Beaujolais Nouveau

It’s almost time.

Beaujolais Day is kind of an unsung holiday in the US. Sandwiched between Halloween and Thanksgiving, it’s an excellent excuse to celebrate something that’s a little Old World with New World.

What “is” Beaujolais Day?

At one minute past midnight on the 3rd Thursday in November, over a million cases of this wine begin their travels from the vineyards that produced them. The French declare,

Le Beaujolais Nouveau est arrivé!

or

The Beaujolais Nouveau has arrived!

As you can imagine, in France it has become almost mythic. It’s a literal race to be the first to serve the year’s first Beaujolais Nouveau, whether by boat, truck or bike.  This single harvest accounts for over 1/2 of the produce from the Beaujolais region.

Who’s this Georges Dubeouf?

Basically, the largest marketer and producer of Beaujolais Nouveau, as derived from the Gamay grape–or, stop into the store, and we’ll introduce him to ya

Ok, I get it’s a tradition…but does it taste good?

This is pretty much the closest you’ll get to a white wine in a red wine–practically zero tannins, and flavors of strawberry and strawberry. Since the wine is picked, pressed, and bottled so quickly, it doesn’t ferment as long as most reds, and as such, it’s a very fruity, easy-to-suck-down kinda wine. It can also be served chilled, which is considered a no-no for most reds, but adds to quaff-ability.

As a side note, this wine pairs well with most Thanksgiving dishes, and is very popular since it’s so light, and is a great gateway from white wines to red wines.

So get in line, and get bottles of Nouveau before it’s delivered by boat!*

*i.e. the slowest method of travel.

 

These just in: Leinie’s Big Eddy & Founders Harvest Ale

November edition:

Leinenkugels Big Eddy (#2)

It’s been a couple years since Leinie’s released Big Eddy, a Russian Imperial Stout (the first and only was released in 2007).  It’s named after the Big Eddy spring that flows through Chippewa Falls, Wisconsin, home of the Leinenkugel’s brewing. Todd (from Beer Advocate) provides this history on the varietal:

Known among the grandest of all beer styles, the Russian Imperial Stout style was originally created in nineteenth century England to impress the Imperial Czarist court of Russia. The beer was brewed with high alcohol content and generous quantities of hops to preserve it against the elements on its grueling journey across the Baltic Sea.

Since it came in on the first, we’ve already gone through 7 cases (considering it’s $12.99 for a 4pk, that’s pretty awesome).

Founders Harvest Ale

Out of Grand Rapids, Michigan, Founders Brewing Co. has emerged as one of the premier innovative craft breweries in the country. Harvest Ale, available only through the month of November, is exemplary of their finely-tuned brews–in their own words,

This liquid dream pours a hazy golden orange straw color with a white, two-finger head. Your first sip of this beer rewards you with a super juicy hop presence bursting with citrus, then finishes to introduce toasted malt undertones.

And it’s available for a limited time at Chicone’s Liquor Mart, so stop in and get one…or both. November only!

 

Just like warm apple pie

It’s fall, which for beer drinkers means lots-o-Oktoberfests & pumpkin beers; for wine drinkers, it’s Beaujolais; and for spirit/cocktail types?

Apple Pie.

Unfamiliar with this deep, downhome ‘Sconnie drink? Here’s our favorite recipe. Be warned; she packs a mean punch:

750oz Everclear
1 gallon apple juice
1 gallon apple cider
1 cup sugar
7 cinnamon sticks

Heat apple juice, apple cider, sugar, and cinnamon sticks together till boiling. Allow to cool before stirring in Everclear.

For a little bit more punch, add some Hot 100! schnapps in addition to the Everclear. Depending on how much you add, this is a great drink to shoot or sip. And for more cocktail fun, check out Chicone’s recipes page.

 

Omne animal post Oktoberfest triste

(Google the title if you don’t get it).

For those who missed out on the 4th Annual Oktoberfest Cruise, do not fear. Here comes a photo play-by-play of the night.

 

 

As a special treat, Rush River poured their not-yet-bottled brown ale for cruise attendees. That's our fearless leader, Nater, AKA "The Beard," gettin' it done.

 

 

 

 

 

Intrepid duo Doug & Dom preparing for the onslaught. T-10 minutes til boarding!

 

 

"Hi there, welcome on board. Here is your complimentary tasting glass. There's beer on all 3 levels, so feel free to meander around until dinner is served."

 

 

It was UNSEASONABLY warm (like, 80+ degrees). So naturally, most of the 189 people worked their way to the open-air 3rd level, and the 30+ beers available for tasting.

 

 

Our friends from Lift Bridge, located in Stillwater, MN!

 

 

Mark of Sand Creek Brewing Co. doing what he does best: beer.

 

 

Midway through the cruise, dinner is served. It's a nice way to settle in with old or new friends. Like these fine folks.

 

 

This is Mike Lewis, an old bud of Chicone's. Mike, what are you doing, filling out all those entries for prizes...?

 

 

One of the most popular tables on the boat, "Polecat" from Schell's and Richie from Chicone's served up both beer and tattoos. Yup. Tattoos.

 

 

Finally. The part of the Oktoberfest that really drives it home: The Squires. They do everything from Elvis to polkas to that Einz Zwei Drei PROST! chant.

 

So, this definitely ensures that you’ll hop on board next year, right? It’s a fun time with lots of people. Apparently, it’s becoming something of a popular event, so be sure to buy your tickets early. Chicone’s hosts a few other cruises with our Afton Cruise Lines peeps, with the next one coming up in May for Cinco de Mayo. So put away the G’suffas and get ready. Er, I mean…arriba!

 

Ziggi-Zacki-Ziggi-Zacki HOI HOI HOI!

I admit. I’ve never been to Oktoberfest in Munich. So can I really tell you how a boat ride down the St. Croix River really stacks up? Of course I can–because it doesn’t stack up. Not at all. What, did you think I’d seriously try to make a case for coming to Hudson, Wisconsin over Germany?

Pshaw.

The Squires--they do everything from "In Heaven There Is No Beer" to "Unchained Melody"

However, if you aren’t planning on heading to Munich this year, I think we put on a pretty good show. Especially if by “putting on a pretty good show” we mean “drinking 50+ awesome beers in unlimited quantities.”

Authentic? No.

Beer maids? Not really.

Polka? Heck yes!

Awesome beer selection? You bet your bippy.

For our Oktoberfest selection, we bring in more local guys. Think New Glarus, , Leinenkugels, , Schell’s, Capital, and a literal slew of others. We also make an effort to mix it up a little bit with the selection, so in addition to pouring Oktoberfest/Marzen brews, there’s also great selections of autumn brews like pumpkin beersand whatever else we come across that deserves some time in the spotlight…and in your tummy.

Included in your ticket price is not only unlimited drinks and a sweet-ass polka band (they.can.play.any.thing) is also a traditional German meal. This translates as pretty much any food with -wurst added to the end.

Pouring a Capital for our rep!

So hopefully you’re sold on joining us this year. It’s coming up quickly so get your ducks in a row and get on the boat!

Who: Chicone’s Liquor Mart & Afton Hudson Cruise Lines

What: Oktoberfest Cruise

Where: Departs Hudson, WI docks

When: October 9, 2010 :: Boat leaves at 6:30pm

Price: $44.95

Buy your tickets online at Afton Hudson Cruise Lines!

 

Where Has All the Dogfish Gone?

We’re happy to report to no longer be suffering from a dearth of Dogfish Head–stop in / e-mail for current inventory–but we’re still waiting on some old favorites.  In case you’re also sad and missing your friendly, dogfish-y brews, here’s what’s up. As the tag says, “No Bitches in Michigan” which could also go for Wisco. But we all knew that already, right?

The good folks in Michigan just rejected our label submission for Bitches Brew. That’s the beer we are doing with Sony to celebrate the 40th anniversary if the eponymous Miles Davis album (it’ll be out towards the end of August). Apparently, they don’t like the word ‘bitches.’

Stay tuned as we work to get this stuff in-state. Maybe we need to do a “Boardwalk Empire”-style run-it-in-hot kinda racket!

 

Anything You Can Do, I Can Do Better

Well, that’s not really the message that we want to send out into the world.   But let me back up a bit.
Via the magic that is Twitter, I saw a link for an event known as “Around the World in 80 Sips.” Basically, it’s a big wine tasting featuring international wines and foods that compliment them. Like a festival of nations. But with wine. And CHEESE. This is Wisconsin; we love cheese here.

So anywho, these BottleNotes people have put the show on the road, so to speak, and their lineup includes San Francisco, NY, LA and Chicago (hitting each region, nicely done–but kinda just another reason why Alaska and Hawaii kinda suck).  This is where the fortunately/unfortunately portion comes in:

Fortunately, I stumbled across this kick arse idea.

Unfortunately, I missed every.single.event.

Fortunately…I work for a kick arse liquor store that might indulge me to throw something like this together.

Unfortunately, I also need help from consumers like you (you know, like PBS. Except you get something even cooler than public programming back…you get wine, people and maybe song! (wasn’t that politically-correct of me to replace ‘women’ with ‘people’?)).

So, dear readers, be forewarned. Events are on the horizon.

 

Bacon S’mores :: “You put the bacon on the graham…”

Bacon.

Chocolate.

Bacon.

Mallow?

This post from beer blogger Logan at BoB takes the (at least to me) familiar pairing of chocolate-covered bacon to new heights with the bacon s’more.

Here’s a tidbit:

To me, s’mores will never be the same.  Without the layer or two of bacon, it’s like going back to drinking mediocre beer once you’ve tasted the best.  It just isn’t the same.

Kudos to you, Logan, and your wife, you intrepid beer-bloggin, bacon-eatin’ pioneers!

And as for the rest of you: try it and enjoy. Oh, and try to pair it with a beer.  Then submit it here as a comment. Best pairing will…win…something awesome. Like maybe some R-E-S-P-E-C-T.

 

Mobile Wine Apps :: Beyond iPhone

I have an iPhone. Many of my friends also have iPhones.  My iPhone is my best friend.

BUT even though I’m a total fangirl, I realize that not everybody’s on board, and I’ve always thought it interesting the literal *plethora* of bloggings about iPhone wine apps (like, specifically iPhone-only apps). So I was super excited to see someone post a variety of wine-related apps for a variety of smartphones!

(Ok, you might take issue with use of the word “variety” referring to 2 smartphones…one of which is iPhone…but hey, it’s better than it was!)

So, all you non-iPhone winos out there, I refer you to the Oneologist who clearly knows his Android from his iPhone.  Which gets me thinking…who out there wants to make an app for Chicone’s Liquor Mart? Eh? Eh?

 

What’s YOUR Beer Personality?

(I’m a Sam Adams, btw–you know, the *classy* beer).

There’s been lots-o-hubbub around beer: craft beer, home-brewing, hopssss (a la McLovin…c’mon, you know you like it), and all of it good, healthy discussion.

But for lots of us, the standard beer run has turned from a case of Miller Lite to a head-scratching excursion into the netherlands of world that some don’t really want to pursue.

SO. Here we lay down the basics, so next time you try a brown ale or a Maerzen, you’ll kinda know what you’re in for.

This brings us to the beer v. lager case…order in the court [gavel gavel pound]. There are two basic types of beer: top-fermenting ales and bottom-fermenting lagers, with the sub-types being offshoots of those two bases. Beer guru Michael Jackson likens ales and lagers as the red and white wines of the beer world.

Ales

Ales trace their history back to the early days of man, when the brewers weren’t entirely sure how this beverage came to be–they just knew the necessary ingredients. Ales have been made for nearly 8000 years. The name comes from the German word ‘alt’ meaning old or aged. They are fermented at warmer temperatures and yield distinctive, fruity, robust tastes and are best consumed “cool” rather than “cold.” Common ales: Pale ale, amber ale, porters, stouts, Belgian beers, wheat beers, and other specialties.  And here’s lil sumthin for your fridge:

Learn it, Live it

Lagers

Compared to ales, lagers are tykes in the beer world, having only been brewed since the 15th century. As a bottom fermenting beer, lagers are fermented at cooler temperatures, helping the yeast to sink. “Lager” comes from the German “lagerung” referring to the cold storage necessary for the beer. Lagers are typically less fruity than ales, but are cleaner and rounder. Common lagers: Pilsners, bocks/doppelbocks, Maerzens/Oktoberfests, Dortmunders and other specialties. And here’s another sumthin for your fridge:

Learn this, too

Sub-types

Spontaneous Fermentation Beers under this category are naturally fermented by airborne “wild yeasts” and not the highly controlled conditions of cultivated yeast. Lindemans Lambics and Melbourn Bros. line of apricot, strawberry and cherry beers are made through spontaneous fermentation.

Bottle-Conditioned These specifically Belgian ales are fermented multiple times with extra doses of yeast added at bottling. They are complex, evolving and grow better with age.

Trappist ales fall into this category. Trappist ales are brewed by monks of the Trappist order; only six exist world-wide that brew Authentic Trappist Products.

We’ll stop here for today, kids.