Waste not, want not – Grappa Release

St Croix GrappaOur upcoming September 23 release, Grappa, is a good example of the proverb. Made by distilling the skins (also known as the pomace) left over from winemaking after pressing the grape, Grappa was originally made to prevent waste by using these leftovers.

In addition to making good use of leftover materials, Grappa is also a way for Bent Brewstillery and Saint Croix Vineyards to team up to produce a truly Minnesotan Grappa. The Stillwater vineyard is owned by Minnesotan Peter Hemstad, and produces gold-medal winning grapes Frontenac Gris, La Crescent, and Marquette. And Peter knows grapes—he was a researcher at the University of Minnesota’s Horticulture Research Center, where he developed these grapes.

“The partnership was formed over a glass (or three) of wine on the patio at St Croix Vineyard,” said Owner and Head Brewstiller Bartley Blume. “Like minds gathering to create something special. And this is special. A true Grappa that’s high proof and sharp, as Grappa should be, but maintains the beautiful white grape flavor and aroma that’s easily lost in an aged Grappa.”

A Truly Minnesotan Drink

It’s a team-up of grape expertise and Bent Brew maestros, and a truly 100 percent Minnesotan drink. Local yeasts at the vineyard fermented Grappa, it was hydrated with pure Minnesota aquifer water and distilled right here in our Roseville Brewstillery. Only 300 of these bottles will be filled, hand labeled, and hand numbered for release. And it will live on as a yearly, vintaged release, and we hope to grow production of it in the upcoming years.

Those who imbibe this wonderfully Minnesotan treat will find an elegant and delicately warming aperitif. Aromas of apricot, pear, and nectarine give way to a warming, racy, white grape finish that’s both sweet and fruity.

How to Enjoy Grappa

Grappa is traditionally served at room temperature or chilled, and in small glasses after dinner. The Italians believe that the wonderful liquid aids digestion, making it the perfect after-dinner drink, especially after a hearty Minnesota hot dish.

Grappa should be swirled gently in the glass, and then brought to your nose before tasting to allow the aroma to fill your nostrils. After inhaling the fruity aromas, take a sip and let the flavor delight your palate.

In Italy, Grappa is also added to espresso to make a “Caffè Corretto,” a popular after-dinner concoction, making it as versatile as it is tasty.

Grappa Release Party

We will be releasing our Grappa on September 23rd at 12:00 pm at Bent Brewstillery, 1744 Terrace Dr. Roseville, MN 55113

We will be serving our version of Booya as well, a thick chicken, pork, and beef stew that many believe to be the creation of Walloon Belgian settlers. The origin of the unusual word is bouillir, French for “boil.” Variations of this dish can be found worldwide, but the hearty “booya” can only be found in the Upper Midwest, keeping it as unique as our beer and spirits.

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