drinking under a derby

Broker's Premium London Dry Gin

We're not cheap drunks, so when we go for classic cocktails in the summer such as the Tom Collins (or even a gin & tonic), we need to be careful about the quality of the spirit we're using. No two gins are made alike, and of course, I still need to keep tasting to find the one I like. Researching hard liquor, which is always the best!!

I'm a simple and easy-going guy. Tanqueray gin makes me happy, all pungent and stiff, a good and proper drink. And for the purposes of mixing, it might be the better choice. Broker's is cute and all, under a derby, but it's all a question of texture. Mixing spirits can't be too elegant and soft on the palate. So while this particular gin is wonderful on its own, or in a martini for example, it just lacks a certain amount of bite, of aggressiveness for a Tom Collins.

You know what the most dangerous drink is? Whether it's a wine, a beer, a cocktail . . . whatever . . . it's the ones that are so candied and sweet they stop tasting like alcohol. And you can never forget that what you're drinking is an alcohol. That's why people who drink these fruity sweet confections have nothing more than grade school palates. At our age, we need to start getting past that juvenile let's see how much we can drink stage, and understand that a factor of connoisseurship is responsibility. So all I'm interested in (talking about cocktails) are the true classics, which show balance and power, but still manage to show off the base spirit. Gin cocktails should still taste like gin, as should whiskey, bourbon, or rum. Is it a bit silly to say that I can't get along with people who can't appreciate a good, classic cocktail? Maybe. But like the fresh ingredients that go into a Tom Collins, why should we compromise?

DF

stout and all that

As a guy who's been working for a few years now, I was almost ashamed that for the past 3 months, I've had the same $40 in the wallet. It was money to be spent on groceries or booze - guess which way I went. But they do call this stuff a meal in a glass right?

I was sweating a bit. $40, to be spent on a certain Mosel riesling (~$17), and two 6-packs of stout. One was a no-brainer; sacrifices had to be made for the other. So, just squeezed in, with a few cents left in change. Booze before food, ftw!

Guinness Extra Stout

This is still the real Guinness, just brewed in Canada by Labatts. Black as night, with texture to match. Oh right, we were drinking this with hotpot. Or rather, I was drinking this with hotpot. Perfect weather to be drinking black.

McAuslan St. Ambroise Oatmeal Stout

A Montreal brewery, one of my favourites. Their whole lineup is strong, but the oatmeal stout absolutely wins every time, all the time. Rich and viscous, perfect in flavour and texture. Great depth. Fabulous head of foam, always a sign of a great brew. Incredible impact on the palate, wrapping you in a soft, warm embrace.

And in questions about what else to eat with it . . . good salumi and pig's trotters make a strong case for sheer gustatory bliss. Am I using that word correctly?

DF

Samuel Smith's Tadcaster Oatmeal Stout

Samuel Smith Old Brewery | Samuel Smith's Oatmeal Stout | Tadcaster, United Kingdom

When it comes down to it, nothing beats a pint of the black stuff. Others can try, but once you've found your beloved, it's silly to continue trying to find another. I'm not claiming Guinness to be the best stout ever made . . . but beer isn't meant to be intellectual. It's meant to bring pleasure and comfort, and no other stout comes close to Ireland's finest.

They certainly try though. Oatmeal stout out of the U.K. Good effort, but how come its so skunky? Good enough concentration, but enough off aromas to make you have to force down the last few gulps. Are we seeing a divide here? When they do it well, the Old World brewmasters prove that tradition and authenticity trumps all. But increasingly, it's the North Americans that are making the interesting, exciting brews. This is nearly completely the opposite of what we're seeing in wine, as its the New World producers that focus on making the hedonistic stuff, while the Old World protects its heritage of singular, terroir-specific wines. Let me know what you think.

I've been very pleased with how my iPhone photos are turning out. It takes documenting things to another level when I can take high quality shots as the action happens, instead of carrying around my Nikon, or even worse, my iPad around.

DF

Celt Experience Bronze Crafted Ale

Celt Experience Bronze Crafted Ale

Heading to Montreal today to do a presentation for a client - we didn't know until Tuesday that it was taking place there. A non-refundable $664 for a return flight . . . yikes. Even for a last minute ticket, that's theft now, isn't it. But here's the real surprise. Our meeting got canceled this morning, the same day we were supposed to be leaving.

We brought all our luggage with us to the office, ready to leave in the afternoon. Everything, flight and hotel booked, ready to fucking rumble. So yeah, I feel fucking worked over. But that's how things are right? Have to, as they say, roll with the punches. Not upset, it's just that you get so pumped up and ready for something, only to have shit pulled out from under you. So what now? We've prepped all the materials, we're all ready . . . and we'll always be ready for whatever comes. There's never going to be a perfect situation for you, but we're making the best of everything.

I came home pretty fucking wrecked, just exhausted from the week. But you know how these things are. I'm reminded of this beer I drank a few weeks ago. Good, proper ale. Malty, hoppy flavours, well made. You just want beer to be complete, to be authentic. This delivers that. So what now? A temporary setback, just a little fart in the process, but we're prepared as ever to go hard at it. Bring it on.

DF

Duchy Originals Old Ruby Ale 1905

Duchy Originals Organic Old Ruby Ale 1905

So sad, can wring the tears out of a rock. DF is broke like it's no joke. Pockets turned inside out, cry me a river kind of way. And the most important thing lost is wine consumption. Heartbreaking isn't it.

How do we substitute? To get by when alcohol is the only cure for the blues? I guess I'll have to settle for beer. At least these next few were satisfying. Darker beers, ales and stouts as the weather gets chilly. This was a good one. Good malty character, round, slightly spicy finish. The hops come up at the end in the mouth. Nice. And just look at that head of foam.

Plus, it says organic on the label so it must be good right? Right, you yuppie pricks?

DF

English Premium Ale

Wells Bombardier English Premium Ale

I love beer. Proper beer. The kind that's never seen in the hands of the callow and infantile. True beer lovers understand that beer can be incredibly complex and food friendly, with as much historical and cultural significance as any wine.

Look at the colour - so red, vigorous. Sweet nose, elegant palate, not as hoppy as I'd hoped, but delicious nevertheless. A good one for gulping.

DF

English Brown Ale

Newcastle Brown Ale, Gateshead, England

A pub standby. This last beer was paired with steak/cognac/mushroom.

Not as dark as its name would suggest. Brown, yes, but with a luminosity to it. Very complex, earthy nose of mocha, toasted grains, smoke. Rich in the mouth, though a much more refreshing style than, say, a stout. Very long finish. Paired perfectly with the beef, which by itself showed a lot of flavour from the cognac. I was perhaps a bit too enthusiastic about the flaming the cognac. Added a shot or three too much.

English Ale

Fuller's London Pride, Chiswick, England

This second beer was paired with the spaghetti and ribs. I found this beer to be absolutely delicious, and my favourite so far this summer.

Paler than the last one, although deep copper colour. Such a fragrant nose. Green in fact, with a character reminiscent of freshly washed celery stalk. Wonderful! A bit of mocha as well. In the mouth, very round and full, with mocha and creaminess. Finishes quite bitter.

Incredible. This is a very complex beer. I should go buy a few more.

English Pale Ale

Bass Pale Ale, Burton upon Trent, England

For dinner with my friends, I decided to go a different route. Instead of wine, how would ales pair with the food I was cooking? To start, we had salad dressed in olive oil/balsamic vinegar, then spaghetti on a tomato/oxtail broth sauce. Third course of short ribs marinated and slowcooked in the oven. Last dish of steak on cognac/mushroom sauce.

This ale was paired with the spaghetti. Amber colour, but not very dark. Beautiful hoppy character on the nose. Very drinkable, very refreshing, with a slightly bitter finish. Wonderful with food. Great start to the meal.

English Ale

St Peter's English Ale, England

What to drink with fried chicken? I can't imagine eating wings with anything other than a pint of ale, and this bottle works. My first beer of the night. This beer is brewed in Suffolk, England, using organic barley and hops. The bottle shape is a reproduction of the same style and colour created in 1770 for an American customer. Cool.

As you can see, an orangeish hue, with a very nice head. Frothy. Clean aroma, of sweet barley and cool hops. Wonderfully refreshing and bitter on the palate. Incredibly refreshing, in fact, and exactly what I'm looking for out of an English ale. Perfect with the chicken, which was breaded, seared in olive oil, and finished in the oven.

I'm a big fan of this beer. Good stuff. Perfect for big gulps, with refreshing and complex hoppy character.