The Heart Cut’s Post

“In the craft spirits world, the term ‘grain to bottle’ gets used a lot (perhaps too much). This phrase can mean different things to different distilleries, but generally speaking it refers to a spirit that has been overseen from the field to the bottling line by the people who are actually making it. The new Jaywalk Rye from Brooklyn’s New York Distilling Company, LLC seems to meet this qualification, and it happens to be the best whiskey I’ve tasted to date from this craft distillery. 💥 💥 👀 Allen Katz and Tom Potter founded New York Distilling Company in 2011, and have released a range of gins and rye whiskeys over the past 13 years…. Jaywalk Straight Rye is a blend of #whiskey aged from six to eight years in 53-gallon new charred oak barrels and bottled at 92 proof. The mashbill is 75% rye, 13% corn, and 12% malted barley—all grown in #NewYork State, which puts it into the unofficial (for the time being) Empire Rye category. This is a superb whiskey that surpasses other expressions from rye-focused craft distillers in terms of quality and taste, and acts as a good alternative to your typical 95/5 rye from MGP or a Kentucky-style with just over 51% rye grain. There is a welcome balance of flavor on the palate—the spice is indeed present but takes a supporting role, leaving the spotlight to shine on deep notes of caramel, espresso, vanilla, custard, burnt orange, black pepper, and a touch of grape soda. This is a great sipper, but also works very well in a cocktail like a Manhattan (something that Katz says he purposely designed it to do)… Score: 95 95 – 99 In the Pantheon: A trophy for the cabinet” ALL excerpts by Jonah Flicker in Robb Report article below with image by Gabi Porter Cheers to the NYDC team! 🥃 ❤️ #entreprenuership #business #distilling #beverage #spiritsbusiness

Not All Beers Are Created Equal 🍺👌 As we continue our #BrewingFacts journey, it's time to shed light on a common misconception that all beers taste the same! The world of beer is a rich tapestry woven with a diverse array of flavors, aromas, and experiences. From the crisp and refreshing lagers to the robustly hoppy IPAs, from the subtly nuanced wheat beers to the bold and roasty stouts - each style offers a unique taste profile. Even within a single style, the variations in ingredients and brewing techniques can create vastly different flavor experiences. At Mannheim Craft Brewery, we take immense pride in crafting distinct and flavourful German-inspired beers: • Mannheim Helles Lager - A delightfully crisp and balanced golden lager  • Mannheim Hefeweizen - A classic Bavarian wheat beer with notes of banana and clove The possibilities are endless when it comes to exploring the flavour spectrum of beer🍻 Embrace the diversity of flavors and discover your personal taste preferences. Because when it comes to beer, one size definitely doesn't fit all. Prost! 🍺 #CraftBeer #BeerLovers #FlavorExploration #GermanBrews #TasteThedifference #Anindogermancollab

Last week we asked, which one of the following European cities does not provide the name to a type of speciality malt used in brewing? The answer is… Prague! Used in paler styles such as Vienna lager, Vienna malt (colour 6 – 9° EBC) is generally described as adding a subtle malt sweetness and toasty character to beer. In comparison, Munich malt is produced at slightly higher temperatures (colour 10 - 20° EBC, although darker Munich malts are available) and is known for imparting the rich malty and bread crust flavours expected in styles like Märzen. Both Munich and Vienna malts originated in Germany, historically used in bocks and dark lagers, although they are now proving a popular addition in a wide variety of craft beers. #IBDQuiz #brewing #malt

Today on International Stout Day, let's dive into the rich history of this remarkable beer style that changed the course of brewing forever. The story of stout begins in 18th century London, where it emerged as a stronger, fuller-bodied version of porter, hence originally called 'stout porter.' The term 'stout' simply meant strong, but this humble beer would go on to create its own legendary category in brewing history. It was Arthur Guinness who truly revolutionized stout's destiny in Dublin. By using roasted barley instead of brown malt, he not only created the iconic dry Irish stout we know today but also established a more economical brewing process that would influence brewers worldwide. What makes a stout truly special? It all lies in the masterful use of roasted malts. These deeply kilned grains give stout its characteristic dark color and complex flavor profile - think coffee, chocolate, and toasted bread. Modern stouts have evolved into various stunning subcategories: • Irish Dry Stout: Crisp, roasty, with a dry finish • Milk Stout: Sweetened with lactose for a creamy texture • Oatmeal Stout: Silky smooth with a rich mouthfeel • Imperial Stout: Bold, high-alcohol versions historically brewed for the Russian Imperial Court • Pastry Stout: A contemporary twist incorporating dessert-like flavors Do you have a favourite? And on that note here’s raising a toast on International Stout Day! 🍻

Think you know everything about beer? Think again! 🍻 We at The Mannheim Craft Beverage Company, are launching a new series called #BrewingFacts, dedicated to unraveling common misconceptions about beer and diving deep into the intricate world of brewing. For our first installment, we're tackling the widespread belief that dark beers are inherently stronger than their lighter counterparts. Contrary to popular belief, a beer's colour is simply a result of the roasting process used for the malt ingredients. Similarly, a lighter-colored beer doesn't necessarily mean lower alcohol content. The truth is, it's the skill and technique of the brewing process that truly dictates a beer's strength and alcohol by volume (ABV). Our brewers meticulously control factors like mash temperatures, yeast strains, and fermentation conditions to achieve the desired ABV, regardless of the beer's shade. Take our award-winning Weizenbock, for instance. This amber-hued beauty boasts a rich, malty flavor and an impressive 7% ABV, defying the notion that dark beers pack more punch. Conversely, our crisp and refreshing Helles Lager, with its brilliant straw-yellow hue, clocks in at a respectable 4.9% ABV. So, the next time you're tempted to judge a beer solely by its colour, remember – looks can be deceiving. It's the artistry and precision behind the brewing process that truly determines a beer's character and strength. Stay tuned for more fascinating #BrewingFacts as we continue to explore the captivating world of beer-making. Join us on this journey of discovery and let us quench your thirst for knowledge, one pint at a time! #mannheimcraftbrewery #BrewingFacts #CraftBeerLovers #nocrapontap 

The past few months have been incredibly exciting for our small brewery as we transitioned from a mere idea to establishing our presence in the local Copenhagen scene. Since our launch in April, we have released three beers, with a fourth set to debut next week. This journey has been a testament to the power of learning by doing, as we constantly review feedback and sales trends to understand our customers' perceptions of our brand. Incorporating this feedback while staying true to our brand's DNA and original vision has been both challenging and rewarding, and it continues to be an exciting process. We initially explored the concept that craft beer is evolving beyond the traditional view of being exclusively for the "initiated" or characterized by high alcohol content. Consequently, we have refined our recipes to deliver high-quality, highly drinkable beers with robust flavor profiles. What we've found in the industry, craft beer has gained mainstream acceptance, and is no longer confined to specialty bars or bottle shops. At Seagrove Public, we believe we can push this boundary even further. With each new release, we remain committed to making our beers widely accessible without compromising on quality. Time for another?

In a brewing industry where hops are driving most of the conversation in terms of newer, more compelling flavours in beer, in my new feature for Craft Beer & Brewing I investigated the growing trend of breweries turning to heritage malt varieties so as to explore new dimensions of flavour in their own beers. I spoke to several brewers, including Toby Mackenzie at RedWillow, Danny Tapper at Beak and Gareth Young at Epochal, plus Alison Milne at Crafty Maltsters and Dr. David Griggs at Crisp Malt to find out how breweries are using these heritage malting barley varieties, what kind of results they're getting from them, and who's interested in drinking them. You can read the answers to those questions here: https://lnkd.in/ge6PsiSk

Our Coffees - Brew Your Way It's a question we often hear: "How do I brew them?" When you're introduced to a product of high quality, it's natural to wonder about the best way to enjoy it. This isn't new to us; we all have experienced it with beer, wine, tea, etc. In this case, the answer is straightforward — brew our coffees with the tools you have at home. How do you personally like to enjoy your coffee? Do it that way. We're here to help if you need specific recipes or want to elevate your experience further. Let us know, and we might have a trick or two up our sleeves. What's your preferred brewing method? #coffee #laclaracoffee #fromourfamilytoourfriends #colombiancoffee #fincaladivisa #fincaelrealce #specialtycoffee #coffeexperience #laclaraexperience #smallbusiness #instagood

Mannheim Craft Brewery's Zero Our 0.4% ABV masterpiece that brings the time-honored tradition of small beers into the modern era. Small beers have quenched thirsts since medieval times, when these low-alcohol brews were safer than water and nourished workers and families alike. From English labourers to sailors in the Royal Navy, these "table beers" were a daily staple, providing essential nutrition and hydration. Today, we've reimagined this centuries-old concept for the discerning modern palate. Mannheim Zero delivers a harmonious blend of mild maltiness and hoppy zest, with a subtle spicy kick - all while keeping the alcohol content at a mere 0.4%. Our pale yellow brew offers: • Full-bodied flavour without the alcohol punch • A refreshing, crisp finish reminiscent of historical small beers • The perfect choice for designated drivers, health-conscious drinkers, or anyone seeking a lighter option Like the small beers of old, Zero is crafted for everyday enjoyment. But unlike our medieval predecessors, we've perfected the art of extracting maximum flavour from minimal alcohol content. Mannheim Zero: Centuries of brewing wisdom, refined for the modern palate.

Wow, nice, barrel-aged beer! 🍻 🍻 🍻 A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port. There is a particular tradition of barrel ageing beer in Belgium, notably of lambic beers. The first bourbon barrel-aged beers were produced in the United States in the early 1990s. Beers can be aged in barrels to achieve a variety of effects, such as imparting flavours from the wood (from tannins and lactones) or from the previous contents of the barrels, or causing a Brettanomyces fermentation. Oak remains the wood of choice, but other woods are in use as well. Chestnut, ash, poplar, cedar, acacia, cypress, redwood, pine, and even eucalyptus have been used for barrel-ageing with varying success. The flavours imparted by oak barrels differ widely depending on the oak species, the growing area, and how the wood has been treated. New oak barrels can be used for ageing beer, but they are not common due to high costs. Some flavours that new oak will contribute are wood, vanilla, dill, spice, and toastiness. Read more: https://lnkd.in/gpyAgEiv