FYI/FYE from the SF Chronicle
Vocabulary for today.
Dankest
Sober Curious Movement
sessionable
420
women-centric brands
stoner-friendly
Cheers,
jle
https://www.sfchronicle.com/wine/article/The-age-of-cannabis-rose-is-here-D…
Food // Wine
The age of cannabis rosé is here. Do the weed wines taste like bong water?
Photo of Esther Mobley
Esther Mobley Jan. 2, 2020 Updated: Jan. 2, 2020 9:43 a.m.
Comments
There's a new crop of cannabis-infused ros�s in California.
1of2
There's a new crop of cannabis-infused ros�s in California.Photo: Chronicle
photo illustration / Getty Images
House of Saka's cannabis-infused rose has 5mg THC per 5-ounce glass.
2of2House of Saka's cannabis-infused rose has 5mg THC per 5-ounce
glass.Photo: House of Saka
In California, cannabis entrepreneurs are trying to refute one of the
fundamental laws of chemistry: that oil and water don’t mix.
Coming on the heels of cannabis-infused kombucha, cannabis-infused seltzer
— really, cannabis-infused everything — the latest beverage trend threatens
to take the category to a new extreme: Welcome to the age of cannabis rosé.
In the last few months, three California companies have released
nonalcoholic, cannabis-infused rosés: the women-centric brands House of
Saka and Viv & Oak, and the stoner-friendly Rebel Coast. Each company wants
its infused rosé to be your after-work wind-down drink, your pairing with a
fillet of salmon, your aperitif on the patio.
They promise a more manageable high than an edible and more subtlety than
lighting up. Because all legal cannabis products are required to be
nonalcoholic, these booze-removed rosés capitalize on the growing “sober
curious movement.” Their high hope is that they might bring new drinkers —
and occasions — into the cannabis fold.
“We see Saka at dinner parties, weddings,” says House of Saka CEO Tracey
Mason. “Places where before you might have had to go outside and around the
corner to smoke a joint.”
This is a new, girly, gentrified look for cannabis products. “Rosé is a
trend specific to women with purchasing power,” says Saka’s president,
Cynthia Salarizadeh. The cannabis rosés are explicitly targeting an
affluent, 21- to 65-year-old female demographic, which is already buying
actual rosé wine in droves: According to Impact Databank, U.S. rosé wine
sales reached 18.7 million cases in 2018, up 1.2 million from three years
earlier.
Whereas Saka’s packaging might be described as bachelorette
party-psychedelic, and Viv & Oak has a kind of sexy-housewife vibe
(marketing shots show the bottle surrounded by chocolate-covered
strawberries), Rebel Coast is more brosé: Its label promises “it’ll turn
out better than that time you went to the Fyre Festival.”
Meanwhile, legal cannabis looked on track for $3.1 billion in sales in
California in 2019, three years into legalization. Within this growing
industry, beverages are potentially an untapped goldmine. Alcohol behemoths
AB InBev and Constellation have made major investments in the cannabis
space, to the tune of $50 million and $5 billion, respectively. Saka, Viv &
Oak and Rebel Coast are still small, each producing under 5,000 cases this
year, but infused beverages could represent $375 million in sales by 2022,
according to the firm BDS Analytics.
“The opportunity in cannabis is a big blue ocean,” says Macai Polansky,
co-founder of Spacestation, a new Sacramento company that bottles
cannabis-infused beverages for other businesses, as well as produces its
own brand of cannabis-infused seltzers called Nectr. “Packaged beverage
makes up 30 to 60% of sales in grocery stores, but right now it’s only
about 1% of a dispensary’s sales.”
But cannabis and wine (or seltzer, or kombucha) might not be such easy
bedfellows. For one thing, dispensaries might not want to deal with the
hassle of bottled beverages. “A pallet of vape cartridges could be worth
$500,000, whereas a pallet of beverages might be worth $20,000 to $30,000,”
Polansky says. Refrigerated storage and transportation are essential for
beverages, but most retail and distribution channels aren’t yet set up for
it.
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The greater challenge, though, is the infusion itself. Cannabis oil needs
to be made water soluble in order to be added to a beverage, as anyone
who’s ever witnessed the separation of oil and vinegar in a jar knows well.
It took Rebel Coast more than a year to figure out a successful infusion
mechanism, says CEO Josh Lizotte. Eventually, Rebel Coast — which first
released an infused Sauvignon Blanc in 2017 — licensed the infusion
technology of a Colorado company, Ebbu. “It goes in clear, masks the flavor
of cannabis” and doesn’t separate, Lizotte says. Saka and Viv & Oak
partnered with an Oakland company, Vertosa, for a similar technology.
Many would-be drinkers might be wary of the edible effect: You eat a pot
gummy, nothing happens, you eat some more, and then an hour later you’re so
high you feel like you might be having a panic attack. That phenomenon “is
the equivalent of walking into a bar and drinking Everclear,” says Jake
Bullock, co-founder of the “social tonic” brand Cann, whose 237ml cans in
flavors like blood orange cardamom contain 2mg THC and 4mg CBD —
considerably less than the 5 to 10mg THC per serving of the cannabis rosés.
The gentle buzz that comes from a couple glasses of wine has, so far, been
hard to find in cannabis edibles.
But the infused rosés promise sessionable experiences. The onset of the
high should come about 15 minutes after consumption, the companies claim,
as opposed to an hour or longer, in part due to the fact that the
bloodstream absorbs liquids more quickly than solid foods. “There’s a peak
high at 45 minutes, and then, just like alcohol, there’s a rapid offset,”
Lizotte says. The high from Rebel Coast’s sativa-heavy Sauvignon Blanc is
meant to be euphoric, but the rosé has a higher percentage of relaxing
indica.
Wary of being grouped in with substandard-tasting weed products,
Salarizadeh and Mason (a 25-year wine industry veteran) emphasize Saka’s
impeccable provenance. They begin with Napa Valley Pinot Noir grapes, which
they make into a regular, old-fashioned rosé.
After the finished wine has aged in tank for a few months, they transport
it over to BevZero, a Santa Rosa facility that removes the alcohol by a
process known as vacuum distillation. That alcohol-free wine can then be
sent to Sacramento, where they have Spacestation infuse and bottle the
beverage. (Legally, you can’t call it wine, so Saka just sticks with
“rosé.”)
But to remove alcohol from a wine isn’t just to remove the booze. It also
removes weight, flavor and the perception of sweetness. The risk is that
you’d be left with thin, bland-tasting acid water. Before the vacuum
distillation, BevZero removes a small portion of the wine, which it adds
back in at the end along with other flavorings — like grapefruit or
strawberry — to try to approximate the flavor of a real, alcoholic rosé.
(The finished product must legally be below 0.5% alcohol by volume, which
is how they get away with adding some of the original wine at the end.)
The three cannabis-infused rosés from California companies are House of
Saka (left), Viv & Oak and Rebel Coast. The beverages contain both THC
and CBD and are nonalcoholic.
The three cannabis-infused rosés from California companies are House of
Saka (left), Viv & Oak and Rebel Coast. The beverages contain both THC and
CBD and are nonalcoholic.
Photo: Viv & Oak
“It starts as wine, but we’re not trying to keep up with that,” says Viv &
Oak founder Alana Burstein, acknowledging that her sparkling cannabis rosé
has not been to the taste of some wine connoisseurs. But the advantage,
unlike for high-end wine, is that with the flavorings, her product is
endlessly malleable. “Everything can be tweaked and changed and modified.
It’s just going to keep on getting better.”
Should the wine industry — and especially the rosé industry — be worried?
Saka’s Mason thinks so. “When you think about how many dollars people are
willing to allocate to having a good time, these beverages will certainly
put a dent in that,” she says. “It’s no-alcohol, no hangover.”
They’re all leaning into the low-calorie angle. Saka claims to have 16
calories per 5-ounce glass; Viv & Oak says it has 24, Rebel Coast 49. (Your
average glass of dry table wine clocks in at around 125 calories.)
OK, but do they taste like bong water? No — though they don’t much taste
like wine, either. The nose on the Saka is a dead ringer for strawberry
Laffy Taffy, the palate reminiscent of Sweet Tarts. It’s candied-tasting,
but there’s enough sourness to keep it from cloying. Viv & Oak is
carbonated, which was a genius move; the bubbles help make up for some of
the texture lost in the alcohol removal. It’s ultra-cloudy, the color of
worn ballet slippers, and tastes like a melted cherry Popsicle, with just
the slightest suggestion of a fresh cannabis aroma on the nose — like a
subtle, winking warning.
Of the three, Rebel Coast’s rosé is the dankest — the one that tastes the
most like weed. It’s clear, unlike the other two hazy prototypes, and still
has many of those strawberry- and cherry-candy notes, but its sweet flavors
mingle with bitter herbs. I found it hard to throw back.
I also found that the rapid-offset claim not to be true, at least for me.
Rapid onset, sure: Within about 20 minutes of drinking a single serving of
each of the infused rosés, my high set in. Ten mg THC, which is how much a
5-ounce serving of Rebel Coast and Viv & Oak contain, is a lot for me; two
glasses and my high would have gone in the wrong direction. Saka, half as
potent at 5 mg per 5 ounces, felt more manageable. In every case, the high
stayed with me for hours. It was pleasant, infinitely more endurable than
what 10 mg of THC has felt to me when I’ve consumed it in the form of a
gummy.
For me, a wine lover, these infused rosés could never compete with the real
deal at the dinner table. I find wine way too delicious to consider these
candied-tasting concoctions as substitutes. Still, I was surprised by how
palatable they were. There are far more disagreeable vehicles to
intoxication.
If you’re a one-glass-and-done type of wine drinker, you might not miss the
feeling of lingering over the dinner table long after your plate is empty,
sipping on glasses of wine leisurely without wondering exactly how many
milligrams of drugs you’ve consumed. I would, but I guess it all comes down
to what you want to get out of your glass.
Esther Mobley is The San Francisco Chronicle’s wine critic. Email:
emobley(a)sfchronicle.com Twitter: @Esther_mobley Instagram: @esthermob
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esther_mobley
Wine critic Esther Mobley joined The Chronicle in 2015 to cover California
wine, beer and spirits. Previously she was an assistant editor at Wine
Spectator magazine in New York, and has worked harvests at wineries in Napa
Valley and Argentina. She studied English literature at Smith College.
Past Articles from this Author:
Monk’s Kettle team to open massive, family-friendly beer bar in Marin
The U.S. is threatening European wineries with new tariffs. But Bay
Area businesses would suffer
Looking through the wine glass at 2020
NEWSLETTER
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James Ellingson cell 651 645 0753
Great Lakes Brewing News, Mpls, MN 55417
James(a)BrewingNews.com BeerGovernor(a)gmail.com
>From vinepair.
https://vinepair.com/booze-news/sommelier-brain/?fbclid=IwAR0jdxZXxMpcH9vLM…
Lots Of Wine Makes Your Brain Alzheimer’s Resistant
*words:* VINEPAIR STAFF <https://vinepair.com/author/vinepair-staff/>
*updated:* SEPTEMBER 7TH, 2016
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<?subject=Smelling%20Lots%20Of%20Wine%20Makes%20Your%20Brain%20Alzheimer%E2%80%99s%20Resistant&body=Hey,%20I%20saw%20this%20on%20VinePair%20and%20thought%20of%20you:%20Smelling%20Lots%20Of%20Wine%20Makes%20Your%20Brain%20Alzheimer%E2%80%99s%20Resistant:%20https://vinepair.com/booze-news/sommelier-brain/%0D%0A%0D%0AEnjoy!>
Go ahead and take a deep whiff of the next glass of wine you see (and the
next one, and the next one). Researchers at the Cleveland Clinic in Las
Vegas found in a preliminary study that master sommeliers — people who
arguably rely on their sense of smell more than anyone else — are less
likely to get Alzheimer’s and Parkinson’s than people who don’t soak in
delicious smells for a living.
The study, which was published in the journal *Frontiers in Human
Neuroscience*
<http://journal.frontiersin.org/article/10.3389/fnhum.2016.00414/full>,
compared brain scans of 13 sommeliers and 13 people with much less
interesting jobs. The researchers noticed key differences in certain areas
of the sommeliers’ brains.
For one, as to be expected, sections of the sommeliers’ brains that deal
with the olfactory (smell) network were thicker. Additionally, parts of the
brain that deal with memory were thicker. Which makes sense if you think
about it, since sommeliers are expected to remember not only how a wine
tastes, but the region, history and year of that wine as well.
“Overall, these differences suggest that specialized expertise and training
might result in enhancements in the brain well into adulthood,” the study
states. “This is particularly important given the regions involved, which
are the first to be impacted by many neurodegenerative diseases.”
It’s that last sentence that’s the kicker. Those strengthened sections of
sommeliers’ brains are the sections that are most sensitive to losing
memory function later in life. By that logic: Smell lots of wine, build
resistance to memory loss. Then once you’ve smelled it, drink it,
because studies
show
<https://vinepair.com/booze-news/new-study-shows-drinking-a-glass-of-wine-a-…>
*that* helps prevent Alzheimer’s too.
It’s all very exciting, but the Cleveland Clinic study is far
from conclusive.
“Though we don’t know for sure, there is a possibility that when it comes
to the brain, thicker is better,” Sarah Banks, one of the authors in the
story, told the New York Post
<http://nypost.com/2016/09/07/yet-another-reason-wine-is-good-for-you/>.
“It seems like if you have more brain in those areas, it’ll take longer to
feel the effects of the disease, but it’s speculation.”
Speculation from a noted expert, however. There’s no word on how to be
involved in future scientific wine smelling and tasting studies to retest
the results.
Regardless, all of those smells deserve some extra recognition. It took enzymes
working overtime
<https://vinepair.com/booze-news/what-makes-old-wine-smell/> to make that
wine smell so good in the first place, after all.
--
James Ellingson cell 651 645 0753
Great Lakes Brewing News, Mpls, MN 55417
James(a)BrewingNews.com BeerGovernor(a)gmail.com
Here's what to do with your left over wine. Of course, it doesn't work with bubblies.
I remember several years ago, David Peterson froze two bottles of Cornerstone Cabernet Sauvignon after tasting them. He brought them to our house several days later and they were excellent!
Ted Trampe
This is from PinotFile Volume 11, Issue 31, dated September 28, 2018 by the "Prince of Pinot," William "Rusty" Gaffney, M.D., a retired ophthamologist.
The URL for the article is:
http://www.princeofpinot.com/article/2103<http://www.princeofpinot.com/article/2103/>
Freeze Your Pinot to Preserve It
There are many wine preservation systems and methods that slow or prevent oxygenation of wine, but the simplest way to keep opened bottles of wine is to put the cork tightly in the partially consumed bottle and put it in the freezer. When I tell people this, they look astounded and in disbelief. Trust me, you can freeze wine for several months and after defrosting, the wine will taste unchanged.
I first learned of this method of preserving opened bottles of wine several years ago when I read Marnie Old’s book, Wine Secrets: Advice from Winemakers, Sommeliers, and Connoisseurs. Master of Wine and Master Sommelier Ronn Wiegand wrote in the book a section titled, “How to Preserve Open Wine (Yes, You Can Freeze It).”
Wiegand pointed out that refrigeration, often used by the unknowing to preserve opened bottles of wine, can actually speed the decline of wine. Refrigeration slows the oxidation process but also renders oxygen more soluble. Vacuum devices do not work, and inert gases can only be relied upon for a few days or up to two to three weeks.
Freezing wine allows open wine to be kept for months or even years! Wiegand says, “I know it sounds ridiculous, but for more than thirty years, I’ve been freezing opened wine, with incredible results. The bottles must be upright and the cork must be clean. Young wines are most resilient and reds tend to last longer than whites.” It is important that some headroom is left in the bottle to allow for the wine’s expansion.
Defrosting a bottle can take several hours, but can be hastened by putting the bottle (sans capsule) in the microwave for a few moments.
Here is a recent example. I reviewed the 2015 AldenAlli Sonoma Coast Pinot Noir in April 2018. My wife put the bottle in the freezer after I had finished my critique (94 score by the way). The bottle was hidden and we forgot about it. I pulled it out in early September after five months and it tasted exactly the same or even better compared to last April.
Frozen Pinot Noir can also be used to make great popsicles and slushies.
A Monday pick_me_up from Vine Pair.
I've never had the Long Meadow Ranch - or even seen it in this market.
Enjoyed the other six, although I might put them in a different order.
C,
J
Seven of the Best California Sparkling Wines, Tasted and Ranked
Tim McKirdy @timmckirdy
3 minute Read
Seven of the Best California Sparkling Wines, Tasted and Ranked
The holiday season is fast approaching. If there’s one guarantee (besides
heated dinner table “discussions,” and great Aunt Cheryl enjoying one
sherry too many), it’s the need for a celebratory beverage.
According to Nielsen data, Christmas and New Year’s Eve are the biggest
holidays for wine consumption in the U.S. In 2016, the two-week period
leading up to New Year’s saw a 69 percent jump in sales compared to the
year’s normal two-week average. Sparkling wines surged to the tune of 272
percent.
Champagne, Prosecco, and Cava are all excellent options, but there are also
homegrown bubbles worthy of your consideration. We compiled 25 readily
available domestic sparkling wines and put them to the test with a panel of
blind tasters. Each wine tasted was made using the “traditional” method in
which bubbles develop through a second fermentation in bottle. Wines were
ranked on quality, value for money, and overall wow factor.
Here are seven of our favorite California sparkling wines, ranked.
7. Mumm Brut Prestige ($20)
Founded in the late 1970s by Champagne house G.H. Mumm, Mumm Napa has
serious sparkling-winemaking pedigree. The Brut Prestige features a blend
of 45 percent Chardonnay, 45 percent Pinot Noir, and 10 percent Pinot Gris
and Pinot Meunier. Fermentation takes place at cool temperatures in
stainless steel tanks, and bottles spend around 18 months aging on lees
(dead yeast cells). The resulting wine is fruit-driven and easy-sipping,
though arguably lacks the complexity of other, more premium sparklers.
“This would be great for cocktails, and great as a Prosecco alternative,
but I don’t think I’d substitute it for Champagne,” one taster commented.
6. Long Meadow Ranch NV Farmstead Brut ($33)
Long Meadow Ranch’s NV Farmstead Brut is another fruity sparkling wine,
with slightly more noticeably creamy notes. The 50/50 blend of Chardonnay
and Pinot Noir has green fruit aromas, including pear and freshly-cut
apples, plus apple crumble and baking spice notes. Acidity is bright and
racy, and the crisp, dry finish leaves a lingering, refreshing aftertaste.
“I love the bubbles,” remarked one taster, comparing them to “foamy sea
tide.”
5. Roederer Estate Multi Vintage Brut ($24)
Located in Mendocino County’s Anderson Valley, Roederer Estate is the
California outpost of Champagne house Louis Roederer. The organically
farmed estate takes advantage of the region’s ocean influence, which
provides warm days, cool nights, and, critically, a long ripening period.
The Multi Vintage Brut is a blend of 60 percent Chardonnay and 40 percent
Pinot Noir. A relatively short period of two years aging on lees maintains
the wine’s super-acidic, lively fruit character. “It tastes like fresh
green apple peel and lemon zest,” one taster said.
4. Iron Horse Classic Vintage Brut 2013 ($36)
Iron Horse is an independent, family-run winery located in Sonoma County’s
Green Valley AVA. It ages its Classic Vintage Brut for four years on lees,
adding doughy brioche aromas and delicate, nutty flavors. The wine’s
bouquet also includes a bounty of fresh fruit and floral notes. As one
taster put it, “Taking a sniff is like walking into a flower shop.”
3. J Cuvée 20 ($31)
The J Cuvée 20 is a ripe, refreshing, and buttery sparkling wine that would
pair well with food — one taster immediately conjured drinking this as an
aperitif with smoked salmon crostini. The blend contains 54 percent
Chardonnay, 43 percent Pinot Noir, and 3 percent Pinot Meunier, all of
which come from the Russian River Valley hand-harvested and receive whole
cluster pressing, too. Flavors of white stone fruit, fresh green apple, and
lightly salted nuts linger on the palate.
2. Schramsberg Blanc de Blancs ($36)
Schramsberg produced its first Blanc de Blancs vintage in 1965, marking the
nation’s first commercially made Chardonnay-based sparkling wine. The wine
received international attention in 1972 when then-President Nixon served
it for the historic “Toast to Peace” in Beijing. A crisp, dry sparkling
wine, the Blanc de Blancs is lemony with walnut notes. It tastes rich and
luxurious and coats the palate with a blanket of effervescence. “I’d be mad
if someone used this as a mixer,” one taster commented.
1. Domaine Carneros by Taittinger Brut Cuvée 2014 ($29)
The Carneros AVA is one of California’s most celebrated winemaking regions,
ranking among the world’s best for producing Pinot Noir and Chardonnay. The
region lends its name to Tattinger-owned Domaine Carneros, whose 2014
vintage sparkling wine was a standout among our tasters. “Whipped cream and
berries,” one taster said of the nose. Another likened aromas to “peaches
and yogurt.” An alluring wine with a lasting finish and gentle price point,
this is one sparkler to buy in bulk. It’s that good.
--
James Ellingson cell 651 645 0753
Great Lakes Brewing News, 5219 Elliot Ave, Mpls, MN 55417
James(a)BrewingNews.com BeerGovernor(a)gmail.com
Something for the hive to mull over.
https://wordsmith.org/words/ullage.htmlhttps://www.phrases.org.uk/meanings/mull-over.html
Oct 23, 2018
This week’s theme
Words related to the eye
This week’s words
prosopopeia
ullage
ullage
Photo: Arnaud Clerget / Wikimedia
Bookmark and Share Facebook Twitter Digg MySpace Bookmark and Share
A.Word.A.Day
with Anu Garg
ullage
PRONUNCIATION:
(UL-ij)
MEANING:
noun: The amount of liquid by which a container falls short of being full.
ETYMOLOGY:
>From Old French ouillage/eullage, from ouiller/eullier (to fill a cask),
from ouil (eye, hole), from Latin oculus (eye). Earliest documented use:
1444.
USAGE:
“Too much ullage can be a sign of evaporation, and that’s not good.”
Mark Shanahan; A Finely Honed Palate; Boston Globe; Oct 17, 2015.
See more usage examples of ullage in Vocabulary.com’s dictionary.
A THOUGHT FOR TODAY:
Remember, we all stumble, every one of us. That's why it's a comfort to go
hand in hand. -Emily Kimbrough, author and broadcaster (23 Oct 1899-1989)
--
James Ellingson cell 651 645 0753
Great Lakes Brewing News, 5219 Elliot Ave, Mpls, MN 55417
James(a)BrewingNews.com BeerGovernor(a)gmail.com
Hey, is this thing on? :)
Greetings friends of the vine.
Vine Pair gets it mostly right - a fresh rinse makes for a better beer.
Note - any water in your wine glass will dilute/detract from the flavor of
the wine. Rinse w/ wine if/when necessary (e.g. switch from red to white or
after an off (corked) sample.
WHY GOOD BARS SPRAY YOUR BEER GLASS WITH WATER
Aliza Kellerman <https://vinepair.com/author/alizak/> @aleezabeeza
<https://twitter.com/aleezabeeza>
[image: Why Good Bars Spray Your Beer Glass With Water]
If you’ve ever visited a nice beer bar
<https://vinepair.com/wine-blog/how-to-tell-the-craft-beer-bar-youre-in-isnt…>,
you may have noticed a small sink your bartender uses to rinse your beer
glass before serving you. That sink looks like this:
[image: This is why beer glasses are rinsed]
It’s called a star sink, or a glass rinser. You press the glass rim down
into the glass rinser, which shoots a mist into it. It looks super cool and
it’s also an efficient way to prepare a beer serving glass. However, you
might be asking yourself, “Why doesn’t the bar just prepare clean glasses
beforehand? Why rinse them right before serving me my beer?” Well, the
glass cleanser (RINSER jle) doesn’t give your glass a thorough cleaning.
Rather, it’s used to blast away away lingering dish soap, or other crud
that accumulates when you’ve left a glass out for awhile.
But this sink (rinse) actually serves a greater purpose than just cleaning
your glass.
When you rinse a beer glass, it becomes more slippery, and there’s less
friction when beer fills it. This allows a more even, clean pour and a
substantial, fragrant head. As we’ve established before, beer foam
<https://vinepair.com/wine-blog/the-difference-between-beer-foam-champagne-b…>
is actually a good thing
<https://vinepair.com/wine-blog/heres-why-you-should-actually-embrace-foamy-…>,
because it carries a great deal of your beer’s aromas, and smelling is half
the fun. The other benefit of rinsing a beer glass is that the spritz can
cool the glass down, because we know that pint glasses often have the
tendency to prematurely
<https://vinepair.com/wine-blog/why-you-actually-shouldnt-serve-your-beer-in…>
heat your beer up.
So, the next time you see your bartender rinsing your glass out, tip your
hat in appreciation of a better-smelling, cooler beer. Cheers!
Published: July 21, 2015
-
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James Ellingson cell 651 645 0753
Great Lakes Brewing News, 5219 Elliot Ave, Mpls, MN 55417
James(a)BrewingNews.com BeerGovernor(a)gmail.com
Greetings,
Sunday is World Sake Day.
Sake is more "brewed" than "vinted" although the finished product is more
like wine.
Melissa Surdyk has organized "Sake Fest". Sample and learn.
Sunday, noon until 5:30 at the Big S, 303 E. Hennepin (NE Mpls).
Campei,
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James Ellingson cell 651 645 0753
Great Lakes Brewing News, 5219 Elliot Ave, Mpls, MN 55417
James(a)BrewingNews.com BeerGovernor(a)gmail.com
