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Entering the spirit world It's true, acclaimed brewery Mikkeller has made not only a gin and vodka, but also a wine. Here we look at the how brewers are turning their hands to distillingand winemaking
It's true, acclaimed brewery Mikkeller has made not only a gin and vodka, but also a wine. Here we look at the how brewers are turning their hands to distillingand winemaking
It used to be that the world of beer and the, ahem, spirit world, rarely crossed over. Largely, brewers were brewers and distillers remained distillers, but the drinks industry in 2016 is nothing if not diverse. In the last decade we’ve seen brewers expand into making gins, vodkas, absinthe, everything really. Over in the US, and never ones to play by the rules, Dogfish Head, Ballast Point, Rogue and Anchor have all been distilling. Dave Thibodeau, co-founder of Ska Brewing, has also recently launched Peach Street Distillery. He told Beer Hawk that there’s more in common than you’d imagine. “Depending on what you’re producing, you may use a similar mashing process, but the beauty of spirits is that much of the time you can have, for lack of a better term, a ‘dirtier’ mash or fermentation due to the fact it will later be distilled. The interesting thing is that the magic of distilling begins after fermentation, whereas much of the magic in brewing is the fermentation process.”
Over in the UK, Adnams has been leading the way, winning a multitude of awards straight from the world go, including ‘the World’s Best Gin’, no less. Head Distiller John McCarthy told Beer Hawk: “The production of our spirits takes place in the same brewhouse and fermentation room as our beers. We use the same grains, water and yeast. BrewDog’s Lone Wolf distillery has also just come online in December 2016.
Another brewer has also delved into making spirits, but with a distinctly beery take, and that’s the Danish gypsy brewer, Mikkeller, never one to compromise. We were so taken with Mikkeller’s gin and dry hop vodka that these are the first spirits we’ve ever stocked.
Along with the usual botanicals of juniper, lemon grass and cardamom, Mikkeller’s Botanical Gin also has US Simcoe hops added for a zesty touch. They reckon it is great in a G&T with a slice of orange or as a sipping gin. Even the Dry Hop Vodka has been blended with Simcoe hops – and they are clearly apparent. This is an exceptionally smooth vodka.
Yet, Mikkeller being Mikkeller, it doesn’t stop at spirits. The latest addition, and another first for us, is wine. Yup, a the Mikkeller Beer Geek Riesling. In the tasting notes designed for the ‘beer geek’ it says: “Beware: it looks a lot lighter than your average stout, it smells like you have just entered the fruit section of a local farmer’s market.” Trust us it’s delicious. The perfect Christmas gifts for the beer lover. Or the wine lover. Or the spirit lover. Anyone really.
Father’s Day, 19th June 2022, is the special date in the calendar when we celebrate and give a nod to the Dads in our lives. It’s an excuse to spoil them with a little something to say thank you for being awesome. If you’re looking for inspiration for a craft beer-loving Dad, then check out our top 7 Father’s Day beer gifts.
Every year, Beer Hawk releases a lineup of limited edition craft beer mixed cases for the holiday season. This year's lineup of festive Christmas beer gifts is guaranteed to put a smile on everyone’s face.
Remember the childhood excitement of opening a new door on your advent calendar every day in the run up to Christmas? It gave each day a little sparkle of festive magic, even though those tiny chocolates behind the doors were always a bit rubbish. How would you like to recapture that childhood magic, but with bottles of delicious beer instead of powdery chocolate? Sounds amazing, right? In that case, you need to get your hands on our Craft Beer Advent Calendar.
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
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