Bacchus E-Lines November 2013 6633 Nieman Rd. Shawnee, KS 66203 913 962 2501 [email protected]

We will be closed Day, Thursday, November 28th open regular hours Friday, November 29, Saturday, December 1 and Sunday, December 2. The Bacchus & Barleycorn team wishes you and your family a very Happy Thanksgiving.

Veterans Appreciation Week We support our troops. In appreciation for service to our country all veterans will receive an 11% discount during the entire week of Veterans Day, November 10-16. All you need is proof of military service present or past to receive the Veteran’s discount. Veterans discount cannot be combined with other discount offers.

Customer Appreciation , November 30, 2013 The second annual Between and is Tailgating Small Business Saturday. Shop small, shop Bacchus Style in local. Drop by for a cup of coffee and a October was a doughnut. quite a success with an even New Products larger turnout than New Zealand Motueka Hop Pellets our first. It was a great time and a testimonial Motueka is a new variety that home fermenters are also great cooks. We New Zealand Hop had everything from pizza made with spent representing a triploid grains and baked on a open fire as served, two substitute for the traditional very different interpretations of pulled pork to Saaz. It has a unique Saaz- beef stroganoff, chili, casseroles, cookies and like flavor, with a New even s’mores! Zealand twist, Motueka was bred to be an aroma hop. Although it is primarily used for In November we will be returning to our flavor and aroma, it does have enough alpha normal format of community building, acids that it can be used for bittering as well. socializing and a mini talk. Mark your calendar The Motueka profile is citrus with lemon and for Wednesday, November 13, 6:00-8:00 lime followed by a background of tropical fruit. featuring Spanish Tempranillo, Washington It is considered appropriate for a wide range of Columbia Valley Riesling, Kansas City Pale styles, from pilsners to English bitters to Ale and Sour Beer presentation by Justin at American-style IPAs to Belgian ales. 7ish. Thursday, December 12, 6:00-8:00 Commercial beers using this hop include Sierra featuring Australian Petit Verdot with Skins, Nevada’s Southern Hemisphere Harvest (IPA) New Zealand Sauvignon Blanc and Oak and Bell’s This One Goes to 11 Ale (Imperial Spirited Porter. Join us for a Holiday Toast. Red Ale). 1 oz. $3.00 Wyeast 4th Quarter Private Collection - Or if you prefer a quick read, this Country Available October through Living Bulletin may be more what you’re December 2013 looking for. Wyeast West Coast IPA, 1217-PC, Wyeast English Making the Best by Special Bitter Ale, 1768- Annie Proulx PC, and Wyeast A 32 page practical guide with Farmhouse Ale, 3726- hands-on instructions including PC3 recipes for making apple cider. See the October issue of Bacchus E-Lines for a $3.95 complete description of these very special strains. Great American Beer Festival KUDO’s The 2013 Great American Beer Festival Product Review (GABF) competition awarded 252 medals to It’s fall so it be apple some of the best commercial breweries in the time. The local mills are United States, including GABF Pro-Am pressing now. Louisburg will medals. Presented by the Brewers Association, press directly into your bucket, GABF is the largest commercial beer but call first for an competition in the world and a symbol of appointment, or they distribute brewing excellence. In its 27th year, the 2013 to most local groceries. Check competition surpassed all previous participation the label to make sure there are no records, setting the bar high. preservatives added which will inhibit yeast metabolism (potassium or sodium sulphite, 252 medals were awarded in 84 beer categories potassium sorbate, sodium bensonate). covering 138 different beer styles, establishing Pasteurized is okay. Stop in and we’ll help you the best examples of each style in the U.S. select the additives and yeast. This is the best Winners were chosen from 4,809 competition book we’ve found on the subject: entries from 745 breweries, hailing from 49 states, plus Washington, D.C. Cider, Making, Using & Enjoying Sweet & Hard Cider by Annie Proulx and Lewis R. Congratulations to the following Kansas and Nichols Missouri breweries and brewpubs for their The revised and rejacketed outstanding showing: third edition of Cider offers thorough coverage of every Small Brewpub and Small Brewpub Brewer step of cider making, from of the Year choosing and planting the Gella's Diner & Liquid Bread Brewing best apple varieties to Company, Gerald Wyman, Hays, KS enjoying the finished product. It includes information on making, Gold: judging and drinking this delicious beverge that Gella’s Diner and Liquid Bread Brewing has been around for centuries. Recipes include Co., Hays, KS, American Wheat with Yeast, sweet and hard , sparkling cider blends, American-Style Hefeweizen and cider-based foods. $14.95 Boulevard Brewing Co., Kansas City, MO, of Life (Spiced Holiday Ale) (This one Love Child No. 3, Wood and Barrel-Aged Sour is a NHC two time winner!) Beer For centuries brewers have presented their patrons with a very Piney River Brewing Co., Bucyrus, MO, Old special treat for the holiday season. Tom Porter, Brown Porter It is often a brew that departs greatly from the brewery’s Silver: standard fair and is apt to be much Gella’s Diner and Liquid Bread Brewing fuller in body and richer in flavor. Co., Hays, KS, American Wheat, American- The use of special ingredients such as Style Wheat Beer and fruits is quite common for this uncommon beer. As our Spice of Life name implies, we Springfield Brewing Co., Springfield, MO, have gone to the spice rack to dress up a full Heart of Darkness Dunkel, European-Style bodied, rich flavored malty ale. There’s also a Dunkel bit of dried sweet orange peel to finish off this delicious holiday treat. $67.00 Bronze: Boulevard Brewing Co., Kansas City, MO, Porter Van-Coffee (Coffee, vanilla proter) Zon, Belgian Style Wit Why can’t beer be a breakfast beverage? Many people 75th Street 20th Anniversary Homebrew coffee with breakfast but few Competition Winners drink beer. We’ve added coffee Congratulations to the winners of the 75th Street into this beer to see if we can 20th Anniversary Homebrew Competition: change people’s breakfast 1st Place: Chad Crawford – Sweet Stout beverage habits. To make it a bit 2nd Place: Logan Beets – Ale more enticing, we’ve added a hint 3rd Place: Taylor Lemon – Amber Prune Ale of vanilla (as per customer Look for Chad’s Sweet Stout ton the 75th Street request, we’ve doubled the vanilla guest tap in the near future. used in previous years); so now it’s perfectly acceptable to have a beer with all Donald Bing, Dan Conway, Craig Cottingham, your meals! $63.50 Aracili Gibson, Roger Gibson, Alberta Rager, Jackie Rager and Pat Sandman performed the Singapore Stout (Tropical Stout) arduous task to evaluating these creative Tropical Stouts are less roasty and bitter than transformations of the 75th Street wort. Without other stouts and can be quite sweet without their effort this would not have been possible. much roast or bitterness. Think of the style as either a scaled-up dry and/or sweet stout, or a Holiday Brewing scaled-down Imperial stout without the late Planning to serve that special ale at your hops. Originally high-gravity stouts were holiday celebrations? It’s time to get the kettle brewed for tropical markets (sometimes known rolling and the air lock popping. From our as “Tropical Stouts”). Some bottled export (i.e. Bacchus Batches, we suggest our seasonal stronger) versions of dry or sweet stout also fit brews: this profile. $69.50 Tips & Tidbits 3. Knead with a dough hook until the ball is What a delightful way to infuse your elastic and shiny (about 5-8 minutes). If hobby into your Thanksgiving feast. you don’t have a dough hook, turn the Put beer in your pint glass and beer dough out onto a floured surface. Knead on your plate. until it bounces back when poked, about 5 minutes. Spent Grain Bread 4. Place the dough in a clean oil-coated bowl and cover with plastic wrap. Let it rise in a Ingredients: warm place until doubled in size (about 1 3 cups Bread Flour hour). 1 cup Spent Grain 5. Divide the dough and shape into two round 1½ teaspoons Kosher Salt or oblong loaves. Sprinkle a baking sheet 2 Tablespoons Honey with flour, place the loaves on the flour and 2 Tablespoons Vegetable Oil allow the bread to rise for another 30-40 1¼ cups warm water or beer minutes. 1 packet Bread Yeast (proofed or as 6. Preheat the oven to 425°F then place a pan howebrewers would say, rehydrated. Subtract with 1 cup of hot water underneath the the amount of water used for rehydration from baking rack. (The steam will crisp the crust the 1 ¼ cups above) of the bread.) 7. Slash the top of the loaves with a very sharp NOTE: Spent grain may be frozen in 1 cup knife and bake for 30-40 minutes. (Lightly packets on brew day and thawed on baking day. dust the top of the loaves with flour where cuts will be made or use warm water on the Procedure: knife to reduce tearing) 1. Combine dry ingredients in a medium sized 8. Bread is done when it is a dark golden mixing bowl. brown and sounds hollow when tapped. 2. Add water, oil, honey, spent grain and 9. Allow to cool before cutting. Enjoy! yeast. Then mix thoroughly using a standard mixer with a dough hook.

Winexpert Limited Edition Collection Continuing Winexpert's tradition of raising the bar, we know you will enjoy the Limited Edition 2013 collection of wines. Winexpert has selected five distinguished wines from some of the finest growing regions in the world. These very special wines are only available during their month of release and are so immensely popular that they can be acquired by pre-order only.

South African Viognier Chenin Blanc Roussanne, January Region: Paarl, South Africa Blessed by the same combination of hot sunshine and moderating ocean breezes that favor Worcester, the Paarl is encompassed by huge granite outcroppings that provide rain shadows to the vineyards and produce the sandy, mineral-laden soils. Low yields in these soils (less than 2 tons per acre) allow the vines to concentrate all of their growth on pristine, intense fruit. The Wine The three grapes make a unique wine of elegance, power and delicacy: crisp, but honeyed, with aromas of apricot, orange blossoms, herbal tea and melons give way to a medium body and a long rich finish of floral notes. The depth and complexity of this white wine make it an excellent partner with richly flavored foods: curries, Satay, and South-Asian dishes, along with creamy or buttery sauces and soups.

Sweetness: Dry; Body: Medium; Alcohol: 13%

South African Shiraz Cabernet with Grape Skins, January Region: Worcester Vineyards, South Africa The sunny southern tip of Africa bathes Worcester vineyards, located north of Capetown, with immense sunshine hours and heat. Luckily the proximity of the Indian and Atlantic oceans not only brings much needed rain, but also the perfect Mediterranean climate to grow extremely ripe, rich grapes.

The Wine This classic blend showcases the depth and ripeness of these intense grapes. Cabernet Sauvignon’s classic character of blackberry, currants, black cherry and cedar blend seamlessly with the densely packed berry, chocolate, espresso and pepper characters of Shiraz, with a hint of earthiness. As it ages it will show ever more blackberry along with plum and a hint of tobacco leading to rich vanilla and toasty-smoky notes. Definitely a carnivore’s wine, this will complement grilled meat, roasts and game, but will also work extremely well with mushroom risotto.

Sweetness: Dry; Body: Full; Alcohol: 14.5%

Pacific Quartet, February The Region: The Pacific Rim Encompassed by North and South America on one side and Australia on the other, the Pacific Rim has micro-climates that match those from all over the world, from the blazing sunshine to crisp mountain air, and soils ranging from sandy loam, stony red clay, nearly pure limestone and everything in between. The range and variety provide perfect terroir for almost any grape, and Winexpert has searched out the best for this blend, reaching all the way from one side of the Pacific to the other.

The Wine The four grapes showcase a host of brilliant flavors of bright fruit, excellent structure and a long finish. Viognier from Chile gives apricots, blossoms and stone fruit. Chenin Blanc from California gives a wonderful melony-honeyed aroma with hints of apple. Gewürztraminer from Washington contributes lychee, rose petals and floral notes, and Muscat from Australia's Murray- Darling Valley gives wonderful grapey notes with dried fruit and hints of orange peel. Full-bodied yet supple, this wine has a range of fruit character and enough acidity to stand up to a wide range of foods, particularly spicy and savory dishes, including Thai cuisine, grilled fish, herbed roast chicken or salmon, but is delicious enough for sipping by itself on a golden afternoon on a patio or deck. Sweetness: Off-Dry; Body: Medium-Full; Alcohol: 11.5%

Oregon Pinot Noir, March The Region: Willamette Valley, Oregon Stretching from the Columbia River in the north to Eugene in the south, the Willamette Valley is nestled between the Oregon Coast Range in the West to the Cascade Mountains along the Pacific Coast. The climate is mild with cool, wet winters and warm, dry summers, allowing delicate, aromatic grapes to flourish.

The Wine Deep ruby with garnet highlights, Oregon Pinot Noir as a poet rather than a linebacker, and its character is defined almost as much in the elisions between its delicate scents and ethereal aromas as it is from its rich fruit and finesse. Aromas of red cherry, bright raspberry and strawberry give way to the delicate scent of violets, and the tannins are lustrously smooth and full on the palate. The delicacy of this wine allows it to pair with subtle dishes, from the classic Boeuf Bourgignon to game, roast , pan-seared salmon and rich fish such as cod.

Sweetness: Dry; Body: Medium; Alcohol: 13%

Red Mountain, Washington Cabernet Merlot, April The Region: Red Mountain, Washington Red Mountain in Washington State is graced with southwest facing slopes for warmer temperatures and more sunlight hours than any other part of the Columbia Valley. The Yakima River moderates temperature, and the cool air flowing from the north prevents frost from forming, allowing grapes to safely hang for extended periods.

The Wine A darkly powerful wine with immediate notes of oak and blackcurrants on the nose come to mingle with peppery spice and cedar, supported by a fruit-driven palate of boysenberry, plum, redcurrant and black cherry. The finish is boldly tannic, with a mouth-filling grip of dense, brambly fruit. The tannins in this wine call for grilled meat and game: steak with blue cheese butter, saddle of venison, and especially roasted lamb with herbs.

Sweetness: Dry; Body: Medium-Full; Alcohol: 13.5%

Don't miss out on an exceptional opportunity to make some truly outstanding wines. These 16-liter kits come complete with additives and instructions and include a package of 30 labels inside the box. Here’s how the program works for those of you new to it. Due to the popularity of these wines and their limited availability, sales must be made on a reservation basis. Fill out the return it to Bacchus & Barleycorn by mail (6633 Nieman Rd, Shawnee, KS 66203), fax (913 962 0008) or e-mail ([email protected]) by close of business (that's 5:00) Sunday, December 8, 2013. You will be notified as the wine kits are received each month at Bacchus & Barleycorn. Payment is due when you pick up your wine kits. Please reserve the following wines for me from the 2013 SELECTION LIMITED EDITION series:

Name: ______Quantity Wine Kit

Address: ______SA Viognier Chenin (Jan) $147.95

City: ______SA Sharaz Cab (Jan) $178.95

State: ______Zip+4: ______Pacific Quartet (Feb) $147.95

Phone: (______) ______OR Pinot Noir (March) $153.95

E-Mail: ______WA Cab Merlot (April) $153.95

Must be returned to Bacchus & Barleycorn by 5:00, Sunday, December 8, 2013

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.” ………… John Fitzgerald Kennedy