Tag Archives: New York

September Cheese Club: Iowa

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Cheese ClubFig & Honey CheeseNettle Meadow Artisan Cheese
Fig and Honey Fromage Frais
Thurman, New York

Fromage Frais is a light and fluffy combination of cow’s and goat’s milk. The flavor is fresh, clean and mild – the cow’s milk provides sweetness, while goat’s milk adds a refreshing lemon-y finish. Nettle Meadow’s high quality milk and ingredients are what really makes this an exemplary fresh cheese. Use as a spread on bagels and sandwiches, salads or as a dip for crudités. Likewise, try experimenting with it as a filling for stuffed French toast, crêpes, blintzes, chicken breasts, ravioli, or pierogies.

WINE & CRAFT BEER PAIRINGS:
For wine, pair this cheese with this month’s Wine Club Heron Hill Riesling. For beer, look for a crisp pilsner.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean

NETTLE MEADOW ARTISAN CHEESE:
Nettle Meadow Sanctuary Farm is home to over 130 farm sanctuary animals and a cheese company in Thurman, New York. Originally founded in 1990, it is now owned and operated by Lorraine Lambiase and Sheila Flanagan. Today, Nettle Meadow is a dairy farm and cheese company renowned for its exquisite handcrafted cheeses. With a focus on sustainable and humane practices, they specialize in goat and sheep milk creations. Through their passion for quality and environmental responsibility, they have created a diverse range of award-winning cheeses that reflect their commitment to artisanal excellence. Learn more >

Information © Nettle Meadow Artisan Cheese & Zuercher & Co. – All Rights Reserved.

fromager-d-affinois-le-fromagerFromager d’Affinois
Le Fromager
Rhône-Alpes, France

Similar in appearance to a brie cheese, both the white rind and the creamy interior of Le Fromager are milder in flavor. Made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. The ultra-filtration gives the cheese a silky-satin texture that many connoisseurs really enjoy. In addition, the cheese has a clean, rich and creamy taste.  It’s a crowd pleaser for sure!

Best enjoyed when the rind starts to bulge, and the center is oozing with rich, buttery aromas. It matches beautifully with crispy, crunchy Lavosh crackers and a bit of quince paste, or fig, prune and walnut log. Its oozy, spreadable texture will make an awesome grilled cheese indulgence.

PAIRING RECOMMENDATIONS:
Bubbles are a must to pair with this cheese. It can be as simple as sparkling water or wine, or go all out with Champagne! It will also pair beautifully with this month’s Riesling as well as any crisp and clean beer.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean

FROMAGER D’AFFINOIS:
Fromager d’Affinois, originating in France, produces exquisite cheeses using traditional craftsmanship combined with modern techniques. With a commitment to quality, they create soft and creamy varieties like Brie and Camembert. The company’s success is attributed to the collaboration between skilled artisans and local dairy farmers, resulting in a range of delectable cheeses that embody French cheese-making expertise.  Learn more >

Information © Fromager d’Affinois and Zuercher & Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

Heron Hill Winery Eclipse Red

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Pot roast dish setting on tableTangy Tomato Pot Roast

INGREDIENTS:

  • 6 medium yellow-fleshed potatoes, peeled and halved
  • 6-8 carrots, peeled and halved if thick or left whole if thinner
  • 1 medium onion, peeled and thinly sliced
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • 3 lb. boneless beef roast, inside or outside round, blade or cross-rib works well
  • 2 cups tomato sauce, or passata
  • ¼ cup light brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2-3 fresh thyme sprigs, or 1 tsp dried thyme leaves
  • 1 teaspoon salt, plus more, to taste
  • freshly ground pepper

To thicken:

  • 1 tbsp cornstarch
  • 1 tbsp water

To serve:

  • Fresh parsley, chopped

DIRECTIONS:

  • For Oven Method: Sear meat in an oven safe pot with lid or Dutch oven. Lift out briefly and place vegetables underneath the roast. Add sauce, cover and place into a 325°F oven for 3-4 hours or until the beef is fall-apart tender.
  • For Slow Cooker: Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
  • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
  • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
  • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
  • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

© Recipe courtesy of Seasons and Suppers. All rights reserved.

SEPTEMBER WINE CLUB:

Mellow style logoHeron Hill Eclipse wine bottleHeron Hill Winery
Eclipse Red
Finger Lakes, New York

MELLOW WINE STYLE

This medium ruby colored wine shows the beauty of what the Bordeaux varieties can do around New York State in warm vintages. Medium to full intensity on the nose shows a great combination of black and red fruit with blackberry, cassis and raspberry all made more complex with some herbal mint tones and slight cedar notes. The palate is medium-bodied with refreshing acidity and refined, silky tannins with great length.

WINE DETAILS:

  • Varietal: 44% Merlot, 31% Cabernet Franc, 25% Cabernet Sauvignon
  • Appellation: New York – grapes sourced from growers in Finger Lakes and Long Island
  • Analysis: 13% alcohol / volume
  • pH: 3.69
  • Total Acid: 5.85 g/L – 0.585%
  • Residual Sugar: 0 – Dry
  • Aging: 15 months in French and Hungarian oak barrels
  • Malo-Lactic Fermentation: 100%
  • Free SO2 at Bottling: 32ppm 
  • Production: 1312 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine would make a wonderful accompaniment to pot roast with roasted seasonal root vegetables in a tomato base. Also great with those steaks and chickens coming off the grill in summer!

Heron Hill winery and winemaker Jordan Harris

WINEMAKER – JORDAN HARRIS

Jordan Harris is best described by three words: passionate, determined and focused. Jordan has always had an incredible passion for all things food and wine. From his education in culinary arts to studying Enology and Viticulture at The Niagara College of Canada, Jordan’s passion has lead him to many successes. He has achieved numerous awards and accolades for his wines. He placed first at the Inter-Rhone Sommelier Challenge, third at the International Challenge in Avignon, France, and was featured in Wine Enthusiast’s Top 40 Under 40 Tastemakers. Jordan joined the team at Heron Hill in 2020 to be closer to his family and embrace the opportunity to work with cool climate fruit in the Finger Lakes.

Information and Photos © Heron Hill Winery – All Rights Reserved.

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Heron Hill Winery Reserve Riesling

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Mango Salsa HalibutHalibut with Mango Salsa

INGREDIENTS:

For the Salsa:

  • 1 large ripe mango diced
  • ½ small red onion diced
  • ¼ cup fresh cilantro chopped
  • 1 medium red bell pepper diced
  • 2 tbsp lime juice about 2 small limes
  • ¼ tsp salt

For the Fish:

  • 1 lb halibut filet
  • 1 tbsp olive oil
  • ½ tsp black pepper

To Garnish:

  • lime wedges for squeezing

DIRECTIONS:

  • In a medium mixing bowl, add in all of the salsa ingredients and mix well. Optional to let it marinate for 10+ minutes to really let the flavors out. Set aside.
  • Pat the fish dry and season both sides with salt and pepper.
  • Heat a grill or pan over medium heat and add oil. Cook the fish 4 to 6 minutes per side until it has turned opaque throughout. You should be able to easily flake the meat with a fork when it’s done.
  • Let the fish rest for a minute or two before garnishing with the salsa. Store the extra salsa in an air tight container for future use.

© Recipe and Photo courtesy of Justin Colt. All rights reserved.

SEPTEMBER WINE CLUB:

Crisp Wine Style2021-Riesling-Reserve-bottleHeron Hill Winery
Reserve Riesling
Finger Lakes, New York

CRISP WINE STYLE

An elegant and vibrant Riesling with medium to high aromatic intensity of lime, green apple, anise and wet rock. The palate has tremendous excitement from the electric acidity and dry nature of the wine with citrus and saline notes, combined with some floral undertones and great length. It’s a refreshing joy to drink now, but will also age well over the next 8-10 years.

WINE DETAILS:

  • James Suckling Award_91 pts.Varietal: 100% Riesling
  • Vineyard: 100% Keuka Estate
  • Appellation: Finger Lakes, New York
  • Analysis: 10.5% alcohol / volume
  • pH: 3.43
  • Total Acid: 7.45 g/L – 0.745%
  • Residual Sugar: 2 g/L – 0.2%
  • Fermentation: Stainless Steel, 100% uninoculated
  • Malo-Lactic Fermentation: 0%
  • Production: 208 Cases of 12 Bottles
  • Winemaker: Jordan Harris
  • Critical Acclaim: 91 pts. James Suckling – “Cool and pristine nose of lemon zest and mint leaf. Very straight and focused with well integrated acidity and good depth for the difficult vintage. Quite some tannic power at the crisp finish. Drink or hold. Screw cap.”

FOOD PAIRING:
A great wine with simple grilled summer vegetables. Also delicious with halibut or freshly caught Seneca Lake rainbow trout, served and topped with a tropical mango and jalapeño salsa. It is also great with a triple cream brie.

VINEYARD INFORMATION:
Keuka Estate – the winery’s onsite vineyard comprising of 10 acres of Riesling, 1 acre of Vidal Blanc, and 2.5 acres of Cabernet Franc. Most of the vineyard is a relatively gentle east facing slope toward Keuka Lake; at one of the coolest points along the lake due to the gap in the hills behind the winery, which allows cool air to flow through their site, draining down toward the lake. The soils comprise of shale and loam, allowing for a very well drained and mineral driven site; these, combined with the cooler temperatures of the site, lead to fruit with wonderful purity, mineral expression and fresh acidity.

VINTAGE INFORMATION:
Grapes thrive in growing seasons with less precipitation, and luckily for the Heron Hill team, it only rained twice – once from April 1st until July 15th and again from August 10th until November 1st. With that said, it was certainly a wet year from start to finish, but in 20 vintages, the Heron Hill team has learned that some of the top wines still come from challenging years, as it forces it to be a grower and winemaker’s year. It’s all about attention to detail at each step.

It was a year that you could not miss a pass or downy mildew could come and wreak havoc. Luckily, most of their vineyard lots were on top of it and were able to get through to the harvest season with clean fruit and canopies. Another big change for the Finger Lakes this year was the warmth. It was one of the hottest years on record, and that was largely due to less diurnal temperature swings, thus leading to warmer nights as well. While this brings some challenges, it also helped push the ripeness of the fruit.

In the end, the fruit came through mostly with ripe flavors from the warmth and waiting for longer hang time. The warm nights created fruit with a bit less acidity, offering softer textures. Overall, the vintage will yield wines with lower alcohol, softer acids, but ripe fruit flavors and silky tannins. They really are a pleasure to drink.

WINEMAKING:
The Reserve Riesling was immediately pressed coming from the vineyard at cool October temperatures. The juice was settled over the course of 3 days before having the clean juice racked, allowing it to naturally start to ferment, peaking at 61 degrees, lasting 78 days. Post fermentation, the wine rested on its lees three months before being filtered and readied for bottle. No fining necessary.

Information © Heron Hill Winery – All Rights Reserved.

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September Wine Club Pairing Recipe

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Bolognese Sauce with pasta on tableMarcella Hazan’s Bolognese Sauce

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 3 tablespoons butter plus 1 tablespoon for tossing the pasta
  • ½ cup chopped onion
  • ⅔ cup chopped celery
  • ⅔ cup chopped carrot
  • ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
  • salt
  • black pepper, ground fresh from the mill
  • 1 cup whole milk
  • whole nutmeg
  • 1 cup dry white wine
  • 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
  • 1 ¼ to 1 ½ pounds pasta
  • freshly grated Parmigiano Reggiano cheese at the table

DIRECTIONS:

  1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
  2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
  3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.
  4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
  5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmigiano Reggiano on the side.

© Recipe courtesy of Marcella Hazan, adapted by The New York Times.

SEPTEMBER WINE CLUB:

Mellow style logo2019-Baco-Noir-bottleHeron Hill Winery
Reserve Baco Noir
Finger Lakes, New York

MELLOW WINE STYLE

Nearly an opaque ruby red with blue tones, this Baco Noir shoots from the glass with abundant aromas of bramble, juniper, raisin, black currant and earthy tones. It is medium to full bodied and hits the palate with bracing acidity, modest tannin structure and a long fruit-drive finish.

WINE DETAILS:

  • Varietal: 100% Baco Noir
  • Vineyard: 100% Doyle-Pulteney Vineyard, west side of Keuka Lake
  • Appellation: Finger Lakes, New York
  • Analysis: 13.1% alcohol / volume
  • pH: 3.43
  • Total Acid: 8.7 g/L – 0.87%
  • Residual Sugar: 0
  • Fermentation: Open top fermenters, 11 days total skin contact
  • Malo-Lactic Fermentation: 100%
  • Aging: Neutral French Oak, 21 months
  • Production: 413 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine is similar to an Italian wine with big acids. Pair with tomato sauces and medium meats like veal. Also stunning with a spaghetti bolognese topped with freshly shaved Parmigiano Reggiano.

VINEYARD INFORMATION: 
Doyle Pulteney – just 5 minutes from the winery – is a steep and rocky site with gravelly loam, shale and great eastern exposure on the west side of Keuka Lake. The steep slope and morning sunlight allow for dense but fresh wines with the great drainage, yet limited afternoon heat.

VINTAGE CONDITIONS:
About as “classic” a Finger Lakes vintage as you can get. After a relatively mild winter, the spring was extended and dry, allowing for a decent fruit set that resulted in slightly above average yields. This led to the cool and dry summer with some warmth in the fall, helping to push along the fruit ripeness. Overall, this vintage offered all you would expect from a Finger Lake wine – bright acidity, moderate alcohol and lovely ripe fruit notes.

WINEMAKING:
The fruit for the Baco Noir Reserve was destemmed, leaving berries whole with one ton open top fermenters. The bins were punched down twice per day and spent 11 days on the skins prior to pressing. The wine was then transferred to neutral French oak for malolactic fermentation and completed with 21 months of élevage. After the time in barrel, the wine was assembled and filtered prior to bottling.

Heron Hill Winery building and finger lakes landscape

ABOUT HERON HILL WINERY:
Nestled in a slate hillside overlooking scenic Keuka Lake in New York’s Finger Lakes region, Heron Hill has been dedicated to excellence since 1977. Rated as one of the top ten most spectacular tasting rooms in the world by Travel & Leisure magazine, the winery has become a coveted destination within New York for wine, ambiance and service.

For over 50 years, owners John and Josephine Ingle have been practicing sustainability as a way of life. To them it’s about giving respect. Respect for the land by farming sustainably and respect for the product by making it natural, fresh and healthful. Most importantly it means respect for the consumer by providing the best product and education about their long term goal of environmental balance. Today, Heron Hill offers over 20 different varieties of wine; including crisp and light Rieslings, aromatic dry Chardonnays, complex Pinot Noirs, elegant Cabernet Francs, and their legendary Eclipse series. Learn more here.

Information & Photos © Heron Hill Winery – All Rights Reserved.

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September Sweet Club: Iowa

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Sweet Wine ClubLate Harvest VidalHeron Hill Winery
Late Harvest Vidal Blanc Reserve
Finger Lakes, New York

NECTAR WINE STYLE

A very refined and balanced dessert wine. The aromatics are concentrated but not overwhelming with floral notes, pineapple, peach, cantaloupe and honey. The palate is medium bodied with fresh acidity, balancing the sweetness and making this wine a lovely sipper.

  • Varietal: 100% Vidal Blanc
  • Vineyard: Keuka Estate
  • Appellation: Finger Lakes, New York
  • Analysis: 10% alcohol / volume
  • pH: 3.14
  • Total Acid: 9.0 g/L – 0.9%
  • Residual Sugar: 74 g/L – 7.2%
  • Fermentation: Stainless Steel – after whole cluster pressing of the fruit, the juice was cool fermented and aged in stainless steel tanks
  • Malo-Lactic Fermentation: 0%
  • Production: 152 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
A wonderful wine on its own or with medium sweetness desserts like fresh fruit and custard, créme brûlée with persimmon, or a cheese course. If you are feeling indulgent, pair with foie gras.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with any rich or blue cheeses. Learn more about our wine and cheese pairings here.

VINEYARD INFORMATION:
Keuka Estate – the winery’s on site vineyard comprising of 10 acres of Riesling, 1 acre of Vidal Blanc and 2.5 acres of Cabernet Franc. Most of the vineyard is a relatively gentle east facing slope towards Keuka Lake; at one of the coolest points along the lake due to the gap in the hills behind the winery, which allows cool air to flow through their site, draining down to the lake. The soils comprise of shale and loam, allowing for a very well drained and mineral driven site; these, combined with the cooler temperatures, lead to fruit with wonderful purity, mineral expression and fresh acidity.

VINTAGE CONDITIONS:
Many growers may have been a little worried about drought like conditions through the peak of the summer in July and August, but it did remain cool enough to keep the vines healthy and thriving through the summer.

The season began like it often does with sub-freezing temperatures coming later in May. Luckily most varieties and pretty much all vinifera was delayed from a cool and wet spring, so there was little impact on them. The main variety that was impacted was Concord which is not made at Heron Hill (they do however grow some for juice). Once the season warmed up, it never really stopped. That wet spring gave the vines the water they needed to catch up in the season that was nearly ideal and created almost no disease/pest management issues. It also allowed for slow, steady vine growth that was balanced throughout the entire season. 

Harvest remained dry and warm with cool nights. The result was the ability to allow flavors to develop slowly but progressively while maintaining acidity and structure. The fruit that was harvested had significantly higher than normal brix levels and, in some cases, record breaking, while still having high acidity and fabulous concentration and flavors. A great year. 

WINEMAKING:
The Late Harvest Vidal was harvested as slightly concentrated fresh fruit from slight dehydration on the vine prior to harvesting at a ripe 27.6 brix with still bright acidity. After whole cluster pressing the fruit, the juice was cool fermented in stainless steel and then continued to age in stainless steel after racking once. The wine was never fined (not necessary) and was simply cold stabilized before being sterile filtered and bottled.

Information and photos © Heron Hill Winery – All Rights Reserved.

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January Beer Club: Iowa

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Even More Xmas_Beer PhotoEvil Twin Brewing
Even More Xmas
New York

Imperial Stout with marshmallow, coconut, vanilla & cocoa nibs.

ABV: 12% alcohol / volume
Style: Stout – Imperial / Double
Beer Style at WineStyles: Dark & Roasty

Xmas Eve at an NYC Hotel_Beer PhotoEvil Twin Brewing
Christmas Eve at a NYC Hotel – Royal Suite Edition
New York

Imperial Stout brewed with almond, vanilla, muscovado sugar, maple, marshmallow, coffee, raspberry & chocolate. There are notes of chocolate, roasted malt & caramel with accents of dark berries, vanilla, coffee, maple and nuts. It is full-bodied and sweet.

ABV: 12% alcohol / volume
Style: Stout – Imperial / Double
Beer Style at WineStyles: Dark & Roasty

ABOUT EVIL TWIN BREWING:
Evil Twin Brewing was started up “nomadically” in 2010 by Jeppe Jarnit- Bjergso. In 2012, Jeppe and his family decided to make New York City their home and join the burgeoning local beer scene. In 2016, Jeppe was approached with the opportunity to finally root his ideas & dreams and Evil Twin Brewing NYC was born. Evil Twin Brewing is now prepared at 10 different breweries around the world. Check them out on Untappd, or learn more about their company here.

kings-county-brewers-collective-x-interboro-spiritKings County Brewers Co.
Bodega Cat
Brooklyn, New York

A blend of premium English malts plus a healthy dose of flaked oats and a touch of crystal rye for layers of dark roast, bittersweet cocoa, black bread and a hint of tangy spice. It’s medium-bodied, approachable and balanced with a dry finish.

ABV: 5.8% alcohol / volume
Style: Stout – Oatmeal
Beer Style at WineStyles: Dark & Roasty
Made in Collaboration with Interboro Spirits & Ales

ABOUT KINGS COUNTY BREWERS CO.:
Located in a 5,000 square foot warehouse in Bushwick, Brooklyn, Kings County Brewers Collective is the first brick-and-mortar brewery to operate in the neighborhood for more than 40 years following the New York State hop blight and Prohibition. Today, they are a proud production brewery and taproom dedicated to bring unique and collaborative craft beers to New York City and beyond. Learn more about the brewery here, and follow them on Untappd.

Photos and information © Evil Twin Brewing and KCBC – All Rights Reserved.

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May Beer Club: Cedar Rapids and Coralville Iowa

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BeerClubLogolake-time-brewery-imperial-porterLake Time Brewery
Imperial Peanut Butter Porter
Clear Lake, Iowa

Lake Time Brewery went nuts creating a beer that resembles the delicious, confectionery peanut butter cups we have enjoyed for years. This Imperial Peanut Butter Porter is an amped up version of their regular Peanut Butter Porter. It combines a malty robust porter with creamy chocolate peanut butter flavor (using real peanuts)!

Beer Style: Dark & Roasty
Style: Porter – Imperial / Double
ABV: 9.5% alcohol / volume
IBU: 50
Ingredients:

  • Hops: Northern Brewer
  • Malts: 2 Row, Maris Otter, Caramel, Dextrine, Chocolate, Midnight Wheat, White Wheat, Flaked Oats, and Flaked Wheat
  • The Good Stuff: Lactose, Brown Sugar, Powered Peanut Butter

**Food Allergy Warning: This Beer Contains Peanuts**

Anchors-Aweigh-orange-peel-canLake Time Brewery
Anchors Aweigh
Bourbon Barrel Aged Imperial
Clear Lake, Iowa

This Imperial Stout pours nearly black in color. Roasted malts and dark chocolate accent this brewery’s flagship stout with its plum and date fruit complexity.  Brewers then age it for over a year in Buffalo Trace Bourbon barrels before adding just the right amount of Valencia orange flavor – for that hint of sweetness you want with your bourbon.

Beer Style: Dark & Roasty
Style: Imperial Stout
ABV: 10% alcohol / volume
IBU: 43
Ingredients:

  • Hops: Chinook, Centennial
  • Malts: 2-Row, Carmel 110, Chocolate, Roasted Barley, Black Patten, Flaked Rye, Flaked Oats, Flaked Wheat
  • The Good Stuff: Valencia oranges, Buffalo Trace Bourbon Barrel Aged

ABOUT LAKE TIME BREWERY:
Established in 2012, Lake Time Brewery was born from a vision to cherish the simple things in life – time with friends and family around a campfire, fishing, sun-tanning on the beach, and floating around the lake on a pontoon. This state of mind has translated into great craft beer that can be enjoyed anywhere… not just on “Lake Time”. Today, Lake Time Brewery has expanded its production facility and is now distributed throughout Iowa. They have been featured in a number of industry publications including Brewery Magazine, Brew Your Own and Perfect Pour. Learn more about the brewery here, and follow them on Untappd.

Zipline-Triples-is-best-IPA-beer-canZipline Brewing Co.
Triples is Best IPA
Lincoln, Nebraska

This Imperial IPA is brewed with Columbus, Centennial, Amarillo, and Simcoe Hops. Created under the “Black Label Series” unleashed by the full creative power of their brewing team. This line of beers push the boundaries like never before with the most “over-the-top, flavor packed, premium beers” Zipline Brewing Co. has ever made.

Beer Style: Hoppy 
Style: Imperial IPA
ABV: 11% alcohol / volume
IBU: 88

ABOUT ZIPLINE BREWING CO.:
Zipline Brewing Co. was created from the founders’ inherent sense of adventure and their desire to connect with the thrill-seeking spirit in all craft beer fans. They create artisan ales and lagers with a clean, simple and direct approach to allow the drinker to focus their energy on enjoying ‘Brave New Brews’. Learn more about the team behind the brewery here, and follow them on Untappd.

KCBC-The CodFather-Beer-ImageKings County Brewers Collective
The Codfather Double IPA
Brooklyn, New York

This Double Dry Hopped, Double India Pale Ale is made with Citra, Strata, Mosaic, Nelson Sauvin and Motueka Hops. It contains barley, oats & wheat, creating a murky, burnished haze in the glass. There are notes of freshly squeezed grapefruit, crushed blueberries, Sicilian lemon and pineapple gelato. The mouthfeel is smooth and soft, with just a touch of sweet revenge. 

Beer Style: Hoppy
Style: Double IPA
ABV: 8.5% alcohol / volume

ABOUT KINGS COUNTY BREWERS CO.:
Located in a 5,000 square foot warehouse in Bushwick, Brooklyn, Kings County Brewers Collective is the first brick-and-mortar brewery to operate in the neighborhood for more than 40 years following the New York State hop blight and Prohibition. Today, they are a proud production brewery and taproom dedicated to bring unique and collaborative craft beers to New York City and beyond. Learn more about the brewery here, and follow them on Untappd.

Allerton-Brewing-Marshall-Ds-beer-canAllerton Brewing Company
Marshall D’s
Independence, Iowa

Although it is a little darker than your typical Hefeweizen, Marshal D’s is a German style beer that is light, refreshing and perfect for warm weather. It has balanced notes of banana and clove with a grainy-sweet malt character.

Beer Style: Fruity & Spicy
Style: Wheat Beer – Hefeweizen
ABV: 5.6% alcohol / volume
IBU: 12
SRM: 7
Fermentables: Pilsner Malt, Wheat Malt, Crystal 40L
Hops: Saaz

ABOUT ALLERTON BREWING CO.:
It all started has a hobby for Lucas in his college apartment at Iowa State University – little did Brenna (his now wife) know at the time, this hoppy would grow into a full blown obsession. After graduating Iowa State, Lucas and Brenna moved to Oconomowoc, Wisconsin where Lucas attended Barley to Barrel – a program specifically catered to aspiring brewery owners. Lucas says his biggest takeaway was that he needed a partner. Shortly there after, the couple moved to Independence, Iowa where Lucas teamed up with Brandon Miken and Pete Gaumer to create Allerton Brewing Company. Today, the brewery is fully owned and operated by Pete and Lucas. Learn more about the their story here, and follow them on Untappd.

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May Beer Club: WDM, Ankeny, and Johnston Iowa

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BeerClubLogolake-time-brewery-imperial-porterLake Time Brewery
Imperial Peanut Butter Porter
Clear Lake, Iowa

Lake Time Brewery went nuts creating a beer that resembles the delicious, confectionery peanut butter cups we have enjoyed for years. This Imperial Peanut Butter Porter is an amped up version of their regular Peanut Butter Porter. It combines a malty robust porter with creamy chocolate peanut butter flavor (using real peanuts)!

Beer Style: Dark & Roasty
Style: Porter – Imperial / Double
ABV: 9.5% alcohol / volume
IBU: 50
Ingredients:

  • Hops: Northern Brewer
  • Malts: 2 Row, Maris Otter, Caramel, Dextrine, Chocolate, Midnight Wheat, White Wheat, Flaked Oats, and Flaked Wheat
  • The Good Stuff: Lactose, Brown Sugar, Powered Peanut Butter

**Food Allergy Warning: This Beer Contains Peanuts**

Anchors-Aweigh-orange-peel-canLake Time Brewery
Anchors Aweigh
Bourbon Barrel Aged Imperial
Clear Lake, Iowa

This Imperial Stout pours nearly black in color. Roasted malts and dark chocolate accent this brewery’s flagship stout with its plum and date fruit complexity.  Brewers then age it for over a year in Buffalo Trace Bourbon barrels before adding just the right amount of Valencia orange flavor – for that hint of sweetness you want with your bourbon.

Beer Style: Dark & Roasty
Style: Imperial Stout
ABV: 10% alcohol / volume
IBU: 43
Ingredients:

  • Hops: Chinook, Centennial
  • Malts: 2-Row, Carmel 110, Chocolate, Roasted Barley, Black Patten, Flaked Rye, Flaked Oats, Flaked Wheat
  • The Good Stuff: Valencia oranges, Buffalo Trace Bourbon Barrel Aged

ABOUT LAKE TIME BREWERY:
Established in 2012, Lake Time Brewery was born from a vision to cherish the simple things in life – time with friends and family around a campfire, fishing, sun-tanning on the beach, and floating around the lake on a pontoon. This state of mind has translated into great craft beer that can be enjoyed anywhere… not just on “Lake Time”. Today, Lake Time Brewery has expanded its production facility and is now distributed throughout Iowa. They have been featured in a number of industry publications including Brewery Magazine, Brew Your Own and Perfect Pour. Learn more about the brewery here, and follow them on Untappd.

Zipline-Triples-is-best-IPA-beer-canZipline Brewing Co.
Triples is Best IPA
Lincoln, Nebraska

This Imperial IPA is brewed with Columbus, Centennial, Amarillo, and Simcoe Hops. Created under the “Black Label Series” unleashed by the full creative power of their brewing team. This line of beers push the boundaries like never before with the most “over-the-top, flavor packed, premium beers” Zipline Brewing Co. has ever made.

Beer Style: Hoppy 
Style: Imperial IPA
ABV: 11% alcohol / volume
IBU: 88

ABOUT ZIPLINE BREWING CO.:
Zipline Brewing Co. was created from the founders’ inherent sense of adventure and their desire to connect with the thrill-seeking spirit in all craft beer fans. They create artisan ales and lagers with a clean, simple and direct approach to allow the drinker to focus their energy on enjoying ‘Brave New Brews’. Learn more about the team behind the brewery here, and follow them on Untappd.

KCBC-The CodFather-Beer-ImageKings County Brewers Collective
The Codfather Double IPA
Brooklyn, New York

This Double Dry Hopped, Double India Pale Ale is made with Citra, Strata, Mosaic, Nelson Sauvin and Motueka Hops. It contains barley, oats & wheat, creating a murky, burnished haze in the glass. There are notes of freshly squeezed grapefruit, crushed blueberries, Sicilian lemon and pineapple gelato. The mouthfeel is smooth and soft, with just a touch of sweet revenge. 

Beer Style: Hoppy
Style: Double IPA
ABV: 8.5% alcohol / volume

ABOUT KINGS COUNTY BREWERS CO.:
Located in a 5,000 square foot warehouse in Bushwick, Brooklyn, Kings County Brewers Collective is the first brick-and-mortar brewery to operate in the neighborhood for more than 40 years following the New York State hop blight and Prohibition. Today, they are a proud production brewery and taproom dedicated to bring unique and collaborative craft beers to New York City and beyond. Learn more about the brewery here, and follow them on Untappd.

Contrary-brewing-blueberry-lemonadeContrary Brewing Co.
Blueberry Lemonade Avalanche
Muscatine, Iowa

The Blueberry Lemonade Avalanche is gorgeous blueberry in color. It drinks light and easy with notes of blueberries and lemons dancing on your palate.

Beer Style: Sour
Style: Fruit Beer/Shandy
ABV: 5.3% alcohol / volume
IBU: 7

ABOUT CONTRARY BREWING CO.:
This is a small town brewery with big time flavor. As Muscatine’s only Craft Brewery, you can find adventure right along the Mississippi. Learn more about the their brewery here, and follow them on Untappd.

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October Beer Club: Iowa

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BeerClubLogosuperhero-sidekicksKings County Brewers Collective
Superhero Sidekicks
Brooklyn, New York

Superhero Sidekicks is an IPA that uses Mosaic, Idaho 7, Cascade & Centennial hops to deliver a powerful lupulin punch with a balanced malt flavor to follow. On the palate, there are notes of ripe oranges, fresh pineapple and smooth pine.

BeerStyles: Hoppy & Bitter
Style: IPA
ABV: 6.9% alcohol / volume

Furriest-Five-picKings County Brewers Collective
Furriest Five
Brooklyn, New York

This West Coast IPA is fully loaded with Mosaic, Cashmere, Chinook, and Centennial hops. It is boosted with Idaho 7 Cryo for an extra hoppy character. The Furriest Five highlights flavors of grapefruit, pineapple, orange pith and resin.

BeerStyles: Hoppy & Bitter
Style: West Coast IPA
ABV: 6.9% alcohol / volume

5th-Orbit-canKings County Brewers Collective
5th Orbit
Brooklyn, New York

This 5th Anniversary Beer is a Double IPA enhanced with Citra, Galaxy, Motueka, Nelson Sauvin and Strata hops. The 5th Orbit has an ultra-soft mouthfeel with notes of fresh mango, bright citrus and creamy peaches. A touch of bitterness is added to round out this tropical hop joose.

BeerStyles: Hoppy & Bitter
Style: DDH Double IPA
ABV: 8% alcohol / volume

Ninja-kitties-KCBC-beer-canKings County Brewers Collective
Ninja Kitties
Brooklyn, New York

Brewed in collaboration with Interboro, the Ninja Kitties pours hazy yellow and highlights aromas of grapefruit, oranges & tropical fruit juices. It is hopped with Citra, Amarillo and Vic Secret.

BeerStyles: Hoppy & Bitter
Style: IPA
ABV: 8.5% alcohol / volume

ABOUT THE BREWERY:
Located in a 5,000 square foot warehouse in Bushwick, Brooklyn, Kings County Brewers Collective is the first brick-and-mortar brewery to operate in the neighborhood for more than 40 years following the New York State hop blight and Prohibition. Today, they are a proud production brewery and taproom dedicated to bring unique and collaborative craft beers to New York City and beyond. Learn more about their story here.

© Photo by Kings County Brewers Collective
© Photo by Kings County Brewers Collective
© Photo by Kings County Brewers Collective
© Photo by Kings County Brewers Collective
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August Beer Club: Iowa

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BeerClubLogodhop5Equilibrium Brewing
dHop5
Double IPA
Middletown, New York

dHop5 is a Double IPA made by enhancing one of Equilibrium Brewing’s favorite IPAs – the Fractal Citra/Galaxy. Milky, straw-yellow in color, the dHop5 releases aromas of passionfruit, peach, lime and pineapple. On the palate, it is bright, creamy and tropical. Equilibrium Brewery scaled down on the Fractal’s grain bill, water treatment and fermentation; and intensified the hop bill of citra and galaxy making an extremely drinkable and balanced DIPA.

BeerStyles: Hoppy
Style: DIPA
ABV: 8% alcohol / volume

Super Fractal Kangaroo SetEquilibrium Brewery
Super Fractal Kangaroo Set
Triple IPA
Middletown, New York

Super Fractal Kangaroo Set was inspired by brewmaster and owner, Pete, and a trip he took to Australia. This Triple IPA starts off with a fractal grain bill, then Galaxy hops lead their way on the dry hop with support from Sabro and Citra. It is hazy intense yellow in color with tropical fruit, coconut and citrus aromas. On the palate, there are flavors of orange, melon, pineapple and coconut. 

BeerStyles: Hoppy
Style: IPA – Triple
ABV: 10% alcohol / volume

Equilibrium Brewery_South St. PilsEquilibrium Brewery
South St. Pils
Pilsner
Middletown, New York

Named after the Brewery’s new address, the South St. Pils is pale golden-yellow in color. It is light bodied and crisp, with a very soft hop aroma. On the palate, there are notes of flower medleys, fresh cut lawn, and yeasty crackers. This beer has a refreshing, clean finish.

BeerStyles: Crisp & Clean
Style: Pilsner
ABV: 5.5% alcohol / volume

ABOUT THE BREWERY:
Equilibrium Brewery considers themselves to be an experimental brewery, emphasizing research and exploration. They are curious scientists and beers drinkers looking to share delicious beverages created in an organic process. Equilibrium Brewery works with local producers to use the freshest ingredients possible. They believe it is an essential part of their business to maintain an equilibrium between local supply and demand. Learn more about their story here.

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