Barnivore Vegan Alcohol Directory
Search engine to see if beer, wine, and liquor is processed with animal products. Note that the material used to fine (clarify) beverages, whether animal-based or mineral-based, is not contained in the final beverage. Veganism is the practice of abstaining from the use of animal products, particularly in diet.
San Francisco startup creating "molecular" wine (Gemello), sake (Kazoku), and whiskey (Glyph) from water, ethanol and chemicals.
Independent Stave Company
Fourth generation family cooperage founded in 1912 by T.W. Boswell in the Missouri Ozarks. ISC acquired a cooperage in Lebanon, Kentucky in the 1980s. Great educational resource regarding white oak barrels.
Designers of enological products (e.g., yeasts, bacteria, nutrients, tannin, oak, enzymes, fining agents) favoring sustainable winemaking. Provides webinars, technical booklets, protocols, and tools, including the OenoSolutions mobile app.
The world’s largest community of low-intervention organic, biodynamic and natural wines, their growers & makers, and those who love drinking them.
Natural wines are those made with low-intervention from grapes grown in a sustainable way. They may have a cloudy appearance (no fining/filtering) and funky flavors (native yeasts, no preservatives).
Ari Walker and Kevin Hicks started Integrated Beverage Group in Denver. Their Replica Wine brand sells cheap surplus wine with added chemicals to construct wine liked by consumers. Their lab, Ellipse Analytics, run by Sean Callan PhD and the IBG winemaker consult with Brett Zimmerman MS to determine the mix of chemicals used.
Barrels (Oak(Sud-Ouest, Centre, Fontainebleau, Allier, Tronçais, Nevers, Vosges, Romania, MO, KY, OH, PA, VA), Acacia, Cherry, Lenga), foudres/oak vats, and alternatives (powder, rice, chips, viniblock, inserts, staves)
Vin méthode nature
French natural wine label that indicates compliance with a charter requiring each cuvée to come from vines cultivated with organic farming, harvested manually, without "brutal" inputs (e.g., cross-flow filtration, flash pasteurization, thermovinification, reverse osmosis), with the sole use of indigenous yeasts, and absence of sulfite. A separate logo indicates up to 30 mg/l of total H2SO4 was allowed. The charter was defined by the French Ministry of Agriculture, the INAO, the DGCCRF, and the Natural Wines defense Union.