Spiced Whiskey Ginger: Recipe for a Boozy Fall Cocktail

Posted on by caitlin

Move over Pumpkin Spice Lattes, this Spiced Whiskey Ginger is about to take over as your new favorite fall sip!

Two glasses of Spiced Whiskey Ginger surrounded by fall leaves
This spiced drink looks perfect next to some fall leaves!

With fall in full swing and the holidays right around the corner, I was on the hunt for a boozy indulgence to commemorate the season. I knew some fall spices and whiskey would give the warm and cozy feeling I was looking for. It sings fall with every sip!

 

I started by making a spiced simple syrup as the base for the flavor. Here’s how you do it:

Ingredients

½ cup granulated sugar

½ cup brown sugar

1 cup water

2 cinnamon sticks

½ tsp. ginger

½ tsp. nutmeg

¼ tsp. ground cloves

10 black peppercorns

1 tbsp. vanilla extract (to add at the end)

 

Directions

Combine all sugar, spices, and water in a small saucepan and bring to a simmer. Allow sugar to fully dissolve and then remove from heat. Set aside and let cool. That’s it!

Then the real fun begins!

Birds eye view of the Spiced Whiskey Ginger
Oversized ice cubes in square glasses make for a fun play on shapes in your drink.

To make two Spiced Whiskey Gingers, you’ll need:

Ingredients

3 oz. whiskey of choice

2 tsp. spiced simple syrup (recipe above)

10 oz. ginger beer (NOT ginger ale, it’s different!)

Honey for garnish

Ice or whiskey stones (optional)

 

Directions

A few hours before you want to indulge, pop your glasses into the freezer to chill them. This is essential for your garnish!

Just before serving, pour a small amount of honey onto a plate or a wide bowl. Dip the rim of your chilled glasses into the honey. The cold glass will allow the honey to harden on the rim. Pop the glasses back into the freezer if you need a few minutes to prepare the rest of the drink.

In a cocktail shaker, add the whiskey and spiced simple syrup. Stir until fully mixed. Strain the spiced whiskey mixture into your chilled glasses. Top with ginger beer and enjoy!

Two glasses of Spiced Whiskey Ginger with honey dripping off the sides
Let’s just take a moment to appreciate those oh-so-perfect honey drips on the glass! This raw honey is from Primal Pastures, my favorite farm! You can read more about them in this blog post.

The honey around the rim is a perfect complement to the warm cozy flavors in the glass. You’ll be wanting another Spiced Whiskey Ginger before you even finish the first.

This drink could easily be made in large quantities for your next holiday gathering, too. Did someone say a boozy Thanksgiving drink?? 😉

Give this new sip a try this fall! Let me know what you think on social media or in the comments below. Cheers!

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4 Tips for Creating The Perfect Cheese Board

Posted on by caitlin

If you’re looking for ways to take your ordinary cheese board to extraordinary this holiday season, I’ve got 4 simple plating tips for you. I was inspired to put together this post after seeing new, creative ways to arrange a cheese board while I was at the Wine Bloggers Conference this month. The Cheese Twins led us through a wine and cheese pairing using Cheeses of Europe, and their presentation (both the PowerPoint and the cheese board!) did not disappoint. Check out my post about them here!

A wooden board topped with a variety of cheeses, meats, and fruits.
A bird’s eye view of my most recent charcuterie board creation!

 

If you follow these four tips, I can guarantee your fromage board will be an eye-catching centerpiece on your table. Not only that, they will also make serving a breeze for your guests! Anything that makes hosting a party easier is a win in my book.

Without further ado, here they are!

 

  1. Pre-portion your cheeses.

A close-up view of cheese on a wooden board.
I’ve done all of the hard work in advance for this cheese board. All guests need to do is pick up a bite-sized piece of cheese! No cheese knives necessary.

The Cheese Twins recommend estimating that each of your guests will consume approximately one ounce of cheese. This seems like a modest estimate to me…but I’ll take their word for it. (I LOVE cheese.) Cut your cheeses ahead of time to ensure that your guests stick to the portions you estimated. Leaving that cheese knife on the board next to a block of cheese can allow your guests to be a little greedier then you may want. It’s also less messy and fuss-free to do the cutting for them!

 

  1. Add dimension.

A flat fromage board is a sad fromage board.

A wooden board with three types of cheese.
This is an example of a very sad cheese board. It’s totally flat, and there’s nothing special about it.

Add some dimension to your platter with both the cheeses and the accompaniments!

A wooden board with cheese and accompaniments.
And here’s a board filled with much more dimension!

One of my favorite ways this was displayed at the Wine Bloggers Conference was with the Camembert, where slices of the round were divided into bite-sized triangles using round crackers (I duplicated this technique on my board!).

A close-up view of bleu cheese with small flags.
Another example from the Wine Bloggers Conference (you can read more about the session I attended here!). Just imagine these little flags replaced with colorful pom-poms on toothpicks, or another festive pop of color!

Easy to separate, easy to eat, and visually pleasing. Another great example was the Cheeses of Europe flags standing tall in the bleu cheese slices. It adds dimension, can be adapted for any celebration, and you’ve got your serving tool in the cheese before your guests even arrive. Brilliant!

 

  1. Add splashes of color.

A close up view of fruits on a cheese board.
Green apples, dark green rosemary, orange apricots, and dark red cranberries add a beautiful assortment of fall colors to this board.

Cheese doesn’t come in a wide variety of colors, nor should it. So, it is up to you and your creative elements to make your board pretty. Add fresh fruit, dried fruit, herbs, and nuts to decorate your fromage board for the occasion. For example, if you’re going for a holiday theme, add some cranberries, pomegranate seeds, rosemary, and cinnamon-spiced pecans. For a summery occasion, display dried apricots, granny smith apples, or even dried coconut to add both flavor and color to the plate.

 

  1. Mix your mediums.

While we all tend to have a favorite type of cheese, you can’t fill your cheese board with just that kind. You need to be aware of the flavors, colors, and textures of your cheeses, and make sure you have a variety available on your plate. As a general rule, aim for a bleu, a soft cheese, and a firm cheese on any fromage board.

A view of a large charcuterie board.
For this board I chose an assortment of Camembert de Normandie, Point Reyes Bleu, and a Dutch Gouda with Truffle. It offered a variety of textures, flavors, smells, and colors. Also, who said all cheese has to be perfectly cut? I love the way a good bleu cheese crumbles, and that adds to much more texture to your board!

For bigger boards, you can start duplicating textures, but make sure you are still adding diversity in flavor or color. A board with Gouda, White Cheddar, and Manchego might taste delicious, but it definitely won’t be visually or texturally diverse. Don’t be afraid to mix it all up, and add accompaniments that compliment at least a couple different cheeses on your plate.

 

So, there you have it. So simple, but so effective! Do you have other tips to share about how you arrange your cheese board? Let me know in the comments below!

 

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Dodgers Champagne Celebration: What Champagne Is That Anyway?

Posted on by caitlin

It’s official: The Dodgers are NLCS champs for the second year in a row. They are World Series-bound, and they celebrated that fact last night with their traditional locker room champagne celebration.

A photo of the Dodgers as NLCS champs! Photo credit: MLB
NLCS champs! Photo credit: MLB

Fans likely gloated at the occasion, living vicariously through the triumphant Dodgers as they sported ski goggles and World Series regalia drenched in champagne. I, on the other hand, was left with one thought: I wonder what kind of champagne they’re using to celebrate the occasion?

The Dodgers pre-celebration during Dave Roberts' speech. Photo credit: FS1.
The Dodgers pre-celebration during Dave Roberts’ speech. Photo credit: FS1.

I would guess my fellow wine lovers were wondering the same thing!

So, I did some research. Based on television clips, super reliable sources on Reddit (please understand my sarcasm in that statement), and google images, I think I found the answer: Non-Vintage Beau Joie Brut from Champagne, France.

A bottle of Beau Joie Brut Champagne.
The Beau Joie Brut bottle definitely makes a statement, which made it that much easier to identify!
Here are the details:

It’s a champagne made with 60% Pinot Noir and 40% Chardonnay grapes. No added sugars, and boasts a balance of dryness and sweetness on the palate. It is claimed to pair well with all foods and desserts. The average cost? About $100.00 per bottle. Now, let’s imagine how many thousands of dollars were sprayed in that locker room last night…

A little part of me (okay, maybe a big part of me) cringed as I saw all that beautiful champagne be poured on heads instead of into glasses. But alas, sacrifices must be made in the name of tradition.

Kenley Jansen takes the bottle straight to his teammate's head. Photo credit: FS1
Kenley Jansen takes the bottle straight to his teammate’s head. Photo credit: FS1

The funniest part of the whole ordeal? Most Dodgers were double-fisting as they partook in the celebration, spraying champagne on their teammates with one hand, and holding Budweiser beers in their other. Old habits die hard I guess?

Justin Turner drinking a Budweiser during the team celebration.
We see you drinking that Budweiser, Justin Turner. Photo credit: FS1

The World Series starts on Tuesday! Who will you be rooting for: Dodgers or Red Sox? Let me know in the comments below!

 

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Say Cheese! 5 Wine and Cheese Pairings You Must Try

Posted on by caitlin

Have you heard of The Cheese Twins? If you’ve seen Food Network’s The Great Food Truck Race (they were the Season 7 winners!), or Chopped (they were finalists on the “Twins for the Win” episode!), then you probably have!

The cheese twins posing on their Food Network show.
Recognize them?? Photo taken from Food Network.

Well, I had the privilege of learning about all things cheese from the twins themselves at the Wine Bloggers Conference this month. They led us through pairings and plating techniques using Cheeses of Europe (check out their App!!). Not only did I eat some of the best cheeses EVER, but I learned how to pair them with different wines, and how to create a perfect cheese platter, too! Just in time for the holiday season.

A plate of cheese alongside a bottle of wine.
The beautiful spread of cheeses from Cheeses of Europe, paired with Meiomi wine.

P.S. Cheeses of Europe is quality cheese. Not all cheese is quality cheese. Sad, but true. I recommend spending a couple extra dollars and purchasing from Cheeses of Europe next time you’re assembling a fromage board. The Cheeses of Europe app will tell you exactly where you can buy their cheese in your area, but they are stocked in many Whole Foods stores nation-wide. Their cheese can also be ordered online.

Screenshot of the Cheeses of Europe app.
Here’s a screenshot of the Cheeses of Europe app. Click on any cheese and learn about it’s flavor, pairing options, and recipe ideas. Warning: it may make your mouth water.

Here are the pairings we did, along with a description of why they work together:

 

Pairing 1: Brie with Meiomi Sparkling Wine

Why it works: Brie is a rich cheese, and good brie contains a lot of butterfat. The sparkling wine cleanses the palate and helps cut through the butterfat as you enjoy the cheese and wine together.

Two plates of cheese with dried fruit and nuts.
The brie and camembert were plated beautifully on the cheese board. So many great plating ideas for your next gathering…I’ll detail those in a future post! (P.S. That post exists here, click to see it!!)

Pairing 2: Camembert di Normandie with Meiomi Chardonnay

Why it works: Camembert is a slow-ripening cheese, which gives it a lot of earthy flavor. In fact, you can almost taste flavors of mushroom in the cheese as you enjoy it! Buttery Chardonnay compliments and contrasts the earthy Camembert flavor, giving your palate an entirely new (and delightful) flavor as they’re enjoyed simultaneously.

Pairing 3: Comté with Meiomi Chardonnay

Why it works: Comté isn’t a cheese we hear much about in America, but it deserves to be a star of the show. This firm cheese has a mellow, browned butter-like flavor to it. While the previous example used buttery Chardonnay to contrast earthy flavors, this pairing combines buttery cheese with buttery wine, instead enhancing the overall flavor profile.

A plate of cheese and two wine glasses.
The comté is the pale yellow cheese that is cut into squares.

Pairing 4: Bleu d’Auvergne with Meiomi Pinot Noir

Why it works: This bleu cheese was referred to as a “gateway bleu”, making it extremely enjoyable to bleu cheese lovers and non-lovers alike! Not overly pungent, it pairs well with sweet bites on a fromage board as well as lighter red wines like Pinot Noir. This cheese also pairs well with port wine!

Camembert and Bleu cheese on a board.
The bleu cheese looks beautiful with the little Cheeses of Europe flag and dried cranberries!

Pairing 5: Mimolette with Meiomi Pinot Noir

Why it works: Yet another underrated cheese by Americans! Mimolette may look like cheddar but it is far from it. It is firm in texture and gets its color naturally (unlike many American cheddars) due to the nutritious milk and fats from the cow. With a slightly sharp, nutty bite to it, Mimolette needs a subtle, yet flavorful red wine to balance its flavor. Meiomi Pinot Noir does this well!

 

Next time you’re looking to host a party, try putting together these pairings for your guests. Sounds like a fun new spin on “Friendsgiving” or holiday gatherings if you ask me! With the help of the Cheeses of Europe app and this post, you’ll definitely sound like a cheese pro. Cheers to that!

Tried any of these pairings, or others you’d like to share? Let me know in the comments below!

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It’s All in the Family: Armstrong Family Winery

Posted on by caitlin

As you (probably) know, one of my favorite things to do is highlight small, local, family-owned businesses wherever I may travel. Businesses like this tend to bleed with authenticity and passion, which results in quality products that are tied to the heartstrings of both the producer and the consumer.

Armstrong Family Winery in Walla Walla, Washington does just that.

Winemaker Tim Armstrong standing in the tasting room.
Tim Armstrong, owner and winemaker for Armstrong Family Winery.

At the Wine Bloggers Conference this month, I was fortunate enough to end up at Armstrong Family Winery for a private tasting hosted by winemaker and owner Tim Armstrong. He and his wife, Jen, welcomed our group with open arms and immediately made us feel like part of their extended family. Photos on the walls of their kids, vineyard, and property painted a perfect picture for what we were about to experience through our taste buds.

Five bottles of Armstrong Family wines on display.
The wine lineup surrounded by Armstrong family photos. This tasting room feels so personal and authentic!

Every bottle of wine tells a story. Sometimes the stories are created by the company you are sharing the wine with, or the location where you happen to be sipping. But on this particular occasion, we were lucky enough to hear the real story behind the wines. The stories that are hidden within the label (literally), and were created by this first-generation winemaking family as they embarked on a journey to chase their dream.

We all soaked up every second of Tim’s storytelling as he described the wines from vine to glass. Here’s a little piece of what we learned from the Armstrong family, as well as some highlights of the tasting!

 

A glass of Riesling in the tasting room.
I tend to photograph the first wine of the tasting, and then I get carried away with the tasting and forget to photograph the rest. So, use your imagination as you continue reading and picture this glass filled with all shades of beautiful red (after the Riesling, of course)!

Wine 1: 2015 Riesling

Accolades: “Excellent”—Great Northwest Wine

Taste: Dry, picked early and fermented in stainless steel, citrusy, balanced, mineral character

The Story: After this vintage was picked, the vineyard ripped out the block of Riesling grapes that this wine was made from! The reason? Rieslings are not the most economical grape. There are a lot of bad Rieslings out there that, unfortunately, have tainted the name of the varietal. Even the best Rieslings don’t warrant a high price these days, making it difficult for a small vineyard to justify maintaining those grapes over other varietals that provide a greater return. P.S. Not all Rieslings are sweet…many of the dry Rieslings (like this one) are beautifully balanced white wines!

 

Wine 2: 2015 Fronk (100% Cabernet Franc) New Release!

Taste: Balanced tannins, notes of roasted red pepper, herbs, anise, and dark fruit, easy to drink with a meal or by itself

The Story: Cab Franc was the varietal that sparked the idea to produce wine in the first place, Tim told us. This varietal was Jen’s first favorite, and the name “Fronk” was coined by the two of them as a funny way to refer to the varietal Cab Franc. Fast forward a few years and Fronk is a new staple of Armstrong Family Winery!

 

Wine 3: 2014 Four Birds (50% Merlot, 25% Cabernet Franc, 17% Cabernet Sauvignon, 8% Petit Verdot)

Accolades: “Excellent”—Great Northwest Wine

Taste: Velvety and smooth, flavors of cherry, chocolate, plum, and tea leaf

The Story: Jen’s maiden name is Robin (like the bird), and Tim told the story of how Jen’s family used to be referred to as the “four birds”. This wine was Tim’s homage to Jen’s family…the four birds! I don’t think it’s a coincidence that it happens to be a blend of exactly four wine varieties…

Dozens of wine bottles on display shelves.
The stock! Wouldn’t mind having this shelf (wine included) in my living room to be honest…

Wine 4: 2014 Cabernet Sauvignon (100% Cabernet Sauvignon)

Accolades: 18.5/20 Rand Sealey’s Review of Washington Wines

Taste: Smooth, fruit-forward and creamy chocolate flavors, mild tannins with good acidity

The Story: This wine is a Cab through and through, from flavor to body it rings true of the varietal. What makes it unique is that it is aged in oak for three years, something that is fairly uncommon for a Cab. Allowing the wine to age in oak for this period of time allows for greater integration of tannins and flavor. In a wine world dominated by Cabs, this one stands out as a result.

 

Wine 5: 2014 David’s Folly (43% Cabernet Sauvignon, 43% Cabernet Franc, 14% Petit Verdot)

Accolades: 19/20 Rand Sealey’s Review of Washington Wines

Taste: Bordeaux-style wine, layered flavors like an aged wine, bright fruit flavors mellowed by maple and tea leaf notes

The Story: This was probably the funniest story of them all! Tim described that in 5th grade, he and all his friends decided they would call each other “David” (side note: none of them are actually named David). This tradition(?) of calling each other “David” remains to this day…each phone call starts with “Hi David, it’s David”! And the “folly” part? Tim said himself that starting a winery may very well have been a folly. Ha! I would disagree, as the David’s Folly blend was one of the best wines I had during my time in Walla Walla!

 

Wine 6: 2014 The Scotsman Syrah

Accolades: Double Gold, Seattle Wine Awards

Taste: Beautiful, complex aroma, dark in color, and rich with the flavor of vanilla balanced with minerality and tannins…it has a strong flavor profile that can stand up to meat and barbecue flavors

The Story: The name “Armstrong” is Scottish in heritage, and Tim was looking for a way to reflect his roots in a wine. After seeking to find whether a history of winemaking existed in Scotland (spoiler: wine doesn’t grow well in the Scottish climate), Tim was disappointed to learn that the closest wine-related Scottish tradition was that of the coopers, who assisted in making barrels for the whiskey industry. What Tim also found, however, was that James Busby (who is largely regarded as the “father” of Australian wine) was also Scottish by descent. Busby brought the first collection of grapevines to Australia, and established what is now one of the greatest wine producers in the world. So, there you have it. Winemaking does run in Scottish blood! Maybe that means I’m destined to be a winemaker, too…

A view of the Walla Walla tasting room.
Another view of the Walla Walla tasting room. What I loved about this location is that all of the brick and hardwood floors are original (from the late 1800’s!). I love seeing the original space and materials preserved and repurposed.

My favorites of the group were Fronk, David’s Folly, and The Scotsman Syrah…although, as I write this, I’m re-realizing just how wonderful all of these wines were! I would happily enjoy any of these over and over again. What an accomplishment to be a first-generation winemaker producing wines of such quality!

To my California friends: while Armstrong is based in Washington, I’m told that Total Wine has the ability to order their wines on request. You can also order directly from the Armstrong Family Wines website. These would be fantastic holiday wines to add to your table this Thanksgiving or Christmas!

Thank you, Tim and Jen, for a wonderful introduction into your family and your wines. I’m a fan, and I look forward to enjoying them again soon!

 

What’s your favorite wine variety? Is there an Armstrong wine that would fit your taste? Let me know in the comments below!

Bubbles & Bites: 4 Techniques for Sparkling Wine Pairings

Posted on by caitlin

Ahhhh a glass of bubbly. Just for special occasions, right? Wrong! I, too, am guilty of setting a bottle of Prosecco aside for celebration, only to look at it on the wine rack for months wondering when I’ll ever get to it. What many don’t realize is that bubbly can not only be enjoyed year-round, but it pairs beautifully with food, too!

At the Wine Blogger’s Conference last week, I attended a session by Gloria Ferrer Caves and Vineyards from Sonoma, California, where bloggers were taught four techniques for pairing food and wine. Tia Butts, from Tia Butts PR, and Sommelier Sarah Tracey (www.thelushlife.xyz) led us through a variety of pairings, teaching us what worked together and what didn’t. Sarah summed up four go-to techniques for us that I thought I’d share with all of you. They’re a great way to incorporate food and wine pairing into your weekly meals, without being daunted by such a seemingly complicated subject!

A lineup of four wines and four bites of food.
The bubbles and the bites! We moved from left to right, pairing foods and wines accordingly. Check out the details below!

Technique #1: Acid Needs Acid!

Wine: Gloria Ferrer Sonoma Brut, $22/bottle

Food: Bruschetta with balsamic glaze and grated parmesan cheese

Why it works: With both tomatoes and balsamic vinegar, this food packs a punch. A wine low in acid just won’t stand up to it. So, focus on pairing wines that have high acidity. Some key tasting notes to look for in acidic wines are green apple and lemon. Those flavors, combined with the effervescence of the sparkling wine, will balance out the pungent acidity of the bruschetta.

 

Technique #2: Flavor Match

Wine: Gloria Ferrer Blanc de Noirs, $22/bottle

Food: Cougar Gold and turkey pinwheel with strawberry preserve

Why it works: First of all, who’s heard of Cougar Gold? I hadn’t! It’s a type of creamy cheese native to Washington State, apparently. The creamy, savory, sweet pinwheel needs a wine to compliment some of it’s key flavors. Blanc de Noirs features flavors of strawberry, vanilla, and black cherry, so this wine with the pinwheel leads to total flavor harmony!

 

Technique #3: Contrast Pairing

Wine: Gloria Ferrer Brut Rosé, $29/bottle

Food: Ahi poke with cucumbers, sriracha, seaweed salad, and pickled ginger

Why it works: Contrast pairing doesn’t mean ‘pick wine and food at random and pair them together’. You still have to be deliberate about what you choose! The poke featured a nice balance of spice and freshness in the bite, so this Brut Rosé with notes of crème brulée and fresh fruit complimented the poke accordingly.

 

Technique #4: Texture Match

Wine: 2010 Anniversary Cuvée by Gloria Ferrer, $45/bottle (and worth every penny)

Food: Bacon-wrapped scallops with meyer lemon aioli

Why it works: If I had to pick one word to describe this pairing it would be luscious. The wine is rich, soft in texture (bubbles), and has complex flavors including honey, pear, and black cherry. Mixed with the bacon fat, subtly sweet scallop, and bright meyer lemon aioli, this pairing is nothing short of heaven in your mouth. What I wrote when I tasted this was: “My ah-ha! moment, I need to recreate this!”

Glasses of wine around the table along with small bites of food.
My “ah-ha!” moment at the forefront of this photo. Words can’t describe how perfect of a pairing it was. Also, any of these bites would make for great appetizers at your next dinner party!

 

What was so interesting about this pairing experience is that at the end, we sampled the bites with different wines to see how they would work together. Let me tell you, there are some that just did NOT work! Both the bite and the wine were delicious on their own, but they did nothing to complement one another when enjoyed together. I think this may have been the most valuable learning experience of all. It definitely informed how I will approach choosing wines with my food in the future!

A little more about the wine:

I loved the Gloria Ferrer bubbly, not just for the taste, but also for the price point (most are under $30 per bottle). It’s so easy to get caught up in only looking for Champagne when you’re craving sparkling, which is often fabulous, but comes at a cost. My advice is to look beyond the label. There are wonderful wineries like Gloria Ferrer who are featuring sparkling wines in both classic and modern styles, and I promise you won’t be missing “Champagne” as you sip on a glass of their Rosé Brut or Anniversary Brut (or any of their wines, really). Bubbly is NOT synonymous with breaking the bank.

Four Gloria Ferrer wines.
A shot of just the bubbles. The worst part about conferences is the terrible lighting (and crowded tables) in banquet rooms. Apologies, I did my best!

So, next time you’re hosting a dinner party or looking to add some fun to your weekend eats, consider pairing some sparkling wine with your lineup! It’s a simple, refreshing way to impress your guests and create a memorable meal.

Thanks again to Tia and Sarah for sharing your expertise! You can follow what Gloria Ferrer, Tia, and Sarah are up to at their Instagram handles below:

@gloriaferrerwines

@wineinkbytia

@thelushlife.xyz

 

Now, what’s your favorite bubbly to enjoy with a meal (or by itself!)? Let me know in the comments below!

Father’s Office: The Only Office to Visit on a Saturday

Posted on by caitlin

If you’re a Southern California native, or happen to be visiting the area, and are looking for your next night out, look no further than Santa Monica, California. And not just anywhere in Santa Monica. Make your destination Father’s Office.

A picture of Father's Office on Montana Avenue.
Good old Montana Avenue. Careful, you might miss it!

Unassuming in nature, this little hole-in-the-wall will be nothing short of memorable. The beer selection is top notch, there’s wine if that’s more your thing, and the food is to die for. One small caveat: if you’re someone who likes to make every menu item custom to your own preferences (“hold the onion, extra sauce please”), then just keep walking down Montana Avenue and find a different restaurant. Customizations are not welcomed at Father’s Office (and rightly so!).

First, make sure you arrive at an off-time.

This place gets jam packed to the point where it isn’t enjoyable. If you want to have the best experience possible, plan accordingly.

Next, check out the beer menu.

There’s lots of bottled beers, but the selection on tap is nothing short of impressive. We happened to head to Father’s Office the same day that Great American Beer Festival winners were announced, and we recognized some names from the winners list!

First up, Green Cheek Beer Company’s “West Coast IPA is Dead!”.

It’s a West Coast style IPA. I can hereby conclude that the style is not dead, and is instead very much alive and well. It’s a great beer! Makes sense that they won bronze in the American-Style IPA category at GABF this year. It’s not overly hoppy, well-rounded in flavor, definitely not malty, light in color, and gives you the opportunity to pick up on the nuances of the Simcoe and Citra hops. Order it if you see it!

The first order of business (for me and a couple others, too!).
Next, and perhaps the most awaited part of the evening: The Office Burger.

No substitutions, just the way it is meant to be. Dry-aged beef, caramelized onion, bacon, gruyere, maytag blue, arugula. Let us all just have a moment of silence for this holy burger of all burgers.

The Office Burger in all its glory.

Seriously though, this burger has been featured on Food Network’s “The Best Thing I Ever Ate”, is on the LA Weekly’s list of 99 Essential Restaurants, and is widely considered to be one of the best burgers in the country. Need I say more?

Just another angle for your viewing pleasure.

Oh yeah, the fries. Ah. May. Zing. They’re served with an aioli sent straight from the heavens.

Once the fantastic food has been washed down with a cold beer, it’s time for another round.

This time, it’s a unicorn of the beer world: Russian River’s Pliny The Elder Double IPA. I’ve been hearing a lot about this beer, how hard it is to come by, and how worth-it it is to find it. To be honest, I was curious to see if the hype was worth it. I can assure you it was.

Pliny the Elders posing for their photo op at the bar.

The beer has an aroma of citrus peel, primarily lemon. It is full-bodied in the lightest way possible. For a double IPA, I was surprised by this. I was expecting a harsh bite to the beer, typical of double IPAs with high alcohol content. Not so! Off the tap it is perfectly effervescent and goes down smoother than an IPA should…it’s almost addictive. The flavors grow the more you sip, and it becomes more enjoyable as you go. Another please!

Now, a close-up.

For those who are into the details, Pliny is brewed with Amarillo, Centennial, CTZ, and Simcoe hops. There’s some malt to it, but the hops still shine. It’s no wonder it has become a flagship beer for Russian River. If you want to know the story behind the name, check out Russian River’s website…the story is a good one!

Now that we’ve consumed enough calories to last us til next week (or until the next brewery we stumble upon), we decide to walk it off along the bluffs of Santa Monica. If you time it right, you’ll be just in time to watch the sunset over Malibu. Soak in the ocean breeze and reminisce about the most iconic Santa Monica experience that you just took part in. Then, plan for your next trip back to the office…

Sunset show of the night.

Have you ever visited Father’s Office? If not, add it to your bucket list now!

Until next time, sippers!

My Next Big Adventure: Wine Bloggers Conference 2018!

Posted on by caitlin

It’s been a busy couple of months dealing with non-Sips N Tips things, and I’m more than ready to get back to blogging more regularly! I figured what better way to kick it off again than to announce my next big adventure:

Where: Walla Walla, Washington
When: October 4-7, 2018
Why: Because I’m a first-time attendee at the annual Wine Bloggers Conference!!

Wine Bloggers Conference logo.

A few months ago I was reading one of my favorite blogs, Vindulge, when I stumbled upon a post talking about the Wine Bloggers Conference. It sounded too good to be true, so I did some more digging and found that there was no way I could pass up this opportunity. Fast forward a few months and now I’m preparing for a weekend in Walla Walla wine country dedicated to all things wine!!

I’m so excited.

Cartoon map of Washington state.
I found this great infographic that shows all of Washington’s major regions. Walla Walla is tiny, but mighty in the wine world!

You can find a detailed agenda for the weekend here, but this conference will give me an opportunity to learn how to improve my blogging and social media techniques. I’ll also get to interact with renowned winemakers and learn about wines from all over the world. Some experiences I’m particularly excited about are the pre-conference excursion and seminar at Force Majeure Wines, Live Wine Blogging (like speed dating, but with wine!), and a wine and cheese paring with Cheeses of Europe. It all sounds like a dream!

Vineyards in Walla Walla, Washington.
As an added bonus, I’m told that Fall is the best time to visit Walla Walla. (Photo taken from Walla Walla Valley Wine Alliance, property of Richard Duval Images)

So, why Walla Walla?

If you aren’t familiar with this wine region, you should be! The Walla Walla Valley is located east of the Cascades along the Washington/Oregon border. In fact, this American Viticultural Area (AVA) is split almost down the middle with vines in each state! The name “Walla Walla” means “many waters”, which is one of the reasons it offers such prime agricultural land. More than 100 wineries call the Walla Walla Valley home as the region is known for producing some of the best wine in the Pacific Northwest. The Walla Walla Valley Wine Alliance provides all sorts of additional information on the area, from precipitation rates to soil types, so check them out if you’re interested.

Walla Walla Valley Wine Alliance logo.

This year marks the 11th year of the Wine Bloggers Conference, and the second time it will be hosted in Walla Walla. It will be my first time visiting the region. I can’t wait to learn not only about Washington wines, but about wines from around the world. In fact, I’ll be attending a session all about wine in Uruguay! Next year the conference will hit the road and go international for the first time in its history, with Australia as the host-country. It’s an exciting time for wine, that’s for sure!

I’ll be posting on Instagram throughout the conference, so be sure to follow along there! Many more updates to come on the blog, too. You can follow the conference itself by searching #WBC18 on social media.

Instagram logo.
Click on the Instagram logo to follow my account!

What updates would you like to see from me on the blog or on social media throughout the conference? Let me know in the comments below!

Brut IPA: The Champagne of the Beer World

Posted on by caitlin

If you’re a craft beer enthusiast, chances are you’ve heard the term “brut IPA” being thrown around this summer. Lo and behold, the newest beer trend has hit the market!

This time last year it was all about the hazy IPA, a characteristically cloudy beer known for showcasing bold, juicy flavors and a smooth hop profile. While hazy beers have been in existence for several years (first originating at Vermont Pub & Brewery, hence it’s other name: “New England IPA”), the trend took the beer world by storm in 2017. Suddenly, every microbrewery and large production brewery alike were producing the cloudy concoction!

A glass of Hazy IPA on the patio at Institution Ale Company.
Madewest Brewing Company’s Slow Show Hazy IPA, served at Institution Ale Company.
Now, the pendulum has swung in the opposite direction with the introduction of brut IPAs.

Crisp, clear, and light in color, this beer looks more like a lager than anything else. But it’s the flavor that sets it aside from all the rest. Brut IPAs feature a hop-forward profile that is uncharacteristically dry to taste. Don’t get me wrong, “dry” works perfectly with this beer! And that’s where the connection to Champagne comes in…

A glass of brut IPA on the table.
Madewest’s Effervescent Brut IPA served at Institution Ale Works.

Brut Champagne refers to bubbly that lacks sweetness altogether. Instead, emphasizes buttery, sharp citrus, or floral flavors. By the same token, brut IPAs also lack sweetness and instead feature hoppy, crisp flavors with piney, earthy, or floral notes. Brut IPAs feature a unique brewing process that breaks down sugars into smaller-than-usual chain molecules. This allows the yeast to eat up these sugar chains and extract any malty, sweet flavors in the concoction. Therefore, the hops aren’t masked by residual sugars from the brewing process, which allows the subtlest of hop flavors to shine through.

So, with two summers we’ve seen two very opposite styles of beer in the spotlight. Hazy vs. clear. Juicy vs. dry. The palates of the beers couldn’t be more different, yet it can be hard to choose a favorite!

Recently, two of my favorite breweries, Institution Ale Company and Madewest Brewing Company, hosted a tap takeover where they served their beers side-by-side. While Institution’s staple beers always hit the spot, I was able to try Madewest’s brut and hazy IPAs side-by-side to compare the two. I’ve never had a Madewest beer that wasn’t excellent, and the Effervescent Brut IPA was no different. It was perfectly piney, dry, and refreshing, and it quickly became my new favorite brut. Madewest’s Slow Show Hazy IPA was smooth, juicy, and easy to drink despite its high ABV, and was perfect for a warm evening outside. Both beers were drastically different from one another in the best way possible. I couldn’t have asked for a better comparison of styles. Both hit all the marks!

If you find yourself in Ventura County, be sure to check out Institution and Madewest.

Institution features their fantastic namesake IPA, Institution IPA, as well as a variety of pale ales, stouts, and ambers that rotate throughout the year. Institution also has the best soft pretzels I’ve had outside of Germany, and fantastic pizzas featuring unique combinations of ingredients. You could call it one of my favorite restaurants! You also can’t go wrong with a visit to Madewest, where the Standard, Pale Ale, and IPA are their shining stars. It can be hard not to order one of those when you realize how delicious they are, but be sure to try some of their special releases (like the brut and hazy). They never disappoint!

So, hazy or brut?

Which style is your favorite? And which brews are your favorites? Let me know what should be on my tasting list in the comments below!

Wine Flavored Beer: Where Grapes and Hops Meet

Posted on by caitlin

This week I dipped my toe into new waters by trying a new brew: one that resembles wine nearly as much as it does beer!

Before I get into the details of the taste, I should note that one of the recent trends in the world of craft beverages has been mixing mediums during the brewing, aging, or distillation process. Some examples of the combination-crafts are dry-hopped Chardonnay, wine barrel-aged ale, and hopped vodka. I’ve had an eye out for these concoctions for a couple of months now, and only stumbled upon this beer over the weekend at a local tasting room called McGregors.

Enter: Old Redwood Brewing Company’s Herbst Blauer American Pale Ale.
A bottle of Old Redwood's Pale Ale with two full glasses.
The Herbst Blauer is a live beer, so it is important to keep the bottle stored upright. The live beer also gives the beer an opaque look.

This Pale is brewed with Galaxy and Southern Cross hops, as well as fresh-pressed Sauvignon Blanc grapes. Yep, you read that right. Grapes in beer!

Old Redwood Brewing Company is located in Sonoma County, California, so it is no wonder that the worlds of wine and beer have melded together here.

So, what does this unusual concoction taste like?

The first word I would use to describe the beer is “oaky”. In that sense, your first sip resembles the body that a chilled glass of oaked Sauvignon Blanc would carry. The oaky backbone of the beer is quickly followed by a fruity, full-bodied hop profile. Suddenly your palate transforms from recognizing a palate of wine flavors to a palate of an earthy, bitter beer. The overall taste of the Herbst Blauer Pale Ale is completely unique, but really enjoyable!

 

The details:

ABV: 5.9%

IBU: 44

Price per 750ml bottle (from the brewery): $12.00

 

My overall recommendation: buy it if you see it! It may not be your everyday drinking beer, but it’s a great way to enjoy something new in the realm of craft beverages.

Have you tried any of these beverage crossovers? Let me know in the comments below!