Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.
Issue link: http://read.dmtmag.com/i/705687
8 Beverage Dynamics • July/August 2016 www.beveragedynamics.com ON THE Web For the full story, visit: www.beveragedynamics.com/ontheweb For the full story, visit:www.beveragedynamics.com/ontheweb For the full story, visit:www.beveragedynamics.com/ontheweb SPANISH SECRET: 5 REASONS TO DRINK EMPORDÀ WINE Empordà is a Spanish DO about an hour north of Barcelona. The area is known more for its culinary culture — containing one of the world's top-ranked restaurants — than for its wine. But Empordà vineyards have much to offer, as highlighted at a recent tasting attended by Associate Editor Kyle Swartz. He wrote about fi ve reasons why people should drink Empordà. The Empordà wine tasting showed off the diversity of the region's wine. WHY THE 2015 BEAUJOLAIS VINTAGE COULD BE THE BEST SINCE 1947 Swartz also attended a tasting of the 2015 Beaujolais Vintage, hosted by the King of Beaujolais himself, legendary winemaker Georges Du- boeuf. Duboeuf said that the 2015 vintage was perhaps the best in 60-plus years. As Swartz wrote, this claim owes to last year's unusually warm sum- mer. Grapes ripened so much, and so quickly, that harvesting occurred a full month before normal. The high heat of July and August 2015 also allowed for a longer maceration period and higher levels of alcohol. These wines had ABVs between 12%-14%. "Every vintage has its story," said Duboeuf (through a translator). "Everyone will remember 2015." Winemaker Georges Duboeuf praises the 2015 Beaujolais Vintage. Q&A: DUCK FOOT ELEVATES GLUTEN- REDUCED BEER In an interview with San Diego's Duck Foot Brewing Company, Matt DelVecchio and Brett Goldstock discussed how they brew gluten-reduced beer at a craft level, and how DelVecchio's battle with Celiac Disease fueled the company's growth. Here's a sneak peak: BD: How did you work around the sorghum issue? MD: There's this enzyme that slices up the gluten protein chain. BG: We've since made beers in about 30-40 different styles. All the beer recipes we've tried have eventually worked. That includes big, heavy imperial stouts. Our Ukraine Stout has a huge grain bill, is 11% ABV, and is still glu- ten-free. Duck Foot brews gluten-reduced craft beer. DIGITAL EDITION EXCLUSIVES Inside the July/Aug digital version of this magazine, you'll fi nd two additional fea- ture stories: ESSENTIAL NEW ELIXIRS — Liqueurs stir possibilities. It appears as if free agency has come to the world of li- queurs. Four of the world's greatest elixirs have changed parent companies and now play for different teams. NON-BEER BEERS — Ciders, hard sodas, FMBs and more. Amongst the pale ales, light lagers and other beers that jostle for space on the shelves, the aisles also have to make room for beverages that are beer's distant cousins, or may not even be beer at all. Subscribe to the digital edition of Beverage Dynamics today at www.beveragedynamics.com.