Barr Bottle List
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By the Glass
for our full bottle list... BY THE GLASS SPARKLING WINE Jean-Michel Gautier Vouvray Vouvray, France Tangy, supple Chenin Blanc, a melange of honey 11 • • ••• • and fresh pear. Prickly and persistent sparkle. Louis Picamelot Blanc de Blancs Burgundy, France Light and airy. Pretty, lacy mousse, and racing 8 •• •• •••• • bubbles. Sweet-tart lemon leaps from the glass. Graham Beck Brut Rose Western Cape, South Africa Lush with strong, creamy bubbles. Cherry pits and 14 ••• • ••• • melted dreamsicle evoke the last days of summer. Charles Bove Rose Touraine, France Bright and true pink. Lots of bubbles in the glass. 12 • •• •••• • Notes of ripe red berries and currant. Cocchi Brachetto d’Acqui Piedmont, Italy Fully sweet. Ripe raspberry, and roses on the 11 •• •••• ••• • nose. Nice texture, not sticky or cloying. Manicardi ‘del Fiore’ Lambrusco Lombardy, Italy Fun, electric purple red color. Rich blue fruits. 12 ••• •• •• •• Fruity and rich, but finishes cleanly. Champagne Jacquart Brut Mosaique Montagne de Reims, France Chardonnay-driven, candied citrus, fresh pear, 20 •• •• •••• • and just a whiff of baking bread. SPARKLING COCKTAILS & CUVEES The Golden Gun Bourbon, honey, lemon, Love Gun Cream Ale 11 •••• ••• • Seelbach Bourbon, cointreau, bitters, bubbles 10 ••• •• •• Winter’s Rose Dark rum, fernet, ginger liqueur, vermouth, sparkling rose 11 •••• ••• • Mr. Big Vodka, cointreau, lime, sparkling rose 11 •• ••• • Perfect Pear London gin, vanilla liqueur, pear, lemon, cardamom bitters, bubbles 11 ••• •• •• Bellini A splash of peach cordial -
Randy Sez; Ray Recipe Formulation: Art Sez!
Randy Sez; Ray Recipe Formulation: Art Sez! • As an artist, it’s your job to mess with people’ heads! Recipe Formulation: Art Recipe Formulation: Art • No Scientific definition of good beer • Why are you brewing? • Miller Lite same as Bigfoot – Amaze people – (May be better ) – Brew something authentic • Personal – Historical research • Societal – Self-pleasuring • Subjective – Express creativity – Win competitions Recipe Formulation: Art Recipe Formulation: Art • Science serves the ART of brewing • Art has methods, logic, a science – Elimination of “flaws” – Beyond brewing by the numbers – Economy – Beyond just hitting the style – Consistency • Best beers have something else – Predictability 1 Recipe Formulation: Art Recipe Formulation: Art • Best beers show artistry! • Aesthetic principles that apply – Personality to all arts – Synergy • The abilit y t o touch peopl e – Memorability – Beyond brewing by the numbers – Depth – Beyond just hitting the style – That certain something – Wonderfulness Recipe Formulation: Art Recipe Formulation: Art • Unity, harmony—the Big Idea • Tension/balance – All elements in composition work towards – Two sides of same coin artistic goal – Makes use of contrasting, oppositional • Relentless level of craft elements – Freedom from distractions, flaws • Hop/malt – Attention to detail • Acidity/sweetness • Sweet malt vs. roasty, toasty – Little things add up Recipe Formulation: Art Recipe Formulation: Art • Tension/balance • Depth/complexity – Usually 2-way, can be 3-way:Malty, hoppy, – That unique twist—surprise -
Make Your Best…
| MAKE YOUR BEST | HOMEBREWING MAKE IT Grantham Make English Mild If ever you buy specialty malts specifically for Your Best… a batch, let it be for this one. Fresh crystal and Going beyond the simple question of “what” and instead chocolate malts really make it sing, and at exploring the “why” will help you understand how to such a light ABV, you’ll be able to enjoy all of design and brew better beers. By Josh Weikert that flavor by the dimpled mug full. English Mild ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% Like chefs who demonstrate their skills by cooking an egg, many OG: 1.040 brewers consider mild to be a real test. It should be light but malt- FG: 1.010 forward, impactful but not overbearing, rich but not heavy, and low IBUs: 15 enough in ABV to drink by the pint. ABV: 3.9% Style: I once heard someone describe mild as being “like a bitter, but dark.” Wrong. Although the two styles share a country of origin, En- MALT/GRAIN BILL glish mild and bitter are not that similar. Dark mild is a light beer, but 6 lb (2.7 kg) Maris Otter not in color or flavor. It should be easy to drink and low in alcohol. Go 8 oz (227 g) amber malt easy on bitterness, using just enough to balance the malt flavors, which 8 oz (227 g) brown malt should do most of the work for you. The style allows for a wide range of 8 oz (227 g) chocolate rye malt malt expressions; the key is selecting malts that reinforce and comple- ment each other, adding complexity without making the beer too bulky. -
Beverage Menu
BEVERAGE MENU Sessions is a tip free restaurant. we pride ourselves in offering excellent employment opportunities to our staff. in order to provide fair pay, health and time off benefits to all of our employees, a service charge of 20% will be included to your bill. there is no need to leave a gratuity. thank you for helping us to create a great working environment. DRAFT BEER NAME BREWERY STYLE ABV SIZE $ Morning Time (Nitro) Fieldwork Oatmeal Stout 6.5% 10oz 7 with cofee Anchor Steam Anchor California Common 4.9% 14oz 5 Lager Pivo Pils Firestone Hoppy Pilsner 5.3% 14oz 6 Kent Lake Kolsch Iron Springs Kolsch 4.5% 10oz 5 Screamin’ Eagle Iron Springs American Light 3.9% 14oz 6 Lager Tallulah Speakeasy Extra Pale Ale 5.6% 14oz 6 Park Fort Point Wheat IPA 4.7% 14oz 6 Session Rye IPA Sessions Sessions IPA 4% 14oz 6 Solidarity Eagle Rock Mild Ale 3.8% 14oz 6 Aliciella Magnolia Botanical Beer 5% 12oz 6 with flowers & herbs Evil Twin Heretic Red Ale 6.8% 14oz 7 Grunion Ballast Point Hoppy Pale Ale 5.5% 14oz 7. 5 TODAY’S BEER FLIGHT three 5oz pours 15 “Best Coast” Firestone Pivo Pils - Speakeasy Tallulah - Eagle Rock Solidarity DRAFT BEER COMING SOON Petrus Aged Pale Bavik Golden Sour 7. 3 % 10oz 12.5 Summer IPA Faction American IPA 6.4% 14oz 7. 5 Cellar Door Stillwater Saison with White Sage 6.6% 12oz 6.5 Berliner Weisse Golden Road Berliner Weisse 3.3% 12oz 6.5 DRAFT BEER NAME BREWERY STYLE ABV SIZE $ Maui Waui Altamont American IPA 6.3% 14oz 6.5 7x70 IPA Drake’s American IPA 7% 14oz 8 Hill 88 Headlands Double IPA 8.8% 12oz 7 Rapscallion Social Kitchen Belgian Golden 7.8% 10oz 6 Strong Ale Saison Henhouse Saison 5.5% 12oz 6 San Quentin Marin Export Stout 7% 10oz 5 Breakout Stout Nut Brown AleSmith Northern English 5% 14oz 7. -
The Beer Glass Puzzle
THE BEER GLASS PUZZLE PILSNER WEIZEN NONIC AMERICAN PINT PINT BENEFITS: BENEFITS: BENEFITS: BENEFITS: The tall, narrow shape is Beer flows more freely Tall, with a nice taper Versatile and designed perfect for showing off out of glasses without that preserves head and with the bar owner in color and clarity. tapered mouths. aroma. mind. BEST BEER: BEST BEER: BEST BEER: BEST BEER: Pilsners (surprise!), English Ales, Blond Ale, American Wheat Ales, Ciders, American Ales, American Pale Lager, Cream Ale, Milk/Sweet Hefeweizen, Weizenbock IPA, Bock, Rye Beer Lagers, Witbiers, Fruit Stout, Stout, Porter, IPA, beers, Bock, Doppelbock Oktoberfest FLUTE TULIP GLASS GOBLET TANKARD BENEFITS: BENEFITS: BENEFITS: BENEFITS: Sports a tapered shape ideal Designed for copious A wider mouth compliments the The slim shape maintains for a casual drinking pace. amounts of beer and quick subtle aromas of heavy beers. carbonation and intensifies drinking. fragrance. BEST BEER: BEST BEER: Stemmed glasses keep BEST BEER: Belgian Ales and IPAs, Belgian Ales, Double IPAs, your hand from warming Imperial IPA, French Ales, Any ale or lager, particularly Imperial Stouts, Tripel, Porters, the beer. Scotch Ales, of the German variety Barley Wine, Beers that are BEST BEER: Saison/Farmhouse Ale, high in ABV Quadrupel, Lambic - Fruit Wild and Sour Ales, Fruit Beers, Bocks, German Pilsner, Lambic - Fruit, Maibock, Weizenbock. -
Please Note That Our Agency Does Not Sell Beverage Alcohol but Rather Arranges for the Customer to Purchase It from the Lcbo
PLEASE NOTE THAT OUR AGENCY DOES NOT SELL BEVERAGE ALCOHOL BUT RATHER ARRANGES FOR THE CUSTOMER TO PURCHASE IT FROM THE LCBO. THE LANDED LCBO SALE PRICES ARE AVAILABLE ON REQUEST. PRICING INCLUDES: SUPPLIER QUOTE, FREIGHT, LCBO STANDARD IMPORT BEER TAX AND WAREHOUSING FEE’S. OTHER LCBO / NON LCBO FEES MAY INCLUDE BUT NOT LIMITED TO: LAB AND RE-LABELING, RE-STOCKING FEE, PRE-LANDING COSTS, DELIVERY CHARGE, FREIGHT FLUCTUATION, COMMISSIONS AND ADMINISTRATION. FOR MORE INFORMATION REGARDING PRICING PLEASE CONTACT LCBO SPECIALTY SERVICES. BEER PRICES DO NOT INCLUDE TAX & BOTTLE DEPOSIT ORDERS @ KEEP6IMPORTS.COM ¨ IN STOCK ¨ IN TRANSIT (PRE-ORDER) PRODUCT NAME STYLE REGION FORMAT ALC./VOL (%) CASE ($) UNIT ($) DIEU DU CIEL! APHRODITE COCOA VANILLA STOUT QUÉBEC 24 x 341mL 6.5% $ 108.00 $ 4.50 DIEU DU CIEL! APHRODITE COCOA VANILLA STOUT QUÉBEC 20L Keg (One Way) 6.5% - $ 180.00 DIEU DU CIEL! ROSÉE D’HIBISCUS BELGIAN WIT W. HIBISCUS FLOWER QUÉBEC 24 x 341mL 5.9% $ 96.00 $ 4.00 DIEU DU CIEL! PÉCHÉ MORTEL IMPERIAL COFFEE STOUT QUÉBEC 24 x 341mL 9.5% $ 120.00 $ 5.00 DIEU DU CIEL! BLANCHE DU PARADIS BELGIAN WIT QUÉBEC 24 x 341mL 5.5% $ 96.00 $ 4.00 DIEU DU CIEL! SAISON DU PARC HOPPY SAISON QUÉBEC 24 x 341mL 6.5% $ 108.00 $ 4.50 OUD BEERSEL OUDE PIJPIEN LAMBIC GUEUZE AGED IN ANCIENT PORT BARRELS BELGIUM 12 x 375mL 6.5% $ 150.00 $ 12.50 OUD BEERSEL VANDERVELDEN LAMBIC GUEZE BELGIUM 12 x 375mL 6.5% $ 150.00 $ 12.50 OUD BEERSEL OUDE KRIEK LAMBIC W. CHERRIES BELGIUM 12 x 375mL 6.5% $ 126.00 $ 10.50 OUD BEERSEL OUDE VIEU LAMBIEK (BAG-IN-BOX) UNBLENDED LAMBIC BELGIUM 1 x 1300mL 6.0% - $ 100.00 OUD BEERSEL KRIEKEN LAMBIEK (BAG-IN-BOX) LAMBIC W. -
2018 World Beer Cup Style Guidelines
2018 WORLD BEER CUP® COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS Category Name and Number, Subcategory: Name and Letter ...................................................... Page HYBRID/MIXED LAGERS OR ALES .....................................................................................................1 1. American-Style Wheat Beer .............................................................................................1 A. Subcategory: Light American Wheat Beer without Yeast .................................................1 B. Subcategory: Dark American Wheat Beer without Yeast .................................................1 2. American-Style Wheat Beer with Yeast ............................................................................1 A. Subcategory: Light American Wheat Beer with Yeast ......................................................1 B. Subcategory: Dark American Wheat Beer with Yeast ......................................................1 3. Fruit Beer ........................................................................................................................2 4. Fruit Wheat Beer .............................................................................................................2 5. Belgian-Style Fruit Beer....................................................................................................3 6. Pumpkin Beer ..................................................................................................................3 A. Subcategory: Pumpkin/Squash Beer ..............................................................................3 -
Where Mushrooms Grow from Beer Waste
SUNDAY, JUNE 14, 2020 • HOME & GARDEN, DAILY COURIER, Grants Pass, Oregon 31 RIGHT: Quentin Declerck holds a variety of mushroom growing in a substrate at Le Champignon de Bruxelles urban farm in a Brussels cellar. When the founding mem- bers of the company first tried to grow their Shiitake, Maitake and Nameko mushroom varieties using coffee grounds as a sub- strate, they realized the fungi much preferred organic beer waste. BELOW: Different varieties of mushrooms grow in various sub- strates at Le Champignon de Bruxelles. Photos by VIRGINIA MAYO/Associated Press Where mushrooms grow from beer waste down the road, Declerck said. “In cities, with thyme microgreens, they work well the substrates can be used yet again, as In a Belgian brewery’s the beer waste would normally be thrown together,” he said. fodder or organic fertilizer that Le away. Gaugué also appreciates the ecological Champignon gives for free to local farm- cellar, a man conjures The Brasserie Cantillon, where tradi- side of the project, which implements a ers. tional Belgian beers Lambic, Gueuze and form of circular economy in a urban con- “They sell good products and promote up organic magic Kriek have been brewed since 1900, pro- text. Once the mushroom harvest is done, sustainability,” Gaugué said. duces organic beer six months of the By Samuel Petrequin year. “There’s definitely an advantage to try- Associated Press ing to find new things to do with the spent BRUSSELS — In Belgium, a country grain because, you know, it’s going back where beer is the culinary king, its brew- into the environment,” said Colleen ing also creates magic for mushrooms. -
Commercial Assistant - Career Website 7503 Flemish Brabant
Commercial Assistant - Career Website 7503 Flemish Brabant Commercial Assistant Commercial Assistant - Vilvoorde Location : Flemish Brabant Intro Would you like to become one of the unique bpost faces? Good news: even in this age of social distancing we continue to look for talent. We need you – now more than ever – to help us connect people. Thanks to the hundreds of colleagues at our cleaning service, who have provided thousands of litres of hand sanitiser and tens of thousands of facemasks, bpost is able to guarantee a covid-secure application process and working environment. Read more Read less Tasks & Responsibilities You log every phone call in our contact management system. You ensure that data is correctly logged at all times. If a customer needs documents, brochures or information, you make sure the customer receives them. You keep your knowledge up to date by following training or studying on your own. You pass on valuable input to your team leader that can help improve service. You always prioritise our strict confidentiality and fraud-fighting rules. Read more Read less Profile You have a secondary school diploma. You have at least six months’ experience in an equivalent position. You can handle customer and call processes. You have good knowledge of Dutch and basic knowledge of French. You can use Microsoft Office and other relevant applications. You are focused on customers and results, and you are good at dealing with stress. You are a team player, sociable with good listening skills. You always look at things with an analytical mind. Read more Read less Our offer At bpost you make the difference by being a good listener and having a customer-first mindset. -
Final Grape Draft 0814
DETECTION AND DIAGNOSIS OF RED LEAF DISEASES OF GRAPES (VITIS SPP) IN OKLAHOMA By SARA ELIZABETH WALLACE Bachelor of Science in Horticulture Oklahoma State University Stillwater, Oklahoma 2016 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE July, 2018 DETECTION AND DIAGNOSIS OF RED LEAF DISEASES OF GRAPES (VITIS SPP) IN OKLAHOMA Thesis Approved: Dr. Francisco Ochoa-Corona Thesis Adviser Dr. Eric Rebek Dr. Hassan Melouk ii ACKNOWLEDGEMENTS Thank you to Francisco Ochoa-Corona, for adopting me into his VirusChasers family, I have learned a lot, but more importantly, gained friends for life. Thank you for embracing my horticulture knowledge and allowing me to share plant and field experience. Thank you to Jen Olson for listening and offering me this project. It was great to work with you and Jana Slaughter in the PDIDL. Without your help and direction, I would not have achieved this degree. Thank you for your time and assistance with the multiple drafts. Thank you to Dr. Rebek and Dr. Melouk for being on my committee, for your advice, and thinking outside the box for this project. I would like to thank Dr. Astri Wayadande and Dr. Carla Garzon for the initial opportunity as a National Needs Fellow and for becoming part of the NIMFFAB family. I have gained a vast knowledge about biosecurity and an international awareness with guests, international scientists, and thanks to Dr. Kitty Cardwell, an internship with USDA APHIS. Thank you to Gaby Oquera-Tornkein who listened to a struggling student and pointed me in the right direction. -
A Political Quagmire Within the Oklahoma Wine Industry
A POLITICAL QUAGMIRE WITHIN THE OKLAHOMA WINE INDUSTRY JEFFREY M. WIDENER University of Oklahoma The history of viticulture and vinification in Oklahoma began in the early 1890's. As time passed and Oklahoma achieved statehood in 1907, the stipulations laid down within the newly constructed state constitution forbade wineries from selling their products to anyone. In 1918, the United States (U.S.) created a prohibition on alcohol that would permeate all alcohol-related industries. In 1933, Prohibition ended nationally and many alcohol-related industries reopened. It was not until 1959, however, that Oklahoma repealed prohibition. Stagnated for the next forty years because they still could not sell their products right from the source, the grape growers and wine makers stepped forward in 1999 to urge Oklahoma legislators to change the Oklahoma statutes and allow wineries to sell/ship their products directly. ln 2000, the Oklahoma populace voted to change the Oklahoma statutes. Roadblocks, however, continue to arise and hamper the growth of the industry in the state. Before Oklahoma became a state, Oklahoma and Indian Territories had the beginnings of a vineyard and wine industry. As time passed and Oklahoma achieved statehood in 1907, the stipulations laid down within the newly constructed state constitution forbade wineries from selling their products to anyone. Indeed, when the United States (U.S.) in 1918 created a prohibition on alcohol that would permeate all alcohol related industries throughout the forty-eight continental states, wine making and for the most part grape-growing in Oklahoma ceased (Struby 2006). Prohibition ended nationally in 1933 and many alcohol-related industries reopened. -
BELGIAN DRAFTS It's Zwanze Week! BELGIAN DRAFTS
Cantillon Returns to Hopleaf! ZWANZE DAY SEPTEMBER 28! BELGIAN DRAFTS It's zwanzE week! BELGIAN DRAFTS LA TRAPPE • Puur VAN HONSEBROUCK << BELGIANS START AT LEFT DUVEL Single Fermented HzH Easy-drinking, fresh, hoppy, light Trappist Gueuze Fond Tradition Q BR. D’ABBAYE DU VAL DIEU Ale. Greenish golden body w/intense Very tart & authentic classic gueuze—30% H H Brewery staff at Duvel Moortgat have balsamic aroma— cypress, mint, bread, rice. wheat, 70% barley—spontaneously fer- Cuvée Speciale 800 Ans z enjoyed Duvel Single Fermentation for Spicy, light, & fresh, w/a nice bitterness. mented, oak-aged to perfection. Light Belgian Pale Ale dry hopped for 3 decades and have traditionally cold filtered weeks. Citrusy w/a light notes of apple, 4.7% 12oz Glass $7 5% 25cL (8.5oz) Glass $10 a small portion of this beer for sale, at a pear, and coriander. Limited! few select locations. Brewing and first CHIMAY • Dorée PALM • Spéciale 5.5% Goblet $12 fermentation take about 30 days; then the Mild and light in taste, w/floral aromas and Belgian Pale Ale made w/English hops, beer is tasted by the brewmaster and his HET NEST• Wild Card HzH a slight hint of smoked malt and a touch of French barley, Belgian yeast, & Cham- Q staff. Typical Duvel flavors and aromas are bitter. The taste is set by hops, a dash of pagne malt. Amber hued, but not heavy. Sour Blend-Raspberry already emerging, but the beer is lower in Apricot blond aged over a year with Lacto- lemon (citrus) and coriander. 5.2% Goblet $6 alcohol and carbonation, and the taste is bacillus in wood barrels.