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Marketing & Innovation
Noir but also balance that with a big beer. Nice wines and good times with family and friends. He’s
Pinot Noir attributes, toasted oak barrel character, kept this in mind as he followed his father’s exam-
and a big, bold body from the beer and alcohol. ple of creating well-crafted wines, most recently
For Radical Forces was we employed a whole clus- Bordeaux varieties and Zinfandels from Alexander
ter fermentation with a pilsner malt base,” Porter Valley.
said. “The recipe was based on many years’ experi-
ence of mixed culture brewing that I practice. The In 2016, Ready Jr. collaborated with Aron Levin,
experimental part was taking Stewart’s concept Brewmaster at St. Florian’s Brewery in Windsor,
and blending it with our process. The collaboration California, to craft a dry-hopped Sauvignon Blanc,
was very fun and a new twist on what we do. I love and to brew a lager aged in Sauvignon Blanc bar-
working with other producers and learn something rels.
new every time.”
“Hops bines and grapevines have coexisted in
The unique brews have been quite a draw for Sonoma County since the 1850s. It seems wine-
patrons. “Customers have been very intrigued by makers have always been big fans of beer, and vice
these beers. They love the balance in them and versa. In the Murphy-Goode spirit of celebrating
notice that neither the beer nor wine qualities the ‘Goode Life,’ we thought it would be unique to
overshadow one another,” Porter said. combine those two areas of craftsmanship,” said
As Porter continues to produce Radical Forces and Ready Jr. “Joining forces with someone as passion-
perfect his techniques, look for more collaborations ate as Aron Levin, bringing that idea to life for our
in the future. fans to enjoy, has been a blast. The melding of
hops and grape flavors provides balance and added
Murphy-Goode Winery dimensions to our 2016 Dry-Hopped Sauvignon
Blanc. We feel it appeals to both wine and beer
Murphy-Goode Winery has been crafting wine drinkers alike, and that was our goal.”
in the Alexander Valley of California since 1985.
Second-generation winemaker Dave Ready Jr. said Ready Jr. isn’t currently collaborating on any new
one of their central tenets is the belief in great hopped up wines, but he’s certainly not closing the
door to it either. “We don’t have
any plans like this in the future,
but we are always open to pos-
sibilities and looking forward to
innovation. We’re always open to
new opportunities and collabora-
tions. Our goal from the start was
to create beverages that would
appeal to both beer and wine fans,
and I think we’ve done just that,”
he said.
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