Beer Snob

​Nick Goldschmidt kicks off special dining experiences

by Chris Larson | .(JavaScript must be enabled to view this email address) | February 22nd, 2017

When an opportunity to meet, dine and drink wine with a winemaker of Nick Goldschmidt’s stature was presented to me, I just had to seize it without hesitation and book a Valentine’s Day Dinner at The Boiler Room.

I had briefly met Nick five years ago, during his last visit to the market and have enjoyed his small production, world class, single vineyard wines ever since he first poured me a glass -- but a wine dinner of this caliber at the Boiler Room was not only a new experience…

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​Flatland brews begin to flow outside of their taproom

by Chris Larson | .(JavaScript must be enabled to view this email address) | February 15th, 2017

For the first time since they opened their West Fargo taproom last July, Flatland Brewery is now bringing their beer to your favorite ale houses and offsales through a series of tap takeover events in February and March.

When I last visited with brewer Frank, back in October, they had just expanded their tap room hours and were getting comfortable maintaining a steady flow through their twelve in-house taps.

This time around, I spoke with Chris Markwardt, a managing partner of Flatland…

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​Mead: an ancient wine for gods and lovers

by Chris Larson | .(JavaScript must be enabled to view this email address) | February 8th, 2017

On the day of our wedding, my wife and I were given a simple hand-made wooden box by a couple of dear friends. Inside the wooden box was a pair of goblets and a bottle of mead and inside the lid of the box: a story of the origins of the word “honeymoon.”

According to Susan Ruud, co-owner and operator of Prairie Rose Meadery, “There has long been the belief that mead was served to a newly married couple for the first month after marriage to ensure the birth of a son. (honey = mead)…

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​Beer for your sweetheart and your sweet tooth

by Chris Larson | .(JavaScript must be enabled to view this email address) | February 1st, 2017

With Valentine’s Day approaching and stout season in full swing, I decided to share some impressions of some dessert beers I’ve recently tried. There are many sweet, confectionary-like brews available in a variety of flavors and with varying sweetness, but I have selected just four to bring to your attention this week, as beers to share with your sweetheart or your favorite beer lover. And share you should, as most of these come in larger bottles and contain very high amounts of…

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​Twist: A new concept for downtown

by Chris Larson | .(JavaScript must be enabled to view this email address) | January 25th, 2017

When Dan Hurder and his staff were coming up with the food and drink menus for a rebranding and relaunch, a singular word seemed to dominate their discussions and descriptions of what they wanted to offer, and so that simple word became the name and concept of their latest downtown offering: Twist. It is a different take on typical bar food, and a focus on traditional cocktails “with a twist”. It is a concept focused on creativity and flexibility, which should allow them to easily…

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​Junkyard doubles its brewing capacity

by Chris Larson | .(JavaScript must be enabled to view this email address) | January 18th, 2017

Nicholas Friesen Photography

When Aaron Juhnke first began his hobby of homebrewing with canning jars, he had no way of predicting he would be in the position he finds himself in today. What started as a way to experiment, as well as ensure a regular personal supply of flavorful beer, has now turned into a major juggling act as he works diligently, expanding the brewing capacity of one of the area’s most popular and most talked-about breweries.

Shortly after relocating in the summer of 2014, Junkyard increased…

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​The soothing spices of winter

by Chris Larson | .(JavaScript must be enabled to view this email address) | January 16th, 2017

As the deep cold settles in and we retreat indoors to the warmth of a fireplace or pull out the heavy socks and blankets, it is common for many of us to turn towards darker, higher alcohol beers like stouts and porters.

Not to be neglected is the seasonal winter favorite, the winter warmer. Though the traditional English version would share the same malty, sweet characteristics, I chose instead to focus this week on what we mostly see in our market: the spiced winter warmer ale.…

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​Kilstone offers a Brew Experience

by Chris Larson | .(JavaScript must be enabled to view this email address) | December 21st, 2016

One of the main goals of professionals in the beverage industry is to provide our customers with not only products but ultimately, an experience. The Wigen brothers, Brock and Grant, have been offering up Kilstone Brew Experiences to companies, clubs and office groups in the local area since opening their North Fargo brewery in early 2015.

When, as manager at the Bottle Barn in West Fargo, I found myself with a freshly dumped whiskey barrel, I knew just who to offer the challenge to.…

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​Whiskey around the world : Japan

by Chris Larson | .(JavaScript must be enabled to view this email address) | December 14th, 2016

Since 1924, Japanese spirit, wine, and beer giant Suntory has been making whiskey but it wasn’t until 2015 that the category of Japanese whiskey began to gain serious traction in the United States.

This was the year that Jim Murray named one of Suntory’s products, Yamazaki Sherry Cask as the #1 Whiskey of the World in a list that for the shocking first time did not feature a single whiskey from Scotland in its top five. Unfortunately, that particular whiskey was such extremely…

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​Whiskey around the world: Canada

by Chris Larson | .(JavaScript must be enabled to view this email address) | December 7th, 2016

Canadians were first introduced to whisky by Scottish immigrants. It is often referred to as “rye whisky” by Canadians, although unlike American “rye whiskey,” there is no requirement of a proportion of rye in the mash bill. The only requirements of Canadian whisky are that it be aged for at least three years in wooden barrels and bottled at 40% abv or more.

In the early years of Canadian whisky all of their whiskeys were high rye mash bills but in modern times a wide variety of…

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