Back in the fall I was enjoying a lovely 2-4-$10 Tuesday at Bistro 33 when the rest of my friends decided to drag me to go see the movie that was supposed to “define our generation.” In preparation, I suggested we have some beer, an idea which somehow became we should get some beer and so my friend directed our cab driver to the corner of Ditmars and 29th Street, instructed him to wait at the curb, and we all ran into Fast Break 24. In my Hibiscus Gin Fizz fueled haze I remember thinking damn what an amazing selection before being rushed out with my Dogfish Head Seasonal six packs.
For those of you who don’t know, girls in NYC carry giant handbags out of necessity, like an urban survival kit—one never knows when they may need extra shoes, an entire library, an umbrella, assorted snacks or two six packs of ice cold beer. Sure I had the big bag, but turns out all four of us had bottle openers on our key chains. After the first fifteen minutes of the movie I was thanking the beer gods that these delinquents had convinced me to smuggle those beers and then I looked up at the screen and came face to face with a douchey ex fling from college (ironically he’s not just a douche in real life, he also plays one on the big screen). Blame it on the gin, the Dogfish Head in my hand, or the sudden shock but I blurted out “I took his—“ and then my friend punched me in the arm, and shut me up.
I strolled back into Fast Break 24 the other day and was still in awe of this little corner deli’s beer selection. An abundance of Abita (Purple Haze, Amber, Turbo Dog) on shelves below Lagunitas (CENSORED, IPA, Pils), and above a collection of Sierra Nevada (Pale, Torpedo, Stout, and Glissade). These alone made me pretty happy, but then I noticed the shelf of Anchor Steam six packs and almost couldn’t contain my excitement! Anchor Liberty, Porter, Bock, and could it be?! Anchor Old Foghorn Barleywine! Hell yeah! A bar patron of mine who has been sober for a bit now waxes all too poetically about Old Foghorn with it’s sweet and hoppy taste and 8.5%abv.
Sure Fast Break has the usual suspects of assorted Budweiser, Modelo, Corona, Yuengling, Amstel, Stella but on either side of those are six packs of Brooklyn—they even have some Brooklyn Chocolate lefts!—Rogue, Smuttynose, Troegs, and Full Sail. My bodega has a decent selection but this place has more beer options than they do flavors of Vitamin Water and Gatorade! According to the cashier the owner personally selects the beers according to his taste, and his taste is good.
In addition to six packs, an entire fridge is dedicated to larger bottles. Schneider Weiss and Aventinus Doppelbock—a rich dark wheat beer with hints of banana, honey, and cloves that is as delicious as it is deadly at 8.2% abv. Bluepoint’s awesome Rasta Rye and several others were starting to make me thirsty when I noticed up and to the right a selection of 750mil bottles.
For you fruit lovers out there they have bottles of Dogfish Head Fort and Lindeman’s Framboise Lambic—both rich in fizzy raspberry flavor—and Ommegang’s Three Philosophers, a quadruppel with dark cherry lambic. For those of you who want to cellar a bottle or two, go grab one of Dogfish Head’s Chateau Jiahu. Jiahu is a part of the ancient ale series and is brewed using sake yeast, orange blossom honey, grapes, brown rice syrup and a recipe taken by analyzing ancient pottery found in China. After laying eyes on the Jiahu I thought I had discovered all the wonders Fast Break 24 had to offer. I swept my eyes over the coolers, lest I miss something important, and a bright orange package caught my eye.
I knelt down to examine the absurdity of Mike’s Hard Mango Punch and came face to label with a magnum bottle of Anchor Steam Christmas Ale, vintage 2009 with a $20 price tag. Hell Yeah! So what if my fridge is rapidly turning into a beer cooler, I am the Beer Wench after all.
A big shout out goes to the Ryan and the Astoria Home Brewers for their recent appearance on NY1—yay beer!
Welcome To The Adventures of The Beer Wench
Monday, February 21, 2011
East Coast vs West Coast with the Wench
Walking into Sunswick this past Thursday night I found myself surrounded by what felt like every beer rep. and every thirsty beer geek in Astoria (ok so it was a bar full of beer geeks, I mean when you get right down to it the reps are just geeks with access to breweries and license to sell). It was loud, rowdy, and about to get extremely raucous—Sunswick was hosting the kickoff of the East Coast Vs West Coast Brewery throw down and if you missed the party my friends, I am truly sorry for you.
My motley crew and I commandeered the front couch and went about the all-important process of deciding which flight of beer to get first—all west coast? All one brewery? Light or dark perhaps? Juan hadn’t come around with the beer lists yet so, inspired by my buddy Pat from Smuttynose’s description of their new brews I opted for one whole flight from New Hampshire. Yay East Coast! Mike Long Hair went for an assortment of East Coast beer and Josh had me pick him out a pint, he wanted some hops and nothing dark, when I brought him the Little Sumpin’ Sumpin’ from Lagunitas he was thrilled.
Let’s break down the highlights from the East Coast, shall we? My favorite Smuttynose offering was hands down their Baltic Porter. Rich espresso flavor, slight dark fruit finish, smooth mouthfeel, and a robust 9%abv. Wouldn’t have minded a whole pint of the stuff, but I had three more mini-beers on my flight already. Also of note from the boys in New Hampshire is their Wheat Wine Ale—dude I shit you not it is 12%abv. This ale is actually a new breed of beer, they were unable to release it sooner due to legal issues with the name. Turns out the Tax and Trade Bureau thought that the use of the word “wine” on the label would lead consumers to think the beer was wine—sigh, do they really think the general public is that dumb? This is the first wheat ale brewed in the barleywine style and it tastes complex, slightly hoppy, mildly fruity with a boozy kick. These two beers alone were enough to get me feeling a little happy and it’s no wonder, their abv’s are right on up there with Belgian beers!
Also keeping it real for the East Coast, Pennsylvania’s Victory brought several badass brews to the table (not to mention a hilarious rep, I wish I remembered our witty repartee, but at least I got an awesome t-shirt). Of note from Victory: the Storm King Stout and Yakima Glory Black IPA. Both beers are strong in character and appearance, dark, malty, roasty, and hoppy and both right around 9%abv. A hoppy stout, you say? Why yes it sure was! Not as hoppy as the Yakima Glory, but still quite a floral, yet weighty stout.
Jumping across the country, my next flight showcased some yummy stuff from our friends at Lagunitas. You all know my love for the Little Sumpin’ Sumpin’ wheat ale, with it’s herbal, piney aroma and slight juniper taste— I’m getting thirsty thinking about the stuff—but I found a new love in their Cappuccino Stout (9.2%). No surprise here, it’s made with tons of coffee and roasted barley and man does it taste like espresso. Even looking at the beer in the glass is reminiscent of a perfect espresso shot, dark brown with a creamy white crema, and it is delicious. Oh West Coast you are making a good argument for yourself!
Seriously the noise level was deafening between the patrons, battling East Coast/ West Coast music, and rowdy beer reps defending their chosen brews, but it all seemed to silence the moment I tried my favorite offering of the evening: Ballast Point Victory at Sea Imperial Porter (10%). Oh. My. God. One little sip and I was hooked, it slid down my throat, coating it like the best truffle in all of creation. Smooth, rich, bold vanilla, coffee, and dark chocolate flavors exploded in my mouth enveloped my senses—this my friends is a damn good beer. One by one my friends reacted in a similar manor—one sip resulted in closed eyes and sighs of “oh yeah, that’s amazing.” Ballast Point also offered up their Barmy Ale (10.7%). Barmy tastes like fruity Riesling and it’s made with lots of fruit and caramelized honey. Girlfriend doesn’t like beer? Give her one of these, she’ll love it. Give her two and you may have to carry her home, but that’s another story.
Have you perhaps been paying attention to the numbers I’ve been laying out for you? A typical beer is somewhere around 5%abv guys, now go back and check out the ones I just listed before I finish my beer tale. Good. Right about now is where I will apologize for getting drunkenly inspired to go on a pub-crawl instead of waiting for the foamy verdict. In my high-octane brew fuelled haze it seemed more fun to trek out in the snow than stay squished like a sardine at Sunswick, plus I had already tried everything on tap at Sunswick and the Mad Donkey was only a few blocks away. Sure I called Sunswick on Friday to find out who won but the brunch bartender immediately asked if I had left my credit card when I said I had a question about Thursday night and then laughed and told me, sorry he had no idea who won. Hey, I may have left part of my memory and a bit of my liver, but at least I didn’t leave my credit card ☺.
Want to check out the East West Brewery Battle for yourself? It may have left Astoria but Pony Bar on 44th and 10th is hosting it this Wednesday! Check out beermenus.com/events for the complete tour listing
My motley crew and I commandeered the front couch and went about the all-important process of deciding which flight of beer to get first—all west coast? All one brewery? Light or dark perhaps? Juan hadn’t come around with the beer lists yet so, inspired by my buddy Pat from Smuttynose’s description of their new brews I opted for one whole flight from New Hampshire. Yay East Coast! Mike Long Hair went for an assortment of East Coast beer and Josh had me pick him out a pint, he wanted some hops and nothing dark, when I brought him the Little Sumpin’ Sumpin’ from Lagunitas he was thrilled.
Let’s break down the highlights from the East Coast, shall we? My favorite Smuttynose offering was hands down their Baltic Porter. Rich espresso flavor, slight dark fruit finish, smooth mouthfeel, and a robust 9%abv. Wouldn’t have minded a whole pint of the stuff, but I had three more mini-beers on my flight already. Also of note from the boys in New Hampshire is their Wheat Wine Ale—dude I shit you not it is 12%abv. This ale is actually a new breed of beer, they were unable to release it sooner due to legal issues with the name. Turns out the Tax and Trade Bureau thought that the use of the word “wine” on the label would lead consumers to think the beer was wine—sigh, do they really think the general public is that dumb? This is the first wheat ale brewed in the barleywine style and it tastes complex, slightly hoppy, mildly fruity with a boozy kick. These two beers alone were enough to get me feeling a little happy and it’s no wonder, their abv’s are right on up there with Belgian beers!
Also keeping it real for the East Coast, Pennsylvania’s Victory brought several badass brews to the table (not to mention a hilarious rep, I wish I remembered our witty repartee, but at least I got an awesome t-shirt). Of note from Victory: the Storm King Stout and Yakima Glory Black IPA. Both beers are strong in character and appearance, dark, malty, roasty, and hoppy and both right around 9%abv. A hoppy stout, you say? Why yes it sure was! Not as hoppy as the Yakima Glory, but still quite a floral, yet weighty stout.
Jumping across the country, my next flight showcased some yummy stuff from our friends at Lagunitas. You all know my love for the Little Sumpin’ Sumpin’ wheat ale, with it’s herbal, piney aroma and slight juniper taste— I’m getting thirsty thinking about the stuff—but I found a new love in their Cappuccino Stout (9.2%). No surprise here, it’s made with tons of coffee and roasted barley and man does it taste like espresso. Even looking at the beer in the glass is reminiscent of a perfect espresso shot, dark brown with a creamy white crema, and it is delicious. Oh West Coast you are making a good argument for yourself!
Seriously the noise level was deafening between the patrons, battling East Coast/ West Coast music, and rowdy beer reps defending their chosen brews, but it all seemed to silence the moment I tried my favorite offering of the evening: Ballast Point Victory at Sea Imperial Porter (10%). Oh. My. God. One little sip and I was hooked, it slid down my throat, coating it like the best truffle in all of creation. Smooth, rich, bold vanilla, coffee, and dark chocolate flavors exploded in my mouth enveloped my senses—this my friends is a damn good beer. One by one my friends reacted in a similar manor—one sip resulted in closed eyes and sighs of “oh yeah, that’s amazing.” Ballast Point also offered up their Barmy Ale (10.7%). Barmy tastes like fruity Riesling and it’s made with lots of fruit and caramelized honey. Girlfriend doesn’t like beer? Give her one of these, she’ll love it. Give her two and you may have to carry her home, but that’s another story.
Have you perhaps been paying attention to the numbers I’ve been laying out for you? A typical beer is somewhere around 5%abv guys, now go back and check out the ones I just listed before I finish my beer tale. Good. Right about now is where I will apologize for getting drunkenly inspired to go on a pub-crawl instead of waiting for the foamy verdict. In my high-octane brew fuelled haze it seemed more fun to trek out in the snow than stay squished like a sardine at Sunswick, plus I had already tried everything on tap at Sunswick and the Mad Donkey was only a few blocks away. Sure I called Sunswick on Friday to find out who won but the brunch bartender immediately asked if I had left my credit card when I said I had a question about Thursday night and then laughed and told me, sorry he had no idea who won. Hey, I may have left part of my memory and a bit of my liver, but at least I didn’t leave my credit card ☺.
Want to check out the East West Brewery Battle for yourself? It may have left Astoria but Pony Bar on 44th and 10th is hosting it this Wednesday! Check out beermenus.com/events for the complete tour listing
Beer Wench Treks to Best Yet
Happy New Year Beer Lovers! First things first—a giant thank you to everyone who voted for me in the Best of 2010 Poll! I know I’ve been a little quiet as of late but I promise to do my best to make it up to you now that the holiday season has come to a close and most of the snow has been plowed. I have big plans for this year folks, starting with registering for Cicerone (see also: Beer Geek) classes and getting ready for my February trip to Dogfishhead.
Bring it on 2011 the Wench is ready for you!
Another big thank you goes out to DiWine for hosting the WLA Writer’s party! I had never been to DiWine before but after that spiffy shindig I will certainly go again and do a full write up. Food was delicious, ambiance was sexy and laid back, beer list was do-able and that open bar sure as hell didn’t hurt. Thank you DiWine and thank you WLA!!
I’ve been toying with the idea of having a beer tasting party for some time now, so when I finally got a day off I decided to make the trip to check out Best Yet Market to see if they can give EuroMarket a run for their money and help me stock up for some festivities.
Best Yet is set back in a shopping plaza on 20th ave and 37th St. with a liquor store and a Bank of America (is it just me or are all Bank of Americas in Astoria the most inconveniently located banks ever?!). Walking in through the automatic doors I was immediately greeted by the sight of a straight up grocery store, this place is as big as a suburban Stop & Shop! I did a loop through the whole store, checking out the sushi counter, butcher, and produce area before arriving in beer section.
Walking past the refrigerated section I was mildly disappointed, sure there were oddities like Red Stripe Light and Heineken Dark that piqued my curiosity and a few six-packs from Californian breweries that aren’t too prevalent in NY, but the abundance of Natural Ice made my heart sink a little—I walked all the way down here for this?!
Then my friends, I hit the room temperature shelves. Mixed packs of Flying Dog, Smuttynose, Bluepoint and Abita all for around $17! Six packs of Lagunitas Pils, IPA, and CENSORED right next to a variety of Oskar Blues cans. Skull Splitter Scotch Ale in four packs! 22oz bottles offering all the sideshow goodness of Coney Island: Albino Python, Sword Swallower, and Coney Island Lager were all lined up above a smorgasbord of Samuel Smith beers. Big bottles of Stone, Lagunitas Hop Stoopid, Wailing Wench and Hitachino White all there for the taking at under $10!
The Belgian selection was reasonable, the highlights being the $5 bottle of Orval, the $13.99 4 pack of Duvel and the Trappist Sampler gift pack of five bottles for $34.99. Right next to the Belgians was a line of Belgian style ales: Allagash Dubbel and White, almost all of the Ommegang line, and a bottle bearing a mustachioed grain marked “Pretty Things Beer and Ale Project, Jack D’Or” saison ale. I grabbed a bottle of the Allagash Dubbel and a bottle of the “Pretty Things” and began my hike home.
While my new beer acquisitions chilled in my fridge (which at present is only used as a beer cooler, sigh must remember to buy food too) I grabbed my laptop with the intent of delving into this “Pretty Things Beer and Ale Project.” Turns out these are some beer loving folks in Massachusetts who refer to themselves as a “gypsy brewery”. Without a permanent brewery to call home base, they collectively brew their innovative brews in small batches at their homes or at whichever brewery will let them in. My mustachioed friend on the label of the Jack D’Or is the “ soul of beer, nature’s magician” and he adorns the label of their flagship beer, a Saison Ale. They have a useful beer locator on their website and several stores and bars in NY are mentioned for carrying their beers, Best Yet Market, however, isn’t on that list. I’ve got to say that I appreciate what these crazy kids are doing, this shit takes balls. Jack D’Or Saison was very spicy and peppery to me, with some sour notes that seemed more lambic than saison to me, but unlike lambic the sourness didn’t finish clean. I was left with puckered lips and a fuzz coated tongue. Rarely do I come across a brew I can’t drink so I asked Joe to try it too, fully expecting him to at least finish the bottle. Sadly, neither one of us cared for Jack D’Or, but at least we tried something new.
Bring it on 2011 the Wench is ready for you!
Another big thank you goes out to DiWine for hosting the WLA Writer’s party! I had never been to DiWine before but after that spiffy shindig I will certainly go again and do a full write up. Food was delicious, ambiance was sexy and laid back, beer list was do-able and that open bar sure as hell didn’t hurt. Thank you DiWine and thank you WLA!!
I’ve been toying with the idea of having a beer tasting party for some time now, so when I finally got a day off I decided to make the trip to check out Best Yet Market to see if they can give EuroMarket a run for their money and help me stock up for some festivities.
Best Yet is set back in a shopping plaza on 20th ave and 37th St. with a liquor store and a Bank of America (is it just me or are all Bank of Americas in Astoria the most inconveniently located banks ever?!). Walking in through the automatic doors I was immediately greeted by the sight of a straight up grocery store, this place is as big as a suburban Stop & Shop! I did a loop through the whole store, checking out the sushi counter, butcher, and produce area before arriving in beer section.
Walking past the refrigerated section I was mildly disappointed, sure there were oddities like Red Stripe Light and Heineken Dark that piqued my curiosity and a few six-packs from Californian breweries that aren’t too prevalent in NY, but the abundance of Natural Ice made my heart sink a little—I walked all the way down here for this?!
Then my friends, I hit the room temperature shelves. Mixed packs of Flying Dog, Smuttynose, Bluepoint and Abita all for around $17! Six packs of Lagunitas Pils, IPA, and CENSORED right next to a variety of Oskar Blues cans. Skull Splitter Scotch Ale in four packs! 22oz bottles offering all the sideshow goodness of Coney Island: Albino Python, Sword Swallower, and Coney Island Lager were all lined up above a smorgasbord of Samuel Smith beers. Big bottles of Stone, Lagunitas Hop Stoopid, Wailing Wench and Hitachino White all there for the taking at under $10!
The Belgian selection was reasonable, the highlights being the $5 bottle of Orval, the $13.99 4 pack of Duvel and the Trappist Sampler gift pack of five bottles for $34.99. Right next to the Belgians was a line of Belgian style ales: Allagash Dubbel and White, almost all of the Ommegang line, and a bottle bearing a mustachioed grain marked “Pretty Things Beer and Ale Project, Jack D’Or” saison ale. I grabbed a bottle of the Allagash Dubbel and a bottle of the “Pretty Things” and began my hike home.
While my new beer acquisitions chilled in my fridge (which at present is only used as a beer cooler, sigh must remember to buy food too) I grabbed my laptop with the intent of delving into this “Pretty Things Beer and Ale Project.” Turns out these are some beer loving folks in Massachusetts who refer to themselves as a “gypsy brewery”. Without a permanent brewery to call home base, they collectively brew their innovative brews in small batches at their homes or at whichever brewery will let them in. My mustachioed friend on the label of the Jack D’Or is the “ soul of beer, nature’s magician” and he adorns the label of their flagship beer, a Saison Ale. They have a useful beer locator on their website and several stores and bars in NY are mentioned for carrying their beers, Best Yet Market, however, isn’t on that list. I’ve got to say that I appreciate what these crazy kids are doing, this shit takes balls. Jack D’Or Saison was very spicy and peppery to me, with some sour notes that seemed more lambic than saison to me, but unlike lambic the sourness didn’t finish clean. I was left with puckered lips and a fuzz coated tongue. Rarely do I come across a brew I can’t drink so I asked Joe to try it too, fully expecting him to at least finish the bottle. Sadly, neither one of us cared for Jack D’Or, but at least we tried something new.
Winter Beer Picks
The signs are all there—candy cane striped booths in Union Square, ice skating dates in Bryant Park, rumors abounding about a sledding hill in Queens, and the steadily growing sound of sleigh bells—all of a sudden December is upon us. Sure there’s no snow yet but there are plenty of twinkly lights to help us pretend. From here on in it’s party season my sweets and here are some awesome brews to add to your holiday enjoyment. Pop the top and sip with friends or wrap them up and give as gifts—who says you have to bring wine as a hostess gift?
Let’s start with the beers made especially for this time of year, the ones that aren’t available past January but the tastes of which I lust for year round.
My quintessential Christmas brew comes from Belgium in a sleigh pulled by eight pink elephants. Delirium Noel and I began our love affair four years ago, one taste of the spiced warm ale and I was hooked. Hints of plum, brown sugar, orange zest, cardamom, and glorious booze run through Noel, and it should taste boozy, after all it is 10%abv. The art on the bottle is fun and lively and if you can score some of the signature glasses with the Santa hat clad pink elephants you’ll be all set for gift giving or party hosting.
Every year Anchor Steam releases a new Christmas Ale with new label art. This year brings us the 36th Christmas Ale and if past brews are any indicator, it will be delightful. Can I tell you anything else about the flavor of the beer? Nope, sorry. Anchor Steam’s website even says the ingredients and ABV is top secret, the only way to find out anything about this ale is to drink one for yourself. You could even cellar a few Christmas Ales to compare to later incarnations. Want Christmas Ale glassware too? Check out Anchor Steam’s website, where they also have posters with all 36 Christmas Ale labels ever made!
One beer in the world is made only once a year in a brewery in Switzerland on St. Nicholas Eve (December 6), it is then stored in caves under the Alps for an entire year until it is ready for celebratory consumption. Switzerland celebrates Santa Claus apart from Christmas itself and that thinking gave the world a fabulous gift—Samichlaus Lager. Samichlaus is Swiss for Santa Claus but after one of these bad boys Saint Nick definitely won’t be steering his sleigh. These brews tip the scales at above 14%abv and are dark, malty and warming. Juan at Sunswick has been holding a keg of Samiclaus for the past few years and rumor has it they will be serving it this year, alongside this year’s batch.
Let’s move on, shall we, to the beers that aren’t just for the holidays but fit right in at any winter party. I’ve noticed a theme in my choice of holiday favorites, yes most of them are dark and chocolaty here, ‘tis the season for decadence!
Brooklyn Brewery’s take on an Imperial Stout rocks my world. There, I said it. It’s 10%abv so it’s sure to rock yours too but the taste, yummmm. It’s a deep dark chocolate truffle of a beer with malt and espresso notes achieved through the use three mashes and specially roasted malts. It’s only available October-March so get it while the getting’s good and pick up a few extra bottles to age, it makes a great addition to your beer cellar. I enjoy this beer with desert or strong cheeses or, hell, just by itself. Careful though, one too many could result in an abundance of yuletide cheer and an urge to carol obnoxiously.
On a somewhat lighter note, Dogfishhead’s Theobroma, which translates into “food of the gods”, is a more nuanced and subtle way to get your chocolate fix. The recipe is based on the chemical analysis of pottery fragments of a vessel that once contained the earliest known alcoholic chocolate drink found in Honduras. Theobroma is brewed with Aztec cocoa powder and cocoa nibs, honey, chilies, and annatto seeds. Every sip of this beer reveals new flavors to me and, while I could drink it all by myself, I really enjoy sharing a bottle to see my friend’s reactions to it. Joe and I have had a bottle chilling in our fridge for a few months now, waiting for the perfect time to savor it (although writing this column is making it hard for me not to jump the gun and drink it myself. Must have willpower!).
If you love ooey gooey dark chocolate brownies this next beer is for you. Ommegang Chocolate Indulgence is a Belgian Dark Ale that was first created to celebrate the brewery’s tenth year. It’s champagne corked bottle makes a lovely gift and even comes as part of their sampler pack, complete with an Ommegang glass. I gave this to my cousin and her husband a few years ago and they haven’t stopped talking about it since. It’s silky, decadent and at only 7%abv you can indulge in more than one glass before things start getting hazy.
Nothing says celebration quite like champagne except, wait for it, champagne beer!! Krait Prestige is my favorite champagne lager, with an abundance of festive bubbles and zesty drinkablity it just may become yours too. Krait is double fermented and bottle conditioned, a tradition typically used in the making of Trappist Ales, in Belgium’s Rodenbach brewery. This beer uses a unique blend of barley malt, imported maize, hops, and rice as well as champagne yeast. My old boss gave me a bottle of this a few years back and Joe and I used it to toast our first Valentine’s Day together. Don’t get me wrong, I love a nice Brut champagne or prosecco at a party but Krait is more than able to fill in and leave your guests satiated.
While these are my personal favorites, there are many, many more holiday brews out there for the savoring. Experiment with a few and see what you like! Several breweries do gift worthy sample packs and even have glassware and other fun things available for the beer lover in your life. Make sure you have the gift-packs gift-wrapped before you bring them home though, or else the beer may not make it to its holiday destination.
Let’s start with the beers made especially for this time of year, the ones that aren’t available past January but the tastes of which I lust for year round.
My quintessential Christmas brew comes from Belgium in a sleigh pulled by eight pink elephants. Delirium Noel and I began our love affair four years ago, one taste of the spiced warm ale and I was hooked. Hints of plum, brown sugar, orange zest, cardamom, and glorious booze run through Noel, and it should taste boozy, after all it is 10%abv. The art on the bottle is fun and lively and if you can score some of the signature glasses with the Santa hat clad pink elephants you’ll be all set for gift giving or party hosting.
Every year Anchor Steam releases a new Christmas Ale with new label art. This year brings us the 36th Christmas Ale and if past brews are any indicator, it will be delightful. Can I tell you anything else about the flavor of the beer? Nope, sorry. Anchor Steam’s website even says the ingredients and ABV is top secret, the only way to find out anything about this ale is to drink one for yourself. You could even cellar a few Christmas Ales to compare to later incarnations. Want Christmas Ale glassware too? Check out Anchor Steam’s website, where they also have posters with all 36 Christmas Ale labels ever made!
One beer in the world is made only once a year in a brewery in Switzerland on St. Nicholas Eve (December 6), it is then stored in caves under the Alps for an entire year until it is ready for celebratory consumption. Switzerland celebrates Santa Claus apart from Christmas itself and that thinking gave the world a fabulous gift—Samichlaus Lager. Samichlaus is Swiss for Santa Claus but after one of these bad boys Saint Nick definitely won’t be steering his sleigh. These brews tip the scales at above 14%abv and are dark, malty and warming. Juan at Sunswick has been holding a keg of Samiclaus for the past few years and rumor has it they will be serving it this year, alongside this year’s batch.
Let’s move on, shall we, to the beers that aren’t just for the holidays but fit right in at any winter party. I’ve noticed a theme in my choice of holiday favorites, yes most of them are dark and chocolaty here, ‘tis the season for decadence!
Brooklyn Brewery’s take on an Imperial Stout rocks my world. There, I said it. It’s 10%abv so it’s sure to rock yours too but the taste, yummmm. It’s a deep dark chocolate truffle of a beer with malt and espresso notes achieved through the use three mashes and specially roasted malts. It’s only available October-March so get it while the getting’s good and pick up a few extra bottles to age, it makes a great addition to your beer cellar. I enjoy this beer with desert or strong cheeses or, hell, just by itself. Careful though, one too many could result in an abundance of yuletide cheer and an urge to carol obnoxiously.
On a somewhat lighter note, Dogfishhead’s Theobroma, which translates into “food of the gods”, is a more nuanced and subtle way to get your chocolate fix. The recipe is based on the chemical analysis of pottery fragments of a vessel that once contained the earliest known alcoholic chocolate drink found in Honduras. Theobroma is brewed with Aztec cocoa powder and cocoa nibs, honey, chilies, and annatto seeds. Every sip of this beer reveals new flavors to me and, while I could drink it all by myself, I really enjoy sharing a bottle to see my friend’s reactions to it. Joe and I have had a bottle chilling in our fridge for a few months now, waiting for the perfect time to savor it (although writing this column is making it hard for me not to jump the gun and drink it myself. Must have willpower!).
If you love ooey gooey dark chocolate brownies this next beer is for you. Ommegang Chocolate Indulgence is a Belgian Dark Ale that was first created to celebrate the brewery’s tenth year. It’s champagne corked bottle makes a lovely gift and even comes as part of their sampler pack, complete with an Ommegang glass. I gave this to my cousin and her husband a few years ago and they haven’t stopped talking about it since. It’s silky, decadent and at only 7%abv you can indulge in more than one glass before things start getting hazy.
Nothing says celebration quite like champagne except, wait for it, champagne beer!! Krait Prestige is my favorite champagne lager, with an abundance of festive bubbles and zesty drinkablity it just may become yours too. Krait is double fermented and bottle conditioned, a tradition typically used in the making of Trappist Ales, in Belgium’s Rodenbach brewery. This beer uses a unique blend of barley malt, imported maize, hops, and rice as well as champagne yeast. My old boss gave me a bottle of this a few years back and Joe and I used it to toast our first Valentine’s Day together. Don’t get me wrong, I love a nice Brut champagne or prosecco at a party but Krait is more than able to fill in and leave your guests satiated.
While these are my personal favorites, there are many, many more holiday brews out there for the savoring. Experiment with a few and see what you like! Several breweries do gift worthy sample packs and even have glassware and other fun things available for the beer lover in your life. Make sure you have the gift-packs gift-wrapped before you bring them home though, or else the beer may not make it to its holiday destination.
Monday Night at the Mad Donkey
I ventured down to 36th Ave a few weeks ago to try out the Mad Donkey, a nifty little spot that opened this summer. The exterior reminds me of many a quaint Irish pub, looked like a cozy place to grab a pint with some friends. Upon walking inside, however, this Wench made the realization that it was MONDAY. I’ve spent more time as of late in bars with great drinks and music and a pleasant lack of television sets, it didn’t even dawn on me that football season was upon us until I walked smack dab into eight whole TVs of it, and the Mad Donkey does it right. You into football? Grab some buddies and head on over, just go on the early side to make sure you can get a seat.
Angie and I snagged the last two seats at the bar and ordered up some Sixpoint Sehr Crisp, a lovely golden pilsner that went nicely with the complimentary candy corn and peanuts. On either side of us football fans were situated with piles of wings, rolls of paper towels, and pints of—could it be?—Ommegang Hennepin. Curiouser and curiouser, they were all downing awesome craft beer and cheering for their teams. Inspired, I made my way down the list to the Brooklyn Pumpkin, which came with a brown sugar and cinnamon rim. The sugar was a bit too sweet for me, but a nice touch.
My boyfriend arrived and was all too happy with the Monday Night $10 wings and pint deal. According to Joe, their wings are the best he’s had in Astoria and they come in a variety of heats and flavors. There are plenty of pints to choose from my dears: Captain Laurence Pale, Stella, Genesses Cream, Bluepoint Toasted, Dogfish Head 90, Troegs Wheat, Brooklyn, Sixpoint, Guinness, Kolsch, Palm, Ommegang, and Duvel Green. Not sure which one you want? The bartenders are happy to give you adorable mini Hoegaarden glasses full of a sample beer.
They also have some tasty bottles: Delirium Tremens, Speakeasy Prohibition Porter, Brooklyn Local 1&2, and Brooklyn Ace—a saison that the bartender had never sold before. The Mad Donkey is also home to a special beverage known as the “donkey punch” or “donkey bowl”, a giant punch bowl full of booze and juice. Drink two “donkey punches” and you will get your picture on the ceiling of the bar, Mad Donkey’s wall of fame.
The entire time I was sitting at the bar enjoying my beer, I couldn’t shake the feeling of familiarity. Something about the sharp witted signs and décor, the peanut shells on the floor, maybe the sign over the bar stating that “unattended children will be sold as slaves” or the selection of tunes in the juke box, something was screaming de ja vu. Then it hit me—the Mad Donkey could be the hybrid northern cousin of the Oyster Pub and Lighthouse Landing, two bars my parents used to take us to as kids. Twisted? Maybe, but the Oyster Pub had a claw machine so one can argue it was kid friendly and no one ever kicked us out for getting too sugar high on Shirley Temples. I’m in no way saying bring your kids to the Mad Donkey, but for this Wench it has a comfortable hominess.
Izzy the bartender prepared some “domino bomb shots” for the thirsty fans at the bar and filled our pints, the Kolsch they have on tap is nice and crisp. Kolsch beer is interesting, in that it is warm fermented like an ale and then it is laagered (remember what that term means? That’s right “to store or rest” and it’s done in cold temperatures). This particular genre of beer comes from Cologne, Germany and is pale gold with a crisp bite. The three of us got to have a few pints with the bar’s owner, Tommy D. He informed us that the “Mad Donkey” was actually named after his mother and his family’s nickname for her.
Football not your thing? Mad Donkey has other specials every night of the week! I’m excited for Taco Night Thursdays. Want your mug shot on the ceiling but not down for some “donkey punch”? You can also drink all fourteen pints or eat a whole “mess”—a giant bowl of burger, mashed potatoes, chicken fingers, fries, and covered with cheese. Sorry to disappoint but I didn’t down all fourteen beers when I was there, some people have to work in the morning you know.
And don't forget to show your WLA Card to save 15% off your entire tab!
Angie and I snagged the last two seats at the bar and ordered up some Sixpoint Sehr Crisp, a lovely golden pilsner that went nicely with the complimentary candy corn and peanuts. On either side of us football fans were situated with piles of wings, rolls of paper towels, and pints of—could it be?—Ommegang Hennepin. Curiouser and curiouser, they were all downing awesome craft beer and cheering for their teams. Inspired, I made my way down the list to the Brooklyn Pumpkin, which came with a brown sugar and cinnamon rim. The sugar was a bit too sweet for me, but a nice touch.
My boyfriend arrived and was all too happy with the Monday Night $10 wings and pint deal. According to Joe, their wings are the best he’s had in Astoria and they come in a variety of heats and flavors. There are plenty of pints to choose from my dears: Captain Laurence Pale, Stella, Genesses Cream, Bluepoint Toasted, Dogfish Head 90, Troegs Wheat, Brooklyn, Sixpoint, Guinness, Kolsch, Palm, Ommegang, and Duvel Green. Not sure which one you want? The bartenders are happy to give you adorable mini Hoegaarden glasses full of a sample beer.
They also have some tasty bottles: Delirium Tremens, Speakeasy Prohibition Porter, Brooklyn Local 1&2, and Brooklyn Ace—a saison that the bartender had never sold before. The Mad Donkey is also home to a special beverage known as the “donkey punch” or “donkey bowl”, a giant punch bowl full of booze and juice. Drink two “donkey punches” and you will get your picture on the ceiling of the bar, Mad Donkey’s wall of fame.
The entire time I was sitting at the bar enjoying my beer, I couldn’t shake the feeling of familiarity. Something about the sharp witted signs and décor, the peanut shells on the floor, maybe the sign over the bar stating that “unattended children will be sold as slaves” or the selection of tunes in the juke box, something was screaming de ja vu. Then it hit me—the Mad Donkey could be the hybrid northern cousin of the Oyster Pub and Lighthouse Landing, two bars my parents used to take us to as kids. Twisted? Maybe, but the Oyster Pub had a claw machine so one can argue it was kid friendly and no one ever kicked us out for getting too sugar high on Shirley Temples. I’m in no way saying bring your kids to the Mad Donkey, but for this Wench it has a comfortable hominess.
Izzy the bartender prepared some “domino bomb shots” for the thirsty fans at the bar and filled our pints, the Kolsch they have on tap is nice and crisp. Kolsch beer is interesting, in that it is warm fermented like an ale and then it is laagered (remember what that term means? That’s right “to store or rest” and it’s done in cold temperatures). This particular genre of beer comes from Cologne, Germany and is pale gold with a crisp bite. The three of us got to have a few pints with the bar’s owner, Tommy D. He informed us that the “Mad Donkey” was actually named after his mother and his family’s nickname for her.
Football not your thing? Mad Donkey has other specials every night of the week! I’m excited for Taco Night Thursdays. Want your mug shot on the ceiling but not down for some “donkey punch”? You can also drink all fourteen pints or eat a whole “mess”—a giant bowl of burger, mashed potatoes, chicken fingers, fries, and covered with cheese. Sorry to disappoint but I didn’t down all fourteen beers when I was there, some people have to work in the morning you know.
And don't forget to show your WLA Card to save 15% off your entire tab!
French Onion and Ale Soup
October was a whirlwind of a month, I really needed a clone to be able to experience everything. Between work, auditions, creating a 3 minute film for the Sparrow film fest, and (my favorite) Halloween, I barely had time to breathe. Yes I did make the time to check out a few places you will be hearing about soon but where’s a Wench to find the time to write about them when her apartment is a wreck and she has three costume parties to attend—in three different costumes no less? I have neglected you, my awesome readers, and I feel horrible about it. Allow me to apologize for my absence with a delicious invitation to help you create a fabulous fall home-cooked meal—featuring beer!
I finally got a night off last week and, while pondering dinner options, decided I was craving something hearty, warming, and sinfully rich. Perhaps something I had never tried to make before, I thought, dreaming of melty cheese and savoury flavors. Then it hit me—French Onion soup! What would happen if I put beer in it? I love beer and cheese, beer and beer, and beer in onions so why the hell not? I hit up the vegetable stand on 30th Ave and acquired a blend of onions—I got two Spanish, two Vidallia, and two White Onions. Next up: a whole wheat baguette from the Astoria Bakers. Nipped across the street into Key Food and grabbed some mushroom stock (I’m vegetarian but if you aren’t by all means use beef stock), some Provolone cheese, and two St Peter’s Organic Ales—one was a traditional English Ale, a little on the lighter side, and the other was a rich Porter. I hesitated for a minute in front of the beer selection, tempted by the Siason Dupont, curious as to what effect the spicey yeastiness would have on my soup.
The ales I chose come from an organic brewery in the UK. St Peter’s Brewery uses water from their own 300 foot deep “borehole” and organic hops and barley from Norfolk. The English Ale has a slight citrus hop aftertaste and is extremely palatable, very light and crisp. Their “Old Style Porter” is a blend of mature ale and younger, lighter ale which results in an awesome deep and full bodied flavor. Both beers have won awards in the UK and are available at Key Foods, they come in kitchey old-timey apothecary bottles. If you are cooking with beer buy a room temp bottle, no need to use a chilled brew in a stew!
First step in making the Beer Wench’s French Onion and Ale Soup, you must slice the onions very thinly. I recommend a mandolin for this, I got through all six onions in a matter of minutes using mine, however, don’t use this kitchen tool without using the hand guard it came with—I speak from experience here, kids, the tip of my right thumb hasn’t had feeling for two months due to an incident involving a carrot and my own stupidity. Get a large soup pot and add some butter, don’t be shy, I used half a stick. Melt it down over medium high heat and add your onions—you want to cook them until they are soft and starting to brown. Crush two cloves of garlic and add them on in the pot along with sea salt, fresh pepper, a dash of mustard powder, a few shakes of thyme, and a pinch of cumin. I also added some leftover leeks from our CSA—hey an onion is an onion, why not use everything you’ve got?
As soon as your onions are soft and golden add one quart of stock (Mushroom, Vegetable, Beef, whatever) and 12oz of Ale. I used the English Ale from St. Peter’s Organic Brewery but the Porter would have also been delicious—pick an ale with warm undertones, nothing too hoppy. I am a cook in the style of Julia Child “Some for the turkey and some for meeeee” so I picked a 16oz bottle and “sampled” while I stirred. To the stock add one bay leaf and, if you are so inclined, a piece of Kombu Seaweed (you can’t taste it but it adds a ton of nutritional value to any soup). Bring everything to a boil before reducing the heat and allowing the soup to simmer for roughly twenty minutes, have a beer while you wait, give it a taste and add seasoning if it needs it. Don’t be afraid to make this soup your own, add any seasoning you like. Have more beer.
Slice your baguette (you can use any bread you have so long as it is crusty, day old works best) and toast it for a few minutes, until it is crispy and warm. Rub each piece of bread with a slice of raw garlic—smells amazing! This next part is up to you, you can either melt the cheese on the bread in your toaster OR you can place the soup in oven-proof bowls or a casserole dish, cover with bread and cheese and broil until the cheese is melty and bubbly—yummmmm! I used Provolone cheese but Fontina or Gruyere would also be delectable.
Now comes the best part—eating your yummy soup! I served mine with the English Porter and a side of balsamic glazed brussel sprouts, you could jazz it up with a salad of Arugula , fresh lemon, and shaved parmesan if you are so inclined. Next time you feel like hibernating and treating yourself and your friends to a ridiculously easy and tasty meal give this a try—they will think it was way harder to make than it was and you will look like Martha Stewart and Julia Child rolled into one. Joe said it was the best French Onion soup he’d ever had (yeah he may be biased but he’s not a liar, he hated the brussel sprouts).
Beer Wench’s Ale and Onion Soup Shopping List
6 assorted onions
2 cloves Garlic (fresh, people, none of that jarred shit)
1 Quart Stock
12oz Ale for soup
Mustard Powder
Thyme
Bay leaf
Crusty Bread
Cheese
Beer for drinking!
I finally got a night off last week and, while pondering dinner options, decided I was craving something hearty, warming, and sinfully rich. Perhaps something I had never tried to make before, I thought, dreaming of melty cheese and savoury flavors. Then it hit me—French Onion soup! What would happen if I put beer in it? I love beer and cheese, beer and beer, and beer in onions so why the hell not? I hit up the vegetable stand on 30th Ave and acquired a blend of onions—I got two Spanish, two Vidallia, and two White Onions. Next up: a whole wheat baguette from the Astoria Bakers. Nipped across the street into Key Food and grabbed some mushroom stock (I’m vegetarian but if you aren’t by all means use beef stock), some Provolone cheese, and two St Peter’s Organic Ales—one was a traditional English Ale, a little on the lighter side, and the other was a rich Porter. I hesitated for a minute in front of the beer selection, tempted by the Siason Dupont, curious as to what effect the spicey yeastiness would have on my soup.
The ales I chose come from an organic brewery in the UK. St Peter’s Brewery uses water from their own 300 foot deep “borehole” and organic hops and barley from Norfolk. The English Ale has a slight citrus hop aftertaste and is extremely palatable, very light and crisp. Their “Old Style Porter” is a blend of mature ale and younger, lighter ale which results in an awesome deep and full bodied flavor. Both beers have won awards in the UK and are available at Key Foods, they come in kitchey old-timey apothecary bottles. If you are cooking with beer buy a room temp bottle, no need to use a chilled brew in a stew!
First step in making the Beer Wench’s French Onion and Ale Soup, you must slice the onions very thinly. I recommend a mandolin for this, I got through all six onions in a matter of minutes using mine, however, don’t use this kitchen tool without using the hand guard it came with—I speak from experience here, kids, the tip of my right thumb hasn’t had feeling for two months due to an incident involving a carrot and my own stupidity. Get a large soup pot and add some butter, don’t be shy, I used half a stick. Melt it down over medium high heat and add your onions—you want to cook them until they are soft and starting to brown. Crush two cloves of garlic and add them on in the pot along with sea salt, fresh pepper, a dash of mustard powder, a few shakes of thyme, and a pinch of cumin. I also added some leftover leeks from our CSA—hey an onion is an onion, why not use everything you’ve got?
As soon as your onions are soft and golden add one quart of stock (Mushroom, Vegetable, Beef, whatever) and 12oz of Ale. I used the English Ale from St. Peter’s Organic Brewery but the Porter would have also been delicious—pick an ale with warm undertones, nothing too hoppy. I am a cook in the style of Julia Child “Some for the turkey and some for meeeee” so I picked a 16oz bottle and “sampled” while I stirred. To the stock add one bay leaf and, if you are so inclined, a piece of Kombu Seaweed (you can’t taste it but it adds a ton of nutritional value to any soup). Bring everything to a boil before reducing the heat and allowing the soup to simmer for roughly twenty minutes, have a beer while you wait, give it a taste and add seasoning if it needs it. Don’t be afraid to make this soup your own, add any seasoning you like. Have more beer.
Slice your baguette (you can use any bread you have so long as it is crusty, day old works best) and toast it for a few minutes, until it is crispy and warm. Rub each piece of bread with a slice of raw garlic—smells amazing! This next part is up to you, you can either melt the cheese on the bread in your toaster OR you can place the soup in oven-proof bowls or a casserole dish, cover with bread and cheese and broil until the cheese is melty and bubbly—yummmmm! I used Provolone cheese but Fontina or Gruyere would also be delectable.
Now comes the best part—eating your yummy soup! I served mine with the English Porter and a side of balsamic glazed brussel sprouts, you could jazz it up with a salad of Arugula , fresh lemon, and shaved parmesan if you are so inclined. Next time you feel like hibernating and treating yourself and your friends to a ridiculously easy and tasty meal give this a try—they will think it was way harder to make than it was and you will look like Martha Stewart and Julia Child rolled into one. Joe said it was the best French Onion soup he’d ever had (yeah he may be biased but he’s not a liar, he hated the brussel sprouts).
Beer Wench’s Ale and Onion Soup Shopping List
6 assorted onions
2 cloves Garlic (fresh, people, none of that jarred shit)
1 Quart Stock
12oz Ale for soup
Mustard Powder
Thyme
Bay leaf
Crusty Bread
Cheese
Beer for drinking!
A Taste of Fall
While it is well documented that I had a splendiferous summer, my favorite season has just begun. Red and orange leaves, a chance to wear (and buy) fabulous boots, and the countdown to Halloween all excite me beyond belief guys, almost as much as the spiced, mulled, and seasonal libations! I’m psyched for cider and warm boozy beverages, for soups and the chance to use my oven again! All of fall’s wonder pales slightly when viewed through the orangey glow of a toasty pumpkin ale.
Last weekend I took my first upstate trip, five years of living in the city and somehow I never managed to see more of New York than Long Island and the Hamptons. I am ashamed. Joe and I took the train up the Hudson to his Grandparent’s place in Millbrook for his family’s annual Cider Fest weekend, where about 50 of his relatives gather, whip out the antique cider press and turn eleven bushels of assorted apples into amazing cidery goodness.
Their family tradition reminded me of my own NY tradition: a yearly harvest themed fiesta in my apartment where copious amounts of bourbon cider and pumpkin beer (usually Brooklyn’s Post Road Pumpkin) are consumed. One year my old roommate and I even stole three bales of hay and dragged them up to our roof for extra seating and ambiance (don’t tell my landlord). It was at the first one of these Harvest Parties that Joe and I began dating four years ago: he opened a beer bottle with his teeth and I was toast.
After getting back home to Astoria after all the appley fun I had a serious craving for a beer. During my lunch shift I was talking with our beer rep. and he ran down the list of places putting the pumpkin on the menu. I knew the usual spots that were sure to have at least one pumpkin ale: Sparrow has the Dogfishhead Punkin’, Hell Gate just got Shipyard’s Pumpkin, Sunswick has a variety to choose from (as always), and Yolo/Ditmar’s Station has Wolaver’s, Smuttynose, and Dogfishhead. The last bar piqued my pumpkin curiosity (a) I had never been into Yolo or the “new” Ditmar’s Station and (b) they had Smuttynose Pumpkin Ale! Field Trip!
I dragged my rather out of sorts friend Josh off his bar stool at Sparrow and down to 31st Street to check out this old/new place. At first glance it is very white, tall, and clean with a smattering of TVs playing assorted sports games. Their menu boasts 14 draft lines and 14 bottles and an assortment of sports bar snacks: wings, pizzas, sliders, and onion straws. Josh and I each ordered a bottle of the Smuttynose Pumpkin Ale and toasted the change of seasons. Then he asked me how Pumpkin beer is made and this, my friends, is the story of one of our country’s first “craft” brews.
The Pilgrims were given the pumpkin during their first fall at Plymouth, and soon they, like the Native Americans had before them, found a myriad of uses for the noble gourd. It was only a matter of time before someone got the bright idea to use it in booze! The recipe for Pumpkin Ale dates back to around 1771, at least that’s when an article describing such a beer appeared in the papers of the American Philosophical Society. Since then it has been a welcome addition to brewing. Some brewers add the flesh of the pumpkin to the mash during brewing, some roast the pumpkin before adding it, and then “pumpkin pie spices” are added to round out the flavor. The amount of nutmeg, cinnamon, ginger, brown sugar, cloves, and allspice depend on who is making the beer.
The Smuttynose Pumpkin that Josh and I were enjoying came from Smuttynose Brewery in Portsmith, NH. A warm, mellow ale results from adding real pumpkin and spices to the mash and at only 5.4%abv you could drink it all day! I look forward to this beer every autumn, and you should too. Most delis even offer it in six-packs, which makes this Wench pretty darn happy.
Dogfishhead’s Punkin’ won 1st prize at the Punkin’ Chunkin’ Recipe contest a full six months before the brewery was even open! The brew was created in honor of Delaware’s annual Punkin’ Chunkin’ event—if you haven’t heard of this look it up and set your TiVo’s to the Discovery Channel because it is intense and hilarious! My friend Rob has gone every year to join the throngs of revelers and their homemade pumpkin launching apparatuses and watch as the giant orange squash are hurled through the air before smashing onto the Delaware earth. The beer itself is a full-bodied brown ale made with pumpkin meat and organic brown sugar. If you want your pumpkin beer to taste more like beer than pie, this one is for you!
The last offering at Ditmar’s Station, the Wolaver’s Pumpkin is my least favorite. It’s a lighter brown ale with hints of pumpkin and spice but never quite manages to satiate my need for pumpkin.
As soon as I get a night off I plan on enjoying the zesty pumpkin offerings at Sunswick, rumor has it they have an Imperial Pumpkin Ale. Mmmmm I love fall!
Want To Make Your Own Bourbon Cider?
The Wench’s Brew
1) Procure some cider (store bought or farm fresh)
2) Find Mulling Spices (Wench Recommends Alice’s Tea Cup Mulling Spice)
3) Or Make Your Own (you will need cinnamon sticks, cloves, orange peel, all-spice, fresh nutmeg, brown sugar, and ginger)
4) Heat Cider and Spices in A Large Pot or Crock-Pot For About 30min
5) Pick Your Poison: Bourbon or Spiced Rum (I <3 Maker’s Mark)
6) Add 2oz Booze and 1/2oz Cointreau for each 6oz of Cider (don’t over heat once you add the booze-you don’t want it to cook out!)
7) Serve
8) Top with Grated Orange Zest For Extra Sass!
9) using bales of hay for seating is optional, enjoy!
Last weekend I took my first upstate trip, five years of living in the city and somehow I never managed to see more of New York than Long Island and the Hamptons. I am ashamed. Joe and I took the train up the Hudson to his Grandparent’s place in Millbrook for his family’s annual Cider Fest weekend, where about 50 of his relatives gather, whip out the antique cider press and turn eleven bushels of assorted apples into amazing cidery goodness.
Their family tradition reminded me of my own NY tradition: a yearly harvest themed fiesta in my apartment where copious amounts of bourbon cider and pumpkin beer (usually Brooklyn’s Post Road Pumpkin) are consumed. One year my old roommate and I even stole three bales of hay and dragged them up to our roof for extra seating and ambiance (don’t tell my landlord). It was at the first one of these Harvest Parties that Joe and I began dating four years ago: he opened a beer bottle with his teeth and I was toast.
After getting back home to Astoria after all the appley fun I had a serious craving for a beer. During my lunch shift I was talking with our beer rep. and he ran down the list of places putting the pumpkin on the menu. I knew the usual spots that were sure to have at least one pumpkin ale: Sparrow has the Dogfishhead Punkin’, Hell Gate just got Shipyard’s Pumpkin, Sunswick has a variety to choose from (as always), and Yolo/Ditmar’s Station has Wolaver’s, Smuttynose, and Dogfishhead. The last bar piqued my pumpkin curiosity (a) I had never been into Yolo or the “new” Ditmar’s Station and (b) they had Smuttynose Pumpkin Ale! Field Trip!
I dragged my rather out of sorts friend Josh off his bar stool at Sparrow and down to 31st Street to check out this old/new place. At first glance it is very white, tall, and clean with a smattering of TVs playing assorted sports games. Their menu boasts 14 draft lines and 14 bottles and an assortment of sports bar snacks: wings, pizzas, sliders, and onion straws. Josh and I each ordered a bottle of the Smuttynose Pumpkin Ale and toasted the change of seasons. Then he asked me how Pumpkin beer is made and this, my friends, is the story of one of our country’s first “craft” brews.
The Pilgrims were given the pumpkin during their first fall at Plymouth, and soon they, like the Native Americans had before them, found a myriad of uses for the noble gourd. It was only a matter of time before someone got the bright idea to use it in booze! The recipe for Pumpkin Ale dates back to around 1771, at least that’s when an article describing such a beer appeared in the papers of the American Philosophical Society. Since then it has been a welcome addition to brewing. Some brewers add the flesh of the pumpkin to the mash during brewing, some roast the pumpkin before adding it, and then “pumpkin pie spices” are added to round out the flavor. The amount of nutmeg, cinnamon, ginger, brown sugar, cloves, and allspice depend on who is making the beer.
The Smuttynose Pumpkin that Josh and I were enjoying came from Smuttynose Brewery in Portsmith, NH. A warm, mellow ale results from adding real pumpkin and spices to the mash and at only 5.4%abv you could drink it all day! I look forward to this beer every autumn, and you should too. Most delis even offer it in six-packs, which makes this Wench pretty darn happy.
Dogfishhead’s Punkin’ won 1st prize at the Punkin’ Chunkin’ Recipe contest a full six months before the brewery was even open! The brew was created in honor of Delaware’s annual Punkin’ Chunkin’ event—if you haven’t heard of this look it up and set your TiVo’s to the Discovery Channel because it is intense and hilarious! My friend Rob has gone every year to join the throngs of revelers and their homemade pumpkin launching apparatuses and watch as the giant orange squash are hurled through the air before smashing onto the Delaware earth. The beer itself is a full-bodied brown ale made with pumpkin meat and organic brown sugar. If you want your pumpkin beer to taste more like beer than pie, this one is for you!
The last offering at Ditmar’s Station, the Wolaver’s Pumpkin is my least favorite. It’s a lighter brown ale with hints of pumpkin and spice but never quite manages to satiate my need for pumpkin.
As soon as I get a night off I plan on enjoying the zesty pumpkin offerings at Sunswick, rumor has it they have an Imperial Pumpkin Ale. Mmmmm I love fall!
Want To Make Your Own Bourbon Cider?
The Wench’s Brew
1) Procure some cider (store bought or farm fresh)
2) Find Mulling Spices (Wench Recommends Alice’s Tea Cup Mulling Spice)
3) Or Make Your Own (you will need cinnamon sticks, cloves, orange peel, all-spice, fresh nutmeg, brown sugar, and ginger)
4) Heat Cider and Spices in A Large Pot or Crock-Pot For About 30min
5) Pick Your Poison: Bourbon or Spiced Rum (I <3 Maker’s Mark)
6) Add 2oz Booze and 1/2oz Cointreau for each 6oz of Cider (don’t over heat once you add the booze-you don’t want it to cook out!)
7) Serve
8) Top with Grated Orange Zest For Extra Sass!
9) using bales of hay for seating is optional, enjoy!
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