A Melbourne, Australia-based brewery is creating some buzz around its invention of a hard seltzer dispenser based on growth from its Fizzer seltzers collection. Moon Dog Craft Brewery’s creation has been trialing so far at Moon Dog World and is patent-pending according to BrewsNews.
However, thanks to a major grant from Manufacturing Modernisation Fund, the hard seltzer dispenser is ready to roll out to a number of bars and venues. This innovation is another win for the hard seltzer segment, which is poised to have another impactful and fruitful summer. Hard seltzers are only going to get more popular and with inventions like the Fizzer hard seltzer dispenser, the beverage’s ubiquity is inevitable.
For Moon Dog Craft Brewery, riding that wave is going to be a smooth ride, as they look to install 1,000 systems in the next 12 months.
Fans of Guinness will have a new entry into the iconic line of stouts to drool over.
The brand has added an all-new beverage in the form of Guinness Nitro Cold Brew Coffee Beer.
This nitrogen-based drink is an amalgam of roast coffee cold brew and Guinness’s bold stout flavors, along with the rich notes of espresso, chocolate, and caramel.
While coffee-flavored, the Nitro Cold Brew beer will feature no added caffeine outside of the natural flavoring and boast a 4% ABV.
Guinness’ Nitro Cold Brew Coffee Beer is now a permanent addition to the Guinness line of beverages. It made its debut in March and is currently expanding to more stores nationwide and internationally within the next year.
Uber has already established itself as a delivery and transport titan with its ridesharing and UberEats apps. It’s now going big in the alcohol space, as a new partnership poises it to become the largest alcohol delivery service in the country.
The tech behemoth just bought Drizly, an e-commerce drinks platform once known as the “Amazon of Alcohol,” for $1.1 billion. According to a press release, this deal will include the integration of Drizly onto the UberEats app, although Drizly’s independent app will also remain operational.
Uber will also begin to introduce perks and deals through Drizly once their purchase officially closes, which is expected to happen by the middle of 2021.
By acquiring Drizly, Uber is shaping itself as one of the kingpins in the food delivery oligarchy. They also own Postmates, meaning that DoorDash, Grubhub, and other delivery players are facing massive competition that just got a whole lot bigger.
It’s also unclear what this will mean for delivery drivers on both platforms. Uber did increase fees on its customers now that California has Prop 22 enacted, so we’ll have to see see if Drizly’s acquisition will result in a similar change for the alcohol app.
Admittedly, I’ve only enjoyed tequila within the past couple of years. When I thought of the spirit, I was yanked back to memories of cheap bottles and nights bowing down at the porcelain temple. But thanks to a visit to the Jose Cuervo distillery in Tequila, Mexico, I was able to get tequila woke and learned just how delicious it can be. To be specific, all it took was a bottle of Jose Cuervo’s Reserva de la Familia to change my outlook on tequila.
Reserva de la Familia is the Jose Cuervo family’s private stash, bottling the finest of their tequila, originally offered to friends and family and made public back in 1995. To celebrate the 25th anniversary of this introduction, Jose Cuervo has now made available Reposado and Platino expressions of their Reserva de la Familia tequila.
Characteristics of the Reposado are a unique barrel aging process that employs three different types of wood and barrel toasting styles. Heavily toasted American oak contributes intense notes of baking spices while whole, lightly-toasted American and French oaks bring forward mellow flavors of toffee and vanilla. As for the Platino, it is an unaged tequila, and due to a natural fermentation process, the notes of agave keep their original essence and come through profoundly in aroma and flavor.
This is the perfect holiday gift for friends, family, and even yourself because you deserve it after making through to 2020, amiright?
Sake has to be one of the most versatile alcoholic beverages in the world. With all of the different types and flavors available, the options in your grasp when it comes to picking a sake are almost endless.
One thing they all have in common, however, is their synergy with seafood when it comes to umami. Research has shown that sake is much better at enhancing the sensation of umami in our mouths when compared to other alcoholic beverages like white wine.
This is because sake contains an umami compound called glutamic acid that can interact with the umami compound in seafood, called inosinic acid. The two react on our taste buds to boost the effects of umami, and sake plays a large part in supplying the glutamic acid for that burst of flavor.
Foodbeast and Instagrammer George LaBoda @atlasandmason got to try this out firsthand while visiting Hermanito, a restaurant in Los Angeles, California. There, he met up with sake sommelier Bryan West to sample three different sakes with Hermanito’s Hamachi and Uni Agua Chili Sunomo. Each of the sakes had different properties that affected LaBoda’s perception of umami.
One of the properties discussed was the ability to blend sakes, which was the case for the bottle of Hyaku Moku Alt. 3 from Kiku-Masamune Sake Brewing they started with. This blend of Junmai Daiginjo and Junmai Ginjo has a collection of fruity aromas to it. LaBoda also noted that the sake and seafood together opened up flavors he couldn’t perceive with just the dish on its own.
Another property of sake the pair dove into dealt with the polishing of rice. A higher degree of rice polishing doesn’t necessarily translate to a higher quality of sake. Instead, it refers to the amount of protein left, which means that something less polished has more protein available to create a unique range of umami flavors.
None of the above necessarily has to be the “ideal” or “correct” pairing for a dish. If anything, the different qualities of the sakes show that each can provide a unique experience to the meal. However, the one commonality they do have is that synergy when it comes to umami.
Hermanito’s Hamachi and Uni Agua Chili Sunomo will be available, with the Hyaku Moku Alt. 3 sake to pair with, through the month of December as part of the Unlock Your Palate campaign by JFOODO.
You can learn more about the relationship between sake and seafood, as well as other restaurants featuring it, through JFOODO’s website, or by following the hashtags #UnlockYourPalate and #SeafoodAndSake.
Guinness is releasing two new beers that are sure to brighten the mood on an expectedly bleak holiday season for anyone who lives and breathes stouts.
The new Imperial Gingerbread Spiced Stout takes the warm flavors of gingerbread and bakes them straight into your beer. Brewed with allspice, ginger, cinnamon, and nutmeg, the stout boasts an 11% ABV. Holiday pairing suggestions for the gingerbread stout include roasted pork with fig, vanilla pan cotta, or creme brûlée.
I might just have it with some Little Ceasars this holiday if we’re being honest.
Also joining shelves will be Guinness’ barrel-aged Imperial StoutAged In Bourbon Barrels, which features notes of chocolate, bourbon, coconut, and vanilla. At 10.5% ABV, the Imperial Stout boasts an oaky finish.
You can find these two new Guinness stouts at retailers nationwide for a limited time. Not gonna lie. That gingerbread stout sounds delightful.
Last year, Cheez-It launched a limited-edition Original Cheddar and House Wine Red Wine box that will let you snack on the iconic crackers while pairing it with some box wine. The collaboration sold out in minutes and fans were left eating crackers, and drinking wine in separate containers like veritable chumps.
Those fans need not worry, as the annual pairing is back with a White Cheddar twist.
This year, Cheez-It is launching a White Cheddar & House Wine Rosé box that you can order through Original House Wine. Pairing White Cheddar Cheez-Its (arguably the superior Cheez-It) with House Wine Rosé.
The limited-edition Cheez-It White Cheddar & House Wine Rosé will be available online for $29.99 at OriginalHouseWine.com, starting at 2 p.m. EST on July 23 and will be available while supplies last.
Pabst Blue Ribbon has just launched a new Hard Tea to help get all of us through this pretty miserable summer.
The new alcoholic beverage, a 4% ABV, is dubbed PBR Hard Tea and is brewed using real tea leaves recreating comforting flavors of summertime Peach Tea and packing it into a can.
This new addition to the Pabst line joins last year’s “Hard Coffee” release, which boasted a similar 5% ABV. The coffee, which was only available in select locations, received a nationwide launch earlier this year.
Pabst new Hard Tea is available now in 26 states including:
Anyone curious about trying the new Hard Tea can order cans through Drizly.