NOFX can easily considered one of the most successful independent bands of all time. Formed in 1983 by bassist Fat Mike and guitarist Eric Melvin, the band has never signed with a major label. That kind of independence is very familiar to California’s Stone Brewing. Perhaps that’s where Stone Punk in Drublic, a collaboration with NOFX rises from.

First, the name. Stone Punk in Drublic is named for NOFX’s 1994 release by the same name, considered the band’s most popular release.

via Stone Brewing to team up with punk band NOFX – Beer Street Journal.

Stone Brewing to team up with punk band NOFX – Beer Street Journal

I am not on a mission small brands vs big brands. I, as an liquid entrepreneur, and hopefully my bartenders too, are on a mission „making our own brand stronger than anything else“.

And, If I can give you one final advice: You should do the same. Build your brand – do not build other peoples brands.

via Liquid Letter No. 4: Brands need bartenders but bartenders do not need brands. – jrgmyr.net.

Liquid Letter No. 4: Brands need bartenders but bartenders do not need brands. – jrgmyr.net

There is a new crop growing in Southern California’s famous avocado groves — coffee.

About two dozen farms between San Diego and here, just outside Santa Barbara, are nurturing coffee bushes under the canopies of old avocado trees, in what may be the first serious effort in the United States to commercialize coffee grown outside Hawaii, home of Kona coffees.

“When people hear I’m growing coffee, they typically make a face and say something like, ‘Well, how good can coffee grown in California be?’” said Jay Ruskey, the owner of Good Land Organics, who is widely regarded as the father of the state’s nascent coffee business.

via Your Coffee Is From Where? California? – The New York Times.

Your Coffee Is From Where? California? – The New York Times

A team in China has decoded the genetic building blocks of the tea plant, Camellia sinensis, whose leaves are used for all types of tea, including black, green and oolong.

The research gives an insight into the chemicals that give tea its flavour.

Until now, little has been known about the genetics of the plant, despite its huge economic and cultural importance.

via Secrets of tea plant revealed by science – BBC News.

Secrets of tea plant revealed by science – BBC News

We are a country that is all agog about IPAs right now. Regular IPAs has become the norm. No brewery worth its salt is without one, and for the craft beer consumer it has very nearly become the Bud Lite of the day. Now it seems people compete to stand at the top of the heap of the biggest, baddest, hoppiest IPA out there. It may have started out as a joke in a video, but octuple IPAs are a thing.

But, here’s the thing, they’re not. In fact, the whole IBU measure is grossly misused and if you walk into a pub/brewery that is advertising a 100+ IBU beer, you can be pretty certain they are full of it. Yes, there is a small chance they are for real, but unless they are using hop extracts to brew their beer, they’re full of it.

via The myth of the 100+ IBU IPA – SommBeer.

The myth of the 100+ IBU IPA – SommBeer

via Espresso Myths: Magical Crema – YouTube.

Ice Diamonds and Classic Cocktails at Bar High Five – YouTube.

Commenting on the project, Karen Hækkerup, CEO at the Danish Agriculture and Food Council, said “Just as we have seen shops sell goods that would otherwise have been thrown out , Beercycling allows us to recycle a product that is normally flushed down the drain.

“When it comes to circular economy, Danish farmers are some of the best in the world. If you can brew a beer with urine as fertiliser, you can recycle almost anything.”

Henrik Vang, the Executive Director at Nørrebro Bryghus, added: “We want to be a part of the Beercycling project partly due to the story it has already told, but also because it is interesting to partake in a project, which addresses the challenges of sustainability and circular economy. Basically, it is a cool project.”

via Danish brewery to release ‘Pisner’ beer.

Danish brewery to release ‘Pisner’ beer

Marques is part of what one might dub the “second wave” of winemakers pursuing a similar path by looking to higher elevation plots and picking earlier to preserve acidity. At her Conceito estate, in the Douro Superior heading east towards Spain, she produces a range of wines from the accessible Contraste blends (the red and the white are both picked early and only partially oaked, to maintain freshness) to Unico, a thrilling old-vine white field blend. But the bastardo grape has arguably become her calling card—not only for its stylistic grace, but for its clear challenge to the prevailing Douro template, and endorsement of the region’s climatic variety.

via PUNCH | Can Douro Wine Find a Lighter Way Forward?.

PUNCH | Can Douro Wine Find a Lighter Way Forward?

via Applejack | How to Brew Everything – YouTube.