Bacchus E-LinesNovember 2017

6633 Nieman Rd.Shawnee, KS 66203

913 962 2501bacchus@bacchus-barleycorn.com

We will be closed Thanksgiving Day, Thursday, November 23rd open regularhours Friday, November 24, Saturday, November 25 and Sunday, November 26.The Bacchus & Barleycorn team wishes you and your family a very HappyThanksgiving.

Veterans Appreciation WeekWe support our troops. In appreciation for service to our country all veterans will receive an 11% discount during the entire week of Veterans Day, November 5-11. All you needis proof of military service present or past to receive the Veteran’s discount. Veterans discount cannot be combined with other discount offers.

“On this Veterans Day, let us remember the service of our veterans, and let us renew our national promise to fulfill oursacred obligations to our veterans and their families who have sacrificed so much so that we can live free.”

—Dan Lipinski

Customer AppreciationTailgating Bacchus Style in Octoberwas a wonderful afternoon andevening of community building,socializing and sharing. The attendance was great with plentiful food and beverages. Thanks to Cathy Cade for her assistance in planning and preparing. This year we filled a pitcher with M&M's for estimating. Our mental math wizard isKyle Homan. Thank you to everyone who came, who shared experiences and results, as well as showing off their culinary talents. You are what make our community great.

We are returning to our normal Customer Appreciation format for November. Never attended? Well, the normal format is an hour of socializing and community building followed by a mini-talk or demo. Our goal is to further your appreciation and knowledge of world beer styles, wine regions, grapes and fermentation techniques. If there is a topic you are particularly interested in,just let us know.

The November our mini-talk will be how to sparkling mead, wine and cider.

Save the Dates for out next two events! Thursday, November 16, 6:00-8:00 featuring a selection of previously released Limited Edition wines, Belgian Lace and Sparkling Wine/Mead/Cider mini-talk at 7ish. Wednesday, December 13, 6:00-8:00 Holiday Social. Celebrate the season with us!

Holiday FermentationsOne of the best holiday treats is finding a gift under the tree that is hand crafted, made with love,and is a home fermented beverage. Serving those beverages for Christmas or Hanukkah dinner as well as New Year's Eve is rewarding and impressive. Better get started while there is still time. Just to get those creative juices sparked, here are a few suggestions.

Chocolate Raspberry Apres (formerlycalled Port then Dessert Wine)Winexpert had announced the one-timeproduction of a very unique product,Chocolate Raspberry Port in 2007. Theone time production was so popular that ithas now become an annual SeasonalRelease. This lush and exotic dessert wine is

crafted from the finest wine juice available, is made to full-strength (that means, no water added) and incorporates only natural flavors and essences.Bursting with rich, intense flavors and aromas, the Chocolate Raspberry Dessert Wine has the traditional Port character of warm, rounded cherries and plums and is supported by a racy zingof bright raspberry. Perfumed and gently tart, witha luscious liquid chocolate rush in the middle of the palate, it finishes with beguiling dark, bittersweet aromas of coffee, vanilla and toast, all the way to a long, rich finish. Excellent within three months, this wine will age gorgeously. Makes 3 gallons. $116.95

Oak: ToastedSweetness: 7Body: FullAlcohol by volume: 15% - 16.5%

Pink Moscato (World Vineyard)Light and refreshing on the palate withflavors of fresh strawberry, raspberryand cherry. Bottle in just 28 days.Makes 6 gallons. $99.90

Apple Berry Syrah (Island Mist)Aromatic and fresh, Apple Berry Syrah's mouthwatering flavors of juicy apple, succulent strawberry, plump blueberries and ripe raspberries will give you that fresh-from-the-fruit-stand feeling all year long. Sip slightly chilled, enjoy over ice topped with sparkling water for a refreshing holiday spritzer, or float clove spiked oranges in a punch bowl of Apple Berry Syrah for New Year's Eve. Bottle in just 28 days and it's ready to drink on bottling day. Makes 6 gallons. $75.98

Porter VanCoffee (Coffee Vanilla Porter)An off white head sits atop this ruby highlighted, medium brown, medium bodied porter. The smooth malt aroma is one of roasted grains with a bit of coffee and a hint of vanilla in the background. The flavor is richly complex with roasted malts, coffee and vanilla. $63.50 We've

just received a new shipment of coffee from MAPS Coffee of Lenexa, KS for this awesome beer.

Oak Spirited PorterIntroduced by American craft brewers in the early 1990’s, spirit and oak infused beers have become quite popular. Behind the maltiness of this deep brown robust porter, you’ll find the subtle burnt flavors from the dark malts and toasted oak. The barrel aging simulation imparts a vanilla and spicyaroma, oaky smoothness, mellows the hops and adds a faint smoky spirit to the finish. It’s equally good with dinner or dessert or simply on its own. $59.50

Up Coming SeminarsBecause seating is limited and we keep our class size very small, seminars require per-registration with a non-refundable registration fee payable at the time of registration.

Introduction to Brewing, Saturday, November 4, 1:00-3:00Homebrewing is fun and itis easy. Can you steep teaand boil water? Well,homebrewing is just thateasy. Although we'll be making a one gallon batchduring the seminar, the process is the same for a five gallon batch, the quantities and equipment are just larger. A major key to success, sanitizing will be discussed along with equipment as well as whatwe are doing and why during each step of the process. $20.00 per person

Mold Ripened Cheese, Saturday, November 11, 1:00-3:00

Our guestpresenter, MaryCrawford, willbe discussingthe required

and recommended supplieswhile demonstrating how easy it is to make mold ripened cheese. She will be comparing the processfor Brie, Camembert and Cambazola production and the ease with which it can be made around your already busy schedule. Mary always delightsby sharing the results of previous batches. $20.00 per person

Hands On Introduction to Wine Kit Making Seminar for TwoSaturday, January 20, 2018, 1:00-4:00

Groupons may NOT be used on this seminar.Each couple will receive a Vintner's Best Starter Kit and a one gallon Winexpert kit. During the seminar you will be you will be learning the ancient art of winemaking as you make a batch of wine using a Winexpert kit. Throughout the process we will

discuss what we are doing and why. We will discuss necessary as well as recommended equipment and sanitation. You will leave with your first batch of wine started in the primary and the necessary equipment and information to complete the process at home. Making wine from Winexpert kits is easy, fun and rewarding. $125.00 Consider Hands On Introduction to Kit Wine Making for Two as a Holiday Gift!

Making Quick Cheeses, Saturday, January 27, 2018, 1:00-3:00Mozzarella is so fast to make that we'll be sampling it before the conclusion of the seminar. While we are making the mozzarella, other soft, quick and easy cheese will be discussed. Quirk or Creme Fraiche anyone? Cheese making equipment and procedures will be demonstrated and discussed. $20.00 per person

Fruit Wine Making, Saturday, February 10, 2018, 1:00-4:00

Making wine from fresh/frozen fruitand/or grape concentrate requires the preparation of the fruit, balancing of sugar and acid, and theaddition of nutrients, fining agents

and more. During this seminar we will be making a batch of wine, demonstrating fruit preparation, recommended tests, additives and balancing the wine. We will discuss the necessary equipment, the fermentation process, clarification, aging, bottling and sanitation. $20.00 per person

Introduction to Brewing, Saturday, February 24, 2018, 1:00-3:00Homebrewing is fun and it is easy. Can you steep tea and boil water? Well, homebrewing is just thateasy. Although we'll be making a one gallon batchduring the seminar, the process is the same for a five gallon batch, the quantities and equipment are just larger. A major key to success, sanitizing will be discussed along with equipment as well as whatwe are doing and why during each step of the process. $20.00 per person

Mead Day Celebration 2018National Mead Day 2018 will be Saturday, August 4th. Bacchus & Barleycorn along with Kaw Point Meadery are already making plans for

another Mead Day celebration filled with information, sharing and fun. The 2018 Mead DayCelebration will culminate with announcing the results of our Mead Competition. The competitionentry deadline will be July 21, 2018 with judging done prior to Mead Day by BJCP judges. It's time to get your meads started for entry in the competition. More details will appear in subsequent newsletters, as details are available.

Tips & TidbitsRennet

Vegetable rennet tablets are made with microbial enzymes. They contain no animal products, wheat starch or other gluten products. Rennet is a complex of enzymes.

Chymosin, the key element in rennet is a protease enzyme that curdles the casein in milk. Rennet is used to coagulate milk, separating it into curds andwhey. Although the enzyme, chymosin, comes from the mucur miechei mold, there is no mold in vegetable rennet tablets. The chymosin enzyme invegetable rennet tablets is the same enzyme found in calf rennet.

Rennet tables will keep at room temperature for upto a year, but kept in the freezer, they keep for 5 years. Liquid rennet needs to be stored in the refrigerator. Animal liquid rennet will last up to one year, liquid vegetable rennet will last 4-6 months, organic liquid vegetable rennet will last 3-

4 months. Therefore, we only carry vegetable rennet tablets.

Liquid rennet and rennet tablets can be used interchangeably. Although many recipes call for liquid rennet, there will be no taste difference in the finished cheese. ¼ rennet tablet equals ¼ teaspoon liquid rennet.

After dissolving rennet in non chlorinated water it is good for approximately ½ hour. If you haven't added it to your milk in a half hour, toss it. Do notsave rennet solution for a later use.

When shopping for rennet at the grocery, junket is often found. Junket is great for custard, but shouldnot be used for making cheese. Rennet is 80% chymosin and 20% pepsin. Junket is 80% pepsin so it is much weaker than rennet and contains many additives. Do no substitute junket for rennet.

Wyeast Autumn Lagers Private Collection – Available October - December 2017

Lagers are an ideal beer for any season, yet there seems no better time to brew some of the classics as the weather starts to cool. Perhaps that's because we begin to think about one

of the world’s greatest beer festivals, Oktoberfest in Munich. Thanks to their lower fermentation temperatures and accentuated maltiness, 2002-PC Gambrinus Lager, 2487-PC Hella Bock, and 2575-PC Kӧlsch II will lend ideal variety and complexity through the months to come. For full descriptions of these yeast strains see the October newsletter.

Introducing LE17 – Five Remarkable Wines from Five Remarkable RegionsThe Winexpert LE17 collection is a welcome showcase of popular varietals and unique blends. This vintage collection offers something to appeal to every wine lover. Fruit driven, spicy, floral or herbaceous; whatever your preference, these wines will awaken your palate.

Due to the popularity of the LE program and its restricted availability, sales are made on a reservation basis. The program has sold out the last several years so we recommend ordering the kits you'd like to guarantee that you will receive them. These unique kits are available only for a short time.

Petit Ruby Cabernet - January, Riverland, AustraliaA true gem, Petit Ruby Cabernet is a blend of Petit Verdot and Ruby Cabernet. The Ruby Cabernet takes the best qualities of its parents, Cabernet Sauvignon and Carignan, creating a structured, robust wine with soft tannins, while the Petit Verdot brings intriguing flavors of dark berries and vanilla. Elegant fruit flavors of currant, juicy plum and dark berries complemented by notes of spicy ground black pepper with hints of herb and vanilla, make this medium-full bodied wine a delight to enjoy with grilled meats.Sweetness: Dry | Body: Medium | Oak: Medium | ABV: 13.5%

Chardonnay Chenin Blanc, Rawsonville, South AfricaPermeating the white wine world, Chardonnay is refreshing to layer with lesser known varietals like Chenin Blanc, South Africa's signature white. Carrying distinct cultivar characteristics, tropical fruit aromas marry with baked apple, citrus zest and juicy peach. On the palate, the buttery complexity of Chardonnay is complemented by Chenin Blanc's tart acidity to make a beautifully balanced wine. Delicious to sip on its own or enjoy with food, this is a crowd-pleasing and unique addition to any cellar.

Sweetness: Dry | Body: Light-Medium | Oak: Light-Medium | ABV: 13%

Merlot – February, Hawke's Bay, New ZealandFrom the oldest wine producing region in New Zealand, this popular and enduring varietal produces a soft yet rich and fruity juice that is pleasing to the palate. Ripe fruit with spice and soft tannins take precedence in this Merlot. The lingering finish brings dark oaky spice as well as hints of mocha and licorice. Treat yourself and enjoy.Sweetness: Dry | Body: Medium | Oak: Medium | ABV: 13%

Milagro Blanco – March, La Mancha, SpainMuscat, Verdejo and Sauvignon Blanc are wonderful on their own, but sing when blended. Muscat is fruity and crisp, Verdejo has mineral and citrus notes and Sauvignon Blanc is herbaceous with pleasing acidity. When married, their unique elements create an off-dry, soft, refreshing, fruit-forward flavor with a bright bouquet and complex finish. Milargo Blanco carries notes of passion fruit and white flowers on the nose, and is supported by juicy melon, peach, fresh lime and grass with a hint of honey on the palate.Sweetness: Off-Dry | Body: Medium | Oak: None | ABV: 13%

Negroamaro with grape skins – April, Apulia, ItalyNegroamaro comes from vineyards graced by cool winds from the Mediterranean Sea and the most fertile soil in Italy. The Apulia region has the perfect environment for ripening grapes. Negroamaro, is richly jewel-hued, full bodied and a classic varietal in Apulia. This wine has mild hints of wood and spice on the nose which play with fruity notes for a complex aroma. On the palate, ripe berry is complemented by ground baking spice and silky tannins with a long finish. The wine couples well with many cuisines, but Italian, of course, is a flawless paring.Sweetness: Dry | Body: Full | Oak: Medium-Heavy | ABV: 14.5%

Please reserve the following wines for me from the 2017 Selection Limited Edition series:

Name: _______________________________ Quantity Wine Kit

Address: _____________________________ _____ Petit Ruby Cabernet (Jan) $159.95

City: ________________________________ _____ Chard Chenin Blanc (Jan) $153.95

State: ________ Zip: ___________________ _____ Merlot (February) $159.95

Phone: (_______) __________________ _____ Milagro Blanco (Mar) $153.95

E-Mail: ___________________________ _____ Negroamaro w/skins (April) $184.95

Orders must be submitted to Bacchus & Barleycorn by: 6:00 pm Monday, December 4, 2017Give us a call (913 962 2501), stop by the shop or email (bacchus@bacchus-barleycorn.com) your Winexpert Limited Edition order.

“A gourmet meal without a glass of wine just seems tragic to me somehow.” --- Kathy Mattea