Skip to content


St-Germain

St-Germain

Essential!

  • Honeysuckle, citrus peel, green herb
  • Viscous and sweet. Floral, honey, and a touch of grapefruit
  • That floral sweetness intoxicates more than the alcohol

40 proof

The promise of spring and beautiful weather is captured in a bottle of St-Germain. The elderflower liqueur is sweet and floral with a bit of citrus peel and is unique amongst liqueurs in flavor and scent. Its a favorite of Mrs. Ferment, who voraciously hoards her bottle from eager seekers of St-Germain cocktails.

750 ml Bottle of St-Germain

The Precious. St-Germain.

It was out for a while before Mrs. Ferment and I came across it at the annual Michael Arenella and His Dreamland Orchestra Jazz Age Lawn Party two years ago. St-Germain sponsors the event and, therefore, is a major ingredient in the cocktails found at the soiree on Governors Island. There were two types of cocktails, the elegant St-Germain cocktail and the fruit-filled Sangria flora.

St-Germain cocktail

  • 2 parts dry, sparkling wine
  • 1½ parts St-Germain
  • 2 parts seltzer
  • lemon peel
  • ice

Fill a Collins glass with ice. Pour sparkling wine, St-Germain, seltzer, and stir. Twist lemon peel over glass, drop it in, and enjoy.

Sangria Flora

  • 1 bottle dry white wine
  • 1 cup St-Germain
  • 2 peaches, pits removed, sliced, skin on
  • 6 strawberries, sliced
  • 6 raspberries, whole
  • a bunch of grapes, cut in half

The fruit, while necessary, need not be these particular choices, so feel free to experiment. Put all ingredients into a carafe and refrigerate for 15–30 minutes. Pour over ice-filled Collins glass.

After the event, having enjoyed the cocktails immensely, both of us and our companions, Mr. F~ and Ms. P~, were eager to pick up a bottle as quickly as possible. We found a liquor store nearby that sold St-Germain for $50. This, to Mrs. Ferment and me, is the singular problem with St-Germain—its price—hence Mrs. Ferment’s previously noted hoarding. But we’ve found the liqueur worth it. It has a pleasant viscosity that matches its light golden color, like a honey syrup. There’s honey in its taste profile, too, along with floral honeysuckle and a hint of grapefruit. St-Germain is meant to be an ingredient, though. It’s a touch too sweet to have it as a singular apéritif. But lemon rind and a spritz of bubbly seltzer complement the liqueur so well that they’re both included in many of its cocktail recipes.

750ml bottle of Llord's Elderflower liqueur

The impostor. Llord’s Elderflower.

But we’re frugal here at DnU HQ, to say the least, so I kept a lookout for a generic substitute for St-Germain, another mythical but inexpensive elderflower liqueur. I found one with Llord’s Elderflower Liqueur, at a mere $9. Clear, and less viscous, Llord’s version has none of the subtleties of St-Germain. It smells and tastes like a cheap, sweetened vanilla rum, the type of vanilla flavoring that comes from burnt trees and not vanilla beans. Still, since St-Germain is more of an ingredient than a stand-alone, I decided to conduct a blind taste-test. I mixed two batches of the St-Germain cocktail, one with real St-Germain and the other with the generic. Then I walked away as a helper poured each version in to small cups; only she would know which was poured into which. She distributed these cups to six people, including me, four of whom had not ever tried either version before. Four of us, including Mrs. Ferment and me, preferred, by a wide margin, the St-Germain version. Mrs. Ferment and I were also not fooled by the impostor, since we had the real stuff in the past. Two of our testers actually preferred the vanilla-ish flavor of the LLord’s, specifically calling out the vanilla against the more citrusy flavor the St-Germain. Due to this, those two will never be invited to another DnU taste-test as I can no longer trust their judgment. (Only kidding. We love our testers, no matter how unsophisticated their palates may be.)

Mrs. Ferment and I had to concede that there was nothing like the real thing. We’ve since found St-Germain as cheap as $40 for a 750ml bottle. It’s liquid gold, so we try to stock up on it as we can. The dear sister of Mrs. Ferment gifted her a bottle for her birthday, slightly relieving our self-imposed embargo on making cocktails with it.

There’s a wonderful story behind the origin of St-Germain, and the French artisans who pick fresh elderflowers in early spring and hand-press them to release the flowers’ essence. And the marketing for it makes it seem like a drink popular during Prohibition. It’s all a bit hard for me to swallow, having a bit of knowledge about how anything mass-marketed is made and advertised, but, thankfully, St-Germain itself is not at all difficult to swallow, so I’m happily caught in its fantastic, romantic allure.

Posted in bar essentials, recipes, recommendations, reviews, taste tests.

Tagged with , .


R-E-S-P-E-C-T: InBev Buys a Brewery

Photo from Blue Point Brewery from Facebook.

Blue Point Brewery courtesy of Facebook.

When news broke that Anheuser-Busch InBev was buying Long Island’s Blue Point Brewing Co., I was blindsided like many people. As this was the biggest story in the past ten years for our local beer community, there was much debate that quickly devolved into extremes. On one side, Blue Point was the Antichrist, selling out to the devil; the other displayed a Pollyannaish attitude that all will be well. With arguments exploding in every online discussion, I stepped back from the fray, since it looked like there was nothing left to say. But after reading more articles and blog posts on the subject, I felt that many people were wildly missing the point. You know what they say about opinions and specific body areas, but I’m still sharing my own.

Yes, the customers and fans of Blue Point may feel sad and maybe a bit angry about the merger. Blue Point fostered the current “us against them” attitude within the craft-beer culture. That built customer loyalty and helped build a large fan base. Blue Point pushed that message on bottles, labels, banners, and other media. It was their brand identity. Was the fallout that came afterwards really that surprising? The lack of a statement from the owners, Mark Burford and Peter Cotter, didn’t help. Had they said something, it might have quelled the tide of venom. Possibly, they knew what was coming and are waiting to give their customers a chance to vent. The onslaught of opinion, even negative opinion, shows how much passion there is about Blue Point, its beer, and its business.

I, too, have concerns about this venture. I’ve had a personal experience with a corporate takeover that still leaves a bad taste in my mouth. AB InBev has a dubious track-record of recipe changes and plant closings. People who know the industry point to the example of AB InBev‘s purchase of Goose Island, a craft-beer aficionado’s favorite, which, so far, has not been entirely negative, but there’s a whole ’nother debate on the pros and cons of that acquisition.

So maybe it’s okay to be sad and ruffled, but it’s not okay to belligerent, hateful, or spiteful. Niko Krommydas, a columnist for Long Island Pulse, expressed this perfectly:

Stop. Everyone. Please. Stop. The New York Times wrote “Terms of the deal between Blue Point and the United States arm of Anheuser-Busch InBev were not disclosed,” so presently, we can only speculate.
MUST WE ALSO SPECU-HATE, THOUGH?

Unfortunately, there has been much hate, ignorance, and overall vitriol flung about, without considering the context of Blue Point— its history, and what it means to Long Island and the craft-beer industry as a whole.

As an example, Danny Fullpint of The Full Pint had this to say about the takeover:

[A]fter having the amazing, illustrious Heady Topper, I made up my mind that I would not be going out of my way to get a delicious Double IPA when I can get plenty, fresh, in my back yard. So why care about a portfolio of beers way below the caliber of Hill Farmstead, Maine Beer Co., Tired Hands, and other amazing North East craft breweries.
So when AB-InBev sets their sights on other mediocre to average craft breweries, I say they can have them, and they won’t be that missed.

Did those mentioned craft breweries just pop up into existence out of a fantasy vacuum where the market and consumers were magically there? Don’t modern craft brewers reap the benefits of pioneers like Blue Point who were around for 15 years, long before any of these new brewers made their first batch? Mark and Peter got in their van, driving bar to bar, restaurant to restaurant, distributor to distributor, asking them to give craft beer a chance, paving the way for micro- and nano-breweries to reach the same audience. Didn’t Blue Point’s business model give banks and local townships a reason to invest in small craft breweries? Didn’t it help convert the general public, one Toasted Lager at a time, proving that there was something else, something more then Bud-Miller-Coors? Surely, that long road wasn’t paved by craft-beer fairies.

 

Blue Point was, and still is, an inspiration to breweries on Long Island, New York State, and the Northeast, because it showed potential brewers, yes, it’s possible—you can make a living at this. While beer snobs scoff at Toasted Lager, it was revolutionary and award winning. Future brewers, sitting in a bar, looked up and saw that tap handle, a shining beacon stuck between the big, macro-brews. The Danny Fullpints should be thanking Blue Point for helping grow the craft-beer movement for those sweet Heady Toppers or whatever beer du jour they fancy this millisecond.

The Brooklyn Beer Bitch took the sale this way:

“Here’s the thing… You could drink a different good beer every day for the rest of your life. Period. And this expansion works in both directions. For every job that is lost on Long Island (and whatever Mark and Pete are saying—possibly in earnest—jobs will be lost at Blue Point), NY will gain a job [sic] thanks to Bell’s expansion (distributors are people too!). Not to mention the jobs that will be created in Michigan, which probably needs them more than we do anyhow.
…In the meantime, I’ll take Bell’s and AB can take Blue Point. It’s all good.

Bell’s Brewery, from Kalamazoo, Michigan, just starting distribution in New York, is the brewery of the moment. How many breweries has the craft-beer community ooh-and-aahed only to toss them aside for the next big thing? It’s not about the beer; it’s about community! And Blue Point has long been entrenched in the Long Island community. The angry mob seems to have to forgotten the time when eight local breweries met at Blue Point’s brewery to brew Surge Protector Sandy Relief Ale, after Hurricane Sandy sucker-punched Long Island and destroyed Barrier Brewing Co. It was one of the largest collaborations in craft-brewing history. All of it brewed, labeled, and packaged at Blue Point Brewing Company. $58,000 dollars was raised, and half the proceeds went to help Barrier rebuild, and the other half given to Long Island Cares. Let’s not forget about the Blue Point Cask Ales Festival, started in 2005. The festival has introduced many up-and-coming Long Island and New York regional craft brewers to the general public, acting as a catalyst for many small breweries—getting their brews known and becoming successful in their own right. Mark and Peter are ambassadors of the Long Island craft-beer community. They’ve offered insight, time, and help to many brewers, sharing their experiences and the challenges they’ve faced owning and running a business. They have donated much to local charities and their hometown, Patchogue, New York. So tell me what Bell’s Brewery has done for Long Island and its brewing community? It’s ok, I’ll wait.

The best article that I have read about this is from Jason Nottee, a reporter writing for TheStreet.com.

Blue Point was founded in 1998 and, along with Brooklyn Brewery, it was one of the few New York-area craft brewers to make its presence felt in the New York metro area during the early 2000s. Blue Point signage and tap handles found their way into bars, bodegas and liquor stores around New York City, Long Island and New Jersey. Its Toasted Lager and Hoptical Illusion became fixtures in bars where craft beer previously hadn’t ventured.

But what happened to Blue Point along the way is becoming a familiar tale in a growing craft beer market that has little respect for all but the oldest of its elders.

I recommend reading the entire article. It’s fantastic. It looks beyond the sale, describes the impact over the craft-beer market, and doesn’t engage in speculation. The last line in the article struck a chord.

As Blue Point made clear, all it takes is a tired, fading brewer to make such a sale possible.

Blue Point may appear like the old guard to a craft-beer community that has 2,500 breweries to choose from, but if we take a little time away from the beer-rating sites we can see them as they truly are—ahead of the curve, consistent, and winner of many medals. White IPAs are starting to gain in popularity—Blue Point released one in 2011. Their award-winning brews include: Hoptical Illusion winning in 2005; and, RastafaRye Ale winning in 2009 and again in 2013. There are many more awards to choose from.

Jason Notte and I conversed over Twitter:

 

 

He’s right; I wish more beer drinkers would admire these traits. Blue Point hasn’t changed that much from its early days, but its consumer base has changed. Newer, crazier, hoppier, rarer are the modern-day brewery hallmarks. Craft beer is becoming all about over-the-top and over-hyped. It’s a time where beerophiles show off their anointed brews on Instagram like they’re showing off their children on Facebook. Blue Point Brewery didn’t cater to that audience. Its focus was on hard work, craftsmanship, and consistent quality—not hoopla.

I don’t know why Blue Point Brewery sold to AB InBev, and, while money seems to be the major factor, we may never know all the reasons. I have my own suspicions, but, whatever I know or suspect, I wish Mark and Peter the absolute best. They have worked hard for this and have given their absolute all to Long Island and the craft-beer community for the past 15 years, and they deserve to reap the rewards. As Lauri Spitz, brewer and co-owner of Moustache Brewing, aptly put, “It’s the end of an era.” Indeed it is, but let’s have some patience and show some damn respect.

Posted in drunken missives.

Tagged with , , , .


Four Years

Editor’s Note: On Saturday, Melba posted a nice notice for our four year anniversary on our Facebook page. We’re reposting it here as it expresses well our happiness at growing with our Long Island craft beer counterparts.

Four years ago last Saturday, we posted our first article on Drunk and Unemployed. Just two friends who have, over the course of 20 years, spent many a late night talking about (but mostly drinking) craft beer and cocktails. We weren’t sure where our interweb scribbling would take us, but we never imagined this.

When we started, we were lucky enough to be around when craft breweries, and distilleries, began to boom on Long Island. It was an exciting time, also nerve-wracking. We were never quite sure how these owners/brewers would receive us. But, to our surprise, we were welcomed with open arms. Brewers embraced and encouraged us, as they openly discussed their own struggles and passion for their craft and business.

We have watched with glee as breweries like Long Ireland, Greenport Harbor, Great South Bay, Barrier, and Port Jefferson grew from tiny tanks and one van to thousand-plus square-foot buildings and bottling lines. We continue to cheer for nano-breweries like Moustache, Barrage, Montauk, and Blind Bat as they work toward opening their doors or expanding. And we look over at the horizon at new breweries taking shape like Long Beard, Outer Lands, and The Brewers Collective.

And it has not been just the breweries. We can’t ignore the strong craft beer community that has been firmly established on Long Island for the past 20-plus years. It could have been easy for them to ignore us as just another blog, but instead they have lovingly dragged us to their well-stocked table and pushed us to learn more about craft beer everyday. Every. Day. (We are looking at you David Schultzer.)

We can’t believe that it took us four years, but we now realize that we are not alone anymore—we are part of a very special community and we do not take that for granted.

So to all the brewers, distillers, fellow beer writers/podcasters, distributors, adult beverage industry workers and EVERY imbiber who has supported and followed us we want to say:

Thank you. Thank you so very, very much. Cheers, and here is to another four years.

Posted in drunken missives.


Anchor Brewing Old Foghorn

Anchor Brewing Old Foghorn

Essential!

  • Caramel and nut
  • Rich, sweet toffee followed by hoppy bitterness
  • Strong bitterness

8–10% ABV

There are certain beverages that have achieved legendary status in my mind. They have the combination of great memories and difficulty in procuring. If I could find these legendary drinks regularly, they’d probably tip into the mundane and lose their shine in my memory. There’s an irony in that, but the fall from legendary isn’t that great, as I’m loyal to my favorites. All this is my way of saying, “Stop making these things hard to find!”

A bottle of Anchor Brewing Old Foghorn, next to a filled pint glass.

*Old Foghorn* by **Anchor Brewing**. Photo from **Anchor Brewing**.

The pinnacle of my legendary beverages is Anchor Brewing Old Foghorn. My friends, family, and the poor souls who would dare sit next to me at a bar know that Old Foghorn is practically my Holy Grail. There was a time that I was able to find this in my area regularly. That was close to twenty years ago. But for about one year, there were two locals where I could find it on tap—I’ve still never had it in the bottle. One of those places, Tubby’s, home of the $2 pint, burned down. The other, a deli that for some reason serves pints of beer, is still there, but, while have achieved legendary status of its own around here, has stubbornly refused to join the 21st century by having no web page and no longer having Old Foghorn on tap.

I’ve begged local beer distributors to get a keg or a case. I’ve offered to buy what ever inventory they get so it wouldn’t stay collecting dust in their stores. (This offer still stands!) I’ve sent tweets to Anchor Steam, asking if it knew where Old Foghorn was in New York. I’ve checked beer menus online, and considered how much it would cost to travel to another state where it might be more available. And for years, there was much disappointment and wistful thoughts about the fabled, legendary Old Foghorn.

But the wonderful Mrs. Ferment went to search for it, hoping to buy a six pack as a gift for me. She has a contact in San Diego who was unable to find it. Anchor Brewing is in California! Even in its home state, the beer is impossible to find. Imagine her surprise and delight when she searched Beer Menus and found Old Foghorn, on tap, at one unlikely place within 10 miles of DnU HQ. Road Trip American Ale House is a sports bar/restaurant that has 20-some-odd teevees all tuned to football. But they have a mighty selection of craft beer. I couldn’t believe it when Mrs. Ferment told me she found Old Foghorn. I was sure once we got to the restaurant, I would be told that no one ever heard of it.

A glass of Old Foghorn at Road Trip American Ale House

A glass of *Old Foghorn* at **Road Trip American Ale House**

And sure enough, the waitstaff had not heard of it, but that’s because no one ever orders it. It was there, on tap at the bar, as promised. At long last, I was going to get a glass of Old Foghorn. The wait between ordering and receiving was filled with anxiety that I grew out of my enjoyment of it. What if my tastes have changed radically from so long ago? When the beer was put in front of me, I could barely raise it to my lips.

But when I did taste it, twenty years of memories flooded across my tongue. Old Foghorn remains the best barleywine. There is not a hint of the coppery flavor that some barleywines have. The mix of bitterness to sweetness is perfection. It’s a strong beer, so there’s some kick to caramel malt, a hoppy heat that lingers on the palate. It doesn’t punch one in the mouth, like so many other hoppy beers, but lulls with the sweetness that turns sharply bitter when swallowing. The barleywines that followed in Old Foghorn’s footsteps don’t capture that balance.

I bought a growler of Old Foghorn at Road Trip American Ale House. The bartender was surprised by my interest, since it doesn’t sell. I’m saddened by this. With no financial reason to continue distribution in New York, it’s likely that it will be another twenty years before I come across it again. Or worse, Anchor Brewing may cease to make it, just like the second-best American barleywine, Monster by Brooklyn Brewery. I live in an IPA world, and it seems like barleywines won’t ever get the recognition that they deserve. The last glass of Old Foghorn that I pour out of my growler may be the final one that I get to drink.

Posted in recommendations, reviews.

Tagged with , , , , .


Great South Bay Brewery Snaggletooth Stout

Great South Bay Snaggletooth Stout

  • Espresso and cocoa
  • Coffee and dark chocolate
  • Bitter, spicy, and creamy

Currently available on tap and growlers only

When the trees start losing their leaves and I start seeing the first signs of my breath at night, my mind turns to winter beers: Dark, spiced ales; smokey porters; and chewy stouts. Sure, stouts and porters are popular enough styles that you can find them year ’round, but they seem best paired with chilly weather. Dark, intense beers force us to slow down and sip them like a glass of good bourbon. I love how they warm up in the glass, and their flavors and aromas intensify with each sip as I get closer to the bottom. I’ll bet you’re getting thirsty now.

Snaggletooth Stout label

*Snaggletooth Stout* label courtesy of **Great South Bay Brewery** from **Facebook**.

I went straight to the source and got a half-growler full of Great South Bay Brewery Snaggletooth Stout. It’s been a popular style since it was first brewed in 2010. According to the brewery’s website, Snaggletooth Stout is a 6.5% ABV, 61 IBU (International Bitterness Units) American stout made with flaked oats, roasted barley, chocolate malt, and Fuggle hops.

Snaggletooth Stout in my Great South Bay pint glass.

*Snaggletooth Stout* in my **Great South Bay** pint glass.

It has a deep black/brown appearance—think soy sauce—with a nice, light brown foamy head. Bringing the glass to my nose, I get the fragrance of strong espresso coffee and roasted malt with a hint of dark cocoa. The taste pretty much matches the aroma, a dominant coffee flavor with hints of dark chocolate and a mid-level bitterness, spicy but pleasantly creamy finish. Those looking for syrupy and/or chocolatey sweetness here are not going to find it.

Great South Bay Snaggletooth Stout is incredibly drinkable. It’s filling, but not too much that I wouldn’t order another pint. Right now, Snaggletooth is only available on tap, but I’m hopeful that Great South Bay will add it to its ever-increasing bottled beer line.

Update: On October 30, just after we published this, Great South Bay (GSB) announced that Snaggletooth Stout will be available in bottles. We’re not sure if this will be available year ’round or seasonal, but check the GSB site for more details.

Posted in recommendations.

Tagged with , , , , .


Ponies and Jiggers

Boo! Did we scare you? It’s scary times around here! The pumpkin and autumn beers that everyone has been selling are finally appropriate to buy and drink! Here’s some booze news that may haunt your dreams:

  • There’s big talk about the federal government shutdown we have here in the United States. And maybe it’s not affecting you personally—yet. Tremble in fear when you find out that the shutdown is preventing craft brewers and distillers from launching new recipes and labels. Our friends at Long Island Spirits (LIS) talked a little about this in a recent article for our hometown newspaper, Newsday, but Newsday is behind a paywall, so we won’t link to it! Instead, visit LIS and ask about it while you’re enjoying some samples in the tasting room.
  • We’re getting this in just under the wire, but the Denver Art Museum (DAM) is partnering with Dillon Dam Brewery to create a beer, which you can help name, inspired by DAM’s upcoming exhibition, Passport to Paris. They’re taking suggestions for the name of the beer on the museum’s Facebook page, but that ends tonight. Then the lucky folks attending the Great American Beer Festival in Denver will get to vote on the name this weekend. If your clever name wins, you will win a prize package with goodies from both the DAM and the Dillon Dam Brewery. The winner will be announced on October 30, when the newly named beer will be tapped at Dillon Dam Brewery and the Rackhouse Pub in Denver. Also, check out [the video of Dillon Dam Brewery’s brewmaster, Cory Forster,] describing the new brew, which he calls “sunshine in a glass.”
  • Our friends at Ellicottville Brewing are setting up to celebrate the return of the Ellicottville Fall Festival in, you guessed it, Ellicottville, New York, this weekend, October 12 & 13. From the site: “Tens of thousands of festival goers make for a lively weekend of unique foods, an art and craft show, carnival rides, live entertainment and much more.”
  • Local to DnU HQ is an once-in-a-lifetime wine tasting, hosted by Empire State Cellars. On Saturday, October 12, from 5:00–7:00 PM, they’re featuring twelve (count’em, 12!) Long Island wines from 1995. They’re opening Merlots from Peconic Bay, Osprey’s Dominion, and others, as well as Schneider Cabernet Franc, Pellegrini Cabernet Sauvignon, plus more, all from 1995! Reservations are required and the event is $40/person. Call them at 631-369-3080 or email cellarguide@empirestatecellars.com to reserve a seat.

  • The good folks at Kegerators.com have put together a list of 24 ingenious items for beer lovers, including a set of titanium sunglasses with bottle opener arms and the Randal Jr. from Dogfish Head, which allows the infusion of just about anything into your beer. We have one of those Randal Jr.s at DnU HQ and very much enjoyed infusing a bit of lime rind with a citrusy IPA.

  • *TeKu* glass filled with amber-colored beer

    The beautifully designed *TeKu* glass, available from **History Company**

    Another gift idea for the beer maven who has everything, specialty retailer History Company is introducing the TeKu beer-tasting glass, designed by Italian beer experts—Teo Musso, founder of Baladin Brewery in Torino, Italy, and Italian sensory analyst, Kuaska—and made by esteemed German glassmakers, Rastal. Musso recognized the complex role that size and shape play in capturing essential flavor notes and aromatics of a fine beer, and his goal in creating the TeKu was to develop an industry standard glass that could be used for the complete range of craft beers. A gift box of two glasses is $24 from History Company or Amazon.

  • Title card for Oregon Brewed documentary film

    Title card from *Oregon Brewed* on **Vimeo**

    Documentary filmmaker, David Panton, released his multi award-winning documentary Oregon Brewed, [free to the public via Vimeo]. Oregon Brewed looks at a few different craft breweries, all different sizes and ages, to find out what really makes beer in Oregon unique. The beautifully-filmed documentary has won awards for Best Oregon Film at the Oregon Independent Film Festival, and Best of Oregon at the Oregon Film Awards. It was also an Official Selection at the Mount Hood Independent Film Festival.

  • Finally, in super-scary robots-are-taking-over-the-world news, there’s a Kickstarter campaign for an artificially intelligent robotic bartender, called Monsieur. SFist has some of the gory details. There may be a niche for this, but, at DnU, we hope that we don’t ever see this at our favorite watering hole. No doubt it’ll hit big with chain restaurants where they measure out pours with fierce precision.

<

p>Scared yet? Relax with your favorite beverage and send your news to Fervere. It will soothe your fevered imagination to share.

: http://www.youtube.com/watch?v=6CYV9FyuSZg&feature=youtu.be
: http://vimeo.com/43259769

Posted in ponies and jiggers.


QnA with DnU: Mike Prunty, the Backyard Pioneer

The label, prepper, conjures up images of a mountain man living in the wilds of Montana with a basement filled with powdered milk, beef jerky, and 20-year old cans of baked beans. Mike Prunty, known to many on Facebook as “The Backyard Pioneer”, would like to change that image. His wilderness is not the midwest but the suburbia of Long Island, New York. On his website, he offers practical advice from cooking and canning to the best backup generator and wood stoves, often with a cold craft beer at hand. He focuses on “…common-sense prepping with an eye towards real-world applications, and staying away from the freak show that prepping/survivalism has become.”

Did I happen to mention he’s started dabbling in home brewing? I got to ask Mike some questions about alcohol’s place in the prepper’s world.

  1. Do you think alcohol has a fundamental place in “prepper” household?
    Cooking (and drinking) with Saranac. Photo courtesy of The Backyard Pioneer (Facebook)

    Cooking (and drinking) with **Saranac**. Photo courtesy of *The Backyard Pioneer* on **Facebook**


    (Mike): Only if you want to enjoy the Apocalypse! On a serious note, I think that is a point of personal choice about what is right for your family. For mine it is a resounding YES! During our most recent disasters here on Long Island: A cold beer when the downed trees were cut up after [Hurricane] Irene; a wee nip after shutting down the generator while [enduring Hurricane] Sandy; or spiking the hot chocolate after shoveling out from the blizzard of ’13. [Each] went a long way towards making a bad situation seem a little better.

  2. What alcohol do you recommend and why?
    Bourbon Brisket BBQ Sauce. Photo courtesy of The Backyard Pioneer

    “Bourbon Brisket BBQ Sauce.” Photo courtesy of *The Backyard Pioneer*


    A good bourbon is tops in my book. Lately, it has been Knob Creek, and I’ve been doing my damnedest to convert the unwashed masses. Bourbon is such a versatile booze; it can show up at brunch or in a dessert, goes well with mixes, makes you seem all grown up on the rocks, and livens up coffee! Plus, shooting an evil brown liquid puts hair on your chest.

  3. From the pictures on your website, you seem to enjoy craft beer. What are your favorites?

    My wife and I are big fans of Sam Adams Octoberfest and Fat Jack. Other favorites include Founders Dirty Bastard and Rogue XS Dead Guy Ale.

  4. You also cook with beer and alcohol. What are your favorite recipes?

    My “Shot and a Beer Beans” includes bourbon and a good beer. I made them for my recent aPORKalypse event, and they were a big hit. I love braising brats in a good beer, and “Venison Sauerbraten with Red Wine” is a family favorite.

  5. Cocktail olive, maraschino cherry, fancy umbrella or lemon twist?

    My inner Bond screams for the olive, but a fancy umbrella in a Mai Tai on a beach is what I’m really craving right now.

Beer Can Chicken

“Beer Can Chicken.” The only proper use of a *Bud Lite*. Photo courtesy of *The Backyard Pioneer* on **Facebook**.

Thanks Mike! I recommend some of his other dishes, too—“Beer Can Chicken” and his “Beer, Cheese and Sausage Soup.” Be sure to visit his Facebook page and his website, The Backyard Pioneer.

Posted in qna with dnu.

Tagged with , , , , , .


Bully Hill Banty Red

Bully Hill Banty Red

Enjoyable

  • Sweet Concord grapes
  • Sweet Concord grapes
  • Silky, sweet Concord grapes

11% ABV

A favorite amongst the friends of DnU, Bully Hill Banty Red can be classified as an easy, quaffing wine. Wine is often the domain of the pretentious, but, like the White Zinfandel, Banty Red is meant to be enjoyed without worrying about nose, vintage, or any subtlety. There’s nothing spicy or oaky in Banty Red; it’s a blend of grapes, including Concord, which are meant to please everybody except sommeliers, wine experts, and those that wish to pretend they are either.

A 750mL bottle of Bully Hill Banty Red

**Bully Hill** *Banty Red* courtesy of **Bully Hill**.

And that’s pretty much it. It’s an inexpensive New York wine, sweeter than most sweet reds, but not as sweet as Manischewitz Concord Grape, to which Banty Red is comparable while not tasting like grape juice or candy. It’s best served chilled, and its 11% ABV is just at the right level to make one think he’s not drinking too much until oh God there’s the floor. Measure out glasses with care.

Besides the standard 750mL, Banty Red is also available in a 1.5-liter bottle and a 3-liter bag-in-box (BIB). The BIB is a great deal—I’ve seen it for as little as $10—and makes for a shareable bring-your-own to a BYOB shindig.

Posted in reviews.

Tagged with , , , , .


Ponies and Jiggers

Back to school! This edition of Ponies and Jiggers is all about learning something new.

  • Faithful readers of DnU may have come across some foreign words to describe different types of beer. The blog, Serious Eats, has a handy list defining 20 of the more popular European terms. Serious Eats, itself, is a pretty nice site, too, and full of resources for foodies and, um, drinkies(?). Thanks to Ms. A~ from Huntington for the link.
  • The perfect Martini is the one you enjoy from first to last drop, but some of us strive for standards of consistency and idealize the “proper” method. With this in mind, take a look at the no-frills, extremely thorough The Martini FAQ. With answers to such questions as “Can you really bruise gin?” and “Should I keep my tools and ingredients in the freezer?”, The Martini FAQ has advice for novices and experts for preparing the perfect cocktail.
  • Tom Philpott, the food and agriculture correspondent for Mother Jones, makes the case for the Seelbach cocktail to replace the standard Champagne toast on New Years Eve. The Seelbach contains Cointreau, bourbon, bitters, and sparkling wine. Warns Tom, “The case against the Seelbach is also that it’s really, really good—and like so many cocktails, very easy drinking. You’ve got to pace yourself on New Years Eve.” We’ll take that challenge, Tom.
  • Both Melba and I are beginning to find joy in sour beers, which are becoming quite popular in the States. Although they’re relatively new over here, they have a long history. The New Yorker recently published an article, by Christian Debenedetti, entitled “A Brief History of Sour Beer,” covering sour beer’s journey from Belgium to America.

  • Another traditional alcoholic beverage is making a comeback in America, too—moonshine. There’s no hard and fast rule on what moonshine is, but the (legal) distillers are basically making a white whiskey, which is to say un-aged. Josh Sanburn, from Time Magazine, writes about moonshine’s foray into the mainstream.

<

p>Feel smarter? Well, there’s always a solution to that—have another drink. If something on the web has put smarts in your head, and you’d like to share it, send a link to Fervere.

Posted in ponies and jiggers.


2013 North Fork Craft Beer BBQ & Wine Festival

Lines at the 2013 North Fork Craft Beer BBQ & Wine Festival

Can we go in now? What about now? Ok, now?

The beer gods were once again smiling on the North Fork Craft Beer BBQ & Wine Festival, on August 10, by providing perfect summer weather. When I arrived at the beautiful Martha Clara Vineyards in Jamesport, New York, around 2:00 PM, there was a long line stretching back into the vineyards. These were the beer-loving attendees, just like me, who couldn’t wait to get their little plastic cups filled with some of the best beer on Long Island.

Two vans Mike Philbrick?

Two vans Mike Philbrick? (**Port Jeff Brewing Company**)
Photo courtesy of Ethan Meyer

The festival has become one of Long Island’s must-go beer events. Along with old favorites like Blue Point Brewing and Southampton Publick House, there were an amazing amount of smaller breweries, many who have grown since they appeared at their first festival. Most of these now have their own tent with multiple styles on tap. It makes me proud to see their success. The festival was also host to many new breweries who are just about to open their doors or are just breaking-in their new equipment.

Matthew Spitz Co-owner and Brewer for Moustache Brewing manning the taps at the 2013 North Fork Craft Beer BBQ & Wine Festival

Matthew Spitz co-owner and brewer of **Moustache Brewing**
Photo Courtesy of Ethan Meyer

Besides all the unique beers, a great part of the festival was that many of the people behind the tap handles were the owners and brewers of the beer that we were tasting. Despite the crowd, the brewers were happy to answer any question about the beers they were serving. It’s a great way to get as close to the source of the beer as you could get.

Unfortunately, due to family obligations, I couldn’t try a lot of the beers. (Must remind clan: No family events on festival days!) But I managed to partake of a few:

Great South Bay Brewery’s Starfish Junction tap handle

The aroma of this beer was amazing. Damn tasty too.

  1. Barrage Brewing: Bury The Hatchet, a 5.4% ABV American brown ale. Of course, I had to try this first.
  2. Moustache Brewing: the 4.7% ABV Everyman’s Porter.
  3. Yonkers Brewing: Honey Blonde, a 4.5% ABV golden ale made with Hudson Valley honey.
  4. Two Roads Brewing Co.: Conntucky Lightnin’, an 8.5% ABV American strong ale, moonshine-inspired, made with corn grits and aged in bourbon barrels.

  5. Long Ireland Beer: Plattduetsche Kölsch, a 5% ABV house Kölsch for Plattduetsche Park Restaurant, and ESB, a 6% ABV extra special/strong bitter ale.

  6. Great South Bay: Field 5, a 7% ABV golden IPA, and Starfish Junction, a 4.9% ABV special-release raspberry blonde ale.

  7. The Brewers Collective: Stagweizen, a 7% ABV weizen-style beer made with cherries soaked in Red Stag bourbon.

<

p>

The Brewers Collective

The Brewers Collective
Photo Courtesy of Ethan Meyer

I want to make a special note about The Brewers Collective: I raved about the Stagweizen, previously, when I tasted it at the 2013 Bay Fest. To my surprise, brewer Brad Kohles brought some more for me at this event. I was so honored. And to my joy, another batch will be brewed again. I can’t wait for everyone to try it, and all their other beers, at future events.

Parting is such malty sorrow...

Parting is such malty sorrow…

Sadly, I had to rush off to my next destination. There were so many beers to try and people to talk to. It was can’t-miss event. Keep this on your calendar, and I’ll see you next year!

Thank you, Ethan Meyer, for the photographs. Let’s face it, many of mine were awful.

Posted in busman’s holiday, field trip.

Tagged with , , , , .