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Thank you to the NBWA for highlighting and celebrating some special people here at Farrell, and our industry in general. Below you will find some special segments produced by the NBWA that were shown at the 80th annual convention.

A First-Time Attendee’s Perspective on NBWA’s Legislative Conference

Why is it important to bring a first-time attendee to NBWA’s Legislative Conference? NBWA’s 2017 Share Your Story contest winner Guy Badeau of Farrell Distributing explains how meeting with members of Congress and learning about policy issues helped shape his perspective on the beer industry, while Dave Farrell, CEO/President of Farrell Distributing, describes how beneficial it is to bring a first-time attendee to NBWA’s Legislative Conference.

Faces of the Beer Distribution Industry

This video highlight some of the 135,000 men and women who make up the beer distribution industry – from truck drivers, to sales people, and inventory specialists, graphic designers and receptionists.

Day in the Life of a Beer Wholesaler

Some great footage from the Farrell delivery crew, the best in the bizz! Take a peek at what a typical morning looks like for a beer wholesaler.

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Over the last 15 years, Farrell Distributing, in collaboration with Leunig’s Bistro and other local restaurants, has raised more than $275,000 through this program. For every bottle of selected Deutsch Family fine wines purchased in September & October, participating restaurants and Farrell Distributing will each donate $1 to support breast cancer research at the University of Vermont Cancer Center.  von Trapp Brewing has jumped in as well, and a 25¢ donation will be made for every pint sold during this program. Thank you to all who have helped participate in this fundraiser –  Ryan Chaffin | Farrell Distributing | Director of Marketing

Please help support breast cancer research by being a participating partner!

All proceeds will support breast cancer research at the University of Vermont Cancer Center.

Participating wine brands

Josh Cellars

Barone Fini

The Crossings

Cave de Lugny

Villa Pozzi

 HobNob

Participating Restaurants

Leunig’s Bistro | EB Strong’s | Fie & Ice | Halvorson’s Upstreet Cafe | La Villa Bistro | Ri Ra Irish Pub | Shanty On The Shore | Skinny Pancake | Table 24 | Two Brothers Tavern | Windjammer Restaurant Upper Deck Pub | Harrison’s Stowe

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It’s the Apples Talking in this episode featuring Eden Specialty Ciders!  Join Jeff and Jason in a conversation with founder and co-owner Eleanor Léger about Eden’s bio-dynamic holistic orchard, the company’s history and its strategy.

Learn about apple varieties, growing conditions, bottling techniques and tannins straight from the source.

Have you ever seen those tall, skinny bottles at the register and wonder what they are? Listen to find out.

What’s in the fridge this week?

Jeff and Jason crack open a Mastermind and a Second Fiddle from Fiddlehead Brewing Company and a Dharma Bum from Hill Farmstead.

During the interview segment, Jeff, Jason and Eleanor sample two Eden Ice Ciders, two of their hard ciders and a specialty collaboration called “The Two Ellies”.

Keep listening:

3.02 – Vermont Lake Monsters

3.01 – Summer 2017 Highlights

Season 2 episode round-up

Find us on Facebook, Twitterand Instagram@thebeertalkin

Listen below or find us on iTunes!

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his week we talk with Nick Weiland and Gregor Mina from Shiner Beer in Shiner, Texas. Learn about the rich history of the brewery during Prohibition and their great, all-American advertising campaigns.

Jeff and Ryan talk beer, Scottish distilleries and more in this lively episode conducted via Internet.

What’s in the Fridge?

Smuttynose, Old Brown Dog

Von Trapp, Hoppy Marzen

Harpoon, House Golden

Listen more!

Ep. 3.03 – Eden Specialty Ciders

Ep. 3.02 – Vermont Lake Monsters

Ep. 3.01 – Summer 2017 Highlights

Find us on Facebook, Twitter and Instagram @thebeertalkin

Listen below or find us on iTunes!

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If you are looking for something to do this weekend!! #fallfest #dontgobaconmyheart #grandpointnorth @grandpointnorth @smugglersnotchvt @essexresortspa @zerogravitybeer @fiddleheadbrewing @citizencider #funwithfarrell #music #food #fall #weekendplans

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Written by Taylor Cameron / Farrell Distributing

A few years back, San Francisco wine writer, Jon Bonne, released a very influential book called The New California Wine. In his book, Bonne discussed the cyclical nature of wine styles throughout history of California viticulture. In the mid 1990s, many winemakers were chasing ratings & scores from specific wine publications. It can be argued that some wines, mainly from the Napa Valley, were being engineered for a certain palate. While many of these wines can be quite enjoyable, they were typically harvested as late as possible, inoculated with “super yeasts” that can survive in a high alcohol environment, and aged exclusively in new oak barriques. In Bonne’s book he discusses how these practices homogenize the wines and covers up the sense of place that can make a wine truly unique. The good news is that there are a growing number of new producers (and some old) that are searching out cool growing climates and pursuing balance, nuance and terroir. These new California wines are typically higher in acidity and lower in alcohol making them more expressive and fresh than their predecessors.

So what the hell does this have to do with Spain and Portugal you may be asking…I’ll answer that question in a moment. I’ve always considered myself to have a fairly comprehensive understanding of the major wine regions of the world. However, for the past few years I’ve been immersed in wines mainly from France and Italy and have shamefully over looked some of the progression happening in both Spain and Portugal. After a recent tour of the Iberian Peninsula with Ole Imports and Obrigado Vinhos, I am fully aware that same “new California” philosophy of balance and freshness has been simultaneously developing in pockets throughout both countries. With the exception of Galicia, the wet northwestern corner of Spain, there is no shortage of sun and heat during the day making it relatively easy to make big wines that play well on the international wine market of the late 90s and early 2000s. Priorat, in the northeastern corner of Spain, was hardly a house hold name until Alvaro Palacios and crew started receiving huge scores from the press. This led to a proliferation of new D.O.s, such as Terra Alta and Montsant, that were known for powerful red wines. It was in the D.O. of Montsant where I realized that I needed to completely rethink my preconceived notions of what Spanish wine is capable of:

(Picture on the left shows the master minds behind Orto Vins demonstrating biodynamic preparation 500. At Orto Vins, all vineyard work and biodynamic preparations are carried out by hand.)

Montsant is located in the northeastern highland of Spain (or Catalunya depending on who you ask). This relatively young D.O. is often compared to the neighboring Priorat. While the climate, elevation and aspect of the regions are similar, it is the soil types that set the two D.O.s apart. Priorat is famous for its “licorella” slate soils while Montsant is focused on decomposed granitic soil. My experience with the wines of Montsant up until this point had been very one sided. The wine I tasted in the US market had big, fruit driven profiles with high alcohol and often a very apparent presence of new oak. This being my frame of reference, I was completely blown away by the wines of Orto Vins. Joan Assens oversees the viticultural aspects at Orto Vins. He worked closely with Alvaro Palacio for over a decade finally moving onto focus on his passion for biodynamic projects and wines of balance and terroir. Joan’s knowledge and passion for biodynamics are unparalleled. I fully realize that this mode of thinking doesn’t work for everyone but for Orto Vins it seems to be the perfect fit. The proof is in the bottle and I upon first taste I knew we were in for a entertaining and thought-provoking afternoon. Every wine we tasted had a sense of grace and balance. We are still talking about a pretty warm zone here where alcohol levels range from 13.5%-14.5%, but I never perceived them has hot or over blown, but quite the opposite. I was reminded by the entry level wines of cru Beaujolais from a warm vintage while the higher end single cru bottlings took me to Cornas. Instead of being one note Orto Vins has a wide depth of flavor that is centered around a striking minerality and lively acidity. I was also surprised by the purity of the wines. Often times hardcore biodynamic wines can end up on the funkier end of the spectrum bit Orto Vins were pure, stable and focused.

(At Orto Vins, all vineyard work and biodynamic preparations are carried out by hand.)

(Winemaker, Rodri Mendez, walking the group through a truly memorable tasting despite the intermittent rain at Forjas del Salnes in Rias Baixas.)

On the opposite side of the country, in the Rias Baixas sub zone of Val do Salnes, we find at once a tribute to generations past and one of the most relevant and forward leaning producers by the name of Forjas del Salnes. Lets orient ourselves quickly…This estate is located in the northwestern corner of Spain known as Galicia. Some call this part of the country “green” Spain because it receives about 8 times the amount of rain than the rest of the country. The proximity to the Atlantic ocean also moderates temperature creating a long cool growing season. Within Galicia we have the Rias Baixas D.O. which is then broken down into five sub regions. Val do Salnes is the closest sub region to the ocean and therefore the coolest in temperature. Up until the mid 1970’s both indigenous red and white varieties were grown about equally. Reds can be hard to ripen in this climate but the wines were happily consumed by the local population. When the demand for the white variety, Albariño, began to grow globally, many Galician producers abandoned the local red varietals. Albariño was easier to grow and commanded higher prices so it was an easy choice many farmers.

(Picture on left shows home base for Forjas del Salnes is the historic Finca Genoveva located less than one kilometer from the Atlantic. Here we look over the ancient albarino vineyard some of which dates back to 1820.)

Now we cut to Forjas del Salnes and the current proprietor, Rodrigo Mendez. Rodrigo is keeping many of the local red and whites alive in his vineyards. Working closely with the famed Raul Perez, Rodrigo farms some very extreme vineyard sites. He works as naturally as possible in the vineyard and the winery which is a glorified garage. One block of Albariño is located just 20 meters above the high tide mark on the Atlantic coast. The salinity and minerality found in the white wines is unforgettable. Pick your favorite Chablis producer and add in an extreme Atlantic influence and you have the whites of Forjas. Rodrigo’s reds come from Caino, Loureiro (not to be confused with the white variety in Vinho Verde) and Espadeiro. These reds blew my mind. It’s as simple as that. They are reminiscent of top tier Cab Franc from the Loire valley while being completely unique at the same time. The minerality, refreshing acidity and raspberry and black pepper notes were truly impressive. Forjas del Salnes is setting trends by respecting the past and should be recognized for it. This property deserves to be in the same conversation as Clos Rougeard from Saumur-Champigny and Ravenneau from Chablis.

(Picture on the left shows Biodynamic Prep 500 consists of burying manure inside of a cow horn before mixing with water and applying to the vineyard. This practice promotes vitality and balance.)

Next time we will cross into Portugal for “The New Iberian Peninsula Part 2” where we will discuss the polarizing soil types of the Douro and the effects whole cluster fermentation has on thick skinned native grape varieties. We’ll also explore the world of Arinto. Stay tuned!

Taylor Bio –  He was first introduced to the world of fine wine by family members who had just returned from a sabbatical in Australia. After graduating from UVM he made the snowboarder’s pilgrimage to Lake Tahoe. With Tahoe as a home base, Taylor started exploring the west coast wine regions from Santa Barbara to Napa and even into the Willamette Valley and eastern Washington. During this time Taylor jumped into the deep end of the Wine and Spirit Education Trust which he stuck with all the way through the Diploma program. Next stop was Seattle where Taylor received a crash course in distribution and small production old world wines at a boutique importer. After five years on the west coast it was time to head back east. Taylor took a job with the esteemed Michael Skurnik Wines where the next four years he “pounded the pavement” in Manhattan and worked with some of the city’s most exciting restaurants.  Taylor is now back in Vermont and is applying his studies, experiences and vision to the fine wine portfolio at FDC.

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Over the last 15 years, Farrell Distributing, in collaboration with Leunig’s Bistro and other local restaurants, has raised more than $275,000 through this program. For every bottle of selected Deutsch Family fine wines purchased in September & October, participating restaurants and Farrell Distributing will each donate $1 to support breast cancer research at the University of Vermont Cancer Center.  von Trapp Brewing has jumped in as well, and a 25¢ donation will be made for every pint sold during this program.

Please help support breast cancer research by being a participating partner!

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http://www.farrelldistributing.com/blog/events/belgian-beer-month

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FOR THE MONTH OF AUGUST, WE WILL TURN OUR FOCUS TO THE VARIETAL SAUVIGNON BLANC!

Oh, if only the choice of wine was as simple as deciding between red and white. In actuality, there are several thousand varieties of both ���reds’ and ‘whites’ to choose from.

For the month of August, we will turn our focus to the varietal Sauvignon Blanc and share with you some of our favorites.

Sauvignon Blanc, one of the most distinctive grapes, is a highly aromatic variety that does well in both the old and new world.  From the Loire Valley of France to Marlborough in New Zealand, Sauvignon Blanc has found many regions that bring out it unique and delicious flavors.

Sauvignon Blanc’s home is the Loire Valley of France, where it produces the crisp, grassy mineral-tinged wines of Sancerre and Pouilly Fume (not to be mistaken with Pouilly Fuisse in Burgundy – that would be Chardonnay). Wine of this region is crisp and grassy, with delicious minerality and an occasional gun flint/smokey character. In the 1970’s, New Zealand planted its first cuttings of Sauvignon Blanc, which in turn brought the country to the forefront of the wine world. In New Zealand, the variety exudes its typical crisp acidity, as well as pungent passion fruit and grapefruit aromas and flavors.

California, Sauvignon Blanc is produced both in stainless steel (like New Zealand and France) and with a touch of oak. The wooded versions maintain the acidity of the grape but tone down the intense citrus flavors with subtle oak characteristics. Winemakers differ in their addition or choice of oak.

Staff Picks

Bota Box Sauvignon Blanc, Chile  500ml Tetra Pack          

35 Wine Enthusiast Best Buys.  Opens with lively aromas of zesty citrus, pineapple and lemongrass.  This crisp, medium-bodied wine has juicy flavors of honeydew melon, banana and lime that extend into a clean, refreshing finish.

Clifford Bay Sauvignon Blanc, Marlborough New Zealand      

Our Sauvignon Blanc is all about expressive fruit flavours. The wine possesses a light straw colour and tropical aromas of passionfruit, mango and citrus. The palate exhibits the same fine flavours followed by a crisp, dry, finish with a touch of minerality.

Domaine du Salvard Sauvignon Blanc Unique, Loire Valley France        

The Delaille family who runs Domaine du Salvard produces stellar wines in the Loire Valley region of Cheverny and their 100% Sauvignon Blanc bottling called “Unique” is truly that. This wine boasts an incredibly bright personality with zippy, zingy flavors of gooseberry, grass, kiwi and grapefruit that leave your palate thoroughly refreshed and invigorated.

Peju Winery Sauvignon Blanc, Napa Valley    

Expresses the perfect balance of robust tropical fruit and fresh green florals. Light with refreshing acidity, the initial sip offers juicy flavors of orange blossom, passion fruit and papaya moving into flavors of vibrant melon and hints of grapefruit. With a fresh, clean finish this wine is the perfect pairing for salads, seafood and hot sunny days.

Pacifico Sur Sauvignon Blanc, Valle Central Chile    

Pacífico Sur Estate Sauvignon Blanc has a bright yellow tint with glints of green. Its prominent aromas of lime and grapefruit blend harmoniously with herbs and floral notes. In the mouth it is soft, citric and refreshing to the palate.

Brancott Estate Sauvignon Blanc, Marlborough New Zealand    

Pale straw in colour with green highlights, This wine has sweet ripe fruit characters with a delightful mix of citrus, floral, pear and tropical fruit and a crisp nettle highlight. This powerful wine is almost pungent in its intensity with full fruit flavours across the spectrum, from ripe tropical fruit to lush pink grapefruit.

Domaine Fournier Sauvignon Blanc, Loire Valley France    

Domaine Fournier Sauvignon is a dry, fresh white wine with a powerful aroma. It has a particular flavor originating from a mix of currant bushes in buds, grapes of table and passion fruits.

Elizabeth Spencer Sauvignon Blanc, Mendocino California        

The aromas in this wine are very complex with white peach and apricot, yellow grapefruit, and lemon blossoms erupting from the glass. The fruit aromatics carry through on the entry and lend sweetness to the mineral driven pallet. The wine has very appealing ripeness and great balancing acidity. This is a medium to light-bodied Sauvignon Blanc, where the complexity of stone fruit and green apples, yield to a very citrusy, crisp finish. Certified Organic.

Puzelet Bonhomme Touraine Sauvignon Sayonara, Loire Valley France          

This wine is beautiful and is well worth trying. 13 grams of residual sugar per liter with lovely white fruits and stony aromas. The palate is dense and deep and backed with good acidity with terrific length. Delicious! As the name also indicates, it’s a tiny production, with a long fermentation in barrel to exhaust the capacities of the wild yeasts.

Stay Tuned……More to come!!!

http://www.farrelldistributing.com/blog/news/for-the-month-of-august-we-will-turn-our-focus-to-the-varietal-sauvignon-blanc

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With the warmer evenings and the sun setting later, everyone is gathering around the deck basking in the aromas of barbecued specialties.  The key for successful wine pairing with your outdoor dining is simplicity.  Don’t choose a wine that requires too much thought – the wines should fit the food but they should also fit the casual mood.

Here’s some basic food-wine pairing when it comes to the BBQ.  Sparkling Wine goes well with almost any grilled food – stick with a Prosecco or Cava, even a light California bubbly.  White Wines are suited to grilled fish, chicken and some pork dishes – Chardonnay goes well with the fattier fish like tuna, trout or rockfish, also veggie burgers.  Rose’s served brisk and cool have a bit more acidity than whites to battle the grilled flavors of the food.  Red Wines – Pinot Noir from Oregon, Russian River or Burgundy fare well with pork or salmon and smoked meats with a bacon accent.  Bordeaux, California Cabernets and Barolo are perfect matches for hamburgers, steak, BBQ ribs or beef tenderloin – if it’s on the “hot” side go for a Zinfandel, Australian Shiraz or Argentine Malbec.

So dust off the Weber, turn up the stereo, and grab your corkscrew. Because whether you’re flippin’ burgers or searin’ a juicy steak, we’ve got some wine selections to make your next backyard barbecue the best yet!

Apothic Red Blend Apothic Red was crafted from a blend of primarily Zinfandel, Syrah, Merlot and Cabernet Sauvignon. These varieties come together seamlessly for a fruit-driven wine with fresh dark fruit flavors and jammy red fruit notes. The Zinfandel offers bold dark fruit flavors and spicy notes, complemented by the soft mouthfeel of Merlot. The Syrah adds layers of smooth blueberry, while the Cabernet Sauvignon delivers ripe fruit flavors and a firm structure. This decadent blend is framed by hints of oak, vanilla, and mocha.

Smoking Loon Steelbird Chardonnay Smoking Loon “Steelbird” is Chardonnay with a difference. We kicked the oak to the curb aging this wine for five months in 100% stainless steel. The wine opens with layers of juicy and ripe honeydew melon, followed by steely notes of citrus. Vibrant, yet creamy on the palate from 100% malolactic fermentation, with its refreshing flavors of lemon curd and pineapple; it’s sure to become an instant summer favorite. This wine will pair nicely with a wide variety of dishes, from homemade tropical salsa and chips to a garden salad with lemon grilled chicken or even a simple white pizza

Villa Pozzi Grillo With a straw yellow color, Villa Pozzi Grillo exhibits aromas of exotic and white flowers while on the palate, it is fresh and fruity with notes of mango and pineapple.  It is a medium bodied, well-balanced wine with delicate acidity and a persistent finish.

Eppa Red Sangria Light bodied and refreshing, Eppa introduces itself with crisp citrus notes that meld into pomegranate and berry overtones. Its natural, subtle sweetness is a result of its blend of real fruit juices, which bring a brightness of flavor. Eppa Sangria was recently featured on the TODAY Show!

La Crema Pinot Noir Sonoma Coast Aromas of red cherry, raspberry, pomegranate and sweet tobacco.  Multi-layered flavors of red, blue and black berry fruit, plums, cherries and a hint of blood orange underpin subtle layers of exotic spice and toast.  Fine tannins and balanced acidity drive a long finish.

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At Farrell Distributing we pride ourselves on supporting iconic and authentic Belgian breweries. During the month of July we’ll be highlighting some of the best Belgian beers that you can buy in the Green Mountain State. We’ll also explore Belgian beer styles and provide resources for you and your staff to aid in furthering their beer education.

We have put together a full Belgian-Style Beer Book which can be found on our website by clicking here.

BELGIAN WHEAT STYLES

Two iconic beer styles were developed in Belgium that both rely on wheat in the mash: SAISON and WITBIER. Here are some of our favorites.

SAISON: “Belgian Farmhouse Ale brewed to refresh seasonal farm workers after a long day’s work in the fields. Special yeasts produce spicy notes of white pepper and lemon, fine carbonation & a dry finish.”

BRASSERIE DUPONT (Tourpes, Belgium) – SAISON DUPONT – 98 on RateBeer.com! The Dupont brewery was established in 1844 in Tourpes, Belgium on land that was formerly part of a Benedictine abbey. The brewery is most well-known for producing Saison Dupont, the benchmark of one of Belgium’s most influential beer styles. It is the most admired and imitated Saison in the world and has been named the “Best Beer in the World.”  Full-bodied and malty, Saison Dupont  is beloved for its distinct peppery bite and unique flavor derived from Dupont’s signature strain of yeast. 12.7oz/12 (#02156), 750ml/12 (#02150), 5.16 gal. logs (#04124).

FEUILLIEN (Le Roeulx, Belgium) – SAISON – St. Feuillien’s Saison is what the Belgians call a “beer of the terroir”; a traditional farmhouse ale with all the rich flavors of the fertile land of southern Belgium. The region of Hainault, where St. Feuillien is located, is the traditional home for this style of beer. It originated as a beer made by and for farmers. Thirst quenching, not too strong, and great with food. A warm, golden blonde with a beautiful farmhouse character featuring hints of melon and apricot. Full-bodied, fruity and yeasty, Saison has a rugged, charming character with a lot more flavor than it’s 6.5% ABV would suggest.  Winner of the Best Saison in the 2009 World Beer Awards, this is a beer with the pedigree and the quality to become a classic in the style. 11.2oz/6/4 CANS (#01726).

WITBIER: “Refreshing beers made with a substantial proportion of un-malted wheat in addition to barley malt, plus dried orange peel and coriander.”

HOEGAARDEN (Hoegaarden, Belgium) – ORIGINAL WITBIER – 2016 World Beer Cup Gold Medal winner! “Perhaps they had too much time on their hands. Or they were sick of the sacramental wine. Maybe it was divine inspiration? We’ll never know for sure. What we do know is that the Hoegaarden monks were the first to discover the unique recipe for wheat beer around 1445. 500 years of hard work went into making this beer that features the aroma of orange peel, coriander and herbs that the merry monks imported from sunny Curacao. Speaking of which: pouring Hoegaarden is just like letting the sun fall into your glass: light yellow and naturally murky. And the soft foam adds a cloudy finish. And then there’s the soft taste, light and slightly sweet and sour and with subtle citrus notes… ah, just go ahead and taste it instead of reading about it!” Available in 11.2oz/4/6 bottles (#32031) and limited draft. If you’re interested in working with Hoegaarden kegs, please email Mark Moore.

BRASSERIE DE BRABANDERE (Bavikhove, Beglium) – WITTEKERKE WILD – Not your typical Witbier – this one has a sour twist and is a beer to blow your mind and refresh your soul. Harvest…….The wild idea to use the microflora derived from the Petrus Oak foeders into another beer has never seen before. Through a new technique at Brewery De Brabandere they are able to harvest those wild yeasts and bacteria that live on the inside of the oak foeders. Unleash…….By unleashing the microflora into Wittekerke, their sessional wit beer, a unique refreshment is created. A wild idea in first fermentation. The refinement and refreshment of Wittekerke Wit united with the harvested and unleashed wild yeast and bacteria,  results in a unique balance of wit beer and sour aromas. This ultra-flavoured and refreshing session beer is easily accessible for everyone … and demands for more than one! Wittekerke Wild, The Ultimate Sour Refreshment! 5.0% ABV. Available now in 16.9oz/6/4 cans (#04197) and 7.9 gal. kegs (“A system” coupler, #35921).

NEW FROM DROP-IN DROP-IN (Middlebury, VT) – ORANGE YOU GLAD I DIDN’T SAY BANANA? – How many times did you hear that joke as a parent? Don’t worry – no orange slices here! Although in America a glass of hefeweizen is often served with a slice of orange or lemon, Germans scoff at such a notion. Instead, we used two aromatic hop varieties, Mandarina Bavaria and Lemondrop, to play up the citrus character of the beer. Our hefeweizen is made with 50% wheat and 50% barley malt with the star of the show being the authentic German Hefeweizen yeast. Hefeweizen, or “yeast wheat” in German, is one of the country’s most popular and distinctive beer styles. An unfiltered wheat-based beer, hefeweizen dominated brewing in Bavaria during the 16th – 18th centuries. This beer style was so profitable that the noble ruling families fought over the brewing rights for the hefeweizen monopoly until the style fell out of favor at the end of the 18th century. Light, refreshing, yet complex, this is an excellent summertime beer! 5.5% ABV. Download the sell sheet PDF. Available now in 5.16 gal. logs (#45969) and 13.2 gal. kegs (#45968).

TWO NEW FROM OMMEGANG OMMEGANG (Cooperstown, NY)

The new GAME OF THRONES release is here: BEND THE KNEE – Golden Ale! “Paying homage to the struggle for control of the Seven Kingdoms, Bend the Knee will be available on draft and in a series of three collectible 750ml bottles, all finished in matte black and adorned with one of the three Great House sigils: Stark, Targaryen, or Lannister. “With this next Game of Thrones-inspired release, we wanted a beer and a pack that was fit for a king… or a queen,” said Brewery Ommegang President, Doug Campbell. “Drawing from a rich Belgian brewing tradition, Golden Strong Ales are deceptive due to their unique combination of extreme drinkability and relatively high alcohol content. Bend the Knee walks that line, while also incorporating the delicate flavors of honey into the mix. The subtle noble and floral hop contribution adds to its delicateness, and the beer finishes smooth and dry.” Bend the Knee is brewed with pils malt and flaked oats and hopped with Saaz, Bravo, and Styrian Golding hops. It pours a golden hue with a large, frothy head. Both the aroma and flavor mix maltiness and citrus from the hops, while Ommegang’s signature house yeast produces prominent fruitiness. Wildflower honey added during fermentation provides light sweetness to the beer, which finishes dry and with firm hop bitterness. Fit for any feast table, Bend the Knee’s clean and balanced flavor and effervescent carbonation make it a fine pairing for a variety of foods including seafood and shellfish, roasted or grilled chicken, grilled steaks, and aged Swiss-style cheeses. Download the sell sheet PDF. Available in 750ml/12 bottles (#04372). Very limited 5.16 gal. logs were allocated to Vermont. Email Josh Trombley if you’d like one.

Also just in: BRUNETTA – a 5% ABV traditional Oud Bruin, or sour brown ale, developed by our brewmaster Phil Leinhart, and the master blenders at our sister brewery, Liefmans, in Oudenaarde, Belgium. Liefmans has been perfecting their blending techniques for more than 300 years, and is renowned for their clean and balanced sour beers. The Oud Bruin style is known for its playful flirtation between sweet and sour flavors and Brunetta is no exception. Brunetta pours a deep amber-brown with clarity and a tan head with light retention. Aromas of raisin, prune, and sweet malts are followed by subtle hints of lactic sourness. The balanced sweet and sour flavor leads with caramel malt and finishes with a clean, refreshing sourness. Brunetta is medium bodied and moderately dry with a pleasant nutty flavor in the finish. Brewed with a traditional blend of pilsner, amber, and caramel malts and with minimal hopping, Brunetta’s mixed culture fermentation begins in Liefmans’ open copper vats and continues in stainless tanks for four to eight months. This Oud Bruin’s balanced acidity is a perfect accompaniment to rich dishes like duck confit, chicken liver pâté, all manner of mild cheeses, and NY-style cheese cakes and other mildly sweet desserts. Download the sell sheet PDF. Available in 11.2oz/6/4 bottles (#04355) and 5.16 gal. logs (#04356).

UPCOMING TASTINGS

Belgian Beer Tastings

NOTABLE DATES

Monday, July 10th – Belgian Beer Trade Tasting (North) – details below

Tuesday, July 11th – Belgian Beer Trade Tasting (South) – details below

July 14th-21st – National Belgian Beer Week – Three of our importer partners – Artisanal Imports, Merchant du Vin & Global Beer Network – have teamed up to sponsor a National Belgian Beer Week from July 14-21 and we’re going to celebrate here in Vermont as well! Click here to see the main Facebook event page. Let us know if you’re planning an event or feature and we’ll add it to the schedule!

Tuesday, July 18th – St. Arnoldus Day – Bibe Cervesiam Non Aqua. – “Drink beer, not water.” St. Arnoldus, the Patron Saint of Belgian Beers, centuries ago cured the village plague by encouraging them to drink beer for its healing qualities. Raise a chalice in his honor!

Friday, July 21st – Belgian Independence Day

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