Anna Glassman-Kaufman, Author at France 44

Breaking the Riesling Misconception

TK Mehlhaff

TK (she/her) is part of our wonderful wine team and has her WSET Level 2 Certification in Wines. Thank god, wine is gluten free! TK is proudly Deaf & an LGTBQ ally, and can communicate with you either in sign language or with her phone's text notes. She enjoys learning about wines and how they pair with food, and off duty, is a dog mama and loves to spoil her fur baby, Marv.

When you think of Riesling, you probably imagine a sweet German wine.

But the stereotype that Riesling is always sweet doesn’t tell the full story. In fact, German Rieslings are often labeled with terms like trocken (dry) and halbtrocken (half-dry), indicating different levels of sweetness. Trocken wines are completely dry with no residual sugar, while halbtrocken offers a balanced hint of sweetness, making it a perfect middle ground for those who enjoy a bit of both worlds.

Believe it or not, Riesling is a versatile grape, offering a range of styles from bone dry to lusciously sweet, and it’s grown in diverse regions around the world, from Germany to Australia and beyond.

To break the misconception, here are four distinct Rieslings that highlight how versatile this grape truly is:

Von Buhl Bone Dry Riesling (Pfalz, Germany)

When it comes to German Rieslings, Von Buhl’s Bone-Dry Riesling breaks the sweetness stereotype. This wine hails from the Pfalz region, known for its sunny and cool climate, which helps produce rich and bold wines. This crisp and minerally Riesling is packed with notes of green apple and citrus, finishing with a vibrant acidity yet low alcohol. It pairs beautifully with seafood or spicy dishes, proving that Riesling can be an ideal choice for savory pairings, not just dessert.

Pewsey Vale Dry Riesling (Eden Valley, Australia)

Pewsey Vale Dry Riesling from Australia’s Eden Valley is a perfect example of how Riesling doesn’t have to be sweet. This crisp and refreshing wine has zesty lemon and lime flavors with a touch of orange blossom. Its bright acidity and clean, mineral finish make it a great match for seafood, sushi, or even roasted veggies. The Eden Valley’s cool climate helps the grapes retain their fresh and vibrant character, proving that Riesling can be just as dry and versatile as any other wine.

Karthäuserhof Bruno Riesling Spätlese (Mosel, Germany)

While some of you might know the Mosel region for its sweet Rieslings, Karthäuserhof Bruno Riesling Spätlese offers a bit of both worlds—light sweetness balanced by a lively acidity. This late-harvest Riesling delivers flavors of ripe stone fruits like apricot and peach, alongside honeyed floral notes. It’s a versatile wine that works well with spicy Asian dishes or even as a dessert wine. Though it has sweetness, the complexity and balance demonstrate Riesling’s capacity to express various styles even within the same region.

Riesling’s reputation as a sweet wine is fading, and for good reason. These four wines—from bone-dry Pfalz to bright Finger Lakes, and balanced Mosel Spätlese—show Riesling’s wide range.

A wine’s region doesn’t always define its style. Whether you like crisp, dry wines or slightly sweet ones, Riesling has something for everyone.

We invite you to join us this Saturday (10/19) for a German Wine Bar Pop-Up to explore some of the world’s best examples of the Riesling grape.

From France with Love: Discovering Armagnac

Bennett Porter

Bennett (he/him) is is our Spirits Buyer, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll often see him lurking about the German pilsner and kölsch sections. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

This coming Tuesday, we are thrilled to welcome Steffen Spinks of Heavenly Spirits Imports, our leading supplier of fine Armagnacs, to the France 44 Event Space for our very first Armagnac class! In anticipation of the fun evening, we will be offering 10% off all Armagnacs this weekend through Tuesday night.

Nestled into rolling hills and valleys equidistant from the Pyrénées to the south, and Bordeaux to the north, lies the world’s oldest brandy producing region, Armagnac AOC. If you’re new to brandy, it’s a large, encompassing category of spirits distilled from fruit-based wine. In Armagnac, hundreds of small to medium-sized producers, many of them multigenerational families, make this oak-aged eau-de-vie, or “water of life”, from up to ten local white grape varieties. The French eaux-des-vie distilled here tally a mere one to two percent of production when compared to its younger, more famous, and luxury-branded sibling – Cognac.

France’s two principal brandy producing regions are indeed like siblings, sharing inherently inseparable qualities while each treading their own paths. Cognac, a globally-recognized symbol of prosperity, whose finest specimen display the smooth and masterful nuance of barrel-aging.

Armagnac, the earthier sibling, sparked with an authenticity and expressiveness that is softened with age.

The key differences that separate Armagnac from its sibling are derived from its viticulture and production methods. For a brief rundown, Cognac is made solely from Ugni blanc grapes and is double-distilled, resulting in a more neutral and higher proof eau-de-vie, a sort of blank canvas on which oak flavor can be imparted. On the other hand, Armagnac undergoes one continuous distillation from a wine of up to ten grape varieties. The resulting spirit is lower-proof and retains more aromatic compounds from the base wine, a discernible fruity and floral expression, that can take years of oak age to be tamed.

Armagnac, with its interplay between grape and oak characteristics, makes for a fantastic after-dinner drink, or as an enticing twist on your favorite cocktail! Check out a few of our favorites:

France 44 Education Update!

Karina Roe

Karina (she/her) is a wine educator and our Events General Manager. She has her Diploma in WSET Wines & Spirits, and finds that her fridge is constantly occupied by bubbles, Riesling, and non-alcoholic beer. She and her partner share an adorable dog named Ziggy who loves eating sticks as much as she likes drinking bubbles.

Even though September marks the end of a glorious summer, it always seems to kick-start things anew, too. Schools are back in session, sports seasons start up again, and sweaters get put back into clothing rotations.

There’s no shortage of new things at France 44 either—we’re debuting several new public classes, a new cycle of WSET courses, and fresh pop-up events coming down the pipeline. Here are a few events and classes we’re particularly excited about:

Casual Classes & Pop-up Events

Deep-Dive Classes

Certification Courses

It’s Time to Talk Oktoberfest

Bill Nosan

Bill (he/him) is France 44’s beer buyer. He's been at the store since 2006 and has his WSET Level 3 Wines & Spirits certification. He regularly stocks his fridge with local Craft Pilsners, Chenin Blanc, Rosé, Gin, Cocchi Americano, and Bubbles ... always Bubbles. At home, you'll find him cooking for his wife Bec, and arguing with his dog Mavis, the most stubborn Pyrenees in St. Paul.

Okay — It’s time. I’ve held off as long as I can. It’s time to talk about Oktoberfest beers.

I’ll spare you the history about a wedding 200 years ago, you’ve heard about that before. I’ll just get down to what you care about, the beer.

But first, a quick breakdown of the two styles. Germans drink two types of Oktoberfest beers under the tents in Munich; the traditional Marzen, which in amber in color. And Festbiers, which are typically golden in color. The Marzen commonly drinks a bit heavier, with a more toasty, bready malt style. Where the Festbier usually drinks a bit lighter and brighter. Still malt forward, but with a bit more hop bite to them (but not hoppy!!) Both carry a similar alcohol weight, and both are perfect Fall weather beers. We feel that Oktoberfest beers are, without a doubt, the best seasonal beers of the entire year.

We currently have over 40 Oktoberfest style beers in the store. We love all of them, but here is a list of a few that we wanted to highlight for you. Last year, we discussed the first two beers, but they’re so special to us, I wanted to quickly touch on them again.

Exploring Blended Whiskey

Jake Rollin

Jake (he/him) can be found primarily working in the Beer and Spirits departments, though he occasionally dabbles in Wine. He loves helping customers brainstorm ideas for new and interesting cocktails (ask him about his Caprese Sour cocktail), and talking all things whiskey. His fridge is stocked with a healthy combination of local hazy IPAs, Belgian beers, and Riesling, and he has an ever-growing whiskey collection.

Blended Whiskey: The Art of Harmony

When most people think of whiskey, images of single malts or bourbons often come to mind. However, there’s a world of complexity and artistry in blended whiskey that often gets overlooked. This versatile spirit has a rich history and offers a diverse range of flavors that can appeal to both seasoned whiskey connoisseurs and newcomers alike.

A Brief History of Blended Whiskey

The origins of blended whiskey can be traced back to Scotland in the 19th century. As the demand for whiskey grew, distillers realized that combining different whiskies from various regions and ages could create a more consistent and approachable product. This practice became increasingly popular as it allowed for the balancing of flavors and the creation of new and unique flavor profiles.

Initially, the primary goal of blending was to mask the harsher qualities of young whiskies. However, as the craft of blending evolved, it became clear that this process could be used to create extraordinary and complex spirits. The ability to combine different grains, distillation methods, and aging techniques opened up endless possibilities for experimentation and innovation.

The Art of Blending

Crafting a great blended whiskey is truly an art form. It requires a deep understanding of the individual components and a skilled palate to harmonize them into a cohesive whole. Blending typically involves combining two primary types of whiskey:

Malt whiskey: Made from malted barley, distilled in pot stills, and often aged in oak barrels.

Grain whiskey: Produced from a variety of grains, such as corn, wheat, or rye, and distilled in column stills.

The master blender’s role is to select the right whiskies from different distilleries, determine the proportions, and then marry them together to create the desired flavor profile. This process can involve hundreds of different whiskies, each contributing its own unique characteristics.

Blending techniques vary widely, but some common practices include:

Marrying: Combining whiskies of different ages to create a smoother and more complex flavor.

Finishing: Aging whiskey in a different type of barrel to impart additional flavors, such as sweetness or spice. These finishing barrels often include ex- port, bourbon, or sherry casks.

Chill-filtering: Removing particles that can cause cloudiness at low temperatures, but potentially affecting flavor.

Coloring: Adding caramel coloring to adjust the color of the whiskey.

Popular Styles of Blended Whiskey

Today, blended whiskey is enjoyed worldwide, and there are numerous styles to explore. Here are a few popular examples:

Scotch Whisky: This is arguably the most famous type of blended whiskey. It typically combines malt and grain whiskies from different regions of Scotland, resulting in a wide range of flavors, from smoky and peaty to smooth and fruity. Try Monkey Shoulder, The Famous Grouse, or Johnnie Walker 18yr!

Irish Whiskey: Known for its smoothness and balance, Irish whiskey is often triple-distilled and blended with both malt and grain whiskies. It tends to have a lighter, more delicate character compared to Scotch. Try the Keeper’s Heart lineup!

American Whiskey: While the focus in the United States is often on bourbon and rye, there are also excellent blended American whiskeys available. These blends can incorporate a variety of grains and aging techniques, offering a diverse range of flavors. Try Four Roses Small Batch or Four Roses Small Batch Select!

Japanese Whisky: Gaining significant global recognition, Japanese whisky blends often showcase exceptional smoothness, complexity, and a delicate balance of flavors. Influenced by both Scottish and American styles, Japanese whisky has developed its own unique character. Try Ichiro’s Malt & Grain 111 Proof or Akashi White Oak!

Whether you’re a seasoned whiskey enthusiast or just starting your exploration, blended whiskey offers a world of possibilities. With its rich history, complex flavors, and versatility, it’s a category well worth discovering.

blended whiskey whiskey

The Real Story Behind Sulfites

If you’ve ever taken a moment to read the label on a bottle of wine, you’ve likely noticed the phrase “Contains Sulfites.” I’ve found that many customers of France 44 are on the quest to find wines without sulfites over health concerns, “wine headaches”, or simply because they don’t want them in their wines. But what exactly are sulfites, and what is their role in the winemaking process?

Sulfites, also known as sulfur dioxide, are chemical compounds often used as antimicrobials and antioxidants in many foods and beverages. It would be impossible to make a wine that is entirely sulfite-free, because SO2 is formed by the metabolic action of yeast during alcoholic fermentation.

So, how are sulfites used in winemaking? Because of their antioxidative properties, many winemakers choose to add small amounts of sulfur dioxide during various stages of the winemaking process. It is most frequently added to freshly picked grapes during crushing and pressing because it can deactivate enzymes that catalyze oxidation- leading to brown juice and modified aromas and flavors. Winemakers may also commonly add small amounts of SO2 at bottling because of sulfur dioxide’s natural antimicrobial properties.

Now that we have a general scientific understanding of what sulfites are and how they are used in wines, let’s examine a few myths surrounding them:

Many people assume red wine contains more sulfites than white wine, when it is (typically) the opposite. As I mentioned previously, oxidation can alter color (usually resulting in a browning of the juice), flavors, and aromas. Winemakers will typically try to protect white wines from exposure to oxygen to preserve the fresh and fruity aromatic qualities of the grapes being used. There is typically a higher need for sulfur dioxide in these wines, because of its natural antioxidant quality.
One of the most pervasive myths is that sulfites are responsible for the headaches some people experience after drinking wine. However, scientific evidence does not support this claim. Sulfite sensitivity typically results (especially in severe asthmatics) in respiratory symptoms, such as asthma attacks, rather than headaches. In fact, foods like dried fruits and processed meats contain higher levels of sulfites than wine, yet they are not commonly associated with headaches. The culprit behind wine-induced headaches is more likely to be the alcohol itself or dehydration.
It is commonly assumed that organic wines do not contain any sulfites. If you’ve made it this far, we already know that it is impossible to make a sulfite-free wine since sulfur dioxide is a naturally occurring byproduct of fermentation. However, organically labeled wines typically contain lower levels or zero added sulfites due to various governmental regulations.

So, what are some tricks to find wines on the shelf that might have lower sulfite levels?

Wines with green “organic” or “biodynamic” labels on the France 44 wine shelf have been certified as such, and typically will contain fewer or no added sulfites. Just keep in mind that they will still contain small amounts of naturally occurring SO2.

Dry red wines typically contain lower levels of added sulfites. For folks that experience headaches after drinking wine, I typically try to recommend organic, dry red wines with lower levels of alcohol. Try Alois Lageder Schiava from Northern Italy or Jolie Laide’s Glou d’Etat.

“Zero-zero” wines, they’re so hot right now. These are wines that first contain zero added sulfites. Nothing is added or removed during the winemaking process that is not naturally present in the wine. This means no acidification agents, no color enhancers, no filtration, and no sulfur or commercially made yeast. Check out Where’s Linus Orange Wine and Ashanta Wines (there is even a sidra-style wine for the adventure-seekers).

natty wine natural wine sulfite sulfites

The Rich History of Amaro: A Journey Through Time

Aaron Strom

Aaron (he/him) is a proud member of our Spirits and Beer staff. As a non-drinker, you can find him perusing our N.A. and THC sections! Outside of France 44 he spends most of his time watching hos partner crochet and playing with his cat, Suki! At least, when he’s not on his Xbox.

The Rich History of Amaro: From Medieval Monks to Modern Mixology

Amaro, the bittersweet herbal liqueur, has a fascinating history that stretches back to the Middle Ages. Originally crafted by medieval monks and pharmacists, these herbal concoctions were used for their medicinal properties. The monks believed that the blend of various herbs, roots, flowers, and citrus peels could aid digestion and promote overall health.

Medieval Origins: Monks and Herbal Remedies

The tradition of creating amaro began in the cloisters of medieval Europe. Monks, who were among the few literate and scientifically-minded individuals of their time, developed recipes that combined a base spirit with locally sourced herbs and botanicals. These early amari were used as medicinal tinctures, prescribed for everything from digestive issues to general malaise. The precise recipes were closely guarded secrets, passed down through generations of monastic brewers.

The Renaissance and the Birth of Commercial Amaro

As Europe transitioned into the Renaissance, the knowledge and techniques for creating herbal liqueurs spread beyond the monasteries. Apothecaries and pharmacists began to experiment with their own versions of amaro, often marketing them as health tonics. By the 1800s, these herbal concoctions had evolved from medicinal remedies to popular beverages enjoyed by the general public.

One of the earliest commercial producers was Salvatore Averna, who in 1868, began selling his family’s secret recipe in Sicily. Averna’s success inspired others, and soon a variety of amari were being produced across Italy, each with its own unique blend of herbs and botanicals.

The Golden Age of Amaro: 19th and 20th Centuries

The 19th century saw a boom in the production and popularity of amaro. Brands like Amaro Ramazzotti (founded in 1815) and Amaro Montenegro (founded in 1885) emerged, each offering distinctive flavors and formulations. These amari were often enjoyed as digestifs, sipped slowly after meals to aid in digestion.

During this time, the recipes became more sophisticated, incorporating a wider range of ingredients. Producers experimented with different base spirits, such as grape brandy and neutral grain alcohol, and a diverse array of bittering agents, including gentian root, wormwood, and cinchona bark. The flavor profiles ranged from sweet and citrusy to intensely bitter and herbaceous.

Modern Revival: Amaro in the 21st Century

In recent years, there has been a resurgence of interest in amaro, both in Italy and internationally. Modern mixologists and bartenders have embraced these complex liqueurs, incorporating them into innovative cocktails and classic drinks alike. The versatility of amaro, with its wide range of flavors and styles, makes it a favorite ingredient in contemporary mixology.

New producers have entered the market, and many traditional brands have experienced a renaissance. Enthusiasts appreciate the artisanal nature of amaro production and the deep connection to Italian cultural and culinary traditions. Amaro’s role has expanded beyond the digestif; it is now a key component in cocktails like the Negroni, the Boulevardier, and various modern creations.

Exemplary Modern Amari

Two amari that have come to offer a refreshing twist in the category are Heirloom Pineapple Amaro and Song Cai May Amaro. These products exemplify the rich, complex, vastly unique flavors and meticulous craftsmanship that characterize the best amari different parts of the world have to offer.

Heirloom Pineapple Amaro - $38.99

Heirloom Pineapple Amaro, crafted right here in Minneapolis, offers a refreshing twist on the classic digestif by blending traditional amaro bitterness with the vibrant sweetness of pineapple. This innovative liqueur features a harmonious balance between rich herbal notes and tropical fruitiness, creating a uniquely complex profile. Ideal for enhancing cocktails or enjoyed neat, it represents a modern take on amaro, bringing a distinctive American flair to a time-honored tradition.

Song Cai May Amaro - $39.99

Song Cai Mẩy Amaro, hailing from Vietnam, offers a sophisticated twist on traditional amaro by incorporating Asian herbal traditions. Crafted with botanicals like star anise, ginger, and various spices, it presents a rich, aromatic profile that blends spiced complexity with herbal depth. This unique amaro provides a distinct departure from classic Italian styles, making it an intriguing choice for both sipping neat and enhancing cocktails with its exotic, multi-layered flavors.

Cocktail Recipes

The Black Manhattan

The Black Manhattan is my personal favorite twist on the classic Manhattan, substituting amaro for the traditional sweet vermouth to add depth and complexity. This is a great cocktail for a classic amaro, like Amaro Montenegro or Fernet-Branca.

Ingredients:

2 oz Rye Whiskey
1 oz Amaro
1 dash Angostura Bitters
1 dash Orange Bitters
Cherry or Orange Twist for Garnish

Instructions:

Fill a mixing glass with ice.
Add the rye whiskey, amaro, Angostura bitters, and orange bitters.
Stir until well chilled.
Strain into a chilled coupe or martini glass.
Garnish with a cherry or an orange twist.

Kingston Negroni

This recipe is perfect for the Heirloom Pineapple Amaro, combining tropical flavors from the Amaro and the rum with the rich Vermouth and bitter Campari. The resulting cocktail is beautifully balanced and perfect for a hot summer day.

Ingredients:

1.5 oz Smith and Cross Rum
0.5 oz Carpano Antica Vermouth
0.5 oz Heirloom Pineapple Amaro
0.5 oz Campari

Instructions:

Fill a mixing glass with ice.
Add the Smith and Cross Rum, Carpano Antica Vermouth, Heirloom Pineapple Amaro, and Campari.
Stir well until the mixture is chilled and properly diluted.
Strain into a rocks glass filled with a large ice cube.
Garnish with an orange twist.

From its origins in the herbal remedies of medieval monks to its current status as a beloved component of modern cocktails, amaro has a rich and storied history. Its enduring appeal lies in its ability to adapt and evolve while maintaining a deep connection to tradition. Whether enjoyed neat or in a cocktail, amaro continues to captivate and delight, offering a taste of history in every sip.

amaro

Albarino: A Mid-Summer Refresh

Ebenezer Valvi

Ebenezer is a wine enthusiast passionate about the influence of art in wine. As a holder of the WSET Level 3 certification in Wines and as the owner of the design agency REVL Creative, he aims to bring a modern approach to the collaboration of art and wine. Ebenezer lives in Burnsville with his wife and son and is looking for ways to expand the wine frontier south of the river!

Summer reveals the best in many ways: the craving for grilled foods, warm sunshine, lake days, and, most importantly, the need for a refreshing glass of wine. Traditionally, white wines and summer go hand in hand, as they can be chilled to cooler temperatures while preserving their delightful fruit flavors, acidity, and freshness. Although my love for New Zealand Sauvignon Blancs is going nowhere, in the last few years a new contender has come to steal my heart; Albariño.

Albariño is a less commonly known varietal across the board even though its history dates back to the 12th century. Making its strongest debut from Rias Baxis, a small coastal DO in the northwest corner of Spain, it is a wine that draws out wonderful expressions from the maritime climate. With features like strong acidity, vibrant floral notes, and a palette that shows citrus, melon, and stone fruits like apricot, and peach. It is a grape and a wine that stands tall. While the wine boasts a range of wonderful elements, the two that truly make it my go-to bottle are its minerality and effervescence.

I consistently find subtle notes of salt and fine bubbles in nearly every bottle, which contributes to a refreshing wine. And even though it does not fall under the umbrella of sparkling wine it brings about a natural “spritz” that makes you stop and say “Woah that was different”. Thanks to modern winemaking techniques like stainless steel tank fermentation and cold fermentation, we get to enjoy these expansive fruit flavors and the ability to retain some of that natural CO2.

As Albariño’s popularity has expanded, it’s now found in regions such as Portugal (where it is known as Alvarinho), the United States (California, Oregon), New Zealand, Australia, and parts of South America like Argentina, Chile, and Uruguay. This adaptable grape highlights its vibrant acidity and floral notes across various regions, demonstrating the versatility of its flavor as shaped by winemakers and producers.

The Granbazan Etiqueta Ambar Albariño has been grabbing my attention lately with its peachy and citrus flavors. It is well-rounded with notes of minerality, reminiscent of wet stones and subtle hints of saltiness. A true and repeatedly beautiful expression of Rias Baixas.

If you tend to find yourself grabbing for a chardonnay, I would suggest the La Marea Albariño which brings a different approach to the palette with additions of curd, hints of biscuit, and an overall more creamy mouthfeel.

And a recent favorite at France 44 has been the Lagar de Cervera Rias Baixas 2022, which brings forward an extraordinarily elegant nose of ripe white fruit, apple, pear, and citrus fruit. It is very expressive in the mouth, creamy yet fresh. A very balanced finish makes it a perfect exponent of the Albariño variety.

This weekend, Friday-Sunday (8/2-8/4), all Albariño will be 10% off! So stop in, chat with our wine staff to find the right bottle for your palate, and enjoy a glass of your favorite new summer wine!

Albariño

A Guide to Hops

Bennett Porter

Bennett (he/him) is is our Spirits Buyer, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll often see him lurking about the German pilsner and kölsch sections. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

The proliferation of craft beer has drawn an ever closer focus on the importance of hop selection, for both the consumer and the brewer.

Hops are an essential ingredient in brewing: providing bitterness, aroma, flavor, foam stabilization and a natural preservative with their antimicrobial qualities.

To the educated consumer, hop varieties listed on a beer label can offer an indication of the flavor and aroma characteristics to expect.

That said, the same hop variety can show differently when used in a pilsner versus an IPA versus an Imperial Stout. Just as a chardonnay aged in oak barrels differs hugely from a young chardonnay, aged in stainless steel, the way that hops are used in brewing will have a huge outcome on the finished product. It’s as much about the method and brewing technique as it is about the hops. Lighter and hop-forward beer styles will naturally showcase more of a hop variety’s characteristics than stronger, darker styles.

What Exactly Are Hops?

Hops (humulus lupulus) are a species of perennial flowering bine from the hemp family Cannabaceae. Though used interchangeably, hops are considered a bine not a vine, as their flexible shoots wrap around their support, whereas vines use tendrils to secure themselves and do not twist.

The plant is dioecious, meaning male and female plants are separate. It is only the female flower cones that are known as hops. Hop cones contain lupulin glands at the base of their petals that house essential oils, resins and terpenes. These are the components that provide the bitterness, aroma and flavor to beer.

Hop varieties can be grouped into three types:

Bittering hops: The high alpha acid content in these varieties gives greater bittering potential. More bitterness is extracted the earlier they are added in the boiling process.
Aroma hops: These hops contain more volatile oils and terpenes that can contribute a bouquet of aromas and flavors in the finished beer. Aroma hops are added later in the boil or during fermentation to not boil off their distinct qualities.
Dual-purpose hops: These hop varieties offer great flexibility to the brewer. Their high alpha and oil content can provide both bittering and aroma potential.

The characteristics that determine which category a hop falls into are strongly influenced by origin and lineage. Traditional European hop varieties impart a delicate and mild character into the finished brew, effusing floral, earthy and spicy aromatics. Their lower alpha acid content lends a finer, crisp sort of bitterness. American hops are bold by contrast, with more pronounced and varied aromas of citrus, pine and tropical fruits. Their generally higher alpha acid content can impart a strong, lingering bitterness that is key to many American beer styles. The difference between European and American hops is best reflected in the styles brewed there. Even a mild American style such as Amber Ale is noticeably more hoppy than most imported lagers and ales.

That being said, more isn’t always better! The key is to understand what you like and why, making it easier to select the next brews for your fridge.

Now that we have a general outline of hops and their usage, listed below is a few of our favorite hop varieties and familiar beers made with them:

Saaz (Žatec, Czechia – Aroma hop): One of the four original noble hops, Saaz is used prominently in Bohemian pilsner and lager styles. Its high farnesene content gives off a woodsy, herbal, sometimes green apple-like quality and low alpha acid content can add a soft bitterness when used early in the boil.

- Fair State Pils, Luce Line Piedmont Pils, Pilsner Urquell, Stella Artois

Hallertau (Bavaria, Germany – Aroma hop): Another noble hop variety, whose cultivation dates back to the Middle Ages. It is arguably the “classic” German hop, with clean floral aromas of sage, rosemary, lavender and pine thanks to higher humulene content. Perfect for pilsners and other lager styles.

- Insight Avant Pilsner, Weihenstephaner Pils, Paulaner Münchner Lager

Strisselspalt (Alsace, France – Aroma hop): Low in alpha acid with a pleasing herbal, spicy quality with hints of citrus from higher percentage of myrcene

- BlackStack Slopes Pilsner, Kronenbourg 1664, Orval Trappist Ale

Citra® (Yakima, Washington – Aroma/Dual-Purpose hop) Arguably the superstar of American hops, Citra® bursts with lime, grapefruit and tropical aromas. Its high alpha acid content can produce a harsh bitterness, so it must be used judiciously.

- Toppling Goliath Pseudo Sue Pale Ale, Falling Knife Daydreaming Pale Ale

Mosaic® (Yakima, Washington – Dual-Purpose hop) Just ever-so-slightly in the shadow of Citra® hops, Mosaic is equally beloved by American craft brewers. Featuring aromas of mango, pine, citrus and berry with a pleasing bitterness, this hop can do it all. It is often featured alongside Citra® as they play well together.

- Weldwerks Juicy Bits NEIPA, Modist False Pattern NE Pale Ale, Junkyard Flip Flops and Wheelies NE Pale Ale

Warrior® (Yakima Valley, Washington – Bittering hop) This high alpha hop is perfect for adding a clean bitterness to brews, with hints of citrus and spice.

- Surly Furious IPA, Dogfish Head 60 Minute IPA

Nelson Sauvin (New Zealand – Dual-Purpose hop) Named after the Sauvignon Blanc wine grape, with whom it shares many characteristics. Notes of gooseberry and white wine grape, it can impart a smooth bitterness.

- Modist Foeder 44 Dry-Hopped Pilsner, plus many limited release IPAs and Pale Ales (keep your eyes peeled!)

Pairing Books & Wine

Jennifer Simonson

Jennifer is a writer, photographer and wine enthusiast who publishes a blog called Bookworm, in which she pairs wine with books. It combines two of her favorite pastimes and is intended to make both reading and sipping wine more enjoyable. She recently received her WSET Level 3 in Wines certification through France 44 Wine & Spirits Education. She lives in Linden Hills and enjoys running around the city lakes, gardening, cooking and making art.

Have you ever noticed how your most memorable conversations about wine and about literature can sound much the same? Think about some descriptors you might use to tell a friend about a recent wine discovery or an immersive new novel, and observe the overlap. Intriguing, complex, provocative, vibrant, gripping, lingering.

While reading tends to be a solitary activity, we come together in book clubs seeking an exchange of ideas. As humans we crave this connection – one that occurs so naturally when we share a bottle of wine, as well. At their best, both pastimes allow for engaging discussion, laughter, mild disagreement, and fresh insight.

So, why not combine the two? I pair wine with books (not unlike food pairing) in hopes of creating an experience that elevates my enjoyment of both. Fiction, nonfiction, poetry, even graphic novels and cookbooks are all candidates for a pairing. If you are hosting a book club and are wondering what to pour, you can try it, too. Here’s a guide to find that “perfect” wine partner for your book.

Truthfully, most books will pair wonderfully with several wines. We all have different preferences, and an outstanding pairing for one person might not work for another. You will have the most success if you let curiosity and creativity be your guides.

A straightforward starting point is to consider the literary genre, the author, or the author’s intent. For example, if the book is a mystery, I might look for a complex wine that would require all of my senses to discover its various aromas and flavors. Or, if the novel is an author’s debut, pair it with a wine from a new or up-and-coming winemaker. Is the story intended to uplift? Then, perhaps, bubbles are appropriate.

Another approach is to think about which elements in a book are essential to the story and/or resonate mostly strongly with you. Noteworthy considerations are the characters and their relationships, the point of view, and the setting. Ask yourself if you learned anything new or surprising, and think about your overall impression after finishing the book. There’s pairing potential in each of these details.

For example, in Hernan Diaz’s Pulitzer Prize-winning novel Trust, four characters tell the same story, each from his or her own perspective. I paired this book with Chardonnay, a grape variety that is as malleable as this story. Chardonnay can taste very different, depending upon the winemaker telling its “story.” This pairing’s success is less about a specific bottle of Chardonnay – any of your favorites will do – and more about how winemakers shape it to achieve specific results on the nose and palate.

And lastly, remember not every pairing needs to be congruent. It can be interesting to seek out contrast. For example, can a grief-filled novel be balanced with a bright and fruity wine? The decision is up to you. Sometimes I taste several wines before settling on the just the right one.

The search for new and interesting connections between fine wine and literature is a process of discovery. Happily, with so many wines to taste and books to read, the possibilities are truly endless. For more pairing ideas, visit my Bookworm Blog. Each monthly post includes a complete book review, a wine tasting note, and a detailed explanation about why the pairing works.

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