El Valor’s Post

Here's a different way to get in touch with English speakers and to use your English!

Wiesn Season! "Wiesn" is coming to a close in Munich with ~5.6 million litres of Oktoberfest beer being consumed over the 18 days (this year). I thought I would share my perspective as a British brewer and beer lover living in Bavaria. As you would expect the “big six” Munich breweries produce consistent, high-quality beer & these specially brewed Festbiers have an impressive drinkability despite the hefty ABV (~6%). It seems a strange combination the 1 litre “Mass Krug” serving plus the higher strength beer, but it combines well for the celebratory atmosphere. As a brewer and beer geek, I may obsess about the beers, but the event is much more. I have listed the fundamentals which I feel contribute to the success of this amazing event: ·       Community- This is a “Volksfest” after all and what is a folk festival without people coming together. The different tents all have a different feel, and community & the table service structure leads to different group interactions especially with some beer as social lubrication. ·       Tradition- Old school cool and nostalgia are an obvious part of the Wiesn Appeal. ·       Live Music & Entertainment- Classic sing-along hits in an array of languages are integral to the fun along with the rides and games. ·       Organisation- The slick structure and organisation must not be an easy task, but few places compare. More Spider Murphy Gang than Murphy & Son Ltd but great fun, Prost 🍻 #Beer #Brewing #Event #Octoberfest

Made by Volkmann: Resistance Brazing Induction Brazing Welding Painting Sandblasting CNC Machining Insulation

I have posted a couple of top mixologist videos before, but when we witness that level of mastery, our senses get aroused quickly. Sommeliers and mixologists can perform at the highest level like in any other disciplines or sport. There are levels of expertises we as “normal” human beings can just be in awe of. The difference with #finewine is that it’s more about the cocktail creation itself than the wine growing creation. In the case of cocktails, it’s #artistry applied at the end of the process, while in the case of wine it’s artistry applied at the beginning of the process. With mixologists, it’s all about the show and the moment. With #sommeliers it’s a lot about the story. But together it’s all about the pleasure and the taste. Cheers.

 A good case study for trends in  #customerexperience and  #retaildesign where you come to a branded space NOT to do shopping; you come to meet each other, intimately,    #chivasbrothers #brandstorytelling #scotchwhisky

Beyond Bubbles still has a few seats open. Kick off the Holidays with a sparkling wine tasting and elevate your bubbly level. Wednesday December 13th 6-7:30pm – Midtown Manhattan location https://lnkd.in/gbk8PtQY In this unusual class we will take a deep dive into three archetypal sparkling wines: Lambrusco, Prosecco (from the original area), and Champagne. We will taste:  • Three Lambruscos, one from each of the three principal semi-wild grapes and the specific areas where they grow. [Spoiler: one of them underwent second fermentation in the bottle, like Champagne, and spent more than 14 years on the lees!] • Two Champagnes, one still (from a grower-producer in the Vallée de la Marne who plays music to his wines) and a vintage bubbly from one of the oldest Maison of Champagne. • Three Proseccos: a traditional Prosecco which undergoes second fermentation in the bottle and the sediment is not removed; a rare still Prosecco from one of the premier wineries of the appellation [the wine had to be shipped from Italy for this tasting because there are next to none of these still Proseccos in the US], and a Brut Nature (no sugar added) from one of the 43 subzones on the east side of the area with a very different terroir from the other two Proseccos, which come from the west side. • We finish our investigation with two wines that were originally made by two men, one from Spain and the other from Northern Italy, who went to Champagne around the turn of the 20th century, fell in love with the wine, and were determined to make a wine in the style of Champagne in their own distinctive territories. In the end, besides having sampled 10 exceptional still, fizzy, and bubbly wines side by side, from different grapes, different growing environments, and different methods of production, you will have learned a lot about what makes a wine what it is. You will also have learned that a great sparkling wine is not just about the bubbles. It takes a great wine to support the bubbles that are born in the base wine during the second fermentation and develop during the time — several months to many years, in tank or bottle — after the second fermentation, where the wine stays in contact with the lees. #champagnelover #lambrusco #prosecco #newyorkwineclass

"Did you guess the price of Norma's frittata? It's $1,000. A kilo of lobster and 10 ounces of Sevruga caviar justify this hefty price tag. And the ideal wine to go with it? A Burgundian Chardonnay, Puligny-Montrachet Grand Cru. More details in our latest article. #LuxuryBreakfast #LuxuryPairing 🍷" Link in the first comment.

Summer vibes and wine by the pool – what could be better? At TULIPR® we encourage to draft brand strategies that balance large festivals, #activations or #sponsorships with more intimate ways of connecting with client's audience. Here are some refreshing summer ideas: 𝗣𝗼𝗼𝗹𝘀𝗶𝗱𝗲 𝗪𝗶𝗻𝗲 𝗧𝗮𝘀𝘁𝗶𝗻𝗴𝘀: exclusive tastings with local wineries and expert sommeliers. 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗖𝗿𝗲𝗮𝘁𝗶𝗼𝗻 𝗦𝘁𝗮𝘁𝗶𝗼𝗻𝘀: Let guests craft their own summer cocktails with guidance from top bartenders. (bragging 🚨) We know some of the most talented bartenders that can turn casual cocktails into art. 𝗦𝘂𝗻𝘀𝗲𝘁 𝗪𝗶𝗻𝗲 & 𝗗𝗶𝗻𝗲: Create a magical evening with wine pairings and a curated menu at sunset. 𝗪𝗶𝗻𝗲 & 𝗣𝗮𝗶𝗻𝘁 𝗡𝗶𝗴𝗵𝘁𝘀: Combine creativity and relaxation with paint sessions and great wine. #ExperientialMarketing #SummerActivations #TuliprExperiential

"Can you recommend a good tequila?" If you love agave spirits, you've likely heard this question more times than you can count! But what really makes a tequila "good"? 🥃 In this feature, the fine folks at @punch_drink dive into the world of Blanco tequilas to uncover the best bottles under $50. Whether you're a tequila novice or a seasoned aficionado, there's something in this range that will surprise and delight your palate without breaking the bank. Curious to explore these top picks and find your new favorite tequila? Click the link in my bio to read more in my latest newsletter! #MelindaSarkisRealEstateAdvisor #TequilaTasting #BlancoTequila #AgaveSpirits #LuxuryLifestyle #MelindaSarkis

Reside Magazine: Wine Witnessing steady growth since the pandemic Champagne sales continue to pop. Champagne moves in such exalted circles—glamorous parties, society weddings, Grand Prix podiums—that it is easy to forget that it is actually a wine. And, like every wine with the potential to age, it is much in demand both from collectors and investors, and never more than now. Check out the article: https://buff.ly/468tlOq