We regret to inform you all that Everything’s d’Vine is officially going out of business and will be leaving our home on 4th street by the end of October. After nearly 3 years here we are sad to leave our friends (especially the furry ones), but the time for change is upon us. We wish this neighborhood the best and want you to know that those of you who supported our small wine & beer shop have truly touched our hearts.
We’re selling most of our fixtures/furniture/etc and will be posting photos/pricing later this week, but feel free to stop in, say hey & check out what’s left at your leisure. Any future changes on store hours will also be announced via Facebook.
Cat & Marianne
Weekly Friday tastings! Details:
320 W. 4th Street
$5/4 wines & $5/4 beers
light hors d’oeuvres
But what’s on the menu?
Dennis from Cutting Edge will be pouring four wines:
Mayu Sauvignon Blanc
Paulucci La Posta Malbec.
Boulevard Ginger Lemon Radler
Boulder Hoopla Pale Ale
Heavy Seas Riptide White IPA
Tomorrow [07.10.15] we’ll be back in action for our weekly Friday tastings! Details remain the same:
320 W. 4th Street
$5/4 wines & $5/4 beers
light hors d’oeuvres
But what’s on the menu?
Mollie Carr from Tramonte & Sons will be pouring four wines:
Just Peachy–A French bubble made from the Airen grape that is infused with natural peach flavor and a touch of sweetness. Perfect for summer!
Wild South Sauvignon Blanc–A crisp white from Marlborough, New Zealand that doesn’t overwhelm you with the citrus factor. A favorite of Marianne’s.
Zolo Signature Red–This is a great go-to red made from a blend of Mendoza’s signature grapes: Malbec, Cabernet Sauvignon, Bonarda & Merlot.
Fred’s Red–This wine is for the canine lovers out there! Aside from the adorable label, this Syrah & Zinfandel based blend is a no brainer.
Schofferhoffer Grapefruit Radler–easy drinking, sessionable, fruity without being too sweet
SweetWater Waterkeeper Hefeweizen–Surprisingly close to the German style, cloudy wheat deliciousness
Epic Brewing Escape to Colorado IPA–a great representation of the style in cans to help you make your getaway
Stone Brewing Ruin Ten 3xIPA–a classic, sharply hopped bomber from the Cali brewery
Getting prepped for 4th of July can be hectic and expensive, especially if you’re hosting a gathering of some sort. While you know where you can find refreshing beers & delightful wines for the big day (wink wink), there’s a lot of other factors that go into celebrating. We found this interesting article on CNBC c/o Jane Wells, who tallies up some of the common expenses for the holiday. Check it out below!
Happy birthday, America!
Nothing says red, white and blue like green. And with the Fourth of July landing on a Saturday this year, Americans will be spending plenty of money.
The American Farm Bureau says the average Fourth of July BBQ will cost $5.58 a person, down 3 percent.
That includes a hot dog and hamburger, buns and condiments, plus potato salad, baked beans, corn chips, chocolate milk, lemonade and watermelon.
WalletHub projects we will consume 150 million hot dogs Saturday, along with 190 million pounds of beef, and 700 million pounds of chicken. That’s a lot of chicken.
WalletHub estimates we will buy $1 billion of beer to celebrate our independence. A growing portion of that is craft beer, which continues to make impressive gains despite its higher cost. Rabobank reported earlier this year that the explosion in craft brewing was raising prices for barley. “Spot prices for malting barley in Montana are now more than 25 percent higher than they were one year ago.”
The American Pyrotechnics Association estimates Americans will spend $675 million on fireworks this year. More than 100 million Americans will go to a fireworks show. Wallethub named Minneapolis its top pick for the Fourth of July based on activities, attractions and forecast (although I see there’s a chance of rain). Minneapolis happens to be in CNBC’s top state for business!
ADD IT ALL UP
When you factor in food, booze, fireworks, party supplies and driving to a display, WalletHub believes the average household will spend $346.50 this weekend. BOOM! That’s 5 percent higher than a year ago. “Freedom isn’t free.”
***c/o Channel 9’s website***
CINCINNATI — Want to get a job in the craft beer industry? Class is in session at Cincinnati State.
The local college is adding courses designed to educate people about the growing industry.
School officials said “BREW 100: Introduction to Craft Beer” will be an overview class that covers beer history and beer styles.
The class will feature tastings, instructions on proper serving techniques, and as well as instruction on storing, identifying and evaluating beer.
UPDATE: Due to overwhelming demand, Cincinnati State is adding another one of its popular beer classes.
University officials said Tuesday that the 23 spots for the Fall Brew 100 class went quickly. The school decided to add an addition class that will also have 23 slots.
One class will be held on Mondays and Wednesdays from 4 p.m. to 5:15 p.m. The other will be held on Mondays from 6-9 p.m.
The first lucky batch of students will get to work with a brewer from Rhinegeist Brewing to develop a beer that will be brewed at the brewery’s Over-the-Rhine facility. Students in the second section will Stuget to work with the Christian Moerlein Brewing to create and brew a class beer.
Prof. Carla Gesell-Streeter, the chair of the Communication and Theater Department and a founder of Hoperatives , will teach the class.
Officials said the class will be offered in the spring as well, along with “BREW 160: Sensory Evaluation.” Both classes will count for three semester-hours of credit.
BREW 160 will focus on the visual, olfactory and gustatory parameters used in the evaluation of beer. The school said the class will cover such topics as aroma, taste and finish as well as the judging systems and other factors that are involved in beverage competitions.
“Cincinnati’s craft beer industry is exploding,” Gesell-Streeter said via a release. “Given our history as one of the great centers of American brewing, this is, I think, a welcome rediscovery of one of the region’s great traditions. What we’re trying to do here is train students who want to earn a living in this business.”
Gesell-Streeter is also developing the BREW curriculum at Cincinnati State. The professor warned that the college doesn’t plan to create classes for craft beer hobbyists or home brewers. Instead, the program will focus on the craft beer industry growing in the city.
Gesell-Streeter the economic impact of the industry could be substantial to the region. She cited a 2014 study released by the Beer Institute which found that one job inside a brewery supports another 45 jobs outside. The area also has one of the fastest growing beer markets in the country.
SOCIAL: You can take part in the conversation at our #9beer Facebook page too!
Enrollment in Cincinnati State’s “BREW” classes will be limited to students who are at least 21 years old. The 2015 Fall Semester BREW 100 class is scheduled to meet Mondays and Wednesdays from 4 p.m. to 5:15 p.m. starting Aug. 24, officials said. Enrollment will be limited to 23 seats.
For more information on the class, prospective students are encouraged to contact Prof. Gesell-Streeter at firstname.lastname@example.org .
Registration for the Fall 2015 Semester at Cincinnati State is now open, and closes Aug. 16 at www.cincinnatistate.edu/apply .
Per usual, we’ll be hosting our Friday night weekly tasting this evening. We’ve got four wines & four beers that cover a wide spectrum of tastes. Head over to our tasting page for the specifics!
We also brought in a few new products this week. On the wine side we brought in a new Pinot Noir from Dreaming Tree that’s a very easy drinking choice, and with springtime holidays and events coming up, this wine is a crowd pleaser and very easy to pair with food. Learn more about this California Pinot Noir here.
Additionally, we brought in a new rosé from Barnard Griffin that is made from 100% Sangiovese grapes, which gives this wine a very vibrant color and a more intense fruit flavor than you find in some milder rosés. This wine hails from the Columbia Valley AVA of Washington State. Learn more here.
In Beer News….
We brought in and sold out Rhinegeist’s Hustle, but we should be getting more of that in next week!
We’ve also got a few four-packs of MadTree’s Galaxy High left, but those have been moving pretty quickly.
Boulder Beer Company’s Emergent White IPA is also now available in six-packs.
Last but not least, we’ve got Eliza5beth from Prairie Artisan Ales available. This farmhouse style ale is a truly well crafted brew that received 99 points on Ratebeer and an “outstanding” from BeerAdvocate so cop a bottle before it’s gone!
Cincinnati.com recently posted an article (c/o Shauna Steigerwald & Ben Goldschmidt) following a 90+ question survey of 625 beer drinking participants. Here are some of their results:
“No surprise: Cincinnatians love their local IPAs. The two most popular beers by far were Rhinegeist’s Truth IPA and MadTree’s: PsycHOPathy IPA. Truth just barely won out, earning 1,011 points over PsycHOPathy’s 1,005. (For comparison, the third most popular beer with survey respondents, MadTree’s Happy Amber, scored 770 points, well below the top two.)
MadTree had the most beers in the top 10, taking five of those spots. The 10 overall highest-ranked beers by survey participants were:
- Rhinegeist: Truth IPA
- MadTree: PsycHOPathy IPA
- MadTree: Happy Amber
- Rhinegeist: Cougar (Golden Ale)
- MadTree: Gnarly Brown
- Mt. Carmel: Amber Ale
- MadTree: Lift (Kölsch)
- MadTree: Galaxy High Imperial IPA
- Moerlein: O.T.R. Pale Ale
- Hofbrauhaus: Dunkel
It’s important to note that Rhinegeist may not be as represented on this list simply because they only have three mainstay beers, whereas MadTree has seven. Rhinegeist’s third beer — Uncle — didn’t score as high because many hadn’t tried it. (Thought it’s a core draft beer for the brewery, it isn’t available in cans.)
Actually, many breweries’ beers got a large number of “never had it” responses, therefore netting those beers a lower score. It makes sense: Not all local beer is as ubiquitous as Rhinegeist or MadTree; many breweries produce smaller batches and don’t offer packaged products. So we thought it also made sense to break out the highest-ranked beers from each brewery. They’re listed here in order of points scored. If you’re looking to try beer from each of the local breweries, you might want to start with this list.
- Rhinegeist: Truth IPA
- MadTree: PsycHOPathy IPA
- Mt. Carmel: Amber Ale
- Moerlein: O.T.R. Pale Ale
- Hofbrauhaus: Hofbrau Dunkel
- Blank Slate*: Fork in the Road (India amber ale)
- Listermann/Triple Digit: Chickow! (Hazelnut Double Brown)
- Rivertown: Roebling Porter
- Fifty West: Coast to Coast IPA
- Ei8ght Ball: Prodigal (American pale ale)
- Great Crescent: Coconut Porter
- Cellar Dweller: Copperhead (American pale ale)
- Bad Tom: Bad Tom Smith (Brown ale)
- Old Firehouse: Probie Porter
- Geo. Wiedemann: Wiedemann’s Special Lager (Bohemian-style pilsner)
- Tap & Screw: Dr. Kool IPA
- Dogberry Brewing: Wildfire IPA
*Blank Slate is particularly noteworthy, because although the brewery’s beers had a large number of “never had it” rankings – it’s a smaller brewery and doesn’t currently offer bottles or cans – survey participants who had tried its beers overwhelmingly rated them as “tasty” or “get me four growlers full now!.” Few respondents said the brewery’s beer “wasn’t that great.”
All in all, we think Cincinnatians are pretty lucky to have so many great local beers. And the survey was all in good fun. After all, local craft breweries don’t view themselves as competitors in the true sense of the word; they’re apt to help one another out or work together on collaboration brews. (We once heard someone call their dynamic “coopetition,” which we loved.) The common belief among local brewers is that if you try one craft beer and like it, you’ll be more likely to try other breweries’ offerings — so they all win…
…People were asked to rate each mainstay beer — meaning the beers available at local breweries year-round — from each local brewery on a five-point scale, ranging from “never had it” to “get me four growlers full now.” Then, we gave each rating a weight; so if you chose “get me four growlers full now,” that beer got three points. If you chose “never had it,” that’s a zero, but if you chose “wasn’t that great,” that’s a one-point penalty. The other options were worth one and two points, respectively. We added those up — twice for accuracy — and that’s how we determined each beer’s score.
For some details we kept out for brevity’s sake, check out the whole article here.
Join us Friday (03.13.15) for our weekly wine & beer tasting @ 320 W. Fourth Street in downtown Cincinnati!
Friday, March 13
We’ve got a wonderful line up this week of four wines
Lagaria Pinot Grigio | 2013
MJ Janeil Terret Sauvignon | 2013
Underwood Pinot Noir | 2013
Milbrandt Brothers’ Blend | 2011
This week we’re pouring four beers from four different breweries. Offerings include a white beer, a throwback IPA, a rye barrel IPA, and an IPA.
- Two Brothers | Monarch
- Oskar Blues | Pinner
- Alltech | KY Rye Barrel IPA
- Revolution | Galaxy Hero
Come on in and kick off spring with us!
Taste 4 wines for $5, 4 beers for $5, or do both for $10! Light hors d’oeuvres will also be provided. No reservations necessary. See you Friday night!
Join us Friday for our weekly wine & beer tasting! $5/4 wines & $5/4 beers. 530-730pm. Light hors d’oeuvres will also be provided. Cheers!
We’ve got four California wines that will be poured by Chris Hoffman from DFV Wines:
Belle Ambiance Pinot Grigio | 2013
Belle Ambiance Pinot Noir | 2012
HandCraft Petite Sirah | 2012
Brazin Old Vine Zinfandel | 2012
This week we’re featuring four brews from Bluegrass Brewing Co. whose beers are new to the store and will be poured by their own Mackenzie Davis. We’ve got a lager, a nut brown ale, a pale ale, and a bourbon barrel stout. Cheers!
With Bockfest just around the corner, we dug up the history of the event as purported by those throwing it, and thought we’d share it on our website to get everyone excited!
In the 1800s, Cincinnati was one of America’s most prolific brewing cities. Cincinnatians drank more beer per capita than any city in the country (2 1/2 times the national average), and Over-the-Rhine was the epicenter of beer production and consumption. By 1890, the neighborhood was home to roughly 300 saloons and had over a dozen-and-a-half breweries within or adjacent to its boundaries.
Bock Beer is traditionally brewed for special occasions. It is complex, hardy, traditionally has a higher nutritional content than most beer and typically has a higher alcohol content. It has a particular link to spring because German monks drank it as a substitute for food during Lenten fasts. The style was popular in pre-Prohibition Cincinnati and the numerous breweries all made a seasonal version around Lent. This history gives rise to the modern Bockfest.
Bockfest™ was created by the Hudepohl-Schoenling Brewing Company to celebrate the brewery’s introduction of Christian Moerlein Bock. Prior to Prohibition (1919 in Ohio), Christian Moerlein was the largest brewery in the state and one of the five largest in the nation. Despite its size, the brewery did not re-emerge after Prohibition, but the Hudepohl Brewing Company, originally founded in 1885, did return. Hudepohl was a local favorite for decades. Most Cincinnatians know that, but surprisingly few understand the company’s role in helping give America better beer. In 1981, Hudepohl recognized an untapped market in craft beer. The company became one of the first two craft beer producers in America (Anchor Steam in California was the first.) The craft beer line was produced under the resurrected name Christian Moerlein to pay homage to Cincinnati brewing history. The beer was sold with the tag line, “quite simply a better beer” and became the first American beer to pass “Reinheitsgebot,” Germany’s stringent beer purity law. In 1992, the Moerlein line of craft beers was expanded to include a bock. The company decided to turn the launch of the beer into an entire festival celebrating Cincinnati ‘s brewing heritage, including a parade. The parade started at Arnold’s Bar & Grill because Arnold’s is both the city’s oldest saloon as well as being the first place to serve the twentieth-century Christian Moerlein beer.
With the work and dedication of Hudepohl-Schoenling, bar owners, Over-the-Rhine residents, and non-profit organizations like Merchants of Main Street, the tradition of Bockfest™ was carried on through subsequent years. During the festival’s history, Hudepohl fell on hard times and Bockfest™ was kept alive largely due to the once-beloved (but now defunct) Barrel House Brewery. When Barrel House left Over-the-Rhine in 2005, the future of Bockfest™ was placed in question, but a small number of people refused to let that happen. The festival was maintained and, through a great deal of hard work by a number of OTR proponents, has grown significantly in the years since 2006. Brought from the brink of death, it now draws attendees from both near and far.
Traditionally, Bockfest Hall was a different vacant building every year. This succeeded in bringing attention to Over-the-Rhine properties that subsequently housed important contributions to OTR (Jefferson Hall and the Know Theater as two examples), but there were a number of problems associated with this strategy. First, the buildings were often in need of significant work just to open them for a weekend. Secondly, they were often too small to serve their intended purpose. And most importantly, owners did not like to commit to renting a space for a weekend event more than a few weeks before it occurred – leaving the important location of the hall unknown even to event organizers until a matter of days before the festival. Fortunately, this changed in 2010. The festival now has a permanent location for its Bockfest Hall in the Event Hall adjacent to the new home of the Christian Moerlein Brewing Company.
If y’all are as excited as we are to participate in this tradition, now you’ll have all the back story that you need!