Drinks

If you can't beat 'em (in soccer), join 'em

Tasting Notes: Maison Leblon Reserva Especial

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

Malted Madness, Round Three: The Sudsy Sixteen

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

In Defense of the Everyman Beer

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

Malted Madness, Round Two: Pouring Ahead

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!

Malted Madness: Five Passport-Worthy Canadian Microbrews

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

Malted Madness, Round One: 64 Poured, 32 Downed

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

Method to the Madness: How a 64-Beer Tournament Comes to Be

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 Black Barrel Rum

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

Dogfish Head Sixty-One

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

Grace Under Pressure: A Photo Glossary of Espresso Drinks

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.

Ensuring your scotch survives, even if you don't

The Flask by The Macallan x Oakley

The fine single malt makers at The Macallan have teamed up with Oakley to create a limited edition box set and spirits container packed with enough raw masculinity to rob the entire Expendables cast of decades of sequel paychecks. While the traditional groomsmen pleaser is designed to serve as a portable and discrete vessel for drinking on the go, The Flask is a boldly designed, laser welded masterpiece whose material spec sheet reads like the space shuttle's.

Brew-aha

5 Best Automatic Coffee Machines

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

Frigid Brew: 5 Best Cold Brew Coffees

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

Grind it Out: 10 Best Coffee Grinders

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

Camp Caffeine: Lessons in Outdoor Brewing

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

Remembrance of Beans Past

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

Photo Essay: Cars and Coffee

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

Espresso, Intelligentsia

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.

Old School, High Quality, No BS

Owen & Fred

In the constant pursuit of a high-quality, stylish lifestyle, it's understandable that we men may stray from the path a time or two -- a truck stop frozen burrito here, a discount-grade pair of white socks there. Most times, though, we regret purchasing shoddy products. Owen & Fred, The Store For Men is a response to just such disappointing gimmickry, providing the superbly crafted choice for everything from dopp kits to ties to kitchen accessories and all the rest.

Coffee for the man on the move

High and Dry: 5 Best Instant Coffees

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.

Hot coffee, un-burned crotch

En Route: 5 Best Commuter Mugs

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

Single Origin Beans vs Blends: A Primer

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.

In Search of Higher Grounds

Coffee Beans: Know Your Regions

Where did that coffee in your hand come from? We profile the major coffee growing regions of the world, helping you make an informed decision when it comes to Brazilian versus Indonesian, Colombian versus Monsoon beans from India. Grab a cup and study up.

Knowledge, Caffeinated Lore and Tools of the Brew

Introducing: Fortnight of Coffee

It's time to roll out the Fortnight of Coffee, two weeks of stories about our favorite morning drink. In our third issue (previously, Month of Beef and Bond Week) you can expect gear roundups, original storytelling, photo essays, videos and a few surprises. Hold on to your mugs. Coffee’s up.

Hop Hop, Hooray

Spiegelau IPA Glass

Quick, who do you want to make you the perfect IPA glass? An excellent German glass maker (Spiegelau), a West Coast brewery that was one of the earliest and most influential in craft beer making (Sierra Nevada) and an East Coast maker whose 60 Minute IPA is considered one of the most solid (Dogfish Head)? The resulting IPA Glass ($25 for two) looks awkward but is tailored just so for your drinking pleasure.

For your best friend, meaning you

The Balvenie 50 Year Old

In celebration of the 50-year career of malt master David Stewart, who is the longest tenured master in all of Scotland, The Balvenie Distillery has released an extremely limited run of their half-century old single malt, aptly named The Balvenie 50 Year Old. Stewart, who started the long journey of becoming a malt master back in 1962, himself marvels at the uniqueness of Cask 5576.

Tequila's lunatic cousin

Sombra Mezcal

It's been a while since we rode the mezcal train, so let's begin with a brief primer. Actually, let's begin with a shot. Good. Now, on to the primer. Mezcal and tequila are sort of like langoustines and prawns: we’d bet a shiny nickel they’re different, but if pressed for an explanation we'd have to say they both basically taste like shrimp. Sombra Mezcal ($40) is made by baking the agave hearts in a conical pit lined with rocks that have been heated with an oak fire -- and its earthy, spicy taste is a great one to throw back.

A future king?

Budweiser Black Crown

Budweiser Black Crown isn’t another ploy from “the King of Beers” to rally the fratty faithful with higher alcohol content (though its 6% ABV is technically higher) or pointless packaging gimmicks (It turns red when you’re hammered!). Instead, it’s the result of a year-long skunky works initiative, dubbed “Project 12” in which the company asked...

Tasty, tasty patriotism

5 Great American-Made London Dry Gins

In recent years, London Dry gin hasn’t done so hot. Looming in the shadows of vodka and whiskey, the juniper-tinged spirit has been cast aside as a singular-tasting alcohol of choice for a generation past its prime -- dry gin is your father’s and grandfather’s drink, not yours. But with a new class of excellent brands in an "American" dry style -- boasting a more balanced and widely ranging flavor profile -- blossoming as we speak, you'd be wise to reconsider. We found 5 of the best on the market.

Know the password

Secret Society: Modern Speakeasy Style and Design

Not much is secret anymore. We probe the strange, glorious depths of the world, wherever they be. Then we post them to Facebook. Secret Society: Modern Speakeasy Style and Design ($125) divulges with a bit more class. The hulking book bulges with the descendants of ’20s speakeasies — secret clubs that no longer hide illegal...

Reload your bar

Bulleit 10 Year Bourbon

Bulleit Bourbon has long been an affordable favorite for lovers of the smokey libation. Bulleit 10 Year ($45) adds some age and flavor distinctions, at a price. The fine gentlemen over at Bourbon Blog have had the first crack at the new whiskey, and from what we can tell, it’s definitely worth a try. This...

Go on Walkerabout

Johnnie Walker The Spice Road

How did one make his whisky known around the world in a time before big branding and Super Bowl commercials? Johnnie Walker and his associates walked. The Spice Road ($43) is the first release in JW’s Explorers’ Club Collection (followed soon by The Gold Route and The Royal Route), a series made with the traveler...

Gardening was never so much fun

Art in the Age Sage

Art in the Age’s craft spirits line focuses on “remakes” of historical libations. Though we’re still waiting for the Spanish Fly-type beverage Benjamin Franklin fed to his ravenous young French groupies, Sage ($30), a take on classic backyard garden gin, strikes our fancy quite nicely in the meantime. Thomas Jefferson’s favorite botanist, Bernard McMahon, chronicled...

Das Ist Different

Beck’s Sapphire

Can gimmickry was so two years ago. Today, it's all about getting a better buzz from your brew. Beck's Sapphire is the latest entry into the field, boasting 6 percent ABV and a sleek black glass bottle designed to blend seamlessly into the background of happening nightclubs, bars and restaurants -- while also protecting the suds from light.

Fill 'er up

Portland Growler Co.

It can be emitted by your stomach, your dog or your angry in-law, but the best form of the low rumble is the growler, beer drinkers' response to the doggy bag. Portland Growler Co. knows their way around these 32- and 64-ounce jugs o' joy better than just about anybody. The (you guessed it) Portland company proudly designs a range of growlers, which are then slip cast, trimmed and made to order by Mudshark Studios (also of Portland, of course).

The green fairy, delivered

Absinthe Explore Kits

The mystery and mayhem surrounding absinthe’s sordid past have long been quashed. Heady hallucinations and impromptu surgical procedures were less likely caused by the green fairy than the timeless pen and brush strokes to come out of the Bohemian movement. The truth is that this delectable distillate is complex, varied and packs a punch —...

Rye not?

10 Great Rye Whiskeys to Try

You've heard it before, but here's another shot: Rye whiskey is on the comeback. We've long contented ourselves with corn-based bourbon, and we're not ready (in the least) to change that habit -- but to be sure, rye deserves some serious sipping. Long handcuffed to mixed drinks like the Manhattan, rye's extra boldness and spice in comparison to corn-heavy whiskey is particularly pertinent after a long day of work. It's simple, like good things should be, served straight up or over ice, and of course still works beautifully in cocktails.