THANK YOU for your generous offer of blogspace and inviting me to provide content regarding Vino 100. (It’s a copywriter/marketer’s dream come true!)
How this all came about is kindof a fluke. I had been a copywriter forever (almost 20 years), but I’m also a research geek (have a Masters degree in Library and Information Science — because I love finding and sharing information.) In August, 2006, I was at Ten United (now Engauge), working on an ad for one of our bank clients. The ad happened to be a profile of one of the bank’s small business customers — a beer and wine wholesaler — located in Traverse City, Michigan. So I’m doing some background research, looking through all these online articles in the beer and wine trade journals, when I stumble across a description of Vino 100 — a wine store franchise with a really unique concept.
Now, I certainly had not been looking to open a retail business, and while I’ve always been into food and wine, I wouldn’t really call myself an “expert.” But after so much time in the advertising world, I knew a good, consumer-centric idea when I saw one. So I decided to check it out.
One protracted lease negotiation, lots of training, and many (15ish) months later, I, along with my husband and a friend of ours, opened the Vino 100 store at Polaris Parkway and Cleveland Avenue.
Our mission is basically to make good wine accessible to everyone, regardless of income, background, or level of wine knowledge. We carry 100 wines all priced at $25 or less, and each one has a “barometer” (point-of-sale tag) indicating its flavor (fruity to dry) and body (light to full). The store is arranged not by grape varietal or country, but rather by taste — all the reds on one wall, progressing from lighter to heavier bodied; all the whites on another wall, progressing from lighter to heavier bodied. Once you find a wine you like, you can use that flavor and body profile to find others that match your taste.
Speaking of tastes, we do winetasting every day (we have at least 8, and usually 12 different wines open) to orient customers to the barometer system and help them start to figure out their own palate. We also host instructional events, private events, even off-site events (“Wherever Winetastings”) — all to help people learn about wine and–most important–learn what they like.
Because I’ve always viewed wine drinking as a very social activity, I wanted Vino 100 Polaris to be a “gathering place.” We have seating for 24 (plus another 8 on barstools), and we serve wine by the glass, along with gourmet cheese plates and a Mediterranean plate (hummus, couscous, and eggplant). For the summer, we started offering 5 o’clock flights — every Monday from 5 till 8, we feature a flight based on a particular theme. So far, we’ve had the Tour de Blancs (Sauvignon Blancs from New Zealand, Chile and the Loire), and Italian Oddities (a Nero d’Avola, a Rosso blend, and an Aglianico).
I would love to show you around the place — and have you taste some of our great wines. We have private events scheduled for June 3 and June 11, but other than that, Tuesdays and Wednesdays are usually pretty slow. If there’s a certain day/time that’s convenient for you, I can make sure I’m around. (Our store manager, Jim, is there all the time. I’m sometimes off-site, trying to work on marketing and content for our events.) We’re open 11 – 8 Monday through Thursday, 11 – 9 Friday and Saturday. Closed Sunday.
By the way, if you have any books you’d like to get rid of — and want to pick up some good summer reading in return — we’re having a book swap at the store this Saturday. Details are on our website calendar.
Our website: www.vino100polaris.com
Other contact info: phone: 614.895.VINO; email: email@example.com
I’m also attaching a couple of photos of the store — in case you wanted to post them.
Looking forward to meeting you in person.
And thanks again — in advance — for spreading the word.
Archive for May, 2008
Although the two previous days in Chicago were spectacular, from the perspective of The Beer Wench – the third evening was “la piece de resistance.” (For those of you who did not grow up spewing out French sayings, I’ve attached the definition …)
pièce de ré·sis·tance n. pl. 1. An outstanding accomplishment: “The bison is an evolutionary pièce de résistance, the result of thousands of years of genetic development under the toughest weather and geographical conditions” B.J. Roche. 2. The principal dish of a meal.
Monday brought yet another day of prowling the floor of the NRA show – indulging in countless foods such as gelattos, chocolate truffles, gourmet cheeses, lots of artisan breads, pizzas, soups, dips, sandwiches, more cheeses, more chocolates, more breads … and every type pf cuisine you could imagine. On top of all that food, I also had the opportunity to have lunch with the Illinois Restaurant Association. We were served a lovely salad of fresh greens, yellow raisins, toasted pine nuts, a huge brick of goat cheese and a balsamic vinaigrette. The main course was Chicken Marsala over basil orso pasta. Surprisingly (for it being meat) … I gobbled down the dish. To finish it off, we were served a rather large individual apple tart, finished with a thick cinnamon whipped cream and fresh berries.
NOW ON TO THE IMPORTANT PART.
Once again, we left the show to embark upon yet another culinary tour of Chicago. This time the cuisine was mainly beer.
First Stop: The Gage, a restaurant and tavern situated on Michigan avenue directly across from Millenium Park. Newly opened, The Gage is known for its upscale comfort food, fine wines, boutique beers and whiskeys in a sultry and vintage decor.
I ordered a glass of Sauvignon Blanc — but before I could enjoy it I was stolen away to meet two very important people in the world of beer. Both are with the country’s leading importer of fine beers — Merchant Du Vin — and are known nationally (if not internationally) for being beer connoisseurs. In fact, both also serve as beer consultants to hotels, restaurants, bars and the like.
Merchant du Vin sets the strictest standards for the beers that bear our importing label. All Merchant du Vin beers are “authentic”—meaning they are naturally made, without chemicals, additives, or preservatives (sometimes referred to as “adjuncts”). Secondly, the beer must be an outstanding representative of its style, and produced by a brewery of superb reputation. As a result of these standards, Merchant du Vin’s benchmark breweries appear on nearly every list of the top beers in the world.
After listening to me rattle on about my beer blog and passion for beer, the younger of the two beer gurus (a local Chicagoan) found it pertinent to give me a proper beer tour of Chicago. Of course, I could not resist, and so my coworker and I piled into his car for a most memorable beer experience.
Second Stop (although the first of the beer tour): Clark St. Ale House. Unfortunately, we could only srounge up enough meter money for a half an hour – so our time here was brief. My beer of choice was the Southern Tier IPA, which was served in a pretty small Brandy sifter. During the first half of its consumption, the beer was too cold to really embrace its true flavor. My beer guru companion informed me that the whole point of the brandy sifter was so that I could warm the beer in my hands. By the time I reached the end of the glass, the beer reached a desirable temperature and was quite enjoyable.
While at Clark St. Ale House, I had the opportunity to purchase “The Beer Enthusiast’s Guide to Chicago.” Although it is slightly outdated, the content of the guide was extremely well organized and helpful. Unfortunately, it is very rare to find and I was extremely lucky that I could procure a copy. And the icing on the cake? The bartender informed me that the author of the guide was none other than my beer guru companion sitting next to me. How about them apples?
Third Stop: Goose Island Brew Pub – Clybourn. Now, if being given the beer tour of Chicago by one of its most renowned beer connoisseurs wasn’t awesome enough already – at Goose Island we were accompanied by one of the world’s leading writers on beer. (Names will be added when permission is granted).
My first beer: Reserve Imperial IPA 9.0% ABV “At Goose Island, we live and die by hops. With our Imperial IPA, we pushed the hop limit to the extreme. We took three of our favorite hops, Tettnang, Simcoe and Cascade and balanced their spiciness with tons of malt… then we added more hops and more malt until this beer was exploding with citrus aromas and flavors… you’ll smell the hops from a yard away. What will surprise you is how drinkable it is. Served in a Tulip.” The Beer Wench gives it two thumbs up!!!
My second beer: Saison ‘08 6.5% ABV “Brewed by our Fulton brewers here at LPB, Saison is a Belgian-style farmhouse ale traditionally brewed in the cooler months for summer consumption. The Saison strain of yeast works at warmer temperatures and produces unique fruity and spicy aromatics with slight tart character.” This was the first time that I had ever tasted this particular style. The Beer Wench takeaway? It definitely has a unique earthy (manuresque) characteristic. According to Wikipedia, “what truly makes saisons unique is the fermentation which is closer to a red wine fermentation. Taking place at temperatures upwards of 90 degrees Fahrenheit (32 degrees Celsius), these ales are incredibly phenolic; peppery, floral, often reminiscent of the spice found in a bordeaux wine.” As a lover of bordeaux wine, my palate is inclined to prefer saisons as well. I look forward to further exploration.
Food wise, we enjoyed the fresh baked pretzels (cheddar jalapano and regular) as well as the sausage and cheese plates (complete with artisan bread and olives).
Fourth Stop: The Map Room, “A Traveler’s Tavern: Don’t Get Lost.” Traveling with “celebrities” definitely has its perks. Especially traveling with beer celebs on a beer tour. At the map room, my coworker and I were given a personalized no holds bar beer tasting led by the pros.
And here are the beers … (drum roll please):
1. To drink, we all started out with the De Ranke XXBitter … aka “a really f*ing hoppy beer.” Delicious. It got better as the night progressed and the beer became warmer.
2. Saison Du Pont, “a barnyard ale. Brewed in spring to last throughout the summer in order to fuel the workers.” We used this beer to cleanse our palate and jump start the tasting. Once again, I’m very intrigued by the Saison style.
3. Lindeman’s Gueze Cuvee Renee, “ Possibly the oldest beer, Gueuze, or Geuze, (pronounced “GOO-za”) is unseasoned, wild-fermented wheat beer. The brewers blend aged lambic and younger lambic, to taste, and a bottle refermentation occurs after capping. It is highly coveted by gourmands in Belgium who lay it in their cellars like wine. Golden color, cidery, winey palate; reminiscent, perhaps, of bubbly dry vermouth with a more complex and natural flavor. Style—Gueuze Lambic.” Source: Merchant Du Vin.
Numbers four and five were tasted side by side, as they are different variations of the same style from a brewery called Westmalle. “Bottle-conditioned Dubbel and Tripel Trappist Ales brewed by the Abbey of Westmalle, one of only seven Trappist breweries in the world. The monastery is located in the village of West Malle, Province of Antwerp, Belgium, and was founded in 1794. Both the Dubbel and the Tripel are considered by many tasters as the benchmarks for the style. Westmalle Dubbel was first brewed for consumption within the Abbey around 1836; Westmalle Tripel was introduced in 1934.” Source: Merchant Du Vin.
5. Westmalle Trapist Dubbel Ale, “Brown-amber color, subtle dark-malt aroma balanced by Belgian yeast character. Deeply malty, with a subtle and dry finish that hints at tropical fruit.” Source: Merchant Du Vin.
6. ORVAL, “Brewed and bottle-conditioned at Orval monastery founded in the 1100s in the pastoral Belgium countryside. Fermenting three times with three different malts and two types of hops give great character and complexity. This vintage-dated chardonnay of the beer world can be cellared up to five years. Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish.” Source: Merchant Du Vin.
7. Samuel Smith IPA, “The rich Samuel Smith strain of yeast at The Old Brewery dates from the early 1900s. Hops are hand-weighed by the master hop blender, and the brewing water is drawn from a well sunk over 200 years ago. First introduced to the U.S. market in 1978 by Merchant du Vin, Samuel Smith beers quickly became the benchmark ales for the emerging craft beer movement. To this day, they remain among the most awarded. All Samuel Smith beers are vegan products, registered with The Vegan Society. Samuel Smith’s IPA: A restrained maltiness and an emphasis on the aroma and flavor of hops from England’s finest vineyards.” Source: Merchant Du Vin.
8. Three Floyd’s Boheameth, “A massive American Barley Wine; caramel-sequel and hoppy appeals.”
Fifth Stop: Delilah’s, “one of the great whisky bars of the world.”
According to Center Stage Chicago, “Delilah’s owner Mike Miller is to whiskey what Hemingway claimed to be to bullfighting—an aficionado. He not only runs the bar with hands-down the biggest selection of whiskeys in the city (he advertises more than 300, and the specialty is, yep, bourbon), but has written scholarly articles and given lectures on whiskey around the country. From his resume, the uninitiated might think Miller runs a quiet, cigar-and-snooker type joint, but Delilah’s rocks. With DJ styles ranging from punk Mondays to play-your-demo Thursdays, the music is eclectic, and loud.” The owner spent the evening sitting at the table with us. As for beer, I savored a Samuel Smith’s IPA while having the opportunity to taste some truly exquisite Bourbon.
Overall, this was one of the coolest beer experiences I have ever had. It was my best beer experience in Chicago, by far. I am very excited to have important friends in the beer world and look forward to them playing mentor to me.
Thank you to all those people who made this night as awesome as it was, you rock!
As I’m sure you can imagine, we were quite exhausted after the first evening in Chicago. Luckily, I was able to sleep in a little before hitting the floor at the NRA show. The show was held at McCormick Place — which consists of approximately 2.7 million sq. ft. of exhibit halls.
The show was absolutely ENORMOUS. The floors were full of booths upon booths upon booths of food vendors. There were dozens of cooking demonstrations and thousands of product samples in every direction. After eating the equivalent of my body weight in free food, Christian and I opted to leave the show early in order to soak in some Chi-town culture. The intention was to go to the Cubs game, however, I used my feminine wiles to convince Christian that The Art Institute of Chicago Museum was a better choice. (Although a huge fan of sports — baseball has no interest to me and I could care less about the Cubs).
After a few hours of enjoying art, we embarked up on yet another restaurant hopping adventure
First Stop: Quartino, “an urban Italian neighborhood restaurant and wine bar offering authentic regional Italian food and wine in a lively, welcoming atmosphere with attentive and personable service.” We opted to sit in the bar area, in lieu of the dinning room.
For Quarantino, Chef/Partner John Coletta developed a menu representing the best of Italy’s culinary regions. The small plate style menu, served in reasonable portions and designed for sharing, is perfect for large groups and adventurous diners ready for a unique experience. Christian and I had the pleasure of meeting and talking with John Coletta, as he was friends with the couple next to us and had joined them for a drink.
For my beverage, I chose a 1/2 carafe of 2006 Dolcetta D’Alba — while my Christian went with the Orangecello Martini (a twist on Limoncello). Food wise, we shared the Sicillan Eggplant Bruschette, Variety of Olives, Duck Prosciutto, Roasted Beets Salad with ricotta salata and walnuts, Tri Culour Salad with lemon and EVOO, and the Seared Sea Scallops with lemon and caperberries. We also had a generous supply of bread and olive oil throughout the meal.
Remember what I said in the previous post about going to the locals for advice? Well, as it turns out — the friends of the chef that were sitting next to us also happened to be food connaisseurs, specializing in the city of Chicago. They gave us a list of must see destinations and sent us on our way.
When in Rome, do as the Romans do. When in the best restaurant, eat! And although we were full of Italian deliciousness — Christian and I could not resist the temptation of Frontera Grill.
Food wise, we went with the Trio, Trio, Trio: a sampling of Ceviche Fronterizo, Ceviche Yucateco and Ceviche Playero. ( Ceviche Fronterizo: lime-marinated Hawaiian blue marlin with tomatoes, olives, cilantro, jícama and green chile. Ceviche Playero: Baja bay scallops, Alaskan king crab, Honey Manila mango, Mexican papaya, pineapple and jicama with Oaxacan pasilla, grapefruit, lime and garlic (my personal favorite). Ceviche Yucateco: steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado, jícama and cilantro.)
Throughout the evening we also enjoyed three orders of Taquitos de Pollo: crispy taquitos filled with chicken and poblanos, with homemade sour cream, salsa verde, añejo cheese and guacamole. Despite my chicken aversion, I gobbled these delicious treats down faster than they could be delivered (it was the fabulous guacamole that tricked me).
As for the beverages, margaritas were the choice drink of the evening. I enjoyed a classic margarita with fresh lime juice, citron liquor and blue agave tequila. Christian opted for more creative versions, including a bacon infused margarita and a margarita made with rhubarb (it was NEON pink — no joke). We both also indulged in shots of top shelf anejos tequilla with some people we met at the bar.
Apparently we lingered too long, because the couple we met at Quartino ended up stopping in too. They were shocked to hear that we had not made it to any of the other locations and demanded to show us around town — and how could we refuse? At that point, we were also joined by the president of the NRA of New Zealand as well. The five of us piled into a taxi to tour the town some more.
Third Stop: Carnivale: “a reflection of Latin culture and community, as explosive an passionate as the people themselves. The kaleidoscope of bright colors, salsa music and playful decor ignites the sense of being in a Latin house party, all in a unique Kleineresque setting.” The decor of Carnivale looks just as one would think it should.
While there, we ordered a round of Caipirihnas — the national drink of Brazil. Caipirihnas are made with cachaça (pronounced IPA: [ˌkaˈʃasɐ]), sugar and lime. Cachaça is Brazil’s most common distilled alcoholic beverage. Cachaça is made from sugarcane alcohol, obtained from the fermentation of sugarcane juice which is afterwards distilled.
Fourth Stop: Sushi Samba, a Chicago sushi bar. Unfortunately, we arrived there late on a Sunday night and the kitchen was in the middle of closing. We did, however, enjoy multiple orders of Sawagani, flash fried Japanese river crab as well as some more delicious Caipirihnas.
Luckily, Chicago closes down early on Sunday nights — because after Sushi Samba I’m not sure I would have been able to make it anywhere else. Tired and full of delicious food and drinks, Christian and I parted ways with the group and returned to the hotel.
Up next: Day Three
Now, usually I only write about food when it has relevance to beer. However, I cannot resist writing about my experience at the National Restaurant Association Show this past weekend in Chicago. (Disclaimer: there will be much blogging about beer experiences as well. I had the honor of meeting and drinking with what I would like to call “beer celebrities”).
A last minute turn of events and really great people (including both of my bosses) made it possible for me to travel to Chicago for the NRA show this past weekend. As a result, I was exposed to some of the most extraordinary cuisine and beverages as well as particularly intriguing people.
To avoid overwhelming my readers with an excessively long post about each experience, I have decided to break my blogs down by the days. Unfortunately, I experienced too much food and beverages at the show itself to remember and record anything. My blogs will be about the experiences of each evening around the city of Chicago.
One thing I’ve learned from traveling is that the best way to tour a city is to do it through the eyes of the locals. They are the experts and can direct you to the best places in town. (Bar tenders and servers tend to be excellent sources of information!)
My colleague, Nate and I arrived in Chicago too late to visit the NRA Show on Saturday. Instead, we just went straight to meet up with our friend and potential client, Christian. Being very familiar with the city of Chicago, Christian was prepared to give us one whirlwind of a tour.
First stop: De La Costa, “an alluring new restaurant and lounge from celebrity chef Douglas Rodriguez.” Christian and his colleagues had eaten there the night before and he wanted to show us the unique concept. It is known for having one of the best ceviche bars in the city. The interior design was one of the most unique that I’ve ever seen — it looked like a set from Cirque Du Soliel, complete with marionettes. The menu looked absolutely delicious and I definitely drooled over the dishes being brought out by the servers. We sat at the bar, where I had a wonderfully balanced glass of Cabarnet that was recommended by the bar tender. The three of us shared a platter of fish tacos and then moved on to our second destination.
Second stop: Michael and Louise’s Hop Leaf Bar. Despite the name, this bar did not have very many “hoppy” beers available. In fact, the majority of beers were Belgians! The interior of the bar and the demographics of the crowd reminded me a lot of Bodega — mostly Young Professionals, with a few Baby Boomers mixed throughout. The Hop Leaf is a little bigger though, with two floors, and serves a rather unique array of cuisine. My first beer was Three Floyd’s Alpha King Ale, which was one of three beers available on draft upstairs (which is why we quickly found room at the bar downstairs). For round two, the boys went Belgian while I opted for the Lagunitas IPA. Food wise, we all shared the Sausage Plate, a variety of organic sausages w/ with bourbon pancetta white beans, and the Braised Frog’s Legs w/ salad of arugula, fennel, tomato, preserved lemon and basil oil. (Despite not normally eating meat, I actually tasted and ate many meat dishes in Chicago … as you will observe).
Third Stop: Relax Lounge aka The Pharmacy. Christian’s colleagues were finally able to catch up with us at this lounge bar. Personally, I automatically understood the concept. In fact, it is what drew me to the bar in the first place. Outside of the lounge was a medium sized neon green cross. Anyone who has been to Switzerland knows that the green cross = pharmacy. I cannot think of any better medicine than some good quality booze. The interior of the pharmacy was swanky with low lit candles. The men’s ad women’s bathrooms were connected by communal sinks — talking about keeping people honest!!
Fourth Stop: Green Zebra, one of the most renowned Vegetarian restaurants in the country. Upon arrival, I was tasked with selecting the wine — which was a delicious Piedmont blend. We ordered several small plate dishes to share including *Grilled Asparagus, Hudson Valley Camembert Beignets, Truffle *Citrus Glazed Halibut, olive oil polenta, Ramps, picked wax beans *Crispy Tofu, Thai basil, baby bok, Jasmine rice *Curried Potato Potstickers, cilantro lime sauce, fresh coconut *Slow Roasted Shittake Mushrooms, in crispy potato with savoy cabbage *Herbed Goat Cheese Ravioli, Green Garlic, asparagus, dill etc. The food was amazing. We also indulged in dessert … an ice cream of which flavor currently escapes me (caramel coconut sorbet?).
Fifth Stop: Pops For Champagne, aka “Pops.” Open since 1982 in Chicago’s Lakeview neighborhood, Pops for Champagne is the nation’s most acclaimed champagne bar and Chicago’s most elegant live music club. After getting a glass of champagne from the elegant wine bar, the group of us went and enjoyed some excellent jazz music in the club downstairs.
Sixth Stop: Fado Irish Pub, located in the heart of the restaurant district of downtown Chicago. Fado’s location in Columbus does not impress me in the least and I had a terrible food experience there. Chicago, however, was a different story. TALK ABOUT A TRUE IRISH PUB. The environment was so lively, complete with live music. I even ran into a real Irish guy (around my age) who was visiting Chicago. If an authentic Irish guy chooses this place as a destination during vacation, you know it has to be quality. True to stereotypes, the boys ordered us rounds and rounds of Guinness.
Needless to say, I slept the entire cab ride back to the hotel (which unfortunately was 30 min). My greatest regret was never taking any pictures. I suppose that is also a good thing, since it meant that I was too busy having fun!
Next up: Day Two!!!
Now, normally I would not dare to promote a corporate giant
(regardless of the industry). Most people know that I’m an advocate for
the “little guys”.
I have a personal policy that prevents me from supporting
organizations that contribute to globalization. Some may view me as
pretentious, since I refuse to eat at certain fast-food chains and shop
at large discount warehouses. Oh, well. I prefer to support my local
economy by being a consumer of local businesses with ethical business
practices as opposed to supporting international giants who are
destroying the economies and livelihoods of Third World nations.
But, this is just me. I do not judge others for their purchasing behaviors. To each their own.
Back to the purpose of this article. Since I work for an
fully-integrated marketing and communications firm, I tend to have an
eye for good advertising. Budweiser just came out with a TV spot that I
found to be particularly amusing. And while I refuse to drink their
product (and still would not even if they were not a huge corporation),
I happen to really enjoy their advertising. So here is the YouTube
Enjoy the ad (but, maybe not the beer).
Thanks to a good friend and old rowing teammate, The Beer Wench was informed about Tonya Cornett, the first woman to ever win the Brewmaster Award at the World Beer Cup. Listen here to the NPR podcast of her interview!!!
The Bryant Park Project, May 14, 2008 · Tonya Cornett, top brewer at Bend Brewing Co., recently won the Brewmaster Award at the World Beer Cup. She does 1,000 barrels a year, seven at a time, and the beer is only available in Bend, Oregon.
ABOUT Tonya Cornett – Head Brewmaster Bend Brewing Co.
Our brewmaster Tonya Cornett is a 2001 graduate of the World Brewing Academy, a partnership between Siebel Institute of Chicago and Doemens Academy of Munich, and holds an International Diploma in Brewing Technology. Cornett uses the highest quality ingredients available to create our five signature brews, as well as a handful of seasonals, each year. Outback X and Black Diamond Dark Lager won GOLD medals at the World Beer Cup! Also, Small Brew-pub and Brewmaster of the Year!
About Bend Brewing Co.
Bend Brewing Company overlooks the Deschutes River at Mirror Pond in Bend, Oregon. Locally owned and operated, this exceptional brewpub opened its doors in February of 1995 and quickly became a favorite for locals and visitors alike. The people of the B.B.C. take pride in creative, award-winning handcrafted brews, fresh and flavorful menu selections, a casual and friendly atmosphere and superb service.
Bend Brewing Co. is a great place to have lunch, dinner or just some hot nachos and cold handcrafted beer after a day skiing or hiking in Central Oregon’s recreational paradise. In the summer, B.B.C.’s patio is the best place in town to dine outside. In the winter, come in and warm up with a malty seasonal ale. Enjoy our daily specials and Happy Hour year-round. Come and see for yourself why we’re the locals’ favorite!
In the 19th century, Cincinnati was one of the nation’s biggest producers and consumers of beer. In 1840, there were eight breweries in town. Within 20 years there were 36 breweries all along the canal in the West End and Over-the-Rhine.
Times have since changed. Cincinnati has seemed to fall off the beer map, being replaced by cities such as Boulder.
Greg Hardman, president and chief executive of the Christian Moerlein Brewing Co. has big plans for reviving Cincinnati’s beer industry. Hardman purchased Morlein, the 1853 Cincinnati beer label, in 2004 and has been steadily growing sales in the region.
Until now, Morlein has only been offered around the Cincinnati area. This summer, Harman plans to begin the first phase of a national expansion by rolling out his handful of beer brands to Indianapolis, Columbus and Louisville.
On top of the three city expansion, Hartman will also be releasing his new Lager House Original Golden Helles, a remake of the classic Moerlein lager. The beer will make its first public debut at the Beer Barons Weekend at the Muhlhauser Barn in West Chester next Saturday, May 17th.
Though brewed in Wilkes-Barre, Pa., by contract, the Moerlein family of products will soon be sold across the Midwest. The company will begin offering a Discovery Pack – a 12-pack of samples of Moerlein brands. Hardman hopes eventually to extend the beer’s reach nationally.
The Beer Wench has not yet had an opportunity to taste this beer and it looking forward to having another “local-ish” option available in the city of Columbus!!! Keep your eyes out for the Discovery Pack!!!
About Christian Moerlein
Christian Moerlein Beers follow traditional German styles that reflect the Bavarian heritage of our founder, Christian Moerlein. Moerlein was an accomplished blacksmith who grew up in a family of brewers before sailing to America in 1841. Christian’s love for brewing hearty, European beers was an idea fermenting in his mind. In 1853, his attention changed from horseshoes and wagon wheels to barley and hops. Christian’s craftsmanship became focused on brewing beer in the back of his workshop, one fine batch at a time. He began brewing European style beers according to old family recipes. Cincinnati grew thirsty for his beers and he established one of the most successful pre-Prohibition breweries in the nation, The Christian Moerlein Brewing Company of Cincinnati, Ohio.
History of the Brewery
After opening the brewery in 1853, Christian soon found his beers were awarded the highest honors wherever they were exhibited. Not only in high demand in Cincinnati, they were commonly exported to Europe and South America.Unfortunately, the brewery was not able to survive a dark period of America’s history: Prohibition. Honor was restored to Christian in 1981 when his brand was reintroduced to Greater Cincinnati. The updated all-malt Christian Moerlein beer was on the leading edge of the craft beer movement, coming along at a time when the term “microbrew” was not a part of American vocabulary. From the first keg tapped by Christian, to ice cold Select Lager, Select Dunkel, and our seasonal beers enjoyed throughout the world, Christian Moerlein beers continue to follow the strict Reinheitsgebot Bavarian Purity Law of 1516. True to the law since Christian was the brew master, the beer only contains four ingredients: malted barley, hops, water and yeast.
The Beer Wench has made a rather exciting beer discovery.
I would like you to meet Chris O’Brian, author of the Beer Activist blog and book entitled “Fermenting Revolution: How To Drink Beer And Save The World.”
About the author:
Professionally, O’Brien has dedicated his time to organizing businesses as a force for positive social and environmental change. He spent seven years directing the Co-op America Business Network and the Fair Trade Federation. In 2005, he joined the Center for a New American Dream where he is now Director of the Responsible Purchasing Network.
In between these positions, Chris spent two years fully dedicated to beer. based in Addis Ababa, Ethiopia, he travelled much of Africa, investigating traditional brewing styles, while reading and writing about beer and sustainability. He even put in a short stint as a professional brewer at the Zululand Brewing Co. in Eshowe, South Africa.
In 2004, he started publishing Fermenting Revolution as an online brewsletter. Use the sign up form for a free subscription. He has since become a regular feature writer for Zymurgy and New Brewer magazines, writes a column in American Brewer called Brewing a Better World, and regularly speaks at conferences and festivals.
O’Brien is part owner and a board director of Seven Bridges, a brick and mortar store in Santa Cruz, CA, and online retailer (www.breworganic.com) of organic homebrew supplies, as well as organic, fair trade home coffee roasting supplies.
Chris loves to hear from readers, so feel free to contact him with comments, beer news, or planet saving suggestions.
As both an advocate for beer and the environment, The Beer Wench is very impressed by Chris O’Brian. The book looks extremely interesting and I have already placed an order for it. I look forward to reviewing it in the future. Here is the book description:
|How to Drink Beer and Save the World|
|By Christopher Mark O’Brien|
|Fermenting Revolution delivers an empowering message about how individuals can change the world through the simple act of having a beer. It is also the first book to view all of the important trends in human history as fundamentally revolving around beer.
Globalization pitches the corporate worldview that is essentially selfish, rewarding the few while demeaning the many and devastating nature, against the sustainability movement that calls for cooperation, the protection and celebration of nature and the nurturing of equitable communities. Beer exemplifies the struggle. This book:
The return to beer as a way of life is communal, convivial, democratic, healthful, and natural. The American beer renaissance champions ecologically sustainable production, and is helping to create thriving community places. After reading Fermenting Revolution, mere beer drinkers will become “beer activists,” ready to fight corporate-rule by simply meeting their neighbors for a pint at the local brewpub — saving the world one beer at a time.
You are all invited to a Backyard BBQ themed “Drink With The Wench”!!!
(There will be an official “fancy” craft beer tasting during the earlier portion of the evening.)
WHAT: Beer, Burgers, Brats & BBQ With The Wench
WHO: The Wench & EVERYONE who A. loves beer B. likes beer C. hates beer but wants to come out
WHERE: Benjamin Lamb’s house (message me or Ben for the address.) NOTE: Ben has a hot tub in his backyard, so bathing suits are suggested.
WHEN: SATURDAY, MAY 10th. The festivities will commence at 4pm and the official beer tasting with take place at 6pm. (Stragglers are free to come whenever). Beer and food will be flowing all evening.
WHY: To celebrate the nice weather!!! (Why taste beers inside when you can do it outside?) PLUS, few foods accompany beer than some smoky BBQ deliciousness!!!
HOW: Bring something to throw on the grill and/or a side dish or dessert. For those who wish to participate in the tasting, bring your favorite “fancy shmancy” craft beer(s) to share and taste with the group! Everyone else, feel free to bring your beverage of choice!
“Drink With The Wench” Background
My ultimate goal for this group is to start up a gathering for fellow beer lovers and hopheads in the Columbus area. The invite is open to anyone and everyone interested in learning about and drinking beer. Ideally, I’d love to meet up with people who are more knowledgeable about beer than I am — and are willing to assist me in my voyage to beer connoisseur land.
I intend on this being a great social forum and conversation starter for beer lovers across all levels of expertise. Even if you do not know me, I still encourage you to come out and play. Everyone that has turned out has had much fun thus far.
There have been lots of new faces meeting me out, as well as some lovely regulars. I’m really enjoying meeting new people and sharing great conversation!
As always, I will be bringing along copies of a tasting sheet I found at Ratebeer.com. It helps serve as a great learning tool and conversation facilitator.