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Archive for June, 2013

The exodus of sparkling wine producers from the embattled Cava DO (Denominacion de Origen) in the Penedes wine zone of Spain continues. According to Spanish wine author and organic viticulture expert Pablo Chamorro, nine growers had left Cava and its somewhat tattered brand image by the end of the 2012. Add Pepe Raventos to the list.
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Most people don’t realize that all beer was organic until the 19th century. In fact, historian Gregg Smith points out that organic beer-like beverages go all the way back to the ancient Mesopotamians, who would store “liquid bread” for later use. But modern organic beer didn’t debut in the United States until the mid-1990s.

The stigma traditionally associated with anything organic – beer included – has always been very average to poor taste. That’s not the case anymore. Aside from being better for your body and better for the environment, modern organic beer tastes pretty darn good, too.

There are two primary levels of certification for organic beer. “100 Percent Organic” is the highest level, brewed completely from organically produced ingredients.

“Organic” is the next level and includes most organic beers. These must be brewed from only 95 percent organically produced ingredients. The other five percent must not be available in organic form.

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