Oktoberfest

It’s October and that means only one thing to me, Oktoberfest! My favorite style of beer comes to prominence during the autumnal climes signaling the descent into the dark heavy brews made specifically for the colder, tastier time of the year. But before we go galloping head long into the winter warmers its time to stop and take a look at the red headed wonders of Fall.

Beer has a season just like anything else. Before the advent of refrigeration, no brewing could take place in the summer months due to the possibility of contamination by wild yeast. The brewing season came to an end in March, hence the name Marzen beir, and the last batch of brews were stored in large casks that were laid down in caves. Traditionally these casks remained untouched for at least 30 days. Marzens are brewed according to strict German standards, called the Reinheitsgebot, that precisely define the four ingredients allowed in the brewing of beer: barley, hops, malt, and yeast. These standards have been in place since 1516.

These Marzen or March beers are heavier, darker, and feature a larger alcohol content. According to Michael Jackson of the Beer Hunter, “brews meant to last the summer (in storage) were made with plenty of barley, yielding sufficient malt sugars to ferment slowly in icy Alpine cellars.” I personally enjoy the robust caramelized taste that give the Marzen Oktoberfests their distinctive flavor.

At the Oktoberfest celebrations in Munich, Just 6 breweries, Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner, and Spaten are permitted to serve beer. Beer is served by the Maß, a one-liter mug, and costs about 8 euros. Beer maids and waiters must be able to carry 10 of these beer-filled mugs at a time.

I have rated the Ayinger Oktober Fest-Marzen a hands down solid 8

From the BBOB: A Traditionally brewed beer with all the distinguishing characteristics of a great Marzen; light and refreshing with minimal caramel and sweet sugar tones. There is a veritable polka of taste oompa loomping the middle palate that finishes clean and dry. Stuff yourself into some lederhosen and grab yourself a swine hock! It’s party time in the House of Excellence.

America boasts some fairly appealing Oktoberfests. I would recommend Leinenkugels and good old Sam Adams if a good German proves hard to find, both efforts definitely above average at a square 7.

Roll out the barrel baby!

Gman

Nacional 27

Welcome back to the final review of the Cocktail Tour of 09. I am not going to say that I saved the best for last as all the stops on the Cocktail Tour were amazing; however I will say that Nacional 27 is by far one of the finest establishments I have ever had the pleasure to experience. Mixologist Adam Seeger has created one zinger of a drink menu featuring 27 of his original cocktails. I of course was after the award winning mojito mentioned in the aforementioned GQ’s top 20 top cocktails and where to find them.

I can honestly say I have never tasted anything like the mojito I was served, which appeared in a tall pint glass filled with ice and a dangerously red looking libation. Mint, pomegranate, lime, habanero, ginger, and rum comprised the best salad bar of booze I have ever had. This drink is perfectly balanced between sweet and sour and is smooth as silk. I definitely would put N27’s mojito at a 9 on the BBOB scale and seriously thinking about taking that final step into perfection with a 10. We are clearly entering the House of Excellence here.

The only reason I hesitate going all the way is due to the fact that the night in question was incredible from start to finish. My lovely wife and I partook of the four course party menu complete with mango sangria complementing the appetizers and a glass of wine especially paired with each incredibly tasty course that followed. Needless to say, when we left the place we were seriously happy. It is a rare moment in my life when I actually get to spend an evening inside the House of Excellence, normally I just write about it. At N27 excellence isn’t just a state of mind it is an every day occurrence.

Enjoy!
Gman

Trader Vic's

Welcome back to some even longer awaited reviews that finish out the Cocktail Tour of 09. Life has gotten the better of me as of late and I am seriously behind on my leisure time. The path to becoming a professional educator is not without its difficulty.

Meanwhile back in Chicago…it was late summer. The weather was beautiful and my lovely wife and I were still glowing from our visit to the Violet Hour. After spending the entire day in the Art Institute we caught the Red Line North to Trader Vic’s located in their new home at 1030 N State Street. The entry way is flanked by large dark wood tiki statues. The décor was much less subdued than I expected and modeled the open walled eating establishments I experienced while visiting Kona, the Big Island of the Hawaiian Island chain. The restaurant itself is situated around a large central courtyard boasting several tiki statues and a variety of plants. I was expecting a great deal of Polynesian flare however there was not even a puffer fish hanging over the bar. But don’t let the lack of tiki-fare get you down, Trader Vicks is an experience you have to have at least once. Vic’s is after all one of the original Granddad’s of the Cocktail Nation.

We arrived fully expecting to enjoy some exotic Asian inspired food how ever I was tempted by the current special; a large filet specially prepared in “Trader Vic's glass-enclosed Chinese wood-fire oven.” This surprisingly large oven, which the chef had to use a ladder to access, “cooks meats and seafood, smoke-kissed to perfection and allows guests to watch the cooking process.” For lack of a better term, WOW. They served one of the best filet’s I have ever had.

Even though it may be cliché I had to try a Trader Vic’s Mai tai. The claim is that Vic himself invented the drink so I had to try it. Fabulous falls short of description. A well balance of sweet and tart sensations without any bitterness the Mai Tai they served was a refreshing and delicious summer libation. I would definitely give Trader Vic’s Mai Tai a high score, at least an 8 by Big Book of Booze standards.

For round 2 I tried a Zombie and I tell you what, this undead babe can gnaw on my grey matter whenever she ambles by. The best description I can give revolves around the word ZING. At least a 9 according to the BBOB’s scale, the zombie just kills.

Enjoy
Gman