What's great in wine, beer, fine dining,
places to stay, & places to visit
in California State

Celebration Alecelebration ale Picmonkey


Producer: Sierra Nevada

Location: Chico, California

Style: American IPA

Alcohol: 6.8%

IBUs: 65

Serving type: 12 oz. bottles and draft

Availability: Distributed across the U.S. in fall and winter



Appearance:  "Amber/copper color below an off-white head."

Aroma:  "Floral, citrus and a bit resiny."

Taste:  "Full and malty at first, it fills the mouth. Hops soon take over, however. Long and satisfying finish." Editor's note: Unlike many breweries which which create a deliberately different winter brew each year, Sierra Nevada's Celebration Ale is brewed to the same style year in and year out.

Food Affinity:  "Cheeses: Smoked Gouda and especially nutty Swiss. Sauteed Crimini mushrooms. Thick pork chop rubbed with whole-grain mustard, then baked and served with Brussels sprouts sautéed in olive oil and garlic."


mug of Dan  Picmonkey


--Celebration Ale was reviewed by Dan Clarke,

a writer and editor in Sacramento, California.



Jubelale Label 2012 PicmonkeyEach year Deschutes commissions a new label for Jubelale. Above is the 2012 edition, celebrating the brew's 25th AnniversarProducer: Deschutes Brewery

Location: Bend, Oregon

Style: Strong Ale

Alcohol: 6.7%

IBUs: 60

Serving type: 12 oz. bottles and draft

Availability: Seasonally distributed October – December in 17 states in the western US and in the Canadian provinces of British Columbia and Alberta.


Appearance: “Poured into a large wine glass, the Jubelale exhibited a big oatmeal-colored head which dissipated fairly quickly. Remaining beer in the glass was fairly dark, but showed a brighter reddish-brown when held up to the light.”

Aroma: “Some spice and a little roasting coffee and bread dough.”

Taste: “Fills the mouth with big, round feeling. Malty. Creamy on entry, but shows bitter hoppiness in the mid-palate. Finish is long, yet light. Overall, a very pleasant experience.”

Food Affinity: “I used a bottle in making Carbonnade de Boeuf, a Flemish dish that calls for a large piece of beef (I used a Tri-Tip) and a lot of sliced onions covered in beer and baked in the oven. The results were excellent and the Jubelale filled in for the flavors missing when I forgot to bring home the cardamom and orange peel that I usually use. Later I visited the brewery's website and discovered instructions for Jubelale Pot Roast that was a similar concept. You can find that recipe and others at www.deschutesbrewery.com.

mug of Dan  Picmonkey


--Jubelale Reviewed by Dan Clarke,

a writer and editor in Sacramento, California.

1788 Cognac bottle PicmonkeyVieux Cognac Grande Champagne Fine ‘Clos de Griffier’ Café Anglais 1788 PHOTO © 2012 Christies

The oldest cognacs from the cellars of the Parisian restaurant La Tour d’Argent, on auction at Christies in London, were snatched away in the blink of an eye by Dutch collector Bay van der Bunt in December.

In spite of his recent announcement to sell his world’s largest collection of Old Liquors, the experienced bidder was quick to raise his paddle and call for ‘all lots’ when the 6 bottles of the prized pre-Revolutionary Vieux Cognac Grande Champagne Fine ‘Clos de Griffier’ Café Anglais 1788 appeared in the saleroom.

Earlier this year a customer at London’s Playboy Club accidentally smashed a £50,000 identical bottle of this cognac, which was destined for a record-breaking cocktail by cocktail Maestro Salvatore Calabrese.

Other venerable lots where the Christie’s auctioneer brought down the gavel in Bay’s favor included two Jeroboams (2.5L) Grande Fine Champagne Cognac ‘La Tour d’Argent’ 1805. This extremely rare format was bottled on site more than 200 years ago. The bottles were hammered of for £23,000 each.

Bay van der Bunt Liquor Collector Pix Picmonkey Bay van der Bunt (64) owner/ collector of World’s largest Old Liquors collectionPHOTO © Old Liquors - Sophie Mutevelian

“Although I promised my wife Ria I would sell my collection, to add the last remaining bottles from the year 1788 to my collection was an opportunity I could not let pass by”, according to Bay. All bottles can be viewed at www.oldliquors.com, where Bay shares his passion with the world.

The bottles where kept for over 200 years in the dark cellars of the famous French eatery and survived World War I and II. During World War II the owner Claude Terrail saved the wine cellar from being purged by the occupying Germans by walling up the enormous cellar that contained a majority of its prized rare vintages.

Claude’s son André Terrail has gone to auction with one hundred and eighty lots of ancient armagnac, rum, calvados, port and marc as well as the historic cognacs, all from the cellars of his Parisian restaurant’s extraordinary cellar.

This is not the first time La Tour d’Argent’s owner André Terrail has gone to auction with the contents of his restaurant’s drinks paradise. In 2009, he sold 18,000 bottles for more than €1.5m in order to finance the purchase of newer vintages.


Editor's note: European sources contributed to this TASTE News Service report.

Copyright © 2005 - 2018. Taste California Travel. All rights reserved. | Phoenix Website Design by CitrusKiwi