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Things to do in Dayton | Restaurants, Theatre, Music and More

Things to Do

Funk Fusion Jams at Jimmie’s

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If you are interested in the excitement and dynamic energy that comes from improv, funk, and jams, you are in for a real treat Saturday night at Jimmie’s Ladder 11. Family Jam Productions is hosting one of the regular “Big Damn Jam” sessions, this time featuring Mr. Todd Stoops. Stoops was the keyboardist for the ultra popular funk fusion band, Kung Fu. Now solo and on the road, Stoops is making his first appearance in Dayton at this epic jam session.

You will also see all the usual stars from the Big Damn family, including Bryan Russell, Dale Lutz, Kevin Dumont, George Stix Furman, Tracy Sax Lakes, Jonny Dread,Melissa Nicole Henry, Eric Henry, and Norman Dimitrouleas!  Zane Gerlach will be opening the show. Don’t miss this one!
Doors at 9pm
Music at 10pm
18+ W/ VALID ID
$5 Cover

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Sláinte: United Irish of Dayton’s Celtic Fest comes to Riverscape

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Kim Metter, volunteer, at the Dayton Celtic Fest.

Kim Metter, volunteer at the Dayton Celtic Fest.

I start to get really excited the weekend before. I start listening to my favorite Irish bands and look through my old photos that remind me how much fun I have every year. This coming weekend, July 24th-26th, we celebrate the United Irish of Dayton’s Celtic Fest!

The first Celtic Fest, held in 2002, gave birth to one of the largest and best festivals that Dayton has to offer. The Celtic Fest is the last free festival held in downtown Dayton. Throughout the year, fundraisers known as Celtic Crushes are held at various small businesses. Patrons go and support local vendors and the businesses donate a portion of the bill to help fund the Celtic Fest. Also, festival goers will see donation buckets that allow them to do their part to support the Celtic Fest.

Four stages allow festival goers to be immersed in Celtic culture. Four headliner bands: Gaelic Storm, Scythian, Socks in the Frying Pan and We Banjo 3 plus a handful of local and regional bands provide lots of great music. Band merchandise is sold at the United Irish of Dayton Stage, so if you hear a band and love them, you can purchase their latest CD, T-shirt and other novelty items.

Look at these lovely ladies volunteering!

Look at these lovely ladies volunteering!

For those wishing to really connect with their Celtic roots, you can see dancers, jam with pipes and drums and even dance in a Céilí! Celtic Academy of Irish Dance, Dwyer School of Irish Dance and the McGovern Ceili Dancers provide dancers of all age groups. Miami Valley Pipes and Drums give a lively performance that stir the Celtic soul and Éamonn de Cógáin calls out the dance moves so that you get to become a participant in the Irish Céilí! 

In addition to the awesome music that fills the streets, multiple merchandise and food vendors are present to satisfy your tastebuds and shopping desires. Traditional fare along with regional food provide ample dishes to try. Jewelry, clothing, pottery, bar ware, home goods and trinkets are just some of the items available to be purchased from local vendors and those from across the pond.

Dayton Celtic Fest in full swing!

Dayton Celtic Fest in full swing!

Want more? Various activities such as the cultural exhibits and demonstrations, Parade of Kilts, Rainbow’s End Children’s area, Celtic Breakfast, 5K Run/Walk and 10K Run, Beer Tastings and a Celtic Bike Ride are happening all weekend. Also, all are welcome to attend the Gaelic Mass held Sunday morning at the United Irish of Dayton Stage in the new Five Rivers MetroParks Pavilion. Irish dancers and pipes accompany a Catholic mass service held in both English and Gaelic.

And no Celtic Fest would be complete without beer. This year’s main beer will be Murphy’s Irish Stout which has been consistently brewed in Cork, Ireland, since 1856. The main beer trucks will offer: Murphy’s Irish Stout, Murphy’s Irish Red, Boddington’s Ale, Stella Artois Cider and Bud Light. The craft beer truck (adjacent to the Pub Stage & Wright Flyer on Monument Ave) will be offering: Bellhaven, Fuller ESB, Highland Gaelic Ale, Thirsty Dog Irish Setter, Goose Island Summer Shandy, Blue Point Toasted Ale and Bud Light. For those of you who are disappointed that Guinness and its sister beers will not be offered, I ask you to keep an open mind. The listed beers are a comparable selection to what has been offered in years past. This will give you a opportunity to try a different beer while you enjoy the festival! A new addition to the festival this year is a pairing of the Celtic Fest with Uber. First time Uber users get a free first ride up to $20 with the code CELTICFEST15 (download the app, create account, and use the code). The designated Uber pick up/drop off location is at the corner of Monument and Jefferson. This is a great way for you to enjoy the festival and get home safe and sound!

The Elite Volunteers of the Celtic Fest.

The Elite Volunteers of the Celtic Fest.

The United Irish of Dayton’s Celtic Fest will happen rain or shine. For more information about the festival, you can visit: www.daytoncelticfestival.com or check out their Facebook page: www.facebook.com/DaytonCelticFestival. If you are interested in becoming a fellow volunteer, you can email your request to [email protected].

Thanks to Diane Leo, who introduced me to this whole Celtic Fest thing, this will be my seventh year volunteering! Look for us: riding in the gator, me squeezing my bike horn to part the crowds, delivering pop, water and ice. Hope to see you all there!

 

 

Welcome To Ohio Beers, Baseball Fans!

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Hello baseball fans!

Great American Ball Park

Welcome to Great American Ball Park!

We are at the midpoint of the season, and it has been an interesting start. Despite the loss of some key talent, the Cardinals and the Yankees are still holding on to their divisions. No one at the start of the season saw the Astros being one of the best teams in the league, or the White Sox being one of the worst. The Royals are proving they were not a fluke, and the Cubs are hoping this is the year they can get back into playoff contention. Experts saw the NL dominated by three teams, but the AL was anyone’s to take.  One thing that everyone knew was that this year, all eyes would be on our neighbor to the south Cincinnati for one week. That week begins today.

Great American Ballpark will be the center of the baseball world as it hosts the 2015 All Star Game. Cincinnati will be showcased in all her glory, and not just the stadium. We all know what an amazing city it is, but the thousands of people coming to visit may not see it that way. It was the second city founded in the state of Ohio, and the “Queen of the West” according to Longfellow. Before Chicago earned its reputation as a meat packing center, Cincinnati earned the nickname of “Porkopolis” because of its hog packing capacity. It is also the home of the first paid firefighting unit AND the first paid baseball team. That professional baseball team, the Red Stockings, evolved over the years into the team we see on the field today. And our own Dayton Dragon have had a hand in feeding that team some excellent talent.

National Prohibition Convention Image

The National Prohibition Convention was held in Cincinnati in 1892.

Many people also don’t know the rich beer and cocktail history that Cincinnati enjoys. Chicago and Detroit get most of the press as hotbeds of Prohibition activity, but the Queen City had its own bootleggers and criminals making sure that a thirsty nation did not got wanting. Samuel Adams founder Jim Koch is from Cincinnati, one of the first breweries to start building the craft landscape we see today. There are going to be tens of thousands of thirsty visitors milling around Cincinnati this week, looking for delightful beers to enjoy. The focus is on beer, because that is what goes with baseball. I have searched through the local beer scene (and by local I mean Ohio), and came up with suggestions for each of the teams represented this week at the game. I paid particular attention to the beers available at Great American Ball Park, and Cincinnati itself, before looking for other breweries to highlight.

Since this week’s game is going to be at a National League stadium, we’ll let the away team go first. The teams are in order of their standings as of this writing, and the number after the team is how many players represent them in the All Star Game. An asterisk indicates a beer that can be found in Great American Ball Park.

AL East

BORIS the Crusher Russian Imperial Stout

This is one tough frog out of Akron.

New York Yankees (3) – Chickow! by Triple Digit Brewing (10% ABV, 28 IBU) is one of the heaviest hitters on this list. Which is fitting, because the Bronx Bombers are close to the top of the home run leading teams in the league.
Baltimore Orioles (4) – Based in LeBron territory, Akron’s B.O.R.I.S The Crusher  by Hoppin’ Frog (9.4% ABV, 60 IBU) is an amazing Russian Imperial Stout, and another heavy hitter. It looks like you have to be to keep up in the AL East.
Toronto Blue Jays (3) – The Blue Jays have scored the most runs in baseball (470) at the break. They have been Rounding Third (Madtree (6.5% ABV, 51 IBU)) more than any other team in the bigs. And they are STILL third in their division.
Tampa Bay Rays (2) – The Columbus based Elevator Brewing’s Dark Force (5.9% ABV) came from out of nowhere in 2007 to win quite a few awards. The Rays can still take this division, but it is going to require some work.
Boston Red Sox (2) – The one exception to the Ohio rule. But not really. These boys of summer are sitting at the bottom of a tough division. *Sam Adams Summer Ale  (5.3%, 7 IBU) can keep them company while they are down there.

AL Central

Kansas City Royals (7) – Their fans are the kings of the ballot box. *Ermal’s Belgian Style Cream Ale by Warped Wing (5.4%, 20 IBU) has some similar qualities to Kansas City’s Tank 7 by Boulevard. And the can had a nice blue color, which their fans can appreciate.
Minnesota Twins (2) – I am not sure, but I think it is getting close to winter in Minnesota. Mt. Carmel’s *Nut Brown Ale (6.0%, 38 IBU) is a great beer to keep warm with, offering hints of maple syrup along with the rich brown ale.
Detroit Tigers (5) – Did you know that the state of Michigan produces the most blueberries in the United States? I am sure that Rivertown Brewing’s *Blueberry Lager  (4.3%, 19 IBU) has more than a few of them in their fruit forward beer.
Cleveland Indians (1) – Jason Kipnis was a beast in May. The seasonal Lake Erie Monster by Great Lakes Brewing Company (9.1%, 80 IBU) is a very appropriate beer from his team’s city. It is an Imperial India Pale Ale with plenty of bite to it.
Chicago White Sox (1) – Elliot Ness was a federal agent from Cleveland that spent some time in Chicago, helping to bring down one of its most infamous citizens. Great Lakes Brewing Company brewed a delicious amber ale (6.1%, 27 ABV) in his honor.

AL West

Rhinegeist Hustle, Zen, and Truth

A small portion of the Rhinegeist family of beers.

Houston Astros (2) – When you think success in baseball, you think money. The Astros are taking *The Lesser Path  (Blank Slate Brewing (6.5%, 70 IBU)) by being one of the best teams in baseball with the second lowest payroll.
Los Angeles Angels (2) – Californians seem pretty relaxed. A light sessionable sipper, Zen by Rhinegeist Brewing (4.8%, 45 IBU) is a perfect beer to kick back with while watching a baseball game.
Texas Rangers (1) – Is there any state that shows their independence like Texas? Divergent by Rivertown Brewing (3.8%, 10 IBU) is different, with sour fruit notes and a clean finish. It is a great beer to try if you have been considering sour beers, but just were not sure.
Seattle Mariners (2) – Coffee and Seattle go hand in hand. Named after the bridge connecting Cincinnati to Covington, KY,  Roebeling Porter by  Rivertown Brewing (7.9%, 35 IBU) uses local coffee and vanilla to enhance the roasted notes in the porter.
Oakland Athletics (2) – Fifty West Brewing created *Wire to Wire Wheat (4.8%, 18 IBU) to celebrate the 25th anniversary of the Reds last World Series victory. Who did they beat in that series? I’ll let you guess…

And now, the home team!

NL East

Washington Nationals (2) – A capital beer for the capitol’s team. *Leopold by Listermann Brewing (6.2%) is a blonde ale with Belgian spice notes. After a rocky start, they have finally climbed back to the top of their division.
New York Mets (2) – When I was doing research for another project, I discovered near where the Mets played there was a brewery dedicated to pale ales. *Altered Pale Ale by Christian Moerlein (4.3%) is a nod to that brewery.
Atlanta Braves (1) – I love peanut butter porters. Georgia grows the most peanuts in the United States. Is there any other beer for them than Nut Case by Listermann Brewing (5.0%)? If there was some sort of Waffle House beer (Waffle House is based in Georgia), that would be a close second.
Miami Marlins (2) – While doing research, I discovered that Dortmunder beers go very well with fish. Dortmunder Gold by Great Lakes Brewing Company (5.8%, 30 IBU) is one of the better examples of that style. It also represents the city the Marlins beat to get their first World Series win. They have that going for them.
Philadelphia Phillies (1) – When you are at the bottom of the league, you really could use a boost. Fortunately, Madtree Brewing has something you can use: a Lift (4.7%, 11 IBU). Light and delicious, you can enjoy a few of them in one sitting.

 

NL Central

PsycHOPathy by Madtree

A great local beer to enjoy at Great American Ball Park.

St. Louis Cardinals (6) – The entire division is looking to take over your throne. You have claimed it five of the last ten years. For that I give you Warped Wing’s Mr. Mean (9.7%, 96 IBU). It is named for the 13th album released by the Ohio Players. Lucky number for you?
Pittsburgh Pirates (4) – You may want to explore a different classically brewed amber lager while you are in town. Hudepohl’s  Amber Lager (4.7% ABV) is from a brewery established just twenty six years after Yuengling. Try it…you’ll like it.
Chicago Cubs (2) – It is crazy that this team is angling for a playoff position after last season. *PsycHOPathy by Madtree Brewing (6.9%, 70 IBU) is an amazing India Pale Ale, challenging Truth for the best IPA to come out of Cincinnati.
Cincinnati Reds (3) – Was there really any other choice? Rhinegeist Brewing Hustle (5.4%, 35 IBU) was brewed for baseball season and given the nickname of one of the most beloved Reds players of all time. It is a nice rye spice pale ale that hits all
Milwaukee Brewers (1) – Back to the classics for one of the big, German beer cities in the country. Over-The-Rhine Ale by Christian Moerlein (6.0%) shows off the German heritage of the area with a traditionally brewed ale. It harkens back to a time when generous hop profiles were needed for preservation, not just flavor.

 

NL West

Los Angeles Dodgers (5) – California grows the most strawberries in the United States. Which is why the seasonal Sol Drifter by Madtree (4.3%, 18 IBU) was selected for any Dodgers fans that may be heading to the Midwest.
San Francisco Giants (4) – When India pale ales were initially developed, they were highly hopped for long journeys. For the longest trip to Cincinnati (barely edging Seattle), we give you *Truth by Rhinegeist Brewing (7.2%, 75 IBU). Fresh beer for the end of an almost 2,400 mile journey.
Arizona Diamondbacks (2) – There are a wide range of flavors and great depth to Mystic Mama (7.0%, 130 IBU), a local favorite from Jackie O’s in Athens. And there are snakes on the can, which may have had more influence than I want to admit.
San Diego Padres (1) – If there is one thing I know about San Diego, it is sunny and 75 F at all times. Fathead Brewing has created Sunshine Daydream (4.9%), something light and easy to drink for looking out over the Ohio River. It is no Pacific ocean, but it still offers a nice breeze and a place to dip your toes.
Colorado Rockies (3) – Do you miss the mountains, Coloradans? Chomolugma by Jackie O’s (6.5%) derives its name from what the Tibetans call Everest. It is a delicious brown ale flavored with wildflower honey.

If you are looking for places to enjoy these beers while taking in the atmosphere of the All Star festivities, Holy Grail Tavern and Grill, Arnold’s Bar and Grill, the Moerlein Lager House are just few in the Cincinnati area with great food and some of the delightful beers mentioned. Have a great time this week on the historic banks of the Ohio River, and enjoy the efforts of the talented local brewers we have in the Buckeye State. Cheers!

Evolution of an Icon – National Martini Day

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Martini glasses

The cocktail. The myth. The legend.

The martini is an iconic drink. So iconic, in fact, that the glass it is served in with an olive is an almost universal symbol of a cocktail. June 19th every year is National Martini Day, one day we get to celebrate this legend and all of the varieties it has spawned. Starting with Mae West and James Thurber, to James Bond to Sex in the City, martinis in all their various forms have been embraced by pop culture as elegance in a glass. Maybe it is the simplicity of the ingredients. Maybe it is the balance of sweet and strong ingredients. Maybe it is the flexibility of the cocktail over the ages. Whatever the reason, more has been written and said about the martini than almost any other cocktail in history. And it all started in a little town in California.

The Golden (Rush) Age

The grandparents of the martini are just as distinguished as the cocktail itself. The Manhattan, well known to whiskey enthusiasts, is thought to be one of the original influencers on the cocktail. The use of vermouths and other aperitifs in cocktails was well established by the mid-nineteenth century. The other big influencer on the creation of the martini is the Martinez, a cocktail created in California during the Gold Rush. There are many stories told about how the Martinez was created, but the most common one involves a miner stopping at a bar in Martinez, CA and requesting that the bartender make him something special. Sometimes that bartender is the iconic Jerry Thomas, sometimes it is not. The bartender then created the cocktail as listed below:

The Martinez Cocktail

The Martinez utilized sweet vermouth and gin, but it soon evolved.

The Martinez

1.5 oz. gin
1.5 oz. sweet vermouth
¼ oz. Maraschino liqueur (some recipes call for orange curacao)
2-3 dashes of orange bitters
Garnish: Lemon Peel

Pour all of the ingredients over ice into a glass. Stir for 20 seconds until the cocktail is chilled; strain the ingredients into a martini glass. Twist the lemon peel over the cocktail then add to the drink.

Even the glass the martini is served is in designed for the enjoyment of the libation. The glass is stemmed so you can hold it away from the drink, keeping it is chilled as long as possible. In all martinis, the water you get from stirring or shaking is important to the enjoyment of the cocktail. It softens the gin and smooths out any rough edges. The reputation of this cocktail spread from California to the rest of the country, and the rest of the country had something to say about how the cocktail was made.

The Martini Dries Out

A selection of dry vermouths

This is as close as the vermouth should come to your cocktail.

The first place the martini recipe was actually written down was in 1882 by Harry Johnson in his Bartender’s Manual. It is much different than the one we would recognize today, adding gum syrup for some sweetness and thickness and with liquor proportions like the Martinez. As the 19th century turned into the 20th, dry vermouth, or French, vermouth was becoming more and more popular in bars on the east coast. It even found its way into the martini, immediately changing the complexion of the cocktail. Originally a martini with dry vermouth was known as a Dry Martini, but the dry was dropped as dry vermouth became the go to aperitif for the cocktail. As the nation got closer and closer to Prohibition, the martini became drier and simpler, losing sweeteners and having the ratio of gin to vermouth drop. It eventually settled to a 3 to 5 parts gin to one part vermouth ratio.  In The Fine Art of Mixing Drinks, author David Embury even went as far as to insist the perfect ration is seven part gin to one part vermouth. A dry martini indeed.

The Dry Martini

2 ½ oz. gin
½ oz. dry vermouth
2-3 dashes orange bitters

Pour all of the ingredients over ice into a glass. Stir for 20 seconds until the cocktail is chilled; strain the ingredients into a martini glass.  You may choose to add an olive or a twisted lemon peel for a garnish.

It was only called a Dry Martini at the time to distinguish it from its sweet vermouth based cousin. Time and other circumstances kept pulling the vermouth out of the cocktail.

Cocktails during Prohibition were not complicated at all. “Pour some liquor in a glass and drink” is a pretty accurate description of most drinks in the United States during this period. All of the great bartenders fled overseas and were creating new libations in Europe and the Caribbean. The ones still in the states were trying not to get caught serving cocktails, so ingredients like vermouth became novelties. Martinis became a little more than some chilled gin in a glass, and that is the way many people liked it. Even after Prohibition ended, the dryness of the martini stayed. Many luminaries of the time insisted the only way to drink a martini was to leave out the vermouth all together and just drink chilled gin in a martini glass. Maybe have a bottle of vermouth in the room or toast in the direction of France as you enjoyed your drink. This was also a time bartenders would use atomizers with vermouth or just wash the glass with vermouth to add a hint of the flavor, but not much of one. It was during this era that the dryness of the martini referred to a lack of vermouth as opposed to using different vermouth. This changed with the introduction of a new spirit to the American palate: vodka.

Leaving us Breathless

1953 Smirnoff Ad

A vintage 1953 Smirnoff ad. It even advocates the Vodka Martini.

Vodka is a relative newcomer to the U.S. cocktail menu. It arrived on the shores in the 1950’s, and became hugely popular with the “Leaves You Breathless” campaign used by Smirnoff. One of the advantages vodka had over gin was the fact that after a three martini lunch, you did not carry a piney smell around for the rest of the afternoon. Since the art of bartending was just still filtering back into the United States, most bartenders substituted gin with vodka in cocktails as experiments. One of those was the martini, which for some reason was then christened the Kangaroo.

The Kangaroo

2 oz. vodka
1 oz. dry vermouth
Garnish: Lemon Peel

Pour all of the ingredients over ice into a glass. Stir for 20 seconds until the cocktail is chilled; strain the ingredients into a martini glass. Twist the lemon peel over the cocktail then add to the drink.

Many bars today don’t even add the vermouth to a vodka martini. There is no other flavor to balance out the cocktail, so instead of overwhelming the vodka, they just leave it out. Vodka opened a door for other experimentation. Since it is odorless and flavorless, it is a blank canvas on which to work. This gave the men and women behind the bar more room to play with flavor and other ingredients, straining them into a martini glass, and called the concoction some form of martini. This led to a little darker era for the martini purists.

Appletinis, Chocolate Martinis, and Questionable Martini Creations

It could be argued that the Cosmopolitan, developed in the 1970’s but not reaching peak popularity until the 90’s, was the precursor to the flood of flavored martinis. It could also be argued the Cosmopolitan was the precursor to the flavored vodka boom, but that is a different article. Other cocktail historians point to the French Martini at Pravda in the late 1990’s as the flash point for flavored martinis.

Flavored martinis

So…this era happened…

French Martini

1 oz. vodka
1 oz. Chambord (any fine raspberry liqueur will do)
2 oz. pineapple juice

Pour the ingredients into a mixing tin over ice. Shake vigorously for 10 seconds; strain into a martini glass.

This is a delicious cocktail, but is it a martini? Purists (myself included) would say no, that this is a delicious cocktail in a martini glass. A martini is gin (or vodka) and vermouth in a martini glass. The blank canvas expanded to include Lemon Drop Martinis, Appletinis, Cherry Cheesecake Martinis, Espresso Martinis, and all other manner of concoctions and variations. Menus became full of these cocktails, and for a while it was all the rage. Something in the bar community shifted in the early 2000’s, and classic cocktails fought their way back to the menu. This meant that the original martini, full of gin and vermouth and old world flavor, returned to menus as an option to the other martinis that were offered. You would be hard pressed to find a White Chocolate Martini in a craft cocktail bar these days. Though if you asked nicely, I am sure they would be able to make you one.

No matter how you enjoy your martini, June 19th, National Martini Day, is a perfect day to, as Mae West put it, “slip into a dry martini”. Plenty of vermouth or no vermouth, flavored or not, you have many options to explore in one day. Just pace yourself. There is still a whole weekend of martini drinking to get through, and you may want to have one with dad on Father’s Day. Cheers!

Bike the Arts: Exploring Downtown Dayton

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Since my car-less adventure way back in the day, I’ve always believed that one of the best ways to see our beautiful city is on a bike. With all the bike-love happening in Dayton these days – Link Dayton (bike share), recognition of our top ranking for the most off-street paved trails, the RiverScape bike hub, an increased number of bike lanes for commuting, our bronze ranking as a Bicycle-Friendly community and more – it’s no wonder that more cycle tours and races are popping up for community members of every interest level and ability to strap on that helmet and ride.

BikeArtsPostcardUpdate

On Saturday, June 20, there’s a fun, free and unique new addition to the cycling opportunities. Dayton Regional Green and Courteous Mass have teamed up to host Bike the Arts – Downtown Dayton. A total ride of just under 7 miles on a (mostly) flat surface – this event showcases both our bike-friendly environment and our talented arts community. Registration for the ride begins at 10:30 a.m. at RiverScape MetroPark; the ride goes from 11:00 a.m. to 1:00(ish) p.m.

An all-volunteer effort, born out of the Arts and Culture team from Dayton Regional Green and relying upon the experience from the cycling gurus at Courteous Mass, this ride is slow, smooth and filled cool visits to local arts spots.

Jane Black, co-chair of the DRG Livability pillar, is the lead docent on the tour. With oodles of experience as a both a professional artist, educator and administrator – Jane will share exciting insights and behind-the-scenes stories about the public art and spaces; she’ll introduce you to great pieces of art in plain view that you’ll see in a whole new way. Riders will also hear from staff at Dayton Art Institute and K12 Gallery, as well as artists/performers Bing Davis, Suzy Richardt, Ryan McCullough and Justin Howard. How’s it work? Ride a bit, meet an artist, ride again, see a performance, back on the bike to visit a gallery, and keep on going as you enjoy exploring your city!

The ride is escorted by Dayton Police Officer Jeff Brown for everyone’s safety and comfort (this is an on-street ride, we’ll follow all traffic rules). Helmets are recommended.

Bonus! The first 30 registrants receive a FREE 24-hour membership to try Link Dayton, and the first 50 registrants receive a FREE Take Back the Tap water bottle from the City of Dayton. Plus, snacks and water will be provided. Don’t miss your chance to bid to win a beautiful piece of art created by Suzy Richardt in honor of the ride.

No bike? No problem! You can rent one from Five Rivers MetroParks or try Link Dayton (multiple Link Stations are along the route, so you’ll be able to check-in as needed).

This program is part of a larger initiative of Dayton Regional Green. While many of the action teams are working closely with municipalities, organizations and corporations – the Arts and Culture team is working to provide fun and easy ways for individuals to learn more about multi-modal transportation, energy savings and personal steps to environmental sustainability.

A Lighthearted Look At The Heart Of Dayton Love

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Calm down. Seriously. Before you create another twitter account, just calm down.

 

“But Dayton is awesome and I want the world to know!!!!!!!!!!”i_love_dayton_ohio_postcard-r8f30bb3fcea74d3c81c8d412d3a5d9c2_vgbaq_8byvr_324

Yes, indeed it is, and other people feel that way, too.

 

“But I have the best idea ever, EVER for a totally unique to Dayton hashtag that is about to change the landscape and economic development of our entire region!!!!”.

Nah. That’s not how this works. That’s not how any of this works.

 

“But I am a super special with a unique perspective on our area that no one has ever thought of before. Have you tried talking positively about Dayton?? Gamechanger”.

Take a seat.  Grab a beverage. Then take notes.

 

“Dude, I really like this area and like to take pictures and / or string words together so maybe I should talk about Dayton”.

Come on in, the water’s fine. Snap, talk, and write until your heart is content. But for the love of all things holy, talk to some people before you try to reinvent the wheel.

 dayton_rocks_sticker-r44b7c3fea4b745a7b9524d67753141e1_v9waf_8byvr_324

“I need to boost my resume and look like I’m making a difference”. It’s cool, there’s room for you and your self-promotion. Just jump on in beside the people already doing the work for the good of the big picture – not just a 6 month project. There are ideas that need a face, need someone with the rockstar mentality, and need someone tenacious enough to be out there waving the flag of (insert cause here). Ask around. There is a 97.9% chance someone is waiting for a “you” for a project that may already be under way.

 

Well, now what?

I promise, I am not trying to rain on your parade. Or parades. Because there seem to be 746 parades marching to their own band right now. Let’s get the drum majors at least on the same beat. At the very least some semblance of a similar tempo. Keep reading to see where you might fit in here.

 

“I want to promote events in Dayton / get more exposure for the events I care about / the ones at my business / the ones at non-profits I like / fundraisers I -1want to organize / parties I want to throw.”

Dang it, we love you. Help spread the word, you are awesome. First stop, enter your event on the mostmetro.com event calendar. It’s free. It’s easy. The entire website was created for exactly this purpose. There is so much happening in the Miami Valley. SO.MUCH. This was created as one stop shopping for all events. All sorts of organizations around the area use it as their official calendar. It is referenced by the organizers of the largest events in the area to try to plan around each other. Other websites pull content from the calendar for their stories sometimes, or even to update their own calendars. It’s alllll good. Most Metro knows it, other websites know it, it’s cool and what it was built for. Not being self promoting here, I realize you’re reading this ON Most Metro. Sure, there are gobs of other great things on the site, but the calendar is what it’s all about. It was built for you, and you, and you and even that guy over there to use for this purpose. It was built because as soon as Wilbur & Orville landed their plane, this community realized a need for a big ol’ magic calendar such as this. Ok, not *that* long ago. But about 8 or 9 years ago DMM answered the call of community members and UpDayton attendees and this baby was born. So use the calendar.

 

n36945691737_5629“I am the voice of a generation. I must use my powers for good.”

Being the voice of a generation is a pretty kickass responsibility. Building & maintaining a website takes the one thing many of us are lacking – time. Consistently putting out fresh content ain’t for the faint of heart. There are several outlets that will be happy to publish your content. It’s a win win. You get to run your big ideas up the flagpole and see if you have what it takes for your movement. You also get the benefit of not carrying that weight by yourself. Obviously, Most Metro is one of them, I’m saying that because here we are. But if you don’t think this is a good fit for you, shoot us an email, we’re happy to point you in the right direction. Yeah, seriously. Another site talking Dayton isn’t competition, just different, and we’re happy to connect you to the best megaphone for your awesome ideas.

 

“Someone else has a similar idea to my awesome idea, but they are a big jerkface and I don’t want to work with them”.$_35

Been there, done that. The beauty of Dayton is there are a lot of enthusiastic people trying hard to make a difference. These people come in all shapes, sizes, colors, styles, ages, genders, affiliations, cliques, you name it, we’ve got it. The best part? They are all probably more connected than you think and definitely more than willing to help get you connected. Just ask. If you don’t know who to ask, holla in the inbox. If you don’t want to work with so and so, you don’t have to. It’s 7 degrees of Kevin Bacon around here. We’ll get you connected.

 

“I have created this amazing business / attraction / activity and people should flock here to see it in person”.

Start with the CVB. What the heck is a CVB? Dayton Convention and Visitors Bureau. They reach out to people all around the country to attract people here to our city. You know how you want to tell your friends about Dayton? They do that…but everywhere. Do you know what visitors bring when they come to Dayton? Money that stays in Dayton.

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So why is this bloggy article happening? For a hot minute Dayton was in that angsty, emo, “I don’t like myself” mode. We’re coming out of that now and it is in large part to an endless well of good feelings, some hope and the willingness to get out there. We are coming to an interesting point in our resurgence. We want to make it easy for people who aren’t already in the know to find the good stuff happening in the 937. When there is a different hashtag for every little thing, it makes it hard for people to get to the nitty gritty of what we have to offer. Do you know how many people search for #DaytonGoingUpOnATuesday or #DaytonCanadianGeeseHuntersClub or #937islikeheaven, etc. The person who made it and 3 of their friends. Let’s work on simplifying things a little bit. Let’s bring people into the mix before we confuse them. Let’s be accessible and open, rather than like a secret rave with a password. (Do people still have raves? I may have watched too many Stefon SNL sketches). This area is known for its innovation. so let’s innovate strategic ways to collaborate.

 

It’s Spring, literally and figuratively. We’ve got the UpDayton Summit coming up in April, a time when our city is revived with a new batch of ideas. It’s also almost patio weather. Let’s be honest, there’s something about sitting on a patio in warm weather with some good wine or Bad Juans that makes people get creative. Let’s give these ideas the best chance possible to get off the ground. Part of that means not starting from scratch where it’s not needed. Tap into the resources with an audience. If everyone is re-inventing the wheel, we’re all just rolling around with no where to go unless we find a hill to roll down somewhere. No one wants that.

 

Before you pay godaddy $12.99 a year, before you try to come up with another way to use some iteration of Dayton DYT D8N in a twitter handle, before you take a big bite out of a bigger project, research what we have and use these to your advantage.

 

Here’s a cheat sheet:dayton-patented-original-lo

 

  • An event is coming up or you want to write your view on Dayton- mostmetro.com
  • One of the above, but it involves food or alcohol – DaytonDining (part of mostmetro.com)
  • You’re starting a new business – daytonbusinessjournal.com
  • Something just happened that needs a news crew- whio.com / wdtn.com / wkef.com
  • Something is happening that needs more in depth coverage or some investigating- daytondailynews.com
  • You want to highlight a day in the life of a person or business- @daytonbaton
  • Does anything look cool in Dayton? – @daytongram
  • There is something cool IN Dayton that might attract people from OUTSIDE of Dayton to come here – daytoncvb.com
  •  Is there a place, a person or a story that mystifies or intrigues you? Submit a question to WYSO Curious

 

 

A Day of Being Irish

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St. Patrick Icon

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

Irish Coffee

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)

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.

Redbreast 12 Year

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!

The Bourbon and The Chainsaw: Jackyl Brings Their Own Party

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Richfield Coliseum

The home of great sports and great rock.

When I was younger, one of the first concerts I went to was a sold out show at the Richfield Coliseum on the Aerosmith “Get A Grip” Tour. The Coliseum was an amazing venue south of Cleveland, seeing many great musical acts come through there and hosting some incredible sports teams. It was the home of the Cavaliers for three decades (and the home of Larry Bird’s final game), and where every major band that came to Cleveland played. Thus the rock legends from Boston touched down there, bringing another, lesser known band to open for them. Jackyl was entertaining to watch and blended in well with the rock that was going to be the main course for the day. Their big hook was one of their songs, called “The Lumberjack”. Their front man, Jesse James Dupree, played a chainsaw on stage as part of the song. It was an interesting way to kick off the show, but not as interesting as you can kick it off now. Dupree has been fronting Jackyl since the late 1980’s. That is a lot of bars played at, and a lot of beer and whiskey sold. And by his reckoning, he has been “personally been responsible for millions of gallons of beer and whiskey that have been consumed over the years.” He rectified the beer part of that equation, releasing Jesse James America’s Outlaw Beer around 2008 and may still be available in Kansas, Missouri, and South Dakota. A few years ago, American Outlaw Bourbon hit the scene, taking care of the whiskey.

Being from the South, Mr. Dupree knows something about whiskey. Jesse James Spirits was launched in 2010, the same year of Jackyl’s studio release When Moonshine and Dynamite Collide.  It brought the American Outlaw Beer under a solid home, and allowed the release of The Original Jesse James American Outlaw Bourbon Whiskey into the world. Distilled in Kentucky and rested in charred oak for three years, it is an uncommon find when you are roaming the liquor stores of Ohio, or many other places in the United States. Lest you think that Dupree went into this as a lark, American Outlaw won a Bronze Medal, along with Four Roses Yellow Label, at the 2012 San Francisco World Spirits Competition. He has also planned some expansion into Trimble, Tennessee, butting heads with the state over being able to create a product labelled as Tennessee Whiskey. Jack Daniels has a lock on that title, and on the process, that it requires to be called a Tennessee Whiskey. He

Pick up a good bottle of hard-to-find bourbon!

Pick up a good bottle of hard-to-find bourbon!

was one of many voices that argued that the requirements listed in the law were the process Jack Daniels’s used to make their whiskey, and shuts out the small distillers like his.

If you are either a bourbon or Jackyl enthusiast, today is (somewhat) your lucky day! The lucky bit is that Jesse James Dupree will be selling, and signing, bottles of his American Outlaw Bourbon and Michael Balard’s Full Throttle S’Loonshine at Manor Wine and Liquor on Airway Road. The unlucky part of it is that his second stop of the evening, Oddbody’s Music Room, where Jackyl will be performing with Transylvania Hellhounds and Four Star Revival at 7 PM, is sold out.

A good deal of time has passed since that concert in 1993. The Coliseum is now a field in the Cuyahoga Valley National Park, and Jackyl is no longer a little known opening act. They have become a powerful force in the rock world, with a new opening act they are looking to introduce to a broader audience. From what we have seen and heard about it, and with the continuing growth of the craft bourbon and whiskey scene, we may be seeing American Outlaw Bourbon eventually making a big name for itself. Cheers!

Everyone Loves That New Car Smell: The Dayton Auto Show 2015

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IMG_2583

The Fiat 500 Family

Walking in the showroom of the 2015 Dayton Auto Show, vehicles of every color, contour, make, model and style greet your eye. From American made to European imports, there is a vehicle for everyone at this year’s Dayton Auto Show.

Vehicles were arranged by manufacturer and dealer, with counters offering informative literature and spokespeople willing to share the latest and greatest about the newest models. The smell of car polish and new rubber are a pleasant and welcome aroma, enticing the viewer to step closer and peer into each of the gleaming cars, trucks, vans, coupes, hot hatchbacks, SUVs and sedans. Dealers are showcasing new products are reintroducing models that have been improved over the years.

The overall feeling is one of too much eye candy initially, then as you move through the showroom and stop to view each vehicle, it settles down and the excitement builds as you move from vehicle to vehicle.

IMG_2581

2015 Cadillac ATS Coupe

Bryan Vanover of Voss Cadillac offered his views on why Cadillac decided to deliver a fresh, new look for their booth this year: “Well, I think they did because they know the Dayton market is a strong market for Cadillac. You know the two stores that are here locally are strong stores, you know, they support Cadillac very well and they, I think, looked at it and said we need to be back in Dayton.”

When asked what new and exciting products viewers should look out for this year from Cadillac, Bryan stated: “Well, with Cadillac, a lot of the exciting things we have the new 2015 Escalade, all new, redesigned. We have two other models, the 2014 and 15 CTS, that was Motor Trend Car of the Year and our ATS was 2013 North American Car of the Year. So we have a lot of exciting product, we have a new ATS coupe that’s out that we’re excited about, so, like I said, a good time to be with Cadillac.”

 

The New and Improved GMC Canyon

The New and Improved GMC Canyon

Al Verscheure from Productions Plus, a subcontractor of General Motors, was asked what was his role here at the 2015 Dayton Auto Show. He commented that his role is “to inform people of the new products, typically as a display lead I’ll come in a day before and we’ll help do the car placements, set ups, fuses, things of that nature.”

When asked what is new for General Motors Al stated that “Probably this time around the main thing that we would be probably focusing on would be the Canyon, it’s the newest to our mix. It comes out this year, it took a two year hiatus while they moved the plant to Wentzville, and now it’s just coming back, completely redone from the ground up, so essentially it’s not the same truck that it used to be.”

New tech is always appreciated and the 2014 BMW i3 does not disappoint. Fully electric, it offers powerful performance with perfected handling. Panoramic views bring the outside in, which makes this sustainable vehicle a guilt-free, fun to drive experience.

2014 BMW i3

2014 BMW i3

 

From the car enthusiasts who loves to talk shop to the new learners who can appreciate the total package, there is something for everyone at the 2015 Dayton Auto Show. Contests and vendors add to the total package. The 2015 Dayton Auto Show will be running this weekend, Thursday, February 19th from noon to 9:00 pm, Friday, February 20th from noon to 9:00 pm, Saturday, February 21st from 10:00 am to 9:00 pm and Sunday, February 22nd from 10:00 am to 6:00 pm at the Dayton Convention Center located at 22 East Fifth Street Dayton, Ohio 45402.

 

Tickets are $8 for adults, or buy online for just $6. Children 9 and under are free with a paid adult. SpongeBob will be wandering around the show ready to say hi and take pictures with all the young auto show goers.Come out and enjoy window shopping for your next dream vehicle.

‘Fiddler on the Roof’ Review – Cedarville University – Prolonged Exodus

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Fiddler on the Roof

Robert Rhodes as Tevye in Cedarville University’s production of “Fiddler on the Roof”

Cedarville University’s production of Joseph Stein, Jerry Bock and Sheldon Harnick’s classic 1964 musical “Fiddler on the Roof,” based on the stories of Sholom Aleichem, is deflated by awkward, inadequate musicality.

Barring technical difficulties, there’s no reason in the world why anybody’s staging of “Fiddler” should produce an Act 1 heading toward two hours. But this is exactly what’s happened at Cedarville due to weak music direction by conductor Carlos Elias who hasn’t mastered the timing within Bock and Harnick’s score, superbly accenting an endearing story of a poor Jewish family coping with change in their tiny Russian village of Anatevka in 1905.

In Elias’ hands, the waltzes are startlingly slow (“Sunrise, Sunset” is particularly painful) and the sprightly sentiments (“If I Were a Rich Man,” “To Life,” snippets of “Tevye’s Dream”) lack vigor. The only number that truly resonates in terms of musicianship is “Do You Love Me?,” an Act 2 gem containing an engaging, conversational essence (akin to “I Remember It Well” from “Gigi”) that constantly flows thereby avoiding any sense of derailment.

Thankfully, “Do You Love Me?” is also a signature moment because of the wonderful rapport and lyric-driven astuteness of Robert Rhodes and Anna Caroline Porter as Tevye and Golde. Throughout the tune, which finds Tevye and Golde tenderly reminiscing about their marriage, Rhodes and Porter beautifully connect with humor, depth and a mutual understanding that their love will survive no matter what the future holds. Excellent portrayals under the direction of Diane Conrad Merchant extend to the sharp, witty David Widder-Varhegyi as humble tailor Motel and a marvelously firm Madison Hart as the daring Chava who defies her family with dramatic results.

Choreographer Carrie Anthony’s commendable routines bursting with personality and colorful exchanges, Robert Clements’ first-rate scenic and lighting design, and Debbie Hamrick’s attractive period costumes are additional assets of this presentation still in search of its musical pulse.

“Fiddler on the Roof” continues through Feb. 8 in the DeVries Theatre of the Stevens Student Center at Cedarville University, 251 N. Main St., Cedarville. Performances are Friday at 8 p.m., Saturday at 2 and 8 p.m., and Sunday at 3 p.m. Act One: 1 hour and 45 minutes; Act Two: 55 minutes. Tickets are $12-$15. For tickets or more information, call (937) 766-7787 or visit www.cedarville.edu

The Super Bowl – One Long Session for Beers!

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Super Bowl 49 logo

Super Bowl XLIX is here. Is your beer fridge ready for it?

The Super Bowl XLIX festivities begin at noon on Sunday, February 1. Pundits are going to spend the entire day analyzing the players, discussing past Super Bowls, and making deflated ball puns. The game itself starts at 6 PM, and will end around 11 PM after all the awards have been given out and more analysis of the game. That is a long drinking day for anyone. You have to pace yourself through a day filled with salty snacks, good friends, and lots and lots of fine, locally crafted beer. Fortunately, British brewers thought of this decades ago, and developed something called a session beer.

During World War I, production of material for the war effort was important. Parliament created a law that allowed for two drinking sessions a day; one at lunch and one at dinner time. Since drinking was much more limited, any typically could only be done at a bar, people would have a few more at lunch then they normally would. They did not want to go back work around dangerous equipment inebriated, so British brewers started to brew beers that were lower in ABV. They typically capped at 5%, but many went as low as 3%. Pilsners, bitters, and pale ales were the styles that were used, offering the most flavor while delivering a love tap of alcohol.

The United States does not have the same fondness for low ABV beers. The legacy of the “little beer” began just before Prohibition as a desperate attempt by then president Woodrow Wilson to stop the inevitable. He proposed that beers of no more than 2.75% ABV be brewed, minimizing the harsh effects of the terrible affliction of alcohol on a delicate public. Clearly, that did not work, and the country dried up for thirteen years. The first beer that came out after the Volstead Act was repealed but before the 21st Amendment went into effect? 3.2% beers. Our legacy with them is much more contentious, thus when the craft beer movement rolled forward, the LAST thing brewers wanted to do was create beers in the Budweiser range of ABV. The ABV War began, trying to create bigger beers, beers full of flavor and alcohol. The winning brewery at this point in time is Brewmeister’s Armageddon out of Scotland, ringing in at an overwhelming 65% ABV. Most beers like this are brewed once for effect, then retired.

A dark day in U.S. history, but a good time for session beers.

Session beers just came back into vogue in the last ten years as a reaction to all of the high ABV beers flowing through the country. Founder’s All Day IPA may be the beer that brought this type of beer to the general attention of the public. This great Michigan brewery sells this in a fifteen-pack, acknowledging that you can sip on this all day and still be able to function at your desk on Monday. It was mentioned more than a few times as a great session beer by the people I spoke with. The 4.7% ABV is perfect for a long session of drinking, and the hops ensures that it is not boring to drink. Fat Head’s Sunshine Daydream out of Cleveland is another highly recommended session beer, creeping up to 4.9% ABV and still delivering with refreshing flavor.

Looking for a local, low alcohol growler fill for the big game? Here is a list of what was found on tap (or in a can) around the Miami Valley. Not all of these fall into the session beer category, but they all hover around the 5% ABV range.

  • Lock 27 – Pugilist’s 4.7% ABV seems light for a beer with a fighting name. Session beers are not all light and hoppy. Here is an irish stout whose punch is in the flavor, not the spirits. Order some of their Smoked Wings while you are there. You will not be disappointed.
  • Yellow Springs Brewing – If you are going to go to one brewery for all your low ABV beer needs, this is the place to go. They have the biggest selection of tap beers that fall into this category. Their Kerfluffle, an English Mild beer, is the lowest on the list at 3.1% ABV. They also have Daily’s Comet Saison (3.8% ABV), Handsome American Brown Ale (5.5% ABV), Ryatt’s Eviction English Pale Ale (5.0% ABV) and Zoetic Citra American Pale Ale (5.2% ABV). A little something for everyone!
  • Dayton Beer Company
    Shelves of growlers

    This should be enough for Sunday, right?

    – Patterson Pale Ale, at 5.5% ABV, is higher on the list for a session beer, but a delicious option. While you are there, get a growler of their award winning Java Man Cometh (7.0% ABV) to help celebrate if your team wins, or cry into if they lose.

  • Warped Wing Brewing Company – They have some heavy hitters in their line up (Baltic Argonaut at 11.5% ABV would make a short session), but they offer their own Self Starter Session IPA at 5.2% ABV. Ermal’s Belgian Cream Ale at 5.4% ABV and their delightfully unique Wedding Beer at 4.5% ABV are options for Super Bowl growler fills.
  • Fifth Street Brewing – For my money, kolsch is my favorite style of lighter beer. FSB’s 1600 Kolsch (5.0% ABV) and Deluge Pale Ale (5.4% ABV) are both excellent beers to add to the game day menu.
  • Star City Brewing – If you already have plans and will have to miss their Super Bowl Potluck Extravaganza, you can enjoy their kolschy Blonde Ale at 3.8% ABV or Weizen Star Hefeweizen at 4.8% ABV at home with a much different pot luck.
  • Lucky Star Brewery – While you are in Miamisburg, you can stop by this brewery as well and pick up their Ojos Locos Mexican Lager at 3.9% ABV or their Redemption Red at 5.3% ABV. Their Wicked Step Mutha Double Stout weighs in at 9.9% ABV, but would be a delicious late game addition to cap off the party.
  • Toxic Brew Company – Relax. There is always some Practice Yoga (5.6% ABV) to enjoy during an all-day football binge. Sign up for the Shuffle Board League while you are there so your sports enjoyment can last after football is over. Abby’s Cure at 9.6% ABV came highly recommended for Sunday, but as a tasty treat with your all day sippers.
  • Eudora Brewing Company – Another award winning craft brewery in Dayton, their Sundowner Blonde Ale weighs in at 5.0% ABV. Supporting them means you are also supporting charity:water, providing clean water to those with no access to it.
  • Hairless Hare Brewery – Hello friends up north! The American Ale here sits at a sessionable 4.9% ABV. And is there anything more American than watching the Super Bowl?
Patriots vs. Seahawks

Just discussing some dinner plans after the game.

Not enough options? Belmont Party Supply has many, many selections for session drinking. Cincinnati favorites like Madtree offers Lift at 4.7% ABV and Rhinegeist releases Cougar at 4.8% ABV for you to consider. Rivertown’s Little Sipa IPA at a nice and light 4.5% ABV is another Cincinnati option on the table. The new kid in Ohio, Boulevard Brewing Company, has their Pop Up Session IPA that sits at a respectable 4.3% ABV and 80 Acre Hoppy Wheat at 5.5% ABV. Fans of New Belgium Brewing can get their hands on Slow Ride Session IPA sitting at 4.5% ABV. You can also pick up He’Brew’s Dry Hopped Session Pale Ale (5.5% ABV) or Heavy Seas’ Cross Bones Session IPA (4.5% ABV) there. If you want a little more heavy in your seas, their Loose Cannon IPA is an amazing choice with a little more punch (7.25% ABV).

The Super Bowl has become more than just the championship game for the NFL; it is a cultural event that brings people together with friends for good food and good company. Whether you are cheering for the New England Patriots, the Seattle Seahawks, or just a halfway decent Super Bowl ad, session beers are one way to sip on great beer all day and still be ready to shout, cheer, cry, and celebrate when the game begins. Now, time to start researching the wings and nachos. Cheers!

Welcome to The Collaboratory!

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The Collaboratory Logo

Cities are amazing things. Their growth during the 17th and 18th centuries helped lay the foundation for some of the largest leaps in thought in that era, and have continued to be a source of innovation ever since. A conversation in one of the booming coffee houses in 17th century London lead to the writing of Newton’s Principia; another chat lead to the creation of Lloyd’s of London, the world’s first insurance agency. The Industrial Revolution grew slowly within cities, drawing people in with opportunities for economic growth. The density of people in urban centers helped to spread ideas by developing a fertile environment for it. The more seeds of ideas that are planted in one area, the better the chances those thoughts will bump into each other and spawn completely new, innovative thoughts. The internet may have us more connected to more resources than ever before, but there is still something special about meeting people face to face. Adding a personality and a voice to all those interesting Facebook posts and LinkedIn updates. That is where The Collaboratory, a new place for people to connect, share, and develop, comes in.

The Collaboratory is located at Courthouse Square, the hub of downtown Dayton, and provides a space for everyone to use. There is a wealth of talent in this area, and we are seeing it grow in leaps and bounds. It is being developed in homes and small offices through the city, people working long days on labors of love. The Collaboratory is a space for people who are looking for more tools, a change of scenery, and more access to expert advice on building a business. It is for entrepreneurs who are just starting out and looking for help and for established businesses needing a place to work on larger projects. Being downtown encourages a wider group of people to come and utilize the space, attracting politicians, students, non-profit experts, and civic leaders to interact and develop new ideas to enhance the Miami Valley. It is within walking distance to many resources, like the Metro Branch of the Dayton Public Library, Sinclair Community College, and Boston Stoker. Physically, it offers one of the largest white boards in the Miami Valley, as well as internet access, public and individual tables, and the ability to be reserved for morning and evening meetings. All of this access costs just $5 and a mention on social media!

The Collaboratory pricing

Connect and collaborate for the cost of a few beers. What could be better?

This venture has been spearheaded by Peter Benkendorf, someone who has believed strongly in this community since he moved here in 2008. He is head of Involvement Advocacy, a group dedicated to encouraging collaborative efforts and creating support systems for those seeking to build a better Dayton. By developing spaces and events that bring people together, better known as Collaborative Infrastructure, Involvement Advocacy is looking to put our city on the map with St. Louis, New York, and Oakland as leaders in innovation. Spaces like this foster interaction with thinkers in diverse industries, ones that may not otherwise have a chance to sit down at a table together. This is where new concepts are developed, ones that can add a fresh sparkle to the Gem City.

Cities are engines for developing new ideas, and Dayton has the talent and imagination to make its own future. The Collaboratory wants to collect that imagination and turn it into businesses, actions, and inspiration to go out and connect with members of your community. There are many places in Dayton you can go outside of your office to get some work done. There are few where you have all of the resources you need to assemble something new. This space will be open on Monday, January 18th from 10 AM to 4 PM. We look forward to seeing and reporting about all of the phenomenal new ideas to come out of The Collaboratory! What will you be heading downtown to build?

The Long, Cold Fermentation of Beer – National Lager Day

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Classic Budweiser Ad

The lager boom in America started with this company.

No one would mistake Budweiser as a craft beer. With over 50% of the market share of beer sales in the United States, it is anything but a small brewery. Jim Koch, head of Samuel Adams Brewery, has famously said that Anheuser Busch spills more beer in a year than Sam Adams brews. It was not always that way. In the 1860’s, all beer in the U.S. was craft beer. It was local, it was fresh, and as you went further west, it was German. After the Civil War, German immigrant and Civil War veteran Adolphus Busch bought into his father in law’s brewery, Anheuser and Co. It was one of roughly 3,700 breweries in the country at the time. The Germans brought their own style of beer with them when they came to this country. It was that style of beer, the lager, which Busch envisioned as a national beer. Through hard work, vision, and a passion for quality, Busch was able to make that vision a reality. His competitors, Pabst, Miller, Schlitz, and many others brewed lagers as well, making the style the dominant one in the country until the Craft Beer Era began in the late 1980’s. Craft beer focused more on ales, turning the lager style into a pariah with its yellow fizziness and lack of flavor. December 10th is National Lager Day, and a perfect time to reacquaint yourself with a delicious style of beer.

Lagers are the new kid on the block. Ales have been brewed for over 7,000 years, but lagers did not hit the beer scene until the 16th century. They were brewed in Bavaria, and spread all over Eastern Europe. They would brew beer in the fall and store it in caves with lake ice through the winter. It became known as lager, the German word for “to store” or “to camp”, and they discovered it would ferment through the winter months. The longer, cooler fermenting time created a popular beer with a smoother finish. Ales ferment at warmer temperatures for shorter times, making them less stable in general. That instability lead to beers souring more often than not, requiring other herbs and spices to mask the awful flavor. The Reinheitsgebot, the German Purity Law, was put into effect to combat this, requiring beer to be made with only three ingredients: hops, water, and malt. It required beer to be better, which lagering aided. The lower temperature and longer fermenting time creates a much more stable beer, not needing the extra spices to cover any souring or changes in flavor. This stability also allowed it to beer to travel further, exposing it to a wider audience. The stage where lagers truly took off was the city of Pilsn, where the pilsner was born.

Castle in Bavaria

Bavaria: Home to Cinderella’s castle and the birthplace of lager.

Ales and lagers are created with the same basic ingredients, save one: the yeast. Ales are top fermenting, utilizing the Saccharomyces cerevisiae yeast and temperatures around the 60 range. Lagers use the yeast strain Saccharomyces pastorianus, a South American strain that takes longer to break down the sugar. It does this at lower temperatures (roughly 40 º F) as well, making the lagering process a perfect fit. Lower temperatures lead to other changes in the beer. Esters, which give ales their wide range of flavors, do not form in the same quantities in the colder environment. This limits the flavors that can be developed naturally in the beer, requiring changes in the ingredients themselves to create the range of lagers that sit on the shelves. If you talk to a brewer, they may mention the yeast strain Saccharomyces carlsbergensis, a strain discovered by Emil Christian Hansen at the turn of the 20th century while working in the Carlsberg brewery. It was later discovered that this strain is the same as S. pastorianus, and now that name is used for all lager creating yeasts.

Most people associate lagers with Adolphus’ Budweiser creation. Light, highly carbonated, and lacking much flavor. There are a wider range of beer that falls into the lager category, not all of them are pale gold in color. Lagers are generally best enjoyed at colder temperatures to maintain their crispness. There are four very general categories that lagers fall into.

  • Pale Lager

    This is what most people think of when they think of a lager. It is golden in color, carbonated, and had a crisp flavor. When you think of big, national beers, this is the style that comes to mind. Pilsners were the founders of this feast, blending pale ale brewing philosophies with lager science. German responded with Helles (“bright”) lagers, and the style caught on. Budweiser, Corona, Molson, and Sapporo are all examples of a pale lager.

  • Amber Lager

    The more common style before Pilsner took the world by storm was a darker, sweeter version. It did not take on the same hop profile as its lighter companion, instead leaning on malty sweetness to carry the flavor load. This style becomes insanely popular during the fall with Maerzen (Oktoberfest) beers, but many craft brewers in the United States have embraced the style as well. Samuel Adams’ Boston Lager, Yuengling, and Great Lakes Brewing Company’s Elliot Ness all fall under this category.

  • Bock

    German Bock Ad.

    Goats are frequently seen in bock ads in Germany due to a bad translation.

    If you are looking for a lager beer, but want a little extra muscle in it, the bock is where it is at. Brewed by monks as early as the 14th century, it was made heavier to become a source of nutrition during times of fasting. Monks tended to fast around holidays, and it became a beer associated with those holidays. Bocks were traditionally dark beers, but developed a range from lighter copper to a deep brown. Shiner Bock may be the most popular version in the United States, and local Christian Moerlein’s Emancipator Dopplebock is an award winner. Eisbocks and Dopplebocks are versions of this beer.

  • Dark Lager

    The darkest of the lagers, it has all the characteristics of the pale lager but with a richer, deeper flavor. The bitterness does not come from roasting, but from adding more hops to the brew. The malt is where it gets the deeper flavor, not from a darker roast like porters and stouts do. Guinness and Warsteiner make well known versions of a dark lager.

You may also find some lagers that add flavors to the beer, like fruits, chocolate, or smokiness.

The Dayton Beer Company has a Pilsner release today!

Where can you get local lagers, you might ask? That is an excellent question! The Dayton Beer Company is releasing their Pilsner-style beer today, but finding other lagers are difficult. Fifth Street brewery has a smoked Oktoberfest-style beer called Frau Blücher (insert horse sound here) for the fall, and Eudora Brewing Company is planning on releasing a Pilsner for their summer seasonal beer, and offers a delightful Oktoberfest in fall. Warped Wing has offered BrassPunk Pils, but that is also on a seasonal/rotating basis. Most of the beers being brewed by the local craft brewers are ales. If you know of any other good local lagers, please drop me a line!

Lager is not just the yellow fizzy beer that Adolphus Busch turned into the biggest seller in the country. Lager beer is a whole different brewing style, offering a stable flavor profile on which to build a wide range of different beers. It is not a coincidence that the biggest brewery in the country (Budweiser), the longest running brewery in the country (Yuengling), and the largest craft brewery in the country (Samuel Adams) all have a lager as the mainstay of their empires. Today is a day to celebrate the malty, simple goodness that lagers offer. Cheers!

The Second Century

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Bourbon barrels resting

Shhhhh…they’re sleeping.

Bourbon is complex. It starts off as any ethanol does, trapped in corn kernels and barley shells. Those grains, the proportions of which are known as a mash bill, are warmed up to release the sugar. While the meal is still warm, the yeast and a little sour mash feast on it in stills made of a variety of materials. The completed wash is then poured into unused, charred white oak barrels, where they take a nap of two years or more. After that long nap, they are usually blended from their 65 percent (130+) proof) or higher barrel strength down to a more drinkable 40 to 50 percent (80 to 100 proof). The aging process at that point it stopped, and it is ready to be enjoyed. According to Travel and Leisure, in Dayton you can enjoy it at one of the best bourbon bars in the country, The Century Bar on Jefferson. Joe Head, the driving force behind that bar, has been patiently guiding it for over a decade to where it stands now. Where it stands now is changing.

The changes started to occur around the end of summer/beginning of fall this year. “It was time to get into the cocktail world,” states Joe. Through the urging of Molly Wellmann, a Cincinnati-based purveyor of bourbons and fine spirits at places like the Old Kentucky Bourbon Bar and Japps Since 1879, and his own exploration of craft cocktails, he discovered one he had an affinity for. The venerable whiskey sour rose above the rest. Joe’s reasons are ones that many loves of this cocktail site. “It is light and airy, and the egg white adds some smoothness to it. The ingredients are simple and fresh, so you know where they come from.” This led to the creation of Whiskey Sour Sundays at The Century, as well as a seasonal craft cocktail menu. “The bartenders decide the whiskey sour we are going to feature. It gives anti-sport fans something to look forward to on Sunday,” he states. By the look of some of the images they have posted on their Facebook page, they have some innovative sours. Joe’s favorite sour is the traditional one, but of the ones his staff has created, the Smokehouse Sour stands out most in his head. It features smoked sugar and vanilla, with fresh lemon juice.

Whiskey Sour

The whiskey sour is making a triumphant return to the bar scene.

The fall season is ending, so it is time for a new seasonal menu! That menu will be introduced after Thanksgiving, and will feature “drinks that make sense for that time of the year.” It will have figs and other popular winter flavors on the menu, as well as spirits other than bourbon. According to Joe, “We use a variety of spirits, but on a limited basis. Summer is going to be for gin. We are going to use spirits that enhance the cocktail, not just using them for the sake of making a cocktail.” You are not going to see any recommended brands, either. What you will see, though, are cocktails with eggs in them.  Turning through the pages of any classic cocktail book, you will see many recipes with eggs as an ingredient. The Century makes their sours with egg white in it, to enhance the richness and the mouthfeel of the drink. Their customers enjoy them as well. “You have a better chance of choking on a bar nut than getting sick from eggs,” Joe states with a wide smile. They shake it warm as well, to minimize and possible risk of illness.

The shift to the craft cocktails, among other pursuits, reflects a shift Joe sees in the clientele.  “People are drinking differently,” he notes. “They used to drink to get drunk. Now they are drinking for an experience. They want to watch their drink being made. They want to be educated on what is going into it.” The foodie culture is making its way into the cocktail realm, and just knowing the ingredients is not enough. They want to know where those ingredients are coming from, how they are made, and what is unique about them. That is another angle that lead to the creation of the cocktail menu and its seasonal rotation.

Bourbon barrels, as mentioned earlier, can only be used once for the creation of bourbon. After that, they are typically sold to a variety of industries to be reused for other purposes. One of those purposes is to rest another liquor in it. Most of the flavor components that give bourbon its caramelly, sweet flavor have been extracted, but all of the bourbon has not. Even after pulling out the excess liquor from the staves, some of the flavor still remains. Joe and Tim Fry of The Century Bar recently collaborated with John Haggerty of Warped Wing Brewing to create Whiskey Rebellion. Using barrels from Angel’s Envy, they married bourbon with a locally brewed Russian Imperial Stout, creating a beer with a delightful bitter chocolate flavor backed with a sweet bourbon finish. It has been available locally at many brewpubs and bars, including Warped Wing, The Century, Chappy’s and soon at Fifth Street Brew Pub for an event with ARC Ohio!. The beer has been immensely popular, not only for the outstanding flavor but the limited availability as well. Joe and his team did not stop there. He is also working with the team at Toxic Brew Company on another bourbon barrel beer, this time utilizing a Belgian quad (much like Toxic’s Abby XXXX) and used barrels from StillWrights in Fairborn. It will be released exclusively at Toxic in early December, so keep an eye out for an early holiday present!

The collaboration with Warped Wing, Whiskey Rebellion, was a hit.

Cocktails…beer…there is plenty going on with Joe Head. He has his eyes set on more things as he prepares for 2015: expansion. “We need to expand, as it makes sense for us to do it. Some people will not go downtown, and there are some limits to our downtown location that prevents us from exploring certain concepts.” The second location of The Century is going to be in the south of the city, near the Dayton Mall. It will have two patios, one for smoking cigars and one for the non-smokers just wanting to enjoy a fine bourbon outside on a warm summer evening. Another expansion in the works is not as far from their current location. In fact, it is right next door to it. “There is going to be a speakeasy attached to The Century, with a false store front and a secret entrance in the back of our bar. We are only going to have it open on Friday and Saturday only with reserved bar stools, so we can know the numbers better. That will allow us to know how much we need to prepare and keep all of our mixers fresh. Because it is a speakeasy, it should also be something that is a little elusive.” And if that is not enough on his platter, he is also considering a tequila and taco bar on a corner near The Century.

joe head

The Century Bar’s Joe Head

More locations for any business means hiring more staff. One of the hallmarks of The Century, and what keeps people coming back night after night, is not just membership to the Century Club. It is the atmosphere that the employees have created of educating their customers, not just serving them. It is talking with the customers and finding out what bourbons they enjoy, suggesting similar bourbons, and making non-bourbon drinkers feel right at home at the bourbon center of Dayton. “We have an apprenticeship program for anyone who wants to become a bartender here. I need to know that when I am away from the bar, the brand is still being well represented.” Joe requires that anyone interested in becoming part of the team to work as a bar assistant for six months, learning not only the technical specifications of the cocktails and bourbon, but the culture that The Century has developed. “I want to see that you can educate and entertain the customers while you make the drinks. There will be timing for the drinks, but I want to hear how you speak and interact with people.” The final test is over 150 questions, in front of a panel of judges. The Century’s move to the south does not mean you are going to get less of an experience. The quality is expanding too.

century

Joe, The Century Owner Diane and Tim

“The Century will always be about whiskey. The cocktails will make us well rounded.” Joe was very matter of fact about what was important to him: no matter where he expands to, from collaborations to new locations, the quality of the product stays the same. The Century had twenty bourbons when he began, and he has grown the small bar to over one hundred bourbons and a top stop in the country for bourbon enthusiasts. The respect he has for the industry, his guests, and his community is evident. It is one of the pieces that makes The Century such a great place to sit down and have a bourbon, beer, or any cocktail with friends. And say hello to Joe while you are there. He would love to make a few more friends over a nice glass of whiskey.

Young and Rude – Beaujolais Nouveau Day

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Glass of Beaujolais noveau

Pinkish purple in color and fruity on the palate, Beaujolais nouveau is an incredibly popular wine.

When discussing wine, age and date are critical factors in understanding the product you are enjoying. Under the town hall in the city of Bremen, Germany lies the Schatzkammer (treasury cellar). It has twelve large casks of wine stored there, named for the Apostles. One of the casks, the Judas cask of 1727, still has a wine in it that is very drinkable. The bulk of the 3,000 liter (793 gallons) cask is still the wine from that year, but it is periodically refreshed with younger wines. The wine inside is known as Rüdesheimer Apostelwein 1727, and it is the world’s oldest drinkable wine. It is not often sold. You can visit as a dignitary or wine expert and get a taste of it, or save up around $200,000 to buy yourself a half bottle of it. People seek out the oldest of wines, and will pay top dollar for a sip of history. Or sometimes just to own it.

There is the other side of that equation. On the third Thursday of every November, the region of Beaujolais, France sends out millions and millions of bottles of Beaujolais Noveau. As opposed to long periods of fermentation and aging, this wine goes from harvest to bottle in six to eight weeks. This wine was traditionally created to be consumed at the end of harvest time, as a celebration after months of hard work. It is not a wine to be cellared; because of the high acidity and fast fermentation it does not age well. It is meant to be consumed within the first year of pressing. It is light and fruity, with hints of banana, strawberry, and pears. People looking to bridge the gap from white wines to reds find this to be the right wine to try out, with The Wine Bible going as far to say it is “the only white wine that happens to be red.” Others have described it as “young and rude” because of its fast fermentation and processing time. It is best served slightly chilled to allow the fruit flavors to emerge. Because of the thin skins and short processing time, it is very light on tannins.

Gamay grapes on the vine.

These Gamay grapes will be wine by the time you finish this article.

The grapes, Gamay noir à Jus blanc, better known as simply Gamay, are highly acidic, tough pieces of fruit that are not well suited to making a fine wine. But they do grow very fast. They are ready for picking two weeks before Pinot Nior grapes, which earned them a ban from the Burgundy region. Phillipe the Bold, Duke of Burgundy in 1395, had wines with a reputation to protect. The horrible, harsh little grape was going to ruin that. He banned them, and they moved south to the Beaujolais region, where they became a hit. They are bad wine making grapes. They go through a process called carbonic maceration to make the wine, which bucks the traditional way so the acids in the grape do not take over the flavor profile. The grapes, uncrushed, are loaded into a large, sealed container. The pressure of the weight of the grapes crushed some of them at the bottom, an important part of the process. Carbon dioxide is then pumped into the vessel, forcing the oxygen out and kick starting the fermentation process. Other varieties of Gamay grapes are also fermented through this process. The law requires Gamay grapes, much like grapes for Champagne, must be hand-picked for the wine making process.

Japanese bathing in wine

The Japanese love the wine so much they bathe in it.

Why all the celebration over a cheap red wine with white wine tendencies? Have you been out drinking on Cinco de Mayo? Or tipped back a green beer on St. Patrick’s Day? People are in for the celebration, not necessarily for the quality. The release of the wine is an event in itself, since everyone knows what day the wine is going to be released. It was November 15th every year, but was changed to the Thursday date to take advantage of weekend wine consumption. There are celebrations in the area and around France, with some in France cheating the time by celebrating it with Japanese counterparts. There have been races from Beaujolais to Paris and London over the years to see who can deliver the first case of the wine. There are cries of “Le Beaujolais nouveau est arrive!” (The new Beaujolais has arrived), fireworks (the first bottles are opened at 12:01 AM), and parties across the countries involved. The Japanese even bathe in it.  In the United States it is used as a table wine for Thanksgiving due to the two holidays having such close proximity. The wine is pairs well with food in general, so roasted turkey with tart cranberries and savory stuffing all sits delightfully with Beaujolais Noveau.

If you want to try some yourself, the fine people at Dorothy Lane Market will be celebrating it all day today with samples at their stores.  A Taste of Wine in Miamisburg also has a Beaujolais Nouveau tasting event at 7pm tonight. You can even pick up a bottle or two of it for the upcoming Thanksgiving feasts. Today is not a celebration for vintage wines in dusty cellars, or rare wines that are conversational pieces. They are celebrating the other great qualities of wine; bringing together people to drink, chat, and enjoy each other’s company. Cheers!

An Evening of Beer Education with Joshua Bernstein

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The Complete Beer Course

One book for all your beer education needs.

It does not seem all that long ago, but it has been over thirty years since craft beers began to emerge. The beer scene in America, on rocky ground since Prohibition, had fully bottomed out in the 1970’s and looked like it might stay there. Fortunately, Jimmy Carter relaxed federal brewing standards in 1978, allowing people who may have just been tinkering with brewing beer or making their own wine become a little more serious about it. The movement started off slowly, but exploded in the mid-1990’s, with breweries and brewpubs popping up everywhere. The beer drinking public was introduced to styles of beer that had not been seen in America since the early 20th Century. With the number of breweries, and beers, that were springing up through the country, it became very easy to get lost in all of the styles and intricacies of the various beers. Hop varietals? Imperial IPAs? Lambics? What were all these new beer styles? And how were we, the drinking public, supposed to keep up?

With all of these new beers hitting the shelves, crowding out the large corporate beers and infusing a newurl interest in beer, people started to take notice. Especially the media. The New York Press was one of those media outlets. They put an intrepid young writer, Joshua Bernstein, on the bar beat. His adventures in the bar scene of the City That Never Sleeps eventually brought him to the restaurant beat, and an interest in the expanding craft beer scene. He has been exploring the beer scene since then for well-known publications like Bon Appetit, Saveur, Details, The New York Times, and is a contributing editor for Imbibe. The man knows, and enjoys, his beer. He used his experiences to write a pair of books to help those that have entered the world of craft beers find their way a little easier. His first book, Brewed Awakening, is an impressive tome for those looking to start exploring the world of craft beer and could use a guide to help them with the intricacies of it. The Complete Beer Course is a different kind of twelve step program, starting with the basics and leading the reader on to beer pairing and proper long term storage of beer.

Warped Wing Pirogue

Warped Wing has been crafting innovative beers for a thirsty Dayton population.

Dayton has been having its own craft beer boom. The Dayton Beer Company was the first to the party, and the number of breweries in the Miami Valley has been rising ever since.  One of the many breweries that have been born during this growth spurt is Warped Wing, who this year released their beers in cans and continues to brew beers that grab your attention, and your taste buds. Warped Wing knows that with all of the new beers in the city, patrons new to craft beer may need a primer.  Who better to offer that primer than a native son of the Gem City, now based in the Big Apple, Joshua Bernstein? He will be at Warped Wing this Monday, offering an educational evening of beer tasting and appreciation. Tickets are still available, and they are offering discounted rate for designated drivers. Purchase your tickets early, because the price goes up if you buy tickets at the door. From the most experienced beer drinker to someone just dipping their tongue into the beer pool, this is an opportunity to meet and learn from one of the top names in the field today. We will see you at Warped Wing Monday Night!