KegWorks Blog

Just in time for summer, KegWorks presents a new way to keep your keg, home brew tank or growler ice-cold for outdoor (or indoor) parties. Keglove Keg Insulators use Neoprene, the same material that wet suits are made from, in conjunction with re-freezable ice jackets, to keep your keg beer crisp, cold and refreshing for up to 24 hours. The best part is, Keglove insulators are reusable, so you’ll never find yourself constantly refilling a trashcan with all of your party ice again.

Keglove Keg Insulators come in 4 different sizes

• Half keg size
• 5-gallon keg size
• 5-liter mini keg size
• Growler size

Each Keglove insulator comes with a matching ice jacket. We suggest grabbing up an extra keg jacket to keep frozen in case the party lasts more than a mere 24 hours… hey, you never know!

TAGS [ KEGLOVE | KEG | KEGS | DRAFT BEER | KEG INSULATORS | KEG COOLERS | KEG BEER INSULATOR ]

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Spring is in the air! Softball and volleyball leagues are forming all over the place and plans for weekend BBQs and summer bashes are coming together. Not only am I pumped for longer daylight hours, more time outside and warm weather – I’m pumped about this 6 Gallon Beverage Dispenser from Cambro. It might seem like a simple product; I mean, it’s a bucket with a spigot, however it is sure to improve your parties and your life. Whether you’re mixing up iced tea and lemonade for a cookout, offering your team refreshing cold water on the bench or making kool-aid or fruit punch for the kids – it’s easy to make and serve your drinks with this heavy-duty bucket. I have a sneaky suspicion that it might also be ideal for adult beverages like Jungle Juice or Wapatoola.

The only thing better than a cold, delicious drink is a whole bucket of cold, delicious drink that you don’t have to worry about serving.

Get one of these and you’re one step closer to being set for summer.

TAGS [ MEMORIAL DAY | SUMMER | SUMMER PARTIES | BEVERAGE DISPENSER ]

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As our company expands and our product line continues to grow, we get the opportunity to learn about new products and even experience them hands on. One new line that I have dabbled in myself a time or two… Absinthe!

We currently have these three absinthe products with more to follow. I have recently discovered that my understanding of the “ritual” was incorrect. I had originally thought that you pour a half a glass of absinthe in a glass. Then you put the spoon on top with the sugar cube, soak it and set it on fire. After that flames up a bit, you put the spoon in the drink. Stir for a bit add ice and drink up. I must have gotten those directions from Vincent Van Gogh. Even Marilyn Manson has branded his own version of the popular drink.

Here is the correct way, according to the site:

How to prepare “Mansinthe:” Pour 3cl of “Mansinthe” into a large stemmed glass, then place a slotted absinthe spoon and sugar cube over the glass. Slowly drip ice water over the sugar cube until dissolved, fill glass with water to preferred taste.

You may also use an Absinthe fountain - that makes a perfect preparation, as well as a Brouilleur.

This fine spirit is also enjoyed without sugar.

When enjoying absinthe, DO NOT:

• Drink absinthe pure
• Light your absinthe on fire
• Think, absinthe will make you hallucinate - it won’t”

So there you have it. So I definitely plan on stocking up on the proper absinthe accessories. As a fairly creative person and musician, I would like to join the ranks of absinthe-using artists trying to reach the allusive places in the mind where masterpieces hide. Or just get lit up on a fun drink with a historical and unique preparation process. Whichever. I just hope this doesn’t happen to me:

TAGS [ ABSINTHE | MANSINTHE | ABSINTHE FOUNTAIN | ABSINTHE SPOONS | ABSINTHE GLASSES ]

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On Trial

In the latter part of the 19th Century, French wine growers faced declining wine production in the wake of an insect infestation that decimated crops. Absinthe gained popularity in the vacuum created by the absence of wine. Attempting to recover from disaster, the wine industry sought demonize absinthe, saying that it made homicidal maniacs of men and turned God-fearing women into harlots.

The coup de grace came during the famous case of a Swiss man named Mr. Jean Lanfray, who was convicted of murdering his pregnant wife and two children. Police revealed that Mr. Lanfray had consumed 7 glasses of wine, 2 crème de menthes, 6 glasses of cognac, and a coffee laced with brandy – along with two ounces of absinthe. The trial lasted a single day and by dusk, the murders were solely blamed on the influence of absinthe. (Clearly the excessive wine and

liquor had nothing to do with it.). What followed in the wake of such “evidence” led to a complete ban on absinthe in many countries.

Dispelling Myth

As an element of propaganda, absinthe was reported to be a hallucinogen and had an ill-gotten reputation for causing insanity. The fact is absinthe does not cause hallucinations. Reports of hallucinations are likely the result of poor quality materials and the results of contamination –including heavy metals (which can be poisonous and cause hallucinations). After all, with absinthe becoming increasingly popular in the absence of wine, everyone wanted in on the business. Not all absinthe producers were legit and many inferior (and sometimes deadly) products were available in the high-demand market of absinthe production.

It was once believed that Vincent Van Gogh had lobbed off his famous ear as a result of absinthe consumption. This rather hysterical notion fades into obscurity since we now understand that Van Gogh suffered from bipolar disorder, amongst other mental conditions. (So much for absinthe being the cause of insanity.)

Thujone, the chemical compound found in wormwood is not a cannabinoid, nor is it related to cannabis. This assumption was originally made because the chemical structure of thujone closely resembles that of THC (or tetrahydrocannabinol– which is the psychoactive chemical found in cannabis). As anyone who knows the difference between a duck and a goose can tell you, just because they appear to be the same, doesn’t mean they are the same. Thujone’s psychedelic and psychoactive effects, if any, are minuscule at best. Modern absinthes, depending on the country of origin, have little or no thujone and are highly regulated in many countries. Some myths never die.

Reported states of heightened lucidity have been reported during absinthe consumption – which is likely the result of the herbs used in production. Some herbs have calming effects, while others have stimulating effects. In fact, some of the herbs in absinthe also have anti-parasitic and even painkilling properties.

Looking Forward

Many may dismiss the reemergence of absinthe as mere trend, as the latest flavor of the week. Others will embrace it openly.

Regardless of modern acceptance, absinthe will continue to be a waypoint in our history, representing a period of time when our eyes were opened and we looked into the future with inquisitive, optimistic eyes; when we peered from behind the curtains of obscurity and uncovered the truths about our existence and our perceptions of the universe in which we live. We breathed a life into our arts and stepped bravely into the future.

TAGS [ ABSINTHE | ABSINTH | ABSINTHE HISTORY ]

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The 19th Century marked a time of great invention and discovery. Mankind made many significant leaps forward during this short, hundred years. The discoveries of this time laid the foundation the 20th Century and the advancements in mathematics, physics, chemistry, biology, art, and society which we sometimes take for granted today.

It was the time of the great masters of art, the Industrial Revolution, and the beginning of the end for slavery. The Origin of Species shook religious belief to its foundation and a serial killer known as Jack the Ripper stalked London by night.

It was also an era of influence, indulgence, and inspiration. It was the time of la Fée Verte - The Green Fairy.

If you’re like me, what you don’t know about absinthe can probably fill a room or two; that is, unless you’re a connoisseur. I’m not, so I did quite a bit of research on the subject to educate myself and I’d like to share some of my more interesting finds with you. So, grab a spoon and a sugar cube, sit back, relax, pour yourself an ounce of vintage Pernod Fils and set up your ice water drip as we swim through the louche to uncover the facts and fiction surrounding the mysterious spirit known as absinthe.

Into the Green

Absinthe is a high alcohol spirit (ranging from 45%-80% alcohol by volume) distilled from a variety of herbs. It is classified as a spirit and not a liqueur because it is not bottled with added sugar.

The original absinthes (as opposed to modern ones) included an ingredient called Artemisia absinthium or grande wormwood which contains a chemical called thujone. (More on thujone later) Other herbs used in making absinthe were green anise, petite wormwood (Atesmisia pontica), fennel and hyssop.

Absinthe gets its green color from the chlorophyll of the macerated herbs used in its creation although, not all absinthes are green. In fact, some are clear and some are naturally rouge or rose colored because hibiscus flowers were used in its production.

The Ritual

The process of preparing an absinthe drink is referred to as “the ritual” – and rightly so. It is a relatively slow process that requires some patience, but as they say, “All good things come to those who wait.”

Start by pouring 1-1½ ounces of absinthe into a glass. Place a sugar cube on a specially designed, slotted or perforated spoon, which rests across the rim of the glass. Using an absinthe fountain, fresh ice water is slowly dripped over the sugar cube into the absinthe. This process sweetens the otherwise bitter absinthe and, in the process, causes the spirit to become cloudy. This is called “louching.” The cold water helps to release the oils from the herbs, giving the drink a strong herbal flavor.

Check back soon for myths and the future of absinthe, in Absinthe Minded - Part 2.

TAGS [ ABSINTHE | ABSINTHE FOUNTAIN | ABSINTHE HISTORY | ABSINTHE GLASSES | ABSINTHE SPOONS ]

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A few weeks ago we filmed a few how-to videos to share with all of you folks, with the help of a Seattle based company, the Small Screen Network. Dave, KegWorks’ founder, president and cocktail connoisseur made the trip out west to be part of all the excitement.

The night before the shoot, we decided it would be good to imbibe in some sweet relaxation in the heart of Seattle. Before Dave made the trip he researched some of the best, most authentic cocktail bars in the Seattle area, and had one in particular on his radar, Zig Zag. Zig Zag is located right behind (and below) the Pike Place Market, in what is called “Hill Climb;” it is small, intimate, and dimly lit (as are the majority of Seattle establishments). It has an eclectic mix of old-fashioned meets modern day cocktails - as do quite a few of Seattle’s secret drink spots, as the city truly brings the essence of the cocktail revolution to life.

The difference between Zig Zag and some of the others is their vast selection of hard to find liquors and cocktail mixers, and their use of these the right way; Here, you’ll find perfectly blended, perfectly garnished cocktails.

I felt, not so adventurous this night, opting not for the “Don’t Give Up the Ship” (Gin, Dubonnet, Grand Marnier, Fernet Branca), the “Prado” (Tequila, Maraschino, Lime, Egg White), or the “Tivoli” (Bourbon, Sweet Vermouth, Aquavit, Campari), but instead for a classic Mojito. And, I am so glad that I followed my gut on what I felt was a humdrum, cliché order. I have sipped on Mojitos in New York, San Fran, New Orleans, Chicago, and the like, and this one was by far the most perfect iteration of a Mojito that I have ever experienced.

I watched the bartender muddle away with some serious elbow force: superfine sugar, fresh mint and lime from the market, I am sure. Served with crushed ice and topped with a whole mint sprig glazed in powdered sugar. Perfection.

After a few of these, it was a rough morning, but a productive one at that. Thank God, Seattle is also full of Starbucks.

To make your own Mojito, check out this video:

To help you along, we sell all the accessories you’ll need to pour a perfect one, including muddlers, Super Fine Sugar and of course, the Mojito Set.

So, if you are looking for a refreshing spring drink and a difficult morning – give it a try!

TAGS [ MOJITO | MOJITOS | COCKTAIL RECIPES | ZIG ZAG ]

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The Kentucky Derby is coming! Saturday, May 3rd is the big day this year and we’ve got great julep cups to get you ready for the race. As anyone from Kentucky will tell you, “It ain’t Derby without a mint julep.”

Although the race is what’s made mint juleps famous, the drink did exist before the Derby. It is speculated that mint juleps were first served in the early 1700s in Virginia, Maryland and North Carolina. The early versions weren’t made of bourbon though, they used rum or rye whiskey. (Kentucky bourbon wasn’t commonly distributed until later in the 19th century).

Derby weekend at Churchill Downs, julep slingers sell more than 120,000 of the minty mixed drink. That’s more than 10,000 bottles of bourbon, 1,000 pounds of fresh mint and 60,000 pounds of ice - all to celebrate a race that lasts less than two minutes.

Throw a Kentucky Derby day bash and make your own Mint Juleps!

Mint Julep

10-ounce julep cup filled with crushed ice
4 fresh mint leaves
2 tablespoons mint simple syrup (recipe below)
2 oz Kentucky Bourbon
1 small cocktail straw to stir drink

Place 2 tablespoons of mint simple syrup and four mint leaves into your julep cup. Press the mint leaves into the glass using the back of a spoon to release the flavor. Add 2-ounces Kentucky Bourbon and 2 tablespoons of the mint simple syrup to the glass.

Mint Simple Syrup

2 cups water
2 cups sugar
8 sprigs of fresh mint

Add sugar to boiling water. Continue to boil for about five minutes, or until sugar dissolves; do not stir. Place 8 sprigs of mint in an airtight, plastic container, and pour the sugar-water mixture over the mint. Refrigerate.

Our stainless steel julep cups will keep your Derby drinks nice and frosty, you can bet on that.

TAGS [ KENTUCKY DERBY | MINT JULEP | MINT JULEPS | MINT JULEP RECIPE | JULEP CUPS ]

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