Any regular readers know that, besides being a Guinness lover, my liquor of choice is almost always whiskey. And although I love a great number of whiskeys out there, including Canadian and Irish, my true favorites are the bourbons. (Yes Maker’s Mark, you’ll always hold a spot in my heart, and in my Manhattan, perfect, on the rocks).

The question is though, what makes a straight bourbon whiskey? How is bourbon different from other whiskeys? Dave shot me a link to William Litton’s article today, which did a rather good job of explaining key factors.

As Mr. Litton explains, bourbon is a corn whiskey that is aged in charred white oak barrels. This aging process, in these specific barrels, is what gives bourbon its distinctive coloring and tasty notes of honey, spice and floral, earthy complexity. There is however, a bit more to it than that.

In order to be labeled as an official straight bourbon whiskey, according to US federal law (it’s that big) whiskey needs to meet all of the following requirements:

• It must be distilled within the United States
• It must be made of grain mixture that is at least 51% corn
• It cannot be altered in any artificial way; no coloring, flavoring or special filtering allowed
• It must be aged for at least two years in new, charred white oak barrels
• It must be distilled to no higher than 165 proof, and introduced into the barrel at no higher than 125 proof

Bourbon brands’ tastes are as varied as their names, from sweet to fiery and everything in between. My favorite, Maker’s Mark, tends to be on the sweeter side but still with enough fire to know you’re drinking bourbon. Basil Hayden’s is a bourbon that I liken more to candy than any other. If you’re looking for pure heat and the classic whiskey-face, try Knob Creek—it may be the tastiest fire water you’ve ever thrown back.

Looking for a classic bourbon cocktail recipe? The Manhattan or Old Fashioned always do me well, but here’s something we haven’t posted yet… the Kentucky B & B.

Kentucky B & B
2 oz bourbon
½ oz Benedictine

Pour bourbon and Benedictine into a snifter and stir. Drink and repeat.

TAGS [ BOURBON | WHISKEY | BOURBON WHISKEY | KENTUCKY B & B | KENTUCKY BOURBONS | COCKTAIL RECIPES ]

Modular garnish trays aren’t typically something that I would think that deeply about, but these are pretty nice. Gently tilted for ease of access, a nice rotating cover and a snap-in modular expansion coupler to connect 10’s, 100’s or even 1000’s of garnish trays for an infinitely expandable garnish army! (muhhahahahaaa!)

Stylish black plastic and a gently frosted top grace this svelte garnish tray. The modular expansion joint connects the trays for a useful and easy to connect and disconnect bar tool. I also love the no-slip pads at the base to keep this garnish pod from slipping across a wet bar.

I personally plan on getting enough to go around my entire basement, to fully democratize condiments for all (and so that I won’t have to get them for anyone who visits my house; so get it yourself!)

TAGS [ GARNISH TRAYS | BAR CADDIES | HOME BAR SUPPLIES | BAR EQUIPMENT ]

Faux Leather…
Leatherette…
Pleather…

Call it what you will, but it always screams 70’s-riffic for me. Just think, you’re in your "super"-retro bar downstairs and you’ve never really removed all of the dark "wood" paneling downstairs. What do you do?

Embrace it! Do you really want to do the work of ripping down all of the paneling just to find 852 different layers of wallpaper and crumbling plaster underneath, or do you want to channel your inner pimp and go with the groovy flow!

Alright, so you’ve finally realized the potential of your "new" pimp-tastic bar. This is what you need. A faux leather table! This is the stuff that helps you realize your dream and gets you back to drinking, rather than drywalling the entire basement with your buddies again, because you installed it backwards.

Think about it. Let me know.

TAGS [ COCKTAIL TABLES | PUB TABLES | BAR TABLES | LEATHER TABLES | FAUX LEATHER TABLE | LEATHERETTE TABLES | BAR FURNISHINGS | DEN FURNITURE ]

There’s a new beer collaboration going on! The oldest brewery in the world and the largest independent American brewery are joining forces to create a new craft beer that’s sure to be just as legendary as its founders.

The Associated Press reports that Germany’s Weihenstephan and Boston Beer Co, maker of Samuel Adams, are working on jointly producing a new craft beer to be marketed in both Germany and the U.S. next spring.

The beer has yet to be named, but here’s what we know:

• It will be bottled with corks instead of metal caps
• It will be high octane with more than 10% alcohol
• It’s being described as a champagne-like "crisp pale brew"

It follows Germany’s famed Reinheitsgebot, or purity law, which states that beer can be brewed with only four ingredients: water, malt, hops and yeast.

While discussing the new project, Jim Koch (Boston Beer founder and master brewer) told the AP, "Today the U.S. and Germany have two great brewing cultures - one that’s emerging and one that’s 1,000 years old. There’s enormous creativity, energy and excitement about beer in the U.S."

Apparently, the beer is already 2 years in the making. I’m glad I didn’t know until now because I’m pretty excited! If Weihenstephan’s wheat beers that I’ve had are any indication, this is gonna be good.

It seems the large U.S. craft breweries are very into the collaboration thing this year. Boulevard Brewing (the eighth largest independent craft brewery) announced its plans to create an Imperial Pilsner with Jean-Marie Rock of Orval from Belgium. Dogfish Head has six different collaborations under their belt (they’ve worked with Harold Brewery in Prague, Sierra Nevada, Norrebro Bryghus Brewery in Copenhagen and Birra del Borgo outside of Rome, Italy - just to name a few) and I’m sure there’s more to come! The good news is that when you put two great brewers’ heads together, you just might end up with better beer!

TAGS [ WEIHENSTEPHANER | BOSTON BEER CO | SAM ADAMS | COLLABORATION | BEER COLLABORATION | BEER NEWS ]

I attended the Buffalo Sabres’ first preseason game last week. Before the game I enjoyed a few microbrews on draft at Pearl Street Grill and Brewery across the street from the HSBC Area. Once I arrived at the game however, I realized that I my draft options consisted of Bud Light and Labatt Blue. Even though I knew the answer already, I asked "do you have anything light on tap, besides the Bud Light?"

As the bartender shot down my hopes for another option, an acquaintance I was with asked me, "what’s wrong with Bud Light?"

I instinctively thought "what’s NOT wrong with Bud Light?" and subsequently realized that I have officially become a beer snob.

Today, I came across a hilarious article titled "The Subtle Art of Beer Snobbery" on the Modern Drunkard site and I feel compelled to share.

Not only is it funny, it’s kind of true! Check out an excerpt below on types of beer snobs or read the whole thing here.

Types of Beer Snobs

Deciding you want to be a beer snob is not enough. You also have to decide what sort of beer snob you want to be.

1. The Beer Fuehrer
This curmudgeonly gentleman will declare he would rather guzzle urine than drink what he considers "bad beer." And by bad he means any beer that comes in a can, has commercials on television, or has been heard of by more than fifty people. He can only pity the poor fools who sit in bars drinking the swill disgorged by the vast corporate vats, when they could be drinking swill produced in much smaller ones.

2. The Hops Head
The power-crazed Dr. Frankenstein of beer snobs, this wretched soul has descended so deeply into the pit of snobbery he has convinced himself that the vile liquid (he will call it something akin to Super Duper Black Cherry Berry Power Porter) he concocted in his basement is not only non-poisonous, but superior to the stuff it took monks 50 generations to perfect. One caveat: the longer and more grandiose the title of his obscene creation, the more likely it will be good for poisoning the rats in your cellar.

3. The Beer Geek
The beer world equivalent of a Trekkie, this fan is forever making pilgrimages to far flung festivals and conventions, will belong to any number of beer associations (and wears the T-shirts to prove it) and has never had sex with a woman where there wasn’t money involved. Beards are common and they have a powerful fetish for steins.

4. The Beer Lover
These are the Rex Reeds of the beer snob community. They have never met a beer that was not "gorgeously fabulous" or "fabulously gorgeous." The closest they ever come to a bad review is when they mistake the glass of water used to clear the palate for beer, and even then they’ll give it three stars and declare it "a promising new light lager worth keeping your eye on."

I’d classify myself as a Beer Fuehrer… what kind of beer snob are you?

TAGS [ BEER | SNOB | MICROBREWS | CRAFT ]

You’re hosting a summer gathering and you know you’ll be serving beer – but how? You could always pick up a case of Bud Light and throw it into the garage cooler but I’ve got a feeling you’re not that kind of host. So what IS the best way to serve beer when guests will be mingling outside?

Do you fill growlers at your local brewpub? Do you use a pump or picnic tap to serve a keg? Both options cut down on bottles and cans but the variety of beer for guests to choose from is lacking. Is it better to buy bottled sampler packs? What’s the most cost-effective way to serve great stuff and keep everyone happy?

I’m not sure there’s a definite answer here, to be honest. I have my own approach but others might have a better way. Personally, for smaller parties I like to combine the growler option and the sampler packs. I usually buy a sampler of something more standard—like Sam Adams—and then get some fun stuff in the growlers for the serious beer snobs. Throw in a case of something cheap for the people who don’t care and you’re all set.

When I’ve got a big group coming over however, I’ll grab a keg of something that most everyone would like. Yuengling always goes over well with my friends. Someday I’ll have an outdoor kegerator.

What’s your beer host game plan? Take the poll and leave some comments to let me know!

 Loading ...

TAGS [ BEER OUTDOORS | KEG BEER | GROWLERS | BEER SURVEY | BEER POLL | SUMMER PARTIES | LABOR DAY | BEER TIPS ]

"Infusion." It probably sounds like something that happens in a nuclear reactor if you’re not already familiar with the process or the term, but I’m here to tell you, it’s not that complicated. In fact, the concept of infusion - at its most basic level - is about adding and embedding flavor; and while infusion can apply to teas, water, and oils, I’ll be focusing on our favorite subject here on the KW Blog: liquor, specifically my personal favorite: vodka.

The best part about the whole infusion process (and in doing it yourself) is that there’s only some minor work and patience involved in creating your own, unique, flavor-full concoction to enjoy on those remaining hot, summer nights ahead.

Vodka is a very flexible liquor - not only because it "plays well with others," (it will mix with just about anything) but it is a clean, tasteless foundation for many cocktails. As such, the world of flavoring vodka is suddenly open to vast possibilities, some which seem to have been overlooked or even ignored. The deciding factors in creating your own vodka infusion are limited only by your imagination and discerning taste buds.

It’s All About Flavor
Remember that "flavor" is the combination of two senses: taste and smell. So, the results of your efforts will not only taste great, but will smell really appealing, too.

The most commonly infused vodka flavors on store shelves today cover a wide variety of citrus, melon and berry, along with smatterings of chocolate and espresso flavors. While these "standard" flavors aren’t necessarily bad, they’re so very pedestrian. That’s why I’m here: to open your minds to the possibilities beyond the single-flavor standard that vodka distillers provide to you in pre-made, artificially-sweetened form.

What You’ll Need
The first, most important step is to find an un-flavored brand of vodka that suits you. "Do not pass ‘Go’. Do not collect $200."

Sure, you can throw down $40 or more on a bottle of the good stuff, but if your wallet finds you less of a connoisseur – or if you’re simply not that picky (or just don’t care), then go for one that suits you best. Just make sure it’s one you will truly, honestly enjoy because you’re going to be the one to drink it when all is said and done, not me.

Here’s a short list of other things you’ll need before we get underway…

• Vodka
• Mason Jars
• Knife
• Cutting Surface/Board
• Fruit and/or Herbs
• Mesh Strainer
• Coffee Filters
• 4-6 days

Start Here
Clean the mason jars and fruit thoroughly - not just for health reasons. A clean jar and clean fruit will provide you with a crisp, clean taste, allowing you to focus on the flavor you’re creating, not pesticides or whatever else may be lingering on the surface of the fruit (eew), or remnants of the manufacturing process.

Cut the selected fruit(s) in half, quarters, or less and put into the mason jars… (For more exotic combinations of flavors, see the list below.) Divide the vodka among the mason jars. Again, how many jars you’ll need depends on how many varying flavors you want.

The Next Step
Shake each full mason jar thoroughly and store in a cool, dark place for 4-6 days. Be sure to shake the jar multiple times a day. On or about the 3rd or 4th day, give yourself a preview of your work in progress by taking a quick sip.

How This Works
No, it’s not witchcraft. The oils from the fruit (and any herbs you might use, like mint) are released into the vodka through a natural process. These oils contain the molecules that give each fruit or herb its own distinct taste and scent. Likewise, the vodka permeates and saturates the fruit already soaking in the vodka, making it a nice and potent garnish (or snack).

When It’s Ready, You’re Ready
On or about the 6th day, place a coffee filter into the mesh strainer. Slowly pour the contents of each distinct flavor from their respective mason jar through the coffee filter/strainer into a separate, clean container. If you’re making one large batch of the same flavor, you can strain all of it back into the original bottle. You can also opt to save the fruit as garnish.

Try These in Different Combinations
In addition to the standard cherry, strawberry, lemon or lime, I’d like to suggest you give the following a taste. They’ll liven your taste buds and leave you feeling cool and refreshed:

• Mango
• Lychee
• Loganberry
• Blueberry
• Blackberry
• Boysenberry
• Pineapple
• Carambola (aka "Star Fruit")
• Kiwi
• Nectarine
• Peach
• Pear
• Plum
• Honey Dew
• Cantaloupe
• Watermelon

Suggested Pairings

• Banana, Strawberry, Kiwi
• Nectarine, Peach, Carambola
• Lemon, Lime, Orange, Mint
• Watermelon, Cantaloupe, Honey Dew
• Blackberry, Lychee
• Mango, Pineapple
• Peach, Plum
• Raspberry, Mint
• Orange, Lychee, Kiwi, Carambola

The possibilities are endless.

TAGS [ VODKA INFUSION | VODKA INFUSIONS | INFUSE VODKA | FRUIT VODKA | FRUIT VODKAS | VODKA INFUSION RECIPE | HOW TO MAKE A VODKA INFUSION ]