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Latest LV Bev News
Written by Michele Hebert   
Monday, 15 October 2012 19:34
The air is crisp, the time for real cider is nigh!
Cider/Cidre round-up:

AEppelTreow Winery Appley Brut (sparkling) 12x750
Burrow Hill Somerset Cider 12x500
Oliver's Traditional Cider 12x500
Ross on Wye Medium Dry Still Cider 12x500
Ross on Wye Rum Barrel Cider 12x500
Christian Drouin Pays d'Auge Cidre 12x750
E Dupont Cidre Bouche Brut 2011 12x750
An appely aperitif
Written by Michele Hebert   
Wednesday, 03 October 2012 22:40
Start your dinner party off right and hand your guests a glass of the AEppeltreow Winery’s Appley Brut as soon as they walk in the door. Bone dry, crisp, mineral, and austere like a steel knife. Reminiscent of a sparkling Vouvray, but made from Gold Del, Jonathan and Russet apples in Wisconsin. Charles and Milissa McGonegal are total cider geeks inspired by the forgotten cider heritage of the United States and the thriving cider culture of England and France. They teamed up with total apple geeks, Brightonwood Orchards, who grow uncommon heirloom apple varieties like codlins, pippins, and jerseys.

The Appley Brut was the first product they made, back in 2001.  Using the traditional champagne method – refermentation in the bottle to make the sparkle (rather than CO2 infusion), ‘riddling’ the bottles to move the yeast into the neck, and ‘disgorging’ the yeast out of the bottle at the end. The champagne method is more expensive to make, but this is a total value for the quality. Put in on the menu this Fall!
Honey Love
Written by Michele Hebert   
Wednesday, 29 August 2012 23:08

Mead is wine made from honey, occasionally spiced (called metheglin) or fruited (called melomel).  Alcohol content can range from 8 to 18%, it can be sparkling, dry, or sweet. It is probably the original fermented drink, and might even predate agriculture. Mead is so international its makes the world cup look downright exclusive! Evidence of ancient mead is found in Norse mythology, Chinese pottery, Hindu literature, Greek philosophy, Roman recipes, and Scottish songs. Making mead is a very expensive proposition as honey is even more expensive than grapes, so anyone making it today is definitely undertaking a labor of love. Lime Ventures is proud to have a few great meaderies in our stable and to promote this traditional beverage! Currently featuring meads from Moonlight Meadery, Hidden Legends, and Celestial Meads:

Moonlight Meadery, founded by Michael Fairbrother in Londonderry, NH, is on a mission to bring ultra premium meads to the market place.  He says, “It's the oldest fermented beverage, but the least known.  Everyone knows beer, wine, but mention mead and watch the blank looks.  However once they try one of our special meads, they usually start to smile and ask, "Why haven't I ever tried this before?"

Currently in stock are Moonlight Meadery’s melomels: Sumptuous (13.6% Abv) is made from honey and mangos, sweet but not overly so, smooth, wonderful complexity between the flavors and the long lasting finish, with a light body.  Wild (14.2% ABV) is a dry fruit mead made with unprocessed New Hampshire wildflower honey and wild mountain blue berries from Alton Bay,NH. Fling (13.3% ABV) is a semi-sweet fruit mead made with orange blossom honey, rhubarb and strawberries. The tartness of the rhubarb adds a citrus note and balances the sweetness. Stiletto (13.7% ABV) is sweet, made with black currant and has lighter tones of honey and apple sweetness. Deviant (13.7% ABV) is a sweet, refreshing, smooth blend of honey, apple cider (from Sunnycrest Farms in Londerry) and ginger.

In addition to the fruit meads, we have two of their metheglins in stock: Wicked (13.3% ABV) is dry, but scented with ginger and Madagascar-Bourbon vanilla; Flutter (15.3% ABV) is a complex semi-sweet mead made from honey and ginger.

Sensual (15.3% ABV) is a sweet traditional mead made from just wildflower honey, water and yeast.  It is aromatic, flavorful and deliciously sweet, but not overly so, has a long lasting finish.  Finish a meal with this wildflower mead, Sensual is a great introduction to mead for the inquisitive who want to taste mead for the first time. Frisky (13.8% ABV) is a semi-sweet barrel-aged mead made from honey and blueberry maple wine.


Michael Fairbrother


Hidden Legend Winery is run by Ken Schultz who has been making meads in Montana since 1989. Schultz distills the wonderful natural flavors that come from the surrounding hills and meadows—pure, smooth honey, tart chokecherries, sweet huckleberries and the lovable, plentiful dandelion! Hidden Legend Winery is known for its quality meads; here is what we have in stock now: Chokecherry Mead is made from a wild cherry that grows prolifically throughout Montana. It got its name because it doesn’t sweeten until after a frost. Montanans have used it for years to make their favorite syrup and jelly. Inspired by this tradition, Hidden Legend married this familiar flavor with local honey, and created a truly Montana mead. Huckleberry Mead is a purely seasonal, purely dependent on good berry years, and purely delightful. This fun loving mead appears in fall but immediately transports mead lovers back to the very best days of summer. Enjoy the unique flavor of native Montana huckleberries and honey! Peach Mead was made on a whim, by blending honey with peach concentrate and magic happened. It’s a mellow mead, with easy-to-enjoy, forward fruit taste. Their Pure Honey Mead is a tastefully contemporary version of man’s oldest wine. Crafted in the style of a semi-dry table wine, it captures the flavor of honey without being too sweet. Made exclusively from pure Montana honey. Wild Elderberry Mead is made from Montana elderberries and has a subtle port-like quality that makes it perfect for sipping. Hidden Legend Winery also has a line of traditional meads of which The King’s Cyser (Apple Mead) is one. Cyser is a mead style invented after the advent of white sugar around 1500 AD when honey became scarce in Europe, so apples were added to the mead to stretch the honey. All these meads are best served at room temperature or slightly chilled.



Ken Schultz

Michael Kiker ‘s Celestial Meads, from Anchorage, Alaska, range from very delicate to ultra-bold, very dry to dessert sweet. He uses single floral source honeys (that’s akin to single varietal coffee), whole spices and a wide variety of fruit (he uses Alaskan fruit when possible). Vintage variation, the annual differences between meads or wines from year to year, is something Kiker embraces. His methods, such as not boiling the honey and water, but fermenting at cooler temperatures, preserve the aroma and character of the high quality honey he uses. His methods and ingredients are what set him apart from “meaderies who make cheap, bland mead.”  In stock now, we have Celestial Meads Belgique: A sweet metheglin (spiced mead) made with pure honey, whole coriander and bitter orange peel. The spices combine beautifully with the honey aroma. The sweetness is counter-balanced by the spices; lively, bright and warming from the alcohol.


Michael Kiker

Beer of the Gods: AEgir Bryggeri
Written by Michele Hebert   
Thursday, 23 August 2012 17:13

The excellent Norwegian brewery, Aegir Bryggeri, is in the heart of fjord country located in insanely beautiful Flam. Brew master Evan Lewis founded the brewery in 2007 and named it after the legendary Norse giant, Aegir, master of the ocean. The myths tell us that Aegir invited the gods annually to drink and feast at his home, and was known for having the best ale in Norway. The Aegir Brewery doesn’t make a lot of beer and most of what they do make is consumed in Norway. We consider ourselves lucky that we got our hands on some!


We are currently offering their Altbier (5.5%). This classic German style is originally from Dusseldorf (Try Feigeist Bierkultur’s Hoppeditz for a comparison of Altbiers made outside of Dusseldorf!). The color is a pretty medium brown and its light bodied, with lightly fruity with notes of caramel.  The Bøyla Blonde Ale, (4.7%) is a very straightforward and approachable beer. It is richer in fruity and estery flavors then Aegir’s Red Lager, and fuller-bodied. Aegir’s India Pale Ale (6.5%) is a deep copper colored beer made in the American west-coast IPA style, with a captivating hop aroma and flavor. The bitterness is crisp and up-front on the palate, complimenting the balanced maltiness. The Natt Imperial Porter, (10.0%) is a strong black porter rich with chocolate flavors abd a hint of Amarillo hops in the nose and finish. Perfect for a cold, dark evening and the ideal pairing with dark chocolate or your favorite dessert. Lynchburg Natt (10.0%) is a version of the Natt Imperial Porter, but aged in old Jack Daniel’s barrells from Lynchburg, Tennesee, hence the name. The Sumbel Porter (4.7%) is a very dark version of this style. It is round and velvety in mouthfeel, malty with residual sweetness. Good for apre-dinner in place of coffee; one of the few beers that actually pairs well with chocolate!



Welcome Freigeist Bierkultur!
Written by Michele Hebert   
Wednesday, 22 August 2012 17:28

We are proud to introduce four delicious German beers from one of our newest labels, Freigeist Bierkultur. Ottekolong, Pimock, Abraxxxas, and Hoppeditz belong to Freigeist, the special label of Braustelle, a tiny decade-old brewery in Cologne run by Peter Esser and Sebastian Sauer. Esser -- the brew master -- uses the Freigeist label to create unusual beers, riffing on traditional beer styles to make something interesting and unique.


Ottekolong, which in local parlance means, “water from Cologne,” is the basic beer from Freigeist. Based on the local Cologne specialty, Kölsch, Ottekolong is an unfiltered Kölsch-style beer, but with more IBUs than is typical for German Kölsch. Also, because it is unfiltered it isn’t technically legal to call in Kölsch in Germany.

Pimock is a slang word to describe a non-local who is attempting to speak Cologne slang, but failing to do it properly. A clever name for a beer made in a non-native style! Pimock is an unfiltered Hefeweizen, but brewed with native Kölsch yeast. Because of the Kölsch yeast, it differs in taste from a Bavarian Hefeweizen in that it doesn’t have the typical yeasty, sticky and banana-like aromas. It is also more heavily hopped than a traditional Hefeweizen.

Esser named Abraxxxas after a character in one of his favorite novels. He says, “Abraxas contains both good and evil, like all human beings. No one is just good or just bad.” With that in mind, he created Abraxxxas, inspired by an old East German beer style called Lichtenhainer, which is a sour wheat beer brewed with smoked malt.

At the annual spring carnival in nearby Dusseldorf, a puppet named Hoppeditz symbolizes the sins committed during carnival and is ceremoniously burned on Ash Wednesday. Esser named his strong Altbier, Hoppeditz, after the puppet and it has five types of malts (including one smoked malt to represent the burning) and five types of hops.

We are delighted to represent Freigeist Bierkultur because Sauer and Esser’s beers possess the qualities we’re always looking for: they are delicious, interesting, and made with thoughtfulness. The beers themselves may not be exactly traditional, but they were made with tradition in mind. Cheers!

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