Tag Archives: beer

GoatHouse Brewing Co

November 2017  By Elizabeth Smith

One of my first weekend trips to Placer County, California, included a stop at GoatHouse Brewing, which recently celebrating four years in business.

A few visits later, after their Farm Yoga experience, I caught up with co-owner, Catherine Johnson, about what it’s like to live the dream: owning a craft brewery which produces its own hops and raises its own goats, far removed from her past life living in the San Francisco Bay Area.

FullSizeRender (3)How did GoatHouse Brewing come about? Why goats and beer?

Michael and I were in the Bay Area rat race and knew we wanted something different for our life and young family. We met and fell in love over beer, and Michael has brewed since before he was old enough to buy (now over 30 years)! We knew we wanted space and a great community to raise our family. Being connected to where our food (or beer in this case) comes from has always been important — food or beer just doesn’t magically appear in the grocery store. I make cheese, so goats were the obvious choice. Hops are needed as beer isn’t beer without hops, and thus, the dream began!

Why Placer County/Lincoln, California?

We looked all over the state of California and we fell in love with the schools, community, and competitive landscape around us. We wanted rural farmland, yet close enough to city comforts and school sports, etc. The farmland around us is rich with mandarins, lavender farms, wineries, and many other innovative uses.

Why did you decide to offer farm yoga with the goats? Has it been successful? In what ways?

Farm Yoga evolved because we have tons of goats and beer! A good friend was recently certified as a yoga instructor, we got to talking (and maybe having a cold one), and the idea took shape. Farm Yoga at GoatHouse has been very well received and hopefully people enjoy it as much as we do! Animals don’t fake affection — when they choose to spend time with you, enjoying a rub, nibbling on edge of shirt, enhancing a stretch, etc. — it is genuine.

FullSizeRenderApproximately much and how many different beers do you produce annually?

GoatHouse Brewing is a 3BBL nano-brewery. We grow 20 different varieties of hops. We brew small-batch seasonal beer as a farm brewery based in agriculture. We use 90% of the hops we grow onsite, bringing in only those that are proprietary and patented. We also use seasonal fruit from our orchard such as mandarins. Most years, we brew 40-50 different styles, with only one being on tap 100% of the time, Darkside, our stout, our favorite to drink and brew! The rest comes and goes with the season.

How do you come up with the names of your beers, such as Wet N’ EZ, Honey Baby, Jackin’ Jill, Amberillo, Philip D’Glass, and Dirtbag Red?

Songs, life, kids, inside jokes, nicknames, family, riffs on just about anything. Typically, it starts a bit inappropriate, some vetoing that goes on, then we lock in and go!

We are craft beer manufacturers and hop farmers, so at least two businesses rolled into one, but beer helps make the world go around!

Do you have children and are they involved in the business?

We have two kids, Nolan, 14 and Amelia, 11. They help with Farm Yoga and most of the critter care on the farm. Nolan is on a USA swim team and he’s thankfully strong to haul hay bales. Amelia has no fear and can wrangle a goat like no one’s business (might be from her competitive soccer playing skills). They also grow pumpkins and have a farm stand in the brewery where they pick fruit from the onsite orchard, or veggies from our large garden to sell. They save their money to buy new seeds for the next year or something special.

IMG_1452Tell me more about the goats. What kind of goats, etc.?  Do you produce (or sell) any goat products such as milk and cheese?

The goats are all dairy goats. The plan was to open a small-batch dairy, but currently the regulations are hundreds of thousands of dollars and price prohibitive, so we are not licensed, nor do we sell any milk products. All hope is not lost, but development is currently on pause. In the meantime, we eat a lot of cheese with our beer! Our daughter has three Nigerian dwarf goats from 4H and their milk is like heavy cream. Alpines and La Manchas make up the bulk of the herd and their milk is sweet and plentiful – no funky aftertaste. Despite their reputation, our goats are very picky eaters and VERY spoiled.

What are the challenges you face as a local craft brewer?

Being one of the only true farm-to-tap breweries in the State of California – where the farming and brewing happen on the same land – has been challenging as the government isn’t really set up for innovation or the unknown. Being tenacious and the first to market has been character building as my mother says! We are craft beer manufacturers and hop farmers, so at least two businesses rolled into one, but beer helps make the world go around!

 Do you sell your beers only at the brewery?

The majority, yes. Since we are based in agriculture, production is limited. The old farming model was that the farms brought food to the people. Today, people like to come to the farms to see where everything is produced. It’s a connection that has been lost in society that we are hoping to rebuild. People don’t know how hops grow, so it’s a bonus to share the knowledge while they are enjoying a beer on the farm.

What other events do you offer at the brewery?

We are starting to work on some beer pairing events with local farmers and a fantastic farm-to-table chef. More to come, so stay tuned!

Is GoatHouse Brewing everything you dreamed it would be?

GoatHouse Brewing is exactly and more than what we planned extensively for and dreamed of. Our unique business model, as the first in the state, has been very well received and our passion and love for what we do, we hope, shines through. With all the planning we did, the one thing that surprised us, and continues to surprise us, is the outpouring of love and support from our customers. It is truly staggering and we are honored to be part of so many celebrations: engagements on a regular day in the brewery, baby showers, and birthday parties for the young and old.

600 Wise Road, Lincoln CA | info@goathousebrewing.com | Goathousebrewing.com

Michael and Catherine Johnson  |  Tasting Room open Thurs, Fri, Sat & Sun


Elizabeth Smith HSElizabeth Smith is a French and Spanish professor turned wine professional. In 2013, her part-time role as executive assistant to a wine broker and importer became her stepping stone into the wine business. She moved to the Napa Valley from Virginia in January 2014 to begin her new full-time winery career. Elizabeth holds a doctoral degree in community college education from George Mason University as well as Wine & Spirit Education Trust’s advanced wine certification. She is currently the wine club and social media manager at Ehlers Estate and writes about wine tourism and wine for various online media outlets, usually while sipping wine with her cat, Einstein, by her side.
Follow Elizabeth at TravelingWineChick.com and AmericanWineryGuide.com

Summer Flavor Trends         

June 2017 by Ginger Johnson     

lemon grassSummer is upon us and beer is abundant. I often joke that Beer Season is from Memorial Day to Labor Day. Truth for all of us though is that there are flavorful beers available year-round. We’re living in a luckily robust gustatory age.

So, what flavors are hot this summer for beer? According to a number of online resources, spices such as cardamom, lemongrass, cinnamon and (a personal favorite) ginger are “in”. Five minutes doing a bit of searching online will yield myriad options for what to look for trending flavors, if you like to seek new and unique.

Here’s the deal:

  1. These flavors aren’t new, they’re simply trending right now. The good news = great news for drinkers! Simply enjoy the flavors you like, as you like them. Withhold any judgement, be a diplomat and really relax into the experience of tasting to get the most out of it.
  2. Be sure to explore. Preconceived notions and biases hold us back from discovering new flavors. Order a sample of a beer that may seem outlandish to you, share it with your flavor exploring friends, and then decide if you want a full serving. By the way, it’s really the second sip that will tell you what you prefer. The first sip warms us up – the second tells the truth.
  3. All the spices and flavors you read about now have been used for literally ever, in some sort of capacity. In fact, this renaissance of using ‘unique’ flavors is simply that: a renaissance. We cycle through flavors just as we cycle through fashion.
  4. Embrace the unusual. Since I love to cook, when I go out to eat, I seek dishes on menus that have something different from my home larder and buying habits. Experimenting with various new-to-you beer flavors will help an open-minded taster keep the joy of discovery alive and growing.

Beer WM ImageAs a flavor explorer, I encourage you to also seek out the brands you already enjoy – find out what they are making, fresh for the season and give those a try. My rule of thumb is that, even if I’ve tried it and didn’t particularly care for it previously, if I’ve not tasted it in the last 90 days, then I give it another taste. Our sensory systems change as we change, age and grow. The open mind is truly the best palate enhancer around.

Look for and ask for dates of tapping and packaging. Beer is a perishable product. It’ll be best 1. at the source and 2. fresh. Inquire with the server, retailer and distributor as to what the date coding may be for the beer you’re buying. Beer wants to give you the best possible experience (yes, it does) and freshness has everything to do with it. When you notice out of date beer, particularly packaged beer, ask the seller what they have that’s fresh.

Questions? Be sure to reach out anytime, reference Basil & Salt, and I’ll be happy to help as I can via email at ginger@gingerjohnson.com

Until next time, cheers ~


You can find Ginger at the links below and also follow her on Twitter.

Entertainer, Flavor Maker, Speaker & Presenter, CEO Ginger Johnson & Women Enjoying Beer TEDxNapaValley  Talk

Beer Everywhere…And Then Some! by Ginger Johnson

Ginger Johnson

Ginger Johnson

Beer, beer, and more beer. With the explosion of breweries opening in America right now it’s a surprise we aren’t floating down the streets in boats buoyed by the beverage. Beer’s wonderful. It’s flavorful, social, herstorical, elegant, and simple. And…we need to zoom out.

Beer is one of the beverages many people around the globe choose after work, for a meal, in a recipe and to share. Wine’s another. Spirits offer another choice. Then there’s a veritably infinite variety of juices, ciders, meads, milks, waters (a confusing category to me at a minimum) and energy drinks (which scare the crap out of me). One look at an industry magazine will boggle the mind and fill the gut.

So how do you choose your beverages? When do you select which drink and why? There are so many facets to our selections, so many considerations that if you think about it a lot – and I do professionally – it can fairly overwhelm you. So let’s zoom back out and take a sip.

Ginger VIFour main ingredients are in beer: water, grain, hops and yeast. Within that list and then well beyond, beer can be whatever one wants it to be. Beer’s been made almost as long as humanity has. Fermenting and boiling, using readily available ingredients of an endless variety, consumed by children, women and men. The boiling stage of beer renders previously unsafe water safe to drink, so reserve judgment of kids drinking unless you can identify with that context.

Most likely a bit younger than beer and a single ingredient product. Some may argue that different grapes equal a multi ingredient product. Go for it if you prefer that. Basically though wine is a single plant proposition. And deliciously so with wines of grape and other fruit origins the world over.

Spirits. In some ways a wholly different beverage category. Spirits (vs. the terms booze or liquor) encompasses an enormous array of flavors in a distillation-focused process. From scotch neat to a 10 ingredient cocktail, spirits are fun, playful and potent. Again, as beer and wine, people have been distilling for eons. We’re the lucky ones in modern times to enjoy an unparalleled variety to sample.

Ginger IIIMead. Thank the bees for mead. Mead is another single product beverage reliant on our fine buzzing friends who’ve been experienced catastrophic changes in recent years. Do what you can to support and not kill bees. Call a bee specialist (like Sarah) with questions before extermination. They’re trying to simply go about their work and we must respect the enormity of positive impact bees afford planet life. 

Cider. Cider is apple. Perry is pear. Neither is classified as “Juice” – that’s the unfermented stuff. Similar though different, these two beverages offer an assortment of flavors that previously were either in decline or unknown. The cider revolution and Perry makers of the world are putting forth a massive effort to resurrect these drinks and educate about the wonders of orchards and the deliciousness they can give us. Here’s a radio interview with Jennie of WA based Tieton Ciders.

Everything else. To list all the beverages of the world would be a fool’s errand. I’d rather invest my time learning, tasting, sharing, and researching. 

To you I say taste, sample, try, ask, inquire, investigate, visit and sip. Moderation is our friend, and our brains should be more engaged. Support your local brewer, vintner, cider maker, and meadery. Find out who’s in your neighborhood and see what you can do to support them.

Ginger I Sepia WomanLike my company name, Women Enjoying Beer: it’s not about the drinking. It’s about the community surrounding, developing and supporting neighborhood entities and community businesses. Cheers to that!

Till the next glass ~


Go Here: Search online for “Cider Festivals 2014” to locate a new experience just awaiting your arrival. Pack a lunch pack some friends, and have at it!

Try This: Enjoy samples and small tastes of various beverages side by side. I conduct Beer & Wine tastings with regularity and the comparisons are fun, enlightening and delicious.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com



Brewer Count Continues Record-Breaking Rise in 2013

BreweriesThe United States saw an ever-higher number of new breweries enter the market in 2013, with a record-high 3,699 active ‘permitted breweries’ overseen by the Alcohol Tobacco Tax and Trade Bureau (TTB). An analysis by the Beer Institute showed that the majority of the 948 new permits issued in 2013 went to brewpubs.

The Beer Institute analysis showed that four states account for one-third of all breweries in the United States: California, Washington, Colorado and Oregon.

“We have tracked the industry since our preceding trade association was first founded in 1862, and there’s a story in these numbers. Beer is constantly evolving in the U.S., with more small brewers than ever before, more brands being introduced by national brewers and growing interest in imports,” said Chris Thorne, vice president of communications at the Beer Institute.

No of Active Permitted BreweriesThe Beer Institute’s 2012 Beer Serves America study demonstrated the industry’s economic power. The study concluded that beer puts more than two million Americans to work, from farmers to factory workers, and brewers to bartenders. The combined economic impact of brewers, beer distributors, retailers, suppliers and other inducted industries was calculated to be $246.5 billion in 2012. The industry paid $49 billion in federal, state and local taxes that same year.

“There was a long period of consolidation in the industry, but during that same period, beer became the most popular drink in America. Thanks in great part to the small brewer tax credit, today we’re seeing more small brewers than ever before. But consumers are also increasingly less loyal to beer, and that is a challenge for every brewer of any size,” Thorne said.

Under the existing tax structure, small brewers (defined by U.S. Tax Code as those that produce up to 2 million 31-gallon barrels per year, or the equivalent of 110 million six-packs) receive a substantial break on federal excise tax, paying only $7 per barrel on the first 60,000 barrels. The regular tax rate is $18 per barrel, which is paid by all brewers of more than 2 million barrels, all beer importers regardless of size, and on every barrel produced by small brewers beyond 60,000.

Active Permitted Breweries in the U.S.More than 90 percent of permitted breweries today produce less than 60,000 barrels annually.

Editor’s Note: The Beer Institute requests active permitted brewery data once per year from the TTB. Permit counts are different from Brewer counts as some brewers own more than one brewery, while other brewers share breweries. Relevant table and graph included.

Data Provided by The Beer Institute: The Beer Institute is the national trade association for the American brewing industry,representing both large and small brewers, as well as importers and industry suppliers. First founded in 1863 as the U.S. Brewers Association, the Beer Institute is committed today to the development of sound public policy and to the values of civic duty and personal responsibility: www.BeerInstitute.org. Connect with us @BeerInstitute and on Facebook.

A Beer For St. Valentine

Ginger JohnsonSt. Valentine lost his head. Well, he didn’t loose it so much as it was removed for him in or around the year 270. Read this hair-raising tale.

And while you don’t have to loose your head this Valentine’s day, you can enjoy the love of beer for this unique holiday.

We’re so fortunate to have an extremely broad range of flavors and ingredients in available beers today – to say you don’t like beer based on a previous one is a cop out to not try another! I’ve yet to hear someone say, “I don’t like wine” based on a previous glass or bottle they didn’t care for. Or “I don’t like cocktails” per a drink they were served that didn’t hit the spot. Yet it’s commonly accepted that people think they don’t like beer because of a previous experience. Time to cut that myth off at the quick!

NEWSFLASH: Previous experience can guide us – and it should never limit us. Use what you’ve tried in the past to propel you forward. Never judge one whole category of flavor, in this case beer, on one isolated memory. There are myriad reasons something that we eat (solid or liquid) can resonate positively and negatively. Be one of those folks who love to try, try try!

Ginger JohnsonSince it’s such a chocolate and sweet focused holiday, I’d steer you the other direction. Go savory, for the Saints sake. Here are some suggestions to pour on for the day.

1. Look for beers with ingredients such as spices and herbs. These will offer some really unique and wonderfully surprising sensory experiences.

2. Cook with these beers. When you think of beer as an ingredient, as well as a liquid refreshment, you can do soooooo much more! I offer recipes here on Your Home as well as on my site, WomenEnjoyingBeer.com – dig in.

3. Support your local package store and buy beer for friends, surprise them with a single thoughtful bottle or can, and make your dollars create their smiles. Split a 6 or 12 pack of your choice, garnish with a simple ribbon and a personal note, and you’ve got a perfect gift of good taste.

4. I’d recommend steering away from growlers since their life is very limited. The beer will never be as good from a growler than it will on tap or from a properly packaged can or bottle, and there’s loads of already packaged beer ready to buy (look for the packaging date to make sure it’s less than 120 days old).

So sling that cupids arrow from your tastebuds to your loved ones. I bet Cupid’ll need a beer before the weekend is out – and that’s heady stuff.

Cheers till the next glass!


Go Here: Search online for local packaging stores. Choose one or more – perhaps a new one you’ve not yet visited. Buy a few packs and give singles of beer to various loved ones.

Try This: You can purchase the flavorful award winning documentary, The Love Of Beer here. It’s a really fun and well-produced take on one of your favorite topics by Portland OR based filmmaker Alison Grayson.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com

Pump(kin) up your beer! by Ginger Johnson

PumpkinsFall is not only in the air, it’s in your beer. As harvests continue and bloom into full hay wagons full of squash and produce, look for pumpkin beers to try.

Having done a pumpkin beer sampling at an event last fall, I can tell you that they are widely different in their flavors, sweetness and dryness. Some will smell and taste like pumpkin pie spice. Some will have lovely subtle flavors, some will be sweeter. So depending on what you’re after, try a few until you find one you enjoy. 

If it’s a sweeter pumpkin beer you’ll find in it a delicious opportunity to use in a cobbler, pie, crock pot roast, or in a dressing. If the mouthfeel (aka texture) is drier, those pair nicely with salmon and sweetly savory foods.

Pick a pack of pumpkin beers this fall. Gather some friends round the bon fire and celebrate your home and life. All’s well, that fall’s well!

Till the next glass –


Try this: Pumpkin beers are in full bloom! Seek them out and enjoy them in your glass as well as in recipes. Elysian helped pioneer the modern pumpkin beer and lots of brands have joined the patch. NOTE: pumpkin beers vary widely – I’d encourage you to try a few (at least!).

Go Here: Great Pumpkin Beer Fest – tickets are flying fast!! Here’s the link.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com

Less Labor, More Fun by Ginger Johnson

Ginger JohnsonEasy can be great when it’s also easy on the environment, your wallet, and planning. So let’s look at how easy and tasty beer can be for your Labor Day plans!

1. Grilling with Beerinades. I’ve covered them before, and I’ll share the idea again. Beerinades – wherein you use beer as a main flavorful liquid in which to soak your grilled goodies is an excellent and fun idea. Match the beer and food to fit the end desired flavors, like vegetables in porters and lambics and lamb in browns and ESB’s.

2. Beer and Food Pairing. One of the easiest ways to entertain successfully with beer is to host a beer and cheese party. Whether you provide everything or you ask guests to bring a component of the event, beer and cheese are excellent flavor mates! Mix and match, try a type of beer with various cheeses and vice versa. If you have fresh crusty bread and snappy grapes on hand, that’ll help cleanse the palate between tastings too.

Pubquest3. Delicious and Fresh. Did you know that 90% of Americans live within 10 miles of a brewery?! Beer is at it’s best fresh from the source. Consider heading to your local family friendly brewpub to treat the crew, meet friends for a meal, and leave the preparation to someone else. Here’s a terrific resource for finding a local brewpub.

4. Sustainable Holiday. Order a keg from a local brewery, brewpub, retailer or distributor (as your local and state laws apply). Prep simple foods family styles in advance, finger friendly is great, and keep the set up and clean up easy. All you need then is suitable glassware, dishes and napkins (steer clear from one-use anything) and serve up some fun!

Happy Holiday & Cheers till the next glass –


Try This: Order a keg of beer from a local provider. Some brewpubs and taprooms can sell them to you, check with retailers and beer distributors too – simply call well in advance (not the day of!!) to find out what you need to do, current pricing, and discuss equipment needs. Some rent the tapping equipment, some provide it, and all will need you to fill out necessary forms per the TTB (alcohol regulation body). Do this all well in advance of the holiday please!

Events: Stay home, go to the parties you’re invited to, and enjoy it all at a relaxed pace. Beer is supposed to be fun and something you savor, like the company of good friends and good times.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com

Waiter, There’re Organic Ingredients In My Beer! by Ginger Johnson

Ginger JohnsonThe organic conversation goes on and the drumbeat grows louder and subsides as various voices chime in, froth up, and then begin anew. Beer is no exception in the organic conversation. 

Here’s what I find interesting. The fact that people are sooooo vocal about what’s *now* important in the things we put into our bodies. All the while we overlook other things, like what we put on our bodies…I digress, so let’s get back on track. 

It’s good to want to know, it’s good to speak up and it’s great to be educated. I’ve said it before and I’ll say it again, education makes the world go round. And I’d enhance that by stating applying knowledge is what makes the education fruitful. 

Knowing what your beer is all about, what’s in it and how it’s made all go to the direction of organic production. Did you know it’s very expensive to obtain an official organic brewery designation? Did you know there are a number of breweries operating that want to share that they’re all but certified, which in no way lessens the impact of their choices of sourcing organic ingredients and goods? 

Fish Brewing, Olympia WAFish Brewing out of Olympia, WA is a certified organic brewery, so is Bison Brewing, Berkeley CA and so is Eel River Brewing, Fortuna CA. Standing Stone Brewing Company, Ashland OR is one of those darn-nears, with the brewer trying to source as much as fits sustainably. The entire operation is to the goal of green so it’s only natural, pun intended, that the beer is part of that formula. 

A few things to keep in mind when searching or learning about Organic Beer include:

1. Costs of materials – I feel confident in saying way more brewers would use organic materials if they were more abundant and more affordable. Both of those things are getting better, though business is still business and there are thresholds we have and then can reach successfully as we move forward.

Organics2. Brewhouse – If the brewery is dedicated to straight organic beer then it’s all set up accordingly all the time. If the brewery brews one organic in a line up with the rest ‘conventional’, then the consideration of a complete detailed cleaning before a certified organic beer is brewed adds time, effort and resources, as well as personnel and money. 

I’d caution everyone to be cognizant of the various terms and what they mean, since there’s inherent confusion as the terms are bandied about with no “Label Cops” overhearing and correcting us on every day life. According to the USDA, here’s some help

When it’s all brewed and done, enjoy your beer. Knowing from whence it came is an important facet to enjoying for me. To me knowing that the brewers and business side of the passion are dedicated to making a high quality product always trumps any labels, terms or certifications. Transparency is obvious and easy to find with those who are in it for the beer. 

Till the next glass ~ 

Try This: Enjoy cooking your pasta dishes by boiling the pasta in a beer that complements the end flavors desired. Making a marinara? Use some red, amber or brown to enhance the sweetness of the roasted tomato flavor. Making a cold seafood salad? Use a delicate fruit beer, Kolsch or Vienna lager for a subtle flavor addition. 

Event: Dig around a bit on the internet to find out which beverages are organic if you want to know more. There’s info a plenty – so pour yourself a refreshment and dig in!

Did you know it’s very expensive to obtain an official organic brewery designation? Did you know there are a number of breweries operating that want to share that they’re all but certified, which in no way lessens the impact of their choices of sourcing organic ingredients and goods?  ~ Ginger Johnson

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com

Guests are coming! Spruce up the yard. And by the way, what’s in the fridge?

Keep a variety of fresh beer available

Keep a variety of fresh beer available

Author:  Ginger Johnson

A fridge well stocked with tasty beer is a great way to make your guests feel very welcome. And since we’re thinking about it, what beer should you keep on hand? 

To please a range of taste buds and match an array of feeds, I suggest the following: keep a variety of fresh beer readily available. It’s an affordable luxury and in many states and stores you can mix a six-pack of beers of bottles and cans to buy and take home. Many beer brands are also recognizing that people want variety and are packing mixed variety packs – sweet!

If either of those are not readily available choices for you, then choose 2 or 3 six packs of two different beers, more if budget and space allows. Beer is a great value and you need to keep it cold in the refrigerator. Most beer in the USA is not pasteurized – and that’s what you want: fresh beer! So keep it cool until it’s time to serve. Doing so will give the beer the best chance to give you the best flavor opportunity the brewer intended.

Explore more flavor...

Explore more flavor…

As far as actual styles of beer to stock, some “Crowd Pleasers”, as I can them would include an Amber or Red, Belgian, Pale, Porter and whatever else strikes your fancy. As a researcher, I know people choose different beers for all sorts of reasons so go for it! Best case scenario: you find a beer you want to enjoy again. Not so great scenario: you try one that you aren’t really interested in buying again. Either way you’re successful in exploring more flavor and that what beer’s all about.

With all the great flavors of spring exploding and coming forth, it’s a great time to buy and enjoy fresh beer. A range of styles will please your guest and you making any event worth celebrating – including finishing your yard work!

Cheers till the next pint –


Many beer brands are also recognizing that people want variety and are packing mixed variety packs – sweet!

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com













Events and Tastings Around the Sound

The Seattle / Tacoma area is bursting with wine events and tastings this weekend  with adventures of every kind.  Would you like to learn more about wine,  meet the winemaker, find what chocolates pair best with wine or perhaps treat your significant other to a special evening?

I will add the link to each site so you can pop in and browse additional information.  If you have additional questions, please comment or email and I will answer as soon as possible.  Enjoy!

Beer Tasting at Local 360

February 16th 5:00 – 9:00 p.m.

Local 360 hosts a beer tasting each Thursday ~  this week they are featuring Maritime Pacific Brewery.  Join them each week for a tasting a paired $30 Chef’s tasting menu.

  • 1st & Bell, 2234 1st Ave South, Seattle
  • 206-441-9360

“Chocolate & Wine” Third Thursday Wine Walk

February 16th 4:00 – 8:00 p.m.

BYOG ~ Bring your own glass to the Woodinville Warehouse Wineries for the Third Thursday wine walk.  40 Artisan Wineries within a one minute radius, every third thursday, February through October.

  • $20 BYOG ~ $25 with a sample glass and 15 tasting tickets, cash only please.
  • 4:00 – 8:00 p.m.  Every Third Thursday, February through October  Ticket sales end at 7:00
  • 19501 144th Ave N.E., Woodinville,
  • 425-208-2770

Red Wine and Chocolate Event

February  18, 19 & 20

Whidbey Islands finest wineries are hosting their annual Red Wine and Chocolate Event.   Receive a souvenir wine glass and visit six or more participating wineries and sample wines and chocolates.  $20 in advance or $25 the days of event.

Red Wine and Chocolate on the South Sound Wine Trail

Feb  18th and 19th

~ Stretching through Olympia, Lacey and Shelton, it includes 7 award winning wineries.   One tasting and chocolate treats are available at each of the tasting locations.  $20 per person

  • 2825 Marvin Road NE / Olympia, 98516
  • 360-464-7125

Winemaker’s Dinner with Beringer Vineyards

February 18th 6:30 – 10:00 p.m.

Winemaker’s Dinner with Beringer Vineyards at the breathtaking Alderbrook Resort & Spa.  Enjoy an expertly crafted menu from Executive Chef Lucas Sautter and pairings by Beringer Vineyards.

Social begins at 6:30 p.m. with Greg Norman NV Sparkling & Hor D’Oeuvers, followed at 7:00 by a six course dinner ( including dessert ).  The six delectable courses include, Cast iron seared duck breast, Filet of beef tartare, Juniper braised elk osso bucco and more mouthwatering cuisine.

  • 6:30 – 10:00 p.m.
  • $119 cash only please
  • 7101 E. State Highway 106, Union, WA
  • 360-838-5500
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