hard cider

A Day of Being Irish

March 14, 2015 By Brian Petro

The founder of the feast, St. Patrick.

St. Patrick’s Day is a holiday in the United States like no other place in the world. Ireland’s celebrations, while exuberant, are nowhere near what we do here. Ireland has always treated it as a religious holiday, more of a somber time to spend with family and friends. Of course, on the way home if you stop off in the pub for a pint or two, no one is going to say much. In fact, this multi-day religious festival offers a little haven in a sea of Lent; to properly celebrate their patron saint, religious fasting restrictions were lifted and people cut loose. The celebrations have gotten bigger in the last several decades, and they put away 13 million or so pints of Guinness that day and have a few parades, but they are still a long way from what we do here. We hit the party hard from Kegs and Eggs in the morning to checking for Uber at night for a safe ride home. It is a one day blow out that celebrates all things green, orange, and white. The first celebrations in the U.S. were parades that celebrated Irish pride while also fighting for the rights of the Irish in their adopted home. The treatment of the Irish in Gangs of New York is not entirely fictional. But if you are going to hit it hard all day, you may want to mix it up a little. Add some food. Pace yourself. You’ll still have a well-deserved hang over the next day. But first…

BREAKFAST

It has a reputation for being the most important meal of the day for a reason. Getting some food in your stomach right off is going to help you soften the blow of the liquor for a little while. Eggs, rashers (thinly sliced bacon), and toast are a nice way to start. It is lighter that the traditional Irish breakfast (more on that later), but still enough to pad the stomach. Eggs and rashers contain protein to help fight off the toxins, and a chemical called cysteine, which absorb all the nasty toxins that are starting to build in your body. It goes without saying you drink coffee with it, and what better way to start the day than with an Irish Coffee? Not coffee with a little Irish cream, like this was another day at the office. The good stuff.

IRISH COFFEE

1 oz. Irish whiskey
1 tsp brown sugar
4 oz. good coffee
1 oz. whipped cream

Good morning! Time to get drinking! (Photo by Andrew Mager)

Warm up a coffee mug with hot water, then dry out the mug. Add brown sugar, Irish whiskey, then coffee, leaving some room to add the whip cream. Stir the ingredients together until the sugar dissolves, than add the whip cream. Let it sit on top, as it keeps the coffee warm.

Most recipes will call for one and a half ounces, but we are starting off light, remember? Of course, if the thought of food only interrupts the buzz you are trying to build, there is another Irish breakfast you can try.

IRISH BREAKFAST

1 part Irish whiskey OR Irish cream
1 part butterscotch schnapps
2 parts orange juice

Mix the Irish liquor of choice and the butterscotch schnapps in one glass, have the orange juice in the other. Drink the shot, then follow it with the orange juice.

LUNCH

Maybe you eat. Maybe you don’t. But you are still drinking with the best of them. If you are going traditional, you are waiting 119 seconds for a perfect pour of Guinness at The Dublin Pub, Harrigan’s, Murphy’s, Paddy’s, Flanagan’s Pub, or any of the other bars in town that are pulling pint properly. If you are not a dark beer fan, Bass is a delightful pale ale that will satisfy your thirst just as well. Smithwick’s red ale splits the difference nicely, with some of the roast notes from the stout and the lightness of the pale ale. Harp has been the traditional lager of Ireland, but Guinness released a Blonde Lager last September to compete with it. Even though Harp is their lager they created in the 1960’s. Any way you slice it, there is a traditional Irish beer for any palate. If you are not a Guinness person, you can still enjoy a Guinness by floating it on a variety of other lagers or ales. Black and tans, the most well-known of the layered Guinness drinks, start with a layer of Bass and finish it off by pouring the

Two great tastes that taste great together. (Photo by Angie Garrett)

Guinness over a spoon. The spoon (or other similar device) modulates the flow of the Guinness, slowing its impact on the liquid in the glass to create the sharp cut we are accustomed to. It is all about the liquid density, ladies and gentlemen. While Guinness has a dark color, that is about the only thing heavy about it. It floats nicely on a wide variety of other beers like Blue Moon (Eclipse), Newcastle Brown Ale (Black Castle), or any hard cider (Snake Bite).

While we are discussing hard ciders, they are a well-loved in the British Isles. Cider was not terribly hard to make; leave some apple juice alone in a dark place for a while, and it will turn itself into an alcoholic version of its former self. The Celts were enjoying this before the islands they lived on were British (or even Roman), and it has been a staple drink ever since. One of the best-selling hard ciders on the Emerald Isle is Bulmers, better known in the rest of the world as Magners. American ciders have come a long way since super sweet Woodchuck dominated the scene in the 1990’s. Crispin and Angry Orchard have produced a variety of hard ciders that are less sweet and tarter, like a good cider should be. Woodchuck has come around in recent years, creating ciders with a much more traditional flavor. And for those of you who love hops, Woodchuck even has a dry hopped cider, Hopsation.

In case you did not notice, I have not mentioned green beer. There is a good reason for that.

DINNER

You REALLY need to put something in your stomach at this point. It is entirely possible you have been drunk, sobered up, and now are working your way back to drunk at this point. You green hat is sitting a little crooked on your head, and you probably freshen up your green and orange make up a little. When you are ready for dinner, and still feeling very Irish, you’ll order up the corned beef and cabbage. Half of that meal is traditional for the Irish. Cabbage has been a staple in Ireland for a very long time. Corned beef has not. Remove the nicely sliced corned beef and add the rashers, and you now have a meal that the Irish would love. Add some soda bread, and you have another liquor-absorbing meal to get you ready for the home stretch. A boxty, a potato pancake filled with meat and vegetables, would also be wonderful at this point of the day.

It is getting a little late. Time for a nightcap.

How about a nightcap? You’ve had your fill of beer by this point; relax, enjoy the bands, and have some Irish whiskey. It is nice to sip either neat or on the rocks, and is milder than other whiskies. Jameson is the most recognized brand of Irish whiskey, but it is not the only one. Green Spot, if you can find it, is widely recognized as one of the best new Irish whiskies to hit the United States in years. Redbreast is a light and complex whiskey, great for sipping neatly. Bushmills offers a delightful line of whiskeys as well, with a little something for everyone in their portfolio. Tullamore DEW is another lesser known but well respected Irish whiskey to be discovered on this most Irish of holidays. Powers, one of the most popular whiskies in Ireland, is also a lesser known and underrated option for your day of drinking. The Irish don’t seem to really mix their whiskey into anything fancy, other than the coffee or tea most people are familiar with.

THE NEXT DAY

You already know it is going to be a rough one. Let’s hope you drank plenty of water while you were out drinking to minimize the effects of the drinking. Maybe, if you believe it works, have a few aspirin before bed, a bottle of Gatorade or Powerade, and just hope the hangover is not THAT bad. There are two traditional cures the Irish use. The first one is a bit impractical; head up to the Great Miami River with a friend and a shovel. Dig a hole, hop into it, and bury yourself up to the neck in the soft sands of the bank. That is going to be EXTREMELY cold and fairly inconvenient, so let us suggest a second option: a full Irish breakfast. This has a little bit of everything for you: sausage, rashers, black and white pudding, fried eggs, baked beans, thick bread, and some tomatoes. That will fill you up AND take a little edge off the hangover. Add some black coffee, and you will be ready to head back to work. Just leave the Irish whiskey out of the coffee. You swore you’d never drink again last night, remember? Sláinte!

Recap: Big Brews & Blues.. and FOOD !

May 23, 2013 By Dayton937 3 Comments

Big Brews & Blues – one terrific event

Drinking craft beers while listening to a regional blues man hum away on his harmonica. What better way to raise money for Diabetes Dayton? The annual Big Brews & Blues event was held last weekend at Carrillon Park and hundreds of attendees enjoyed dozens of craft beers. There were Big Brews, there were Blues, and of course, there was food. We were on hand for another Food Adventure supporting a local charity. Pouring beer in full force were the staff of Dayton Most Metro and Lisa Grigsby with Dayton Dining. Tickets were $30 in advance or $35 at the door. The event went from 5pm – 9pm and each guest received a souvenir beer tasting glass. Full pint tickets were also available for a special price.

The crowd danced and drank. They ate and socialized. They sipped and quipped. So which brews were our favorites? What food items blues.. (ahem) blew us away? All that is coming, but first a summary.

If you didn’t attend Big Brews & Blues…

HERE IS WHAT YOU MISSED:

—Endless samplings of almost 50 craft beers from local and national breweries. A detailed list of the beers may be found HERE.

—Blues acts with roots from Chicago, Tennessee, Detroit, Cincinnati and Columbus. It was an incredible night of good blues music. Groups included Joe and Jack Waters, Them Bones, Johnny Mack & the Heavyweights, and finally Big Joe Blues.

—Food Vendors. This is our thing, so we enjoyed the likes of Brock Masterson Catering, Hickory River Smokehouse, Fressa Food Truck and Kaimelsky’s Food Cart.

— Breweries Represented:

Dayton Beer Company, Yellow Springs Brewery, Valley Vineyards, Weasel Boy, Listermann, Mt Carmel, Rivertown, Christian Morlein, Hoppin Frog, Barley’s, Ohio Brewing Company, Jackie O’s, Great Lakes, Erie Brewing, Thirsty Dog, Triton, Anderson Valley, Hinterland, Fathead’s, Revolution, Two Brothers, Stone Brewing, Brew Kettle Taproom, Bell’s, Southern Tier, Founders, Troegs, Ommegang, Uinta, 21st Amendment, Atwater Brewery, Elevator, Finch’s Beer Company, Anchor Brewing, Kona, Redhook, Shocktop, Widmer Brothers, Goose Island, Boston Beer Co., Leinenkugel, Harpoon, and Ace Premium Hard Ciders.

What goes better with beer than a Nathan’s hot Dog from Kaimelsky’s Food Cart?

There were so many good beers and decent food, that we were pressed to pick just one favorite, but here we go…

OUR FAVORITES FROM THE FESTIVAL:

HUNGRY JAX’s FAVORITE BIG BREW: The Sam Adam’s Honey Queen Braggot was her top pick. It is made with 3 types of honey, and had a nice hoppy flavor. They tapped the keg right in front of her, and she was in heaven. It was one of those “Damn, this is good!” moments.

HUNGRY JAX’S FAVORITE FOOD OFFERING: What goes better with beer than a Nathan’s hot dog from Kaimelsky’s Food Cart? This hot dog was topped with spicy mustard, onions and Sriracha sauce. It was worth it.

THE BIG RAGU’s FAVORITE BIG BREW: Whippet Wheat from Thirsty Dog Brewery gets his vote for its crisp taste with touch of banana flavor. It was the first time we had a Thirsty Dog beer on tap since the mid 1990’s. It was like a flashback, so we put on some MC Hammer pants and danced in the tent until security showed up.

THE BIG RAGU’s FAVORITE FOOD OFFERING: Hickory River’s Pulled Pork Sandwich is Ragu’s pick. The slow cooked pork was great, but the real secret was the incredible BBQ sauce. Choices of topping were Sweet, Hot or Mixed sauce on your sandwich. We chose mixed, and that made all the difference.

This was a fun filled night. We poured a few beers for MostMetro. We had delicious crab cakes from Brock Masterson’s catering, and some tasty buffalo chips with blue cheese dip from Fressa Food Truck. We talked at length with the owners and managers of Star City Brewery, which will be opening in the former Peerless Mill site before the end of 2013. Event photographer Sarah Browning, also chatted with us, while snapping a few pics of The Big Ragu.

We even had an ‘America’s Got Talent’ moment, when we were getting our groove on near the stage with the blues band. We even snapped a photo of the lead singer during one of the blues sets. You won’t see that anywhere else, unless they copy our soulful dance moves.

Here’s to not having to hear about hiking and heartburn anymore ! Brews & Blues is a blast

The best part of this event is that it benefits Diabetes Dayton each year. Proceeds from the Big Brews & Blues help uninsured local residents with diabetes. Funds pay for desperately needed supplies. Diabetes Dayton also educates people in the Miami Valley who are suffering from diabetes, as well as paying for summer camp for diabetic children who just want to lead a normal, active life. Thank you to Diabetes Dayton Executive Director Susan McGovern for welcoming us as special guests to this benefit. Canned Soft Drinks and Bottled Water were for sale benefiting the Dougie Apple Tree Memorial Scholarship Fund. Dougie was a local resident, who passed away from diabetes at just 26 years old.

If you missed Big Brews & Blues, make sure you catch it this time next year. Stay tuned to Dayton Most Metro for info! The Big Ragu will be there in 2014, at this Food Adventure for a good cause. It will be another ‘blast in a glass.’ We promise not spill any beer or BBQ sauce on you.

BROWSE THROUGH THE PHOTO ALBUM BELOW FOR ALL THE SIGHTS AND SOUNDS of BIG BREWS & BLUES !!

BREWERIES REPRESENTED INCLUDED:

Want more Food Adventures? “Like” us on Facebook by clicking HERE !

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American as apple…cider

September 30, 2011 By Brian Petro 2 Comments

I will drink…to getting your vote!

The presidential campaign of 1840 was going to be a hard fought one between Martin Van Buren and William Henry Harrison. In an attempt to paint Harrison as an old geezer who could not handle the strain of the presidency, a Democratic newspaper stated that “[g]ive him a barrel of hard cider, and … a pension of two thousand [dollars] a year … and … he will sit the remainder of his days in his log cabin.” Harrison, to show what a hard working regular guy he was, used that statement to start calling himself the “log cabin and hard cider candidate”. Harrison’s political rallies were swimming in the apple based beverage, and there are stories that people who voted for him on Election Day were given even more of the hard stuff. All of that helped to give Harrison an electoral landslide.

Modern drinkers most likely would scratch their head at this. How is hard cider a draw? Isn’t that a drink that people who can’t handle real liquor drink? It is too fruity and sweet for anything but a lightweight drinker to be able to handle. Prohibition killed many fine distilleries and truly altered the flavors that Americans sought for their cocktail time. Hard cider was one of the casualties.

Melrose apples, ready for the press.

Hard cider was widely considered a working man’s drink through the end of the 19^th century, but was also on the table at every fine dinner in the United States. George Washington at one point offered it for votes. Thomas Jefferson brewed it while he was searching for a sturdier grape to bring to the United States for wine production. John Adams drank a tankard of it every morning (to soothe his stomach), and many children had it with their breakfast through the 1830’s. The love affair with cider began in the 1620’s when copious amounts of orchards were planted with English apples from Massachusetts to Virginia. The apples we enjoy today are not native to our land. Before colonization, America was a land mainly of inedible crab apples. When the apples matured, some were used for baking and eating, and some were pressed into what we know as apple cider, which they referred to as “soft” cider. It was unfiltered and unpasteurized, so it did not keep for a long period of time. More often, they pressed the apples and added yeast to them to encourage the fermentation. Fermentation made any beverage safer to drink than the water that was available, because the process killed bacteria long before Pasteur developed the process that bears his name.

While the colonies were producing enough grains to feed themselves (and make some beer and whiskey on the side), and many people tried to cultivate grapes to produce wine in the unforgiving costal climate, apples were plentiful. And cider is not incredibly difficult to make (squeeze juice, add yeast, wait). Depending on the sweetness of the apples, most ciders naturally ferment to an ABV of around 5% (right around typical lager beer ABV). With the addition of some natural flavorings and sugars that come from honey (which the colonists could also cultivate), molasses (which they could import from the Caribbean), or maple syrup (plentiful in New England), the ABV of ciders can get up to 14%, which is more on par with wines. In the United States, for tax purposes, ciders are defined as beverages made from apples with no more than 8% ABV. If it goes higher than that, it becomes classified as a wine.

The legacy of Johnny Appleseed: Cider for the pioneers

There are many reasons that people look to when searching for the demise of hard cider as a staple of the American drinker. It was not long after the 1840 election that the country began to see the decline in demand for cider. One reason may be the faster expansion to the West. The country was growing at a rapid pace, and apple trees take a few years to mature. People were not planning on planting an orchard then staying around to see it grow. Johnny Appleseed was made famous by planting apple orchards all over this great state, and those apples were most likely used to make barrels and barrels of cider. The people that were pushing this expansion to the west were of German descent, and bringing a new style of beer, the lager, to the United States. Lager beer was safer to create than the ales the English brought over (less risk of spoilage and contamination), and Adolphus Busch embraced the railroad and refrigeration to spread this type of beer across the country. It was also at this time a small group of people made serious inroads to stop the excessive amounts of drinking that marked the beginning of the 19^th century through the Temperance movement. People began to cut back on alcohol consumption, and cider was a large part of that consumption, especially in the east.

With the beginning of the craft beer movement in the 1980’s and 90’s, hard ciders began to make a comeback in America. They never really lost their popularity in Europe, being a staple there since England was still ruled by the Celts. Woodchuck, Cider Jack, Hornsby’s, and Woodpecker lead the charge back from obscurity to the big stage of American drinking, but it no longer had a big place at the table. Like Zima, Smirnoff Ice and other malt beverages, they were seen as a novelty, not a piece of Americana resurrected from obscurity. It was not until the later additions of their European brethren like Strongbow and Bulmers that the cider market earned some gravitas. Crispin, based in Minnesota, has also added to that heft, giving America a little more credibility when brewing a less sweet, crisper cider. Crispin and other ciders have started to move away from strictly apples, including pears and other flavors in their ciders. The evolution of cider has gone organic as well, with Samuel Smith adding cider to their wide range of traditional beverages. Rhinegeist is one of the first Ohio brewers to add hard cider to their stable, offering a Dry Hopped and Semi Dry version in cans.

A wide variety of ciders are available around the area, with the best selections being in your local liquor stores. Arrow Wine and Belmont Party Supply both have a fine selection. Maybe you would like to try your hand at it yourself? As was mentioned earlier, it is not incredibly difficult to do, cider being more akin to a wine than beer. If you are an adventurous spirit, Sally’s Place has a very simple recipe you can try, with just a few purchases from a local brew store. Cheers!