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There are more than 3,400 craft breweries in America, with another 10 breweries opening each week. Retail sales of craft beer grew 22 percent in 2014, as overall beer sales stayed flat with the popularity of Budweiser and Miller dropping like a stone. The incredible consumer demand for craft beer makes the failure rate for new craft breweries … effectively zero.
Across the nation, beer lovers are daydreaming about jumping on the craft beer bandwagon and opening their own brewery.
Last fall, Zester contributors fanned out across the country interviewing craft brewers, distillers and cider makers for a book we’d been commissioned to write on how to start these ventures. We had a fabulous time talking with a number of unusual characters working in these fast-growing sectors. Our book — “Start Your Own Microbrewery, Distillery, or Cidery” — will be released June 30 by Entrepreneur Press.
In the process of writing our book, we read extensively about the craft beer business. Obviously, we think our book is an invaluable addition to the collection, but it tells only part of the story. Our “beer library” is a list of must-read recent releases for everyone interested in craft beer. There is no homework here. These are fun, entertaining reads.
10 beer books reviewed by Zester Daily:
Main photo: Greg Koch, co-founder and CEO of Stone Brewing Co. in Escondido, California, and co-author of “The Brewer’s Apprentice.” Credit: Copyright 2011 Quarry Books
The American craft spirits movement is putting the juniper berry in its place as new distilleries reimagine gin as a stand-alone sipper. Thirteen award-winning distillers reveal the secret ingredients that set their gins apart from the bevvy of new American gins.
Click through the following slideshow to discover the weird and the wonderful that have spirits professionals applauding these exciting new libations.
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Main photo: St. Augustine Distillery prides itself on using freshly ground local herbs and the peels from Florida oranges and lemons in a gin with a base alcohol made from Florida sugar cane for its New World Gin. Credit: Copyright St. Augustine Distillery
Craft beer now outsells Budweiser in the U.S. With two to three craft breweries opening every day across America, every region of the country now has craft bragging rights. The top-selling new craft beers come from breweries located in some unexpected small towns and cities. Find the one closest to you. Source: IRI-tracked supermarket sales.
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Main photo: The staff at Rhinegeist Brewery in Cincinnati. Credit: Copyright 2015 Rhinegeist Brewery
Friends who love wine love to drink wine together. Throwing a wine tasting with friends elevates the everyday into an event.
Wine tastings are easy to organize. The trick is to feature wines that collectively tell a story. It can be a group of wines that are based on the same grape — Pinot Noirs, Syrahs, Sauvignon Blancs — or wines from a region, such as California’s Santa Ynez Valley, France’s Rhone River Valley or the Piedmont region of Italy. If you combine the two concepts and taste wines made in a specific region with a particular grape, you can really geek out.
I recently gathered with a group of women who make their livings producing, promoting, selling or explaining wine. Tasting with these generous, curious women was as enlightening as it was fun.
Follow the slideshow to learn their tips for throwing a wine tasting that both novices and experts will enjoy. Our Pinot Noir tasting revealed a surprise that sent us all running to the wine store the next day.
Our favorite Pinot Noirs:
» Sancerre Rouge
» Domaine Henri Gouges, Nuits St. George
» Domaine Lafarge, Volnay
» Mt. Difficulty, Roaring Meg Pinot Noir
» Elke Vineyards, Donnelly Creek Vineyard Pinot Noir
» Belle Pente Vineyard, Estate Reserve Pinot Noir
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Main photo: At your event, do a blind tasting. The best way to do that is to hide the label, which limits the discussion to how individual wines look, smell and taste. Credit: Copyright 2015 Zester Media
Old, overgrown apple orchards were everywhere Troy Carter looked when he took a post-college motorcycle trek along the back roads of California’s Sonoma Coast. Planted in the 1950s, the trees had been fending for themselves in the generations since wine arrived.
A kombucha fan, Carter treasured artisanal hard cider’s funky flavors and guessed the ugly apples would be the perfect raw material for his favorite libation. An orchard owner told him he could pick all he could carry.
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The first pressing of Troy Cider was in the fall of 2012 using the mostly Gravenstein apples he and about 100 of his Stanford University friends harvested one afternoon. To manage the wild yeast fermentation, Carter hired organic winemaker Tony Coturri to produce his inaugural vintage. Artisanal hard cider makers view cider apples and orchards much like vintners view wine grapes and vineyards. The taste of the “place” is in the cider.
Fresh-pressed apple juice with nothing but the orchard’s natural wild yeast, cold-fermented in Pinot Noir barrels, Carter’s hard cider made itself. He aged it for eight months in those same barrels before bottling it, unfiltered.
The 25-year-old who thought to check out the apples by the side of the road has moved on in his peripatetic journey around the world. While Carter remains the “artist in residence,” he sold his cider operation to Mark McTavish, a Los Angeles hard cider importer Half Pint Ciders and distributor who says he will stick to Carter’s protocol. The third vintage of Troy is now available.
Troy seemed an oddity when it launched but it is part of a nationwide revival in the all-but-lost American hard cider tradition, an outgrowth of spreading interest in locally sourced products and farm-to-table cuisine. Where there were, perhaps, a dozen artisanal hard cider makers in 2000, today there are 400 with new farm-based cideries opening every day.
Sensing a trend, big beer companies recently jumped on the hard cider bandwagon, producing commercial hard ciders that are selling faster than their beers. Launched in 2011, Boston Beer’s Angry Orchard Hard Cider now commands 40% of the $300-million commercial hard cider market.
Artisanal vs. commercial ciders
Don’t be confused. The difference between artisanal and commercial ciders is stark. Artisanal cider is made with fresh fruit. Commercial hard cider relies on reconstituted fruit juice, often from as far away as China. If there is much residual sweetness, it’s probably a commercial cider. “If you want to drink it over ice, it’s crap cider. Artisanal hard cider is best sipped at room temperature,” says McTavish.
To the uninitiated, artisanal hard cider can be difficult to understand. In the Spanish tradition, the ciders have a slight vinegary flavor and lots of funky mushroomy, savory notes on the finish. English hard ciders are austere drinks that highlight the tannins from the apple skins with refreshing acidity. French-style hard ciders tend to be softer, gentler. Most artisanal hard ciders have a light spritz.
Tom Wark, a longtime wine industry publicist, launched The Cider Journal last year to track artisanal cideries and give vent to his passion for the movement. “These are complex, interesting drinks that are worlds away from the sweet, artificial tasting stuff I used to think was hard cider,” he says. “There is a growing band of dedicated craft cider producers across the country. Some have been at it for years, others not so long. But all of them are artisans.”
On the West Coast, Tilted Shed is another Sonoma County-based cidery gaining traction for its fresh, earthy hard ciders. Wark recommends E.Z. Orchards in Oregon and Snowdrift Cider Co. in Washington state. With its vast apple orchards, the Pacific Northwest welcomes a new cidery into business every week, according to industry analysts.
Main photo: Troy Carter at the cider house where he hand-bottled the first vintage of Troy Cider. Credit: Courtesy of Troy Cider
It is quiet at Cain Vineyards. The hillside estate at the top of Napa Valley’s Spring Mountain is far removed from the hustle of the valley floor. The air is crisp, days are short, winter has arrived and there has been rain. Just enough, says Cain winemaker Chris Howell, to ignite new life in the desiccated vineyards.
Napa Valley winemakers, or at least enough of them to signify the start of a trend, are rethinking the region’s excessive tendencies. Lost for decades in a soulless race to please a handful of critics with dubious taste, these evolving winemakers are trying to reconnect with the soil and climate of America’s most celebrated wine region. While their wines still reflect the strength of the valley’s sunny climate, they are striving for lower alcohol levels and more restrained fruit flavors.
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Howell doesn’t have to change. He has been making terroir-driven wines for decades. And paid a price for that unfashionable decision. Overlooked by critics, his wines have been relative bargains, and most bottles are priced $75 or below. Still, you could say that the newly chastened winemakers are playing catch up with him. And none too soon.
California’s drought has Napa Valley on a razor’s edge. Howell says rain is now a “miracle,” a spiritual event. On Spring Mountain where the only water for the vineyards falls from the sky, those two inches will carry the vineyard through to spring.
“It reminds me that wine is about gardening, nature and the earth,” says Howell. “Those of us on Napa’s hillsides and completely disconnected from the water grid think about these things now.”
There was almost no rain in 2013. By the spring of 2014, there had been 14 months with nothing beyond a few sprinkles. “It was a shock, a big wake-up. I didn’t think we would have any grapes. None.” Rain, not much, but enough, came at the perfect time in February and March of 2014 to save the vintage.
The recent rain falls far short of guaranteeing next year’s vintage. “But the vines loved it. The soil came to life.”
Cain’s 90 acres of vineyards are scattered across the estate’s 550 acres of some of the most rugged hillsides in Napa. The winery’s Cabernet Sauvignon-based wines have a complex herbal quality that sets them apart from other Napa Cabs. His intense, dark wines have a lightness that allows them a seat at the dinner table. They have always been softer, less tannic and more nuanced, even lilting, than the heavier fruit-forward wines most often associated with Napa.
His old-school wines are the result of Howell’s belief that the best wines reflect what is happening in the vineyard. Over the decades Howell has managed Cain’s vineyards, he’s dialed back the irrigation, dry farming the plots where the soils are deep enough. He has farmed organically for 15 years and now is bringing biodynamic — an extreme organic, somewhat metaphysical farming discipline advanced by Rudolf Steiner early in the 20th century — to Cain’s vineyards.
“The more people pay attention to the whole ecosystem of the vineyard, the healthier the vineyard. And, in general, biodynamic vineyards are healthier everywhere I’ve visited them around the world,” says Howell.
That’s given Cain a bit of protection against the ravages of the drought. “We live year to year now,” he says. “I always took the winter rains for granted. They always came. I didn’t think about it. Now I know we can take nothing for granted. I feel closer to the reality of nature, to the vineyards.”
Howell delights in making wines that vary year to year. The drought will be but another marker. So soon in the winemaking process for the 2014 vintage, it’s too early to know how it will change the wines.
How the drought affects his wines doesn’t concern Howell. Using only the wild yeast from the vineyard to ferment his grapes, Howell has given control of his wines back to nature. These days, that is an act of supreme faith. “We think about the spiritual part of things more often these days,” he says.
Other Napa winemakers may never catch up with such radical thinking.
Main photo: Cain Vineyards in the Napa Valley. Credit: Janis Miglavs
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Cain Vineyards makes just three wines:
Cain Five comes is 100% from the Cain Vineyard, and is a blend of Cabernet Sauvignon, Merlot, Malbec, Cab Franc and Petit Verdot.
Cain Concept comes from alluvial soils in the Benchland areas of the Napa Valley. It is a blend of Cab Sauv, Merlot, Cab Franc, Petit Verdot.
Cain Cuvee ($34)
NV10, is a blend of two vintages (51% 2010 and 49% 2009) and is a blend of Merlot, Cab, Cab Franc and Petite Verdot. Sourced from Rutherford, Yountville, Spring Mountain and Atlas Pea.