Jameson Irish Whiskey

I will never forget my fathers contagious bellowing laughter. The entire house would rumble when he would hear a raunchy off-color joke or witness some poor sap getting hit in the groin on TV. He wasn't some kind of crazy sadist, he just had a sense of humor that was simple. A characteristic that truly defined him as a person. Not simple as in ignorant, simple as in uncomplicated. He knew what he liked, where its was, and how to get it. While this may have barred him form exploring certain foreign delights, it firmly solidified the familiar things he found most enjoyable. As my life progressed from adolescence to adulthood  it became abundantly clear to me that three of these things were not just his own simple, everyday pleasures. They were inheritable genetic traits that were bestowed upon me. An unconscious unwavering adoration of all things Red Sox, an insatiable desire for cop/firefighter dramas, and an unending thirst for Jameson Irish Whiskey.

Originally know in Gaelic as Uisce beatha (isk-ihh bah-hah) or "water of life", Irish Whiskey is one of the oldest forms of a classic spirit. Brought allegedly by St. Patrick himself, distillation showed up in Ireland in approximately the 5th century. With no grapes to convert to wine, the early missionaries had to use grains to concoct their wine for ceremonies. Initially harsh and barely drinkable, people had to wait until the 18th century to find out that aging the raw distilled grain spirit in wood barrels would create something much more enjoyable. Irish Whiskey was the most popular spirit in the world through18th and 19th centuries. Unfortunately, the "luck of the Irish" wouldn't last. In the 20th century Ireland experienced three massive events that would nearly kill the ancient art of Irish whiskey. The Irish War of Independence, American Prohibition, and WWII.

The economic damage caused by the Irish war of Independence was a nearly irreparable blow to the Irish Whiskey industry. The war not only injured its infrastructure it alienated its largest export market, England. Adding injury to injury, Irish Whiskey's second largest market, the U.S., passed The 18th Amendment during the last year of the War. With nearly all its exports choked off, Irish Whiskey was in serious trouble. The last and final blow was WWII. Exhausting every last resource during a massive world wide upheaval, Irish Whiskey was nearly dead. 160 distilleries strong at the end of the 19th century, Ireland would start the 21st century with just three. Old Bushmills, Cooley, and New Midleton.

All three make outstanding whiskeys, some of the worlds best, but only one makes Jameson. New Midleton. Now to be clear, I am fully aware how popular Jameson is and how heavily marketed it is across the globe. I'm not one to drink what my TV tells me. I just know that when I open my cupboard and that green bottle is smiling down on me I get feeling of pure glee. It's the bottle I knew as "dad's secret stash." It's not expensive, it's not hard to find, and most importantly it's not complicated.

My wife says that the strange attachment I have to the Jimmy is that it's my "ancients" trying to communicate with me. I'm pretty sure shes right. Every time I smell that pot still blend I can feel the grass, and see the rolling hills. The yellowish copper pour is always a delight. A sweet barley with honey tickle the nose while the pot still character makes its self present. The combination closely resembles a toasty fresh Ego waffle with syrup.The grassy freshness that is un-malted barley sits comfortably back stage. The cereal malt sweetness hits the tongue first followed by a buttery caramel wash. A light oak with a quick mineral flash (thanks again to the still) mid palette. The careful dance of woods between the oak, sherry, and port casks really play a role in this blend. The character and depth is unheard of in such a light bodied, smooth, easy drinking whiskey. Very mild warmth for a whiskey. The long finish of sweet malt and wood hangs around nicely. Ill give it one Sean out of a Stan. My dads old stand-by still brings the fun.

slainte

Freestyle Pilsner

Santa Fe Brewing began crafting their New Mexico bubbly barley juice in 1988. Desiring an alternative to the mundane macro-lagers, Santa Fe Brewing set out to improve New Mexico's beer selection with quality ingredients and skilled brewing techniques. Expanding in 1997 and again in 2005, Santa Fe has grown into a fine brewery with a charming palette of delicious beer. My personal favorites in Santa Fe's beer quiver are: The wicked aged barley wine, the feisty IPA, the luscious java stout, and the jovial Oktoberfest. The barley wine and IPA are available year round but the java stout and Oktoberfest are their winter and fall seasonals. They are two of three canned seasonals offered by Santa Fe. The third is their summer seasonal, a German-esque Pils called Freestyle Pilsner.

The designs that Santa Fe uses to adorn their cans are some of the best I have seen. Original and unique, the cans are part of the indie spirit embodied by Santa Fe. Each displaying distinct individual characteristics while sharing a few basic design elements. The Freestyle Pilsner comes in a bright reflective green can with gold script and two hop cones on either side. One cone has a gold halo the other has a pair of devil horns. A sign of balance contained within.

The pour is simple and clean. A nice small mellow head grows from medium carbonation. The nose has some mild grassy hops with a grainy present malt. The taste follows the nose. Medium. This is not a bad beer by any means. It's still miles ahead of any thing made by any of the macro-brewers. It's just, well, good. Kinda disappointed with its promise of being a hoppier than average pilsner. The thick grainy malt is fun but it kinda drowns out the seemingly mild hop. 6.2 things out of 8.8 stuff. It's a good beer that I intend to drink again, I just feel that it's not the best Santa Fe has to offer.

cheers

Weihenstephaner Original

Summer has started and the pale lager is flowing! Cool crisp suds that can turn down the heat and compliment just about anything you can concoct on or near a hibachi. Nothing says summer like downing a tall glass of lagered golden refreshment on a hot June afternoon with a plate full of BBQ in your lap. Now don't let the ads fool you into thinking any beer will do. Pale lager has one of the widest qualitative ranges in alcohol so picking the proper pale lager can prove to be quite precocious. If beer simplicity is your desire and all you need to do is to 'wet the whistle' or wash down some potato salad most micro-brew pale lagers and a few macro-beers will do just fine. If however your beer tastes run a bit deeper and you want something with some serious flavor look for the blue bottle with the ridiculously long name.

The Weihenstephan Brewery (Bayerische Staatsbrauerei Weihenstephan in German) claims to be the oldest continuously operating brewery in the world. With a documentable brewery licence dated 1040 AD, I'll take their word for it! Weihenstephan is traditionally known for its delicious, world class hefeweizen. Its "original" style, the Helles Lager, usually plays second fiddle to its more notable brethren. While both are fabulous beers and stylistically near perfection, the Helles is my favorite. To me, it exemplifies what a light lager should be.

Lager in its purist form. Made from simple ingredients in an ancient facility with time honored traditions. A truly magnificent beer that makes American adjunct lagers seem juvenile and petty. If you call yourself a bud/coors/miller man/woman go, now to your local liquor store purchase this and promptly pour it into your head. If this does not cure your condition I fear your television has poisoned your taste buds and you may need professional assistance.

Weihenstephaner (vine-shte-fa-ner) Original pours a glassy straw like color that forms a white pillowy soft head from good carbonation levels. Very light nose. A faint grainy biscuit matched with a mild grassy citrus hop over a distant yeast. Light yet serious and intriguing. The taste matches the nose. Clean and crisp, the lager washes down with ease. The perfect balance of grainy malt and herbal hop are a joy to experience. Let this beer warm up a bit out of the fridge! The essence of banana and honey come out on the nose and through the taste. I know it's a lager but it really blossoms as it warms. Perfect dry finish with a slow fading malt. 87 fresh pretzels found in my 2 pairs of freshly laundered lederhosen.

cheers

Marble Sephira

Brettanomyces. No, not the powerful mage you created in a marathon D&D session! I'm talking about the yeast that's known colloquially as "Brett". A very interesting and peculiar yeast that is seen as both a negative and a positive in the alcohol industry. When it occurs by accident, it can completely ruin a good wine or obliterate a nice beer. Brought in by a stray bug or a tainted cask, Brett can cause big trouble for a vineyard or brewery. Creating an antiseptic like funk with metallic to rancid acidity flavors, accidental Brett is a burden to most beverage makers. Funny enough, the intentional addition or exposure to Brett is somehow seen as  having the exact opposite effect.

When added to wines or beers specifically designed for it, Brett delivers specific positive flavor characteristics that can only be obtained from Brett yeast strains. When present in low levels within certain red wines Brett contributes a delicate mix of complex flavors and a mysterious depth of character. When used in certain, specific beers Brett is seen as a positive influence and in a select few beers it's seen as the defining trait. Belgian ales and lambics started it all by obtaining their tangy signature from the inclusion of Brett yeasts. As the popularity of these intense and delicious European beers increased in the US many local micro-breweries decided to take the yeast into their own hands and see what they could craft.With the tricky and slightly uncontrollable nature of Brett, only the most skilled brewers were able to produce good new world Brett beers. I was lucky enough recently to find one of these rarest of gems at most familiar place.

This may the best special/seasonal beer marble has released. It's a Belgian style sour ale thats been aged for two years in casks (oak I'm presuming) infected with Brett. It pours like a mysterious dark grapefruit juice infused sunset. Orange, red, and copper beneath a pencil thin white head. Very low carbonation. Sweet oranges and cherries on the nose with light leather, sharp but not overbearing vinegar sour, and a distant prune or raisin. The flavor closely mimics the nose. Bright sweet apple, cherry, and citrus flavors with a smooth malt over the highly beneficial Brett "funk" complexity of a pleasant sour with a little leather. Not too bitter. Light sweet and sour sherry character from the ageing and/or the wood. Excellent tart dry lambic style finish. Marble Sephira rolls a natural 20 with 2 hands tied behind its back. 

To me this beer is both literally and figuratively bitter sweet. The flavor is a perfect balance of sweet fruit and malt with deliciously bitter Brettanomyces. It's also sweet to see that "my" local brewery has the chutzpah to make a beer this different and succeed with such vibrant flying colors. At the same time I'm a little bitter at the possibility that the tiny and personal Marble I've come to appreciate may someday change. Because when you consistently put out beer this good, this often, and this different the world will take notice.

cheers