The Beers of Aruba (It's called One Happy Island because of all the beer!)

On a recent trip to Aruba, I had the opportunity to take in the sun, surf and the different beers while on the windswept island. I strolled along the beach, floated in the heavy salt of the sea, cleaned off in the pool and perched at the oceanside bars all while enjoying the golden beers of the "One Happy Island."

When, I returned home, I did what I always do and researched the three most popular beers I tried while on vacation.

Balashi – 5% ABV

Balashi is the local Aruban beer, named after an area on the island called Balashi where the Brewery is currently located. In the 19th century, the Aruban gold mining companies were also located in the Balashi area. The name Balashi originated from the words Bala Bala from the Aruac (Arawak) Indian language and means ‘near the sea’.

Balashi National Brewery’s construction started in 1998 and the first Balashi beer was brewed eight months later in May 1999. The first case of Balashi beer was delivered by horse and carriage from the Balashi Brewery to the famous Charlie’s Bar in San Nicolas.

In 2001, Balashi Brewery and Tropical Bottling Company merged. Tropical Bottling Company has been the licensed bottler and distributor of Coca-Cola and other local beverages in Aruba since 1948 and the merger assisted in expansion.

In 2011 the brewery decided that it was time to add another beer to the assortment. This beer was aptly named Balashi Chill, reflecting the ‘chill’ lifestyle in Aruba. Balashi Chill’s smooth, light taste and subtle aroma is complimented by adding a lime when serving the product; similar to Corona.

Today, Balashi has over 150 employees with a fully automated factory that is able to produce 15000 bottles per hour.

 Cerveceria Polar  – 5% ABV

Empresas Polar SA operates as Venezuela's largest private industrial conglomerate, manufacturing and distributing a wide variety of food products and beverages, including beer, soft drinks, juice, corn flours, rice, pastas, margarines, corn oil, cheese spreads, jellies, tuna fish, and frozen sea food. Beer accounts for over half of company sales; subsidiary Cerveceria Polar is the 17th largest beer company in the world.

Dr. Lorenzo Mendoza Fleury, a Venezuelan lawyer, inherited a soap factory from his family during the late 1930s. Although this factory proved to be a financial failure, Fleury established a business style worthy of future success; he soon sold the soap factory in pursuit of a more profitable industry. The search ended in 1941 when he established a brewery in Antimano, a suburb of Caracas.  

The Antimano facility enjoyed sufficient success so that by 1950 a second brewery, Cerveceria de Oriente, could be established in the Venezuelan city of Barcelona. A year later, production demand required the construction of a new brewery with large scale capacity. Also located in Caracas, this establishment eventually became the headquarters for all Polar's activities.

The company trademark, a polar bear looking across a body of blue water, emerged from this facility.

By 1960, at a time when large Venezuelan corporations lacked confidence in the country's beleaguered economy and thus turned their attention to overseas markets, Cerveceria Polar decided instead to expand at home. This decision marked a significant turning point in establishing Polar as the pre-eminent Venezuelan brewery. Soon Cerveceria Modelo, the company's newest brewery, was in operation in Maracaibo in western Venezuela.

Beer sales tripled during the 1970s.

In the 1980s, Cerveceria Polar's brewing process began with water, supplied by municipal sources, that was passed through sand and activated carbon filters. Since Venezuela's climate precluded the cultivation of malt or hops, these supplies were imported from countries as diverse as Canada, Finland, Czechoslovakia, and Australia.

By 1984, Cerveceria Polar controlled an 85 percent share of its domestic marketplace and today one could find Polar Beer in the most remote regions of Venezuela, in 11 of the Caribbean Islands.

Amstel Bright – 4% ABV

In the beginning, Amstel/Heineken produced beer in Holland and shipped it to the Caribbean. In 1960, Prince Bernhard of The Netherlands inaugurated the Antillaanse Brouwerij Brewery in Curacao to target the local markets of Curacao, Bonaire, and Aruba instead of shipping their products overseas.

In the 90’s, still under the Amstel/Heineken name, the brewery’s local and foreign shareholders, which include Heineken NV in The Netherlands, invested over US$ 40 million in the plant. That led to totally renewed production facilities with a new brew house, a new bottling line, a new canning line, and finally, in 2003, a new kegging line.

In search of new opportunities, a new product was launched in 1999: Amstel Bright which is made of malted barley, hops and Curacao tap water. Unlike Mexico, the tap water comes from deep wells in Curacao and Bonaire and is produced by desalination and is some of the softest water that can be found, in the tap in the world.

The beer is a very pale yellow and makes a light very light head. It is a pale style lager and usually served with a wedge of lime. It is easy to drink in hot weather or as a beach beer. Amstel Bright also has more flavor than domestic beers and is slightly lighter than its cousin in the green bottle. As its name may suggest, it is an even lighter Amstel Light – perfect for the hot climates of the Caribbean Islands.

Today, Amstel Bright is still brewed in Curacao and it is widely available in the Dutch West Indies , Curacao, Bonaire, Aruba, and Sint Maartin (The Friendly Island).

A New York Pub Crawl

So here I sit, on a rocky, sleepy train from NYC back to DC. It's full of businessmen in for the day and heading back to who knows where. I am enjoying a Heineken. While it's not important why I made this trip, it is important what I did with the time here.

I came up this morning, waking at 7am, hitting snooze a few times before finally showering. It took me no time through the DC traffic to hit Union Station. Within two and a half hours, I was back in NYC. It was a mini release from the mundane life I have recently grown accustom to. On the way, I called three friends who were in the city and told them I was on the way. I took care of what I had to do and walked out to find the first friend waiting for me outside and we walked on down Spring Street.

We walked and talked and met the next friend at the Ear Inn, one of New York's oldest bars. My third friend met us and we enjoyed Palm beers, mussels and burgers. Let's face it, the Ear is a dump – full of tatted hipsters and wanna be gangsters and filled with ageing, nautical trinkets and posters. The Ear has been around since 1874 under various names. There is a plaque on the sidwalk outside the front door that marked the beginning of the New York waterfront in 1791 which was filled in during the late 1800s. I could only imagine sailors knocking back grog and casks of hooch back in the day. The original federal style house was built in 1817 for Captain James Brown, an African American aide to George Washington during the Revolutionary War. It turned to an Inn after Brown’s death in 1840 and went through many transformations from a bootlegging brewery, a brothel, and a speak easy during prohibition. After prohibition it became a private club for longshoremen called the “Green Door.” In 1970 it became the Ear Inn because the “B” in the neon sign outside broke, making the “B” look like an “E.” The funny thing was that I had been here a year and a half ago with a friend and didn't realize it until I had been there for 20 minutes.

We paid our check, left Soho, and headed down the cobblestones to the next stop: The White Horse. Filled with dated pictures, interesting white horse sculptures above the bar, mahogany walls, and scuffed hardwood flooring, we ordered some happy hour brews and engaged in conversation as rain fell outside. Established in 1880 in the West Village as a bar for longshoremen, the Horse has been said to be home to many famous writers and thespians of the Bohemian era of the 50’ in New York. Bob Dylan wrote music at a table in the corner, Dylan Thomas died after drinking there, Hunter S. Thompson ran amok through the narrow doorways, Jim Morrison downed Bushmills at the timber bar, and Jack Kerouac had been kicked out multiple times for writing his name on the bathroom wall (still there). We sat in this mecca of creativity – a Hall of Fame for the Alcoholic Creatives if you will – and I signed a copy of my book that a friend brought, while downing Stellas until the shots of GM started flowing. I felt surrounded by support as I had friends from many different parts of my life getting along...all drawn together by me.

Though the Horse is the historic local I needed, we ventured out into the late afternoon are to find something older. We piled in a cab and hit up McSorley’s Old Ale House on the East Side on 7^th which had opened in 1854...older than the Old Ebbitt Grill where I worked which opened in 1856. The floor was covered in saw dust, the waiters were the old style bar jackets, and the limited menu offers a simple plate of cheese, onions and a sleeve of Saltine crackers. We ordered a round of dark beer as you will find at this Ale House, you can only order Ale or Porter which they call “Light” or “Dark.” The beers are served in two 10-ounce mugs; equaling the European Pint of 20 ounces. There is no hard liquor (I tried) but only beer. We ate the “signature” dish (don't knock it till you try it). The room was lined with old newspapers and nothing had been removed since 1950 and it showed. Women were not allowed until 1970 and there wasn’t even a women’s bathroom for several years after. Famous patrons include John Lennon, the Kennedys, Abraham Lincoln, Teddy Roosevelt, Woody Guthrie, and poet E.E. Cummings.

We downed the pints and took a cab to the Old Town Bar open in 1892 between Park Avenue and Broadway. The neon sign outside was like a giant beacon in the dimming sunset. We took in the 55-foot mahogany and marble bar, the yellowing pictures in dusty frames, the soaring tin ceiling, the worn, tiled floors, and talked with locals ranging from college students to day traders from the stock market. We toasted to our day, one GM after another, and then a nail in the coffin...shots of Patron. The bar has been seen in movies form the “Devil’s Own” (with Brad Pitt and Harrison Ford) and “The Last Days of Disco”,  in the videos for “Jump Around” by House of Pain and Madonna’s “Bad Girl”  in the early 90’s, and featured on “Sexin the City.” It recently won the Esquire Magazine award for the best local bar in New York, barely beating out McSorley’s.

It was a whirlwind day, and the last thing I remember was an awkward cab ride attempt to get me on my 8:30pm train at 8:15pm from Penn Station which was not too far away. My friends, all from different walks of life, never knowing each other before today, stood at the top of the escalator, waiving me goodbye as I descended the escalator for my train to take me back home.

I think I've been Zwack(ed)

I have never been to Hungary, but I have tried many different herbal liqueurs. Many of us are familiar with Jagermeister, but in my study of Hungary, I found an interesting liqueur that I had never heard of and decided to do some more research.

Zwack (as it is called in the US) is an 80 proof (40% ABV) herbal liqueur made in Hungary with a secret blend of more than 40 different herbs and spices (Jager has 56). Some of the herbs and spices are distilled, some are macerated, then blended together and aged in oak casks at the factory in Budapest for over 6 months. This process gives Zwack liqueur its signature dark, amber color. It is a little known fact that Zwack is known as the National Shot of Hungary.

Unicum (as Zwack is labeled in Hungary) was created by Dr. József Zwack, the Royal Physician to the Habsburg Court, for Emperor Joseph II in 1790. It was not until 1840 that his 20-year-old son, Jozsef Zwack founded J. Zwack & Co., the first Hungarian liqueur manufacturer. By the early 1900s, the Zwack company had become one of the leading distilleries in central Europe, producing over 200 liqueurs and spirits, exported all over the world.

Budapest and the Zwack factory was destroyed during World War II. After the war, with the Communist regime, the factory was nationalized in 1948. The Zwack family fled the country, and migrated to the United States and after several months in Ellis Island’s refugee camp were granted US entry purely because they possessed the Zwack recipe. They later settled in the Bronx in 1949. It was in the US that Peter Zwack learned all the ins and outs of the spirits industry.

In 1988, just one year before the fall of Communism, Peter Zwack returned to Hungary and resumed production with the original Zwack formula. He repurchased his family business from the State in the summer of 1989, and by the spring of 1990, the original Zwack product was reintroduced to the Hungarian market. That same year, Peter was named Hungarian Ambassador to the United States.

The Zwack Company has since resumed its position as the leading distillery in Eastern Europe. In 2008, Peter Zwack handed over the company’s leadership to the family’s 6th generation, his own children, Sandor and Izabella Zwack, to continue the family tradition. One of their first initiatives was to launch Zwack in the US, a landmark in the history of the company and for any internationally revered brand.

Zwack is most often served ice-cold, straight up, as a shot. It is also commonly served as a cocktail dubbed the “Mad Hungarian” (an ice-cold Zwack shot dropped into a high-energy drink).

I'm Back with GIN!

Let it be known that I am THE Cole Higgison and it has been way too long since I’ve posted on Swig Knowledge. I have a shot of Ketel One vodka waiting on me to finish this blog post just as James Caan had his smoke sitting in a dish next to his typewriter until he finished his book in the movie adaption of Steven King’s Misery .

It has been a hazy month of drinking, living, working, playing, composing on my guitar, and yet forgetting all about writing. There have been times at the beach, times in the kitchen, times celebrating birthdays, times watching baseball, times listening to new music, and times of baking in the heat of DC this year.

A few months ago, some “friends” made fun of this blog and what I write about. I was drinking a Miller Lite one night and one friend said, “Let me guess, you’re gonna blog about that Miller Lite in an hour.” Like an idiot, I got upset, tuned out, and turned off about the whole idea of what I was writing about week in and week out. I got caught up in the emotions of thinking about what others think. If you have read my book, you would know that I don’t care for what others think…nor do I listen.

So to my audience, I apologize.

To the doubters…I’M BACK A-HOLES!

I was reading an article today in “Beverage Dynamics” about how Gin was making a resurgence. Let me tell you something: Gin is as dead as Merlot.

Maybe I’m wrong? I have friends who love Gin (Snoop Dogg loved it in 1992) and I have just as many that love Merlot because it used to be as famous as Chardonnay. It is actually two on each side since I don’t know Snoop after all.

The “hot” brands of gin are the mainstays of Beefeater (1820), Tanqueray (1830), Plymouth (1793) and the expensive Bombay. New comers are Bulldog, Hendricks (cucumber infused), and New Amsterdam which are making a huge push. Well, what is Gin?

Gin is booze with a flavor derived from juniper berries. Although several different styles of gin have existed since its origins, it is broadly differentiated into two basic legal categories: Distilled Gin (crafted in the traditional manner, by redistilling neutral spirits of agricultural origin with juniper berries and other botanicals) and the less regarded Compound Gin (made by simply flavoring neutral spirit with essences and other 'natural flavorings' without redistillation).

Therefore, Gin can be anything: sticks, roots, wild berries, or weeds (wait, I have an idea).

Juniper berries were recognized from ancient times as possessing medicinal properties. By the 11th century, Italian monks were flavoring crudely distilled spirits with juniper berries. During the Black Plague, this drink was used, although ineffectively, as a remedy.

The Dutch physician Franciscus Sylvius is credited with the invention of Gin. By the mid 17th century, numerous small Dutch and Belgian distillers (some 400 in Amsterdam alone by 1663) had popularized the redistillation of malt spirit or wine with juniper, anise, caraway, coriander, etc., which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout.  

In London in the early 18th century, Gin sold on the black market was prepared in illicit stills (of which there were 1,500 in 1726), and was often adulterated with turpentine and sulfuric acid. As late as 1913, Webster's Dictionary states without further comment, " 'common gin' is usually flavored with turpentine." TURPENTINE!!!!!

Dutch or Belgian gin, also known as jenever or genever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin. Jenever is distilled at least partially from barley malt (and/or other grain) using a pot still, and is sometimes aged in wood. This typically lends a slightly malty flavor and/or a resemblance to whisky.

Gin is a popular base spirit for many classic mixed drinks, including the martini. Secretly produced "bathtub gin" was commonly available in the speakeasies and "blind pigs" of Prohibition-era America due to the relative simplicity of the production method. Gin remained popular as the basis of many cocktails after the repeal of Prohibition.

A little known fact is that The National Gin Museum is in Hasselt, Belgium.

The minimum bottled alcoholic strength for Gin is 37.5% ABV (Europe), and 40% ABV (USA) and it can  include accenting citrus botanical (lemon and bitter orange peel), angelica root and seeds, orris root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, grains of paradise, nutmeg and cassia bark. I said it…BARK! There’s a lot of shit in Gin. No wonder it gives me a two day hang over.

So in closing of my first blog in six weeks, I am going to drink this shot of Ketel One and go to bed. I’m not going to lie: I want Gin and Merlot to come back and be strong one day. If I want to trip out for a couple of days, I may go on a Gin bender and listen to Snoop Dogg while drinking Gin and juice. Until then, I will continue to write no matter what anyone else ever says as there is no doubt I know my shit bout booze, wine and beer.

If you don’t like it, don’t follow it!

...but thank you for following and reading!

Spirits - Bacon Vodka

Back in the day, bar patrons could only order plain vodka, mixed with fruit juices and liquors to create tasty infusions known as “Chick Drinks” by bartenders throughout the world. A few years ago, the bar industry started seeing an explosion in flavored vodkas which started with citrus (orange and lemon) and grew into espresso (one of my favorites), chocolate, rare tropical fruits and berries, whipped cream and even bubble gum. When I was a bar manager, my staff and I would sit around after a shift with a few pints and I can remember saying: “One day, they will make a steak or cheeseburger vodka.” Today, they are close.

Bakon Vodka is just as the name suggests: bacon flavored vodka. Black Rock Spirits began perfecting this product in the fall of 2007 in their test kitchen. The two-year process created a premium-quality vodka that people would enjoy while bringing something new to the flavored vodka industry.

By using superior quality potato vodka (distilled from Idaho potatoes), Bakon has created a smooth, slightly sweet creation with no strong burn and a vanilla aftertaste. Today’s mixologists have began incorporating food into drinks which actually began with the introduction of the Martini with its signature olives in 1911. Today, "carnivorous cocktails" are found in most clubs, restaurants and lounges. Bar Pilar is once such bar in Washington, DC, that adds two strips of bacon to its signature Bloody Mary’s. With Bakon Vodka, they will not have to.

I was not a fan of Bakon as a standalone drink. Though it tastes and smells like smoked bacon, it leaves a vanilla aftertaste. Mix it in a Bloody Mary and you will be set. I found these suggestions below on Bakon’s website. Try them out and tell me what you think!

Bakon Mary

• 1½ oz. Bakon Vodka in a pint glass filled with ice.
• Fill glass with tomato juice
• 1 dash each of celery salt and ground black pepper
• 2-4 dashes each of Worcestershire sauce and Tabasco
• 1/8 tsp. horseradish

Shake and pour into a salt rimmed pint glass. Garnish with a celery stalk and your
favorite pickled vegetables.

Bakon Chocolate Martini

• 1 part Bakon Vodka
• 1 part chocolate liqueur
• A splash of cream

Combine in a cocktail shaker and shake with ice. Strain and pour into a sugar-rimmed martini glass.

Bakon Oyster Shooter

• 1 ½oz. Bakon Vodka
• 1 fresh, raw oyster
• Dash Tobasco Sauce

Combine in a shot glass. Garnish with lime wedge.

Pineapple Wine - Tedeschi Vineyards

Fruit wine is a fermented beverage made from a variety of base ingredients other than grapes. These wines may also have additional flavors taken from fruits, flowers, and herbs. Traditionally brewed by home based winemakers, these wines have become popular in areas with cool climates such as North America and Scandinavia and in warm climates such as Africa, India and the Philippines.

Most fruits and berries have the potential to produce wine. Fruit wines are usually referred to by their main ingredient because the usual definition of wine states that it is made from fermented grape juice. The most popular types of fruit wine are plum, dandelion, strawberry, rose hip, and pineapple – which I had a chance to try on my recent Hawaiian adventure.

On a cool, rainy day in Maui, we rented a car and began the drive around the island, taking in the cliff views of the Pacific Ocean - hoping to catch a whale sighting. Continuing our way through the valley en route to Tedeschi Vineyards, we climbed the hills of Haleakala, the side of the dormant volcano, to try their world famous, golden, pineapple wine that I had read about before the trip.

Pineapple wine is made from the fermentation of pineapple juice which takes place in temperature controlled vats and is stopped at near dryness. The result of this process is a soft, dry and fruity wine with an unmistakable pineapple bouquet.

At Tedeschi, this wine is called Maui Blanc at 11.5% ABV. It possesses aromas of candied lemon peel, peach, mango and sweet, ripe pineapple.  It is a medium-bodied wine on the palate with a silky texture. The bright fruit and hint of sweetness would balance very nicely with lighter dishes as island fish with fruit salsa or spicy Thai dishes.

Tedeshi also produces two additional Pineapple Wines: Hula O'Maui (a light bodied, sparkling wine with a nose of white grapefruit, lime, pear and of course fresh-cut pineapple – perfect for raw oysters, ceviche and poke) and Maui Splash (a light bodied, crisp, pineapple wine with a splash of passion fruit – perfect as an aperitif and excellent for fresh fruit and soft cheeses).

Other grape wines produced by Tedeschi are Rose Ranch Cuvee (a sparkling rosé made from a blend of Pinot Noir and Chardonnay), Ulupalakua Red (a blend of Merlot and Syrah), Upcountry Gold (an un-oaked Chardonnay blend) and Framboise (a dessert wine made from raspberries, cane sugar and grape spirits).

The next time you have a chance to try pineapple wine, take the plunge and go for it. You won’t be disappointed with a glass on the patio on a hot summer’s day.

Primo Beer - Hawaiian Lager

It has been a while since I last posted and that's because I've been in Hawaii! On the trip, I had the chance to try many local beers by Kona, Pineapple Wine, and a complete fill of Mai Tais from every bar we passed. Today, we are going to look at one specific beer that I popped on the first day.

Primo was founded in 1898 by Honolulu Brewing & Malting Company, whose brewmaster Emil Joseph Waterman sought to use Hawai'i's high quality water  and pure, island grown, sugar cane for brewing purposes. During the Prohibition era, Primo closed its doors, but later reopened, and by the 1950s and 1960s, it had become the state's best-selling beer.

In 1963, Joseph Schlitz Brewing Company bought Primo and built an 8.8 acre-brewery in 'Aiea (an area just north of Pearl Harbor in Honolulu), which, at its height, was producing 400,000 barrels a year. The brand's popularity was such that in 1966, retailers had to ration sales to two six-packs per customer.

Schlitz closed the 'Aiea plant 1979 and three years later it sold Primo to Stroh Brewery Company and continued declines in sales prompted Stroh to shut down the company in 1997.

In 2007, Pabst Brewing Company out of Chicago was contracted by MillerCoors out of Irwindale, CA, to create the Primo Brewing and Malting Company, thus bringing back Primo Beer, the once popular “made-in-Hawaii” brand that disappeared about a decade ago.

On a recent trip to Hawaii, I had the chance to try the “Island” lager that is 4.65% ABV – a little more than most lagers that usually average under 4%. It has a pale, foamy, thin head and the body is clear and bright with a golden color.  The unique flavor and aroma comes from a touch of raw Hawaiian cane sugar that is now imported to the main land for brewing. Primo represents the best of both worlds; the rich taste of a craft-brewed beer with the drinkability of a lighter lager.

Today, even though it is not produced in Hawaii (bottled in California and draft produced in Lihue by Keoki Brewing), Primo sales continue to climb as interest sparked among long-time beer drinkers who can recall the taste of the light-tasting, low-cost beer. Pabst is collaborating with craft beer maker Keoki Brewing Co. to produce a higher-end version of Primo, which would compete with premium lagers like Heineken.

Hawaiian Beer - Kona Brewing Company

Heading out to Honolulu in a week, I am diving into more beverages from Hawaii in preparation for a much-needed vaca. Last week, we looked into Hawaii cocktails and their culture. While traveling, I intend to try some Pineapple Wine. Today, we will take a look at Hawaiian beer, more specifically, the Kona Brewing Company.

Beginning brewing and packaging beer in February 1995, Kona Brewing Company has increased production every year after opening. With its growth, several tanks and other brewing equipment have been added through the years to enable increased production. Today, a staff of six pumps 310,000 gallons of beer to the US each year and filling 4,000 kegs in circulation throughout Hawaii.

Kona’s first two beers Pacific Golden Ale (now called Big Wave Golden Ale) and Fire Rock Pale Ale were introduced to the Big Island of Hawaii on February 14, 1995 and Longboard Island Lager came three years later. Today, there are approximately 10 other styles of beer brewed on a regular basis and served at Kona Brewing Company’s pubs with a select few being served at some finer restaurants and markets.

Fire Rock Pale Ale

This Pale Ale is called a “Hawaiian-style” pale ale, meaning it is simply made in Hawaii and possesses a slight hint of tropical fruit. The copper color of this Pale Ale results from a unique blend of specialty-roasted malts. The strong citrus-floral hop aroma comes from the liberal amounts of Galena, Cascade, and Mt. Hood hops added to each brew.

Pale ales are best known for pairing with fried or heavily spiced seafood. The bitterness of the ale will complement the heaviness of the spicy or fried seafood, but will not overwhelm it. They also work well with beef dishes such as pot roast, steak or beef wellington. Other popular dishes to serve with pale ales are blackened chicken, blackened catfish and other Cajun dishes. Buffalo wings also work well with ales. Fruity pair ales go very well with lamb, wild game and liver pate. Just remember, if you cook with pale ale, serve the same ale with the meal in order to keep the flavors consistent

Longboard Island Lager

This Island Lager is aged for five weeks at cold temperatures to yield its exceptionally smooth flavor. It possesses a delicate, slightly spicy hop aroma which complements the malty body of this beer. There is a simple golden color and not much head. There is sweetness from the malt, which is pleasant.

With its sweet and sour flavor profiles it would go well with Hawaiian food, especially pork. Remember When pairing food with lager beers, you'll need to pay attention to what kind of lager it is. Pale lagers go best with lighter foods such as crispy tortillas filled with spicy seafood or lighter cheeses. A cooking tip I just received suggests marinating ground beef in a lager and then grill it as burgers. Serve it with a bottle of the same lager beer and you'll be sure to have a great time.

Aloha!

Heading to Hawaii

In preparation of my upcoming trip to Hawaii in May, I have decided to take on the history and the world of Hawaiian cocktails. Often associated with “Tiki” (large wood and stone carvings of gods in human forms in Central Eastern Polynesian cultures of the Pacific Ocean – similar to Greek mythology), these thirst quenching drinks are sure to lift your spirits on hot summer days.

As in most drinks of island culture, Hawaiian cocktails consist mostly of rum and fruit juices - mostly tropical. First settled by Polynesians sailing from other Pacific islands who brought pigs, dogs, chickens, sweet potatoes, coconut, banana, and sugarcane (the main ingredient in rum distillation), Hawaii was later visited in 1778 by British Captain James Cook, who called the group the Sandwich Islands.

Hawaii was a native kingdom throughout most of the 19th century. The expansion of the vital sugar industry (pineapple came after 1898) meant increasing U.S. business and political involvement. In 1893, Queen Liliuokalani was deposed and a year later the Republic of Hawaii was established with Sanford B. Dole as president. Then, following its annexation in 1898, Hawaii became a U.S. territory in 1900.

The history of tourism and development in Hawaii was all centered around Waikiki and at only a small fraction of today's levels. About 100,000 visitors per year were visiting Hawaii in the 1950’s when most of its cocktails became popular as compared to eight million who visit today.

The Mai Tai

The Mai Tai was purportedly invented at the Trader Vic's restaurant in Oakland, California in 1944. Trader Vic's rival, Don the Beachcomber, claimed to have created it in 1933 at his bar (later a famous restaurant) in Hollywood. Don the Beachcomber's recipe is more complex than that of Vic and tastes quite different.

"Maita'i" is the Tahitian word for "good." The spelling of the drink, however, is two words. The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of those friends tasted it and cried out: "Maita'i roa ae!" (Literally "very good!", figuratively "Out of this world! The Best!") — hence the name.

The Mai Tai became such a popular cocktail in the 1950s and 1960s that virtually every restaurant, particularly tiki-themed restaurants or bars served them. The Mai Tai was also prominently featured in the popular Elvis Presley film Blue Hawaii.

Today, the Mai Tai is synonymous with Tiki culture, both of the past and present. Virtually every modern Tiki gathering centers around the Mai Tai in some fashion.

Mai Thai – Basic Recipe:

1 oz light rum

1/2 oz dark rum

1/2 oz crème de almond

1/2 oz triple sec

Splash of sweet and sour mix

Splash of pineapple juice

Method:

Pour light rum, crème de almond and triple sec, in order, into a Collins glass. Almost fill with equal parts of sweet and sour mix and pineapple juice. Add dark rum, a large straw, and serve unstirred.

The Blue Hawaii

The Blue Hawaii was invented in 1957 by Harry Yee, legendary head bartender of the Hilton Hawaiian Village in Waikiki, Hawaii. Dutch distiller Bols asked him to design a drink that featured their blue color of Curacao liqueur; a liqueur made from dried peel of the laraha citrus fruit, grown on the island of Curacao.

After experimenting with several variations he settled on a version somewhat different from the most popular version today, but with the signature blue color, pineapple wedge, and cocktail umbrella.

It was Yee who named the drink which is related only indirectly also to Elvis’ film "Blue Hawaii.” The name apparently derives from the film's title song composed by Leo Robin for the 1937 Bing Crosby film “Waikiki Wedding.”

Blue Hawaiian – Basic Recipe:

1 oz light rum

2 oz pineapple juice

1 oz Blue Curacao liqueur

1 oz cream of coconut

 Garnish with 1 slice pineapple and 1 cherry

Method:

Blend light rum, blue Curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

The Lava Flow

The Lava Flow, a popular drink of Hawaii, is actually a combination of two different cocktails which have nothing to do with Hawaii: the Pina Colada and the Strawberry Daiquiri. Though it is hard to tell who invented the cocktail, we can look at the histories of the two concoctions that make up this beverage.

The Pina Colada was introduced in 1954 by Ramon “Monchito” Marrero at the Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico. The hotel management requested a new signature drink that would delight the demanding palates of its star-studded clientele. After 3 intense months of blending, shaking and experimenting, the first Pina Colada was born.

The name Daiquiri is actually the name of a beach near Santiago, Cuba, where the cocktail was supposedly invented about 1900 in a bar named “Venus” in Santiago when they ran out of gin while entertaining American guests. Consumption of the drink remained localized until 1909, when Admiral Lucius W. Johnson, a U.S. Navy medical officer, tried the drink and introduced it to the Army and Navy Club in Washington, D.C. The Daiquiri was one of the favorite drinks of writer Ernest Hemingway and President John F. Kennedy.

Lava Flow – The Basic Recipe:

1 oz light rum

1 oz coconut rum

2 oz strawberries

1 banana

2 oz pineapple juice

2 oz coconut cream

Method:

Blend banana, coconut cream, and pineapple juice in a blender and set aside. In the bottom of a hurricane glass, stir together both rums and strawberries. Pour banana/coconut/pineapple mix slowly into the glass. The strawberry/rum mix should creep up the sides of the glass.

Though these drinks are associated with Hawaii and its culture, only two of them are directly associated with the state. All are fantastic cocktails and I’ll be sure to try them all in a couple of weeks!

Cider - The Beer Alternative

Though cider is not usually a go to at Swigknowledge.com, it is a great alternative to beer any time of the year. How is cider different then beer? Well, beer is made by brewing and fermenting malted barley and is mostly flavored with hops. Cider that is alcoholic is produced from fermenting apple juice which provide antioxidants.

When it comes to the flavor and variety, cider comes in dry and sweet varieties. Beer is also classified into two categories based on the temperature of brewing. If the brewing takes place in a low temperature, then it is lager and when brewed at high temperature it is ale.

Cider production is popular in most countries of the world. Though the United States, Canada, Central and South America and Australia are growing in production, the history of cider can be traced back to Western Europe—in particular, France, Spain, Ireland and Britain.

I have tried several European ciders while traveling. Some of my favorites include Strongbow from Ireland, and Bulmers and Magners from the UK. Today, the US is rapidly becoming a large producer of cider as an alternative to beer. Let us look at some of America’s top cider houses:  

Crispin Cider (Minneapolis, Minnesota)

The newer cider house “Crispin” offers seven different (all gluten free) varietals: classic European styled crisp clean ciders (Original, Light and Brut), an imported classic English dry cider (Browns Lane), and a line of unfiltered "cloudy" ciders called  Artisanal Reserves (Honey Crisp, The Saint and Lansdowne). My favorite is “The Saint” at 6.9% ABV - it tastes of bright apples, full crispness and is extremely easy to drink on a warm day.

Fox Barrel (Colfax, CA)

Fox Barrel produces several gluten free ciders that include Pear, Hard Apple, Black Currant, and my favorite - Mulling Cider at 6.9% ABV. The Mulling cider is to be served warm (but cold is just as good) and tastes like grandma’s apple pie with its full, lush apples, cinnamon and nutmeg, and golden amber color. It has a deep, long lasting finish that would be great for autumn.

Woodchuck (Middlebury, VT)

Woodchuck began as a small winery producing several apple wines and limitedly produced ciders. Today, it is one of the fastest growing cider houses in the US. Woodchuck offers five “Core Ciders” (Pear, Amber, Raspberry, Granny Smith, and Dark & Dry which is made with caramelized sugar), four Seasonal” (winter, spring, summer and fall), and one “Private Reserve” (pumpkin). My favorite is the original classic Amber (5% ABV) which is sweet (but not too sweet) with a nice golden color and crisp finish.

Hornsby’s (Modesto, CA)

Hornsby’s Hard Cider was the first cider I every had while in college. Its clean crisp taste was perfect for a sweltering evening in Alabama while tending the grill with friends. Hornsby’s offers two selections: its original Amber Cider (6% ABV) and a newer Crisp Apple. The Amber Traditional dark and dry cider with a medium-light body and a smooth apple finish is still my favorite of the two to this day.

The Drinks of Ireland

The national holiday in the Republic of Ireland is the Feast of Saint Patrick's (March 17^th) and is marked by parades and festivals in cities and towns across the island of Ireland, and by the Irish around the world. The festival is in remembrance to Saint Patrick, the patron saint of Ireland (though born in Britain). Pious legend credits Patrick with banishing snakes from the island, and teaching the Irish about the concept of the Holy Trinity by showing people the shamrock, a 3-leaved clover, using it to highlight the Christian belief of three divine persons in the one God.

St. Patrick's Day was first celebrated in America in Boston, Massachusetts in 1737, and is now celebrated nationwide as an opportunity to wear green and consume green libations. The celebration in Ireland is more of a religious matter, whereas in the U.S., it is a festive occasion. There are about 800 pubs listed on the Irish Abroad site, listed by town, and Irish adults drink an average of 490 pints -- or 129 bottles of wine -- a year.

I spent a lot of time in Ireland. The first part of my book (The Right to Release: A trail of empty bottles across Europe) covers a week in Dublin, traveling to several counties and trying most of the beverages listed in this blog.

Irish whiskey is the most popular drink of choice worldwide and here a few of the most popular:

Jameson Irish Whiskey
The world's best selling Irish Whiskey, Jamison sells over 20 million bottles annually. It is matured in old bourbon and sherry casks which creates a smooth and well-balanced whiskey full of almonds and vanilla on the nose and gentle toasted wood on the palate with a very pleasant dry finish. The Jameson family also includes Jameson 12-Year-Old Special Reserve and 18-Year-Old Limited Reserve, Jameson Gold Reserve and Jameson Rarest Vintage Reserve.

Bushmills

This is the base of the distillery's portfolio and it is a great bottle to have in stock for "everyday" use. Bushmills Original is a blend of triple distilled malt whisky and a light Irish grain whiskey that is aged for at least 5 years in used American bourbon and Spanish Oloroso sherry casks. The inviting whiskey is rich with spicy vanilla and oak notes that beg to be mixed in an Irish Coffee.

Midleton Very Rare
A deluxe whiskey from Midleton and every year since 1984 a new vintage has been produced.   Bottled in limited quantities, every vintage is a collectors and connoisseurs’ whiskey and slightly different from the previous year.  The box contains a certificate and each purchaser is entered into the Midleton Very Rare book.

Powers Irish Whiskey
For a long time, this was Ireland's best selling whiskey and it still remains extremely popular.  Power’s (only matured in old bourbon casks) is a blend of triple distilled pot still and grain whiskeys. On the palate, you will find warm cereal notes, lots of spice, touch of honey and a long finish with plenty of spice. It is also available as a 12 Year Old, which is actually aged 12-17 years.

Redbreast Pure Pot Still
Redbreast is a 12-year-old, pure pot still whiskey from the Midleton Distillery, made from malted and unmalted barley in the traditional pot still method.  On the palate there is a touch of oilyness and fruitcake and long sherry notes on the finish. Redbreast is also available as a limited edition 15 year old at (46% ABV).

Paddy Irish Whiskey
Also from the Midleton Distillery, Paddy’s is one of Ireland's favorite whiskeys.  Triple distilled, it is a blend of pot still and grain whiskeys from Midleton and malt whiskey from Bushmills. It is a young and light whiskey, which also opens up quite nicely with a little water. The notes of honey, vanilla, toasted wood on the nose and palate. Mellow maltiness and mild woody notes on the finish. A friend recently gave me a bottle from Ireland and I can barely keep my glass full.

Beers are a close second most popular beverage in Ireland as most pubs fill with early morning pint drinkers. Here are some of the most popular Beers of Ireland:

Guinness

Possibly the most famous Irish beer worldwide, Guinness is a dry stout known for its dark color and thick, creamy foam. While the drink appears black, it is actually a deep crimson. Known in Ireland as the “Black Stuff” this beer is the staple of Irish diet and drinkers often compare the taste to coffee or bitter chocolate. Roasted barley, hops, and brewer's yeast are all part of the Guinness recipe. According to the brewer, over 10 million glasses of Guinness are consumed worldwide each day.

Murphy's

Murphy's Irish Stout, while also a dry stout, is hailed as a lighter, slightly sweeter alternative Guinness. While the foam is extra creamy, the taste differs from Guinness and other stouts, displaying a caramel-like taste.

Beamish

Another popular stout is Beamish, manufactured by Beamish and Crawford. It is also nearly black in color, with a thick, tan-colored head. It has a coffee-like taste and slight licorice finish.

Smithwick's

Smithwick's (pronounced "Smidd-icks") is Irish red ale with a beautiful copper color thanks to roasted, malted barley. The taste is rather sweet, with a hint of molasses and caramel. It has an easy, light finish and is not too bitter. This was actually the first beer I ever had in Ireland.

Harp

Harp is a pale lager, one of the most popular types of beer worldwide. Like all lagers, Harp relies on slow-acting yeast and cold fermentation, and has a dry, clean taste with a highly carbonated texture. It is an excellent drink for those new to beer, as it has a light finish and low bitterness.

Kilkenny

Kilkenny is an Irish cream ale, which usually has a reddish color darker than a lager. Like stouts, cream ales or red ales use roasted barley, but in lesser quantities. It is noted, like Guinness, for its creamy, thick head. I had a few of these in Ireland.

I am going to end this post with an Irish joke and an old Irish toast. Enjoy and feel free to use them at your St. Patty’s Day party:

Joke:

As good as this bar is," said the Scotsman, "I still prefer the pubs

back home. In Glasgow, there's a wee place called McTavish's. The

landlord goes out of his way for the locals. When you buy four drinks,

he'll buy the fifth drink."

 "Well, Angus," said the Englishman, "At my local in London , the Red

Lion, the barman will buy you your third drink after you buy the first

two."

 "Ahhh, that's nothin'," said the Irishman, "back home in me favorite

pub, the moment you set foot in the place, they'll buy you a drink, then

another, all the drinks you like, actually. Then, when you've had enough

drinks, they'll take you upstairs and see that you get laid, all on the

house!"

 The Englishman and Scotsman were suspicious of the claims, but the

Irishman swore every word was true. They asked, "Did this actually

happen to you?"

 "Not to meself, personally, no," admitted the Irishman, "but it did

happen to me sister quite a few times!!!"

Toast:

If you cheat, may you cheat death.
If you steal, may you steal a woman's heart.
If you fight, may you fight for a brother.
And if you drink, may you drink with me!