S. 236, the Craft Beverage Modernization and Tax Reform Act, re-introduced earlier this year by Sen. Ron Wyden (D-OR) and Sen. Roy Blunt (R-MN), has reached a landmark 50 co-sponsors in the Senate, with 28 Democrats, 21 Republicans and one Independent, representing a clear, bipartisan groundswell of support for tax parity. H.R. 747, the companion bill introduced by Rep. Erik Paulsen (R-MN) and Rep. Ron Kind (D-WI) in the U.S. House of Representatives, which reached a majority back in June, continues to rally support as well, with 278 co-sponsors as of today, which includes three new co-sponsors gained this week alone.
A bit of news from the Northwest Cider Association…
Eight Northwestern cideries took home gold medals at the Awards Party for the Northwest Cider Association’s 5th Annual Portland International Cider Cup (PICC) last night. For the second year running, a cidery from Montana, Western Cider Company, took home the competition’s highest honor and Cup– the Best In Show Award.
The party, hosted at Portland Cider Company’s Clackamas event space, drew 150 cidermakers and cider fans, celebrated ciders crafted in the Pacific Northwest, the largest cider market in the US for consumption and home to quarter of the country’s cidermakers. The competition, which was hosted at Square Mile Cider on April 9, increased by 150% this year, growing to over 150 ciders from over 40 cideries in British Columbia, Washington, Oregon, Idaho, and Montana, and featured 45 experienced industry judges.
Craft Beverage Expo (CBExpo) will return for its fourth annual conference in Portland, OR Nov. 7-9, 2017 at the DoubleTree by Hilton. It’s the first time the conference will be held outside of Northern California.
Each year, CBExpo attracts professionals from across the craft beer, wine, cider, mead and spirits market for three days of ducation sessions and presentations from hand-chosen experts. CBExpo also offers networking opportunities, bringing together artisan beverage masters from all segments to connect and collaborate.
Samuel Smith’s Organic Perry shows a clear pale straw color, smooth body, crisp but rich flavor of ripe pears, and the aroma of a summer pear orchard. The finish is dry, but, the company says, “not demanding or austere.” A crisp, clean wine yeast strain ferments Perry, to highlight the delicate pure pear flavor and maintain the soft aromatics, and results in an ABV of 5.0 percent.
Merchant du Vin has suggested a few food pairings: Blue cheese or Gorgonzola; arugula or Waldorf salad; sweet potatoes; pancetta or prosciutto; pear tart. Perry shows especially well alongside any dish featuring ginger.
Samuel Smith’s Organic Perry is sold in 4-packs of 12 oz. bottles (355 mL – six 4-packs per case); and 18.7 oz. “Victorian pint” bottles (550 mL – 12 per case).
The launch of my book, The Year of Drinking Adventurously is upon us. And so is Saturday’s (11/21) bar crawl to celebrate said launch! That’s why this week’s The Drinkable Week is shamelessly all about ME! It’s a quick look at what to expect at the crawl, which kicks off at 1:30 pm.