Tag Archives: drink craft

July Beer of the Month Club

Summer lovin, we want things to be fresh, bright, crisp, refreshing… It is this major season in which we literally feel the heat; the heat that rejuvenates, invigorates, aaaand makes us sweat. We want to be outside catching the rays, which is why we need light, refreshing foods and drinks to balance the heat!


These beers are juicy, tart, full of zest and of joie de vivre! They are truly aestival, making use of summer ingredients and flavors. Ready to drink and enjoy now, these beers are choice refreshers for a hot day in the sun; ideal as cool accompaniments to crunchy summer cuisine. Speaking of cuisine, we’ve got you covered with these prime ingredients to create cool pasta salads and fresh fish dinners on the grill.

Beeahss

Almanac Brewery Hoppy Sour: MandarinaAlmanac Brewing has gained an impressive reputation as a producer of unique farm to barrel brews. Although Almanac brewers follow historically traditional brewing methods, they elevate their beers and truly represent Northern California with the addition of locally sourced fruit. Inspired by local cuisine and terroir, Almanac brewers create beers that support their environment by collaborating with farms in the area. This Hoppy Sour is a display of traditional methods, with the use of the Bavarian hop variety Mandarina; Germany’s answer to the bold varieties found in the West Coast. It combines the citrus aromas we expect from a California brew, but with the subtle spice of German varieties. Tart and funky, this barrel aged saison base shows notes of earth and oak, which are accented by the lime and tangerine-esque flavors from dry hopping! ABV {7%}

Kent Falls Brewing Alternate World GoseA personal favorite style for summer drinking is the historically traditional German created Gose. Though American breweries have had varying results with this style, Kent Falls can be labeled a success with their Alternate World Gose. Named after their home in Kent, CT, this brewery is yet another socially and sustainably conscious player in the beer world. Starting with the land they are on, (a former dairy farm that left them with super nutrient rich soil), Kent Falls is part of the Brewery Supported Agriculture association of the area. They make it their mission to support and collaborate with the farms in the area to conserve the land and eliminate fuel usage. So as you sip this uber refreshing, pucker inducing, lemon filled Gose with a wheaty finish, you can daydream about the bountiful, sunny world that Kent Falls is helping to preserve. ABV {4.6%}

SingleCut Beersmiths Mo Shuggie Soulbender IPAOur final spot for a sun filled sipper goes to Mo Shuggie, a super hazy IPA from New York brewery SingleCut Beersmiths. As a relatively new brewery to New England residents, the offerings we have received from SingleCut have all been consistently awesome and meticulously made. Started in 2012 by founder Rich Buceta, SingleCut is known for their IPAs, which are all high quality, but vary widely in taste due to the many different combinations of hops they use for each brew. The use of New York City tap water and their own secret strains of cultivated yeasts also adds to the quality and uniqueness of every SingleCut beer. Mo Shuggie Soulbender was amped up with New Zealand hops, which provide loads of tropical fruit notes – guava, tangerine, mango – all floating lazily in the hazy, soft textured body with a slight bite of bitterness. ABV {7.4%}

Backyard Bites

Consider Bardwell Farm SlyboroTo accompany the lively, tart beers you’ll find in this summer box, we wanted a soft cheese with a touch of sweetness. We think that Consider Bardwell’s washed rind goat’s milk cheese, Slyboro fits this bill quite nicely, with its paste-y texture and notes of bright grass and apple. Consider Bardwell Farm was founded in 1864 in Pawlet, Vermont as the first cheese-making co-op. A century later and you’ll find the same hand made small batch cheeses made from the milk of their Oberhaslis goat herd, as well as cow’s milk from neighboring farms. Not only are the cheeses at Consider Bardwell delicious and high quality, they are also made with milk that is completely hormone free and from non animal rennet!

The Chili Lab The Garden Blend Chili ButterThe fresh bounty of the summer season can be found in this Garden Blend Chili Butter from The Chili Lab. Based out of Long Island, NY, the Chili Lab uses spicy chili peppers to create products that help home cooks to easily explore their interesting flavor combinations and uses. By using diverse peppers from around the world, they discovered that aleppo peppers from Turkey are slightly fruity, round, and smell like sundried tomatoes, whereas dried guajillo chiles from Mexico are more sultry, deep, and earthy. It is the slightly sweet tomato flavors of the aleppo peppers that you will experience in this Garden Blend, along with soft roasted garlic and pepper spice. This addicting chili butter can be used to liven up a baked potato, as a sauce with grilled shrimp and polenta, or use it as a lightly spiced dressing on top of a cold pasta salad of basil reginetti from Sfoglini!

Sfoglini Pasta Shop Basil ReginettiSeasonal ingredients and practiced traditions both fuel the processes behind Brooklyn based pasta shop Sfoglini. Started in 2012 by Chef Steve Gonzalez and Scott Ketchum, Sfoglini Pasta Shop operates out of the country’s first Pfizer lab building, alongside many rockstar food artisans. The makers behind Sfoglini are determined to emulate the Italian traditions and spirit by using fresh, local ingredients from green markets and local farms in New York. The name Sfoglini, also pay tribute to the tradition of handmade pasta, as it is the word for generations of ladies in Bologna who make pasta by hand. Their pasta is extruded through a bronze die, a metal attachment not used in commercial pasta making, which gives it a distinct rough texture and porous surface that helps the pasta to cook more evenly, as well as allowing for the maximum amount of sauce to cling to each bite! This made in summer basil reginetti is begging to be served with juicy heirloom tomatoes and drizzled olive oil.

All photos taken by Caley Mahoney.

Call the store at (617) 269-6100, email us at info@americanprovisions.com, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club! 

March Beer and Wine Club Boxes: NEW YORK

BEERS from the BIG APPLE

Craft beer culture is very strong in the New England region, and as residents of this area, we are fiercely supportive and proud of our local brewers. That being said, we would be sorely remiss to ignore the killer beers being brewed by our neighbors in New York City. To pay homage to the Big Apple, we have chosen and procured (with some difficulty), beers from three breweries that many craft fans would include on a top 20 best breweries of New York list.

These breweries are extremely hip, from their image and branding to their board game filled warehouses, but they are also extremely dedicated and passionate about their craft. Through much experimentation, diligent brewing techniques, and endless creativity, these NYC breweries are pushing the envelope of craft beer in general, while churning out some damn tasty brews.

Finback Brewing Oscillation 3 DIPA Beers from Finback Brewing are definitely a rarity among these parts, so you can only imagine how psyched we are to have this special one time brew: Oscillation 3! After a lot of searching around New York, the crew at Finback finally found a warehouse space in Queens in 2013. Their passion for brewing and experimentation is evident in their wide array of beer styles – a factor much appreciated by the Finback fans who make the trek out to the hip, hidden brewery. As for the rare can in front of you, it is the third release in their rotating IPA series; a double IPA that was hopped with Mosaic, El Dorado and Citra hops. Pouring a super light shade, this double is very light but jam packed full of tropical fruit flavor, sweet citrus hops, and smooth sunshine haze. ABV {8.4%}

Transmitter Brewing S6 Rye SaisonWith a focus on tradition and technique, Transmitter Brewing may be one of the coolest breweries producing the humble farmhouse style. Founders Rob Kolb and Anthony Accardi bring a whole new level of creativity and passion to their brewing process by experimenting, but also by securing quality in the use of traditional Belgian, French, English, and American yeasts. This Long Island brewery is challenging the current status of beers from NYC, as well as adding to the conversation of craft beer in general. We are humbled to present one of their saisons: S6, an amber rye ale that has gone through a sour mash and was hopped with Pacific Jade. The resulting ale is a complex combination of earthy yeast accented by sweet melon and citrus flavors and notes of rye spice. ABV {6.8%}

SingleCut Beersmiths Heavy Boots of Lead Imperial StoutAnother hidden gem of a brewery from Queens is SingleCut Beersmiths. Although two hoppy offerings have graced our shelves from this New York brewery, we decided to go darker for this last bottle, mainly because we super impressed that the quality of their stout matched that of the two IPAs before it! This imperial stout, Heavy Boots of Lead, may seem intimidating at 11.2%, but don’t let that scare you away from the incredibly smooth, chocolate filled concoction inside. This impressive brew hits all the right notes for a stout: smoky vanilla, bitter coffee, and roasted cocoa, but the complexity continues with an interesting dose of hoppy presence amongst the silky smooth liquid. ABV {11.2%}

WINES from the “ISLAND”

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American wines are most popularly produced on the country’s west coast, where California Cabs and Oregon Pinots reign supreme in the eyes of serious vino consumers. Yet this month we decided to create a box of all American made wines, not from the West Coast royalty, but instead from the not so humble state of New York.

Although not particularly famous for its wines, New York is home to a significant amount of vineyards and wineries. The significantly cool climate and interesting terroir of New York state has been compared to that of Bordeaux, while the wide range of lakes, rivers, and coastal bodies of water give the state a distinctive, if unconventional influence on grape varieties. This influence, as well as persistent care and patience from the winemakers, can result in very unique interpretations of wine styles we thought we knew.

Forge Cellars Riesling Finger Lakes Classique 2014The well known varietal from the state of New York is of course Riesling. The Finger Lakes are commended for their cool climate as an ideal location for the grape to thrive in. And thrive it does, especially in the hands of the three friends behind Forge Cellars. These gentlemen focus only on the Riesling and Pinot Noir varieties, in order to create the best possible wines they can. With a lot of patience, hand picking methods, and gentle pressing, they have created this 2014 Classique. Noted acidity, as is expected from the Finger Lakes region, greets you upon the first sip, which is laced with lovely flavors of white peach, melon, and yellow apple.

Bedell Cellars Chardonnay 2014This next bottle from New York is of a varietal known (and mastered) worldwide – yet it is one we would probably not expect to be coming out of Long Island. From the acclaimed Bedell Cellars, we assuredly offer you their 2014 Chardonnay. If one were not able to decide between a Californian oak laced Chard versus the honed acidity of a white Burgundy, then one might turn to this New York Chardonnay, which we would argue is a happy middle ground. Bedell’s Chardonnay is fermented half in steel and the other half in neutral French oak, which gives the wine that pleasant round mouthfeel, while still maintaining the sharper qualities of a stainless ferment. The coastal terroir of Long Island is evident in the mineral salinity of this wine, but does not overpower the gentle creamy body of citrus and tart apple.

Bedell Cellars First Crush Red 2014This last bottle will be the second from Bedell Cellars in Long Island. After impressing us with their unique Chardonnay offering, we couldn’t resist including this truly interesting bottle of red, which really represents the style of the winery, as well as the terroir of the region. Bedell Cellars was first started by Kip and Susan Bedell in 1980, who have been sustainably farming the winery since. In 2000, the winery was bought by Michael Lynne, an esteemed film executive and art collector. It is his influence that the bottle you have before you is dressed with an eye catching collage by NY artist Mickalene Thomas. This 2014 bottle First Crush Red, embodies the Long Island emphasis on art and beauty, as well as the importance of technique and quality. A blend of Merlot and Cabernet Franc, this “Cool” New World red will entice you with cool sips of elegant red fruit and marked acidity.

EATS

Empire Mayonaise Co Everything Bagel MayoTo represent New York City properly, we needed an example of the quintessential artisan maker in the city. Enter the fashionable, tattooed, hipster couple Sam Mason and Elizabeth Valleau – the two masterminds behind Brooklyn based Empire Mayonnaise Co. This duo of half chef, half designer, concocts small batches of unique homemade mayos, with emphasis on natural, seasonal ingredients and happy cage-free eggs. For the quintessential mayo flavor, we of course chose the Everything Bagel mayo; a flavor that was inspired by the many trips Elizabeth and her grandfather used to take to a classic Lincoln center deli for those savory New York Everything bagels smeared with cream cheese.

Charlito’s Cocina Campo SecoAs one of the major cultural melting pots on the East coast, NYC has a reputation of maintaining traditional methods, especially when it comes to meats and charcuterie. Charles Samuel Wekselbaum is a perfect example of this – raised in a Cuban household in NYC, Charles traveled to Spain to study the art of curing meats. Equipped with the nickname “Charlito” and traditional curing knowledge, Charles returned to Long Island in 2011 to open Charlito’s Cocina. His goal was to keep historical gastronomic techniques alive by creating the best quality, shelf stable, (and not to mention tasty!) cured meats he can. This Campo Seco is an excellent display of such practices – a rustic, yet sophisticated style of meat made with simple, fresh ingredients.

Crown Finish Caves & Spring Brook Farm TubbyAlthough this cheese originally hails from Reading, VT, the aging process, name origin, and flavors were too awesome to not include in this New York box. This Alpine style cow’s milk cheese is made by Spring Brook Farm, then transported to the Crown Finish Caves in Brooklyn, NY. That’s right, 30 feet below the streets of Brooklyn, there is a cheese aging facility made out of the beer tunnels from the 1850’s! These historic brick tunnels can hold up to 22,000 pounds of cheese! It is in these tunnels that our big buddy Tubby is washed regularly with a brine solution as it ages. Named after famed Brooklyn architect William Bunker Tubby, this smooth pasted hunk of cheese is milky sweet and fruity, with notes of caramelized shallots and tiny crystal bits.

All photos taken by Caley Mahoney. Call the store at (617) 269-6100, email us at info@americanprovisions.com, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club! 

September Box Club: Beer & Wine

The treasures you see before you are the result of an epic journey. Our journey to acquire the elusive royalty of Vermont made products. The beers in this box have earned world class ratings from those who have been lucky enough to try them. They are outstanding examples of their styles, as well as some of the best beers that the Green Mountain state has to offer. The hype and excitement displayed at a name drop of these breweries is enough to make anyone curious, but it isn’t until you experience the Vermont beer scene that you can really understand…

Until you wait in lines behind fellow travelers with large bags being filled with growlers; until you drive a few hundred miles across the state, hopping in and out at each store to check their supply…you can’t understand. For those two days of our journey, we became part of the devoted. We traveled far and waited patiently for these elusive gems. The Vermont beers and products in this box are a result of fierce devotion — the obvious devotion displayed by their fans, but more importantly, the devotion of their makers. It is their commitment to making local, stand out products, and their love of the craft that makes this Vermont box so incredibly amazing.

Some of Vermont’s Finest

The Alchemist Heady Topper Double IPA: Even John Kimmich, the co-owner and head brewer of The Alchemist, whose likeness is portrayed on the illustration on Heady Topper cans, could not have predicted the immensely positive reception of their double IPA by New Englanders. Heady Topper has been in incredibly high demand since it was first brewed back in 2003; this hop packed ale has a huge cult following, who luckily enough have a website completely devoted to tracking the beers’ whereabouts. Over 45,000 cans of Heady Topper are released to select stores and restaurants around Vermont and they usually sell out within a few hours. Heady Topper’s popularity can be attributed to the beers’ layers of complex hop flavors and aromas ranging from tropical orange to pine-y spice, but what really makes this beer a top tier beverage is the quality of execution – a factor that we have come to expect (and delight in) from Vermont breweries.

Lawson’s Finest Sip of Sunshine IPA: The only way we could follow a world class beer from Vermont is with another world class beer from Vermont. Lucky for you, we were able to collect a few precious cans of Lawson’s Finest Sip of Sunshine IPA! This bright yellow tall boy is one of the many small batch brews that Lawson’s Finest cranks out at their microbrewery in Warren, VT. After one sip of this Sunshine IPA, the quality of this beer is undeniable. Pouring a hazy golden color with a short creamy head, Sip of Sunshine bursts with tropical fruit scents. Notes of fresh squeezed oranges, grapefruit pith, and mango fruit sweetness mingle with perfection among leafy hop bitterness and whispers of pine. The smooth, round body of Sip of Sunshine is so light and creamy, with almost a nitro like quality – making it seriously hard for the sipping to stop.

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Hill Farmstead Brewery ArthurOur last beer from our Vermont journey strays from the previous IPA styles, but it is in no way inferior in terms of quality or taste. From an equally revered Vermont brewery, we have for you – Arthur from Hill Farmstead. A true local resident of Vermont, Hill Farmstead Brewery sits on the land that belonged to the brewers’ grandfather and his 13 siblings. Following traditional methods and using locally sourced ingredients is incredibly important in the creation of Hill Farmstead beers. Arthur (the youngest brother of 13) is brewed with their distinctive farmhouse yeast, American malted barley, and water from their own well. Described by many as a meticulously excellent example of a saison, Arthur has a full doughy malt body with notes of  yeasty funk. The earthy malts are matched wonderfully by zesty lemon tartness , subtle grassy hops, and a clean, refreshing finish.

 

September Wines

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September is the border month between summer and fall. Lovely cool nights follow sporadically hot days as the weather awkwardly transitions. To help with the temperature confusion, we offer these bottles as a liquid transition. For these lingering hot days, we have a powerfully refreshing white wine that can stand up to the heat. As the nights get chilly and our palates become ready for something with a little more weight, you’ll need this full bodied red with some serious substance. And for the awkward in between days, find comfort in a gorgeous bottle of red wine, so light and lively it can even stand to be slightly chilled for those porch sipping times.

Château de l’Oiselinière de la Ramée Muscadet 2013Muscadet is the highest produced wine in the Loire Valley of France, with the Chéreau family being one of the most prominent names in its production. Today Château de l’Oiselinière is run by Bernard Chéreau, the son of  Monsieur Chéreau and Edmonde Carré, who combined their names at the start of their estate in 1960. Created by organic farming and indigenous yeast, this Muscadet is aged for 6 months on the lees. This process gives the wine its slight bubbly quality, which mingles perfectly with an abundance of acidity. Lively citrus flavors of grapefruit and lemon are balanced by white flowers and salty freshness in this high quality bottle.

Broc Cellars Love Red 2014A great transitional wine, Broc Cellars’ third release of Love Red is full of incredibly fresh juicy fruit. This sultry dressed bottle contains three grape varieties – the majority being Carignan, with a little of Valdique and Syrah. The belief at Broc Cellars is that minimal intervention is necessary for their wines to develop a specific character and complexity. For Love Red, malolactic fermentation was allowed to happen naturally, giving the wine a soft, round body. This softness however, is merely an understatement to the lively acidity and red fruit flavors of red berries and spicy anise. Enjoy this gorgeous bottle of wine at room temperature or slightly chill the bottle for a fun early fall drink!

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Chateau d’Archambeau Graves Bordeaux 2010This red will get you ready for the colder nights with this big bottle of Bordeaux. The Dubourdieu family have been running Chateau d’Archambeau in Graves for several generations. The Graves region of France is named such because of its gravel filled soils – a factor that gives the wines such strong minerality. An equal blend of Cabernet Sauvignon and Merlot, this 2010 Bordeaux has a rich full taste, with plump roundness and soft tannins. Pair this Feminalise Gold medal winner with your first batch of roasted fall vegetables and a hearty protein.

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Snacks

For New England, September is a beautiful month in which to enjoy the pleasing temperature and changing landscape. We picked the state of Vermont as the quintessential New England representation,  mostly because of the scenery, but also because of the killer local products that the state produces. Many of the products at American Provisions are the result of a fierce passion and a love for locally made goods – several of which come to us from Vermont. The three snacks in this box are Vermont made, which could also be titled “Made with Love”.

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Big Picture Farm Cider Honey Caramels: Big Picture Farm is an insanely idyllic piece of paradise hidden away in the windy back roads of Townsend, VT. A true labor of love, the 87 acres of farmland making up Big Picture belong to two of the kindest, most creative, and inspiring people you will ever meet: Louisa Conrad and Lucas Farrell. For a little over five years, Louisa and Lucas have had a hand in every aspect of their business of creating goat’s milk caramels and cheeses. From personally herding, feeding, and caring for their 40+ goats, to designing each beautiful illustration on the caramel boxes, not to mention tackling everyday problems like jams in their rolling machine or plumbing issues from expanding construction that affect cheesemaking. These tedious issues don’t stop them from creating many many delicious goat caramel flavors, like the one in this box: Cider Honey, which is made with a local Vermont cider jelly and honey.

Poor Farm Collective Maple Syrup: Poor Farm Collective in Vershire, VT is, as their name implies, supported by a community of sugarmakers in the Vershire area. Poor Farm was started by Sam Kelman and Makenna Goodman with a mission of creating a local product with sustainable methods. Their syrup is made with wood-fired evaporators – an old fashioned and more traditional method than larger producers of syrup use. The magical time for syrup in Vermont happens mid March to April, when the sugarmakers bring life to the woods with their tractors and horses, ready to carry away gallons of freshly tapped sap. It took about 2.5 gallons of sap to make the one half pint bottle of distinctively tasty Vermont maple syrup in this box.

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Jasper Hill Cellars OmaOma, the washed rind, tomme style cheese in the boxes this month, is not only a personal favorite, but also a prime example of a Vermont made product. For over three generations the von Trapp farm has been a certified dairy farm and have more recently  become a cheese making operation in Waitsfield. Their fellow cheesemakers at Jasper Hill Farm, assist the production of Oma by housing many wheels of it in their cellars in Greensboro. In the specifically calibrated vault #6 of the Cellars at Jasper Hill, wheels of Oma slowly ripen into an earthy orange rind covering the pungent buttery paste full of rich flavors of roasted nuts and cured meat.

Call the store at (617) 269-6100, email us at info@americanprovisions.com, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club!  

August Beer & Wine Club Boxes

We can’t face it — the inevitable countdown of summer days. We openly deny the drop in temperature signaling the inevitable approach of September. Our knowledge of New England unpredictability gives us hope for prolong summer temperatures, possibly till as late as October.. But the truth is, that we are approaching the end of the summer season – undeniable wisps of fall linger around the corner. We are having a hard time facing this truth, so we decided we aren’t going to. This box is going to be a firm plea to remain in summer – to hold out a little longer to this glorious season with it’s bright flavors, ripe fruits, and refreshing possibilities.

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These wines will help you do just that. Wines that scream fresh fruit flavors, tantalize with loads of acidity, and quench with refreshing palpability. There will be a white wine with a scary looking name you won’t want to pronounce, but once you taste it, you’ll be searching for this Spanish variety everywhere. A summer send off wouldn’t be complete without a rosé, so why not the nicest looking bottle we could find from the island of Corsica? And for the third bottle, we have found the most perfect summer red that you can even serve it chilled!

To prepare you with what lies ahead, we have created a beer box bursting with the full strength of summer. These beers will invigorate with tart liveliness, refresh with satisfying fruition, and awe as direct representations of nature. These bottles show a wide and impressive range of beer making techniques that are inspired by historical traditions, distinct beer styles, and even draw inspiration from the beauty of the earth itself. Use these beers to soak up as much summer as you can to keep for the months to come.

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Libations

Dr. Fritz Briem 1809 Berliner Weisse: We begin our ode to summer with an incredibly refreshing style of beer that has been enjoyed since the early 1600s. This bottle, was made specifically to be a recreation of the Berliner Weisses that existed in 1809, when French Emperor Napoleon Bonaparte and his troops drank them to celebrate their Prussian victory. Napoleon famously called it the “Champagne of the North”, speaking of the beer’s highly effervescent and spritzy qualities. 1809 Berliner Weisse was created by Dr. Fritz Briem at his experimental brewery in the Doemes Institute in Munich. The professor has created the ideal Berliner Weisse – a light wheaty ale that tingles the tongue with flavors of white grape and green apple. Traditionally, Berliner Weisses were served “mit Schuss” or with flavored fruit syrups like raspberry or woodruff to minimize the sourness, but we think 1809 is perfect, just as is. ABV {5%}

Enlightenment Ales VerdanceEnlightenment Ales is a truly unique Massachusetts brewery dedicated to crafting artisan ales that are interesting and inspired. This gorgeous bottle of Enlightenment’s Verdance was inspired by artist Liz Jacobs’s painting, which adorns the front label. Drawing inspiration from the beauty of New England’s forests, Enlightenment has crafted this rustic wheat saison to convey the “lushness of the natural world around us”. The use of wild yeast strains and bottle conditioning give Verdance a liveliness and complexity, which make this beer remarkable. Verdance pours a golden orange hue with a fluffy white head that emits scents of barnyard funk and wheat. The refreshing flavors of tart peach and spice are a beautiful reminder of the nature we are enjoying throughout the summer months. ABV {4.4%}

Allagash Brewing Cuvee d’IndustrialLast, but by no ways least, we proudly and eagerly present a specialty release from Allagash Brewing: Cuvée d’Industrial. Known for their production of traditional and creative Belgian style beers, Allagash Brewery started off as a one man operation in 1995. Cuvée d’Industrial is one of their specialty cage and corked bottles that are incredibly sought after in the New England beer scene. To make this beer, specific barrels ranging in age from 1 to 5 years, from their wild beer cellar were chosen to be blended together. The resulting blend is this wonderfully complex, funky tart beer you have before you. We urge you to breathe in the complex scents of stone fruits, apple cider, vanilla, and oak when opening the bottle. The silky smooth body of woodsy sour lemon and tropical fruits will fill your mouth with immense satisfaction and then slowly dissipate into a lingering fizz. ABV {7.5%}

Bodegas Ameztoi Getariako Txakolina 2014The first wine in our end of summer box is a variety that many are unfamiliar with, but is one that couldn’t be more perfect for hot weather sipping. From the Basque region of northern Spain comes this 2014 Txakolina from Bodegas Ameztoi. Pronounced “chock-oh-lEE-na”, this very traditional style of wine is known for being refreshing and invigorating. The Ameztoi family is one of the top producers in the province of Getaria and has been producing wine for seven generations. Their Txakolina is made from the indigenous grapes Hondarribi Zurri and Hondarribi Beltza, which create a mineral driven wine with fruit flavors of grapefruit and lemon lime. Txakolinas are bottled with a small amount of residual carbon, giving the wine its distinctive natural spritz. So don’t worry about pronouncing the grapes, pop up this delightful bottle and enjoy.

Close Signadore Patrimonio A Mandria Rosé 2014Now that the summer is ending, we don’t need to entice you with whimsical bottles of pink  wine. We believe you’re ready for this seriously elegant rosé from the gorgeous island of Corsica in the French riviera. Christophe Ferrandis’s estate Clos Signadore strongly focuses on organic viticulture and in portraying the unique terrior of Patrimonio. The mostly limestone soil of Patrimonio and stainless steel fermentation are both evident in the ample acidity of this rosé. A Mandria rosé is made from 50 year old vines of the indigenous grape Niellucio, a variety that is closely related to Sangiovese. It’s juicy strong body has enough character to pair with a nice dinner, while its savory notes of raspberries and rose petals will leave your taste buds satisfied.

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Château Tour Grise Chenin Noir 2013: Wanting to keep these wines as refreshing and summer-y as possible, we searched for a red wine that would stand up to the challenge. From Château Tour Grise in the Loire Valley of France, we bring you Phillippe Gourdon’s 2013 Chenin Noir. This gorgeous pale ruby wine is made as a red wine, despite it’s rosé appearance. It is made from the not well known variety Pineau d’Aunis, which used to be widely planted in the Loire region but has now almost completely disappeared. Phillip Gourdon farms his vineyard with bio dynamic practices, using only natural processes and yeasts in his winemaking. The Chenin Noir is a youthful, effervescent wine with textured flavors of blood orange, sour cherry, and pink pepper. Serve this bottle slightly chilled for a unique, perfectly summer appropriate experience.

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Snacks

Bonnie’s Jams Peach Pepper Jelly: The summer months yield bountiful amounts of ripe fruit that can fortunately be preserved in order to save the bounty and warmth of the season into the colder months. Bonnie Shershow yields this power of preservation with great care as well as wonderful creativity. A local maker in Cambridge, Bonnie has been making jams since she was a little girl who helped her mother pick fruit from around her home in Southern California. Her love for jams & preserves only grew as she traveled the world tasting different fruit concoctions from places like France, Peru, & even Shanghai! This Peach Pepper Jelly is a quintessential representation of summer with its simple juicy flavors of ripe peaches and hot habanero peppers. Spread this sweet and spicy treat on creamy cheeses or make it into a marinade for grilling!

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The Farm at Doe Run Batch #10: Much like with wine or beer, cheese has the unique ability to represent the land (and animals) it comes from. So to eat a cheese from a sustainable run farm and creamery in Pennsylvania, you are literally experiencing a taste of that place and the animals that graze upon it. For Batch #10 washed rind cheese, that place is Farm at Doe Run in Coatesville, PA. The hard working crew at Doe run strives to produce the highest quality cheeses they can from their herds of pasture raised cows, goats, and sheep. They also have a little fun with a limited, specialty batch of cheeses called the Creamery Collection series. The cheese you have before you is Batch #10, a goat’s milk wheel that was washed in a local rhubarb spirit, the latest batch in this series. The earthy brightness of the goat’s milk contrasts beautifully with it’s boldly fruity rind.

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Olympic Provisions Loukanika: As often as we praise local products, we know how to recognize great makers, which is why we order many of our charcuterie items from Olympic Provisions (very recently Olympia Provisions) in Portland, Oregon. Olympic Provisions specializes in authentic hand made charcuterie, using old world techniques that are seldom seen in the states. Their Salumist, Eli Cairo, a first generation Greek-American, used his father’s recipe to create this Loukanika salami as a homage to his homeland. A Greek style dry cured meat, Loukanika, is a pork base made with earthy garlic, nutty cumin, and sweet and sour orange zest.

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Call the store at (617) 269-6100, email us at info@americanprovisions.com, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club! 

 

Drink Craft Beer & Cheese Fest 2015

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Random people who wanted their picture taken.

Say “Cheese!”

…was the completely appropriate, albeit admittedly corny phrase I shouted to the attendees of Drink Craft Beer & Cheese Fest, on Saturday, February 28th. Although I was not press coverage for the event, the large camera and flash I was toting around were enough to prompt fellow fest-goers to request pictures of themselves (which I happily obliged).

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Clockwise from top left: Toby from Peak Organic, the booth at Pretty Things Brewery, & Cricket Creek Creamery.

I have a love/hate relationship with beer festivals. On the one hand, they’re wonderful because you get to try so many beers from talented brewers all in one setting, while mingling with fellow beer lovers. Yet the same applies to why they’re loathsome: you try so many beers in a short period of time that it becomes difficult to remember said beers, therefore diminishing their uniqueness (not to mention the inevitability of a giant hangover the next day). Drink Craft Beer & Cheese Fest, however, was a different story. As the beer buyer at American Provisions, I got to attend this event as a representative of my store, an individual with a purpose (other than getting smashed at a beer fest). I was there to try new beers from several of the breweries we support, connect on a personal level with these companies, and witness any interesting pairings happening between the beers and cheeses that we love.

And despite what my boss may believe, I did not show up at work with a hangover the next day!

This was the first beer AND cheese event for Drink Craft Beer, so it was very exciting to see so many of AP’s beloved breweries and creameries all under the same roof. Uncertain of where to begin the epic event, I hung back by Toby of Peak Organic, who graciously started me off with a soothing cup of their cask-conditioned Nut Brown Ale. Peak Organic is a killer brewery from Maine, focused on local ingredients and awesome brews. Their line up that night included Hop Noir (a black IPA), Espresso Amber Ale, which was continuously pronounced “X-presso” (much to Toby’s chagrin), and Citrus Saison, a Belgian style saison that invigorated me with the promise of warmer days to come.

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Clockwise from top left: Al Snape from Far From the Tree Cider, many happy festival-goers, Joe & Erin for Vermont Creamery, and Mayflower Brewing. 

Armed with Nut Brown Ale, I set off into the crowd, ready to taste. Thankfully, I didn’t have to wander far to find a familiar face: Al Snape from Far From The Tree Cider was at a nearby booth, sampling up four new cider concoctions that we have been eagerly waiting to try since our visit with them back in January (read about it here!) The new cider offerings were Lust, a cherry cranberry cider; Cord, an oaked maple cider; Juno, a maple ice cider; and Milanowski’s Nightmare, a sour dry-hopped cider. While they were all delicious & seriously unique, Juno stood out with its velvety consistency and intense depth of flavor (check back with us in a few months to see these new products on our shelves).

We were stoked to see more familiar faces in the form of former AP-staffers, Joe Quintero & Erin McIver, at the Vermont Creamery table. Joe left AP to become the New England sales rep for VC, while Erin now works as the marketing coordinator for hip food site BostonChefs.com. This dynamic duo was shelling out samples of Coupole, Cremont, & Bonne Bouche, three of our favorite goat and cow cheeses. According to Erin & Joe, the creameries attending the event each brought 100lbs of cheese for the three sessions of the Drink Craft event (a bit of an over-estimate, in Joe’s opinion). A few other creameries I spoke to had an excess cheese leftover at the end of the night—it seems that Drink Craft Beer was following the Boy Scout motto to always be prepared!

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The booths of Bantam Cider, Smuttynose Brewing, & Allagash Brewing.

The event was filled to the brim with a wide range of local cheeses. Narragansett Creamery, for example, challenged the norm by serving up a hot sample of their Mediterranean-style grilling cheese. Old classics held strong in the form of aged cheddars from the ladies at Cabot Creamery—they encouraged you to pair these sharp and sweet hunks of cheese with hoppy libations like Wormtown’s Be Hoppy & Notch’s Left of the Dial. The crew at Jasper Hill Cellars pulled out all the stops with an array of cheeses—Alpha Tolman, a nutty Alpine style; Bayley Hazen Blue, one of the best blue cheeses around; and Moses Sleeper, a Vermont take on the classic Brie style. Their table display also provided attendees with an anatomy lesson on the source of all things good: the cow.

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Clockwise from top left: Narragansett Creamery, Cabot Creamery, the anatomy poster from Cellars at Jasper Hill, and Robinson Farm. 

My next cheese stop was a very special creamery, Robinson Farm from Hardwick, MA. Raymond & Pamela Robinson were not at the event, but Pamela’s son Ben was there promoting the farm’s cheeses. It was because of Ben (who lives in Southie) that the Robinson’s cheese, Tekenink Tomme, became one of the first cheeses ever to be sold at American Provisions. I was able to chat with Ben and his crew while enjoying samples of Tekenink, Barndance, & Arpeggio—their strong bloomy rind cows milk cheese, which paired especially well with the always wonderful Wunderkind cider from Bantam.

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Clockwise from top left: Chris from Notch Brewing, Otter Creek Brewing Co., Idle Hands Craft Ales, & the folks at Rising Tide.

Many more stellar pairings between cheese and beer were formed that night, several of which I don’t remember or was not witness to, but the spirit of the fest makes me believe they existed. Some of the pairings that I do remember were suggested in Drink Craft Beer’s fest guide, while others were born out of mere fate. Otter Creek’s Kind Rye IPA was quite the match against several cheddars in the house, specifically the suggested Grafton Village’s Extra Mature Cheddar. I discovered my own pairing between Notch Brewing’s luscious Černe Pivo (Notch’s founder Chris Lohrig explained to me the name is Czech for “black beer”) and a creamy piece of Berkshire Bloom from Cricket Creek Farm. Over at Idle Hands, I indulged with Triplication—their Abbey style tripel—which provided the perfect amount of spice and fruity flavor to complement the buttery, nutty notes of Jasper Hill’s Alpha Tolman (and the guys at Idle Hands were kind enough to inform me that a Wild Turkey barrel-aged version of Triplication will be out in a few weeks!)

Now, it was probably around this time in the night that my conversations were becoming less focused, my notes were barely legible, and my camera felt like it gained 20lbs. This is also when my distrust of beer festivals began to surface. Though abundant and delicious, cheese samples can only sustain a fest-goer for so long. Which is why I (and I bet many others at the fest) was psyched to remember that, strategically stationed in the corner of the event, were the stands of KO Pies & Roxy’s Grilled Cheese. The employees of these two companies didn’t need to try very hard to entice buzzed attendees, as each beer sample we consumed made the idea of a savory pie or grilled sandwich seem more and more desirable. The intoxicating smells wafting from Roxy’s grills and the mesmerizing glow from KO Pies’ cases didn’t hurt either.

KO Pies, Ben sampling Robinson Farm cheese, Roxy's Grilled Cheese, & cheese sample from Jasper Hill Cellars

Clockwise from top left: The always tempting KO Pies, Ben sampling Robinson Farm cheese, beautifully plated samples from Jasper Hill Cellars, and Roxy’s ladies slinging their grilled cheese.

As claimed before, I did not leave this event completely hammered, despite what usually happens at beer festivals. We can’t say the same for other attendees that night—the crowd increasingly became livelier as the night stretched on, and inhibitions were thrown to the wind with ease. I began to wonder how the inevitable intoxication of fest-goers was being perceived by the very people responsible, the brewers, so I decided to ask them.

The best response I received was from Billy Morrissey, the sales rep for Allagash Brewing. Now, I’d like to believe that Billy and I were equally excited to meet each other—I was extremely excited to learn that he was the reason AP receives specialty Allagash beers, while his excitement might have been directed at the awesomeness that is American Provisions generally, and reminiscing about visits there. I don’t mind taking the credit, though—but I digress.

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Clockwise from top left: Random fest-goers, volunteers, Drink Craft Beer tattoos, and Billy from Allagash Brewing.

As streams of drunken attendees pushed past us to sample more beers, Billy explained to me his feelings about their debauchery. He suggested that there was a difference between drunken fools at a festival and beer lovers who are enjoying themselves with their favorite brews. Honest interest and enjoyment of the beers is what was important to Billy. He reminded me that our shared love for craft beers (and artisan cheeses) was what brought us all together. And it is that experience that is so integral to the craft beer world. Cheers to that!

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Guy who needs a beer, and my best friend Lindsay (in the glasses) posing with Wormtown Brewery.