Tales 'n' Ales

J.W. Lee's Harvest Ale (Lagavulin Casks)

2009-09-09T19:07:00.000-07:00

Well it was a bit of a cold and dreary morning, so I thought I would have something good for breakfast. Didn't really feel like cooking, how about J.W. Lee's Harvest Ale aged in Lagavulin Casks? If you're not familiar, Lagavulin 16 is one of the quintessential Islay single malt scotches - smokey, sweet, complex. I tasted this beer at Brouwer's in Seattle and was very happy to find it at John's Marketplace here in Portland. If you haven't been to John's Marketplace, you should. Hands down the biggest beer selection in Portland and an extensive wine selection was well.

Why yes, that does mean I was sitting in my front yard drinking a English style barleywine at 8 in the morning. Kids walked by excited for their first few days of school, but little did they know about the tasty ale I was about to swill.

This 2005 beer pours a cloudy amber with pinkish highlights when held up to the light. Lots of suspended yeast floating about. No foam, but the beer sticks to the glass like a full bodied chardonnay. An extremely sweet, malty nose, mainly molasses and honey. The flavor is similar, sweet, almost buttery, warming alcohol (at 11.5% ABV) and finally notes of wood and peat smoke on the finish.

Euphoric Drunk: Dutch Kills, Milk & Honey

2009-09-02T12:02:00.000-07:00

The last day of the conference wrapped up around noon and I had one thing on my mind, and that was getting to Dutch Kills and Milk & Honey, two bars held in the highest regards in the cocktail world. I was staying at the Brooklyn Bridge Marriot, so the subway to Queens would be a little bit of a ride. Since I would be passing by Union Square, I thought I would follow through with a promise to myself and sit down for a meal at Union Square Café. A good half pound bacon cheeseburger on a poppyseed bun, fries, three oysters on the half shell – Raspberry Point, Pebble Cove, Hood Canal, a beer, and a coffee. This meal would be the last solids consumed for the rest of the day.

30 minutes on the subway later I found myself in Queens for the first time. Big, a little deserted, and industrial, with a few tall office towers on the horizon, this was quite a different scene from both Manhattan and Brooklyn. Once again I found myself lost in New York looking for an incredible bar I had heard about, only to realize I had walked right by it. At 27-24 Jackson Ave there is a non-descript brick building with a metal door and small lit BAR sign. Inside, there is a row of dimly lit booths on a pathway to the bar. Behind the bar there is a big block of ice with a knife in it. I warmed up with a refreshing Prescription Julep, a classic with rye and cognac, and a cognac French 75. Then I asked bartender Giuseppe Gonzales for something I could only get at Dutch Kills and I was brought a delicious original cocktail with tequila, lime, house orgeat, fresh ground nutmeg and big ice. I was about to leave, but was convinced by a new friend, writer Robert Haynes-Peterson, to have one more round, a Pisco Sour variation with a little Angostura art on the foam. Ah…

Dusk now, I hopped on the subway back to Manhattan to look for Milk & Honey in East Village. I really thought I would have figured out the New York speakeasy/hidden bar thing, but Milk & Honey is just about as hidden as it gets. Actually a private club now based in London, Milk & Honey’s New York clientele is only members and by invitation. I wanted to get a few drinks from Sam Ross, the world-class bartender I had met last year at Little Branch. I will refrain from disclosing excessive details about my experience out of respect for the establishment, but also not to ruin the mystique of Milk & Honey if you ever find yourself there. I will say that I found it, the door is somewhere in this photo, waited a good two hours, and got a seat at the bar where Sam made me three fantastic cocktails: 1) Bourbon, Aperol, lemon, Amaro Nonino 2) Gin, Carpano Antica, Bonded Applejack, Chartreuse 3) Bermuda rum, coffee liqueur, egg, cream, nutmeg. Milk & Honey has no cocktail menu, so if you do find yourself there, have a favorite spirit or flavor profile in mind. Yeah, this night couldn’t have gone any better.

A Little East Village Crawl

2009-08-23T16:57:00.000-07:00

Thursday night I was back in East Village, familiar to me from my last visit. There was a new addition, however, to the elite cocktail establishments previously comprising of PDT and Death & Company: Mayahuel Mexican Restaurant at 304 E. 6th Street. But first I returned to Death & Company to show a couple friends and of course, indulge in some mixed drinks. A new flavor experience for me, the North by Northwest with champagne, Aviation Gin, fresh lemon juice, and St. George Absinthe, was outstanding; for a moment making classic champagne cocktails like the French 75 seem, bland.

At Mayahuel I found a couple familiar faces. Katie, from Clover Club, was behind the bar along with Phil Ward, former barman from Death & Company whom I had become acquainted with a year prior via three delicious whiskey cocktails. Mr. Ward is now behind the bar program at Mayahuel which is highlighted by some of the finest spirits from Mexico, that is, tequila and mezcal galore. I will defer to Dale Degroff, founder of the Museum of the American Cocktail to define mezcal (or mescal, if you prefer): The general category of which tequila is a subcategory, mescal is made primarily in Oaxaca, Mexico and has a smoky quality from the slow baking of the agave pina in clay ovens over hot rocks. In my experience, I have seen one premium mezcal in the Northwest and that is by Del Maguey, which you can find at Uptown Liquor on NW 24th and Burnside. My first order was a mezcal old-fashioned, inspired by a Jeff Morgenthaler tweet during his last visit. I deferred any specifics on the cocktail to the bartender and was not disappointed. The flavor was rich, bright and smoky, less sweet and heavy, if you will, than a bourbon old-fashioned. If you want to taste of this in Portland, Mr. Shoemaker at the Teardrop Lounge can help you – although it’ll cost $16. My second and final cocktail of the night (the rest would be Pabst and shots of well tequila) was the bartender’s choice using mezcal. I was served a nice bittersweet cocktail, still with the characteristic mezcal smokiness – most likely a little Campari or Aperol in this one.

A little more casual and a little less exclusive, Mayahuel may be a little easier to get into than PDT or Death & Company, if you’re prowling this neighborhood. Next time, how about a tequila/mezcal flight?

Clover Club, Brooklyn

2009-08-19T12:28:00.001-07:00

I found myself back in New York City for another conference about a week ago, just short of one year since my first visit. In 2008 I managed to patronize PDT (Please Don’t Tell), Death & Co., Little Branch, Flatiron Lounge, and the Pegu Club in 48 hours. With fond memories of that tipsy and surreal bar crawl, I wanted to continue where I left off. Armed with a list of target establishments compiled from consultations with friends and cocktail enthusiasts, I took a walk from my hotel to the Clover Club in Brooklyn where I had been told the classic cocktails were among the best in the business. With this in mind, I guzzled down (while savoring every sip, of course) a Martinez, Hemingway Daquiri, and Remember the Alamo.

The Martinez (a predecessor to what most of us know as a Martini containing gin, sweet vermouth, maraschino and Boker’s bitters) was icy cold with an extra ounce and half served on the side on ice in a small carafe. The Hemingway Daquiri (gin, lime, maraschino, grapefruit), the best I’ve ever had. When I asked the talented bartender, Katie, what the secret was, she suggested perhaps that citrus just tasted better on the east coast – in this case, I’d have to agree. The Remember the Alamo (tequila, Dubonnet, Cherry Heering and orange bitters), a tasty tequila variation on the classic Remember the Maine cocktail. The Clover Club interior is cozy but sophisticated with candlelight and classic interior design, dark wood, tin ceilings and brick walls. Definitely a must-drink in NYC. If you need additional proof of this, check out their full menu on their website.

Moqueca e Caipirinha: Salvador, Brazil

2009-03-03T10:52:00.000-08:00

This past December I had the incredible opportunity to experience my first international travel and visit Brazil.

I was aware that Brazil was a huge country from seeing it on maps, but the diversity of people and culture became very clear as I traveled from city to city. My adventure began in the Northeastern city of Salvador. Located in the state of Bahia, Salvador was Brazil's first capital and is known for its Bahian cuisine, baroque architecture, and music. To begin to understand the culture of Salvador, it's helpful to know that over 80% of the metropolitan population has some Black African ancestry. I have never been to Africa, but being surrounded by the people, sites, and sounds of Salvador, I imagined that this was what certain parts of Africa might be like.

I spent my time in the historic center of Salvador known as Pelourinho (pelo-reen-yo). Cobblestone streets, churches, street vendors, practitioners of Capoeira - an Afro-Brazilian non-contact martial art/dance, historic buildings - some restored, others falling apart, and did I mention churches? Travel-worn, I took the recommendation of the hostel owner and sat down at a restaurant called Restaurante encontro dos Artistas for some nourishment. More importantly, my first Caipirinha in Brazil. Simply put, there was lots of lime, lots of sugar, and lots of cachaca - the Brazilian spirit distilled from sugar cane. Served on the rocks with a little straw, the drink hit the spot.

This was my first experience with Brazilian cuisine, more specifically, Bahian. I went with the first entrée on the menu, Moqueca, a seafood stew flavored with onions, garlic, tomato, cilantro, chili pepper and more. The Bahian version is characterized by the addition of palm oil and coconut milk. Offered with various seafood combinations, I went with camarão y peixe, or shrimp and fish. Served with rice and a side of farofa (a simple dish of toasted maize flour or farina), this savory and zesty stew was a delicious meal that I highly recommend.

At night, the streets of Pelourinho were about people, cold beer, and music. The drums of a bateria (a percussion band of a Samba school) resounded through the town, a solo musician played Brazilian classics like Garota de Ipanema on his guitar, and I sat down with an ice cold macrobrew lager, Skol, a very popular Brazilian brand owned by InBev.

A few other adventures in Salvador included Forte de São Marcelo, Mercado Modelo, a Capoeira practitioner simultaneously asking for donations and hitting on my girlfriend (who speaks Portuguese, I do not), being rather insulting and persistent I might add. It did cross my mind to return the favor and demonstrate some contact martial arts and put him on his back with a double-leg and drop an elbow to his forehead.

If you find yourself visiting Salvador, I would recommend seeing the churches, seeking out the best Bahian cuisine, escaping vendors and pan handlers and getting to the beach if you can, which I failed to do. On to Recife...

NYC: The Last Day pt. 2

2009-02-23T11:37:00.000-08:00

Wrapping up at Prune, I got a text message from a friend saying that I must check out Tavern on the Green. Overlooking Central Park and not far from John Lennon's Strawberry Field's Memorial, Tavern on the Green has gone through several renovations since it's reincarnation in 1976 when it became the place to see and be seen in Manhattan.

I don't know if it was all the good food and drink or what, but I was feeling quite bold and decided it was a good idea to catch the subway to the edge of Central Park, laptop bag in hand, and run around like an idiot tourist looking for the Tavern. I ended up jogging around Central Park in the dark and successfully disorienting myself, resulting in me having to walk around half the damn block when I came out on the other side.

Finally arriving at the Tavern, it appeared that there was some kind of private event going on. To this day I'm still confused as to what exactly the function was. Anyway, it was still open to the public and there was a $10 cover, which I decided to pay, even if it was just to peek inside. The festivities were taking place on a sprawling outdoor patio with lanterns dangling from the natural canopy of a large tree. Live or recorded music? I couldn't tell. There was music, lots of people, and a bar. I bought a plastic cup of cabernet and explored the venue. Inside what appeared to be a banquet room there was dancing and a DJ, and hallways to other rooms full of mirrors, etched glass, brass, and other sparklies. Now, looking at their website, I get it. The Tavern has rooms for all kinds of events: The Crystal Room, The Crystal Pavilion, The Rafters Room, The Chestnut Room, The Terrace Pavilion, The Park Garden, and more. I had done what I came to do, and it was time go. I'd like to see Tavern on the Green again, maybe for, lunch!

Not wanting to test my luck in Central Park again, I hopped in a taxi and headed to the corner of 7th Avenue and Leroy Street to look for one of the last must-sees on my list, Little Branch. Arriving at my destination I was a little confused finding only a suspicious, unmarked brown door. But, now being a veteran of New York hidden bars and speakeasies, I entered without much hesitation and walked down a dimly lit staircase to find a small bar bathed in a reddish light packed with people. I was planning on only having one drink; then I met the man behind the bar. He had a bushy mullet/mohawk, a mustache and an Australian accent and was shaking up drinks so hard it looked like he would throw his shoulder out. Little did I know this man was nominated for Global Bartender of the Year at Tales of the Cocktail. His name is Sam Ross. Being a naive newcomer, I tested him with a Sazerac, which he aced. I was blown away at the combination of speed, precision, and ultimately the final product - this guy meant business. I deferred the choice of my next two drinks to him and guzzled down a Prescription Julep, and a Penicillin. I have not seen Sam Ross since, but heard of his success 3 months later at the Martin Miller's Gin Master's Competition in NYC courtesy of Jeffrey Morgenthaler. On that note, if you'd like to try Sam Ross' original, Penicillin, Jeff became familiar with his recipe at the Bar Convent in Berlin and could can recreate one at Clyde Common in Portland if you pay him a visit.

I admittedly did not do my next stop justice. I burned at least half an hour walking around looking for the famous Pegu Club, once again, missing a somewhat hidden door and small pink lion logo. I was exhausted, sleepy, and fairly drunk. You can learn more about the Pegu Club at their flashy website (pun intended). In the state I was in, I struggled to finish the tasty and tart Pegu Club Cocktail. A few drunk texts, a cab, and the night was over.

NYC: The Last Day pt. 1

2009-02-19T10:31:00.000-08:00

I have fallen behind. I failed to even finish telling about my bar adventures in Manhattan and I'm sorry. I woke up on my second day of freedom (since the conference had ended) and made my way to Joe's Shanghai for a breakfast of soup dumplings. I left very content and in a daze most likely from the rich, meaty broth I had just consumed and hopped on the subway towards Wall Street.

After a very brief stroll around the financial district I decided it was time for another meal and navigated my way to Les Halles, where Travel Channel star and my hero Anthony Bourdain worked as executive chef for many years. The place was pretty packed and bustling with what I assumed were brokers and investment bankers on their lunch break. Alright, so it was probably a bad idea to order a plate of bratwurst, other sausage, and ham on a bed of sauerkraut when I wasn't exactly starving and was coming off a very heavy breakfast, but I did. While I found this dish to be nothing better than what I could find at Gustav's back home in Portland, I enjoyed it paired with a Leffe, a Belgian pale ale.

My time in Manhattan was limited and I had to make the most of my last day. Another subway ride to what is known as the Flatiron District to find the Flatiron Lounge. After strolling into an interview session for cocktail waitresses, I waited outside and took pictures of the purple Flatiron flag that hung over the sidewalk. The Flatiron Lounge struck me as a long, tubular, super chic bar. Bellying up to the bar, alone, to order my Maxwell's Return (rosemary, pineapple juice, lime juice, and yellow chartreuse) I felt my masculinity fading away. Nonetheless, great service and a good looking a drink was put in front of me. Smelled like rosemary and had a nice balance of citrus tartness and the signature herbal blend of chartreuse, no complaints here.

Down the street to the famous Union Square Cafe! By pairing great food and wine with a spirit of warm hospitality, USC has earned Zagat's Survey #1 ranking as New York's Most Popular Restaurant an unprecedented 8 times. Owner Danny Meyer is the author of New York Times Best Seller, Setting the Table: The Transforming Power of Hospitality in Business. The decor was simple, inviting, and brightly lit. Unfortunately, I wasn't in any condition for a full blown second lunch, so I sat at the bar and ordered some light fare - beef sirloin carpaccio garnished with crispy artichokes, rocket (arugula), and parmigiano reggiano and a couple oysters on the half shell. The dish was put together very nicely and the peppery nuttiness from the parmigiana and rocket was great with the slice of sirloin. I will definitely come back one day and do the menu justice.

Back on the subway to East Village. I had to check out a place called Prune, one of Anthony Bourdain's favorite haunts. I also had to order exactly what he ordered on the New York episode of No Reservations: roasted bone marrow and prawns in anchovy butter. This was the right choice. First time for me eating roasted bone marrow, and it was everything I thought it could be. Rich with a delicate beef flavor, spread on a bruschetta, oh yeah. The prawns? Hot as hell and hard for me to shell as an amateur, but buttery, salty, sweet and tender. An unfamiliar abbey brown ale to cap things off, Corsendonk, but the oh so familiar ripe fruitiness and brown sugar sweetness of Belgian ale.

To be continued...

Soup Dumplings at Joe's Shanghai

2008-11-23T03:09:00.000-08:00

I knew my time in New York was limited, so the next morning I dragged my dehydrated self out of bed and onto the subway towards Chinatown. I had gotten a tip for a place famous for soup dumplings, or xiao long bao. These literally are dumplings filled with soup and a meatball created by wrapping a gelatin in a dumpling which melts in the steaming process. I had seen how these are made on the Food Network, but never eaten them. From what I was hearing, I was starting with some of the best at a place called Joe's Shanghai.

I arrived at 9 Pell Street when doors open at 11am. One of three locations, this one was a bit hard to find, tucked away in somewhat of an alley away from most of the foot traffic. There wasn't much to the ordering process - I was there for the soup dumplings. On the menu they were listed as "Crab Meat with Pork Meat Steamed Bun". I also ordered the Scallion Pancake per recommendation.

So these dumplings are fairly big and a little tricky to eat. I watched the seasoned veterans in the restaurant and followed along. You take the dumpling in your soup spoon, take a small bite out of the dumpling, slurp the soup inside, and devour the rest. Despite my best efforts, a couple still exploded on me and left my appetizer plate covered in broth. Anyhow, the soup was rich, meaty and delicious. The only thing that stopped me from completely inhaling these things was the temperature. I couldn't really get enough of this soup, dumpling, meatball combo. That is, until I was finished and the oil and fat left me in a hazy food coma.

I have not gotten around to hunting these down in the NW. A quick Google seems to point me towards the food carts on 10th and in downtown Portland...

Death & Co.

2008-11-19T18:14:00.000-08:00

Buzzed and content, I strolled out of PDT and navigated my way through the streets of East Village not more than three blocks away to Death & Co, another must see for a cocktail enthusiast I was told. Now on this night I was able to find the doors, but only because I had tried to find the place the night before and walked right by the large, dimly lit storefront that blends right scenery of East 6th St.

If you're planning to visit, this place is popular - granted I'm a rookie to the area, I wouldn't risk trying to bring large groups of people. I dropped by fairly early in the night and I had to leave and come back to get a seat at the bar for one - the night before a group of us simply couldn't get in. Anyhow, once I was seated, head bartender Phil Ward mixed me three incredible whiskey cocktails.

One: Faithful Scotsman - Compass Box Asyla Scotch, Massanez Creme De Peche, fresh lemon juice, fresh pineapple juice, cumin syrup. This is easily one of the most new and innovative flavor combinations I have had, especially using scotch. You have this huge smoky scotch intertwined with peach while the citrus balances and pulls everything together. Dangerously tasty and easy to drink, this one didn't take me long.

Two: Shruff's End - Compass Box Peat Monster Scotch, Laird's Bonded Applejack, Benedictine, Peychaud's Bitters. Delicious and peaty, this cocktail was a bit more alcoholic and I loved it.

Three: Fancy Free - Rittenhouse Rye, Luxardo Maraschino, orange bitters.

This was one bad ass bar with some incredible bartenders. I was impressed by their speed, finesse, and precision. Arrive early, bring a friend, and arrange a ride home. I wouldn't mind working my way through the rest of their drink list one day.

PDT, NYC

2008-11-15T14:33:00.000-08:00

I realize this is long overdue, but here we go. I had the opportunity to attend a conference in Manhattan for my job this past August. After the conference was over, my agenda was clear: see the best drinking Manhattan had to offer in two days. With a map and a few tips from Mr. Shoemaker at Teardrop Lounge (Portland, OR), I headed to East Village.

I was puzzled when I found myself right infront of 113 St. Mark's Pl. and saw nothing but what looked like apartments and a little place called Crif Dogs. I walked up and down the street and around the block, and even got some homemade Australian ice cream from a shop near by. I finally caved and asked a bartender at a bar that I could actually find. Ah, you go in Crif Dogs... and into the phone booth! Long story short, I found myself in a cozy and chic speakeasy called PDT and stepped up to the bar.

I was looking for a Mr. Jim Meehan, a man apparently responsible for much of the masterful mixology. He was out of town on business. Of course this didn't stop me from having a few: East Village Athletic Club Cocktail (a twist on The Last Word), Pearl Button (the menu jokes about whether it should be called caipirinha collins or corpse reviver # 7 - can you guess the recipe?), and a Bee's Sip. While all tasty, the Bee's Sip was definitely the newest experience for me. Chamomile infused Barsol Pisco, Masumi "Okuden Kantsukuri" sake, and Barenjager Honey Liqueur - this cocktail was Jim's shoutout to Pegu Club bartender Kenta Goto. This cocktail was a delicate balance of citrus, chamomile and honey, but the spirits weren't drowned out by honey which is my first thought when I think of honey drinks.

If you're in East Village, it's confirmed by me, this is a must see for a cocktail. If you go early you may have the place nearly to yourself. If you're too late, you may not be able to get in.

Brouwer's Cafe in Seattle

2008-09-14T10:04:00.000-07:00

While visiting my friend in Seattle, we checked out a very cool place called Brouwer's. Located in Fremont at the corner of 35th and Phinney, Brouwer's has a large bier bar featuring an extensive selection of beers from around the world. They're open for lunch and dinner serving Belgian inspired dishes like steak and frites and a lamb burger that sounded delicious, and open late until 2am for drinks.

Brouwer's occupies a fairly large space which I liked because it made it easy for our group to find a spot to hang out. A renovated warehouse, the interior is characterized by lots of dark wood and exposed steel - and this cool cross in the background of my picture.

Alright, so you should probably just look at the beer lists yourself here. But, just to give you an idea, some bottled beers I see: twelve from Allagash, nine from Cantillon, a ton of Belgian names I don't recognize, Austrian beers, five trappist brewers, and a St. Bernardus Abt. 12 60th anniversery. Draught beers? How about Hennepin Saison, Duchesse de Bourgogne, Old Rasputin, Russian River Damnation or Salvation? This is a big deal to me because Russian River (Northern California) beers are very highly regarded (nine beers in the top 100 rated on beeradvocate.com), yet I have never been able to find even one in Portland.

I went for a Salvation, a Belgian Strong Dark Ale 9.0% ABV. This is one of the most complex and flavorful beers I've ever tried. Banana, cloves, dark fruit, chocolate - one of those beers where you could almost justify any tasting notes. The beer is a clear dark brown with amber highlights and a nice rocky foam. I really, really enjoyed this.

This is a must see for beer enthusiasts in the NW.

Beretta

2008-09-08T17:31:00.000-07:00

I found myself at a restaurant called Beretta for my final stop during my afternoon in San Francisco. OK, so being my last stop, my palate was perhaps not at 100%, but I thought this place was awesome simply because I stumbled in around 11pm and was able to chow down on squid ink risotto and a funky craft cocktail.

Alright, so in my impaired state I could still appreciate the effort put into the cocktail menu. I see the Improved Whiskey Cocktail - rye, bitters, dubonnet (a wine-based aperitif), absinthe, and marischino. Hemingway - white rum, lime, cane syrup, marischino, grapefruit. See the full cocktail menu here. Since it was late and I had already consumed so many good cocktails, I went for the strangest thing in my mind, the Gaby de Lys - gin, orgeat (almond syrup), absinthe, bitters. I will not attempt to describe the flavor of this cocktail, but it was strong, different, and pretty sweet - perhaps your local expert can shine some light on this recipe.

The squid ink risotto with calamari was a no-brainer for me as it is a popular topic on the Food Network and I had never tried it. It was creamy, savory and delicious. I'll forgo posting my picture because it looks like, well, a bowl of wet, black, rice. Any favorite places to get risotto in Portland?

Beretta is located at the corner of Valencia and 23rd.

NOPA

2008-07-28T11:35:00.000-07:00

I headed across San Francisco to the corner of Divisadero and Hayes to a place called NOPA, a "gathering place north of the Panhandle, serving urban rustic food and specializing in organic wood-fired cuisine" according to their website. I learned that NOPA is an abbreviation for "North of the Panhandle" referring to a subsection of the Western Addition found on older maps.

Anyhow, how about a cocktail? Pisco Punch, Pisco Sour, Minero, The Last Word, Pirata, Dark and Stormy, Sazerac... Or how about their list of spirits including sixteen gins, seventeen rums and cachacas, twenty-two bourbon and ryes; I think I'm out of my league here, I recognize maybe 10% of the names, but who am I? Just take a look.

I went for the Minero first, Quebranta Pisco, St. Germain Elderflower, lemon juice, egg white, and sunshine bitters (made in house with cardamom and saffron). A twist on the classic Pisco Sour, I definitely approved. Alright, second course. I had just eaten (which was the case all afternoon) so I wasn't going to stay for dinner, but wanted to try a couple tapas off their bar menu.

Now when it comes to food, I've always been partial to Hawaiian plate lunch style fare - meat, rice, mac salad piled high and probably mixed up in the course of eating. Therefore, I'm often disappointed with small, artistic appetizers a la Iron Chef, if you've ever seen some of those concoctions. That being said, the lamb prosciutto and squash salad was delicious. It really was an Iron Chef concoction, or least what I imagine they should be like. The squash was light with a nice bite and the prosciutto was salty and flavorful creating a nice balance.

Oh, and I paired it with The Petaler (pictured) - Damrak Gin, Rosé Vermouth (house made), Dimmi and lime. A gentleman sitting next to me conveniently ordered the Sazerac, and it was made right - marked by that familiar amber/ruby color.

Go back to NOPA for dinner is now on my to do list.

The Slanted Door

2008-06-29T16:53:00.000-07:00

Tales 'n' Ales has actually traveled out of the Pac NW to San Francisco. This is the first of a series of posts from my afternoon adventure in the Bay Area. Yes, I was in San Francisco for one afternoon and patronized six different establishments.

After taking the wrong exit off of 101, I weaved my way through the city to arrive at my first stop, a Vietnamese restaurant located at the Northeast corner of the Ferry Building called The Slanted Door. Odd choice for a first stop, right? Not really. This was no SE Portland Pho (beef noodle soup) joint - but I love those too!

Cracked open the cocktail menu to find a list riddled with a blend of pre-prohibition cocktails, twists on classics, and a couple names completely foreign to me. How about The Last Word - Tanqueray 10, Luxardo Maraschino, V.E.P. Green Chartreuse and lime juice served up or a Pendennis Club Cocktail - Millers gin, Orchard apricot brandy, lime, and Peychaud's bitters. I went for an Abinsthe-washed Gimlet (nothing unfamiliar, but tasty) and secondly a Agricole Rhum Punch - La Favorite ambre rhum, lime, cane syrup, with dashes of Angostura and clove and dusted with nutmeg, served on the rocks. This was pretty awesome, reminded me of a classic Mai Tai, the agricole wasn't at all harsh, and the bitters/clove/nutmeg added a unique aromatic kick.

I would've loved to eat more of the menu, but I had a long afternoon of eating ahead of me. But to give you an idea of what they are offering, their BAR MENU included oysters, Japenese yellowtail, carpaccio, clams, seared scallops, five-spiced duck confit and more. Oh, and did I mention a beer list that included Saison dupont, Duvel, Erdinger and a handful of Belgians I'd never even heard of. Anyway, I went for the grilled tiger prawns with vermicelli noodles. Very simple, but executed really well. The shrimp were sweet and not over done, the spring roll on the side was crispy and flavorful with the traditional dipping sauce of lemon, water, sugar, and the potent Vietnamese fish sauce.

I don't think you can really go wrong here. Beer, cocktails, appetizers, lunch, dinner?

Tiger Beer

2008-05-20T10:18:00.000-07:00

A quick beer review. Tiger Beer brewed by Asia Pacific Breweries in Singapore is a typical Asian lager, but specifically found at Thai restaurants, in my experience.

The beer pours a pale golden and held a somewhat substantial foamy head. The glass was chilled, which real beer connoisseurs might frown upon because the condensation can dilute and affect the flavor of the beer. But you know, I'm sitting in a Thai restaurant on an 85 degree day with a $3 imported lager in an ice cold glass, so who gives a shit?

This beer is very light bodied with a crisp and tight carbonation. Virtually no sweetness, just a light citrus hoppiness and notes of something like the skin of a green apple. Refreshing and highly drinkable. I'd probably reach for a Euro lager like Stella first, but I'd definitely take this over most American macro lagers, and I'd have to really sit down to compare it to the Jap lagers.

All in all, it was refreshing with my Pad Kee Mao.

Dragon Milk

2008-05-18T16:30:00.000-07:00

Well, what can I say. My apologies to my small cadre of loyal readers for not updating for so long. My tales of adventure in F & B have not stopped, I just wasn't finding the time to discuss them here. Never again! For now, here's a little spot for you to put on your map.

A couple weeks ago I had to attend the Circle of Excellence OSCPA dinner at the Lloyd Center Doubletree in Portland. Naturally, after sucking down a questionable scotch and soda, I wanted to get away for a post-event cocktail. In an attempt to find a convenient bridge to DT Portland, my driver accidentally found herself in North Portland - the intersection of N Russell St and N Mississippi Ave to be exact. You may know this area for the Widmer Bros Pub, but that's a tale for another time.

Being somewhat unfamiliar with the area and really thirsty, I suggested hitting up Mint 820, a trendy bar and restaurant created by Lucy Brennan, a mixologist probably most well-known in Portland for her contributions to the cocktail bible at Saucebox. If you find yourself at Mint 820, I would advise passing up classic cocktails or your old favorites and opting for something off of their drink menu or a Lucy Brennan cocktail you may have read about.

I ordered Dragon Milk, one of Brennan's cocktails that was featured about a year ago in Portland Monthly's Best Bars issue. This is a creamy cocktail with a light yogurt-like sourness with notes of coconut. I don't imagine this is the type of drink you'd mix for an after-work beverage, but if you were curious:

2oz Momokawa Pearl Sake
1oz lemon lime juice
1oz coconut syrup
1oz simple syrup
1/4oz half & half
Shake vigorously.
Serve up with tropical flower garnish.

Hopworks

2008-04-07T22:11:00.000-07:00

Well I finally made it to the Hopworks Urban Brewery (HUB) in it's second week of operations. The HUB is Portland's first all-organic brew pub, located on Powell near 29th (close to Cleveland High School), where the old Sunset Fuel building used to be. The HUB supports the green culture, operating in a eco-friendly building and apparently being very cyclist accessible. Bike frames hang above the bar top.

I had a lot of expectations about this venue, primarily a spacious beer garden with a great view, but it appears they decided not to go through with it. But I wasn't completely disappointed by any means, the space is fairly large and packed with people. The beer is solid and innovative. The beer list written across a big chalk board includes a lager, IPA, doppelbock, stout, even a strong, fruity Belgian ale and more. I tasted about 75% of their brews and my favorite is the 7 Grain Survival Stout. I was first exposed to this beer at the Oregon Beer and Wine Festival a few weeks ago and it still impressed me. It's a little lighter bodied than I'd expect from an American stout, but big on coffee and unsweetened chocolate. Coffee beers like Kona Pipeline Porter and Willamette Espresso Stout are fairly sweet in contrast, so this was a nice change for me.

The HUB is said to be serving some tasty food using fresh local ingredients, but I did not have the opportunity to sample any of it yet. If anyone has, drop a comment with some recommendations.

The unique location and all the buzz is reason enough to check this place out for yourself. For now I would recommend beating the waiting list and snagging a seat at the bar, working your way through the beer list, and gambling on some appetizers.

Thai Noodles and Cream Ale

2008-03-15T19:16:00.000-07:00

I've been eating a lot of Thai food lately. Cold weather and a big appetite keep triggering cravings for Thai curries, soups, and noodle dishes. I'm always conflicted about trying new things or going back to old favorites, but I'm slowly working my way through the menu.

My favorite Thai place in Eugene as of late is Ta Ra Rin on Willamette St between 12th and 13th. The service is always friendly and while I'm no Thai food expert, everything is always delicious. Today I tried a new dish and a new beer, and they paired very nicely. I wanted to try another noodle dish other than the popular Pad Thai and the waitress recommended the Pad Kee Mao, wide rice noodles with red and green bell peppers, sprouts, basil, and broccoli. If you're familiar with Chinese Chow Fun, think of this as a Thai version.

I noticed a new beer on the list that I didn't recognize: Buffalo Bill's Orange Blossom Cream Ale. I decided to give it a shot. Apparently it's brewed and bottled by Pyramid (Portland), but a product of Buffalo Bill's Brewery in Hayward, California. In layman's terms, you can expect a cream ale to be like an American lager with possibly a fuller mouthfeel. This particular cream ale assaults the senses with notes of orange peel, honey, floral notes and almost a ginger like twang.

I don't know how the beer experts would rate this not-so-subtle brew, but I really enjoyed it with my noodles. The noodles had a light soy like sweetness which contrasted the tartness in the beer, but neither overpowered the other. I'll definitely be doing this one again.

Sunday Scotch

2008-03-10T21:02:00.000-07:00

This past Sunday was beautiful. It was one of those days when the sun is out and there's a cool breeziness all day, and while it's peaceful, there's something that stirs up a strong nostalgia and makes me wish I could wake up and be nine years old again shooting hoops at the playground. But I can't. So I went out instead.

I decided to check out SweetWaters, the restaurant and bar at the Valley River Inn. I have been wanting to check out their Sunday brunch that I keep seeing ads for, but at $30 a person I have been waiting for a special occasion. I was just planning to case the place out, but I was pleasantly surprised with some incredible value. I opened up the drink menu and glanced at their single malt scotch: Laguvulin 16 - $7! At this point I felt it wasn't really necessary to scrutinize the restaurant on any other aspects, $7 Laguvulin and ESPN HD? Yes!

Laguvulin 16 is one of my favorite scotches. It's smoky as hell, a little sweet, very complex and smooth. After a couple they ran out however, and I was forced to try something new. I went with Clynelish 14 and really enjoyed it. Fruity notes, like orange peel, but still a light smokiness.

I learned that their Sunday brunch includes all you can drink champagne. So, if you want to start your Sunday drunk, this adds a whole lot of value to the $30 price tag. But, if you want to salvage what would otherwise be a lazy and lonely Sunday afternoon, go to SweetWaters and drink scotch and watch sports.

Distinguishing The Dark Ales

2008-02-09T12:54:00.000-08:00

So last weekend I was at a little superbowl party and of course, like at most superbowl parties, a discussion broke out about the differences between stouts and porters. I was caught off guard and didn't have any hard fast facts to contribute to the discussion. Well, nobody did. So here they are now!

American porters as we know them now were inspired by English porters. Originally, the English porter was a combination of three other ales, an old ale, a new ale and a weak one and was sometimes known as "three threads". The ale became popular with transportation workers ("porters"). Today, a porter is characterized by a pale malt base and black, crystal, chocolate, or smoked brown malt. Let's look at an example: Samuel Smith's Famous Taddy Porter - This is a tasty English Porter, lightly sweet with notes of butterscotch, a creamy mouthfeel and highly drinkable. This porter screams session beer.

Stouts, also originally an English style, are dark (some are pitch black) ales that are commonly brewed with roasted barley. Roasted barley is unmalted (not steeped in water and allowed to germinate) barley that is then kilned until it is charred. The result is a dry bitterness in the beer, sometimes like espresso, or a light burnt flavor like the crust of a BBQ brisket. Let's look at an example: Rogue Shakespeare Stout - A highly regarded American stout, almost pitch black in color with a dark brown foam. The roasted barley cuts through with citrus coffee notes and some acidity, then some dark chocolate and citric hops. A great example of a classic American Stout, it would pair well with some pungent cheeses or smoked meats.

Thanks to BeerAdvocate.com for the facts!

Oaked Bastard

2008-01-30T07:12:00.000-08:00

Found this gem at The Bier Stein a couple weeks ago and have been saving a couple in my fridge ever since, as you can see from the "In Alan's Kitchen" list on the left. I had read the rave reviews of Oaked Arrogant Bastard but never came across it. The trademark gargoyle on the bottle tells us that this is a beer from Stone Brewery in San Diego.

If you've had Arrogant Bastard Ale, for the most part you know what Oaked Bastard brings to the table. First off, the cool bottle with the patronizing message to unworthy beer drinkers on the side. More importantly, though, the flavor. Complex and alcoholic. Malt sweetness is a combination of fruit, chocolate, brown sugar and something herbal. The hops are big, piney and balanced. Oaked Bastard of course is aged in oak barrels which adds a dose of bourbon like woodsy sweetness in the nose, adding even more complexity to this beer.

This one is a winner. If you can find it, buy a few of them. My picture doesn't do this beer justice, typically the beer is a bit more foamy and held up to the light it has a sexy ruby/amber color. If you have one available, try pouring it into a goblet, snifter, or oversized wine glass to fully experience the aroma and also project the maximum level of arrogance during consumption.

Beer on the Beach

2008-01-28T10:10:00.000-08:00

My apologies for not updating for such a long time. I wasn't feeling great over the holidays, but as usual, good food and drinks pulled me through. Here's another Oregon Coast beer experience, my other being Brewers on the Bay.

I spent this last weekend in Lincoln City, OR and got to visit Pelican Brewery for my third time. This has to be one of my favorite places. This is partially due to the great memories I have there, but also it's great location at Cape Kiwanda in Pacific City and tasty beer. Every time I have visited the weather has been terrible and I completely enjoy the atmosphere and the view. I mean it's the Oregon coast, part of me wants to see a stormy ocean when I look out the window.

On to the beer. My favorite is Doryman's Dark Ale. This is an award winning brown ale, including the Gold at the 2007 Great American Beer Festival. Without being too technical, because I'm not especially good at it, Doryman's is a very balanced brown ale. Sweet roasted malts and cascade hops, medium bodied and smooth carbonation. This is the kind of beer I could drink all day, all season.

We also split a pitcher of Kiwanda Cream Ale, another award-winning brew. Cream ales are similar to American lagers, so if you're looking for a lighter bodied beer, this is for you. Needless to say, it destroys any American lager you could generally find at the store.

The food is pretty tasty, but the prices make the value a little questionable. I personally think sticking to the basics, i.e. burger and fries, is the best option.

This is a must see if you're in the area!

Layer like a Player

2007-11-17T10:52:00.000-08:00

Layered cocktails can be great looking drinks that impress your guests and help get even the most reluctant partyers drinking.

A layered cocktail is a drink consisting of two or more liquors carefully poured to stay separated in the glass, creating distinct layers of colors, consistencies and flavors. It also may be referred to as a pousse cafe, a classic layered shot consisting of 6 different ingredients. While recipes for this vary, it looks something like this. While any type of glass can be used, thin, cylindrical glasses provide more surface area which aids in separation and showcases the color.

To find some inspiration for layered cocktails I consulted the bartenders at The Davis restaurant and lounge on the corner of Broadway and Olive in downtown Eugene. I tried three different layered cocktails. A Sexual Alligator, a sweet tasting drink consisting of Midori, sour mix, Chambord and a Jagermeister float. A Silver Shadow (pictured), a Stolichnaya martini with Chambord and a lemon twist. And lastly, a Rumpletini, Rumplemintz peppermint liqueur served up with a brandy float - sweet and warming alcohol followed with a cooling peppermint finish. Most bartenders will not know these names (they're either local or obscure), but they'd be great to try at home or of course, at The Davis. My thanks to Chris and Ashley!

There are several methods that can be used for effective layering. Most of them include the use of a pour spout and spoon, and I read one method of using a pipette (from the chemistry lab). The idea is not to break the surface of the liquor in the glass with excessive velocity. The layering liquor needs to be poured slowly and gently. Even more importantly, liquors need to be layered by density (the most dense being at the bottom). Follow recipes to get a feel for this. Start by trying to dribble liquor out of a pour spout onto the back of a spoon and experiment from there.

Here are some recipes for layered shots to try, the first two can be ordered at most bars:
Buttery Nipple - Irish Cream and Butterscotch Schnapps
B-52 - Kahlua, Irish Cream, and Grand Marnier
Green Eyed Blonde - Melon Liqueur, Banana Liqueur, Irish Cream

Cookie Cutter Brass and Glass: Olive Garden

2007-11-14T10:41:00.000-08:00

A contribution from my friend Thomas Ngo, student, journalist, photographer and transportation guru. His experience and insights on the Olive Garden menu.

I went to Olive Garden last night with some family that's staying for part of the weekend. I'm usually left feeling guilty about the cheesed-up lard food, but I think last night was probably the best Olive Garden food I've had.

The first rule of Olive Garden is to load up on the unlimited soups and salads and bring a good amount of the main dish home. So, I had a couple bowls of minestrone. It's the healthiest soup option on the menu because it's not doused in cheese. And don't let the waiter/waitress tempt you with extra cheese on top.

The waiter served a sample of Merlot from Clos du Bois in Sonoma County, which is listed under "Soft Berry Flavors" on the menu. There were slight hints of berry, but it was a little too strong and fruity for my taste.

I opted for a glass of "Super Tuscan" from Villa Antinori, listed under "Robust and Rich." According to the menu, it "captures the tradition of sangiovese grapes blended with cabernet, merlot and syrah - from one of Tuscany's most prestigious wineries." Great choice. It was full-bodied and smooth. What a difference a couple bucks makes.

Appetizers were typical Olive Garden quality. My aunt ordered calamari and mussels. I wasn't too fond of the small pieces of squid and mussels. The calamari was served with marinara and parmesan-peppercorn sauces, but was sans tentacles, which I think is an integral part of the dish. Mussels were served in the wine and garlic-butter that it was simmered in, which makes for a great dip for the breadsticks.

Along with the wine, the other highlight of the night was my main dish, Venetian Apricot Chicken. Part of their "Garden Fare low fat entrées," this dish consists of "Grilled chicken breasts in an apricot citrus sauce. Served with broccoli, asparagus and diced tomatoes." Can't get anymore straightforward than that. It's simple and not overwhelmed by cheese-and-butter lardiness. If you want to see how nasty that stuff can get, just open a box of takeout food the morning after.

To finish off, I had half of a slice of black tie mousse cake, which was presented with Hershey's chocolate syrup on top. I don't know, but that just really hits me the wrong way. You can tell that it's something that was premade, unlike a desert made from scratch at Jake's Famous Crawfish. But what can you expect from the Olive Garden? It's just a little reminder that as much as they can do to improve the menu, it's still just another national chain that serves up food the same way Starbucks baristas pull shots or McDonalds workers flip patties.

New Series

2007-10-26T20:29:00.000-07:00

I'm starting a new series of articles, but I am at a loss for a title. The series will focus on reviews of various menu items at the big, national restaurant chains such as Red Robin, Olive Garden, Outback Steakhouse, Carl's Jr and Denny's. Readers will benefit by learning to make the most out of sometimes mediocre menus. The reality is, despite my efforts to find the best in local food and beverage, once in awhile I still find myself at a restaurant owned by a company with annual sales in the billions of dollars - who doesn't? Post your name suggestions to the comments!

Today, Red Robin.

Order: Whiskey River BBQ Burger paired with a Sam Adams Octoberfest on draft.

Presentation: The burger arrives in an inviting burger basket with a small portion of familiar Red Robin fries (they are unlimited, you just have to ask for more). The crispy onion straws were not piled high like the picture, in contrast, they were hiding under the burger patty.

Evaluation: The bun and burger had good texture and flavor as I would expect from Red Robin. The signature Whiskey River BBQ Sauce added a subtle sweetness to the burger, but I would've liked a little more presence. I was mostly disappointed with the crispy onion straws which were far from crunchy and only added a light onion-soup-mix flavor. The Sam Adams Octoberfest was light to medium-bodied, malty and biscuity with a subtle hop balance. A satisfactory burger beer in my opinion.

Recommendation: Don't get me wrong, I definitely enjoyed the burger. However, when I order a burger with these ingredients, I'm looking for a tangy BBQ flavor and big crunchy texture from the onions, whether they be rings or straws. If you're really hungry for a BBQ burger, this order might hit the spot - but the best of Red Robin might be found elsewhere on the menu.

Try This Classic Cocktail

2007-10-18T14:09:00.000-07:00

The Pisco Sour is a tasty classic cocktail which originated in Chile and Peru. It's a relatively simple concoction with only a few ingredients, but it is delightfully tart, creamy and refreshing.

I found great Pisco Sours being shaken up at The Moxie in downtown Eugene. A new concept in this area, The Moxie features an upscale salon and a full bar in the same facility. The bar is stocked with the essentials as well as some obscure spirits, such as X-Rated and Volta. The counter top stands out in the decor, it is a swirled yellow-agate pattern with lights underneath creating a glowing effect, a nice change from the usual wood or chilled copper. Low-key and trendy, The Moxie is a great place to have a few cocktails (they only have a few bottled beers) and relax - or get a hair cut.

Bar manager River Hawkins, starts his Pisco Sours like most, with a raw egg white in the mixing glass. Some bars use a powder replacement, but this recipe tastes great. Next, he adds Pisco, which is a regional spirit made from Muscat grapes. It smells a little bit like tequila, but sweeter and fruitier. A couple tablespoons of fine or powdered sugar, fresh squeezed lemon juice, and the drink is shaken vigorously for at least 30 seconds. The drink should be foamy and strained into a champagne flute and topped with a shake of angostura bitters.

This Pisco Sour is foamy on top, tart and juicy on the bottom, with a little spice in the nose. I have also had Pisco Sours served at the Heathman Hotel and Jake's Crawfish in Portland.

Bombs Away

2007-10-03T21:12:00.000-07:00

The Irish Car Bomb, the quintessential drop drink enjoyed at college bars and Irish pubs across the country. You may be familiar with it, but if you're asking, "what the hell is it?" or "can I handle it?" or you're just a fan, read on!

An Irish Car Bomb begins with a half pint of a Guinness beer - an Irish stout, yes it's black, yes it looks full-bodied, but the reality is that it's under 5% ABV, creamy and easier to drink than water. Is the widely distributed Guinness Draught the original product you would find in Ireland? I'm not jumping to a conclusion until I drink Guinness at a pub in Dublin myself.

You'll also be served a shot glass filled with Irish cream liqueur and Irish whiskey. The most popular brands would be Bailey's and Jameson's accordingly, but most of us wouldn't be able to taste the difference. Sometimes the shot will be layered or floated, other times the shot will be a blended mess of beige, it depends on the bartender and in this case presentation really doesn't matter.

As I mentioned before, an Irish Car Bomb is a drop drink, this means that a shot of something is dropped into a glass of something else and chugged. Other examples would include the Jager Bomb, Sake Bomb and Wisconsin Lunchbox. When you're ready to drink, you'll most likely toast with your friends before you drop your shot glass into your pint and drink. My first tip: ease your shot glass into the pint glass, don't actually drop it. You'll splash Guinness on to the floor, detract attention from your amazing chug, and look like a rookie to the bystanders. Next, you don't want to be sloppy, but try to be quick. The Irish Car Bomb is unique in that if it's not consumed fast enough, the Irish liqueur curdles, leaving a sour, slimey mess that is unpleasant to say the least. It's somewhere between sour milk, plain yogurt and flan.

You definitely won't have to worry about that if you finish your Car Bomb in under 3 seconds. Not to mention that most, if not all, of your fellow drinkers will fail to beat you. If you're drinking alone and want to see how you measure up, compete against a YouTube video.

My tips? Big swallows. Open up wide and drink like you haven't had liquid in days. If you can finish an Irish Car Bomb in 3 swallows instead of 4, it makes a huge impact on your time. If it's your first time, open up, imagine you're dying in the Sahara, and chug. You'll be pleasantly surprised with a creamy and sweet finish.

Cheers!

Grilling 101

2007-09-26T00:38:00.000-07:00

I have a fond memory of a good friend telling me about the worst barbeque ever. Both nostalgic and horrified, he told me about a grilling session where the participants, suffering from marijuana munchies, resorted to using toys as coals and the food was grilled over green smoke.

Here's to grilling tasty and non-toxic food regardless of what drug you're high on.

While there are many in-depth resources on how to grill, here are some of the basic tools that I have picked up along the way that work for me. First, I use a chimney starter to fire up my coals. You simply fill the device with coals, stuff newspaper in the bottom, and light it. 30-45 minuets later, voilà, your coals are ready. Starter fluid not only smells bad, which could permeate your food if it's not all burned off, but also costs money every time you have to replace it. While my coals are firing up, I take the opportunity to remove the ashes. Ashes can block airflow to the coals which ultimately results in no fire.

I purchased my grill at Lowe's for about $200. It's not the best and it's not the worst. My favorite feature is that the height of the charcoal grate is adjustable, which is a very handy feature as I will discuss in a moment. Other features include a thermometer, cast iron enamel coated cooking grates and side tables.

Whether you're using a stainless steel Bar-B-Chef or the timeless Weber Kettle, the following tips should be applicable in some respect. My experiences are, however, with charcoal grills which I prefer. Once my coals are ashy white on top and flames rise from the chimney starter, I carefully pour the briquettes into the grill. Invest in a heat resistant glove and always be aware of the wind unless you want sparks in and around your eyes. As a general rule, I like to have my coals concentrated on one side of the grill, that way I have a hot area for direct heat and a cooler area for indirect heat.

Next I like to raise the charcoal grate to the highest level, right underneath the cooking grates, and close the lid. This heats up the the cooking grates and burns off a lot of the residue from the last grilling session. In cleaning a grill, I find that heat is my biggest ally. I wait about 5 minutes and then scrub the grates with a steel grill brush. However, I usually can't find my grill brush, so I utilize a trick I learned from the Food Network. Take a piece of aluminum foil, crumple it up, grab it with cooking tongs and scrub the cooking grates. It works just as well.

After the grates are reasonably clean, I like to keep the coals raised and heat up the cooking grates. At this point I will also either spray the grates with oil (lift them away from the coals or oil will ignite) or wipe them down with oil using tongs and paper towels. Having hot and oiled cooking grates will prevent food from sticking and also create professional looking grill marks.

With a properly prepared grill, you have to be a real expert to truly screw up your food. Use good ingredients and your food should be fine. When I'm actually ready to cook, I drop the coals back down near their lowest level. This is the easiest to manage, since flare ups will be less frequent and not engulf your food in flames. It may look cool, but this results in your food tasting like soot. I grilled a New York steak and shrimp skewers. The veggies were frozen out of a bag.

Beating Las Vegas

2007-09-22T22:15:00.000-07:00

Well, I don't know how to win at the slot machines or the Blackjack tables, but I can make a better cocktail than The Revolution Lounge at the Mirage Hotel in Las Vegas. The Revolution Lounge was created to promote the critically acclaimed The Beatles Love Cirque du Soleil show. The ultralounge beams with pink and blue lights with a modern decor that has to be seen to be appreciated. Not surprisingly, you will only hear The Beatles music piped in through the PA and you order your drinks at the Abbey Road Bar.

I ordered a Strawberry Fields cocktail for $12. Genuinely a grand idea, a cocktail with flavors reminiscent of strawberry fields and a tribute to The Beatles hit song. The ingredients sounded promising as well, Stoli's Strawberry Vodka, strawberry puree, and fresh mint. Unfortunately, I found the drink to be mediocre at best, tasting like vodka with suggestions of cough syrup and looking like a $3 cocktail. My intent is not to bash on The Revolution Lounge, but to demonstrate how you can find inspiration from commercial concoctions and then improve on them at home. I had a good time at the lounge as well as the Cirque du Soleil show.

Here's how I decided to make my version of Strawberry Fields. I purchased a bottle of Stoli's Strawberry, a pack of fresh mint, strawberries, a lime, and club soda. I began by making a simple strawberry puree with about a half cup of strawberries and a table spoon of sugar in my trusty Magic Bullet. Next, I muddled two leafy sprigs of mint with the juice of a quarter of a lime to add some tartness. I used a collins glass because when I think mint I think mojito and when I think mojito I think of a collins glass. Next I filled the glass with ice, added a healthy amount of puree, about 3/4 of the way up the glass, added my shot of strawberry vodka and topped it off with club soda.

There you have it. This cocktail had a juicy strawberry sweetness and the mint added a fresh grassy zing. The vodka complimented the puree and the club soda simply lightened up the mix and added a soft carbonation. The ingredients were nearly the same, but I think the key difference was making a tasty strawberry puree and muddling a healthy amount of mint. I'm calling this cocktail Strawberry Fields Forever.

Visit to Kona Brewpub

2007-09-21T18:00:00.000-07:00

Kona Brewing Company is a fairly young brewery, beginning operations in 1994 on the Big Island of Hawaii. I visited their new brewpub on Oahu which opened in 2003 and is located on the docks of Koko Marina in Hawaii Kai (East Oahu). This was my first out-of-state brewery experience and hopefully the first of many.

The view from the outdoor seating is easily one of the best pub-views I have seen. My other favorite view is at Pelican Brewery in Pacific City on the Oregon Coast. The Kona view includes the boats and ducks floating around in the Koko Marina with the beautiful Ko'olau Mountain Range backdrop. My picture does not do it justice, it's very lush and green and highlighted by the sun.

The beer. Kona's year-round line features Big Wave Golden Ale, Longboard Island Lager and Fire Rock Pale Ale. Their two seasonal brews are Pipeline Porter and Wailua Wheat. At the brewpub you can also drink their more obscure and experimental beers such as Lavaman Red Ale, Black Sand Porter and even a barleywine style ale. I have drunken them all. The first beer I would call attention to is the Pipeline Porter. This is a solid, full-bodied porter with a creamy mouthfeel and most importantly flavored with Hawaiian kona coffee. It's one of my favorite coffee-flavored beers, the coffee is not subtle. Fire Rock Pale Ale is a very well-balanced and easy-drinking pale ale. Think of a Mirror Pond without the big floral and citrus notes, sometimes you want a Mirror Pond, but sometimes a Fire Rock is easier on the palette. Both of these beers I have found in the Northwest at specialty grocery stores and beer bars.

When visiting a pub I like to try the beers that are not available at retail first. That way, if I can't drink anymore, I only miss out on beers that I can try later when I'm at home. The barleywine ale, which didn't have a specific name that I could find, was very tasty. Bypassing all the technicalities, barleywine ales are high in alcohol, very sweet, fruity and warming, like brandy. If you want to try a barleywine ale, Sierra Nevada's Bigfoot Barleywine is a great sample of the style and easy to find. I find them especially satisfying in cold weather.

The Kona Brewpub is a great place to relax and drink beer if you're ever on Oahu, a nice break from Waikiki Mai Tais and typical tourist hub-bub. The atmoshpere alone makes it a worthwhile pub experience, but the beer is pretty good too. I will say, however, that the brewery would face stiff competition if it were in the Northwest and their brews would have a harder time standing out. That being said, Kona Brewing Company is clearly successful and a couple of the beers are worth hunting down and consuming.

Where The Whiskey Drowns and The Beer Chases

2007-09-10T17:01:00.000-07:00

At one time or another you've probably heard somebody order an alcoholic beverage with a "back" or "chaser". What does this mean? Nobody says it better than Mickey Rourke in Sin City, "A shot and brew, Shellie, and keep it coming". Basically a "back" is any beverage for drinking along with or immediately following the consumption of something else. In Sin City, Mickey Rourke wanted a shot (of anything, probably bourbon) and a beer to back, or chase. While there are no rules to this type of drinking, the basic principle is that the chaser compliments the whiskey or takes the edge off of the alcohol burn.

While I try to avoid asking for a Sprite or Coke chaser with my shot of liquor at a party, I do like ordering a beer back with a shot of Irish whiskey or bourbon when I'm trying to get a quick buzz or trying to look tough, a la Mickey Rourke as Marv. Yes, there are occasions when looking tough is a good call and no, it doesn't have to mean that you're ridden with insecurities. When am I trying to get a quick buzz? How about at the airport immediately prior to boarding a flight. This is a picture of a shot of Jameson Irish Whiskey and a Sam Adams Octoberfest. If you thought that the shot looked a little low, you're correct, I took a sip.

Normally I would order this by asking for "a shot of Jameson and an Octoberfest to back" if I was confident that the bartender would understand what I was talking about. Sometimes the bartender will bring you a half pint or less of the beer as the back, from my experience it just depends on the bartender. So, if you want the full pint, you're probably safer just saying, "I'll have a shot of Jameson and a pint of Octoberfest".

I have also heard a talented bartender order "a Laphroaig with a dark beer back", this is also correct (in this case he wasn't sure what beer they had on draft, so he left it up to the bartender). As far as pairing beer and whiskey, there may be a science to it, but as a general rule I say order a liquor you enjoy and a beer you also enjoy.

Umbrella Drinks

2007-09-05T11:50:00.000-07:00

The Mai Tai, the quintessential umbrella drink, what better way to feel like you're kicking back on a white sandy beach, whether you actually are or not. Umbrella drinks of course are those cool, colorful cocktails suitable for hot weather that taste almost as good as they look and often served in hurricane glasses. Names that come to mind include Piña Colada, Blue Hawaii, Margarita, Lava Flow and Daiquiri.

What better place to learn about Mai Tais than the world famous Waikiki Beach in Honolulu, Hawaii. Alright, so I was already visiting the islands when I decided to write about Mai Tais, but that doesn't mean that Hawaii is not one of the best places to sit outside and sip umbrella drinks. It is.

I've tried over five Mai Tais here in Waikiki and every recipe seems to be different. The only consistency I have found is that every Mai Tai has 2 rums and fruit juices. Some are served in pint glasses, others in mugs, but most in rocks or old-fashioned glasses. My favorites were found at The Mai Tai Bar in the Royal Hawaiian Hotel and Duke's, a hugely popular restaurant and beach bar named after the surfing legend, Duke Kahanamoku.

The Royal Mai Tai at The Mai Tai bar is created using a premade mix of orange juice, lime juice, orange curacao and orgeat syrup, a sugar syrup with almond essence. The mix is added to a light rum over ice in an old-fashioned glass and lastly a dark rum, such as Myer's, is floated on top giving the signature Mai Tai fade. The garnish on this Mai Tai takes first place with a wedge of pineapple, lime, a sprig of mint and a purple plumeria.

Duke's Mai Tai takes a different approach. A combination of passion fruit, guava, orange and pineapple juice concentrates (in syrup form) are simply added to water to create their Mai Tai mix. Clearly the concentrate is used for cost reasons, but at home I would simply combine Hawaiian Sun canned juices in a similar combination to try this mix. Next, the bartender simply adds orange curacao, Bacardi 151 rum and orgeat syrup again to an old-fashioned glass and floats a dark rum on top.

Other recipes include various combinations of fruit juice, the addition of grenadine syrup, or even simply using sweet and sour mix (also known as sour mix, bar mix, bar lemon, it is simply sweetened lemon juice). As for me, I am going to experiment at home so that I have a unique Mai Tai recipe for those rare, odd, tropical-themed beach parties in the freezing Pacific Northwest.

Brewers on the Bay

2007-09-01T18:16:00.000-07:00

While in Newport, Oregon I had the opportunity to finally see the headquarters of Rogue Brewing Company. Rogue of course is one of the most successful and well-known northwest brewing companies, some of their flagship beers being Deadguy Ale, Shakespere Stout and Hazelnut Brown Nectar. Unlike some breweries who only have a few beers produced year round, I would estimate Rogue has around 30 brews that can be found any time of the year.

Located under the Yaquina Bay Bridge (very close to the Oregon Coast Aquarium), the brewery is a long black building with "ROGUE NATION WORLD HEADQUARTERS" in big white letters painted on the side. A small sign reads "Brewers on the Bay," the brewery's restaurant and bar overlooking the Yaquina Bay Marina. The path to the restaurant takes you through a room with huge steel fermenting tanks and brew kettles, so even if you don't take the official tour, you get a pretty good look at the gear. A malty aroma fills the air. If you haven't smelled wort (rhymes with dirt, this is what unfermented beer is called), it smells like you're steeping a sugary tea. Well, it actually is very much a sugary tea in a way.

The beer list (as well as the food menu) should look very familiar if you have been to either the Portland or Eugene pubs. I decided to try something new and ordered a Chamomellow (picture), which is actually a beer by Issaquah Brewhouse, which was acquired by Rogue in 2000. Appropriately named, Chamomellow is a mellow, golden ale with chamomile in the aroma and the flavor. Light bodied with a smooth rolling carbonation, it's very easy to drink and has soothing chamomile tea notes all over, especially in the finish. I also had a Juniper Pale Ale and lastly a Hazelnut Brown Nectar for dessert.

The food menu is the same Rogue pub grub with the addition of some seafood, such as alligator gumbo and halibut fish and chips. I tried the fish tacos which were fine, but they simply tasted like chicken. The service was friendly, but slow. I was in no rush at the time, so all-in-all I enjoyed myself.

Brewers at the Bay is definitely a fun place to check out if you find yourself thirsty for a beer on the Oregon coast. My personal advice would be to find some serious seafood elsewhere, like a mean seafood cioppino, then head on over to the pub and have a pint or 5 and enjoy the view of the marina.

Late Night Eats

2007-08-29T18:22:00.000-07:00

Too many times I have found myself at Shari's or Denny's when it's midnight and I'm starving. Not that there is anything wrong with these places, it's just that Moons Over my Hammy doesn't always hit the spot - not to mention I almost always feel that I am bothering the graveyard wait staff. Then of course there is the alcohol factor. I tried to order a Budweiser at Denny's once and was informed that they quit serving at midnight.

I have discovered that there is usually a better option for late night dining, but sometimes you have to look a little bit. I found a gem the other night here in Eugene on 13th and Lawrence called Café Soriah. Open until 2 am, the bar menu delivers with a variety of Mediterranean influenced dishes ranging from Sambosik, a pastry filled with lamb and pan fried, to a Turkish pita pizza, which is deceivingly simple, but packs a lot of savory herb and cheese flavor. Of course, there is a full bar including single malt scotch, a variety of wines and even a few microbrews on tap. There is also a creative cocktail list with drinks featuring fresh squeezed juices - it's always a good sign to see a juice press behind the bar. The service was very good which is a big plus in my opinion for late night dining. Café Soriah has been recognized continually by the Eugene Weekly for both their food and service.

So next time it's midnight and you're looking for food, research for a couple minutes and find some place new. You don't always find winners, but the great part is that when you do, you can always go back next time you're looking for a cool place with a group of friends or your date. Of course if your date is craving a Superbird or All-American Slam, just go to Denny's.

IPA and Spicy Food

2007-08-23T00:31:00.000-07:00

P.F. Chang's, the popular Chinese bistro chain, recently opened a new restaurant in Eugene. This was my first P.F. Chang's experience.

The Eugene location is one large rectangular room, dimly lit, with booths on the border and tables packed in to the center. Despite the close proximity of the tables, my table for two was comfortably spacious and had more elbow room than one would expect. I peeked in the bar, it was trendy and florescent, with mirrors behind the booze. The drink list is filled with gimmicky names such as the "Asian Persuasion," a green tea infused vodka cocktail.

I opted instead for an Inversion, Deschutes Brewery's year-round IPA. I have found on more than one occasion the origin of the IPA style pops up in bar-talk, so here's the story in a nutshell. An IPA, or India Pale Ale, is an extra hoppy style of ale. The bitterness is the main attraction and the maltiness varies, flavors can range from caramel sweetness to grapefruit citrus. The story is that British brewers started adding large amounts of hops as a preservative to keep their ale fresh on the long trip to India and voilà, the IPA was born.

I think IPA's pair well with spicy food, my theory being that the heat can stand up to the bitterness and both flavors can be enjoyed. In other words, the beer doesn't dominate the food and vice-versa. The spicy food on this occasion was the Dali chicken, which happened to be my favorite item out of the plethora dishes that I ordered. It was indeed a gluttonous meal. The chicken had great flavor, notes of garlic and of course a huge chili pepper kick. Inversion is a fairly malty IPA in my opinion, but with a big enough hop profile to balance and satisfy even the biggest hop heads (people who love bitter beers).

All-in-all, I had a good time. The pan-fried chow mein seemed a little over-sauced and I've had better orange chicken, but there are many dishes to choose from. Next time I will probably sit in the bar and see if the full food menu is available. If you have the opportunity to pair spicy food and an IPA, here are some of my favorites: 90 Minute IPA by Dogfish Head, Total Domination IPA by Ninkasi, Hop Wallop by Victory and India Pelican Ale by Pelican.

Cheers: Caipirinha

2007-08-15T21:41:00.000-07:00

After enviously watching Anthony Bourdaine's adventures in Brazil on his show No Reservations, I could not help trying to capture some of his experience for myself. Of course, the alcoholic beverage was the first thing I wanted to capture. The Caipiriniha (Kai-pee-reen-ya) is the national drink of Brazil. It is a simple concoction of lime juice, sugar, and Cachaca, a Brazilian liquor distilled from sugar cane, very similar to rum. I didn't think Cachaca would be available at the liquor store, but to my surprise it was. I went with the Pirassununga 51 brand, which claims to be Brazil's best selling Cachaca on the label.

The cocktail is easy to make and refreshing. I started by taking out a rocks glass, or old-fashioned glass. I then chopped up a whole lime (about 8 chunks) and put it in the glass along with 2 teaspoons of sugar. Next I muddled the sugar and limes, making sure to get all the juice and flavor from the limes and dissolve in the sugar. After that, I simply filled the glass with ice and topped it off with Cachaca (probably about 2 1/2 oz).

Give the drink a stir or shake to mix the Cachaca with the sweetened lime juice before consuming. The drink is refreshing and citrus, the Cachaca reminds me more of a tequila than a rum. If you're a tequila fan, you'll definitely like this cocktail. If not, you might, but make sure you get plenty of lime juice, as the alcohol has quite a kick. A great summertime cocktail and a change from the familiar Mojito and Tom Collins.

Home Bar 102: Afternoon Orgasm

2007-08-14T18:55:00.001-07:00

This afternoon I put my home bar equipment to use. Here is a step by step description of the process.

I decided that I wanted to make an Orgasm. I chose it in light of the suggestive name because almost everyone enjoys them and it was featured in the 1988 film Cocktail starring Tom Cruise (so it has to be cool). Furthermore, because of the name of this cocktail, I am hesitant to order it at a bar and prefer to enjoy them at home.

I began by filling my mixing glass half way with ice. Using a jigger, I poured a 1/2 oz each of amaretto liqueur, vodka, white creme de cacao and blue curacao. You can also use triple sec (or any other orange flavored liqueur) instead of blue curacao, the only difference is that the drink will be white instead of blue - I like blue because that's the color the drink appeared in Cocktail and it doesn't just look like milk. Then I added a 1/2 oz of whole milk to the mixing glass. Any kind of milk will work, as well as half and half or heavy cream. Using a lighter milk though, such as 1% or skim, may result in a watery cocktail.

The liquid level should be just about covering the ice so the ice floats from the bottom. I put the shaking tin over the glass, making sure it was sealed and flat against one side, and shook it vigorously about 10 times. You want these cocktails to be a little foamy. I broke the seal by "clicking" the glass to the right or left and strained the drink into a martini glass. Also remember to chill your glassware by filling it with some ice prior to mixing your cocktail and to handle stemware by the stem, not the bowl or rim. I chose to garnish the cocktail with a slice of strawberry.

There you have it. This cocktail is cold and creamy with an almond-chocolate-orange sweetness.

Home Bar 101

2007-08-11T23:31:00.001-07:00

Setting up a home bar and having the ability to whip up some of your favorite cocktails whenever you want is a lot of fun. It's also a great addition to your party-throwing toolbox and gives you more options than tossing some beers in a cooler. So, here is a crash course in what I think are essentials in the home bar.

The first thing that I think of when I think bar equipment is a shaker. Shakers of course are used to chill drinks with ice. Whether they're shaken or stirred, served up or on the rocks, a shaker can be utilized. There are two main types of shakers that you'll run into. One is a three-piece shaker (right), which consists of a mixing tin, a strainer, and a cap which usually doubles as a jigger - a tool to measure small quantities of liquor, anywhere from 1/4 oz to 2 oz, you do need one of these whether it's separate or part of your shaker. The other type of shaker is a 2 piece of Boston shaker (left) which consists of a mixing glass (just a pint glass) and a shaking tin. With this set up you probably also want a strainer (the thing with the spring), although with practice you can strain off ice by pouring from a small crack between the tin and glass after shaking your drink. While a Boston shaker takes a little more practice to use, I prefer them for several reasons. One, you can see the color of the drink you're shaking through the clear mixing glass. Two, the strainer portion of a three-piece shaker frequently gets stuck after shaking a drink due to the suction created from the liquid inside. Lastly, most proficient bartenders I have seen use a Boston shaker and they look cool doing it.

To take your mixing up to the next level, you might want some of the following tools. A bar spoon is a spoon with a long twisty handle. This can be used to stir drinks that you don't want to be shaken, as discussed in the martini post, and also for layering shots (the process of pouring 2 or more liquors in a glass slowly so that they stay separate and create layers).

A pestle, commonly used in combination with a mortar or bowl, is used to smash herbs in cooking. A very similar tool called a muddler is used in bartending to smash (or "muddle") herbs such as mint or basil and citrus fruits in the mixing glass. With fresh herbs and fruits becoming more and more popular in modern day cocktails, you can have a lot of fun with a muddler.

Pour spouts are used in bottles of liquor to regulate the pouring speed which allows a bartender to free pour (pouring liquor without a measuring device) more accurately. They are not essential unless you are making quite a few cocktails, but if you are having a party, they become fairly handy. They're made in both stainless steel and plastic, but I prefer the stainless steel spouts because they are sturdy and pour more consistently. They will rust, however, if they are not properly taken care of.

Glassware is an often neglected aspect of home bars. A great cocktail can be perceived as mediocre at best if served in an ugly glass. Similarly, a bad cocktail can become a nice cocktail if presented in the right glass. Start by investing in the proper glassware for your favorite drink. I have always had a preference for plain glassware as it highlights the drink itself, but if a martini glass with a zig-zag stem and green olives printed on the bowl suits you, by all means go for it.

A bottle opener and wine opener. There's nothing like buying a bottle of wine for your guests and then having to stab out the cork with a knife and having chunks fall in. A bottle opener is must, although there are other methods of opening bottles that are very effective. I find these multipurpose openers to be sufficient.

Lastly, always have some toothpicks or spears around for skewering garnishes. Keep some straws for, well, drinks that should have straws. Avoid straws with those kinks or with stripes, the simpler the better. You might also want this multipurpose tool called a zester which can be used for carving citrus twists or adding zest to a recipe.

I have found the best place to set up your home bar is a restaurant supply store such as Cash and Carry. They have all the basics that you need in one place and the items are simple and functional so you don't have to pay a markup for name brands or fancy tools you don't need. The best glassware I have found at various locations, Bi-Mart, Costco, Kitchen Kaboodle, even Ross, you have to just shop around. Next time I will attempt to mix some cocktails at home and see how they turn out.

Liquor Lingo: Apéritif

2007-08-10T15:37:00.000-07:00

Apéritif is a French word for an alcoholic beverage consumed before a meal like an appetizer. Hopefully the apéritif will compliment the food to come and whet the appetite. There is no specific rule as to what beverage should be consumed as an apéritif, but traditionally liqueurs are common choices. In modern day America, you can probably use the word to describe any booze consumed before a meal to be funny or if you're having a technical discussion about a cognac or brandy.

A spot of Grand Marnier (grand-marn-yay) warmed up a bit is a good apéritif or digestif, which refers to alcohol consumed after a meal to aid digestion and again complement the food priorly consumed. Grand Marnier is a tasty (and a bit spendy) liqueur with an orange essence. Warming the alcohol (you can place the snifter sideways on top of a short glass filled with hot water) increases the aroma and alcohol warmth.

I had this Grand Marnier as a digestif at Lava Lounge in Eugene, OR after a full rack of ribs (Thai-fusion style) and a pile of pineapple fried rice. I am sure the French have choosing apéritifs and digestifs down to a science, but I just say stay away from anything you have to chug - like an Irish Car Bomb, or anything that triggers your gag reflex, like a shot of rotgut vodka. Those are for other occasions.

Ordering a Martini

2007-08-08T07:57:00.000-07:00

The martini is one of the most classic and recognized cocktails, but ordering one at the bar and getting what you want can be more challenging than one would think. I can say for myself that I've had to drink my share of mediocre martinis. If the following is all old news for you, skip this article and proceed to the bar.

To satisfy my martini craving, I headed to Adam's Place in Eugene, OR. An upscale restaurant and lounge in downtown, Adam's Place also has one of the largest scotch selections Oregon. Portland has many options including Vault, Saucebox, Mint 820 or Oba's. General rule for getting a martini: go to a bar that takes pride in their drink list or a really ritzy restaurant, stay away from dives and sports bars.

The first decision when ordering a classic martini is choosing gin or vodka. Gin is the more traditional choice, but vodka had a huge surge in popularity and I would not be surprised if today it is more common. Next, you must choose which brand of booze you prefer. My only advice here is to try what's out there and stick with at least mid-level liquor or your martini will most likely be an unpleasant experience. Some vodkas: Ketel One, Grey Goose, Belvedere, Stolichnaya, Chopin, Monopolawa, Stolis Elit and Jewel of Russia. The latter two are very expensive. Some gins: Bombay Sapphire, Tanqueray, Tanqueray 10, Beefeater and... I need to sample more gins. Next you throw around a bunch of martini lingo that hopefully has some meaning to you. Dry means little to no vermouth, a fortified white wine and the only other ingredient in a classic martini. Wet means heavy vermouth, although I've heard it interpreted as a request for sweet vermouth, so you might want to just say heavy vermouth if this is what you want. Dirty means a splash of green olive juice is added which makes the martini cloudy and salty. Shaken or stirred? Shaking bruises the liquor and seems to eliminate some subtle flavors resulting in a smoother spirit. A connoisseur might say that it ruins the spirit, but thanks to James Bond, shaking is almost standard now. Stirring avoids any bruising and should sufficiently chill the liquid. Olive or twist? Not much to explain here, try out both. Typically a twist is a lemon twist, but you might also give lime a try.

I ordered a Chopin martini, shaken, extra olives. Chopin is a potato vodka that I like. Note that in modern-day bars if you don't specify wet or dry, the martini will probably fall on the dry side. If you don't specify shaken or stirred, it will most likely be shaken. If you don't specify olive or twist, you'll probably get an olive.

Be specific and thorough to get what you want. This might make you sound cool or sound like a tool depending on your style, but that's a different topic.

Word of the Weizen

2007-08-04T12:40:00.000-07:00

Hefeweizen is a German style of wheat beer that has become very popular in the U.S. What makes a wheat beer different from any other beer is that wheat is added instead of just barley. Traditionally, a special type of yeast is used and the beer is unfiltered resulting in its trademark cloudy appearance.

Now, if you've been to the grocery store (especially in the Northwest) you most likely have seen yellow cases of beer with Hefeweizen printed clearly on the box. The company behind "America's Original Hefeweizen" is Widmer Brother's Brewing Company in Portland, OR. My intent is not to bash on Widmer Hefeweizen, but the product's popularity has made it synonymous with the style and I believe it may not be an accurate representation. For example, if you ask a waitress at a Northwest restaurant or bar what beer they have, 9 out of 10 times you will hear something like, "Bud, Bud Light, Hef, Mirror Pond..." and so on. It is assumed that hef will be understood as Widmer Brother's Hefeweizen and it usually is. As a result, most consumers understand Hefeweizen to be this one specific product when in reality there are many, many more.

Here is a picture of a Widmer Hef. The beer does not always appear this lackluster, but far too often this is how it's served. The beer is overpoured, "ballpark style", and a wedge of lemon is added, something popularized by Americans to add a zing and cut through the yeast. Unfortunately, citric acid also kills head retention (how long the foam stays on the beer). Again, there's nothing inherently wrong with this, many people enjoy the beverage, but it's just one of many hefeweizen experiences possible.

Here is a picture of Weihenstephaner (you're on your own here, try vai-hen-stef-on-er). A Bavarian (South Germany) Hefeweizen, here it is poured in a traditional weizen glass. The idea is that the slender body showcases the cloudy, yellow color and widens to display the characteristically over-sized head. The flavor of German Hefeweizen is often described as having banana bread sweetness, clove-like spiciness and a little fruity. The beer is medium bodied and creamy.

Hefeweizens are refreshing and especially satisfying in warm weather. The flavor of Widmer Hef I will let you decide for yourself. I find it to be light bodied, a little wheaty, highly carbonated and easily drinkable. Other German hefeweizens include: Franziskaner, Paulaner, Kapuziner and Schneider Weiss. I would encourage you to try several hefeweizens, both American and German, at home or at bars, in a weizen glass or a pint glass - just know that this great style comes in many different forms.

Liquor Lesson: Chartreuse

2007-08-03T12:50:00.000-07:00

In my highschool quest to learn about liquor I developed a habit of trying out a new spirit from time to time. I figured that way I would never be unpleasantly surprised with a bad cocktail at a party or a bar in the future. Of course I was underage so my sampling had to occur at home or with close friends.

This was not my first time with Chartreuse, but I hadn't tasted it for quite awhile and was sharing it with a friend. Chartreuse comes in two varieties, green and yellow. I ordered the green, the more common, and powerful, of the two. If you ever read a Chartreuse bottle it will tell you that it is made from 130 ingredients and made by monks. Yes, monks make delicious beer as well as liqueurs. To my surprise, I learned that the Grande Chartreuse is a Catholic Monastery in the Chartreuse Mountains. So chronologically the use of the word has evolved as follows: Chartreuse Mountains, Chartreuse Monks, Chartreuse Liqueur, and finally chartreuse the color.

I opted to have the Chartreuse served "up" or "neat" meaning without ice. Generally, consuming beverages at warmer temperatures enhances aroma and flavor, that's why traditionally cognac and high-alcohol ales like barelywine are consumed at relatively warmer temperatures. However, contrary to my assumption, the Chartreuse website advises drinking it chilled (either on the rocks, stirred and strained, or with 1 ice cube I'm assuming) to "bring out it's full flavor". I will have to try that next time.

At 110 proof, the liqueur is very aromatic with a huge alcohol-warming characteristic. If you inhale too closely and quickly you'll probably cough. Both the smell and taste are complex, suggestions of anise, orange peel and maybe vanilla - but that's just my attempt to describe the essence, you'll have to decide for yourself. The mouthfeel is syrupy and coats your mouth like those sore throat sprays, if you've ever used one.

While I find Chartreuse to be pretty tasty, I have to admit that sipping something intriguing and green out of a brandy snifter that everyone asks you about brings some satisfaction in itself. Give it a try. Order a Chartreuse on the rocks, or chilled and up, or neat with an ice cube.

Exotic Beers and Lambic

2007-08-01T07:57:00.000-07:00

A good time to buy an exotic beer is when you're at a beer bar such as The Bier Stein in Eugene, Oregon. There's nothing wrong with going domestic when you're at a beer bar, but I see it as an opportunity to sample a rare beer, domestic or not, that may be difficult to find elsewhere.

Most recently at The Bier Stein I decided to try a Cantillon Kreik Lambic. Cantillon (can-tee-yohn, I cannot speak Flemish, but this will get you by) is one of the best Belgian brewers of authentic lambic beer. Kreik (just say creek) is Flemish for cherry. Lambic (lam-beek is close enough) is a Belgian style of beer produced through a process called spontaneous fermentation and infused with fruit. The actual process is too esoteric for my purposes here, just know that the result is a sour, fragrant beer with a wine-like mouthfeel.

I have had other lambics before, but not the Cantillon Kreik. There was the familiar pungent smell, often described as funky, barnyard or horsey. It startles you at first but I think it grows on you like a pungent cheese or the Japanese food natto. The flavor is immediately tart and puckering, like a green cherry. It leaves your mouth fairly dry, with a residual sourness and acidity that makes a pinot noir taste like Welch's grape juice.

You'll have to try one for yourself. Be aware that certain brewer's such as Lindeman's produce lambics that are much sweeter than the traditional style. They are delicious also, but a completely different experience. Either way, common flavors you'll see also include framboise - raspberry and peche - peach. Lastly, if you inquire about lambic or Cantillon at a local bar, you'll most likely get a blank stare - so don't. You'll find it yourself at a beer bar in the refrigerators.

Happy Hour: Bel Ami Lounge

2007-07-30T23:18:00.000-07:00

This past Thursday I went out at about 10pm in search of a TGI Thursday stop. I ended up at an upscale bar here in Eugene called the Bel Ami Lounge. While typically a local favorite of mine for a martini or 3, I went for a beer. I decided to drink local and try a Ninkasi Quantum Pale Ale. Ninkasi (i.e. The Sumerian Goddess of beer) is a small, but innovative Eugene brewery whose beers include Quantum, Believer, and Total Domination among several others.

I knew I wouldn't be disappointed, but I was actually very impressed with this beer. It was a cloudy amber in color with a nice tan foam and had an inviting floral aroma. It was as balanced as the best pale ales, but had a nice unique biscuity finish. I found the hop bitterness to be less aggressive than many, resulting in a very drinkable beer for anyone.

The Bel Ami happy hour offers dishes several steps above your average pub grub such as Pizza Margherita (traditionally a simple pizza with cheese and basil). At $5 the pizzas are the best deal, but I decided to go for the $10 sirloin burger because I wanted to see how it stood up to competitors. It turns out that it was very well-made and tasty paired with my Quantum, but at $10 I would stick to the pizza for superior value.

The bartenders have always been very friendly and know how to skillfully shake martinis and pour perfect pints which keeps me coming back. Drinking local is always a smart choice because it supports the local beer scene which results in new brewers and new brews which is always a good thing. Even if a new local beer is not outstanding, I generally can respect what the brewer was trying to accomplish and find some satisfaction in that. But, in the case of Quantum Pale Ale, it was just delicious.

This Blog

2007-07-08T23:13:00.000-07:00

This blog will tell the tales of my adventures in beer, grilling, food and beverage in general, traveling, running, chugging, music and more.