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Arroyo.jpg - 45.24 KB

Mike Rizzo is in charge of all things baseball for the Washington Nationals.  Chuck Hagel is in charge of all things defense for our country.  And what about that other great Washingtonian, Jon Arroyo? "In a nutshell, I am in charge of everything that is liquid for the Founding Farmers Restaurant Group," he stated.

As the company's Beverage Director since its inception six years ago, he truly is responsible for not only all of the beer, wine, and spirits served at Farmers Table D.C., MoCo's Founding Farmers in suburban Potomac, Md., and a soon-to-open location at the upscale Tysons Galleria II mall in Northern Virginia, but also the three restaurants' coffee program, their tea program. "Everything!" he exclaimed, "Every liquid product. I love the juggling act that is my job. There are lots of moving parts, lots of chess pieces."

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Patrón Spirits has inaugurated a buy-the-barrel program called "Patrón Barrel Select" where spirits retailers and on-premise accounts are able to taste and choose their own bespoke barrel (about 27 cases) of aged Patrón tequila unique for them. Each barrel has been in the company's aging room for a specific period of time.  As a result, no two are alike.

Greg Cohen, Vice President of Corporate Communications for Patrón Spirits, recently sat down with the Beverage Journal to discuss the program.  "The way that tequila is produced and aged and blended from different barrels is such a challenge," he stated.  "Our master distiller and his team blend different barrel types, different wood, different lengths of aging to create those products.  We thought it would be really interesting if we gave people an opportunity to sample those different tequilas that are aging in those different barrel types over the different lengths of time, on their own ... just straight out of the barrel. Each is very unique. When they are blended together to create reposado, for example, that's the taste that people know is Patrón.  But when you taste those barrels individually, and there are so many different combinations, you get really distinct and different tastes.  It's still Patrón.  It's still very recognizable.  But you get a lot of different flavors and a lot of different complexities."

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Where do you stand on the debate? Some contend that the best results are obtained by educating bartenders, not training them, that the days of training people stops at the potty. They suggest that what bartenders need is a steady diet of education. Others argue that while some aspects of the job require continuing education, technical proficiency is a strict matter of training and guidance.

Then there’s the third possibility, that being they’re all wrong. The practical reality is that bartenders require training, education and a healthy dose of something called applied leaning, or savvy.

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There aren’t a lot of ingredients that go into making beer, but the type and amount of those ingredients determine the style and taste of the brew.  Add more malt and you get a higher alcohol content; add different hop varieties at different times in the brewing process and you have a completely different beer. Malt from the Midwest gives a beer a different complexity than malted barley from Europe.  But what about beer’s main ingredient – water?

Comprising over 90% (give or take a few percentage points) of a beer’s ingredients, does it really matter where this main ingredient comes from?  Wine enthusiasts often speak of “terrior” which refers to the soil and climate of the area where the grapes are grown.  But when it comes to the water in beer, does “terrior” apply?  If a beer, for example, comes from a famous brewing location such as Pilsen, Czechoslovakia, Trent on Burton in the UK, or Munich, Germany, then yes, local soil and substrata conditions may provide the water source with unique aroma and flavor characteristics. But in the Unites States, and many other locations throughout the world, the water most breweries use comes from the local municipal water source.

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