#ITS NOT CHUGGABLE???? | Explore Tumblr Posts and Blogs

beerselfie · 2 years

Photo

#Repost @colvinology ☀️If I wear sunglasses and pretend its nice out, maybe it'll stop absolutely pouring rain. Worth a shot, right?☀️ Today I've got Fractal (Simcoe/ Galaxy), a 6.8% hazy IPA from Equilibrium Brewery (@eqbrewery), and the Master Grade RX-0 Unicorn Gundam . This beer is insanely juicy. The nose is full of bright tropical aromas like guava and passionfruit, interspersed with the scent of apricot, nectarine, and citrus. The sip follows, bursting with sweet passionfruit, ripe guava, apricot, tangerine juice, and orange peel. There's a pervasive bitterness that shows up right on the heels of that initial hit of sweetness and continues to balance it throughout the sip, though it fades pretty quickly afterwards. Sweetness lingers slightly on the lips, making for an insanely inviting IPA that absolutely begs for you to keep drinking. Now, the overripe sweetness, fantastic balance and clean finish definitely make this chuggable, but I would suggest only chugging it if you have more than one can. This is a spectacular sipper, and although its really fun to just slam it, I wouldn't want you to miss out on this beautiful combination of flavors if it's your first time trying it. Also, shoutout to @drinkabeerandplayagame for this awesome glass, which I got as a prize from their No IPA May event...I'm pretty sure drinking an IPA out of it is blasphemy, but I really wanted to use it tonight, and I also really wanted to try this beer. Hopefully both they and Equilibrium will forgive me 😂. Cheers 🍻🍻 . . . . . . . . . . . #equilibriumbrewery #gundamunicorn #unicorngundam #gundamuc #Gundam #gunpla #gundamphotography #plasticmodel #modelkit #instagundam #mastergrade #ガンダム #건담 #ガンプラ #건프라 #バンダイ #プラモデル #반다이 #craftbeer #beertography #craftbeernotcrapbeer #beerandgundam https://www.instagram.com/p/CfxVtUgJphD/?igshid=NGJjMDIxMWI=

1 note · View note

ockhamsrazor · 6 years

Text

Just let a bi girl enjoy her la croix... ya I know it's a whisper of a flavor but maybe, that's what's sexy.. u can keep ur sugar syrup headache juice, thx.

#surprising amount of hate for Demeter's beverage form #its 0 sugar baby 0 salt 0 veils between u and the universe #no i cant taste the difference between them either but thats not the point- were past flavors here #weve got a chuggable bubbly lunch time bev and u spit on it- like the romans spat on jesus #let it exist

3 notes · View notes

mozki · 4 years

Text

girls last week i bought a water filter jug and i have never been so hydrated. but more to the point i had borderline lost the ability to chug water and this is THE MOST CHUGGABLE water ive tasted in my 21 years its so good .....asda’s own is only 7.50 .....what an investment.........

1 note · View note

31st · 5 years

Note

the chuggability of non carbonated water is its only saving factor what's wrong with you truly

Hi ❤️ actually sparkling water is great to chug you just have issues probaby . sorry

#ask #anon #IM HOKIING but fr thats the best oart... its like the water is fighting back... whats hydratig than that

3 notes · View notes

karingudino · 3 years

Text

This Old-School Effervescent Beverage Is The Wine World’s Answer To Hard Seltzer

Toronto’s Burdock Brewery cans their crushable, low-ABV piquette

Burdock Brewery

It’s Memorial Day weekend: the unofficial kickoff to summer season consuming season. Throughout the nation, drinkers are cracking open zeitgeist-fueled arduous seltzers, crushable beers and ready-to-drink cocktails.

However this summer season, allow us to introduce you to piquette—a low-ABV, wine-adjacent bubbly beverage.

“It is a very vibrant, cheerful model with a lot of expressive fruity taste,” describes Katherine Sturgill, the beverage director of Chicago’s Daisies. “Piquette is barely fizzy and far lighter than a daily glass of wine—the proper wine to get pleasure from on a sunny day on a again porch with pals.”

“Piquettes remind me of session beers (which I love), in that you may drink them, seemingly, ceaselessly,” says Joe Catalino of What To Drink. “My spouse and I lovingly check with piquettes as ‘breakfast wine.’”

For the fashionable drinker, piquette—or ‘little wine’—checks off lots of bins. It’s low-ABV, sustainably-made and tremendous quenchable, sipping like a zippy, effervescent wine-seltzer hybrid.

“Piquette drinks like a low-ABV cross between wine and glowing water,” says Martha Stoumen, the doyenne of California’s pure wine motion.

What is piquette? “After recent grapes are pressed for white or rosé wine, the pulp left behind nonetheless has some remaining sugar and taste that goes, unused, to the compost pile,” Stoumen explains. “Piquette makers save these skins and pulps and rehydrates them with water.”

“The pure yeast on the grape skins and within the air will ferment these unused sugars into alcohol, simply as they might in common pure winemaking,” she continues. “Due to the water addition, there may be much less sugar per quantity of liquid throughout fermentation, which results in a lower-alcohol beverage.”

Whereas piquette could also be new to some, “it has a historical past that dates again to Roman instances, however pulling that ahead it was usually used as refreshment for farmhands, and even as fee to laborers,” describes Eric Moorer, director of gross sales and engagement at Domestique. Clear water was seldom out there within the fields, so winery staff would sip piquette as they picked and pruned. Maxing out at round 8-9% ABV, it’s low sufficient in alcohol to not intrude with productiveness.

Whereas piquette was not historically bought commercially, over the previous few years the class underwent considerably of a rebirth, largely due to the efforts of 1 man.

“Piquette was given a platform by Todd Cavallo from his Wild Arc vineyard situated within the coronary heart of the Hudson Valley,” describes Yannick Benjamin, the sommelier and restaurateur of Contento. “If you happen to see lots of scrumptious piquette being made in America we have now Todd Cavallo to thank.”

After stumbling on piquette in a historical past guide, Cavallo realized the wine-beverage would permit him to get a bigger yield from his grapes, in flip drumming up extra income for the vineyard. So he began bottling and promoting it.

“Who doesn’t love the concept of making a living on what would have grow to be compost?” quips Erik Plambeck, co-owner and beverage director of Maracuja.

Whereas Wild Arc was one of many first to supply bottlings on the market, a wave of different North American winemakers have adopted swimsuit.

“I benefit from the simplicity of it,” says Moorer. “It isn’t one thing that it’s a must to assume too arduous about or take too severely. You possibly can share it with your folks and never fear about whether or not or not it wants time to age and be its finest. Additionally, that cloud of consuming guilt kind of disappears—you’ll nonetheless have your wits after a glass or two.”

“Excessive-acid, kombucha-loving wine drinkers, usually of a youthful demographic, beloved piquette for its chuggability and low worth level,” says Maracuja’s Plambeck.

Piquette’s resurgence additionally displays a rising curiosity within the low-alcohol class.

“I believe we’re seeing a shift in the way in which that individuals drink and that may be a massive a part of why piquette is having a second,” notes Moorer. “We now have so many individuals coming to our retailer searching for low- and zero-proof alternate options to wine, beer and spirits.”

Daisies’ Sturgill seconds this. “We’re typically seeing an upswing in non-alcoholic and low-ABV cocktails. Piquette is the logical wine counterpart to that second as a result of it is also a low-ABV drink.”

Dan Dailey, the meals and beverage director of Letty’s Tavern, favors piquette for cocktail functions. “We’re R&D-ing it as a cocktail ingredient. The climate is getting hotter and I really like that it has a low-ABV profile, very similar to bitter liqueurs and aperitifs. Piquette’s taste profiles should not well-known so it lends delicate nuance to easy-drinking cocktails.”

Domestique’s Moorer notes there’s additionally a sustainable attraction to the beverage. “Piquette shares lots of similarities with the pure wine motion—it is one other method to scale back waste and take advantage of out of what you’ve been given.”

Whereas piquette manufacturing is on the uptick, he’s noticing an increasing number of manufacturers are leaping on the bandwagon—and never all the time for the higher. “The market is saturated and the spectrum of high quality is huge. Like meatloaf or carbonara, a piquette’s success usually might be adopted again to the standard of the unique components.”

“Good piquette is definitely fairly arduous to make,” seconds Stoumen. “Water additionally dilutes the quantity of acidity in answer. Acidity naturally present in grape juice creates an setting the place few choose microbes can thrive: the microbes that ferment our grape juice into wine. Change that stability by diluting the acidity and the brand new setting you have created is hospitable to a far wider vary of microbes: none that may make you sick, so don’t fret there, however undoubtedly some that may create some rouge flavors and textures. “

So what piquettes ought to populate your patio tables?

“Patrick Cappiello of Monte Rio Cellars additionally makes fab piquettes,” vouches Stoumen. “He and I share a winemaking area, and I gave him a couple of pointers his first 12 months making it. They’re so scrumptious that I’ve now advised him that I’ve modified my thoughts on a consulting price: a case per 12 months of piquette please!”

Doreen Winkler of Orange Glou reaches for “Old Westminster Winery’s Piquette fabricated from pinot gris and albariño grapes grown in Maryland. It’s light-bodied with notes of juicy raspberry and nectarine pores and skin—an orange wine-esque piquette.”

Winkler additionally loves Southold Farm and Cellar’s canned piquette, “and it’s out of Texas of all locations! This can be a rosé piquette constituted of all their leftover grape skins from 2018 & 2019—it’s very scrumptious with juicy tart fruits, like bitter cherry and plum.”

James Beard-noted sommelier Belinda Chang provides, “I really like the Une Femme piquette as a result of it’s clear in model—a ruby pink Meunier from the natural Van Der Kamp Winery. If you happen to love an important chilled Beaujolais, you’ll love this wine.” With hotter days approaching, this crushable, quenchable wine-ish beverage feels decidedly of-now—sessionable, sustainable and summer-ready.

Source link

source https://fikiss.net/this-old-school-effervescent-beverage-is-the-wine-worlds-answer-to-hard-seltzer/ This Old-School Effervescent Beverage Is The Wine World’s Answer To Hard Seltzer published first on https://fikiss.net/ from Karin Gudino https://karingudino.blogspot.com/2021/05/this-old-school-effervescent-beverage.html

0 notes

instantdeerlover · 4 years

Text

Campania And Jones added to Google Docs

Campania And Jones

The world of romantic clichés is a fiercely competitive one. You’ve got Paris. You’ve got sunsets. You’ve got pretending you don’t want the last chip. Somewhere near the top of that list, for London at least, is Campania and Jones - an Italian restaurant off Columbia Road where everyone goes to fall in love. Even if it is only with a bowl of gnudi.

Campania’s most obvious USP is its aesthetic. “U so pretty” is what you’ll say to its wooden exterior and the ankle-turning, heel-kryptonite cobbled street it’s on. “Gor-juss” is how you’ll describe everyone eating pasta inside the rustic space. “Stunn-ing” is the word for your ceramic plate, and the carafe-happy table of monotone-clad cheekbones opposite. If it all sounds very fashion darling, that’s because it is. Nothing or nobody here would be seen dead, or even scattered in the general direction of a Primarni.

Giulia Verdinelli

But the beauty of Campania isn’t just surface level. It runs deep and rich, just like their ragu di cervo that’s served with thick, noodle-ish belts of pappardelle. Ordering bread with this, or anything here, is essential. Firstly, because bread. And secondly, because the helpings - some of which are more generous than your own mother’s - are served with mopping up in mind. This is the case with the saucy venison ragu, where wiping down the bowl with a sponge of sourdough between your fingers is a must. In Italy they call this la scarpetta. We call it less washing up. Either way, it’s just one of the reasons you’re likely to fall in love and come back here again and again.

This is a restaurant where romances are formed or rekindled, whether that be across the candlelit table, or with a plate of ravioli you once thought about eloping with. In fact, pretty much everything at Campania shows off heart and tastefulness. From the back room where pasta is made all day, to the antique and candle-filled space that makes the villa from Call Me By Your Name look like Trainspotting, to the shared table of families tucking into tiramisu, all wearing the Commes des Garcon heart on their sleeves.

Ever since Campania first opened, it’s been popular with people playing London. As in wandering (being shoved) through Columbia Road Flower Market before perching on the cobbles (sitting on damp pavement) with a pint in hand before casually heading (booking at least a week in advance) for a meal at Campania. This shouldn’t put you off though, because everyone here is play-acting a little. Playing holiday. Or playing it cool. But most of all, playing the romantic.

Food Rundown Bread

This isn’t the best sourdough we’ve ever had, but it’s some of the most essential. Being caught short here without a sauce vehicle is a rookie error. Just don’t try passing the giant ceramic bowl across the table - it’s the kind of weapon you’d find in Cluedo: Hackney Edition.

Giulia Verdinelli Gnudi With Sage Butter

This is an essential order, but don’t confuse the three ricotta-stuffed balls as an opportunity for romantic generosity between two of you. Fight for every bite you can get of these cheesy balls. Because once they’re gone, you’ll miss them.

Raviolo e Vongole

A big flying saucer of pasta filled with cheese and greens that bobs about in a light seafood broth. It’s not as good as the gnudi, but it’s still pretty nice.

Parmesan

Campania’s parmesan policy is a simple one: every table gets their own wedge and grater for you to apply as liberally or obscenely as you like. We endorse this policy.

Giulia Verdinelli Pappardelle With Ragu di Cervo

This is an unashamedly hefty portion of pasta that swims in multiple layers of delicious venison sauce. The pappardelle is thick and fat and you should definitely order it.

Wild Mushroom Tortelli And Ricotta

You’ll want this tortelli on your table whether you’re vegetarian or not. The mushrooms are fat and full of flavour, as is the earthy-tasting tortelli filling. And again, that blob of ricotta and leftover sauce will need cleaning up.

Risotto Gamberoni e Zucca

“Ugh work” is what lots of people think, say, or moan when they see shell-on prawns. Well that’s your loss people, ’cos this is damn delicious. The rice has just the right amount of bite and the sweet tomato and seafood sauce is chuggable.

Giulia Verdinelli Polpettone

For a bowl of food that has all the finesse of a broken shopping trolley, there is something extremely endearing about this meatloaf. It can be a little dry, but that’s what the sauce is for, and it’s worth sharing if there are a few of you.

Tiramisu

The ideal tiramisu slaps you in the face with coffee before kissing you with lots and lots of mascarpone cream. That’s what this tiramisu does.

via The Infatuation Feed https://www.theinfatuation.com/london/reviews/campania-gastronomia Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created March 4, 2020 at 07:07PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

0 notes

michaelfallcon · 6 years

Text

Build-Outs Of Summer: First Avenue Coffee In Spokane, WA

We love having repeat visiting to ye ole Build-Outs of Summer and that’s what we have going on today. Kind of. Spokane, Washington’s First Avenue Coffee is a sister company to Roast House, whose coffee kiosk inside My Fresh Basket we profiled a year ago almost exactly to the day. So let’s skip the rigamarole and jump straight to the good stuff, the lovely new First Avenue Coffee in Spokane, Washington.

As told to Sprudge by Aaron Jordan.

For those who aren’t familiar, will you tell us about your company?

First Avenue Coffee is a sister company to Roast House. Roast House values and sources only organic and ethically traded coffees from reputable and sustainable sources. Both locations are in the process of becoming Zero Waste and Green Certified.

Owner Deb Di Bernardo’s coffee education began while working for a local Spokane roaster. It was during this time that she started dreaming of a more sustainable and ethical model of coffee production and retail—one that she believed was vital to our health, our environment and our coffee community. Within a few years of Roast House’s inception, Aaron Jordan came on as an apprentice roaster. This is where life truly became transformational. Deb insisted on Fair Trade, shade grown, certified organic coffees, and Aaron met those criteria, coming back with higher quality green coffees along with much more expensive, crazy delicious coffees from the Cup of Excellence and single cultivar separations. The Roast House tasting room was born of a need to guide and educate consumers through the value of these exquisite coffees. Visitors now find their way to the industrial area that houses the roastery to take advantage of tasting the wide array of seasonal and core offerings.

First Avenue Coffee is an opportunity to take the Roast House experience to the broader public, and create a new coffee experience for the people of Spokane. We hope that by modeling a cafe focused on sustainable coffees and business practices, other local businesses will be encouraged to do the same.

Can you tell us a bit about the new space?

First Avenue Coffee opened this past July in the historical 1912 Music City Building. Music City Pianos, who occupied our space and for which the building is named, has given us a player piano on “permanent loan.”

Our suite is long and narrow, 3,000 square feet with north facing windows and a 450-square-foot mezzanine. With respect for the age and historical value of the building, our design incorporates the rough cut 100-year-old beams, ceiling joists, original maple wood floors, capitalizing on the drama of 20-foot ceilings.

Our goal in opening this retail location is simple—move more of these small lot coffees, assuring them/our world their long term viability. Our commitment to these producers transcends from roasting through the exacting brew recipes employed for the best representation of their beans. It’s our job to make people fall in love with these coffees. We believe that each time we put a cup in someone’s hands it’s an opportunity to change that producers world.

Starting with the concept of a soft curving bar at the front of the house (developed by roasters Aaron Jordan and Kyle Siegel), we built a 40-foot-long C-shape bar, three support islands, and a 30-foot-long back bar. We chose to play off the heavy wood and beam structure with the very clean and classic neutral palette of stainless steel and white solid surfaces—creating a very streamlined look.

Pour-Over Station: The “top” of our C-shape counter—the first visual looking in from the street features four chrome, Modbar pour-over systems with countersunk drip trays spaced evenly across this first eight feet of stainless steel. Immediately behind the pour-over modules on the first “island” are four Baratza Forte BG grinders, featuring seasonal single origins, and one darker roast option. Behind those grinders and mirrored on the island at the end is a 4-Faucet Kegerator system where we serve our F-Bomb nitro, a rotating single origin nitro, chai nitro, and a carbonated tea option which is currently a Cascara Soda from Las Lajas, Costa Rica.

Retail Station: We dropped the height of this station for easy customer access to the POS system, retail items, and pastries. These locally sourced pastries (vegan, grain free to fully leaded gluten) are featured in this first curve of the C, immediately across from the entrance door. Behind this station on the first of three support islands we stage brewed coffee, with a BUNN H5X water tower, ICB brewer, and G3 retail grinder set up on the back bar.

Espresso Station: Moving into the long curve of the C, we’ve layered white solid surface over the stainless for a visual change to showcase the following nine feet of Modbar AV espresso taps, steam wands, a countersunk refrigerated well, and pitcher rinsing sinks. Modbar AV is the newest release from Fort Wayne, Indiana-based Modbar, makers of modular undercounter brewing equipment. Modbar AV was developed in partnership with La Marzocco over the course of more than two years of collaborative R&D and manufacturing.

We configured our bar into two work stations, each with two Modbar AV’s and one steam wand to facilitate volume and efficient barflow. The two systems are separated by the countersunk refrigerated well to allow two baristas to work seamlessly during events and rushes. We chose Modbar systems for their unique design which encourages engagement, interaction, and education between our crew and our guests. Modbar’s support and help throughout this buildout has been incredible. Thank you to Will, Chanelle, Nancy, and Lena for all that you do. This project came together because of your sage wisdom. Immediately behind this station is the center island, where we placed three Nuova Simonelli Mythos Clima Pro grinders, knock boxes, undercounter freezer, and double refrigerator. We chose the Mythos for its consistent particle size, dose, and extraction, providing our customers the same anticipated experience day after day.

Slow Bar Station: After the last Modbar espresso tap we’ve set up a station similar to that of a cocktail bar. A small selection of bar seating allows for guests to sit down one-on-one with a barista and enjoy a selection of seasonal drinks from our slow bar fresh sheet. Over the last several years, we’ve gleaned inspiration from the rich history of the cocktail world. While coffee will never be an exact representation of the spirits in cocktails, taking the versatility of single origin coffees and pairing them with a variety of ingredients in mixed drinks keeps things fresh. Ultimately, we wanted to create a piece of our menu that allowed us to experiment and create a unique coffee experience for our local area. The menu currently features a Nitro Fashioned using our F-Bomb nitro, orange and aromatic bitters, and simple syrup garnished with a Luxardo cherry and orange peel like any good Old Fashioned. The Cold Brew Sour combines our single origin nitro from Ethiopia with lemon juice and house-made chamomile grapefruit syrup—perfectly refreshing on a hot summer day. If sweet is more the guest’s speed, our Cherry Bomb combines cold brew concentrate with Luxardo cherry syrup, shaken and served frothy and neat in a coupe glass. As the seasons change so will the menu. We plan to roll out a lot of fun drinks in the coming months.

Our occupancy is approximately 140, covered with a variety of seating options. We offer a 13-foot live edge walnut slab community table, live edge 12-foot wide wall mounted walnut “buddy bars”—to accommodate those wanting to throw back a quick espresso, check their messages, and run. For people watching, the window bar overlooking the street and two balcony bars overlook the cafe from the back of the space. The mezzanine also features comfy soft furniture. We plan on utilizing all this space, hosting special private events as well as coffee industry specific events.

Cupping Kiosk: The final element in the very back of the space is a beautiful 2.5 kilo matte white Diedrich Roaster surrounded by a curved cupping bar with a 5’ x 5’ SCA Flavor Wheel next to it. This space will be used to sample roast for green coffee purchasing, and to host classes and public cuppings.

Okay, that’s it. That’s the whole space…we promise. No more.

What’s your approach to coffee?

Roast House was founded on a firm commitment to only sourcing and supporting producers growing sustainably certified farms. We’ve worked with Rainforest Alliance, USDA Organic, and UTZ since the beginning. As we roll out a new chapter, opening a retail cafe, those values will not change.

Roasters Aaron Jordan and Kyle Siegel spend a lot of time evaluating and working with our sourcing partners to find the most delicious offerings available. Green quality is paramount to the success of a guest’s experience with the finish product. We roast on a 12-kilo Diedrich Roaster approaching each coffee to showcase the qualities we found on the cupping table. A house blend is featured on espresso and batch brew alongside a more developed blend option for our dark roast fans on pour-over. The remaining offerings are single origin, roasted to highlight their terroir. Highlighting those qualities means we roast on the lighter end of the spectrum. Although structure and sweetness are a big deal to us when it comes to roasting lighter, so we preserve flavor clarity and acidity while still providing a chuggable cup of coffee.

From there, the coffee is sent to our amazing team of coffee magicians. Using the Modbar AV’s and automating flow on the Modbar pour-over systems allows dialing in to be approachable and efficient. Leveraging integrated scales in the drip trays and a simple interface to adjust espresso yield has been a lot of fun to work with. Our pour-overs are brewed via Kalita 185‘s, with Modbar’s spray tip and extraction adjusted for the Forte BG grinders. The replicability of this system is really important, especially because specialty coffee is not an inexpensive commodity. We want to ensure that when our guests pay a premium for a quality product it is the best it can possibly be.

Any machines, coffees, special equipment lined up?

4 Modbar Pour-Over Systems 4 Modbar AV Espresso Systems 2 Modbar Steam Systems 1 BUNN ICB Batch Brewer 2 BUNN H5X Hot Water Towers 1 BUNN G3 Grinder 4 Baratza Forte Brew Grinders 1 Baratza Sette 30 Grinder 3 Nuova Simonelli Mythos Clima-Pro Grinders 1 Diedrich IR-2.5 Roaster

What’s your hopeful target opening date/month?

July 13th, 2018

Are you working with craftspeople, architects, and/or creatives that you’d like to mention?

Design: Uptic Studios Branding: Hampton Visuals Construction: Mauer Inc. Wisdom and all things involving flow: Will Frith, Modbar

Thank you!

Thank you for the opportunity to share our space.

First Avenue Coffee is located at 1011 West First Avenue, Spokane. Visit their official website and follow them on Facebook and Instagram.

The Build-Outs Of Summer is an annual series on Sprudge. Live the thrill of the build all summer long in our Build-Outs feature hub.

The post Build-Outs Of Summer: First Avenue Coffee In Spokane, WA appeared first on Sprudge.

Build-Outs Of Summer: First Avenue Coffee In Spokane, WA published first on https://medium.com/@LinLinCoffee

0 notes

epchapman89 · 6 years

Text

Build-Outs Of Summer: First Avenue Coffee In Spokane, WA

As told to Sprudge by Aaron Jordan.

For those who aren’t familiar, will you tell us about your company?

Can you tell us a bit about the new space?

Okay, that’s it. That’s the whole space…we promise. No more.

What’s your approach to coffee?

Any machines, coffees, special equipment lined up?

What’s your hopeful target opening date/month?

July 13th, 2018

Are you working with craftspeople, architects, and/or creatives that you’d like to mention?

Design: Uptic Studios Branding: Hampton Visuals Construction: Mauer Inc. Wisdom and all things involving flow: Will Frith, Modbar

Thank you!

Thank you for the opportunity to share our space.

First Avenue Coffee is located at 1011 West First Avenue, Spokane. Visit their official website and follow them on Facebook and Instagram.

The Build-Outs Of Summer is an annual series on Sprudge. Live the thrill of the build all summer long in our Build-Outs feature hub.

The post Build-Outs Of Summer: First Avenue Coffee In Spokane, WA appeared first on Sprudge.

seen 1st on http://sprudge.com

0 notes

wineanddinosaur · 5 years

Text

Six of the Best Wine-Soaked Day Trips, According to a Part-Time Parisian

No trip to Paris is complete without a visit to one of France’s esteemed viticultural regions. Champagne may be the obvious choice — it’s less than 100 miles from Paris, and, let’s face it, who doesn’t love a glass of bubbles — but thirsty Parisians look beyond Reims.

For your next vino-filled French adventure, consider one of these six regions, complete with industry hangouts, bottles that rarely leave French shores, and, yes, envy-inducing Champagne.

Burgundy

Chardonnay and Pinot Noir aficionados, you’re in luck! Heading to Burgundy is much more accessible than you may think. Want an urban escape? Head to Beaune and sip through the city’s tasting rooms. Best of all, the city itself happens to be breathtakingly gorgeous.

Burgundy-bound tasters looking for a more intimate experience can hop the train to Macon, perhaps the region’s best-kept secret. In Macon, you can still find delicious, affordable bottles of Chardonnay. You will most likely need to rent a car, but, on the upside, you won’t need to contact producers too far in advance.

Producers to visit: Julien Guillot (appointment required), Domaine Pollier, Olivier Merlin (all in Macon).

How to get there: TGV high-speed train, Paris to Beaune: 2 hours 33 minutes (change trains in Dijon); Paris to Macon: 1 hour 35 minutes.

How long to stay: One day.

Alsace

Arguably France’s most underrated wine region, Alsace is a destination for those really in the know — especially white wine lovers looking to soak in as much Riesling, Sylvaner, and Pinot Gris as humanly possible. Upon arriving in Alsace, stroll through the city of Strasbourg, visit the centrally located cathedral, and walk along the river — pretzel in hand, of course — to take in the flower-lined windows of the city’s half-timbered houses. For winery visits, renting a car is best, though if you can swing it, nothing beats being picked from one of the local train stations by a producer, many of whom are more than eager to coordinate with thirsty guests.

Producers to visit: Trimbach, Ruhlmann-Schutz, Christian Binner, Albert Boxler.

How to get there: TGV high-speed train, Paris to Strasbourg: 2 hours 17 minutes.

How long to stay: Two days, one night.

Where to sleep: Hotel Hannong’s modern hotel-wine bar hybrid is the perfect place to crash after a full day of wine tasting. Located in central Strasbourg, the hotel is just a five-minute walk from the train station, historic Petite France quarter, and Strasbourg Cathedral.

Bordeaux

Thanks to the TGV express service, Bordeaux is now just two short hours on the fast train from Paris. The city has everything from high-end shopping, to Michelin-starred dining, to chic tasting rooms, making it the perfect day trip for those looking to sip in style. If you want to visit the wineries themselves, as opposed to simply tasting in the city, rent a car or take the local train. Back in the city center, stop in Le Flacon, Bordeaux’s small yet stunning wine bar. It’s an industry favorite and a must, especially for natural wine lovers.

Producers to visit: Château Coutet (St.-Émilion), Château La Clotte-Cazalis (Barsac), Domaine Emile Grelier (Lapouyade).

How to get there: TGV high-speed train, Paris to Bordeaux: 2 hours 4 minutes.

How long to stay: One full day if tasting within the city; for outside producer visits, two days, one night is best.

Where to sleep: The lavish InterContinental Grand Hotel de Bordeaux has interiors by Jacques Garcia, a two-Michelin-star restaurant, and breathtaking views of the Opéra National.

Beaujolais

There’s a reason why somms, retailers, and wine industry folk flock to bottles of Beaujolais; they’re downright delicious. These Gamay-based, chuggable reds are extremely easy to drink, with bright acidity, versatility, and lively fruit. Heading to Beaujolais from Paris has never been easier, thanks to the high speed train to Lyon. Although this trip could easily be done in a day, ‘home base-ing’ in Lyon for as long as possible is ideal, simply for the sake of exploring its gorgeous architecture and out-of-this-world gastronomical scene. Stop in La Fleurie wine bar for natural wine, and Chez Paul restaurant for traditional, bouchon-style fare. The Museum of Fine Arts also has an adorable outdoor cafe.

Once you arrive, sign up for a Beaujolais wine tasting day tour, complete with bus transportation; or, for a more customized route, you can rent a car.

Producers to visit: Clos de la Roilette, Domaine Chapel, Domaine Château de Grand Pré.

How to get there: TGV high-speed train, Paris to Lyon: 1 hour 56 minutes.

How long to stay: One day; or two days, one night. If you’re able to stay in Lyon, give this trip as many nights as possible to soak up the city.

Where to sleep: Le Royal, an 1895 boutique grand dame, has a convenient downtown location, Pierre Yves-Rochon interiors, and bragging rights: Sophia Lauren was reportedly among its previous guests.

Loire Valley

Fortunately, for lovers of Cabernet Franc and #chenincheninchenin, hitting the Loire from Paris is as simple as catching the next train to Angers. Upon arrival, take a quick stroll around the Château d’Angers, preferably with a pastry from one of the city’s many award-winning boulangeries, such as Le Duc d’Anjou or Artis’an Passionné. Booking half- or full-day winery tours with round-trip transportation is insanely easy, with options to Layon, Saumur, and Savennières, among others.

Renting a car and visiting producers will usually require some advance planning; however, Loire-based vignerons are known for their hospitality and enthusiasm for welcoming guests.

Producers to visit: René Mosse, Château de Brézé, Domaine du Collier, Pithon-Paillé.

How to get there: TGV high-speed train, Paris to Angers: 1 hour 37 minutes.

How long to stay: One day; or two days, one night.

Where to sleep: The stunning L’Oisellerie is situated in a house from the 1500s and has exquisite terra cotta floors, stained- glass windows, and a charming timber interior. This certified historic monument is centrally located, spacious, and has free high-speed internet.

Champagne

Most travelers looking to day-trip to Champagne make Reims or Épernay their home base. Reims has a Gothic cathedral and slightly livelier vibes, and Épernay is home to the plush Royal Champagne Hotel. Both are just an hour and change by train from Paris. Visit in October or November to avoid the crowds, and note that every tasting room — from the grandest marque to tiniest grower — requires advance reservations. Be punctual for appointments, too. Bookings fill quickly, and a five-minute delay could mean you have to forfeit your spot entirely.

Taxis and public transportation here can be unreliable, so rent a car or book a tour that includes transportation.

Producers to visit: Maison Bérêche, Champagne Savart, Champagne Laherte Frères.

How to get there: TGV high speed train, Paris to Épernay: 1 hour 12 minutes; Paris to Reims: 46 minutes.

How long to stay: One day.

The article Six of the Best Wine-Soaked Day Trips, According to a Part-Time Parisian appeared first on VinePair.

source https://vinepair.com/articles/six-wine-day-trips-from-paris/

0 notes