Monthly Archives: April 2015
The United Kingdom’s brewing traditions were among those that influenced craft brewing in the U.S. Now, American craft brewers are influencing the U.K.’s burgeoning craft beer scene right back. U.S. brewers adopted, then adapted British styles such as pale ales and IPAs and the versions that up-and-coming U.K.breweries have been producing have considerably more in common with their U.S. counterparts than the English originals. London has become a hotbed of craft brewing activity in the past five years and among the best players to emerge during that time has been Camden Town Brewery, based in the district of the same name.
Scotland, like many other parts of the world, is in the midst of a craft brewing revolution. In the north, just outside of Inverness, lies Black Isle and the all-organic brewery of the same name. The operation is fairly isolated on a farm in an area where there are far more sheep—black sheep, at that—than people. In winter, driving there can be a treacherous journey, but ultimately a rewarding one. Among Black Isle’s brews are Red Kite Ale, Blonde, Smoked Porter, Hibernator Oatmeal Stout, Goldeneye Pale Ale and Big Butt Oak-Aged Barleywine.
Kumamoto, on the southernmost Japanese island of Kyushu, has an enormously popular mascot, Kumamon—so popular that he inspired a local watering hole, KumaBar.
Since today is Earth Day, we thought it would be appropriate to include a shot of the man behind Tasmania’s Belgrove Distillery, Peter Bignell. Belgrove, best known for its rye, is what Bignell calls not a carbon-neutral distillery, but a carbon-negative one. Bignell fuels the completely grain-to-grass operation with biodiesel derived from used cooking oil. In the top photo, Bignell shows off his home-made still, which the biodiesel powers. Below is a look at the idyllic farm on which the distillery is situated. The fields produce the grain for Belgrove’s spirits.
Bourbon is usually what draws travelers to Louisville (besides horses, of course), but the Copper & Kings distillery, in the city’s Butchertown neighborhood, is giving drinkers another reason to visit. When most other distillers in the state of Kentucky are focused primarily on whiskey-making, Copper & Kings is distinguishing itself by dedicating its production to brandy and absinthe.
In addition to making fine spirits, the distillery is a case study for modern branding. From it’s orange and black color scheme to its likely-to-become-iconic ampersand logo, Copper & Kings seems to have mastered the art of standing out in an increasingly crowded category. And it’s barely been in business a year!
This week the distillery announced it’s adding an additional seven states—Arkansas, Louisiana, Massachusetts, Mississippi, Oklahoma, South Carolina and Texas—to its distribution footprint, bringing its total to 15. Its products are also available in Georgia, Illinois, Indiana, Minnesota, Ohio, Tennessee, Wisconsin and, of course, Kentucky.
But don’t wait for Copper & Kings products—which include Copper & Kings Craft Distilled Brandy, Immature Brandy, Absinthe Blanche and Vapor Distilled Lavender, Citrus and Ginger absinthes—to arrive in your state. Head to Louisville to taste them in one of the most aesthetically dynamic operating distilleries in America.
As per usual with speakeasy-type bars, Sydney’s Baxter is next to impossible to find. It’s tucked away in an alley, down a flight of uninviting, industrial-looking stairs. But your perseverance will be rewarded as the whisk(e)y list boasts more than 200 selections from Scotland, Ireland, Japan, the U.S., Canada and, as this photo suggests, some world-class offerings produced right in Australia. The Aussie micro-distilling scene got a head start on America’s and, as a result, many of its whiskies—especially those crafted throughout Tasmania—hold their own against some of the finest Speyside and Kentucky output.