Cheers! There’s always something to toast to
Volume 1 Issue 1 2014
Volume 1, 2014
Girls Night In -Bonding over Homemade wine
KeepingitintheFamily
-InsighttoaLocal Brewery
Top 10 Winery Vacation Destinations
DeDiamond Beers Jewellery
The perfect moment needs The perfect diamond
Inside the Magazine Letter To The Editor:
Discussing hopes and aspirations for the magazine Pg. 5
Girls Night In:
A night bonding over homemade wine. Pg. 9
On the Cover
Keeping it in the Family, Insight Into a Local brewery Pg. 17
Top 10 Winery Vacation Destinations: Find the right Destination for your next trip. Pg. 11
Beer for the Year:
A new selection of craft beer for each month to keep your taste buds engaged. Pg. 13
The Art of Grape Stomping: Fun facts about the history of grape stomping and what it has become today. Pg. 23
You’re Never Fully Dressed Without
Letter From The Editor
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his past month has been full of excitement and especially reason to celebrate! We were finally able to launch our first issue of Cheers! and I couldn’t be more proud of how hard everyone worked on it and how amazing it turned out. To see my dreams for this magazine light up in real life between every page, it’s an indescribable feeling. I hope you enjoy it as much as I do as you get to take a deeper look into fine wine and craft beers not only in the area but from all around the world as well. My vision for this magazine, was to be able to show people where what they are drinking comes from and the
true beauty of it, I think, is priceless. I hope readers see this piece as a way to indulge themselves in tasteful reading and the art of fine wine and craft beers. I also hope that it builds their ambition to go out and try new things when it comes to these beverages as well as maybe branch out in their travel to other cultures to experience these new options. Feedback is always welcome on anything that goes into this magazine because I want it to be about the readers and what they want to see in it as well. I look forward to building off critisicm to turn this magazine into a household name. I hope you enjoy it as much as I do.
Mandy Hackenmiller Plan.
Save.
Travel.
“From man’s sweat and God’s love, beer came into the world.” - Saint Arnoldus
Girls Night In
A mother and daughter bond over a night in with homemade wine, cheese, and brownies
Left: The homemade wine ingredients are laid out which inlcude water, juice concentrate, sugar and yeast. Above: Homemade wine concoction begins to release gases into the balloon. Above: The girls begin to mix the water and juice concentrate into a bowl.
Left: The two wander the grocery isle’s looking for ingredients for their night in. Above: Cheese is thinly sliced to compliment their delicious wine.
Above: Using a funnel to pour the mixture into an old wine bottle.
Left:A fresh batch of brownies are sampled while waiting for the wine to ferment.
Above: Adding the yeast to the mixutre. Right: Can’t forget to add that full 2 cups of sugar!
10 Rioja, Spain
Top Winery Vacation Destinations Monterrey County, CA
Danube, Austria Hunter Valley, Austrailia
Vale do Vinhedos, Brazil Long Island, New York Douro Valley, Portugal
Willamette Valley, Oregon
Stellenbosch Valley, South Africa
Buy Yourself a box of
Whitman’s
Chocolate’s today!
June: New Belgium Brewing Rolle Bolle is a delightful summer ale for easy sipping and a classic Belgian yard game for easy enjoyment. Brewed with monk fruit and soursop, this beer pours a brilliant blonde, with a fluffy, white head. Earthy and tropical tones carry the aroma and the taste follows accordingly. July: 21st Amendmant Hell or High Watermelon starts by brewing a classic American wheat beer, which undergoes a traditional secondary fermentation using fresh watermelon. A straw-colored, refreshing beer with a kiss of watermelon aroma and flavor.
August: Indian Wells Brewing Company Orange Blossom Amber is a salute to Belgian style fruit Lambic beers, with a distinctly Californian twist. They add select parts of whole oranges at precisely the right point to our amber recipe beer, and the result is this magical, orange sweet beer we call Orange Blossom Amber.
March: The Bruery Saison De Lente is light blonde in color with a fresh hoppiness and a wild and rustic Brettanomyces character. Lighter in color and alcohol than our Saison Rue, yet equally complex in its own way. Perfect for warmer weather picnics and spring celebrations.
Beer
May: Widmer Common Columbia Spring Ale has a mld grassy and spicy hop notes are completed by a fruity character and clean finish brought on by the use of hefeweizen and lager yeasts and unique malt bill. It’s the perfect beer for spring!
For The February: Sexual Chocolate Foothills Brewing Company puts out this seasonal hit every year around Valentine’s Day and the crowds swarm to get there hands on this Russian Imperial Stout. It’s rich, dark, and perfect for the season.
Year January: No-Li Brewhouse Winter Warmer coming in at 73 IBUs, and 7.5% ABV, Winter Warmer is a deep ruby-red beer with a thick creamy-white head. The aroma is sweet and malty, perfect for enjoying a few on those long, winter nights!
December: Avery Old Jubilation Ale has a gorgeous mahogany hue, a hint of hazelnuts, and a finish reminiscent of mocha and toffee. No spices, just a perfect blend of five specialty malts. Blends best with large meat cuts and spiced seasonal soups.
April: Gouden Carolus Easter Beer is a dark special beer brewed every year for Easter. It contains several types of malt and during the brewing process two different kinds of herbs are added to give it that fine, special taste. Its ruby red colour, high alcohol concentration of 10% VOL and its full and wellbalanced taste are a source of vitality and strength.
September: Old Chub Scotch Ale by Oskar Blues is a jaw-dropping Scottish strong ale and is brewed with bodacious amounts of malted barley and specialty grains, and a dash of beechwood-smoked malt. Perfect for tailgating season!
November: Full Sail Brewing Company Wassail Winter Ale is brewed with a range of caramel malts and dark chocolate malts giving it a deep mahogany color and a full malty body. Perfectly paired with a hearty holiday meal!
October: Hofbrau Oktoberfest a rich, full-bodied beer which goes down ideally with traditional Bavarian cuisine. It has a deliciously bitter taste and alcoholic content of 6.3% volume. This brew if a specialty of the ade old German Oktoberfest.
Keeping it in the family Insight into a local brewery. Cedar Falls native Andrew Saucke talks about his journey into the brewing business, what he loves about it, and how he plans to keep it in the family. Unique flavors, all-grain recipes, and fresh home-grown hops are what set the Brewery’s creations high above the competition. It all started with a group of friends, a random drive and an undiscovered wild hop field...
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ou order a Buckridge Brewery Scotch Ale at the Brown Bottle in Cedar Falls and you don’t think much other than “Dang, that’s a good craft beer.” Only, there is so much more below the surface of the thick head of your glass, a unique story that is just foaming to be told. Local brewer Andrew Saucke has come a long way since his days of drinking Old Milwaukee Light with his neighbors in his hometown of Buckridge. “We used to just sit out in the yard with the neighbors throwing back a few old mil’s when I was just a kid,” reminisced Andrew. He now has his own line of exquisite craft beers, brewed right here in Iowa, and made from his home-grown hops. Although his journey into brewing
wasn’t exactly a straight shot, Andrew has made brewing his passion and hopes to share it with his sons as they grow. Starting back in college at the University of Northern Iowa, initially as an education major, Andrew never expected he would end up as a brewer. After graduation he moved out to Boulder, Colo. by himself where he took some odd jobs for nine years, just skiing, snowboarding, and indulging his new adventure. Soon he picked up another hobby, enjoying craft
“We used to just sit out in the yard with the neighbors throwing back a few old mil’s when I was just a kid,”
beers, and he realized what he had been missing out on. Before long, he had evolved into a classier beer consumer as he became more submerged in the culture of the brew. Drinking beer became more of a hobby for him; drinking for the enjoyment of the flavor. Then one day back in 2006, Andrew and three of his friends were driving through the back roads of Colorado, just enjoying a little day trip all to themselves. They came across some wild hops on the side of the road and decided they wanted to look into the regulations behind picking them. “We thought it might be something cool to look into.” So they went and talked to the local authorities and in no time they had been cleared to start picking their newfound treasure. The boys started off by researching how to use the hops and what kinds of brews they could make. Then, that
Very night they put together the beginnings of their first brew. They started off using basic tools and the brew was simple but when they tasted it they were impressed with how well it had turned out. This experience sparked something inside of Andrew. The rest of his friends were mostly in it for that one-time brewing experience, but Andrew was now hooked. Andrew had toured the Coors Brewery several times and had the basic knowledge and interest of how brewing works. He was inspired after the first brew he made and continued his journey into the brewing business from there. He started off very modestly, using his friend’s turkey fryer to boil the beer in and whatever else he could find. Soon
enough, he discovered just the right consistency and eventually he mastered the steps. “Beer is a lot more complex than wine,” he said. “It is a lot harder to get the consistency.” Finally, after three years of experimenting and brewing in Colorado, Andrew decided it was time to move back home where he planned to start a family and continue his business with his new bride Janessa Now, five years into his marriage with two sons, this stay-at-home dad has continued to do what he loves. His family is a huge part of everything he does with his
business and you can see the appreciation gleaming in his
“Beer is a lot more complex than wine,” he said. “It is a lot harder to get the consistency.” eyes as he speaks about them. He has set-up his brewery in his father’s old carpentry shop back in Buckridge and it really has turned into a family affair. “I do everything on my own for the most part but my wife helps out a lot with the
Publicity and advertising aspects and my dad helps with financing,” he said. His father, Richard, lent him the facility for the brewery. So Andrew pays him back in kind. “I give him all his beer for free,” joked Andrew, “He helps as a good taste tester too.” His two boys, Braden and Austin are an enormous part as well. They are there every day with him as he picks the hops and concocts the brews. Their favorite task to help their dad with is picking the hops from the field. He takes them along when he goes to deliver kegs and they enjoy working with their dad. It provides them a unique bonding opportunity that Andrew says he “wouldn’t trade for
the world.” He really wants to see his business take off and continue to grow so that he can leave it to his sons one day. “I hope that this will be something that I can give to them and something they will
“I hope that this will be something that I can give to them and something they will continue to enjoy throughout their years as well.” continue to enjoy throughout their years as well.” He said he’s really not concerned
whether they want to take on the “family business” but he hopes they will keep the hobby. Growing up in a family business environment is a very unique experience that a lucky few get to have. Andrew was asked about his future plans for the brewery, if he wanted to widen his distribution territory, etc. He said the progress of the brewery will depend on how fast he grows his hops but he is looking to continue building on and finishing up the brewery itself. With the help of his father and the support from the rest of his family, there is no stopping him. Wanting to continue selling locally, he also hopes to one day to have a brewery with its own
tap room, “something small.” Andrew said he sells his beer with no overhead, everything is out of pocket. “I want the beer to speak for itself,” he said. At, 27 he is a self-described simple man with old-fashioned family values, Andrew hopes to keep those qualities throughout this business experience. Currently, Buckridge Brewery has three different brews, Summer Honey, Scotch Ale, and the original IPA (Iowa Pale Ale). Andrew said he is presently working
“I just wanna give good beer to those who can appreciate it,” his brews and he was blown away. Soon after he began to distribute his brews to their restaurants on a regular basis. He debuted his label on August 17, 2011, starting with his Summer Honey. “I just wanna give good beer
on an Oatmeal Stout as well. His first client was the Landau family, selling Buckridge brews at both of their local restaurants, Montage and the Brown Bottle. Andrew was a former employee there, working at the Brown Bottle for as a dish boy for a year in high school. He gave his former boss, Jim Landau, a sample of
to those who can appreciate it,” Andrew said. There’s no doubt he will, as he continues to do what he loves and grow his business. Keep your eyes open and tastes buds ready for the next big thing to come from Buckridge Brewery.
The Desert has Nothing on Seagram’s Extra Dry Gin
The Art of Grape Stomping Grape stomping has been banned in many countries because of health and sanitation reasons.
Grapes used in stomping competitions are discarded afterwards and not used
in wine.
Many still enjoy participating in grape stomping competitions across the world.
The art and science of grape stomping is Vinticulture.
Grapes used in the Orignated nearly stomping competitions 5000 years ago during the times of are usually ones that are not good enough Mesapotamia and to be used in a saleable Ancient Egypt. product.
Icey Cold
WinterFrest
Gum
ForBreaththat’sascool as Ice