Rocky Road Bars

Thu, 21 Nov 2024 13:00:00 +0000

These decadent rocky road bars are the best no-bake treat that you can whip up in no time when that sweet tooth hits. Fudgy chocolate, soft marshmallows, and chewy pecans combine to make the most amazing dessert.

Reasons You’ll Love This Recipe

Easy to Make: This recipe comes together in less than 10 minutes. The hardest part is waiting two hours for them to set up in the fridge.
Classic Flavor Combo: I have always loved the combination of chocolate, marshmallows, and nuts. Rocky Road was my favorite ice cream growing up, and these taste just like it!
Versatile: They’re also a versatile dessert that works perfectly for family gatherings, holidays, or after-school treats. Both kids and adults love them.

Ingredients Needed For Rocky Road Bars

These easy rocky road bars only use a few simple ingredients. Most of them should already be in your kitchen. Scroll to the bottom of the post for exact measurements.

Mini Marshmallows: Adds a sweet, pillowy texture that perfectly contrasts the chewy pecans and fudgy chocolate.
Chopped Pecans: You can use any nut, but I prefer the crisp chew of pecans.
Semi-Sweet Chocolate or Chocolate Chips: When blended with sweetened condensed milk, this chocolate perfectly mirrors the sweet chocolate flavor in Rocky Road ice cream.
Unsalted Butter: Helps the chocolate melt evenly.
Sweetened Condensed Milk: Adds a sweet, creamy flavor that helps the chocolate set–up into a fudgy texture.

How to Make No Bake Rocky Road Bars

This sweet and delicious treat comes together quickly and easily. These would be a great neighbor gift for this holiday season. They would be beautiful, wrapped in cellophane and a festive ribbon.

Prep: Line a 9×9 pan with parchment paper or wax paper, lightly spray with pan spray or rub with butter, and set it aside. Add the marshmallows and pecans to a large bowl.
Melt: Add the chocolate and butter to a separate bowl. Melt it in the microwave at 50% power in 30-second increments. Stir between each increment until fully melted.
Stir: Pour the sweetened condensed milk into the chocolate and stir until fully combined.
Combine: The chocolate will start to set up as soon as the sweetened condensed milk is mixed into it, so move quickly to add the chocolate mixture to the marshmallows and pecans.
Chill: Stir until they are evenly distributed in the chocolate. Spread the mixture evenly in the prepared pan. Cover and refrigerate for at least 2 hours so it can finish setting up. Remove from the pan and slice into bars before serving.

Rocky Road Candy Tips and Variations

This rocky road bars recipe is great for changing it to make it just the way you like. Here are a few suggestions to get you started.

Chocolate: You can use milk, white, or semi-sweet chocolate for these bars! If you use white chocolate, reduce the amount of butter to 1 tablespoon.
Nuts: I love using pecans in this recipe, but you can substitute any other nut of your preference. Almonds, walnuts, or peanuts are popular choices.
Marshmallows: If you don’t want to use mini marshmallows, you can use large ones that have been cut into quarters instead.
Move Fast! Once the sweetened condensed milk is mixed into the chocolate, it really starts to set up quickly. It’s best to move fast to mix in the marshmallows and nuts!

How to Store Leftover Rocky Road Bars

Room Temperature: Store in an airtight container at room temperature for up to 2 weeks. They will last in the fridge for up to 1 month.
Freezer: You can freeze Rocky Road candy by cutting it into bars and placing them in an airtight container or freezer bag. Freeze for up to 3 months. Let the candy thaw overnight in the fridge before serving.

More Marshmallow and Chocolate-Inspired Recipes

If you’re like me, then you love this flavor combo. I love it in my s’mores fudge pops, s’mores dip, and my Mississippi mud cake. Here are a few more recipes for you to try with this classic flavor combination.

Hot Cocoa Cookies

32 mins

Desserts

Easy Crockpot Candy

1 hr 5 mins

Desserts

Mississippi Mudslide Bars

2 hrs 45 mins

Nutritional therapist Maz Packham has said that sugar snap peas are a great source of the vitamin K and folate which provided a substantial source of fibre

German Winemakers Are Bringing Sekty Back To Sparkling Wine

Thu, 21 Nov 2024 12:30:00 +0000

Sekt, Germany’s sparkling wine and best kept secret, is having a renaissance. Is it posed to take its place between Champagne and Prosecco in the American sparkling wine awakening?

Distiller and brewer collaborate on cask project

Thu, 21 Nov 2024 12:04:41 +0000

Award-winning farm-to-cask distillery Lochlea, in Ayrshire, has unveiled its first ever single-malt whisky matured in stout beer casks.

Limited release Lochlea Stout Cask Finish is a culmination of various cask experiments with Glasgow-based craft brewery Overtone. The brewery are renowned for their range of seasonal beers inspired by the culture of music.

Stout Cask Finish started life the same as Lochlea’s signature whisky, Our Barley, matured in a
combination of former bourbon, STR (scraped, toasted, and re-charred), and Oloroso sherry casks. The spirit was then placed into casks that had previously been loaned to Overtone Brewery to age their stout in for a few months.

The casks — originally from Lochlea before going to Overtone — were delivered back to the distillery, deliciously seasoned with the brewery’s distinctive rich stout beer, and perfect for finishing Lochlea’s floral, fruity Lowland spirit.

The final dram reveals the influence from the stout through a rich nose with hints of all-butter shortbread, tropical fruit, and macadamia nuts, evolving into sweet toffee notes and a delicious toasted barley flavour on the palate. The spirit finishes with a long moreish fruit and cereal flavour.

Non-chill filtered and bottled at 52% ABV, Stout Cask Finish will be available in selected retailers across the UK this winter.

Pushing boundaries

“One of the benefits of Lochlea’s position as an independent distillery is our ability to be experimental and collaborate with other like-minded brands,” said Lochlea’s trade sales manager, Emma Kirk.

“When we discovered Overtone — one of Glasgow’s best craft breweries — were on the hunt for whisky
casks to mature their first ever double mash stout in, we could not turn the opportunity down. Lochlea
gifted the brewery the cask make-up of our core expression, Our Barley.

“On return, our production team filled each stout-seasoned cask with Our Barley for a year. Our distillery team have chosen three casks out of the six. The result is this delicious first stout cask finish ever to be released by us that we are really proud of.”

A spokesperson for Overtone said: “It’s been a pleasure to have this ongoing yearly side-project with a local distillery that’s consistently pushing boundaries and doing incredible things.

“Our collaboration begins with brewing a rich, robust stout, full of roasty goodness, which is then aged in their freshly emptied casks. After about eight months, the barrels are emptied and refilled with their whisky, creating a fascinating blend of flavours.

“I’m excited to see how this partnership evolves in the years to come, and I’m sure craft enthusiasts will enjoy the unique character it brings. We truly value this relationship and look forward to what we can achieve together.”

The post Distiller and brewer collaborate on cask project first appeared on Beer Today.

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20 Delicious Stir Fry Recipes

Thu, 21 Nov 2024 11:45:48 +0000

20 Delicious Stir Fry Recipes

I often experiment with different stir fry recipes because there are countless ways to throw a recipe together.

Stir fries are simple and easy, often really quick, and taste amazing. Not to mention, they’re wonderful ways to get more veggies and nutrients into your diet.

Here are 20 of our BEST stir fry meals:

1. Chicken + Green Bean Stir Fry

You can have a dinner loaded with protein and veggies in just 20 minutes! It’s packed with flavors, especially thanks to the delicious homemade sauce.

2. Beef & Broccoli Stir Fry

This stir fry is as simple as it gets – for those nights when you really want to order take-out, but then you realize that you can get this on the table even quicker. And it tastes even better than take-out.

3. Chicken + Asparagus Stir Fry

High protein + veggies = a nutritionally balanced meal that really couldn’t be simpler. It’s a huge hit among our kids and makes a great left-over lunch meal as well!

4. Delicious Stir Fried Brussels Sprouts

Brussels Sprouts are underrated! They’re high in fiber and nutrients and are phenomenal sources of Vitamin C and K. They’ve also been linked to lowering the risks of several diseases.

5. Sesame Shrimp and Zucchini Stir Fry

This Sesame Shrimp and Zucchini Stir Fry is fantastic for meal prep, so it often finds its place on our weekly menu. We love to serve it over brown rice, quinoa, or cauliflower rice.

6. Ground Beef Stir Fry

Green beans are a super popular veggie, and for good reason! They’re a great source of vitamins A, C, and K, which can help support a healthy immune system, good eyesight, and skin.

7. Teriyaki Salmon Stir Fry

This homemade teriyaki sauce is a staple in my house! We go through it crazy fast. So, I suggest doubling or tripling the recipe, especially since we have two other stir fries that use this tasty sauce.

8. Sheet Pan Teriyaki Chicken + Veggie Stir Fry

Loaded with tender-crisp veggies in a sweet-tangy homemade teriyaki, this sheet pan chicken and veggie stir fry is a hit. Everyone is happy to come to the table…and Mom gets all the compliments!

9. Teriyaki Beef Stir Fry

Snap peas freshen up the typical ground beef Skillet Dinner while adding a nice crunch! The flavors and textures all complement each other perfectly. Trust me!

10. Unstuffed Beef Egg Roll Stir Fry

I love taking traditional meals, like egg rolls, and getting a little creative! Instead of being stuffed and fried, this stir fry is unstuffed, nutritious, and made at home with healthier oil. All without sacrificing taste!

11. Cashew Chicken + Veggie Stir Fry

The simplicity of the one-pan technique wins our dinner game every time! It’s simple, and with only one pan, cleanup is so much quicker.

12. Honey Sesame Stir Fry

Honey Sesame chicken is extremely popular in my house. This recipe is quick and easy with minimal cleanup, so I make it all the time, especially when I’m busy and want to get dinner on the table as soon as possible.

13. Ratatouille Style Stir Fry

Here’s a fun spin on the “classic” Ratatouille dish for you to try this week. At least, the colors and flavors reminded me of Ratatouille – just in a much quicker Stir-fry version!

14. Quick & Easy Shrimp Stir Fry

Maple Pecan Sticky Buns

Breakfast has never been more indulgent! These are glorious make-ahead maple pecan sticky buns, made with pure maple syrup in the caramel glaze topping. They’re as flaky and soft as my overnight cinnamon rolls, but with an ooey-gooey pecan layer that becomes the topping. For best results, read through all of my instructions before beginning. ...

The post Maple Pecan Sticky Buns appeared first on Sally's Baking Addiction.

30+ Make-Ahead Thanksgiving Breakfast Ideas

Thu, 21 Nov 2024 11:00:00 +0000

30+ Make-Ahead Thanksgiving Breakfast Ideas

Get in some much-needed breakfast fuel before a marathon day of Thanksgiving baking and cooking! From fall-inspired sweet options featuring apple, cinnamon, pumpkin, and maple flavors, to hearty savory dishes like cheesy spinach quiche and biscuit breakfast casserole—here are 30+ Make-Ahead Thanksgiving Breakfast Ideas to start your holiday on a tasty note. The turkey, the ...

The post 30+ Make-Ahead Thanksgiving Breakfast Ideas appeared first on Sally's Baking Addiction.

Beer’d oil raises funds for men’s mental health charity

Thu, 21 Nov 2024 10:32:48 +0000

Tring Brewery have released a beard oil scented with fruity aromas and real hop extract to raise funds for local charity Hector’s House.

Created in collaboration with local makers Bare Essentials, who specialise in natural body care products, the beard oil boasts a bouquet of citrus, pine, and tropical fruits.

The aroma of the oil takes its lead from Tring Brewery’s popular IPA, Raven King, the artwork for which features a pensive warrior, inspiring the brewery’s drive for men’s mental health.

Hector’s House, Tring Brewery’s charity of choice for 2024, was founded in 2016 to campaign in the name of Hector Stringer, a local who took his life, aged 18. Based in Berkhamsted, just down the road from the brewery, Hector’s House aims to prevent suicide and reduce mental health stigma through education, awareness, and support.

Raven King Beard Oil enjoys a timely launch in November, a month that sees groups such as ‘Movember’ champion men’s mental health causes via fundraising challenges. The limited-release beard oils are packaged in 30ml glass bottles with labels stylised on Raven King IPA. It costs £10 per bottle.

“It has been a rush to work with Nicky from Bare Essentials to create a product that is both unique and kind-of-heart,” said Tring Brewery’s Jared Ward. “Hector’s House are a charity that are kept close in the minds and hearts of those in the brewery team. To do this in their name and with their blessing has been so very fulfilling.

“We hope to spread a little cheer with this quirky release, letting fans of our hazy IPA know that even warrior kings struggle, and these struggles should be destigmatised and supported as best possible.

“We would like to thank Nicky for her selfless efforts in what is now our second charitable collaboration with Bare Essentials. Her expertise and shared community values are a perfect fit with ourselves. Last but not least, we would like to thank our supplier Acorn Press for their contribution of free labels, an amazing act that has allowed us to maximise profits for Hector’s House.”

Nicky said: “I was delighted when Jared from Tring Brewery asked me to work with them to make a ‘beer’d’ oil for Hector’s House. Not only was it great fun designing the formulation with the team at Tring Brewery, but it is a privilege to be part of a collaboration supporting such an important and worthwhile charity.”

Dec O’Hara, communication lead at Hector’s House, said: “Local businesses supporting local people, that is what it is all about. We are very thankful to be at the heart of such a creative, collaborative process, and hope this can create conversations that a go a way to destigmatise mental health dialogue in the community.”

Bottles of Raven King Beard Oil can be purchased at the Tring Brewery shop or online for nationwide delivery from tringbrewery.co.uk and bare-essentials.co.uk. One hundred per cent of profits will be donated to Hector’s House.

The post Beer’d oil raises funds for men’s mental health charity first appeared on Beer Today.

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Campaign: Original aims of the Pubs Code must be delivered

Thu, 21 Nov 2024 09:28:38 +0000

Ten years on from a vote in the House of Commons to give pubco publicans a market rent only (free-of-tie) lease option, campaigners are still waiting for action.

The Campaign for Pubs says that the Pubs Code in England and Wales has been a failure, and they are calling on the Government to act.

The Pubs Code was supposed to stamp out the exploitation of tenants of large pub companies (pubcos) through the ‘tie’. But the weak and flawed legislation has not only failed to do this, says the campaign, it has allowed the pubcos to thwart and even evict tenants seeking to exercise their rights under the code.

They are also actively moving their estates away from traditional regulated leaseholds and towards new so-called ‘self-employed management’ models to avoid the Pubs Code altogether.

The Campaign for Pubs has written to the Secretary of State for Business and Trade, Jonathan Reynolds MP, urging the government to act to deal with this, and to finally deliver what Parliament and pub tenants were promised in 2014. The Labour party in opposition — including Jonathan Reynolds — supported the introduction of the Pubs Code and the vote for a market rent only (MRO) option.

The MRO option clause was introduced to the House of Commons by Greg Mulholland, then the MP for Leeds North West, who is now the campaign director of the Campaign for Pubs and chair of the British Pub Confederation.

The Pubs Code legislation, including the vital MRO option, was cynically watered down by the majority Conservative government that took control after the 2015 general election, says the campaign.

The way forward?

The Campaign for Pubs is calling for the following changes:

The failing Pubs Code and Pubs Code adjudicator legislation must be reformed

The law must be changed to introduce a genuine market rent only option. The ability for all pubco tenants to be able to go free-of-tie on an independently assessed market rent after 90 days of requesting it.

The Pubs Code must be extended to apply to all tenants of all companies with 500 or more pubs, not just tied tenants, to put a stop to the discrimination and abuse of tenants choosing to go free-of-tie.

The legislation must be strengthened to establish a genuine Pubs Code adjudicator, to properly oversee the sector and stamp out all abusive and unfair practices, with proper powers to adjudicate and a clear and strong brief to ensure fairness and a fair share of risk and reward.

There must be wider, simple reform of the tie, to stop the abuse altogether

The tie — charging above market prices and preventing direct access to products and services — can only possibly ever be justified if the pub rent is commensurately lowered to cover the additional cost of tied prices and restrictions. This means that all tied tenants must have the right to an annual independent rent assessment, in order to ensure that tied rents are at a level that compensates for higher tied prices.

The tie should only be lawful when operated by breweries who brew their own beer (not under licence) and on their beer only. There is no justification for non-brewing property companies operating the tie and this, in itself, has been a serious anti-competitive and abusive restraint of trade.

“The Labour Party, including Jonathan Reynolds, fully supported the introduction of the Pubs Code and the all-important market rent only option.,” said Victoria MacDonald, a Campaign for Pubs national executive committee member and publican.

“In the knowledge that the Conservative government deliberately neutered this important legislation, it is now the clear duty for this Labour government to change the law to finally stamp out abuse of the beer tie and the ongoing exploitation of hard-working pub tenants.”

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Baudains: Are old vines important?

Thu, 21 Nov 2024 09:00:56 +0000

Statistically, very old vineyards occupy a marginal place in the big picture of the wine world. Are those gnarled trunks and spindly canes uneconomical romance or the source of great wine and precious biodiversity?

To try to unpack some of the complicated issues prompted by the question, I spoke to three people in Friuli-Venezia Giulia who work with old vines, in different capacities.

Scroll down to see notes and scores for wines from old vines

Morgenrot to distribute Haacht beers in the UK

Thu, 21 Nov 2024 08:09:20 +0000

UK distribution of beers from Belgian independent brewer Haacht is transferring to wine and beer importer Morgenrot from January.

The move will build on the fast-growing UK popularity of Haacht’s beers, which include the Super 8 modern craft range, Primus, the original Belgian pilsner, and Tongerlo Abbey-style beers.

Subsidiary business Haacht Brewery UK will be wound up, with responsibility for all sales, marketing, and brand support transferring to Morgenrot.

“Sales of our range have grown substantially since we launched the beers into the UK market two years ago, and our new import and distribution partnership with Morgenrot will enable us to step up another gear,” said Matthew Langley, of Haacht.

“Market access is one of the biggest challenges facing any independent brewer in the crowded and competitive UK market. Where our beers are available, they’re proven sellers in pubs, bars, taprooms, and independent retailers, and working with Morgenrot will enable us to expand distribution more quickly than we could do alone.”

He added: “The fact that Morgenrot already distributes a number of premium beer brands from around the world was a big factor in choosing them to take our range. They understand how to sell and market beers to UK stockists in the on- and off-trade, and the importance of brand support such as bespoke glassware.”

John Critchley, of Morgenrot, said: “We’re delighted to be working with Haacht, one of Belgium’s largest family brewers with a reputation for quality beers. Their range is complementary to our established portfolio of premium imports and will enable us to offer customers a broader choice of beers, whether they are buying for a pub, tap room or bottle shop.”

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R6 DISTILLERY Introduces “Stock Exchange Club of Los Angeles,” A Vintage Label Single Barrel Cask Strength Whiskey Line

Thu, 21 Nov 2024 08:05:29 +0000

R6 DISTILLERY Introduces “Stock Exchange Club of Los Angeles,” A Vintage Label Single Barrel Cask Strength Whiskey Line

Los Angeles, CA — [Date] — R6 DISTILLERY in El Segundo, California, announces the release of a brand-new whiskey line, the “Stock Exchange Club of Los Angeles,” a single barrel cask strength whiskey. This whiskey comes from select stocks of the distillery’s 2019 and older barrels, marking a new project under the guidance of Seth Benhaim, Strategic Advisor and Director of Business Development for the distillery.

Benhaim, known for his innovative work with Broken Barrel Whiskey, is recognized for his unique approach to barrel aging. His development of the “Stock Exchange Club of Los Angeles” project represents his first independent whiskey launch since creating Broken Barrel. His role includes overseeing the selection process of both barrels and buyers alike – finding perfect pairs, and providing operational consultation, ensuring direct involvement from production through to each barrel’s release.

The whiskey is predominantly available through a limited number of online retailers and whiskey clubs, including Drammer’s Club, Taster’s Club, Blind Barrels, and Great American Craft Spirits, among others. Available barrel options include whiskey aged a minimum of five years, Blue Corn Bourbon, Single Malt, Bourbon, and Rye. The whiskey released in 2024 will all have been distilled, aged and bottled in El Segundo, just one mile from the Pacific Ocean.

R6 DISTILLERY, founded by Rob Rubens, is a veteran-owned business that places a strong emphasis on community engagement. R6 is also recognized as “LA’s First Bourbon®”, i.e. the first legal Bourbon in Los Angeles, making the distillery an obvious match for the historic label. Rubens was the master distiller at the time for all barrels being offered for the Stock Exchange Club of Los Angeles.

For inquiries regarding single barrel options, contact Seth Benhaim at seth@r6distillery.com.

About R6 DISTILLERY: Located in El Segundo, California, R6 is a family and veteran-owned and operated distillery by founder Rob Rubens. The distillery focuses on producing a range of craft spirits using both traditional and innovative production methods. In addition to creating quality spirits, R6 is dedicated to supporting veterans through their partnership with Soldier’s Best Friend.

Maker’s Mark Names Master Distiller – American Whisky News

Thu, 21 Nov 2024 08:04:50 +0000

Maker’s Mark Names Master Distiller

The Iconic Kentucky Bourbon Continues to Lead in Pursuit of Better Flavor and a Better World with Key Appointments

November 2024 – Loretto, KY. – Maker’s Mark, the iconic Kentucky bourbon driven by the pursuit of better flavor and a better world, has announced Dr. Blake Layfield as the brand’s next Master Distiller and Beth Buckner as lead blender.

“Visionary leadership has been a critical and consistent factor in the success of Maker’s Mark, from the moment Bill Sr. and Margie Samuels decided to create something completely different in the bourbon category 70 years ago,” said Rob Samuels, eighth generation whisky maker and managing director, Maker’s Mark. “Blake embodies the brand’s commitment to culture, quality and a higher purpose, and I am thrilled he and the Maker’s Mark leadership team are guardians of the brand’s legacy and vanguards driving the brand forward.”

In this key leadership role, Blake Layfield will oversee the consistency and taste vision of Maker’s Mark bourbon, as well as new product innovation. In addition, Layfield will advance the many environmental and agricultural initiatives on Star Hill Farm, home to the Maker’s Mark distillery – enhancing flavor through nature and leading the industry to a more sustainable future.

Since joining Suntory Global Spirits from Diageo in 2019, Layfield has held a series of R&D and quality leadership roles in Kentucky, serving most recently as senior director of innovation, blending and quality for Maker’s Mark. Layfield holds a doctorate in Food Science from North Carolina State University in Raleigh, NC and a General Certificate in Distilling from the Institute of Brewing and Distilling. He is also Co-Chair on the Research Committee of the Kentucky Distillers’ Association and serves on the board of the James B. Beam Institute at the University of Kentucky.

Layfield will continue to be supported by the talented Beth Buckner in her role as lead blender, a critical position as the brand continues to innovate to deliver incredible experiences for consumers. Buckner began her tenure at Maker’s Mark in 2013 and her exceptional palate, creativity, and leadership qualities led to her significant role in the development of the acclaimed Wood Finishing Series. Buckner leads the brand’s push for innovation and the complex, fine art of blending.

Continuing to oversee all operations is Kim Harmon, general manager at the distillery. She joined Maker’s Mark in 2019 as director of safety and sustainability, and among other achievements, was instrumental in Maker’s Mark’s B Corp certification in 2022 – a milestone achievement within the industry. Harmon’s career, with tenures at Heaven Hill and Suntory Global Spirits, can be characterized by exceptional vision and a highly effective and collaborative leadership style. She also exemplifies the Maker’s Mark culture of pursuing perfection, attention to detail, and an unwavering commitment to quality.

For more information, please visit www.makersmark.com

About Maker’s Mark®

In 1953, in Loretto, Ky. Bill Samuels, Sr., fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then rotated each barrel by hand for consistency and, finally, aged each barrel to taste. While he developed the bourbon, his wife Margie Samuels ideated the bourbon’s name and label, standout bottle shape, iconic and signature look that still involves hand-dipping each bottle in red wax to this day. Together as co-founders, Bill and Margie transformed bourbon from a “commodity” into a premium handmade spirit, and today Maker’s Mark® Kentucky Straight Bourbon continues to be crafted in the same, purposeful way.

In recent years, Maker’s Mark has introduced thoughtful, super-premium innovations to its portfolio, including Maker’s Mark 46, Maker’s Mark Cask Strength, and Maker’s Mark Cellar-Aged, all Double Gold winners of the 2024 San Francisco World Spirits Competition, as well as Maker’s Mark Private Selection: the brand’s custom barrel program. Maker’s Mark is the largest bourbon distillery in the world to achieve B Corp Certification and the first distillery to achieve Regenified certification, a reflection of the brand’s dedication towards building a more inclusive and sustainable economy. For more information, visit www.makersmark.com.

WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.

The Harris Journal: Let Winter Begin – Scotch Whisky News

Thu, 21 Nov 2024 08:03:26 +0000

As we hear and heed warnings about high pressure over Greenland and cold Arctic air tumbling towards our island, it’s clear seasonal change is afoot.

Officially, the season really should begin on the 21st of December with the winter solstice and the shortest day of the year. But, our Irish and Swedish friends will tell us that November 1st was the day that matters, farmers far and wide would point to Martinmas on the 11th as the marker, and meteorologists will insist that December is the date for your diary.

Here in Harris it’s probably a more phenological and gut feeling thing, as we witness nature’s fading, bemoan the local ferry delays, and realise that the dark nights are well and truly here. So, we’re declaring it now. Light the fires, get the drams in, and let winter begin!

Wherever you are in the world reading this, we wish you a fine season ahead and invite you to read on to discover ways to keep your hearts warm and island spirits high as it all unfolds…

Have a great weekend from all of us here in Harris!

Le gach deagh dhùrachd,

Mike Donald, Chief Storyteller

Our historic single malt whisky takes its name from the Scottish Gaelic word for a native of Harris. Like many words in our language, it can sometime be a little tricky to trip off the tongue. So, if you’ve ever wondered how to pronounce our whisky’s name, let our islanders help you out with a wee film we made. Once you’ve got the hang of it, try it out with friends, family, bartenders, and in your favourite spirits stores this winter…just say The Hearach!

WATCH THE FILM ON VIMEO

When the weather outside is frightful, there are few things more appealing than the prospect of a fireside dram, particularly if you’ve just escaped inclement island weather. The Hearach single malt was made for drinking, and the elegant, complex flavours captured in every glass promise a perfect pour at this time of year.

Gentle aromas of peat smoke give way to notes of toasted malt in your glass as flavours of apple, wildflowers, spice, clotted cream and candied sweets unwind. It’s a true Outer Hebridean whisky and full of local character. Simply order your bottle online or from your nearest stockist, and open to discover more…

DISCOVER THE HEARACH SINGLE MALT

The second expression of our whisky-making brings plenty of warmth to the proceedings this season, thanks to its connections to southern Spain. The Oloroso First Fill Cask Matured single malt draws wonderfully rich, bold, and aromatic flavours from sherry butts sourced from this special region of Andalusia.

The results bring a fine array of winter spices and woodsmoke to the dram, alongside festive notes like cloves, dried oranges and white chocolate. If you’re looking for something which captures a sense of an island Christmas, the one’s for you and yours…

It’s a delicious dram designed to be enjoyed with friends and family so order yours and open to discover more…

DISCOVER THE HEARACH OLOROSO CASK

Very Secret Speyside (Glenlivet) 26 Years Old 1998 at Aberdeen Whisky Shop – Scotch Whisky News

Thu, 21 Nov 2024 08:02:06 +0000

Very Secret Speyside (Glenlivet)

26 Years Old 1998

This single malt was distilled on the 10th of June 1998 at a very secret Speyside Distillery. It was aged for 26 long years in a single bourbon hogshead, resulting in sweet and tropical flavours with notes of coconut and crème brûlêe. It was bottled without chill filtration or artificial colouring by Little Brown Dog Spirits in October 2024.

£290.00

LOW STOCK!

Shop now

Old Elk & Booker’s Bourbon & Rye Whiskies at K&L California – American Whiskey News

Thu, 21 Nov 2024 08:01:12 +0000

Old Elk “Rum Cask Finish” Straight Rye Whiskey (750ml) (Elsewhere $100) $20 View

According to the distillery: “Finished in 14-year-old Barbados rum barrels, Rum Cask Finish offers a harmonious balance of richness and complexity. It features aromas of allspice and a bold, complex flavor profile, ending with tobacco and overripe pineapple.”

Booker’s “Master Distiller’s Batch” #2024-03 Kentucky Straight Bourbon Whiskey (750ml) $89.99 View

This #2024-03 rendition is the third in Booker’s Master Distillers Batch series. It aged more than 7 years in new white oak barrels and was bottled at 103.3 proof.

Email: wine@klwines.com
Phone: (877) KL-WINES (Toll Free 877.559.4637)
K&L Wine Merchants 3005 El Camino Real Redwood City, CA 94061 USA
San Francisco, Redwood City, Hollywood CA

ralfy review 1054 – Timorous Beastie Cheese Cellar (Douglas Laing & Co.) – Scotch Whisky News

Thu, 21 Nov 2024 08:00:24 +0000

ralfy review 1054 – Timorous Beastie Cheese Cellar @48%vol: (Douglas Laing & Co.)

Cut two popular things from diet to speed up virus recovery, says NHS GP

Thu, 21 Nov 2024 06:30:00 +0000

NHS GP Dr David Nichols has said that people should remove caffeine and alcohol from their diets if they want to recover quickly from a virus this winter

International Beaujolais Nouveau Day

Thu, 21 Nov 2024 05:30:57 +0000

Beaujolais Nouveau Day

Although Cru Beaujolais has been having its moment in the sun for a few years now, its younger, lighter-bodied ‘nouveau’ cousin is coming back into its own.

How Beaujolais Nouveau Day started

The tradition of Beaujolais Nouveau dates back to the 1800s. Winemakers would bottle their just-fermented wine, produced from grapes harvested just a few months prior, an unusually tight timeframe in winemaking terms.

This occasion called for a massive celebration among Beaujolais-based vignerons, as well as bar owners and restaurateurs in nearby Lyon who would buy these wines by the barrel.

The official release date of Beaujolais Nouveau wines shifted throughout the 20th century. Upon the creation of the Beaujolais AOC in 1937, wines from the region (including Nouveau-style bottlings) couldn’t be released until after 15 December of the same year.

But by 1951 the regulations changed, and the official release date became 15 November.

In 1985, the INAO (Institut National des Appellations d’Origine) deemed the third Thursday of November as the official release date of Beaujolais Nouveau wines.

As interest in these wines developed abroad, winemakers have since begun releasing them even earlier, so as to have the bottles available on international shelves ready for the official release date.

What do Beaujolais Nouveau wines taste like?

Due to their lack of ageing, Beaujolais Nouveau wines are light-bodied and fruit-driven, marked by low levels of tannin and bright acidity.

Critics of Beaujolais Nouveau describe the wines as thin or lacking complexity, but the nouveau style is not meant for long-term ageing. Rather, these wines are best enjoyed youthful, slightly chilled and accompanied by a harvest-inspired meal.

Beaujolais wines are always made from Gamay and like many of the wines from this region, nouveau wines are produced using carbonic maceration.

The resulting wines show pink and purple hues and are fresh and often marked by flavours of sour cherry, strawberry and banana. They are often consumed slightly chilled.

Globally, the slogan Le Beaujolais Nouveau est arrivé! (New Beaujolais has arrived!) has become adopted worldwide.

Because of its early release date and fresh, food-friendly nature, Beaujolais Nouveau has become synonymous with Thanksgiving Day meals in the United States. In France, celebrations take place across the Beaujolais region and throughout the rest of the country.

Despite a crash in popularity and a tainted reputation in the early 2000s, due to a glut of lower-quality wines appearing on the market, Beaujolais Nouveau is enjoying a revival.

The success of Beaujolais Nouveau has lead other wine regions around the world to adopt a nouveau-style approach, releasing young wines just a few weeks after harvest and fermentation.

Where to drink Beaujolais Nouveau

For those who want to be part of the party and taste the juicy freshness of nouveau this year, we’ve put together a list of wine bars and restaurants in London where you can get your fill.

London spots

Carousel, Charlotte St

Crystal Palace Wine Club, Crystal Palace

Davy’s at Plantation Place

D Vine Cellar, Clapham North

Galvin, Spitalfields

Gordon’s Wine Bar, Charing Cross

Joyau, Wanstead Park

La Bouche, Broadway Market

La Compagnie de Vins Surnaturels, Neal’s Yard

La Fromagerie, Marylebone

Lady of the Grapes, Covent Garden

Le Beaujolais, Leicester Square

Le Garrick, Covent Garden

Little Cellars x Veraison, Camberwell

London Shell Co, Paddington

Maison François, Duke St

Marceline, Canary Wharf

Noble Rot, Lambs Conduit Street

Sesta, Hackney

Tap & Bottle, Union Street

The Remedy, Cleveland St

The Sourcing Table, Crystal Palace/Peckham

Top Cuvée, Highbury

Vindinista, Acton Central

This article was originally published in November 2021

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The post International Beaujolais Nouveau Day appeared first on Decanter.

Oltrepò Pavese: A wine lover’s guide

Thu, 21 Nov 2024 05:00:34 +0000

The Tenuta Frecciarossa estate, southeast of Casteggio, where self-sufficiency is the goal.

It’s a wine lover’s dream. Oltrepò Pavese, in southern Lombardy, has a fascinating hilly landscape, a mosaic of vineyards contoured by woodland, a sprinkling of castles and stone villages, and an intriguing variety of wineries making diverse wines. Pretty much undiscovered by tourism, it’s home to some of Italy’s most highly regarded Riesling and Pinot Nero (the latter in versions ranging from bone-dry DOCG spumante to riserva) alongside enticing local varieties such as the vibrant, juicy red Croatina.

The signs are there: Oltrepò Pavese is on the so-called ‘45th parallel’ (the imaginary line halfway between the equator and the North Pole that also includes Bordeaux, the northern Rhône and Piedmont) and on the map the area even resembles a bunch of grapes. This wedge of land is bordered by Piedmont, Liguria and Emilia Romagna, and takes influences from each. It starts on the plains south of the Po river (Oltrepò Pavese means ‘Pavia’s lands beyond the Po’) and stretches southwards, rising up to a lofty 1,725m above sea level.

The Oltrepò hills enjoy regular breezes – essential for protecting delicate Pinot Nero grapes from humidity – and considerable day-night temperature swings which help to develop the elegant aromas that winemakers strive for. According to regional figures, there are about 3,000ha of Pinot Nero planted, and production of this variety in Oltrepò Pavese represents 75% of Italy’s national output.

Credit: JP Map Graphics Ltd

Family background

Pinot Nero was first planted here in the mid-19th century by Conte Vistarino, great-great-grandfather of the eponymous estate’s current owner Ottavia, one of many dynamic younger-generation producers now running Oltrepò wineries. She recognises the importance of her 300ha of woodland with its richness of biodiversity. Investments at the vast 826ha estate (102ha under vine), east of Montalto Pavese, include eco-friendly cellar technology and downsized wine production focusing on quality. Traditional-method/metodo classico sparkling expressions have always taken centre-stage here, and in addition to sparkling wines such as the lemon-fresh, 60 month matured 100% Pinot Nero 1865, the estate produces a wide range of still wines including three Pinot Nero riserva crus (among them the DWWA 2024 Silver medal-winner Pernice 2020) and expressive Riesling from vines on chalky terrain.

The great variety of soils is key to the quality and character of Oltrepò wines. Even on small estates, winemakers are able to select grapes from vines planted on clay, sand, chalk or gravel-based soils on north- or south-facing plots. ‘We have lots of fun here,’ confirms Giulio Fiamberti with characteristic enthusiasm.

Entertaining tours await at the historic family winery of Giulio Fiamberti in Canneto Pavese, near Broni

His tours are fun, too, with barrel tastings and impromptu blends. Fiamberti’s family has been producing wine for more than 200 years in the picturesque hills of Canneto Pavese, where slopes can be challengingly steep. This spot is home to Buttafuoco DOC – a rich, spicy, fruit-filled red made principally with Croatina and Barbera, plus Uva Rara and Vespolina (locally known as Ughetta) – and the still, frizzante and spumante Sangue di Giuda DOC sweet reds from the same varieties. The Buttafuoco Storico association, created in 1996 to uphold classic versions of Buttafuoco, such as Fiamberti’s Vigna Solenga, has a self-imposed protocol calling for three-year ageing and single-vineyard field blends of the traditional grapes.

Innovative thinking

At the eastern edge of Oltrepò Pavese, Alessio Brandolini was the first to produce metodo classico sparkling Pinot Nero at his family winery near San Damiano al Colle, making deliciously versatile rosé and white versions. As Brandolini explains: ‘Throughout Oltrepò Pavese, spumante is made with very low, or no, dosage as our wines have so much natural structure we simply don’t need the sugar.’ He is currently experimenting with ‘perpetual reserve’ solera-system spumante, as well as making intensely fragrant Croatina. Nearby, at Santa Maria della Versa, the Calatroni winery offers weekend lunches with estate wines (the Riva Rinetti Pas Dosé 2018 won a Silver at this year’s DWWA), and activities that include cookery classes and vineyard treks.

Another winemaker passionate about experimenting is Roberto Gerbino of Le Fracce, situated further west near Casteggio, an important wine centre since ancient times, with a high concentration of historic wineries in striking locations. Featuring an elegant residence originally built as a convent in the 17th century, the estate is run by a foundation created by its late owner to promote research and knowledge in wine production and art. There’s a gallery of ‘outsider art’, and remarkable collections of vintage cars and carriages. In the vineyards, Gerbino is implementing the results of a major project into water stress management. His wines include a refined Zero Dosage Pinot Nero, and reds combining Pinot Nero with Croatina and Barbera.

Micro-vinifications are the order of the day both at Le Fracce and at neighbouring winery Tenuta Mazzolino, where 39 plots have been identified over the 20ha of vineyards surrounding a charming villa and garden. Owner Francesca Seralvo took over from her grandfather 10 years ago and benefits from the long-term consultancy of leading Burgundy winemaker Kyriakos Kynigopoulos for wines that include sublime Chardonnay and Pinot Nero.

My perfect day in Oltrepò Pavese

Morning

Start the day with a swim in the salt-water biopool overlooking vines at Prime Alture. After breakfast on the terrace or in the light-filled restaurant, it’s just a 10-minute drive to Tenuta Frecciarossa. Meet the owners and stroll through the estate accompanied by their good-natured dogs. See farm animals and a great variety of plant life as well as the vines.

Lunch & afternoon

Stay for lunch at the delightful farmhouse, perhaps risotto with home-grown vegetables, paired with the estate’s metodo classico Riesling. Head south into the hills, stopping to enjoy views over the stunning Tenuta Travaglino estate from its Big Bench viewpoint, continue past Montalto Pavese and its hilltop castle before reaching Rocca de’ Giorgi. Here at Tenuta Conte Vistarino, where the area’s first Pinot Nero was planted, dive into the heritage of Oltrepò Pavese and taste different renditions of the Pinot Nero grape.

Tenuta Conte Vistarino. Credit: Alessandro Castiglioni

Evening

Taking a 20-minute drive north to Canneto Pavese, stop first at Casa del Buttafuoco Storico wine bar for a tasting of traditional Buttafuoco wines, then for dinner at Ristorante Bazzini. Try typical braised beef-filled ravioli and cheeses from Il Boscasso here, with wine from the long list of exclusively Oltrepò Pavese labels. End the day back at Prime Alture, where you can open a bottle from the in-room wine fridge and enjoy the night air on the patio.

Holiday vibes

Pinot Nero is the undisputed sovereign among Oltrepò Pavese grape varieties and while most producers make a range of different styles, Ballabio, founded in 1905, makes nothing but metodo classico, with fantastic results. Its range takes the name Farfalla (‘butterfly’) in reference to the shape of its most prestigious plot. Pinot Nero dominates the 20ha under vine at Ballabio’s neighbour, century-old Tenuta Frecciarossa, where the atmosphere is of a bucolic idyll. Cattle, chickens and bees contribute to the biodiversity. Owner Valeria Radici-Odero aims for sustainability and, as far as possible, self-sufficiency, using home-produced flour, fruit and vegetables at the estate restaurant.

Also with restaurant and rooms, the stylish Prime Alture wine resort is run with brio by Roberto Lechiancole, an aerospace entrepreneur from Milan who had no idea of the beauty of Oltrepò Pavese until flying over by helicopter seeking a countryside property to buy elsewhere. Vines surround the resort and Lechiancole lives above the winery. ‘I feel like I’m permanently on holiday,’ he jokes, radiating his intense love for the place. Nearby in Calvignano village, Tenuta Travaglino is an extraordinary place, where fallow deer roam the park and wine cellars can be found in a 12th-century monastery owned by the same family since 1868. Riesling Renano – rather than the less complex Riesling Italico – was introduced in the 1970s and shows its ageworthiness in wines such as the Campo della Fojada riserva.

Nature & nurture

While the vines stop at about 600m, it is well worth venturing further into the hills for more spectacular panoramas and villages such as Zavattarello, dominated by the imposing Castello dal Verme. There’s lots for walkers and cyclists here and throughout Oltrepò, and nearby at Valverde there is a nature reserve boasting an exceptional diversity of butterflies. About 12km south is the attractive stone-built centre of Varzi, a village celebrated for its fragrant salami made with superior cuts of pork and garlic soaked in red wine. Most wineries offer some with tastings, while the dedicated Che Salame! festival takes place here each June.

Spring and autumn are ideal times for visiting Oltrepò Pavese. With tastings, tours and events, the Oltrepò Festival is held in May, while in early October (5-7th this year) Pinot Nero in all its versions is celebrated with an international event, and local food and wine is showcased at Autunno Pavese (4-7th) in Pavia.

How to get there

Oltrepò Pavese is about 60km south of Milan Linate airport, 80km north of Genoa, or an hour’s drive from each.

Your Oltrepò Pavese address book

Accommodation

Borgo dei Gatti
Accommodation is in a selection of beautifully restored houses in the lovely village of Golferenzo. Breakfast is brought to your door, and there’s a spa as well as an excellent restaurant, wine bar and pizzeria.

La Locanda Calvignano
Five simple rooms decorated with a light contemporary touch, with inspiring views and a restaurant serving traditional dishes. On the main road west of Montalto Pavese, it’s owned by the Tenuta Travaglino estate, an easy 10-minute walk away.

Prime Alture
This welcoming, quietly refined winery resort in the countryside south of Casteggio has six spacious rooms, each with a wine fridge and coffee machine. There is an open-air saltwater pool, wellness area and restaurant with floor-to-ceiling windows and panoramic terrace. primealture.it

Restaurants

All’Avamposto
Enjoy a meal over the majestic river Po with delightful views from the cabin-style interior or terrace of this informal restaurant in Portalbera. Daily dishes might include perch-filled pasta and local charcuterie. Boat trips with lunch are also organised.

Borgo Santuletta
A dizzying array of vintage furnishings and decor characterise this agriturismo with bedrooms, a pool and picturesque farmyard in Santa Giuletta. The fixed-menu meals, which are paired with impressive estate wines, incorporate home-produced vegetables and eggs.

Frecciarossa
An enchanting farmhouse location at Tronconero with courtyard tables, gorgeous interiors, and dishes made with estate sourced vegetables, flour and eggs all make this winery ideal for a weekend lunch. Simple accommodation is also available.

Things to do

Cheese at Il Boscasso
In Ruino, visit the herd of 50-plus alpine goats and buy award-winning goat cheeses, including saffron-flavoured and blue cheeses (call in advance). Better still, book for Sunday lunch to enjoy cheese-based dishes with local wines.

Block 15 Brewing Welcomes in Winter with Fresh Pow Hazy IPA

Thu, 21 Nov 2024 04:02:52 +0000

Winter arrives early in Corvallis as Block 15 Brewing Co. will release its winter seasonal Fresh Pow Hazy IPA at both Corvallis locations on Friday, November 22, 2024. Brewed fresh through January, the beer is packed with more pow for a resinous, citrusy, tropical hop avalanche with a soft, pillowy body. “We modernized the hops for this […]

<p>The post Block 15 Brewing Welcomes in Winter with Fresh Pow Hazy IPA first appeared on BREWPUBLIC.com.</p>

Ferment Brewing & Oregon Wildlife Foundation Launch Red Legged Ale To Protect Red-Legged Frogs

Thu, 21 Nov 2024 01:00:08 +0000

On its latest beer collaboration, Ferment Brewing has teamed up with Oregon Wildlife Foundation on the new Red Legged Ale. This collaborative hoppy red ale supports the region’s red-legged amphibian neighbors in Forest Park in Portland, Oregon. Red Legged Ale is available on draft and in 16oz 4-packs for a limited time beginning today. Every […]

<p>The post Ferment Brewing & Oregon Wildlife Foundation Launch Red Legged Ale To Protect Red-Legged Frogs first appeared on BREWPUBLIC.com.</p>

Weight-loss drug reduces risk of early death for patients with heart failure, trial finds

Thu, 21 Nov 2024 00:31:42 +0000

Weight-loss and diabetes drug tirzepatide can reduce the risk of death or worsening heart failure for patients with obesity and heart failure with preserved pump function, new research reveals.

Buffalo Pils Scores a Touchdown

Wed, 20 Nov 2024 23:27:36 +0000

Anyone from Buffalo, N.Y., will tell you that snow, beer, and football are core to the city’s identity. In 1985, one of Buffalo’s most memorable snowstorms of the last 40 years earned the nickname of “the six-pack blizzard” when the city’s mayor advised residents to ride out the storm in the safety of their own homes, with a six-pack of beer and the Buffalo Bills football game on TV.

For most of my life, growing up in Buffalo and going back to visit as an adult, the Rust Belt city’s football-watching, wing-eating beer of choice was Labatt Blue, the mild, affordable, mass-produced Pilsner made across the Canadian border in Toronto (the U.S. branch of Labatt now brews in Rochester, N.Y.). But walk into any Western New York Wegmans this fall, and you’re likely to find a whole tower of local craft beers that are specifically designed to be consumed while watching a Bills game. Among the sea of red-and-blue cans, there’s Pills Mafia from Thin Man Brewery, Let’s Go Pils from Community Beer Works, No Punts Intended! IPA by Big Ditch Brewing Company, and Buffalo Fan Zone IPA from Ellicottville Brewing Co.

While local beer is not new for Buffalo (there were 29 breweries in the city when Prohibition came around), it’s been enjoying a new golden era that has coincidentally aligned with a new golden era for the Bills. According to Visit Buffalo Niagara, the brewery count in the greater Buffalo area today is close to 50. Two years after Thin Man Brewery opened up shop in Buffalo in 2016, the Bills made it to the playoffs for the first time in 17 years. Josh Allen joined the team as quarterback and quickly became a national celebrity, starring in commercials for Pepsi and Paramount + and making it into the occasional tabloid.

“He just awakened something in the community, and everybody wanted a piece of the Bills,” says Yvon Pasquarello, Thin Man’s director of sales and marketing.

“There was just a huge energy shift,” confirmed Chris Groves, director of operations for Community Beer Works, which recently acquired Thin Man. “We just kind of all felt something change around then in the beer scene in Buffalo.”

The end of the Bills’ playoff drought signaled the opening of the levee for a new rush of local beers. In 2018 alone, Community Beer Works launched its Let’s Go Pils, Thin Man Brewery debuted Pills Mafia, and Big Ditch Brewing Company started canning Make Me Wanna Stout (a coffee stout they originally introduced in 2016, named after a pun on the Bills’ fight song, “Shout”).

“As the excitement grew, more and more breweries sort of latched onto this until you could walk into the store and see these huge displays filled with 20, 30 different breweries that all have these Bills-themed beers,” says Matt Kahn, president and co-founder of Big Ditch. In the following years, every Bills-related beer pun under the sun has been printed on a can, carefully dodging any actual mention of the Bills or any other NFL intellectual property (the NFL is notoriously litigious about brands encroaching on their team names and graphics without official licensing). By the time Pressure Drop Brewing unveiled its own on-theme lager in 2022, they went with, simply, Not a Football Beer.

Although there’s plenty of space for this variety in local bars and in the tailgating lots outside of Bills games, these craft breweries have had a tougher time making their way into Highmark Stadium, where the Bills play. Pasquarello says it took some work getting Pills Mafia into the venue. “They were reticent for a while, and then last season they decided, all right, let’s do it. Let’s try it out. And it did really well.”

“It’s hard to play with those big guys. Budweiser owns all the rights at that stadium, so you see a bunch of Goose Island, a bunch of Bud products and stuff like that,” says Dan Minner of Ellicottville Brewing Company. “But there’s definitely tons of it in the parking lots.”

The tailgating lots (where fans ceremonially jump through folding tables, swing around whole prosciutto legs, and get covered from head to toe in mustard) were at front of mind for both Thin Man Brewery and Community Beer Works when they introduced their Bills-themed Pilsners..

“All you really want to do in a cold November parking lot for the Bills is drink a very crisp, easy-drinking Pilsner,” says Pasquarello, who also points out that even before the craft beer boom in Buffalo, Pilsners were always the nostalgic beer of choice for watching football. And, he adds, “A Pilsner is going to put you through a table way quicker than anything else.” (Pasquarello estimates that he’s jumped through about 30 tables over the course of his career as a Bills fan).

“Tailgating before home Bills games is definitely a big thing around here,” says Kahn, who initially thought of Make Me Wanna Stout as a perfect pregame caffeine boost. “Our business is like a half an hour away from the stadium, but we feel the impact of those games.”

Andrew Zach, director of brewery operations at Resurgence Brewing, said that when Resurgence released its Circle the Wagons four-pack, they wanted to add to the party. “Circle the Wagons is a mixed pack of two Pilsners and two IPAs,” he says. “We thought it was the perfect four-pack to pick up for tailgating.” Part of the beauty of all of this friendly local competition is that during any game or tailgating party, you can try a variety of cans, based on your mood or the time of day.

“Thirty different beers based on a fan base is a unique thing,” says Minner. “We’re one of the smaller cities in the league and in the country, really. And for our fan base to be able to support that is pretty cool.”

“I’ve always said that Buffalo isn’t competitive. It’s collaborative. We’ve always been working together as sort of underdogs against big guys,” says Kahn. The sentiment is true about both the big-guy breweries with national distribution, and the larger market football teams in the league. “That’s been the Bills’ thing too for the most of the time that I’ve known ’em.”

The post Buffalo Pils Scores a Touchdown appeared first on CraftBeer.com.

Air fryer Cranberry Turkey Balls

Wed, 20 Nov 2024 22:15:43 +0000

Air fryer Cranberry Turkey Balls

Get ready for a taste of Thanksgiving (anytime!) in every bite! Britain’s top managed hospitality groups achieved year-on-year sales growth of just 0.6% in October, the latest edition of the CGA RSM Hospitality Business Tracker shows.

It marks the fourth month of below-inflation like-for-like growth in a row, and means the Tracker is now at its lowest point since April.

The flattening of sales reflects fragile consumer confidence amid ongoing cost increases, as well as poor weather for much of October. Weak growth raises concerns for trading over the crucial Christmas period, and adds to new pressures on hospitality’s tax burden set out in the government’s recent Budget.

October’s figures are mitigated to some extent by Halloween, which usually boosts trading but fell on a Thursday this year. Many celebrations will, therefore, have taken place over the following weekend, and Tracker data from early November shows they have contributed to a bright start to the month for pubs and bars in particular.

The Tracker — produced by CGA by NIQ in partnership with RSM UK — shows total sales growth in October — including new venues opened during the last 12 months — was slightly better at 2.4%. Managed pubs achieved like-for-like growth of 1.5%, but it was a challenging month for restaurants, where sales were clipped by 0.1%.

Elsewhere in the hospitality sector, bars saw sales fall 4.2% below the levels of October 2023. On-the-go groups performed best of the major segments with 4.3% growth — possibly the result of some consumers trading down their spending from meals out.

For the third month in a row, growth in London lagged the rest of the country. Managed groups’ sales inside the M25 were down by 0.1% year-on-year, while venues further afield achieved 0.9% growth.

Trading conditions will remain difficult

“It’s clearly been a tough autumn for many restaurants, pubs, and bars, and real-terms growth remains elusive,” said Karl Chessell, director, hospitality operators and food, EMEA, at CGA by NIQ. “Conditions haven’t been helped by the Budget, which is imposing significant new costs on businesses via National Insurance contributions while giving consumers little encouragement on spending.

“It is going to be a make-or-break Christmas for some operators, and while underlying demand for hospitality remains good, trading conditions are likely to remain very difficult well into 2025.”

Saxon Moseley, head of leisure and hospitality at RSM UK, added: “October’s disappointing results shows the industry essentially stalled last month, with poor weather and concerns about potential tax rises in the autumn Budget putting consumers off from venturing out. In hindsight, many of those fears were misplaced, as the Budget did not directly increase taxes on consumers.

“However, the proposed fiscal changes are expected to have a severe impact on the hospitality industry, with increases in National Minimum Wage, employers’ NIC ,and business rates all set to reduce margins and push some businesses into the red.

“Looking ahead, operators will have little choice but to raise prices, although without a significant boost in consumer confidence, there is little guarantee this will translate into positive like-for-like sales.”

The post Sales growth is minimal for big hospitality groups first appeared on Beer Today.

The post Sales growth is minimal for big hospitality groups appeared first on Beer Today.

Adding one simple ingredient could reduce cholesterol and blood pressure

Wed, 20 Nov 2024 14:07:00 +0000

Research has shown the ingredient - which is popular in many vegan kitchens - may actually offer some genuine health benefits.

Pendleton Whisky Releases Its First-Ever Bourbon

Wed, 20 Nov 2024 14:00:00 +0000

For the first time in Pendleton’s 20-year history, a new American-distilled bourbon is being added to the portfolio.

Is TikTok Right? Can Adding a Teaspoon of Cinnamon to Your Coffee Help You Burn Fat?

Wed, 20 Nov 2024 13:26:40 +0000

Cinnamon has been long used around the world in both sweet and savory dishes and drinks. But a new TikTok trend claims adding a teaspoon of cinnamon to your daily...

Health experts share five simple lifestyle tweaks to ‘reduce your biological age’

Wed, 20 Nov 2024 13:20:00 +0000

Tips for reducing a person's biological age icnluded the application of suncream, 90 squats a week, and the consumption of one popular type of oil

NHS GP shares easy 'wellness drink' that stops bloating and nausea

Wed, 20 Nov 2024 13:02:00 +0000

The drink is easy to make - and may be better than that smoothie you're thinking of

Copycat Starbucks Medicine Ball

Wed, 20 Nov 2024 13:00:00 +0000

The Starbucks Medicine Ball is my go-to whenever I am sick, and this homemade version is even better! This warm drink with lemonade, honey, and tea is soothing and delicious, perfect for cold and flu season!

Reasons You’ll Love This Recipe

Better than Starbucks: I did a blind taste test with the Starbucks Medicine Ball and our recipe, and everyone wanted this one!
Soothing and comforting: Perfect for cold or flu season with warm, calming flavors. If you’re suffering from a cold, you’ll want to try my classic chicken noodle soup, too!
Budget-friendly: Save some money! Making this at home is much more affordable than getting it at the drive-thru!

What’s in a Medicine Ball?

With this copycat Starbucks medicine ball recipe, you can make this warm drink in under 10 minutes! It will help boost your immune system and get you better in no time! Scroll to the bottom of the post for exact measurements.

Lemonade: Adds a bright, tart flavor and provides a dose of Vitamin C.
Honey: Provides a natural sweetness and hint of honey flavor. Honey is also good for soothing sore throats and alleviating coughs.
Peppermint Tea: This tea has a refreshing taste and is great for clearing out your sinuses.
Peach Tea: Gives the drink a delicious fruity taste.
Lemon Slices: An extra squeeze of fresh lemon juice will add freshness and a boost of Vitamin C.

Recipe Instructions

This homemade medicine ball tastes almost just like the one from Starbucks. Theirs has a bit more herbal flavor from chamomile, while mine is slightly fruitier with peach. Here’s how to make this cozy drink in a few easy steps!

Heat the Lemonade: Add the lemonade to a small saucepan and bring to a simmer over medium heat for about 4 minutes.
Add Honey: Add the honey to a mug.
Combine: Add the steaming lemonade to the mug and stir to dissolve the honey.
Steep the Tea Bags: Add the tea bags and steep according to the directions on the tea boxes or until the tea is as strong as you prefer. I steeped mine for about 4 minutes. Add fresh lemon slices, if desired.

Medicine Ball Tips and Variations

At my house, this is a flu-season staple! Whenever I feel any cold symptoms coming on, I bust this out. Here are a few helpful tips to make your homemade copycat Starbucks medicine ball tea just the way you like it!

Use the Microwave: If you don’t want to get a pot dirty, use the microwave. Heat your individual serving in the microwave for 1-1 ½ minutes or until steaming.
Use High-Quality Lemonade: I recommend using the best quality lemonade for the best, most accurate flavor.
Alternative to Lemonade: Instead of lemonade, you can opt for water and ¼-⅓ cup of fresh lemon juice. This will be a good option for those looking for less sugar.
Use Peppermint Tea: Stick with peppermint tea. Mint tea usually has a blend of peppermint, spearmint, and wintergreen. Peppermint by itself will be the most accurate in flavor.

Make it Fresh!

This copycat Starbucks medicine ball tea doesn’t store well, so I suggest making this tea and enjoying it fresh! Plus, this is a single-serving recipe, so you don’t have to worry about making a lot and not using up all of the tea!

More Copycat Starbucks Recipes to Try!

Beverages

Copycat Starbucks Pink Drink

5 mins

Breakfast

Copycat Starbucks Egg Bites

45 mins

Bread

Copycat Starbucks Lemon Loaf

1 hr 15 mins

Beverages

Copycat Starbucks Strawberry Acai Refresher

5 mins

Publicans Rachael and Jeremy Parke have opened a village store at The Duck, in Stanhoe, Norfolk, called Stanhoe Stores.

Rachael Parke outside the new Stanhoe Stores at The Duck pub

It was opened with help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

Stanhoe is a small village with just under 200 residents and limited facilities, apart from the pub and village hall. Rachael and Jeremy soon realised there was a need for a village store to support both local people and visitors to the area, as it is four miles to the nearest shop and there is limited public transport.

Members of the local community were overwhelmingly supportive of the idea and the store was opened within a garden room in the grounds of the pub.

It stocks a range of essentials such as milk, bread, and household items, but also supports local suppliers with produce including meats, cheeses, chutneys, chocolates, fresh breads, and pastries.

There are plans to extend the range of products on offer after feedback from customers, and they are set to launch a range of recipe kits for people to cook at home. The kits have been designed by Jeremy, who also works as the pub’s chef.

The store has Christmas plans including an ‘Advent calendar’, with 24 different local products being available in the days up to Christmas. Customers who purchase the items will get the opportunity to be entered into a New Year draw to win a party hamper.

“The store is an essential service that is helping villagers get their provisions without having to travel many miles to the nearest shops,” said Rachael. “We are dedicated to supporting other local suppliers, which will help boost the local economy.”

Pub is The Hub regional advisor, Terry Stork, added: “Rachael and Jeremy have already established The Duck as the hub of the village. This is a pub that has a fantastic food offer and has something for both locals and visitors to the area.

“Offering vital local services such as a village shop is so important to rural areas. Stanhoe Stores is not just a place offering those important essentials, but it is already a meeting place where people can get together and connect which helps overcome social isolation.”

The post Stanhoe Stores opens at The Duck, in Norfolk first appeared on Beer Today.

The post Stanhoe Stores opens at The Duck, in Norfolk appeared first on Beer Today.

Yafa Café is Bringing Yemeni Coffees to Downtown Brooklyn

Wed, 20 Nov 2024 12:50:24 +0000

Two cousins with Yemeni roots are two for two with the opening of their second Yafa coffee bar in the heart of Brooklyn, New York. Situated steps from the Barclays...

Whisky and rum play parts in new Innis & Gunn specials

Wed, 20 Nov 2024 12:20:57 +0000

Innis & Gunn has launched Highland Cask Ale, a 7.7% ABV brew matured in single malt casks from distilleries in the north Highland region of Scotland.

“Innis & Gunn Highland Cask is an amber ale that has been matured using casks that once matured incredible Highland whiskies,” said Innis & Gunn founder Dougal Gunn Sharp.

“We have sourced casks from the north Highlands, where the whiskies are full-bodied, rich, and mellow, to complement the malty, aromatic and refreshing qualities of the beer.

“This is a special beer that evokes the Highlands of Scotland. The brew is complex, warming and packed full of character from the range of casks we used. It shows a delicious toffee malt character with the expected hints of buttery vanilla taken to another level by flavours of stewed fruits. This is balanced by the delicately citrusy hop character of the English Goldings, with pale, amber, crystal and roasted malts.”

Launching next week will be limited edition Spiced Rum Finish beer. At 7.1% ABV, this golden beer introduces a captivating layer of exotic spices to complement its signature rum-cask maturation.

Innis & Gunn’s use of Caribbean rum finishes began in 2008, with the debut of a beer initially brewed for the Canadian market. Its flavour profile quickly earned it a devoted following, particularly among bartenders, and since 2010 it has been a permanent fixture in the brewer’s line-up.

The Spiced Rum Finish beer marks an innovative departure, bringing vibrant Caribbean spices to the forefront.

“We started by sourcing premium Caribbean Demerara rum, which we infused for two months with our own carefully crafted spice mix,” said Dougal. “This spiced rum was then rested in oak casks, allowing the flavours to marry and transfer into the wood. Finally, we brewed a Scottish golden ale to mature in these casks, drawing out their complex, exotic spice notes.”

The post Whisky and rum play parts in new Innis & Gunn specials first appeared on Beer Today.

The post Whisky and rum play parts in new Innis & Gunn specials appeared first on Beer Today.

Grant is helping Attic Brewing Co cut energy usage

Wed, 20 Nov 2024 10:56:40 +0000

Birmingham-based Attic Brew Co is one of more than 2,000 businesses being backed by a multi-million-pound scheme helping firms cut their energy usage and fuel bills.

Mayor Richard Parker with Sam Back and Oli Hurlow, founders of Attic Brew Co

Run by friends Sam Back and Oli Hurlow, Attic has been given a net zero grant to help buy new energy-efficient beer making equipment as well as a super-efficient boiler, double glazing, and lighting.

The new equipment will cut the brewery’s carbon emissions by 65 tonnes a year — the same amount of carbon produced by three family cars over their entire lifetimes on the road — and slash fuel bills by £30,000 a year at current prices.

The energy efficiency scheme is run by the West Midlands Combined Authority (WMCA) through Business Growth West Midlands, and funded by the Department for Energy Security and Net Zero.

Attic Brew Co has grown rapidly since starting life just six years ago in the attic of managing director Sam. It now has an annual turnover of £2.2 million and employs 40 people at its multi-award-winning brewery and tap room in Stirchley, and at its Barrel Store in Birmingham city centre. The company also supplies Waitrose and CrossCountry trains, as well as pubs and other retailers.

But, like many businesses, high energy costs have been threatening to slow down their ambitious plans to continue growing and be more sustainable.

West Midlands mayor, Richard Parker, visited the brewery to toast the success of the business and hear how it will be boosted by becoming more energy efficient.

Sam said: “Our bills had gone up by 50%, which is a massive amount for us, and it was set to start eroding our margins. We’re a very energy-intensive business and currently spend around 10% of our production costs on fuel.

“The support we’ve had means we’ve been able to reduce equipment running costs, the level of heating we need, and the co2 we produce. It has also unlocked additional support to help find future avenues for improvement.

“Without this help it’s likely we’d have had to scale down our plans to maintain the fantastic growth we’ve seen since we began brewing commercially in 2018.”

Battling to stay afloat

Richard Parker added: “Stirchley has changed so much over the years, and Attic Brewery is a great example of that. It’s amazing to see how this brewery has grown into such a hub for the community. And it’s businesses like this one that I am delighted to be supporting with grants that will help them grow.

“During my visit, Sam and Oli showed me how this investment in energy-saving technology will help them cut costs, reduce carbon emissions, and continue their ambitions for sustainable growth.

“Local breweries like Attic Brew Co are an important part of our communities, creating jobs and offering spaces where people can come together. I’m backing our breweries and would encourage residents to do the same.”

According to the Campaign for Real Ale (CAMRA), there are 42 independent breweries in the West Midlands. The consumer group has called for more support to help pubs and breweries deal with high energy bills.

CAMRA chairman Ash Corbett-Collins said: “Breweries, along with the pubs that they serve, are battling to stay afloat against a horrendous tide of financial challenges, including spiralling cost of goods and high energy bills, and a restricted access to market.

“With many independent breweries not being able to see a light at the end of the tunnel, WMCA’s funding comes at an ideal time for a brewery like Attic Brew Co.

“Independent breweries like Attic are integral parts of local economies and provide greater choice to consumers in a space dominated by giant international breweries who often have a stranglehold over draught beer served in pubs and bars.”

The post Grant is helping Attic Brewing Co cut energy usage first appeared on Beer Today.

The post Grant is helping Attic Brewing Co cut energy usage appeared first on Beer Today.

Château Lafite and Long Dai masterclass: DFWE Singapore 2024

Wed, 20 Nov 2024 10:29:00 +0000

The legacy and the road ahead

Saskia began the masterclass by taking the audience back over 150 years, to when the Rothschild family first started making wine at Château Lafite, the Pauillac first growth, in 1868.

‘These are vineyards nurtured by a family that has been living there forever. It’s a home for me and my father (Baron Eric de Rothschild). And wine is all about family, sharing and transcending generations’, said the sixth generation of the Rothschild family to lead Domaines Barons de Rothschild Lafite (DBR Lafite).

Château Lafite Rothschild

In addition to Lafite, the group has expanded over time to add more jewels to its crown – in 1962, Baron Philippe de Rothschild acquired Château Clerc Milon, a fourth growth in Pauillac. Baron Eric de Rothschild, in turn, acquired Château Rieussec in Sauternes in 1984 and Château L’Évangile in Pomerol in 1990.

‘My father always said that two of the greatest things he’s done in his life are marrying my mum and buying L’Évangile,’ said Saskia.

Notes and scores for the masterclass wines below

Scroll down for tasting notes and scores for recent Roederer releases

Recent Roederer releases:

Sicily Report 2024: Etna's golden opportunity

Wed, 20 Nov 2024 10:11:11 +0000

Mount Etna viewed from the estate of Ciro Biondi in Trecastagni.

‘The future of wine at world level is Italy,’ declared Luigi Moio, president of the OIV (International Wine Organisation), professor of oenology at the University of Naples, and owner of the Quintodecimo winery in Campania, during a conference on Etna in September.

Moio emphasised the importance of late ripening grape varieties in the face of climate change: ‘If we talk about Nerello, Carricante, Grillo…late [ripening] varieties can be different and if you deal with your vineyard well, there are some advantages.’

It’s easy to get carried along with the growing enthusiasm for Sicily’s wines. Grillo has transitioned from the mass-production Marsala grape to one that offers an intriguing array of dry styles, from aromatic, thiol-rich passion-fruited expressions, to bright, saline and lemony bottles.

It’s a great crossover grape for lovers of Sauvignon Blanc or Chablis, and ‘maybe one of the most interesting Sicilian grapes,’ according to Alessio Planeta of Planeta winery.

Grillo’s potential is underlined by the ‘Officina del Vento’ project of Italy’s three Masters of Wine – Gabriele Gorelli MW, Andrea Lonardi MW and Pietro Russo MW – who are releasing their first wine from a single hectare of formerly abandoned Grillo vines in the Stagnone nature reserve in Marsala.

And Carricante – Etna’s number-one white grape – is increasingly made in a reduced, flinty, Puligny-esque style, which really plays to the grape’s strengths. While Grillo is expressive from day one, Carricante (especially those examples from Etna) is a cellar beauty which only shows its true character after several years.

This duo – Grillo in the west and Carricante in the east – represents perfectly, in my mind, the bright, all-embracing future of Sicily.

Notes and scores for some of Sicily’s best new wines below

There’s just over a week to go until one of the biggest dates on the West Country beer calendar, the Celtic Beer Festival at St Austell Brewery.

The festival, on Saturday, 30th November, does more than just bring people together through a shared love of beer. It’s primary purpose is to raise funds for the St Austell Brewery Charitable Trust.

Since its launch in 2003, the Charitable Trust has raised more than £1,000,000 to give back to its communities. In 2023, the trust donated more than £80,793 to important causes in the region.

“The Celtic Beer Festival is one of the highlights in our calendar, where we all get together to celebrate every wonderful style of beer out there, from porters to sours, double IPAs to Belgian dubbels,” said St Austell brewing director, Georgina Young (pictured below).

“There’s something for everyone, and what’s more it’s all for a great cause, with the money raised for the festival going back to brilliant causes across the South West, such as youth mental health services, the air ambulance, and local families in need of equipment or support.”

The Celtic Beer Festival will see a jam-packed line-up of musicians throughout the day, along with an impressive beer list showcasing more than 100 tipples from brewers across the UK.

Alongside guest beers from other breweries, such as Gipsy Hill, St Ives Brewery, and Palmers, St Austell Brewery is putting on 27 of their own beers brewed just for the beer festival.

A hibiscus-infused kettle sour, a blood orange Belgian wheat beer, a passionfruit and tangerine saison, and a chilli stout are just a few of the inventive beers the brewing teams have created.

The festival will also feature 12 special guest beers from St Austell Brewery’s small batch programme, as well as a dedicated bar from Harbour Brewing Co.

The festival gets under way at 11am on 30th November. There will be tickets on the door.

Among the small-batch brews will be Kelp!, a 4.5% ABV, made by beer writer of the year, David Jesudason, and St Austell Brewery press officer Charlotte Turner, (pictured above with Georgina Young), who also sits on the board of the British Guild of Beer Writers.

A rich mahogany beer, it has been brewed with crystal malts, giving it rich raisin and toffee notes, as well as dark fruits from Bramling Cross and Target hops. A kilogram of flaked Cornish seaweed was added into the four-barrel kit along with Cornish sea salt, to give it a rounded, saline finish.

“The brew day was great fun and a brilliant way to celebrate our wins and also St Austell Brewery’s Cornish roots by using natural ingredients sourced in the county,” said Georgina.

The beer will be on tap the upcoming British Guild of Beer Writer Awards, on 27th November. A cask is also being made available at David’s local, The Shirkers Rest in New Cross, London, where he will be on hand to pull a pint or two on 6th December.

The post More than 100 brews lined up for Celtic Beer Festival first appeared on Beer Today.

The post More than 100 brews lined up for Celtic Beer Festival appeared first on Beer Today.

Bodegas Riojanas: Innovating since 1890 in the heart of Rioja

Wed, 20 Nov 2024 09:00:53 +0000

Bodegas Riojanas Monte Real Gran Reserva Rioja wine

Imagine it: it’s dawn, there’s dew underfoot, and the rising sun gleams through the mist. As far as the eye can see, there’s Tempranillo on the vine – awaiting harvest.

This is Cenicero, in the very heart of Rioja Alta, and on mornings like this, it feels as though time holds its breath. That’s because, under the care of Bodegas Riojanas, these vineyards produce wines in a tradition that stretches back centuries.

A craft handed down for generations

When they founded Bodegas Riojanas 130 years ago, the Artacho family already had over 100 years of winemaking tradition behind them. The winery has since earned an international reputation for quality – indeed, Bodegas Riojanas even predates the creation of the Rioja Designation of Origin in 1925. It was in the 1930s, though, that Bodegas Riojanas released a wine that would soon become a global icon: Monte Real.

Bodegas Riojanas’ Monte Real Gran Reserva

The very best of Tempranillo

In the 1930s, Román Artacho entrusted French winemaker Gabriel Larrendant with the task of producing a wine embodying the soul of Bodegas Riojanas. Larrendant spotted the extraordinary potential of the El Monte estate in Cenicero, whose vineyards sit between 430 and 530 metres elevation.

The estate is made up of a patchwork of small plots, with vines as much as 120 years old – which, planted on clay and limestone soils, give low yields of superlative fruit.

The resulting Monte Real wines exemplify Tempranillo, with explosions of ripe plum and blackberry flavours, interlaced with delicate tones of chocolate and liquorice.

Contemporary creations

But Bodegas Riojanas isn’t resting on its laurels. In 2023, as well as launching its first completely organic wine, the winery gained Sustainable Wineries for Climate Protection certification, the highest level of accreditation available from the Spanish Wine Federation. The winery continues to implement new green initiatives, and generates nearly half of the energy used at Cenicero from its own solar panels.

With Santiago Frías at the helm – the fifth generation of the family to lead the business – Bodegas Riojanas is innovating and launching new collections. The Monte Real Vanguardia range encompasses four contemporary expressions from long-established vineyards: Cuvée, a blend of Tempranillo and spicy Graciano; a varietal Garnacha; a white Tempranillo Blanco; and a truly special old-vine expression, Cepas Viejas.

Bodegas Riojanas’ Monte Real Cuveé

The Vanguardia range has recently been joined by the Gabriel Larrendant Collection, created in the winemaker’s honour. Larrendant’s skill was in recognising the exact character of each plot – and to produce this collection, today’s chief winemaker Emilio Sojo was guided by the same ethos.

For the Monte Real Tempranillo Blanco, he chose two vineyards in Rioja Alta: Los Campillos in Cenicero and Camino Arenzana in the town of Tricio. Their complementary attributes combine to produce a white Reserva of complexity and elegance.

Bodegas Riojanas’ Monte Real Larrendant Collection Gran Reserva

For the other white wine in the Larrendant Collection, Sojo selected two north-facing vineyards in the El Monte estate planted in 1973. The Viura and Malvasia from these vineyards have the acidity needed for longevity, resulting in a wonderfully complex aged white: Monte Real Gran Reserva.

Fresh expressions of the oldest tradition

Last year, Bodegas Riojanas unveiled La Galería, a space where the team are taking even more imaginative approaches to winemaking. There, you’ll find them using creative techniques, using stoneware amphorae and huge containers made of cocciopesto, an ancient – and sustainable – form of concrete used in Ancient Rome. Adventurous wine lovers can book tours of La Galería, complete with tastings and food pairings.

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The post Bodegas Riojanas: Innovating since 1890 in the heart of Rioja appeared first on Decanter.

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Here are 20 of our BEST stir fry meals:

1. Chicken + Green Bean Stir Fry

You can have a dinner loaded with protein and veggies in just 20 minutes! It’s packed with flavors, especially thanks to the delicious homemade sauce.

2. Beef & Broccoli Stir Fry

This stir fry is as simple as it gets – for those nights when you really want to order take-out, but then you realize that you can get this on the table even quicker. And it tastes even better than take-out.

3. Chicken + Asparagus Stir Fry

High protein + veggies = a nutritionally balanced meal that really couldn’t be simpler. It’s a huge hit among our kids and makes a great left-over lunch meal as well!

4. Delicious Stir Fried Brussels Sprouts

Brussels Sprouts are underrated! They’re high in fiber and nutrients and are phenomenal sources of Vitamin C and K. They’ve also been linked to lowering the risks of several diseases.

5. Sesame Shrimp and Zucchini Stir Fry

This Sesame Shrimp and Zucchini Stir Fry is fantastic for meal prep, so it often finds its place on our weekly menu. We love to serve it over brown rice, quinoa, or cauliflower rice.

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Green beans are a super popular veggie, and for good reason! They’re a great source of vitamins A, C, and K, which can help support a healthy immune system, good eyesight, and skin.

7. Teriyaki Salmon Stir Fry

This homemade teriyaki sauce is a staple in my house! We go through it crazy fast. So, I suggest doubling or tripling the recipe, especially since we have two other stir fries that use this tasty sauce.

8. Sheet Pan Teriyaki Chicken + Veggie Stir Fry

Loaded with tender-crisp veggies in a sweet-tangy homemade teriyaki, this sheet pan chicken and veggie stir fry is a hit. Everyone is happy to come to the table…and Mom gets all the compliments!

9. Teriyaki Beef Stir Fry

Snap peas freshen up the typical ground beef Skillet Dinner while adding a nice crunch! The flavors and textures all complement each other perfectly. Trust me!

10. Unstuffed Beef Egg Roll Stir Fry

I love taking traditional meals, like egg rolls, and getting a little creative! Instead of being stuffed and fried, this stir fry is unstuffed, nutritious, and made at home with healthier oil. All without sacrificing taste!

11. Cashew Chicken + Veggie Stir Fry

The simplicity of the one-pan technique wins our dinner game every time! It’s simple, and with only one pan, cleanup is so much quicker.

12. Honey Sesame Stir Fry

Honey Sesame chicken is extremely popular in my house. This recipe is quick and easy with minimal cleanup, so I make it all the time, especially when I’m busy and want to get dinner on the table as soon as possible.

13. Ratatouille Style Stir Fry

Here’s a fun spin on the “classic” Ratatouille dish for you to try this week. At least, the colors and flavors reminded me of Ratatouille – just in a much quicker Stir-fry version!

14. Quick & Easy Shrimp Stir Fry

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