Going Back to Cali: The West Coast IPA

by Bennett Porter

The year is 2021, the Beer planet continues to circle a galactic vortex that top astronomers have named “Hazy IPA.” The planet, whose inhabitant “Beerlings” subsist primarily on fermented malt beverages, was first drawn into the vortex years prior when it was caught in a gravity beam of juicy hop flavor. Upon entering the galaxy’s rotational forces, an odd phenomenon began to spread. The Beerlings—who formerly enjoyed styles such as brown ale, hefeweizen, milk stout and Czech pilsner—have become enraptured by a cloudy “India Pale Ale” that is said to have been from an unknown location called “New England.” By way of its juicy, tropical aroma and flavor, silky body, and gentle bitterness, the Hazy IPA is gradually taking over the minds of the Beerlings, methodically squashing out the dwindling beer styles in its path. The future is bleak, and hazy at best.

After picking up a fuzzy distress beacon from the depths of galaxy “Hazy IPA”, a small faction of bitter, seasoned brewers travelling from “The West Coast” and beyond have united in order to rescue Beer planet from its impending engulfment by the entrancing tropical hop character, and to reclaim the flavor balance of past eras. The future of Beer depends on it.

This silly movie plot-like scenario is playing out in real time in craft beer coolers across the country; a single style becoming so popular that less popular styles are chewed up and spit out in its wake. I am certainly part of the problem, often choosing the newest hazy IPA over another style. But each time I try a quality west coast IPA, I am reminded of why I admired IPAs in the first place. It’s something in the hop character—the spicy, floral, grassy, piney, citrus that takes your nose on a camping trip. It’s the softly sweet malt character and slick, oily mouthfeel. It’s the tongue-punching bitterness that commands another sip. It’s the nostalgia, a subtle reminder that these experimental hoppy brews were part of the Zeitgeist for a craft beer revolution.

Bear Republic Racer 5 IPA | $8.99/4pk Can | Born in the heart of wine country, Racer 5 is arguably the benchmark for this style, winning gold in the IPA category for two consecutive years at the Great American Beer Festival. The original recipe was a mistake; hops from Bear Republic’s Red Rocket Ale were accidentally added to the “house IPA” at the time. A few tweaks later and Racer 5 was born, inspired by owner Rich’s love for car racing. Racer 5 exemplifies the classic “C hops”: Cascade, Centennial, Chinook and Columbus all bringing their classic citrus, floral and pine characteristics. A softly-sweet crystal malt character balances the sturdy 75 IBUs of bitterness.

Ballast Point Sculpin IPA | $12.99/6pk | Ballast Point has a story like many breweries; it all started with a group of college homebrewers who turned a hobby into a business. First came Home Brew Mart, a homebrew supply store that opened in 1992. Four years later, the brewery began operations from the back of the store. By 2005 the recipe for Sculpin would be released, quickly becoming one of the most highly regarded IPAs of the decade and earning BP “best small brewery” at the 2010 world beer cup. Sculpin drinks like a pale ale, despite its 7% abv and 70 IBU, thanks to its simple, clean malt base. Piney, spicy bittering hops accentuate the bright stone fruit and mango notes from the aroma hop additions.

Lagunitas Waldo’s Special Ale | $12.99/4pk | If you know anything about Lagunitas, you know of their fascination with a certain, um, plant. This fascination has inspired much of their beer culture, and is best embodied in their annual spring release of Waldo’s Special Ale. This triple IPA began as a collaboration between Lagunitas and the Waldo’s, a group of former San Rafael HS students who famously met around a statue of Louis Pasteur at 4:20 to smoke before embarking on a treasure hunt of sorts in Point Reyes. The dankest and hoppiest of Lagunitas brews, Waldo’s features a botanical assault of hop character, sticky icky sweet fruitiness, warming alcohol and an oil slick mouthfeel. For all the treasure hunters out there. 

Modist Day of Another Dream IPA | $14.99/4pk Can | Taking their Dreamyard New England-style IPA into The Upside Down, in this alternate reality Day of Another Dream is a west coast IPA brewed with the same ingredients but different techniques. Wheat malt and malted oats lend their typical textural smoothness and while Citra and Sultana hops get more time to isomerize in the boil, bringing jabs of piney bitterness and pithy citrus.

Worthy Mentions:

Stone IPA

Drastic Measures Jimmy’s Dirty Dena West Coast IPA

Deschutes Squeezy Rider West Coast IPA

Eagle Park KFBR392 IPA

A Love Letter to Cabernet Franc

 

by Tasha Poehler

If you’re currently reading this blog, or any wine blog for that matter, chances are you’ve heard of a little grape called Cabernet Sauvignon. It’s tough to get this far without knowing at least a little bit about it – but what if I were to tell you that its lesser-known family member was a favorite among wine professionals and wine lovers alike and a really great bottle won’t break the bank.

We’re talking about Cabernet Franc, the parent to both Cabernet Sauvignon and Merlot. It’s a bit wild compared to its more civilized children, and that’s what makes it so unique. Whether or not you’ve tried it, I’d like to tell you why this versatile grape is absolutely worth your time and why it’s a staple in my own collection.

 

Cabernet Franc is a light to medium bodied red that likely originated in the Basque region of southern France. It is commonly used as a blending grape in Bordeaux and some Southern Rhône blends where it adds herbaceous notes of tobacco and spice. Although it’s most common in a blend, it absolutely shines as a soloist because of its insane versatility. It has found a home in nearly every major wine region.

Where you’re buying from can dramatically shift the essence of the wine itself. Some of the best and most renowned Cab Francs come out of the Loire Valley (Touraine, Bourgueil, Anjou, Samur-Champigny, Chinon). These cooler climate wines tend to be leaner and more herb-driven with a sharper acidity. Think bell pepper, bramble, black pepper & tart cherry.

But that’s not to say that you can’t find an amazing bottle from elsewhere in the world.

While cooler climate wines tend to show a greener and leaner wine, the warmer climates will show something a lot richer. From California to Argentina to Australia, the heat and sun produce a fuller and juicier wine. There’s tons of strawberry, raspberry, chocolate, and peppercorn in the glass. No matter where you’re getting this wine from, its peppery nature will always shine through in some form or fashion.

 

This type of wine is one of my favorites to pull out at a dinner party. A light bodied red with a little funk and fruit is almost always a crowd pleaser. I’ll stick it in the fridge for 20 minutes to get a slight chill and let it do its thing at the table. Because of its versatility it pairs well with a wide variety of dishes. The lighter styles are great match with goat cheese or grilled salmon, while the fuller and richer styles are complex enough to stand strong against grilled steaks and pork chops.  A tomato-based dish would also wow whoever you’re entertaining once this pandemic decides it’s had enough.

Like any wine, it’s easy to do a deep dive and figure out which styles you like best, but for simplicity’s sake here are four different Cab Francs we carry at France 44 that all show off the unique characteristics of this grape in a fun and comparative way.

 

  1. Leah Jorgenson Cabernet Franc | Southern Oregon | $27.99 | Leah Jorgenson is among a group of relatively new badass winemakers who are shifting their focus to sustainable farming and biodynamic winemaking in Oregon. She’s also credited as the first in the country to make a still white wine from Cab Franc. I’m a huge fan of women leading the charge in innovation within the wine world and have yet to find a wine of hers that I didn’t thoroughly enjoy. Super aromatic and a little bit funky, this wine shows a ton of red fruit, bitter herbs, and bright acidity. A little smoky and a little earthy, this wine has it all. It might not be for everyone, but its complexity makes it a fun one to test out if you’re looking for something uniquely its own.
  2. Domaine de Pallus ‘Messanges Rouge’ | Chinon, Loire Valley, France | $18.99 | Fifth generation winemaker Bertrand Sourdais has run Domaine de Pallus in the appellation of Chinon in the Loire Valley since 2005. After 2009 the winery committed to biodynamic cultivation and all manual harvest. The grapes used for this particular batch of wine are aged in stainless steel for a little over 6 months which results in a simple and soft wine with bright red berry notes, a little spice and that signature Loire Valley green bell pepper. At a super affordable price, this wine is sure to be a favorite.
  3. Waterkloof ‘Circumstance’ Cabernet Franc | Stellenbosch, South Africa | $23.99 | In the 90s Paul Boutinot set out to find the perfect vineyard site and it wasn’t until 2004 that he settled on the south-facing slopes of Schapenberg Hill in the coastal region of Stellenbosch. By 2008 the decision was made to turn Waterkloof into a lean, mean, biodynamic machine and is one of only a small handful of wineries in the Cape to hold that distinction. Waterkloof was actually awarded Champion Status by the WWF’s Biodiversity & Wine initiative after making the choice to preserve half of their farm for the indigenous wild and plant life of the region. In this day and age it feels good to be supporting viticulture that aims to help protect our planet. This wine has a ton of blackberry and cherry. A little bit of oak, and a little bit of green pepper, this wine is well balanced and tasty as hell.
  4. Fabre Montmayou Reserva Cabernet Franc | Luján de Cuyo, Mendoza, Argentina | $18.99 | Hervé Joyaux Fabre moved to Argentina from Bordeaux to explore the region and its potential for great winemaking. While Argentina is mostly well known for growing Malbec, this Cab Franc is a testament to this winemaker’s drive and passion to create something unique and beautiful given the local terroir. 60% of the wine is aged in French Oak for 12 months. It’s fresh and elegant on the nose, with warm graphite and subtle black cherry. It’s well balanced with a long finish and perfect for lamb or even chocolate.

Pairing Wine with Springtime

 

My name is Mike Schufman. I am not a wine professional, I am a guitar player and drummer with a culinary degree. I graduated from Saint Paul College in 2010, have lived in France, traveled to multiple European countries, and can speak and write in 3 languages. Since studying in the Loire and Rhone regions of France from 2007-2008, I have worked in various settings from full-service restaurants, to corporate dining, to grocery stores, and currently for France 44.

March through April in Minneapolis can feel a bit like getting one’s hopes up; a feeling of cautious optimism. Snow often makes an unwelcome re-visit after a bitter cold but mostly dry February. Meanwhile, moderate to chilly temperatures can create a slushy mess everywhere you look. At the same time, you smell the fresh spring air. You can finally appreciate the crisp breeze accompanied by longer sunshine as you roll down your car windows.

And even crisper than the breeze are the seasonal produce you see at your local market or co-op. There, hipsters flock for the fiddlehead ferns, ramps, spring onions, garlic scapes, peas, asparagus, mint, various other fresh herbs, and hearty, bitter greens. You can see, smell, and taste spring all around you. By May, you’re in heaven! And what is heaven without delicious food and wine?

 

In my first wine blog, I want to focus on Spring. More specifically, what Spring means for food and wine. Not a sommelier’s take on wine, but rather a culinary angle–my wine picks evoke the flavors and moments of spring. For this blog, I will focus primarily on white wines for their versatility and bright, crisp flavor that lends itself so perfectly to seasonal springtime dishes.

Pretty much, name something green, and it’s probably in season. Many of these fresh, vegetal flavors, in the wine world, are referred to exactly as the foods that offer them appear: “green.” Green is more than a color. It may signify bitterness, freshness, rawness, or unripeness. It can also signify healthfulness; that which is medicinal, refreshing, bright, acidic, youthful, vibrant, and zesty. Now we have a canvas on which to paint a lovely culinary picture.

As I see it, whether you’re combining foods together to create a dish, or combining a dish with wine, you are looking for balance and harmony. This can come from:

1. Complementary or contrasting flavors and textures (sweet and salty, crunchy and creamy, acidic and fatty, funky and fresh) Here, we prevent an overload of one component of food by providing a resolution.

2. Matching flavors (Herbs and goat cheese, Chocolate and chilis, stout-braised short ribs, mint and cucumber) Here we find a common theme between two seemingly different components and play on a particular flavor as an abstract concept that we wish to highlight. And in doing these two things, we also strive to avoid the third scenario:

3. Clashing flavors (Fish and cheese, Umami/Earthy+Gamey, Acidic +Hot and Spicy) Here, we unfortunately combine components that have similar needs of resolution, leaving your tastebuds and stomach feeling very, very sad.

Depending on your preference, you can lean toward #1 or #2, and chances are, your wine pick is going to be great! The most important rule is that there are no absolute rules, and sometimes, you just know what you like. If you like chardonnay with everything, then drink chardonnay with everything!

So, anyway, onto the wine picks! I have chosen 3 different styles to highlight.

 

Meinklang Burgenland White | Austria | $18.99 | This biodynamic white blend screams springtime with its bright, green, floral notes. An intriguing 50-40-10 blend of grüner veltliner, welschriesling, and muskat (respectively), this white offers a cohesive flavor profile rather than any obvious varietal characteristics. The nose is pleasantly fresh and aromatic, bursting with fresh, floral citrus akin to bergamot, coriander seed, and mint. In a weird but welcome way, childhood memories of opening a fresh box of fruit loops come to mind. Acidity is vibrant and reminiscent of Granny Smith apples or pears tossed with lime zest. This wine is pure excitement on for your tastebuds at under $20 a bottle.  Enjoy with mild stir-frys featuring green vegetables, chicken pizza with ramp and almond pesto, minty lamb meatballs, or a nice falafel sandwich* with lemon tahini, crisp romaine lettuce, and fresh tomato.

Culinary Note:

*Where did I come up with the idea to pair this with falafel? Not only are falafels crispy and delicious, but they are also jam-packed with fresh parsley and cilantro, with just a hint of zesty green chilis and spices such as cumin and coriander. This, along with the nutty characteristic of fried chickpeas (some versions feature fava beans as well) pairs beautifully with this style of wine. 

 

 

 

Soave Classico, Veneto, Italy | From the grape garganega, which is scientifically identical to the Sicilian viarietal Grecanico.

Being a culinary graduate, I find a lot of overlap between the jargon between foodies and wine nuts (By the way, you can’t caramelize a steak!). After all, part of the fun is finding the balance between the simpleton and the snob. If you don’t say something slightly pretentious, are you even enjoying it?

Medium bodied, this style gives you complex aromas, vibrant acidity, and nice, oily texture on the palate.

Sometimes, when people describe wine tasting notes, I think to myself “Wow that’s very specific. Toasted almond? Is it really a note of toasted almond? “Nutty” or “almond” isn’t enough of a description? But when I swirl this in a glass, it is clear to me. This is toasted almond. The aromatic compounds are reminiscent of nuts having gone through to transformation of roasting. A raw almond note, by contrast, would read much more subtle on the nose, similar to unripe stone fruit. For this more subtle almond note, lighter body and fruitiness reminiscent of honeydews, reach for a verdicchio or grechetto (try Andrea Felici Verdicchio–$17.99, or Antonelli Grechetto–$16.99).

These wines would be brilliant with anything pesto* fine Italian cheese & charcuterie plates, pan-seared whitefish and green beans amandine with lemon zest, and would also shine alongside a mushroom risotto with asparagus.

 

Examples:

Inama Soave Classico | $17.99

Pra Staforte Soave Classico | $27.99

*Culinary Note: Since I’ve mentioned pesto twice, I’d like to add a note from the kitchen and mention it a third time. I know–it’s not 1991, but pesto doesn’t need to go out of style and can be revisited anytime. Plus, it tastes like spring. In culinary school, we learned that anything can be classified as a pesto if it features these components:

  1. A nut. In the classic basil pesto, pine nuts are used for their piney aroma and butteriness. But you can swap it out for marcona almonds, pistachios, walnuts, peanuts, macadamias, anything that you can call a culinary nut.
  2. A plant tissue. This would be the basil leaves and garlic in the classic green pesto. But this can be interpreted many ways. This could be kale, mint, ramps, roasted bell pepper, fresh peas or mustard greens. Get creative and use whatever you picked up at the farmer’s market that would work for the flavor you want to create!
  3. A cheese. Doesn’t have to be parmigiano reggiano, though always a great choice. Anything nutty and aged is good. But you can also take it in a different direction and go with something creamy and herbaceous like chevre. Get creative!
  4. An oil. This is when you want to break out the extra virgin olive oil. That said, some chefs do like to dilute the mixture with a neutral oil and only add a small amount of extra virgin to finish it, to prevent the overall mix from being too bitter.

 

 

 

Koehler Ruprecht Kallstadter Riesling Kabinett Trocken | Pfalz, Germany | $23.99

This riesling achieves a wonderful balance. It delivers the bracing acidity that you would expect from German riesling accompanied by tropical notes of coconut, green apple and citrus zest. There is an underlying hint of green or vegetal flavors and a pleasant minerality. The fact that there is so much going on in this wine is resolved by the ever-so-slight hint of residual sugar, though still well within the category of “dry.” This gives the wine some roundness and a refreshing character that makes you want to come back for another glass. This riesling could be featured with a variety of dishes, from Thai coconut chicken soup, to roasted sweet potatoes with harissa, to pork chops with kohlrabi slaw or braised cabbage.

 

Other dry, balanced Rieslings to consider:

Donnhoff Tonschiefer Riesling Trocken | Rheinhessen, Germany | $29.99

Boundary Breaks Dry Riesling Clone 239 | Finger Lakes, New York | $14.99

And there you have it! My top 3 white wine picks to go with your creative springtime meals! I hope you enjoyed reading, and just maybe it will inspire you or change the way you think about the food, the flavors, and the moments. Have fun in the kitchen and enjoy the weather!

 

 

Ice Ice Cider

Alright stop, collaborate and listen

France is back with a not-new invention

Cidermaker grabs an apple tightly

Cryoconcentration daily and nightly

Will it ever stop? Yo, I don’t know

Reach the right Brix and it flows

Alright, my apologies, I got carried away. It’s easy to do with something so delicious yet so underappreciated. Some of you are probably wondering, what on earth is ice cider?

Ice cider is basically a big sibling of hard apple cider; a dessert-style cider made in similar fashion to—you guessed it—ice wine! Like ice wine production, quality ice cider production only works in cold climate regions that are suitable for apple growing. There are two processes used to concentrate apple sugars for the production of ice cider: cryoconcentration and cryoextraction. While the latter method is much less common, it is the original production method. Christian Barthomeuf, a Quebecois winemaker, created the first ice cider in 1989 mimicking the production process of German eiswein.

Doing it the hard way, through cryoextraction, meant leaving the apples on the tree well into the frigid winter, drying up their water content and freezing them in the process. Separation of the water and juice thus happens inside the fruit itself. When the frozen apples reach the proper maturity, they are pressed and the resulting concentrate is frozen once more, resulting in a rich sugary nectar that will undergo a long, slow fermentation. Because this method involves much uncertainty, high costs and low yields, most cider makers produce ice cider opt for the other method.

Most modern ice cider is made through the process of cryoconcentration; harvesting apples at peak autumn maturity, storing them cold, pressing in early winter and then storing the juice outdoors in the cold. The sugary must is separated from the frozen ice crystals and then undergoes a long, slow fermentation. The ice cider may be aged in oak barrels to add further dimension. These ciders are best enjoyed slowly to revel in the unexpected, pure complexity that apples can offer—juicy sweetness, surprising tartness and delicate notes of spice.

Milk & Honey Alchemy Ice Cider — $19.99/375ml

The newest release comes from the 2019 fall apple harvest. This fermented concentrate of Winesap and Northern Spy apples spent 7 months resting in freshly emptied Four Roses bourbon barrels, picking up notes of vanilla, caramel and baking spice. It’s like bottled apple pie! A lingering mouthwatering tartness encourages further sipping.

Sweetland Orchard Borealis Ice Cider (3 Varieties) — $23.99/375ml

Made with Minnesota grown heirloom apples and freezing cold Minnesota weather. Pressed juice is left out in below-freezing temperatures. The juice endures multiple freeze and thaw cycles, being brought into the cider house as an ice cube during the last freeze. Juice is separated from the water during the melt and then goes into a lengthy fermentation. Notes of apple butter, baked apple, nuts and popping acidity. Some cider is bottled straight; some gets put in barrels. The Oak-Aged version rested in Minnesotan oak barrels from the local Black Swan Cooperage, picking up woodsy vanillin notes. The Rye-Aged version rested in Far North Spirits Rye Whiskey barrels for nine months, contributing a distinct spicy quality.

This Blog is About Rum

written by Bert & Dylan

Last March our lives got a lil’ funky, but this March it’s our drinks that are going to be the funky ones, and what better than a Jamaican rum to funkifiy our glasses.  These Jamaican rums are exploding with a distinct and fruity smell called “hogo”.  Hogo comes from adding dunder, the leftovers from a pot stills previous batch (whiskey drinkers would know this as sour mash), to the new mash and letting it ferment for up to three weeks! STRONG notes of overripe pineapple and banana make these rums the perfect drink for someone searching for a unique style of spirit to drink neat, or for a cocktail enthusiast to experiment with a new and distinctive flavor profile. Hogo filled Jamaican rums are the perfect spirit to for adventurous drinkers who want to add a unique flavorful spirit to their home bar.

Hampden Estates is probably the most notable of Jamaica’s few remaining distilleries. For centuries they only produced rum for other brands blends and bottlings. One of these includes Smith & Cross, a popular mixer for tiki cocktails. After much anticipation, they finally started bottling rum under their own name. Some of these releases include Rum Fire, an unaged hogo bomb, as well as an 8 year old rum perfect for sipping. These are just a few of the many Jamaican rums out there to explore.

Smith & Cross

Smith and Cross is the perfect embodiment of a navy strength Jamaican rum. Bottled at 57% ABV it can be quite intimidating, however it is the smell of sweet pineapple, not alcohol, that will smack you in the face when you open the bottle.  This makes Smith & Cross a perfect mixer for Tiki drinks such as a Mai Tai or Jungle Bird.

Rum Fire

This unaged, high ester, overproof rum had been used in blends for years until recently. With strong notes of papaya, pineapple and coconut, it is the perfect addition to any cocktail.

Hampden 8 year

This delicious sipper offers aromas of banana, mango, cinnamon, vanilla and caramelized apples on the nose, that are echoed throughout the palate.

Sake

Holy smokes, we have just beefed up our sake selection and we have a ton of new items to try. Sake has always been flying under the radar in the drink world but the times are a changing. We have seen a huge increase in the thirst for this lovely beverage, but what exactly is sake? Is it beer? Wine? Liquor? To help demystify sake it’s time for a little sake 101.

Many of the sakes that grace our shelves are premium quality sake that should be consumed cold like you would a white wine. You will also find the word “junmai” on a lot of the bottles as well. This is significant for a few reasons. First, sake that uses the word junmai either by itself, before a word, or after a word means that the sake is a pure rice grain sake. Some sake does have added distilled alcohol to it which can help richen the sake or enhance its aromatics. The second meaning for junmai refers to the level of polish the rice is given before they brew the sake.

Yes, I said BREW! Sake is made in a similar fashion as beer is, but it is technically not considered beer. There are only a handful of ingredients in sake. Typically you will find water, rice, and koji. These will be the only ingredients used in the brewing process for all junmai sake. Non-junmai sake may contain additives such as distilled alcohol, sugar, or amino acids.

Now that you are a sake expert it is time to try some our or new sakes. Goodbye boring beverages! Take home some of these tasty morsels as they can pair with just about any food.

 

Miyasaka Yawaraka Junmai “Matinee” Sake – 720ML $23.99

Hints of puffed rice, caramel, cream, and grains jump from the glass on this chuggable, only 12% ABV, sake. Pear and honeydew grace your palate and finish with a hint of citrus. This sake will pair with anything!

 

Ama No To Tokubetsu Junmai “Heaven’s Door” Sake – 300ML $17.99

With over 100 years of brewing experience Asami Brewery makes this lovely little sake that is dry and medium bodied. Slightly floral, nutty, and crisp on the finish this sake will have you reaching for more. Its core shows light apple and baking spice nuances that go great with risotto, pork, or mushroom dishes.

Mantensei Junmai Ginjo “Star Filled Sky” Sake – 300ML $16.99

This sake is super unique. It has been aged in tank for three years helping to develop super rich and savory flavors. A touch of dried honey and toffee lead way to a creamy stone fruit finish. Lightly fruity but dry, and dangerously delicious. Pairs great with any grilled meat.

A Taste of the Tropics

Written by Bennett

Just about every Minnesotan right now: “Well what in da heck, Barb! Jeepers it’s been a doozy of a cold spell, I almost ran out of hotdish for cripes sake. Ope! Better go check the oven. Tell your folks I says hi.” 

Yes, indeed. It’s been one of the most frigid winter spells we’ve experienced—almost record-breaking—if not for a few intermittent hours up in the positive degrees. Almost two weeks spent sheltering indoors has felt like a monotonous slog; a sort of Groundhog Day-esque alternate reality. And unfortunately, Punxsutawney Phil saw his shadow again this year. *Sigh* Guess we’re not out of the woods yet.

I don’t know about you, but this frigid weather has me daydreaming of tropical vacations. While actual travel hasn’t been encouraged recently, I urge you to take a mental vacation. You deserve it. Close your eyes—Imagine big-sky sunset vistas, toes curled in sand still warm from the day’s light, no problems in the world. I can’t fly you there, but these tropically-inspired craft brews can take your senses on that trip.

Modist Fruitropolis Imperial Smoothie Sour — $20.99/4pk Can

Double of this, double of that! Pineapple, passion fruit, raspberry, you name it—Modist is doubling it in this smoothie brew. Fruitropolis features gobs of fruit with a swirl of milk sugar on top of a smooth wheat and barley malt base. A snap of sourness keeps everything in balance.

BlackStack Ken Burns Presents — $21.99/4pk Can

Ken Burns is back with a new episode on BSB public beervision—pineapple, passion fruit, and mango! BlackStack takes their inhouse foeder-fermented mixed culture Berliner Weisse and lays it down on fruit, vanilla bean caviar and milk sugar. Roll the can to stir the juicy bits then serve in your best tiki glass. 

Untitled Art Florida Seltzers — $15.99/6pk Can

Currently available in three distinct flavors—blood orange pomegranate, prickly pear guava, and raspberry lime—the Florida Seltzer lineup takes you beyond the conventional sense of seltzer. Mega-brand bubbly water will be a distant memory after you take a sip of these. Vibrant fruit with a pop of acidity almost puts these in sour beer-territory, but without the gluten.

Junkyard Keep Me Cold Rainbow Sorbet — $10.99/Crowler

Just look at the label, how cute. A happy little luau-dressed penguin safe from circling killer whales atop a floating iceberg. This flightless bird has the right idea. Keep Me Cold features orange, raspberry and Tahitian lime, creating a delicious sweet and sour balance.

Wine and Winter Bonfire Pairings

written by Karina

Breaking out the Good Glasses 

A few weeks ago, we had a friend over for a socially-distanced bonfire and dinner. We hung up string lights, shoveled out the patio, and brought out every blanket we could find. We’ve done this plenty of times over the winter to assuage our feelings of social starvation.

But this time, we also decided to bring out the good wine glasses. This particular friend knows wine, and we figured that just because we were clutching our glasses with mitted hands and peering out through icicle-laden parka hoods didn’t mean we couldn’t drink well. The pairing of the night was homemade Gochujang-marinated chicken pizza with Donnhoff Tonschiefer Riesling, which was perfectly chilled after hanging out in a snowbank for 20 minutes. The sweet, tangy sauce and gentle red chili heat turned into a flavor explosion with the bright, vibrant flavors of the dry Riesling. The combination of the incredible food, wine, and lawn chairs in the snow resulted in an unexpected delight at the entire situation.

How to Beat the Winter (Pandemic) Blues:

My general expectations during this last year of distancing and isolation have plummeted to an unsurprisingly low level. There has been little reveling in exceptional, awe-inspiring events, whether they be culinary, aesthetic, philosophic, sports-related, et cetera. The feeling of “gray” pervades a lot of life, and it has become alarmingly easy to float from month to month without much notice. “Delight” has become chintzy and sarcastic within the scope of the pandemic.

Look, it’s bitterly cold outside. We only need one hand to count the number of sunny days in 2021. But I’m telling you, it feels really good—powerful, even—to defy the bleakness of winter (and the world at large) and break out the good wine glasses. That Donnhoff Riesling sent a jolt of energy through me and reminded me that I don’t have to succumb to grayness while I wait for the world to reclaim some sense of normalcy. Here’s a simple recipe for creating a little delight in your life:

  1. Buy a bunch of cheap string lights and go to town on your fence, trees, and house. Get decadent with ice lanterns.
  2. Procure a heating device. A roaring bonfire is ideal, but can be replaced by a mini grill or kerosene lamp in a pinch.
  3. Surround your heating device with chairs (set six feet apart, of course). Garnish with thick blankets. Distribute hand and foot warmers if needed.
  4. Serve guests hearty portions of boeuf bourguignon, homemade pizza, chili, creole jambalaya, or a spoonable/eat-with-your-hands dish of your choice.
  5. Make a show of opening The Good Wine. Pour generously into your fancy hand-wash-only glasses. Don’t be afraid—the snow piles will stop them from breaking should they slip out of your mitten.
  6. Don’t forget dessert. S’mores with raspberries smashed between the graham cracker and the chocolate (real chocolate; not Hershey’s) make for a delightful pairing with spiked hot chocolate.

Pairings

Here are a few current favorite bottles to warm your blood for your own socially-distanced evenings of decadence:

Syrah | There’s no better red for a bonfire than Syrah. The smoky, woodsy aromas and flavors of J.L. Chave ‘Offerus’ St-Joseph ($34.99) or the deep, dark fruits of Gramercy Cellars Syrah ($39.99) make you almost forget that it’s zero degrees outside.

Tempranillo | This Spanish superstar grape also has an outdoorsy nature to it and draws you in with spice, leather, and wood smoke. Try Pingus ‘Psi’ Ribera del Duero ($35.99) for its dark, rustic flavors or Remelluri Rioja Reserva ($39.99) for something polished but filling.

Heavy Whites | Full-bodied, richly flavored white wines are equally as satisfying (if not more so) than any red. Chave’s ‘Circa’ St-Joseph Blanc ($34.99) is an unctuous, decadent, full-bodied white for those who hate Chardonnay(?!). Chateau Yvonne Saumur Blanc ($53.99) is a full-throttle, creamy Chenin Blanc that will never disappoint. But if you really want to go all out, splurge on a bottle of Remelluri Rioja Alavesa Bianco ($89.99) and sink into its regal, Burgundy-esque character. Best drunk in silence.

High-acid Whites & Bubbles | I’m telling you—that Donnhoff Tonschiefer Riesling ($29.99) can light up any cold, dark winter night. Even though it might not be “warming” in the sense that heavier wines can be, its electrifying nature gets your blood pumping just the same. Roger Coulon’s l’Hommee Premier Cru Champagne ($69.99) was my #1 wine last year, and it brought a satisfyingly delicious transition into 2021. There’s no need for a special occasion; simply deciding to open it is all the occasion you need.

Good wine, good glasses, a roaring fire, and well-chosen company: these are our tools of defiance against the doldrums of a wintertime pandemic.

Sportsball Beers

Hey fellow sportsball fan! Excited about the big game coming up? I heard there’s a GOAT playing quarterback for the Panhandle Pirates. Who knew they lived to be 43 years old? And how will he fare against that young man that’s always accidentally throwing balls into his neighbor’s backyard barbeque? That dude’s got quite an arm. Wouldn’t want to get in a close game with him. 

It simply doesn’t get better than championship sportsball. The culmination of a season of yelling “pass interference!” at my television and throwing my crumb-covered remote in predetermined agony. All the 16oz curls and couch commentary have prepared me for this moment. I’m in peak shape for the hustle of 40 foot refrigerator dashes and blocking pass rushers from my crockpot full of meatballs. High-intensity exercise like this requires some quenching hydration. What can I get you? I’m grabbing some ultra-refreshing suds to wash down the conveyor belt of nachos that will be entering my mouth. Fix yourself a plate of dips and grab a brewski from the fridge. Don’t forget your koozie! Who’s looking forward to the Weekday’s halftime performance? “Ooooh I’m blinded by the lights…”

Hamm’s — $5.49/6pk 16oz or $16.49/30pk

Theodore Hamm was really on to something back in 1865. While the beer is no longer brewed in Minnesota’s land of sky blue waters, it is still just as delicious. Sourcing the purest Milwaukee water, the choicest barley, the most concentrated corn syrup and the greenest hops, it’s no wonder as to why Hamm’s is still the peak of refreshment.

Schell’s Bock — $8.99/6pk

This lager style from Einbeck, Germany was often mispronounced by the southerly Bavarians as “ein bock” which loosely translated to “goat.” Bock beer has since been strongly associated with the imagery of goats. There is a goat playing in this game. Could there be a more perfect beer style to gulp while watching foosball history in the making? The answer is no. Also, this Schell’s brews an excellent bock.

BlackStack Side Of Ranch Lager — $8.99/4pk

It may not be from a hidden valley but dang, this stuff goes with everything! Pour it on your pizza, pour it on your cocktail weenies, pour it in your mouth. This intentionally uncomplicated lager was brewed with a sprinkle of rice for a light, crisp impression. And it’s perfectly slammable for times when your team just coughed up a fumblerooski. 

Castle Danger White Pine Project IPA — $18.99/12pk

A good beer for a good cause. If you’re a true outdoorsy Minnesotan, you understand the importance and beauty of the white pines in our northwoods. Proceeds from WPP go toward planting new white pines along the north shore to revitalize their population for future generations. Pops of bright citrus and piney bitterness balance a gentle malt character. At 5.6% abv, it’s mild enough for a long day of gluttonous consumption in front of the big screen.

New Natty Wines at France 44!

Against all odds, the natural wine movement perseveres. Even in the face of a restaurant apocalypse and a pandemic-fueled boxed wine resurgence, people continue to bang down our doors for low-intervention wines with eye-catching labels. Some are drawn by the promise of wines that eschew traditional tasting notes, jumping into the tasting lanes of, “funky,” “crunchy,” or “tangy,” while others are just eager to support the small farms and winemakers that create these unique bottles. Not sure what a natural (or, natty, as the kids say) wine is? Don’t worry, we made a podcast about it. 

Luckily, we’ve recently acquired a whole new selection of these bottles from Sensus Wines, a Chicago-based importer with a wildly fun catalog of artisanal, natural wines from locations near and far. Here’s a taste of what’s (literally) in store, and don’t hesitate to put in an order right away; in true natty wine fashion, quantities on ALL of these bottles are very limited!

From Clot de les Soleres, located in Penedes, Spain, we’ve acquired a unique Pet-Nat made from 100% Macabeu ($29.99). If that sounds familiar, it’s because Macabeu is one of the “Big 3” grapes used to make Cava! Rarely bottled on its own, this wonderful pet-nat is lightly sparkling, with a palate that bursts with rich, ripe apple and candied orange peel flavors. 

Also on offer from the same producer is a one-of-a-kind Cabernet Sauvignon ($32.99). When winemaker Carles Mora began replanting his vineyards to indigenous varietals, he left one patch of Cabernet Sauvignon alone that had been planted in the late ‘80s. The wine he makes from this plot is like no Cab we’ve experienced—a zingy, bright streak of tart cherry rings through the center of this wine, electrifying the edges of your mouth before settling into a classically full-bodied finish. 

Clot de les Soleres Macabeu $29.99 

Clot de les Soleres Cabernet Sauvignon $32.99 

Nearby, in the town of Zamora, La Microbodega de Alumbro works with an equally unique patchwork of vines to craft “Malveral,” a blend of Malvasia and Palomino grapes that are allowed to ferment on their skins, yielding a wine that pours a golden amber color. Gently tannic, this “orange” wine has a dried apricot core that effortlessly pairs with a huge range of foods ($34.99).

La Microbodega de Alumbro Malveral $34.99 

While “light and fresh” isn’t our typical association for red wines from the Dão region of Portugal, the two bottles we’ve picked up from Quinta da Boavista are just that! These wines, with their whimsical, hand-drawn labels, will make you totally reconsider your opinion on Portuguse reds—guaranteed. “Lero-Lero” ($22.99) is made primarily from the Jaen grape (also known as Mencia in Spain, for all you grape-geeks out there) and tastes like biting into a fresh strawberry—feisty, juicy, and delicious. “Tretas” ($22.99) incorporates a more traditional slate of Portuguese grapes and shows darker blackberry flavors—imagine a full-bodied, classical Portuguese red whipped into meringue-like lightness.

Quinta da Boavista Lero-Lero $22.99 

Quinta da Boavista Tretas $22.99 

Lying in the shadow of their better-known cousins from Barolo and Barbaresco, wines from the tiny hamlet of Ovada and its surrounding region—the Alto Monferrato—don’t get much love in the U.S. market. Hopefully, experiencing the wines of Rocco di Carpineto, a “radical winery” that produces its wines with maximal respect for the environment and minimal interference in the winery, will spur some interest in this underrated corner of Piedmont. Their “Aur-Oura” Dolcetto ($27.99) is a revelation, showcasing all of the beautiful dusty, dense black fruit that well-made Dolcetto can express, along with a streak of herbal lift and freshness.

Rocco di Carpineto Aur-Oura $27.99 

Finally, we’re absolutely pumped to add two more options to our ever-growing Lambrusco section, proving once and for all that this bubbly red need not be condemned to the dumpsters of college house-parties. Ferretti Vini is a 100+ year old family operation in Emilia-Romagna, holding fast to their assertion that “the best Lambrusco is made in the vineyard, not in the wine cellar.” Their two Lambruscos, “Al Cer” ($27.99), deep-pink rosé, and “Al Scur” ($27.99), a fuller-bodied red, are stunningly dry, crisp, and utterly delicious. No sugary-sweet swill here—these are serious, yet way-too-easily-drinkable expressions of a terroir that is rarely given such a pure, well-crafted vehicle to show off in. Bravissimo!!

Ferretti Vini Al Cer Lambrusco $27.99 

Ferretti Vini Al Scur Lambrusco $27.99