'Lost Palate': How an Unfortunate Situation Became the Unlikely Inspiration Behind Goose Island's Newest Beer

A brand ambassador's cancer diagnosis led to an unlikely concoction that became so successful, it's about to launch nationwide

By Lauren Petty

 

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Last year, 33-year-old Jonny Coffman was told he had less than a year to live.

"Three to 12 months realistically," he said. "They said, 'We would be shocked if you saw 2019.'"

A brand ambassador for Goose Island Beer Company, Coffman was battling metastatic melanoma. At Lurie Cancer Center at Northwestern Memorial Hospital, Coffman tried a new immunotherapy drug and underwent radiation.

"Unfortunately, one of the side effects is its impact on his taste buds," said Dr. Sunandana Chandra, Coffman’s oncologist at Lurie Cancer Center.

"I have never eaten cement, but I can imagine that’s what it would taste like," Coffman said. "Anything, pizza, steak, mac & cheese — it tasted the exact same."

The beer lover couldn’t taste a thing for months, until one morning when he mixed oatmeal with Cinnamon Toast Crunch cereal, mangos and honey.

"I could taste the cinnamon first, then the juiciness of the mangos and the honey. It was love at first bite,” Coffman said.

Coffman was so excited about his breakfast concoction because he could actually taste it. But he also had a bigger idea, to brew it as Goose island’s first hazy IPA.

"It’s the hot style. We’ve never made one and Jonny loves them, so of course we were going to accommodate," said Todd Ahsmann, president of Goose Island Beer Company.

Coffman worked with the Goose Island Brewmasters and came up with "Lost Palate."

The canned beer is being sold in the Goose Island Tap Room with some of the proceeds going to the Lurie Cancer Center.

"Emotional...emotional because it was something I ever thought if it did happen, maybe brew a two barrel batch of it," Coffman said of the beer being made in his honor.

Since then, two amazing things happened: the immunotherapy drug worked, leaving Coffman cancer-free and "Lost Palate" is set to launch nationwide. 

"We decided the beer turned out so good and Jonny’s health is back, so we are going to launch it nationally come the beginning of the year and continue to donate proceeds to the Lurie Cancer center," Ahsmann said. 

"People are drinking it in Chicago, liking it, and now when I see people, they can smile and be happy because I’m cancer-free," Coffman said.

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Facebook to Expand Restrictions on Sales of Alcohol

Original article from: www.beerandbrewing.com

Much to the surprise and likely disappointment to the countless beer trading groups that are active on Facebook, the social media company announced earlier today that it had updated its policies to prohibit the sale of alcohol (and tobacco products) between private individuals. 

The site had already prohibited the sale of alcohol and tobacco in its Marketplace section of the site, but this regulation change extends it into groups and what the company calls “organic content," which includes comments and posts. 

CNN first reported the change on Wednesday morning and Craft Beer & Brewing Magazine independently confirmed the policy shift with Facebook. 

“We are updating our regulated goods policy to prohibit the sale of alcohol and tobacco products between private individuals on Facebook and Instagram,” a Facebook Spokesperson wrote in an email to Craft Beer & Brewing Magazine. “Our commerce policies already prohibit the sale of tobacco or alcohol in places like Marketplace but we’re now extending this to organic content.” 

Facebook has become a go-to for beer traders with public and private ISO:FT groups surrounding nearly every major city and region as well as individual breweries. Online beer forums and other Internet sites still do a robust trading business, but the sheer size of Facebook and Instagram, the first and sixth largest social media sites in the world, make them obvious fertle ground for beer trades.Wednesday’s announcement comes on the heels of Instagram beta testing the hiding of its “like” counter, which was designed to make that platform less of a popularity contest but has frustrated some influencers, who rely on those numbers to help promote products on behalf of companies. 

This change only applies to the sale of alcohol and tobacco, and it's unclear how Facebook intends to apply these rules to bartering and trading, but posting pictures in groups dedicated to appreciating or discussing the products is not restricted. So for now those glamour shots of Naturdays you have loaded up from this weekend’s bash are good to post.

Can a cocktail made with wine-based liquor still be called a cocktail?

Original article by. Jean Le Boeuf via News-Press

Q: Why are restaurants allowed to advertise “cocktails” on their websites and menus when clearly they do not have a full-bar license? These offerings should be called “mocktails” or “wine-based cocktails!" I feel deceived. — Sincerely, Sandy M. 

A: Sandy, I share your pain. Nothing ruins Taco Tuesday like ordering a margarita only to have a glass of syrupy wine water delivered. 

Sadly, there's not much recourse.

While the Department of Business and Professional Regulation does enforce so-called "truth in menu" laws — rules that ensure your Gulf snapper is indeed Gulf snapper and not Asian-farmed tilapia — those regulations don't apply to what can or can't be called a cocktail. Cocktails must contain alcohol, yes, but the strength of that alcohol doesn't matter. 

As the department's communications director Patrick Fargason pointed out via email, "the term 'cocktail' isn't defined in the Beverage Law.

"According to DBPR’s Division of Alcoholic Beverages and Tobacco, simply calling something a 'cocktail' wouldn't rise to the level of misrepresentation any more than calling something Butterbeer without there being any beer present would."

The "Melon Dramatic" is a nonalcoholic mocktail served at Husk in Greenville, South Carolina. (Photo: JOSH MORGAN/Staff)

There are, however, some basi1. Drink at big restaurants. Most restaurants must have more than 150 seats (inside and out count) in order to secure  a liquor license. If you're at a restaurant with fewer than 150 seats, then it probably only has a beer/wine license — hence the wine-based substitutions. That said, it's not impossible to be small and sell liquor. The owner of Nevermind in Cape Coral, for example, has a full-liquor license purchased through Florida's liquor license lottery. That allows him to sell full-test gin, rum, you-name-it, even though he only has a few-dozen seats.

Grapefruit rosemary mocktail (Photo: Courtesy Henry Ford Health System)

2. Look for a bar. If a restaurant has a full-liquor license, that's a huge moneymaker. They'll want you to know about it. You will almost always find a traditional bar setup at a full-liquor restaurant; bottles on display alongside draft taps and the like. Don't see a bar? You're probably getting a wine-based cocktail.

3. Ask. If a little side-street taqueria is offering margaritas, or if a mom-and-pop diner has Bloody Marys on the brunch menu, I will ask the server: Is it made with tequila/vodka or with wine-based liquor? Servers will almost always tell you the truth. If they're unclear, ask a manager. I'd much rather have a mimosa than some unexpected wine-based cocktail that will sit unfinished.

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Heineken fined $1.25 million for NY state liquor law violations

Global brewing giant Heineken USA will pay a $1.25 million fine to the New York State Liquor Authority for violating state laws prohibiting gifts to retailers that carry their beer.The authority found that Heineken USA, the American division of the big Dutch brewing company, illegally provided special patented draft systems to more than 800 bars and restaurants to help persuade those retailers to carry Heineken products.The system, called BrewLock, only fits Heineken beer kegs or those from Heineken-affiliated brands, like the Italian beer Moretti. 

Each BrewLock is worth about $500.State liquor laws prohibit alcoholic beverage manufacturers or wholesalers (distributors) from giving away anything of value to “artificially incentivize sales,” according to a liquor authority news release.
In addition to the BrewLock giveaways, which occured from 2014 to 2015, the liquor authority accused Heineken of illegally using a third party to conceal a transaction with at least one retailer for a different Heineken draft beer system called Blade.

Permits And Licenses – What You Need To Open The Door

Congratulations! You’re ready to open a restaurant. You’ve got the menu, your restaurant concept, the location, investors, and your marketing materials. You’re ready to open your doors, right? Not so fast.

Before you can welcome those first diners, you have a bit more legwork. In this article, we look at permits and licenses and what you need to open the door to your restaurant.

Step 1: The Business License

The first type of license you need is the business license. Every single restaurant needs this before they can open and operate their restaurant.

This is what tells the federal government that you’re a new business. It legitimizes you, and it makes your restaurant official. Above all, it gives you permission from the government to open and operate your restaurant.

The business license is issued to your restaurant from your local city or state government, and you can’t open your restaurant without this. You’ll find it accompanied by a fee that includes both your registration fee and your filing fee. Count on paying up to several thousand dollars for this license.

In addition, you’ll find that the cost and regulations around your licensing vary state by state. You can get your license by doing an internet search. You can also check the Small Business Administration’s website for more information. If you’d rather forego the internet, go to your city hall and get your license in person. Don’t forget to renew this license on an annual basis.

Do note that if your restaurant sells alcohol, you will also have to obtain a federal business license in addition to your state business license.

Step 2: The Foodservice License

The health department in your city is where you’re going to go for this license. You will need to fill out a lot of paperwork to get the ball moving on your foodservice license.

Many restaurant owners feel some anxiety about this license because it involves someone coming and checking on your restaurant to make sure you are following all food safety regulations. Do remember that they will come back to your restaurant on occasion to double check you are still abiding by all the rules.

To apply for this license, you can also apply online with your city. The fees for this permit are usually based on the size and classification of your restaurant and its location. Count on paying anywhere from $100-$1000 for your foodservice license.

Step #3: The Liquor License

If you’re going to sell liquor at your restaurant, you will have to have a liquor license. Like the foodservice license, this one comes with many strings attached. (tweet this)

To sell liquor, you have to maintain this license on an ongoing basis. To find out what you have to do to get this license, and how to keep it, you’ll need to check with your state.

The liquor license is not an easy license to procure. It’s also very easy to lose this license in an instant. To get and keep this permit, you have to make sure you’re following your state’s ABC (Alcohol Beverage Control) laws. They regulate the sale of alcohol in every state.

You can lose this license for many reasons including selling liquor to minors, over serving people and having them get too drunk, disorderly conduct, allowing underage servers to serve liquor, selling at unauthorized times, and many others.

It only takes one mistake to lose this license, so do everything you can to stay above the law.

Finally, the cost of the liquor license varies from state to state, but it usually comes with a hefty price into the tens of thousands and more.

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Ways to make your restaurant stand out from competition

Original Article on "Restaurant Den"

With so many culinary options and different dining styles available to customers these days, competition in the restaurant industry is fiercer than ever. To build a thriving, successful, and long-term business in food service, restauranteurs have to start getting creative to make their restaurants stand out from the competition. Whether you’re opening a new spot for foodies or have been running a restaurant for years, here are some ways to make your restaurant stand out.

BOOST YOUR CURB APPEAL

Most restauranteurs have already adopted the essential mantra: Location. Location. Location. While having an optimal street address is important to the success of your business, it’s time to extend that idea one step further to truly help you stand out.

While location is a crucial first step, standing out from all the other businesses on your street means boosting your curb appeal. What do we mean by that? Curb appeal to real estate marketing what presentation and plating is to a top-tier chef. Extend the interior style, mood, and ambience of your restaurant to its external façade. An unconventional paint colour, creative window décor, or bold signage can all make a customer stop and take a second look when they might otherwise have passed you by.

PARTICIPATE IN POP-UP OPPORTUNITIES

Consider opening a booth at a local music, food, or craft festival. These types of events offer the infrastructure and built-in crowds you need to introduce your food and your business to a whole new demographic of customers. Not only do pop-ups provide additional exposure, they also give you the opportunity to test new food items and menu ideas. Because these events are traditionally not known for culinary excellence, your pop-up is sure to stand out and make diners think seriously about visiting your restaurant.Continue Reading

The First-Ever All-Inclusive Resort In The Florida Keys Offers Bottomless Booze And Gorgeous Views

Original article by. Brittany Anas

Vacations are all about splurging and indulgence, which is why all-inclusive hotels are so alluring. Another round of poolside piña coladas or an afternoon taco plate? Both, thank you very much!

While the Caribbean and Mexico are rich with all-inclusive options, those of us in the U.S. have mostly been deprived of such luxury in our tropical locales — until now.

That’s because Bungalows Key Largo is a fabulous adults-only resort on the northernmost island in the Florida Keys. The cocktails keep coming, the views are stunning, and the infinity pool is an ideal perch for watching sunsets. Bungalows Key Largo will be the first all-inclusive resort in the Keys when it opens in December, with rates starting at $399 per night.

There Are Three Restaurants, Plus A Food Truck

Guests can make an event out of dinner with six-course meals and wine pairings at Bogie & Bacall’s, the on-property fine dining spot. Fish Tales is a resort-casual eatery overlooking the ocean, with a vibe inspired by the Italian island of Capri. Or, you can grab tacos and margaritas at Sea Señor. The resort also has a food truck; go to Largo Larry’s for quick beach bites.

Bungalows Key Largo

You Can Drink on a Floating Tiki Bar

The resort also features two floating tiki boats, each with six seats and a full bar. Their names? S.S. Rum Runner and S.S. Margarita. If you prefer to stay on land, you can enjoy a tropical cocktail at the Sunset Tiki Bar.

Bungalows Key Largo

Guests Can Enjoy a Balance of Fitness and Relaxation

Zip around the resort on a Huffy cruiser — each bungalow comes with two bicycles. If you like a more sedentary way of getting around, a golf cart transportation service can shuttle you around the resort.

For those who prefer to stay active on vacation, the Fitness Tiki Hut is outfitted with Peloton cycling equipment. Yoga classes are held daily. Plus, you’ve got unlimited access to aquatic equipment like snorkeling gear, kayaks and paddleboards. Afterward, nap in a waterside cabana.

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