The Chinese New Year and the Drinks of China

You know I like a good party and what better time to party than the celebration of a New Year. Though I have never been to China, I chose to take this opportunity to celebrate the Chinese New Year and take a look at the Drinks of China.

The Chinese New Year is a “spring festival” marking the end of the of the winter season – we can all celebrate that! This year is the Year of the Dragon (or “Long”) which will not be celebrated again until February 10, 2024. This fifteen day celebration is strongly based on traditional cuisine, but traditional Chinese alcoholic beverages are also enjoyed.

The Chinese word that refers to all alcoholic beverages is “Jiu,” meaning "alcoholic beverage" or "liquor". The same Chinese character is also used in Korean (pronounced “ju”) and in Japanese, where it is pronounced “sake” or “shu.”

The two main varieties of Chinese alcoholic (rice grain based) beverages are Bai Jiu (distilled beverages) referred to as "white liquor" (usually clear liquids) and “Huang Jiu” (fermented beverages) is referred to as "yellow liquor” (usually beige or reddish-brown in color).  Chinese alcoholic beverages are traditionally warmed before being consumed as warming the liquor allows for release of its aromas without losing too much alcohol.

Baojing (Bái Jiǔ), (60% ABV) is a hand-crafted spirit which is slowly matured for 12 months exclusively in terra cotta pots that allow the spirit to breathe as it ages. Their signature drink for the New Year is the “Dragon Royale” which is 1 part Baojing, 1 part raspberry liqueur, a squeeze of lemon and lime juice and simple syrup.

Zhejiang Gu Yue Long Shan Shaoxing Wine Co., Ltd is the most popular producer of Huang Jui beverages in China. Most of their rice wines are used in traditional Chinese cuisine, but can be consumed straight. The company’s products are sold in 30 international countries including the US, Canada and Europe.

Grape Wine (often called "grape liquor"), although not a traditional product, was first produced around 2,000 years ago during the Han Dynasty. Increased production has become more prevalent since 1900 as a result of increased Western influences. 90% of wine consumed in Asia is red.

Dynasty Fine Wines Group Ltd. has produced wines in Beijing since 1980 specializing in dry reds and whites. Their Dry Red Wine is a combination of blended varietals with a cabernet backbone producing a robust body. Their Dry White Wine is a blend of Italian Riesling, Muscat, and Carginan which produces a bright full bodied taste.

Chinese Beers are mostly pale lagers. Other styles are occasionally found, such as Tsingtao’s dark beer. Beer has been around for nine thousand years in Asia and recent studies have shown that beer production and consumption occurred in small villages as far back as 7000BC. Modern beer brewing was not introduced into China until the end of 19th century when breweries were set up by Germans, Czechoslovakians and Russians.

Harbin Beer is a Pale Lager that has been produced at the Harbin brewery since 1900. This 4.9% ABV beer is produced with European and Chinese hops and German yeasts. The brewery was named after a Russian immigrant who started the brewery to “feed” the thirst of Russians who were working on the rail systems in China.

Tsingtao Brewery Co.,Ltd was originally founded in 1903 by an English – German conglomerate. Today, the company is now owned by the People’s Republic of China after the civil war. The brewery produces a traditional hopped pilsner (4.7% ABV), a dark beer (5.2% ABV), and a “green” beer (4.5% ABV) which includes Spirulina, a nutritional supplement for good health.

Raise a glass and toast in the Chinese New Year!

Ultimate "Black Stuff 6-Pack": Mid-Atlantic Stouts

Stouts are perfect for the cold chill of winter. Lately, the weather has been ever changing in Washington, DC, and has gone from 60 degrees one day to snow the next. One thing’s for sure: unlike the uneasy weather patterns, it is easy to find good sipping stouts full of hints of chocolate and coffee when the weather finally decides to act like it should.

The Mid-Atlantic region has some great breweries that seem to pop up every day. For this entry, I decided to focus on the stouts from this region – ranging as far south as North Carolina and as far north as Delaware.

While driving the other day, my GPS decided to act stupid and took me to an empty lot. After making a wrong turn, I found a high end wine, beer and cheese shop called Red, White and Bleu in Falls Church, VA. I picked up a mixed six pack of stout.

 “Which one are you going to try first?” the clerk asked.

“All of them,” I replied.

I hope you enjoy these stouts for 2012 as part of the Perfect 6 Pack of the Black Stuff (Mid-Atlantic).

EVO – Lucky 7 Porter, Evolution Craft Brewing Co., Delmar, DE, 5.8% ABV

This porter is rich and full flavored with notes of chocolate, coffee and smoke. Lucky 7 pours blackish brown with a mocha head. It is very roasty on the nose, with a deep smokiness to it that is softened somewhat by sweeter malty notes of chocolate and caramel. There is also some green citrus present here that blends in with the smokiness of the malts.

Milk Stout, The Duck Rabbit Craft Brewery, Farmville, NC, 5.7% ABV

This stout pours out a nice dark brown almost black color with a mild head of beige foam that quickly faded to a thin lace. Duck-Rabbit has made several dark beers and the smell is always one feature of the beer that I can always count on being amazing. This beer has a nice sweet milk chocolate and coffee with cream smell. The taste starts off with milk chocolate (almost like chocolate milk), followed by coffee flavor with a very mellow sweetness.

“Fifteen” Smoked Imperial Stout, Weyerbacher Brewing, Easton, PA, 10.8% ABV

Fifteen is a Smoked Imperial Porter and is not a shy ale. This stout is an intense, full-bodied, smoked beer. Fifteen, which gains its name from the 15years that Weyerbacher has been brewing, pours very dark with a tan head and a sweet nose which is not carried through in the beer itself. It has a rich flavor profile balancing notes of dark roast, burnt toast, and spices with a deep earthy aroma of smoke and wood. Smoke is mild up front but comes through strongly at the finish.

 

Black Lightning, DuClaw Brewing Co., Aingdon, MD, 6.4% ABV

This medium-bodied, American Black Ale brings a full bodied, roasted malt flavor with an aroma and finish of American hops. This ale lives up to its name pouring black in color with a khaki head to it. On the palate you will find faint citrusy hops and a touch of sweet pineapple. A bit of pine and herbal hop character is there in addition to some molasses type sweetness and roasted malt. The finish is somewhat strong on the roast with maybe even some licorice.

Porter, Port City Brewing Company, Alexandria, VA, 7.5% ABV

This smooth, full-bodied porter pours black with a rich and almost creamy tan head. The aromas are sweet and dark followed by chocolate notes that range from ultra dark to milky sweet. There is a hint of roasted coffee beans towards the middle of the palate. The combination of cocoa and coffee is evident throughout and enjoyable while drinking this high ABV, slow sipping beer.  

Coffeehouse Stout, Williamsburg Aleworks, Williamsburg, VA, 5.4%ABV

Pouring espresso black with a thin tan head, this stout brings forth a magnificent wave of fresh coffee aroma from dark roasted Guatemala Antigua beans. There is a little bit of chocolate and roasted malts which surround the coffee and creates a rich and smooth body and coffee and light chocolate on the palate. Even with a low ABV, the body is pretty good. This beer is extremely drinkable for a coffee stout with a great coffee aroma and flavor.

Honorable Mention:

Lubrication American Black Ale, Clown Shoes (Brewed by Mercury Brewing Co.), Ipswich, MA, 6% ABV

This beer comes from the East Coast, but from a little further north than the Mid-Atlantic region. The brewer is Clown Shoes, but the beer is brewed out of Mercury Brewing in Ipswich. Lubrication is also referred to as a Black IPA (India Pale Ale) and is dark brown to pitch black with a somewhat thin head. You will definitely pull out the spruce-like characteristics of IPA hops. The aroma is dry (almost chalky) with predominantly bitter chocolate on the nose. The taste is bone dry with bitter chocolate and even cocoa notes which creates a dose of bitter hops at the end.

Peak XV Imperial Porter – Black Diamond Brewing Co,  Concord, CA, 8% ABV

This is a shout out to the left coast which is obviously far from the Mid-Atlantic region. This porter is deep brown (almost black) in appearance with little tan head. The nose gives off dark, chocolate malt with vanilla wafting over and some cocoa. The taste starts thick with caramel then dark chocolate kicks in and vanilla lightens up the flavor profile, thus creating balance to the heavier flavors. It has a sweet backbone by the end of the pint.

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Liqueur for the New Year

We all know that the New Year brings on New Year’s resolutions. Certainly it is easy to say that one of my resolutions is to travel more and another is to continue to write epic novels, but I decided to entertain the resolution of giving up my favorite “go to” liqueur for a year and see what else is out there on the market.

With the temperatures finally dropping to blistery levels in Washington last night, I decided to write about a couple of liquors that will warm your soul and/or take you away from the blustery conditions.

If you don’t know, my “go to” liqueur is Grand Marnier – which is why it is not included below. I’m sure it will be a challenge!

Glayva (Pronounced: Gle Mhath)

35% ABV (70 Proof)

Origin: Scotland

This liqueur, first produced by Whyte and Mackay Ltd. in Leith, Scotland (Glasgow), is marketed with the slogan 'Best Liqueur in the World'. Glayva (Gaelic for “very good”) was first produced by Ronald Morrison (a whiskey merchant from Edinburgh) in 1947.

Glayva’s flavor comes from a blend of aged Scotch whiskies combined with herbs, anise, honey, cloves, almonds, and citrus fruits. Its deep, gold color and distinctive flavor of exotic spices (from the Far East), tangerines (from the Mediterranean), cinnamon and honey combine well with the smokiness of the Scotch whiskeys.

Today, Glayva is produced and bottled by The Glayva Liqueur Company in Edinburgh, Scotland.

Baerenjager (Pronounced: Bear-en-Yager)

30% - 45% ABV (60 – 90 Proof)

Origin: Germany

This honey based liqueur, with a backbone of vodka, is produced in Steinhagen, Germany, by the Teucke & Koenig Company. Gaining its name from “Bärenfang” or “Likör, der Bienenhonig enthält” (which translates from German to ‘liqueur which contains honey’), Baerenjager is now made with honey from nectar. The original recipe called for honey from honeydew which created a bitter aftertaste.

Bärenfang liqueur was first developed in eastern Prussia in the 15th century. Bärenjäger is the first commercial brand of this type of liquor and is now widely exported, and therefore the name “Bärenjäger” is commonly used outside of Germany. There are other producers of Bärenfang in Germany, but their products are less often available in other countries.

Baerenjager (which translates to “Bear Hunter”) is the perfect cordial for coffee and hot drinks as well as on its own.

Mill Six

35% ABV (70 Proof)

Origin: Holland

It may be difficult to think of tropical drinks during the cold, winter months, but they may help take your mind away from snow and more towards sand. Distilled in Schiedam, Holland, Mill Six is a premium citrus liqueur which has been family-owned since 1977.

This super premium liqueur is created by combining Dutch grains, the essence of blood oranges, and the peels of exotic citrus fruits from around the world. Being small batch distilled, Mill Six is able to cultivate one of the smoothest liquors in the world.

With its tropical aroma and fresh taste, Mill Six is the ideal citrus liqueur for martinis, straight up or on the rocks, or in the ever popular margarita.

Kahlua Cinnamon Spice

20% ABV (40 Proof)

Origin: Mexico

Kahlua Cinnamon Spice, made by Kaluha in Veracruz, Mexico, is a blended liqueur of Arabica coffee, traditional Mexican spices and rum. The distillery created this new flavour to idolize ‘Cafe de Olla’ (traditional Mexican coffee made with roasted coffee, cinnamon and Mexican dark–brown sugar (called Piloncillo).

This liqueur reminds me of standing in a local Starbucks as patrons pass with high octane coffee, topped with whipped cream and powdered with a film of cinnamon. If that’s your thing, you will love it.

Coffers drinkers will find a smooth, coffee experience that can be enjoyed on its own or in their favorite coffee drinks.

As always, thank you for reading and sharing. Swig Knowledge finished 2011 with over 4,500 followers in 120 countries throughout the World. I hope we can keep it going in 2012 with new book coming out (this month) based on the blog!

Traditional Christmas Cocktails

It’s that time of year again. The time when the fat man combs his beard, puts on his snug red suit, packs a flask and heads out into the chill of the night to deliver gifts to children all over the world.

Ah, the fictional time of the Christmas Season. Let’s face it, it’s a time to get loved ones together for some cocktails and holiday cheer and maybe a little drama when we’ve had too much.

Remember the old days of waking at dawn and finding a lit Christmas tree in the living room. It glowed so bright since it was still dark outside. You walked around said tree and looked at all of the gifts, taking inventory of what lay below the festive bush. Now a day we wake, usually nursing a slight hangover, and slowly make our way down to the Christmas miracle of Santa’s visit from the night before.

The Christmas Season brings forth food and drink just as any other holiday with family and friends. Sure a bottle of wine would be great with Christmas dinner, but what about a pre dinner cocktail to start off the festivities?

Below you will find several traditional Christmas cocktails. I have included ingredients as well as a little history behind each one.

Sack Posset

This pre 17^th Century English beverage is made of cream, eggs, cinnamon, nutmeg, sugar, and Sack (Sherry). In colonial times, Madeira was used as well as other fortified wines such as Port.

Mulled Wine

Originating in 15^th Century Europe, this cocktail is made with dry-red wine, orange zest, cloves and cinnamon. It is heated on the stove or open flame and usually served with a cinnamon stick. Honey or vanilla can be added for sweetness.

Mulled Cider

Created in early North America, this cocktail originated in Canada and Northern US in the 1700’s.  It is similar to Mulled Wine, but you would replace the wine with cider and add allspice and brown sugar.

Champagne Cup

This punch cocktail originated in France in the 1600’s and it has a simple recipe which includes sparkling wine, brandy or cognac, and orange liquor (Grand Marnier). Today’s variations include ice and fresh fruits such as cherries or pineapple.

Wassail

This hot punch styled cocktail comes from Southern England and its name loosely translates to “Have Good Health.” The recipe begins with boiling Madeira and Ale over a flame and adding apples, ginger, cinnamon, allspice, cloves and beaten eggs.

Candy Cane Martini

The candy cane was first introduced in a cathedral in Cologne, Germany as a reference to a shepherd’s staff at Christmas time. These initial canes were sugar sticks and the striped version did not show up until after 1900. This cocktail is essentially vodka (substitute vanilla), white chocolate liquor (Godiva, but Bols is cheaper), and peppermint schnapps. The garnish is a candy cane of course and some people crush the cane and rim the glass to get fancy.

Hot Buttered Rum

With origins dating back to colonial America in the 1650’s when rum first arrived in America, this cocktail is made of boiling water (cider can be substituted), rum, sugar, and butter mixed with nutmeg, cinnamon, and cloves. Don’t confuse this drink with a “Hot Toddy” which refers to any hot cocktail.

Poinsettia

This drink gained popularity in the 1970’s in America, and is simply comprised of dry-sparkling wine, orange liquor, and cranberry juice. Some may add vodka for an extra kick. It is usually served over ice or in a champagne flute and garnished with a lemon twist or cranberries.

Egg Nog

This drink originated in eastern England and is a relative of Posset. It is basically cream, eggs and sugar – combined with rum, whiskey or rum and topped with cinnamon and nutmeg. For more information on its history, CLICK HERE to check out my blog dedicated to this heart attack special!

Christmas Cookie

This cocktail first appeared on the Bailey’s web site in 1987 as a shot. Today, it has become a martini. The simple recipe of peppermint schnapps, Bailey’s Irish Cream, and coffee liquor is often served in a martini glass rimmed with crushed gingerbread cookies.

Irish Coffee

Though its origins are a bit scattered, it is said that this drink was invented over 100 years ago in Ireland. Its popularity grew in the 1940’s as it was served in train stations across the country of Ireland. The original recipe is hot coffee and Irish whiskey, topped with cream. Today, many mixologists are using whipped cream for added sweetness.

I hope you enjoyed this history lesson on traditional (and nontraditional) Christmas drinks. Try and work in a couple of these cocktails at your next holiday party or family gathering!

Also, be on the lookout for Swig Knowledge the book coming out in early 2012! I can’t wait to tell you all about it when it is released!

New Book Sneak Peek

Though I am busy with work and traveling during the holiday season, I am squeezing in time to write. I have three projects that I am currently working on for December and early 2012.

Today, instead of posting a blog about liquor, beer or wine, I decided to post a sneak peek of a new project that I am working on. The new book is called Booze Hound Prose: Poetry from the Bar Stool. This is a working title and will be my second release in a little over a year. I have been dying to publish again.

The book will include original poetry and toasts along with favorite quotes on drinking based on personal bar sittings, stories I have been told, and travel adventures. I have been plugging along and hope to have it out before Christmas.

Here is a little sneak peek of one of the poems that I wrote this morning and will be included in the book. For those of you that don't know, a "Dram" is a liquid measurement in Scotland. You will often hear locals asking for a "wee dram" of scotch since you will never hear the Scottish order "shots." This loosely translates to around a 1/2 ounce pour in the US. You may think that is not that much, but in Scotland, where you consume high octane scotches around 140-proof, they can catch up.

I hope you enjoy.

Drams by the Bay

I ordered a scotch,

on my pad I did notch,

while drinking drams by the bay.

This chair so supple,

I’ll just have a couple,

while sipping the night away.

I decided to order,

a dram near the border,

my spirits will surly sway.

For I am in Scotland tonight,

tasting notes I do write,

a few more nights I just may.

With a friend I do sit,

we talked for a bit,

where my path ahead does lay.

Haggis before me,

with dram number three,

in this pub for the night we will stay.

I put back the dram,

Happy I am,

While drinking drams by the bay.

Wines for Thanksgiving

Those of you who how me, know that I currently work for a winery called Oyster Bay out of New Zealand. Though I could take this time for a shameless plug for our wines as perfect varietals for Thanksgiving, I will instead introduce you to some others besides our great Sauvignon Blanc, Chardonnay, Pinot Noir and Merlot for the up coming holiday.

A  mix of European and Native traditions, Thanksgiving originated from European festivals that were held before and after the harvest cycles to give thanks for a good harvest. At the same time, Native Americans had also celebrated the end of a harvest season in what is now called America. When Europeans first arrived to the Americas, they brought with them their own harvest festival which celebrated their safe voyage, peace and good harvest.

Today, Thanksgiving Day is celebrated on the fourth Thursday in November. Federal legislation in 1941 made this holiday official though this annual tradition has been prevalent in the United States since 1863.

The holiday is often associated with families and friends gathering across a feast table, giving thanks and enjoying dishes from greens and yams to hams and the traditional stuffed turkey. With this white bird you may think of whites wines, but recently reds have found a way to the table to accompany all of the flavours of the season. Here are a couple of wines of interest.

For Starters:

Cava - Segura Viudas Reserva Heredad Brut, NV, 12% ABV (Spain)Only Champagne can come from from France, so other countries have been making sparklers to keep up with the trend. A sparkling wine cleanses the palate and this bottle will surely be the talk of the table with its elegant packaging. This sparkling Chardonnay is straw yellow in colour and has a nose that is lightly smokey, with hints of honey. The palate is strong with dried fruits.

For the Main Course:

Gruner Vetliner – Josef Bauer, 2008, 12% ABV (Australia)For the lighter palate, I offer this value selection which I just tried last night.  This wine goes through stainless steel fermentation, thus creating clean, bright aromas of green apples. The palate is as well energetic and full of  minerally, apple fruit and a little of the classic white pepper associated with most Gruners.

Viognier – White Hall, 2009, 14% ABV (White Hall, VA)In my continued attempt to sway consumers towards Virginia wines and away from the over-oaked California Chardonnays, I offer this alternative. This wine has a nose of peaches and apricots and an intense palate of citrus (orange and grapefruit) with slight spice and a finish of soft vanilla.

Grenache – Writer's Block (Steele), 2009, 14% ABV (Lake County, CA)I am a huge fan of the Writer's Block series and this one is no exception. It's lighter body (compared to their fuller varietals of their Cabernet and Syrah) pairs well with all side dishes at the table including the canned cranberry. This wine has hints of strawberry and cherry on the nose and a lightly spicy finish.

The Ending:

Port – Warre's Otima 10 Year Tawney Port (Porto, Portugal)A perfect ending to a huge meal is always a good glass of wine. Otima is a great port that comes in both 10 and 20 year agings. This wine is full of aromas of almonds, died apricots, cocoa, and rich vanilla from oak barrel aging. It will work well with the spice of a rich pumpkin pie.

The Rum Diary

The Rum Diary was written as a fictional account of the alcoholic endeavors of the writers of the San Juan Star in the late 1950’s. Hunter S. Thompson, wrote the story outline in the early 1960’s at 22-years old, but did not publish his work until 1998. He later cited that this was because politics controlled his life for most of the 60’s and 70’s.

In honor of the screen adaptation of this third novel by Thompson, I have decided to revisit the topic of Rum. Some may remember the post “Rum, Dominos, and Baby Jesus” from January where I go into the history of rum. You can take a look at this post again for more information, but basically Rum is an alcoholic beverage made from sugarcane by-products through a process of fermentation and distillation and is then aged in oak barrels.

The majority of the world's rum production occurs in the Caribbean and Latin America, but is also produced in Australia, Fiji, Mexico, Hawaii, The Philippines, India, Reunion Island, Mauritius, and South Africa.

There are many different grades/qualities of Rum:

Light Rum (called silver or white Rum since they are filtered after fermentation) has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. The majority of Light Rum comes out of Puerto Rico.

Gold Rum (called amber Rum) is medium-bodied Rum that is aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey).

Spiced Rum (Rums that obtain their flavor through addition of spices) is significantly darker in color and includes spices such as Cinnamon, Rosemary, Absinthe (aniseed), or Pepper.

Dark Rum (also known as brown Rum, black Rum, or red Rum) is aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum with hints of spices.

Flavored Rum (rums infused with flavors of fruits) come in many varieties such as banana, mango, orange, citrus, coconut or lime. These are generally less than 40% alcohol.

Overproof Rum (rum that is much higher than the standard 40% alcohol) can have an ABV greater than 60%, and some reach as high as 75% to 80% ABV.

Premium Rum (such as with Cognac and Scotch) was created as a market exists for premium and super-premium rums. These are generally boutique brands that sell carefully produced and aged rums.

Here is a list of Swig Knowledge’s Top 5 Rums of the Caribbean:

1.       Mount Gay Rum (Barbados) possesses the oldest surviving deed (1703), making Mount Gay Rum the oldest existing brand of rum in the world. Mount Gay Rum is sold in 66 countries across the world with its primary export market being the United States.  It has a stong bond with the sailing community and is the sponsor of many regattas across the world. Today, Mount Gay  produces: Sugar Cane Brandy, Silver Eclipse, Eclipse Black, Eclipse, Special Reserve, Extra Old, 1703, and a handful of Flavored Rums.

2.       Goslings (Bermuda) was started by James Gosling who set out from England in 1806 bound for America. Instead of going on to America, Gosling landed on Bermuda and in 1824, the company rented out their store front which they still maintain. The company started formulating what would eventually become known as “Black Seal Rum” and holds the trademark for the Dark 'N' Stormy cocktail.

3.       Myers's Rum (Jamaica) is named after the brand founder Fred L Myers. This molasses-derived blend of up to nine Rums has been produced since 1879. The dark rum is commonly used in mixed drinks and is also a common cooking ingredient in food recipes.

4.       Cruzan Rum (U.S. Virgin Islands) was founded in 1760 and has been maintained by the Nelthropp family for eight generations. Today, Cruzan is known for their many flavored Rums and their Overproofed Rum called “Estate Dark” which comes in at 151 proof. The correct pronunciation is "kru-shun".

5.       Don Q (Puerto Rico), named after the legendary Spanish fictional character Don Quixote, was created in 1865 when Juan Colon imported a still which he purchased in France and produced his first few casks of Rum for family and friends.  The Don Q brand began world circulation in 1932 and is responsible pumping $120 million a year back into the Puerto Rican market.

As you can see, I did not include the mass produced Rums such as Bacardi and Captain Morgan (Puerto Rico) or Havana Club (Cuba). Although they are decent quality Rums and contribute to 80% of Rum sales worldwide, I felt that they do not represent the original Rum making process.

Honorable Mention (My favorite Rum right now – not based in the Carribean):

Ron Zacapa Centenario (Guatemala) is a popular premium rum created in 1976 to celebrate the centenary of the foundation of Zacapa, a town in eastern Guatemala.  It is made using the concentrated first pressing sugar cane juice (virgin sugar cane honey) rather than molasses and is aged and blended using a unique aging system traditionally used for sherries. Early Zacapa bottles came in a bottle covered in a “Petate” (a hand-woven matting made from palm leaves which dates from the Mayan period). More recently they feature a band around the middle of the bottle.

I don’t know about you, but I’m ready to grab a bottle of Rum and find a beach…especially with winter approaching the Northest!

Port - American Twists

I am a huge fan of Port during the fall and winter months of the year. Cool climates and crisp air seem to open up this wine style, releasing the flavors of these high octane aperitifs which usually range between 17 – 20% ABV.

In order to be called “Port,” the fortified wine must be made in Portugal - moreover Porto along the Douro Valley and river. I had the chance to visit this region a couple of years ago and I spent two days visiting the port houses along the riverside, taking in this lush beverage, sipping it on the riverside as I played my guitar in the dark night. Here is what I leaned:

Port is classified in two categories: Bottle Aged and Barrel Aged. A popular misconception is that the two Port categories are “Tawny” and “Ruby,” but these are sub styles of each category.  Ruby, along with Reserve, White, Rose, Late Bottle Vintage (LBV), Vintage, and Crusted (blends) represent the Bottle Aged category. Tawny, Colheita (single vintage Tawny – anything with a year on the label), and Garrafeita (Tawny Port which is aged 3-5 years in a barrel and an additional 5-6 years in a bottle) represent the Barrel Aged Ports. Basically it’s Tawny and everything else.

If you cannot take the time (or do not have the money) to go to Portugal and explore the Ports, you can pick up most of these imports in your local supermarket or boutique wine shop. Port is Porto’s largest export and the leading port houses export millions of cases all over the World from Douro – the third oldest wine region (1756), just behind the Tokaj-Hegyalja region in Hungary (1730) and Chianti (1716).

Another alternative is to visit your local wine region. Recently, there has been a growth of “Port Style” wines popping up throughout the US wine regions in the East and West. Again, these wines cannot be classified as “Ports” since they do not grow in Portugal, but they do provide a decent alternative. My local region is Virginia and on a recent trip with my Aunt for a day of wine tasting, heading deep into Albemarle County, I found two Port Style wines that took me back to my nights along the Douro River.

The first wine is called “Othello” (18% ABV) which comes from Veritas Vineyard & Winery in Afton, Virginia – just outside of Charlottesville. Othello it is a blend of three equally proportioned grape varieties of Tannat (a French varietal), Touriga Nacional (a varietal from Portugal and considered the backbone of Port) and Petit Verdot. This Port Styled wine is aged for two years in oak, which helps create the aromas of plum, black cherries, blackberries and caramel. The smooth tannins allow for it to be consumed by itself (as an aperitif or on ice). Veritas recommends that you “take Othello to its ultimate destiny with English Stilton cheese and a ripe pear pure heaven!”

King Family Vineyards, located in Cozet, Virginia (also outside of Monticello), produced the second wine simply called “7” (18% ABV) in honour of the 7 minute Chukkas (periods of play) in Polo – more specifically the last period. You see, along with producing wines, the vineyard also host polo matches on their custom field which sits in front of a back drop of the Blue Ridge Mountains and grape vines. This American, Port Styled wine is made with 100% Merlot and is fortified with brandy giving it an American twist. The mixture is then aged in Kentucky bourbon barrels for 2 years which gives it a subtle smoky, vanilla and burnt cherry flavour which would pair well with a cigar by an outdoor fire.

I hope you enjoyed these two wines from the State of Virginia. If you want to read more about my days on the Douro, you can always buy my book (www.colehiggison.com for more information). Remember, don’t sleep on Port. It is one of the World’s oldest wine styles and it is sure to warm you up on a cool autumn day or a cold winter night in front of the fireplace before stuff happens.

The Ultimate Pennsylvania Fall 6-Pack

With some added free time on my hands, I took to the road to visit some family and friends. As I traveled through the fall foliage to the south through Virginia, then north to Southern Maryland, and eventually on to Pennsylvania for a quick stay, I got an idea to do a blog on beers for fall.

At first, I thought about tying in beer for tailgating, but with the football season clearly underway, I decided to try and create “The Ultimate Fall 6-Pack” and what a better place to do it then in Pennsylvania. Sure this would take out some of my favorites like Stone, Bells, and Rogue to name a few, but it would also open my eyes to a handful of the 70+ breweries that call “The Keystone State” home.

Many of you may know of Yuengling which began brewing in 1829 and Iron City (1899), but how many of these beers in my “Ultimate Pennsylvania Fall 6-Pack” have you heard of or tied?

Oktober Fest (5% ABV), Stoudt’s Brewing Company, Adamstown, PA – Est. 1987

This seasonal, medium-bodied, amber lager combines a malty sweetness with a subtle aromatic hop character. It is brewed from imported malt and hops from Munich, Germany, and in is reminiscent of the Oktoberfest celebration beers that I had a few years ago at the actual festival.  This beer is easy to drink and would pair well with grilled or pulled pork, multiple German sausages, and even the giant pretzels of the Munich celebration.

Golden Monkey (9.5% ABV), Victory Brewing Company, Downingtown, PA – Est. 1996

Though Victory Brewing Company is better known for their top selling “HopDevil” IPA, this high octane, Belgian styled, Triple beer combines malts and hops with Asian Spices. German Malts and Belgium yeast are tempered by a sparkling approach which creates an overall light body and a nose of abundant herbal and fruity notes.

General Washington’s Tavern Porter (7% ABV), Yards Brewing Company, Philadelphia, PA – Est. 1995

This heavy, medium-bodied brew is one of four selections in from Yards and their “Ales of the Revolution” line of beers which recreates the old recipes of colonial times on the east coast. This porter pours a reddish-brown body with a tan head and has a rich nose of burnt sugar, caramel, toffee, and molasses. This carries over to a rich and sweet, malty smoothness with a coffee bitterness on the palate.

Sixteen (10.5% ABV), Weyerbacher Brewing Company, Easton, PA – Est. 1995

This interesting medium bodied specimen is a Dark Braggot Ale, which is an ancient beverage that is a mix of beer and mead (fermented honey drink).  This dark brown brew with a nice tan head has a slightly muted nose, but you can pick out chocolate, honey, and raisins.  There is a sweetness of the honey, a slightly smoky and burnt roasted malt flavor, and cherries on the palate.  This teeth knocker would be great to down just before a roll in the leaves with a special someone!

4 Seasons IPA (8% ABV), Voodoo Brewing Company, Meadville, PA – Est. 2009

This India Pale Ale is a wonderful example of what an IPA should be with its bitter hops and bold barley coming together to make one of the most sought after new ales in the country.  The brew is golden orange in color with a foamy white head on top. The nose is full plenty of citrusy hop aromas. The bitterness is solid with just a bit of sweet malt in the back end to balance it out.

Java Head (7.5% abv), Troegs Brewing Company, Harrisburg, PA – Est. 1996

I loved this beer! Troegs based this full bodied stout off their original 2005 recipe for oatmeal stout with a touch of coffee.  Once the beer is brewed (called wort), it passes through a “hopback vessel” (similar to a coffee press of sorts) which is packed full of whole leaf hops and a bed of coffee beans thus intensifying the coffee nose and releasing hints of coffee flavor. The result is a lush oatmeal stout balanced with cocoa and roast coffee flavors.

Honorable Mention:

Hopfish Indian Pale Ale (6.7%abv), Flying Fish Brewing Company, Cheery Hill, NJ – Est. 1995

Though this beer is brewed just over the bridge from Pennsylvania, I could not include it in the “Ultimate Pennsylvania Fall 6-Pack,” but I had to mention it since it is a great brew. This I.P.A. has a deep golden color and plenty of hop bitterness, all balanced by malty sweetness. There's a floral and citrus hop finish from a combination of American, English and German malts.

I hope you enjoyed this post. As always, no one pays me for my comments. These are a couple of brews that I wanted to share for the upcoming fall season! Who knows, you could drink these at your next football tailgate as well as just before a roll in the leaves. Thank you for reading and let me know if there is anything I should review!

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).