Food Drink Magazine Issue 12 July 2021 by Food Drink Magazine

FOOD DRINK &

MAGAZINE

WHAT IS CRAFT BEER A BEGINNER’S GUIDE TO BEER AND FOOD PAIRINGS THE RISE OF THE MICRO BREWERY

CRAFT BEER AND CRAFT BREWERS CRAFT BEER IN FRANCE THE NEW ENGLAND STYLE IPA CRAZE AND WHAT YOU NEED TO KNOW ABOUT IT! TOP 50 YOUNG WINEMAKERS; INTERVIEW WITH THE "BEST NEW ACTS": VIGNERON YANN BERTRAND AND MAXIMILIAN GIRARDI.

www.fooddrinkmagazine.com

NOVEMB July 2021 ER 2020

D T O H

L A E

HANDCRAFTED SILK SHAWLS AND SCARVES

www.pettygifts.com

PROMOTE YOUR BUSINESS

www.beveragemag.com

BEVERAGEMAG Beverage Magazine

EDITOR AND PUBLISHING DIRECTOR Hakan KESKIN admin@fooddrinkmagazine.com ADVERTISING AND MARKETING COORDINATOR

5 9

What is Craft Beer

A Beginner’s Guide to Beer and Food Pairings

Gizem gizem@fooddrinkmagazine.com

AUTHORS Ossiana TEPFENHARD Dave WINTERIDGE Melıssa MURRAY Baıley WOODEAN Zachary HOLT

The Rise of the Micro Brewery

PUBLISHED BY

10701 AUDREY WAY 92129

BEER? LAGER? IPA? WHAT’S THE DIFFERENCE?

San Diego - California www.hghperfect.com info@hghperfect.com

CRAFT BEER IN FRANCE

CONTENTS

I TRIED THE BTS MEAL... AND I REGRET IT

41 47 52

World’s Best Homebrewers Honored at 43rd Annual National Homebrew Competition

The New England Style IPA Craze and What You Need to Know about It!

TOP 50 YOUNG WINEMAKERS; interview with the "best new acts": vigneron Yann Bertrand and Maximilian Girardi.

Would you like to read more about mythological craft beers?

https://www.beveragemag.com/ mythological-craft-beers/

WHAT IS CRAFT BEER

(AND WHY YOU SHOULD BE DRINKING IT RIGHT NOW)

MELISSA MURRAY - BEVERAGEMAG

As the snow and cold of winter begins to give way to spring, the American summer-time staples of beer and Bar-B-Que are getting closer to being a reality instead of a fond memory. The best news yet; your beer of choice is no longer limited to the big brands represented by majestic steeds or the cold Rocky Mountains. Craft beers, those delightful suds made by small, independent, traditional brewers, are being sold on the shelves of the average supermarket across the country. But what is a craft beer and why should you stray away from the staples you’ve indulged in for years? The Brewers Association defines an American craft brewery as producing less than six million barrels of beer per year, having less than 25% of the brewery being owned or controlled by a beverage alcohol industry member, and has a TTB Brewer’s Notice and makes beer. Drinking craft beers typically means supporting small businesses and helping to promote more sustainable brewing by decreasing waste and energy usage. Craft beers are typically produced with four main ingredients; barley, water, hops, and yeast. Unique or untraditional ingredients are added to the mixture at the discretion of the brewer to produce a wide variety of flavor, aroma, finish, and body to their final product. 6 I

fooddrinkmagazine.com

Craft brewers pride themselves on using high quality, locally produced, organic ingredients. I can look out of my living room window and watch the hops grow next door that are used by the craft brewing company a few miles from my house. Who wouldn’t want to indulge in the delectable beer brewed in your own neighborhood?

There are so many different types of beer being produced in the United States alone that Craftbeer.com had to narrow down their own beer study guide to 79 styles of beer in 15 different families. With all this variety in beer it can be intimidating to step out of your comfort zone. Thankfully, we’ve outlined four different types of popular craft beers you can find in your neighborhood grocery store. That is, if you aren’t ready to adventure into your own local craft brewery.

Founder’s Brewing Company’s All Day IPA can be found almost any where beer is sold and is a great first IPA to try. A clean finish and balanced aromatics make it the perfect choice for lounging poolside or sipping while you grill.

The best craft beer style to try when straying away from tradition may be a simple lager. Lagers are the light-beer of craft beers offering a crisper, cleaner flavor (think Bud Light, only better). Firestone Lager, brewed in Paso Robles, California by Firestone Walker Brewing Company is one of the best lagers to try as a first-timer. Fresh grain notes and a touch of honey help to compliment the hops without either being overwhelming. Enjoy this Germanstyle lager at any backyard shindig and put the rest of the beer on display to shame. The IPA, short for India Pale Ale, is the first craft beer type that most beer enthusiasts will wind up trying.These beers are known for having a strong “hoppy” flavor and can take some getting used to but, once you learn to enjoy them, it can be hard to turn back to other beers. IPAs are widely popular and easy to find.

Did you try the IPA and found that heavy hop flavor not to your palate? A wheat craft beer might be the choice for you! Mild in flavor with fruity, floral, or citrus notes, wheat beers tend to be easy to enjoy. The Big Wave Golden Ale, brewed by Kona Brewing Company of Hawaii, is an easy to find and, most importantly, easy to enjoy craft beer. Tropical fruits give this beer a subtle fruit flavor that compliments the hop aroma. Stouts will deliver the rich flavors you crave if a lighter beer is not on your radar. Able to harness the flavors of chocolate, caramel, coffee, and more, the top fermented stouts offer a rich flavor profile like no other. If you love coffee, you’ll fall in love with Left Hand Brewing’s Milk Stout. The creamy combination of coffee flavors and roasted malt make for a delicious brew just waiting to be enjoyed as an after-dinner treat. Are you ready to dive into the world of craft beer now? Leave us a comment below with your favorite type of craft beer! fooddrinkmagazine.com

I 7

Would you like to read El Segundo Brewing Review

https://www.beveragemag.com/e l-segundo-brewing-review/

A BEGINNER’S GUIDE TO BEER AND FOOD PAIRINGS

MELISSA MURRAY - BEVERAGEMAG

Most people know that you carefully choose your wine to compliment a meal, but did you know that properly pairing beer with your food of choice can be just as important? Get the most out of your next dining experience by carefully choosing your favorite beer to compliment your dish. Below, we explore six flavor profiles of beer and their perfect meal-time pairings along with four quick tips to keep in mind.

10 I

fooddrinkmagazine.com

N A E L C D P AN

S I R C

Crisp and clean beers, such as wheat ales and pale lagers, are refreshing to the palate. These beers are typically light in color, ranging from straw to amber. Crisp and clean beers also have a light to medium body and light to medium Alcohol By Volume, or ABV. Beers in the crisp and clean category will fall under one of three subcategories based on their flavor profile. Delicate fruit, brisk hop, and maltaccented are all subcategories of the crisp and clean beers you may enjoy. They do best paired with spicy foods, salads, burgers, and even sushi.

fooddrinkmagazine.com

I 11

D N A Y T L MA T E E SW

Malty and sweet beers have a dominate malt flavor and nutty notes or mild fruit aromas with caramelized/toffee flavors. These copper to dark brown colored beers range from light to full bodied with ABVs from low to high. English-style brown ales, Irish Red ales, and Dunkel lager are all notable beers within the malty and sweet category. These beers do best when paired with foods that help highlight the malt flavorings such as pizza, cured meats, and game.

12 I

fooddrinkmagazine.com

D N A K R DA Y T S ROA

Dark roasted malt flavoring present from aroma to finish helps highlight coffee and cocoa notes in these deep copper to black colored beers. Having a mediumlight to full body, dark and roasty beers can have a low to high ABV. American stouts, Imperial porters, and Schwarzbier are all part of the dark and roasty flavor profile. With such a rich flavor, these beers will be best enjoyed with briny seafood, raw shellfish, and barbeque.

fooddrinkmagazine.com

I 13

D N A Y P P HO R E T BIT

Beers with a solid malt base but a dominant hop flavor such as IPAs, American Amber Ale, and English Pale Ale will have a bitter flavor and delicious aromas. Yellow to brown in color with low to high ABVs, these beers range from medium to full bodied. Hoppy and bitter beers are noted as being earthy and dry, bold hops with herbal and citrus, or malt-forward depending on their exact flavor notes and finish. Fried foods, deli sandwiches, and burgers all pair well with these distinctly bitter but delicious brews.

14 I

fooddrinkmagazine.com

D N A Y T I FRU Y C I SP

Bold fruit flavors like apple, pear, fig, and strawberry, and spices such as clove, cinnamon, pepper and nutmeg bring out the best in these golden to dark brown brews. Ranging from low to high in both body and ABV, fruity and spicy beers can be considered sweet, semi-dry, or dry. They are never very bitter and fall into the subcategory of dark or bright depending on the fruits and spices used to amp up their flavor. Belgian Blond Ale, Dubbel, Quadruple, and Gruit Ale all fall within the range of fruity and spicy beers. Shellfish, spicy meals, pork, poultry, light fishes, and cured meats and sausages all pair well with these bold brews.

fooddrinkmagazine.com

I 15

T R A T

Y K N U F D AN

Sour brews run the gamut in flavor from dark, winey notes to light with mild acidity to very sour, funky notes that range from leathery to earthy. Gose beers, Saison, and Wild Ale are some of the more popular brews you will find of the tart and funky variety. These beers range in color from straw to dark brown, light to medium-full bodied, and low to high in ABVs. Best paired with game meats and richer meats like lamb, they can also compliment fruit desserts and funky cheeses.

16 I

fooddrinkmagazine.com

FOUR QUICK TIPS TO CONSIDER When choosing a beer to pair with your next meal, decide if you would rather compliment or contrast the dish. Pairing a light meal with a light beer, such as salmon paired with a pale lager, or a porter with a rich meal, can help compliment your dining experience. On the other hand, contrasting a beer or dish that has a dominant flavor, like a rich stout with briny seafood, can help bring balance to a meal without sacrificing flavor. A beer can also be used as a palate cleanser. Fried foods or spicy curry may be best served with a light, crisp beer. IPAs can also go well with fried foods as they help to cut down the bitterness of the brew. Lastly, do not overpower flavors when making your choices. There are many types of food that can be easily overpowered by the rich and powerful flavors found in medium and dark beers. Keep these handy tips and flavor profiles in mind the next time you head to your favorite local restaurant and make it the best paired beer and meal you have had! Do you have a favorite beer and food pairing? Let us know what it is below in the comments section fooddrinkmagazine.com

I 17

Would you like to read El Segundo Brewing Review

https://www.beveragemag.com/e l-segundo-brewing-review/

The Rise of the Micro Brewery Dave WINTERIDGE

Back in the mid 1990’s I was running a country pub not far from London. We had six different hand-pulled ales on the bar and the pub was a member of, and recognised by, CAMRA (Campaign For Real Ale). The pub was a “freehouse” meaning that we were free to buy beer from any supplier, big or small, and negotiate our own terms. Because we had such a large volume of beer sales we tried to keep the range varied and interesting, meaning that we bought from small local breweries as well as the big nationals.

20 I

fooddrinkmagazine.com

It was about this time that small micro-breweries were starting to become popular in the UK. One of the small suppliers we used to buy from was called Chiltern Brewery. Their Beechwood Ale was, and I am sure still is, fantastic. They are now the oldest independent brewery in the Chilterns and Buckinghamshire. But there were others springing-up at the same time and often situated right next door to their own pub making it extremely easy for them to distribute their product. Some even had a glass wall separating the public bar from the brewery so that the customer could see the brewing equipment and process. The majority of these are producing real ale which is a live product and could not be more different than a keg of lager.

Cantonese

fooddrinkmagazine.com fooddrinkmagazine.com

I I 21 9

Moving forward into the 21st century the trend for micro breweries has gone from strength to strength. In 2002 the Chancellor of the Exchequer in Britain, Gordon Brown, reduced the amount of tax that small breweries had to pay by 50% in comparison to their larger counterparts. In 2017 the number of breweries in Britain was over 2000, for the first time since the 1930’s. But what has happened is that these small producers have diversified to take into account current trends and tastes. For example, the Bellfield Brewery in Scotland produces a gluten-free beer suitable for coeliacs. which has proved so popular that they are now exporting across Europe. In London Toast Ale uses leftover bread from bakeries to make its beer with a mission to cut down generally on food wastage.

22 10 II fooddrinkmagazine.com fooddrinkmagazine.com

Unfortunately with the popularity of the micro brewery at such a height some of the global players are taking notice and they are not happy. Drinker’s tastes have changed, they are demanding quality and variation and are keen to support the small business but some of the big brands have seen a fall in their own sales figures. There is currently a move from some of the national brewers to buy up small micro-brewers or launch their own craft beer under a different name. There is a trade body, The Society of Independant Brewers (SIBA), which looks after the interests of many of the country’s small breweries..

fooddrinkmagazine.com

I 23

Unfortunately during the pandemic of the last 18 months the pub and brewing industry has suffered major loss. One of the issues with cask beer is its short shelf life. It is not in a sealed, pressurised keg which has a much longer life. During the closure of pubs in the UK it is estimated that 87 million pints of beer were literally poured down the drain! A recent government report has highlighted the need to support the brewing industry post-pandemic, possibly with tax cuts and job creation schemes. We can only hope that these small independent breweries, who are so vital to the pub industry, will survive.

24 I

fooddrinkmagazine.com

Milwaukee’s Breweries: A Local Guide

https://www.beveragemag.com/ %ef%bb%bfmilwaukeesbreweries-a-local-guide/

BEER? LAGER? IPA? WHAT’S THE DIFFERENCE?

Bailey WOODEAN

So many people enjoy an icecold brewsky after a long day at work, at a barbecue, and even just because they can. But have you ever topped and wondered what makes a beer, a beer? What makes a lager, a lager? What is the difference and is there a “healthy” alternative?

fooddrinkmagazine.com

I 27

What is beer? Beer is the overall classification of an alcohol type. Beer is made from the fermentation of water, hops, barley, and yeast. This type of fermentation process involves removing the natural sugars in grains (such as barley) and using these sugars to “feed” the yeast and thus turning it into beer. Where beer uses the fermentation process of grains, wine uses the fermentation process of fruit, usually grapes. There are several different categories of beer including lager, ale, and IPA’s. What are the differences that separate them?

28 I

fooddrinkmagazine.com

What is Lager? Lager is still a type of beer, as previously mentioned. Although, it is different from some other types due to the yeast being fermented on the bottom of the tank, rather than the top of the fermentation tank. Pilsner is a type of lager beer that is originally from the Czech Republic. Most brewery experts would recommend lagers as “starter” beers (beers for first-timers). There are many different lagers brewed around the world. The following are only a few:

Bock Lager This type of lager lacks the hop flavors and is more of a high malt flavor that compliments and is complemented by the flavors in gruyere cheese. The aroma is described as “light and toasty”. It is a light copper color with a higher alcohol content.

Pale Lager This type of lager lacks the hop flavors and is more of a high malt flavor that compliments and is complemented by the flavors in gruyere cheese. The aroma is described as “light and toasty”. It is a light copper color with a higher alcohol content. fooddrinkmagazine.com fooddrinkmagazine.com

II 27 29

Dunkel Dunkel was originally produced in Munich as a dark lager. It is thought to be one of the maltier lagers and may take some getting used to. First-time beer drinkers should choose a lighter lager.

Bitter While their name would suggest that the flavor of this lager may be unpleasant to some, it is not usually true to its name's sake. Bitter lager does have a strong and pronounced flavor that is easily identifiable to beer consumers.

30 I

fooddrinkmagazine.com

What is an Ale? Ale beers are one of the most popular types around the world. They are produced in a range of flavors and color depth. They often contain flavors that resemble spices and fruits but are ultimately a very hoppy type of beer. Some of the different types of ale on the market today include:

American Pale Ale This is a relatively new formula of ale. It was brewed in the United States in 1980 with considerable amounts of hops. This ale hosts flavors resembling citrus fruits, and is a pale caramel color.

Irish Red Ale This type of ale has more of a maltiness flavor and is less bitter than some other ales. The name may suggest that this ale is widely brewed and consumed in Ireland, however it is far more popular in the United States. Though, as the name suggests, this ale is a reddish-brown color and is flavored with a hint of hops combined with toasty toffee flavors. fooddrinkmagazine.com

I 31

Brown Ale Unlike the previous two ales, this one is a darker brown color with a mild hop and malt flavor. These flavors are smooth with a combination of caramel and chocolate..

What is IPA? IPA’s are becoming increasingly popular. They are a very hoppy beer with a variety of flavors including that of herbs, citrus fruits, and other fruity flavors. IPA’s can be bitter and usually have a higher alcohol content. What is the difference? The primary difference between beer types is the way that the yeast is fermented. Each brewery will have their own formulas and production processes which will ultimately place their beers in the lager category, ale category or the IPA category.

32 I

fooddrinkmagazine.com

PROMOTE YOUR BUSINESS

www.beveragemag.com

BEVERAGEMAG Beverage Magazine

CRAFT BEER IN FRANCE

Dave WINTERIDGE

When you think of drinking in France, beer is probably not the first thing that comes to mind. After all, France is renowned worldwide for its wines, but there is an increasing presence of artisanal breweries popping up. In the small corner of southern France where I live there are now 13 small craft beer breweries. The largest two of these are Cap D’Ona in Argelès sur Mer and Bière du Canigou in Le Soler in the shadow of the famous Mount Canigou. Both breweries now have quite an extensive range from a traditional lager to seasonal ales and speciality beers. My personal favourite, Cap d’Ona was established in 1998 and now has upto 30 different beers many of them using local ingredients as flavourings. The region is famous for apricots, peaches and cherries and all of these are incorporated into a range of seasonal beers. They also produce other seasonalities with very limited production such as white beer with yuzu and pomegranate or with strawberry and kiwi. I have to be honest, I have not tried them! Some of their more “standard” beers have been elected as “best in World” and over the past few years the brewery has won more than 50 gold medals for its beers at some of the most prestigious beer competitions.

fooddrinkmagazine.com

I 35

Sitting nicely on the front page of the website of Biere du Canigou is a statement attributed to Benjamin Franklin, “Beer is proof that God loves us and wants us to be happy.” If you are considering a life as a brewer then I reckon that is a pretty good way to approach your work! Again, Bière du Canigou has quite a large range including some seasonal beers. One thing that makes craft beers stand out from the mass-produced market is that they tend to be bottle conditioned.

In the case of Biere du Canigou the beer has not been filtered, has not been pasteurised and is considered to be a live product. In the bottle this can lead to the beer looking cloudy and is best handled delicately. It is very similar to the English cask conditioned beer, or real ale, which needs time to settle before being served so that the end product is crystal clear. I do not wish, nor do I have the space, to discuss all 13 craft breweries in this region but allow me to introduce you to one more. The Brasserie de L’Ours, or Bear Brewery, is a small craft beer specialist owned by an English couple who moved to France in 2003 and created their brewery in 2012 believing that the area needed a locally brewed beer. Their range includes a 6,5% honey beer using local honey. Their brewing process is very aligned with the traditional British way of producing cask conditioned ale. I am hoping to make contact with them and arrange a visit to their brewery which I will write about in the future.

36 I

fooddrinkmagazine.com

One thing that is evident is that craft beers and small breweries have become, and will continue to be, extremely popular. Drinkers’ tastes have changed in recent years and the average drinker is now more educated regarding the taste and brewing process of beer and their palates are more discerning. There has also been a general evolution in how we want our food and drink produced and delivered. The distance that our deliveries travel has come to the forefront of peoples’ minds with concerns over global warming. There has also been a push, particularly here in France, for more local produce. Some of the artisanal breweries are using local ingredients to produce and flavour their beers in a unique way. The multi-national companies that brew under licence in different countries will always have their place in the market but also, I hope, will the small, independent craft brewer.

fooddrinkmagazine.com

I 37

Craft Brewery Review: Riip Beer Company

https://www.beveragemag.com/c raft-brewery-review-riip-beercompany/

I TRIED THE BTS MEAL... AND I REGRET IT OSSIANA TEPFENHART

When I first heard about this band, I actually didn’t really know that K-pop was popular. It was years ago, back in the time when listening to Asian pop music was a fringe thing. For a while, I assumed it was going to be a band that remained in the outside circles of society. Boy was I wrong! The other month, I opened up Hypebeast’s food section (don’t judge me) and saw a blurb about the BTS meal. Don’t ask me why, but I decided to give it a go. After all, Hypebeast wouldn’t betray me, right? Right??! The BTS Meal: What Is It So, I’ll be honest about this. I have no idea how or why this collaboration came to be. Regardless, the two brands worked together to create this thing. Apparently, members of BTS had a say in it and the sauces were inspired by McDonald’s Korea. It’s basically a 10-piece chicken nugget meal, a Cajun sauce, and a Korean Sweet Chili sauce. You can also get a medium fries with it, to make it more waistline-friendly than the full ‘Murica version.

Trying The BTS Meal After reading about it, I decided to try it out. I am a fan of chicken nuggets and used to eat a lot of McDonald’s back in the day. So, my husband and I ventured out to a McDonald’s and bought the bag. We ate it in the parking lot, and let’s just put it this way: bleargh. 40 I

fooddrinkmagazine.com

The cajun dipping sauce was apparently supposed to be a remoulade of sorts. It didn’t taste like remoulade. It was more like a sad cheese sauce that made me angry. The Korean sauce was cloyingly sweet with an aftertaste of chili. I immediately regretted buying this thing. Even the nuggets looked more depressing when it was sat next to the sauces. Like, bro, did I grow out of eating chicken nuggets or something? I pondered my life decisions that led me to this point. It seemed like this meal was made to make me sad. Like a reverse Happy Meal. A Sad Meal. The chicken was so much greasier than I remembered and the sauces somehow made it worse. What the heck happened? I apologized to my poor spouse and we went home after he ate all the fries. This Is Totally McDonald’s Fault I’ll be the first one to say that I don’t know much about BTS. However, they typically do really good collaborations and I can’t help but notice how durable their merch is. They love their fans and do what they can to make stanning easier than ever. Since then, the BTS meal has gone the way of the dodo—at least stateside. I was unimpressed. I know McDonald’s does better work than this. I want to believe it can. Mackey D’s, how could you do this to an innocent boy band?! The Verdict My verdict can be summed up in four words: Thanks, I hate it.

fooddrinkmagazine.com I 43 fooddrinkmagazine.com I 41

E S A E EL R S W NE

World’s Best Homebrewers Honored at 43rd Annual National Homebrew Competition

5,045 beers entered; 126 medals awarded to recognize brewing excellence Boulder, Colo. — The American Homebrewers AssociationOpens in new window (AHA) awarded more than 120 medals in 40 categories to amateur brewers and homebrew clubs worldwide at the 2021 National Homebrew CompetitionOpens in new window awards ceremony. Winners of the world’s largest homebrew competition were recognized for the most outstanding homemade beer, mead, and cider during a ceremony livestream.

Most-Entered Style Categories

Over its 43-year history, 156,830 brews have been evaluated since the inaugural AHA National Homebrew Competition in 1979 in Boulder, Colo. This year’s competition saw more than 5,045 entries from 2,037 homebrewers located in 50 states, Washington, D.C., Puerto Rico, and 13 countries.

Category 3: Pilsner (199 entries) GOLD: Jeff Klatt, San Bruno, Calif., Worts of Wisdom Homebrewers SILVER: Rob Hardisty, Fort Collins, Colo., Liquid Poets BRONZE: Patrick Mousaw, Granger, Ind., Michiana Extract & Grain Association (MEGA)

The winners of the top five mostentered categories were: Category 26: Strong Belgian Ale (246 entries) GOLD: Daniel Kukuk, Grosse Point, Mich., Motor City Mashers SILVER: John Thompson, Encinitas, Calif. BRONZE: John Horton, Aurora, Colo., Aurora City Brew Club

Category 5: Amber European Beer (185 entries) GOLD: Jon Serluco, Brooklyn, N.Y., Brewminaries SILVER: Matt Lennon, Redwood City, Calif., Bitches & Studs Brew Club BRONZE: Joe St. John, Los Angeles, Calif., Yeastside Brewers

fooddrinkmagazine.com

I 43

Category 19: New England IPA (191 entries) GOLD: Keith Linn, Rogers, Ark., Fayetteville Lovers of Pure Suds (F.L.O.P.S.) SILVER: Jason Lowery, Amherst, Ohio, Brewly Homebrew Club BRONZE: Paul Arends, Rockford, Mich., Brewsquitos Homebrewing Club

Cidermaker of the Year Award – Sponsored by Vermont Hard Cider Company Jeff Carlson, Grand Rapids, Mich., Primetime Brewers

Category 23: Imperial Porter & Stout (191 entries) GOLD: Mandy Naglich & Wesley Carmichael, New York, N.Y. SILVER: Zach Rice, West Des Moines, Iowa, Iowa Brewers Union (IBU) BRONZE: Ryan Stack, Saint Cloud, Minn., Cloudy Town Brewers

Homebrew Club Award – Sponsored by Country Malt Group Awarded to the club accumulating the most total points in all categories of beer, mead, and cider in the final round of competition. Diablo Order of Zymiracle Enthusiasts (DOZE), Walnut Creek, Calif.

Major Awards In addition to category style awards, six major awards recognizing overall brewing excellence were presented. Samuel Adams Ninkasi Award – Sponsored by Samuel Adams Recognizes the entrant who accumulates the most points in the final round of competition. Jason Lowery, Amherst, Ohio, Brewly Homebrew Club Homebrewer of the Year Award – Sponsored by Muntons Malted Ingredients Ben Amidon, Arlington, Mass.

44 I

fooddrinkmagazine.com

Meadmaker of the Year Award – Sponsored by Redstone Meadery Stephen Kilburn, Bonita, Calif.

Gambrinus Club Award – Sponsored by LD Carlson Recognizes the club garnering the most final round points per total club entries. Foam Rangers Homebrew Club, Houston, Texas

Homebrew Con This year’s 43rd annual Homebrew ConOpens in new window concluded with the National Homebrew Competition (NHC), the world’s largest international amateur beer competition recognizing outstanding homebrewed beer, mead, and cider. Homebrew Con is a three-day conference where homebrewers and fermentation hobbyists celebrate the art of brewing beer, making cider, mead, and kombucha, and learning fermentation techniques.

This year, Homebrew Con was held online and featured a keynote speaker, a virtual expo hall, meetups, and more than 30 live seminars with access to post-event recordings.

About the American Homebrewers Association

The American Homebrewers Association has worked on behalf of “Once again, homebrewers around the the homebrewing community since world continue to amaze judges with 1978 and celebrates a membership of their quality and creativity across all more than 45,000 homebrewers. The categories,” said John Moorhead, AHA American Homebrewers Association competition manager. “Congratulations (AHA) organizes events including the to this year’s winners of the National National Homebrewers Conference Homebrew Competition for their and National Homebrew Competition. mastery of fermentation.” The AHA also publishes Zymurgy magazine. The AHA is part of the A complete list of winners of the 2021 Brewers Association, whose Brewers National Homebrew Competition can Publications division is the largest be found here publisher of contemporary and https://www.homebrewersassociation.or relevant brewing literature for today’s g/national-homebrewcraft brewers and homebrewers. competition/winners/ The 2021 AHA National Homebrew Beer lovers and anyone interested in Competition was made possible in part making their own homemade beer are by the generous support of its invited to learn more at sponsors HomebrewersAssociation.org. Follow https://www.homebrewcon.org/sponsor the AHA on TwitterOpens in new s/ window, and join us on Facebook. The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor. https://www.homebrewersassociation.org/

fooddrinkmagazine.com

I 45

Craft Brewery Review: Four Sons Brewing

https://www.beveragemag.com/f our-sons-brewing/

The New England Style IPA Craze and What You Need to Know about It!

Zachary Holt

Just when you thought that the IPA frenzy was already a borderline obsessive trend, here comes another wave that is sure to ensue in multiplicitous variations moving forward. This seemingly has been the natural process for the development of IPAs as a whole, as they are brewed in a revolutionary style, copied by other breweries, and then given a particular twist that enunciates that brewery’s unique style. That’s not a bad thing, though! Just think about all the other IPA trends that have come out over the years. The west coast craze, tropical fruit infusion mania, habanero or jalapeno spicing, and session dry-hopping all definitely come to mind. In all of these cases, breweries experimented with additive ingredients and the brewing process which in turn, produced beers that were so popular that they were emulated by other breweries and given a unique touch. Well, the New England style IPA is no different!

48 I

fooddrinkmagazine.com

So, What Is the New England Style IPA? The New England style IPA or simply called the New England IPA is an India Pale Ale that removes the filtration process from brewing, creating a very cloudy, turbid, and opaque beer. This is a drastic change, as IPA drinkers are accustomed to crisp and clear beers, as are most breweries. Additionally, the unfiltered beer changes up the taste all together with consumers getting a smooth and creamier taste, as opposed to, a hoppy, bitter, and crisp finish. These IPAs also utilize more tropical fruit tastes instead of citrusy fruits, normally associated with the west coast style.culture. These restaurants are indeed one of their

36 I

fooddrinkmagazine.com

What causes the unfiltered appearance, though? Some people believe that it’s a result of a heavy load of late dryhopping that is characteristic of session IPAs, while others think that it might be yeast that refuse to settle and accumulate homogenously throughout the beer. The answer to this question hasn’t fully been answered, but it’s safe to say that it’s probably a combination of both. But for the important questions. Where did this style originate? What’s its history? And What does the future look like for the New England style IPA.

fooddrinkmagazine.com

I 49

The New England Style IPA Is Born It is rumored that this unique style all originated at The Alchemist brewery located in Stowe, Vermont. They developed a ground breaking and outrageously popular beer called Heady Topper that has gained mythical status amongst the hop head community, with people lining up outside their brewery just to purchase a small quantity at certain times of the year.

Well, fast forward a few years after The Alchemist’s rapid and consistent success and fellow Vermont breweries have taken notice and embraced this ground-breaking style.

50 I

fooddrinkmagazine.com

For this reason, there are handfuls of people who have lobbied for the official name to be renamed the Vermont Style IPA; however, due to the massive uptake of this style by numerous breweries all within a close proximity, the New England moniker makes more sense and thus, has stuck.

Since New England IPAs have hit the scene, there has been a widespread dispersion of breweries having their take at crafting this unfiltered goodness. This is not to say that everyone has been welcoming with open arms.

There has been a bit of hesitation by the brewing community as a whole, but this has more to do with tradition and the usual clarity that beers have been accustomed to having. Not that there is anything inherently wrong with this style, people are just usually resistant to change. Still, breweries in places such as California and Colorado have given in a tad and seem to be interested in giving it a try, at least.

36 I 52

fooddrinkmagazine.com

You heard it here, first. There will be a new IPA trend, that much is true. But just like the others that have come before, none will be supplanted, only added to a growing and diverse amount of options for IPA drinkers. So, feel rest assured if you are as over the top for the hazy and unfiltered liquid goodness that are New England style IPAs because they’re not going anywhere, any time soon.

fooddrinkmagazine.com

I 51

Ma xim Gi ili ra an rd i

n Yan

an r t r e

TOP 50 YOUNG WINEMAKERS; interview with the "best new acts": vigneron Yann Bertrand and Maximilian Girardi.

Yann Bertrand

fooddrinkmagazine.com

I 53

The young Yann Bertrand has quickly become the talk of Fleurie gaining a reputation for his extremely expressive and vibrant Fleurie in an appellation famous for its elegance and grace. Mentored by Beaujolais icons Yvon Metras and Jean Foillard, Yann learned the importance of organic viticulture and having a natural hand in the cellar. WHERE WERE YOU BORN AND RAISED? I’m from a family of winegrowers. My father and my grandfrather were winegrowers in Beaujolais. My great grandfather had a small winegrowing negoce and was very gifted in business and was also an astute taster. IF YOU COULD BRIEFLY DESCRIBE YOUR APPROACH IN THE VINEYARD WHAT WOULD IT BE? My philosophy is simple. The point is to attain the most beautiful balance possible for the soil. A living soil is likely to break down organic material in order to satisfy the all the vine’s needs. A soil with good equilibrium will produce a grape that will represent the terroir where it was grown. The work in the cellar is continued in this philosophy. The goal is to not need to use oenological products in order to obtain wines with more emotion – more “vibrant.” WHAT EXCITES YOU MOST ABOUT YOUR VINEYARDS? It’s the complexity of the winemaker’s profession that passions me rather than one particular aspect of it. It’s the best when you think about how you spent the whole year while drinking your wine with a client at a wine shop or restaurant. It’s filled with emotion. What’s unique about our wines is that we produce different wines even though all the vines are in the same area. The complexity that can be found in the vineyard is demonstrated each year through these different cuvees. IF YOU COULD SAY ONE THING TO THE SOMMELIERS WHO ARE INTRODUCING PEOPLE TO YOUR WINES FOR THE FIRST TIME, WHAT WOULD IT BE? A saying that I use often “Time doesn’t respect what is done without it.” We make natural, fragile wines that sometimes require more time to express themselves. We must know how to forget about them for a month in the cellar when the wine doesn’t taste as we know it to. WHAT IS YOUR FAVORITE TYPE OF MUSIC? “Seventies” de TRINIX IF YOU COULD HAVE ANY SUPERHERO POWER, WHAT WOULD YOU CHOOSE? I think that I would like the power to fly. 54 56 56I I fooddrinkmagazine.com fooddrinkmagazine.com

Maximilian Girardi

fooddrinkmagazine.com

I 55

Is the youngest winemaker to get the prestigious Merano Wine Festival “red stamp” quality mark and the “best Albana wine in Italy” for two years in a raw.Keynote speaker at the Wine Management Lab at the SDA Bocconi School of Management and confirmed wine communication expert. WHERE WERE YOU BORN AND RAISED? I was born in Bolzano, in Northern Italy in a lovely family and I was raised in a small beautiful village, Rocca San Casciano, in the heart of Romagna-Toscana Appennines. It was my grandfather’s hometown and where I currently live with my wife Giulia and my dog Frodo. IF YOU COULD BRIEFLY DESCRIBE YOUR APPROACH IN THE VINEYARD WHAT WOULD IT BE? The company has a young approach with a look at the wine of the future, a good wine, elegant that reflects the territory and gives emotions. We give a lot of importance to the environment, we have a very low environmental impact and we have done studies on the ground for biological and biodynamic with the University of Bolzano, we try to minimize treatments in the vineyard. WHAT MAKES WINE EXCITING FOR YOU? Wine is so deeply embedded in the Italian identity and is part of our rich culture. Each bottle is considered sacred, has its own story to tell. Wine is conviviality, it’s exciting to try a wine recommended by friends and to find a wine which compliments a great dish. WHAT ARE YOUR GOALS FOR THE FUTURE? I love Italy and I love our territory and I would like to focus on the enhancement of the Romagna-Toscana Appennines. In this area we have excellent products, amazing landscapes and a high standard of living. About a year ago started a very interesting project from the enthusiasm of some volunteers: “Cambia Vita” a house for free for one week in Rocca San Casciano. No stress, great food, surrounded by nature: it’s the perfect “place to be”, it just needs to be discovered. WHO IS YOUR FAVORITE WRITER? I love Fitzgerald and Pirandello, a genius. IF YOU WERE A TREE, WHAT KIND OF TREE WOULD YOU BE? An oak, one of the most beneficial trees for wildlife.

56 I

fooddrinkmagazine.com

I 57

We provide you with the latest news and videos straight from the eat&drink industry www.eatdrinknews.com