Libations

DryHop Brewers Honors Grateful Dead With New Beer

June 30 2015 - 10:54 PM

Jed is still contemplating that famed return to Tennessee, but truth be told he should be on his way up to 3155 N. Broadway in Chicago, and soon.  As the eve of the Grateful Dead’s return to Soldier Field approaches, DryHop Brewers is honoring the most famous and legendary jam band of all time with a special, Dead-inspired beer concocted by brewmaster Brant Dubovick.  StealYour Face, styled as a Haight-Ashbury farmhouse ale, is a 6.7% farmhouse brewed with citrus and coconut.  The beer’s name comes from the Dead’s 1974-recorded, and 1976-released live album by that name, and the beer’s “Haight-Ashbury” description references, of course, the San Francisco hippie mecca which was once the Dead’s official home.

When I’m not drinking IPA’s or dark beers, I can’t think of a style I love more than farmhouses.   They’re a pleasing hazy-yellow or straw color, are light without being watery, are fruity without being cloyingly sweet, and, when done well, are enticingly biting.  Several prime examples of the style are Boulevard’s Tank 7, Lost Abbey’s Red Barn Ale, and Ommegang’s Hennepin.  DryHop pretty much nails it with every release, and I’m sure their farmhouse ode to the Dead is on par with the aforementioned brews, if not superior.

Wednesday, July 1, is Steal Your Face’s release date, two days in advance of Friday’s Dead show at Soldier Field.  It will be available through the weekend till it’s gone and, in fact, will be DryHop’s Growler Saturday special.  That day, 32 oz. cans will be available for $5, and 64 oz. growler fills will be $7.   Such a crisp, summer, Dead-inspired brew will be perfect for Dead post-mortem festivities and for reveling in the Fourth of July celebration. Jerry would be proud.

So, cheers, Deadheads and beer lovers.  Here’s hoping that you get to try the Steal Your face this week and weekend.   Till then, your scribe needs sleep. If I get home before daylight, I just might get some sleep tonight.

 

Libations

Spiced Beet Cocktail

Country of Origin: USA
Main Spirit: tequila
Ingredients:

tequila, mezcal, beet, ginger, lime, lemon, brown sugar

Love ’em or hate ’em, beets are a staple of spring farmers markets. And though they don’t appear in cocktails very often, the earthy little buggers actually pair remarkably well with grassy, vegetal tequila.

In this recipe from Market-Fresh-Mixology: Cocktails for Every Season, the two come together with some ginger spice to make a bold, dark stunner of a cocktail. Using a little bit of mezcal as suggested below will provide a complex layer of smoky goodness, but if you don’t have a bottle handy you can round the tequila up to a full 2 ounces.

Read more about market-inspired cocktails here and make sure to check out our chat with this drink’s creator, Bridget Albert.

Spiced Beet Cocktail
Bridget Albert with Mary Barranco, Market-Fresh Mixology: Cocktails for Every Season

  • 2 oz spiced beet juice (see below)
  • 1 1/2 oz silver (blanco) tequila
  • 1/2 oz mezcal
  • 2/3 oz lemon juice
  • 1/3 oz simple syrup
  • 1 beet leaf, garnish

To mixing glass, add silver tequila, mezcal, cooled beet juice, lemon and simple syrup. Add ice to tin. Shake well. Strain into a cocktail glass and garnish with a beet leaf.

Spiced Beet CocktailSpiced Beet Juice
(makes about 2 ounces)

  • 1 beet (peeled and sliced)
  • Juice of 3 limes
  • 2 barspoons brown sugar
  • Pinch of ground ginger

To saute pan, add sliced beet, lime juice, sugar and ground ginger. Cover and simmer on medium heat for about 10 minutes, or until beets are tender. Stir occasionally. Remove beets. Let liquid cool.

Photo and recipe courtesy of Agate Publishing.

Libations

Warding Circle

Country of Origin: USA
Main Spirit: rye whiskey
Ingredients:

rye whiskey, amaro, sherry, salt

Mike Ryan’s chocolatey broVo Amaro No. 14 is great for mixing, adding a rich depth and a layer of savory thyme. This Manhattan-ish drink will drive the last of the winter chills away.

For the rye, Ryan suggests using something 90 proof or above “with some backbone” like Wild Turkey 101 or Bulleit and for the sherry, he suggest Lustau. “Garnish,” he says, “with a roaring fire and a blanket and a view of a chilly mountainside.”

Learn more about the broVo Spirits Amaro project here.

broVo Amaro CocktailsWarding Circle
Mike Ryan, Sable, Chicago

1 1/2 oz rye
1/2 oz broVo Amaro No 14
3/4 oz pedro ximenez sherry
1 very small pinch of salt (kosher, not iodized)

Stir all ingredients together with ice and strain over a large chunk of ice, or serve up in a chilled cocktail coupe.

Libations

Bitter Giuseppe No. 16

Country of Origin: USA
Main Spirit: Amaro
Ingredients:

Amaro, sweet vermouth, lemon, orange bitters

Stephen Cole – one of the forces behind The Barrelhouse Flat and Lone Wolf – originally constructed this curious drink using Cynar, an artichoke-based amaro with rich flavors of chocolate and light citrus. As one of his favorite amari, Cole authored his broVo Amaro No. 16 as an homage to it, but with unique additions such as sandlewood and oris root as well as a spicy peppercorn finish.

Using Amaro No. 16 in place of the Cynar changes the drink a bit, but both liqueurs are built to expand when mixed; those tight complex flavors gain a bit of space to spread out and shine.

Learn more about the broVo Spirits Amaro project here.

broVo Amaro CocktailsBitter Giuseppe No. 16

Adapted from a recipe by Stephen Cole, The Barrelhouse Flat and Lone Wolf, Chicago

-2 oz broVo Amaro No. 16
-1 oz Carpano Antica sweet vermouth
-1/4 oz fresh lemon juice
-6 dashes Regan’s Orange Bitters
-lemon peel, garnish

Stir ingredients with ice and strain into a rocks glass over fresh ice. Garnish with a lemon peel.

Libations

The Embittered

Country of Origin: USA
Main Spirit: Irish whiskey
Ingredients:

Irish whiskey, lemon, simple syrup, Angostura bitters, wine

Irish whiskey can sometimes be so light and easy-drinking that it gets covered up and lost in a cocktail. But the more robust varieties – like those we recommend as our top picks – can stand-up well when mixed.

This highball from Hubbard Inn in Chicago is a play on the New York Sour, a classic traditionally made with full-bodied Scotch and a float of wine. Here, barman Jason Felsenthal swaps in Jameson Black Barrel for a sweeter, lighter base, but adds a few heavy dashes of Angostura bitters to make things snap.

When mixed, the drink should have a lovely two-tone effect… the dark wine and bitters creeping their tendrils into the lighter cocktail below. Stir to combine. Or not.

The EmbitteredThe Embittered
Jason Felsenthal, Hubbard Inn, Chicago

2 ounces Jameson Black Barrel Whiskey
1 ounce lemon juice
1 ounce simple syrup
1/2 ounce Malbec wine
2 dashes of Angostura Bitters

Combine the whiskey, lemon and simple syrup in a cocktail shaker with ice and shake until cold. Strain into a highball glass with fresh ice, then dash in the bitters. Carefully pour the wine over the back of a bar spoon held just above the drink so the wine floats on the surface, creating a nice two-tone effect.