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HOPS & BERRIES Summer Newsletter
Here is the newsletter for the summer, hope this finds everyone in good spirits!
WINE GRAPES - Hops and Berries will be hosting our first grape crush! All orders must be made by August 1, 2010 and must be pre-paid. Available varieties are:
Red:
Cabernet Sauvignon $1.50/lb
Zinfandel $1.25/lb
Merlot $1.25/lb
Syrah (Shiraz) $1.25/lb
Sangiovese $1.25/lb
White:
Chardonnay $1.25/lb
Trebbiano $1.25/lb
Pinot Gris $1.25/lb
Johannesburg Riesling $1.25/lb
Grey Riesling $1.25/lb
Grapes will come in boxes called Lugs. One lug is the equivalent of 36 lbs. It will take about four lugs to make a six gallon batch.
We will also have a crusher/de-stemmer available for $10 an hour. We will be able to reserve and rent presses upon request. The fruit presses will rent for $35 a day, noon pickup and dropped off by noon the next day. We will be strict about times as everyone will need a turn.
A little about each variety:
Cabernet Sauvignon – Probably the most popular grape world-wide, has a distinct presence in France and California. The best grape varietal for aging as it will often only get better and better with age. A distinct currant/berry flavor is most prominent.
Zinfandel- Macerate for a classic California red or ferment without the skins to get a nicely colored blush. Some of the boldest most aggressive wines in the world are Zinfandels. Great to blend with Syrah or Cabernet Sauvignon.
Merlot – Merlot is fairly similar to Cabernet Sauvignon but less distinctive in its character very much prized by wine consumers yet not so much by wine collectors. Matures much more rapidly than Cabernet Sauvignon but nonetheless another great grape to blend with other varietals.
Syrah (Shiraz) – Made famous by southern French winemakers most notably in the Chatanuef du Pape, it was well received in Australia and California since it likes warmer climates. Known for its intense blackberry/currant fruitiness Syrah can be very spicy as well. Great to pair with Cabernet Sauvignon or Zinfandel in 60-40 blends. Imagine the forceful Syrah paired with the brash bold Zinfandel…
Sangiovese – Traditionally makes up 70% of the Chianti blend and has found some favor in America as well. Expect a very jammy red wine, lots of Strawberry, blueberry and plum. Most recently the Supertuscan has emerged: a blend of Sangiovese and Cabernet Sauvignon or Merlot for a very bold assertive wine.
Chardonnay – What can be said that hasn’t been said about one of the world’s greatest varietals. Look to the French in how you can treat your this white varietal: some are oaky, with lots of vanilla and even a “buttery” aroma and taste, while my favorite Maconais are all fermented in stainless steel and bottled without oak. So, to oak or not to oak, regardless, one of the best whites available.
Trebbiano – Perhaps best known as the grape for making balsamic vinegar, one of the blending grapes in Chianti Trebbiano rarely finds itself bottled as a single varietal. Often used in making cognac (distilled wine) or table wines Trebbiano is the second most widely planted grape in the world but garners little respect nonetheless.
Pinot Gris – Generally well known, Pinot Grigio in Italy, this varietal is known for its intense floral nose and soft citrus flavors.
Johannesburg/Grey Riesling – Johannesburg Riesling is the variety we all know well whether grown in Germany (sweet) Alsace, France (dry) or the Pacific Northwest (semi-sweet). Grey Riesling is similar in flavor but not genetically related to the Johannesburg variety. Riesling has a powerful and distinctive floral and apple-like aroma that frequently mixes in mineral elements from its vineyard source and is often described as "racy."
BREWING CLASSES will be back starting in July. Whole Foods is offering the first class on July 14th and registeration with them is required.
Homebrewing Class Schedule:
July 21st – Beginner Extract Class
July 28th- All Grain Advanced Class
August 16th – Beginner Extract Class
August 25th - Beginner Extract Class
September 15th - Beginner Extract Class
September 22nd – All Grain Advanced Class
All classes will be held from 4pm to 6pm. Extract classes will run $25. All-grain classes will cost $30.
Sign up by calling Hops and Berries at 970-493-2484 or stop by. All classes are pre-pay first come first serve until the classes fill up.
RECIPE OF THE MONTH
Nolan's Third Eye Ginger Wheat
A clean, Summer wheat beer with citrus notes and a refreshing ginger finish. Look for Nolan's beer release at Equinox Brewing in July.
6 lbs German Wheat
3.75 lbs Vienna Malt
1 lb 10L Caramel/Crystal Malt
.5 lb Melanoiden Malt
.5 lb Rice Hulls
.5 oz Northern Brewer (60 minutes)
.25 oz Citra (15 minutes)
.25 oz Citra (5 minutes)
.75 oz Sweet Orange Peel (5 minutes)
1 oz Ginger Root (12 minutes)
American Wheat Yeast
--Mash grains for 60 minutes at 152 degrees.
Cheers!
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