Releases New Report on the Natural Drinking Mineral Water Market - KYT24

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CMR announced that it’s published a business report namely Global Natural Drinking Mineral Water Market by Size, Share, Growth, Manufacturers, Regions, Type, and Application, Forecast to 2027 in its research database with report summary, table of content, research methodologies, and data sources. The research study offers a substantial knowledge platform for entrants and investors as well as veteran companies, manufacturers functioning in the Worldwide Natural Drinking Mineral Water Market. 

We have also focused on SWOT, PESTLE, and Porter’s Five Forces analyses of the global Natural Drinking Mineral Water market. Leading players of the global Natural Drinking Mineral Water Market are analyzed taking into account their market share, recent developments, new product launches, partnerships, mergers or acquisitions, and markets served. 

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The Natural Drinking Mineral Water Market report is a compilation of first-hand information, qualitative and competitive assessment industry analysts, inputs from industry experts, and industry participants across the value chain. The research report market provides an in-depth analysis of parent market trends, macro-economic indicators, and governing factors along with market attractiveness as per segments. The report also maps the qualitative impact of various market factors on market segments, trending Key Factors, and geographies. 

The **Key Manufacturers** covered in this Report:- 

The major vendors covered:

Danone

Nestle

Coca-Cola

Bisleri International

Suntory Water Group

Gerolsteiner

Ferrarelle

Hildon

Tynant

Master Kong

Nongfu Spring

Wahaha

Ganten

Cestbon

Kunlun Mountain

Blue Sword

Laoshan Water

Al Ain Water

NEVIOT

Rayyan Mineral Water Co

China Jilin Forest Industry Group

This Natural Drinking Mineral Water 

The chapter on competitive landscape provides information about key company overview, global presence, sales and revenue generated, market share, prices, and strategies used. 

Request Discount About This Report @ https://chronicalmarketresearch.com/discount-request-on-report/19387 

The Coronavirus (COVID-19) pandemic has affected every aspect of life worldwide. It has forced various industries to re-evaluate their strategies and adopt new ones to sustain during these trying times. The latest report includes the current COVID-19 impact on the market. 

Our analysts engage in extensive primary and secondary research to cull out in-depth and authentic information. Primary research includes gathering information from official government and company websites, journals, and reports. Contact our sales team who will guarantee you to get a customized report that suits your specific needs. 

Segment by Type, the Natural Drinking Mineral Water market is segmented into

Natural Mineral Water with Gas

Aerated Natural Mineral Water

Natural Mineral Water Without Gas

Degassed Natural Mineral Water

Segment by Application, the Natural Drinking Mineral Water market is segmented into

Convenience Stores

Grocery Stores

Online Retailers

Others

Request For Customization About This Report @ https://chronicalmarketresearch.com/request-for-customization/19387 

Which Market Factors Are Explained In The Report? 

**Key Strategic Developments**: The study also includes the key strategic developments of the market, comprising R&D, new product launch, M&A, agreements, collaborations, partnerships, joint ventures, and regional growth of the leading competitors operating in the market on a global and regional scale. 

**Key Market Features**: The report evaluated key market features, including revenue, price, capacity, capacity utilization rate, gross, production, production rate, consumption, import/export, supply/demand, cost, market share, CAGR, and gross margin. In addition, the study offers a comprehensive study of the key market dynamics, and their latest trends, along with pertinent market segments and sub-segments. 

**Analytical Tools**: The Global Natural Drinking Mineral Water Market report includes the accurately studied and assessed data of the key industry players and their scope in the market by means of a number of analytical tools. The analytical tools such as Porter’s five forces analysis, SWOT analysis, feasibility study, and investment return analysis have been used to analyze the growth of the key players operating in the market.  

The Natural Drinking Mineral Water Market Report Provides: 

1. Market overview
2. Comprehensive analysis of the market
3. Recent developments in the market
4. Market development over the past few years
5. Emerging segments and regional markets
6. Segmentation’s up to the second and/or third level
7. Historical, current, and estimated market size, in terms of value and volume
8. Competitive analysis having company overview, products, revenue, and strategies
9. Strategic recommendations that help companies increase their market presence 

The main questions answered in the report: 

• What are the main factors that take this market to the next level?
• What is the market demand and what is growth?
• What are the most recent opportunities for the Natural Drinking Mineral Water market in the future?
• What are the main advantages of the player?
• What is the key to the Natural Drinking Mineral Water market? 

In this study, the years considered to estimate the market size of the Natural Drinking Mineral Water Market are as follows: 

History Year: 2013-2018

Base Year: 2019

Estimated Year: 2020

Forecast Year: 2020 to 2027 

You can also request custom information like chapter-wise or specific region-wise study as per your interest. 

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Web: www.chronicalmarketresearch.com 

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November 01, 2020 at 05:55AM
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Releases New Report on the Natural Drinking Mineral Water Market - KYT24

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mineral water

Wine Through an Oregon Lens - Wine-Searcher

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A well-traveled producer is bringing an international flair to a southern Oregon estate.

By Liza B. Zimmerman | Posted Sunday, 01-Nov-2020

Born and raised Mormon, Dyson DeMara certainly didn't expect to go into the wine business. However, back in 1982, the surprise delivery of a 1979 Silver Oak Cabernet Sauvignon – a gift from his mother in law – changed all that. For him, since then, there has been no looking back.

He also didn't expect to end up working in the Napa Valley four decades ago. "When you said Napa Valley in 1982 everyone thought mental hospital," he notes of the Napa State hospital facility, opened in 1875, which he bets will someday become a resort with well-heeled paying customers.

He gave up pursuing a degree in finance at Berkeley in 1984 to take a plum job with Pine Ridge. The winery was founded in 1978 by Gary Andrus and Pine Ridge's parent company which owns a number of Napa Valley vineyards as well as having sibling properties in Santa Barbara; the Willamette Valley; and Walla Walla, Washington, among other places.

DeMara had had the chance to work harvests all over the world with Andrus, as well as during his time at Mondavi from 1992 to 2003. "Everyone I worked with had tentacles in Europe," he said relative to his good fortune to have traveled to all these countries and wine-producing regions. He used his hiatus between Pine Ridge and Mondavi in the late 1980s to finish up his degree at Berkeley.

After drinking a 1979 Faiveley Mazis-Chambertin – with a mushroom and venison steak from a deer that he had just freshly killed – he was sold on the idea of producing Pinot Noir. Being a so-called "dirt guy," he was attracted to Oregon's southern Umpqua Valley. He says that this region has, "the most complex soil matrix of any wine region in America and maybe the world. Napa is unusual at 32 and Douglas County in the Umpqua is comprised of 150 different soil types."

When Richard Sommer – a University of Davis graduate who planted the first Pinot Noir in the state of Oregon in 1961 at the Hillcrest Estate – could no longer run the estate, the DeMaras were lucky enough to purchase it in 2003 and they felt like they were buying a piece of history. When Sommer had Hillcrest bonded, it became Oregon's first Vitis vinifera-producing winery.

Historic Beginnings

DeMara has reveled in the luck of his historic purchase and has delighted in telling the Hillcrest story and has said that being a part of this legacy "sends shivers up my spine." In terms of first winemakers bringing Pinot Noir to Oregon, Sommer was followed by Charles Coury who moved to Oregon in 1965 convinced of Pinot Noir's potential. He was a meteorologist who strove to match the grape variety to the climate. He also operated a nursery and the "Coury clone" is still planted today. In 1978, he jumped ship, moved to California and founded a brewery. The third founding father of Pinot Noir in Oregon, David Lett, often called "Papa Pinot", was another University of Davis graduate who brought Pinot Noir cuttings from California in 1965 and planted them in the Northern Willamette Valley.

When Sommer ran the estate, Pinot Noir was, and still is, the dominant variety in Southern Oregon and it remains the number one variety for Hillcrest. DeMara estimates that Pinot Noir accounts for roughly 60 percent of the Umpqua's acreage; a number that Steve Renquist at Oregon State University has recently confirmed as a fairly solid estimate.

DeMara's love of the style of Pinot Noir made in the Umpqua stems from his belief that it is the "middle ground between the Northern Willamette Valley and California's Russian River." He adds that Pinot Noir from the region embodies the "Russian River with the elegant perfume of Oregon."

© Jak Wonderly | For Dyson DeMara, purchasing Hillcrest was a proud moment.

A Launching Pad

When DeMara bought the Hillcrest estate in 2003, one might have thought he was going to shift his focus to producing only Oregon wines. However, his corporate decades spent making wine everywhere from Patagonia to Priorat, left him still intensely invested in many of the world's other vineyards. During his time at Mondavi he had also worked with the Frescobaldi family on the Luce and Lucente wine launch as well as with the Chadwick family in Chile and Trapiche in Argentina.

Over his career, he has taught wine classes in 17 countries and was one of the first Westerners to step up to the podium at the University of Beijing Agricultural School and Mondavi's marketing team in Asia also invited him to various Asian speaking and educational gigs. Most of them were multi-day trade seminars and all of them gave him a perspective on wine production in different countries.

So, in addition to producing Pinot Noir, Syrah and Bordeaux varietals – among others – on the Hillcrest estate, he is still making wine in half a dozen other countries and importing them directly for his wine club members.

He decided to start producing wine in Europe when he was shocked that his customers came in and said that they didn't like or understand European wines. So he decided that he could be the one to supply them with Old World gems that suited their palate, rather than having them order them from some fancy wine store in neighboring Portland or Seattle.

Making wines through what he calls "an Oregon lens," has allowed him to keep up with his international travels. He considers himself a "product of his environment and, as a result, has a Pacific Northwest palate." These ventures have also allowed him "to see friends as well as to really immerse himself in other regions and ways of winemaking: many of which are unknown in the New World." Two of his children have worked in the Mosel in Germany and his daughter spent a number of years at wineries in Northern Italy.

A Simple Formula

DeMara currently makes wine in three countries: Germany, Spain and France. He recently stopped producing wines in Italy and Austria as he found the most recent vintages of Austrian Zweigelt to be inconsistent, and found Sicily to be an economically challenging place from which to ship small quantities of wine. He currently harbors a serious desire to produce unusual yet traditional varieties, such as Schioppettino, out of the Northwestern Italian region of Friuli.

Both the Oregon and international wines are only available for sale direct-to-consumer at the winery. Not fond of bells and whistles, he simply sells them all at bottle prices varying from $28 to $45 as he only produces 2000 cases of Oregon wines and 100 to 200 cases each of the imports. Wines are shipped to members five times a year.

Because of Covid, he hasn't been able to get to Europe for the harvests, but has confidence in his partners who are helping him make the wines. He tries to integrate flavors he likes into the international wines, giving them what he calls "an Oregon accent." He adds that he tends to make "wines that are fresher with more acid and more softness in the wood influences." Sometimes, in regions like Spain's Priorat area, he also reduces the final alcohol levels.

"Drinking 100-point wines is a lot like drinking Scotch: it is hard to finish a bottle," he notes about overly oaky, high-alcohol wines. However, many consumers, just like himself, fell hard for their first over-extracted bottle of Silver Oak.

He adds that "all great wines are perfectly flawed." So, he says it is a pity that every wine that some noted flying winemakers make "tastes the same." So, for him, "unadulterated wines speak the truth."

Bottom line, he notes, is that "if you drink enough you want to be able to drink a whole bottle." Which, sadly, he adds is not easy to do with Silver Oak. He adds that, ironically, magazines such as the Wine Advocate and Wine Enthusiast are likely to have problems, as the palate of a wine expert is diametrically "the opposite of that of the consumer."

Unobtrusive winemaking, for DeMara, "allows the great 'gardens' of the world to speak." One can only hope the locals continue to like what they say.

November 01, 2020 at 06:51AM
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Wine Through an Oregon Lens - Wine-Searcher

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Wine

Halloween candy and wine pairings - KARE11.com

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It's one of the tastiest days of the year! This Halloween, indulge your sweet tooth by having some of your favorite, traditional candies. And, Cedar Lake Wine Company  says you can pair wine with that candy, too.

That's right, the locally owned wine company says even Halloween candy can be paired with the right wine. They are pairing traditional Halloween candies with fun and affordable wines.

Some of their combinations include pairing candy corn with their Bread and Butter Chardonnay. Or try a Reese's Peanut Butter Cup paired with their Expedition Merlot.

Cedar Lake Wine Company specializes in one on one service with fun and unique wine and spirits. They're located along Olson memorial Highway in Golden Valley.

Right now, they're having a Fall wine sale. Buy one, get one half off all wine now through Nov. 7. For more information, visit cedarlakewineco.com.

October 31, 2020 at 07:21PM
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Halloween candy and wine pairings - KARE11.com

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Wine

Costco drops Chaokoh coconut milk over allegations of forced monkey labor - CNN

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[unable to retrieve full-text content]Costco drops Chaokoh coconut milk over allegations of forced monkey labor  CNN


November 01, 2020 at 01:59AM
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Costco drops Chaokoh coconut milk over allegations of forced monkey labor - CNN

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Milk

Add vitamin D to bread and milk to help fight Covid, urge scientists - The Guardian

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Scientists are calling for ministers to add vitamin D to common foods such as bread and milk to help the fight against Covid-19.

Up to half the UK population has a vitamin D deficiency, and government guidance that people should take supplements is not working, according to a group convened by Dr Gareth Davies, a medical physics researcher.

Low levels of vitamin D, which our bodies produce in response to strong sunlight, may lead to a greater risk of catching the coronavirus or suffering more severe effects of infection, according to some studies. Last week, researchers in Spain found that 82% of coronavirus patients out of 216 admitted to hospital had low vitamin D levels. The picture is mixed, however – some research shows that vitamin D levels have little or no effect on Covid-19, flu and other respiratory diseases.

Vitamin D deficiency can cause rickets in children and osteomalacia in adults – soft bones that lead to deformities – and children with severe vitamin D deficiency are prone to hypocalcaemia – low levels of calcium in the blood – which leads to seizures and heart failure.

However, Public Health England (PHE) and the Department of Health and Social Care have rejected calls over the past 10 years to fortify foods such as milk, bread and orange juice, which is the practice in Finland, Sweden, Australia and Canada.

“In my opinion, it is clear that vitamin D could not only protect against disease severity but could also protect against infection,” Davies said. “Food fortification would need careful planning to be rolled out effectively, particularly as people are now taking supplements. Picking the right foods to fortify would need to be done carefully.

“But it’s clear that the current policy is not working – at least half the population have a vitamin D deficiency.”

Adrian Martineau, professor of respiratory infection at Queen Mary University in London, who is not part of Davies’s group, is leading a clinical trial to examine whether vitamin D can reduce the risk of Covid-19, or its severity. The Coronavit study, which began last week and is backed by the Barts Charity, the Fischer Family Trust and the AIM Foundation, will follow more than 5,000 people through the winter.

“The government recommends that the whole population takes vitamin D supplements in winter months, and those in high risk groups take it all year round,” Martineau said. “But we know that people just aren’t doing that in any significant numbers. Even I forget to take my supplement sometimes, and I’m living and breathing this subject. Fortification is a really good way of eliminating deficiency.”

Our bodies produce vitamin D in response to strong sunlight. In the UK, that means that from October to March, people need to rely on other sources: oily fish, eggs and food supplements.

Some foods, such as breakfast cereals and mushrooms are fortified with vitamin D, and people in low-income households are entitled to free multivitamins. White flour in the UK is already fortified with vitamins B1 (thiamin) and B3 (niacin), and last year the government began a consultation on adding vitamin B9 (folic acid) to help prevent spina bifida and other birth defects of the brain and spine.

A 2019 study at the University of Birmingham, led by Magda Aguiar, a health economist, showed there would be at least 25% fewer cases of vitamin D deficiency over the next 90 years if flour fortification were adopted, saving about £65m.

In 2017, Professor Louis Levy, PHE’s head of nutrition science, responded to calls for fortification by saying that there was not enough evidence that vitamin D would reduce the risk of respiratory infections.

The Department of Health and Social Care was approached for a comment but failed to respond.

Recruitment to the clinical study trial at Queen Mary University has recently been extended. Observer readers who would like to find out more should email coronavit@qmul.ac.uk

November 01, 2020 at 03:30AM
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Add vitamin D to bread and milk to help fight Covid, urge scientists - The Guardian

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Milk

After A Mom Died From COVID-19, Her Kids Honored Her With Tab Soda - NPR

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Kathleen Berger loved the diet soda Tab. So when she died from COVID-19, her children got their hands on enough cans to toast her. NPR's Scott Simon speaks to her daughter, Sarah Berger Kennie.

SCOTT SIMON, HOST:

Kathleen Berger is one of the 230,000 Americans who have died from COVID-19. She was 73 years old and passed away in a nursing home in May. Pandemic restrictions on travel and gathering made it hard for her eight adult children who are spread across the country to celebrate her life. But just this week, after enormous effort, they toasted their mother with Tab - yep, Tab, that soon-to-be-discontinued diet soda.

MATTHEW BERGER: Guys, let's all raise a bright pink can one last time for mom. Mom, not a day goes by that we don't think about your smile, your warmth, your sense of humor, your sarcasm, your huge heart and your affinity for Tab. To mom - cheers.

SIMON: That's Matthew Berger, one of Kathleen's sons, who toasted his mother with that soft drink that was popular in the 1970s and '80s. His sister, Sarah Berger Kennie, organized the celebration - joins us now from her home in Elmhurst, Ill. Thanks so much for being with us.

SARAH BERGER KENNIE: Thank you so much for having me. I appreciate it.

SIMON: We loved getting to read about and know a little bit about your mother, but what was this thing she had for Tab?

KENNIE: Well, it started in probably the early '80s. She heard about this Scarsdale diet, and she found Tab at the same time and decided that she basically would drink Tab constantly. And I always remembered her laying on the bed trying to get her Calvin Klein jeans on (laughter) hoping that they would fit with this magical Tab. So then it just became just a habit of hers.

SIMON: Did you ever make any attempt to kind of calculate her volume of consumption? Let me put it that way.

KENNIE: I'd say probably six a day.

SIMON: Ooh. Ooh, ooh, ooh.

KENNIE: Yeah, if she could get away with that.

SIMON: And she liked the jingle.

KENNIE: Yes, she did. She used to sing it around the house.

SIMON: I've been trying to remember it. (Singing) Tab (vocalizing).

KENNIE: (Singing) What a beautiful drink.

(SOUNDBITE OF COMMERCIAL)

UNIDENTIFIED PEOPLE: (Singing) Tab, Tab soda, what a beautiful drink.

KENNIE: And then it says (singing) Tab, Tab cola for beautiful people, which is her (laughter).

SIMON: Aww.

KENNIE: So - yeah, I mean, it's a very fitting song for what - who she is.

SIMON: I have to ask - she was in a nursing home, I gather, in the east when she contracted COVID...

KENNIE: Yeah.

SIMON: ...And died earlier this year. Were you able to see her when she fell sick?

KENNIE: I wasn't. She fell sick, and they moved her to the COVID ward. And my brothers would go look at her through the window and Zoom call us. And I could see her through that. She kind of deteriorated pretty quickly, so it was hard to get there in time to say goodbye.

SIMON: And I have to ask - Tab is being discontinued, I gather, at the end of the year, but it hadn't been easy to find for a number of years. How did you find it to come up with a final toast?

KENNIE: I called probably 30 to 40 stores. Finally, after, say, over a week of trying, I got a tip from someone on Facebook, and they said that the grocery store in DeKalb, Ill., had it, she heard. It's about an hour, two hours round trip. And we grabbed my 3-year-old, put him in the car, and my husband and I raced over there. And I walked in, and it was sitting by, like, customer service. And, you know, it was a very emotional feeling because she would have loved it.

SIMON: I'm sure she did love it. What thoughts or memories are you holding close of your mother this week in particular?

KENNIE: I think of the past and how she was such an amazing mother and person. It's like she was put on this earth to be a mom. Having that feeling of us toasting to her with the Tab, knowing that it was going away like she went away this year, was kind of symbolic. And, you know, my family and I really - it really meant a lot to us.

SIMON: Sarah Berger Kennie in Elmhurst, Ill., speaking about her mother, Kathleen Berger, who died from COVID-19 earlier this year. Thank you. We are holding thoughts of your mother, too. Thank you very much for being with us.

KENNIE: Thank you.

(SOUNDBITE OF MUSIC)

Copyright © 2020 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information.

NPR transcripts are created on a rush deadline by Verb8tm, Inc., an NPR contractor, and produced using a proprietary transcription process developed with NPR. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR’s programming is the audio record.

October 31, 2020 at 06:46PM
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After A Mom Died From COVID-19, Her Kids Honored Her With Tab Soda - NPR

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Soda

'The jukebox, the soda fountain, the mosaic floors': Andrew Pippos on the Greek Australian cafe - The Guardian

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Most of the old Greek diners have now disappeared from Australia – but last century, they provided glamour and delicious food to dusty and desolate outback towns and plain, featureless suburbs.

The author Andrew Pippos remembers them viscerally: growing up, his grandparents ran their own, in the north-west New South Wales town of Brewarrina. The kitchen had two grills: one for preparing steak and eggs for the customers, the other preparing Greek food for the family – regional dishes including giouvarlakia, savoro, pastitsada and kleftiko.

“When the [Greek] cafes were in country towns they were often hubs for the towns, and brought communities together,” he tells the Guardian. “But because the food started in assimilation-era Australia, they just couldn’t serve Greek food – no one would eat it.

“My grandmother and my uncle were best at cooking Greek food, but that was something private. It was the best food, and it was hidden.” Pippos still cooks many of their recipes today.

Loaded review – Christos Tsiolkas' hedonistic breakout novel becomes an exhilarating audio play

Pippos’s first book Lucky’s is a celebration of Greek Australian cafe culture, and spans an entire lifetime: not just of the characters themselves but of the cafes, from their dominance to their obsolescence.

The book, which took eight years to write, is a proper old-fashioned saga, with a love story at its centre.

Lucky, a Greek-American GI, settles in Sydney and marries into a Greek cafe-owning family, with the terrifying Achilles as its violent patriarch.

Emily is an English sub-editor getting her big break writing about the Lucky’s franchise for the New Yorker – while also looking for answers about her father.

Ian is a failed English diplomat posted in Sydney after the war, who tries to hoax his way to literary and academic acclaim.

And all of it rollicks along at a speedy clip, with chapters alternating between the 1930s and 40s, and 2002.

Pippos, 42, was born in South Korea to a Northern Irish mother and a Greek father, who relocated to Sydney. The novel is not a retelling of his family’s story, but their influence runs deeply through it.

“A lot of novels come out of what you see and feel and are told as a child,” Pippos says. “As I was working on this book, my father was dying. I don’t write directly about him but I was interested in what a whole life looks like. I knew I wanted the book to be about striving, and how characters respond to failure or success. I also wanted to write about violence, because violence is what I think and worry about all the time. I’m interested in the unintended consequences of violence.”

The Logos Brother’s Central Cafe at Blackall was one of many Greek cafes that populated Australia in the 1940s and 50s. Photograph: Wikimedia/John Oxley Library

Like many debut novelists, Pippos had an ambition to publish his first novel before he turned 30.

“When I was 25, I thought I’d probably have a book done when I’m 28, 29. Later I made peace with the time it was taking – but in the first two years it was extremely distressing, because I was lost.”

During that time, Pippos worked at The Australian as a sub-editor.

“If you’ve been on the subs desk for a long time, the idea that you would do anything except sub a story becomes almost legendary. You sort of get parked there and that’s your world,” says Pippos, who left the paper in 2014 to teach creative writing at UTS.

All the while, work continued on the novel, and his relationship to it changed.

“There was a point after five years where I just didn’t want to let it go – the idea that I would stop living with this thing was distressing to me … I almost thought of it like I did a ruptured friendship.”

Max by Alex Miller review – a compelling and tender story of one man’s hidden history

He write a lot at night. “I would often be completely lost in this world. It was a good friend to me.”

Part of the warmth of the novel comes from the characters, many of which are genuinely likeable.

“The book is so populated with characters of different ages and stages. I felt like I had to be a different person to write it; I had to become a writer with more skills, someone who’s a bit smarter, a bit kinder, who understands other people a little better.

“When I wrote this book I had a child, my father died, I discovered a half-brother I didn’t know about, I changed jobs and I met many different people. A lot happened and that was the real research. You could just call that growing up I suppose.”

One of Pippos’s influences for Lucky’s was Charles Dickens’s Great Expectations – which also has the plot device of a complicated gift at its heart (at one point Lucky is given a lot of money, which turns out to be a bit of a poisoned chalice). But at its heart was the cafes themselves: “They were like the sets of television shows in the 1960s; the jukebox, the soda fountain, the mosaic floors. You were walking into a little art deco fantasy from these dusty country town streets.”

Bouncing between these settings, these characters and these time periods makes for an enjoyable, and immersive, ride.

“As a novelist you have to think, what can a novel do that other narrative art forms can’t do?” he continues. “The novel is so good at moving through narrative time – more so than movies or TV shows. Why not use all the floors – take it to the top floor – and use all the space?”

• Lucky’s by Andrew Pippos is out now through Picador

November 01, 2020 at 02:00AM
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'The jukebox, the soda fountain, the mosaic floors': Andrew Pippos on the Greek Australian cafe - The Guardian

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Soda

The Wine Bible’s Karen MacNeil talks virtual tastings, wine glasses and WineSpeed - The Mercury News

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If you’re a wine lover, you know Karen MacNeil. She wrote “The Wine Bible” (Workman Publishing, $25), which has sold more than a million copies. The Napa Valley-based writer holds a James Beard, an Emmy and every other wine-related award given out in the U.S., and her weekly WineSpeed is the most popular oenophile newsletter in the country.

When the pandemic brought everything to a screeching halt in March, she was one of the first people to go virtual with #TasteWithKaren. The free Zoom sessions typically showcase a specific winery, with wines available to purchase if you want to taste along — because who wants to watch other people have all the fun? On Oct. 30, for example, MacNeil was joined by Suzanne Groth and winemaker Cameron Parry from Groth Vineyards.

Thousands of people tune in each week from their homes in California and across the country. Now companies, which might have thrown holiday parties in normal times, are getting on board, booking private virtual wine parties for staff or clients. It’s wine education and light-hearted fun all in one.

Naturally, we had questions.

Q. What made you think of trying virtual tastings last spring?

A: Frankly, it came a little bit out of fear. When COVID lockdowns were beginning, my business, which I’ve had for 40 years, every event, every project, everything was canceled. I thought, oh my god, how am I going to replace these events? I’d started out in New York years ago doing radio and television, so I dusted off those skills, and we started doing #TasteWithKaren straight to Instagram or Zoom, some in partnership with wineries.

Q: Do you think virtual tastings are here to stay, even post-pandemic? 

A: It’s been amazing — this is a form of communication now that will become standard in the wine industry. It’s really expensive for small wineries to market themselves (cross-country), and we have thousands of people who watch. For the winery, it’s terrific — they reach a much bigger audience. From a wine education standpoint, it’s fantastic. It’s become a great way to take a wine class without having to pay anything. You get to meet vintners, taste wine, see all these people in action.

Q: What other changes do you see coming?

A: The one thing I am fairly sure will happen is that restaurants will never again be able to charge the huge markups they used to charge for wine — because a lot of people are drinking wine at home. Even when they spring for that $80 bottle of wine, they know it is an $80 wine, not a $320 bottle of wine. When our world comes back, will restaurants be able to brazenly charge $320 for that bottle? I think consumers will be less inclined to accept those high markups.

Q: The third edition of “The Wine Bible” is due out in 2022. Will that be a revision, an update?

A: It’s more like you have a house. You know the house. But then piece by piece, you take the entire house apart. You take the roof off, the basement out, and then you think about it and put it back together with new rooms and new ideas and new material. We don’t just add stuff or update statistics. We take the whole book apart and re-do every chapter, every box, every photo, all the glossary words. It takes years to do.

Q: What’s the last wine that surprised you?  

A: I’ve tasted 3,000 wines a year for 40 years, so I think I know most grape varieties. But a couple of weeks ago, we had a susumaniello in the office. The wine was absolutely delicious. A southern Italian variety from the heel of the Italian boot in Puglia. Inexpensive. It tasted a bit like a zinfandel, but fresher. It was terrific. I couldn’t believe it: Here was a wine that I had never heard of and I wished I’d heard before. We wrote about it in WineSpeed’s “Wines to Know.”

Q: Tell us about your new Flavor First wine glass project with Oneida.

A: When you ask someone, “What kind of wine do you like?” They answer very simply: I like powerful reds. I like crisp wines. (But) most wine glasses are named either after a wine region — the Burgundy glass — or a varietal, the sangiovese glass. It implies that in order to make a good choice about a wine glass, you have to know where Burgundy is.

(These) are the first wine glasses to be based entirely on flavor. There’s a glass for crisp and fresh wines, a glass for creamy and silky and one for bold and powerful. With just these three glasses, you can drink everything from Champagne to barolo. The leading factor is where the widest part of the glass is. In the “crisp and fresh” glass, the widest part is quite close to your nose. And “bold and powerful” is widest in the bottom quadrant, which means bold and powerful wines get three times more oxygen than in the crisp and fresh glass. What makes bold and powerful wines bold and powerful is largely tannin, and tannin is highly susceptible — in a good way — to softening with oxygen.

---

More …

Karen MacNeil’s free WineSpeed newsletter showcases wineries, wines and light-hearted trivia, as well as details on upcoming #TasteWithKaren virtual tastings. Take a peek at https://winespeed.com.

Find the new Oneida Flavor First wine glasses ($75 for six) at Macy’s, Wine.com and www.oneida.com.

---

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Wine news: Low-cal wine, alfresco sips and a Napa scavenger hunt - San mateo county times

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California’s latest winery news includes the opening of a new outdoor sipping space in Oakland, a new wine line dubbed Sunny with a Chance of Flowers, Napa scavenger hunts and more. Here’s the scoop.

Low-cal wine?

Wine Enthusiast magazine has just awarded “person of the year” honors to Heidi Scheid, Scheid Family Wines’ executive vice president, for her dedication to sustainability, creative product development — more on that in a sec — and the marketing savvy that turned a 4,000-case-per-year winery into one that sells  600,000 cases around the world. Scheid is the chairman of the U.S. Wine Market Council, as well.

“Creative product development” can cover a lot of things, of course, but the big one for Scheid is their new low-cal wine line. The Sunny with a Chance of Flowers lineup includes a sauvignon blanc, chardonnay and pinot noir ($17 per bottle), all with zero sugar, low alcohol (9 percent ABV) and 85 calories per serving. Find it at Total Wine and other Bay Area wine shops and at https://sunnywines.com.

Minimo alfresco

Minimo, the five-year-old wine shop and wine bar in Oakland’s Jack London neighborhood, is heading outdoors with the latest public-private Flex Street project, which turns roads into alfresco sipping and dining spots. Minimo, which is owned by partners Erin Coburn and Sarah Miller, focuses on small-production natural wines —minimo is the Italian word for minimal.

Minimo, Oakland’s airy natural wine bar and wine shop, has started offering alfresco wine flights on the street out front. (Courtesy Alison Christiana) 

Now you can enjoy themed wine flights and bites — from Minimo’s new menu, neighboring restaurants or food trucks — outdoors from 12:30 to 7 pm. Friday-Sunday and bottle service Tuesday-Sunday. The outdoor seating, which is on Third Street between Broadway and Franklin Street, is shared with Dragon Gate restaurant, Federation Brewing and Oakland Grill. Find Minimo at 420 Third Street in Oakland; www.minimowine.com

Wine flights and allies

Left Bank chef and restaurateur Roland Passot is debuting a new wine flight at his French brasseries in Menlo Park, San Jose and Larkspur to bring attention to Black-owned wineries and support the Diversity in Wine and Spirits program. Fifteen percent of the proceeds from the Flight for Allyship ($18 for three 2-ounce pours) will help fund scholarships and grants to create a more diverse and inclusive industry. Left Bank is open for outdoor dining; www.leftbank.com.

The first Flight for Allyship includes a cabernet sauvignon from Phil Long’s Longevity Wines in Livermore. Long is the new president of the Association of African American Vintners. The flight also offers a Willamette Valley pinot noir from Maison Noir, which is owned by Andre Mack, former head somm for Thomas Keller’s Per Se in New York. Rounding out the trio: Chaos Theory, a cab-zin blend from Napa Valley’s Brown Estate. The first and only Black-owned and operated Napa winery is run by Deneen, David and Coral Brown.

Napa scavenger hunt

If you’re headed up to Napa in the coming weeks, check out the new Bikes & Sights scavenger hunt. Find 10 or more locations, snap selfies and post them on Instagram, tagging #DoNapaScavenger and @DowntownNapa, between now and Nov. 27 for a shot at winning a $100 gift card for a downtown Napa restaurant. You’ll find clues — “only giants would need a utensil this big,” for example — at http://donapa.com.

We’re thinking this is a hunt you could do virtually, too, via Google Street View and the ever-helpful Pegman. Just for fun, though. Pegman is not known for his selfie-snapping abilities.

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Mary J. Blige celebrates launch of wine brand at VIP dinner in Brooklyn - Page Six

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Mary J. Blige was spotted at a VIP dinner for 10 to launch her new wine brand, Sun Goddess, at Brooklyn Chop House.

The eatery’s co-owner Don Pooh told us of the affair: “No celebrities attended, only business heavyweights… Mary went all the way to Italy to do research on wines,” in collaboration with Fantinel Winery.

“She is serious about this new business venture. It’s not just her name on the product.” The decor was black and gold, with yellow roses.

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10 of the Best Hot Springs in the United States - Travel+Leisure

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October 31, 2020 at 05:06PM
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Minnesota couple find their JOI with growing almond milk business - Minneapolis Star Tribune

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Dave Korstad and Izzy Shu and several other graduate business and design students at the California College of the Arts found common cause around making almond milk by hand.

It wasn’t easy back in 2015.

However, they have combined their interest in healthy lifestyles into a fast-growing business.

JOI, short for “Just One Ingredient,” also is a proxy for the “natural” specialty foods slice of the grocery market that is the darling of the otherwise slow-grow grocery trade. JOI also operates virtually, thanks to the internet, over which most of its almond milk is sold. And the three principals, including Korstad and Shu, who are married and operate from the Twin Cities, run the 11-person company from Miami, suburban St. Paul and California.

The now-growing team spent the first couple years developing the product and process and slowly building sales. JOI has been fueled since 2019 by $2.1 million from individual investors.

JOI expects to break $3 million in sales this year, up from $450,000 in 2019.

“We thought we’d hit $5 million this year,” said Korstad, 30, an Augsburg University graduate who is chief product officer. “But our wholesale business, such as restaurants and smoothie shops, took a COVID hit this year.”

The founders, led by Tony Jimenez, 40, of Miami, chose almond milk, later adding cashew milk, because of long-standing interest in plant-based food.

They had issues with cow-based milk, ranging from high cholesterol and stomach troubles, to a desire to lower their carbon footprint.

“The milk market in particular was ripe for disruption,” Jimenez told the Miami Herald earlier this year. “It was dominated by two brands ... [giving] you a lot of water, gums, additives and emulsifiers. That’s what the world knew as almond milk.”

The liquid category is led by Silk and Almond Breeze. Modest Mylk of New York produces a concentrate.

“We don’t have a true, direct competitor,” Korstad said.

JOI’s founders invested two years developing today’s lightweight concentrate with a “cookie dough” consistency that mixes with water, and has a shelf life of 18 months. The company said JOI contains seven times the amount of protein and five times the amount of fiber as regular milk.

The secret sauce is JOI’s ability “to masticate and blend almonds” so they don’t cook themselves.

“We have a manufacturer that produces the product for us in northern California,’’ Korstad said. ‘‘We use a cold-milling process, so we don’t need to add anything to the product. It’s 100% almonds or cashews. It’s broken down to a base or paste.”

JOI has picked up commercial accounts, as well as online consumers, who range from three-shop Penny’s Coffee in Minneapolis, to Oster, which this fall, started giving away JOI discount coupons in each of its hand blenders at Target. It’s also available on Walmart.com.

“We want JOI to be a top plant-based company in the food industry,” Korstad said. “A customer can buy it and put their spin on it, for recipes, to make dips, and sauces with other ingredients. We also want walk into a Starbucks [one day] and order coffee with JOI in it. We just want to help a lot of people have access to healthier foods.”

Korstad said JOI will control growth so it soon can achieve profitability.

JOI is pricier than regular milk but comparable to Silk and Almond Breeze at about $2 per quart.

“And we reduce packaging waste by 80% and it’s shipped to your door,” Korstad said. “It sits in your pantry until you want your fresh almond milk.’’

The plant-based world has been dominated publicly by companies that produce direct replacements for meats, eggs and dairy that use “bio-mimicry” to replicate the taste and texture of meat from the likes of jackfruit and tofu.

This has become a significant category worth billions of dollars in annual sales.

The 2019 annual report of the Good Food Institute, an industry-research organization, said between 2017 and 2019 retail sales of plant-based meat grew 31%, while total U.S. retail meat sales grew just 5%. Companies such as Beyond Meat and Impossible Foods have raised hundreds of millions in investor capital.

The cheese and milk replacement markets are smaller but growing smartly.

Korstad and Shu seem to enjoy the mercurial entrepreneurial ride, including the first years of no paychecks and long hours. Shu, a digital designer and strategist, also worked for a business consultancy until a year ago.

They live with Korstad’s parents after moving to Minnesota this year from California.

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Monkey labor forces Costco to stop selling coconut milk - fox13now.com

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SAN FRANCISCO — Costco will reportedly no longer sell coconut milk after suppliers were accused of forcing monkeys to pick the coconuts.

The People for the Ethical Treatment of Animals (PETA) proclaimed victory on its website after the retailer allegedly cut ties with Theppadungporn Coconut Co., the supplier in Thailand accused of using monkey labor to produce Chaokoh coconut milk.

However, the company denies any monkeys were used in the production of the milk, KABC reports.

PETA claims its investigators found "several monkey-training facilities and a coconut-picking competition" after visiting eight farms in Asia.

"Denied the freedom to move around, socialize with others, or do anything else that is important to them, these intelligent animals slowly lose their minds. Driven to desperation, they pace and circle endlessly on the barren, trash-strewn patches of dirt where they’re chained." said PETA in a statement on its website.

The organization says H-E-B and Sears have also stopped selling the Chaokoh brand of coconut milk after being alerted to the monkey labor being used.

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Monkey labor forces Costco to stop selling coconut milk - fox13now.com

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Beer Baron: Virtual unknowns from Wisconsin shine at Great American Beer Festival - Madison.com

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North Tower Stout by Earth Rider Beer is a deep, hearty beer that represents the North Country well.

CHRIS DROSNER

CHRIS DROSNER For the State Journal

You’ll forgive the beer geeks and industry folks across the country streaming the Great American Beer Festival’s virtual awards ceremony for the quizzical looks when Wisconsin’s winners were announced.

The four Wisconsin breweries to medal this year in craft beer’s most prestigious competition are not exactly household names (yet!), even to those who know Wisconsin’s beer scene relatively well.

One trades entirely in gluten-

free beers, an important but often overlooked niche in the beer world. One focuses on English-style ales, about as far as you can get from trendy hazy IPAs and overfruited sours. One named its brewery and many of its beers, including its medalist, with butt puns. Most of the breweries are very small, and none brewed its first drop before 2015.

But GABF’s competition is not so much where big-name breweries take victory laps as it is where breweries make their names on a national stage.

Befitting 2020, it was somewhat of a down year for Wisconsin breweries. Last year Wisconsin breweries won seven medals including as many golds (five) as the combined bronzes and silvers this year. But none of that, of course, diminishes this year’s individual honorees.

Madison’s own ALT Brew won silver, its first GABF medal, for 1808, a gluten-free robust porter named after its Wright Street address.

McFleshman’s Brewing of Appleton, which opened a gorgeous English pub-style taproom in downtown Appleton in 2018 and always has at least one cask beer on pull, won bronze for its MSB special bitter.

And H.H. Hinder Brewing — rhymes with “binder” — won bronze with a scotch ale called Wee Heavy HINDER. The small Waupaca brewery’s website invites you to come in and grab a Hinder; regular offerings include Cafe Keister, Butt Light, Red Tail Amber and B.A. Weisseass.

The biggest name in the Badger State’s winner’s circle this year was Superior’s Earth Rider Brewery, which took home two medals — for Royal Bohemian Pilsner and North Tower Stout.

Earth Rider opened in late 2017 and has grown quickly, brewing more than 3,400 barrels in the 12 months ending in August, according to filings with the state Department of Revenue. Earth Rider’s beer is sold across northern Minnesota, northwestern Wisconsin and the Twin Cities. It’s also dipped into Wisconsin’s biggest beer markets, sending beer to bottle shops in Madison and Milwaukee for a little over a year.

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That’s a lot of shelf exposure, but Earth Rider also already had some GABF cred, winning a gold medal for its Duluth Coffee Pale Ale last year.

Far be it for me to confirm the work of the GABF’s more qualified judges, but both of this year’s nominees sure seem hardware-worthy. Royal Bohemian is a simple, delightful take on Czech (Bohemian) pilsner: lightly malty with a little spicy-herbal noble hop middle on a light, dry body. Just a touch of that lovely hop flavor lingers into the finish, though it’s not particularly bitter. The beer won in the keller/zwickel category, which is an unfiltered class of light lagers; Royal Bohemian has a light haze that seems to add a bit of depth here.

But, c’mon. Given the time of year, of course this week’s beer is going to be a belly-warming stout.

North Tower Stout

Style: Oatmeal stout

Brewed by: Earth Rider Beer, which has a brewery and separate taproom in the shadow of the towering silos of Superior’s sprawling port. Tower Avenue runs past the taproom and into the port.

What it’s like: Does a GABF medal-winning oatmeal stout from Wisconsin sound familiar? Yep, Madison’s Vintage Brewing won bronze in the category in 2015 for Scaredy Cat, and while there are differences between the two, if you like one, you’ll also like the other.

Where, how much: Six-packs of 12-ounce cans are usually around $10 at Madison’s finer bottle shops.

Booze factor: North Tower has a belly-warming but not overwhelming 6% ABV.

Up close: North Tower pours a good stouty black with a khaki head that lasts nicely through the glass. You’ll catch whiffs of chocolate cake with dark ganache and a gentle herbal overnote. The sip is smooth, soft and satisfying — malt and mocha-forward, with a touch of plumlike character poking through as it warms, and its moderate bitterness plays out as balanced, not sharp. Oats don’t do much to the flavor of stouts, rather imparting creaminess to the mouthfeel that is prominent in North Tower. It’s a deep, hearty beer that represents the North Country well.

Bottom line: 4½ stars (out of five)

Kid Kölsch

New Glarus Kid Kölsch

Honestly, this could have been a list of one beer this year. I do not remember the last time I was so taken with a beer as I was with Kid Kölsch, New Glarus’ latest masterstroke. I wrote a breathless review shortly after this German-inflected ale dropped in July, and although I rarely stopped drinking it through fall, every time I came back to it, I wondered why I strayed. It’s … I mean, I don’t know if a beer can ever be perfect, but it’s delicate but flavorful (gently sweet, floral and fruity), superbly balanced, has an amazing mouthfeel and won’t get you bombed if you have three of them. That just might be perfect. If it doesn’t come back in 2020, I’ll meet you at the brewery and we can riot.

Honorable mention: I feel like I write something like this every year, but New Glarus proved again this year why it’s Wisconsin’s best brewery. In addition to its underrated (yes, underrated) year-round and seasonal lineup, it debuted two new Thumbprint beers that could have made this list on their own: Kühler, a lambic-type sour ale infused with tea and lime for an Arnold Palmer-type profile; and Berliner Apfel, a tart wheat ale fruited with Kickapoo Valley apples.

CHRIS DROSNER, For the State Journal

Lakefront Black Friday V

Lakefront Black Friday V

Terminal velocity is the highest speed you can achieve when falling through the Earth’s atmosphere. Gravity is always accelerating that skydiver, but at some point wind resistance takes over and she won’t go any faster. For the last few years, as the spirit barrel arms race has advanced, I’ve wondered if there’s a terminal velocity to barrel-aging beer. Most barrel-aged stouts sit in wood for six to 12 months. A few age for 18 months, and some remarkable ones -- Central Waters’ 2016 release Ardea Insignis being the most notable around here -- age for three years or a bit longer. Before I tried Black Friday V -- Lakefront’s annual imperial stout aged an astonishing 70 months in brandy barrels -- I figured this would be the beer that found it, that proved that three years and twice that long have basically the same effect. I was wrong. It was an astonishing, intensely rich beer, with an enormous amount of woody, kind of plumlike barrel character that would have overwhelmed many beers, but the 13.4% ABV Black Friday was up to the task. This $100 bottle, sadly, was only available at the brewery on the day after Thanksgiving, and given how these barrels essentially got lost for a while, I wouldn’t count on it coming back anytime soon.

Honorable mention: One of the most underrated beers in Central Waters’ Brewers Reserve series of barrel-aged beers is its Bourbon Barrel Barleywine, and this fall the brewery’s annual release, aged for about a year in bourbon barrels, was joined by a limited amount of BBB aged two years and three years in the barrels. Sold on draft and in cans only at the brewery, the flight was a fascinating study in what time and wood does to a beer, the three-year variant being my favorite. And the best anniversary beer I had this year -- albeit just a short pour -- was Tyranena Twenty, an imperial stout aged in bourbon barrels, with a portion aged further in Madeira barrels. That exotic fortified wine barrel came through in just the right amount, adding a vinous finish to a typically exceptional stout from Tyranena.

BARRY ADAMS, STATE JOURNAL ARCHIVES

City Lights Brewing's Hazy IPA

City Lights Hazy IPA

As a beer writer in Wisconsin, the Great American Beer Festival judging contest should be confirming what I already know about Wisconsin beer -- like the 2019 silver medal awarded to Third Space Brewing’s Unite the Clans Scottish ale. Yeah, I know, that’s an excellent beer. But this year GABF medals opened my eyes to one beer in particular I was overlooking: this hazy IPA from Milwaukee’s City Lights Brewing. My read on City Lights’ beers had been solid but not essential, sound but not all that interesting. Hazy IPA wrecked that assessment. It’s a spot on iteration of the style, as I’ve come to expect from City Lights, but where its other beers seemed to capture the outline of their styles but not their potential, Hazy IPA is a dynamo. It’s a tropical-citrus bomb placed second out  of 348 entries, in GABF’s most popular style. And to think, it won that accolade with zero consideration to its value proposition, a nice feather in its cap at $8-$10 per six-pack.

CHRIS DROSNER, For the State Journal

Low pHunk

MobCraft Low pHunk

This May, I rode one of those pedal tavern things for a work outing. I wasn’t particularly proud of it until I was a couple beers in and having fun. Like, a lot of fun. I don’t regret it. And the fun fuel for myself and a few of my fellow pedalers that evening was this easy-drinking but nuanced sour ale. MobCraft makes it using the solera method in which each batch is blended with a blend of all previous batches, imparting some of the microorganisms that give the beer its unique flavor profile. There’s a touch of funk underneath a bright, lemony-citrus, gently tart character. If that sounds like a winner for a summer beer, you’re right. Low pHunk was a go-to patio and golf course this summer even before it won gold at GABF in the American-style sour ale category.

MobCraft Beer

Lake Louie Warped Speed

Lake Louie Warped Speed

What can a landmark scotch ale in the local beer scene do to be a Beer of the Year nearly 20 years after its first release? It can survive. This summer, Lake Louie was acquired by Wisconsin Brewing, bringing two of Wisconsin beer’s greatest characters -- Tom Porter and Kirby Nelson -- under one roof. The deal came at a time when Lake Louie had been sloughing sales and staff as Porter battled through health problems and Wisconsin Brewing was retooling and diversifying its business. In late October, Porter and Nelson presided over delivery of the first batch of Warped Speed made and -- in a change -- canned at Wisconsin Brewing’s brewery in Verona. The beer inside is better than ever: A smooth, caramelly but perfectly balanced scotch ale that begs for another, bigger swallow. And to think, all this came after it won the Beer Bracket last spring. What a year!

CHRIS DROSNER, For the State Journal

Glazer Bean

I liked but didn’t love my four-pack of Glazer Bean, but it’s still a slam-dunk Beer of the Year because it could be the dawn of a game-changing opportunity for Karben4. The coffee chocolate stout, brewed in collaboration with and exclusively for Kwik Trip, puts Karben4 in an elevated position in the beer coolers of hundreds of convenience stores across the state. If sales are strong enough -- and after a blitz at its November launch, the beer had a tough time staying in stock -- there’s also a chance for an ongoing series featuring Kwik Trip products. Who knows, there are hundreds more Kwik Trips in neighboring states, too. See you next time, indeed.

Honorable mention: When I visited Karben4 to talk Glazer Bean with brewmaster Ryan Koga, I wasn’t expecting to come home with three stories. The second: K4’s series of Barely Beer, fruited lagers that clock in around 3.1% ABV -- feather-light but big in fruit flavor. I took home a strawberry lemonade version that reminded me of the best parts of the Naturdays trend of 2019 and a cranberry-apple Barely Beer that was perfect at the Thanksgiving night card table. The third: This winter K4 became the second Madison brewery to join the hard seltzer wars, launching four flavors of a 4% ABV sparkling water. Between this and Ale Asylum’s Stray Forth label, launched in August, I don’t think this is a story I’m going to be able to avoid much longer. Stay tuned.

CHRIS DROSNER, For the State Journal

Untitled Art Double Apricot Double Milkshake

Untitled Art Double Apricot Double Milkshake

I have not been crazy about the milkshake IPA craze, in which a beer that was maybe identifiable as an IPA is dosed with lactose and vanilla, rendering it definitely not identifiable as an IPA, and usually souped up further with some fruit. But, dang it if sometime around midsummer, this doozy from the Octopi Brewing-based Untitled Art label squarely hit the mark. Sweet, creamy and fruity, I’m guessing as much from the hops as from the apricot. And it wasn’t even called an IPA! Hats off to that. If the powers that be at Untitled Art decide to make this one again -- they often don’t repeat beers -- I’ll be buying it again.

Honorable mention: Beer should be fun, and UA’s Rocket Popsicle Sour did that with flying colors this summer. Just in time for the Fourth of July, this neon blue raspberry sour was pretty tasty but looked very awesome in the glass.

Untitled Art

Lakefront Lager

Lakefront Lager

The craft light lager trend continued robustly this year, and Lakefront Lager set Wisconsin’s bar for the style -- apologies to Ale Asylum’s Keep ‘er Movin’, a 2018 Beer of the Year. Light pale lager needs no explanation; it’s the most popular style in the world, and for a reason. And Lakefront Lager nails that formula -- a little sweet, a little bitter, and easy to drink -- most notably with a fantastic noble hop aroma. Besides Kid Kölsch, it was probably the beer I drank the most of this year. And I don’t even have a boat.

CHRIS DROSNER, For the State Journal

Got a beer you’d like the Beer Baron to pop the cap on? Contact Chris Drosner at chrisdrosner@gmail.com or follow him on Twitter @WIbeerbaron.

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October 31, 2020 at 09:00PM
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Beer Baron: Virtual unknowns from Wisconsin shine at Great American Beer Festival - Madison.com

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