KegWorks Blog

Beyond its burgundy-trimmed exterior, under the somewhat generic liquor sign, a wine and beer lover’s paradise awaits. It’s not one of those chain liquor megastores and that is its charm and appeal. In fact, if you’re taking a stroll just south of Chevy Chase Circle in Washington, D.C., you may pass right by it if you’re not paying attention.

Let me introduce you to Chevy Chase Wine and Spirits - the latest find on my list great places to shop if you’re out to whet your whistle.

You see, I recently had the misfortune of having to travel to D.C. for a family medical emergency, but don’t worry, I won’t buzz kill this post with the details. In one of the few, brief moments I had as “down time” during my trip, I stumbled across this gem of a store.

Many who know me personally will tell you that I went into the store as part of my ongoing quest to source Bitburger Beer in the United States - which many of you may recall from one of my previous posts. They aren’t completely wrong.

Although the store’s main focus is wine (yeah, I’d say that carrying over 5,000 wines from around the world constitutes a focus), it is their beer selection - which boasts a hefty 1,200 brands - that really got my immediate attention. Truly, this store is the stuff from which dreams are born.

Shelf upon shelf is stacked with single-stocked rows of bottled beers from around the world and the U.S., reading like the Library of Congress for bottled beer. You’ll never see the same beer twice. Go on, name one. Chances are they have it.

Excuse me for a moment while I act like a kid in a candy store.

In fact, CCWS was the recipient of great recognition by Beer Aficionado Magazine. It’s not surprising that Chevy Chase Wine and Spirits have received such high praise. After all, they’ve been in business since 1934 and their staff has a combined 70 years experience in the business.

If neither wine nor beer is to your taste, perhaps CCWS can also tempt you with their great, big selection of vodka, scotch, cognac, bourbon, rum and other spirits, including our latest fav, absinthe.

If CCWS doesn’t have what you’re looking for, they’ll get it for you. In fact, I’ve already reserved a six-pack of my favorite German beer for my next trip to D.C. I can hardly wait.

Thank you, Chevy Chase Wine & Spirits!

TAGS [ CHEVY CHASE WINE AND SPIRITS | WASHINGTON DC | LIQUOR STORES | WINE | ABSINTHE ]

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So the party is over. The music has been turned off, the last guest has finally left, and your home and lawn are littered with party remnants. Sure, you may have thought you had a ton of people over, but as you clean up, you realize there is still a good amount of leftover beer in your keg. Heaven forbid your freshly purchased ale should go to waste! Here, you will find some ideas on how to finish off that keg.

Food is one great way to enjoy the remainder of your beer. Check it out:

Cold Beer Shrimp

12 oz of your beer
1 lb large shrimp
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh lime juice
1 tsp Tabasco sauce
1 medium tomato, peeled, seeded and diced
1 tsp peeled, grated ginger root
1 tbsp chopped fresh cilantro leaves, mint or chives
Coarse or kosher salt
Freshly ground pepper

Bring the beer to a boil in a large saucepan. Add the shrimp, stir, and cook for 2 minutes, or until they just turn pink. Remove from the heat and let the shrimp cool in the beer, stirring or turning often; they will continue to cook in the hot liquid. Once they are cool, remove the shrimp from the beer, using a slotted spoon.

Peel and de-vein the shrimp; return them to the beer and stir for 1 minute to remove any remaining grit. Transfer the shrimp to a bowl. (The beer can be strained and added to shrimp or fish stock.) The shrimp can be prepared up to 1 day in advance and refrigerated.

Heat the oil in a small saucepan. Add the soy sauce, lime juice, Tabasco, tomato and ginger root. Cook over high heat, stirring for 2 minutes, to heat through. Remove from the heat and let cool. Spoon the cooled sauce over the shrimp and toss to combine. Add the cilantro, mint or chives. Season the shrimp to taste with salt and pepper; toss again. Cover and refrigerate until ready to serve.

This will serve six people as an appetizer or four for lunch.

TAGS [ BEER | BEERS | BEER SHRIMP | BEER RECIPE | BEER RECIPES ]

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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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What type of golfing cigar smoker are you? Over the years I have noticed three types of cigar smokers on the course:

1. Those that smoke the “best” cigars.
2. Those that smoke “golf” cigars.
3. Those that smoke anything that will burn.

Type 1 cigar smokers take the opportunity they have on the course as a chance to smoke a nice cigar, something they consider top notch. They usually don’t often have the opportunity to smoke any other time. Whether they are busy and can’t block the time out or whatever. Their golf time and their cigar time are one and the same.

The type 2 cigar smoker regularly enjoys a cigar usually at the cigar shop with guys, or on the porch after a tough day at work. Therefore, the golf course is just another place to light up. These types usually have a stock of “golf” cigars. These are smokes that the person would normally not smoke given a choice. However they make a perfect stick for the golf course. Given the sometimes windy conditions and distractions on the golf course, such as playing golf and flirting with the cart girl, the type 2 person prefers the “golf” cigars because, given the unfortunate event of a bad shot or deflated ego should the cigar accidentally hit the nearest tree with blazing speed, it is not a big deal. You simply pull out another “golf” cigar and carry on.

Then every cigar smoker has played with the Type 3 guy. He will bum anything he can get his hands on, and you, not wanting to be rude, have to give him something; you don’t want to part with one of your premium smokes. Hopefully you have your “golf” cigars; again no big deal and everyone is happy.

Advantage – Type 2 guy!

TAGS [ GOLF | GOLFING | CIGAR | CIGARS ]

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Did you know that you cannot get a clear glass of beer if you pour clear beer on top of foam? Try it and see for yourself. Open your draft system’s faucet only little bit, so it sputters and you get about a half inch to an inch of foam in the bottom of an empty, clean pint glass. Close the faucet all the way. Then open the faucet all the way, tilt the glass to 45-degrees and try to pour clear beer onto the foam. All you get is more foam. What’s happening is that the agitated foamy beer, with all its CO2 breaking out of it on the bottom of the glass, is agitating the clear beer being poured on top of it. So start with a clean glass or pitcher, free of foam, and you will get a better pour every time.

TAGS [ DRAFT BEER | DRAFT BEER TIPS | POURING BEER | BEER | DRAUGHT BEER ]

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I’m normally not one for conflict but I can’t help but broach the very controversial issue of how “bartenders” and “mixologists” differ. I was curious to learn the industry’s take on the distinctions between the two professions, so I did some research on the topic. As I browsed drink blogs and articles, I realized that there isn’t really a single concrete answer to this heavily debated subject – rather a couple of very strong opinions.

Some people stand by the “line cook/chef” analogy. These people believe that the term “bartenders” describe people who have a job making drinks - like line cooks, “bartenders” follow procedure and do the grunt work behind the bar without any original flare. “Mixologists” however, are like executive chefs filled with creative visions. These professionals have dedicated themselves to a career embracing the art form of making cocktails. To be a mixologist requires extensive product knowledge, an understanding of cocktail history and an inspired passion for the art form.

Others seem to loathe such a distinction and argue that it is overly simplistic to assume that bartenders don’t respect their craft and mixologists do. While they admit that it might be true that for every bartender who really cares about his job, there are hundreds who only pour drinks for extra cash while they work towards another career, they take great offense to the claim that all bartenders lack dedication and passion.

One self-proclaimed bartender said that even though he regularly creates new cocktails and studies the art of drink, he feels silly using the term “mixologist.” He even went so far as to liken the semantic distinction of mixologists to that of garbage men who call themselves “sanitation engineers.”

Some see a simple solution, call the people who tend bar “bartenders” and reserve “mixologist” for those who study drinks and create cocktails but don’t stand behind a bar to serve them.

All of these seemingly valid points are enough to make my head spin like I’ve had too many gin and tonics. It’s an interesting debate for sure. In the event that you’re interested, here’s my take: Over the years, the role of the bartender has evolved. Back in the day, most bar owners tended their own bars and took great pride in their jobs. Working behind the bar allowed them direct control of their liquid assets and a full view of their investment. They obviously had a vested interest in the success of the bar – so whether they were impressing patrons with new cocktails, entertaining or playing bouncer, they put their heart into it. That traditional role is a thing of the past in most bars today. Most often security personnel handle drunks, managers take care of employees and guests and electronic liquor control systems control liquid assets for us, so bartenders are left to mix drinks and talk to people. As the responsibilities of the “bartender” were whittled down, the job required less dedication. Thus, it became less common for bartenders to take their profession to the next level.

In an effort to distinguish between casual drink slingers and dedicated professionals, the term “mixologist” was resurrected. According to this philosophy, it is possible for a bartender to also be a mixologist, however all bartenders are certainly not mixologists. In the same sense, all mixologists are not bartenders – some may work developing cocktail programs, consulting for resorts, casinos and bars or in high tech drink labs rather than behind the bar.

That’s my opinion and I’m sticking to it! Hey, at the very least it’s a good topic for chatting up the bartender/mixologist at your favorite drinking establishment.

TAGS [ BARTENDER | BARTENDERS | MIXOLOGIST | MIXOLOGISTS ]

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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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