Category: Edibles

Cannabis Intoxicates Brewers

Craft beers infused with CBD and THC and natural aromas and flavors engineered to mimic cannabis terpenes buzz adult beverages makers.

BY ED MURRIETA

The Hemperor, New Belgium Brewing Company’s new IPA, is not the first beer brewed with hemp seeds.

Nor is it the first beer to celebrate the botanical, olfactory and gustatory similarities between hops and cannabis.

It is, however, the first hemp-infused India pale ale — an HIPA — to be distributed across the United States.

And The Hemperor, released in early April by the Colorado brewery best known for the Fat Tire brand, is certainly the first adult beverage in the legal cannabis era that’s been engineered in a laboratory to mimic the aromas and flavors of cannabis while containing no trace of the plant’s psychoactive cannabinoids.

Prohibited by the federal government from brewing with hemp flowers that would impart aromas and flavors mirrored in hops along with non-psychoactive cannabinoids like therapeutic CBD, New Belgium brews The Hemperor with hemp hearts, the meat of shelled hemp seeds, which imbue a mild, hazy nuttiness but no intoxicating effects of cannabis, hemp’s botanical sister and hops’ botanical cousin.

To mimic cannabis terpenes, New Belgium draws on other natural ingredients. In The Hemperor’s herbaceous case, natural cannabis aroma and flavor means those attributes were engineered in a laboratory to parrot pot’s polymorphic punches to noses and mouths using extracts from natural aromatics like citrus peel, grapefruit and pine sap.

The Hemperor is on tap in 49 states (Kansas bans hemp products) and will be released in six-pack bottles in late May.

I paid $4 for a 5-ounce pour of The Hemperor at Capitol Hop Shop in Sacramento on Friday, 4/20.  

The Hemperor announced itself as the bartender set the rosette glass in front of me — a waft of familiar cannabis that caught my nose and whipped my neck side to side to pick up the aroma’s source. Continue reading

Holy Cacao! Chocolate Experts Will Taste Test Cannabis Chocolate

Three noted Bay Area chocolatiers agree to assess looks, flavors and textures of leading brands.

BY ED MURRIETA

“Everyone loves chocolate and it makes people smile,” said the CEO of the 150-year-old chocolate company that bears his family’s name. “What could be better than that?”

Cannabis connoisseurs might respond, “Cannabis,” while missing the rhetorical futility of answering the chocolate CEO’s question.

From Montezuma to your grandma, chocolate tops many peoples’ list of life’s pleasures.  What could be better than chocolate? Better chocolate.

With that in mind, I asked three big names in California chocolate to eyeball and taste-test the chocolate contained in leading brands on sale in California cannabis stores. They all agreed. Taste-test pending an editor’s purchase of the story.

Never mind effects.  Experts will focus solely on brands’ chocolate quality, assessing cannabis bars on appearance, flavors and mouthfeel, caring more about cacao content than THC strength while minding the marriage of beans and terpenes in upmarket products that retail for double-digit prices.

Experts will sample only dark chocolate bars without any fruit, nut, candy or spice additives. Milk chocolate and white chocolate products were not considered.

Experts will focus on visual clues that reveal how products are manufactured, handled and stored; flavors that highlight cacao origins, roasting methods and cannabis infusion; and mouthfeel from first bite to final finish.

 

 

Reds, Whites and Green: Here’s the Buzz About Making Cannabis Wine at Home

Artisanally extract and infuse the botanical herb’s aromas, flavors and effects into wine. Plus a recipe for my mold-breaking red wine cannabis gelee.

BY ED MURRIETA

Cannabis wine is civilization’s original intoxicating collision: two great buzzes that buzz great together.

Evidence of cannabis wine — aka green wine — has been found in ancient writings and historic digs. A timeless tincture, cannabis wine’s uses have ranged from spiritual to medicinal to bacchanalian.

In modern culture — eg: California, circa 2018 — cannabis wine is a holy grail that got away.

Legalization outlawed commercially combining cannabis and alcohol, just as some boutique West Coast vintners were producing $400 bud-bouquetted bottles slowly fermented from grape juice and cannabis, artisanally extracting and infusing the botanical herb’s aromas, flavors and effects into fine wine.

Feel free to toast underground winemakers in Sonoma, Mendocino and Mesopotamia — or anywhere grapes and cannabis grow — and  invest in a home wine-making rig so you can ferment your own potent potables.

Or you can kitchen-hack cannabis wine at home using a simple, if less elegant, infusion of weed, wine and time.

Continue reading

Slip These ‘Edibles’ Under Your Tongue for Fast-Acting, Great-Tasting Highs

Kin Slips are discreet, effective and flavorful cannabis-infused sublinguals

BY ED MURRIETA

There are many ways to get cannabis into your body — smoking, vaping, eating, drinking, even inserting anally — but only one method and one product have made me stick out my tongue and say, “Oh, that’s tasty-good.”

Like a Willy Wonka wallpaper fantasy, the 1-inch square of Kin Slips’ paper-thin pectin-derived material tasted like watermelon gazpacho — a sweet, cool start, followed by a lingering, licoricey finish.

Kin Slips are discrete, effective and flavorful, smartly dosed, attractively packaged and reasonably priced. The company was founded in 2016 and is based in Oakland.

Although lumped in with edibles, Kin Slips and other sublinguals are not to be eaten. Rather than chewing and digesting Kin Slips, you place them under your tongue and hold them in your mouth, letting them dissolve into your bloodstream in a fraction of time it takes your body to process cannabis-infused chocolate bars and gummy candies through your liver and stomach.

Continue reading

Cannabis Buzzes Big Foodie

Bay Area food marketer has touted cannabis edibles and cannabis cuisine since 2014. This year, the Specialty Food Association listened. 

ccdi-cannabis-cuisine-on-horizon

Detail of CCD Innovation’s poster forecasting food trends for 2018.

BY ED MURRIETA

Read about it on GreenState. 

Cannabis and Cars in 2018: No Smoking, No Eating, No Vaping, and Stuff Your Stash in Your Trunk

New California law outlaws consuming any form of cannabis in moving vehicles.

BY ED MURRIETA

California’s car culture and cannabis culture have been portrayed as two great things that go great together.

Fuggedaboutit, man.

Starting Monday,  drivers and passengers will be forbidden from smoking, vaping, eating, drinking or otherwise ingesting cannabis and cannabis products in moving vehicles. Gov. Jerry Brown approved the new law in September.

It is already illegal to drive while intoxicated on cannabis — even though the state has set no legal standard for impairment and no technology to measure impairment is in standard use by law enforcement.  It’s also illegal to have an open bag of cannabis in a motor vehicle.

Penalties for smoking and consuming cannabis in vehicles begin at $70 but could be as much as $10,000 if injuries or deaths are involved and insurance rates skyrocket, similar to the cost of a drunk driving ticket.

It’s already illegal to smoke cannabis in public (punishable by a $100 fine) so the famous “Fast Times at Ridgemont High” hot-box scene can’t legally be recreated today.

 

Big questions remain: How can law enforcement tell the difference between a regular cookie and a cannabis cookie? People eat and drive all the time. And how does a cop spot an e-cig vs. a vape pen?

To review:

Toldja! Specialty Food Association and Fancy Food Show Embrace Cannabis Cuisine

Pot-infused foods are No. 8 on Big Foodie’s top 10 food-trend predictions for 2018. Whole Foods edibles ahoy?

BY ED MURRIETA

On Oct. 17, I asked the Specialty Food Association if cannabis edibles will be featured at the Winter Fancy Food Show in San Francisco Jan. 21-23.

I did not receive an answer.

Until today, when I located a press release the Specialty Food Association issued Nov. 15.

Cannabis cuisine is No. 8 on the association’s Trendspotter Panel’s top 10 food-trend predictions for 2018 and will be discussed at the Winter Fancy Food Show.

“Cannabis cuisine. As more states legalize recreational marijuana, the varieties of pot-enhanced food and beverage will increase. Look out for continued interest and acceptance in a host of snacks, treats, and beverages with a little something extra.*”

“*The Specialty Food Association recognizes that Federal law prohibits the possession, sale or distribution of marijuana, but its sale and use is declared legal under some state laws. In recognizing cannabis as a food trend, the SFA in no way endorses or encourages activities which are in violation of state or Federal law.”

Continue reading

How to Make Any Cookbook a Cannabis Cookbook

Open mainstream cookbook. Pick a recipe. Add cannabis. 


BY ED MURRIETA

It happens most holiday gift-giving seasons: You give your mother your wish list. Instead of the Schwinn you want, she gives you a Huffy.

What do you do if you want a cannabis cookbook and someone gives you a regular cookbook?

Turn lemons into lemonade and turn almost any sober cookbook into a canna-cookbook.

Here are five new and popular mainstream cookbooks: “Cherry Bombe: The Cookbook, ” “Smitten Kitchen Every Day, “Modernist Bread,” “Dinner in an Instant” and “BraveTart.”

Despite many of their stoner-friendly recipes — Pink Spaghetti and brownies, for Shiva’s sake — none of the hot-selling titles have anything to do with pot.

Until now.
Continue reading

The Regs: Edibles’ Size and Potency Shrink

What’s happening with high-potency edibles?
Are they shoving micro-dosing down our throats? 

638253596BY ED MURRIETA

Shrinkage of edibles’ potency and portion size top The Regs:.

What’s happening with high-potency edibles?

— Sammy Quintana, Capitola

Are they shoving micro-dosing down our throats? 

— Barb Tandy, Berkeley

Continue reading

© 2018

Theme by Anders NorenUp ↑