Our August homebrewer profile participant is Brett Jones. Brett lives and brews in Cary and has been an ABS customer for over 7 years. Brett first started brewing way back in college (in NZ). "We made some awful beer because we did EVERYTHING wrong. Sanitation was negligible, I don't think it was even brewer's yeast we used but something in a sachet attached to the can of extract. The beer was SO flawed, but it was cheap, we were poor and were non-discriminating when it came to alcohol".
"Until about 13 years ago, I'd never tasted anyone's home brew that I enjoyed. Then, I begrudgingly tried a mate's son's home brew and was blown away by his IPA that was better than most commercial craft beers I'd tried. I immediately got hold of a guy who'd been encouraging me to brew and I dove in head first." So began the homebrewing journey of our August featured homebrewer, Brett Jones. This month, Brett has agreed to share some of his homebrewing experiences as well as one of his favorite recipes with us.
ABS: Do you have a favorite style or recipe that you brew?
Brett: I first fell for hoppy IPAs when getting into craft beers and still love them. A great Saison is one of my go to beers these days and I'm doing variants with Brettanomyces, oak & fruit as well as other experimental sours.
ABS: Anyone that has spent any time discussing beer with you knows you are a big Brettanomyces fan and not only use it by design but also as a last resort to recover a less than stellar beer. When did this fascination start?
Brett: I don't recall an epiphany moment as such, but it was soon after I started brewing. A mate who's big into Belgian beers kept having me try all kinds of that style. We really enjoyed Orval and the flavor and aroma it got from the secondary fermentation with Brettanomyces bruxellensis. After reading "Brew Like a Monk", I figured out how to brew an Orval clone.
My first "brett'll fix this" beer was an experimental, over-hopped IPA attempt in about 2013. This was pre-hazies & was murky & astringent from just way too much hop. I was blown away at how Brettanomyces completely transformed the beer into a perfectly clear, utterly dry beer with funky fruity flavors. Now, I'll chunk Brett on anything I feel needs some extra character.
ABS: What advice would you give to beginning homebrewers or folks thinking about starting the hobby?
Brett: Have an experienced brewer help you out on your first few brews. There's a LOT to learn to do it right. It'd be a shame to mess up on early brews and become discouraged. Read everything you can find on the subject; you can never know too much. Palmer's "How to Brew" is the bible for new brewers. And here in the South, fermentation temperature control is critical.
ABS: What piece of brewing equipment would we have to pry from your cold, dead hand in order to get it away from you?
Brett: All of it! Without the rig, kettles, fermenters, chillers I couldn't brew so I'll defend the lot! I could maybe concede the grain crusher cuz' I can always have y'all crush my grain!
ABS: Have you thought about changing your name to Brettanomyces?
Brett: Everyone calls Brettanomyces just "brett" so I'm just fulfilling my destiny.
ABS: Indeed. Thanks Brett!
Want to brew Brett's Saison? Check out the recipe for That's How It's Spelt on the ABS webpage.
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Full Report on Buffalo Trace Distillery's $1.2 Billion Expansion
Volume 363 | August 11, 2021
FTC Investigating Uber Deals with Gopuff and Drizly
In June, the Federal Trade Commission (FTC) launched an investigation into Uber for potential anti-competitive behavior regarding its partnership deal with delivery platform Gopuff. The agency had also previously started an investigation into Uber's proposed $1.1 billion acquisition of alcohol delivery service Drizly.
Both probes are set to investigate whether either deal would obstruct competition in the online sales and delivery of food, booze, and other essentials. The probes were each launched independently, but will both be handled by the New York branch of the FTC.
Park Street Companies is pleased to announce its return to Bar Convent Brooklyn to host Park Street University: Seminars for Drinks Entrepreneurs.
In this panel, leaders in logistics, distribution, and packaging share the causes behind the ongoing disruption in the global supply chain, as well as some of the successful ways businesses are adapting during this time.
Adapting to Global Supply Chain Constraints
Wednesday, August 18 at 1:00pm
Chris Song, National Sales Manager, Green River Spirits Company
Does any dessert deliver nostalgia and gooey decadence like s'mores? Roasted marshmallow and milk chocolate are sandwiched between two graham crackers, and the treat is best enjoyed by a campfire with friends.
"When you learn how to make s’mores for the first time as a kid, I think it’s great because it’s probably one of the first recipes that people put together on their own," says Juan Cortes, beverage manager of The Chastain in Atlanta.
You can bring this dessert into adulthood by pairing it with booze. Here are six ways to make the most of it.
Brachetto d'Acqui
Dry red wine and chocolate are a popular combination, but Cortes thinks that sweet dessert wines deserve love, too. He suggests to pair s'mores with a sparkling Brachetto d'Acqui from the Piedmont region of Italy. "It's just quaffable." he says. "Something you can take to the beach or the pool."
He finds that Brachetto works well with chocolate, as it picks up on the berry notes and cocoa but still tastes refreshing.
New World Chardonnay
"New World Chardonnays, especially ones produced in cooler climates and coastal areas, offer great richness and balanced acidity, which is a key element when looking to pair wine across a variety of foods," says Tracey Shepos Cenami, chef de cuisine at Jackson Family Wines in Sonoma.
If you go this route, though, you might want to swap in dark chocolate.
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"Using dark chocolate keeps the flavor components of the s'more and the Chardonnay much more complementary," she says.
Porter
If you seek beer alongside your s'mores, grab a porter. Its spiced, chocolaty notes make it an ideal pairing, says Cortes.
Rosé of Pinot Noir
Shepos Cenami is also a fan of rosé of Pinot Noir with s'mores.
"In rosé, you'll get Pinot's soft and subtle aromas," she says. "And the grape can make rosé very versatile. Earthy, but also cool, crisp and dry." The bright acidity and fruit notes accentuate the summer treat.
Bourbon
Fitz Bailey, brand ambassador of Coopers' Craft, loves Bourbon alongside his s'mores.
A Bourbon barrel's toasted staves create notes of vanilla, caramel and baking flavors, says Bailey. These same flavors are also found in roasted marshmallows.
"So, when you pair Bourbon with s'mores, you're getting this wonderful combination of natural vanillas in both products," says Bailey.
Simply drink the Bourbon on the rocks. "That's going to help open it up, and you should really be able to nail down some of those wonderful flavors," says Bailey.
Scotch
For possibly the most intense pairing possible, Bailey suggests Scotch. Often aged in used Bourbon barrels, he says that you'll get more malty notes, which pair even better with the graham cracker.
"Scotch also is going to have a little bit of that peatiness, so you get the tiniest bit of smoke," he says. Depending on the amount of char you like on your marshmallows, it could complement your spirit, says Bailey.
Set those marshmallows ablaze, he says, and opt for dark chocolate.
"Because Scotch has that peatiness, I recommend a darker chocolate just because you really don't want either the s'more or your Scotch to overwhelm the other," says Bailey. "So, the darker chocolate's really going to help it stand up to the Scotch."
Grenache is known for producing iconic red wines in France'sSouthern Rhône. But this red grape has gained popularity across the ocean in California, Oregon and Washington. And while Grenache originally came to the West Coast to be used in blends or in jug wines, it has since been appreciated in its own right. And has even become a favorite among West Coast producers.
Today, you can find Grenaches from this region that run the gamut of ageworthy to light and fruity glou-glou.
Here are 10 West Coast Grenaches to try.
Birichino 2019 Besson Vineyard Old Vines Grenache (Central Coast); $28, 95 points. The winery’s study of this 110-year-old, dry farmed vineyard keeps getting better each vintage. Aromas of fresh red currant and raspberry are lifted by chaparral, gravel and turned earth on the nose. There’s an herbal grip to the palate, as a rocky structure frames red-currant, crumpled carnation and rose-petal-tea flavors. Editors' Choice. —Matt Kettmann
A Tribute to Grace 2018 Santa Barbara Highlands Vineyard Grenache (Santa Barbara County); $45, 95 points. Angela Osborne’s light hand brings forth the high-desert intrigue of this vineyard in the Cuyama Valley. Very light in color, the wine carries aromas of iron and hardpan into waves of subtle cherry, rose and chaparral. Those wild, sage-like herbs float through the red-currant flashes of the fascinating palate, finishing on an herbal-tea note. Editors' Choice. —M.K.
Benovia 2018 Grenache (Sonoma Mountain); $45, 94 points.This 100% varietal wine is fruity and earthy in equal measure, with balance and complexity at its core. Lavender, sage, dried herb and white pepper adorn a smooth, inviting midpalate of strawberry and blackberry that delve into a hint of game and garrigue. —Virginie Boone
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Piazza Family 2019 Bella Vista Vineyard Grenache (Ballard Canyon); $38, 94 points. This fresh and zesty bottling defines West Coast glou-glou, starting with aromas of crushed rocks, cola spice, cherry and hibiscus. The stony minerality invades the palate, giving depth to the tart cranberry, dried oregano and white-pepper flavors that sail down the gullet. Editors' Choice. —M.K.
Two Vintners 2018 Grenache (Columbia Valley); $25, 93 points. Fruit for this wine comes from top sites Olsen, Boushey and Monette’s. The aromas draw you into the glass, with notes of orange zest, white pepper, flowers, raspberry and wet gravel as well as a kiss of smoke. The fruit flavors are juicy, showing a whole lot of intensity and depth along with absolutely dazzling purity. It’s a knockout at a double-take price. Editors' Choice. —Sean P. Sullivan
Analemma 2018 Grenache (Columbia Gorge); $42, 92 points. This small producer is pushing the envelope with a portfolio of unique estate-grown wines from one of Oregon’s smallest AVAs. Grenache has been planted in the Columbia Gorge for half a century, and here is a wine that finds a unique and defining flavor for this unique terroir. It’s elegant and yet powerful, with transparent cranberry and cherry fruit along with interesting streaks of compost and peat moss. The biodynamic grapes keep pushing on through a long finish, adding nuances of earth and truffle and cinnamon. It was aged for 15 months in concrete egg and neutral oak. Editors' Choice. —Paul Gregutt
Cavaletti 2018 The 109 Mile Grenache (Los Angeles County); $38, 92 points. An ambitious project tying disparate Los Angeles County vineyards into one bottling, this wine, which includes 4% Mourvèdre, begins with aromas of salted meats, pomegranate paste, roasted strawberry and light smoke. The palate packs the variety’s typical red-fruit and gingerbread-spice flavors with hints of caramel and more smoke, lingering deep into the finish. Editors' Choice. —M.K.
Gramercy 2018 Third Man Grenache (Columbia Valley); $36, 92 points. Though variety labeled, this wine includes 15% Syrah and 10% Mourvèdre, and they all play big parts in this standing-room-only show. The aromas are expressive, with notes of violet, black pepper, wet stone, dark raspberry and fresh herbs. The palate is elegant and flavorful, with captivating purity. It’s outrageously delicious. Editors' Choice. —S.S.
Thirty-Seven 2018 Grenache (Petaluma Gap); $26, 92 points. Entirely varietal, this wine is fresh in acidity while maintaining a fuller, fleshier body of volume and weight. Rich red cherry and strawberry are seasoned in white pepper, nutmeg and a touch of forest floor, finishing densely in a touch of oak. —V.B.
XOBC 2018 Elijah Grenache (Walla Walla Valley); $40, 91 points. This wine from music star Brandi Carlile is all Rocks District fruit, vinified by Sean Boyd (Rôtie Cellars). The aromas dazzle, with notes of peat, Satsuma orange rind, flowers, granite, peat, cigar box and strawberry. It’s has a transparent, juicy style, reminiscent of a Pinot Noir. —S.S.
