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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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
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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
The Beverage Network publications have been providing beverage alcohol licensees
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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
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on Monday, 19 May 2014
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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
User is currently offline
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
User is currently offline
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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What's Up in Worcester?

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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Major changes to the industry in Worcester County will take place July 1, of this year when licensees in Worcester County will be allowed to purchase product from private wholesalers. This has been a long time coming and most agree this is a good thing.

According to Maryland State Licensed Beverage Association (MSLBA) Lobbyist Steve Wise, “The licensees of Worcester County mounted a major effort to take down the County’s Liquor Control Board (LCB or Dispensary) beginning in the summer of 2010. The difficulty came in getting the County’s Commissioner’s to part with the sometime significant revenues that the County and its municipalities derive from alcohol sales.”

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Withall Finds a Home at The Hamilton

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, 17 April 2014
in May 2014 Editions

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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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Blue Point Toasted Lager

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 Thursday, 17 April 2014
in May 2014 Editions

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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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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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on Thursday, 17 April 2014
in May 2014 Editions

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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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GIN 101:The Many Styles of Gin

Posted by Beverage Network
Beverage Network
The Beverage Network publications have been providing beverage alcohol licensees
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on Thursday, 17 April 2014
in May 2014 Editions

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Benchmark London Dry style

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GIN ReimaGINed

Posted by Beverage Network
Beverage Network
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on Thursday, 17 April 2014
in May 2014 Editions

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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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Beso del Sol Sangria

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, 17 April 2014
in May 2014 Editions

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… Aims for Mucho Success In Maryland and D.C.

In early March, Beso del Sol Sangria expanded distribution to 10 states, including Maryland and the District of Columbia. The product is a joint venture between Arctic Beverage LLC and L&B, LLC, which have endeavored to bring a premium product in the high-growth sangria category to market. Arctic Beverage, importer of Beso del Sol, is partnering with Prestige Imports in Maryland and D.C.

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Tim Schestag: Making a Fist at Palm Bay

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, 17 April 2014
in May 2014 Editions

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Whenever an Industry Snapshot subject tells me he is gotten into boxing in his spare time, I have to fight the urge to frontload the article with all sorts of fight cliches.  "When he got into the beverage business, he had the eye of the tiger ... and he still does!" "He's been punching and counter-punching in our industry for 10 years now."  "His company went 15 rounds with the last recession and was still standing at the end."

That's why I had to chuckle when Tim Schestag recently revealed: "I've taken up boxing.  I got tired of the monotony of being in a gym, and I can't stand running.  It was something different, something unique.  And believe it or not, it keeps me level on the job."

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2014 ABL Conference

Posted by Stephen Patten
Stephen Patten
Steve is the Publisher of the Maryland & Washington, DC Beverage Journals (trade
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on Thursday, 17 April 2014
in May 2014 Editions

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American Beverage Licensees (ABL) will return to Washington, D.C. for the 2014 ABL Conference from June 8th through the10th. The 2014 conference will mark ABL’s 12th anniversary and brings together beer, wine and spirits retailers from across the country as well as representatives from all three tiers of the beverage alcohol industry. 

ABL Executive Director John Bodnovich recently stated, “ABL members will have a great opportunity to flex the retail tier’s grassroots muscles on Capitol Hill while also learning about the issues affecting their businesses from a range of industry leaders, elected officials and policy experts.”

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