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Beverages

Borderlands Flavors Beer with Science, Community and Sustainability

By Greg Gonzales

At first glance, it’d be hard to guess that Tucson, Arizona’s Warehouse Arts District was home to a fast-growing brewery. Right next to the tracks, in a brick building built in the early 1900s that was previously the Tooley & Sons Produce Company, is the home of Borderlands Brewing Co. It was founded by a microbiologist and medical doctor who believe that conserving water and supporting the community are just as integral to their business as brewing delicious beer.

“One of the things I think is universal for the craft beer world is that breweries are community gathering spaces,” said Mike Mallozzi, co-Founder of Borderlands. “We take that several steps further. We’re highly involved in the community. Tucson is a very unique community, in that it has the highest number of non-profit organizations per capita in the country. There’s 3,700 of them in Pima County, and they’re actually a major driver of the economy down here. So we work with them to help raise awareness about their cause and to introduce their audience to our offerings. It’s a pretty good symbiotic relationship.”

One of the major ways Borderlands brings the community into its doors is through science lecture series. Mallozzi, also a Senior Research Biologist at the University of Arizona, brings in the March For Science monthly lecture and pub trivia night, along with a monthly Astronomy On Tap lecture series called “Space Drafts,” which brings in professors from the UA. Borderlands also hosts “Green Drinks” every month, part of a national movement to bring supporters of sustainability together to network and discuss current issues.

Borderlands also participates on the national stage as a part of We Are Still In, a coalition of more than 3,700 business leaders, non-profits, governors and mayors promising that they will still work toward reducing emissions and the impact of climate change, despite a lack of federal support.

In addition, Borderlands provides students with real-world business experience, hiring interns for public relations, analytics and, soon, microbiology.

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The music isn’t the only thing that’s local at Borderlands. Many of the ingredients Borderlands uses are from, or inspired by, its home in the Sonoran Desert.

“What really sets us apart is innovations,” said Mallozzi. “We’ve kinda been known as the experimental brewery. We had a sour before sours were cool, we canned it before it was cool, we’ve always been really interested and dedicated to using local ingredients, like Mexican vanilla and prickly pear.”

Along with flavor innovations, Borderlands takes steps to stay sustainable. To offset potential impacts on groundwater, Borderlands provides its spent grain free of charge for anyone who wants to compost it. Borderlands only brews beers that work with the mineral content from that same groundwater ― not all beers work with alkaline desert Southwest water ― and that helps reduce energy consumption by cutting out trucking and energy-intensive distillation processes. It also offsets energy usage through Tucson Electric Power’s Bright Community Solar Program, and will take its operations solar soon.

The brewery has about nine beers on tap at any given time, though some are seasonal, and offers its Noche Dulce vanilla porter and Citrana gose in cans, carried at brewhouses and bars all over Arizona. Mallozzi added that he might also start canning the Toole Avenue New England IPA, brewed with Citra, Amarillo and Mosaic hops..

That’s the future. As for the past, Mallozzi gave a talk on how beer and society advanced together at the Tucson Festival of Books in March. He talked about how beer had its origins in ancient Sumeria, and provided a stable path to trade in larger economies. He also explained how Antonie van Leeuwenhoek, the father of microbiology, was a son of a brewer and the first person to observe yeast under a microscope ― and how Louis Pasteur was hired by the church in his time to investigate why their beer and wine were spoiling. Mallozzi illustrated for the crowd how beer, science and society all grew together ― and it seems that connection still holds true at Borderlands.

Bitters Boom As Consumers Cocktail At Home

By Greg Gonzales

Care for a top-shelf Manhattan with rose hip, or perhaps a combination of mushrooms, wasabi and seaweed? Mixologists and home bartenders alike are taking those twists on classics as they get more comfortable going beyond the basic aromatics and citrus bitters.

Consumers and chefs are also taking bitters off the bar and into their kitchens. There are bitters for savory meat dishes, juices, baked goods, soda, sparkling wines ― anything that’s possible with an extract.

According to Genevieve Brazelton, Founder and Chief Executive Officer of Improper Goods, bitters are just at the beginning, and there’s room to explore. Her Bitter Housewife Cardamom bitters won sofi gold and product of the year awards in 2018, along with a Good Food Award. Bitter Housewife also offers Orange, Grapefruit, Lime Coriander, Old-Fashioned Aromatic and Barrel-Aged Aromatic flavors, using American non-GMO whiskey with all citrus peeled in-house. They come in 3.4-ounce flasks at a $16 suggested retail price, or $18 for barrel-aged.

Erik Kozlik, CEO of Modern Bar Cart, calls bitters “liquid poetry,” and says the only thing that stands between a consumer and great cocktails is knowledge and confidence. He hosts a podcast to help with those. His Embitterment Bitters brand features flavors inspired by places, including Japanese Bitters flavored with wasabi, seaweed, tea and mushrooms, and curry bitters flavored with turmeric, saffron and fenugreek. These bitters, part of the Heritage Collection, will be launching in a variety pack this month for a suggested retail price of $24.99, and $19.99 for single 4-ounce bottles.
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For Chris Udouj and Jamie Vitlina, co-Founders of 11th Orchard Bitters, the rise of bitters has been an opportunity to add hyper-local flavors to cocktails. They forage every month for their ingredients to make flavors like White Pine, Spicy Rosehip, Birch Bark and the Good Food Award finalist Red Clover, all indigenous to the Chicago, Illinois, area. They don’t add any preservatives, oils or sweeteners. The bitters come in 4-ounce bottles for a suggested retail price of $18, 0.5-ounce minis for $8 and gift packs for $35.

Bitter Love’s four female Founders took bitters a little somewhere different, making them into a shelf-stable, ready-to-drink form. Their products are made with bitter herbs like ashwagandha, gentian root, artichoke and wormwood, along with sparkling water and a dash of fruit juice. Bitter Love is a low-sugar alternative to soda or a tart cocktail mixer, with only 40 calories. Flavors include Tart Cherry, Toasted Pineapple and Grapefruit, all in 12-ounce bottles.

Fee Brothers isn’t a new brand ― it’s been around since the 1800s ― but it’s been getting creative with bitters flavors as well. It offers flavors like Celery, Rhubarb and West Indian Orange, available in 4-ounce and 5-ounce bottles. The company also offers Molasses Bitters, made with blackstrap, the darkest molasses left from sugar cane extraction, combined with nutmeg and coffee.

At The Bitter End, attention to detail is what makes good bitters, with no extracts, flavorings or preservatives. The company offers Mexican Mole Bitters inspired by the traditional mole poblano, blending cocoa, sesame, allspice, oregano and cinnamon with a cayenne kick, perfect for dark spirits, tequila, cognac, bringing complexity to winter and fall cocktails. Other flavors include Thai, Jamaican, Memphis and Moroccan, all of which come in a 2-ounce bottle for a suggested retail price of $20.

Clean, Refreshing Coconut Water from TAJA

By Lorrie Baumann

TAJA Coconut Water is the only patented cold-filtered coconut water on the American market. Made from tender green coconuts harvested when they’re just 90 days old and then filtered with a seven-step cold filtration system, TAJA contains no juice, no sugar and no stabilizers. “It never turns cloudy; it never turns pink. It’s just like nature intended it to be,” says company President Hallie Lorber.

The company started two years ago after TAJA’s founder Nilang Patel discovered that he was unable to find in the U.S. the kind of coconut water he was used to while he was growing up in India. With his background in the beverage industry, he had the intellectual tools necessary to solve that problem. “Since he couldn’t find it and didn’t like any of the brands that were out there, he created it himself,” Lorber said.

After figuring out the patented process that’s used to extract the water from the coconuts he was able to source from local farmers in India, he opened a zero-waste production facility in India and started the company. “In the last year and a half, we named it, gave it a great personality, gave it great packaging and sold it into retail,” Lorber said.
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The packaging is a triangular 10-ounce polyethylene bottle that’s labeled with the same PET, so that it’s completely recyclable. “It’s the easiest to recycle,” Lorber said. “It can be recycled up to four times.”

The triangular-sided bottle mimics the shape of the natural coconut, and it offers the extra advantage that the bottles fit together without wasted space, so that an entire 12-count case of the bottles will fit on a shelf in the produce aisle, where the product has already seen significant success since its February launch. “It makes for easy merchandising,” Lorber said.
Individual bottles retail for $3.59 to $3.99. TAJA sells cases online for $53.99, which includes shipping.

According to Lorber, “We’ve seen that among general consumers, there’s been an increasing trend toward being careful about what they’re putting into their bodies, and as a result we see a larger amount of people looking for better-for-you, all-natural products with real ingredients. TAJA especially appeals to these health-conscious consumers since it’s 100 percent natural and free from additives. It’s clean. It’s raw. What you see is what you get.”