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941injapan · 2 years ago

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June 1st- Rice planting

Today we went to the rice fields in what appeared to be a Tokyo suburb. It was time to get out and down and dirty in the mud while planting that rice. Food isn't free, but today, I didn't feel like I paid at all. I had a lot of fun getting out in the sun and working with my hands again. After spending so much time in the city in the past few days, it was very refreshing to get out there and do something in nature for once. The process was quite easy. We grabbed a helping of rice seedlings, and you basically stab them in the mud 3 in a row. While I would have liked to take my socks off for this activity, I guess this was part of the "cultural experience." It brings me back to my younger days in the garden with my mother. Touching all the greenery, looking at the sky, and feeling the sun on your neck. I don't think my groupmates enjoyed it as much. They looked tired after their first batch. Personally, I would have finished the whole truck of seedlings. If you had seen the condition of the man who set out the seedlings, you may have felt like I did. Elderly man, with deformed hands, hunched back. I felt for that man on a deeper level than you even know. I find often times here in Japan that the elderly work more often than not, and from my experience so far and the readings, it appears to be true. It's hard to imagine a declining birth rate and a population struggle in a city so dense as Tokyo. It makes me wonder if Japan would even be ready to handle something like a baby boom. After seeing that rush hour train, I find it difficult to conceptualize something like a "crisis" of people. Maybe its because too many are indeed concentrated here in the city. I heard somewhere that the Japanese government was paying people to move out of the city and to somewhere less dense. Anyway, after planting rice I took a hearty nap and set out for Ginza, Japan's luxury district. While searching for a ramen place I saw online, I accidentally entered an izakaya an'd it was too late to turn around. Kushiyaki Bistro Fukumimi Ginza was the name and while the skewers were good, I had quite literally the best blooming onion I have had the pleasure of eating. I would have never guessed I would say the best blooming onion I ever had was in Japan. Anyway, I went to the Nissan showroom. They let me sit in the new GTR which was pretty awesome. I went to Seiko house and saw watches that cost 10k-30k USD which was quite wild. After that I went back to Akihabara to go car spotting in the UDX parking garage, a place I read that was a car meet spot online. While there was no meeting, there was no shortage of nice cars. I saw a Ferrari 458, Lamborgini Gallardo, and even a version of my own car from the states. I gotta say the Japan one is much cooler and sportier.

Like I mentioned earlier, the readings spoke about farming and how much the elderly participate here in Japan. Many Japanese farmers do farming part-time as opposed to full-time farmers in the states. Per the readings, Japan has a strong focus on being calorically independent, meaning they want to be able to feed their people without relying on foreign produce. This is not an issue in America, as we produce more calories than we even eat, meaning we are a net calorie exporter.

https://docs.google.com/document/d/1nEzNc9TJB0h0xaT35OlKrwQnZ4df_kb2_ILPZYBjv18/edit

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thimbil · 4 years ago

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Having some thoughts about the references and inspirations used for the Bad Batch’s designs.

So Boba Fett is my absolute favorite character and Temeura Morrison was perfect casting. I went to see the 2008 TCW movie in theaters because I was so excited to see him again, even if he was animated. You can imagine my disappointment. Whoever was on screen was not Temeura Morrison. You could sort of see a resemblance if you squinted and didn’t think too hard about it. They replaced Temeura with Racially Ambiguous G.I. Joe. If I didn’t know better and someone told me the animated clones are space Italians from the moon of New Jersey I would buy it. One Million Brothers Pizzeria and Italian Bistro. Not that there’s something wrong with being space Italian, I just don’t think it’s the right choice for the Fetts. The design got slightly improved by season 7 but it still bugs the hell out of me.

I did eventually get into the show later and (of course) got invested in the clones. Unfortunately, they were largely sidelined by the Jedi storylines. Out of the two new main characters created for TCW, Ahsoka definitely got more development and focus than Rex. When they announced The Bad Batch, I was excited to see a show specifically devoted to the clones… at least that’s what it said on the tin. We have all seen what lurks beneath those stylish helmets.

Jango Fett, you are NOT the father.

So who is?

Based on interviews with Filoni, it sounds like the Bad Batch was a George Lucas idea. And like all his ideas, it’s super derivative. The original trilogy directly lifted elements from sci fi serials, westerns, and samurai movies, more specifically Kurosawa films like The Hidden Fortress. For The Bad Batch character designs, the influence is obviously American action and adventure movies.

Now let’s get specific. Bad Batch, who’s your daddy?

Hunter

Sylvester Stallone as Rambo in First Blood 1982. That bandana has become an integral part of the iconic action hero look. You see a character wearing one and it’s a visual shorthand for either “this character is a tough guy” like Billy played by Sonny Landham in Predator 1987, or “this character thinks he is/wants to be a tough guy” like Brand played by Josh Brolin in The Goonies 1985 or Edward Frog played by Corey Feldman in The Lost Boys 1987.

Hunter’s model is closest to the original clone base. If you look closely you will see the eyebrows are straighter with a much lower angle to the arch. His nose is also not the same shape as a standard clone like Rex, including a narrower bridge. It’s certainly not Temeura Morrison’s nose. Remember what I said about space Italians? It didn’t take much to push the existing clone design to resemble an specific Italian man instead of a specific Māori man. The 23&Me came back, and Hunter inherited more than the bandana from Sylvester.

Crosshair

The long narrow nose, the sharp cheekbones, the scowl. That’s no clone, that’s just animated Clint Eastwood. Not even Young and Hot Clint Eastwood from Rawhide 1959-1965. With that hair, I’m talking Gran Torino 2008. The man of few words schtick and family friendly toothpick in lieu of cigar are pure Eastwood as The Man With No Name from Sergio Leone’s spaghetti westerns A Fist Full of Dollars 1964, For a Few Dollars More 1965, and The Good the Bad and the Ugly 1966.

In a way, this is full circle because the actor Jeremy Bulloch took inspiration from Clint Eastwood for his performance as Boba Fett in ESB.

Wrecker

In an interview Filoni lists the Hulk as an (obvious) inspiration for Wrecker. Ever seen the old Hulk tv show from 1978? Well take a look at the actor who played him, Lou Ferrigno. Would you look at that. Even has his papa’s nose.

You could make the argument that Wrecker was influenced by The Rock, an appropriately buff ‘n bald Polynesian (Samoan, not Maori) man. But look at him next his Fast and Furious costar Vin Diesel and tell me which one resembles Wrecker’s character model more.

Tech

Tech is a little trickier for me to place. If he has a more direct inspiration it must be something I haven’t seen. That said, his hairline is very Bruce Willis as John McClane in Die Hard 1988. His quippiness and large glasses remind me of Shane Black as Hawkins from Predator 1987. In terms of his face, he looks a but like the result of McClane and Hawkins deciding to settle down and start a family. Although, Tech’s biggest contributors are probably just everyone on TV Trope’s list for Smart People Wear Glasses.

And finally,

Echo

Oh Echo. Considering he wasn’t created for the Bad Batch, he probably wasn’t based on a particular character or movie. But if I had to guess, his situation and appearance remind me a lot of Alex Murphy played by Peter Weller in Robocop 1987. However, Robocop explored the Man or Machine Identity Crisis with more nuance, depth, and dignity. Yikes.

The exact tropes and references used in The Bad Batch have been done successfully with characters who aren’t even human. Gizmo from Gremlins 2: The New Batch 1990 had a brief stint with the Rambo bandana. I could have picked any number of characters for Defining Feature Is Glasses but here is the most cursed version of Simon of Alvin and the Chipmunks. Suffer as I have. Marc Antony with his beloved Pussyfoot from Looney Tunes has the same tough guy with a soft center vibe as Wrecker and his Lula (also a kind of cat). Hell, in the same show we have Cad Bane sharing Cowboy Clint Eastwood with Crosshair. I actually think Bane makes a better Eastwood which is wild considering Crosshair has Eastwood’s entire face and Bane is blue.

So we’ve established you don’t need your characters to look exactly like their inspirations to match their vibe. So why go through the trouble and cost of creating completely new character designs instead of recycling and altering assets they already had on hand? Just slap on a bandana, toothpick, goggles, and make Wrecker bigger than the others while he does a Hulk pose and you’re done. Based on the general reaction to Howzer it would have been a low effort slam dunk crowd pleaser.

But they didn’t do that.

So here’s the thing. I like the tropes used in The Bad Batch. I am a fan of action adventure movies from the 80s-90s, the sillier the better. I am part of the Bad Batch’s target audience. Considering what I know about Disney and Lucasfilm, I went in with low expectations. I genuinely don’t hate the idea of seeing references to these actors and media in The Bad Batch. I don’t think basing these characters on tropes was a bad idea. If anything it’s a solid starting point for building the characters.

The trouble is nothing got built on the foundation. The plot is directionless, the pacing is wacky, and the characters have nearly no emotional depth or defining character arcs. They just sort of exist without reacting much while the story happens around them. But I can excuse all of that. You don’t stay a fan of Star Wars as long as I have not being able to cherrypick and fill in the gaps. This show has a deeper issue that shouldn’t be ignored.

Why do the animated clones bear at best only a passing resemblance to their live action actor? In interviews, Filoni wouldn’t shut up but the technological advancements in the animation for season 7. So if they are updating things, why not try to make the clones a closer match to their source material? Why did they have to look like completely different people in The Bad Batch to be “unique”? Looking like Temeura Morrison would have no bearing on their special abilities and TCW proved you can have identical looking characters and still have them be distinct. In fact, that’s a powerful theme and the source of tragedy for the clones’ narrative overall.

Here’s Filoni’s early concept art of Crosshair, Wrecker, Tech, and Hunter. (Interesting but irrelevant: Wrecker seems to have a cog tattoo similar to Jesse’s instead of a scar. Wouldn’t it have been funny if they kept that so when they met in season 7 one if them could say something like “Hey we’re twins!” That’s a little clone humor. Just for you guys 😘)

None of these drawings look like the clones in TCW, much less Temeura Morrison. Let’s be generous. Maybe Filoni struggles with drawing a real person’s likeness, as many people do. But he had to hand this off to other artists down the line whose job specifically involves making a stylized character resemble their actor. Yet the final designs missed the mark almost as much as this initial concept. Starting to seem as if the clones looking more like Temeura Morrison was never even on the table. It wasn’t a lack of creativity, skill or technical limitations on the part of the creative team. I don’t think there is an innocent explanation. They went out of their way to make the final product exactly how we got it.

This goes beyond homage. They could have made the same pop culture references and character tropes without completely stripping Temeura Morrison from the role he originated. It was a very purposeful choice to replace him with more immediately familiar actors from established franchises and films. It wouldn’t shock me if Filoni, Lucas, and anyone else calling the shots didn’t even think hard or care enough about the decision to immediately recognize a problem. And I don’t think they believed anyone else would either. At least no one whose opinion they cared about. Those faces are comfortingly familiar and proven bankable. They are what we’re all used to seeing after all. They’re white.

Lack of imagination, bad intentions, or simple ignorance doesn’t really matter in the end. The result is the same. Call it what it is. They replaced a man of color with a bunch of white guys. That’s by the book garden variety run of the mill whitewashing. There’s no debate worth having about it. For a fanbase that loves to nitpick things like whether or not it’s in character for Han to shoot first or Jeans Guy in the Mandalorian, we sure are quick to find excuses for clones who look nothing like their template. Why is that? If you don’t see the problem, congratulations. Your ass is showing. Pull your jeans up.

#star wars #the bad batch #unwhitewashtbb #wrecker #crosshair #tech #hunter #echo

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remmammie · 3 years ago

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Any baking hcs for Aqua?

Awh, Aqua, my beloved <3 I finally get to write about something I have experience with after working in a bakery/cafe, and with one of my favourite characters! I get to crack open my BBS novel too for context! Enjoy!

Aqua Baking HCs

So, the English translation of the BBS novel actually talks about Aqua having baking as a hobby!

She likes to make desserts more than anything else, mainly because that's what everyone assumes baking is, but also because Master Eraqus has a rather sweet tooth! Every now and then, though, she'll make something more on the savoury side or muted sweetness for Terra: something with "wild nuts and big almonds."

Before Ventus arrived, she was only baking for these two and their awkward taste buds, but one of her first interactions with Ventus was offering him frosted cake and the boy ate the whole thing so...she'd found new motivation to keep baking sweet things.

As for the process, Aqua herself is as neat of a baker as she can be! She's learnt how to keep her workspace tidy and always washes up while things are baking to keep efficient and on top of it all, but the electric mixer can be a bit precarious sometimes and some of the batter will end up on her face and sleeves. From experience, I know she'll end up smothered in icing sugar if she always makes frosted cakes and cupcakes because it really does get everywhere. Terra and Ven always get a little confused when she walks in with a cake coughing up white powder.

I like to imagine she had a custom apron she sewed herself - a lovely light blue one with a Wayfinder design on it, surrounded by worlds and stars...She ties her hair up, disinfects her counter, and washes her hands - like a professional baker!

It's the other two that make things messy! If she's not careful, the sound of Aqua's mixer (a birthday gift from Master Eraqus) will attract the two curious boys and they'll definitely pop their heads into the kitchen with starry eyes. From that moment on, Aqua knows it will be a fight to keep them from eating everything before it even gets in the oven.

"Ven! You'll get sick if you eat raw batter! Terra! Stop trying to throw flour at me!" And Master Eraqus likes to watch from a distance as his three students laugh together. That, and he also came to steal icing from under Aqua's nose.

She definitely has a small collection of heavy baking books with all different kinds of baked goods from all kinds of different worlds: Galettes des Rois and éclairs from La Cité de Cloches, spooky cupcakes from Halloween Town, sea-salt ice-cream from Radiant Garden, scones and teacakes from Wonderland, tsuoreki from Olympus, knafeh from Agrabah; the list goes on! It keeps things interesting for her taste-testers.

Post-KH3, I think Aqua would really enjoy frequenting the bistro in Twilight Town to get some real kitchen experience baking with Remy! She finds it awkward working with a rat at first, but Sora instils enough confidence in her to trust him, and Aqua loves it! There's so much she didn't know! And she's eager to learn more, after all, Terra and Ven deserve treats after all their time spent apart. And now she has even more friends to bake for so she'll have to start making some bigger batches.

There's no challenge Aqua can't handle.

#kingdom hearts headcanons #kingdom hearts fanfiction #kingdom hearts fanfic #kingdom hearts #kingdom hearts aqua #kh aqua

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eternalsehyoon · 5 years ago

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Park Jinyoung - Beautiful stranger (part one)

Title: Beautiful Stranger

Pairing: Jinyoung x Reader

Words: 1.6k

Summary: You work in a café and meet a beautiful stranger. Being quite insecure when it comes to feelings, and completely naïve when it comes to guys flirting with you, you don’t really see how much this stranger is into you... until your much too involved best friend convinces you otherwise.

I was cleaning the tables in the tiny café I have been working to for the past three years and a half. As much as I told myself I despised it, it had become a part of my routine and I had built my circle of friends around it. The customers were all usual, except for the few occasional tourists. Which meant I could tell you the names of almost every client who walked in the café, and my coworkers were like my family. My goal was to be a best-selling author, but as you probably know, it's easier said than done. I had been working on my book since I got this crappy job, and even though the novel itself was complete, my perfectionist self couldn't dare to send it to a publishing company.

"Y/N!!" My colleague and, most importantly best friend Kim called. "I know how much you hate tying up your hair, but I swear to God Josie will kill you if she sees you serving food with your hair down." I simply sighed, rolling my eyes. I knew Kim was just checking out on me, but I couldn't help to be a tiny bit annoyed by her attitude. I lazily grabbed an elastic in the front pocket of my dark apron and rapidly tied my long brown hair in a messy bun. "See." I pointed to the top of my head. "Happy, now?"

"Very." She simply stated, with a wide smile plastered on her face. Her title had just bumped from simple waitress to assistant manager and she took her role way too seriously, if you ask me.

Kim made her way from behind the counter to literally five inches away from me in the span of a few seconds. My reflexes made me take a huge step back, but my friend quickly closed the space between us and approached her mouth to my left ear, only to whisper: "By the way, you know, just like that... You've been cleaning this same table for the last thirty minutes." I let out a slight chuckle, covering my mouth with my right hand. "I don't know what you're talking about." "Sure..." She rolled her eyes. "I'm certain it has nothing to do with the handsome young man sitting right there, a couple of tables away." She wasn't subtle at all, since she almost yelled out the last sentence. I looked over at the table in question, and thanked the Lord that the "young man" was wearing a large pair of headphones on his head.

I caught myself staring at him again, noticing every little detail. From the way he was holding his phone with one hand, to the way he was using the other to occasionally sip on his latte. I felt my heart skip a beat, what the hell was happening? His hands were veiny, and his fingers were slightly crooked but had a perfect length. His dark brown hair was falling on his forehead adorably, and I enjoyed the way he would grin every so often while looking down at his phone with a smile so genuine, he almost resembled a small child receiving his first toy.

It was the first time I had seen him, you know, he was far from our typical 60 year old customer. When he had entered the place, he shyly asked for a table for one and I escorted him to my favorite spot; a small round table accompanied by two leather-covered lazy boy type chairs, by the window. The bistro was practically empty, so he was the only customer I could take care of, if you didn't count the two elders who would occasionally ask me to refill their coffees. "M-my name is Y/N and I'll be your waitress today." I stuttered. I handed him our menu, and he simply nodded with a smirk appearing on his lips as a form of "thank you". "I'll be back in a couple of minutes to see if you've made your choice." He looked up at me and that's when I realized he had the most gorgeous dark brown eyes. "Earth to Y/N!!!!" Kim exclaimed, bringing me back to my senses. "Go ask him for his number, for God's sake, or I'll do it for you." She ordered, half-serious. I bursted out laughing. "If you think one second that I've got the guts to even do that, you don't fucking know me, Kim!" She cackled. "Don't make me do it, Y/N." She threatened me jokingly, while making her way to the counter to start a new batch of coffee.

Kim had been working here for the past five years; she could pour a cup of coffee, answer the phone and print receipts all at the same time. It impressed me how determined she was, since she was still a student and didn't plan on working here forever. I followed her steps, only to print the stranger's receipt, since he had been in here for the past hour and a half. I awkwardly strutted towards the customer, "Here's your receipt, don't hesitate to tell me if you need any-anything else." I placed the piece of paper on the table gently, and as he took it, his hand brushed the top of mine, so I removed it swiftly. My cheeks were burning and I could see that his were turning bright red. It was like we were having a staring contest, and I swore I could get lost in his eyes for hours without even realizing it. His gaze shifted from my eyes, down to my nose and lips and then to the receipt he was holding. "My name is Park Jinyoung, by the way..." He muttered. "Uhm... I don't know why I said that but, yeah..." He took his face between his hands, his elbows leaning on the small round table and looked down. I let out a small giggle, I was sort of relieved that he was nervous also, I mean, that was a good sign, right?

Even when he was completely mortified, Jinyoung was still the most handsome man I had ever laid eyes on. "You can go to the register when you are ready to pay." I mumbled and left.

An excited Kim was waiting for me in the kitchen. She had witnessed this whole scene and was jumping around everywhere, I swore she was going to break something. She took my two hands in hers while she began dancing; I was just standing still, wondering what the hell was going on with this woman.

"He's soooooo into you!" She spoke melodically, almost like she was singing along to her favorite song. I sighed.

"Come on! You have to ask him on a date!" She was enjoying this too much, but that's what best friends are for, I guess. "Oh and I could tag along with Mark! It could be a double date!" She clapped her hands. Kim and Mark were the cutest couple I knew. They had just gotten engaged a few months ago and I always looked up to them as a model for what I want my future relationship to be like. I swore to myself that I would never waste my time with a guy if my eyes didn't sparkle like Kim and Mark's eyes do when they are around each other. That's what true love is, folks.

"Woah there!" I placed my hands on both her cheeks and gently pressed. "You need to calm down, he just told me his name. It's no big deal!"

"Whatever." Kim gave up and rolled her eyes, her sudden change of attitude caught me off-guard. "Just know you're your own cock-blocker." She pointed her index towards me and shrugged.

I was never the one to make the first move with guys. Even though I'm pretty confident most of the time, I always tend to chicken-out when feelings are involved. You could say self-sabotaging was my speciality.

I greeted new clients, placing them strategically all over the dining room. I was taking the order of a young couple while I noticed Jinyoung waiting at the register. My gaze scanned the place all over, Kim seemed nowhere to be seen so I tried my best to serve the couple as fast as I could in order to attempt to speak to Jinyoung for one last time.

Of course, the universe was totally against this plan. The guy, who was the male version of a Karen, wouldn't stop asking questions, and while I knew it was part of my job to answer him, I was completely annoyed. He kept on asking if the menu was vegan, and even though I told him it was not completely, but that we did in fact have some vegan options, he didn't want to cooperate at all. He only kept on yelling that we were all animal killers and left the restaurant, after insulting me.

I murmured a silent "go fuck yourself" to myself, before making my way to the register, noticing that Jinyoung had left the café already.

Just my fricken’ luck.

It was now the end of my shift, so I punched myself out and threw myself, completely exhausted, on one of the colorful bean bags in the break room. I had to wait for Kim, since she was my ride home. I scrolled on instagram for a couple of minutes when suddenly, a wild Kim appeared in the door frame, with the biggest grin on her face. I struggled to get up and out of the bean bag, my best friend laughing out loud at the view.

"I thought you'd want to have this." She handled me what I thought was a piece of paper.

I unfolded the wrinkly paper, soon realizing it was a receipt. Why exactly was she giving this to me?

"Flip it over and read." She ordered in a joyful manner.

It read:

To Y/N, Here's my number: 82-******* Please text me? I mean you don't have to... But I'd really like if you did? Jinyoung

My eyes grew three times their original size and I felt heat rise up my cheeks. So he was actually flirting with me?

******

Tell me if you guys are interested for part 2 and I will post it maybe in later this week!!! Thank you for reading :)

#park jinyoung #mark tuan #got7 #got7 imagines #got7 oneshot #kpop imagines #kim yugyeom #jackson wang #jaebeom #bambam #youngjae

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johnboothus · 5 years ago

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We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck?

Declared by Congress as “America’s Native Spirit” in 1964, bourbon’s versatility and range of aromatics make it the perfect base for time-honored cocktails such as the Old Fashioned, the Mint Julep, and the Boulevardier.

With many of us turning to alcohol delivery and buying online, VinePair enlisted the advice of beverage professionals across the U.S. to find out which bourbon brands top their lists as the best deal, while being a quality bottle. Below, bartenders and bar managers tell us their picks among the array of bourbon brands and prices on the market.

Given that many bars and restaurants are currently closed due to Covid-19 and the coronavirus pandemic, at the time of publishing, we asked bartenders to provide links to Venmo accounts or GoFundMe campaigns to help support them or the locations with which they are affiliated.

To learn more about helping the hospitality community at this time, please visit: How to Give Back to Hospitality Professionals Impacted by Covid-19.

“My go-to bourbon is Old Grand-Dad Bottled-in-Bond. This whiskey is a classic and a great bang for the buck, offering a rich taste and high proof that stands up great in cocktails, on the rocks, or just as a neat pour.” — Garth Poe, Bar Manager, Easy Bistro & Bar, Chattanooga, Tenn.

Donate: Help Support Easy Bistro Employees

“From the storied brand out of Kentucky, Buffalo Trace is what got me to finally enjoy bourbon. It’s the base for some of the most sought-after whiskeys on the secondary market, like Pappy Van Winkle. Deliciously smooth and full of flavor, this is a crowd-pleaser. It’s the workhorse for this distillery but can be found at affordable prices and gets you enjoying bourbon, too.” — Ryan Lindquist, Bar Manager, LUXBAR, Chicago

Donate: Gibsons Restaurant Group Emergency Employee Relief Fund

“Jim Beam can do a number for a small price […] If I’m suggesting something a little nicer, I’ll recommend Makers Mark.” — Megan Callahan, Bartender, B&D Burgers, Savannah, Ga.

Donate: Meals for Medical

“Redemption Bourbon, an unassuming bourbon that is not only consistent but quite delicious, with the quintessential caramel, vanilla, and hints of spice from the rye. No wrong decisions being made when looking for a bang for your buck.” — Mohammed Rahman, Bar Manager, Kata Robata, Houston

Donate: Mohammed Rahmann Paypal

“I prefer Elijah Craig. It’s a great small batch that doesn’t break the bank. Great for Old Fashioneds, or neat.” — Michell Boyd, Beverage Manager, Hampton + Hudson, Atlanta

Donate: Hampton + Hudson Small Business Relief Fund; Relief for Hampton + Hudson STAFF; or Michell Boyd Venmo

“Wild Turkey Rare Breed. I might regret saying this, but this is the most underrated bourbon on shelves today. You can readily find it at most liquor stores… At different batch proofs it holds up very nicely with a touch of water or ice.” — Westin Galleymore, Spirits Director, Underbelly Hospitality, Houston

Donate: Westin Galleymore Venmo

“Eagle Rare 10 year has to be it. Exceptional quality and the perfectly aged bourbon for sub-$40? It cannot be beat.” — Scott Kollig, Beverage Manager, Rye Street Tavern, Baltimore

Donate: NoHo Hospitality Family Fund “If you’re mixing, Ancient Age 10 Star. If you’re sipping it straight, Evan Williams Single Barrel or Maker’s Mark.” — Matt Catchpole, General Manager, Terra, Columbia, S.C.

“The hospitality of Wild Turkey is bar none. And considering their extensive range of whiskey expressions, I still refer back to Wild Turkey 81 for a base bourbon that’s great to shoot, mix, or pour over ice.” — Christine Kang, Beverage Director, The Breslin, NYC

Donate: Ace Family Fund

“Weller Special Reserve. It’s around $25.” — Tony Nguyen, Head Bartender, Catherine & Mary’s, Memphis

Donate: Tony Nguyen Venmo

The article We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck? appeared first on VinePair.

Via https://vinepair.com/articles/10-best-quality-bourbon-brands-price/

source https://vinology1.weebly.com/blog/we-asked-10-drinks-pros-which-bourbon-offers-the-best-bang-for-your-buck

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delfinamaggiousa · 5 years ago

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We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck?

To learn more about helping the hospitality community at this time, please visit: How to Give Back to Hospitality Professionals Impacted by Covid-19.

Donate: Help Support Easy Bistro Employees

Donate: Gibsons Restaurant Group Emergency Employee Relief Fund

“Jim Beam can do a number for a small price […] If I’m suggesting something a little nicer, I’ll recommend Makers Mark.” — Megan Callahan, Bartender, B&D Burgers, Savannah, Ga.

Donate: Meals for Medical

Donate: Mohammed Rahmann Paypal

“I prefer Elijah Craig. It’s a great small batch that doesn’t break the bank. Great for Old Fashioneds, or neat.” — Michell Boyd, Beverage Manager, Hampton + Hudson, Atlanta

Donate: Hampton + Hudson Small Business Relief Fund; Relief for Hampton + Hudson STAFF; or Michell Boyd Venmo

Donate: Westin Galleymore Venmo

“Eagle Rare 10 year has to be it. Exceptional quality and the perfectly aged bourbon for sub-$40? It cannot be beat.” — Scott Kollig, Beverage Manager, Rye Street Tavern, Baltimore

Donate: Ace Family Fund

“Weller Special Reserve. It’s around $25.” — Tony Nguyen, Head Bartender, Catherine & Mary’s, Memphis

Donate: Tony Nguyen Venmo

The article We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck? appeared first on VinePair.

source https://vinepair.com/articles/10-best-quality-bourbon-brands-price/

source https://vinology1.wordpress.com/2020/05/06/we-asked-10-drinks-pros-which-bourbon-offers-the-best-bang-for-your-buck/

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nwbeerguide · 7 years ago

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Stone 2017 Mikhail

2017 Mikhail: 2016 Stone ESPRESSO Imperial Russian Stout aged in bourbon barrels – Coffee flavors abound. Rich caramel and vanilla flavors from the bourbon barrel aging add layers of complexity, a touch of sweetness and a vibrant dark fruit finish.

13.5% ABV | - IBU

More on Stone Brewing's barrel-aged series

ESCONDIDO, CA ... The 2017 year of beer culminates this December when Stone Brewing releases a bounty of barrel-aged beers. Long-time fan favorites, including Stone Imperial Russian Stout and Stone Sublimely Self Righteous Black IPA, return with new depth, character and complexity, thanks to the attention of Stone’s talented small batch brewers – the wild and crazy denizens of the Stone Mission Warehouse. “I love experiencing how our brewers can transform a beer that I know so well into something completely new,” said Greg Koch, Stone Brewing executive chairman & co-founder. “They’ve taken painstaking efforts to procure the best barrels and have taken immaculate care of these rarities, some aging for almost a full year. The outcome will, no doubt, amaze whether you choose to drink them now or cellar them.” .... There’s a short window of time to acquire these master works. Luckily, it’s a window of time with plenty of excuses to share great beer among family and friends. The 2017 Small Batch Releases will be in stores throughout the month of December and into the New Year, available nearly nationwide. Filter by “Stone Small Batch Releases” on the Stone Brewing Beer Finder. All beers, packaged in 500ml bottles, can be enjoyed fresh or cellared for future occasions.

HOLIDAY PAIRINGS

... 2017 Mikhail: Turducken, Smoked Ham, Smoked Salmon, Chicken Leg Filled with Wild Meat**, Pecan Pie, Peanut Brittle ... *Pairings available at Stone brewing World Bistro & Gardens – Liberty Station. Menu available here. **Pairings available at Stone brewing World Bistro & Gardens – Berlin. Menu availablehere.

...

ABOUT STONE BREWING

Founded by Greg Koch and Steve Wagner in 1996, the groundbreaking San Diego-based Stone Brewing is the 9th largest craft brewer in the United States. Recognized as an award-winning, industry leader, Stone has been listed on the Inc. 500 | 5000 Fastest Growing Private Companies list 12 times, has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. The multifaceted company is the first American craft brewer to independently build, own and operate their own brewery in Europe (Berlin, Germany), and also opened a production brewery in Richmond, Virginia in 2016. Known for its bold, flavorful and largely hop-centric beers, Stone has earned a reputation for brewing outstanding, unique beers while maintaining an unwavering commitment to sustainability, business ethics, philanthropy and the art of brewing…and pledging never, ever, sell out to the man. For more information on Stone Brewing, please visit stonebrewing.com or the company’s social media sites: Facebook, Instagram, Pinterest and Twitter.

#Escondido #California #Stone Brewing Company #Stone 2017 Mikhail

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isaiahrippinus · 5 years ago

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We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck?

To learn more about helping the hospitality community at this time, please visit: How to Give Back to Hospitality Professionals Impacted by Covid-19.

Donate: Help Support Easy Bistro Employees

Donate: Gibsons Restaurant Group Emergency Employee Relief Fund

“Jim Beam can do a number for a small price […] If I’m suggesting something a little nicer, I’ll recommend Makers Mark.” — Megan Callahan, Bartender, B&D Burgers, Savannah, Ga.

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Donate: Mohammed Rahmann Paypal

“I prefer Elijah Craig. It’s a great small batch that doesn’t break the bank. Great for Old Fashioneds, or neat.” — Michell Boyd, Beverage Manager, Hampton + Hudson, Atlanta

Donate: Hampton + Hudson Small Business Relief Fund; Relief for Hampton + Hudson STAFF; or Michell Boyd Venmo

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“Eagle Rare 10 year has to be it. Exceptional quality and the perfectly aged bourbon for sub-$40? It cannot be beat.” — Scott Kollig, Beverage Manager, Rye Street Tavern, Baltimore

Donate: Ace Family Fund

“Weller Special Reserve. It’s around $25.” — Tony Nguyen, Head Bartender, Catherine & Mary’s, Memphis

Donate: Tony Nguyen Venmo

The article We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck? appeared first on VinePair.

source https://vinepair.com/articles/10-best-quality-bourbon-brands-price/ source https://vinology1.tumblr.com/post/617374890724671488

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chriskarrtravelblog · 5 years ago

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Hidden Cornwall: Top sights in West Penwith

Discover the beautiful, beguiling and rugged land of West Penwith by visiting its top sights in the far reaches of Cornwall. By Felix Rowe

It’s called Land’s End for good reason. Tucked away in the extreme southwest of mainland Britain, the Penwith peninsula feels like the very edge of the world. Flanked by the Atlantic on all sides – and often bearing the full brunt of its rages – the landscape here is as wild and rugged as it comes. And it’s all the more beautiful for it. If you’re looking to escape the throngs of city and enter the wilderness then West Penwith is not a bad place to start. A land where the myths and legends are as impenetrable as the fog that rolls in from the sea. Welcome to the Wild West.

But in fact, with a direct train line to London Paddington, recently improved road links, and Cornwall Airport Newquay linking the wider county to cities across the UK, Penwith today isn’t as inaccessible as you might first think. And upon arrival you’ll soon find yourself swept away by its myriad charms.

When a relatively small area boasts not one, but two of the country’s most magnificent wonders – in the form of St Michael’s Mount and the Minack Theatre – it’s perhaps understandable that surrounding treasures can get overlooked. St Michael’s Mount is a dramatic tidal island, connected to the mainland only via a granite causeway at low tide, on which is perched a medieval castle, itself built on the site of an 8th-century monastery. It bears striking resemblance to its Normandy namesake, Mont-Saint-Michel.

The Minack, meanwhile, is a construction as breathtaking as its clifftop setting: a magical place for outdoor theatre in the warmer months. Both landmarks enjoy wide coverage for good reason and they must be experienced. Yet deeper exploration of West Cornwall reveals so much more.

Another highlight of Mount’s Bay is the harbour village of Mousehole – that’s ‘Mowzul’ to locals. Poet Dylan Thomas famously found it to be “the loveliest village in England”, and that sums it up quite neatly. A day watching the boats come and go is always an absolute delight. Spend the afternoon with a well-thumbed copy of iconic children’s tale, The Mousehole Cat, and a slice of the local speciality, stargazy pie.

The Minack Theatre is magical. Credit: incamerastock/Alamy

Nor is the Minack the only reason to explore Porthcurno. This sleepy headland was once the communications centre of the world, the terminal for the 19th-century submarine telegraph cables connecting Britain to her empire, with huge cables landed on the beach from as far away as India. The Telegraph Museum and underground Second World War tunnels make a fascinating detour.

Long before Cornwall’s influx of tourism, the county relied on its lucrative mining industry: it was once the mining capital of the world. Look out for the ruins of engine houses lining the coastline, including Botallack, managed by the National Trust. Some local mining tunnels extend out miles into the sea. Fans of the TV series Poldark may recognise scenes from their screens, and the crew are often seen filming locally over the summer months.

The abandoned engine houses of Botallack Credit: © National Trust Images/David Sellman

Despite its remoteness, Penwith has been inhabited for thousands of years. At first, it’s hard to fathom what would bring people to settle somewhere so extreme, until you encounter the almost magnetic draw first-hand. The area is positively littered with prehistoric monuments and henges, less publicised than their more famous cousins, yet no less beguiling. Cornwall is said to host a particularly high concentration, from standing stones to burial chambers, some variants entirely unique to the area, and invariably accompanied by their own local legends.

Men-an-Tol is said to be guarded over by a fairy. Credit: Paul Williams/Alamy

Men-an-Tol, for instance, is said to be guarded over by a fairy, or piskie as they are known locally, with miraculous healing powers. According to local mythology, passing a naked child through the hole of the central circular stone nine times will cure them of rickets. Women are advised not to pass through the hole seven times backwards during a full moon if they wish to avoid becoming pregnant. Nearby Madron Holy Well has been revered for millennia for its legendary remedial qualities. Look out for offerings, or ‘clouties’, such as ribbons tied to the surrounding trees.

The Neolithic stone circle, the Merry Maidens of Boleigh, complete with two further stones known as the Pipers, is equally intriguing. Supposedly the 19 maidens danced as the pipers played, only to be turned to stone for daring to enjoy such frivolities on the Sabbath. Kiss your lover while standing in the centre of the stones to ensure enduring happiness.

The Iron Age and Neolithic coastal villages of Chysauster and Carn Euny are uncannily reminiscent of the equally remote Skara Brae in the Orkney Islands at the other extreme of the British Isles.

Penwith is home to scores of beautiful, ancient Christian churches, often built on earlier pagan sites. St Senara’s Church gave rise to another legend of Cornish folklore – the Mermaid of Zennor, who fell in love and subsequently eloped with the local churchwarden’s son. A 15th-century carved chair, which may have inspired the tale, can still be seen in the church today.

Owing to its abundant scenery and famed quality of natural light, West Cornwall has long been a haven for artists. The Newlyn, St Ives and Lamorna schools are particularly well known, as is St Ives’ Leach Pottery. Painters drawn to the area have included the British abstract artist Sir Terry Frost and SJ ‘Lamorna’ Birch.

St Ives is clustered around a little harbour. Credit: Matt Jessop

The scene’s prominence was significant enough to tempt the Tate to take residence above St Ives’ Porthmeor Beach in 1993, and the gallery has recently been extended. The Barbara Hepworth Sculpture Garden is a tranquil haven hidden away within the town, and there are many smaller independent galleries across the region that equally delight. Tremenheere Sculpture Gardens occupy a wonderful position overlooking St Michael’s Mount, while nearby Newlyn Art Gallery & The Exchange and Penlee House Gallery are must-visits too.

Many revere Cornwall as a top foodie destination. The beloved pasty, Cornwall’s signature snack, now has ‘protected designation of origin’ status. St Ives has its own popular food festival in May, one of many similar events across the county. Pick up an ice cream from Jelberts in Newlyn – don’t be fooled by the low-key shopfront or the fact that they only do one flavour. Made with fresh Cornish clotted cream, many say it’s the best you’ll ever experience. But, in the name of balance, Moomaid of Zennor is pretty good too.

If your thirst needs quenching, pay a visit to the family-run Polgoon on the outskirts of Penzance, for a tasting and tour of the vineyard and orchard. Meanwhile, being a small-batch operation hasn’t stopped St Ives Cider from winning international awards. There are several enterprising microbreweries in the area, helping to propel the country’s artisan ale revolution.

With provenance on everyone’s minds, you don’t need to travel far to experience fantastic, locally-sourced produce. Enjoy fish as fresh as it gets, straight off the boats from Newlyn, St Ives and other local harbours.

Mousehole Credit: Pixel Memoirs/Alamy Stock Photo

Cornwall’s fishing and seafaring heritage goes way back. Many will know Penzance for Gilbert and Sullivan’s eponymous pirates. Today, walking down its narrow alleys and opeways you can stumble upon historic taverns, once frequented by seafarers of a decidedly nefarious nature.

But it’s also home to a grand promenade and the recently restored Art Deco lido. A regular port of call for cruising yachtspeople, Penzance is also the gateway to the Isles of Scilly, reached aboard the Scillonian.

West Cornwall boasts a rich pilchard-fishing history. Sadly, overfishing swiftly saw an end to the trade, but not before significantly contributing to the vernacular architecture, with pretty whitewashed stone fisherman’s cottages and pilchard cellars lining the coast.

So, there’s much more to West Cornwall than first meets the eye. Replete with independent boutiques, bistros and galleries, and glorious scenery at every turn, Penwith harbours many hidden gems just waiting to be discovered.

The post Hidden Cornwall: Top sights in West Penwith appeared first on Britain Magazine | The official magazine of Visit Britain | Best of British History, Royal Family,Travel and Culture.

Britain Magazine | The official magazine of Visit Britain | Best of British History, Royal Family,Travel and Culture https://www.britain-magazine.com/features/top-sights-west-penwith/

source https://coragemonik.wordpress.com/2019/08/29/hidden-cornwall-top-sights-in-west-penwith/

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teshapotts0909-blog · 6 years ago

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Back Kitty Amigurumi.

The major Referral & Education classification is for all Recommendation & Learning related posts that do not come under sneak a peek at this website specific subcategory below. While some appetisers might not be the best food components for kidney canines, tiny quantities used sporadically are not visiting negatively impact the diet plan as well as monitoring routine to any type of terrific extent. They are actually likewise thinking of a wheat or grain bourbon and also a canned in bond corn rye, whiskey as well as scotch. Cotherman Distilling Co., Dunedin, FL. This whiskey considers to earn Cotherman's and Dunedin Plateau, malt whiskeys. Monkey is one of some pets in the world that makes use of tools along with their lifestyle. Left Convert Distilling, Albuquerque, NM. This distillery is organizing to discharge New Mexico Blue Corn Scotch. Black Isle Spirits, Alexandria Gulf, NY. This distillery is considering to launch Snow Wheat, a wheat whiskey, Mountain range Strong corn whiskey, THOUSAND Islands Bourbon, Island Blues Whiskey as well as River Woes whiskey. It goes without saying, not all pet types are compatible to all settings. Hope our experts'll obtain another dog sometime-probably use, therefore orderly to find out more concerning the species. Aged Towne Distillery (Culture Cigarette Team ), Harrodsburg, KY. This provider sells Elkhorn American Scotch. Frommer's named Richmond a best all over the world destination for 2014, asserting that Richmond is entering its very own or local place with a growing slate of breweries, farm-to-table bistros and even white-water rapids activities reducing throughout midtown." The city is the only urban environment with white-water rapids from the James River snaking by means of downtown. RockFilter Distillery, Spring Season Stand, MN. This whiskey opened up in 2016 as well as intends to earn Giants of the Earth Whiskey, Fence Jumper Whiskey and also other scotches. High Cable Distilling, Charleston, SC. This whiskey is actually working with Sorghum Luster Bourbon, an unaged sorghum bourbon, Quarter Acre Sorghum Bourbon, New Southern Resurgence Bourbon, Rye and also Solitary Malt and also Jimmy Red Bourbon. They are one of the most brave dog kinds that'll you'll encounter and also could be incredibly challenging to strangers. Dancing Pines Distillery, Loveland, CO. This distillery creates Dancing Pines Diehard and is actually working with Wild Whiskey, Awry Rye and also Glen Pines Singular Malt. They brought back the still that he utilized to earn rye bourbon and retained past Creator's Spot whiskey supervisor Dave Pickerell to distill a rye bourbon based upon Washington's authentic dish. Sagamore Spirit, Baltimore, MD. This provider industries an Indiana rye bourbon that was recently bottled through Distilled Spirits Epicenter. All dog species merely intend to be loved, and also please their proprietor. Splinter Group Napa, Napa, CA. This company bottles Straight Side Diehard and Slaughter Residence American Scotch. Woody Spring Distillers, Basalt, CO. This whiskey brings in vodka and is servicing a rye and also a four surface whiskey. Really Good Guard Whiskey, Mamaroneck, NY. This whiskey was accredited in late 2014 and intends making vodka, gin and also a blue corn whiskey. Desert Distilling Co., Hand Desert, CA. This whiskey helps make Desert Distilling Small Batch Whiskey. Authentic Texas Legend Whiskey, Orange, TX. This provider is actually marketing Troubadour Whiskey, distilled by MGP, as well as Troubadour Blended Whiskey. Cassinelli Winery & Vineyards, Congregation Hillside, MD. This winery organizes to market a Moonshine corn whiskey. Bainbridge Organic Distillers, Bainbridge Island, WA. This organic distillery produces Bainbridge Battle Point Organic Scotch, a wheat or grain bourbon, and also considers to earn Yama barley whiskey.

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johnboothus · 5 years ago

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We Asked 10 Drinks Pros: Which Tequila Offers the Best Bang for Your Buck?

Synonymous with the simple but always satisfying Margarita, tequila shines in many cocktails, from the tart, citrus-forward Paloma, to the sweet fruity layers of a Tequila Sunrise. Meanwhile, any purist will say that sipping the spirit neat, or with ice, is the best way to truly enjoy its range of complex flavors.

As tequila’s popularity in the U.S. continues to grow, so too does the overwhelming selection and spectrum of styles available on the market. To help weed through the options, VinePair sought the advice of beverage professionals around the country to find out which bottles offer the best value, both tasting great without breaking the bank.

Given that many bars and restaurants are currently closed due to the coronavirus pandemic at the time of publishing, VinePair also asked the bartenders and beverage professionals below to provide links to Venmo accounts, GoFundMe campaigns, or other fundraising opportunities to help support them and the businesses with which they are (or were) affiliated.

To learn more about helping the hospitality industry at this time, please visit VinePair’s Live Blog: How to Give Back to Hospitality Professionals Impacted by Covid-19.

“Olmeca Altos blanco. Created by two well-known bartenders and Maestro Tequilero Jesus Hernandez, this tequila over-shows in every aspect of the phrase. After the agave is picked from high-altitude volcanic soils, it is then slow-cooked in the traditional brick oven method. We appreciate this because we tend to turn our cheek to ‘diffuser’ or mechanically processed tequilas. After it is cooked it is distilled in copper stills, which helps harness some serious aromatic compounds. For $25 a bottle this is a great sipper and killer cocktail mixer. Serious notes of sweet roasted agave, citrus, and cinnamon.” — Brett Helke, beverage director/wine director, Toast & Perro Blanco, Norfolk, Va.

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“Carrying on traditions passed down from generations of tequila distillers, the men and women at Fortaleza distillery are producing what I consider one of the best tequilas out there — and the good news is, it won’t break the bank. The blanco tequila is clean and grassy with underlying notes of sweet fruit that make for a fantastic pour on its own or in a cocktail.” — Garth Poe, bar manager, Easy Bistro & Bar, Chattanooga, Tenn.

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“Pueblo Viejo blanco is an excellent tequila for cocktails. It is well balanced with peppery notes, lime, and a slight spicy vegetal flavor. For this price range, it definitely delivers.” — Christine Kang, beverage director, The Breslin, NYC

Donate: Ace Family Fund

“The best bang for your buck, as far as tequila goes, is definitely Espolón Blanco. It’s actually a personal favorite of mine when I go out with friends because it’s just so easy to drink (…drink responsibly, people!) I find it to be smoother than Patrón Blanco with just as much flavor and complexity. We also have it at a really great price point right now online on our Quarantine Liquor Store.” — Thomas Nesselhauf, bar manager, Datz, St. Petersburg, Fla.

Donate: Restaurant Employee Relief Fund

“Clase Azul Reposado is one of the tequilas that I have the pleasure to enjoy and introduce to all my guests. The tequila is from the [Blue Weber agave and is] crafted in the classical traditions of a brick oven for a minimum of 72 hours. The tequila comes in handcrafted and hand-painted bottles. I would say that Clase Azul Reposados is one the best sipping tequilas that I have come across over the years of tasting tequila.” — Richard Romanowski, food and beverage director, Pier House Restaurant, La Mer Beachfront Resort, Cape May, N.J.

“Casamigos Blanco is a great choice when it comes to a smooth sipping tequila under $50. It has a delicate vanilla and oak palate with a peppery finish.” — Charles Govan, director of food and beverage, Hard Rock Hotel & Casino, Atlantic City, N.J.

“[Tequila] Mi Campo is best for the money, and it’s a bit on the sweet side due to the fact the agave is pressed in lieu of ground. [Think of it as] the more affordable Casamigos. The juice is also rested in wine barrels, so it has an interesting complexity that makes it dangerously easy to drink.” — Michell Boyd, beverage manager, Hampton + Hudson, Atlanta

Donate: Hampton + Hudson – Small Business Relief Fund; Relief for Hampton + Hudson STAFF; Michelle Boyd on Venmo

“Ocho Plata, hands down. Ocho is an estate tequila and is a little different every year. I love tasting the difference in the soil every year, but each expression is always clean and smooth. A true desert island bottle for me. Best enjoyed with a dry glass of rosé on the side!” — Graham Courter, bar manager, Main Street Meats, Chattanooga, Tenn.

“Lunazul Blanco. You can spend way more on a blanco tequila and never hit the quality of Lunazul. Small-batch tequilas are the way to go, not just for the craft in the bottle but also for the more sustainable practices used in their harvesting. The world is running out of agave, so being careful and thoughtful with how you deal with your lands and your farmers is incredibly important to keeping the industry alive for decades to come.” — Adrian Diersen, beverage operator, Holmes, Alpharetta, Ga.

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“My favorite tequila has been Tapatio Silver for a long time. The label looks budget and bottom shelf-y, and it’s almost always sold in the larger one-liter size. But it’s made by Carlos Camarena at the same distillery as the Ocho tequilas. While it’s not exactly cheap, it’s miles ahead of anything else in the same price range, and better than most in more expensive price points. Full flavor, green and fruity, and vegetal and sweet at the same time, for people that want to really taste the tequila. There also is a 110 proof version of Tapatio out there, though I haven’t seen it in the wild for a minute. That’s a treat, but be careful. Like many good things, it could be dangerous in the wrong hands.” — Jeremy Allen, general manager/head bartender, MiniBar, Los Angeles

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The article We Asked 10 Drinks Pros: Which Tequila Offers the Best Bang for Your Buck? appeared first on VinePair.

Via https://vinepair.com/articles/10-best-quality-tequila-brands-price/

source https://vinology1.weebly.com/blog/we-asked-10-drinks-pros-which-tequila-offers-the-best-bang-for-your-buck

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nwbeerguide · 7 years ago

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Stone 2016 Xocoveza Charred

2016 Xocoveza Charred: Stone Xocoveza mocha stout aged in bourbon barrels – Time spent in bourbon barrels gave the base stout beer additional layers of caramel-like and vanilla flavors. Charred oak and toffee engulfs the palate on the first sip. Combined with fresh spices, lingering pasilla pepper and soft oak flavors persist through an exceptionally long finish in this intensely rich and satisfying beer.

9.6% ABV | - IBU

More on Stone Brewing's barrel-aged series

HOLIDAY PAIRINGS

... 2016 Xocoveza Charred: Tamales, Pozole, Half a Goose Roasted & Braised with Chocolate**, Lumpia *Pairings available at Stone brewing World Bistro & Gardens – Liberty Station. Menu available here. **Pairings available at Stone brewing World Bistro & Gardens – Berlin. Menu availablehere.

...

ABOUT STONE BREWING

#Escondido #California #Stone Brewing Company #Stone 2016 Xocoveza Charred

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nwbeerguide · 7 years ago

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Stone Dogfish Head / Victory / Stone Saison du BUFF 2017

Dogfish Head / Victory / Stone Saison du BUFF aged in Red & White Wine Barrels – Cherry and tropical fruit-like flavors and aromatics come from the addition of three strains of Brettanomyces. Oak notes and tannin add body and mouthfeel. While herbal components of the beer are toned down after extensive barrel aging, the aftertaste offers a classic funk complexity.

9.3% ABV| - IBU

More on Stone Brewing's barrel-aged series

HOLIDAY PAIRINGS

Dogfish Head / Victory / Stone Saison du BUFF aged in Red & White Wine Barrels: Roast Turkey, Cranberry Dressing, Herb-Roasted Pork, Cherry Pie, Orange Olive Oil Cake* ... *Pairings available at Stone brewing World Bistro & Gardens – Liberty Station. Menu available here. **Pairings available at Stone brewing World Bistro & Gardens – Berlin. Menu availablehere.

...

ABOUT STONE BREWING

#Escondido #California #Stone Brewing Company #Stone Dogfish Head / Victory / Stone Saison du BUFF 2017

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nwbeerguide · 7 years ago

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Stone 2016 Stygian Descent

Stone Sublimely Self-Righteous Black IPA aged in rye whiskey barrels & bourbon barrels – Balanced dark chocolate, oak, dried fruit and citrus tones accent the spicy rye and sweet bourbon barrel notes that complete this masterfully aged transformation.

12% ABV | - IBU

More on Stone Brewing's barrel-aged series

HOLIDAY PAIRINGS

...

2016 Stygian Descent: Holiday Sugar Cookies, Rhubarb, Chocolate Pudding Pie, Gingerbread ... *Pairings available at Stone brewing World Bistro & Gardens – Liberty Station. Menu available here. **Pairings available at Stone brewing World Bistro & Gardens – Berlin. Menu availablehere.

...

ABOUT STONE BREWING

#Escondido #California #Stone Brewing Company #Stone 2016 Stygian Descent

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nwbeerguide · 7 years ago

Text

Stone Brewing releases a limited-edition series of barrel-aged beers, made with something familiar.

Press Release

ESCONDIDO, CA (December 13, 2017) – The 2017 year of beer culminates this December when Stone Brewing releases a bounty of barrel-aged beers. Long-time fan favorites, including Stone Imperial Russian Stout and Stone Sublimely Self Righteous Black IPA, return with new depth, character and complexity, thanks to the attention of Stone’s talented small batch brewers – the wild and crazy denizens of the Stone Mission Warehouse. “I love experiencing how our brewers can transform a beer that I know so well into something completely new,” said Greg Koch, Stone Brewing executive chairman & co-founder. “They’ve taken painstaking efforts to procure the best barrels and have taken immaculate care of these rarities, some aging for almost a full year. The outcome will, no doubt, amaze whether you choose to drink them now or cellar them.” Stone’s 2017 Small Batch releases include: 2016 Stygian Descent: Stone Sublimely Self-Righteous Black IPA aged in rye whiskey barrels & bourbon barrels – Balanced dark chocolate, oak, dried fruit and citrus tones accent the spicy rye and sweet bourbon barrel notes that complete this masterfully aged transformation. 12% ABV Dogfish Head / Victory / Stone Saison du BUFF aged in Red & White Wine Barrels – Cherry and tropical fruit-like flavors and aromatics come from the addition of three strains of Brettanomyces. Oak notes and tannin add body and mouthfeel. While herbal components of the beer are toned down after extensive barrel aging, the aftertaste offers a classic funk complexity. 9.3% ABV 2016 Xocoveza Charred: Stone Xocoveza mocha stout aged in bourbon barrels – Time spent in bourbon barrels gave the base stout beer additional layers of caramel-like and vanilla flavors. Charred oak and toffee engulfs the palate on the first sip. Combined with fresh spices, lingering pasilla pepper and soft oak flavors persist through an exceptionally long finish in this intensely rich and satisfying beer. 9.6% ABV 2017 Fyodor: 2016 Stone Imperial Russian Stout aged in bourbon barrels –This beer boasts rich coffee alongside bitter and milk chocolate flavors. Dark charred oak, rich vanilla and caramel from the bourbon barrels elevate and further enhance the ultra-intense taste of the original beer. 13.5% 2017 Mikhail: 2016 Stone ESPRESSO Imperial Russian Stout aged in bourbon barrels – Coffee flavors abound. Rich caramel and vanilla flavors from the bourbon barrel aging add layers of complexity, a touch of sweetness and a vibrant dark fruit finish. 13.5% ABV There’s a short window of time to acquire these master works. Luckily, it’s a window of time with plenty of excuses to share great beer among family and friends. The 2017 Small Batch Releases will be in stores throughout the month of December and into the New Year, available nearly nationwide. Filter by “Stone Small Batch Releases” on the Stone Brewing Beer Finder. All beers, packaged in 500ml bottles, can be enjoyed fresh or cellared for future occasions.

HOLIDAY PAIRINGS

Dogfish Head / Victory / Stone Saison du BUFF aged in Red & White Wine Barrels: Roast Turkey, Cranberry Dressing, Herb-Roasted Pork, Cherry Pie, Orange Olive Oil Cake* 2016 Stygian Descent: Holiday Sugar Cookies, Rhubarb, Chocolate Pudding Pie, Gingerbread 2017 Fyodor: English Christmas Pudding, Roasted Nuts, Prime Rib, Wild Meat Ham with Cranberry Mousse** 2017 Mikhail: Turducken, Smoked Ham, Smoked Salmon, Chicken Leg Filled with Wild Meat**, Pecan Pie, Peanut Brittle 2016 Xocoveza Charred: Tamales, Pozole, Half a Goose Roasted & Braised with Chocolate**, Lumpia *Pairings available at Stone brewing World Bistro & Gardens – Liberty Station. Menu available here. **Pairings available at Stone brewing World Bistro & Gardens – Berlin. Menu availablehere.

...

ABOUT STONE BREWING

from News - The Northwest Beer Guide http://bit.ly/2B16Ai5

#Beer #News #Brewery

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