Killepitsch

Nothing says "Drink Me" like seeing the tagline "The Taste of Old Düsseldorf."

Bitters are an acquired taste. Killepitsch is a bitter. Employing syllogistic logic, therefore we can conclude that Killepitsch is an acquired taste. We all know Jägermeister, the most famous bitter in the States, as a fart-boy party drink and the drink that turns the members of Metallica into assholes... well, bigger assholes. But Jägermeister is a sugar-coated version of a bitter. Drink Fernet Branca, then you'll know what a true bitter is. Or drink Unicum. Or Killepitsch.

The bitter is, historically, a drink in which a large number or herbs and spices have been "soaked" in quaffable alcohol in order to draw out the medicinal qualities of said herbs and spices. Consequently, the bitter is thought to have a lot of medicinal qualities to it. However they are best when consumed after dinner, as a digestif - to calm the stomach after a heavy meal.

I read this article in the NY Times this morning about digestifs and thought, throughout the day, about drinking some Killepitsch (since it is the bitter I have on hand). While the article focuses mostly on brandies, there is something about the bitter that I love after a big meal. While my dinner of leftovers wasn't necessarily a "big meal", it was spicy and acidic enough to require the aid of a bitter.

I generally associate "bitter" with "basic" - or a high pH. Since I had an acidic dinner (basically a lot of tomatoes), I figured following it with a bitter would prevent a "sour stomach." While I'm not sure what the pH level of bitters are, I employ syllogistic logic here again - since basic things are bitter, and bitters are, well, bitter then it is pretty safe to assume the bitters have a high pH.

Killepitsch is marketed as "The Taste of Old Düsseldorf," so while I'm not sure what "New Düsseldorf" tastes like I can tell you that "Old Düsseldorf" is pretty bitter. As with all bitters you have to get past the initial reaction, specifically the revulsion, in order to truly enjoy it.

Why go beyond "revulsion"? Isn't "revulsion" enough?

Humans have evolved to hate bitter tasting things - most poisonous compounds taste bitter so we naturally avoid bitter things. But we do drink coffee, and beer, so bitter isn't all bad. We generally have no problem when we consume something else that is mostly salty, or sweet, or acidic (or 'umami-mi?) but we avoid bitter. I say embrace bitter and let it become a part of your tasting experience. If we know this isn't poisonous, then get past it and see what else there is to enjoy. Yes, alcohol is "poisonous" to the body but this isn't the type of poison that will cause immediate neurological dysfunction or liquidate your organs as the previously mentioned bitter-tasting toxins your body has evolved to avoid.

Killepitsch, like the most popular bitters, is sweetened slightly sugar. Jägermeister is probably the sweetest of the group, which is probably why it is the most popular - it's hard to market something that tastes like poison. Nevertheless, you'll get a hint of sweetness at the end of Killepitsch - but it is mostly bitter. Of the three noticeably "sweetened" bitters I've had (Jägermeister, Killepitsch, and Zwack), Killepitsch is my favorite. While Jägermeister has a strong licorice flavor, and Zwack a noticeably stronger orange-peel flavor, Killepitsch has a "red berry" flavor to it... along with the cola and mint flavors one generally finds in these types of bitters.

While not as truly bitter in taste as Fernet Branca or Unicum (which I will elaborate on in the future), Killepitsch is a good start to get away from the Jägermeister crowd into the darker and crueler world of bitters.

Ithaca Flower Power

On a recent trip to Ithaca, NY I stopped into the Ithaca Beer Company to try some their beers (and sodas). I tried their beers prior to this trip but I always try to go to a brewery in order to try the beer when it's fresh.

It was a miserable Saturday of grey skies and rain and our hopes to hike along the many trails in and around Ithaca were not to be fulfilled. Therefore it became a day of indoor activities. Unfortunately, Martha had lots of law school work to do so I planned this trip to the brewery to at least have a little fun while she worked. In the worst case scenario (i.e. it sucked) at least I'd get to try fresh beer for a couple bucks (since tastings are never actually free - but they do pour you a lot once you start drinking). I tried their beers and freshly made sodas (Root and Ginger beers) and I even took a little tour - which was not very exciting but it was the weekend and they weren't actually making any beer. However, I don't think it's important to get a flashy tour of a brewery since it is the beer that is important, not if I'm impressed when I see where it is made.

While the brewery wasn't impressive, their beers certainly were. Although I wouldn't say I love all their beers, there are some stand outs - Flower Power being one such stand out.

It is assertively hoppy and the citrus notes have a tropical quality to them (i.e. pineapple). Unfortunately the finish isn't as long as I would like it to be (like the rye beer reviewed earlier this evening). In addition, the "tropical" hops can be tiresome and I probably could not have more that two of these in an evening before I'd want to try something else. Nevertheless it is still a very good beer. Plus it is from Upstate New York so it's almost local (for me)!

Now if only I could find their Root and Ginger Beers then I'd be very happy - they make even better soda than they do beer (and they make very good beer)!

Sierra Nevada Ruthless Rye

Back in October, I posted that rye beers are hard to find. Therefore when this beer from Sierra Nevada recently appeared at my beer store, I was eager to try it.

It is a Friday so I stopped to buy some beer (as I usually do) on my way home and decided to get this, along with Ithaca Flower Power IPA and Great Divide Old Ruffian Barleywine. I saw this rye a few weeks ago but didn't buy it then because, well, I hate buying a six-pack of something I just want to try. As I've said before I don't want to get stuck with five beers I don't like. It's happened before - Troegs Troegenator DoppleBock languished in my fridge for months before I bought some fresh sausage to cook in it. However, since I have liked every rye beer I've had I figured the risk of me NOT liking it was low. Not surprisingly, this experience has been very UNdisappointing.

It, like the Hop Rod Rye, is a "Rye"P.A. (Rye India Pale Ale) so there is a great balance between the citrusy hops and spicy rye flavors. However let the beer rest in your mouth before you swallow; the spicy rye flavors open up and mellow in your mouth. Swallowing invites the very long and very bitter finish to join you on this beer-drinking experience. Although I haven't had a chance to have many, this is a great rye beer.

There may be another post to follow tonight - it was a long day and I really need at least two drinks.

Boulder Beer Hazed & Infused

You may remember that my previous post focused on my health. After writing it I reflected more on being a "daily (moderate) drinker" and what were some risks and benefits of being one. I found this article on the risks - mostly a greater risk of developing some sort of gastrointestinal cancer or breast cancer (the latter specifically for women). Serendipity also stepped in and I saw this article online from Yahoo!; this is where I learned of some benefits of daily moderate drinking. The most surprising finding (to me) was first on the list - bone density and pale ales. Beers made with malted barley and large quantities of hops(i.e. Pale Ales) have the highest level of silicon. Your mass-produced "pale lagers" generally use adjunct grains and fewer hops so they have lower levels of silicon; don't use fear of osteoporosis as an excuse to drink them (because they are cheap and not delicious - life is too short to drink cheap). Nevertheless when I made my most recent beer purchase, I decided to get a Pale Ale.

I have always enjoyed this unfiltered (why "hazed" is in the beer's name) beer and while it is branded as a hoppy beer, the hops aren't too assertive. Since it is from the States, it is classified as an APA (American Pale Ale). However, using Beer Advocate's claim that "American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced" I say this is closer to a British style Pale Ale (malty, buttery, aromatic), but it's still brewed in the U.S.

Now don't be afraid that this will turn into some health blog and I'll abandon booze entirely. Edgar Allen Poe died in a gutter after a night of binge drinking so I must honor that legacy by continuing to write about booze - if only I could write as eloquently as he did.

Balance

This video has nothing to do with this post - it was the only song I could think of with "Balance" in the title

I realized the other day I haven't posted on P.N.F. since before the beginning of this year. While one would assume that there have been plenty occasions to drink (and post), which there have been, I've returned to my healthier ways of old and have been drinking less.

Working in an office is bad for one's health, specifically the waist-line. I realized this fact within a few months of being hired at my current job. There are always doughnuts, bagels, pizza parties, and snacks to tempt one to over-consume. I was hired in February 2010 and by June 2010 I had gained around 15 pounds. After noticing my newly bulging gut in a photograph taken in the late spring, I took up running again and got my weight back down within a month or so. However, motivation is a difficult thing. Usually when one begins a workout routine there is this "newness" that makes it exciting so motivation isn't too difficult; but as time passes it becomes routine and boring so the workout is usually abandoned. Realizing this, I use alcohol as my motivator.

There are plenty of experts who claim using food as a reward is an unhealthy motivator for exercise because usually that motivating 'food" is an unhealthy option; I'd reward myself with a Chicken Finger Sub and not a couple of apples so I see their point. However, my reward system is not based on a calorie-for-calorie computation - I don't limit my run to only burning the calories gained from one (or many) drink(s). My system is, since I like to run, for every two miles I run I earn a beer (since that is what I drink most often). I also do calisthenics/light-weight lifting* to earn a beer on the days I don't run. I earn beers throughout the week and every time I drink one beer, I lose one from "the bank" (it's a system of credits and debits). So by Sunday, I have either a few credits left OR I have to work those debits off. By Monday, credits disappear while debits remain "on the books." This motivates me to run/exercise more: to earn more credits. However, I also drink comparatively less since I'm never sure how much I will drink on the weekend and want to keep those 'in the bank" - just in case.

So why have I "returned to my healthier ways of old?" I had a slipped disc in my back for months and could not exercise much. I was no longer monitoring my drinking habits the same way so, consequently, I was having 2-3 beers a night. I didn't gain much weight because I kept my food consumption mostly in check (since I wasn't doing much physical activity) so I didn't even notice how much more I was drinking. However, once my back returned to "normal" I went back to running - but kept drinking the same amount. Since my food consumption increased (because I was running again) the weight started to creep back up. So at the end of December I started keeping track of my drinking/exercising again. Since my last post was on December 26th, you can see how these two events (the return of my "drink bank" and my posting less) coincide.

One may think that this will mean the beginning of the end of this version of P.N.F. but I see it in a different light - each drink will be more delicious (since I would've truly earned it) and the posts will be that much better because of it.

So I ran/worked-out enough to earn 4.5 beers for the week. I'm going to "cash one in" tonight for this previously reviewed beer: Sierra Nevada Celebration. Slainte.


*I only do calisthenics and light-weight lifting because of the slipped disc. I am trying to re-train my muscles to do lifting properly so I don't dislocate the disc again.

Cragganmore 15-yr Bordeaux Finish - Murray McDavid

A couple of posts ago, I committed a great deal of text trying to convince the reader that independent scotch bottlers are the key to purchasing great scotch. Unfortunately, the scotch I chose as my example was not too great, so the argument fell flat on its face. However, I have found a superb example to share with you - The Cragganmore 15-yr Bourdeaux Finish from Murray McDavid.

Cragganmore is a part of Diageo's portfolio of scotch distilleries. Diageo owns pretty much all of the biggest names in alcohol (e.g. Tanqueray, Smirnoff, Guiness) so it's no surprise that some of the most well-known distilleries (i.e. Talikser) are under their control. Furthermore they own Johnny Walker, who blends their whisky using some of these big names. Cragganmore is their Speyside malt. Sure they may own others, but their "high-end" single malt is Cragganmore.

Single malt scotch is not just "single-malt scotch" - single malts not interchangeable. Each region of Scotland developed its own unique style of scotch due to their micro-environment. So, for example, Islay (pronounced "eye-lah") single malts have very rich smokey flavors due to the iodine-rich peat in their bogs and a briny aroma since they are so close to the sea. Lowland single malts tend to be triple-distilled (unlike the double-distillation of other scotches) and not as "peaty." If you had someone who preferred Islays then buying them a Lowland single malt would be slightly disappointing for them (although no scotch drinker would ever refuse a free bottle).

Speyside single malts tend to be on the sweeter side since a lot of distilleres use a sherry butt to finish the aging process; however, this is a generalization and not a guarantee. Speyside is in the coastal Highlands and has the most distilleries of any region - Glevlivet and Glenfiddich (you may have heard of them) are Speysides. Yet when I think Speyside, I think of the sherry aged Macallan, or the sherry-finish of Cragganmore or Tomintoul. These are generally considered dessert scotches to be enjoyed after dinner.

I had been considering my Christmas gift for sometime and thought I could use a new fancy scotch for myself. I no longer get Christmas gifts since I no longer have a local family presence. There is no gift exchange or holiday meal but a series of cards mailed to me with checks inside that I put into my bank account and eventually turn into gifts for myself - usually fancy bottles of whisk(e)y. Although one may think that I wouldn't want a new independently bottled scotch after the last one, I felt I had to redeem the previous purchase with something fantastic.

On my trip to the liquor store, I analyzed each bottle carefully but kept coming back to this one. I had a price range in mind, that I did not want to exceed, and this one remained within that range. I learned from my previous experience to avoid the port-finish bottles but this was a Bordeaux finish and I decided to take a chance. I had no idea how to determine what this "Bordeaux-finish" would taste, since I had never had one before, but it seemed interesting enough to try.

The term Bordeaux, much like single-malt, cannot just be thrown around and you can't interchange one Bordeaux for another. Par example, each bank of the Bordeaux (Left vs. Right) uses different proportions of grapes in the final product (mostly Cabernet Sauvignon on the Left and Merlot on the Right). This, however, is not a wine blog so I will not go further into the differences but keep in mind one Bordeaux in not like the other.

This Cragganmore was finished in Chateau Haut-Brion casks (a first growth in Graves). I don't think the quality of the wine really affects the barrel, which perhaps has even less of an influence on the whisky, but it is an interesting experiment nonetheless. Unlike the port-finish of the previous scotch I reviewed, the Bordeaux-finish imparts very subtle aromas of dried fruit and Herbes de Provence to the scotch - these enhance the other scotch flavors rather than compete with them (like the grape-candy-and-chocolate flavor of the other). It has a very oily quality and it coats the tongue so it is no surprise that it is exceptionally smooth. It is also bottled by Bruichladdich so there was no chill-filtering and no coloring added - plus there were only 500 bottles released. A great example of independent scotch bottling.

Bourbon and Rye in the NYTimes

Merry Christmas!

You don't have to believe in any of the religious crap to still revel in the Holiday Spirit with some spirits of your own today!

Side note - two good articles in the NY Times today about American Whiskies:

Booming Bourbon Industry

Rye Distillery Tours