Tag Archives: Beer

The British pub looks rejuvenating after a bitter lockdown | Instant News

ST ALBANS, great Britain: Paint pans, not barrels Beer is the order of the day at Great Northern pubs, one year after Britain entered its first Covid-19 lockdown.
As the government prepares to gradually lift restrictions on hospitality following the third shutdown, pub managers Emma Parkhouse and Sheri Edwards are tidying the walls of the Victorian building they run in the city of St Albans, near London.
“I never imagined that a year later we would still be closed,” said Parkhouse, standing behind a bar that was short of beer.
“It is difficult, we face many obstacles, but we are trying to stay positive,” he told AFP of the independently run pub next door to The Odyssey theaters, have also been closed since the latest government restrictions were put in place Christmas Day.
“We can’t do any more lockdowns,” said Edwards, noting that the coronavirus pandemic has “wiped out” profits since 2019.
Parkhouse said Great Northern – which competes with many other pubs in the cathedral city – has managed to stay afloat thanks to the country’s “essential” financial support and “reinvention of business” to offer pints and takeaway meals.
Apart from refreshing the interior of the building with patterned wallpaper, changes were also made to the garden, with an increase in the size of social distancing.
From April 12, British pubs will be allowed to serve alcohol only to customers sitting outside, with indoor locations having to wait another month before reopening.
“We were full for that first week … just had to pray it wouldn’t rain,” said Parkhouse, shortly after an early morning drizzle had drenched the paved gardens.
The British Beer and Pubs Association says Britain has lost about 2,000 of its 50,000 waterholes over the past year – a blow to an industry already hit by changes in social habits, property taxes and stiff competition from supermarkets.
“Our sector has been devastated by Covid-19 and the lockdown,” said BBPA chief executive Emma McClarkin.
UK pub beer sales last year slumped by £ 7.8 billion ($ 10.9 billion, 9.1 billion euros), according to the association.
That’s down 56 percent compared to 2019.
“Unfortunately, we still haven’t seen the full extent of the damage and won’t be doing it for some time until things really get back to normal,” added McClarkin in the sector’s latest update.
CAMRA, which seeks to promote authentic ales and safety pubs as part of Britain’s cultural and social heritage, is expressing hope despite the prospect of further closings.
“It is difficult to predict, but we are optimistic,” said Iain Loe, a representative of the lobby group, told AFP.
“We are grateful for the little help … (the government) has provided. We want a little more, and we will continue to pressure them for more.”
The impact of pub lockdowns also has an impact on customers, particularly those whose only regular contact is their local “friendly face,” according to Parkhouse.
“Isolation, it’s terrible. You come to a pub as a place to connect with people,” he said.
“A lot of people depend on us and we rely on them and we have a very close relationship with our neighbors and it’s really sad not to see them all.”


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Brazil saw the potential of Cachaça in the global market | Instant News

Despite being much loved in Brazil, the Cachaça spirit is still relatively unknown overseas. But the growth of the cocktail culture – as well as consumers eager to explore new tastes and categories – is helping it grow in global markets.

IBRAC (Instituto Brasileiro de Estudos de Concorrência, Consumo e Comércio Internacional) – a non-profit organization that promotes international trade – and the Brazilian Trade and Investment Promotion Agency (Apex-Brasil) are in a two-year project to increase knowledge of Cachaça on the international market.

The soul of Brazil

Photo: APAR

Cachaça (pronounced ‘kha-shah– look ‘) Is a sugarcane spirit produced in Brazil and exclusively sourced from fermented sugarcane juice, with an ABV of between 38% and 48%.

The origins of Cachaça can be traced back to the Portuguese colonization of Brazil in the sixteenth century.

It is believed to have been originally distilled in a sugar factory on the coast of Brazil between 1516 and 1532, making it the first distilled drink made in Latin America, predating the development of more famous alcoholic drinks such as Pisco, Tequila, Bourbon and Rum.

For those who know Cachaça, it is often associated with Caipirinha cocktails. But the potential goes beyond this, Carlos Lima, Executive Director, Brazil’s Cachaça Institute, told BeverageDaily.

“Cachaça is much more than Caipirinha!”He said. “The versatility of Cachaça in cocktails has shown that it is as good as vodka, gin or rum for a variety of cocktails.” the person .


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Leading Food and Wine Events Facing an Uncertain Year Next | Instant News

Despite the progress in the battle against Covid-19, the world’s leading epicurean event remains uncertain, unsure of how to proceed with plans for next year. Some operators have canceled their events, citing health and safety concerns, while others have continued to move forward with backward-scaling programming, often virtual.

Those who haven’t announced plans – keeping chefs, sponsors, and ticket holders on standby for announcements – hope that enough of the general population can be vaccinated in time to allow for modified mass gatherings such as great wine tasting and chef-led dinners. After 2020 which saw most events canceled, passionate foodies salivate much to the prospect of reconnecting with some of the culinary worlds biggest names, many of whom are equally excited to light their burners and share their talents while helping the industry get back to work. . .

There’s no bigger name on the American dining scene than the James Beard Foundation (JBF), whose annual awards ceremony also doubles as the culinary world Oscar. Instead of an annual award gala with a national culinary tour accompanying culinary events, the foundation announced 2021 Taste America presented by Capital One, which will be held simultaneously in 10 US cities on Sunday, March 21.

A dozen of the country’s most lauded chefs will join special guests and visitors across the country for virtual communal dinners to dine, celebrate local independent restaurants and support efforts to rebuild a more sustainable and equitable industry.

Each event ticket includes a triple take-away meal made by a renowned local chef, plus Rabbit Hole wine and whiskey, in addition to access to online cooking demos and an Andrew Zimmern hosted broadcast featuring JBF chefs and special guests. Participating chefs include Dylan Patel (avec, Chicago), Emma Bengtsson (Aquavit, New York), and Kim Alter (Nightbird, San Francisco).

“We are excited to bring these 12 chefs together for the Taste America series,” said Clare Reichenbach, CEO of the James Beard Foundation. “It’s more important than ever to support small businesses, and we look forward to celebrating this independent restaurant through this event, while encouraging philanthropic support towards much-needed assistance across the industry.”

Seventy percent of all tickets sold will go directly to participating chefs’ restaurants to support their business, with 30% supporting JBF’s national programs, including Open for Good campaign, which is committed to helping independent restaurants survive the Covid-19 crisis and thrive for the long term. As part of this campaign, the foundation has established the JBF Food and Beverage Investment Fund for Blacks and Native Americans, which recently awarded a $ 15,000 first-round grant to food and beverage businesses, which are mostly owned by Black or Indigenous individuals, in six regions. nationally.

To get an idea of ​​the future of culinary events in the US, one only needs to look towards Australia, where anti-Covid action has put cities like Melbourne far ahead of the international package when it comes to holding epicurean festivals safely. .

The biggest country, that is Melbourne Food & Wine Festival (MFWF), going in a very different way this year. For the first time in the event’s history, organizers are holding not one but three festivals, the first of which, from March 12-31, offers food, tasting and culinary tours. Highlights include the World Bank of Melbourne’s Longest Lunch, which – in normal years – has more than 1,000 visitors sharing a 500-meter table in Treasury Gardens, plus the world’s longest lunch event, new for this year.

Hawaiian Food & Wine Festival.


Most of the MFWF events have sold out. The festival’s Covid safety plan will be implemented in accordance with the Victorian Government’s Public Events Framework to ensure that all aspects of the event experience are consistent with public health expectations. For the World’s Longest Lunch, held outdoors in a spacious setting, all guest details have been recorded to ensure accurate pre-event communication and contact tracing, and events will be operated in three zones, with guest bathrooms located in each zone to minimize movement across the site. Perhaps most prominently, as a sign of how well Melbourne is handling the pandemic, lunch will feature communal seating, with groups seated at tables along with other guests.

While some of America’s top culinary events have yet to announce whether they will move forward with the 2021 plan (ie Pebble Beach Food & Wine), someone else has postponed the date. 38th annual Classical Food & Wine at Aspen moved from June 18-20 to September 10-12 to “allow extra time for careful planning given the evolving nature of the pandemic,” according to organizers, while New Orleans Wine & Food Experience (NOWFE), which in recent years has been held in March or April, has turned into a midsummer event, which takes place on June 9-13.

“We are very excited about our summer plans,” said Aimee Brown, executive director of NOWFE. “We will hold some of our popular events. However, assembling safely is of the utmost importance. “Events will have limited attendance, with some adding additional time slots to better spread the crowd.

This year’s highlights include VINOLA, a fine wine tasting event featuring global winemakers and snacks from renowned local restaurants; the Tournament of Rosés, an outdoor event on Fulton Street where attendees have the opportunity to judge the main rose, both silent and sparkling; and the closing show, Burlesque, Bubbly & Brunch, which featured live banter shows.

Some events, such as Hawaiian Food & Wine Festival (HFWF), waiting to announce plans for next year.

Meanwhile, the festival offers a series of virtual events designed to facilitate important conversations on topics important to the culinary industry and community. Recent Festival attendees have the opportunity to step in and hear from some of Hawaii’s greatest culinary names about reimagining the restaurant experience.

In California’s Wine Country, two major annual events have now been canceled for 2021. The Sonoma Valley Merchants & Farmers Alliance recently voted to postpone Sonoma Valley’s signature, its flagship annual event which is scheduled for May 13-16, through 2022. “There are too many variables at play to ensure a safe event that also exceeds the high standards we have set for our weekend events,” said Maureen L. Cottingham, director. Alliance executives.

As for Napa Valley Auction (scheduled for June 3-6), the Napa Valley Vintners have announced a new direction forward. An annual highlight among serious collectors, the event has donated more than $ 200 million to the local community since 1981.

Dylan Patel is one of the famous chefs who participated in the James Beard Foundation’s Taste America 2021 event on March 21.

Courtesy of Isabelle Langheim

“Over the years, we’ve wanted to make significant changes to the Napa Valley Auction … pausing the auction provides an opportunity to reflect on what kind of future we want,” explained Teresa Wall, senior communications director for Napa Valley Vintners. “Our goal is to return with a completely new endeavor that will reach a wider audience while making a difference in our community.”

Despite the challenges facing large-scale wine events, not all have been canceled for 2021 Raw Grapes exhibitions are ongoing with plans for Montreal (26-27 Oct), Toronto (29 Oct), New York City (31 Oct-1 Nov), Los Angeles (7-8 Nov), Berlin, (Nov 28-29), and London (TBA date). Natural, organic and biodynamic wine enthusiasts gather to learn and taste from industry leaders and high-demand winemakers, with more than 100 growers appearing at each festival.

As an alternative to mass gatherings and public festivals, foodies seek exclusive culinary programs offered by such people Blackberry Farm and Blackberry Mountain. Located in the Great Smoky Mountains, this sister property – among the most famous luxury resorts in the country – both offer the kinds of events and celebrity appearances that can be found at world-class foodie festivals, but in a much more private and detached setting. Foraging events at Blackberry Mountain (April 25-May 1) will feature foraging hikes, tasting, cooking demonstrations, and more.

For something a little more indulgent, the Blackberry Farm’s Cheese Geek (May 16-19) program will feature tastings, workshops, and pairings with figures such as Kent Torrey, owner of the Cheese Shop of Carmel, California.


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University of Wisconsin-Madison students translate historical letters from the Pabst family’s German roots in Milwaukee | Instant News

MILWAUKEE, Wis. – It’s a name steeped in Wisconsin beer history, how much do we know about the people behind the name Pabst?

Much of the answers are now inside the Pabst Mansion, the former home of Captain Frederick Pabsts in Milwaukee.

Now, thanks to a local student, the complex roots of the German family are better understood.

Marisa Irwin let her words sink in as she read a letter from Maria Best to her sister-in-law.

Maria is the wife of Captain Frederick Pabst.

Two families deep-rooted in every sip of Wisconsin beer.

Irwin’s German heritage helped him read the letters.

“I grew up in Milwaukee,” he said. “I have spoken German since I was three years old and the Pabst family has been mentioned many times throughout my life.”

The University of Wisconsin-Madison students hold history in their hands. One of more than 300 letters written between Pabst and the Best family from 1841 to 1887

“This handwriting style is called kolinsky and hasn’t been used since 1914 in Germany,” said Irwin. “Most Germans today don’t even know how to read it.”

Pabst Mansion curator Jocelyn Slocum recalls when these letters were discovered 15 years ago, in Oconomowoc at Pabst Farms.

“Fred Pabst Jr. started Pabst Farms at the turn of the 20th century and this was actually found in a cupboard, so it hasn’t been touched for over a century,” says Slocum.

“To get a glimpse into the history of Milwaukee when 75% of the people in the city speak German and many of them only speak German,” said teacher Irwin Viktorija Bilic, who is also a German immigrant.

The three women never thought they would have the chance to get together, helping to translate so much of Wisconsin history for future generations.

Through a partnership between UWM and Pabst Mansion, Irwin and other students have eight weeks to decipher as many letters as possible as part of the Translation and Translation Studies program.

“I have about 25 pages with letters to transcribe, research translations,” said Irwin. “So it literally took me eight whole weeks to do the full project.”

Bilic, who has dedicated most of his life to similar studies, is associate professor for the program.

“Nothing is more authentic than this, reading these letters in German – that’s even the old-fashioned style in German,” he said.

A trip to the past, nearly 200 years ago, when Milwaukee became a resting place for Germans looking for a better life. A city that welcomed the pioneers of beer in Wisconsin Germany.

“You can survive just speaking German,” said Irwin.
These letters served as glimpses of their lives, forever stored on a sheet of paper.


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SEKT- German Four-Letter Word for Sparkling Wine | Instant News

Jan 09: As the world sips Prosecco champagne, Cava and bubblies, Germany is the biggest consumer of sparkling wine with more than 400 million bottles flying off their shelves every year, is the fourth largest producer of the ubiquitous bubbly known as Sekt and The prestigious VDP association has recently developed a standard through VDP.SEKT.STATUT which will soon be available on the market for high-quality Sects, writes Subhash Arora who has visited several Sektkellerei and believes they can compete with the best and unique champagne with the Riesling variety.

Germany’s love affair with sparkling wine predates the current trend toward a bubble (read Prosecco). In fact, German producers such as Krug, Bollinger, Mumm are at the forefront of Europe, significantly involved in the development of sparkling wines, including champagne.

Germany is considered a beer-consuming country, but Sekt (pronounced as Zect) is a versatile German sparkling wine to bake on special occasions or just for fun times (think Kingfisher in the 2000s). In 2010 about 440 million bottles of different sparkling wines were sold in Germany, according to Kessler Fine (family owned sect producer), the oldest Sekt producer in Germany since 1826.

To get the right perspective, Champagne sold around 290 million bottles (after reaching a maximum of 330 million bottles) and Prosecco produced around 480 million bottles with an estimated 550 million bottles consumed a few years ago. Cava produced around 245 million bottles in 2018. An estimated 2 billion bottles of sparkling wine are consumed worldwide – and a quarter of that is consumed in Germany.

The history of the Sect begins in 1826. Its founder Georg Christian von Kessler, born in Heilbronn, near Stuttgart in Baden-Württemberg, has immigrated to France, and rose to become a world-renowned partner Veuve Clicquot-Ponsardin Champagne House in Reims. He returned to Germany and founded the first Sparkling wine cellar (sect factory) in 1826, at –Esslingen (suburbs of Stuttgart, where I lived for a year a few months ago but never visited Kessler because I was then editor-teetotaler)

Under the law, only large producers were allowed to produce the sect until 1976 when a formal decree was passed, removing their monopoly and paving the way for cooperatives and individual wine growers to produce and sell their own sparkling wines.

According to German Wine Institute The 18 largest Sect producers are still responsible for 90.6% of Sekt’s production. Probably the largest global producer of Sekt and sparkling wines Henkell Freixenet appeared as Henkell in 1856. One can buy Henkell dry sparkling wine and Freixenet Cava in India, imported by Aspri Spirits and Wine. Only about 3% of the sect’s total production is considered Artisanal. Verband Deutscher Qualitäts-und Prädikatsweingüter (VDP), a prestigious independent growers association, with 196 members took over the Artisanal producers and proposed a regulation that had started operating in late 2020.


With 3.9 mhl exported in 2018 (73% of its national production), Italy alone accounts for 43% of the world sparkling wine export market. Since 2002, the export volume of Italian sparkling wine has recorded an average growth rate of more than 10% per annum. Behind this boom is Prosecco, which in 2018 represented 65% of Italy’s sparkling wine exports.

France is the second exporter in terms of volume at 1.9 mhl in 2018, including 1.1 mhl Champagne alone. Spain in 2018 was the third largest exporter just behind France, with 1.8 mhl. Unlike France, most of the Spanish sparkling wines produced are sold abroad (88% in 2018). Since 2002, Spain has more than doubled its export volume, a growth driven by rising demand for Cava.

Germany takes 4th place in terms of volume (0.3 mhl in 2018) and 5th place in terms of value.

However, as an importer, the UK is the largest importer (1.4 mhl), followed by the US (1.4 mhl), and Germany (0.7 mhl), which are net importers of 0.4 mhl sparkling wine.

Recent quality improvements

The ubiquitous sect had 4 ways of producing it – at the very top of the echelon was the traditional method, which was still used to produce about 3% of the total sect produced. VDP has set strict standards for defining the two categories. Most Sekt is a simple basic wine sourced from all over Europe and further processed in Germany. It is produced in large tanks by industrial quantities, and is sold at very affordable prices – in fact, about 95% of the Sects are made this way.

Champagne expert Essi Avellan MW reportedly said, “The Sekt is a very inferior product which lacks individual character, and therefore does not appeal to discerning drinkers on the international market. How much of the Sekt the Germans can consume is a real mystery.” However, in the past decade, the landscape of the German Sect has fundamentally changed due to the increasing number of small plantations that are trying hard to make a good Sect.

Sekt can be produced from grapes, juice or grapes sourced from anywhere in Europe and fermented in tanks (Charmat) – mostly consumed domestically. German Sect, or the German Sect (stated on the label) must have a basic German wine or wine and therefore be more authentic and of better quality. German sparkling wine bA (specific growing area, similar to Qualitätswein bA for still wine) means the grape of one 13 German quality wine regions Has been used.

Producers can name a geographic unit such as a village, or a vineyard if at least 85% of the wine comes from the site. The same 85% rule applies to vintage or grape varieties – there are no restrictions on varieties either.

Monopoly and Sect Tax

Those of us hoping to see wine tax reductions in India will be surprised to learn that Emperor Wilhelm II introduced the Sect tax in 1902.The tax was abolished in 1933, for its reintroduction and a higher Sect tax of € 1.02 per bottle is still being levied on each bottle, nearly 120 years later, generating about € 450 million per year to Treasury Fund.

By law, only large producers were allowed to produce sects. However, in 1976 a legal decisions was passed that abolished their monopoly, paving the way for cooperatives and individual wine growers to produce and sell their own sparkling wine.

VDP.SEKT.STATUT for Artisanal Sects

Top quality is made by traditional methods and with VDP setting the standard. it can compete with the best bubblies in the world. Known as Traditional bottled fermentationThis wine, if produced from grapes grown on the farmers’ own plantations, can be referred to as Winzersekt, similar to Grower Champagne.

The VDP has honored this tradition for nearly 200 years, through the new VDP.SEKT. STATUT, which adds the formal fidelity of the official classification to the production of high-quality handcrafted sections. Ratified recently, it enforces the high quality standards of the wine association for sparkling wines.

Two VDP qualities

Traditional bottled fermentation is mandatory for VDP.SEKT & VDP.SEKT. PRESTIGE. The ex must spend at least 24 months at lees whereas 36 months later. Great sect may ripen well beyond these minimum guidelines. VDP production regulations will also apply to basic wine production.

Special VDP specification guidelines have also been developed to provide other mandatory parameters, for example, the provision that a sect must come from its own vineyard. From pruning to harvesting, all vineyard work and harvesting must be handled by hand. Each region will define its own permitted varieties for VDP.SEKT and VDP.SEKT. PRESTIGE, usually Rieslings and the Pinot family, is accompanied by regional classical music. This flexibility at the regional level encourages the exploitation of the special benefits of the good German sect spectrum. Thus, mixtures of varieties and cuvées from a single site are also allowed.

Producers can name a geographic unit such as a village, or a vineyard if at least 85% of the wine comes from the site. The same 85% rule also applies to vintage or grape varieties.

Those of us who hope to see a reduction in the tax on wine in India will be surprised to learn that Emperor Wilhelm II introduced the Sect tax in 1902.The tax was abolished in 1933, to be reinstated in 1937 and the Sect tax of € 1.02 per bottle still continues to be charged for each bottle of the sect, nearly 120 years later, generating around € 450 million for the current treasurer.

Visit Sektmanufactur Vaux Castle

Vaux Castle was founded in Berlin in 1868 to produce sparkling wine using the Traditional Method. In the 1880s the Chateau de Vaux, located on the Mosel coast, close to the city of Metz, was purchased. But when Metz became part of France again after World War I, the producers moved to its current location in Eltville am Rhein (also known as City of sparkling wine), a late nineteenth century villa that looks like a large residence from the outside.

Vaux Castle is famous for its high-class sparkling wines, which are produced from grapes grown in the famed vineyards of the Rheingau. As Christoph Graf, explained to delWine, ‘Sektmanufacturing’ means a producer of sparkling wine owned by a single family and not a mass producer of Sekt. The winery only produces high quality sects using primarily Riesling but also cuvee using other wines.

While most of the world’s traditional method of sparkling wines is made from Chardonnay and Pinot Noir, Germany specializes in Sekt quality made from Riesling. Its inherent freshness and lightness make Riesling a perfect base for sparkling wines.

For previous articles, please visit:

VDP uses German Sparkling Wine under its Wings

It might be a bit early to popularize the Sekt in India but with the new standard of the Artisanal Sekt by VDP, there might be a market for the Riesling Sekt for discerning connoisseurs. One had to wait and watch, perhaps sipping the Deutscher Sekt made by the Charmat Method, competing with the Prosecco DOC.

Subhash arora

VDP regulations


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