The Raven Caws again!

As I dust off my old rusty keyboard and begin composing my first article in well over a year and a half, I am sure that my reappearance will cause all sorts of uproar in bars, parlors, and lounges across the world. “Where did the Raven go for so long?” “I heard he joined that expedition to Antarctica to reclaim Shackleton’s whisky.” “I thought he was lost in the jungle during the search for the mysterious Amazonian Martini Flower.” And so on – the speculation continued, until I was but a memory, my correspondences tucked away in some digital file, while my fellow cocktalians continued to bring stories from around the world.

Alas, my story is considerably less interesting than that. For the last year and a half I have been completing my MBA, which I am happy to say is now earned (though not yet earning, if you get my drift), and I have finally the time and energy to begin writing again. I can’t guarantee you’ll see me monthly, but as I come across subjects of interest, I’ll pass them along to Dan and the folks at Bar None Drinks. (Hopefully he’ll still publish me!)

To mark my triumphant return to cocktail writing, I am bringing to you a new product (new in the same sense that Columbus discovered the “New World”) which came to me from the good folks at Phenix Brands out of Kansas City, MO. I think sometime during my absence it became proper or required to disclose when the product I’m reviewing was provided free of charge by the producer, which this bottle did. (I do have to wonder how many reviewers regularly buy the products they’re reviewing, or how many readers assume that there is some bias ascribed to a company that gives samples to reviewers. I mean, really? But I digress…three paragraphs into my review, and you don’t even know what the product is yet.)

Samogon is a clear liquor that tops out at a hefty 90 proof. The initial nose is a combination of vodka and tequila, though there is a distinct undertone of a heady red wine. I think it notable that the liquor actually smells warm, which is not an easy experience to explain; I’ve left the bottle out all night in my chilly apartment, the glass is cool to the touch, but the Samogon smells warm. As a clear spirit coming from an old Soviet Bloc country, you could be forgiven for expecting it to taste like vodka (read: nothing) but Samogon does have a slightly sweet flavor profile. The initial harshness of the alcohol, unavoidable in a 90 proof liquor, is quickly mellowed into what can only be described as a fruity dragon that fills the entire mouth. Even a small sip leaves me with the feeling that I could breathe fire, but it would be a very pleasant smelling flame. Samogon has the same earthy aftertaste that I find when drinking tequila (which is, unfortunately, one of the reasons I don’t drink tequila. I know other people do, so I try to relate the facts when I come across that flavor), though it is only at the very end of the quaff, and isn’t so pronounced.

Samogon is marketed as an entirely new base spirit (in the United States), though most enthusiasts will quickly recognize its similarity to grappa (the bottle does in fact identify it as Russian Grappa). It is produced by distilling the remnants of wine making – seeds, skins, and stems generally – which is what gives the spirit its distinctive flavor. Traditionally consumed as a room-temperature shot, the folks over at Phenix have worked with American mixologists to develop new cocktail applications. I’ve tried to whip up a few with mixed results (If you’ll pardon the pun). I would recommend trying them yourself before passing judgment.

As long-time readers know, I’m generally a brown spirits kind of guy (new readers take note). Samogon certainly has its charms, and I would choose it over virtually any vodka, and most gins; high praise indeed coming from a whiskey/rum drinker. A not insignificant part of me wants to put this bottle on oak for a few years and see what develops. (Hannah, are you listening?) I’ll be keeping this bottle to share with my wine and tequila drinking friends, as I sense it may be a bridge between them. Whether or not this will make it into my personal rotation is yet to be seen. Of course, there is the little issue of distribution: Samogon is currently available in only three states, and none of them are mine.

I sincerely hope you’ve enjoyed reading this, and I hope you’ll drop by the blog and leave a comment.

Until next time,
The Raven.

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…Or porters

After a month’s break from writing articles, I am back, albeit with a shorter post.   I do apologize in advance for the brevity, but life is surprisingly good at getting in the way of my drinking.

So, porters.  To my underdeveloped tongue, porter isn’t much different than stout.  Indeed, there is a lot of evidence that stout is, in some cases, just an outgrowth of porter.  For the uninitiated, porter is a dark, malty beer.  It tends to be lighter than stout, though; few people would consider porters to be ‘chewy’, a term which I often use to describe my favorite stouts.

As I did my research (the real kind, not the drinking kind), I discovered that a good lot of the history of the drink is considered controversial. Most of the popular history is derived from a single writing, the sources of which have come into doubt.  A common story, which may or may not be true, is that porter was derived as a blend of new and aged ales (the aging gives the color).  Other stories indicate other origins.  What does seem likely is that porter may actually be a kind of reversed evolution, with many different recipes converging into what we know today.

Next month: Mead!

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…Or Pain Killers

My friends, an apology is due.  Two weeks ago, in the course of my 9-to-5 duties, The Raven injured his back.  As a responsible adult, I heeded my doctor’s orders not to mix the prescription medication with alcohol, and thus was unable to do the <ahem> research I wanted to.  For that reason, the May article, which was supposed to be on porter, will be pushed back to the June newsletter.

I am all healed up and better, but time just wasn’t on my side.  See you next month!

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Or Pilsners…

Describing pilsner to an American is like describing pizza to a Chicagoan…or so I was going to start this article. That was until I started my research and realized a few things. First, what we poor American souls know as pilsner really isn’t, and second, I’m not a huge fan of what I’ll call ‘classic pilsner’. I won’t spend long hashing out what makes a beer a pilsner, as I covered most of it in ‘Or lagers…’.

At its heart, a pilsner is a lager beer that has its origins in the city of Pilsen, in what was originally Bohemia. The residents of Pilsen, having learned of the lagering process from travelers, decided to try the bottom-fermenting methods on their local brews. Classic pilsners (those not mass-produced in the states) have a strong hop flavor (hence my distaste for them). When beer making came to America, many brewers took to calling their stuff pilsner, even though they got rid of most of the hop flavor. Needless to say, the two pilsners are now step-children of the same process, but hardly siblings.

With the beer out of the way, I thought I’d mention a couple of articles I’ve seen around. It’s been a while since I did a news round-up! There was a study that came out recently that suggested that children who see R-rated movies are more likely do engage in under-aged drinking. So Freddy really is going to kill you, especially if you’re a kid with lenient parents. Of course, I must mention that the study isn’t suggesting that the movies are causing the drinking, not entirely anyway. The authors went on to imply that most of the effects were from lax parenting, but also cited exposure to adult themes (like drinking and drug use) as causes for becoming familiar with lady drink at a young age.

Now, it’s no secret that I stand with the group of people who advocate a drinking age of 18. The arguments of joining the armed forces, voting, entering into contracts, and the like indicate to me an illogical double standard in keeping adults from imbibing. There’s also the notion that parents are relying more and more on the government to raise their children, which bugs me too. I did read about a law in Georgia (I think) which explicitly says that parents can serve alcohol to their underage kids at home. Odd to feel hope coming out of Georgia.

I suppose I’ve probably done enough social commentary for now, and probably insulted a few Georgians in the process. No insult intended, really, I have friends out there (or at least I *used* to).

Caw!

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Or Bocks…

Oh, the bock is renowned as a drink of good fortune,
It brings luck at games of skill and of chance.
With dice and a firkin, the intrepid gambler,
Comes home with a barrel, but no shirt or pants.

-Bring Us More Beer, The Poxy Boggards

Well, I don’t know if the Boggards have it right about bocks helping you at the craps table, but this month’s entry is certainly an interesting one. Well, interesting to me anyway. It should be no surprise to most that I am not a fan of hoppy beers, so the bock, with all it’s malty goodness, was a wonderful trip through brewing. Bock is a bottom-fermented beer, for those who care.

The origins of the word ‘bock are actually quite amusing, as is the story of the spread of the beer. Astute linguists, of which I am not, will notice that ‘bock’ is the German word for goat. Many attribute to titling of this beer to the fact that it is most often brewed in Capricorn; a bit of a stretch, but a good story. There’s a tale I found that includes a drinking contest and a sore loser who attributed his loss to a renegade farm animal knocking him out of his chair. The winner, who was also the brewmaster, indicated to the intoxicated man that the bock that attacked him was “brewed by me”. This story, as many great tales are, seems have been created ex post facto. Most scholars accept that the work bock is derived from the German city Einbeck, and is simply a dialectical distortion of that city. This is supported by another story I found, about how the beer spread, but before I get to that, you need some history.

Bock is a lager beer, and as we all know, lager beers are stored for a period of time in cold, dark places before they are consumed. When one looks for cold, dark places in Germany, one starts first at the northern monasteries. Monks, as the perennial shepherds of beer, originated the bock style. (Note, they likely didn’t call it ‘bock’. To them, it would have been known as, uh. beer.) Due to the practices of fasting during certain holy seasons, like Lent, the monks over time developed their beer to have more nutritional value, and more flavor. There is some indication that this may be the origination of the phrase “liquid bread”, and I can assure you that it is not a bad characterization of bocks.

As I implied earlier, appellate names (those products named for where they are from) don’t usually come into use until after the product has left its home area. Such does it seem to be with bock. The best story I found has the variety moving south after a particularly large wedding. A wealthy nobleman invited a virtual who’s who of German society to his northern estate to celebrate his daughter’s wedding, and while they were there, the southern aristocrats tried this northern beer for the first time. Enamored, they brought this beer home with them, and were soon placing orders for “Ein Bock” at the local pub.

See you soon…hopefully.

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Or bitters…

A fine and happy March to you all. I hope everyone had a happy Mardi Gras and hope the upcoming alcoholiday, St. Patrick’s Day. (Note, though ‘alcoholiday’ has an entry in the urban dictionary, I am hereby claiming originator’s credit, ’cause I didn’t know about it. Further I am hoping to popularize it as a third type of official holiday. State, religious, and alcoh are now all recognized holidays.) I must admit, as I sit down to write this article, that I did not know just how much work I had made for myself in taking three courses this semester. It is difficult to do research on a topic as intoxicating as beer when you’ve got presentations every other week. I will not leave you empty-handed though, as that would be rude.

My first order of business is to dispose of the ‘bitters’ part of the entry. Bitters, in reference to beer, is usually known, in the States, as pale ale. Or at least I think it is. Truth be told, I found very little material on the subject, and while I’m sure there is someone out there that can give me a list of why bitters are different from pale ale, I’m willing to leave the current discussion there. I’ll be covering pale ales later in this series, so I don’t want to give too much away. If you feel strongly on the subject, please leave a comment. I’d love to know some specifics, and I believe in crowd sourcing.

Now, that would be a very short article, and that’s not my style, so I’m going to bring you some new products that I’ve come across. First up is from the folks over at Smirnoff Ice, who have released a series of new flavors to their malt beverage line. I’ve come across a variety of flavors at my local watering hole and at the liquor store, but even a trip to the Smirnoff website wouldn’t confirm the full product line. I’ve come across mango, passion fruit and my personal favorite, pineapple. For those who aren’t familiar with Smirnoff Ice, it is a malt beverage with a generally smooth experience, acceptable for drinking by those who want something refreshing and not too heavy. Though they probably wouldn’t like me saying it, Ice is somewhere between a beer and a wine cooler. They’re easy to drink, and can still get a buzz going, but I don’t know if they’d qualify as a great work of art.

My favorite bartender brought the pineapple flavor to me, knowing my enjoyment of both the brand and the fruit, and for the last month, my trips to the bar have been exclusively in appreciation of that product. I haven’t found it on retail shelves yet, but the other flavors are showing up, so I’m hopeful that I might soon be able to buy pineapple Ice at for home consumption. If the folks at Smirnoff are watching, they’d do well to do two things: first, tell me when or where I can get pineapple Ice, and second, make it easier for us poor fools to know what the entire line is (bribes in the form of sample product are accepted.) As soon as I get some of this stuff at home, I may start mixing with it; my friends in the ‘tending occupation are looking at the pineapple/mango flavors for tropical drinks, and I like what they’re thinking.

Finally, it is with sadness in my heart that I make this next announcement, because I am unable to go this year (bloody education!) Tickets go on sale for Tales of the Cocktail on March 1. If you have any chance to go to this event, I highly recommend it. The folks that put this event of do an absolutely smashing job of bringing together nearly the entirety of the cocktail world for a few days in one of the greatest cities that the U.S. has to offer. As an added bonus, you can meet Dan, our fearless leader here at Bar None, and this year, you might be able to hang with the CocktAlien, making his Tales debut. (And, for the record, they don’t pay me to say this. Well, Dan does, but the folks out at Tales don’t. I just really like what they’re doing.) If you’ve got a week’s vacation time this summer, give NOLA a thought, and come out and enjoy Tales.

Until next time, Caw!

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Or lagers…

I must admit, it does seem a bit odd to write a post about lager for a North American audience, where, according to most sources, lagers make up the bulk of sales.  That said, I’m a bit of a beer newbie, and so I’ll write this for those people who don’t drink beer, or who do, and just don’t think about it, plus for those one or two folks in far off lands who drink nothing but fermented orange juice.  Everyone else, take some comfort in what is likely to be an acute brevity of words.

Lagers derive their name from the German word for ‘storage’.  This derivation is much more utilitarian than most alcoholic nomenclature: the process of ‘lagering’ beer is simply to store it somewhere cool for some time before serving it.  Thus, such beers were ‘lagered’, and so were known as ‘lagers’.  It should be noted that saying lager too many times in a row causes one to ponder on the sounds of the word and replaces any meaning with a focus on the syllables.  I don’t recommend it.

There is one other (nearly) universal trait to lagers, and that is the yeast.  Often thought of as a spontaneously appearing strain (initially, anyway), lager yeasts are united in the temperature and location of their fermentation.  Lagers ferment at lower temperatures than ales (the other major category) and they sink to the bottom of the barrel, as opposed to ales, which tend to float.

As one might suspect, lagering beers was not the easiest thing to do before artificial refrigeration. Further, because of the need to keep lagers cold to protect flavor, transporting lagers great distances usually would not work, except in the dead of winter, when no one wanted to travel anyway.  It is not surprising to hear, then, that lagers are a relatively recent development in beer consumption.  With the advent of industrialization though, lager beer quickly took the developed world by storm.

One thing this corvid found interesting is that ‘lager’ is not a specific type of beer, but rather a style of production.  Lagers can range from dark to light, and have all of the attendant flavors you expect to come with the color of the beer.  Because of the natural flavor suppressing effect of cold temperatures, lager beers tend to be smoother than similarly produced ales, with extreme flavors muted.  Lagers also tend, and I handle that with kid gloves, tend to be less hoppy.

Please feel free to share your favorite lagers in the comments.  I’ll endeavor to locate a batch and try it, and I’ll make my regular house guests try it as well.  To borrow again from the Poxy Boggards I leave you with a Valentine’s themed toast:

May your pockets be heavy and your heart be light.
May good luck follow you, morning and night.
May pretty girls follow you to your door,
And may you never want for more.

(Apologies to the ladies out there, unless those reading do want ‘pretty girls’ following them to their door, in which case rock on!  No judgments here…)

Caw!

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Be they lambics

Hello Bar None Drinkers and Ravenites and anyone else who happens to have dropped by, and welcome to what is likely the new year (you never know with time-space paradoxes.)  As promised, I’m going to take you along with me on my exploration of beer.  I’ve never been much of a beer drinker, and I’ve decided that I have reached the age when I should be conversant in the many aspects of malted fermentations.  As a road map I will be using the Poxy Boggards song “Bring us More Beer”, for no real reason except that the song was the inspiration for the series.  First up: Lambic!

When I started my research on lambic I immediately took notice of a few things.  First, lambic is one of the few alcohols out there made without adding yeast.  The fermentation process in making lambic is achieved entirely through wild yeasts.  This has two effects on the product.  Primarily, lambic can only  be made in the Patjottenland region in Belgium. This is because the yeast that makes ‘lambic’ is native to the region.  Second, the flavor of lambic tends to be a bit more inconstant than with carefully cultivated yeast strains.  This is actually what has given lambic its unique processes.

Lambic is usually served as a fruit flavored variety.  This is because lambic is made without any hops to flavor it.  Fruit varieties are often sweetened and can be put through a second fermentation.  Common flavors include Raspberry (Framboise), Sour Cherry (Kriek),  Peach (Peche) and Black Currant (Cassis).  I tried a number of these flavors, and found them all to be very  cider-like (which is a good thing, in my opinion).  The lambic I tried tended to have a bit more of an earthy finish than cider, reminding me that there was actually beer in there, as opposed to the wine-like finish of cider.

I should finish with a note that I was only able to locate bottles of Lindemans fruit lambic.  My search for the plain variety or any other variety was clipped by finals and the holidays. If I am able to locate some gueuze or faro, other types of lambic, I’ll give a shout later.  The fruit lambic of Lindemans is accessible to any drinker, particularly to those who say they don’t like beer.

The Raven and his many testers wish you all a Happy New Year.  We’ll take a cup of kindness here, for auld lang syne.

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Repeal Day!

I should be studying for my business law final, but I’ve been struck with the desire to write.  As many who know me will attest to, I’m a bit of a political firebrand when it comes to issues I’m passionate about. I’ve attempted to mask these tendencies in my cocktail writing, with some success, but today I’m going to go all out on what may end up being a controversial point.  As you’ll see, the point of the post is in fact my right to be controversial, so take it as you will. I have chosen to make this  point now because I have made a connection between this special day and and feeling I’ve had for some time. I also should point out that this post is (mostly) only relevant to Americans, but my international friends are welcome to peruse and respond.

Today is Repeal Day, an as of yet unofficial holiday in the United States, and that unofficial-ness is what has me steamed.  On December 5, 1933, the 21st amendment was ratified, which ended Prohibition.  For a few years now, Portland, Oregon bartender Jeffrey Morgenthaler has been promoting the idea of turning Repeal Day into a real holiday.  I won’t go through his reasons, as he does a really good job of explaining himself on RepealDay.org. What I am going to do though, is expand somewhat on his base.

A question: what do we celebrate on our holidays?  Let’s first dispense with non-secular holidays, as in the United States, they cannot be officially recognized (though we, unfortunately, have ignored or evaded that part of the Constitution).  Beyond religious holidays, we have national, or patriotic holidays.  Most countries have these, commemorating independence, or great battles, or birthdays of great countrymen (or those of self-important dictators).  In the U.S., we celebrate our independence, a relationship with exploited native peoples, the birthdays of great presidents and a civil rights martyr, the memory of the back breaking work it took to build the country, and, on two separate days, the lives of the men and women who died in military service to the nation.  These are all good reasons to celebrate, but something is left out.

Now, I have to admit that I do not view military service as  something that is inherently patriotic.  I think we’re naive as a nation to believe that every person serving in the military is a true-blue American Hero. *Note, I held these beliefs before the tragedy at Ft. Hood and I do not mean to use that horrid event as evidence to my point.* Rather, people join the military for diverse reasons, whether it be money, boredom, despair, education, blood lust (yeah, it happens), and yes, certainly for patriotism.  As a college student, I contemplated momentarily going into OCS in the days after September 11th.  Then I got to thinking about what it really meant to be patriotic.

Part of my frustrations with Americans, and conservative Americans in particular, is the irony with which they live their lives.  They are quick to call someone out when they perceive an unpatriotic thought, such as saying that military worship is wrong, but they work just as hard to prevent people from exercising the rights that the military is supposedly trying to protect.   Why do we celebrate the people who died for our rights, but we ignore, or rather, denigrate, the people who live for them? What good is  the freedom of speech if there is no one willing to speak?

I contend that the greatest patriots are not those who raise a weapon to defend their rights, but instead make the greatest effort to exercise their rights.  I’d hate to think that all of the soldiers who’ve died over the years expired so that our rights could be curtailed by people espousing a certain political or religious philosophy.  This is what happened on the day the 18th Amendment was passed.  A right was stripped away from Americans.  Sure, I wasn’t alive, and that right was restored long before my grandparents were old enough to drink, but the issue of abridged rights comes up again and again in our history.  Sometimes we fix it through legislation, sometimes through amendment, sometimes through judicial interpretation, but not before an immense amount of pain and sacrifice on some hero’s part. Someone fought hard to give voting rights to women, but we don’t celebrate that person.  Someone fought hard to give interracial couples the right to marry, but we don’t celebrate that person.  Free speech is something we all want, until someone starts saying something we don’t like (and I’m not talking about incendiary hate speech here, I’m talking about artistic expression; the hate-mongers on a certain network are one wacko away from hate crime charges), but that person is doing right by all the people who died to give him the right to say that thing.

Repeal Day does just that.  It recognizes that patriotism doesn’t just mean taking up arms for Uncle Sam.  It lets us celebrate the actions of people who work to protect our rights from internal threats like the temperance lobby, and racism, bigotry, and other places that seem to creep up from time to time.  It stands as a monument to people like Eminem who ‘…stand up for the right to say something you might not like…’ and to the women who fought for the right to vote as citizens, and to people who fight to keep the government out of our bedrooms. Perhaps it will one day stand as a monument for the day that equal protection was extended to marriage laws too.

I say, express your appreciation for the American Heroes who fight with their lives as much as you do for those heroes who gave them up too early.  Celebrate Repeal Day (responsibly, please) as a way of saying thank you for the people who not only gave you back the right to drink, but for those who understand that true patriotism means actually exercising our  rights.  I’m an American, and I show that by doing those things that I have the right to do because I’m an American.

Caw!

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A 4th Anniversary!

My friends, November represents the first time The Raven’s Caw appeared four years ago.  I just wanted to take a second to thank everyone who has contributed material or support to the endeavor. Dan, for giving me the chance to write; Jami, my first editor; Kate, for putting up with all my ‘research’; Jason, for getting Quaff The Raven off the ground; and a ridiculously long list of people who have tried my experiments.

That being said, I’ve got a few new things I’ve uncovered recently that y’all might be interested in.  First up is an expedition to Antarctica where the researchers hope to rescue from the ice a cache of, wait for it, scotch. Yep,  100 years ago Sir Ernest Shackelton left a few crates of whisky beneath the floorboards of a hut.  The brand, McKinlay & Co., is currently defunct, but the rights-owners are contemplating analyzing a sample to reproduce the century-old recipe.  The expedition will be leaving most of the hooch in the ice, for historical purposes; I might have to get down there and liberate one more bottle.

I’m going to end this post a bit quicker than normal, but I’m going to give you a bonus post as well.  Look below for a repost of my very first article. To finish this one out, though, I’ll give you a preview of my next series (with thanks to the Poxy Boggards):

Be they lambics or lagers or bitters or bocks,

Or pilsners or porters or meads, sweet and clear,

Or stouts or old weizens, or ales, brown or pale,

It’s the same to our tankards, just bring us more beer.

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