Beer, Cocktails & Beverages

Posted by Angie Rayfield

I love a good beer festival! This weekend, I got my first opportunity to attend the Parkville Microbrew Festival in Parkville, Missouri, now in its fifth year. The weather cooperated with a gorgeous Midwestern spring day, the crowd was big, I ran into old friends and made new ones, and of course, had a great time tasting beers and talking to brewers. (I love my job!)

The festival featured 20-plus local and regional brewers from Kansas, Missouri, and Nebraska, and more beer styles than I could shake a stick at. And I had the same problem I always have - the tasting glass that looked so small when I started out seemed like a massive amount of beer when multiplied by 20 or 30 beers that were all listed on my "try this one first" list.

There's not enough room to cover everything in one blog, but a couple of styles caught my eye. Two of the brewers had smoked beers, which didn't so much bring to mind the peat smoke flavor of Scotch so much as they did the memory of drinking beer around a campfire or at a bar-b-que.

And several brewers had rye beers, which is definitely a different flavor from the more traditional ales. The ryes received good reviews, but it seemed like the runaway crowd favorite was a one-off brew from O'Fallon Brewery. The Rye American Pale Ale was the recipe of the winner of the St. Louis Brews Happy Holidays Homebrew Competition, Augie Altenbaumer. With 20% malted rye and hopped with a ridiculous amount of Simcoe hops, it was a truly beautiful brew. The floral aroma was so incredible, I threatened to wear it as perfume. (I still think it's a good idea.)

Posted by Angie Rayfield

Earlier this week, Boston Beer issued a statement concerning an issue related to the glass bottles provided by one of their suppliers. During a regular inspection, possible defects were noticed in a small percentage of the bottles, defects that resulted in small bits of glass in the bottles. The bits found were for the most part like grains of sand, although small slivers were found in some bottles.

According to Boston Beer, the defect appears to be restricted to bottles from only one of their five suppliers, and the company is having all beer in those bottles pulled from store shelves. The affected bottles are easily identified by the embossing at the bottom of the bottle: there are the digits N35, followed by the letters OI. The company states that bottles with this coding shouldn't be consumed.

The company has also set up a website about the recall. For more information, visit the Voluntary Product Recall page.

Posted by Angie Rayfield

Most Americans have heard of the Volstead Act. The 18th Amendment to the U.S. Constitution was ratified in 1919, banning the "manufacture, sale, or transportation of intoxicating liquor." The Volstead Act authorized federal enforcement of that amendment, putting the teeth in Prohibition.

What most Americans have never heard of is the Cullen-Harrison Act, signed by President Franklin Roosevelt in 1933. Cullen-Harrison put the first chink into the armor of Prohibition, by basically adopting a new definition of "intoxicating."

Under the Volstead Act, beer or wine could not contain more that .5% alcohol by volume. In March 1933, Roosevelt urged the Congress to modify the Volstead Act, and raise the legal limit to 3.2%. They did, Roosevelt signed, and the modifications contained in the Cullen-Harrison Act became law on April 7, 1933.

This was big news, and it was definitely celebrated at the time. It was reported that beer drinkers in Milwaukee even lined up outside breweries the night before! But is it something to celebrate now?

There are probably few people today that get excited about a 3.2% beer - although it should be noted that there are still several states that prohibit anything stronger from being sold in grocery or convenience stores. (If you don't live in one of those states, be grateful. It's very annoying.) And there are people who say it's ridiculous to pay attention to this insignificant piece of legislation. After all, it didn't really do anything about Prohibition.

But if I hadn't been able to get a legal beer for, oh, say 14 years or so, I think I'd be dancing in the streets even for 3.2, thank you and pass me another. So, count me among the folks that will be raising a pint on April 7, and toasting my best friends, Mr. Cullen, Mr. Harrison, and Mr. Roosevelt.

Posted by Angie Rayfield

In a word, yes. And the word is hops.

Hops are a rather plain looking flower that grow on long, twining bines (yes, bines, not vines). They've been added to beer for hundreds of years, in part for their flavor, and in part for their preservative affect. Hops have also long been used in folk medicine in treating a variety of ailments, including anxiety and insomnia.

Now there's some proof that they're good for us, according to a study done among Cistercian nuns in Spain. For 45 days, the normally teetotaling nuns drank a pint of beer daily. They returned to their normal habits for six months, then took an herbal supplement of hops for 40 days. The end result was a 6% reduction in total cholesterol levels in the nuns that suffered from elevated cholesterol.

There's no reason to believe that consuming more than a daily pint will result in more dramatic results - moderation is still the best plan. And the beer doesn't need to contain alcohol - the necessary ingredient is the hops.

This might be a great time for an IPA, don't you think?

Posted by Angie Rayfield

The SAVOR event will be held May 16th & 17th at the Andrew W. Mellon auditorium will see 48 breweries from across the U.S. taking part in a variety of educational seminars and pairing events. There will be 3 sessions across the two days, and if you're interested in attending, think about buying your tickets now. The events are advance tickets only, with no tickets available at the door.

Attendees will have the chance to try samples from a variety of appetizers chosen to match the taste profiles of craft beers, and enjoy 2 ounce samples of selected craft beers. They can attend educational seminars with a beer and food focus, as well as meet and mingle with brewery representatives at the pouring tables. When the session is over, they'll be able to leave with a souvenir program, a commemorative tasting glass, and a tasters journal.

This is not going to be an inexpensive event - the tickets are $85 for each session. But if you're a foodie looking for new ways to enjoy beer with your favorite cuisine, this looks like a unique event that will be well worth the expense.

Posted by Angie Rayfield

I was pretty excited to learn that absinthe was making a return (legally) to the U.S. I'd heard stories about its mystical properties and wild effects. Poe and Van Gogh were enamored of the drink. Could absinthe be given some of the credit for their flights of imagination?

So absinthe was on my to-do list. And as luck would have it, a friend called this weekend and said, "Guess what I have?"

In the interest of historical accuracy, we decided to use the traditional method. Oddly, few people have absinthe glasses or spoons lurking about these days. A slotted serving spoon and a juice glass had to do. They don't look cool, but they work.

The approach - pour 1 part absinthe in the glass. Place a sugar cube on the spoon, and slowly pour water over it to dissolve. The proper ratio is 5 to 1. As the water hits it, the absinthe "louches", turning from a clear emerald green to a pale milky green.

I sipped.

Several people have assured me that Lucid is good representation of the art form, and I'll take their word for it. But I'm never going to be a fan of absinthe.

I had forgotten one important fact - absinthe is anise based. I was prepared for some anise, but thought that it would be mixed with the flavors of the other herbs used. Instead, to me it tasted like a black jellybean in a glass. And I'm the kid who tried to feed the black jellybeans to the dog (who also wouldn't eat them).

I'm not giving up, though. There are a lot of recipes out there, surely I'll like one of them!

Have you tried absinthe? Tell us what you thought!

Posted by Angie Rayfield

The Absolut Super Bowl Buster 42

Pay homage to the big game itself with a cocktail that pays tribute to a great piece of cocktail history - the use of egg whites to make a frothy concoction.

• 2 parts Absolut Mandarin
• 1/2 part lemon juice
• 1/2 tablespoon superfine or powdered sugar
• 1 egg white
• 2 parts club soda

Add all ingredients except soda to a mixing glass or shaker, and shake vigorously. Add ice, and shake again. Strain the mixture into a highball glass and top off with club soda. Serve garnished with an orange zest.

The Absolut Jolly Red Giants

Cheer on the New York Giants with this zingy red cocktail.

• 1 parts Absolut Ruby Red
• 1/4 part Maraschino Liqueur
• 1/4 part pomegranate juice
• 1/2 part fresh lemon juice

Add all ingredients to a shaker with ice, and shake vigorously to combine. Strain into a cocktail glass over a brandied cherry, or serve over ice in a rocks glass.

The Absolut 'Pear'fect Season

Prefer to root for the New England Patriots? Raise a glass in tribute!

• 2 parts Absolut Pears
• 6-10 blueberries
• 1/2 tablespoon superfine sugar OR 1/2 part simple syrup
• 1/4 part lemon juice
• 2 parts lemon-lime soda
• 2 dashes peach bitters - optional

Muddle the blueberries and sugar or simple syrup in a mixing glass. Add Absolut Pears and lemon juice, shake and strain over ice in a highball. Top with lemon lime soda, and two dashes of bitters. Garnish with additional blueberries and a mint sprig.

Posted by Angie Rayfield

Celebrator Beer News Brewers' Mardi Gras Party

February 17, 2008, 4:00-8:00 p.m., at the Oakland Convention Center in Oakland, California. This year's festivities mark the 20th anniversary of the event, and will have more than 200 beers from over 35 breweries. The Mardi Gras theme will also include prizes for the best costume, music from Dixieland and Zydeco bands, and Cajun and Creole food.

Zythos Bier Festival

March 1 and 2nd at Stadsfeestzaal venue, St. Niklaas, Belgium. As the home of some of the world's great beers, it only makes sense to find a great festival in Belgium. 60 breweries will be presenting some 200 beers at the event. Entry is free, a tasting glass is available for 3 euros, or beer tokens can be purchased for 1.20 euros each (each beer costs one token).

First Annual Philly Beer Fest

March 7-16, 2008, various venues, Philadelphia, Pennsylvania. Beer has been a part of Philadelphia since the founding days of the colony, when William Penn opened his first brewery in town. This mega-event will see events at a variety of venues around the city. And if you're lucky enough to be in the Philadelphia area, you also can check out their "preview event," the Philly Craft Beer Festival on March 1. 50 brewers and 120 brews, proceeds from this event benefit the Committee to Benefit the Children. You can enjoy a good beer and help a good cause at the same time!

Posted by Angie Rayfield

The auction was a benefit for The Leary Firefighters Foundation, the organization founded by actor/comedian Denis Leary, star of FX's "Rescue Me". Leary set up the foundation in 2000, after a cousin and a childhood friend, both firefighters, were among 6 killed fighting a fire in Worcester, MA. The charity works to provide fire departments with much-needed funding, training and resources.

For 2007, there were just 12,000 ceramic bottles of Utopias produced, each one numbered. Jim Koch, of course, got bottle number one, which he autographed for inclusion in a charity auction. The auction included a "Rescue Me" coffee table book autographed by Leary, and a custom made Samuel Adams snifter by Reidel. Those treats are were snapped up on eBay, with an impressive bid of $2125.00.

Most beer fans have heard of the Samuel Adams Utopias, although they're probably not in most budgets. An extreme beer by almost any definition, Utopias may have more in common with a fine port or rich cognac than it does your average ale. The beer is non-carbonated, and intended to be served at room temperature. At 27% alcohol, you'd do well to sip a small glass, assuming your budget can handle the normal $120 price tag.

Posted by Angie Rayfield

I don't know whether I'm very good or very bad at resolutions. Well, I'm good at making them, and not at keeping them. This year, I decided to toss out dieting and exercising, and make a few that I might keep. Join me!

I will try more beer styles. This one should be easy, because I tend to do it already. But like most people, I keep coming back to styles that I'm already fond of. If I don't try something new, what if I miss out on a new favorite?

I will stray from my favorite bar. This sounds backwards, I know. I have my favorite local place. They consistently have a good variety, and the bartenders know their stuff. But I'm lucky enough to live in an area where there are several good places. Why aren't I trying them out? They might have something different.

I will go to more festivals. OK, it's a no-brainer. What's not to like about the chance to check out a lot of beers, all in one convenient place? For what it's worth, a festival isn't a great place to "rate" beer - there are too many options too close together, and your taste buds will get a little numb. But it's a great place to get a small taste of a lot of beers, and make a list of things you want to explore more later.

And last:

I will not be a craft beer snob. Yes, I think most craft beers are better than mass-market beers. But let's be honest. A mediocre recipe from an indifferent brewer is going to be a bad beer, no matter who slaps a label on it. We should always demand good beer, and not support bad beer, no matter how trendy.

Happy New Beer - um, Year!