he wanted to do; difficult because there was no precedent. The project came from his realization that “there was a void between mass beer and the strong Belgian type of beer.” On the one hand there is the massive lager ocean—beers for refreshment more than for flavor, a silent partner to food (think Stella Artois). On the other are the rarefied, often high alcohol beers—beers for contemplation, but which can often push food aside unless carefully matched (DeuS, Affligem, and so on).

Adrià aimed between the two styles. His beer is called Inedit which means original or unpublished, and is very unusual in that it blends lager and white beer. As a result it boasts a tart, lip-smacking lager attack followed by the creamy bead and delicate fruit flavors of white beer. The white is faintly flavored with orange peel, licorice and coriander and is interestingly savory; white beer is often fruity, verging on sweet.

But what I like most about Inedit is its restraint. So many beers these days try to whomp you over the head with hoppiness or novelty or strength. Inedit places itself quite happily in the upper middle of the comfort-to-impression scale, and I admire that. Plus, check out the price.
--The Wine Spectator Magazine

Tuesday, September 27, 2016

Deschutes Pinot Suave



Deschutes Pinot Suave...$14.99 / 22oz
A unique Belgian-style ale with notes of Pinot grape, berries and dried fruit along with light malt and caramel flavors.

Malt: Black Barley, Superior Pilsner, Flaked Oats, Malted Wheat, Carared, Melanoidin
Hops:  US Tettnang, Crystal
Other: Oregon Grape Must, Sour Wort
Barrel Aging:  (80%) 18 months in French & American Oak barrels that previously held Pinot Noir

Deus Brut des Flandres

The Champagne of beers....back in stock




2013 DeuS Brut des Flandres....$33.99 / 750ml
"The Most Sophisticated Belgian Specialty The Bosteels family have been brewers since 1791 in the village of Buggenhout, Belgium. The brewery is situated in the center of town in a charming old walled-in courtyard. Best known for Pauwel Kwak and Tripel Karmeliet, two of the most popular specialty beers in Belgium, the Bosteels family has unveiled their most audacious
and spectacular specialty yet: DeuS, Brut des Flandres. DeuS is brewed with the finest summer barley, select hops and secret herbs and spices, but unlike any other Belgian specialty, it undergoes a lengthy, expensive maturation in the Champagne region of France. For centuries, the French have used the elegant and labor-intensive “methode Champenoise” as the way
to make the best sparkling wines in the world. DeuS receives this treatment, just as the finest
Champagne, and the result is remarkable. Following the initial fermentation, DeuS is shipped
to France, where practitioners of “methode Champenoise” follow their strict protocol of bottle turning (“remuage”) and yeast removal (“degorgement”). The entire process takes more than a year, but it’s well worth the wait. DeuS is clearly not a sparkling wine, nor is it a “beer” in the traditional sense. With flavors of anise, fresh malt, herbal hops and a slightly bready yeast note, it truly combines The Best of Two Worlds, and creates the new category of Belgian ultra-specialty. Serve DeuS ice cold in a narrow flute or champagne goblet for best appearance and flavor." -- importer

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