Bud And Beam Are Back With Black

Two American Icons Collaborate for Second Time with Debut of Budweiser Reserve Black Lager

Today, Budweiser and Jim Beam® Bourbon unveiled Budweiser Reserve Black Lager, a limited-supply brew with an ABV of 7.1 percent. This specialty beer marks the second collaboration between Budweiser and Jim Beam, joining Budweiser Reserve Copper Lager, which is back by popular demand.

Budweiser Reserve Black Lager

Jim Beam is the world’s best-selling bourbon, crafted by seven generations of family distillers since 1795. The Jim Beam portfolio of products includes Jim Beam Bourbon, Jim Beam Black, Jim Beam Double Oak, Jim Beam Devil’s Cut, Jim Beam Rye, Jim Beam Peach, Jim Beam Apple, Jim Beam Vanilla, Jim Beam Honey, Jim Beam Kentucky Fire and Red Stag by Jim Beam among other offerings. Budweiser, an American-style lager, was introduced in 1876 when company founder Adolphus Busch set out to create the United States’ first truly national beer brand – brewed to be universally popular and transcend regional tastes. Each batch of Budweiser stays true to the same family recipe used by five generations of Busch family brewmasters.

Budweiser Reserve Black Lager and Budweiser Reserve Copper Lager

Budweiser Reserve Black Lager is aged on six-year Jim Beam bourbon barrel staves for a bolder taste. Black Lager boasts a dark auburn color, an oaky aroma with coffee and chocolate notes, a toasted malt taste, and a deliciously smooth finish.

Budweiser Reserve Black Lager

“Budweiser Reserve Copper Lager proved that when Budweiser and Jim Beam collaborate, good things happen,” said Ricardo Marques, VP of Marketing Core & Value Brands at Anheuser-Busch. “For the second collaboration between Bud and Beam, we wanted to brew something unique that would excite both beer lovers and bourbon aficionados. Budweiser Reserve Black Lager is a bold, bourbon-forward beer that’s perfect for the holidays.”

Budweiser Reserve Black Lager is available nationwide this October through December, while supplies last. Budweiser Reserve Copper Lager is available nationwide through March 2020. Both brews will be available in stubby glass bottles across the country. Black Lager will also be available in a premium 22 oz. bomber bottle gift box.

For more information on Budweiser Reserve, check out Budweiser.com

2018 Holiday Gift Guide: DrinkableGifts.com Delivers Holiday Spirits Around the World

International Beer, Wine, and Liquor Delivery Company Toasts the Holidays with a Cyber Monday Deal

DrinkableGifts.com, the world’s premier online beer, wine, and liquor delivery company is proud to kick off the holiday season with a Cyber Monday sale worth having a drink for. Delivering alcohol and spirits everywhere in the globe it’s legal in just a few days, its customer service team are ready 24 hours a day, 7 days a week to help you send the perfect Drinkable Gift to more than 175 countries.

Corporate customers can send their favorite cocktail gifts to colleagues, partners, and VIPs, including the signature Long Island Iced Tea Gift Set.

The exciting liquor gift basket company has already been quick to please customers and make a lasting impression. Eager to keep up that momentum, Drinkable Gifts is taking advantage of Cyber Monday to the fullest by announcing its sales early. On Cyber Monday customers will be able to save $27 USD on any order. That makes reaching for the top shelf bottle even easier! Customers who have been waiting to order a special bottle of someone’s favorite spirit won’t get a better chance than November 26^th.

DrinkableGifts.com is also pleased to announce some extra goodies for corporate clients, too. Their bulk order form makes ordering 3 to 300 gifts quick and easy. This year, it’s even better. Customers with bulk orders will enjoy deep discounts based on volume, and we hear a little haggling is encouraged. Customers can look forward to impressing friends, family, or business partners with a wide selection of spirited gifts, even if they’re in other countries.

Customers will also be thrilled to know that they can get help with picking out gifts, even if they don’t want to talk to a person. Drinkable Gifts has a new gift selection tool: the Gift Wizard, that helps customers narrow down gifts. Customers can search by budget, type of gift, location, even what the gift is for! From beer baskets for sharing to deluxe champagne hampers for one, this tool sifts through them all with ease.

To be ready for the holidays, Drinkable Gifts has brought on extra customer service agents to make it even easier to chat with, e-mail, or talk to someone. The team is available 24/7 to make sure every order goes as smoothly as possible, and to answer any questions customers have. You can learn more at www.drinkablegifts.com.

Bud Light Introduces Bud Light Orange and Bud Light Lime

Brewed with Real Orange and Lime Peels, Bud Light’s Citrus Portfolio is Primed for Summer

Just in time for summer, Bud Light is expanding the brand’s citrus portfolio with a refreshed Bud Light Lime and the addition of Bud Light Orange. Both light lagers are brewed with real lime and orange peels and formulated to deliver a clean and crisp taste that highlights natural citrus flavors in every sip.

Bud Light Introduces Bud Light Orange and Bud Light Lime. (PRNewsfoto/Bud Light)

Beyond the consistent quality beer drinkers have come to appreciate with Bud Light, ensuring that consumer needs are being met continues to be of the utmost importance to the brand. That’s why Bud Light has carefully analyzed the market and put the appropriate rigor into planning this exciting summer launch. With the flavored beer segment on an uptick, citrus flavors now account for 84% of the overall flavored category. Beyond that, in the past five years, sales in the orange flavored beer category have grown to six times the size.1

“Our millennial consumers are eager to try new, flavored options in the light lager category. We wanted to create something new to engage with these consumers and bring them into the Bud Light family,” said Andy Goeler, vice president of marketing, Bud Light. “Flavored beer has seen steady growth with consumers continually looking for higher quality beverages made with real, natural flavors. Bud Light Lime and Bud Light Orange answers that call and reinforces Bud Light’s commitment to quality consumers have trusted for over 35 years.“

To build on this exciting announcement, Bud Light’s new commercials — titled “Earth” and “Taste It” — feature Bud Light Lime and new Bud Light Orange, highlighting how both are brewed with real citrus peels for perfect summertime refreshment. The colorful new packs for Bud Light Lime and new Bud Light Orange feature bright orange and lime details, with accents of real citrus peels. Together these beers form the ultimate citrus combo for a taste that’s unmistakably summer.

Bud Light brewmasters take pride in knowing they make the hardest style of beer to brew – light lager. In a continued commitment to quality it was only natural to incorporate real citrus peels into the brewing process and as always, consistently check quality and taste every step of the way. Both beers are brewed for summer and are perfect for summer drinking occasions.

Bud Light Lime is available nationwide and Bud Light Orange is available nationwide from April through September.

Sources:

1) IRI Nielsen Sales Data, L52 Weeks as of 12/7/17

Heineken Introduces First-of-Its-Kind Beer Style to the U.S., Brewed with a Rare Yeast Discovered in Patagonian Forest

Heineken® Launches Limited Release New Brew, “H41,” the First in New Wild Lager Exploration Series

Heineken® has launched H41®, a limited edition Wild Lager brewed using a rare ‘mother’ yeast discovered in the deep forests of Patagonia. Developed over the course of multiple years by the brand’s Master Brewer, the new lager has a fuller taste, with spicy notes balanced by subtle fruity hints. H41 appears at a time where beer drinkers are naturally looking for new and unique beers to try.

In 2010, an Argentine scientist, Diego Libkind was walking in the forests of Patagonia and discovered wild mushrooms, which had a feint alcohol scent to them. With that clue, Libkind hypothesized that his finding likely contained yeast. He collected it, and over the course of months conducted tests where he confirmed his initial hunch: Libkind found a yeast that was perfectly suited to become the base of a “first of its kind” beer, a Wild Lager by Heineken. Heineken became aware of Libkind’s discovery, and very quickly was interested in attempting to tame the yeast for a potentially new brew of beer. After two years of recipe perfecting by the brand’s Master Brewer Willem van Waesberghe to ensure the highest of quality standards, this “mother of all” lager yeast’s has given way to an easy drinking, full bodied beer, with a complex, yet clean taste. In return, Heineken® has an exclusive license to brew with this amazing yeast.

The name H41 is derived from the latitude co-ordinate of the beech forest in Patagonia where this yeast was discovered. The H stands for Heineken® and after the longitudinal coordinate where it was discovered: 41 degrees south.

van Waesberghe commented: “Central to the famous Heineken taste is our unique A-yeast. It was first used 130 years ago by Dr. Elion, a Heineken brewer trained by Louis Pasteur. It is still used today. The exact makeup of our A-yeast is a closely guarded secret.”

He continued; “However, when the ‘mother’ of our A-yeast was discovered in Patagonia, it presented us with a unique opportunity. Using our unrivaled expertise, Heineken’s Master Brewers began to work with the mother yeast to unlock a spectrum of new flavors. Our ‘Lager Explorations’ series was born. The taste of every beer in the series will be surprising and intense, but still balanced and refreshing.”

“The release of H41 in the U.S. shows Heineken’s continuing commitment to innovation, discovery, and quality,” said Katharine Preville, Brand Manager at HEINEKEN USA. “Heineken has more than 150 years of passion for beer and brewing mastery, and H41 highlights that we will literally search the far reaches of the world to develop exciting brews for beer lovers.“

Officially launching in the U.S. in mid- October, the brew will be available on draught in New York City. The Wild Lager series will expand to additional U.S. markets in 2018. For more information about H41, please visit www.heineken.com/ie/H41/Home. For fans looking to stay up to date on H41, and future Wild Lager Series launches, follow Heineken® on Facebook, Instagram, and Twitter.

Anheuser-Busch Announces Line Up For Super Bowl 51

Leading Super Bowl Advertiser, Anheuser-Busch, Commits To Four Spots And Three Minutes Of Airtime To Spotlight Budweiser, Bud Light, Michelob Ultra And Busch

Anheuser-Busch has officially announced its return as the exclusive category advertiser for the 2017 Super Bowl, marking its 28th consecutive year in the big game. The national brewer will feature four of its brands, bringing back last year’s advertisers Budweiser, Bud Light, Michelob ULTRA, and Super Bowl newcomer – Busch.

Anheuser-Busch is scheduled to have at least three full minutes of advertising in this year’s game, complemented by a robust digital strategy. Furthermore, several of this year’s Anheuser-Busch’s Super Bowl commercials and campaigns will be released on digital platforms prior to the FOX broadcast on Feb. 5.

“The Super Bowl has become one of those increasingly rare cultural moments in time when consumers anticipate and talk about the commercials as much as the event itself,” said Marcel Marcondes, vice president of marketing at Anheuser-Busch. “For Super Bowl 51, we are not just creating ads for the game, but kicking off strategic creative campaigns for the year. For that reason, we’re debuting new work that we believe will resonate before, during and long after game day.”

Bud Light’s newly announced 2017 tagline is “Famous Among Friends.”

AB @ Super Bowl 51 by Brand

• Bud Light – Bud Light, the Official Beer of the NFL, will debut a new :60 second Super Bowl spot as part of a larger campaign tied to Bud Light’s role in building friendships over beers. The Bud Light campaign, anchored by the brand’s newly announced 2017 tagline, “Famous Among Friends,” is handled by Wieden + Kennedy New York.
• Budweiser – Budweiser will draw inspiration from the story of its founder, Adolphus Busch, to celebrate the brand’s enduring ambition and hustle in pursuit of the American dream – 141 years and counting. The brand has aired 101 commercials in the Super Bowl. The Budweiser campaign is handled by Anomaly.
• Michelob ULTRA – Returning to the game for its second consecutive year, Michelob ULTRA – the fastest growing U.S. beer brand – will continue to celebrate those who live both an active and social lifestyle. The new: 30 spot will continue the brand’s “Brewed for Those Who Go the Extra Mile” campaign for a second year, hoping to inspire consumers to feel that they can work out and still go out. The Michelob ULTRA campaign is led by FCB Chicago.
• Busch – Joining the Super Bowl lineup for the first time is Busch, the leading beer franchise in the value segment. Busch will introduce itself to a new generation of beer drinkers, drawing on decades of equity as a brand that stays true to its name. The Busch campaign is led by Deutsch.

For more information on each brand’s campaign and creative, follow Budweiser, Bud Light, Michelob ULTRA and Busch’s social media channels leading up to the game for details.

Guinness & Co. Debuts Two New Limited-Time Beers From The Brewers Project

Guinness Rye Pale Ale and Guinness Antwerpen Stout Join the Growing Guinness Family in the U.S.

A long-time favorite recipe in Belgium and a small batch ale originally brewed as a holiday gift for a lucky few outside of the Open Gate Brewery led to the two latest Guinness & Co. releases from The Brewers Project: Guinness Antwerpen Stout and Guinness Rye Pale Ale. For a limited time, the two new beers join a growing Guinness lineup that has recently welcomed additions such as Guinness Blonde American Lager and Guinness Nitro IPA conceived by the experimental brewery within St. James’s Gate.

Guinness (PRNewsFoto/Guinness)

The Guinness brand was established in 1759, when Arthur Guinness signed a 9,000 year lease on St. James’s Gate Brewery in Dublin. Brewed using four main ingredients, water, barley (malted & roasted), hops and yeast, Guinness is the world’s most popular stout. The iconic beer is brewed in 49 countries worldwide and sold in over 150 with almost 9 million glasses of Guinness enjoyed every day around the world.

The two beers fit right in at a brewery that’s been doing things differently since day one. In the late 1700s, Arthur Guinness – along with just about every other brewer at the time – was paying the bills with a steady production of ales. That all changed in 1799 when he chose to switch things up from those ales and focus more on darker, stouter beers, including the iconic stout the world knows now. A couple of centuries later, this taste for innovation would also lead to the world’s first nitrogenated beer.

Guinness Antwerpen Stout was brewed for the first time in 1944 for its namesake: the Belgian city of Antwerp. Though known by a different name – Guinness Special Export – it’s still a fan favorite in the European city. The beer won everyone over with its intense roasted malt, smoked wood, raisin and licorice notes and its sweet smells of bittersweet chocolate, coffee and a touch of black currant. In fact, even the brewers within St. James’s Gate have been known to line up for a few bottles before the beer makes its way to Belgium.

“It’s been more than 70 years since we first exported the Antwerpen Stout from Dublin to Antwerp, but its cult following is probably stronger than it’s ever been,” noted Padraig Fox, the General Manager for the Open Gate Brewery Experience. “I guess now the secret is out. Even if it is only for a few months, we’re happy to see this Guinness favorite having its moment in the U.S.”

With an ABV of 8.0% and 52 IBUs, Guinness Antwerpen Stout will be available in the U.S. through December 2016 in four packs of 11.2 oz. bottles for a suggested retail price of $9.99.

Guinness Rye Pale Ale got its start just last year when The Brewers Project cooked it up as a fun holiday gift for their friends and families. Everyone loved the beer so much that Guinness decided to try it out on tap at the Open Gate Brewery in Dublin. There, the rave reviews continued. Guinness decided to move the brewing process to a bigger brew house so even more people could try the surprise hit. The rustic ale has a peppery bite thanks to the rye malt used, but gets a nice balance from the grapefruit and citrus flavor from Mosaic and Cascade hops.

“Beer is obviously something we love, and we wanted to share a little something we were working on with just a few of our closest friends and family and colleagues at the brewery,” explained Peter Simpson, one of the brewers who worked on the original batch of Guinness Rye Pale Ale. “We didn’t expect it to get this kind of reaction, but it just sort of snowballed. Now here we are about to introduce it to the other side of the world.”

Guinness Rye Pale Ale will be available in the U.S. through December 2016 in six packs of 11.2 oz. bottles for a suggested retail price of $8.99. The amber ale has an ABV of 5.0% and 18 IBUs.

The most GUINNESS is sold in Great Britain, Ireland, USA, Nigeria and Cameroon. More information can be found at www.guinness.com.

Whether enjoying a new Guinness Antwerpen Stout, Guinness Rye Pale or any other brew in the Guinness family, please remember to respect the beer and drink sensibly.

The Village Voice Announces Final Line Up For Brooklyn Pour NYC’s Largest One-Day Craft Beer Festival

Over 65 Leading Local and National Breweries Offer 125 of Their Latest, Seasonal Beers Alongside Liquor Sampling, Food, Entertainment, a VIP Experience and More on Sat. Sept. 24 at Brooklyn Expo Center

Limited VIP and General Admissions Tickets Available A Portion of Proceeds to Benefit Badass Brooklyn Animal Rescue

The Village Voice announces the final lineup of breweries and new additions for the 6th annual Brooklyn Pour, officially New York City’s largest one-day beer festival, taking place September 24 at the Brooklyn Expo Center (72 Noble Street, Brooklyn, NY 11222) from 3:00–6:00 pm.

Drawing 2,000 attendees annually, The Village Voice‘s Brooklyn Pour Craft Beer Festival event sells out in advance every year. All ticketholders will be offered unlimited tastings and a souvenir tasting glass.

With over 125 samples of the best seasonal, micro and reserve brews from over 65 regional and national breweries, the 6th annual Brooklyn Pour will be The Village Voice’s largest to date. Additionally announced today, Brooklyn Pour will feature a game zone plus a dining hall presented by The Astor Room, the retro supper club of Kaufman Astoria Studios. Expanded tastings including mead, hard seltzer and root beer, ciders and liquor for all guests.

In addition to General Admission tickets ($55), Brooklyn Pour will also offer limited VIP tickets ($85). VIP ticket-holders will receive early entry and private VIP lounge access. The VIP lounge will feature exclusive complimentary oyster pairing samples presented by Blue Point Brewing, cheese tastings offered by Cabot Creamery, complimentary canapes and VIP gift bags.

The Village Voice is partnering with Badass Brooklyn Animal Rescue on the festival this year; a portion of proceeds will be donated to the charity, which is a non-profit, all-breed dog rescue. The organization is comprised of a network of fosters and volunteers who work tirelessly together to rescue adoptable dogs from high kill, rural shelters in southern USA.

“The Village Voice’s Brooklyn Pour is one of the most highly anticipated craft beer festivals in the Tri-state area,” said Suzan Gursoy, Publisher of The Village Voice. “Now officially New York City’s largest one-day beer festival, we’re thrilled to announce this year’s expanded offerings and extensive list of participating breweries.“

Participating craft breweries at the festival include:

Provence Nominated For Wine Enthusiast Magazine’s 2016 Wine Star Award For Wine Region Of The Year

Just as harvest is getting underway in the region, Wine Enthusiast has named Provence, France as a nominee for Wine Enthusiast‘s 2016 Wine Star Award for Wine Region of the Year. This marks the second nomination for the region, represented by Wines of Provence. Known for setting the gold standard for rosé wine where it has been produced for 26 centuries, Provence is the birthplace of France’s first wine and the world’s largest wine region specializing in dry rosé wine.

Wines of Provence (PRNewsFoto/Wines of Provence)

Wines of Provence, known in France as the ConseilInterprofessionnel des Vins de Provence, is an organization representing 600 wine producers and 40 trade companies from the Provence region of France whose mission is to promote and advance the wines of the region’s primary appellations. The organization’s members together produce 96 percent of Provence’s Appellation d’Origine Protégée (AOP) wines.

The other nominees for Wine Region of the Year include: Champagne, France; Crete, Greece; Sonoma County, California and Willamette Valley, Oregon.

Provence’s nomination recognizes the significant contributions the region has made to the industry, illustrated by the premium rosé category’s impressive growth over the last decade. For the 12th straight year, exports of rosé wines from Provence to the United States have grown by double digits. As the American appetite for rosé climbed, the iconic dry rosé wines of Provence achieved an astonishing 58% increase in sales volume over the last year, and an even more impressive 74% increase in value, according to the French customs agency and the CIVP/Vins de Provence.

“It is an incredible honor to be nominated for such an important award by Wine Enthusiast,” says Eric Dufavet, Director of Wines of Provence. “We have worked to deepen an understanding of primary markets and expand distribution channels. Our market success could not have been achieved without the collective work of the many wonderful producers inour region. In 2008 Wines of Provence had only 32 producers in the US market, now there are more than 150. We are delighted with this nomination and look forward to sharing more about Provence’s delicious wines and category leadership.”

The Wine Star Awards are regarded as some of the most important in the wine industry. Each year, the editors of Wine Enthusiast honor individuals, companies and regions that have made outstanding achievements and contributions in the wine and spirits world. The magazine will announce the winner on November 8, and the Wine Star Awards gala will be held on January 30, 2017 at the Nobu Eden Roc in Miami, FL.

More information can be found at www.winesofprovence.com and on social media at: facebook.com/winesofprovence
twitter.com/winesofprovence
youtube.com/winesofprovence
instagram.com/winesofprovence

2016 Holiday Gift Guide Preview: Mr.Beer Launches 12 New Kits to Simplify Craft Beer Brewing From Home

Last month Mr. Beer unveiled 12 new craft beer kits on their website. The kits feature the 6 most popular craft beer styles in “complete” and “starter” kit versions, and are developed to give first time homebrewers a simple and satisfying first experience with the hobby.

Mr. Beer Northwest Pale Ale

Mr. Beer has been developing home beer brewing kits since 1993, and has introduced millions of people to this great hobby. Many strong brewers started with Mr. Beer and now run commercial breweries of their own. Currently Mr. Beer offers beer kits, cider kits, hard root beer kits, and standard root beer kits for amateur brewers.

Mr. Beer also boasts a long-standing tradition of quality extract and partial mash brewing kits, and these 12 kits are sure to set a new standard. The intention with the new kits, according to Pat Bridges, Mr. Beer’s VP of Sales and Marketing, is to “allow craft beer fans to take brewing into their own hands, to find a deeper appreciation for the flavors they enjoy from their favorite craft breweries.“

Mr Beer Churchills Nut Brown Ale Refill Pack

Making beer with these Mr. Beer kits allows for shorter time to consumption, less required start up know-how, less mess, less odor in the home, and all of the same delicious flavor as other brewing methods.

Long Play IPA Refill Pack

Travel America: After A Nearly 100-Year Absence, Small-Batch Distilling Has Returned To The Philadelphia Area

Craft Distilleries Revive Pennsylvania’s Pre-Prohibition Tradition

In 2011, Pennsylvania’s government passed reforms that allowed distillers to offer tours, samples and onsite sales. These new laws opened up the craft to would-be distillers who now proudly produce and sell small-batch spirits in Philadelphia. In a sign of the industry’s maturation, Philadelphia Distilling, the first distillery to open in Pennsylvania since Prohibition, recently moved into much larger headquarters, adding a full-scale bar, restaurant and bottle shop.

In just over four years, the number of craft distilleries in the Philadelphia region has increased by more than a dozen, helping to restore Pennsylvania to its once-prominent place in the national distilling conversation. Until Prohibition wiped out the state’s industry, Pennsylvania housed the country’s densest cluster of homespun and commercial whiskey producers, beginning with some of the country’s earliest settlers.

Here’s a look at some of the region’s distilling pioneers:

Distilleries Open To The Public:

Philadelphia:

Philadelphia Distilling

Approximately a decade after opening as Pennsylvania’s first craft distillery since Prohibition, Philadelphia Distilling relocated to a larger and more visitor-friendly facility in Philadelphia’s Fishtown neighborhood. The makers of Bluecoat American Dry Gin, Blue Coat Barrel-Finished Gin, Vieux Carré Absinthe, Penn 1681 Vodka and THE BAY Seasoned Vodka (seasoned with traditional Chesapeake Bay seasonings) offer a full bar and restaurant with an outdoor patio, bottle shop and retail store. 1000 Frankford Avenue, (215) 671-0346, philadelphiadistilling.com

Manayunk’s W.P. Palmer Distilling Co. takes an historical approach to its sole spirit. Handcrafted in a copper-pot still, Palmer’s Liberty Gin uses a traditional 18th-century Dutch recipe that calls for rich botanicals, citrus and spices. 376 Shurs Lane, Building A, (215) 588-5108, palmerdistilling.com

The flagship location for La Colombe, Philadelphia’s renowned coffee roasting company, sits in a giant refurbished Fishtown warehouse that is part restaurant, part bakery and part bar. Also on site: a tasting room, roasting facility and distillery for La Colombe’s signature rum. Java-lovers and others enjoy the cafe’s variety of breakfast, lunch and dinner selections, weekday half-price happy hour and classes on espresso, latte and other home-brewing methods. Credit: Photo by M. Fischetti for VISIT PHILADELPHIA®

Past the fresh-baked breads and fragrant coffees at La Colombe’s Fishtown cafe is the La Colombe Distillery, a glassed-in room that houses a 450-liter antique copper still. It’s here where the Philly-based coffee roaster distills its Different Drum Pennsylvania Rum, a sipping rum infused with coffee. The shop sells it by the glass and by the bottle, and during weekday happy hours, all draft beers, rum drinks and cocktails sell for half-price. 1335 Frankford Avenue, (267) 479-1600, www.lacolombe.com.

Opened by a founder of Philadelphia Distilling and veterans of the spirits industry, Millstone Spirits Group designs and manufactures copper stills and produces whiskeys and vodka under the name New Liberty Distillery. On Saturdays, visitors can choose a standard or premium tour package to explore the showroom and distillery—partially housed in circa-1906 horse stables—and taste the product, branded as Kinsey spirits after a 19th-century Pennsylvania label that folded in the 1970s. Crane Arts, 1431 N. Cadwallader Street, (800) 996-0595, www.millstonespirits.com 

A visit to Rowhouse Spirits gives a glimpse of the evolution of the modern American craft movement—from craft beer to craft spirits. Rowhouse owner Dean Browne works out of a tiny shed on the property of Philadelphia Brewing Company, where he worked for years as a brewer. Currently, Browne produces very small batch gin (lauded by Philadelphia magazine as “Best of Philadelphia” in 2016), traditionally Scandinavian Nordic Akvavit, Poitín Irish-style moonshine made from 100% barley malts and Bear Trap herbal liqueur, which tastes like anise and is made from 19 fresh organic botanicals. Browne also offers rum and barrel-aged spirits. Tours of the 1,200-square-foot space take place Thursday through Saturday, noon to 6 p.m. 2440 Frankford Avenue, (267) 825-7332, www.rowhousespirits.us 

The Kensington neighborhood’s Federal Distilling specializes in the clear nectar of the gods. A tribute to the rich history of Philadelphia, their signature Stateside Urbancraft Vodka is the main attraction. Tours and tastings are available Thursday through Saturday. 1700 N. Hancock Street, www.statesidevodka.com 

Founded with a successful crowd-funding campaign, Kensington’s Red Brick Craft Distillery produces two small-batch whiskeys and Simple Shine, a clear sugar wash rum. Tours and tastings take place weekends by reservation from 1 to 6 p.m. 2628 Martha Street, (267) 603-3790, www.redbrickcraftdistillery.com

Bucks County:

Located next to the Bucks County Brewery, Hewn Spirits differentiates itself in part by collaborating closely with its brewing neighbor and sharing its used barrels for aging. Owner Sean Tracy, who has spent 25 years restoring and converting early-American barns into custom homes, experiments with aging his whiskey in rare and sometimes extinct types of wood. He also incorporates grains grown less than 10 miles away and milled in a working 19th-century gristmill. The public can visit on Friday and Saturday nights and tour by appointment. 31 Appletree Lane, Pipersville, (215) 766-7711, www.hewnspirits.com

Diageo Renames U.S. Beer Business to Reflect Total Portfolio, Position it for Future

Rebranding Announced in Conjunction with Exciting New Offerings

Diageo, a global leader in beverage alcohol, announced that it is changing the name of its U.S. beer business from Diageo-Guinness USA (DGUSA) to Diageo Beer Company USA. Following several months of strategy work to help best position Diageo’s U.S. beer business for the future, it was decided that the group’s name should convey Diageo’s brewing credentials and commitment to the broad category of premium beer.

Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, Bulleit and Buchanan’s whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness.

“Diageo Beer Company USA will be a forward-thinking premium beer company, rooted in our brewing heritage and focused on brands, customers and consumers,” said Tom Day, President, Diageo Beer Company USA. “While Guinness will of course continue to play an essential role in our beer portfolio, the new Diageo Beer Company USA name will help highlight the contributions and potential of our other great brands like Smirnoff Ice, Smithwick’s and Harp.”

For the past few years, the team has focused on investing in Guinness and Smirnoff Ice, the two largest brands that currently make up the majority of the DGUSA business. The Guinness brand was repositioned to be known as a brewer, with a wide offering of beers to suit various tastes and occasions. A heightened emphasis on quality training for bartenders and bar owners has also created greater consistency in how consumers experience Guinness during a night out. The priority for Smirnoff Ice has been to ensure that the brand has the right offerings for today’s consumers. New-to-world extensions like Smirnoff Ice Electric Flavors, as well as the Smirnoff Ice Spiked line, along with new seasonal flavors and refreshed packaging are all contributing to Smirnoff Ice’s continued success.

“We have confidence in the position of our two largest brands and are excited for what’s to come over the next year,” continued Day. “This change truly represents a culture and mindset shift for Diageo’s U.S. beer business.”

Moving forward, Diageo Beer Company USA will be increasing investment in the Smithwick’s and Harp brands and also has a deep innovation pipeline for beer and flavored malt beverages. As part of the renewed focus on its total U.S. beer portfolio, the company announced several inspired collaborations and exceptional new products. These include:

• Partnering with renowned drinks architect Steve Grasse to create a planned new-to-world crafted hard soda line called Quaker City Malting Co.
• Launching a new Smirnoff Spiked Sparkling Seltzer line.
• Planning a collaboration with beloved New York City celebrities Boomer Esiason and Craig Carton, hosts of New York’s number one rated radio sports show, to create a new, limited release Smithwick’s variant, to support a charitable partner.

“More and more, American beer drinkers are interested in experimenting with new styles and brands. That’s evident with the continued proliferation of craft beers and traditional flavored malt beverages, as well as the rise of hard sodas, spiked seltzers and ciders,” continued Day. “We’re confident that those consumers will love the high quality and variety of our new offerings from Smithwick’s, Smirnoff Ice and Quaker City Malting Co., and as always, we will be encouraging consumers to enjoy our products responsibly.”

More details about each of the new products will be available in the coming months. The name change will take effect within the coming weeks.

Two Amazing Events, One Great City: Epicurean Experiences Highlight Denver’s Inspired, Renowned Culinary and Craft Beer Scene

From legendary and award-winning restaurants and entirely new, pioneering concepts to an abundance of local craft breweries, Denver’s ever-evolving culinary landscape will be on display over the next couple of months. Innovative, chef-driven restaurants and local breweries take the spotlight in Denver with two amazing events – the highly anticipated Denver Restaurant Week (DRW) and the exclusive, only-in-Denver Collaboration Fest – celebrating the city’s recent culinary and craft beverage momentum, which has positioned Denver at the forefront of the industry.

More than 300 restaurants opened in Denver over the past two years, and more than 50 are already on the horizon for the first part of 2016. The city is on the frontline of several national trends, ranging from chef-driven fast casual restaurants to food halls and marketplaces to upscale and creative ethnic fusions; and these restaurants demonstrate the city’s most cutting edge, rising talent as well as mainstay Denver chefs who have been on the scene for years.

Elway’s

Euclid Hall

Adding to the impressive culinary offerings in The Mile High City are its craft breweries. Denver produces more beer than any other urban region in America – an estimated 200 different craft beers are brewed in Denver every single day – and the city hosts the annual Great American Beer Festival, the largest beer competition in the world, featuring more than 6,700 beers.

Corridor 44 on Larimer Street

Denver Restaurant Week, which takes place from February 26 through March 6, is an annual celebration of the city’s exceptional year-round culinary scene. Now in its 12^th year, DRW is an opportunity to enjoy multi-course meals at some of the city’s top restaurants for the tasty price of $30 per person. Reservations throughout the city are highly coveted, and many Mile High hotspots – both iconic local restaurants and new eateries – become fully booked for the 10 days of DRW. Click here to view the menus!

These Denver restaurants show off the city’s most cutting-edge and up-and-coming culinary talent, not to mention the abundance of local products in the nearby area. Denver diners will be wowed by these upscale, epicurean eateries, and the city’s recently progressive food scene in general.

AVANTI FOOD & BEVERAGE, 3200 Pecos St.
A wholly original food concept is playing out at Avanti Food & Beverage in Denver’s Lower Highlands neighborhood, which opened in 2015. A huge two-story warehouse has been converted to shelter a collection of shipping containers, each one a self-contained mini-restaurant. Diners can choose from the variety of cuisines, including a noodle joint, shwarma shop and a torta counter, and enjoy their meal in the communal dining area – complete with stunning views of downtown Denver. A perfect incubator for new flavors and chefs, we fully expect Avanti to set some trends in the national restaurant landscape.

GUARD & GRACE, 1801 California St.
Guard & Grace is a modern, American-style steakhouse that prides itself on serving locally produced meats, cheeses and produce. Chef/owner Tory Guard emphasizes wood-fired dishes for that authentic taste.

THE KITCHEN DENVER, 1530 16th St.
The Kitchen Community is a Boulder-based community of restaurants that has now set up a sister to its world-class neighborhood bistros in downtown Denver. Like the other Kitchen locations, the restaurant on 16th Street boasts a menu that has been sourced from local farmers, ranchers, and purveyors. The Kitchen Denver boasts a seafood bar, a small plates menu, and a main menu with selections like wild char-grilled salmon, oven-roasted sirloin, tagliatelle, and bolognese. Every day from 3 to 6 p.m. at the Kitchen is community hour, with a menu designed to be shared. Don’t miss the quiche and the cocktail du jour.

TABLE 6, 609 Corona St.
This south Capitol Hill restaurant is a popular destination spot for visiting politicos, and for good reason. The 50-seat American eatery makes for a quiet working lunch, or an intimate dinner.Table 6 creates an ambience that is warm and elegant, without being overdone. And then there’s the food: Chef Carrie Shores has created a varied menu that includes everything from comfort food starters (like sloppy joe sliders and tater tots with chorizo and picked peppers) to thoughtful main plates (like duck confit with cherry sage vin and maple smoked pork loin with oat risotto), and Sunday brunch (which features the popular chèvre chantrelle bread pudding.)

Rioja

RIOJA, 1431 Larimer St.
Rioja was the start of celebrity Chef Jennifer Jasinski’s transformation of Larimer Square with her award-winning restaurant concepts. The Mediterranean-themed eatery is well-known among Denverites for its fresh ingredients and regularly rotating specials, homemade pastas, extensive brunch menu, and thoughtful pastry program executed by chef Eric Dale. Eric’s house made doughnuts got the media spotlight this year, making several nation-wide, best-of dessert lists. Also in 2013, Jasinski received a James Beard award for Best Chef Southwest.

Hard Cider Gets its Own Glass: Angry Orchard Introduces the Orchard Glass

Glassware Designed To Enhance The Cider-Drinking Experience

For years, craft brewers have been adopting specific glassware for their beer to be served because they care about what they’re brewing and know the drinking experience doesn’t end once a beer leaves a brewery. The same holds true for cider, and the cider makers were passionate that cider deserved the same care and attention.

Angry Orchard has announced a brand new glass designed just for hard cider: the Orchard Glass. Cider is a unique beverage that walks a line somewhere between wine and beer. And while there are many glasses out there, developed to enhance the flavor of wine or craft beer, the cider makers couldn’t find a glass they felt did the same for craft cider. With cider having a renaissance here in the US, the cider makers wanted to give those discovering the drink the best cider drinking experience possible.

The Angry Orchard Cider Company‘s cider makers have been experimenting with apple varieties and unique flavors to develop hard cider recipes for 20 years. The cider makers have travelled the world to find the best apples for cider making and chose specific varieties, like French bittersweet apples from Normandy and culinary apples from Italy and the United States, based on each cider’s flavor profile.

The cider making team decided to enlist the help of several cider and sensory experts to create a new glass from scratch, specifically designed for the unique, fresh apple flavor profile of Angry Orchard’s (and America’si) most popular cider, Crisp Apple, made with culinary apples from Italy and traditional bittersweet cider apples from France. The end result of the project, the Orchard Glass, named for the cider maker’s new innovation orchard and cidery opening in the Hudson Valley of New York State later this year, enhances the cider’s crisp, fruit forward, fresh apple taste and aroma.

“We travel the world looking for the best apples for cider making, exploring different ingredients and cider making techniques, all to enhance the cider experience,” said Ryan Burk, Angry Orchard Head Cider Maker. “To me, craft cider is all about apple expression and this glass really delivers an improved apple intensity, flavor and aroma, which is so important to most hard ciders but especially our Angry Orchard Crisp Apple.“

To kick off the project, the cider makers drew initial sketches, tested more than 50 glass options with a vast variety of shapes and openings, and then had hand-blown samples made to test their ideas. A number of world-renowned sensory and cider experts dove into the process with Angry Orchard, including one of the world’s best cider makers and educators, Peter Mitchell of the Cider & Perry Academy in the UK; a leading sensory expert with more than 30 years of experience working with the global brewing industry, Roy Desrochers of Tufts University Sensory and Science Center; and Boston University Adjunct Professor Sandy Block, Master of Wine and Vice President of Beverage at Legal Sea Foods. The panel participated in tastings to evaluate the functional design features needed to best showcase the key flavor and aroma characteristics of the cider.

“The Orchard Glass has significant drinker benefits,” said Desrochers. “Our team of trained and certified descriptive sensory panelists evaluated the glass and determined the Orchard Glass improves the cider drinking experience from a flavor, aroma and ergonomic perspective when compared to a traditional pint glass or a bottle.”

The Orchard Glass incorporates four key features to enhance the cider drinking experience from a flavor perspective:

– Nucleation Seed – Small etching at the bottom of the glass to slightly enhance carbonation to improve flavor and aroma intensity without depleting the carbonation too quickly.

– Rounded Bowl – This design feature helps collect and concentrate the cider aromas: bright, fresh apple.

– Chimney – The glass narrows from a wide bowl to a more concentrated opening for more intense aromas; cider aromas are subtle so it’s important for the glass to go straight up rather than tapering out to dilute the aromas.

– Straight Lip/Beading – The straight lip places cider at the right spot on the palate, at the front/middle of the tongue, showcasing the balance between sweet and dry while the beading at the top of the glass releases a bit more carbonation to enhance the flavor as the cider hits.

Ben & Jerry’s and New Belgium Brewing Toast to the Next Pint in their Partnership: Salted Caramel Brown-ie Ale Ice Cream

Beer and Ice Cream Focus on Climate Initiative to Benefit Protect Our Winters

Beer Floats Have Never Had A More Perfect Pairing…

If there’s one thing that socially responsible businesses have learned, it’s that they can’t go at it alone. Whether it’s implementing responsible sourcing initiatives or creating a positive corporate model to make an impact on sustainability, there is strength in numbers. So where did Ben & Jerry’s turn for help and inspiration for its latest ice cream flavor? Colorado-based New Belgium Brewing. Never has the phrase “polishing off a pint” been so perfectly poised in any partnership for a delicious double-entendre.

New Belgium Brewing, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, is recognized as one of Outside Magazine’s Best Places to Work and one of the Wall Street Journal’s Best Small Businesses. The 100% employee-owned brewery is a Platinum-level Bicycle Friendly Business as designated by the League of American Bicyclists, and one of World Blu’s most democratic U.S. businesses, and a Certified B Corp. (Ben & Jerry’s became a certified B Corp–Benefit Corporation–in 2012.) In addition to Fat Tire, New Belgium brews ten year-round beers; Ranger IPA, Rampant Imperial IPA, Slow Ride Session IPA, Snapshot Wheat, Shift Pale Lager, Sunshine Wheat, 1554 Black Ale, Blue Paddle Pilsener, Abbey Belgian Ale and Trippel.

Ben & Jerry’s Partners with New Belgium Brewing and releases Salted Caramel Brown-ie Ale

Collectively committed to making a better impact in their global communities, the two B Corp companies proudly introduced Salted Caramel Brown-ie Ale Ice Cream, which will be featured in Ben & Jerry’s Scoop Shops as well as in pints across the country as a Limited Batch flavor this fall (MSRP $4.89). The concoction consists of New Belgium Brown Ale Ice Cream with Salted Caramel Swirls and Fudge Brownies. The ice cream, arriving on shelves this month, was unveiled Wednesday evening at a Washington D.C. launch “Brew-Ha-Ha” in the confines of the historic Howard Theatre. The launch event was heralded as “a night of music, climate activism, beer, and ice cream.” Musicians Galactic and Dr. Dog performed at the unveiling of Ben & Jerry’s newest ice cream flavor to highlight climate activism.

A portion of the proceeds from the ice cream and the beer will benefit Protect Our Winters. New Belgium Brewing and Ben & Jerry’s jointly pursued a partnership with Protect Our Winters. an organization founded by pro-snowboarder Jeremy Jones. Protect Our Winters (POW) was started in 2007 by Jones who witnessed first-hand the impact of climate change on our mountains. After having been turned away from areas that had once been ride-able and seeing resorts closed due to lack of snow, Jones saw a gap between the winter sports community and the action being taken by us all to address the problem. Snow-based recreation in the United States is estimated to contribute $62 billion annually to the US economy and supports over 940,000 jobs. So when we look at the cost of inaction, it’s serious business. POW was founded on the idea that the collective power of the winter sports community is massive, and if they can all work together, the end result can be revolutionary. Together We Can Protect Our Winters.

“We wanted to partner with a business that shared our progressive values, fun spirit, and desire to take action giving fans an opportunity to act on climate. New Belgium quickly became the perfect choice,” said Jay Curley, Senior Marketing Manager at Ben & Jerry’s.

Attendees at the launch event were encouraged to request action via governors in their home states to embrace Protect Our Winters and the Clean Power Plan to reduce carbon emissions.

Ben & Jerry’s and New Belgium combined forces on a Ben & Jerry’s-inspired beer as earlier announced by the brewing company in April 2015. Although the beer is just hitting markets now in October, the story made a springtime splash with the announcement of Salted Caramel Brown-ie Brown Ale. New Belgium’s Salted Caramel Brownie Brown Ale, a limited special release, is laden with dark roasted malts, chocolaty tones and hints of vanilla. Both the beer and ice cream are available now through the holiday season while supplies last.

“We are incredibly excited to be working with a like-minded business, creating top-notch flavor sensations and leveraging our collective efforts to bring awareness to B Corps and climate issues,” said Bryan Simpson, New Belgium’s PR Director. “Beer and ice cream are a beautiful pair and getting to turn folks onto the work of POW makes this collaboration that much more meaningful.”

Travel Channel’s ‘BOOZE Traveler’ Serves Up Another Round Of Cocktails And Culture

Season Two Premieres Monday, September 28 At 10:00 P.M. ET/PT

Host Jack Maxwell Kicks Off New Season with Eye-Opening Journey Through Greece, Discovering its Age-old Traditions, Resilient People and Distinct Spirits

JACK MAXWELL IS BACK IN SEARCH OF THE WORLD’S MOST INTERESTING DRINKS

Travel Channel’s global nomad, Jack Maxwell, is back for another round of searching for the world’s most interesting beverages and the people who drink them in the second season of “Booze Traveler,” premiering on Monday, September 28 at 10:00 p.m. ET/PT. In 16 all-new, hour-long episodes, Maxwell embarks on a journey crisscrossing the map to taste homemade liquors, fresh brewed beer and handcrafted cocktails in diverse locations including Argentina, Finland, Guatemala, Hawaii, Hungary, India, New Zealand, the Philippines, Sicily, Tanzania and Texas.

In Travel Channel’s “Booze Traveler,” Maxwell ventures the globe to not only get a taste of a country’s alcohol, but to quench his curiosity about what people drink, why they drink it and the stories they tell when they do. At each stop, he connects with locals, immerses himself in regional activities, learns about the country’s unique relationship with liquor and sometimes even participates in the alcohol-making process.

“It’s fascinating how a simple drink can bring people together,” says Maxwell. “It gives us a chance to learn from one another, to listen to each other’s stories and open our eyes to the world around us. We discover that we have much more in common than we thought – culturally and socially.”

Booze Traveler, Season Two, Episode One: Host Jack Maxwell (c.) participates in a traditional Greek dance part of the Krevati ceremony with friends of the bride and groom.

Booze Traveler, Season Two, Episode One: Host Jack Maxwell (r.) walks the streets of Athens with Yamas creators Dimitris Mitrakos (c.) and John Mitrakos.

Booze Traveler, Season Two, Episode One: After a long day celebrating the engagement of a local bride and groom, host Jack Maxwell admires Greece’s shoreline on the island of Crete.

Booze Traveler, Season Two, Episode One: Host Jack Maxwell leads a herd of sheep to the town center in Crete for the St. George Sheep Festival.

In the season premiere of “Booze Traveler,” Maxwell steps back into ancient history as he explores Greece, a nation that’s using its traditions to help navigate itself through an uncertain time. He begins in the remote mountain town of Asi Gonia on the island of Crete, where nearly 30,000 sheep are herded to be blessed during the Festival of Saint George. While there, Maxwell samples homemade tsipouro, a traditional refreshment of distilled pomace liquor flavored by anise, and retsina, a local white wine flavored with pine sap dating back 2000 years ago. Next stop, the coastal town of Malia, where he crashes an ouzo-fueled bachelor party and partakes in the traditional custom of smashing plates, drinks rakomelo (raki and honey) with the bride and her parents and witnesses the most intimate part of the wedding preparation – krevati, a bed-making ceremony to bring good luck and fertility to the new couple.

Booze Traveler, Season Two, Episode One: After herding sheep during the St. George Sheep Festival in Crete, host Jack Maxwell & Stavros Pilmakis share a glass of Retsina, white wine with a pine sap flavor.

Booze Traveler, Season Two, Episode One: Host Jack Maxwell enjoys Souma, a seasonal brandy made from figs, in Chios during a picnic with Vasillis Ballas and his family.

In the capital city of Athens, Maxwell visits a restaurant that revives ancient food, drink and tradition from 5th century BC – complete with Ancient Greek clothes, feet washing and a symposium. He enjoys enormelo (traditional honey wine and a close cousin of mead) and is given the honor of raising the ceremonial ram head mug and leading a toast. The following day, Maxwell becomes one of the first Americans to try yamas, a new drink made by three innovative Athenians that combines carbonation and the three classic Greek liquors – ouzo, tsipouro and mastika. He learns how these Greeks are trying to innovate the old traditions in order to keep moving forward amidst the economic crisis affecting the country. Maxwell’s Greek exploration isn’t complete without a visit to the crescent-shaped island of Chios where he discovers its local mastic trees, the producer of the pure mastic gum and mastika liqueur, and learns a new toast – “Pieto na misi piet,” which means, “Drink it before it drinks you!”

Booze Traveler, Season Two, Episode One: Host Jack Maxwell sips on the Tsaziki Cocktail, a specialty drink found at the 360 Bar in Athens.

Booze Traveler, Season Two, Episode One: Host Jack Maxwell sits down with the creators of Yamas, a flavored wine spritzer, to learn how they innovated Greece’s three most popular spirits.

Other Episodes in Season Two includes:

“Finland: Sisu, Sauna, And The Midnight Sun”: Host Jack Maxwell learns that once booze starts flowing, the famously reserved and introverted Finns let their inner Vikings roar to life. Whether he’s shredding with the air guitar champion of the world, herding reindeer in Lapland, slogging through a game of swamp soccer or broiling in a mobile sauna with three naked Finns, he is determined to find the method to Finland’s drinking madness. He’ll taste lonkero, the gin and juice cocktail in a can invented in the 1950s by the government to fuel up athletes; terva snapsi, a liqueur made of pine tar; isokari sours flavored with sea buckthorn, a cross between cranberry juice and battery acid, but packed with Vitamin C; and laku, a do-it-yourself mix of vodka, licorice and salt.

“Hungary: Aliens, Soviets, and Gypsies”: Maxwell jumpstarts his journey through Hungary with shots of pálinka, a typical rural wake up call of 100-proof homemade fruit brandy. He drives to Budapest’s Jewish Quarter where ruin pubs – abandoned buildings transformed into trendy pubs and bars – serve him keseru mez, a triple-hopped, unfiltered and unpasteurized lager, and aurora borealis, a vodka mixed with raspberry syrup that is carbonated. Maxwell also uncovers Hungary’s best-kept liquor secret: zwack unicum, a herbal liqueur that uses 40 herbs and spices, a little 80- proof alcohol and was a secret remedy for Emperor Joseph II.

Philly’s Bottle Shops Boast Thousands Of Bottles Of Beer On The Wall

Craft beer is big business these days, particularly in Philadelphia, a serious beer town gaining accolades for its suds scene from notable publications like GQ, Draft magazine, Forbes, CNN Travel and others. So what makes the Philadelphia region’s beer scene so great? The bottle shops, for starters. These shops offer hundreds if not thousands of specialty beers to try individually and in “mix-a-six” format (that’s a six-pack of beer with six beers of the drinker’s choosing). What’s more, many of these shops fill growlers of draught beer to go and offer food to accompany the bountiful beer offerings.

Here’s a look at some of Philadelphia’s can’t-be-beat bottle shops:

Center City:

• The Corner Foodery – The king of the local bottle shop chain known as The Foodery, Rittenhouse Square’s The Corner Foodery features wood paneling, booth seating and gourmet hot sandwiches. More importantly, this popular spot stocks 650 bottles and numerous draughts available to drink on site or to take home. This location offers online ordering, while the original, more basic locations have as much, if not more, beer, deli-style food and a casual feel. 1710 Sansom Street, (215) 567-1500,thecornerfoodery.com; 324 S. 10^th Street, (215) 928-1111; 837 N. 2^nd Street, (215) 238-6077; 6148 Ridge Avenue, (215) 238-6077; fooderybeer.com
• Monde Market – This spot may look like a simple convenience store and take-out deli (with made-to-order breakfast sandwiches for a few bucks and change), but it offers one of the city’s best bottle selections. Rare finds are available here—and at prices that reflect the no-frills environment. 100 S. 21^st Street, (215) 496-0564

South Philadelphia:

• Beer Heaven – Locals don’t let the location in a South Philadelphia strip mall deter them from what may be the best craft-beer bargains in the city. The neatly stocked selections and clean layout provides a well-organized shopping experience for customers who spend less and get more in a wide array of 750 ml bottles from Europe and the U.S. 1100 S. Columbus Boulevard, (215) 271-5248,twitter.com/beerheavenphl
• The Bottle Shop – This relative newcomer on the hip East Passyunk strip looks like a take-out spot, but acts more like a bar with cold bottles lining the wall. Customers can hang out and drink their purchases, play Quizzo, sample draught beers and mingle with brewery reps during tap takeovers. The shop sells gluten-free beers and ciders, along with beer glasses, T-shirts and even onsies. 1837 E. Passyunk Avenue, (215) 551-5551, bottleshopbeer.com
• Brew/Ultimo Coffee – This Newbold bottle shop has even more going for it than its impressive several-hundred-strong bottle selection: It’s owned by the same restaurateur who opened the iconic South Philadelphia Tap Room, and it’s the site of Ultimo Coffee, named the best coffee shop in the country by The Daily Meal. Patrons can grab a coffee from the barista, grab a brew from the cooler or sample free monthly tastings led by brewery reps. 1900 S. 15^th Street, (215) 339-5177,brewphiladelphia.com

West Philadelphia:

• Bottle Shop at Local 44 – One of Philly’s favorite bar ownership teams (Leigh Maida, Brendan Hartranft and Brendan Kelly) opened one of the city’s most carefully curated bottle shops, right next to its destination beer bar/restaurant Local 44. Though the list is relatively compact at 500, managers take great care in selecting some of the world’s finest and rarest brews. Customers can drink a cask ale while they shop, and every Monday a brewery rep leads a happy hour tasting with discounts on bottles. What’s more, the quiet store stays open until midnight seven days a week. 4333 Spruce Street, (215) 222-CANS, local44beerbar.com

Alaska Airlines Invites Wine Enthusiasts to Sip and Savor at Annual ‘Taste Washington’

Alaska Airlines, the official airline of Taste Washington, is inviting foodies to the Emerald City to experience Seattle’s premier wine and food event March 29 and 30. The carrier has launched an online sweepstakes inviting wine enthusiasts to enter for a chance to win a trip for two toSeattle, including roundtrip airfare on Alaska Airlines, hotel accommodations and admission to Taste Washington.

The two-day event held at CenturyLink Field Event Center will showcase more than 200 Washington wineries and 70 Seattle-area restaurants. The contest ends March 20 and two winners will be selected at random and notified on March 21. To enter and review complete contest rules*, visit www.facebook.com/AlaskaAirlines.

“Great food is part of every adventure and there’s no better place to experience Northwest wines and foods than by visiting Taste Washington,” said Joe Sprague, Alaska Airlines’ vice president of marketing. “Alaska Airlines has a long tradition of supporting local businesses by serving a variety of high-quality Washington products like Beecher’s cheese, La Panzanella Crackers and Tim’s Cascade Chips onboard our flights.”

People attending Taste Washington are encouraged to visit the Alaska Airlines booths. At the “Taste ofWashington at 30,000 feet,” visitors can experience Alaska’s new main cabin premium wine made by Canoe Ridge and enjoy samples from the airline’s signature fruit and cheese plate.

At the carrier’s second lounge, Alaska Airlines Visa cardholders will receive exclusive access to enjoy reserve wines from some of the most prestigious labels in Washington, including DeLille Cellars, Dunham Cellars, Dusted Valley, Va Piano Vineyards and Sparkman Cellars. Guests will also enjoy hors d’oeuvres prepared byJohn Howie, the award-winning chef owner of Seastar Restaurant and Raw Bar and John Howie Steak, and winner of Alaska Airlines’ 2013 Copper Chef Cook-off.

New Northwest wine debuts in Alaska Airlines’ main cabin
This month, Alaska Airlines is debuting Canoe Ridge’s Exploration Merlot and Pinot Gris in its main cabin. TheWalla Walla, Wash., winery custom blended the wines to be enjoyed at high altitudes, where travelers’ sense of smell and taste bud sensitivity is known to change.

“Food tastes different in a pressurized cabin so we took a different approach in creating custom wine blends forAlaska,” said Hal Landvoigt, director of winemaking for Precept Wine, the maker of Canoe Ridge Exploration. “By adjusting the oak profile of the Merlot and slightly increasing the sweetness of the Pinot Gris, we created a premium blend that closely mirrors what our customers enjoy at home.”

Along with local wines and cheeses, travelers on Alaska Airlines flights can also enjoy gin, vodka and rum produced by Sun Liquor Distillery, a small business in Seattle’s Capitol Hill neighborhood. Bend Distillery, located in Bend, Ore., produces Crater Lake Hazelnut Espresso Vodka. These are part of a growing list of locally produced products available to passengers on Alaska Airlines flights, including Tillamook and Beecher’s cheese, Oberto beef jerky, Seattle Chocolates, Starbucks coffee and Alaskan Amber Ale.

Alaska Airlines offers daily nonstop service to some of the West Coast’s most respected wine regions, including Walla Walla, Pasco/Tri-Cities and Yakima, Wash.; Portland and the Willamette Valley, Ore.;  and San Franciscoand Santa Rosa, Calif. The carrier allows customers to check one case of wine for free on flights departing fromPasco/Tri-Cities, Santa Rosa, Walla Walla and Yakima. Learn more about the Washington Taste and Tote program at www.tasteandtote.com/default.asp.

Bud Light Lime Expands Successful Ritas Franchise With Two New Flavors

Bud Light Lime introduces Mang-O-Rita, Raz-Ber-Rita and four flavor Mix-A-Rita variety pack in time for spring and summer entertaining

The popular Bud Light Lime Ritas franchise is doubling. The brand is introducing two new permanent flavors – Bud Light Lime Ritas Mang-O-Rita and Raz-Ber-Rita – as the third and fourth flavor profiles in the Bud Light Lime Ritas family, which also launched a fifth flavor – Bud Light Lime Cran-Brrr-Rita – as a  limited-time season offering  in 2013.

Bud Light Lime introduces Mang-O-Rita, Raz-Ber-Rita and four flavor Mix-A-Rita variety pack in time for spring and summer entertaining. (PRNewsFoto/Anheuser-Busch)

The brand anticipates continued success with the launch of Bud Light Lime Mang-O-Rita and Raz-Ber-Rita. The new Ritas are 8%* alc/vol flavored malt beverages that blend the refreshment of Bud Light Lime with the taste of authentic mango and raspberry margaritas, respectively.

“Lime-A-Rita and Straw-Ber-Rita are two of our most successful innovations to-date. They allowed us to introduce the Bud Light brand into occasions it hadn’t traditionally played in,” said Rob McCarthy, vice president, Bud Light. “We anticipate Raz-Ber-Rita and Mang-O-Rita to continue extending the brand successfully into the popular margarita space. With four permanent Rita flavors to choose from, and our new convenient mixed pack featuring them all, we’re excited to see consumers experiment and create their own “Mix-A-Rita” combinations.”

To encourage mixology, the brand is offering a four-flavor Mix-A-Rita 18-pack.

The new Ritas join the popular Bud Light Lime Lime-A-Rita, Straw-Ber-Rita and seasonal Cran-Brrr-Rita. Over the past two years, Lime-A-Rita and Straw-Ber-Rita have combined to drive the most share growth and become one of the most successful new innovations in the beer industry. Straw-Ber-Rita was the largest share gainer in the beer industry in 2013; Straw-Ber-Rita and Lime-A-Rita represented the No. 1 and No. 2 brands in the FMB category**. Combined, the Ritas are larger than the category’s next seven brands**. Additionally, Cran-Brrr-Rita, which launched this past winter season to positive reviews from consumers, exceeded expectations and effectively extended the seasonality of the Ritas family.

Bud Light Lime Ritas are best enjoyed over ice and are an ideal choice for parties and outdoor refreshment, especially as the weather gets warmer. Mang-O-Rita and Raz-Ber-Rita are available in three pack sizes: 12-pack 8 oz. cans; four-pack 16 oz. cans; and 24 oz. individual cans. The Ritas are also available in a Mix-A-Rita 18-pack, which includes six Lime-A-Ritas, four Straw-Ber-Ritas, four Mang-O-Ritas and four Raz-Ber-Ritas.

For more information on Bud Light Lime Mang-O-Rita and Raz-Ber-Rita, visit www.BudLightLime.com or www.Facebook.com/BudLightLime.