Today's beer and spirit makers find common ground in their ingredients, processes and consumers.
All About Beer Magazine - Volume 39, Issue 1
By Bo McMillan

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Last October, at Jameson Irish Whiskey’s Love Thy Neighbor festival, a small collection of brewers coalesced in the Duggal Greenhouse located on Brooklyn’s waterfront. Outside, Dave Quinn, the head of whiskey science at Jameson, guided patrons through the production (and thematic pairings) of the event’s focus—stout-barrel-aged Jameson Caskmates whiskey. Inside, brewers showcased specialty Jameson barrel-aged beers alongside standard offerings, as drifting patrons snacked on pretzel necklaces, bánh mì-inspired fried chicken sliders and lettuce wraps to the tune of live music and falling jumbo Jenga stacks.

“You’re either going to make some memories or lose some,” says one festival-goer.

As a prominent and popular debut for Jameson’s new Caskmates whiskey, the event spoke to an increasingly intimate relationship between spirits and beer. Coming on the heels of programs from Rogue Ales and Spirits, New Holland Brewing, Anchor Brewing Co., Deschutes Brewery and many others, Jameson’s move to tie its brand to the craft beer industry isn’t novel. It is, however, notable due to the distillery’s status as an international player.

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