Most honest Americans of drinking age know bourbon as the national spirit. But there’s another drink for us to enjoy in the warm weather that, like bourbon, has a uniquely American story: rum. We’ve overlooked it for some time; meanwhile, there’s plenty of new, excellent, American and Caribbean rum coming to market, and rum-specific bars are opening in cities across the country. Rum, for now, is a little less serious than Scotch or bourbon, but what it brings to the table is no laughing matter — unless you’ve got your pinky dangling.
A voyage to Midleton Distillery in Cork County, Ireland
There’s a published sociologist somewhere who said integration is the key to acceptance. Maybe we’re just paraphrasing Costner’s journal in Dances with Wolves. Regardless of who penned it, whisk(e)y makes a convincing case for the theory. Various cultures, united by their admiration of the caramel liquid’s charms, have each honed their own rituals for conjuring the spirit — and we, the imbibing people, have reaped the benefits of these diverse forms of worship.
Irish whiskey is one tradition that many beyond the Emerald Isle scarcely know, despite the island’s profound role in molding the drink into the revered male favorite it has become. But this wasn’t always the case. At the height of its glory, the product of Ireland’s distilleries was once the favored drink of the British empire, and its most notable ambassador, Jameson, was the world’s favorite whiskey. What happened next reads like a lost Dumas manuscript, complete with revolution, religion and economic turmoil all ending in the drink’s unjust imprisonment. The good news for drinkers is that after patiently biding its time for well over a century, the era of Irish whiskey’s redemption is finally arriving, and it’s easy to spot if you know where to look.
Poring over coffee's simplest method
Occam’s razor: A philosophical principle suggesting that simpler explanations tend to be better than complex ones. It has broad application, from medicine to ethics to proofs of the existence of God. Now if we apply the razor to our morning coffee, as the thinking men of Gear Patrol are wont to do, we can scrap our fancy drip machines and super-automatic espresso makers and still get a world-class cup of coffee without doing much more than pouring hot water over coffee grounds. We’ve assembled a pour over kit with all the basics to get you started — at a very affordable price.
Hail to the King, Baby
It felt good to finish a successful 64-beer tournament. Partly because our bladders were feeling the pressure after lots of beer samples, but mostly because we got to crown a winner. 64 beers — Vienna-style lagers, IPAs, imperial stouts, wheat ales, barleywines, pale ales — under one bar’s roof is chaos (delicious, delicious chaos). But picking one as the absolute best is as singularly satisfying as the tick-hiss of popped bottle cap.
The final two competitors prove we did something right. Founders Breakfast Stout and Victory Prima Pils make drinkers happy, and they make brewers happy. They’re delicious, complex, drinkable and extremely accessible to beer fans; they’re also the epitome of two foundational styles, perfect examples of what excellent American craft brewing can create.
Good tequila? Aqui
Last Cinco de Mayo you ended up in the gutter with an extra-large sombrero shading your bloodshot eyes. Ready to grow up a bit for this year’s celebration? May we recommend Qui tequila ($57), sipped straight while you fight the waves of heartburn your taco feast brings on.
A sip from the bitter end
Four style categories, four beers remaining. This is the big time folks: four rounds have drained 60 beers from the tourney. That makes Victory, Two Brothers, Founders and Sierra Nevada — seeded 2, 14, 1, and 7, consecutively — in the 96th percentile. That’s a 1290 on the SAT. Not quite Ivy Leaguers — but then again, neither are our tasters.
With so few brews remaining in our Malted Madness tournament, it’s time for some specific dissection. What remains, largely, is a contest between styles. So how does one judge between a stout and a barleywine, a pilsner and a Bière de Garde? Very carefully, we realized — but also with plenty of subjectivity, banter, and flip-flopping. Largely, the debate was winnowed to a somewhat philosophical question: what kind of beer were we even looking for? Was it the most complex, style-boundary-pushing flavor bomb, or a beer that everyone could enjoy anytime, anywhere? For full disclosure, we’ve decided to include our full discussion/debate sessions for both matchups this round (which we recorded for prosperity’s sake). Read on for our decisions.
The tastiest kind of reminiscing
Malted Madness is a celebration of beer. Largely, we’ve glorified suds through our favorite medium: bloodthirsty head-to-head competition. Now, though, we pay homage to the most foundational of beer’s values… enjoyment. We asked our staff to remember the most memorable water, malt and hops they’d ever had and recorded their misty-eyed reminiscences. What we found — unsurprisingly — was that the true measure of beer is often when and where it’s enjoyed, and who with.
Meet the Best Lager, Light Ale, Dark Ale and Wild Card
“You’re all winners in my book”. Overused by little league coaches everywhere, it’s a turn of phrase that doesn’t even trick children. You think little Tommy really believes he’s a winner? He might’ve been picking his nose absentmindedly when the winning run dribbled right by him, but he’s not stupid.
So we won’t apply it to this tournament, dammit. Call us over-competitive, but just because a beer made our list of 64 great beers doesn’t mean it’s a champ. It’s been a rocky road (see the whole bracket here), and some excellent brews have gone down swinging: Bell’s Two Hearted Ale, Rogue Dead Guy, Oskar Blues Ten FIDY, Lost Abbey Deliverance, even eminent Pliny the Elder, perfect by BeerAdvocate and RateBeer standards. But they’re out, without a second chance between them. The closest things to winners — beyond the actual champion, that is — will be the final four beers, a.k.a. the top dogs of the Lager, Light Ale, Dark Ale and Et Al. styles.
If you can't beat 'em (in soccer), join 'em
With Brazil coming into dominance on a world scale in preparation for its 2012 Olympics and World Cup hosting job, it only makes sense that some Carnival culture would find its way into our borders. But cachaça? What is exactly is that stuff? In short, it’s Brazil’s most popular distilled alcoholic beverage, a cousin of rum made from fermented sugarcane juice rather than molasses. Leblon’s Maison Leblon Reserva Especial ($28) refines the liquor’s raw power through a two-year aging process in Limousin French Oak Barrels.
The Going Gets Tough, The Suds Get Going
Ah, the round of sixteen. Narrowed down to a quarter of our original beers, the Malted Madness field (see the whole bracket here) has been cleared of those excellent beers with even a muted set of flaws. What remains is a clash of subtle differences, muddied everywhere by the trouble of putting slightly different (sometimes, vastly different) styles head-to-head. The process wasn’t pretty — but how can tasting 16 of the best beers we’ve ever imbibed not be beautiful?
Mind you, we still didn’t know which beers were moving on. What was abundantly clear, however, was that the “As” and “Bs” we had given the nod so far were damn good. Decision depression was at an all-time high, and we all defaulted to our overarching rule, beyond judgement of appearance, smell, taste and mouthfeel: Which beer would you rather drink?
This Bud's For You
Editor’s Note: Malted Madness is a celebration of America’s craft beer. But what about the rest? Brandon Chuang feels… strongly about the everyman beer. We haven’t forgotten the good ole’ standbys either, so we let him vent.
By now, just a few short days into Malted Madness, you’ve taken in about as much as you can when it comes to beer. You’ve studied the bracket — our curated list of 64 of the best craft beers in the country — and you’re drunk with emotion. Why isn’t my beer in the tournament? How could that beer make it past the first round? Nothing brings out our passions more than competition, and nothing clouds our judgment more than the wants and desires of our own hearts. And in this boozy, passion-soaked attempt to find the best of the best, we’ve forgotten what “the best” truly means.
We’ve begun a coronation while the king still lives.
The Hoppy Mayhem Continues
The second round of any 64-team single elimination tournament is always clearer. The chaos is winnowed down in scale but magnified in intensity. Dark horses that dazzled against top-ranked teams return to earth (ahem, Harvard). Under-performers face heavier competition, and some of the best battles of the tourney ensue.
The second round of Malted Madness brought a whole new level of great matchups and tough calls for tasters. The first round’s head-to-heads had been largely decided on gut reactions. In this round, the tasters began showing signs of “decision depression” — i.e. not wanting to make a selection — and there was far more frowning going on than should be in a room loaded with excellent brews. Still, we had known the risks going into the tournament (though we forgot to include alcohol poisoning waivers). Furrowing brows and downing saltless crackers to revive our palates, we forged on.
Take off eh!
Not content to be contained, Malted Madness is spreading across the 49th parallel. Lucky for us, our neighbors to the North hold the same passion for cranking out (and drinking) mouth-watering microbrews as American brewers. And lucky for you, the GP team has a Canadian correspondent to help guide your sudsy stumblings beyond the world’s longest international border. The goal was the same: finding category contenders worthy of each of our style brackets (lagers, light ales, dark ales, and Et Al.). But instead of crowning winners, we’re presenting four Provincial picks (plus a personal favorite) to whet your palate. You might even be tempted to hop the border and find out what excellent Canuck craft brew is all aboot, eh?
The madness begins
For the past several weeks, we’ve been neck deep in beer organization, planning, spreadsheets and desperate phone calls. We’ve labored, unpacking beers, tweaking final lists, praying that no bottles were dropped or lost or drunk by devious and sly beer-stealing types, and preparing an encoded 64-brew bracket.
Then, suddenly, we were plopped in comfy leather chairs in Alphabet City Beer Co., unsalted crackers unappealingly laid on the table before us, with beer pairs — two pitch-black, two cloudy with wheat and yeast, two reeking of hops and two deep in malted caramel colors — set before their respective tasters.
And so Malted Madness began, finally, in earnest. Zach Mack bravely charged into the Et Al. category, Ben Bowers tackled the apocalyptic Light Ales grouping with modesty and strong focus, David Hitchner hammered out bold decisions in the Lager category like it was second nature, and I tucked into Dark Ales with loudmouthed gusto. We were all buzzing, and we hadn’t even had a sip.
Turning a Dream Into a Sudsy Reality
You wouldn’t believe how hard it is to put on a 64 beer, single elimination, NCAA-style tournament. One minute you’re dreaming of all that hoppy, malty, chocolatey, fruity goodness in one place and the next… well, you’re trying desperately to get all that hoppy, malty chocolately, fruity goodness — in one place.
To be clear, this tournament isn’t about bitching. It’s about gathering 64 of the best beers in America together, matching them up, tasting them blindly (removing the pretense that so often surrounds our entrenched beery beliefs), and crowning a champion. It’s GP’s swing at a new way to enjoy, explore and appreciate damn good beer. It’s about one of the biggest movements in our country. It’s about a shared passion. It’s also about personal taste, the barroom argument you’ve had with your buddies many times: which beer is better?
Making pirates everywhere happy for 310 years
Mount Gay’s Black Barrel Rum is a small batch from the mind of Master Blender Allen Smith that combines previously aged reserves from both pot and column distillates and finishes them with an extended stay in deeply charred Bourbon oak barrels. The end result is a dark coppery-gold liquid with a nose of citrus, complimented by vanilla and charred wood.
An hour wasn't enough
What’s big and floral and more hopped up than a GP editor after the Fortnight of Coffee? The continuously-hopped 60 Minute IPA from Dogfish Head, of course. And now the Delaware brewery has combined that beer with syrah grape must to make the first new foamer in its core lineup since 2007: Dogfish Head Sixty-One ($9), available this month.
Know your espresso
By definition, espresso is a relatively simple: 1 oz of coffee beverage made from 7 grams of ground beans, brewed under 9 bar of pressure, at roughly 200 degrees F. Plus or minus. To give you some context, the highest-pressure showerheads top out around 100 psi — not quite enough pound force to make it rain crema. Espresso is both brewing process and beverage invented by the Italians (c. 1884), its name implying speed and singularity of purpose. Our friends at La Colombe Torrefaction were kind enough to meet us one morning during the Fortnight to make the battery of espresso beverages. They were as good as they look. And none of us slept that night.
Enlightened java drinkers disdain the typical automatic coffee machine on the shelves of your local big box retailer for one simple reason: it lacks control. It turns out that getting the best possible results from those beans — yea, those ones, which some jittery seed worshiper pressed into your hand while swiping your Amex with the other — requires a lot of precision. Heating water to the proper range, between 195 to 205°F, is the first step in releasing the flavorful oil from the beans, but the average electric drip machine only hovers around 180°F. Carefully regulating the distribution and timing of hot water over the beans is equally important.
Hitting this narrow target has led demanding drinkers to sacrifice convenience for the exacting rituals offered by various pour-over methods — or to blow junior’s tuition on barrista-made alternatives. But thanks to a new breed of re-engineered automatic machines, that trade off is no longer necessary. Learn all about these best-of-both-world-brewers after the break.
A Sip of Summer
Some like it hot, but for the cold brew enthusiast, there really is no substitute. Steeped for a minimum of 12 hours, cold brew coffee is known for its naturally sweet flavor due to a a cold-water seeping process that results in lower acidity. Not to be confused with iced coffee (brewed hot, then cooled), cold brew has a cleaner flavor, can taste chocolaty with a velvet texture and even tames the boldest of beans. That said, it’s not boring — just different. Some have a difficult time swallowing the two-week shelf life and the fact that the bean per brew ratio makes it expensive, but the it’s the flavor that wins them over, every time.
And so, your loyal bean scouts are once again here, reporting for duty. After numerous taste tests, what some might consider cruel and unusual job hazards and sleepless nights in and out of caffeine delirium, we bring you the five best cold brews around. Each is ready-to-drink poured over ice, or can be diluted with water, cream and sugar, or your favorite other social lubricant. Undergoing the rigors of journalism calls for self-sacrifice, occasionally. But, for you fine folks, we did it. No sweat.
We Don't See Nothin' Wrong With a Little Bump and Grind
You like the line at your favorite coffee shop? Ok, besides the cute barista, you can do better: start by grinding your own beans, then check back with Gear Patrol for other suggestions for stepping up to the big leagues. The journey from coffee hack to ambrosia connoisseur begins with freshly ground java in your French press, drip, or espresso machine. A quick primer first, and then on to our top 10 picks.
Great outdoors, great coffee
Something about sitting atop an unexplored peak to watch the sunrise while enjoying your favorite coffee just feels right. Maybe it’s the sub-freezing temperatures and obligatory wind chill, or it’s the all night trek catching up with you. With that in mind, we’ve got the best tried and true methods for brewing your favorite coffee for you next adventure, be it a weekend of car camping or a full blown backcountry expedition.
A Coffee Roaster’s Memoir
I was in the back room bagging up some breakfast blend when I heard shouting from the café. At that same moment, I smelled smoke and knew that my batch of Sumatran had caught on fire. I dashed to the roaster, flicked off the gas burners and closed the vent. I knew the routine. This had happened before. The cloth and rubber belt had broken, the drum stopped rotating and the beans ignited inside, fanned by the air being sucked in through the vents. Now my hope was that the flames didn’t make it into the chimney and light up the chaff that had no doubt built up inside. If that happened, we’d have to evacuate the café and call the fire department.
These are a few of our favorite things
One of my favorite things to do on a Saturday is roll out of bed at 5:30 a.m., grab a camera and my jacket and drive 48 miles from LA to a business park in Irvine. There, on any given Saturday, hundreds of cars worth millions of dollars gather for Cars and Coffee, a special event where two common denominators create a mood of friendship, relaxation and shared passion.
Watch closely now
If you need proof of coffee practiced as an obsession, art form and science, this quick video — a “how-to” on making a cup of espresso — is exhibit A. Intellegentsia Coffee in Venice, California can come off as a little pretentious at first; but what you’re really seeing is an unabashed expertise in truly great coffee. “We take every single step in the chain, from seed to cup, as seriously as possible”, Kyle Glanville extols. We believe him.
Coffee for the man on the move
Instant coffee belongs to the category of cultural food relics, the type of product introduced at a World’s Fair, perfected with the help of military research, and eventually relegated to the pantries of grandmothers everywhere. It’s a food item for people at the fringes: too old, too tired, too time-strapped, cookies for breakfast, sweatpants all day. Coffee purists will swat it from your hand. But we’ve all got a little stash just in case, don’t we?
Because the beautiful thing about instant coffee is that it’s cheap, fast and the lowest-volume solution for getting a coffee fix on the move. We surveyed the market to find the best instant coffees readily available in grocery stores. We weren’t looking for something that stacks up to a cup of Zambian Ljulu Lipati from Intelligentsia, but we did want a close approximation to freshly brewed coffee.
Unique beans, unique brew
When you’re drinking coffee named after a mesh wire size, you’ve reached that level of serious entanglement that some might call obsession. Stumptown’s Panama Duncan Estate Mesh 15 ($23) embraces its intimate small-batch story in the way that really serious (and expensive) products should.
Hot coffee, un-burned crotch
Life seems to get difficult quick if you can’t bring your coffee with you; but if you spill, your treasured drink can become a mortal enemy. Nobody wants that. The solution is a great travel mug — one that keeps your coffee hot, your sips accessible and your crotch free of searing pain and disappointment. Finding the best mug for your cup holder (or mesh slot on your favorite backpack) isn’t as easy as you’d think, but we’ve gone ahead and done it anyway, because hell, it’s the Fortnight of Coffee. Here’s five great mugs, ranging from 12 to 17 ounces, for the backcountry hippie to the sharply dressed office warrior.
Better your inner barista
Let’s face it: the average North American spends less time contemplating the beans behind his morning motivator than it takes his barista to scowl disapprovingly. To open his eyes and shed a little light into those dark waters, the GP team delves into the differences between single origin and blended coffees. Our goal? To arm you with information on micro-lot farming, blend aging and why that cup tastes the way it does. It’s all about being informed and maximizing enjoyment in your every-morning drink. So put on your scholar cap, pour yourself a cup and read on to explore the methods used to turn those remarkable beans into a masterpiece.