Brew Hops & Wine Stops

I finally decided to do my first brewery tour after 12 years of being able to legally drink. 

My destination was Gainesville’s own Swamp Head Brewery. It is tucked away at the end of an industrial
park amidst a cabinet business and some storage units. One would not realize it was even a brewery if it was not for the burl walnut sign dangling out the front door. I walk inside to see a quaint little tasting room with few coeds exchanging friendly banter. 

Three scruffy bearded brewers work the bar where five taps feature the barrel aged beer du jour along with an experimental brew and their other staples. Rows and rows of snifter and pint glasses line the shelves and a train of Florida bombers form a perimeter around the entire place with new ones added each day. 

My posse includes my assistant manager, Eric and another manager, Sean. We each order a Batch 400 American Stout to bring with on the tour. The guy with the longest, scruffiest beard announces the tour is ready to start and people come out of the wood work to join in. The tour is given by head brewer Dan Wade; he gives his impressive credentials including a stint with Rogue Ales. He includes an in-depth look in to the brewing process including technical jargon and laymans terms for the novices in the group. 

We see their seemingly huge, but really meager compared to bigger breweries, mash tuns, all the while
we sip our brews and take in the knowledge. It is very interesting, and we take pictures of the whole works. We learn that they will be expanding soon to a larger facility and begin canning their five core beers as well. As quick as it started, the tour ends and we shuffle back to the tasting room to get another beer. It is 10 10 10, a 20-year-old Pappy Van Winkle Barrel Aged Imperial IPA. 

We get to chat with Dan some more, and I ask him to autograph my free official pint glass I get with the tour. There is a growler filling station with 32oz and 64oz ones. We are all jovial and get a third beer to
finish out the evening. I get one of their staples, Cottonmouth Wheat Ale. The tour was excellent and informative with some incredibly tasty beers to boot. If you are ever in the Gainesville area, visit 3140 SW 42^nd Way 32608 and taste the Gator’s finest.

Adam Shugan, ABC Fine Wine & Spirits Beer Consultant - Archer Road, Gainesville

Follow him on Twitter @abcbeeradams

Let me tell you just one of my guilty secrets. May I?

Alright, here it is:  As much as I adore fine cognac, I absolutely LOVE the wonderful Spanish brandies of Jerez. There, I’ve said it. It comes as little surprise, of course, that a wine lover should also appreciate brandy. Taking that a step further, it should come as no surprise that a sherry devotee (such as myself) would appreciate the brandies from the famed sherry region of Spain–Jerez–most of all.

Gran Duque d'Alba

Brandy de Jerez is produced from wine made from Airén and Palamino grapes. It is aged in sherry casks, known as botas, made from American oak. These casks must by law have been used for making sherry for at least three years prior to being used to age the brandy. Unlike cognac which has a static aging process, Brandy de Jerez uses the same criaderas y soleras system that is used for aging sherry. That is, the brandy is blended together, vintage upon vintage, which offers a consistency in flavor over many years. This also allows for greater oxidation and changes the way in which the brandy reacts with the oak and the way that the old and new brandies react together.

Cardenal Mendoza

If you are unfamiliar with the brandies of Jerez don’t hesitate to give them a try. You may find you have a new guilty secret of your own!

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

Château Trébiac is a wine estate located in the Graves sub-region of Bordeaux. The château is under the ownership and professional management of the Sichel family, six generations wine merchants and wine makers in Bordeaux, owners of Château Angludet in Margaux and majority co-owners of the prestigious third growth Château Palmer in Margaux, amongst twenty others.

Skilfully managed by Arnaud de Butler using sustainable agricultural practices, Château Trébiac lies on a gravel plateau at Portets, 35 km south of Bordeaux. Over the past five years the winery was completely renovated.

From 20-year-old vines, 2011 Château Trébiac white is a blend of 80% Semillon and 20% Sauvignon Blanc; the beautiful yellow golden color white exhibits aromas and flavors of ripe citrus, sweet apple and white flowers. The same fruit characteristics persist on the round and balanced palate, with great freshness and aromatic elegance. The finish is long and refreshing.

This white blend has the bright aromas of the Sauvignon grape, without any harsh acidity, and a roundness given by the Semillon grape. It is perfect to serve as aperitif or paired with mixed salads, white meats, grilled fish and sea-food dishes. 

The sale price on the white is $12.99 which makes it an unbeatable value in our current selection.

From vines with an average age  of 29 years old, 2009 Château Trébiac red is a blend of 80% Merlot and 20% Cabernet Sauvignon. The wine exhibits an attractive dark ruby red color and aromas and flavors of red currant, blueberries and spicy oak flavors from the light barrel aging. This medium-bodied red is smoothly textured and well-balanced; the red berry flavors persist on the elegant finish. Drink this 2009 over the next 5-8 years.

This red blend pairs well with grilled red meats, meat stews, rotisserie chicken and aged cheeses.

The sale price on the red is only $13.99, top value for a quality red blend.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

And just like that it was over; another International Wine Day in the books. Though I never truly needed a designated holiday to open a good bottle of wine, it may be just the reason some use to open a special bottle, one that has been stuck in the back of their wine chiller, lying in wait for such an occasion. It turned out to be quite a weekend of wine celebration as National Chardonnay Day was on Thursday and with only two days to recover, International Wine Day. Two wine holidays within three days--I’m getting too old for all this celebrating…oh, and yesterday was Memorial Day.

The hope of these holidays, I’m sure, is to enlighten some of those that are not so familiar with Chardonnay, or wine for that matter, which for our business is great. I am all for anything that helps to introduce new people to what I believe to be a very healthy, incredibly interesting and delicious beverage.
Beer and spirits may be what dominates print and television screens, but more and more we are seeing people making wine their adult beverage of choice…and that is a good thing. I look forward to Merlot, Sauvignon Blanc and Pinot Noir Day, but I guess I already celebrate that most every day…

The holiday that sometimes may get lost in automobile and mattress sales is Memorial Day. Living in a largely military community helps to keep the reason for Memorial Day from being lost in the commercial propaganda initiated by a multitude of retailers. To many others it can be seen only as a day off from work or school. But to the men, women and families of those who have served or died for the cause of freedom, this can be a most somber day. So please, as you get back to your daily routine today, don’t be too shy to thank the military personnel you pass on the street each day…they earned at least a thank you.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

Brunello di Montalcino, Vino Nobile di Montepulciano and Chianti Classico are recognized as some of the best wines made in Tuscany. Sangiovese [the primary grape varietal] is acknowledged as one of the world's truly noble varieties. When sangiovese is planted in the right location it produces distinguished, complex and age worthy wines. But as I found out on my most recent trip to Italy, these famous regions are not alone in producing elite, top quality, Tuscan sangiovese.

Until Frances Mayes beautifully written book,"Under the Tuscan Sun" few people had ever heard of Cortona. Cortona is a medieval hill town located in the south eastern part of Tuscany. It is set between Lake Trasimeno and the Apennine Mountains providing a unique micro climate where sangiovese thrives. The Etruscans were the first to start growing grapes and making wine in Cortona but it was not until 1999 due to the efforts of top producers in the area that a DOC was recognized for the wines of Cortona.

One of those visionary, hard working wine makers was Fernando Cattani. In 1973 the Cattani family purchased the agricultural estate La Calonica. It covers about 45 hectares directly on the boarder between Montepulciano and Cortona. Today Fernando and his son Giovanni are producing wines that take their place among Italy's best wines.

Of course since half of the La Caloncia estate is in the province of Montepulcino it makes sense that they would produce Vino Nobile di Montepulcino and Vino Nobile di Montepulcino Riserva. These wines show the dark earthy side of sangiovese with subtle overtones of dried herbs and flowers.

From the Cortona side of the estate we have two wines that are sure to please any lover of sangiovese. The Cortona Sangiovese is a blend of 85% sangiovese and 15% syrah. (Cortona is known as one of the best regions in Italy for syrah.) The flagship wine from Cortona is known as Girifalco, a blend of 85% sangiovese with 15% cabernet and merlot. Girifalco is a deep ruby wine with hints of violets and complex hints of cocoa in the nose.

ABC group tasting wine with Fernando Cattani under the Tuscan sun.

I must mention two other wines produced by La Caloncia, Capanne Vecchie Sangiovese Cabernet and Capanne Vecchie Sangiovese Merlot. The Capanne Vecchie wines were created by Fernando and our wine buyer Brad Lewis. They represent perhaps the most complex, value driven wines we sell.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

This is the final installment of Beer Consultant Evan Kaye's and Chris Brower's Belgian Beer Blog series. Enjoy!

Our  last day in Belgium was spent in the beautiful town of Bruges. We toured the Halve Maan Brewery and sampled some of their beers. This is a small family brewery and produces some great ales. We met with Xavier Vanneste took us on a tour of the brewery. Their brewery has been recently modernized to improve quality and consistency of their product, but much of the tour also focused on the past. Many of the historical elements of the brewery are still in place on display. We had lunch and sampled Zot Blonde and Tripel. Following the tour we took a boat ride around the town via its canals and then had a few hours to explore the town on our own.

We were on a mission to find what one guy in our group had described as the best pizza he ever had in his life. The problem was he did not know where the restaurant is or what it was named—he thought it was called the Beer Café. He told us the pizza had its crust made with Orval, Chimay was in the sauce and four beer cheeses topped it off. After a few hours of walking around town and going up and down side streets, we gave up and headed back to the pub to meet the rest of our group. While in the pub a few of us ran out to do some last minute shopping—there is chocolatier here who is one of the 3 chocolatiers mentioned in the world famous Michelin Guide. So we stopped to get some chocolate and gifts for loved ones and on the way back to the pub we saw a place called the Beer Bistro. It looked like what our buddy, who was now sitting in the pub, described to us.

I ran to look at the menu and saw the exact beer pizza that he told us about and went inside to order one to go. I was told they do not do to-go orders and they did not even have a box for us. That didn’t stop us. One of the guys from Florida happened to have some ziplock bags in his backpack that he used to put his phone in when it rained. So the four of us who were there each had a slice and stuffed the two remaining slices into the ziplock bag to bring to our friend at the pub.

Beer Consultant Evan Kaye and Chris Brower

If you work in the cigar business it's sure to come up. Whether at a cigar event, helping someone find a cigar in a humidor, or just during casual conversation. I am referring to the “Cuban question”. Are Cuban cigars the best in the world and is it true that no other cigars in the world can compare to them?

The easiest way to answer that would be: some of them and, no. But I believe that any discussion of Cuban cigars deserves a little more detailed explanation.

To begin to understand Cuban cigars, one must first familiarize themselves with some history. When Christopher Columbus first arrived in Cuba, he didn't find the indigenous peoples sipping mojitos and smoking Montecristos on the beach. Columbus did discover the Taino Indians using tobacco, but it wasn't the cigar we know today. Everyone knows that Columbus sailed into the New World in 1492, but it wasn't until 1676 when the cigar as we know it was created in Sevilla, Spain (wrapper, binder, and filler). Although tobacco had been enjoyed on both sides of the pond since Cortez took back the first seeds to King Charles V of Spain in early 1500's, it was the pipe, not the stogie that most people used to smoke it.  It was about this same time that the Spanish settlers in Cuba began growing their own tobacco, with assistance from the natives, of course. For the next three hundred years, all parts of the tobacco industry were strictly controlled by the crown. If we think taxes are bad today, they were intolerable during these times.

It wasn't until 1817, when King Ferdinand made the sale of tobacco legal in Cuba, that the Cuban cigar industry was born. Dom Jaime Partagas established the Flor de Tobacos Partagas y Compania in 1827 and the rest is history. If one visits Havana today you will still see this factory in operation. The next century marks a great time for cigar innovation and production in Cuba. Despite World Wars, the creation of the cigarette, boom of machine made cigars, and America's decreased cigar consumption, Cuba continued to produce the greatest cigars in the world.

Then Castro happened and many of the top tobacco families fled Cuba. Castro then began to meddle in the cigar industry as dictators often do and with not so good results. But the people still managed to make their cigars, and the soil in Vuelta de Abajo, Cuba's prized tobacco region, didn't suddenly stop producing great plants just because Fidel was in power. The cigar business in Cuba, though hurt by a trade embargo from their closest neighbor who just happened to be the wealthiest nation in the world, managed to survive. Today, many of the great cigar brands that helped launch things are still in production and are still of great quality.

Workers planting Tobacco in the Cibao Valley in the Dominican Republic.

Cuba deserves all of the credit for creating the standard and instituting guidelines for the manufacturing of premium cigars. As I discussed earlier, it wasn't Cuba that invented the cigar, they just went a long way towards perfecting it. Think of what French winemakers did in developing techniques and establishing laws that ensured products of highest quality. Planting methods, curing, fermentation, aging, and finally rolling of the cigar are all things we can thank our friends just south of Key West. We can also thank them for the countless expatriates with names like Patron, Oliva, Torano, and Fuentes, who fled Cuba after the rise of communism. They took their seeds and knowledge to places like Nicaragua, Honduras, and the Dominican Republic and today produce some of the most amazing cigars you will find. They have also inspired a new generation of cigar makers. If Jonathan Drew were to set up a shop in Havana, the locals would go crazy for his Liga Privada line of cigars. There are countless other examples of high quality cigars from the "new guard" of cigar makers.

Large piles of fermenting tobacco leaves. Fermentation is a key process that removes ammonia from the tobacco.

Yes, there are many great Cuban cigars out there, but it doesn't have to be a Habano to be great. I personally like the diversity that the rest of the world uses when blending their cigars. With great tobacco from Brazil, Ecuador, Honduras, Nicaragua, Dominican Republic, Mexico, Africa, Indonesia, and even the United States, why limit your selection to just one island?

I will never bash Cuban cigars, for that is the place that cigar greatness was born, but I will also never sell short non-Cuban cigars. If you are willing to pay $30 for a cigar and smoking it is a pleasurable experience then, by all means, continue. I just want you to know that you don't have to buy Cuban cigars to experience great quality. Plus, if you limit yourself to just Habanos, then you are certainly missing out on a whole new world of cigars.

So smoke what you like, don't get infatuated with a name, and give them all a try. I am amazed every day at the new quality products that are produced by the big companies as well as the boutique rollers. Just when you thought they couldn't create another great cigar, another one pops up in the market place. So enjoy today's "Golden Age of Cigars" and explore the entire cigar world.

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

Our day started at the Van Steenberge Brewery in Ghent with a quick sample of their new Augustine Blonde Ale. This brewery has been brewing beers since the 1784 and is one of the only breweries to refermentate their kegs. Jef Versele is a 7th generation brewer and owner of the brewery. He is a very passionate spokesman for his company and the brewery is a reflection of their family’s passion and dedication to producing quality beer. Van Steenberge Brewery is best known for their high alcohol content beers such as Gulden Draak and Piraat, which won gold at the 2012 World Beer Cup.

We were then off for sightseeing in Ghent. We did a walking tour with stops for local candy, mustard, meats and cheeses. It was amazing to see books that were 300-400 years old in their library. We had lunch at a local Augustine monastery. We then took a boat tour (while Jef continued to fill everyone’s glass with Piraat) that ended at a pub followed by a carriage ride to the oldest fencing club in Europe. At the club we were awarded Gulden Drak Ambassador certificates and shirts.

We had dinner at a restaurant under the Gulden Draak Tower followed by a little pub-hopping in Ghent—one pub required you to deposit a shoe in order to drink out of their large mugs. So with one shoe on and one in a basket above our table, we had our last beer of the night and enjoyed all the sights and sounds in the city of Ghent.

Beer Consultant Evan Kaye and Chris Brower

Spring is finally upon us again in Florida! Everything starts to grow, flowers are starting to blossom and become once again thriving with life. During the winter months I can enjoy my yard without spending too much time on maintaining it. I like to relax in the evening out on the deck with a good Hefeweizen or Witbier. Then the seasons change and for those that maintain a yard, that means yard work season is back in full swing.

The yard looked groomed and well-maintained for three months, now with the change of the season it is a jungle. This is when I see myself with a chainsaw and hedge clippers on a mission to cut down the jungle that is now my yard. Nothing sounds better when working out in the hot sun than an ice cold beer. As the work is getting done a domestic will do the job, but I always find myself yearning for that time when I’ve finished the work and can relax and enjoy the yard again.

It is of course warmer now and after a long day working in the heat I want to reward myself with an ice cold beer to relax with. This is the time to pick up a summer seasonal that most breweries have available. Anchor Brewing, Leinenkugel, Samuel Adams, just about any brewer has a beer available during the warmer months. After a long day working in the yard, tasting one of the available seasonal brews is the reward that gets me through the rough work.

Andrew Chouinard, ABC Fine Wine & Spirits Beer Consultant - US Hwy 27, Lake Wales

Follow him on Twitter @abcbeerandrewc

Today was spent with Lionel and Bertrand from Silly Brewery. This brewery was started as a farm that began brewing beer in the winter of 1850 with a Saison that farm workers drank during the harvest. When they started making beers in 1850, the town of Silly had a population of 1,500 and 7 breweries. After WW2 there were only two breweries left, and when the other brewery shut down in 1950 the name of the brewery changed from its original name of 'Bieres Meynsbrughen' to 'Brasserie de Silly'. This is still a family run company; Lionel is the 6th generation to run it. Meynsbrughen is the last name of Lionel's grandmother, and the name was shortened by deleting the 'e' in Mynsbrughen, because they were taxed for each letter they had on a sign.  

After touring the facility we were brought in to a barrel aging room to sample the next batch of scotch ale called Scotch Silly. This new batch will be much different than previous releases because the brewers purchased used port barrels for the aging process. The sweetness of the port was nicely present in this great scotch ale. It is a favorite beer to pair with steaks, chocolates and cigars.

We were thrilled to learn the history behind this beer. A British solider asked them to brew a beer that was like what he had back home—he even provided the brewery with the ingredients. The beer was—and still is—great, and the solider who helped brew the beer stayed in Silly after the war ended. His family is still lives there.

Next we got to sample the Silly Sour. This was a refreshing sour that is very unique. It has a light and lively taste that any sour fan will enjoy. After this we got a special treat:  We were all able to sample the pure sour brew used in the blend. It was this overwhelming sour that was strangely enjoyable; it was very warmly receive by our group. We also got to sample the next batch of Barrel Aged Scotch Silly direct from the barrel. This beer should be ready to bottle in another 3 months, and we’ll try hard to get as much as possible as they only have 24 barrels aging.

The rest of our afternoon was filled with lunch, playing old pub games and getting to know the family behind this beer. We even met the 7th generation of this family—Lionel's 2 and 4 year old sons were having fun helping their father pour our pints. Dinner was fantastic and paired with their abbey golden ale.

This is a small brewery that is staying true to its core belief in quality, and they only expand when they are confident that it will not affect their quality. There are only 22 employees, and their passion for beer is contagious.

Beer Consultant Evan Kaye and Chris Brower

With the Memorial Day weekend fast approaching, unofficially kicking off the summer grilling season, it’s an ideal time to check out wines that offer great flavor, but can cool us off a bit too.  It doesn’t matter if you’re having a backyard barbeque or just an informal gathering. It’s the perfect excuse to chill out and beat the heat.  I can’t think of a better way to enjoy the weekend than to invite some friends over and share a few crisp and refreshing, thirst quenching wines.

Cava, the sparkling wine of Spain, is always a great summertime sipper, especially if you’re in the mood for mouthwatering seafood like grilled shrimp, diver scallops or juicy salmon steaks.  I’m pleased to announce that after an extensive search scouring the Catalan countryside, ABCFWS has discovered an exceptionally delectable Cava for our Direct To You wine program.

Dominio de la Peseta Brut Cava is made in the time-honored traditional method.  It’s a labor intensive process with secondary fermentation in the bottle and sur-lie aging for added complexity.  A blend of traditional Cava grape varieties, Macabeo, Parellada and Xarel-lo, this sparkler has beautiful citrus, green apple and stone-fruit aromas and flavors, with nice toasty overtones from the lees contact, a fine bead of tiny bubbles and lively, crisp acidity.  

It’s a relative steal at $10.99 a bottle, as it fits the profile of cavas that sell for considerably more. 

Stop by your local ABCFWS this weekend and pick up some!

Jim Greeley, WS SWFL

Follow me on Twitter @ABCWineJimG

Today we did something a bit different; we headed to Popering in the southwest corner of Flanders to visit the Hommel Bier Hop Farm. We were amazed to see the time and dedication that goes into growing hops. From the care given to the soil, the cutting off of shoots, to the hard work that goes into making sure the hops are growing up the wires was amazing. Pests and bugs are an enemy to the hop vines, and the winds are also a huge challenge. The fields are lined with large trees to protect the vines from the winds, but we can attest to just how windy it was walking around there. To see the care and pride that went into the growing of hops is impressive.

When it was time for lunch we were able to sample a hop-infused gin produced by the farm and had a great bag of several types of local sandwiches which were washed down with their Hommel beer. This beer was a wonderful mix of hops and Belgium yeast that was very much like an IPA and wasn’t overly
filling. The wife of the hop farmer who conducted the tour also entertained us with her singing and playing of the accordion.

Next we headed to the Hop Museum where we were shown the history of growing and cultivation of hops in Belgium, and shown the advances made in hop production. After this we went down stairs and across the street to a local pub where we ran into a wonderful 90 year old woman drinking a St. Benardus Tripel. Many of our group sat around her and listened to her stories of the city.

Following this we were off with Danny, the export manager, and Philippe, the brewer, of the Van Eecke family breweries. When the original brewery was destroyed in World War 1, it was rebuilt in its current local in the center of town. The 84 year old mother of Danny invited us I to her house (which is attached to the brewery) for cheese, chocolates and beer. Later we headed to the ‘T Zweerd Restaurant for another great dinner of stew and French fries. 

After dinner we went to observe the ceremony at the war memorial where the entire village turns out. Every night at 8:00pm a horn is played to honor the WWI British, Australian, French and Belgian soldiers who died defending the city. The entire monument is inscribed with their names; it was a very somber reminder of history. The entire town was destroyed during the war and was rebuilt to look exactly as it was before the war started, and was also so its impact is real on the people living in the city. This nightly event draws a crowd of 500 people and is a very emotional experience.

Beer Consultant Evan Kaye and Chris Brower

In this line of work, we spend a little too much time tasting, comparing, swirling and analyzing wines to remember something very basic. When I taste nice wines all day, and world class wines pretty frequently, sometimes I forget their real purpose—enjoyment.

I don't think we have let the process become sterile or clinical, but every once in a while, sometimes when I just don't expect it, I find myself actually enjoying a wine that I would probably not have given a second thought to at one of our marathon tastings!

I was at Disney last weekend with my family, and we had lunch at the French Pavillon in Epcot. We ordered 3-4 different plates, including a cheese assortment. I ordered a glass of their Pinot Noir. It was Pays d'Oc and I did not have any expectations. I was trying hard to not have any expectations, not because of the wine’s origin, but because I wanted to turn that whole thing off. And to my surprise, the wine was lovely! Just right for a hot day—for the simple lunch we had—and nothing more. A simple wine for sure, but wine for wine’s sake, it tasted good.

That is why we drink wine, I suppose, for enjoyment…and you can find simple pleasure in most any wine, if the circumstances allow. And you can relax and savor it instead of thinking too much!

Shayne Hebert, Central Florida Wine Supervisor

Follow me on Twitter @abcwineshayne

Today was one of the greatest days of our beer-loving life.

We traveled to Harelbeke for a tour of Bavik Brewery hosted by Yves, one of their brewers. This is a family owned brewery and we got to meet the youngest generation, Albert, as we toured the property. 

Bavik is the 8th largest brewery in Belgium with half of their production going into kegs. The brewery owns over 1200 pubs that serve their products. While many Americans do not recognize Bavik Pilsner, they do know their other brands such as Wittekerke and Petrus. The brewery also bottles water, soft drinks, and table beer (1.5% alcohol beer sold to school children, retirement homes and hospitals). The brewers were happy to meet us as they have learned the Wittekerke in cans is very popular in Florida. Petrus is on fire now in America with their popular Old Pale Sour Beer.

Bavik can best be described as 'tradition meets innovation'. Brand new steel brew kettles are sitting next to old cooper kettles. They take the time to brew their Bavik Pils to original gravity instead of brewing it to a higher alcohol content and cutting it with water like many other brewers do. They also do not pasteurize the pilsner in order to keep it fresh and protect it from the heat, hitch is a big risk for a brewery because they need to maintain perfect sanitation. While on the flipside, the huge oak barrels that Petrus Old Pale is aged in need natural microorganisms to eat the sugars and create the sour beer.

The popular Old Pale was originally made to be blended with the Old Bruin to give it a sour flavor. It was the famous late beer writer, Michael Jackson, who convinced them, after 3 years of begging, to bottle it on its own. Due to the growth in demand of the brewery, they are adding more and more modern equipment to increase production and with more consistency. 

Then after another wonderful lunch of beef stew and French fries, we headed into Kartrijk for a walking tour of the town. Beautiful medieval buildings and structures dot the town along with an 800 year old church that is currently being renovated. We have seen many historic buildings under renovation during our time in Belgium so far, which reflects this country’s desire to preserve history and tradition.

After the tour we stopped in a local pub for a quick beer and then went on to dinner.

There was an excellent meal planned—each course was prepared using different beers from Bavik. We were provided live music from a jazz band. The hospitality of our hosts was incredible, and there were several surprises for us at dinner. But more on that later.       

A final note about beer culture in Belgium:  We mentioned earlier that they brew low alcohol table beer that is served to children. However more and more young people are drinking soda and soft drinks here and they do not like the un-sweet taste of beer. This worries brewers about the future generations of Belgium beer drinkers.  

Beer Consultant Evan Kaye and Chris Brower

While working in Georgia at a vineyard tasting room, yes you heard correct, Georgia, as in the state above us. I was reintroduced to rosé. I had a fear of pink wine. I always thought of rosé as sweet and sticky. But to my surprise, I was told to “shut up and try this” and when I did I couldn’t believe my taste buds. Flavors of strawberries, cranberry, and a little spice swirled in my glass. What had I been missing out on? I eventually came to find out, a lot. All I could think was, this is red wine for the summer. The vineyard I worked at used the saignee (French for bleed) method of extraction. That is to say it is a production that involves bleeding off the juice after limited contact with the skins. Who knew that rosé wines could be so yummy?

After leaving Georgia I had a chance to find so many more rosé wines to try. I found that there were a few from the US that quenched my thirst, including a couple Pinot Noir rosés from California. Then I found Provence and Tavel. That is where I set up shop for drinking fine roses. At ABC we carry Chateau Montaud Rosé from Provence and Dom des Carteres Tavel Rosé. Two different areas of France and two different flavor profiles. I have to highly recommend both of these wines--and I only recommend what I have tasted.

It’s getting hot outside—it’s time to put down the reds for a little while, at least during the day. It’s time to try something new, and maybe a little pink. You should come check out what we have available. If you’re not sure what is sweet or dry, just ask your local wine consultant. I know what I’ll be having tonight.

Kathleen Anderson, North/West Wine Supervisor. Follow Kathleen on Twitter: @ABCwinekat

Our day was hosted by the Musketeers Brewery, home of the Troubadour beers. We had a boat trip up the Scheide River while we learned about the history of Antwerp and of their brewery. They started brewing beer in 2000 as a hobby amongst 4 friends. As their beer became more popular (selling it under the table in many local bars), they set up a brewery and entered the Belgium beer business as a full time job. We sampled several of their beers such at the Blonde, Obscura, Speciale, and Magma which is a Triple IPA which was wonderfully balanced between fruitiness and bitterness.

From the morning cruise we had a medieval style lunch (ribs, sausage bread and rice pudding) in a dimly lit medieval dungeon that was used as a storage bunker during the wars. Following this was a guided walking tour of Antwerp with stops for some famous local food (chocolates, cookies and headcheese). This city is full of history at every turn you make. Medieval forts and churches, statues dot the city. The architecture is incredibly beautiful and no pictures can truly convey the scale and magnificence of it all.

Next we had a few glasses of Troubadour beers in the Old Arsenal, a favorite local pub. This pub was closed but they opened it just for our group. There we were able to sample more Troubadour beers with cheese and pate as a snack.

Later we went for a fantastic dinner of chicken stew, white asparagus, mashed potatoes topped with sausage and thick cut bacon, and of course frittes. Our host said to us, "if you do not go home 10 pounds heavier, I have failed you." This was all washed down with Troubadour Imperial Stout, this is a great beer with strong coffee notes and great finish. Then we broke into song when the breweries own troubadour entered and sang the praises of Belgium beer.

Our hosts from Troubadour were great. Being a new brewery is hip and cool in America, but in Belgium three guys are making beers that go against hundreds of years of tradition (when have you ever seen a Belgium black IPA?). It is their passion for good beers that has kept them going. The one thing that keeps coming back to me here is the passion and love that the locals here have for beer, culture and food. Tomorrow we head to Ghent with a stop at the Bavik Brewery on the way.

Beer Consultant Evan Kaye and Chris Brower

Have you ever really looked at the label on your beer bottle? Breweries use all sorts of images to catch the consumer’s eye and sell their beer. Every beer I sample, I like to take the time to study the label. I look for nutritional information like alcohol by volume (ABV), original gravity (OG) and the International Bittering Units (IBU). Then I look for stories about the brew, maybe tasting notes or hops and malts used.

Red Brick and Lagunitas have some very funny anecdotes on their labels and 6-pack packing. After I have read everything I can about the beer, I look at the images on the front, back and sides. Some breweries use real artist’s compositions like Flying Dog and Ralph Steadman or Bierbrouwerij De Koningshoeven Tilburg’s Dutch Brown and Hieronymus Bosch. The Tilburg label is very interesting. The portrait is “The Birdheaded Monster” and only a small excerpt of Bosch’s famous work, a three-panel masterpiece entitled “The Garden of Earthly Delights” painted in 1504. 

Dogfish Head features work from a few different artists including famous musician Jon Langford, graphic artist Tara Pherson and Marq Spusta who has done work for the Sex Pistols, the Roots, the Black Crowes and Widespread Panic. Rogue uses the theme of a man or a woman throwing up a triumphant fist with one hand while holding an overflowing mug of brew in the other.

Most breweries that feature the Bock or Doppelbock styles have the iconic goat in some form on their label. The theory is, when Bocks were originally brewed, it was around the time of Capricorn, the symbol of the goat. Some breweries use simple but famous logos such as Guinness and their harp and Bass and their red triangle, which is the very first trademarked logo at the British Intellectual Property Office. Bass trademarked it on January 1, 1876, after the 1875 UK Trademark Registration Act came into effect.

So next time you crack open a cold one, stop for a minute and look at your beer bottle. You may notice that Left Hand’s Sawtooth Ale spells L-E-F-T in sign language or Orval Trappist Ale has a trout with the
monastery’s founder Mathilda’s lost wedding band in its mouth.    

Adam Shugan, ABC Fine Wine & Spirits Beer Consultant – Archer Road, Gainesville

Follow him on Twitter @abcbeeradams

Beer Consultant Evan Kaye and Regional Manager Chris Brower had a once-in-a-lifetime opportunity fall into their laps:  a week long beer education trip to Belgium. Not surprisingly, the two couldn’t say, “yes” fast enough.

So the duo is off in the land of beer, tasting and learning and bringing you along with them—even if it’s only virtually. This marks the first in a weeklong series of the Brew Hops and Wine Stops:  the Belgian Beer Blog. A new post will appear every evening at 6pm. 

Day one started with a quick sightseeing tour of Belgium. We saw the site of the old world’s fair, the King's residence and eventually made our way into the Grand Palace Square to see the Belgium Beer Museum and brewers association. Lionel, the brewer at Brouwerij Silly, was our host and poured us the lovely beer to kick off our trip. We then saw the famous peeing boy statue and took a pit stop into Mort Subite (a top 5 beer bar in the world) to have a glass of their white lambic. This beer had such lovely notes of mango, pineapple and white peaches. I couldn't help but think how well this would pair with Florida seafood and tropical cuisine. 

On the way to Antwerp we stopped for our brewery tour at Brouwerij Boelens where the owner, Chris and his wife and children were great hosts. We learned that his grandfather first brewed beer on this property in 1908 and the first brewery was destroyed in the First World War and then raided for copper in the Second World War. They began brewing beer here in 1993 and the brewery is still very small with production annually of around 15,000 barrels. Just seeing the small mom-and-pop operation here, it was amazing to think that their beer finds its way around the globe to us. The Tripel Klok and Dubbel Klok went well with the homemade meal of beef stew, salad and fries (yes, mayo was the condiment here). I was also impressed at how these beers truly are a global work of art; the barley comes from France and is malted locally, while the hops come from America. The cascade hops gave the Tripel a little more hop charter than most Tripels which was a nice change.

We then left the good folks at Boelens and found our hotel in Antwerp. Tomorrow will be another great day.

Evan Kaye, ABC Fine Wine & Spirits Regional Manager and Beer Consultant – Palm Beach area

Follow him on Twitter @abcbeerevank

This weekend concludes a weeklong celebration of the great American Craft Beer Movement. I don't think the term movement does the growth of craft beer in this country justice, as “explosion” may be a more appropriate description. I have been amazed by the growth of this category and in many ways it parallels what we have seen in the cigar business. Today's consumers demand quality, as well as a diverse selection, when it comes to what beer they drink and what cigars they smoke. Just as there has never been a better time to be a cigar maker, we are truly in a golden age for beer development. Here in America there is no Reinheitsgabot (German Beer Purity Law) to get in the way of the thousands of innovative brewers we have in this country, plying their skills. Whether they are working in an established brewery or exploring their "Inner-Frankenstein" out of their garage, the winner in all of this experimentation is the beer consumer.

As I recently earned the first level of Cicerone Status, think Sommelier for beer, I thought it may be time to revisit the subject of beer and cigars. As I have stated earlier, whatever beer you enjoy with your cigar is perfectly ok. I personally like to match cigars with beers that match the flavor profiles found in cigars. For this article I have chosen a cigar that not only matches beer in flavor profile but also in name.

Quesada's Oktoberfest is a very impressive cigar at first sight. It's dark, oily Maduro wrapper really pops out at you, thanks in part to the white band that is accented by the colors of the German Flag. The vitola I chose to smoke on this occasion is the Uber, which is a tightly packed 6x65 monster. Don't be shocked if your standard sized guillotine cutter isn't big enough to do the job. You may have to get creative with a pocket knife or use a bullet punch on this big boy.

Although this medium to full bodied cigar doesn't have to be enjoyed with a beer, I strongly encourage you to pair the cigar with one. The cigar was blended to go with a Marzen style, Oktoberfest beer, but your options are broader than that. I enjoyed this cigar after a wonderful beer dinner hosted by Blue Moon. During the night we drank Belgian Wheat, Agave Nectar Ale, Short Straw Ale, Rounder Belgian Pale Ale, and a new beauty they tested out on us called Honey Ginger Ale. I would feel comfortable drinking any of the above mentioned beers with the Uber, but I think the Rounder Belgian-Style Pale Ale was my favorite companion.  It was the Rounder that we paired with pork roasted for 18 hours, honey bacon brussel sprouts, Florida red potato cake, and Rounder beer cheese sauce. The beer held its own against the pork, cheese, and potato collaboration...so playing wingman to the Uber was a piece of cake.

The cigar provided lots of luscious and rich smoke that coated the palate with an earthiness, which had nice underlying flavors of dark chocolate and a hint of cedar. There was a little hay on the first third of the cigar, but I felt like the cigar settled into a mildly sweet, yet robust experience until the end. The cigar is a long, cool smoke which can be attributed to its massive ring gauge. The large size also lessens the complexity, but that is not a bad thing. I think a good consistent smoke is right in line with what most folks look for in a great Oktoberfest beer. This Dominican puro is what it is, a 90 rated cigar that everyone should enjoy at least once. The Uber is a very limited production item and we are very fortunate to be one of the few retailers to offer these. With only 500 boxes produced each year, our current stock level is very low, but look for these guys to hit our shelves again in late—summer just in time for Oktoberfest.

So this weekend, drink a beer to celebrate American Craft Beer Week. And don't forget to smoke a cigar to celebrate the celebration.

Starting tomorrow here on the blog, some of our beer guys will kick off a series of posts all the way from their trip in Belgium, so be sure to check in here every evening to hear about all the great beer they're drinking!

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

Being a “wino,” I always ran to the wine collection when picking out dinner. This all changed when I had the pleasure of attending the Naples Craft Beer Fest earlier this year. This beer fest was different than any I had attended in the past. It was, of course, an opportunity to try some of the best beers Coastal Beverage has to offer, but it was also an opportunity to try beers paired with dishes from local restaurants. Some of the breweries in attendance included Capital brewing, Blue Point, Goose Island, Magic Hat, Shock Top, Victory, Sweet Water, Southern Tier, Green Flash and Widmer Brothers.

The food and beer pairings covered a good base of typical beer styles ranging from Shock Top Lemon Shandy, Milk Stouts, Ales, Pale Ales, India Pale Ales, Weizen, and Russian Imperial Stouts. One of my favorite parings was Southern Tiers 2x Milk Stout with a chocolate chip cookie with peanut butter mouse drizzled in chocolate. The cookie was fantastic on its own, and the same can be said about the beer, but combined both seemed more interesting and complex.

This pairing may be obvious, but not all were that way. Shock Top Lemon Shandy was paired with Chef Paul’s Paella, a local chef who’s done a few wine tastings with ABC. Personally, I wouldn’t have thought to pair spicy paella with such a light easy drinking beer, however, for the second year running this combination has been crowned champion. The spiciness in the paella brought out flavors in the beer that you didn’t recognize on its own. These two pairings seemed to be a step above the rest, and with all the great beer and food presented that is a great accomplishment.

There are many styles and types of beer, making it very versatile. Keep in mind that you want the two, your dinner and beer choice, to complement each other; make sure your beer isn’t over powering your dinner. If dinner is a juicy steak, a witbier may be refreshing, but probably isn’t holding up to the steaks flavors. Instead try a hopped up IPA, a smoked porter, or just a nice stout. One thing that beer and wine have in common is the fact that everyone’s palate is different; don’t be afraid to experiment. You never know when you may find that perfect pairing no one else dared to try! Be sure to ask your local ABC beer consultant what may match your dinner if you’re lost amongst all the great beers out there!

Kevin Vercrouse, ABC Fine Wine & Spirits Beer Consultant – East Tamiami Trail, Naples

Follow him on Twitter @abcbeerkevinv 

Do you know what I wish I was doing right now?

I wish I was sitting at an outdoor café table watching the world pass by in all its curious shoes and slowly and happily sipping pastis. Perhaps I have a book at my side that I can glance at occasionally, or perhaps a good friend with whom I can amiably pass the time of day sits across from me. But most of all there should be pastis.

What am I talking about? Pastis–better known in this country under its brand names Pernod and Ricard, among others–is an anise and licorice root flavored liqueur and aperitif from France, usually about 40-45% alcohol per volume. It is hugely popular in France (where 130 million liters are sold each year, or over 2 liters per every single inhabitant) but is actually part of a tradition of Mediterranean anise liqueurs such as ouzo, sambuca, arak, raki and mastika.

For many years the French made their own pastis at home, but its success on the commercial market began 17 years after absinthe was outlawed in most of the western world. Indeed its commercial popularity seems to be a direct result of absinthe’s ban.

Absinthe, you may remember, was a very strong anise-based liqueur and was an immensely popular drink in 19^th century France, especially amongst artists and writers who believed that it could inspire them to be more creative. In fact it was often referred to as “the green muse.” The drink also contained the herb wormwood (Artemisia absinthium, from which it received its name) which was–incorrectly as it happened–blamed for hallucinations, violence, blindness and insanity. Wormwood, they said, is what drove Van Gogh to cut off his ear. It is what caused the poet Verlaine to shoot his friend Rimbaud. Not to mention the troubled lives of August Strindberg, Edvard Münch and hundreds of others of the great and not so great. Hence the ban throughout most of the 20^th century in much of the western world.

But in 1932–17 years after its ban–both the Pernod and Ricard companies decided to make a less strong version of absinthe without the wormwood and with a slightly different type of anise. Each producer thereafter developed their own secret recipe of herbs and spices in making their pastis so that personal
preference becomes the deciding factor in which you buy.

The rest is history.

So how do you go about enjoying pastis? Well, first of all relax. Put the worries and cares of the day behind you. For preference you should not be alone in a room but rather somewhere where you can, even if alone, watch and enjoy the social or the natural world in all its glory.

Now, to one part pastis add about five parts cool spring water. (Pastis can be served with ice if you must, but is not traditional.) Watch how the liquid turns hypnotically from dark transparent yellow to a soft milky yellow/white with the addition of the water. Sip it slowly, take a deep breath, smile inwardly to yourself and remember that troubles may come and troubles may go but life itself is a fine thing when you know how to enjoy it. And pastis is there to help.

Santé!

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

Thunevin-Calvet Winery

Our selection of Roussillon wines at ABC Fine Wine & Spirits is growing and is very well received by the wine enthusiasts.

The 2009 Occultum Lapidem ($24.99) from Chapoutier’s Bila-Haut, awarded 95-97 points by Wine Advocate, is one of many examples of moderate- to low-priced wines of extremely high quality.

A new addition to our Côtes du Roussillon selection is the 2010 Cuvée Constance by Thunevin-Calvet.

Jean-Luc Thunevin, Saint Emilion’s “Bad Boy,” has teamed up with Jean-Roger Calvet to create one of the most respected wineries of the area.

2010 Cuvée Constance

Priced at only $14.99, the 2010 Cuvee Constance received 90-91+ points by the Wine Advocate, which makes it one of the best values currently available.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

One of the top events of the year in the Jacksonville area is Players Championship held at the TPC at
Sawgrass. This is one of the elite tournaments on the PGA golf schedule. The best golfers in the world compete not only for a part of the over $9,000,000 purse, but for the right to be called the Players Champion…the money goes away but the title is forever. Each year thousands of golf fans, the sports press and media and the finest golfers on the planet converge on Ponte Vedra, Florida for this world-class event.

Along with this sports spectacular is another tradition unlike any other, the TPC Wine Tastings at the ABC Fine Wine & Spirits in Ponte Vedra. The Monday, Tuesday and Wednesday nights before the tournament begins on Thursday, ABC in Sawgrass Village holds a trio of wine tastings befitting the splendor of the TPC Tournament. Each night a different wholesale partner gets the show to themselves, showcasing some of the finest wines and spirits in their vast portfolios.

Guests enjoy the cigar smoker at dusk.

Tiger Woods lines up a putt.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

The nose was full of raisins, carmel and oak. The taste was as complex as any wine I have ever tasted with sweet, tart, smoky richness that take years to develop. This elixir was thought to be capable of prolonging life and curing ills by the monks who made it 700 years ago. No I'm not speaking about wine today but rather "Aceto Balsamico Tradizionale di Modena."

Last month while making our way from Verona to Florence, Chris Thompson from Alberello Imports suggested we make a detour to the beautiful city of Modena and visit an acetaia. It was here at Acetaia Villa San Donnino that I learned what a truly unique product "Traditionale" balsamic vinegar is.

There are three categories of balsamic vinegar: traditional, condiment grade and commercial grade. Commercial balsamic vinagar starts with red wine vinegar to which reduced grape juice and flavorings are added. These mimic the sweetness and tartness without the complexity or price of the real thing.

Condiment grade undergoes the same process as traditional but with less ageing. It is less syrup-like than traditional, and it's milder flavor leads to a broader range of flavors.

Traditional balsamic vinegar is used exclusively as a finishing touch to a dish. Thick as syrup and dark as espresso, traditional balsamic vinegar has an amazing range of scents and flavors.

Traditional is made from only the finest trebbiano grapes grown in the provence of Modena and Reggio-Emila. Before the alcoholic fermentation process, the must is boiled until its volume is reduced by 30-60%. After that the must is left to cool and settle and then poured into wooden barrels, and subsequently into smaller and smaller ones for at least the next 12 years. Only after it is certified by the consortium that regulates the process can it be bottled and sold as Aceto Balsamico Tradizionale di Modena.

Some families pass containers of Tradizionale down through generations, and the casks are only opened at momentous occasions like a wedding.

In Modena they use Tradizionale in many different ways, but my favorite is to simply put a few drops on some flakes of Parmigiano Reggiano cheese and experience one of the world's best foods.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

For those who read Cigar Aficionado, you are already aware that the My Father Flor de las Antillas, was named “Cigar of the Year" for 2012. So why am I bringing up old news? Other than the fact that I wanted an excuse to smoke one of these beauties, like I really needed a reason, I wanted to spread the word that we now have the 2012 Top Dog in our humidors. Not long ago, we got our first cigars from My Father, but unfortunately the Flor de las Antillas wasn't one in our portfolio. And let me say that when a cigar gets top billing in Aficionado, acquiring them can be a chore,  but the folks at My Father were very accommodating in shipping us plenty of these Nicaraguan masterpieces.

My Father Flor de las Antillas

Now for the cigar. If we first "taste" things with our eyes, then the Flor de las Antillas is a Ruth's Chris Cowboy Ribeye sizzling on a hot plate of butter at first glance. The Nicaraguan Sungrown wrapper is beautiful, smooth, and flawless in appearance. The band is an artistic rendition of two women working with tobacco. The pastel colored band is coupled with a maroon ribbon wrapped around the foot of the cigar.

If we first select a cigar based on its packaging, it's the taste will determine if we choose to become a repeat customer. The Flor de las Antillas does not disappoint in this area. I found the smoke to be creamy, with some mild spicy notes and a medium undertone of sweetness that stays with you all the way to that beautiful band. The most prevalent spice is white pepper, while the sweetness is definitely that of cocoa. I thought the flavor profiles were consistent throughout the entire cigar, with the spicy notes being the strongest in the beginning. This isn't a cigar that changes a lot throughout the smoke—it is just a consistently good cigar from start to finish.

This is a medium to full bodied smoke that I would highly recommend. This cigar is priced at $7.99 so it easily fits into the "everyday smoke" category. Nicaraguan puros have a tendency to scare those away who prefer the mild to medium cigars, but don't let this stop you from trying this one. So stop in and see what all the fuss is about by giving the My Father Flor de Las Antillas a test drive.

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole