Posts Tagged ‘cow thieves’

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How to Live to 101

April 8, 2013

Dear Nancy Lamperti, You rule.

Now if I might make a few small suggestions. Switch from SoCo to bourbon, Budweiser to Cow Thieves, and promise to host the next Nobler Gathering!
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Like Watching Bourbon Age

April 5, 2013

photo(1)Just a few weeks into the aging process, I’ve had a number of Night Cap guests send me updates on the status of their mason jar bourbon. I myself have filled a number of jars tweaking a few variables here and there to see if I can start to perfect the process a bit. Turns out the hardest part of aging moonshine into bourbon on your own is waiting. I tend to shake my jars every day to encourage the charred chips to interact with the liquid, thinking in my head this is speeding up the process. It’s really just me being impatient however…so looking forward to drinking it…

But so far without a doubt the best update came from two of my favorite friends, Gilly and Joe, in the form of this instagram (pictured above). Love this picture! And glad they’ve been keeping watchful eyes on their bourbon as well.

We’ve got a few other exciting things coming up over the next few weeks starting with a beer-ful weekend of bottling our latest Cow Thieves and hitting up Beer for Beasts tomorrow. Plus, it’s been too long since we’ve had a giveaway here at the Nobler, so check back next week to get in on the action. Enjoy the weekend everyone!

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Shipwrecked, Norwegian, and Beer: The Return of the Cow Thieves

March 15, 2013

Jan Wennstroem (L), CEO of Aland's only brewery Stallhagen, and diver Christian Ekstroem pose with a picture of the bottle discovered in the 200-year-old shipwreck at the bottom of the Baltic Sea, June 8, 2012, Finland.

Sometimes you just have to admit when you are less awesome than others. So today I admit it: Jan Wennstroem, CEO of Aaland’s only brewery Stallhagen, and diver Christian Ekstroem. You two are way more awesome than I.

Here’s the story: In 2010, divers found preserved champagne and beer bottles aboard a shipwrecked Norwegian Schooner said to be sailing from Germany to Finland close to 200 years ago. That’s right. We’re talking 200 year old beer. And the unique conditions of the ocean managed to preserve this beer for close to two centuries leaving it drinkable, and maybe more importantly, analyzable (is that word?) so that a modern day replica could be brewed. Stallhagen says their “shipwrecked” beer will be ready for sales next year.

Quite frankly, it’s good timing for this story to come out because the Cow Thieves have been insanely busy the past few months but this is just the motivation we need to get back into our brewing quarters. Maybe we can try and replicate the beer found underneath the old retaining wall…what do you think Larry?

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Milla: A Chamomile Liqueur

October 22, 2012

Friday night, out in Sea Cliff, I had the opportunity to try one of the more interesting wines ever produced. How many glasses of wine have you ever seen poured from a Grolsch bottle? I’m guessing not many…

In all seriousness, Em’s dad Larry, and my partner in Cow Thievery, brought out some of his own, 20-year-old wine and it was surprisingly good. I say surprisingly, because the grapes came from their arbor, they were smashed by Em and her friend Nikki’s childhood feet, and somehow lived to tell about it two decades later. Pretty darn cool!

But none of that could have prepared me for what I got to taste on Saturday night…

This bottle of Milla, a chamomile infused grappa is quite possibly the most insanely delicious thing I’ve ever tasted. Paolo Marolo started his distillery in 1977 with an eye towards crafting a trans-formative grappa. Grappa is made by distilling the pomace, or the leftover bits from the wine fermentation process. The skins, the seeds, the pulp and the stems all end up contributing, making the quality of the grapes a major factor; so it certainly isn’t a coincidence they set up shop in Piedmont. But Marolo’s real breakthrough is rooted in something near and dear to my heart. By infusing herbs into his Grappa he manages to create a truly unique offering that is somehow familiar and exotic all in the same.

This Milla is created through an 11 month chamomile steep. The fully ripened and dried leaves have plenty of time to impart their comforting flavor notes and the outcome is spot on. You can’t help but relax as you sip away on this amazing example of thoughtful production. You should get a bottle of this stuff immediately.

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