Fermenting honey – Ring Of Fire Meadery http://ringoffiremeadery.com/ Tue, 30 Nov 2021 10:30:37 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://ringoffiremeadery.com/wp-content/uploads/2021/10/icon-120x120.jpg Fermenting honey – Ring Of Fire Meadery http://ringoffiremeadery.com/ 32 32 Bikers Ride Out For Prems collect whiskey at Boann Distillers https://ringoffiremeadery.com/bikers-ride-out-for-prems-collect-whiskey-at-boann-distillers/ Tue, 30 Nov 2021 02:00:00 +0000 https://ringoffiremeadery.com/bikers-ride-out-for-prems-collect-whiskey-at-boann-distillers/ From Portmarnock, Sean Brennan and the biker group he is a member of are raising much needed funds for hospitals across Ireland. A voluntary charity called Bikers Ride Out For Prems, created by The Blue Daos Law Enforcement Motorcycle Club Banner in Ireland, raises money through raffles, bucket drives and their main attraction, their Whiskey […]]]>

From Portmarnock, Sean Brennan and the biker group he is a member of are raising much needed funds for hospitals across Ireland.

A voluntary charity called Bikers Ride Out For Prems, created by The Blue Daos Law Enforcement Motorcycle Club Banner in Ireland, raises money through raffles, bucket drives and their main attraction, their Whiskey Challenge.

This challenge involves the biker group touring Ireland, convincing Irish distillers to donate a liter and a half to two liters of their whiskey on tap. The group then travels to Dingle and passes the alcohol to the master distiller, Graham Couil, who puts it in a barrel, mixes the whiskey and breaks it down to produce a whiskey that can be bottled at 40-42%.

Pat Cooney, general manager and Paddy Cooney, national sales manager of the Boann Distillery, located in Drogheda, not only donated the whiskey, but also offered to bottle the whiskey for the voluntary charity. The group expects to receive 20-30 bottles in the summer, after fermentation is complete, with an average value of € 350-400 per bottle.

Pat Cooney said, “We have a bottling facility in Clonmel called Robert A Mary and Co. helping them out.

Other distillers who donate to the cause include Connacht Whiskey Company, JJ Corry Irish Whiskey, Waterford Distillery and Kilbeggan Distillery.

Previously, the group had raised nearly € 45,000 for their cause.

The group provided hospitals with nearly € 600,000 in equipment. This includes heart monitors and specialized electric blankets that are placed in incubators for premature babies.

The charity was formed as a result of Brennan’s volunteering at Temple Street Children’s Hospital, where he witnessed the reality of preterm births. “I felt the money was not going where it should have gone, so as a bike club we decided we could do better than that. The money that we collect as a registered charity – we can control that money – and it actually buys the necessary equipment, ”Sean said.

The bottles will be auctioned off to raise funds for fourteen hospitals in Dublin, Drogheda, Galway, Limerick, Mullingar, among others.

A Christmas charity raffle also takes place with 1000 tickets at € 5 each, all of the proceeds of which will be donated to Bikers Ride out for Prems. The winner will receive a WX 50 moped in yellow or red (winner’s choice).


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Love at the first sip breathes new life into an old Tuscan house | Interiors https://ringoffiremeadery.com/love-at-the-first-sip-breathes-new-life-into-an-old-tuscan-house-interiors/ Sun, 28 Nov 2021 10:00:00 +0000 https://ringoffiremeadery.com/love-at-the-first-sip-breathes-new-life-into-an-old-tuscan-house-interiors/ THEEven Summer Wolff had no idea that information 13 years ago was going to change her life forever. The American wine importer – and already longtime Italophile – was organizing food tours of Tuscany with his business partner when they heard of an “awesome young winemaker” who was breathing new life into native varieties and […]]]>

THEEven Summer Wolff had no idea that information 13 years ago was going to change her life forever. The American wine importer – and already longtime Italophile – was organizing food tours of Tuscany with his business partner when they heard of an “awesome young winemaker” who was breathing new life into native varieties and wine. natural production of Monferrato, east of Turin.

Wasting no time beating him up there, they came through the forest in the throes of the mid-autumn mist until dusk. “There was this romantic, supernatural side that was so different from the Italy I knew,” Wolff recalls. “I was immediately delighted.

“I fell in love with the house, then with the wine, then with Fabrice”: the huge fireplace decorated with two characters found in the rue de Milan – “We’re starting to look like them”. Photography: Monica Spezia / Living inside

After walking into the backyard (“I was just in love with it all”), then into the house (“The first words that came out of my mouth were, ‘Oh my God, I would love to have a kitchen like this- ci ‘”), she walked towards the cellars, where she applauded her husband, Fabrizio Iuli.

“I don’t believe in love at first sight, but as soon as we started sticking our noses in the wine glasses and tasting in the barrels and tanks – as we wine lovers do – there was this energy. and that weird attraction, ”she says. “So, I like to say that I fell in love with wine and then with Fabrice, but if you go back a little further, I fell in love with the house, then with wine, then with Fabrice!

The long outdoor dining table.
Labor of love: the long outdoor dining table. Photography: Monica Spezia / Living inside

It was 2008 and the following spring the couple were living together in the small village that had housed Iuli’s family for five generations, but whose population had slowly shrunk to 70 over the decades. This is a common occurrence in many rural towns in Italy: in the case of Monferrato, the opening of the Fiat factory in Turin in the late 1960s and several debilitating seasons of hail pushed farmers and their families to new pastures.

Since Wolff and her husband have lived there together, they have made it their mission to regenerate this corner of the world through their already established but growing business, Cascina Iuli. One of Italy’s most exciting organic wineries, it specializes in local barbera, nebbiolo and grignolino grapes, as well as two recent additions to the Italian varietal register: the once-abandoned slarina and white grape baratuciat. With two young children – Ettore, five, and Gioacchino, seven – now running around, it goes without saying that this is a 24-hour operation.

We speak on Zoom one evening in late September as the annual harvest is in full swing and to help them out, the couple are working with the non-profit World Wide Opportunities on Organic Farms (Wwoof) to house some affectionately known people. under the name of Wwoofers, to work the land. “It’s a great way to get people to get into organic farming and learn more about old systems,” says Wolff, who when we chat has a full house. The pay is full board, so while Iuli is out in the fields with the seasonal crew, Wolff welcomes no less than seven different nationalities around his table for both breakfast, lunch and dinner (all continuing to run her own international import business and the village forest school which she founded last year with a friend whose classroom is a yurt on the ground).

Summer and Fabrizio with their two sons.
“We have the space to respect Piedmont”: Summer and Fabrizio with their two sons. Photography: Monica Spezia / Living inside

This spontaneous and rich melting pot is reflected in the interior of the five bedroom, five bathroom family home. “Having space to respect Piedmont and Italy is really important for me, but the same goes for the rest of the world through rooms that each have their own history,” she explains.

Travel to Sweden, Finland, and Morocco strongly influenced the layout and color scheme, with textiles the couple picked up on their wine trips complementing the original tie-dye terra cotta pieces with ceilings in original left alone above. The papier-mâché figurines in the fireplace were rescued from the streets by a friend in Milan. “He said they were perfect for us… Slowly but surely we’re starting to look like them,” Wolff laughs.

one of the five bedrooms.
Sleep talk: one of the five bedrooms. Photography: Monica Spezia / Living inside

Built in the 1600s, the cascina has hosted many different families and its walls show its age with up to four centuries of different renderings. “There’s a big part of me that really wants to pull it off right now,” Wolff says. “People pay so much to get this look, but it’s actually what happens naturally over the years.”

Elsewhere, sink backsplashes are a collage of original 200-year-old hand-painted tiles from Japan, England, India and Piedmont, found by local interiors ‘guru and miracle worker’ Paolo Virano . “When people sell their houses, they sell their floor tiles to him, and the old ones that have been saved are even cheaper than those from companies that make replicas. It was exactly what I wanted, ”she says.

History is something that fascinates Wolff: “I’m always someone who cares more about the past than the future. I like to know what people did before me, rather than what is to come. The main space of the house proves its point. The kitchen, which is under the hayloft where Fabrizio’s grandfather stayed up late drinking wine and playing cards in secret with his friends (and where they still keep their wine), spans a huge room. open plan where a dining table was built by Fabrizio and his father from old wine barrels stands proudly – “Everything changes, but this is the only room I am not allowed to touch”, Wolff said.

old stone ceilings in the farmhouse.
Aiming high: old stone ceilings in the farmhouse. Photography: Monica Spezia / Living inside

Above, a mobile light installation by artist Giovanni Tamburelli, featuring suspended metal fish. “Once upon a time in central Italy, they would hang a fish on the table and scrape it so that a little salt and flavor went into their polenta,” she says.

old tiles in the kitchen.
Floral tribute: old tiling in the kitchen. Photography: Monica Spezia / Living inside

Wolff, 44, has a clear appreciation for the richness of a resourceful life. Asparagus is only eaten in April when it grows, cherries are only available in June and ‘there is no central heating, so in winter it is very cold in our house and in summer it is very hot ! ” she says. Most importantly: “No one punches a clock. “As modern life in rural Italy always goes, the family way of life is dictated by the seasons rather than Monday through Friday from 9 to 17.” Sometimes you work every hour and all weekend on land, but then you take time elsewhere, ”Wolff explains. “It’s a different, slower way of life. “

It’s an existence Wolff humbly acknowledges as being, for many, the idea of ​​the “dream,” but anyone who has ever pursued such a thing knows it’s only hard earned. “I’ve never lived in the UK, but in New York at least there’s a feeling of guilt if you take a lunch break – if you even take a lunch break. Life is about work, not life.

At Monferrato, there is no way to escape the life that surrounds it. We happen to be chatting during one of his favorite times of the year. “The cellar is below us, so when you come out of the room you can smell the grapes fermenting downstairs and it’s beautiful,” she says. “It’s the two week window where the whole house smells of wine.”

It’s a glorious, full circle of what got her here in the first place. “When I wake up in the morning, I watch the sun bounce off the vines in front of me – if you showed me a picture, I could tell you what time of year it is in the light.”

Cascina Iuli, iuli.it


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Countdown to Christmas: 13 Vegan Advent Calendars for 24 Days of Giveaways https://ringoffiremeadery.com/countdown-to-christmas-13-vegan-advent-calendars-for-24-days-of-giveaways/ Fri, 26 Nov 2021 08:07:57 +0000 https://ringoffiremeadery.com/countdown-to-christmas-13-vegan-advent-calendars-for-24-days-of-giveaways/ We’re about to roast chestnuts over an open fire. And what better way to ring in the holidays than with 24 days of freebies? From beauty essentials to decadent chocolates and other vegan treats, we’ve rounded up the best vegan Advent calendars for a little extra holiday cheer! Vegan sweets and treats Free Moo 1 […]]]>

We’re about to roast chestnuts over an open fire. And what better way to ring in the holidays than with 24 days of freebies? From beauty essentials to decadent chocolates and other vegan treats, we’ve rounded up the best vegan Advent calendars for a little extra holiday cheer!

Vegan sweets and treats

Free Moo

1 White Advent by Moo Free, $ 9.99

If white chocolate is your favorite treat, look no further than Moo Free’s White Advent, topped with 24 velvety bites of fair trade chocolate. Whether you enjoy them throughout the month or at the same time, proudly wear the title of “Christmas Chocolate Shock Avoid Dairy”.
Buy here

VegNews.NoWheyFoodsAventNo whey! food

2 No Whey Allergen Free Chocolate Advent Calendar! Food, $ 11.95

Treat yourself to 24 creamy, melt-in-the-mouth chocolates in fun, holiday-themed shapes (we’re looking at you, gingerbread person!). No whey! Foods’ silky smooth formula is free from major allergens such as dairy, soy, peanuts, tree nuts, eggs, sesame, wheat, gluten, fish and shellfish. Holiday cheer for everyone has never been easier (or tasty!).
Buy here

VegNews.GoodioAdventFood52

3 Organic Vegan Chocolate Advent Calendar by Goodio, $ 33.35

Approved by Food52, this Advent calendar is a splash of fresh color in your holiday decor. Best of all, 24 artisanal vegan chocolates are tucked inside, waiting to be savored. Made in Helsinki, Finland, these chocolate bites come in six Nordic-inspired flavors: sea buckthorn, plain, raspberry, blueberry, strawberry and cranberry. They’re also gluten-free to boot!
Buy here

VegNews.CandyKittenAdventCandy Kittens

4 Tree Advent Calendar by Candy Kittens, £ 12

Calling all British vegans! Candy Kittens’ adorable pop-up Christmas tree doubles as an Advent calendar filled with the vegan brand’s most indulgent gummy candies. This 24-day calendar has enough candy for you to enjoy two treats a day. The only thing that could make it sweeter? International shipping (#heartbroken).
Buy here

VegNews.PopcornShedAdventPopcorn shed

5 Mini Vegan Pop! Free Advent Calendar by Popcorn Shed, $ 20.92

Filled with mini bags of artisanal and gourmet vegan popcorn, Popcorn Shed’s 24 Day Advent Calendar adds an extra touch of pop to any holiday season. Treat yourself to white truffle, maple bacon, caramel, sweet and savory, salt and vinegar or sea salt on your next holiday movie night.
Buy here

VegNews.PlayinChocAdventPlay Shock

6 Play in Choc organic chocolates and surprise toys, $ 64 (£ 55)

If one daily treat isn’t enough, why not three? With this 24-day eco-friendly Advent calendar, you’ll be greeted with a dreamy organic chocolate, holiday-themed toy, and fun card in the days leading up to Christmas. Perfect for kids and adults alike, Play in Choc’s festive countdown takes Advent calendars to the next level.
Buy here

Vegan beauty

VegNews.ElfCosmeticsAdvent12Dayelf Cosmetics

7 Snow One Loves You More by elf Cosmetics, $ 45

The beauty experts of this line of vegan, cruelty-free, budget-friendly cosmetics bring glamor to this 12-day beauty advent calendar. Serve up major looks with makeup and skincare essentials in limited-edition holiday shades. Start your routine with elf’s Luminous Putty Primer for a radiant glow, choose between a facial sponge or blending brush to complete your base, and finish with eye shadow, brow gel and lipstick .
Buy here

VegNews.CiateLondonAventCiaté London

8 Mini Mani Month by Ciaté London, $ 49

It’s never too early to start planning your perfect vacation look. Ciaté London’s Cruelty-Free Vegan Nail Polish Advent Calendar is perfect for maniacs. With 22 Plant Pot mini polishes, one full-size polish, and a moisturizing primer, you can perfect your vacation nails in no time. We love this calendar for its sustainable packaging and the healthy ingredients, including fortifying biotin, nourishing bamboo, and moisturizing bakuchiol extracts, in each jar.
Buy here

VegNews.LUSHAdventLUSH

9 Bathtime Essentials by LUSH, $ 299.95

Celebrated for its natural, vegan approach to body care, LUSH’s extravagant 25-day advent calendar is filled to the brim with year-round vacation and bathing essentials. Christmas Penguin bubble bars, here we are! Pro tip: They sell out quickly online, so buy early or call your local LUSH to check availability.
Buy here

VegNews.ElfCosmeticsAdvent24Dayelf Cosmetics

ten Snow Much Fun by elf Cosmetics, $ 95

In case 12 days of beauty weren’t enough, elf Cosmetics has ditched its 24-day advent calendar for vegan and cruelty-free beauty enthusiasts. Prepare your skin with gentle exfoliators and moisturizers and moisturizing balms. Ready to take your vacation look to the next level? With 15 buttery eye shadows, a sublimating eyelash serum, lipsticks and more, holiday glam has never looked better.
Buy here

Fun for all ages

VegNews.BrainTeaserAdventDZY

11 Puzzle Advent Calendar by DZY, $ 23.95

Strengthen your brain muscles with 24 puzzles and puzzles to stimulate the mind. Perfect for friends and family of all ages, these mind-blowing games increase in difficulty as you approach Christmas. Your brain will be in great shape in no time!
Buy here

VegNews.MoMAAdventMoMA Design Store

12 Happy and Bright Puzzle Calendar by MoMA Design Store, $ 24

Pre-order this one-of-a-kind 12-day Advent Calendar, perfect for family play nights. Created by the Museum of Modern Art in New York City, each 80-piece puzzle provides a holiday vibe through 12 festive illustrations that will warm the heart of your resident Scrooge.
Buy here

VegNews.HappySocksAdventHappy socks

13Advent Calendar Gift Set by Happy Socks, $ 225

Get cozy just in time for the holidays with 24 cute and comfy pairs of socks from luxury brand Happy Socks. Your feet will thank you when you slip into these super soft socks and curl up with a mug of hot chocolate.

Buy here

For more vegan ways to celebrate the holidays, read:
Tips for a stress-free vegan holiday dinner
13 new vegan holiday products at Trader Joe’s
How Alicia Silverstone Celebrates the Holidays

SALE OF GIFT SUBSCRIPTION! Give VegNews this holiday season at a super sweet price. And get one for yourself too!

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No Rest For The Villains: American Black Ale, Sample https://ringoffiremeadery.com/no-rest-for-the-villains-american-black-ale-sample/ Wed, 24 Nov 2021 09:21:31 +0000 https://ringoffiremeadery.com/no-rest-for-the-villains-american-black-ale-sample/ America that drinks beer loves its IPAs, and it is a fact. It doesn’t matter if they’re juicy or hazy or crisp and clear from the west coast, we love them for their hoppy goodness. Whether it’s full of moist and tangy aromas or tropical touches of citrus zest, whatever, just give us our IPA. […]]]>

America that drinks beer loves its IPAs, and it is a fact. It doesn’t matter if they’re juicy or hazy or crisp and clear from the west coast, we love them for their hoppy goodness. Whether it’s full of moist and tangy aromas or tropical touches of citrus zest, whatever, just give us our IPA.

But the IPA spectra, as we know, extend far beyond the pale – far beyond the hazy or the west coast. Pick your color: we’ve got white, red, brown, black, plus Belgian and rye (hmm, maybe you better forget about that whole raw phase), not to mention all the strength levels. , from the session to the imperial, double, triple… hopwine, anyone? Without a doubt, other varieties are also on the way. Cold IPA is apparently a thing now – and we even have Josh Weikert pondering the potential of a German-style IPA.

Confused? Wondering if “IPA” really means anything if it means everything? Hey, welcome to the craft beer of the 2020s. Fear not either: for now, we’re focusing on one of the most underrated and beloved, but then forgotten, sub-styles: beer. Cascadian brunette. (The what?) We’re talking black IPA, or what the guidelines of the Great American Beer Festival call American dark beer.

CDA and other acronyms

Black IPA – or what we in the Great Pacific Northwest (PNW) call Cascadian Dark Beer (CDA) – is actually a variation of a standard American IPA. The first known example was brewed in 1994 by Glenn Walters and legendary brewer and author Greg Noonan at the Vermont Pub & Brewery. According to the story, Noonan’s black IPAs later inspired Shaun Hill of Hill Farmstead, whose beers inspired Mitch Steele at Stone Brewing… and in 2013, that was the trendy style every craft brewer had to do. Then it kind of disappeared – too soon, we said. There are still a few around, but not many.

The style was also popular in the West, turning into CDA. This was in part a pedantic response to the contradiction in terms: how an India blade ale be black? But it was also a reference to its popularity in the region and the generous portions of PNW hops that differentiate beer from porter, stout or other dark beers. Cascadia encompasses the panhandle of Alaska, Oregon, Washington, Idaho, British Columbia, northern California, and western Montana, also known as Sasquatch Country (yes, Bigfoot is real; just ask the folks in Sierra Nevada).

You can call it whatever you want, as long as you prepare some for us.

The DNA of CDA

Let’s break it down. We are talking about a standard strength beer (6 to 7.5% alcohol in alcohol), with hops forward that presents expressive flavors and aromas of hops, often with notes of pine, citrus, fruit to kernel and softwood. Could you use something more tropical? Sure, but for Cascadian authenticity you should stick to the classics – Cascade, Centennial, Citra, etc. My favorite is the Chinook, which can deliver a powerful yet sweet bitterness. The aroma of chinook tends towards pine, with sweeter spicy and fruity notes. It’s a hop that shines in a CDA. (Fun fact: Besides being the name of an indigenous people there, Chinook is also the name of a trade jargon that was the ancient lingua franca of Cascadia.)

Color wise, it’s all in the name: black. People often compare this style to American stout. What sets black IPA apart is the use of de-bittered roasted malts such as Weyermann Carafa, Briess Blackprinz or Briess Midnight Wheat to achieve that color (and some flavor) without any harsh or burnt quality. For an American stout, we’d like some of those roasted coffee or dark chocolate flavors, but we’re sweetening them up here. But we want that color – a deep dark brown to almost jet black.

Otherwise there should be enough malty medium to balance the bitterness of the hop, but it should also be well muted, for a dry finish. The mouthfeel also shouldn’t be heavy, closer to medium, or even medium-light.

And guess what? It is a beer that is ideal for brewing extracts or partial must. A base of dry or light liquid malt extract, plus a few dark malts and some expressive pine flavored hops will make your inner Sasquatch happy.

Pay attention to your water. If your brew water is milder, add a teaspoon of drywall along with the steeping beans. Gypsum helps improve the efficiency of malt extraction, balance the flavor of the hops, and improve the clarity of the wort.

A clean fermented American brewer’s yeast works well here, allowing the malt and hops to shine. Fermentation should be in the middle of 18-19 ° C (60 ° F), on the cooler side for ales, to keep these esters under control.

Remember, this is a dark IPA – it may have slight flavors of caramel or roasted malt, but it should never taste ashy or burnt or anything similar to a dry stout. It is a harmonious balance, where the flavor of the darker malts is moderate and supports the hops, not the dominant flavor of the beer.

Still not convinced that this is an IPA? To paraphrase the late Supreme Court Justice Potter Stewart, who worried about a different kind of blasphemy: you’ll know it when you taste it.


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One of the secrets of white wine from Piedmont: Erbaluce https://ringoffiremeadery.com/one-of-the-secrets-of-white-wine-from-piedmont-erbaluce/ Sun, 21 Nov 2021 23:21:33 +0000 https://ringoffiremeadery.com/one-of-the-secrets-of-white-wine-from-piedmont-erbaluce/ Piedmont is full of secrets. And I’m not talking about the rare white truffle that at this time of year hides under the withered leaves on the ground. I’m not talking about the famous reds either. They are no secret. Instead, I think of some of the other grape varieties. They tend to be forgotten […]]]>

Piedmont is full of secrets. And I’m not talking about the rare white truffle that at this time of year hides under the withered leaves on the ground. I’m not talking about the famous reds either. They are no secret. Instead, I think of some of the other grape varieties. They tend to be forgotten behind superstar nebbiolo, but that’s a shame. Take for example the red grapes dolcetto, grignolino, ruché and brachetto. Or the white Arneis, Cortese and Timorasso. (You can read more about Timorasso wines in this Forbes article.) But today it’s time for erbaluce, a little-known white wine from Piedmont that comes in many styles.

Caluso, with 7000 inhabitants, is not a high place of tourism. Guides usually say “it’s near Turin and Milan”. It’s almost on the outskirts of Turin, 35 kilometers away, just a half hour drive away. But it is the center of one of Italy’s DOCG wine regions, Erbaluce di Caluso.

The beauty of the region is its location, right at the foot of the hills. Or rather, the foot of the Alps. Matterhorn is just 90 kilometers north, one of the highest peaks in the Alps at 4477 meters. Much of Erbaluce di Caluso’s vineyards are found on the more modest foothills where the Alps begin to flatten out towards the Po plain.

One of the reasons erbaluce is so little known is that there are only between 300 and 400 hectares planted in Italy. The majority of them, 242 ha, make up the Erbaluce di Caluso appellation.

But another reason is that, in this very small area, it is a bit of a chameleon. It can be dry and it can be sweet, it can be calm and it can be sparkling, so it can be difficult to pin down the unique characteristics of the varietal and the appellation. But this diversity also means that you can find a lot of variety and find something to your liking.

Erbaluce generally makes a fairly light and elegant wine, with flowery aromas, with fresh and crunchy acidity. The almost fragile characteristics of the grapes force the winemaker to extract the flavors from the grapes. In some cases, made in a less ambitious way, the wines can be light and refreshing but without real personality. Some winegrowers experiment with additional skin contact which gives wines another dimension, without going so far as to make orange wines. Maybe more wineries should explore this technique.

There are three different DOCGs that come together in this family of Erbaluce wines:

Caluso DOCG or Erbaluce di Caluso DOCG

These are the classic dry and elegant wines of Erbaluce. More delicate than full-bodied, more flowery than dense.

Caluso DOCG Passito

The region has a tradition of making sweet wines from Erbaluce as well. This is done using the so-called “passito” technique, ie the grapes are picked and then stored in a well-ventilated dryer for three to five months. The grapes dry out and the sugar in the must becomes more concentrated. Sometimes the grapes are affected by noble rot. The grapes are then pressed and fermented. But since the sugar content is so high, the fermentation stops before all the sugar is consumed by the yeast.

The wines are concentrated, sweetly greedy with notes of honey, apricot marmalade, candied fruit… They must be at least three years old before being placed on the market and can age for decades.

Caluso DOCG Spumante

The sparkling version of Erbaluce di Caluso is always made using the “traditional” method, classic method, with the second fermentation in the bottle. They are generally light and elegant refreshing sparkling wines. They are sometimes made like vintage wines which can have a lot more depth, perhaps thanks to a prolonged time on the lees. Some specimens are aged on lees for 80 months or more.

So, let’s dive in and give you some wineries and wines to try:

“Classic” dry white, Erbaluce di Caluso DOCG

Cantina Produttore Erbaluce di Caluso, Flordighiaccio 2019: light, flowery, slightly aromatic, apples

Cantine Crosio Primavigna 2019, Erbaluce di Caluso: light, elegant, touch of fragrance, good body, fresh fruit, clean

Cantina Roletto Erbaluce di Caluso 2019, Erbaluce di Caluso: very light, slightly smoky (a little reduction?), flowery, strong acidity with a little astringency, green apples

Orsolani La Rustia 2019, Erbaluce di Caluso: more body with ripe fruits, touch of honey, yellow apple.

Cantina della Serra Ramblè 2019, Erbaluce di Caluso: light, fresh, green apples. Cantina della Serra is a cooperative of 230 members (also making wines other than Erbaluce).

Cantina della Serra “60” 2018, Erbaluce di Caluso: light and elegant, white flower, William pear, elegant fresh fruit

Cantina della Serra “60” 2016: more full-bodied, a slight touch of reduction and CO2 (nothing negative there), a little more astringent, with a dry finish of steel

Cantina della Serra “60” 2015: fairly full-bodied, good structure

Cantina della Serra 2019, Erbaluce di Caluso: An experience with a little skin contact (10 days), much darker color, a touch of “skin astringency”, yellow pears, good acidity, quite full-bodied. A beautiful wine with an added dimension.

Azienda Agricola Cieck, Vigna Misobolo 2018, Erbaluce di Caluso: light and elegant, mineral, unique vineyard

AA Cieck, “T” 2010, Erbaluce di Caluso: good body, round, fairly supple, but with good acidity, very nice, a little woody touch in the vinification

AA Cieck, Ingenuus 2017, Erbaluce di Caluso: quite dark color (compared to other erbaluce), distinct touch of skin maceration, good body, character, experience with 6 days skin maceration during fermentation and aging in old wood

Soft white, Caluso DOCG Passito

Cantina Giacometto 2009, Caluso Passito: nice copper color, caramel, slightly burnt notes, spicy, candied fruits, good balance

Cantina Gnavi, Revej 2007, Caluso Passito: very good balance, dried fruits, caramel, mellow, good acidity

Azienda Agricola Cieck, Alladium 2006, Caluso Passito: lighter and elegant, but with a good hold in the mouth, gingerbread (sweet and spicy Christmas bread), dried fruits, long, intense.

AA Cieck, Alladium 2013, Caluso Passito: fresh with good acidity, nice fruit, good balance, fresh apricots.

Sparkling, Caluso DOCG Spumante

Cantina Briamara Berenice, Caluso Spumante: Their sparkling is in an unusual style, slightly oxidative, bringing a different smoky dimension.

Cantina della Serra Caluso, Spumante: Classic, flowery

Cantina la Masera Masilé, Caluso Spumante: light, fresh, citrus, white flowers, mineral touch

Azienda Agricola Cieck, Non dosed 2016, Caluso Spumante: Aromatic, flowery, dry, good body, fairly discreet but long aromas

AA Cieck, San Giorgio 2017, Caluso Spumante: Fresh fruit, citrus, mineral (which for me means a combination of a very good level of acidity, some astringency, and very dry), good balance.

AA Cieck, Caliope 2016, Caluso Spumante: More body and volume, touch of honey, good length.

Three other erbaluce producers to look for:

Canteen Crosio

Azienda Viticola Orsolani

Cantina Carlo Gnavi

And if you’re even more of an explorer and want to uncover more Piedmontese secrets, try baratuciat, another Piedmontese white grape you may not have heard of before.

—Per Karlsson


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Here’s why fruit shouldn’t be eaten with meals, Ayurvedic experts explain https://ringoffiremeadery.com/heres-why-fruit-shouldnt-be-eaten-with-meals-ayurvedic-experts-explain/ Sat, 20 Nov 2021 10:56:47 +0000 https://ringoffiremeadery.com/heres-why-fruit-shouldnt-be-eaten-with-meals-ayurvedic-experts-explain/ Fruits are considered an important part of a healthy diet because they reduce the risk of certain chronic diseases. From fruit salads to custards, we try to include them in our diet in one way or another. However, this is not a healthy practice, according to Ayurvedic experts. They advise people to avoid having fruit […]]]>

Fruits are considered an important part of a healthy diet because they reduce the risk of certain chronic diseases. From fruit salads to custards, we try to include them in our diet in one way or another. However, this is not a healthy practice, according to Ayurvedic experts. They advise people to avoid having fruit with their meal and after eating as it can lead to the formation of toxins in the body which are considered toxic to humans. Ayurvedic experts advise people to eat fruits on their own and avoid them with or after meals.

According to Ayurvedic experts, fresh fruits are easier to digest than other foods. However, fruits can produce toxins when left in the stomach longer than necessary.

Explained the reason why fruits should be avoided with meals and after eating, Dr Dixa Bhavsar said that fresh fruits are considered light and easy to digest compared to other foods.

“When eaten with (or after) heavier foods, it stays in the stomach for as long as it takes for the heaviest foods to be digested. As a result, it usually stays in the stomach for too long, gets ‘overcooked’ by our digestive juices, and begins to ferment (think a bucket of ripe fruit sitting in the sun), ”she told The Hindustan Times.

She said fermentation leads to the creation of toxins which lead to digestive upsets. According to her, the fermented disorder in Ayurveda is called “Ama” which is basically poorly digested food toxins.

Dr Bhavsar explained that these toxins accumulate in the digestive tract and therefore affect digestion and lead to indigestion, food sensitivities and intestinal inflammation.

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UT Tyler + Two Tyler breweries worked together to create a new beer https://ringoffiremeadery.com/ut-tyler-two-tyler-breweries-worked-together-to-create-a-new-beer/ Thu, 18 Nov 2021 12:00:02 +0000 https://ringoffiremeadery.com/ut-tyler-two-tyler-breweries-worked-together-to-create-a-new-beer/ Tyler is home to two major beer breweries, True Vine Brewing Company and ETX Brewing. Each offers their own styles of beer. Each offers its own unique ambience. Each offers a great place to spend time with family or friends. There is no rivalry between these two local businesses and it manifested itself when the […]]]>

Tyler is home to two major beer breweries, True Vine Brewing Company and ETX Brewing. Each offers their own styles of beer. Each offers its own unique ambience. Each offers a great place to spend time with family or friends. There is no rivalry between these two local businesses and it manifested itself when the two breweries got together to work with students from the University of Texas at Tyler to celebrate a big anniversary.

Didn’t know you could take a series of courses at the University of Texas at Tyler (UT Tyler) to learn more about wine making, brewing, and spirits distillation. This is in conjunction with obtaining a Bachelor of Science in Chemistry with an emphasis on the science of fermentation. You will learn the entire process, from growing what is needed for fermentation to making the final product.

As part of this course, these UT Tyler students worked with brewers from True Vine Brewing Company and ETX Brewing to create a new beer to celebrate UT Tyler’s 50th anniversary. The new beer is named after UT Tyler’s nickname, the Patriots, called Patriot Pale Ale. It is described on the True Vine Facebook page as a “well balanced and light American Pale Ale, made from five hop varietals and weighing 4.6% ABV”.

It sounds delicious, so I stopped by ETX Brewing on Wednesday night, November 17th, to try this unique East Texas beer.

Michael Gibson / Townsquare Media

The Patriot Pale Ale has a beautiful brown color with an excellent grapefruit flavor. It’s not a heavy beer either.

I need to brag about their food for a while

Next to ETX Brewing is their restaurant The Porch. The Patriot Pale Ale goes very well with their Brew Brat, a delicious bratwurst topped with grilled onions and bacon.

Michael Gibson / Townsquare Media

I really liked the Patriot Pale Ale. Since this is a collaboration between True Vine Brewing Company and ETX Brewing, you can try the Patriot Pale Ale for yourself at either brewery. It is not yet known whether the beer will be canned for fans to take home. I hope so because I would take a six pack.

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Mooless Whey Protein works as if it comes from real cow’s milk, but it does https://ringoffiremeadery.com/mooless-whey-protein-works-as-if-it-comes-from-real-cows-milk-but-it-does/ Tue, 16 Nov 2021 11:00:16 +0000 https://ringoffiremeadery.com/mooless-whey-protein-works-as-if-it-comes-from-real-cows-milk-but-it-does/ The whey protein market, used in everything from high-protein cookies and sports drinks to giant jars of protein powder for bodybuilders, is growing rapidly: to more than $ 9 billion in 2020, it could double in size. ‘by 2027. Whey is a by-product of cheese production, but at some point demand may exceed supply, meaning […]]]>

The whey protein market, used in everything from high-protein cookies and sports drinks to giant jars of protein powder for bodybuilders, is growing rapidly: to more than $ 9 billion in 2020, it could double in size. ‘by 2027. Whey is a by-product of cheese production, but at some point demand may exceed supply, meaning that additional cheese must be produced just to make whey, as well as more environmental impacts linked to the breeding of cows.

Perfect Day, the food tech startup known for making animal-free dairy protein used in ice cream – which has so far raised over $ 750 million in funding – is now launching whey protein powder as its latest product. . “We have the real nutrition, performance and functionality of whey protein, with all the benefits of being animal-free that was previously only possible with things like pea protein isolate and things like that, ”said Ryan Pandya, co-founder and CEO of Perfect Day. “They just don’t taste the same.”

The company uses precision fermentation, which means that the microbes are designed to produce the proteins in stainless steel tanks similar to those used in breweries. “We use mushrooms that look a bit like yeast, and they eat very simple plant carbohydrates, like sugar. Using their internal biology, they convert that sugar into whatever product we want, ”he says. “And in our case, we make whey protein that is molecularly identical to what cows make. . . exploiting the same kind of biology as cows, but without the 2,000 pounds of animals, and without all of the lactose, hormones, cholesterol and other things that end up accompanying the journey.

In a life cycle analysis, the company calculated that its whey protein production process reduces greenhouse gas emissions by 91% to 97% compared to milk protein. Since most of the emissions from the fermentation process come from electricity, the carbon footprint can be further reduced if the factories the company uses switch to fully renewable energy. The process also reduces water consumption by 96-99%. Since whey is a by-product of cheese production, however, it’s safe to say that making whey differently won’t reduce the overall carbon footprint if the cheese had been made anyway. The product can have the most impact if milk production drops while demand for whey continues. (Future Perfect Day products, such as Animal-Free Cheese with an Indistinguishable Taste from Real Cheese, could help speed this up.)

Natreve, a wellness brand, is the first to use Perfect Day’s whey protein in a new protein powder called Mooless, which contains 20 grams of protein and a digestive enzyme in each serving. Natreve already offers a vegetable protein powder and one made from 100% grass-fed cow’s milk, but saw the need for another option. “What we wanted to do is elevate this offering not only to a potential vegan friendly community, but also to Pescatarian, Flexitarian and Vegetarian communities, to give to them. . . something that has the mouthfeel, the essence of whey protein, the nutritional values, the high amino acid profile, but obviously without having the same impact when it comes to animal production.

[Photo: Perfect Day]

Perfect Day is also launching a brand called California Performance Company through its subsidiary, The Urgent Company. The launch of brands itself, the company believes, can help accelerate market adoption. “We see our work here as more than just creating products or more than just selling protein,” Pandya said. “It creates a category and really starts the flywheel for an entire industry that we see [has] the potential to change the world.

While cowless whey will start at a higher price than you could get in the store, the company is hoping it will decrease as production increases. (Traditional whey has also seen price spikes recently: earlier this year, due to whey shortages, the price of whey from cow’s milk doubled.) Literally more carbon that would have gone into the atmosphere becoming more food, ”he says. “So we see this precision fermentation platform as a very cost-effective, long-term, and simply resource-efficient way to make protein. “


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CT restaurants struggle with staffing and supply shortages https://ringoffiremeadery.com/ct-restaurants-struggle-with-staffing-and-supply-shortages/ https://ringoffiremeadery.com/ct-restaurants-struggle-with-staffing-and-supply-shortages/#respond Thu, 11 Nov 2021 16:44:22 +0000 https://ringoffiremeadery.com/ct-restaurants-struggle-with-staffing-and-supply-shortages/ It’s been a hell of a race for Connectict restaurants, and even though COVID restrictions have been lifted, they still face many other challenges. If you’re a restaurant owner in Connecticut or wondering why one of your favorite restaurants isn’t performing like it was before the pandemic, there are a number of reasons why things […]]]>

It’s been a hell of a race for Connectict restaurants, and even though COVID restrictions have been lifted, they still face many other challenges.

If you’re a restaurant owner in Connecticut or wondering why one of your favorite restaurants isn’t performing like it was before the pandemic, there are a number of reasons why things are far from being back. to normal.

According to wtnh.com, more than 600 restaurants in the state closed permanently during the pandemic, so for those who managed to survive, they still face major challenges as staff shortages, chain downturns. supply and rising prices threaten their future.

It seemed there was a silver lining when COVID-19 numbers started to drop and restrictions on meals were lifted in early summer. People started to come back, restaurants started to fill up and it seemed like things were slowly getting back to normal.

Then the reality of the times set in and restaurants were faced with new challenges. According to statistics from the Connecticut Restaurant Association, since the lifting of restrictions related to the pandemic, there are 25,000 positions to be filled in restaurants. By comparison, restaurants were reporting some 160,000 employees in 2020 before the pandemic, up from just 135,000 employees in 2021. If you do the math, you’ll see that restaurants operate with only about 60 to 70 percent of the staff they used to be. working with it, that’s why it takes you longer to get service and longer to get your food.

Speaking of food, if you add in the supply chain shortage then you have double the number of small staff and more expensive menu items.

A couple going out to dinner now is probably paying as much as $ 20 more than what you paid before the pandemic. The Connecticut Restaurant Association reports that in the past two months, protein prices have risen 57%, eggs have risen nearly 44%, and oil freight has risen 47%. So you can see why many restaurants are holding their breath in the hopes of staying afloat and being able to get through the winter.

It hasn’t been easy for many local restaurants, and some are on the brink. If they aren’t able to hire more staff and prices continue to rise, many say they may have to close their doors even before the holiday rush.

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“Gone are the days of grainy protein smoothies with a gritty aftertaste…” The EVERY Co Animal-Free Egg Protein Debuts in the Squeezed Smoothie https://ringoffiremeadery.com/gone-are-the-days-of-grainy-protein-smoothies-with-a-gritty-aftertaste-the-every-co-animal-free-egg-protein-debuts-in-the-squeezed-smoothie/ https://ringoffiremeadery.com/gone-are-the-days-of-grainy-protein-smoothies-with-a-gritty-aftertaste-the-every-co-animal-free-egg-protein-debuts-in-the-squeezed-smoothie/#respond Tue, 09 Nov 2021 16:07:49 +0000 https://ringoffiremeadery.com/gone-are-the-days-of-grainy-protein-smoothies-with-a-gritty-aftertaste-the-every-co-animal-free-egg-protein-debuts-in-the-squeezed-smoothie/ The protein will feature in Pressed’s Pineapple Greens Protein Smoothie for a limited time at select Pressed locations in Los Angeles and New York (with more locations to follow next year), and can be purchased at pressed.com or online. Pressed app for pickup or delivery at participating locations, and through delivery partners such as UberEats. […]]]>

The protein will feature in Pressed’s Pineapple Greens Protein Smoothie for a limited time at select Pressed locations in Los Angeles and New York (with more locations to follow next year), and can be purchased at pressed.com or online. Pressed app for pickup or delivery at participating locations, and through delivery partners such as UberEats.

Protein – billed by The EVERY Co as “practically tasteless”- will add 10g of animal-free protein to the smoothie with no added sugar and be listed on the ingredient list as’Egg white protein (non-animal source) ‘.

While The EVERY Co says the product is suitable for vegans because it is made without animals, the smoothie will carry an egg allergen warning because EVERY ClearEgg is bio-identical to a protein found in egg white.

Gone are the days of grainy protein smoothies with a grainy aftertaste ”,said EVERY co-founder Arturo Elizondo, “or smoothies that need a lot of added sugar, chocolate or vanilla to mask the protein flavor. We are honored to partner with Pressed to make the world’s first animal-equivalent protein shake, without using a single animal.

Almost invisible, almost tasteless… No need to add sugar or aromas to hide the protein in the notes

Claimed to have a “sensory profile more neutral than any leading protein of plant or animal origin ”, EVERY ClearEgg is able to withstand a wide range of temperatures and pH levels without denaturing, and is bioidentical to a glycoprotein contained in egg white, but is produced by The EVERY Company in a tank of fermentation using a genetically modified strain of yeast.

EVERY ClearEgg allows formulators to add a “almost tasteless“” Increases protein in hot and cold drinks, acidic juices, energy drinks, carbonated and clear drinks, as well as nutrition snacks and bars, and supports kosher, halal and animal-free claims, Elizondo said.

From a nutritional standpoint, he said: “EVERY ClearEgg is a source of highly digestible animal protein. Compared to vegetable proteins with an average digestibility of 70-90%, EACH ClearEgg has a high digestibility of 93%.

The launch of EVERY ClearEgg follows The EVERY Co’s first product: ‘pepsin without animals, An enzyme traditionally derived from the stomach of pigs that is used in everything from digestive health supplements to making plant-based protein hydrolysates.

Both products are sold exclusively by Ingredion and available worldwide, said Elizondo, who recently teamed up with ZX Ventures, The innovation arm of brewer AB InBev, to help develop an industrial-scale fermentation platform for its proteins.

Arturo Elizondo: “We are honored to partner with Pressed to make the world’s first animal-equivalent protein shake without using a single animal. »Image credit: The EVER Company

Although the host microorganism is genetically modified, the protein itself will not trigger a “bioengineered” tag.

Although it is produced by a genetically modified strain of yeast, he “does not contain residual genetically modified yeast or genetically modified DNA, therefore does not trigger a bioengineered label ”, Noted Elizondo, who last month obtained a coveted “no questions” letter from the FDA in response to the company’s GRAS (generally accepted as safe) determination for EVERY ClearEgg.

Produced by a strain of Komagataella phaffiiYeast, soluble egg white protein is a glycoprotein predominantly containing recombinant ovomucoid, the FDA explained: “The physical characteristics of the recombinant ovomucoid in soluble egg white protein and deglycosylated native chicken egg white ovomucoid are equivalent in terms of molecular weight, isoelectric point and glycosylation sites. “

After fermentation, the K. phaffiiThe cells are separated by centrifugation and microfiltration. The resulting lysate is further purified using pH adjustment and ultrafiltration, then dried to produce the final product, an off-white powder.

Squeezed juice with EACH protein Co

While The EVERY Co says the product is suitable for vegans because it is made without animals, the smoothie will carry an egg allergen warning because EVERY ClearEgg is bio-identical to a protein found in egg white. Image credit: The EVER Company

Interested in “animal-free” protein?

Article image - Dairy Alt

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