Laura Burgess

A Tale of Two Yeasts: How Yeast Science Has Become Big Business In Booze

A Tale of Two Yeasts: How Yeast Science Has Become Big Business In Booze

Today, an ever-expanding mass of conscientious consumers supports a renaissance of artisan food and beverage makers. At the same time, a religious devotion to science and expectation of uniformity in consumer goods continues to make small scale production nearly futile. At the core of this tension is Saccharomyces Cerevisiae, otherwise known as Baker’s or Brewer’s […]

Continue Reading

Tags: , ,

Why Picpoul Should Be Your Go-To Wine For Seafood

Why Picpoul Should Be Your Go-To Wine For Seafood

Move over, Champagne. Your days as the only go-to wine for seafood and fried goodies are over. Picpoul, the oft-forgotten ‘people’s grape’ of Southern France (it’s grown primarily in the Rhone Valley and Langedoc regions), is here to accompany everything from Island Creek oysters on the half shell to the famous deep-fried Fisherman’s Plates of […]

Continue Reading

Tags: , , ,

Brewing Beer in California Wine Country

Brewing Beer in California Wine Country

All photos by Jen Pritchard I thought I’d be the one asking questions when I stepped into Amador Brewing Company’s tank-filled tasting room to experience their Monday morning brewing process. Instead, head brewer KC Sare started things off: “You want a beer?” he asked, a half-full glass of the company’s Night Hike Porter in his hand.

Continue Reading

Tags: ,

Staking A Claim In Wine Country

Staking A Claim In Wine Country

The phrase “California Wine Country” often conjures images of rolling hills, perfectly manicured rows of lush green grapevines, and beautiful people sipping Chardonnay on balconies. It doesn’t evoke images of abandoned mines, dirt roads, and tree-sized grapevines with gnarly arms and wild leaves nestled between tiny towns with triple digit populations. Welcome to Gold Country.

Continue Reading

Tags: , , ,