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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Sergi Is Commander-in-Chief Behind the Bar at Lincoln

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Tuesday, 19 August 2014
in September 2014 Editions

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You know you are talking to a person who has found his or her true calling in this world when you ask them: "What do you consider to be the hardest part of your job?" and the answer is: "Going home!  When you are doing something that you love, it can sometimes be so hard to go home and just turn your brain off.  You want to be back THERE!"

That "there" is Lincoln Restaurant in Washington, D.C.  That happy employee is lead bartender Rachel Sergi, who has been in the business for nearly two decades now. She started her career in the nation's capital at New Heights Restaurant before eventually hooking on with Lincoln, an American small plates eatery that focuses on organically sourced menu offerings with a heavy emphasis on its fresh cocktail program, as well.

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Union Craft Brewery Looks to Put the Charm in Charm City Beer

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Monday, 18 August 2014
in September 2014 Editions

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Country music fans often sing of having a "hometown honeymoon."  Those who like to strap on the old feedbag and stuff their faces with fried chicken, pizza, and pasta will tell you there's no better place for that than the Hometown Buffet restaurant chain.  But Baltimoreans looking for a hometown beer?  More and more are gravitating to Union Craft Brewing.

Founded by three local friends -- Adam Benesch, Kevin Blodger, and Jon Zerivitz -- this growing operation is quickly becoming a hometown favorite to locals and Marylanders alike.  Benesch, who recently sat down with the Beverage Journal on the eve of Union Craft's two-year anniversary, stated, "Being that all three of us are hometown guys, a lot of our passion for what we wanted to create here revolved around community.  We really wanted to be a community-based brewery.  What that means to us is hosting community-type events at the brewery, but also being very involved out in the community, whether it's partnering with local charities or coming up with ways to connect with other people in Baltimore doing great things.  That could mean restaurants holding various events or local causes that we connect with.  And beer is just that great thing everyone loves having around."

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Devil’s Backbone “Vienna Lager”

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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on Monday, 18 August 2014
in September 2014 Editions

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The Devil’s Backbone Brewery of Lexington, VA, currently Virginia’s largest craft brewery, has won many awards for its beers over the years.  In 2013 the brewery was named “Small Brewer of the Year” at the Great American Beer Festival and its flagship brand “Vienna Lager” has won both Gold and Silver awards at GABF and a Gold award at the 2012 World Beer Cup Championship.  Most recently, the brand won The Washington Post’s “Beer Madness” award after five rounds of tasting. 

Vienna Lager, a new style of beer, was first brewed in Austria in 1830 by Anton Dreher a brewmaster at Vienna’s Schwechater Brewery.  It was his goal to create an alternative to Germany’s popular Oktoberfest and Marzen beers. Stylistically, Vienna Lager is similar to both of them, but is lighter bodied and has less alcohol. 

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The Ever Changing Face of the U.S. Beer Business

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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on Monday, 18 August 2014
in September 2014 Editions

 

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Historians often urge caution when interpreting current events as being important and permanent because in the larger scheme of things, these events often play only a minor role.  With the passage of time, a longer view can provide interesting and different perspectives.  The changing face of the U.S. beer business is an example.

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Shades Of Green

Posted by Beverage Network
Beverage Network
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on Saturday, 26 July 2014
in August 2014 Editions

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Never have more wines been so eco-friendly. So proudly, consciously, strategically eco-friendly. But before we all hop on this presumably-biodiesel-fueled bandwagon, it is important to ask: What is organic wine, and who cares? Does green-ness even factor in to people’s drinking thinking?

The topic is at once quite simple, and surprisingly complicated. Who doesn’t want to live greener, cleaner and more naturally? At the same time, the devilish details—of certification, and even definitions—make the entire concept slippery. And on top of the real deal, so to speak, the greenwashing in wine can get laid on pretty thick.

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Dead Rise Summer 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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on Thursday, 24 July 2014
in August 2014 Editions

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“What’s more important, having a good product or having good marketing?” This rhetorical question is worthy of academic debate, but Maryland’s Flying Dog Brewery has hit both sides of the question with their latest offering, “Dead Rise Summer Ale.”

This beer’s key “marketing hook” is a lesson in local marketing.  Deadrise Summer Ale is a celebration of Maryland’s cultural icons - blue crabs, a Bay built deadrise boat and Old Bay seasoning.  The beer is brewed in collaboration with Maryland based McCormack Spice, the makers of Old Bay Seasoning, to celebrate the spice’s 75th Anniversary.  And  to give consumers another reason to buy the beer; they are donating a portion of each sales dollar to “True Blue,” a program that benefits the Chesapeake Bay’s professional watermen. That’s for the good marketing part, now for the product.

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Tino's Italian Bistro & Wine Bar

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Thursday, 24 July 2014
in August 2014 Editions

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can't write about Tino's Italian Bistro with Wine Bar in Columbia without acknowledging that in a couple of days, or at most a week, I'm going to break down and go have dinner there.  It's that kind o' yummy!  But while it may be the authentic Italian recipes that lure customers there in the first place, most likely return for its impressive beverage selections that complement such dishes as Ravioli Chesapeake, Tortellini Bolognese, and Seafood Mare Bella. 

And those who do return often come back on a Sunday for what may be Howard County's best beverage promotion. Free Wine Sundays!  For every entree order, owner Chris Infantino and his staff take 25 percent off a bottle of wine from a list of 25 bottles to choose from. So, if there is a table of four and they all order main courses, they get a free bottle of vino. 

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Marylanders Retailers Recognized

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Thursday, 24 July 2014
in August 2014 Editions

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One of the highlights of the American Beverage Licensees (ABL) conference was the recognition of twenty-one beverage licensees for their success in, and dedication to, the retail beverage alcohol industry with the 2014 Brown-Forman Retailer of the Year awards.  This is the twelfth year that the distilled spirits company has sponsored the honor. “Thanks to the support of Brown-Forman, we’re able to honor the best bar, tavern and package store owners in America,” stated Bodnovich.  “Independent beverage licensees, both on- and off-premise, are where customers discover the brands they love in settings that foster a sense of community, responsibility and hospitality.”  

Among the 21 recognized were Maryland's own Ashish Parikh, proprietor of Kelly's Liquors in Ellicott City; and David Dent, proprietor of WJ Dent & Sons/Chief's Bar in Tall Timbers. Eligible retailers had to be members of the Maryland State Licensed Beverage Association (MSLBA), and they had to be nominated by its members.

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Garrick Lumsden: The Company's Pride at Acadiana

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Thursday, 24 July 2014
in August 2014 Editions

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One might describe Garrick Lumsden, bar manager at the Passion Food Restaurant Group's popular Acadiana eatery, as a "company man."  Sure enough, he started in the hospitality business in the late 1980s on the corporate side, serving first as a corporate trainer for the Houston's restaurant chain.  After five years in that position, he moved over to the P.F. Chang's chain to serve in that same capacity.  

In those early years, he stuck close to his home market of Chicago.  "I did some traveling and opened up a few restaurants," he recalled, during a recent interview with the Beverage Journal.  "I got tired of Chicago and decided to move to New York City.  But I stopped in D.C. for a year and fell in love with it.  I never made it to New York!"

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For the Love of District Commons

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Saturday, 28 June 2014
in July 2014 Editions

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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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Is It Possible For Beer to Age Well?

Posted by Alan Horton
Alan Horton
Al Horton retired after 27 years with Bob Hall LLC, a beer distributor in Upper
User is currently offline
on Saturday, 28 June 2014
in July 2014 Editions

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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Left Hand Milk Stout Nitro

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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on Saturday, 28 June 2014
in July 2014 Editions

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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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What's on Tap for Frisco's Michael Cermatori

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Saturday, 28 June 2014
in July 2014 Editions

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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Rum Gets Respect

Posted by Beverage Network
Beverage Network
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on Monday, 19 May 2014
in June 2014 Edition

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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Heineken: Changing the Game in Beer

Posted by Beverage Network
Beverage Network
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on Monday, 19 May 2014
in June 2014 Edition

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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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BeverageJournalInc.com

Posted by Stephen Patten
Stephen Patten
Steve is the Publisher of the Maryland & Washington, DC Beverage Journals (trade
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on Monday, 19 May 2014
in June 2014 Edition

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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.

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Comedian Adam Carolla Mans Up With Mangria

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
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on Monday, 19 May 2014
in June 2014 Edition

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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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Amy Russell: Her Casa Luca Is Your Casa Luca

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Monday, 19 May 2014
in June 2014 Edition

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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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Teeling Tells a Tale of Irish Whiskey

Posted by Edward "Teddy" Durgin
Edward "Teddy" Durgin
Teddy is a graduate of UMBC. In additional to his Beverage Journal writing dutie
User is currently offline
on Monday, 19 May 2014
in June 2014 Edition

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Some say that whiskey is in the blood of any true Irishman. Well, it's positively surging through Stephen Teeling's veins.  Teeling comes from a long line of 

whiskey makers, as far back as the late 18th century, in fact.  He cut his teeth in the business working at Ireland's Cooley Distillery, which was founded by his father, John, in 1987.  Beam Inc. acquired Cooley in early 2012, and Stephen briefly stayed on as global marketing manager for Irish Whiskey.

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Amstel Radler

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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on Monday, 19 May 2014
in June 2014 Edition

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The Netherland’s Heineken Brewery has added a new product called “Amstel Radler” to its portfolio of world class beers.  

The radler style of beer has been around since 1922 when a Bavarian tavern keeper named Franz Xavier Kugler created a beverage to serve a group of cyclists participating in a local event. His creation married fresh lemon juice with a local beer in roughly a 50/50 ratio. 

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