The Beverage Journal Blog

This is a place to read articles found in the Maryland and Washington DC Beverage Journals as well as thoughts on current issues from our staff. If you would like to be a registered BJ Blogger, contact Stephen Patten.

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  • Protect Your Livelihood, Get Involved

    Posted by Stephen Patten
    Stephen Patten
    Steve is the Publisher of the Maryland & Washington, DC Beverage Journals (trade
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    November 2013 … the Maryland 2014 Legislative session is just around the corner.  There is no doubt that chain store legislation will again be introduced.  This is a dangerous prospect to the independent beer, wine and liquor store.  It is in you and your business’ best interest to get involved and be prepared to defend your position to your state representatives.  Many of you are involved and are familiar with the process of protecting your business from harmful proposed legislation.  Below is a quick ‘How To’ for everyone else…

    First, you need to know what proposed legislation is coming down the pipe and how it would affect your business.  The Maryland State Licensed Beverage Association (MSLBA) was formed, in part, because the association's leaders understood that actions in the Maryland State House directly impact the operations of your businesses.  The MSLBA tracks proposed legislation that will have an effect on its members’ livelihoods.  They do this right at their web site, www.mslba.org.  

    Next, you will need to know who your elected officials are.  There is a very quick and easy way to find out … go to http://mdelect.net and type in your address.  Make note of who your State Senator and State Delegates are.  

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    Nov 13 Tags: Untagged
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Recent Posts

  • The Second Coming of Pisco

    Posted by Robert Plotkin
    Robert Plotkin
    Roberto is a judge at the San Francisco World Spirits Competition and author of
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    ThPisco.jpg - 44.78 KBe ongoing cocktail renaissance has propelled pisco into the limelight and onto American backbars. Bartenders on both coasts have come to appreciate its unrivaled mixability and universally appealing character. All of our futures should be so bright.

    Interestingly enough, this is not the first time that pisco has made it big in the States. During the California Gold Rush, miners from South America streamed into San Francisco bringing with them ample stock of Peru’s native spirit. Its popularity with the locals gave rise to such classics as the Pisco Sour and Pisco Punch. The brandy’s run came to an end with the onset of Prohibition when it all but disappeared in the States.

    Celebrated mixologist Jeffrey Morgenthaler believes pisco stands a great chance of cracking into the American market. “I’ve been working with pisco for several years now and the thing I really enjoy most about using pisco in cocktails is the beautiful floral bouquet of the muscat grape. I often use pisco in variations of the traditional sour formula, but it also works beautifully in spirit-driven cocktails.”

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    Nov 19 Tags: Untagged
  • RAM's Laura Kimmel: From Receptionist to Director of Membership

    Posted by Edward "Teddy" Durgin
    Edward "Teddy" Durgin
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    NLauraKimmel.jpg - 205.28 KBot long after graduating from Virginia Tech University with a degree in Public Relations, Laura Kimmel found work as a receptionist at the Restaurant Association of Maryland (RAM).  That was seven years ago.  Today, she is the association's Director of Membership and Marketing, a position she has held since 2010.

    "This will be my seventh year here," she stated, during a recent interview with the Beverage Journal.  "I've grown a lot, I've learned a lot, and I have worn many different hats here from logistics coordinator of our 10,000-person Expo to planning our 700-person awards gala to now managing and directing membership and marketing."

    Her duties and responsibilities are many.  Chiefly, though, her job is to make sure RAM is getting its message out to Maryland restaurants that the association is there to help them succeed.  "We also work to let the dining public know that Maryland restaurants are great and that there are many to choose from. "

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    Nov 19 Tags: Untagged
  • Smithsonian Honors When Prohibition Came and Wente

    Posted by Edward "Teddy" Durgin
    Edward "Teddy" Durgin
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    In late October, the Smithsonian Institution in Washington, D.C., commemorated the 80th anniversary of ProhProhibition.jpg - 267.53 KBibition's repeal by inviting the proprietors and representatives of several historic wineries to town.  Among them was Christine Wente, a board member of Wente Family Estates in California's Livermore Valley.  During an interview with the Beverage Journal, Wente remarked, "Prohibition is significant for us because we were one of the few wineries that continued to operate during that era.  In addition to branching out into cattle ranching and olive farming, we sold sacramental wines to the Catholic Church through a contract with Beaulieu Vineyard. The Church would hold two or three masses a day back then, so they needed a lot of wine. As a result, we were able to come out of Prohibition strong and able to make some great advances in the 1930s, including being the first winery in California to varietally label Chardonnay and Sauvignon Blanc." 

    She continued, "It was an amazing time. Wineries were allowed to ship crates of grapes to home winemakers.  But they would have to put notes on the top of crates that said: 'Caution! Don't add yeast or grapes will ferment into wine!'"

    During her presentation, Wente shared with the Smithsonian the three main factors that have contributed to the success of the business.  Number one has been the family's continual search for consistency and quality "and never believing you have achieved it."  Second, she spoke of the passion that has grown up through the generations of her family.

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    Nov 19 Tags: Untagged
  • Maryland’s Multi-Billion Dollar Impact

    Posted by Stephen Patten
    Stephen Patten
    Steve is the Publisher of the Maryland & Washington, DC Beverage Journals (trade
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    Eighty years ago Maryland approved ratification of the 21st Amendment to the U.S. Constitution, ultimately repealing the 18th Amendment and ending Prohibition. Today, Maryland’s wine and spirits industry supports a multi-million dollar economy, employs thousands of workers, and provides millions of dollars in tax revenue to the state and federal governments.

    Marking the 80 year milestone, the Wine & Spirits Wholesalers of America (WSWA) released a detailed economic snapshot of the industry’s impact in Maryland that I found very interesting (as well as important).

    The wine and spirits industry supports 17,340 direct jobs in Maryland, which includes more than 1,270 workers at wholesalers. The total economic impact of the industry in the state is $2.9 billion, according to an economic analysis released by WSWA and prepared by New York-based John Dunham & Associates.

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    Nov 19 Tags: Untagged
  • Show all entries from December 2013 Editions

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  • Sierra Nevada's Celebration Fresh Hop Ale

    Posted by Alan Horton
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    In 1981 Ken Grossman, owner of the Sierra Nevada Brewery, brewed his first batch of “Celebration Ale.”  This beer quickly became the classic ale sought after year after year during the Christmas Season.

    Celebration Ale is an India Pale Ale (IPA) made with a twist. It is brewed in late fall using hops just recently harvested from the fields.  These newly picked hops, although dry by the time they are used, provide a fresh flavor and aroma that can’t be duplicated.  The beer would have a very different character if these same hops were allowed to dry for six to nine months.  The brewermaster uses a blend of Cascade, Centennial and Chinook hops that together provide plenty of bitterness with a moderate amount of hop aroma. The combination produces a bitterness level of 65 IBUs, which is at the high end of the bitterness scale for an IPA, as well as for most beers, with the exception of barley wine.  Celebration Ale, however, it is not a “hop bomb” that grabs your tongue and squeezes.  Rather, it is a skillful blending of fresh hops, and two row pale malt and caramalt that yields a delicious and flavorful beer.  Additionally, Celebration Ale is bottled conditioned meaning a small amount of sugar and yeast are added to the bottle before it is capped to induce a secondary fermentation that produces natural carbonation and provides additional life on the shelf.

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    Dec 18 Tags: Untagged
  • A BEVERAGE BIZ Look Ahead at the 2014 LEGISLATIVE SESSION

    Posted by Edward "Teddy" Durgin
    Edward "Teddy" Durgin
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    The next General Assembly Session is scheduled to re-convene in January, marking the last year of the current four-year election cycle in Maryland.  That means all 188 legislative seats in the General Assembly -- along with the Offices of Governor, Lieutenant Governor, Comptroller, and Attorney General -- are up for election.  In addition, for the first time in the state's history, the primary election will be held in June just 60 days after the Session's conclusion.

    For beverage industry interests, this politically charged time represents an opportunity to become even more actively engaged than they have in the past.  The Maryland State Licensed Beverage Association (MSLBA), in particular, has no plans to sit idly by.  MSLBA President David Marberger comments, "It's not really politics.  You're just talking facts.  You're saying, 'These are things that I experience.  These are things I face.  These are challenges that we have to overcome.'  And these are challenges that your local politician may not be aware of.  At some point in time, there has to be a give and take.  If you want your politicians to listen to you, you have to listen to him."

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    Dec 18 Tags: Untagged
  • Bill Burrill Maintains His Prestige at Republic National

    Posted by Edward "Teddy" Durgin
    Edward "Teddy" Durgin
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    "It is a industry that is endlessly exciting because it is ever-changing and no two days are the same.  I've been in this business 37 years, and I bet I am going to learn something new today about the business that I didn't know yesterday!"

    The industry Bill Burrill is speaking of is, of course, our beloved beverage biz.  And Burrill indeed speaks from nearly four decades of experience.  He started right out of college in June 1977.  Early on, this University of Baltimore graduate worked for Carlton Importing.  "When I was there," he recalled, "it was owned by McKesson.  Back then, McKesson was the largest wine and spirits distributor in the country and they also owned suppliers. So, I got some experience on the supplier side.  But after two years, I came back to the wholesaler side and have been in it ever since.  I've represented pretty much every major supplier, every major winery, and every major importer as well as many smaller ones.  I've worked in mostly Maryland, but also in South Carolina, Boston, and upstate New York. I've always been transferred back here. I'm like that bad penny. I keep turning back up!"

    Today, he is manager of Republic National Distributing Co.'s Chesapeake Division, which encompasses off-premise accounts throughout the entire state of Maryland.  In that post, he represents such major suppliers as Pernod Ricard, Heineken, and Bombay Imports, among others.  He was brought aboard RNDC earlier this year after selling his interest in the Prestige Beverage Group.

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    Dec 18 Tags: Untagged
  • American Whiskeys Trending UPWARDS

    Posted by Robert Plotkin
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    The 5 Trends Sending American Whiskeys Upward

    As the adage goes, people drink in good economic times and bad. It seems especially true for the American whiskey category, which according to Beverage Information Group grew an impressive 3 percent to 15.7 million 9-liter cases. Prosperity will eventually return, but the question remains, will American whiskeys continue to successfully compete with elder statesmen Irish and Scotch on the world stage?

    “We’re excited about the growth potential for the American whiskey category,” says Chris Bauder, GM of U.S. Whiskies at Beam Global. “Consumers continue looking to expand their spirits repertoire, and with all of the bourbon innovations we are seeing, they are discovering the fantastic quality, versatility and different tastes available within the category. There is a level of pride among the category’s pioneers, including Bill Samuels and Fred Noe, in the fact that their products stand up to Scotch and Irish whiskies in the minds of consumers and that this uniquely American spirit is getting unprecedented demand from whiskey drinkers across the world.”

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    Dec 18 Tags: Untagged
  • Alt Whiskey Goes Mainstream

    Posted by Beverage Network
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    American Distillers Large & Small Are Fueling a Whiskey Revolution

    By Jack Robertiello

    Behind the bar at The Square One Brewery and Distillery restaurant in St. Louis, pride of place is given to the beers and spirits that are made on-site. Among the spirits, there’s an expected array of new distiller wares—gins, rums, vodka and the like—as well as whiskies that put a twist in the tail of the traditional styles consumers expect. Here, customers can order tasting flights that include J.J. Neukomm Whiskey (made with cherry wood smoked malt and aged in Missouri-made oak barrels) and Hopskey (the house’s hop-infused whiskey, grainy with a pleasant aromatic hoppiness).

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    Dec 18 Tags: Untagged
  • Show all entries from January 2014 Editions

Recent Posts

  • Goose Island Honker’s Ale

    Posted by Alan Horton
    Alan Horton
    Al Horton retired after 27 years with Bob Hall LLC, a beer distributor in Upper
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    Chicago’s Goose Island Brewery refers to its “Honker’s Ale” brand as an English style bitter, but don’t be fooled by the name. This fine beer is anything but bitter. What then is an English Bitter?  Simply put, it is a style of ale in which the brew master uses ample amounts of aromatic hops and sweet malt.  The result is a beer with a strong hop presence but a pleasantly drinkable taste.

    The brew master at Goose Island uses an interesting mixture of grains including: two row barley malt, wheat malt and roasted barley.  This hearty malt combination produces a bread like aroma with a sweet malt flavor, strong enough to balance out the Stryrian Golden and Super Styrian hops. Although both hops types have mild bittering and aromatic qualities, Super Styrian hops is known especially for its dual flavor and scent characteristics.

    When held to the light, a brilliant coppery gold color shows through the glass.  A tight off white head forms as it is poured and quickly dissipates into a nice band of lacey foam around the inside of the glass. An abundance of small bubble carbonation gives the beer a pleasant feel in the mouth that carries through in the aftertaste as a pleasant mix of hops and malt lingers at the back of the tongue.

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    Jan 21 Tags: Untagged
  • Maurizio Farro: Bringing Italian Wines Close to Home

    Posted by Edward "Teddy" Durgin
    Edward "Teddy" Durgin
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    Maurizio Farro, founder of Cantiniere Imports & Distributing Inc., is a true American success story.  He even talks like a proud American, albeit with a way-cool Italian accent. He doesn't refer to the year he came to the United States as "2002."  He describes it as "the year after the Towers fell."  He didn't let the language barrier stop him from prospering.  He went to community college in Towson to improve his English ("I realized I had to not only learn the language, but be able to hear the people").  And when asked what his secret is for becoming his own boss, he answers: "If you come here to this country, you must come to work hard.  Otherwise, there is no reason to be here."

    Farro indeed came to America in 2002.  "I come from a winemaker family in Naples," he said, during a recent interview with the Beverage Journal.  "My family has been making wine for decades.  Both of my grandfathers made wine, my father made wine, and so did my uncle.  There was always wine on the table.  . . . My father eventually didn't want to do the job anymore, and my brothers and I didn't follow in his footsteps.  It was my cousin, who was working for my father's brother, who kept the family business.  Today, I purchase his wine." 

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    Jan 21 Tags: Untagged
  • Reliable Churchill Teams with Maryland Shock Trauma on New PSA

    Posted by Edward "Teddy" Durgin
    Edward "Teddy" Durgin
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    In every profession, there are some projects you work on that are just more "important" than others; projects that become less of a work task, and more a responsibility.  Into my lap a couple of weeks back fell a story about Reliable Churchill funding a new PSA (public service announcement) video for the R. Adams Cowley Shock Trauma Center at the University of Maryland Medical Center in Baltimore. Commonly known as "Maryland Shock Trauma," it's the place on the news where you hear people taken to or flown to when they have been in very bad accidents.  It's also the place where you as a parent do NOT want to get a call from in the middle of the night or anytime of the day or evening.

    The executives and employees of Reliable Churchill know that.  In fact, management had been looking to do something along the lines of a video that was dramatic and immediate and real for some time.  The result is "Someone Like You," a 12-minute presentation that the company and Shock Trauma are hoping gets seen at every high school and in every Driver's Education class in the state.

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    Jan 21 Tags: Untagged
  • 2014 Beverage Industry Lobby Day

    Posted by Stephen Patten
    Stephen Patten
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    This 2014 Maryland General Assembly Session is underway and retailers have two options: sit back and watch and hope all turns out well, or be actively engaged and impact the outcome in a way that helps your business.  Please make it a top priority to join with members of the Maryland Beer Wholesalers Association (MBWA) and the Maryland State Licensed Beverage Association (MSLBA) on the morning of February 13th to meet with legislators from your district in their Annapolis offices.  The day will start in Annapolis at 7:30 am at the Governor Calvert House for meeting assignments and a briefing on the issues.  The group will then head over to the state house to meet with our elected representatives to voice the concerns of the industry on potential and proposed legislation.  The group will then meet back at the Governor Calvert House for a debriefing followed by MBWA and MSLBA association meetings.  Following these meetings there will be a luncheon ... all wrapping up by 1:00 pm.  

    This is a great opportunity to meet your elected officials and let them know what is important to you and your business.  If you have questions or just want to register, call the MSLBA at 800 921-1381.

    Jan 21 Tags: Untagged
  • Today's France

    Posted by Beverage Network
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    Change is the universal language of all modern industries. In this special section, we examine how innovations and adjustments are driving French wine, spirits, beer and cider sectors forward. From an entirely new category of “vin” to fresh brilliance behind the bar and the renewed relevance of beer and cider on the global market, France is demonstrating more flexibility and quality than ever in the nation’s history.

    Even better, these improvements have made French alcohol products more relevant to today’s American consumers, who are eager to discover quality, style and value to fit their fast and varied lifestyles.

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    Jan 21 Tags: Untagged
  • Show all entries from February 2014 Editions

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  • Frank Jones: Front and Center at the Gibson

    Posted by Edward "Teddy" Durgin
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    Frank Jones, bartender extraordinaire at The Gibson in Washington, D.C., is quick to list star mixologist Gina Chersevani among his first mentors in the business.  Chuckling at the memory of her early tutelage, he recalled, "Gina would always tell me that I was messy and slow!  What she was trying to get me to see was, as a bartender, you are constantly on display.  You don't really think of yourself as being part of the atmosphere, per se, but you are.  Unlike a server at a table, you can't leave your post.  You're stuck there, you're in a fish bowl, and they're watching you.  So, in turn, I've learned to be much more neat.  It's very important to always be aware of the fact that you are being watched and to bring some degree of elegance to the job."

    Winner of last year's Artini competition at the Corcoran Gallery, Jones has been tending bar in the Washington metro area for a decade now. He started at the Poste Moderne Brasserie in the Hotel Monaco.  From there, he went to Ardeo + Bardeo, the Belga Cafe, and the Jack Rose Dining Saloon.  "Now I am very happy to be at The Gibson," he stated, "where I pretty much manage the cocktail program."

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    Feb 26 Tags: Untagged
  • Spitfire Kentish Ale “The Bottle of Britain”

    Posted by Alan Horton
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    Spitfire Kentish Ale has an interesting back-story.  During World War II, Messerschmidt fighters from the German Luftwaffe dominated the air war over Britain until the Spitfire, a new Rolls Royce powered airplane, entered the fray and changed the outcome of the Battle of Britain. In 1990, fifty years after the battle, Shepherd Neame, Britain’s oldest brewer (1698), brewed Spitfire Kentish Ale in a onetime effort to commemorate the success of the airplane in saving Britain and to raise funds for the Royal Air Force Benevolent Fund.  An unplanned success, Spitfire became popular and has remained in production since then, and during the past two years the brand has become the fastest growing bottled ale in Britain.

    When poured into a wide mouthed pint glass, the beer is the color of blood orange and sports a thick off white head. As the beer is consumed, traces of foam lace remain while small bubble carbonation continues to rise in the glass.

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    Feb 20 Tags: Untagged
  • Van Mitchell: Retailer-Legislator-Administrator and Lobbyist

    Posted by Alan Horton
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    Over the years, there have been several retailers and wholesalers who have served in the Maryland Legislature.  Names like Pete Bozick, Jim Simpson, Cas Taylor and former Delegate James King come to mind, but very few have had such diverse experience in business, the legislature, government agencies and the alcohol beverage industry as Van Mitchell.

    If asked about his widely diverse work history, Van might joke and say something like, “This guy you are talking about must have had a hard time keeping a job.”  The fact is, his varied and cumulative job experience make him ideally suited for his current job as a lobbyist in a firm that represents the alcohol industry.  When Van speaks with legislators, he doesn’t speak in theoretical terms, he speaks with the authority of someone who has actually been there and done it. As the popular 1960s saying goes, “He can talk the talk and he can walk the walk.” And, in his numerous careers we can see examples of his use of best practices in running a business.

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    Feb 20 Tags: Untagged
  • Longtime RNDC Salesman Mitch Laziuck Retires After 42 Years

    Posted by Edward "Teddy" Durgin
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    On Friday, Jan. 31, Republic National Distributing Co. (RNDC) held a luncheon at its Jessup headquarters in honor of salesman Mitch Laziuck, who has retired from the company after 42 years of service.  The event started at 11:30 a.m. and drew at least 200 RNDC staffers; customers; vendors; Laziuck's wife, Patty; and his daughter, Heather, and her husband.

    RNDC Executive Vice President Gary Herd served as the emcee.  "It goes without saying that Mitch has had a tremendous impact on our company throughout the years," he stated, while at the podium.  "When you think about 42 years, that's a lifetime, and he's seen a lifetime of change at this company.  He has seen brands grow, and those are brands we all reap the benefits of today."

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    Feb 20 Tags: Untagged
  • Joe Bozick: Bringing Up the Beer

    Posted by Edward "Teddy" Durgin
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    Joe Bozick owes pretty much everything he has to the beverage industry.  He currently serves as Vice President of Bozick Distributors, the Waldorf-based beer distributor his father, Peter, founded in 1959.  The job has brought him closer to his brother, Brian, who serves as company President.  Joe even met his wife, Cheryl, through the industry as she was a longtime employee of Boston Beer.  They've now been married for 21 years.

    Bozick Distributors serves the Southern Maryland area of Prince George's, Charles, St. Mary's, and Calvert counties.  Among the major suppliers and brewers the company represents are MillerCoors, Heineken USA, Brown Imports, Boston Beer, and Pabst.  "I love working with everyone here," Bozick declared during a recent interview with the Beverage Journal.  "When Brian and I were growing up, everything was a lot more challenging in the sense that it was a struggle through the '80s and '90s.  We were in survival mode.  Back then, I really didn't have time to enjoy the people, because every day was a grind.  But now, everything runs smoothly and everybody does their job."

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    Feb 20 Tags: Untagged
  • Show all entries from March 2014 Editions

Recent Posts

  • DC Coast Enjoys the Highs With Lauren Lowe

    Posted by Edward "Teddy" Durgin
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    It's been eight years since Lauren Lowe made the move from the wilds of Michigan to Washington, D.C.  A part of her is still getting used to the transition.  "I lived in Michigan until I was 22," she stated.  "Needless to say, there is a thriving city life here in comparison to where I'm from."

    Lowe has been part of that thriving city life for eight years now, specifically its bar scene.  Her first job behind the taps was at Chef Jeff's on 13th and F Streets.  She left there after about a year and a half to take a job at DC Coast.  She's been head bartender there for nearly six years now.

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    Mar 19 Tags: Untagged
  • Terrapin’s Mosaic Red Rye IPA

    Posted by Alan Horton
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    Mosaic Red Rye IPA is a euphonious name for a beer. The name is quite a mouthful, and so is the beer.  This Rye based IPA is brewed by the award-winning Terrapin Brewery located in Athens, Georgia, which began brewing operations in 2002.  Terrapin brews a wide range of full flavored ales that are well balanced and not over the top in any way.

    Much of Mosaic Red Rye IPA’s character is based on the use of Mosaic Hops – a new variety of hop. An offspring of Simcoe and Nugget hops, Mosaic derives its pleasant aroma and bitterness qualities from each of them. This new hop from the Northwest United States has a bright future and likely will become widely used in very short order.  

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    Mar 19 Tags: Untagged
  • Keith Kerkoff: How Templeton Rye Went Legit

    Posted by Edward "Teddy" Durgin
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    In the 1987 movie "The Untouchables," Sean Connery's Irish beat cop famously instructed Kevin Costner's Eliot Ness on the "Chicago way" to get Al Capone and his notorious gang: "They pull a knife, you pull a gun.  He sends one of yours to the hospital, you send one of his to the morgue!"

    Well, if it had been Keith Kerkoff in that scene, he would have told the Prohibition-era enforcement agent, "Just offer 'em a bottle of Templeton Rye!"

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    Mar 19 Tags: Untagged
  • Up-Selling: A Practitioner’s Guide To Selling the Good Stuff

    Posted by Robert Plotkin
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    The appeal of premium spirits cuts across age and cultural demographic lines. The spirits industry has done a marvelous job positioning premium brands with contemporary consumers. Their allure is undeniable. They’re marketed in attention grabbing packages and offer people a lot of bang for the buck. That’s an unbeatable combination.

    As with most high-ticket items, premium and super-premium spirits don’t sell themselves. Convincing a client that a $60 bottle of Russian vodka, a $200 American alembic brandy, or a 750ml of tequila retailing for $250 is a warranted and informed purchase requires technique and ready information. Considering that your staff will have little time to close the sale necessitates providing them with a viable strategy.

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    Mar 19 Tags: Untagged
  • Tequila 101

    Posted by Beverage Network
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    Tequila is made from the blue agave plant, which resembles a cactus but is actually a member of the lily family. At the heart of the plant is the “piña” (similar in appearance to a pineapple), which produces the aguamiel (“honey water”) that is fermented and distilled.

    Tequila may only be produced in designated areas of Mexico, most notably the state of Jalisco; the spirit takes its name from the town of Tequila.

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    Mar 19 Tags: Untagged
  • Show all entries from April 2014 Editions

Recent Posts

  • Withall Finds a Home at The Hamilton

    Posted by Edward "Teddy" Durgin
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    Samantha Withall, Beverage Director at The Hamilton on 14th Street, has certainly bounced around the biz locally.  She has been a chef for nearly a decade, having worked at such venues as Cafe Atlantico and Restaurant Nora and helping to open Minibar on E Street and Oyamel Cocina Mexicano.  At one point, she got out of the kitchen and served as Purchasing Director for the Park Hyatt Hotel.  "After that," she said, during a recent interview with the Beverage Journal, "I did some restaurant consulting work before jumping into a wine and beer buyer position for an all-natural, organic market in Olney, Md."

    That job ended up stoking her passion for the beverage side of the business, and she eventually accepted her current job at The Hamilton.  "The Hamilton is the cruise ship of restaurants!" she proudly declared.  "We are very large.  We have a lot of square footage.  In fact, the actual space that we are in used to be a Borders bookstore.  Before that, it was a Garfinckel's department store.  We have six bars and a live music venue in our basement. We offer a ton of all-American cuisine, but we also have our own sushi bar in-house that is manned by a full team of sushi chefs.  We're owned by the Clyde's Restaurant Group, and we're very eclectic in what we offer."

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    Apr 17 Tags: Untagged
  • Blue Point Toasted Lager

    Posted by Alan Horton
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    Twenty nine years ago the Blue Point Brewing Company, Long Island’s first significant microbrewery, was founded in Patchogue, New York by two old friends - Mark Burland and Peter Cooper. Unlike most microbreweries, Blue Point’s first beer was a lager rather than ale.  This was risky business as lagers require much more care throughout the brewing process than your typical ale.  Darker color or additional hopping cannot mask flavor flaws and other mistakes.  But Burland and Cooper’s risk paid off.  Toasted Lager became the brewer’s flagship brand, and a Gold and Silver Award winner at the World Beer Cup competition.

    Blue Point’s “Toasted Lager” takes its name from a brewing technique that uses the direct application of flames to heat the brew kettle. This is in contrast with the usual method of heating the kettle with steam.  The long used “Fire Brewing “method has been around for a long time and provides a hint of toasted flavor.  It was used and highly touted by Detroit’s famous Stroh Brewery. 

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    Apr 17 Tags: Untagged
  • Beer Festivals: A Recent Marketing Initiative

    Posted by Alan Horton
    Alan Horton
    Al Horton retired after 27 years with Bob Hall LLC, a beer distributor in Upper
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    Beer marketing practices have changed rapidly in recent years and continue to evolve. It wasn’t long ago that local beer marketing consisted of the “beer man” bellying up to the bar and buying a couple rounds. While bar nights and trade spending still exist they have been eclipsed by other practices, but the one element that hasn’t changed from those bygone days is the firm belief in the popular slogan “Making friends is our business.”

    The reach and power of personal marketing has now become more important than ever, and the majority of craft brewers “get it.” They have rediscovered what industry veterans have known for years that a friendly approach, knowledge about one’s product and providing honest recommendations go a long way in the brand building process.

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    Apr 17 Tags: Untagged
  • GIN 101:The Many Styles of Gin

    Posted by Beverage Network
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    Benchmark London Dry style

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    Apr 17 Tags: Untagged
  • GIN ReimaGINed

    Posted by Beverage Network
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    No longer simply juniper, this spirit can be classic or creative, modern or mystical

    According to conventional wisdom, and to the Alcohol and Tobacco Tax and Trade Bureau, gin is a distilled spirit with its main flavor derived from juniper berries. That leaves a lot of room for interpretation.

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    Apr 17 Tags: Untagged
  • Show all entries from May 2014 Editions

Recent Posts

  • Rum Gets Respect

    Posted by Beverage Network
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    rum.jpg - 34.51 KBFrom its balmy Caribbean cradle, where it was consumed in copious amounts by seafarers, to the blenders of every beach bar in America, rum has ably fulfilled its calling as a fun-loving, tropical spirit.

    But in a category as diverse as rum—which can be white, gold, spiced, flavored, overproof or aged—the frolicking frat boy persona that makes rum such a mixable and loveable spirit also means rum has occasionally struggled to be taken seriously, failing to realize the prices and sipping prestige that other spirits categories include. However, a current wave of super-premium rums and upsell options, hailing from both small entrepreneurs and category leaders alike, suggests that rum, as a whole, may finally be getting some overdue respect.

    “Rum is the last category to premiumize,” says Tom Herbst, Vice President Marketing for Rum, Diageo. “Rum has characteristic challenges and opportunities, driven by its easygoing vacation values. We love those values because they make rum what it is. What we are trying to do across many of our rum brands is take that spirit, the exotic and fun side, and export it into more occasions.” Diageo’s portfolio includes spiced rum juggernaut Captain Morgan and Guatemala’s Ron Zacapa, as well as Pampero and Myer’s.

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    May 19 Tags: Untagged
  • Heineken: Changing the Game in Beer

    Posted by Beverage Network
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    FOR BOTH ON- AND OFF-PREMISE, CREATIVITY GIVES HEINEKEN USA AN EDGE IN AN INCREASINGLY COMPETITIVE MARKET

    As an international beer leader, Heineken has always looked to project quality and consistency as core values in their flagship product, especially when it comes to the lucrative draught sector. Of all the tradewinds now buffeting the giant brewers of the world, draught quality is among the most problematic for a variety of reasons but hasn’t always received the attention it deserves. That is, until now, as Heineken USA is set to start the roll-out of what potentially could be a breakthrough in quality, consistency and environmentally sound beer delivery.

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    May 19 Tags: Untagged
  • BeverageJournalInc.com

    Posted by Stephen Patten
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    There are some new features at our web site that are worth checking out.  Not only can you obtain all the information necessary to set up a subscription, get advertising information, pay invoices and renewals, and read all the articles as well as our subscribers being able to access their subscription information and search the monthly Price List as a PDF; but NOW the Maryland edition has an added function: a sort-able/searchable version of the Price List … we are calling it a Dynamic Search.  As I type this we have over 20,000 products up on this service.  We are adding products constantly.  The unique search ability and access to family plan discounts within a distributor make this new online service an incredible added value to your already indispensible Maryland Beverage Journal.   Accessing this added service is easy.  Simply, go to www.beveragejournalinc.com and then click the Login Here tab.  If you are a first time visitor, use the Customer Number option to Login (your customer number can be found on the top line of the mailing label of your hard copy Maryland Beverage Journal). In addition we are also able to offer downloadable data versions of the prices to marry-up with your POS systems. 

    I hope you take the time to visit our web site and check out this new service.  Feel free to give me a call or shoot me an email with any questions.

    May 19 Tags: Untagged
  • Comedian Adam Carolla Mans Up With Mangria

    Posted by Edward "Teddy" Durgin
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    Adam Carolla is a man known for wearing many hats.  Comedian, author, actor, talk-show host, podcast host,... and now beverage biz mogul.  The third of his highly successful Mangria products recently launched and is now available in our market via Atlantic Wine and Spirits.  A Brand Profile is running in this month's edition of the Beverage Journal complete with a few quotes from Carolla himself.  As a Web edition extra, here is the full Q&A:

    BEVERAGE JOURNAL: Every brand has a story behind it. What is Mangria's?

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    May 19 Tags: Untagged
  • Amy Russell: Her Casa Luca Is Your Casa Luca

    Posted by Edward "Teddy" Durgin
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    "I love taking care of the guests.  I like judging how their day has been going and what might make their evening better.  That's always been what I have loved about bartending.  When you get somebody who has clearly had a bad day of work, and they have that first sip and you can see their shoulders just -- ahhhhhh -- relax.  In those moments, I think, 'OK, I'm helping.'"

    Those are the words of Amy Russell, bar manager at Casa Luca.  This popular establishment on New York Avenue, is one of Fabio and Maria Trabocchi's most popular dining concepts.  Russell is just proud to be a part of the couple's legacy.  "Casa Luca is Chef Fabio's more family-style restaurant," she stated, during a recent interview with the Beverage Journal.  "My understanding is a lot of his regulars kept saying to him at his other restaurants, 'We love this place, but we'd also love some place where we can bring our kids.  That was the inspiration for Casa Luca."

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    May 19 Tags: Untagged
  • Show all entries from June 2014 Edition

Recent Posts

  • For the Love of District Commons

    Posted by Edward "Teddy" Durgin
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    Caitlin Love has definitely found both her love and her passion working for Passion Food Hospitality.  She is a seven-year company veteran and has served as bartender at the firm's District Commons eatery since its September 2011 grand opening.  Located on Washington Circle, it's basically a 21st century take on the traditional American tavern.  In terms of food offerings, customers love the huge raw bar and the open-hearth oven where everything from flavorful tarts to tasty flatbreads are baked.  But Love believes it is the drink selection that gets so many customers coming back for more, especially those who like to sample from District Commons' 99 Beers on the Wall.

    "District Commons and Burger Tap and Shake are conjoined restaurants," she stated, during a recent interview with the Beverage Journal.  "We are the sixth and seventh restaurants the company has opened.  District Commons is American-themed, so we have an all-American wine and craft beer list and lots of American spirits, as well."

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    Jun 28 Tags: Untagged
  • Is It Possible For Beer to Age Well?

    Posted by Alan Horton
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    Al Horton retired after 27 years with Bob Hall LLC, a beer distributor in Upper
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    aged beer.jpg - 106.34 KBOn the first morning of beer school many years ago, the instructor boldly stated, “Nothing good happens to beer once it is put into a bottle, can or keg.” Freshness fades and beer quickly deteriorates once it is put into any kind of container.  And while pasteurization might slow the process, the original taste is changed and the deterioration process from aging continues unabated until beer has lost its freshness, its flavor and its taste. 

    During the 1970s and 1980s, the country’s largest domestic brewers spent millions of dollars studying the effects of aging on beer freshness. They concluded that after heat, light, oxygen and dirt, beer’s greatest enemy is time. Preservatives are one way to prolong the shelf life of beer, however, during the past thirty or so years, the use of preservatives has become unacceptable and most, if not all, brewers have discontinued using chemical preservatives. The brewers’ collective answer to prolonged shelf life was to store beer at lower than ambient temperatures, i.e. the temperature surrounding beer. 

    Each brewer followed its own approach to address the aging problem only to arrive at a similar but temporary solution. At Anheuser-Busch, brewing chemists experimented with the effect of lower temperatures on beer aging. They concluded temperature played a very important role in the aging process, and was the one element that could be controlled throughout the manufacturing/distribution process. As a result, Anheuser-Busch wholesalers were mandated to either build expensive climatized/refrigerated warehouses or to retrofit existing facilities.  Each wholesaler plan had to be approved by AB prior to construction. The Coors Brewery approach not only involved a similar warehouse solution, but took the extra step to require its beer be shipped  in refrigerated trucks from its brewery in Golden, Colorado. It also required its wholesalers to deliver Coors products in insulated and refrigerated trucks. Miller imposed its own policy on air conditioned warehouses with temperature set points that vary throughout the year. Currently, Sam Adams and Pilsner Urquell amongst other brewers have adopted their own cold storage policies. Without a doubt these approaches have helped slow the aging process, but the overall effect is muted as a large percentage of beer is delivered and stored at retail locations in warm, unfriendly conditions.

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    Jun 28 Tags: Untagged
  • Left Hand Milk Stout Nitro

    Posted by Alan Horton
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    Milk stout takes its name from the milk sugar that is added to a stout to sweeten its taste.  As a style of beer, milk stout was developed more than one hundred years ago as an alternative to the ales, stouts and porters of the time. In those days, milk stout was promoted as having nutritional value and was frequently prescribed to nursing mothers.

    The Left Hand Brewery of Longmont, Colorado has made classic milk stout uniquely its own with the infusion of nitrogen directly into the bottle without using a widget.  The combination of nitrogen and a low level of carbon dioxide together with flaked oats and flaked barley gives the beer its creamy texture, smooth body and almond colored collar of foam. 

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    Jun 28 Tags: Untagged
  • What's on Tap for Frisco's Michael Cermatori

    Posted by Edward "Teddy" Durgin
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    Michael_Cermatori0006.jpg - 93.16 KBMichael Cermatori, bartender at the Frisco Taphouse & Brewery in Columbia, has a pet peeve.  "I do not like a sticky bar top!" he declared, during a recent interview with the Beverage Journal.  "That's just lazy bartending.  If you go in someplace and it's sticky, it's not some place you want to go back to.  Now, if you work in a dive bar, I don't want you serving me with white gloves and your pinky in the air.  But have some pride in what you're doing."

    Cermatori will only turn 29 in July.  But he already sounds like a longtime veteran of the business.  "I would tell anyone new and young in the beverage industry to know your product, know your clientele, and be aware of your surroundings," he said at one point.  "Things can happen pretty quick in the bar business.  I am lucky because Frisco is a great place.  But I've worked at some other places where things would get out of hand real quick.  So, keep your head on a swivel and know what's going on."  

    In truth, Cermatori has been in the industry for a decade, having started as a barback and a bartender in fine dining in Long Island, N.Y.  "That's where I'm from," he said.  "I moved down here in the summer of 2005 to attend college." 

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    Jun 28 Tags: Untagged
  • Show all entries from July 2014 Editions
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