2015 G L a S S W A

Total Page:16

File Type:pdf, Size:1020Kb

2015 G L a S S W A 2015 GLASSWARE LIBBEY GLASSWARE, SPIEGELAU AND NACHTMANN Unsurpassed glasswareas selection empowers you to deliver a beveragea experience unique to your brand. Set for Success Locally sourced ingredients. Artisan spirits. Signature creations. From Millennials looking for their next favorite drink to Baby Boomers wanting to break from the routine, there is a push for constant creativity to attract and retain business. All this ingenuity deserves equally inventive presentation. As America’s Glassmaker™ since 1818, Libbey® Foodservice is working harder than ever to provide innovative and inspiring glassware and solutions to boost your bottom line. Libbey is renowned as the leading producer of glassware products in the Western Hemisphere and is the exclusive distributor of exquisite Bavarian glassware from Spiegelau and Nachtmann to the U.S. foodservice industry. Yet we know success involves more than quality glassware. As a fully integrated tabletop provider, our diverse collections of dinnerware, flatware and holloware are made to the same exacting standards for quality, durability and aesthetic appeal as our glassware. Complete your tabletop vision with products you can trust, from a company you can rely on. Talk to your Libbey sales representative about setting your tables for success! 1 Hard Cider, Wheat Beer, p. 38 Craft Beer, p. 38 pgs. 37, 39, 43 Mini Pub Glass, p. 39 Carats, Cocktail Stirring Glass, pgs. 57, 91 Distill Whiskey, pgs. 57, 91 2 Aruba, pgs. 62, 65 Aruba Red, pgs. 63, 65 Tiki, p. 67 Tiki, p. 67 Moscow Mule, p. 65 Beverage Dispenser Stand, p. 67 Julep Cup, p. 65 3 Infinium, pgs. 70, 71 Optiva, p. 75 Brooklyn, p. 76 Kinetix Bottles, p. 112 Aruba Pitchers, pgs. 62, 63, 113 Atrium, p. 95 4 The Libbey Difference Most customers have the same question when purchasing glassware: Will it hold up? Leveraging nearly 200 years of glassmaking expertise and innovation, Libbey® offers exclusive technology for enhancing glassware performance. DuraTuff® This special thermal after-process for “pressed” tumblers and stemware strengthens the upper portion of the glass, the area most vulnerable to breakage. It results in remarkably durable glassware with prolonged service life. Gibraltar Twist, p. 82 Vina, p.15 Finedge® Sheer Rim®/D.T.E. Libbey’s precision A rare combination of elegance and manufacturing affordability to upgrade beverage produces a rim with service with enhanced service life. a minimum bead that This glassware features a beadless is more resistant to edge that is cracked-off then polished unsightly chipping to produce a fine, durable edge. without sacrificing its subtle beauty. Envy, p.74, inset Briossa, p. 11 Fizzazz® Heat Treated A laser etch on the inside bottom A special heating and rapid cooling process strengthens creates a constant stream of bubbles, the upper portion of the glass, increasing resistance enhancing aroma and flavor! to thermal and mechanical shock. Principé and Munique Beer Fizzazz, p. 43 Rocks, p. 93 With a full spectrum of inspired New Products 2-4 products, Libbey is Collection 10-33 glassware Stemware Wine Master .................................. 10 Endura .............................................18 uniquely capable to help you deliver Allure .............................................. 18 Estate ............................................. 19 Briossa® .................................11-12 Flutes & Champagnes ...............30-31 memorable customer experiences. Bristol Valley ............................... 14 Grande Collection ........................... 32 Carafes & Decanters ......................... 20-21 Libbey Wine by the Glass .........20-21 Catalina® ......................................... 19 Misty Blue Iced Tea ....................... 13 Charisma .................................... 13 Napa Country ................................. 19 Chivalry® ......................................... 19 Perception® .................................... 24 Citation ........................................... 22 Stemless ........................................ 33 Citation Gourmet™ .......................... 23 Spectra ........................................... 18 Cobalt Premiére ......................... 13 Teardrop® ....................................... 25 Cobalt Blue Cooler ......................... 13 Vina™ V ......................................15-17 Embassy® ..................................26-29 XXL ................................................. 18 A special thanks to Dégagé Jazz Café in Collection 36-53 Beers Maumee, Ohio, for the use of their facilities Beer Master ................................... 36 Hard Cider NEW! ............................ 37 in photography production (cover, inside front Altitude® ......................................... 38 Heavy Base Pilsners ...................... 42 cover, p. 8, p. 34) Amber Growler w/Lid ..................... 47 Hoffman House .............................. 45 Beer Samplers NEW ITEMS! .......... 39 Hourglass Pilsners + ..................... 42 Cover: Libbey® Cocktail Coupe (p. 58), Belgian Beers ................................. 46 Mugs and Tankards ...................51-53 Distill Whiskey (p. 57), Briossa® Goblet (p. 11), Catalina® ......................................... 47 Munique Beers ......................... 46 Syracuse® Atherton dinnerware and World® Craft Beer NEW! ............................. 38 Pinnacle .......................................... 38 Auberge flatware Drinking Jars NEW ITEM! ............... 50 Principé ....................................... 38 Fizzazz® NEW ITEM! .................. 43 Pub Glasses + ............................... 50 Inside front cover: Libbey® Cocktail Coupe (p. 58), Flare Pilsners .................................. 41 Restaurant Basics ...................... 48 Distill Whiskey (p. 57), Pinnacle Beer (p. 38), Footed Beers .............................44-45 Schooners ...................................... 46 Briossa Wine (p. 11), World® Sonoran tray with Giant Beers .................................... 40 Sportsware ..................................... 49 Black Mat and 3-piece cocktail shaker Glass Can ....................................... 49 Wheat Beer NEW! .......................... 38 Grand Service ................................. 47 Wood Serving Flight ....................... 39 U.S. AND ITS TERRITORIES ONLY: Libbey® Foodservice is the exclusive distributor of Spiegelau and Nachtmann to the foodservice industry in the U.S. and its territories. To view these offerings, please turn to pages 126 to 153. ©2015 Libbey Inc. Libbey’s product names, configurations and item numbers are trademarks of Libbey Inc. Libbey’s products are patented or patent pending as indicated. 6 t able of Collection 56-71 Collection 102-109 Cocktails After Dinner Spirit Master ................................... 56 Moscow Mule NEW! ..................... 65 Brandy, Sherry & Cordials .....102-103 Mini-Desserts ............................... 104 Aruba NEW ITEMS! ........................ 62 Aruba Red NEW! ........................... 63 Desserts ....................................... 105 Warm Beverage ....................108-109 Cosmopolitan ................................. 60 Retro Cocktails ............................... 60 Fountainware ........................106-107 Infinium™ NEW! ........................70-71 Schooners ...................................... 60 Infusion Jars NEW ITEMS! ............ 67 Shooters & Specialty Shots .......68-69 112-120 Julep Cup NEW! ............................ 65 Specialty Presentations .................. 66 Servingware & Accessories Barrels .......................................... 120 Harmony .................................. 115 Margaritas NEW ITEM!.............64-65 Spirits Collection NEW ITEMS! ....... 57 Bell Jar .......................................... 120 Hurricane Shade ........................... 120 Martinis & Coupes ....................58-59 Super Stems .................................. 61 Bottles NEW ITEMS!..................... 112 Miscellaneous .............................. 120 Measuring Glasses ........................ 69 Tiki NEW! ........................................ 67 Bouquet ................................... 115 Moderno ....................................... 116 Candle Holders & Votives ............ 119 Pitchers ........................................ 113 Collection 74-99 Culinary Jars ................................. 114 Practica Bowls .............................. 115 Tumblers & Barware Aromé ......................................... 91 Governor Clinton® + ..................... 96 Drinking Jars NEW ITEM! ............. 114 Smoking Accessories ................... 118 Atrium + NEW! ............................. 95 Heavy Base .................................... 89 Garden Jars .................................. 114 Tabletop.................................117-118 Bell Sodas + .................................. 99 Heavy Base Finedge® V ................. 88 Gibraltar® .................................. 115 Tempo .......................................... 116 Bravura® ......................................... 90 Impressions® ...................................90 Hand-Made Pitchers NEW ITEMS!113 Vases ............................................ 119 Brooklyn NEW! .......................... 76 Inverness ................................... 85 Carats NEW ITEMS! ....................... 91 Lexington........................................ 87 Collection 126-147 Cascade + ..................................... 97 Miscellaneous Tumblers
Recommended publications
  • Law Enforcement Problems of the 1920S & 1930S, Bay Meadows
    Winter 2011 LaThe Journal of the SanPeninsula Mateo County Historical Association, Volume xl, No. 2 Law Enforcement Problems of the 1920s & 1930s, Bay Meadows Remembered and Daly City Centennial Table of Contents The Most Corrupt County: The Era of Prohibition and Gambling ................................................................ 3 by Carmen J. Blair Bay Meadows Remembered ............................................................................. 14 by Jon Rubin Daly City-Colma: Leaves of History .................................................................. 21 by Samuel C. Chandler The San Mateo County Historical Association operates the San Mateo County History Museum and research archives at the old San Mateo County Courthouse located in Our Vision Redwood City, California, and administers two county historical sites, the Sanchez To discover the past Adobe in Pacifica and the Woodside Store in Woodside. and imagine the future. The San Mateo County Historical Association Board of Directors Our Mission Peggy Bort Jones, Chairwoman; Keith Bautista, Immediate Past Chairman; Patrick Ryan, To enrich, excite and Vice Chairman; Phill Raiser, Secretary; Brian Sullivan, Treasurer; Alpio Barbara; Paul educate through Barulich; Roberta Carcione; Herm Christensen; Shawn DeLuna; Ted Everett; Umang understanding, Gupta; John Inglis; Wally Jansen; Doug Keyston; Les Koonce; Karen S. McCown; Tom preserving and McGraw; Gene Mullin; Bob Oyster; Anne Peter; Cynthia L. Schreurs; Paul Shepherd and interpreting the history Mitchell P. Postel, President. of San Mateo County. President’s Advisory Board Accredited by the Albert A. Acena; Arthur H. Bredenbeck; Frank Baldanzi; John Clinton; Robert M. Desky; American Association T. Jack Foster, Jr.; Georgi LaBerge; Greg Munks; John Schrup and Tom Siebel. of Museums La Peninsula Carmen J. Blair, Managing Editor Publications Committee: Joan M. Levy, Publications Chairwoman; Albert A.
    [Show full text]
  • ADVANCED ABV Content Contributed by Jenny Parker, Imperial Beverage
    ADVANCED ABV Content contributed by Jenny Parker, Imperial Beverage Alcohol by volume (i.e. ABV, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage. The ABV standard is used worldwide. DRINK TYPICAL ABV Fruit juice (naturally occurring) less than 0.1% Low-alcohol beer 0.0%–1.2% Kombucha 0.5%–1.5% Cider 2%–8.5% Beer 2%–12% (usually 4%–6%) Barley Wine (strong ale) 8%–15% Mead 8%–16% Wine 9%–16% (most often 12.5%–14.5%) Dessert Wine 14%–25% Alcohol by volume states what portion of the total volume of liquid is alcohol. To determine the ABV of a beer, a brewer typically uses what's called a hydrometer, which is an instrument that aids in measuring the density of liquid in relation to water. (It essentially free-floats in a cylinder or liquid.) The hydrometer will be calibrated to read 1.000 in water (at 60°F), and the denser the liquid (example: add sugar to the liquid), the higher the hydrometer reading. Before yeast cells are introduced to ferment beer, the liquid is called "wort” (pronounced wert), and it's full of all kinds of sugars that were previously extracted from the grain. A brewer will take a hydrometer measurement of the wort (at 60°F) to determine what's called the original gravity (OG). Then yeast is pitched into the wort, and fermentation begins. As the yeast cells eat the sugar in the wort, they create two wonderful by-products: carbonation (CO2) and alcohol.
    [Show full text]
  • Strange Roots Experimental Ales Millvale & Gibsonia, Pennsylvania
    Volume 17 Issue 2 Strange Roots Experimental Ales Millvale & Gibsonia, Pennsylvania Ancient Vortex (Rare Beer Club Exclusive) Strange Roots Experimental Ales will forth some amazing results, and a recently released Grand Blu, a collab be a new name to many of you, but small amount of Draai Laag’s bottles with House of 1,000 Beers that uses some of our members will recall their saw wider exposure through Shelton penicilium roqueforti, responsible mixed-culture Agent Orange with Brothers. But as Dennis was looking for the distinct character of blue persimmons and apricots which we to move into exploring a wider range cheese, accompanied by additions featured in 2018, or this Pennsylvania of beer styles (and, let’s be real, we of peaches and fermented in casks brewery’s previous name: Draai can’t consistently spell Draai Laag for 11 months. The brewery’s been Laag Brewing Co. Dennis Hook either), the brewery became Strange surveying and testing local wild started Draai Laag back in 2011, self- Roots in March 2018. microflora for brewing possibilities, engineering an $800 brewing system with one key highlight being their and bootstrapping an operation that Rest assured, Dennis is still Park Series of beers—fermented with focused heavily on complex sour ales doing beers that are way, way out yeast and bacteria harvested from local Pittsburgh-area parks. Dennis and bringing in local ingredients and there. He’s been building his brewing mentioned projects with foraged microflora. And that small-batch, capabilities for around 20 years, pawpaw
    [Show full text]
  • And Save B^Ffion^Too! Taxes Rise 4.1 Mills to Meet Town Budget
    PAOB TWENTY-FOUR MONDAY, MAY 6, 1668 iimtriffiitpr €it»nfng H^ralii Average Daily Net-Preas Ron The Weather For The Week Ended Manchester Lodge of Masons St. EUaabeith’a MdSieni d r - The Rockville Emblem d u b The executive board of Bow­ May 4, 19« Clear tonight. Low near 80. About Town ■ will meet tomorrow at 7 :30 p.m. cl« will meet Wadneaday at will have a potluck and Mothers ers School PTA will meet to­ MosUy sunny tomorrow. High at the Masonic Temple. The en­ 8:16 pxri. at the hnme fA Mire. Day program Wednesday at morrow at 8 p.m. at the school lianrijpfitpr lEuptttng UpraUi in mid to upper 60s. ArittMony Gryk, 37 Academy 6:30 p.m. at the Elk’s, Home, library. Tlw Bcnnet Junior Hlfh School tered Apprentice degree will 15,070 St. Mm. Bruno Lattjva is co- Park St., Rockville. Mrs. Stan- ;antW(iilitblHStin|iort]it... PT80 will conduct iU Annual be conferred. James A. Strat­ Manehe$ter— A City of ViUage Chmrm hMteM. mektlnr and election of officers ford, junior warden, will pre­ leY McCray is program chair­ The executive board o f Buck- tomorrow at 7:80 p.m. In Cafe­ side. man. A meeting will be conduct­ ley School.PTA will meet to­ (TWENTY-EIGHT PAGES—TWO SECTIONS) MANCHESTER, CONN., TUESDAY, MAY 7, 1968 (OhMollled AdverUoIng on Page 86) PRICE TEN CENTS ed at 8 p.m. VOL. LXXXVU, NO. 185 teria Two. Pupils will hold a de­ The Army-Navy d u b Auxili­ night at 8 at the home of Mrs.
    [Show full text]
  • Luigi Bormioli Catalog
    our vision BauscherHepp distributes a comprehensive offering of commercial tabletop and buffet products. Our brands have a long history in the global market, making them an ideal match based on their expertise and European roots. BauscherHepp specializes in offering the highest quality products and providing excellent service. More importantly, we bring people together. Whether it’s for a meal, a celebration, or a corporate event; we give our clients the tools that help them provide exceptional experiences for their customers. Our attention to detail, dedication to quality, and commitment to a culture of excellence are all a part of our story. USA & Canada Porcelain Metal Glass USA Only our showrooms Raleigh, NC is home to BHI BauscherHepp Showroom Representative Showroom Visit our showrooms today! Please contact your local representative for more information. for appointment information: [email protected] 1.888.840.4333 Mixology Brand Overview .................................4 Classico .................................90 COLLECTIONS Strauss & Strauss Rocks ................92 I Meravigliosi ...........................10 Veronese ................................93 Tentazioni ...............................16 Top Class ................................94 Vinea ....................................22 Supremo ................................30 TYPES & STYLES Vinoteque. 36 Flutes ....................................98 Magnifico ...............................42 Beer ...................................100 Atelier ...................................44
    [Show full text]
  • List of Suppliers As of April 16, 2018
    List of Suppliers as of April 16, 2018 1006547746 1 800 WINE SHOPCOM INC 525 AIRPARK RD NAPA CA 945587514 7072530200 1018334858 1 SPIRIT 3830 VALLEY CENTRE DR # 705-903 SAN DIEGO CA 921303320 8586779373 1017328129 10 BARREL BREWING CO 62970 18TH ST BEND OR 977019847 5415851007 1018691812 10 BARREL BREWING IDAHO LLC 826 W BANNOCK ST BOISE ID 837025857 5415851007 1035409909 123 SPIRITS LLC 727 W CAPITOL DR SAN PEDRO CA 907311226 1035490358 1849 WINE COMPANY 4441 S DOWNEY RD VERNON CA 900582518 8185813663 1017669627 2 TOWNS CIDERHOUSE 33930 SE EASTGATE CIR CORVALLIS OR 973332271 5413578301 1008570087 21ST AMENDMENT BREWERY 2010 WILLIAMS ST UNIT A SAN LEANDRO CA 945772334 4158060900 1006562982 21ST CENTURY SPIRITS 6560 E WASHINGTON BLVD LOS ANGELES CA 900401822 1016418833 220 IMPORTS LLC 3792 E COVEY LN PHOENIX AZ 850505002 6024020537 1037419987 2ND SHIFT BREWING 1601 SUBLETTE AVE SAINT LOUIS MO 631101924 3146699013 1008951900 3 BADGE MIXOLOGY 880 HANNA DR AMERICAN CANYON CA 945039605 7079968463 1016333536 3 CROWNS DISTRIBUTORS 701 DEL NORTE BLVD #135 OXNARD CA 93030 8057972127 1038066492 8 BIT BREWING COMPANY 26755 JEFFERSON AVE STE F MURRIETA CA 925626941 9516772322 1014665400 8 VINI INC 1250 BUSINESS CENTER DR SAN LEANDRO CA 945772241 5106758888 1036622819 808 DISTILLERY LLC 808 FAIRGROUNDS RD EAGLE CO 81631 9703900263 1014476771 88 SPIRITS CORP 1701 S GROVE AVE STE D ONTARIO CA 917614500 9097861071 1015273823 90+ CELLARS 499 MOORE LANE HEALDSBURG CA 95448 7075288500 1006909680 A DONKEY AND GOAT 1340 5TH ST BERKELEY CA 947101311 5108689174
    [Show full text]
  • Bartender Learner Guide Version 1.2
    Bartender Learner Guide Version 1.2 © Copyright The information, trademarks and trade-names used within this manual are confidential and shall only be used within the course of your employment and may not be reproduced in whole or in part without written consent of Moxie’s Restaurants Management, Inc., Chop Restaurants Management, Inc., Shark Clubs of Canada, Inc., or Rockford Group of Restaurants Inc.. This manual must be immediately returned upon request and each employee shall use all reasonable efforts to maintain such information as secret and confidential during and following the term of employment. Bartender Learner Guide The Bartender 00:45 Overview *Introduction from Kim Spence, our resident Sommelier, Mixologist, Barman* I thought that working as a barman would be a fun, a great way to make some money, but I didn’t consider it a career. I was sure that this was a trade people outgrew. I mean, who would want to work in the liquor industry their entire life? At some point I would have to grow up and get a real job. Wouldn’t I? There were just so many aspects of the job that I loved. I was working with ingredients created by masters; people that had dedicated their lives and generations to making something special. Every time I picked up a great bottle I felt honoured to pour it. I was able to hone techniques – the basics of bartending – while making it look effortless. I tend to throw myself into things no matter what I do, so I started reading about wine, beer, liquor and spirits; I realized that this industry isn’t new and is certainly not a passing fad.
    [Show full text]
  • Certified Beer Server Syllabus V1.2
    Certified Beer Server Syllabus Cicerone® Certification Program (Note: This document replaces the Novice Syllabus. Its content is identical to Novice Syllabus dated January 3, 2008.) Outline (Full syllabus begins on next page.) I. Serving Beer A. The three tier system in the United States B. Serving Alcohol C. Beer Storage D. Beer Glassware E. Serving Bottled Beer F. Serving Draught Beer II. Beer Styles A. Beer characteristics B. Basic Beer Styles III. Beer Flavor and Evaluation A. Taste & Flavor B. Normal Beer Flavors C. Off-flavor Knowledge IV. Beer ingredients and brewing processes A. Malted barley B. Hops C. Yeast D. Water V. Pairing Beer with Food A. Flavors in Beer Pair with Many Foods B. Classic Pairings © Copyright 2008-2012 Cicerone® Certification Program For more information, contact [email protected] or visit www.cicerone.org Cicerone® Certification Program Version 1.2 Certified Beer Server Syllabus - Page 2 Full Syllabus I. Serving Beer A. The three tier system in the United States 1. By law, alcoholic beverages must comply with the three tier system in the United States. The three tiers are Brewers/Importers, Distributors, Retailers. a. Brewers & importers sell to distributors b. Distributors sell to retailers c. Retailers sell to consumers B. Serving Alcohol 1. Alcohol’s Effects a. Absorption and elimination b. Physical and behavioral indicators of consumption 2. Responsible serving a. Legal considerations b. Good practice in selling alcohol C. Beer Storage 1. Beer is best consumed fresh a. When beer is released from the brewery, it is ready to drink b. A very few strong or intensely flavored beers may age in ways that make them interesting to drink months or years later if properly cellared.
    [Show full text]
  • Cicerone® Certification Program Australia & New Zealand Certified Beer Server Syllabus
    Cicerone® Certification Program Australia & New Zealand Certified Beer Server Syllabus Updated 20 November 2017 This syllabus outlines the knowledge required of those preparing for the Certified Beer Server exam in Australia and New Zealand. While this list is comprehensive in its scope of content, further study beyond the syllabus is necessary to fully understand each topic. The content tested on the Certified Beer Server exam is a subset of the information presented within the Master Cicerone® Syllabus, and individual syllabi for all four levels of the program may be found on the cicerone.org website. Outline (Full syllabus begins on next page.) I. Keeping and Serving Beer A. Beer distribution B. Serving alcohol C. Beer storage D. Draught systems E. Beer glassware F. Serving bottled beer G. Serving draught beer II. Beer Styles A. Understanding beer styles B. Style parameters C. History, characteristics, and flavour attributes of styles by region III. Beer Flavour and Evaluation A. Taste and flavour B. Identify normal flavours of beer and their source C. Off-flavour knowledge IV. Beer Ingredients and Brewing Processes A. Ingredients V. Pairing Beer with Food Appendix A: Australian Beer Styles © Copyright 2016, Cicerone® Certification Program For more information, visit www.cicerone.org or email [email protected] Cicerone® Certification Program Version 3.2 – 20 November 2017 Certified Beer Server Syllabus - Page 2 Full Syllabus I. Keeping and Serving Beer A. Beer distribution 1. Various parties participate in the production and delivery of beer in Australia and New Zealand a. Brewery – brews and packages beer into kegs, bottles, cans, etc. b.
    [Show full text]
  • List of Suppliers As of May 18, 2015
    List of Suppliers as of May 18, 2015 1 800 WINE SHOPCOM INC 525 AIRPARK RD NAPA CA 945587514 7072530200 10 BARREL BREWING CO 62970 18TH ST BEND OR 977019847 5415851007 1010 INTERNATIONAL 4409 W 25TH PL LAWRENCE KS 660479673 9137356055 10TH MOUNTAIN WHISKEY & SPIRITS CO 500 TRAIL GULCH RD GYPSUM CO 81637 9703313402 123 SPIRITS 220 N FRIES AVE WILMINGTON CA 907445718 3103453455 13 APPELLATIONS LLC 4006 SILVERADO TRL NAPA CA 945581124 7072581454 2 TOWNS CIDERHOUSE 33930 SE EASTGATE CIR CORVALLIS OR 973332271 5413578301 21ST AMENDMENT BREWERY 563 2ND ST SAN FRANCISCO CA 941071411 4158060900 21ST CENTURY SPIRITS LLC 6560 E WASHINGTON BLVD LOS ANGELES CA 900401822 220 IMPORTS LLC 3792 E COVEY LN PHOENIX AZ 850505002 6024020537 24/7 IMPORTS 2580 ANTHEM VILLAGE DR HENDERSON NV 890525503 7025885323 3 CROWNS DISTRIBUTORS 950 MOUNTAIN VEW AVE OXNARD CA 93030 8057972127 312 SPIRITS LLC 980 N MICHIGAN AVE STE 1800 CHICAGO IL 606117538 3122550064 4 FOXES 509 MATHESON ST HEALDSBURG CA 954484215 7074317425 7CS WINERY LLC 502 E 560TH RD WALNUT GROVE MO 657708394 4177882263 88 SPIRITS CORP 1701 S GROVE AVE STE D ONTARIO CA 917614500 9097861071 90+ CELLARS 499 MOORE LANE HEALDSBURG CA 95448 7075288500 A G MAC IMPORT EXPORT CO 421 E 2ND AVE COLUMBUS OH 432013653 6145921369 A HARDY USA LTD 1400 E TOUHY AVE STE 120 DES PLAINES IL 600183338 7079967135 A LA VIDA WINES & SPIRITS LLC 1531 CORONA HILL CT LAS VEGAS NV 891235877 7022708517 A P VIN 622 TREAT AVE SAN FRANCISCO CA 941102016 4152852773 A RAFANELLI WINERY 4685 W DRY CREEK RD HEALDSBURG CA 954488124 7074331385
    [Show full text]
  • Cicerone® Certification Program Australia & New Zealand Certified Beer Server Syllabus
    Cicerone® Certification Program Australia & New Zealand Certified Beer Server Syllabus Updated 1 June 2019 This syllabus outlines the knowledge required of those preparing for the Certified Beer Server exam in Australia and New Zealand (for syllabi pertaining to other regions, visit cicerone.org). While this list is comprehensive in its scope of content, further study beyond the syllabus is necessary to fully understand each topic. The content tested on the Certified Beer Server exam is a subset of the information presented within the Master Cicerone® syllabus, and individual syllabi for all four levels of the program may be found on the cicerone.org website. Outline (Full syllabus begins on next page.) I. Keeping and Serving Beer A. Beer distribution B. Serving alcohol C. Beer storage D. Draught systems E. Beer glassware F. Serving bottled beer G. Serving draught beer II. Beer Styles A. Understanding beer styles B. Style parameters C. Beer style knowledge III. Beer Flavour and Evaluation A. Taste and flavour B. Identify normal flavours of beer and their source C. Off-flavour knowledge IV. Beer Ingredients and Brewing Processes A. Ingredients V. Pairing Beer with Food Appendix A – Australian Beer Styles © Copyright 2019, Cicerone® Certification Program For more information, visit cicerone.org or email [email protected] Cicerone® Certification Program Version 4.0 – 1 June 2019 Certified Beer Server Syllabus – Page 2 Full Syllabus I. Keeping and Serving Beer A. Beer distribution 1. Various parties participate in the production and delivery of beer in Australia and New Zealand a. Brewery – brews and packages beer into kegs, bottles, cans, etc.
    [Show full text]
  • Coffeecon Online Live March 6, 2021 Tourism and Arts Commission Report
    CoffeeCon Online Live March 6, 2021 Tourism and Arts Commission Report With the goal of increasing tourism to Warrenville, CoffeeCon’s in‐person event went online with a live event. This event broadcast live from Warrenville, IL, Chicago, IL, Rancho Cucamonga, CA, and Oakland, CA, featuring fourteen top coffee experts sharing their brewing techniques. This was a technically ambitious project. CoffeeCon used live multi‐camera video crews in each location. We succeeded in moving beyond a zoom call platform look. Our program looked like a live network television show because of different camera angles, professional lighting, graphic animations, all in high definition (blu‐ray quality) in each location. This made the entire program watchable over its eight hours of broadcasting. Live streaming is the broadcasting of a real‐time, live video to people over the internet. The greatest and the most powerful benefit of live streaming is that people consume content on your time, and not on their time. This means that you are only engaging with people who care about you, your brand, and people that find your content entertaining and useful. Live streaming offers you a direct conversation with your customers and target audience and with each other with a live‐chat feature. This makes your audience feel more connected to your brand. The topic in this case was coffee. The brand was Warrenville. Between presentations we showcased Warrenville businesses, city government, events, and the natural beauty of the area. We also highlighted all six Warrenville
    [Show full text]