So, Guy Kawasaki and Facebook are on a tear to have a crowdsourced beer flavor, which they plan to debut at SXSW. No worries, I’ll be a guinea pig, but my prediction is that it’ll be somewhat bland. Here’s a photo from their Facebook group.
"This is a picture taken near the end of Prohibition," Okrent says, "and what%u2019s notable about it is that you see respectable people in plush surroundings. This is not a fly-by-night place where the cops are going to come in and bust everybody. Maybe, being in New York, it’s a little bit fancier than it would have been in a some other places, but in San Francisco, New Orleans, Chicago, Detroit, Baltimore, Boston, this is the way people were drinking while Prohibition was still in effect, in its last years. And nobody cares that their picture is being taken. It was absolutely socially acceptable to drink at a speakeasy by 1928 or ‘29."
For those of us who live in the Bay Area, constantly bombarded by messages around seasonal/local/organic, reading an article about how GMO (genetically modified) corn impacts bourbon can be depressing. It’s something that I have been choosing to ignore up until now.
It is rather shocking there’s not an organic bourbon on the market — and according to the article the only two brands that don’t use GMO ingredients are Four Roses and Wild Turkey. Sigh. Guess that means drinking what we have and being extremely careful about what we buy next.
I hate giving the large seed companies my money — and don’t want to ingest the crap that comes from these grains. It is fascinating to note that it is primarily the international markets that care whether or not there are GMO in the ingredient list, while those in the US are less so.
The article quotes Colin O’Neil, regulatory policy analyst at the Center for Food Safety.
"To assume thatthe only real risk is contamination of genetic material ignores the fact that these crops by and large either produce an insecticide (which has been shown not to break down in the human gut) or they are engineered to withstand exposure to herbicide.” And farmers are spraying an increasing amount of Roundup and other weed killers as a result of herbicide-resistant “superweeds,” he points out.
Grist has another article about the search for organic spirits - which yielded only Scotch.
Just in time for our upcoming LARC meeting - an article about bitters. My own collection involves all sorts of things from cardamom to lavender. I would love to try this group’s lychee and see what happens as they explore beer bitters!
A few weeks ago, I posted about the ridiculous nature of marshmallow and whipped cream vodkas. I can’t believe that in the spirits forecast for the year, we are hearing about even more flavored spirits, extending into the bourbon and whiskey world. The honey Jim Beam has come out and now there are even more products that are going to come out in this vein.
The article above has a few predictions for the world of spirits in 2012 — at least one includes the rise of a sophisticated cocktail consumer. Phew.
I find the article to reflect some of my own experiences. However, one thing I’ve noted about actual upscale or fancy cocktail bars is the fact that the music is more mellow than hard.
"This was a small-scale study, but it has huge implications for those who drink alcohol in noisy environments. Consistently judging alcoholic beverages to be sweeter in a noisy environment suggests an underestimation of the underlying alcohol strength. "
Now I want some more research on environment and drinking.