Beer Archives - Page 3 of 12

Beer Style Highlight: The Oak, The Barrel, The Funky

by Kayla

Traditionally, brewers who wanted to make specialty wood aged beers, used oak casks and barrels to take their base beer and put a unique twist on it. Using things like a foeder (pronounced food-er), a larger vertical or horizontal oak barrel that beer can be aged or fermented in. It’s a simple way to infuse a level of oakiness in beer that’s less intense and achieved at a slower rate than barrel aging. Historically in Europe they used french oak, or cypress to make the foeders. Today in the US, they use American white oak with a blend depending on the preferred flavor outcome. Portage Brewing Company from Walker Minnesota collaborated with Bent Paddle Brewing from Duluth Minnesota to make a oak fermented Maibock called Tallest of Trees. They use traditional European Pilsner, Munich, Vienna and Carefa 3 Special malts from Weyermann® Czech Saaz, Hallertau Mittelfruh hops, house lager yeast and American white oak foeder. This combination gives the classic Maibock a unique twist. Tannins from the wood are balanced from the biscuit, toasted bready malts and the earthy, herbal, and slightly spicy notes from the hops, giving this beer a refreshing finish. 6.9% ABV in 16oz 4pks for $13.99

If the brewer wanted to incorporate a charred then, much like roasting malt it depends on the type of wood and how long it’s charred. Flavors of vanilla, caramel, butterscotch, coffee, ect will come through and those types of flavors are best used in barrels that contain alcohol, like wine, port, sherry, madeira, bourbon, rum or tequila. These types of barrels benefit from beers with a fuller body and higher alcohol that use malts having chocolate, roasty, coffee, toasted break with the addition of oxidation to enhance the levels of both the base beer and the barrel. Revolution Brewing from Chicago, Illinois makes an Imperial Oatmeal Stout aged for 1 year in American bourbon barrels named Deth’s Tar. The use of English malts in the beer brings flavors of vanilla, toasted coconut, and caramel candy for a full body but silky mouthfeel. At 14.8% this beer is almost too easy to drink during those cold spring days when we’re looking forward to summer coming. 12 oz can for $6.99

Inspired by Belgian wild fruited ales, like Flanders red, Oud Bruin, Gose or Berliner Weisse with fruit addition, modern US craft brewers are making their own interpretations. using wild ale yeasts and microorganisms like Lactobacillus, Pediococcus, and Brettanomyces. With the addition of fruit, herbs or spices it really helps bring uniqueness to the beer. Funk Factory Geuzeria in Madison Wisconsin makes a Blackberry Meerts fermented in french oak foeders with wild yeast. They take second runnings of a Lambic and use Pilsner malt, raw wheat, Saaz hops, using a turbid mash and a long boil before the foeder fermentation and finally, fermenting it on blackberries for 2 months before bottle conditioning. The beer has a brightness from the fruit, with a clean, dry finish that balances out the beer perfectly. This sour is 4.5% and comes in a 750ml bottle for $17.99

irish whiskey

The Ultimate Easter-Passover Pairing Post

Ah, the inevitable Passover/Easter pairing post. What does go with Easter ham? What even is Kosher wine? Does the Pope sip in the woods? These and many more questions we’ll try to answer, while doing some very scientific, highly-researched, definitely not off-the-cuff opinion-based reporting on the best wines, spirits, and beers to pair with your holiday meal. To guide you through the morass, we’ve assembled two experts in everything related to springtime feasting:

Playing for the Jews, it’s Sam Weisberg — wine and spirits specialist, Slivovitz enthusiast, and former theater kid who definitely loved Passover the most out of all of the other holidays because of all the singing he got to do at the dinner table.

On Christ’s team, we’ve got Josh Timmerman — wine specialist, social media mogul, fan of cocktails with less than three ingredients, and that guy from church who built his own deck and always seems really friendly but you can never remember his name.

* A final disclosure; not all of the products we are going to recommend are certified Kosher or Kosher for Passover. If you keep strict kashrut, we do carry a small selection of dry Israeli wines which make that cut, plus the obligatory Manischewitz. Ok, let’s get going!!

ROUND ONE: WINE

Passover

Easter

Georgian wine has always made sense to me for Passover pairings. Maybe it’s the similarities between Georgian cuisine and the traditional Seder table mains (lots of spiced meat?) or maybe it’s just my made up sense of wines from the “Ancient World” being closer to what my ancestors might’ve had on their table. Either way, this savory, apricot-like amber wine is a knockout with a huge range of foods, especially chicken dishes.

This Israeli Cab is a great choice for those keeping strict kashrut, as it is both normal-Kosher and Kosher for Passover, but it also is a delicious wine in its own right. Produced on the slopes above the Sea of Galilee, it’s a fresher, lighter style of Cabernet than California drinkers might be used to.

Nebbiolo, with its occasionally rusty color and heady aromas, seems like the perfect wine to use for a holiday that does a lot of (metaphorical!) conflating of blood and wine. For a Passover brisket, you’d be hard pressed to find a better pairing than Angelo Negro’s Roero, a killer deal for Piedmont Nebbiolo. If you need a bottle to bring to a religiously-mixed celebration, it’d probably go quite well with Easter ham, too.

This rose of Grenache is plush, ripe, and bursting with strawberry fruit. Its got enough weight to stand up to the heavy-hitters on the Easter table–ham, turkey, and the like–but it’s still fresh and light enough to give a definite summertime-is-here vibe. From an awesome producer in Central California, Cruess, this is a great domestic rose that would be the perfect way to start off your Sunday supper.

This unique white blend from Southern France is made by an organic producer called Maison Ventenac. Located in the middle-ground between Southern and Southwestern France, the winery works with an eclectic mix of grapes that go into highly unique blends. This Colombard-Chenin blend is one such example; yellow apple and subtle chamomile notes mingle here to create an absolutely delicious white that is bright, fresh, and full of simple joy.

A great wine, from a great winemaker, from a great region, from a great vintage can be exceedingly difficult to find, especially less than $50. The Tondonia is an exceptional wine and has long been one of my favorites, period. Though it is over a decade old, it’s still unbelievably vibrant and vivacious. Its rustic dark cherry and plum notes play well with traditional Easter ham or lamb, but it pairs well with a shockingly wide range of dishes.

ROUND TWO: SPIRITS

Passover

Easter

If you have any Eastern European heritage whatsoever, Jewish or not, slivovitz probably graced your holiday table at some point in history. A bracing distillate of plums, this clocks in at 50% ABV and makes you feel very well equipped to be “living in unprecedented times.” With its alluringly tasty almond-tinged flavor and surprisingly strong, burns-all-the-way-down texture, it’s straight-up Biblical. Jelinek, based in the Czech Republic, has long been known for its Kosher booze, and makes a sterling example.

I drink slivovitz neat, and recommend you do as well. However, it’s also got potential in a few different martini variations, and makes a nice highball. Most important, however, is that it’s consumed in very small glasses with very beloved people.

Although there isn’t a traditional liquor for Easter, the Empress 1908 Gin embodies the season well. It’s citrus, blossom, and ginger characteristics offer a modern take to the more traditional juniper-driven style of gin. The stunning purple-blue color is naturally derived from the Butterfly Pea Blossom, and when combined with citrus the gin changes color to a lovely lavender-pink. This blend of colors is reminiscent of dying easter eggs as a child (Who am I kidding? I still dye eggs). It’s the perfect ingredient to add a colorful (literally) take to a classic French 75 for your Easter lunch. Try like this:

1 oz Empress 1908 Gin
1/2 oz Lemon Juice
Simple Syrup to taste (couple dashes)
2 oz Sparkling wine (Flora Prosecco would be great)

Add gin, lemon juice and simple syrup to a cocktail shaker and shake well. Strain into Champagne flute and top with sparkling wine and a lemon twist.

ROUND THREE: BEER?

Passover

Easter

+1 for Easter! Crisp, clean, with a pleasant hoppy bitterness, Fair State hit it out of the park on this one. Why would you need anything else???

Women in Beer

by Kayla

International Women’s day became recognized as a historical day in 1911, after over 15,000 women marched in New York demanding shorter working hours, better pay, and the right to vote. Clara Zetkin was the woman who inspired the creation of International Women’s day. It was at a conference in Copenhagen in 1910 where 100 women from 17 different countries voted unanimously to dedicate this day. It was first celebrated in Germany, Austria, Denmark, and Switzerland. The United Nations first celebrated theirs in 1975. International Women’s Day continues to be a great opportunity to both celebrate our successes and raise awareness to the work that still needs ot be done to combat gender inequality.

In the world of beer, women have historically been associated with brewing long before men even stepped foot in a brewhouse! Artifacts and documents have been found that show women have been brewing as far back or further as Cleopatra in the Egyptian era. I myself have helped brew three beers from three of Minnesota’s best breweries alongwide a handful of folks from Witch Hunt Minneapolis, which is a 501(c)(3) non-profit to help people with marginalized genders and queer folks in the beer industry learn about beer. In addition, the iconic Pink Boots Society has been around since 2007, inspiring and encouraging women and non-binary individuals in the fermented and alcoholic beverage industry to advance their careers through education.

To celebrate International Women’s Day, I wanted to highlight some women-owned breweries we carry at France 44. Currently, we carry three women owned and founded breweries: Finnegans Brew Co., Urban Growler Brewing Company, and Utepils Brewing.

Jacquie Berglund is the CEO of Finnegans Brew co. and founder of Finnegans SBC, the world’s first brewery to donate 100% of their profits to fund fresh produce to those in need. She’s raised awareness about food security in communities all across the Midwest, awareness about local hunger issues, earning her prominent accolades over the years for all her passion and efforts. Finnegans opened its first brewery and taproom in 2018 in East Town Minneapolis creating all sorts of fun beers! Currently in our store we have a few Finnegans products but their Flagship Irish Amber comes in 6pk cans.

Urban Growler Brewing Company opened up in July 2014 by two women, Deb and Jill. It’s the first women owned microbrewery in Minnesota that has a mission to bring people together through beer. Deb is the master brewer and Jill runs the marketing, taproom and events. They traded their careers in corporate America and sales to pursue their passions in beer. However, 12 banks denied them funding for their brewery, so they traveled all over the country visiting tap rooms, getting jobs in the industry, and did a ton of work. They eventually raised enough money to make Urban Growler Brewing Company a reality! Currently in our store we carry their iconic Cowbell Cream Ale in 4pk 16oz cans.

Utepils was founded by Deb Justesen who at age 8 who gave her mom a mothers day card that iconically says “Mothers day is almost here; so it must be time to have a beer.” Ever since then, she’s jumped right into brewery ownership, being the lead creative person. We carry a few Utepils beers, but today they released a beer as a part of the Nevertheless Series, celebrating women in Minnesota Brewing called In All Places. It’s a 5.6% ABV Brown Ale with a very important message: “A woman’s place is in the brewhouse”.

Drie Fonteinen

by Bennett

The complex, mystical nature of traditional Belgian lambic justifies its reputation as one of the more befuddling beer styles in existence. Born in the gently sloping farmlands of Payottenland and the Senne River valley that surround Brussels, Belgium, lambic beer is a rarity that offers a lense into the past. Unlike most beer styles whose fermentations are metabolized by a cultured yeast strain, lambic is fermented spontaneously by the ambient microflora around the brewery. Lambic brewers and blenders strive to harness the unpredictable, unique nature of wild fermentation to craft astonishingly complex, beautiful beers.

Spontaneously fermented beer has existed in this region since before Julius Caesar’s advancement into Northern Gaul over two millennia ago, when the campaigning Romans drank beer made from locally-grown wheat that surely underwent a non-controlled fermentation. After all, early brewers had no knowledge of the microbiology behind fermentation. Flip back to almost two millennia later, Louis Pasteur and Emil Christian Hansen were just making their breakthrough discoveries of fermentation and pure bred yeast cultures in the late 19th century.

Today, a vast majority of breweries have adopted the advancements of science, using pure cultured yeast for a controlled, predictable end product. And why not? The concept of making a living off years long, souring fermentations in expensive barrels, sometimes with whole hand-picked fruit, all to potentially end in disaster is a frightening prospect. I’d guess these lambic bottlers would say, “I’ll risk it for a biscuit.”

Of the less than 15 remaining brewers and blenders of lambic, Drie Fonteinen from Beersel, Belgium is highly revered. Established in 1953, the Dutch “Three Fountains” is an ode to the three hand pumps that once served lambic at the original 19th century inn and lambic blending business on the property. Anton and Raymonde Debelder built a respected lambic blendery and restaurant over the next three decades, eventually handing the reins to their sons Armand and Guido.

Until 1998, Drie Fonteinen operated strictly in lambic blending—purchasing lambic from the surrounding breweries to age, blend and bottle at their own discretion. Armand finally took a leap of faith and installed a leased brewhouse, becoming the newest lambic brewery in almost eighty years. Drie Fonteinen’s most distinguished lambics are now produced fully in-house under new successors to the Debelders, but they still source from other local lambic breweries. You can typically determine if the beer is 100% Drie Fonteinen or a blend from other breweries by the color of the bottle—brown for proprietary lambic, green for blends.

Making traditional lambic at Drie Fonteinen is a much different process than your average beer. A grist of pale malt and raw, unmalted wheat is used to make a turbid mash, producing a low conversion, cloudy wort with abundant levels of dextrin, proteins and complex sugars—perfect food for wild yeasts and bacteria. 15 year aged Challenger and Hallertauer hops are added to the boil, lending their antimicrobial, preservative qualities but minimal bitterness or discernable hop character. After a lengthy boil, the lambic is transferred to the coolship—a large, open, shallow vessel where the wort cools quickly and begins inoculation by the local non-cultured yeasts and bacteria. Old French oak red wine barrels are then filled with the fermenting lambic and moved to age in a climate-controlled environment. The lambic will age for one to three years in the barrel. During this time, the beer will undergo a series of overlapping fermentations by competing microorganisms that metabolize the nutrients in the wort. In the case of fruit lambics, ripe whole fruit will be macerated with a younger lambic until the desired characteristics have been achieved.

When barrels are ready, it is time for blending and bottling. Blending lambic is more art than science, something done with experienced instinct. Younger lambics, which offer freshness and the residual sugar necessary for bottle conditioning, are blended with the matured lambic, which brings drying complexity. The best lambics are funambulist efforts—high-risk, high-reward beers that display a sure-footed balance of lactic tang and animalic funk.

Drie Fonteinen lambics are a curious indulgence that every adventurous beer drinker or natural wine lover should consider when that “risk it for a biscuit” mood strikes.

Drie Fonteinen Oude Geuze – $14.99/375ml

A traditional oude geuze blend of one-, two, and three-year-old lambic sourced from Boon and Drie Fonteinen. This masterfully-made geuze is a great entry point into the world of lambic.

Drie Fonteinen Framb ozenlambik – $36.99/375ml

This traditional raspberry lambic uses whole, hand-picked raspberries to macerate for four months with a young lambic. Each bottlecontains over half a cup of raspberries. The raspberries add a gentle pink hue and a bright fruitiness that opens in the glass.

Drie Fonteinen Schaarbeekse Kriek – $69.99/750ml

Schaarbeeks are a tart cherry variety indigenous to the area northwest of Brussels. The fruit has a long history in Belgium but is seldom grown, the diminishing number of cherry trees falling victim to suburban sprawl. Drie Fonteinen crowd sources these special cherries from local family orchards. The handpicked fruit is macerated for 14 months in the barrel with one- and two-year-old lambic. Each bottle contains over a cup of these Schaarbeek cherries. 100% Schaarbeek Kriek is considered a limited specialty from lambic producers.

Drie Fonteinen Cuvée Armand & Gaston – $99.99/1.5L Magnum or $34.99/750ml

This cuvée, named after the son and father who have led Drie Fonteinen throughout its history, is a traditional oude geuze made from a blend of one-, two- and three-year-old lambic all brewed in-house. No two bottlings are alike, as there are many variables in the blending process.

The Beer with a Minnesotan Soul

by Kayla Tyler

Lagern: German “to store.”

When I think about lagers, my mind instantly buzzes. I geek out about the process it had to go through, with a cooler fermentation than an ale at a comfortable Minnesota temperature of 42-55℉. Lagers ferment slower than ales and because of that, the flavor profiles are cleaner and crisper. Lagers originated in Bavaria, Germany around the 16th century. They were brewed either in caves or cellars dug into the limestone hillsides. Much like us hardy Minnesotans, the yeast in these cellars adapted to the cold, creating a unique strain which would later be named Saccharomyces Pastorianus.

By 1810, lagers made it to North America by way of German immigrants following the Civil War. Some of the top brands of that time are still around today like Pabst, Schlitz and Busch. They adapted their own lager versions with what North America had growing, and the rest was history!

I find lagering to be a form of beer maturation very similar to my energy during the cold winter months: slow, methodical, and near freezing. It’s like lagers and I are basically the same! Lagers are ingredient-driven: the traditional focus of lagers are primarily on the malt, along with the activity of the yeast when it’s fermenting. If the yeast activity is too high, you end up with fruity esters in your beer. The old saying, “Slow and steady wins the race” is really what makes a great lager.

One misconception of Lagers is that they are all the same color. That is simply not true! Lagers can be a variety of colors, from black to pale straw. The color and most of the flavor in beer depends on the malt, ranging from crackery, bready, toasty, and roasted to displaying gentle bitterness from the noble hops. The fermentation characteristics help take out the fruitiness and leaves you with a classic clean, crisp taste. There are a few lagers that can also be heavy, like Doppelbocks, Marzenbier, or even smoky and meaty like a Rauchbier.

Next time you stop at France 44, be sure to try these selected local varieties with different color and flavor profiles that I love in Lagers:

Arbeiter and Niko Tonks from Fairstate Collaborative Vienna Lager | $9.49/750ml crowler | Arbeiter has been brewing some of my recent favorite lagers and ales and Fairstate is currently our top selling brewery in the store, so it only made sense to pick this Vienna Lager. At a modest 4.8% ABV it is super crushable–a dark, gold-colored beer with a caramelly, sweet toast, cookie characteristic balanced by hops.

Utepils Helles Lager | $9.99/4pk cans | Utepils is another brewery that is also doing European-style brewing, so this Munich-style lager at 5.1% ABV is both rich and light with a hint of caramel and a soft finish. Also super crushable, this beer is sold in 16oz 4pks for $9.99 and 12oz 12pks for $16.99!

Schell’s Bock | $9.99/6pk cans | Schell’s has been around in Minnesota for a very long time, before the 1860s. August Schell co-founded this brewery and it has been knocking out solid beer since. This German-style dark lager is best consumed in the wintertime at 6.5% ABV with a rich flavor and robust, full-bodied malt character. The color of this hefty lager is dark amber to almost black.

Doubling Down on Oats

by Bennett

A fresh influx of (double!) oatmeal stouts into our walk-in beer cooler has been a pleasant beer-related surprise in recent months. Ever since the dramatic rise in popularity of New England-style IPAs, hard seltzers and the like, original American craft beer styles like oatmeal stouts have often been pushed aside, subjugated into dormancy, awaiting their hopeful return. Locally, at least, it seems as though this style is arising from its deep, silky slumber.

Oatmeal stouts are the nurturing matriarchal figure of the dark beer world — authoritative, reassuring, gentle. Their smooth, rich character enables them to both stand tall on their own, but also make a great base beer for more experimental stout styles. Oats, which make up 10-20% of the grist, are flush with gummy beta-glucans, soluble lipids and proteins that enhance viscosity and texture. When coupled with roasted malt, they also suggest tasty notes of cookies, nuts and that subtle oat-y sweetness.

Maybe it was just savvy marketing, but the century old, pre-war oatmeal stouts of England were deemed to have nutritious, healthful benefits. While that is up for debate, there is little doubt that these velvety, mellow stouts will satisfy your thirst on these cold, wintry nights.

The Locals

The Classics

For the Sober-Curious

by Tashi

The world of non-alcoholic beverages has grown over the past few years, and we are happy to carry plenty of options for anyone trying to cut out or cut back their alcohol intake. We carry NA options all year long, but there is a movement called Dry January that was started in the UK to encourage people to reassess their relationship with alcohol by abstaining from drinking for a month. Even though we are a liquor store, we love this idea and have put together a sampler kit of some of our favorite products to get you started! Our staff can also help you find other NA beer, liquor, or wine that fits your vibe, as our selection has grown considerably over the past year. We assure that you can still be the life of the party without the hangover!

Our Non-Alcoholic Sampler Kit includes:

Lagunitas Hop Water – Crisp, zingy, and hoppily refreshing. This sparkling beverage is made using everything Lagunitas knows about hops. Chock-full of Citra, Equinox, and Centennial hops, for a big splash of flavor that’s surprisingly fruity.
TÖST ROSÉ – TÖST ROSÉ is an all-natural, delicious, dry, sparkling non-alcoholic beverage with white tea, Ginger and Elderberry. This is the store favorite when it comes to NA alternatives to sparkling wine.
Athletic Brewing Run Wild IPA – Run Wild is the ultimate sessionable IPA for craft beer lovers. Brewed with a blend of five Northwest hops, it has an approachable bitterness to balance the specialty malt body.
Ghia Spritz – Ghia is a non-alcoholic apéritif packed with only pure, natural extracts. Potent plants. Heady herbals. Blithe botanicals. The Spritz includes yuzu, rosemary extract, and elderflower to temper down the natural bitterness, but still taste complex.
Hella Bitters and Soda – Hella’s Bitters & Soda is a premium sparkling beverage that gets its smart refreshing flavor from the Gentian root in the South of France. Spritz Aromatic is bittersweet with notes of clove, allspice, bitter root and orange peel.

Each kit includes two bottles or cans of each product, so you can share with friends!

MORE NON-ALCOHOLIC PICKS FROM OUR STAFF

KARINA – Studio Null Sparkling Rosé – This is the non-alcoholic wine I’ve always hoped for. So many N/A wines fall far short of actually tasting like wine and end up being sugary, unbalanced, and tasting like Kool-Aid. Studio Null makes a traditional alcoholic wine, distills out the alcohol to less than 0.5% ABV, and manages to keep all the great flavors, aromas, and acidity that I love so much in dry sparkling rosé. Made from Silvaner and Portugieser (two super cool German grapes), this pink bubbly will have you checking the label several times to convince yourself it’s not alcoholic–it’s that well-made!

DYLAN – Jinx Tea –

I love Jinx tea, It’s my favorite.

The Raspberry Lemonade is yummy.

I always try to savor it.

Only the best for my tummy.

They have other flavors.

BILL – Lovejoy’s Thai Basil Bloody Mary Mix – I really enjoy Lovejoy’s Thai Basil Bloody Mary Mix over Ice with a wedge of lemon and lime. It’s such a great twist on the classic Bloody Mary mix and it’s super easy just to skip the vodka and enjoy it without any alcohol. Plus it’s locally owned and made.

TASHI – Untitled Art Juicy IPA – My favorite NA beverage is Untitled Art’s Juicy IPA. The flavor is super on point, you can’t even tell it doesn’t contain alcohol it’s so well done. I regularly grab a six pack because it really just hits the spot, even my partner loves it and requests I bring it home for us. If you like hazy IPAs, you will love this!

BENNETT – France 44 Spring Water – Deserving of grand cru classification, this water is sourced from the purest natural springs in the Chippewa Falls, Wisconsin appellation. These bountiful springs are naturally filtered by a roughly half-billion-year-old glacial formation, lending notes of vibrant purity and the distinct absence of terroir. Studies have shown that consuming fresh spring water is beneficial to your health!

(I also think Untitled Art is making some excellent N/A beer, especially the Italian Pils and Juicy IPA).

JOSH – Zera Sparkling Chardonnay – This is such a fun and easy-going sparkling NA wine. It is fruit forward with a touch of sweetness. It tastes like those candy peach rings I had as a kid. And to top it all off, its organic!

JAY – Athletic Free Wave Hazy IPA – Athletic Brewing has been a pioneer in the non-alcoholic beer scene and is one of our most popular NA brands. The Free Wave Hazy IPA doesn’t disappoint. It’s juicy, citrusy and delicious.

KAYLA – Untitled Art Italian Pils – My favorite NA Beer is the Untitled Art Italian Pilsner. it’s loaded with Hallertau Mittekfruh and Strata hops, making it a bit more hoppier than your standard Pilsner, but being less than 1% ABV, you still feel like you’re drinking an actual beer.

MELISSA – Töst Sparkling Cocktail – My favorite dry drink is Töst. As an avid iced tea drinker, I was driven to try this when it came into the store and fell in love with it! With a great balance of tea and flavors that give it a dry, yet layered mouthfeel. It also looks awesome in a fancy glass! With it being tea based, I shared it with my teenage daughters and they enjoy it as well, so it can be fun for the whole family.

The Official 2021 Holiday Gift Guide

We know you’ve been waiting all year for this. We’ve got a gift box for everyone on your list, from the beer buff to the cocktail curious–even a non-alcoholic sampler pack! Check out our glassware gift pack add-ons, our mystery bottle stocking stuffers, France 44-exclusive wine maps and drink coasters, and France 44 class gift certificates. There’s also a tried-and-true list of delicious and exciting wines that are sure to impress any host (and keep your party invites coming for years to come). And if you don’t see exactly what you’re looking for, come talk to our staff for more ideas or fill out this nifty custom gift form. Cheers, and happy shopping!

Gift Boxes

BLIND WINE TASTING KIT

Welcome to the world of blind tasting! Everything you'll need to blind two delicious wines (one white, one red) is included in this kit. We'll guide you from start to finish on the process of blind tasting, and you'll come out a more experienced taster on the other side.

LOCAL BEER BOX

This 2021 holiday version of our Local Beer Gift Box includes a selection of ten of our bestselling Minnesota-made craft beers. It includes a wide array of styles from Helles lagers to chocolaty stouts, and a short description of each beer.

MANHATTAN COCKTAIL KIT

One of the most important recipes in the cocktail canon, the Manhattan is an essential drink for anyone hoping to master their mixological skills. Our cocktail kit includes all the ingredients you’ll need to create a classic rendition, along with a step-by-step recipe.

NON-ALCOHOLIC SAMPLER KIT

If you want to be the life of the party without the hangover, we’ve got you covered. This non-alcoholic sampler kit has a little bit of everything, including beer, sparkling wine, and cocktails. You get two of each product to share with a friend!

Glassware Gifts

Found the perfect bottle, but need something else to gift-ify it? Choose to add on some glassware to complete the package. Plus, we’ll put it all in a ready-to-give gift box, complete with crinkle and a ribbon! Click each add-on to see our recommended spirits to include with the glassware.

Agave Glassware Add-On | $39.99

Up your gift giving game by adding six traditional ceramic Copitas (tiny cups) to your mezcal, tequila, or agave spirit purchase.

Recommended Spirits (sold separately):

BANHEZ ENSEMBLE MEZCAL I $29.99 I Comprised of 90% Espadín and 10% Barril agaves, this mezcal is delightfully mild, floral and fruity (pineapple, banana). Banhez Ensemble is perfect for first-time mezcal tasters and wonderful for cocktail innovation.

CUATRO COPAS EXTRA AÑEJO TEQUILA I $99.99 I An incredibly complex and smooth Extra Añejo Tequila with notes of vanilla, caramel and citrus.

Rum Glassware Add-On | $39.99

Make your fancy rum gift even fancier with two Rum Taster glasses to enhance all the complex aromas and flavors in a high-class bottle.

Recommended Spirits (sold separately):

PLANTATION XAYMACA RUM I $24.99 I With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavors that reveal the traditional, legendary Rum Funk: aromas and flavors of black banana and flambéed pineapple.

EL DORADO 12 YEAR RUM I $36.99 I Lush tropical fruit and spice nose with hints of honey and dark sugar. Round, mellow, full bodied palate with rich flavours of fruit and spice. The finish is delightful, elegant and dry.

Whiskey Glassware Add-On | $29.99

Add two classic Glencairn glasses to your bourbon, whiskey, or scotch purchase. A must-have for any whisk(e)y lover, from novice to connoisseur!

Recommended Spirits (sold separately):

FRANCE 44 STELLUM SINGLE BARREL BOURBON I $54.99 I This is a 5 year MGP cask strength bourbon picked out by your favorite staffers just for you! Bright cherry and caramel milk chocolate hit you up front before coming through with oak and spice.

BOWMAN BROTHERS SMALL BATCH BOURBON I $32.99 I The Bowman Brothers Small Batch Bourbon is distilled three times using the finest corn, rye, and malted barley, producing distinct hints of vanilla, spice, and oak.

Stocking Stuffers

Pick up a box of mulling spices, a three-bottle sampler pack of your favorite spirit, or a pre-wrapped Mystery Mini gift.

Our Mystery Mini boxes are great for stocking stuffers, a white elephant gift exchange, or for those “I feel I should get them something but I don’t know them very well” scenarios. Four 50ml bottles of booze are included, but it’s a surprise as to what you get!

We also have our very own French wine region coasters! Grab one or all six. Only here at France 44!

Wines for Host Gifts

J. LAURENS ‘LA ROSE NO. 7’ | $18.99 | This festive pink bubbly is one of our all-time favorites, no matter what time of year. Best to get two bottles though, or your host gift will be gone before you even walk out the door to the party.

WARIS LARMANDIER ‘RACINES DE TROIS’ BRUT CHAMPAGNE | $64.99 | Cuvée Racines de Trois represents the “three roots” of Waris-Larmandier: the contribution of the three siblings to the project, and their use of three grape varieties, and coming from three regions of Champagne. The Waris-Larmandier style is terroir-focused, understated, structured, and ultra-elegant.

DOMAINE CARRETTE MACON-MILLY LAMARTINE | $19.99 | This unoaked Chardonnay is the perfect host gift, whether it gets opened at the table or not. Just enough fruit and creaminess to provide texture and a delicious flavor, this high-class white wine is a guaranteed success at any function.

FOSSIL POINT PINOT NOIR | $17.99 | Showcasing notes of ripe plum, black cherry, clove, and pomegranate, this Pinot offers a quality well above its price point. Fossil Point Pinot has concentrated flavors that will pair well with slow-cooked pork belly, roasted duck or miso-glazed Salmon.

O’SHAUGHNESSY NAPA VALLEY CABERNET SAUVIGNON | $84.99 | This polished and rich Cabernet checks all of the boxes. It is plush, complex, and perfect for your holiday roast. O’Shaughnessy is a fabulous wine to drink now and over the next decade.

ST. AGRESTIS AMARO | $39.99 | Although it is not a wine, the St. Agrestis Amaro is the perfect after dinner drink to cap off your holiday party! It is one of our staff favorites and is great for new Amaro drinkers and enthusiasts alike. Organic herbs, roots and citrus are macerated into a neutral spirit to produce this Brooklyn-made Amaro.

Belgian Christmas Ales

by Bennett Porter

The approaching holidays of the winter season will be celebrated across the globe, as they always have, with differing traditions, ceremonies and gatherings of loved ones. Though our countries, their cultures and communities diverge in the beliefs surrounding these celebrations, one shared commonality is the enjoyment of celebratory seasonal beverages—Nordic glögg, German gluhwein, Puerto Rican coquito, English wassail, Turkish salep, Chinese tusu wine, and Slavic kompot to name a few. The familiar intertwinement of chilling temperatures and seasonal festivities makes us crave something warming and fruity with a kick of spice.

These cravings are no different in Belgium, where the more recent century-or-so old tradition of Christmas Ale continues on. Christmas Ale, or Bière de Noël, is a loosely defined style of fuzzy origins, yet it remains a popular annual release for many Belgian brewers. It is believed that the first Belgian Christmas Ales drew inspiration from imported Scotch and English ales, which were popular in Belgium around the turn of the 20th century. Like their British Isle counterparts, these brews typically feature a full, dark, pleasing maltiness and warming alcohol. But unlike a Scotch wee heavy or English barleywine, Belgian brewers embraced the infusion of seasonal spices into their holiday beers, such as allspice, aniseed, cinnamon, ginger, nutmeg and the like—allowing each brewer a blank slate to create their own spice blend. Baking spices make a naturally harmonious pairing for the easily-recognizable ester-y, fruity quality of Belgian yeast. Combine soothing malt, a medley of fruit and spice notes, and a warming finish and what do you get? Celebration in a bottle.

For me, enjoying a Christmas Ale while hanging ornaments has become a little holiday tradition. It makes the impending cold winter ahead just a little easier to embrace. All the right flavors melded in perfect balance, a velvety smooth mouthfeel, deceivingly easy drinkability, and the soft, tingly carbonation that only a bottle-conditioned beer can offer.

ST. BERNARDUS CHRISTMAS ALE | $15.99/4pk Can or $12.99/750ml | A perennial holiday favorite. St. Bernardus Christmas Ale is a riff on the highly-regarded Abt 12 Quadrupel. St. Bernardus has been using the same house yeast since 1946. This lovely dark brew showcases zesty, spicy aromas and complex flavor. Notes of chocolate, dark dried fruit, aniseed, chestnut and seasonal spice.

STRAFFE HENDRIK XMAS BLEND 2021 | $26.99/4pk | Newly available in Minnesota, the 2021 Xmas Blend from the De Halve Maan (“Half Moon”) brewery is an exciting, unique take on the Christmas ale. Straffe Hendrik Quadrupel is aged in Bordeaux, Calvados and rum barrels, then blended with young Quadrupel before undergoing refermentation in the bottle.

DELIRIUM NOEL | $25.99/4pk or $12.99/750ml | Entrancing in appearance with a reddish glow, Delirium Noel boasts notes of richly caramelized malt, pear, banana, clove and raisin. A waft of holiday spice and lightly bitter finish balance the sweet midpalate. Deceptively drinkable.

GOUDEN CAROLUS CHRISTMAS ALE | $19.99/4pk or $12.99/750ml | Like Straffe Hendrik, Gouden Carolus disappeared from Minnesota for a few years, but we are excited for its triumphant return. The Christmas Ale has a luxurious flavor of fruitcake, rum, cola, burnt toffee, dark fruit and ginger-y spice.

Inspiration for your Thanksgiving Table

Thanksgiving 2021 is shaping up to be one for the record books. There’s nary a turkey to be found this side of the Mississippi. Sweet potatoes are flying out grocery store doors faster than they can be stocked. And if you haven’t reserved your France 44 Cheese Shop Pumpkin Pie by now, you might be relegated to eating pumpkin puree by the spoonful right out of the can instead.

But one thing that won’t be hard is choosing which libations to pair with your holiday feast. Whether you’re planning for two or 20, the France 44 staff will help you choose the perfect Thanksgiving beverage lineup. From appetizer aperitifs to pumpkin pie potables and everything in between, we’re sharing what we’re bringing to our own tables in hopes of bringing some inspiration to yours. (If you want the fast and dirty shopping list, just scroll to the bottom.) Happy Thanksgiving!

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Flora Prosecco | $15.99 | “My favorite way to start Thanksgiving is with mimosas! Flora Prosecco has become my favorite go-to. Try it with pomegranate or cranberry juice for a festive twist. It also tastes great without juice. That gives it the dual function of mimosas and bubbles to have with dessert!” – Melissa

Leffe Blonde | $8.99/6pk | “The flagship of Leffe, it’s smooth and fruity with a spicy aftertaste! At 6.6% it’s an excellent beer for any dish and relaxing moments with family and friends.” – Kayla

Gail ‘Doris’ Red Blend | $24.99 | “Loving this wine right now and probably will forever. This vintage has a high percentage of Zinfandel accompanied by about 15% of a variety of other grapes. Classic field blend. The Zin isn’t uber jamtastic, and that may be why I’d drink this with any holiday fare. Ripe raspberry, strawberry preserve, and a skosh of pepper round out the palate. Simply stunning.” – Dustin

Paul Nicolle Vieilles Vignes Chablis | $29.99 | “Good Chablis is what I’m bringing to Thanksgiving this year. There are few better pairing wines than a crisp, minerally Chablis, and the small Paul Nicolle domaine is at the top of the game. It is full-bodied enough to stand up to the bigger flavors on your Thanksgiving table, but that laser-sharp acidity also cuts through the salty and savory flavors in your stuffing, turkey, gravy, potatoes… (excuse me, I accidentally drooled on the keyboard).” – Karina

Arnot-Roberts Trousseau | $34.99 | “My current favorite ‘close my eyes wine’ – a wine so good you have to close your eyes and give it your full attention. The whisper-quiet honeyed red fruit flavors provide a refreshing counterpoint to the commotion of the holidays. Drink this one on its own (preferably on your own) when you need a break from the loud flavors (and personalities) of the Thanksgiving dinner table.” – Ryan

Peter Lauer Riesling ‘No. 25’ Trocken | $29.99 | “It’ll come as no surprise to anyone who reads our blog that I’ll be drinking German Riesling at my Thanksgiving celebration this year. My pick is focused, zingy and bone dry. The winemaker, Florian Lauer, has made is his life’s work to preserve the historic vineyard names of the Kupp area within the Mosel region of Germany. You’ll find it to be the perfect aperitif wine for your cheese board and shrimp cocktail.” – Amy

Seghesio Sonoma Zinfandel | $23.99 | “Thanksgiving is one of the most gluttonous meals of the year, and I have no idea why people pair this wonderful feast with delicate, lightweight wines. Try a Sonoma County Zinfandel at the dinner table this year, especially if you’re smoking the turkey. Silky, rich berry fruit–low tannins–spicy kick–absolutely delicious. It’s a perfect match. ‘Merica!” – Bill

Shacksbury Cider Variety Pack I $21.99 I “I am in love this this variety pack from one of my current favorite cider producers. The pack has 4 cans of each of the following: Shacksbury Dry Cider, The Vermonter (a delicious gin-like dry cider), and the Shacksbury Rosé (aged with red wine grapes). There really is just something about fall weather and fall food that screams for a delicious ice-cold cider. The variety pack is the perfect way to make sure there is a style everyone will like at your Thanksgiving.” – Josh

St. Agrestis Amaro | $39.99 | “I really enjoy this on its own! The bitter/herbal start really meshes well with the cinnamon and sarsaparilla on the finish. Makes me think of the holidays – and at 30% ABV, it’ll keep ya warm too!” – Stephen

Bowman Brothers Small Batch Bourbon | $32.99 | “I’m currently in love with the small batch Bowman Brothers bourbon. Its bright notes of cinnamon and gingerbread pair perfectly with my favorite vermouth to make a lovely Manhattan. It’s definitely something I look forward to making for my family during the holidays.” – Aaron

Ezra Brooks Cream Liqueur | $14.99 | “After the Thanksgiving rush, I feel quite beat. We sell gobs of cream liqueur this time of year and I’m going to treat myself to some Ezra Brooks Cream Liqueur in some coffee after my morning run… that I’m not going to take. It’s every bit as good as the best cream liqueur at half the price. I may even make myself an evening bourbon cream milkshake for dessert because I’m worth it!” – Tom

Schneider Weisse Aventinus Weizen Doppelbock I $5.99/500ml I “When it comes to pairing beers with Thanksgiving dinner, I prefer something with yeast-driven flavors, some alcohol warmth and fine carbonation. While most beers that fit this mold come from Belgium, some good options can also be found from Germany. Schneider Aventinus is one of my favorite food- (and cheese!) pairing beers. Sophisticated yet perfectly balanced with notes of plum, fig, clove, banana bread, cola and caramelized malt. The finish is warming with a prickly tingle of carbonation. Try it with L’Amuse Brabander goat gouda for a heavenly pairing.” – Bennett

Hamm’s Beer | $17.99/30pk | “What’s the best pairing with Turkey? Ham(m’s). The magical elixir from the land of the sky blue waters, Hamm’s. It tastes like beer and I like it.” – Rob

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