Fine wine is said to improve with barrel aging. So why not fine beer?

That’s the thinking behind the emerging craft beer trend of aging brews in the barrel to give them more complexity.

“There’s something extra about the flavor,” says Dougal Sharp, master brewer and owner of the Scotland-based company Innis & Gunn, which has just introduced its Irish Whiskey Cask Stout in the United States.

“Oak aging anything — a wine, a spirit or a beer — imparts enormous depth of flavor and mellowness and complexity. Just think about some of the best, the real premier cru oak-aged wines that you’ve had. You might not be able to point to exactly why you just love the wine, but you do because it has this enormous depth of flavor. That’s what barrel-aging gives beer.”

The Innis & Gunn beer was a bit of an accident that began about a decade ago when Sharp, working for his family’s brewing company in Edinburgh, got an order from an Irish whiskey maker looking for a custom-brewed beer to season whiskey barrels for a special finish. The plan was to throw out the beer once the seasoning process was over, and that’s what happened at first. But then some distillery employees who apparently had practiced a little initiative intervened.

“I got a call one day from the distillery to say, ‘You’re not going to believe this but the workers who are emptying these barrels out don’t want to throw the beer down the drain because they say it’s just too delicious.”‘

Sharp investigated and later, after refining the process, set up Innis & Gunn with his brother, Neil. (Innis and Gunn are the brothers’ middle names.) The company also makes beer aged in old rum casks, but for now the limited-edition whiskey cask stout is the only beer available here.

Aged for 60 days in a three-step maturation process, the beer is priced at $12.99 a four-pack and there are plans to introduce it in draft form.

Though it’s still a niche in the overall industry, wood- and barrel-aged beers merited their own category in the 2011 Great American Beer Festival, with 40 entries. And they’re just one of the many developments to arise from the fast-moving craft beer scene.

“The entire American beer scene has changed over the past three decades because of today’s small U.S. craft producers,” says Julia Herz, craft beer program director at the Brewers Association, based in Boulder, Colo.

How big is craft beer? In March, the Brewers Association, which represents small and independent brewers, released preliminary 2011 data showing a 15 percent increase in craft brewers’ retail sales from 2010 to 2011, representing a total barrel increase of 1.3 million.

At the Saxon + Parole restaurant in New York City, Innis & Gunn is served as well as a bourbon-barrel-aged beer, Curieux, from Allagash Brewing Co. in Portland, Me.

Both are “really delicious,” especially for beer-lovers eager to try something different, says Naren Young, who overseas the beverage program at the restaurant. “For those people that want Bud Light, this is certainly not for them,” he says. But the beers “are just home runs for those people who want to experiment.”

He sees barrel-aged beer as another way craft beer producers are staking their claim as an alternative to mainstream offerings. And he likes the way it goes against the quick and fast trend that seems to apply just about everywhere else these days.

“Barrel-aging takes time and adds such a nice complexity,” he says. “The craft movement has enlightened people to what small-batch beer can be.”

———

Online:

Innis & Gunn: http://www.innisandgunn.com

Saxon + Parole: http://www.saxonandparole.com

Brewers Association: http://www.brewersassociation.org

Servings: 4

1 tablespoon chia seeds

1/2 cup water

2 tablespoons lime juice

2 tablespoons honey

Finely chopped zest of 1/2 lime

4 fresh basil leaves

10-ounce package frozen mango chunks, thawed

2 cups fat-free vanilla yogurt

In a small bowl, combine the chia seeds, water and lime juice. Set aside for 1 hour to let the seeds plump and become gelatinous.

In a blender combine the soaked chia seeds (with the liquid), honey, lime zest, basil, mango and yogurt. Blend until smooth. Serve immediately.

Nutrition information per serving (values are rounded to the nearest whole number): 160 calories; 10 calories from fat (6 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 5 g protein; 3 g fiber; 55 mg sodium.

You know wine and food pairings. But how do you feel about wine and mood pairings?

That’s the approach being taken by a new line of wines — “Be.” — from Treasury Wine Estates that are aimed at an emerging segment of the market: millennial women.

With marketing pitches like “Be Radiant” and “Be Bright,” and descriptors like “Fresh Chardonnay” and “Flirty Pink Moscato,” there’s no mistaking these wines for more staid, chateau-studded labels.

“We wanted to create a brand that would inspire and not necessarily intimidate because the wine category can be intimidating,” says Leslie Walters, Be. wines brand manager.

This isn’t wine’s first attempt to lighten up. The last decade or so has seen the rise of “critter label” wines, wines with odd or provoking names and, most recently, a bevy of “mommy” wines.

The new wines follow research that included spending 3 to 4 hours at home with female wine consumers and finding out more about their buying habits and general lifestyles, as well as their attitudes toward wine.

What they found was that women in their mid-to-late 20s — parameters for the millennial generation differ, but 1982 is often considered a benchmark beginning point — wanted to buy wine but didn’t want it to be a chore.

“When we shopped with her for wine, the biggest ‘Aha!’ that we found was that she really wanted to buy wine, but she had a really difficult time making a choice,” says Jennifer Kimpe, senior manager of consumer and shopper insights at Treasury Wine Estates. Part of the problem was a lack of really engaging brands, Kimpe says. “If she had to decipher the label and try to figure out what the wine tasted like and it took too long, she didn’t seem to have the patience for that.”

Be. labels have a clean, eye-catching design. (The period after the Be. is meant to emphasize the idea of being in the moment.) On the front is the brand name, the varietal, the vintage and the adjective used to describe the wine. On the back, the descriptions are lighthearted. “Be unforgettable. Be playful. Be Flirty!” advises the back of the pink moscato bottle, describing the wine as a “mischievous Moscato” that is “made to be enjoyed with a wink and a smile.”

That’s the kind of talk that might make a traditional wine critic’s head explode.

Truth is, say Kimpe and Walters, that’s not their target audience.

“Millennial women in particular, across all the age groups, said that they want something that is engaging to them, that’s not too serious, but it needs to be quality and taste good to them, so we were really focused on the taste quality and getting the right taste profile,” says Kimpe. “What they said is, ‘If it tastes horrible but still is engaging, then I probably will never buy it again. But if it’s engaging and fun and light but also tastes great, it will become a go-to for me.”

Targeting a specific segment of the market can work, provided the approach isn’t too blatant, says John Gillespie, who has studied the millennial wine market as president of the Internet research company Wine Opinions. He thinks the Be. marketing “sounds to me like something that is quite clever and quite suggestive of being in the moment.”

Alyssa Rapp, founder and CEO of Bottlenotes, a popular online wine site where members can learn about, rate and buy wines, hasn’t yet tried Be. wines, but she sees the approach as “helping to demystify wine, combating the stereotype of wine being an incredibly stodgy, intimidating, pretentious industry.” And with the varietal clearly presented on the bottle, it doesn’t appear that the marketing is straying into dumbed-down territory, which would be a mistake based on Bottlenotes’ interaction with millennials.

“We’ve learned that millennials are absolutely curious about wines. They’re smart and interested,” she says.

Bottlenotes’ key strategy in trying to appeal to the millennial market is presenting wines as “cool, fun, hip and approachable,” says Rapp. “On face value, packaging-wise, Be. wines does hit these benchmarks.”

Be. wines, which are being released this spring, also include a chardonnay — unoaked and very fresh and fruity — and pinot grigio, and sell for between $9.99 and $12.99 a bottle.

Based in Australia, Treasury Wine Estates is a global wine company with more than 50 brands, including Beringer Vineyards and Penfolds.

And if you’re not a millennial woman? Not to worry. Treasury Wine Estates has another brand that might suit. Billed as “No sipping. No swirling,” it comes with a handy website tutorial on how to use a sneaker to open a bottle.

The name: Sledgehammer.

———

Online:

Be. wines: http://www.bewinery.com

Bottlenotes: http://www.bottlenotes.com

Wine Opinions: http://www.wineopinions.com

When it comes to movie night entertaining, Emmy award-winning chef and cookbook author Giada De Laurentiis recommends serving sharable nibbles and setting the scene with inspired wine pairings.

Planning a get-together soon? Try one of these entertaining-ready recipes, complete with Bella Sera® wine pairings, for further inspiration. For more movie night recipe ideas from Giada, and wine pairing tips, visit www.bellaserawine.com.

Spaghetti with Pinot Grigio and Seafood

Ingredients

• 1 pound spaghetti
• 1/4 cup olive oil
• 3 shallots, chopped
• 3 garlic cloves, minced
• 3/4 cup chopped oil-packed sun-dried tomatoes
• 1 1/2 cups Bella Sera Pinot Grigio
• 1 pound large shrimp, peeled and deveined
• 2 pounds littleneck clams, scrummed
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups arugula, tough stems removed

Preparation

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
2. Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add shallots and garlic and cook for 3 minutes, until tender but not brown. Add sun-dried tomatoes and cook for another minute. Add wine, shrimp and clams, and bring liquid to a boil. Reduce heat, cover pan, and simmer until shrimp are pink and clams have opened, about 7 minutes. Discard any clams that have not opened.
3. Add spaghetti to skillet with seafood mixture. Add salt and pepper and stir to combine, then gently fold in arugula. Mound pasta on a serving platter and serve immediately.

Serves
Yield 4 to 6 servings

Notes, Tips & Suggestions
“Bella Sera Pinot Grigio is light-bodied, refreshing and has a hint of citrus – it’s the perfect complement to lighter recipes.” – Celebrity Chef Giada De Laurentiis

Reprinted from “Everyday Pasta” by Giada De Laurentiis. Copyright (c) 2007. Published by Clarkson Potter/Random House, Inc.

SOURCE:
Bella Sera

This trend is due, in part, to the uncertain economy. Recent research from the International Food Information Council found that 79 percent of consumers cite price as a key factor in deciding which drink items to purchase in a store. With equipment and recipes readily available today, consumers are embracing this DIY trend and cutting costs by making their own custom drinks at home.

Whatever your taste preference, it’s easy to create personalized beverages for yourself, your family and guests to enjoy all winter long.

Hot-coffee indulgence.

According to the National Coffee Association, gourmet coffee continues to be a significant portion (37 percent) of total coffee consumed. If hot coffee is your way to pamper yourself, endless varieties are available, from classic French roast to Hawaiian Kona and New Orleans chicory.

Choose to brew your way.

To make great coffee, start with the right coffeemaker. Look for one that fills easily and lets you create large or small batches and different brew strengths. For instance, Calphalon’s Quick Brew 12-cup Coffee Maker offers both regular or bold custom brew settings – plus the flexibility to brew up to 12 cups at a time when you have a crowd, or just one to four cups for smaller groups. Brewing up to 25 percent faster than comparable standard coffee makers, the Calphalon Quick Brew 12-cup Coffee Maker won’t keep your guests waiting either.

Add cream to your cup.

Once you’ve brewed your coffee, personalize it further with coffee creamers. They’re available in everything from traditional vanilla, almond or hazelnut to enticing new combinations like honey-vanilla cream and white chocolate caramel latte.

Make it special.

Many specialty coffee drinks are also easy to make at home, such as mocha coffee, gingerbread coffee, almond coffee and Irish coffee. They can often be made with just a few simple ingredients from recipes on websites such as allrecipes.com and others, providing a fun way to top off a dinner party or savor alone by the fireplace.  

Create a new blend.

Research shows more coffee lovers are buying whole beans and grinding them at home for a fresher, richer flavor. Take your coffee grinds one step further and become a true “Roastmaster” by creating a whole new blend of your own. Mix and match flavored beans or beans from different coffee-growing countries to develop new tastes and sensations you won’t find in your average cup of coffee. For peak flavor and the ultimate freshness, package your blend in an airtight container and store it in a dark, room-temperature location.

So go ahead and turn yourself loose in the kitchen. It’s easier than ever to customize your cup.

A 12-bottle set of 1988 DRC Romanee-Conti recently went for $117,000. But not everyone can afford a six-figure case of wine. Many wine connoisseurs own bottles that are far less expensive, but the way you should care for and protect your wine remains the same.

Whether your collection includes the six 2000 Chateau Lafite-Rothschilds that recently sold for $14,500 in the fall auction at Zachy’s, or bottles from your favorite wine club, your wine needs to be protected not only to retain your investment value but also to ensure quality.

If you have a wine collection, or are thinking of building one, here’s how to care for your bottles, according to Don Soss, the vice president of high-net-worth insurance at Fireman’s Fund Insurance Company, a high-net-worth insurer that specializes in insuring wine collections.

* Keep an eye on your climate control

A temperature of 55 degrees with relative humidity between 60 to 65 percent are ideal for long-term wine storage. The cool temperature slows the aging process, while the humidity prevents moisture inside the wine bottle from moving into the cork and eventually evaporating into the air. Keep in mind that ideal temperatures do vary somewhat depending on the type of wine you are storing. Attics and garages are not ideal places to store wine, as temperatures can fluctuate greatly in these locations.

* Limit your collection’s exposure to light — A dark room is best for storing wine. Fluorescent light can be harmful.

* Wines should be kept in a stable environment — Vibration is harmful to wine, as it disturbs the sediment. Keep the bottles in a horizontal position.

* Back up your power supply — Your wine collection could be at risk during a sustained power outage. A permanent back-up generator will help protect your investment.

* Consider renting a storage space — If you lack adequate space to store your collection, professional wine storage facilities are available in most major cities.

* Insure your collection separately if it is valuable — As wine collections increase in value, collectors should consider insuring their collection.

Depending on the wine’s value, your collection should probably be insured separately from your general homeowner’s insurance policy Soss says. If not, you may run the risk that it is under-insured. The average value of a bottle in a wine cellar is often $100 or more; individual bottles can easily reach $700 to $1,000 for top wines. A cellar that contains, say, 500 to 1,000 bottles, can be worth between $50,000 and $100,000. Values can easily climb into the millions for larger collections.

* Choose blanket coverage or itemized coverage, or a combination of the two

With blanket coverage, your entire collection is covered under one limit, with a single bottle limit of up to $50,000 (with a Fireman’s Fund policy). Itemized coverage is recommended for wines valued at $10,000 or more and can be combined with blanket coverage to provide the best protection for your collection. Under certain coverage options, no deductible applies.

* If you buy insurance, be sure it covers all risks

Buy coverage that spans a wide spectrum of causes of loss including fire and theft, breakage, flood, and a range of others. You will also need coverage for loss due to power outage or mechanical breakdown of heating, cooling and humidity control equipment, all of which are critical coverages for oenophiles.

* Don’t transport your wine without checking with your insurer first

Before you transport your wine, ask your agent or insurer if this is a covered risk by your insurance policy. Be certain your wine is protected worldwide and while in transit.

* Security is imperative

Include your wine collection in your security system plans. Do background checks on household staff to avoid “inside” burglaries.

Wine collections are a passionate investment and are important to protect. Unlike other collections, you get to enjoy consuming the contents and add to the collection more often.

Have a Berry Merry Cosmo – Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink – Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.

Ingredients

• 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry
• 3 tablespoons 100% cranberry juice
• 3 tablespoons orange juice
• 1 tablespoon lime juice

Preparation

1. Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses.

Serves
3 servings

Notes, Tips & Suggestions
Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.

Preparation Time:
5 minutes

SOURCE:
Lipton

Ingredients

• 2 bottles 100% Natural Lipton Iced Tea with Lemon
• 1 cup unsweetened grape juice
• 1/4 cup orange juice
• 1 small orange, sliced
• 1 Gala apple, cored and sliced
• 1 lime, sliced

Preparation

1. Combine all ingredients in large pitcher.
2. Chill at least 2 hours or until ready to serve.

Serves
6 servings

Notes, Tips & Suggestions
Tip: For an adult version of this sangria, use dry red wine instead of grape juice.

SOURCE:
Lipton

Ingredients

• 2 bottles 100% Natural Lipton Iced Tea with Lemon
• 1 cup apple cider or apple juice
• 5 whole cloves
• 1 cinnamon stick

Preparation

1. Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes.
2. Strain out spices and serve warm. If desired, garnish with sliced apples.

Serves
6 servings

Notes, Tips & Suggestions
Tip: For spiked grog, add 1/4 cup light rum or brandy.

Preparation Time:
5 minutes

Standing Time:
20 minutes

SOURCE:
Lipton

Ingredients

• 1 cup white chocolate chips
• 1 cup light cream or half-and-half*
• 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry
• 1/8 teaspoon ground nutmeg

Preparation

1. Place all ingredients in a medium saucepan and warm over medium heat, stirring constantly, until chips are completely melted, about 8 minutes (do not boil).
2. Serve immediately. If desired, garnish with whipped cream and an additional sprinkle of nutmeg.

Serves
4 servings

Notes, Tips & Suggestions
Tip: For an adult version, use 1/4 cup vodka or cherry brandy instead of 1/4 cup of light cream.

*Use fat-free half-and-half to make this dessert drink lower in saturated fat and calories.

Preparation Time:
5 minutes

Cook Time:
8 minutes

SOURCE:
Lipton