Beer Cocktails Make a Spirited Combination

Tickle the Tastebuds - Beers & Breweries

Who says you have to choose? A beer cocktail combines the essences of both namesakes. Just as American craft beer has creatively improved upon basic beer styles, spirits can complement ale and lagers.

The idea of combining ale and liquor isn’t new, including references to absinthe-and-ale purl in Shakespeare’s “Merry Wives of Windsor” and the gin-and-ale Dog’s Nose in Dickens’ “The Pickwick Papers.”

Contemporary beer cocktails include the dramatics of the Irish Car Bomb (a shot of Irish whiskey and Irish cream dropped into a pint of Irish stout) and the simplicity of a boilermaker shot and a beer, but trending craft cocktails have raised the drink to a new level.

Read more in the Richmond Times-Dispatch First Drafts.


The Virginia Beer Co. Heeds the Call of the Commonwealth

Tickle the Tastebuds - Beers & Breweries

Virginia Beer Co.Williamsburg’s historic college, William & Mary, introduced Robby Willey and Chris Smith. They became fast friends, their bond cemented in part by a shared appreciation for craft beer. Their craft explorations began at Green Leafe Café in Williamsburg and continued post-graduation, as together they visited breweries throughout the U.S. Their connection would eventually lead to the birth of The Virginia Beer Co.

If you’re familiar with stories behind brewery start-ups, this chapter sounds familiar: Despite solid degrees and successful careers, they both found work interesting but missing the spark that could sustain them long term, a spark that brewery ownership could provide.

The tale becomes more intriguing for Virginians when Willey and Smith reveal that each had moved away from the commonwealth after graduation and were considering other East Coast locations for their new venture – clearly, they didn’t begin their planning with the brewery name, The Virginia Beer Co.

However, the home of their alma mater beckoned. Virginia had recently passed SB604, allowing breweries to sell beer on site; Williamsburg promised market potential; and for the two friends, the town also had their personal backstory.

In spring 2012, they decided on Williamsburg. “We love this town and decided to come back,” says Smith. “This is a community we’d like to be a part of and help any way we can.”

For more, read the Virginia Craft Beer magazine article online.


Turning wine into whisky in McLaren Vale

Where in the World - International

The McLaren Vale Distillery, Australia (The Lead South Australia)Access to high quality barley and barrels and a variable yet temperate climate have distillers confident South Australia can emerge as a top-shelf whisky region.

A $2.5 million distillery in the McLaren Vale wine region – best known for its bold shiraz – will begin operating this month with the aim of releasing its first single malt in about two years.

The McLaren Vale Distillery Founder and General Manager John Rochfort has moved back to South Australia after several years honing his craft in Tasmania, one of the premier whisky producing regions in the southern hemisphere.

His last role was as CEO at Lark Distillery – the gold medal winner for Best World Whisky at the International Whisky Competition in Chicago in 2014.

The McLaren Vale region, about 40km south of Adelaide, is home to the original Hardys winery, which has grown into a major international wine brand.

Rochfort said access to high quality local barrels was one of the reasons McLaren Vale was chosen as the site for the distillery.

“We’ve selected some incredible South Australian barrels with amazing history like a 90-year-old muscat cask that continually held muscat for the entire period of time – it was the same block of muscat every single season – and we’ve got our hands on some incredible port barrels as well,” he said.

“A lot of the vineyards are coming forward with their best, award-winning barrels saying ‘we’d love you to have them, please in four or five years when it’s ready can you spare us a bottle’.”

In recent years India and Taiwan have emerged as leading warm climate whisky producers while the southern Australian island of Tasmania has long been known as a hot spot for high quality single malts.

McLaren Vale is about 10km from the coast and is warmer than Tasmania but cooler than Bangalore and Taiwan.

Its Mediterranean climate has average maximum temperatures between 14C and 28C and average minimums between 7C and 16C (that’s 57 and 82, 45 and 61 to those of us more familiar with Fahrenheit).

McLaren Vale, Australia (The Lead South Australia)Rochfort said the distillery’s location in the southern Mount Lofty Ranges overlooking the vale was an “amazing climate” for maturing whisky.

“We get these really crisp, cool nights and then South Australian summer days and then in the afternoon around three or four o’clock we get these really nice cool breezes that bring it right back down so for maturing barrels and really getting the most out of the wood it’s an amazing location,” he said.

A malting plant will be built on site to allow barley from specific districts to be malted individually to make true single batch whiskies.

“What we’ve been able to do is work with farmers in four specific regions of South Australia – they each have their own climate that produce a different character to the grain.

“So by doing that small batch malting, every single barrel we put out will have its own provenance from the grain.”

Rochfort will work alongside his brothers Nicholas and Lachlan and father Christopher at the distillery.

McLaren Vale Distillery founder John Rochfort, third from left, with his team (The Lead South Australia)They plan to mature most of the whisky in 100 and 200-litre barrels, but will initially use some 50-litre barrels to kickstart the operation.

“Obviously with the wood to spirit ratios they will mature much faster so I would expect that in two years, two and a half years there to be a first release,” he said.

“We would like to think it would be a good rich, oily whisky, that’s got a lovely oily mouth feel and is rich with a really good palate feel, that’s the goal.

“Bill Lark in Tasmania really taught me everything I know and I spent a lot of years tasting and assessing Lark whiskies before we made them available for release and everything that we did in Tasmania we’re recreating here with the benefit of a much better ability to select barrels.

“We’ve already been approached by a couple of different countries putting their hands up for our first thousand bottles, which we haven’t even put down yet -demand is incredible at the moment.”

Output at the distillery, which has been helped by a $500,000 South Australian Government Regional Development Fund grant, is limited because it can only process 100 tonnes of barley a year.

“So we’re looking at around 20,000 litres in our first year growing to a maximum of 50,000 litres by year five,” Rochfort said.

The range of whiskies will start with the McLaren Vale single malt at $120-$150 through to the Bloodstone Collection featuring the “Best of the best” barrels from South Australia, ranging in price from $500- $1000.

“These are barrels that have previously won amazing awards – it could be a 1967 Grange Hermitage barrel – so when we get hold of these barrels we want their complete history from everything that ever went into that barrel, the dates of the fill, it must have only ever had the same grape variety from the same block in that barrel or we won’t accept it as a Bloodstone barrel,” Rochfort said.

“The grain must be specially grown on farms, it must maintain its provenance.

“When we bottle them, an original bottle of the muscat, or sherry or port or bourbon or whatever was in that barrel before we took use of it will be part of that box set when the whisky is matured. You’ll also be able to have a little bottle of the Mount Lofty spring water that we use, a little sample of the grain that we use for that particular bottling and some shavings of the actual wood from the barrel as well as the bottle of single malt.”

Rochfort said he was working with separate groups in three other South Australian wine regions – Barossa Valley, Limestone Coast and Clare Valley – who wanted to start their own whisky distilleries.

“We would really like to see the single malts representing the regions of South Australia because each region has its own special wines and grain growing abilities and to be able to produce a single malt which is truly made up of that region’s input is the goal,” he said.

About 45km south of McLaren Vale at the mouth of Australia’s biggest river, The Murray, Gareth Andrews has been running the Steam Exchange Brewery in Goolwa for a decade, where he now also distils whisky. He hopes to launch his first single malt towards the end of the year.

The G R Andrews & Sons Fleurieu Distillery is producing spirit for three established Australian whisky makers – including two in Tasmania – to help provide cash flow while its whisky matures. 

Andrews said South Australian distillers were beginning see the opportunities created by a global whisky boom.

“Globally, the whole whisky boom is on and people are looking for quality over quantity and they are starting to realize that good quality single malt whiskies can be made in other places than Scotland,” Andrews said.

“We’ve got the barley, we’ve got the climate, so everything’s good.”

Adelaide-based Southern Coast Distillers began selling its South Australian whisky in 2011. Jim Murray described one of its single malts in the 2012 edition of The Whisky Bible as "one of the most astonishing whiskies it has been my honour to taste".



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Devils Backbone 2016 Adventure Pack Collaboration Sampler

Tickle the Tastebuds - Beers & Breweries

Brewed with NoDa, Sun King, Surly, Thunder Road and Wicked Weed

DB Adventure PackSix great breweries; assuredly six great beers – in January, Devils Backbone debuts their 2016 annual Adventure Pack Collaboration Sampler, featuring five creative collaborations and their award-winning Vienna Lager. Notable collaborations include one Australian brewery and a beer with ingredients from seven summits around the world.

Collaboration beers are:

Session IPL (3.8% ABV; 60 IBU), a session India-style pale lager brewed with hop-centric NoDa Brewing from Charlotte, North Carolina. At only 3.8% ABV, the hoppy, crisp beer was brewed with Vienna malts, oats and Northern Brewer, Simcoe and Azacca hops.

Another State of Kind (6.8% ABV; 68 IBU), a double dank cream-style ale, showcasing the craft cream credentials of Sun King Brewery from Indianapolis, Indiana. Brewed with plenty of Simcoe and Columbus hops, this beer is a creative combination of a cream ale and a double IPA. 

Risen (8.4% ABV; 50 IBU), a coffee and oak, double brown ale brewed with Surly Brewing from Minneapolis, Minnesota, which Beer Advocate named Best Brewery in America. The brown ale was brewed with lots of locally roasted coffee and rested on oak for a toasted finish.

Double Pacific Ale (8.4% ABV; 50 IBU), a strong Australian-style ale, brewed with Thunder Road Brewing Company, debuting in the U.S from Melbourne, Australia. Pacific ale, an emerging style, features Australian and New Zealand hops. This collaboration beer is made with Aussie Galaxy hops.

Seven Summits (10.5% ABV; 20 IBU), an imperial stout, brewed with Wicked Weed of Asheville, North Carolina. Added ingredients for Seven Summits were inspired by the world’s famed Seven Summits: coconut (South America’s Aconcagua summit), cocoa (Africa’s Kilimanjaro summit), blue-green algae (Antartica’s Vinson summit), American oak (North America’s Denali summit), pink Himalayan sea salt (Asia’s Everest summit), black rye bread (Europe’s Elbrus summit) and Wattle seeds (Australia’s Mt. Kosciuszko summit).

The 12 pack will hit shelves in mid-January in Virginia, D.C., Maryland, North Carolina and West Virginia. 

“We really enjoy the collaboration process,” said Devils Backbone brewmaster Jason Oliver. “Creatively, as brewers we get to learn from each other from recipe formulation to working with new ingredients and brewing techniques.  It also allows us the opportunity to introduce beer lovers to highly sought after breweries they might otherwise not have access to due to each brewery’s distribution area.”

“We had a great time brewing with Walt and Luke Dickinson from Wicked Weed, Chad Henderson from NoDa, Todd Haug from Surly, Clay Robinson from Sun King Brewery and Marcus Cox from Thunder Road,” said lead brewer Nate Olewine. “In the end, we wound up with five incredible beers, including the highest and lowest ABV beers we’ve brewed to date at Outpost.” 

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