Nightlife and Drinking Culture Almanac
In This Issue
Cool Parties for Cold Weather DEC 08|Jan 09 FREE | VOL 2 • ISSUE. 2
Boozehound: Von Trier Beer Barons of Milwaukee 99 Bottles Documentary Winter Seasonals, Brandies And Port Wines
A Letter from the Editors Welcome to year two of Alcoholmanac Magazine! As you have probably noticed, our editorial calendar has shifted over by one month. This year-end transition was the perfect time to make the change, which we’ve had in the cards for a while. The shift happened for many reasons, but mainly to fit in better with the industry’s schedule.
Brian P West Editor-in-Chief
Angela J Prelesnik
Sean Murrihy
Executive Editor
Editorial Intern
Contributing Writers Susan Marie Bischoff
Katie Matulis
“The Captain”
Will Mueller
Tifany Fowler
Ryan Nettesheim
Sam Hansen
Mary Ellen Pride
Steve Hofstetter
Niki Robinson
With all the festivals we have here in Milwaukee, the other nightlife venues can have a hard time keeping up. Now that autumn is here, our tried and true bars and restaurants are bouncing back. Patronize your favorites and check out the places you see gracing our pages.
Lisa Keefer
Mark West
As promised, you will find a couple new articles in this issue. We have finally begun our Featured Spirit section, and we are kicking it off with Scotch. You will also find our New Products section, in which we mention some of the latest juice to hit the Milwaukee market.
Angela Prelesnik layout Brian West layout and ad design Todd Wolff layout consultant; logo, masthead and ad design
In the virtual world, you will find that we have finally given our website a well-overdue makeover. It boasts a user-friendlier interface as well as a social network we have lovingly dubbed “Bar Flies” after one of our own comic series. Also amongst the links is a virtual version of the magazine that allows you to flip through the same pages, only digitally. Visit alcoholmanac. com and become a Bar Fly today! You’ll stay upto-date on events and industry news and you’ll make new drinking buddies along the way.
Mindspike Design website design
Change is good, and we think you’ll agree as you dive into year two of Milwaukee’s only nightlife and drinking culture almanac. Cheers! Brian P West and Angela J Prelesnik Alcoholmanac Magazine JABmedia, LLC
Art and Design Fran Sherman layout Courtney Boehler Graphic Design Intern Tom Story web programming Nick Berg cartoonist Charlie Christman cartoonist
Photography Joe Szebeni (True Image Photography) – studio Brian West – on site Kevin Groen – on site
Advertising and Sales Brian West – sales director Pete Fioretti – account executive Lisa Keefer – account executive Miranda Pride – account executive Mary Jane Sanchez – account executive
Marketing Brian West – marketing director
Printing Wisconsin Web Offset, LLC
The content of Alcoholmanac Magazine is not intended for readers under the age of 21. All content in this magazine should be taken with a grain of salt ... or a pinch of salt and a squeeze of lime.
Alcoholmanac Magazine is printed 6 times yearly. Subscriptions are available upon request. Please email requests to info@alcoholmanac.com.
In this issue ... Featured Wine: Ports Featured Beer: Winter Seasonals Featured Spirit: Brandy Reviews 99 Bottles Documentary Boozehound: Von Trier Cool Parties for Cold Weather Sage Advice
4 6 8 10 14 16 17 22
He Said She Said Beer Barons History of Pool Comics Pub Crawl: Waukesha Astrological Insights Drink Recipes Know Your Drink Product Spotlight Featured Bartender
24 26 28 29 30 32 34 35 36 38
Alcoholmanac Magazine is a publication of JABmedia, LLC. All information contained within is accurate at press time. The Alcoholmanac is not responsible for errors or omissions. The content of Alcoholmanac Magazine cannot be reproduced without the written consent of JABmedia, LLC.
S
:
Angela West
Ports
weet, heavy ports are perfect for cold winter nights. This varietal is blended with brandy, giving it a higher alcohol content than most wines and a pleasing warmth in the chest. The grapes used for all ports come from the Douro Valley, which is in the northern region of Portugal. Ports created only in Portugal are called “portos.”
So, you’re probably wondering what made someone add brandy to already-robust Portugese grapes. The British demanded more wines from the Douro Valley during the early 1600s. The transportation of the dry, light wines was easily disrupted by the varying climate, contamination and oxidation, so traders began adding brandy to the wines to help preserve them. Instead of simply keeping the flavors and conditions, the brandy created the port as we know it today — sweet, syrupy, deep reds and russet tones and a potent liquid dessert. My new hubby, his port-loving friend and I picked up four different styles of ports/portos for this issue. Here is what we discovered ...
Buller Victoria Tawny Port Our first tasting was the only sample we picked up that wasn’t from Portugal, but from Australia. This Victoria Tawny is made with younger fortified wines, which gives it a consistency from batch to batch. 18% ABV. Color: warm garnet Nose (Aroma): hints of wood, especially oak, and berries with an overwhelming alcohol burn Taste: first sweet plum, then cherry. Oak was also detected. The alcohol is well balanced by the sweetness. Actually has very little bite. Mouthfeel: heavy and syrupy Finish: semi-dry
sweet,
smooth
and
Overall Impression: The smoothness is the most impressive characteristic. This Australian port is also sweet with delicious fruitiness. Overall a very pleasant wine.
Taylor Fladgate Late Bottle Vintage Porto 1999 This, our first “porto,” was the only Late Bottle Vintage (LBV) we tasted, a style created and named by Taylor’s in the late 1960s. LBV portos started off as an accident. A port that was meant to be aged to the vintage level was aged too long. As it turns out, it had a mellow, complex flavor and lighter texture and became a desired style. 20% ABV. Color: deep burgundy Nose: intense fruit that was quickly overwhelmed by a high alcohol burn Taste: alcohol dominated but the middle taste was that of cherries, which lingered through to the end Mouthfeel: slightly oily and very light, but the alcohol tinge lent a harshness Finish: slightly dry and alcoholic with a lingering cherry flavor Overall Impression: This was different than any ports we had encountered before. That said, it was not unpleasant, just unexpected. The high alcohol cut the sweetness a bit, so if you’re looking for a dessert wine that is less sweet and knocks you on your ass, this is the port for you. Just don’t trill this one!
W & J Graham’s Six Grapes Reserve Porto As Graham’s states, this is, “the everyday Port for the Vintage Port drinker.” They have a hard time categorizing this port blend other than that it is younger than Vintage Ports, but holds as many of the same characteristics as possible. 19.5% ABV. Color: very dark burgundy Nose: pleasant cherry (again) and noticeably less alcoholic than the Taylor’s LBV, despite the high alcohol content Taste: very cherry, slightly peppery and middle flavor of sweet cider Mouthfeel: slick and smooth with a slight but lingering alcohol tinge Finish: semi-dry with lingering cherry flavor that made our mouths water, leaving us begging for more Overall Impression: I loved this wine. It was very sweet but went down smooth and had a light mouth feel. I could drink a lot of this wine and go to bed very happy. The next morning, however, might be a different story.
Fonseca Porto 10 Year Old Aged Tawny Port Aged tawny portos are perfect for the holiday season. The mellow wood and sugary fruit flavors and warmth from the high alcohol are welcome comforts on cold, nights. This one is heavy enough to replace a dessert entirely. 20% ABV. Color: well, tawny ... you can actually tell this is blended with brandy more than the others we sampled Nose: earthy with hints of dates and bananas and mellow, despite 20% ABV Taste: mostly of dates with wood and caramel notes Mouthfeel: oily and heavy Finish: slight burn on the throat yet lightly oily with lingering aftertaste of sugary dates Overall Impression: This was a good sipping wine. The sweet date flavor and lingering spices would round out a meal perfectly. Bottle collectors take note: this bottle is dark green and has a great, dimpled texture.
2
B
Winter Seasonals
Mark West rrr, it’s cold! It seems only weeks ago I was grilling out, driving with the windows down and wearing my sexy short pants. Now we’re already just a few days too far into the long, cold winter season.
because, well, everything is frozen.
There are many nice things to look forward to in these coming months. The holiday season is upon us. Who doesn’t like the holidays? Then there’s snowmobiling, skiing, ice fishing … the list goes on.
Nothing quenches the dry indoor winter air like an icy cold beer. Winter seasonals are a fantastic way to make the tougher parts of winter just a little bit easier to deal with. Many varieties of winter seasonals embody the aromas, spices and flavors of the holiday season. Others are bold “body warmers” that use heavy, dark malts that feature roasted, chocolaty, full-bodied flavors. Still others warm you up on the inside with a higher alcohol content. I call that, “putting on my beer sweater.”
Of course, if you’re not into big family gatherings or wearing four layers of fleece and flannel to be able to bear a few runs on the slopes, the months can seem long. The days are filled with slushy, sloppy roads, shoveling walkways and the incredibly dry air
We’ve pulled just a few of these winter varieties off the shelf for a tasting. They run the gamut of styles and flavors, but no matter what the individual brewery’s idea of a “Winter Seasonal” is, they all aim to make these cold months just a little warmer.
Fort Dogfishhead Craft Brewery Milton, DE
they say:
“A strong ale brewed with a ridiculous amount of pureed raspberries (over a ton of ‘em!). This beer features label artwork by Tara McPherson. If you really want to know, the average 12-ounce serving of Fort has 415 calories.”
I say: “Strong ale” is putting it mildly. This robust beer pours golden amber and as cloudy as any beer I’ve seen. The offwhite head diminished quickly. An overwhelming phenolic (medicinal) aroma dominates a hint of fruity esters. The flavor is similar to the aroma, but adds a definite bite of alcohol and a lingering astringent aftertaste. The flavor is complex and probably not for the casual beer drinker. To put it mildly, it’ll put hair on your chest. I bet this beer would mellow very well with age, given the proper cellaring conditions.
Snow Cap Winter Warmer Pyramid Breweries Portland, OR & Berkley, CA
they say: I say:
“A rich, full-bodied winter warmer crafted in the British tradition of holiday beers. This deep mahogany colored brew balances complex fruit flavors with a refreshingly smooth texture, making Snow Cap a highly drinkable and desirable cold weather companion.”
The dark ruby, clear and effervescent body quickly encouraged me. It was well carbonated, producing a caramelcolored medium-loose head. It even left lots of lacing in the glass. The aroma is of rich berries and caramel over hints of tart phenols. The flavor starts off roasted and sweet but finishes very phenolic and somewhat astringent. I had hoped for a more pleasant aftertaste. Short of that, it was a pretty impressive beer.
they say:
Winter Warmer Barley Wine Upland Brewing Co Bloomington, IN
“They Say: A barley wine with a large malt character and dark color achieved using a long boil and the finest British and American malts. Rich fruit flavors and aromas are balanced by a pleasant bitter taste, a lingering finish, and 9% ABV.”
I say:
This was probably one of my favorites of the bunch. The brown-bodied ale poured clear and slightly lighter than the others. There were light aromatic hops over a fruity sweetness. The texture of this beer was smooth. The flavor is sweet and slightly bready. It is balanced well by a light hop flavor. It finishes with a bitter-sweetness with a light tinge of alcohol that warms the inside. This, to me, is a wonderful winter ale. Complex in flavor, but not pretentious or overbearing.
Winterbraun Ale Lost Coast Brewery & CafÉ Eureka, CA
I say: Another deep brown, hearty-looking winter ale. It hosts a thick caramel head. I thought it strange, though, that it had an almost non-existent aroma. Very faintly, I did detect just a mild sweetness. It had an impressively smooth and creamy mouth feel. Like I expected from the aroma, there was very little evidence of hops in the flavor profile. What I did taste was a mild roasted flavor, slight sweetness and just a hint of bitter in the aftertaste. The flavor is not very complex and very drinkable. I could probably drink this all evening, but it wouldn’t be what made the evening special.
St Benedict’s Winter Ale Stevens Point Brewery. Stevens Point, WI
they say: “St. Benedict of Nursia lived in the late 5th to early 6th centuries. Legend has it while living in solitude, he was befriended by a raven that later saved his life. He is most remembered for writing the Rule of St. Benedict that, among other virtues, teaches humility. Inspired by this Rule we humbly offer St. Benedict’s Winter Ale, a hand-crafted ale using generous amounts of dark roasted malts and the finest noble hops for a robust warming flavor.”
they say: “A full-bodied, brown ale with a rich chocolate taste created from roasted chocolate and caramel malts. Topped with Czech Saaz Hops to give it a spicy flavor and aroma.”
I say: This beer pours out dark copper and clear. A spicy fruitiness hits your nose immediately. The caramel-colored head came on strong but diminished a bit quickly. The color of the beer was a bit deceiving to the mouth feel. It seemed a bit thinner than I expected. Spices probably include cinnamon and perhaps some nutmeg, but there is certainly a hint of sweetness and balanced hopiness. The flavor is well balanced and bold. It’s spicy, sweet and bready with a slight hint of alcohol.
Spirit: BRANDY
Featured Brian West
W
isconsin has had a long standing love affair with brandy and, while it has cooled considerably from its hay day, it still remains true that more brandy is sold and consumed in Wisconsin than in any other state. In fact, in the 1960s, Wisconsinites accounted for 49% of all brandy consumed in the United States! Amazingly, your typical Wisconsin resident consumed 12 times more brandy than the average American. While brandy had seen a rather steep decline in popularity over the last 10 years, recently there has been evidence of resurgence. Classic cocktails are becoming increasingly popular and the average consumer’s pallet has become more diverse and sophisticated – more like to how it was 40 or 50 years ago.
If brandy is due for a comeback, Alcoholmanac Magazine refuses to take a back seat! It is for that reason, and the simple fact that few spirits warm you better on a cold Wisconsin evening, that we chose brandy as our second featured spirit. Brandy, from the Dutch word meaning “burnt wine,” is a distilled
AROMA
spirit made from fermented fruit juice, typically a wine. While it is often made from wine, very few characteristics remain from the original beverage. This is due to the heating and distilling process that brandy goes through. During this process, chemical changes take place in the fermented fruit juice, significantly altering most of its characteristics.
Connoisseurs will tell you that different aromas can be detected from a single brandy at different distances and different times. The first wave of aroma is usually detected at about 5 cm from the glass. This aroma is usually that of light vanilla. The second wave happens as your nose reaches the edge of the glass. This wave brings out the fruity, woody, nutty and floral characters in the spirit, as well as the obvious alcohol. The third wave, as your nose is in the glass, brings out any remaining characteristics of the original fermented beverage, assuming you can tolerate the burning alcohol aroma. The final aromatic experience associated with brandy comes after the beverage is gone. A fourth unique aroma can be detected from the empty glass for, in the case of the oldest brandies, as long as several days!
French Brandies
Many brandy connoisseurs would never forgive us if we didn’t start our small tour of brandies with the French. Brandies produced here are often considered some of the best in the world. There are two major types of brandy produced in France – Armagnac and Cognac. Both Armagnac and Cognac, like Champagne, are specific to regions in France. No brandy can be called an Armagnac unless it is produced in the Armagnac region of France and produced in the traditional Armagnac fashion. The same is true for Cognac, only qualifying region this time is Cognac, France. While Armagnac is the oldest style of brandy in France, we’re going to focus on the widely considered “king of brandies,” Cognac. Cognac is, by and large, the smoothest and best balanced brandy style in the world. Cognac, and its brother Armagnac, are both brandy blends, taking the best brandies from the region and combining them into
Regional Variety
Brandy is a diverse spirit. Just as wine or other fermented juices can taste and feel different on the pallet, so is it true with brandy. Each brandy producing region of the world has a different favored methodology of producing brandy, and while there is certainly diversity amongst brandies produced from the same region, certain characteristics tend to remain true.
the blender’s preferred balance. We tasted Pierre Ferrand’s 1er Cru Du Cognac and found it to be everything we hoped for and more. It was, as expected, our favorite brandy of the bunch. It had an aroma of berries and the finish tasted lightly of cherries. Buyers beware, however; while Cognac is amongst the best brandy one can get, you’ll pay for every drop. This single bottle of Cognac cost us almost as much as the other three bottles combined, and this was one of the affordable options!
American Brandies
American brandy is almost exclusively produced in California and made from the grapes that are produced there. As there is no governing body enforcing the grape varietals that go into making American brandy, it is the most diverse in both quality and taste. In short, American brandy can be either very good or quite bad. We sampled Korbel brandy as our sample of American brandy. Korbel brandy is an American staple. The Korbel distillery produces grapes specifically for its brandy. They then ferment the grapes to produce wine, distill the young wines and then age the newly produced brandy in small charred oak barrels. The charred oak aging process is what gives Korbel brandy its distinct dark color and mellow (for a brandy) flavor. Its aroma was nutty and woody and the taste had light fruit undertones. Korbel is one of the better American brandies and, with a very affordable price point, well worth picking up.
Apple & Other Fruit Brandies
Brandy need not be made from wine. It can also be made from virtually any fermented fruit juice. Apple brandy, or applejack as it was referred to in colonial times (and still is today in some places), is the most common form of “other fruit” brandy. Apple brandy is thought to be the oldest distilled spirit in America and applejack distilleries were owned by many wealthy families of Colonial America including George Washington. We sampled an applejack for this leg of our brandy exploration. Let me rephrase that, we sampled THE Applejack from the famous Laird distillery in New Jersey – the very same distillery from which George Washington received his recipe. Laird & Company is the oldest family-run distillery in America and produces what is often considered the staple for apple brandy. Laird’s Applejack is a smooth blend of 35% apple brandy and 65% neutral grain spirit. The aroma is distinctly apple with a light vanilla undertone. The flavor is spicy with a hint of caramel. Surprisingly, we detected very little apple flavor, especially when compared to the aroma. Overall, Laird’s Applejack is a very nice apple brandy and would be good alone or even better as part of a cocktail.
Spanish Brandies
The most famous type of brandy in Spain is the Brandy De Jerez. Brandies made in this style are made by the Sherry houses surrounding the city of Jerez and are aged oak casks formerly containing sherry. It is another grape brandy, but it very rarely use grapes from the region of Jerez – the Sherry grapes grown there are considered too valuable for brandy production. Instead, grapes are shipped in to Jerez from other grape producing regions of Spain. Another unique aspect of Brandy De Jerez is in the way it is aged. Distillers in this region use a solera system of aging similar to that used to age Sherries. While the whole system is too long to describe here, basically the distiller draws off some of the oldest brandy and uses it to mix with younger and younger brandies so as to speed up the maturation of the brandy. In this way, brandies from this region tend to be blends of several vintages. We, of course, sampled a brandy made in this style – Lustau Brandy De Jerez Solera. This brandy was … robust. The aroma was overwhelmingly of alcohol and it was difficult to get beyond that. Brandies from this region tend to be sweeter than most and perhaps that was true, but we found this to be the harshest brandy we tasted. It was almost unpleasant. Perhaps it is the Sherry barrels or perhaps it is the sped up maturation, but something about this style was not to our taste. If, however, you enjoy sharp and complex flavors, this might be for you. As always, we encourage you to try it and find your own flavor preferences.
• • • • • •
KNOW YOUR BRANDY LABELS A.C.: aged two years in wood. V.S.: “Very Special” or 3-Star, aged at least three years in wood. V.S.O.P.: “Very Special Old Pale” or 5-Star, aged at least five years in wood. X.O.: “Extra Old”, Napoleon or Vieille Reserve, aged at least six years, Napoleon at least four years. Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date. Hors d’age: These are too old to determine the age, although ten years plus is typical and are usually of great quality.
Casablanca
728 E Brady Street 414-271-6000 casablancaonbrady.com
15
Lisa Keefer Sun 11 am – 9 pm Mon–Wed 11 am–10 pm Thu–Sat 11 am – 2 am, Kitchen until 12 am
/ 20
Casablanca was established in 1989 by Jesse Musa and was
the combination platter, which included hummus, falafel, tuboleh, babaghannoj and, of course, plenty of pita bread and tahini sauce for dipping. Most of the offerings were great, but the falafel on the combo platter was overcooked and dry compared to the perfectly cooked falafel from the buffet.
Upon entering Casablanca, I was pleasantly surprised by the cleanliness, minimalist décor and beautiful bar. Despite the unusually uncluttered atmosphere, the row of hookahs by the bar, conversation-level music and Lebanese music videos on the small LCD TVs provided the right amount of Middle Eastern flair.
We finished our meal with kanaffa, a wonderful dessert made with phyllo dough wrapped around chopped nuts, seasoned with honey and cinnamon and covered in shredded, crispy phyllo dough. It was sweet but not overly sugary or heavy. We also had Persian coffee and our waiter told our fortunes by reading our coffee grounds. Persian coffee is made with a very finely ground coffee which is boiled in a special pot with sugar added and much of the grounds will settle to the bottom of your cup. We also enjoyed a hookah. Each waiter has his\her favorite tobacco blend, or you can create your own. We tried a blend that tasted of peach and orange. The sanitary issue was taken care of by the individually wrapped plastic tips.
located on 7th and Mitchell. It has recently moved to Brady Street and is run by Jesse’s son Alla Musa. Jesse is now the chef. This is a wonderful example of a family restaurant that I encourage everyone to try.
Two of my friends and I decided to go for lunch, as Casablanca offers a lovely buffet as well as a full menu. The only drawback here is lunch and dinner are the same offerings and price; the good part is that no dish was over $14.95. We started with drinks; a sidecar, a special drink created by the owner/bartender that tasted of orange and peaches, and a bottle of a Napa Valley Syrah. Although it wasn’t the best example of a Syrah, it was nice just the same. Our vegetarian opted for the buffet, which was very good. 95% of the offerings were vegan! The foods were fresh, well stocked and held at the proper temperature. Brian chose the Shawarma, a dish made with spit-roasted, highly seasoned lamb cut into small strips and served with a side of basmati rice. The lamb, while slightly overcooked to one friend’s taste, was very tender and rich in flavor. I chose the chicken kabob, which was also served 5 9.9 with basmati rice and a 7.95 tter a l p side of tahini. The chicken o b co m .95 2 was perfectly cooked and 1 buffet 5 practically melted in my .9 2 1 a m mouth. Both dishes were shawar n kabob generously laden with chicke 0 .0 1 4 food and came with a ottle wonderfully prepared syrah - b lentil soup that had a strong taste of cloves or salad with a yogurt and mint based house dressing, both good starts to our meals. 0
10.0
hookah
108.29
You’re probably wondering why we didn’t start an appetizer. Well, we did, but it arrived after our main dishes. We ordered
I recommend you also try the El Massaya, a Lebanese ouzo-like drink with a strong taste of licorice, prepared the way it should be: slightly watered to give a cloudy appearance. Alamaza Pils, a Lebanese beer that was very reminiscent of a Weiss beer with the slightly sour taste of wheat and the banana and clove taste of the yeast. We enjoyed both drinks while sitting back with our hookah. Our bill came to $108.29 for an enjoyable afternoon of food, drink and some newly made friends. Well worth it I think, and we made plans to go again on a Friday evening when Casablanca features belly dancers and Persian musicians. If you don’t try Casablanca you’ll regret it, maybe not today, maybe not tomorrow, but soon and for the rest of your life!
3 Points for Service. I really wanted to give them a 5, but with
the server’s lack of proper training, the fact that our appetizers came late, the waiter did not allow me to taste the wine before serving the rest of the table, and that there was no break between courses, I had to give a 3. However, the owner and staff were warm, friendly and welcoming, which makes it worth going back.
4 Points for Quality. Again, I wanted to give a 5, but the
basmati rice tasted as if it was made from a box mix with dehydrated carrots and peas, which is not forgivable in my opinion. However, the rest of the food were fine examples of Middle Eastern Cuisine.
4 Points for Value. The dishes were plentiful and no dish was over $14.95. I call that a good deal.
4 Points for Atmosphere. Clean, comfortable with just the right ethnic touch, but the dining area was a bit chilly.
Beef ‘O’ Brady’s
1230 George Towne Dr Ste E, Pewaukee 262-691-9166 beefobradys.com
Brian West
Sun 11 am – 10 pm Mon – Sat 11 am – 11 pm
W hen you first set foot into Beef ‘O’ Brady’s in Pewaukee, you
know immediately what you’re getting yourself into. From the sports paraphernalia on the walls, to the quotes from great coaches throughout history at each table, to the ridiculous number of television sets visible from any angle (I think we could see at least 8 from our booth), Beef ‘O’ Brady’s is an unapologetic, in-your-face sports bar and grill through and through. That said, it may seem an odd choice for a restaurant review, but this Pewaukee franchise has more to offer than just beer and shots on touchdowns. My wife and I decided to have dinner at Beef ‘O’ Brady’s after visiting with my parents in Brookfield. It was late when we arrived, but we were greeted by our server promptly upon entering and ushered to a booth near the kitchen. He pitched us a few beer choices and my wife went with a pint of the Leinie’s Oktoberfest. I opted for the mug of ‘O’ Brady’s Light even though I’m not typically a light beer fan. The Leinie’s was delicious as expected and the ‘O’ Brady’s Light was what one would expect from any light draft beer - pale yellow, light on flavor and very drinkable. What made the beer exceptional was that I was able to get a HUGE mug of it for just $2.25, and it’s only $1.50 for a pint everyday. After a few sips of our beers we were ready to order. The server, who was exactly what a good sports bar needs in a server - sharp witted and quirky - was quick to suggest their chicken wing special: $0.49 wings. Apparently, at most Beef ‘O’ Brady’s, their wings are what they are known for. He did mention that being 50 feet from a BW3’s did take away some of their spotlight, but I make it a rule to always order what a place is famous for, so I ordered 10 as an appetizer. I ordered them with the “NUCLEAR” sauce and ranch. They come standard with bleu cheese and - my favorite - celery. The NUCLEAR sauce was hot. Really hot. I had to try it because they had five levels of hotness, and I wanted to see how hot it could really be. Our server was nice enough to bring me a carton of milk halfway through my wings to kill the pain. To match the sports pub attitude, he told me the milk was on him because he felt bad for me for being such a wimp. All in all, I was not disappointed with the wings and would recommend them. My wife ordered the Packer Dips & Chips with Zesty Salsa and Artichoke and Spinach dip for her appetizer. We would have ordered it with the cheese sauce, but it had bacon bits in it and my wife is a vegetarian. Besides, we found it interesting that they offered artichoke and spinach dip so we had to try it. The thing that stood out with her appetizer was that the chip to dip ratio was off quite a bit. Wisconsinites are used to lots of dip for our chips, and this was rather lacking considering its price. Overall it was a good start to the meal and the presentation fit the atmosphere. The salsa was moderately spicy, and the dip was warm and tasty. For my entree, I ordered the Basket O’ Seafood. This basket included shrimp, cod and a crab cake. This dish was not great nor memorable, but solid and enjoyable. Of course, it was difficult to taste most of it over the burning still going on in my mouth from the wings. I imagine this would be a wonderful finger food dish during sports games.
13/
20
My wife ordered the garden salad with cilantro lime ranch dressing. She’s not usually the salad type, but with a name like BEEF ‘O’ Brady’s, there really weren’t a whole lot of vegetarian-friendly options. The salad was OK - your typical house garden salad. What we loved most was the delicious dressing. If you opt for the salad, we highly recommend this dressing. When we were finished with dinner, our server was nowhere to be found. While he was very attentive during dinner, we had to wait at least 20 minutes for our check and it was quite a bit after that before we were able to pay. Despite that, the meal and overall experience was satisfactory for a sports bar and I’ll definitely be back.
2.5 Points for Service. Our server was awesome, when he was there. If not for the extreme wait to pay after diner, this score would have been higher.
2.5 Points for Food Quality. Better than average for what it
is, greasy pub food, but not great beyond that. I’d come back, but not because of the food.
4 Points for Value. $32.23 for an entire meal and three beers is
a great deal. The only thing that could have been better was the Dips & Chips dip sizes.
4 Points For Atmosphere. This place has a nice feel to it. Of
course, it doesn’t hurt that you’d be hard pressed to find a spot in the dining room where you can’t see at least 2 TVs!
2
side garden salad 10 nuclear wings dips n chips basket ‘o’ seafood 2 Beef’s bru mug Leinie’s pint
2.29 4.90 5.99 9.99 4.50 3.00
30.67 1.56
32.23 11
Reviews
Susan Marie Bischoff & Ryan Ulm (Nettesheim)
The Alcoholmanac visited the following bars over the last couple months and rated them in four categories: Atmosphere, Service, Drink Accuracy and Value. We judged Atmosphere by décor, proper use of space, cleanliness and overall vibe upon entering. Service was based on speed, friendliness, knowledge and personality. Drink Accuracy was based on mixology ability, taste, proper serving temperature, proper glassware and selection. Lastly, Value was based on cost as compared to all the other qualities. All categories are rated 1 – 10, with 1 being this is the worst place I’ve ever been, and 10 being you don’t get any better than this. Because reviews are so subjective, we then asked between 10 and 30 random people at each bar to do the same. Your responses were then averaged and labeled as “you say.” The “you say” and “we say” are averaged together to get the final score. Here are the results:
If I didn’t know better, I would have guessed that the eight-week-old Star Bar/Razor on Milwaukee Street was a Victoria’s Secret; a glowing “sexy” sign and a mod mannequin are the first things you see when entering this hip new hot spot. If you’re looking for a classic and mature lounge, Star Bar/Razor definitely isn’t your desired location. The energy of this bar-slash-club is pulsing, and the décor and patrons are ultratrendy and youthful.
Star Bar/Razor
The architecture in Star Bar/Razor is truly top notch, with the main feature being the unique front bar, which was designed by co-owner Roman Torres. Torres built Star Bar/Razor with the intention of providing Milwaukee with “something different from the ordinary … [something that provides] the flavor of other cities.” With the exception of a rather run-of-the-mill dance floor (it’s pretty difficult to improve on fog and strobe lights), the design of Star Bar/Razor is among the best we’ve seen in Milwaukee. Oh, the drinks aren’t bad either. We attended on Ladies Night (Thursday), which featured all-you-can-drink Smirnoff for the fairer sex. Bartender Brian did something absolutely sinful to our drink, and tempted us with the “Melon Ball Martini,” which features Grey Goose Citron and Midori. Unfortunately, after doing shots of SoCo and Amaretto with Torres, we had to pass.
Paddy’s Pub
2339 N Murray Ave 414-223-3496
Tue–Fri 5 pm–close Sat 6 pm–close
YOU SAY: Atmosphere: 9.5 Service: 9.5 Drink Accuracy: 9.5 Value: 9
WE SAY: Atmosphere: 9 Service: 9 Drink Accuracy: 9 Value: 9
12
631 N Milwaukee St 414-277-7827
YOU SAY: Atmosphere: 9 Service: 9 Drink Accuracy: 9 Value: 8
WE SAY: Atmosphere: 9 Service: 10 Drink Accuracy: 10 Value: 7
“With a slogan of ‘I Got a Woody at Paddy’s,’ you can’t go wrong!” - Brian
Going to Paddy’s when it is twenty degrees outside is vaguely depressing. To enter this charming establishment, one must journey through their beautiful courtyard and patio and wistfully miss the warmer months. The interior of Paddy’s screams Ireland, but it screams it sincerely. In a city that is absolutely saturated with phony Irish pubs that wouldn’t know Ireland if she kicked them in their lucky charms (sorry, Judges!), Paddy’s is an excellent destination for a little authenticity … and not to mention a little Guinness. Husband and wife duo Orlen and Patty Wood run Paddy’s, often from behind the bar. Orlen, or “Woody” as he’s been fondly dubbed, gave me a lesson in everything from antiques to whiskey. The upstairs of Paddy’s is absolutely amazing, featuring antiques from all over the world dating as far back as 1783. Each one has a story, including the bar itself. Woody’s favorite Irish beers are Guinness, Smithwicks and Harp, and he favors Red Dress and Jameson whiskies. As for Scotch, try a Tyrconnell, named for a race horse. Although you might not think of Paddy’s first, it is definitely one of Milwaukee’s most authentic Irish pubs.
Decibel/DeepBar Inside the underground lair at 1905 North Ave, you’ll find two distinctly different juxtaposed scenes. As you enter the Deep Bar Lounge you’ll enjoy a subdued atmosphere, music at conversation-friendly volume, a few plasma TVs and even a billiards table. The bar is on the smaller side but sports an impressive collection of 100 vodkas to choose from, including Milwaukee’s very own Rehorst. The service was speedy, and the bar staff was hip and mixed wicked good martinis. The lounge served as a warm-up or a retreat to the dance club grooving behind two sliding glass doors. 1905 E North Ave 414-272-3337
YOU SAY: Atmosphere: 8.4 Service: 9.2 Drink Accuracy: 8.3 Value: 7.5
DeepBar 5 pm–close, daily Decibel 10:30 pm–close Tue, Fri & Sat
WE SAY: Atmosphere: 8 Service: 8.5 Drink Accuracy: 9 Value: 7
Decibel lives up to its name. What the club may lack in space, they make up for in volume. The main dance floor is an asymmetrical trapezoid flanked on two diagonals by modest bars. The service in the club takes more patience, but affords a good variety and a chance to catch your breath. I was part of a VIP birthday where the hostess said, “I loved the VIP area. The booze, glasses, ice — everything we needed to get drunk was at our table, waiting.” Conversation was impossible, but the DJ was layin’ down some solid tracks, the drinks were flowing, the crowd was hot, and our birthday girl even made a cameo visit to the Plain White Ts’ table.
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ADVERTISEMENT
o you want to brew, but are intimidated by the process? Don’t be. If you can make soup from a can, you can extract brew. If you can follow a recipe, you can partial-grain brew! After a few batches, you can (but don’t need to) make the leap to all-grain brewing!
Each customer we introduce to the home brewing process usually finds it so fun and easy that he/she will have brewed 3 or 4 batches before the first batch has even finished. While most slow down a bit after that, very few ever give up on making their own brew, with most continuing to brew an average of 3-5 batches a year. The brews tend to be much more flavorful and tremendously more varied in style than what most local liquor stores will offer. With about 25 different styles of beer and 4-5 subcategories in each style, one can truly brew an endless variety of world class beers at home. In the last two years, one of our first time brewers won a gold medal for his first attempt, while another won three medals out of his first four brews!
Equipment Brewing supply stores sell equipment starter kits for $70 to $100. You’ll also need a 24 quart or larger kettle to cook your beer in, which is not included in the kits. Many will use an outdoor turkey fryer to cook upon, and the included kettle works just fine. Cooking outdoors saves cleaning a mess in the kitchen due to inattentiveness, but I usually cook indoors, since my stove can handle the load. Ingredient kits range from $15 to $36 for a 5gallon batch of beer, which provides about 50-55 bottles of beer. The equipment below, not including the kettle and bottles, is in most kits. · large pot · bottles · fermenter · air lock and stopper. · bottle filler. · thermometer · tubing · bottle brush · bottle capper · bottle caps · sterilizing solution
Ingredients · Extract only brewing- Usually includes a 3-5# can of extract, with an addition of 2.2# of corn sugar or dry malt extract. Another 4-5 oz of corn sugar will be used for the bottling process. The extract will look and taste much like molasses. Hops are integrated with the extract, so it is basically like making Campbell’s soup on the stove. It’s not as much fun as partial or all-grain brewing, but if you are in a hurry, you can usually have a batch ready to go in less than an hour. · Partial grain or Partial extract brewing – Initially, we recommend you buy these ingredients as an already assembled kit. In fact, we recommend your first 4-5 batches be brewed this way. You need not worry about putting together the right
5 Brewing Stages
1. Brewing the Beer – In extract & partial grain brewing, the
extract and hops are boiled together with water for about an hour to sterilize the extract and release the bittering qualities of the hops. If grains are used, they are steeped like a tea bag prior to the boil to add additional color and flavor complexity.
2. Cooling and Fermenting - The hot mixture (called
wort, rhymes with flirt) is cooled to room temperature and siphoned or transferred to a fermenter (usually a plastic food grade bucket), where it is topped off with additional water to achieve the desired batch size. Cleanliness and sterilization are very important since the wort can be easily infected by bacteria while in this state. Once the mixture drops to room temperature, usually by means of an ice bath, yeast is added to start the fermentation process. The wort is then covered and an airlock is used to keep the wort sealed during ensuing fermentation. Your beer will ferment for 4 days to 2 weeks, and usually will be transferred to the glass carboy during this time.
Time to Brew! The outline above and your local home brew shop will get you started. Extract and partial grain kits should contain full information to get your first batch completed. We recommend you patronize your local liquor store or tavern and sample a “variety pack” of micro-brewed beers. We find that many beginners may think they like “dark”
beers, when what they really like is a hoppy beer, or vice versa. Try some beers you’ve never had before, remember what you liked or disliked about each, and let your brew supply shop know your preferences so that they may select a kit or recipe you are sure to enjoy. Then check to see if there is a local beer club you may join or visit. They usually offer tastings of selections you will be sure to remember, and may soon be able to imitate. Then “Hop To It.”
Mark Flynn
D P Wigley Company 234 Wisconsin Avenue Racine, WI 53403
TELE: 262-633-8239 FAX: 262-632-3878 www.dpwigley.com
ingredients; instead you devote your time to learning the processes involved with brewing. Kits include extract, grains, hops, yeast, bottle caps, and grain bags. (Basically, everything but the bottles.) The hops will add bitterness and aroma to your beer. Yeast substitutes can be made as you delve further into the brewing process. Initial time to brew your first batch is about two hours. There is also all-grain brewing, which is quite involved, so I will save that description for its own article. Once the brew is in the primary, both of the above methods usually take the same amount of time for secondary fermentation and bottling.
3. Priming and Bottling - Once the beer is fully fermented,
it is usually siphoned to a bottling bucket to prepare for bottling. At this stage, priming sugars such as corn sugar, dry malt extract, or candi sugar are mixed with the beer, after which it is siphoned into bottles and capped with a bottle capper. While most kits include a hand capper, a bench capper greatly speeds up this process.
4. Aging - Once the beer has been bottled, it needs to age for 2-6 weeks. While aging, the yeast will ferment the priming sugar, and create carbon dioxide. This carbon dioxide will naturally carbonate your beer. Sediments such as excess yeast and proteins will settle during aging. Usually drinkable after a month, some beers may take several months to reach peak flavor. Special beers could take a year or more.
5. Drinking - When the beer is properly aged – usually in a cooler area like a basement, take a few out and place in refrigerator! Try them out and decide for yourself whether you really need to buy the mass produced market beers ever again!
We carry these hard-to-find malts!
Briess Dingemans Weyermanns Fawcett Canada whole grain malts
262-633-8239
Mark & Chris Flynn are the local proprietors of Hop To It Brewing & Wine Making Supplies, located within the 159-year-old building which houses D P Wigley Company in Downtown Racine. ADVERTISEMENT
Crossbow K illing at Von Trier’s The Legend: It is a dark and cold night on the corner of North and Farwell. Inside Von Trier’s, a bar beautifully decorated with traditional German themes, owner Karl H. Latharius prepares to leave with a woman he is having a secret affair with. As they exit the bar, Latharius is shot by the unfaithful woman’s scorned lover...with a crossbow. In some versions the crossbow, serving as a decoration to the bar, is yanked from the wall and fired. In other versions the deadeye assassin fires it from across the street. In one particularly ridiculous telling of the story to the Boozehound, the perp is dressed in traditional Bavarian lederhosen and dress.
There, he was fatally stabbed with a hunting arrow. Eckert said Latharius, was in “questionable health”, and tried to pull the arrow out, and by the time he got to the hospital he was bleeding to death. A Milwaukee Journal report the next day details his death. “Latharius, 47, died in the operating room of County General Hospital. His abdomen had been pierced with a 30-inch wood-shaft arrow with a double-barbed tip, according to the medical examiner’s office. The arrow tip came out his back, the medical examiner’s office said.”
The Boozehound entered Von Trier’s, ordered a beer and told the bartending manager, Mark Eckert, that he is reporting on bar legends. Eckert is one step ahead of him. “I know the story you’re going to say, and I bet 90 percent of it is untrue.” Eckert said. Eckert, then 26, was working at Von Trier’s the night of the incident. It took place early Sunday morning, December 20, 1981. He had recently transferred to Von Trier’s from another bar and restaurant Latharius owned, Oliver’s Cabaret. Oliver’s was located downtown on the corner of Milwaukee and Wells. Latharius had opened Von Trier’s in 1978. The name comes from his home town of Trier, in former West Germany. Latharius had never married and lived alone. Eckert admits he heard rumors that there may have been an affair going on. The night of the incident, Latharius stopped in Von Trier’s around bar time to check on things. He left, alone, at 3:40 in the morning and was assaulted outside his apartment building, about three blocks away on Murray Avenue.
Who stabbed Latharius? The case is still open. The police did arrest a suspect, according to the Milwaukee Journal story. “Latharius’ dying words led police to arrest a 20-year-old South Side man Sunday. The 20-year-old employee, who had worked at one of Latharius’ two nightclubs, refused to answer questions, police said. According to the medical examiner’s office, Latharius identified his assailant by a nickname. The suspect was arrested at a friend’s house.” Eckert says he recalls that the suspect was released because he had an alibi, leaving whoever Latharius’ killer is, crossbow or not, free.
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Contact Boozehound by e-mailing teakrulos@gmail.com or by searching the bars of Riverwest. Graphics by Paul Kjelland. Layout by J. Jason Groschopf.
holiday
New Years Party So, let’s say you’re the traditional type. Let’s say you like to bake cookies and gingerbread men. Let’s say an evening in front of the fire sipping hot cocoa is your idea of heaven. Not my cup of beer, but OK, then this party is for you. Let’s start with possibly the most traditional and essential part of any holiday party — the eggnog! Here’s what you’ll need:
Scottish Eggnog
(serves 24 cups) • 1 dozen eggs (separated into yolks and whites) • 1 ¼ cup honey • 1 ½ cups Bacardi Rum • 4 ½ cups milk • 4 ½ cups Dewars White Label Scotch • 3 cups heavy cream • nutmeg and rosemary for garnish Beat the egg yolks with about half of the honey added and set aside. Vigorously beat the egg whites until they become stiff and then add the remaining honey. Carefully mix the yolks and whites and add rum. Slowly and gradually add the milk while stirring gently. Stir in the Scotch and half of the cream. Whip the remaining half (by whisking very hard for a good long time or putting in a blender) and carefully fold whipped cream into the eggnog. Serve at room temperature and garnish with rosemary and some grated nutmeg. WARNING: consuming raw egg can increase the risk of food borne illness. Now that we have the eggnog, we’ll need some food to go with it. I’ll leave you to decide what’s for dinner — that’s waaaaay too personal for me to get into here, but may I suggest a dessert?
Bacardi Double-Chocolate Rum Cake • (1) 18½ oz pkg chocolate cake mix • (1) 3½ oz pkg chocolate instant pudding mix • 4 eggs • 1 cup Bacardi Select Rum • ¾ cup water • ½ cup vegetable oil • (1) 12 oz pkg semisweet chocolate chips, divided • 1 cup raspberry preserves • 2 tbsp shortening • 1 oz white chocolate
Preheat oven to 350 degrees. Grease a 12-cup bundt, 10-inch tube pan or 10-inch spring form pan. Combine cake mix, eggs, a half-cup of rum, water and oil in a large mixing bowl. Using an electric mixer beat at a low speed until moistened. Beat at medium speed 2 minutes. Stir in 1 cup of chocolate chips. Pour batter into prepared pan. Bake 50 minutes or until a skewer inserted in the cake comes out clean. Cool in pan 15 minutes. Remove from pan and let cool on a rack. In a small saucepan, heat preserves and remaining half-cup of rum. Strain through a sieve to remove seeds. Place cake on serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all glaze has been absorbed. In a glass bowl combine remaining chocolate chips and shortening. Microwave on medium-high until melted, about 1 minute. Stir until smooth. (Or, heat over hot, not boiling, water until melted.) Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing. With dessert out of the way, all we really need now is something to toast with, whether it be for good friends, family, health or to bring in the New Year. Champagne is nice, but let me suggest something even better:
Martini & Rossi Asti® Red Rush • 1 part strawberry puree • 1 part rose syrup • 4 parts Martini & Rossi® Asti
In a Champagne flute, combine strawberry puree and rose syrup, and then fill with Asti. A good idea to get a wide variety of beverages for your party — not to mention to make sure you’ll have something for everyone — is to ask your guests to bring either a 6-pack of their favorite winter seasonal beers or a bottle of their favorite wine.
winter Party
Traditional is all well and good, but sometimes what we need is something a little out of the ordinary. This next party idea may be a little unconventional, but it’s sure to take your mind off the cold. I know it might sound weird, but I’m going to suggest you throw a summer beach party in the dead of winter. The goal here is to make you and your guests forget all about the miserable cold outside, if only for a short time. Here’s what you need to do to throw the perfect “winter oasis” party:
Set the Atmosphere
It’s cold outside — really cold. We’ve already gone over this. That said, you’re going to need to blast the heat. A few hours before the party starts, set your thermostat for somewhere in the vicinity of 85. If you don’t already have one, you might also want to invest in a humidifier as well. Decorate your home in tropical décor. Use bright colors and make sure there is plenty of light. Cover your windows so your guests can’t see outside — there’s no reason to remind them of reality. In fact, if you can, cover your windows with posters depicting beaches and warm weather scenes. Ask your guests to bring a change of clothes or to wear beach-wear under their winter clothes. A quick change after your guests arrive will put them in the proper attire for a beach party.
Beverages
Now that we have the atmosphere, we need drinks. This should be a no-brainer. Think tropical! Rum drinks are great for this: mojitos, daiquiris, rum cocktails, etc. Margaritas are a great choice, too.
Food
The food needs to mirror the atmosphere you’re trying to evoke. Again, think tropical. Allow me to suggest a few things to get the juices flowing:
Limon Swinging Salsa
• ¼ cup Bacardi Limon • 3 cups whole berry cranberry sauce (or chopped frozen cranberries) • 1 large onion, chopped • ½ cup cilantro, finely chopped • 1 jalapeño pepper, finely chopped • 2 tablespoons grated lemon zest • 3 tablespoons honey Combine all ingredients in a large mixing bowl and stir until thoroughly mixed. Cover and refrigerate overnight (or at least 2 hours). Sass up the flavor by complementing this salsa with lime tortilla chips and sliced fresh citrus.
Honey Glazed Tequila Shrimp
• ¼ cup Corzo Tequila • ¼ cup honey • ¼ cup fresh lemonade • 1 tsp salt • 1 jalapeño pepper (minced) • 2 cloves garlic (minced) • 2 tbsp onion (finely chopped) Sautèe onion and garlic in an oiled pan for 30 seconds. Add jalapeño pepper and give it a quick stir. Add tequila, lemonade then slowly add the honey and stir until sugar dissolves. Add shrimp and cook, stirring, until shrimp turn pink. Add salt, remove from heat and serve.
Entertainment
To cap off the beach or oasis experience, plan games or activities that you normally wouldn’t play except on a hot summer day. One example of this would be to play a driking game of “hot potato” with a beachball where you bounce the ball from person to person and the one responsible for dropping it has to take a drink. Technology has improved too. so consider playing summer themed video games like Wii Sports or Beach Volleyball. Now you have everything you need to actually enjoy this winter season the way I intend to. Please remember while hosting your winter party that safety comes first. Please enjoy yourselves responsibly, don’t drink and drive and, if you intend to drink — and most of you will — please have a designated driver. Whatever you do, don’t let this winter spoil your social life. I know I won’t.
10
21
Hangover: 32% Hangover: 27%
29
Admirals vs. San Antonio @ Bradley Center
Hangover: 11%
22
Winter Solstice
24
Hangover: 22%
30
Admirals vs. Iowa @ Bradley Center
Hangover: 12%
Hangover: 43%
Chance you will get sick of family and head downtown looking for an open bar: 81%
25
Christmas Day
Finals passed: 66% Hangover: 81%
Finals should be over by now Celebrate @ Any bar you can find!
18
Hangover: 74%
11
Thankful HAND Cafe is closed: 100% Hangover: 40%
4
Pre-Grand Opening Party@ Suite
Thursday
People who know what that means: 3% Hangover: 67%
Boxing Day
26
Admirals vs. Quad City @ Bradley Center
Hangover: 86%
19
Marquette vs. Western Carolina @ Bradley Center
Hangover: 59%
Dinner w/ Rockbottom Brewery
Holiday Chef and Brewers
Admirals vs. Rockford @ Bradley Center
12
Hangover: 86%
Hangover: 72%
27
Bucks vs. Detroit Pistons @ Bradley Center
Hangover: 82%
Bucks vs. LA Clippers @ Bradley Center
20
Milwaukee Wine School @ Bacchus
Bucks vs. Indiana Pacers@ Bradley Center Wave vs. Detroit Ignition @ US Cellular Arena Hangover: 73%
Marquette vs. IPFW @ Bradley Center
13
30 Wines for $30 @ Bacchus
Hangover: 87%
Marquette vs. Badgers @ Bradley Center
Wine Dating @ Bacchus Alcoholmanac Release @ Buckhead Saloon
St. Nicholas Day
6
Saturday
Bucks vs. Charlotte Bobcats @ Bradley Center
5
Friday
December ‘08
Hangover: 10%
Suds Club @ Bomb Shelter
Wave vs. Chicago Storm @ US Cellular Arena
31
New Year’s Eve
Hangover: 39%
Milwaukee Quizmaster Every Wednesday @ Fanatics
Suds Club @ Bomb Shelter
23
Bucks vs. Utah Jazz @ Bradley Center
Hangover: 56%
Suds Club @ Bomb Shelter
Admirals vs. Houston @ Bradley Center
17
Hangover: 26%
Mug Club Tapping @ Rockbottom Brewery
Suds Club @ Bomb Shelter
Spelling color with a u: 0% Hangover: 32%
Anniversary of Boston Tea Party
Milwaukee Quizmaster Every Tuesday @ Trinity
16
visit t , s l i a t det /forecas n e v For e nac.com olma alcoh
Marquette vs. Presbyterian @ Bradley Center
Packers vs. Lions @ Lambeau Field
28
Hangover: 58%
Admirals vs. Iowa @ Bradley Center
Hangover: 33%
Wine Dinner Series @ Mo’s Steak House
15
14
Hangover: 41%
Milwaukee Quizmaster Every Tuesday @ Mo’s Irish Pub
9
8
Milwaukee Quizmaster Every Monday @ Milwaukee Ale House
Hangover: 29%
Hangover: 14%
Suds Club @ Bomb Shelter
Appreciation of Hef: 68% Hangover: 26%
Hangover: 24%
Hangover: 45%
3
2
Marquette vs. Central Michigan @ Bradley Center
Bucks vs. Chicago Bulls @ Bradley Center
Wednesday
Tuesday
Playboy first published in 1953
1
Monday
Hangover: 75%
Packers vs. Houston @ Lambeau Field
Pearl Harbor Day
7
Sunday
Hangover Forecast
Tuesday
People glad to be back: 0% Hangover: 48%
First day of class
Bucks vs. Minnesota Timberwolves @ Bradley Center
26
Hangover: 32%
27
Hangover: 19%
Chance of not getting kernels in teeth: 8% Hangover: 31%
20
Admirals vs. Quad City @ Bradley Center
19
Popcorn day
Hangover: 24%
13 Milwaukee Quizmaster Every Tuesday @ Trinity
12
Milwaukee Quizmaster Every Monday @ Milwaukee Ale House
Hangover: 26%
Hangover: 17%
Milwaukee Quizmaster Every Tuesday @ Mo’s Irish Pub
6
Hangover: 23%
Bucks vs. Toronto Raptors @ Bradley Center
5
Hangover: 30%
Suds Club @ Bomb Shelter
28
Hangover: 27%
Suds Club @ Bomb Shelter
Bucks vs. Dallas Mavericks @ Bradley Center
21
Hangover: 42%
Suds Club @ Bomb Shelter
Bucks vs. Miami Heat @ Bradley Center
14
Hangover: 57%
Suds Club @ Bomb Shelter
Bucks vs. Philadelphia 76ers @ Bradley Center
7
Wednesday
People glad to be back: 0% Hangover: 48%
Puzzle Day
29
Hangover: 82%
22
Wine Dinner Series @ Mo’s Steak House
Hangover: 45%
15
Hangover: 73%
Admirals vs. Toronto @ Bradley Center
8
Hangover: 99%
Hangover: 65%
Bucks vs. Atlanta Hawks @ Bradley Center
31
Marquette vs. Georgetown @ Bradley Center
Hangover: 89%
Wave vs. NJ Ironmen @ US Cellular Arena
24
Marquette vs. DePaul @ Bradley Center Bucks vs. Sacramento Kings @ Bradley Center
Hangover: 82%
17
Hangover: 87%
Wave vs. Detroit Ignition @ US Cellular Arena
10
Marquette vs. West Virginia @ Bradley Center
Hangover: 79%
3
Admirals vs. Peoria @ Bradley Center
Saturday
For eve alcohol nt details, vis it manac.c om/fore ca s t
Hangover: 54%
Admirals vs. Chicago @ Bradley Center
30
Hangover: 96%
Pie day
23
Admirals vs. San Antonio @ Bradley Center
Hangover: 92%
16
Wave vs. NJ Ironmen @ US Cellular Arena
Hangover: 62%
Bucks vs. New Jersey Nets @ Bradley Center
9
People beaming up: 14% Hangover: 28%
Science Fiction Day
Bucks vs. Charlotte Bobcats @ Bradley Center
2
1
Marquette vs. Villanova @ Bradley Center
Friday
Thursday
*All hangover percentages represent the chance of a hangover if you go out that night and partake in all the festivities. Obviously, no hangover effects will be felt until the following day. The “Hangover Forecast” is meant for entertainment purposes only. Please drink responsibly. For more information about events on this calendar and a regularly updated version, visit alcoholmanac.com/forecast. Want to promote your own event? Submit your event information to angie@alcoholmanac.com or call her at 414-202-0203.
Hangover: 72%
25
Hangover: 85%
Admirals vs. Quad City @ Bradley Center
18
Chance of finding her: 1% Hangover: 32%
Amelia Earhart Day
11
Saucy goodness: 35% Hangover: 74%
Spaghetti Day
Marquette vs. Cincinnati @ Bradley Center
4
Monday
January ‘09
Sunday
Sage Advice from an Ale Wife Lisa Keefer
I love Christmas. It’s my favorite time of the year! A time for old traditions and new memories shared with family and friends. I love the colors, decorations and gifts, but mostly I love the parties. Every Christmas Eve and New Year’s Eve I try to create a new menu to delight my hungry friends. This season I have created a menu especially for you and yours. As usual, I have tested each dish on my family and they approve whole heartedly. I know you will enjoy it as well. With this first recipe I enhanced the nutty flavor of the mushrooms with barley wine style ale, a great beer with a big earthy flavor. And a very special ingredient - truffle oil! Truffles are a highly prized fungus found underground, with a super earthy taste and mushroom-like aroma. Truffles and truffle oil add a meaty depth of flavor to food. As a
whole truffle can go for as much as $3,000 dollars, truffle oil is a less expensive way to get that rich flavor. While its name suggests otherwise, the oil is not made with fresh truffles, its made by mixing olive oil with aromatic ingredients that mimic the flavor of fresh truffles without the high cost. It is best to add the oil right before serving because the flavor dissipates with heat. Truffle oil can be found in most specialty food stores. I suggest pairing this dish with a nut brown such as Samuel Smiths. Again, you can get any of these beers and many more at Discount Liquor, Inc. Find it at 5031 W Oklahoma Ave (ask for Marie, the ‘Beer Goddess’) or in Waukesha at 919 N Barstow St.
Roasted Cornish Game Hens with Chestnut Stuffing Serves 6
I suggest pairing this dish with a big Belgian style ale such as Unibroue 17. The rich herb flavor of the hens with the nutty flavor of the seasonal chestnuts and the sweet and tart flavors of the compote will explode in your mouth! 6 (1lb) Cornish game hens 6 Tbs butter at room temp 1 tsp salt ½ tsp fresh ground black pepper 1 tsp rubbed sage ½ tsp rosemary, finely chopped 1 Tbs parsley, minced ½ tsp ground turmeric
Chestnut Stuffing
Mushroom and Barley Soup Serves 6-8
6 oz dried shitake mushrooms, rehydrated reserve mushroom broth, about 3 cups 6 oz baby portabella mushrooms 6 oz white cap mushrooms 1 c uncooked barley ¼ c heavy whipping cream 2 c vegetable or beef broth 12 oz barley wine style ale ¼ tsp thyme ¼ tsp finely chopped rosemary ¼ tsp rubbed sage pinch fresh grated nutmeg 1 clove garlic, minced 2 tsp truffle oil 1 Tbs Olive oil salt and pepper to taste
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Rehydrate shitake mushrooms by bringing 4.cups of water to a boil in a large pot, drop in mushrooms, turn off heat and cover. Allow to sit for at least 2 hours. Reserve liquid. In a food processor, pulse mushrooms until finely minced. In a large stock pot, over medium heat, add olive oil, garlic and mushrooms and saute for 2 minutes, stirring occasionally. Add broth, mushroom liquid, beer, sage, thyme and rosemary. Bring to a boil, add barley and reduce heat to simmer for 1 hour, stirring occasionally. Add whipping cream and season with salt and pepper to taste. Remove from heat. Add truffle oil just before serving.
1½ (1lb) loaves of rye bread, ripped into small pieces 1 lb chestnuts ½ c milk 1 large egg 2 Granny Smith apples, cored and chopped 1 c onion, chopped 1 c celery, chopped 1 Tbs rubbed sage 1 Tbs thyme 1 tsp salt To roast chestnuts: Cut a ½ inch long slice into the shell of each chestnut and bake on a cookie sheet in a 350 degree oven for about 20 to 25 minutes. Allow to cool slightly then peel and chop coarsely. In a large bowl, soak bread in milk for 10 minutes. Add apples, celery, onion, chestnuts, seasoning and eggs. Mix well with hands and stuff into cleaned birds. Cook remaining stuffing in a covered casserole dish in a 400 degree oven for 25 minutes. Position rack in the bottom third of the oven and preheat to 400 degrees. In a small bowl mix all the seasoning and set aside. Remove the package from inside each bird, wash the cavity of each bird and pat dry. Coat each hen with 1 Tbs butter, then rub seasoning into the skin. Stuff each bird, being careful not to over stuff. Place hens in a roasting pan and cook until juices run clear when thickest part of the bird is pierced, about 50 minutes. Transfer to platter and serve.
Cranberry Kumquat Compote Serves 6
This chutney-like recipe is a new twist on an old favorite — cranberry sauce. The cranberry beer used here ramps up the flavor and adds depth. ½ lb kumquats, washed and sliced into ½ inch rounds (yes, leave the skin on) 1 c apple juice 1 c cranberry beer, such as Sand Creek Cranberry Ale 1 c sugar 1 small red onion, diced 2 Tbs cider vinegar 6 whole cloves 1 tsp coriander seeds 1 (12 oz) bag of fresh cranberries
Baked Squash with Orange, Garlic and Parsley Serves 6
I love baked squash now, but I hated it when I was a kid because people piled on brown sugar and marshmallows - ick! Why would you take something so wonderfully sweet on it’s own and bury it with more sweet? Here, the garlic, parsley and pepper actually enhance the sweetness without covering it in fat. ½ c fresh parsley, finely chopped 1 Tbs grated orange peel (orange part only)
Spiced Ale Spice Cake with Lemon Sauce Serves 9
This gingerbread-like cake is not too heavy after a rich meal and the lemon sauce counters the sweetness nicely. I suggest pairing this dish with a nice chocolate stout. You could also try it with a Belgian ale with a rich, smooth, malty sweetness and a lot of warming alcohol. 2½ c all purpose flour 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cardamom ½ tsp ground allspice ½ tsp baking soda ½ tsp salt 1 stick butter, softened ¾ c packed light brown sugar ½ c light molasses
2 large cloves garlic, minced 2 acorn and 2 butternut squash, seeded and cut into 1 inch wide slices 3 Tbs olive oil ½ tsp salt ¼ tsp fresh cracked black pepper Arrange squash in a 9” x 13” inch baking pan and drizzle with oil. Combine parsley, garlic and zest in a small bowl and sprinkle over squash. Add salt and pepper. Cover with foil and bake in a 400 degree oven for about 45 minutes or until squash is tender.
In a 3 qt saucepan, bring juice, beer, cider, vinegar, sugar and spices to a boil, stirring until sugar has dissolved. Add onions and ukmquats and simmer uncovered, stirring occasionally until tender, about 30 minutes. Add cranberries and simmer about 5 to 8 minutes, until tender but not falling apart. With a slotted spoon, remove fruit and onions and transfer to a bowl. Discard cloves. Bring syrup to a boil until reduced to ½ cup. Pour syrup over fruit and cool to room temp. Serve on the side of roasted bird. This recipe can be made up to 3 days ahead of time and refrigerated, but be sure to bring to room temp before serving. NOTE; you can get kumquats at your local grocer or Sendiks. They are tiny orange-like fruits with a tart and sweet taste.
1 large egg ¾ c Lakefront Brewery’s Holiday Spice Ale Preheat oven to 350 degrees. Combine flour, baking soda, salt and spices in a medium bowl and set aside. In a large bowl, beat butter and sugar with an electric beater on medium speed until fluffy. Add molasses and egg; beat well. Add flour mix and beer alternately, beating after each addition. Pour batter evenly into a greased 9 inch square baking pan. Bake for 35 to 40 minutes or until inserted toothpick comes out clean. Cool on a wire rack and cut into 9 equal pieces. Serve with warm lemon sauce over the top.
Lemon Sauce 1 c sugar 1 stick butter ¾ c whipping cream 1 Tbs lemon juice 2 tsp grated lemon peel Combine sugar, butter and whipping cream in a small
saucepan, cook over medium heat and stir constantly until butter is melted. Reduce heat to low and simmer 5 minutes; add lemon juice and grated lemon peel. Stir and cool slightly. Reserve peel for garnish, if you wish.
lumnist comedienne & co g ophira eisenber mnist comedian & colu er steve hofstett
“I like drinking Scotch and I’ve always liked it on the rocks. Recently when I ask for it, the bartender will ask me how many cubes and scowl at me when I say 5 or 6. What is the “cool” protocol on how to drink Scotch?”
What answer does he want from you? He asked - so he should be prepared for your answer. If he is pissed because he was expecting two or three, well, it’s his fault for asking. Meanwhile, if you really like the bar, tip him $10 once. If he’s still not happy, well, it’s time to find a new bar. And the correct protocol on how to drink scotch on the rocks is while wearing a fedora and using the word “dame.”
The “cool” protocol on how to drink Scotch is that it should never be “cool”. If you are putting half a dozen icy cubes in your Scotch — guess what? You don’t like Scotch. What you are currently scarfing down can’t even be classified as Scotch — it’s more chilled, diluted, peaty gasoline. They don’t call Scotch the “man’s drink” for nothing, and the man’s way to enjoy this drink is neat, with a splash of water to open up the flavors, or at the very most one solitary cube. Maybe it’s time to move beyond the “well” scotch and try some that you might actually like the taste of. Or if you are already dabbling in Dalwhinnie and The Glenlivet and but can’t stop yourself from turning them into frozen margaritas, then I think it’s time to close the door on your whiskey woes. Try switching to bourbon — it is much sweeter and most find it easier to swallow. Or maybe you should just go right back to Zima. Either way, stop what you’re doing Mr. Freeze, because the bartender, I, and the Scotch are mocking you.
“What is the polite way to tell someone the sex was awful and you don’t want to talk to them anymore?”
The answer to this question doesn’t exist. However if you’re asking what the best way to get him out of your life without hurting his ego, that’s a bit different. You have two choices. One, tell him he hurt you. His dick was too big, he thrusts too hard, etc. Tell him you couldn’t masturbate for a week, and it
24
just hurts too much. He will not disagree with you. And if that fails, tell him the only thing that turns you on is shitting on his face while he whistles Dixie. If he still wants to talk to you after that, I’d be very surprised.
Was it so bad that during the awful sex you started making resolutions for the rest your life? Oh - I’ve been there. So here’s how you deal with this: Lie. It’s the only polite way. You just can’t go up to someone and say, “Hey, I’d rather be Rick-rolled than ever roll with you in the sack again. Would it be okay if I pretend I don’t know you going forward?” Honesty is just not the best policy in this case. Go with the standard vague blow-offs like you’ve got something going with someone else and they’re really jealous or that you are going through a weird transitional time and need solitude and time to think. Or as a last resort, go up to them at the bar and whisper in their ear, “I just went to the doctor and … well … you should really go get yourself checked out.” And then smack them on the ass. I’m pretty sure they will never talk to you again.
What is the best drink to send to a girl to impress her at the other end of the bar?
Nothing. No girl ever would be impressed by some creep who didn’t have the courage to speak to her. So your only choice is to be funny. “Buy” her and her friends a round of waters. If she has a sense of humor, she’ll enjoy it. Or you could buy her a Long Island Iced Tea, and hope she hates herself enough to down it and blow you.
You know what impresses me? Someone ordering me something I want. I’ve had guys send me mojitos and martinis and while the bartender wiped sweat from his brow, I just stared at it thinking, “Wow. What a waste of money. I just wanted a beer.” Women love proactive men who actually pay attention. If you can’t figure out what she’s drinking by looking at the shape of her empty glass, find your inner Nancy Drew and slyly inquire from the bartender. If she’s drinking wine and you send her an Amstel, you look like a douche. Or if she’s drinking beer and you send her a tequila shot, you look like a desperate douche. You can also say to the bartender, “Whatever she is
We want your nightlife questions answered.
Become a Bar Fly at alcoholmanac.net, email info@alcoholmanac or call 414-755-2192. We will send off your queries to Steve and Ophira. Check back often to see if they’ve answered your question.
drinking – the next one’s on me.” That’s impressive. But be forewarned – you might have to talk to her after that, so pack some flash cards.
Should man squelch his desire to be with multiple partners simply because this is what women demand, orshouldhe be true to hisnature by getting that seed into as many fertile flower beds as possible? Should societal norms have that much influence over our “God-Given” desires and impulses? Please, any advice would be appreciated.
It all depends what “man” (ie you) wants in the end. The reason we can be faithful is not society - it’s part of our instincts. Many species of animals mate only once - and while mating is a damn good time, so is continuing your bloodline and making it stronger. Thus, the mother’s job evolved from just bearing children to teaching them, protecting them, and providing for them. Women’s lib isn’t just something that guys say they believe in to get laid. It’s actually practical. So if you want to have weak, uneducated babies, go ahead and spread your seed. But if the end game is for quality and not quantity, repress your inner caveman.
You know what I love being referred to as? A fertile flower bed. It really makes me bloom with bile and want to sever your stamen. Clearly the fact that someone like you gets any tail at all is a true testament to the power of alcohol. While I can judge you all I want, I certainly can’t deny your God-Given desires. I mean, who do I think I am?! If you really want to switch partners as often as a bunch of seniors doing the doe-see-doe, I say poke all the petals you can. I know my slutty days were due to a mixture of low self esteem, regular gym regime, and expensive fresh bikini waxes. Just make sure you have 24 hour access to penicillin, a way to change your cellphone number often and double thick condoms. Oh, and start putting away money for therapy and child support. Good luck, sunshine!
2
Beer Barons
of Milwaukee
They
say if you are really into something, there is probably a club
full of people just like you somewhere. Well, I’m not sure if anyone has ever said that before, but in the case of homebrewers in Milwaukee that saying turns out to be true. The Beer Barons of Milwaukee (BBM) was established by a group of people from the Wisconsin Vintners Association (a home wine-making club) and other folks who were “dedicated to the education and enjoyment of fermented malt beverages.” BBM has a membership of more than 170 beer enthusiasts and is always accepting new members. In fact, you don’t even have to be homebrewer to join. As long as you are 21 or older and interested in enjoying and learning about good beer, you are qualified for membership. Featured beer styles or brewery beers are often presented at monthly meetings held at Clifford’s Supper Club in Hales Corners. Meetings are held on the fourth Wednesday of every month and generally cost about $5.
BBM also runs the Wisconsin State Fair Homebrew Competition and helps out with other competitions like Blessing of the Bock and Sprecher’s Homebrew competition. In addition to hosting competitions and judging beers for those competitions, BBM’s Brew U hosts a variety of classes which range from basic to advanced brewing, and even have a training program for individuals to become certified through the Beer Judge Certification Program (BJCP). Currently, the club has five BJCP certified judges, four recognized judges and seven more in the works. Anyone who is interested in joining the Beer Barons of Milwaukee can find more information on their website at beerbarons.org.
Interview with a Beer Baron What is your name and official title in the Beer Barons of Milwaukee (BBM)? Mike Chaltry - Member At Large Why and when did you begin homebrewing, and at what point did you decide to join the BBM and why? I started homebrewing about 10 years ago because a friend of mine gave me a homebrewing kit for Christmas, thereby infecting me with this lifelong curse. I was interested in homebrewing because I have an interest in science and how things work and was interested in learning the brewing process. I joined Beer Barons about 6-7 years ago to accompany the same friend. Over the years I have slowly become more and more involved to the point of getting elected to the board last year. What reasons would you give other homebrewers out there for joining the BBM, besides the obvious pride that comes along with being in a club with such an awesome name?
The biggest advantage to joining the BBM is that you are surrounded by people that are infected with the same hobby as you. They are a fountain of knowledge when it comes to homebrewing, as the membership ranges from beginners to guys that have been homebrewing for over 20 years. No matter what you want to try, someone in the club has probably tried already and can give you advice on whatever crazy idea you have.
What do you see as the greatest service(s) the BBM provides both to the general public and the homebrewing community? One of the things that I’ve found most useful about the BBM is the judging certification programs that we provide. I have learned to appreciate beer on a completely different level since starting on the beer-judging track. Through judging, you learn about styles, beer faults and the history of beer and brewing. I have learned that brewing is a craft that maintains a careful balance between art and science. The craft beer movement is growing at a good pace and BBM is at the battlefront, leading the way by educating people about good beer. As a homebrewer myself, I know that often times things can go wrong. Can you tell the readers of the Milwaukee Alcoholmanac one of your personal brewing disaster stories and, if possible, tell them why things went so wrong?
Will Mueller
Most beers are best drunk as fresh as possible. Some beers, however, need to be aged like a fine wine. The second batch of beer that I made was a Russian Imperial Stout, which is a very heavy, strong beer. After trying my first bottle of the finished beer, I was very disappointed. It was very harsh and hard to drink. Instead of dumping it, I decided to leave it in the basement and use it for cooking. Every time that I made a batch of chili or stew, I would add a couple of bottles of the stout. After a couple of years, I decided to try the beer as I was dumping it into some chili and found that it had completely changed into a really good beer. I was kind of pissed as now I only had two six-packs left. I saved the rest and drank the last bottle 7 years after making it. It was the best bottle of the batch. This was how I learned about aging beer. What advice would you give to homebrewers who want to continue to improve the quality of their brews? The best way to improve the quality of your beer is to keep brewing. Brewing is a craft, and the best way to improve is to do it. There is a lot to learn, however, and that can be done by reading books and by talking to other practitioners. The BBM offers both a library of useful brewing books and a membership of 170 people, most of which brew beer on their own. Is there anything else you think the readers of the Alcoholmanac need to know about the BBM? The BBM is a club of homebrewers and people that appreciate beer. You don’t have to brew to be a member; you just have to like good beer. Our meetings are comprised of a small amount of homebrew discussion surrounded by a good amount of sampling of different beers. On style nights, we will pick a certain style of beer and provide several examples of that style so that a person can objectively compare them side-by-side. I’ve met some of my best friends through BBM.
The History of Pool By Trixie Good Times
I
t seems no one really knows if the game started in the 13th or the 14th century. Whatever. The game is old. As far as I can tell, pool actually started off as “ground billiards” and originated either in Spain, Italy, England or France. The term “billiard” is derived from French - either from the word “billart,” one of the wooden sticks, or “bille,” a ball. The original game of Billiards was played outside with sticks called “maces” that were basically rough versions of mallets. The game involved hoops and pins and similar rules as croquet.
Sometime during the 1400s though, people brought the game inside and played on a table covered with green fabric to simulate grass. Apparently when King Louis XI of France purchased apre-made billiard table in 1470, table billiards caught on and started popping up all over London. At some point during the 1700s they got rid of the hoops and pins and you just had to knock your opponent’s ball into the right areas. Around the same time the “cue” became more popular than the mace. Get this - it’s rumored that women were not allowed to use a cue because they might rip the cloth. That means the men probably always won because they were allowed to use the more accurate equipment. Regardless, by the 1820s the mace was hardly used at all. Eventually a billiard game called “Jeu de Guerre” (War Game) started up in France. That’s when they started using several numbered balls. The object was to “pot” your opponents balls while positioning your own balls to keep your opponents from “potting” them. This game was usually played for money. The game we play today was really ironed out during the Industrial Revolution due to the improvements in the equipment in the way of machine made balls, straighter sticks and consistent, level tables. There you have it ... well, the condensed version at least. Fancy yourself good at pool? Try applying your billiards skills in a cozy bar this season. Check our bar listings to see which of our supporting bars has a few tables on which you can sharpen your skills. Who knows, you might even impress someone special with the knowledge you just gained from this article.
2
Old Fashioneds
by Nick Berg
Sam Hansen
I
t was a particularly bleak and dreary November evening in the city of Waukesha. However, it was my intention to put the weather in the back of my mind and hit the bar scene with a friend. Fresh out of the shower, I attempted to finalize my plans only to discover they had fallen through. My buddy backed out on me and I was left alone and annoyed. What to do, I thought to myself as I moped about the house calling replacement friends. Call after call of irritating voice mails painted a grim picture of the night to come. All of a sudden to my rescue came my dad. He offered himself as my wingman and suggested we go out early, since he is no longer a young man like me. Within ten minutes we were in the car and heading on a thrilling journey of father-son bonding and a testing of our drinking capacity.
Pitchers With Pops This family owned and run cigar bar is a smoker’s paradise. Leather chairs, coffee tables adorned with large marble ashtrays, hookahs, a walk-in humidor boasting 200-300 varieties of stogies all bathed in a warm light makes this a cozy bar to have a few drinks and a smoke. Gamblers are also welcome, as Nice Ash hosts free poker tournaments on Mondays and Wednesdays. Winners of these events go on to the tournament of champions with a grand prize of a quarter barrel and a box of cigars.
Neighbor’s Social Club 260 W Main
House of Guinness 354 W Main
5:19 pm – We pry open the heavy wooden door and a wave of Irish music crested with fiddles comes crashing down upon us. We make our way through a very dimly lit room past a stage, a fireplace and several wooden candle lit tables, slump onto some bar stools and order up — what else — Guinness. As the name might suggest, this is a beer drinker’s bar. Full-on heavy drafts line the bar and the atmosphere resembles a pub out of Ireland, as there are no games or televisions. Instead, the sources of entertainment are the person next to you as well as occasional live music encompassing traditional Irish, Americana and folk. “It’s all about the beer and conversation,” pub manager Scott says about the establishment. The bar goes through 5-6 barrels of Guinness each week, which amounts to about 100 pints a day according to Scott. Eager to continue our buzz, we suit up and brave the cold sting of the whipping rain and make our way down the street.
Nice Ash 327 W Main
5:53 pm – The ring of a bell reassures us that we’ve made it inside and the throb of our red hands and faces will soon receive consoling warmth. The old man and I flop down in a couple of extremely comfortable chairs, knock back beer and trade stories.
30
6:25 pm – Back out into the cold, we decide to change the pace a bit and check out the Neighbor’s Social Club. Once inside, it is immediately apparent that we are severely under dressed. This establishment oozes sophistication through its fancy furnishings, big paintings of legendary musicians and a series of small lamps illuminating the bar’s marble counter top. Trying to fit in we each picked out a martini from the menu and struck up a conversation with the bartender. Tony, as his name was, informed us that their forte is martinis and each bartender has their own special version. His is called, “Purple Haze.” Although relatively empty due to the time and poor weather, the bar is most popular during the warm months because of the enormous outdoor patio in the back. In spring they hold boccie ball leagues. Before bowing out I took the liberty of stopping in the men’s room to alleviate my bladder. I could not believe my eyes when I saw that they had a large plasma screen TV above the urinal. Watch a little sports while you relieve your shorts, I suppose.
Donnie Boy’s & Chubby’s 362 W Main
7:30 pm – Feeling slightly feminine from having just drank lemon drop martinis together, we shoved our hands in our pockets and fought against the wind to grab some pitchers. This is your typical sports bar, complete with TVs, various games and pool tables. Its smaller size emits a
feeling of familiarity and acceptance, as if you are instantly part of a family.
Flanagan’s has the same kind of feel but the atmosphere is a little lower key.
Wasting no time, we fired down pitchers of beer as we embarked on what became a bitter rivalry on the pool table, calculating each move as if it were a chess match. The winner gained bragging rights while the loser bought shots. Each game became more intense. Our moderate buzz became borderline drunken stupor in what seemed like a blink of an eye.
Dad and I continued our billiards war and gorged ourselves on an almost continuous slew of pitchers. After a while our posture slouched and our accuracy had all but disappeared. We knew it was time to go home.
Sunset Bowl (Flanagan’s & Sporties) 333 W Sunset Dr
8:43 pm – Enlisting the help of my mom, as neither of us should have been anywhere near the driver’s seat of an automobile, we were dropped off at our final watering hole of the night and one I’m quite familiar with. Let’s just say I have fried many a brain cell here. The entire establishment has just recently been completely remodeled, including about a dozen brand new Diamond pool tables dispersed between the two bars. It is a proverbial Mecca for all things leagues including bowling, billiards and darts. Sporties, as you might have guessed, is a big sports bar. It has LCD TVs at every pool table so you’ll never miss the game.
Sunset Bowl keeps drunkards DUI free with their in house safe ride program. Long time friend and faithful Sunset Bowl employee, Andy Steinman, pulled up in a van and took our weary bodies to safety. As I reclined in my seat I began to reflect on the blur that was my evening. I looked over to my left at my dad who was fading in and out of consciousness and took solace in the realization that I could drink my pops under the table.
2
"TUS PMPHJDBM *OTJHIUT .BǚZ &ʪFƫ 1ǞJEĢ The cosmic forces have cooked up a stew for the start of the new year with another Mercury retrograde period from January 7 – February 2 and a solar Eclipse on January 26th. The January Mercury retrograde period will have the biggest impact on Capricorns, Cancers, Aries and Libras. There can be problems with communication during a retrograde period so double check appointment times, phone numbers, etc. Machines and computers are more prone to breakdowns as well. Don’t put off needed repairs. Starting new projects, jobs, etc are discouraged during a Mercury retrograde, although finishing old projects or any activity which starts with “re” is favored. This can be a good time to reconnect with people. Eclipse energy is tense, so the time period of January 20 - 24th could feature more than normal rudeness and weirdness. Normally days are marked as being either Good or Bad days. I have added Cautionary days on which one should be more alert for bad behavior, whether from yourself or others.
12/01
Happy happy joy joy. Good for love, contentment and all things beautiful.
12/02 Sort of a blah, whatever day. 12/03 Excitement and good ideas during the day could drift into a
12/21
Winter Solstice 6:04 am. This is shortest day and longest night of the year. Big issues and enlightening conversations manifest. Make plans for your winter season.
12/22 Hanukkah begins. Aggressiveness and coercion abound.
gloomy evening with overindulgence and space cadets. Wah!
12/23 An original, fun day but watch out and don’t be gullible!
12/04 Party time! Enlightening discussions abound.
There could be indulgence in lots of early Christmas partying. Don’t drink and drive.
12/05 Patience could be needed or tried. Sarcasm abounds. Stay
12/24 Christmas Eve. Cheerful excitement abounds! Have fun!
away from people if you can.
12/06 Frustrating with emphasis on duty and responsibility. People will be demanding, which could make you cranky.
12/07 Idealism in love.
12/25 Christmas Day should be OK, but evening will be restless and cranky for both adults and kids.
12/26 Kwanzaa starts. Make realistic goals. Harsh intense attitudes in the evening. Avoid fights/confrontations.
12/08 Good for decision making and communication.
12/27
12/09 Social life favorable. Tendency towards extravagance.
12/28 Anger and Bad attitudes. Hide.
12/10 Mistakes could be made. Tense, restless and moody. Don’t
12/29 Islamic New Year. Idealistic thoughts and goals.
make decisions.
12/11
Early moodiness gives way to a pleasant day.
12/12
Full Moon at 10:37 am. High accident energy. People will be nervous, grumpy and stubborn. Staying home could be best.
New Moon. Great for parties and romance.
12/30 A fairly blah day, although web surfing could be rewarding. 12/31
New Year’s Eve should be fun and optimistic, and this one is especially favorable for parties. Look your best!
01/01
Happy 2009 New Year! This day has a bit of nervous excitement.
12/13
Focus on home, family and diet.
12/14
Fun. Excitement! Relax and enjoy life.
01/02 Hopes are high but be realistic. Stick to plans.
12/15
Upheaval. Guilt. Forced responsibilities and realities.
01/03 Demands from others could be aggravating.
12/16
Exciting changes could manifest in the morning. Afternoon is moody with a need for clarity.
12/17
Favorable for communication and intellectual pursuits.
12/18
Unconventional behavior mixed with responsible emotions. Late night grumpiness.
12/19
Demanding power trips could ruin the day.
12/20 Good for shopping. Erratic evening energy.
32
Temper, temper.
01/04 Social and creative. Take the initiative and start something. 01/05 Romance could be intense. Beware of indecisiveness. 01/06 Ease in learning. Focus on values. 01/07 Overly optimistic. Beware of extravagance. 01/08 An easy day until 7:34 pm when crazy weirdness starts.
01/09 Good for creative changes, although you could encounter snags in your plans. Delay decisions and commitments until after 12:15 pm.
01/10 Full Moon at 9:27 pm. High energy could be eccentric and silly.
01/11
Evil Mercury retrograde begins at 10:34 am. Fun is possible, but emotional issues could cause problems.
01/12
Use caution in romance. Mood changes could be unsettling.
01/13
Postpone decisions until after 12:30 pm. Possibility for spiritual insight/transformation.
01/14 Cheery, but watch out for weirdos after 10:00 pm. 01/15
An unproductive day. Bad attitudes in the evening.
01/16 Use good judgment in regards to romance. Emotional friction in late evening.
01/17
Social, mellow day. Be patient.
01/18 Tendency toward excess. There could be broken promises and worry. The afternoon brings luck and good news.
01/19 Martin Luther King, Jr Day. Daytime features beauty, originality and good advice. Bad judgment in the evening.
01/20 Inauguration Day. An intellectual, optimistic day with gain through work.
01/21
Very so-so. Don’t expect too much.
01/22 An eccentric, intuitive and successful day with focus on new friendships, love and creativity. Extremely social and fun!
01/23 Intense emotions and power trips. 01/24 Financial opportunities could abound. Favorable for reunions. Duty and patience lead to accomplishment. Good social and romantic energy in the evening.
01/25 Don’t bother starting the day until 1:00 pm. After that its all good.
01/26 New Moon 1:55 am. Solar Eclipse. Chinese New Year (Ox). Could be a very tense day. Be aware of trickster energy.
01/27 Dreamy, spacey, escapist tendencies. 01/28 Intense discussions and feelings. 01/29 Silliness. Stick with plans. Lots of new ideas. 01/30 The afternoon could be demanding, the evening cheerful. 01/31
Focus on the practical. Gain through work.
Mary Ellen Pride is a local astrologer with over 35 years of experience. She is available for readings on Wednesday nights at Yester Years on 94th and Greenfield. She is also available for private consultations, parties and corporate events.
MF B FT S S Q PP E
Drink Recipes
Provided by the Brew City Bartender’s Guild
Our friends at the new Brew City Bartender’s Guild have submitted a few drink recipes for this, a special edition of Alcoholmanac Drink Recipes. For those of you not familiar with the guild, the BCBG is an organization of professional bartenders here in Milwaukee. For information on how to join, please feel free to contact us at info@alcoholmanac.com. Each of these bartenders can be found around town — in fact, two of them are former featured bartenders with us. I had a chance to taste all of these drinks at Red Dot, where Nate, the current BCBG president, works. While each is different, you’ll notice some striking similarities. We’ve been saying it for months: Great Minds “Drink” Alike. You’ll find that all these recipes call for at least one of the following ingredients — and often a combination: gin, cranberry juice and chambord. Chambord and cranberry juice are seasonal favorites and gin is making a comeback in general. See, it’s the professional bartender’s job to keep up with the seasonal tastes of their customers, as well as the drink trends around town, so it’s no suprise the drinks of four professional bartenders contain similar ingredients. Enjoy this issue’s drink recipes!
Scony Sling
Michael Rebers
2 oz Tanqueray Gin .5 oz Peach Schnapps .5 oz Cherry Jack Rum 2 oz cranberry juice squeeze lime All ingredients into shaker. Shake well.
The Refresher Jake Sekutowski
1.5 0z Finlandia Grapefruit Vodka .5 oz Van Gogh Mojito Mint Vodka 3 oz cranberry juice Squeeze lime pour all ingredients over ice in small tumbler and enjoy.
Can be served in either a Cocktail glass or over ice in a collins. Garnish with lime.
The Gold
Nate Newbrough
Daytripper
Matt Sherman (Sherm)
1.25 oz Bacardi Peach Red Rum .75 oz Chambord 3 oz orange juice 2 oz Champagne
1.5 oz Rehorst Gin .5 oz Hennesey Cognac .5 oz Chambord 2 oz sour mix touch of cream (for froth)
Pour all ingredients into a pint glass full of ice.Take the first sip then blow bubbles to mix the Chambord up from the bottom.
all ingredients into a shaker and shake violently for 10 seconds then strain into Cocktail glass add twist for garnish.
If you have a recipe you want to submit, email us at editors@alcoholmanac.com or call us at 414.755.2192. Please include your name and/or business and give exact measurements and proper glassware type for the drink.
34
know your drink Think you know your drinks? Below are 8 common drink recipes. Can you match the recipe on the left with its actual name on the right? Come on, we’re going easy on you this time around. The answers are in the corner if you want to check them when you’re done. Of course, a hot shot like you doesn’t need them, right?
B. 1 oz light rum fill with Coke lime squeeze garnish C. 2 oz cream .5 oz brown crème de cacao .5 oz brandy sprinkle of nutmeg garnish D. 1.5 oz vodka .5 oz Kahlua E. 1 oz vodka fill with cranberry juice lime squeeze F. 1 oz vodka fill with orange juice G. 1 oz peach schnapps fill with orange juice H. .5 fill with champagne .5 fill with orange juice
1. Screwdriver
2. Black Russian
3. Cape Cod
4. Sombrero
5. Mimosa
6. Fuzzy Navel
7. Brandy Alexander
8. Cuba Libra A. 4, B. 8, C. 7, D. 2, E. 3, F. 1, G. 6, H. 5
A. 1.5 oz Kahlua .5 oz cream
Product
Spotlight
Lakefront Brewery Titanic Pilsner Leave it to a Milwaukee brewery to brew a beer for a museum exhibit. Lakefront Brewery crafted a pilsner for the Titanic exhibit at the public museum. The European hops used in the brewing and flavors of the brew are meant to represent the type of beer that was popular of the era and, therefore, likely to have been enjoyed on the ship. You can pick up the Titanic Pilsner at the public museum and your local liquor store. We really like the peel-off coupon for $2.00 off admission to the exhibit, too.
Hot Irishman The first of its kind, Hot Irishman instant Irish coffee is easy and delicious. “The Hot Irishman has blended the finest ingredients for Irish Coffee; 100% Irish Whiskey, dark roast Columbian Coffee and rich Irish Brown Sugar, so all you do is add boiling water and top with cream to create the perfect Irish Coffee. It couldn’t be simpler.” This mix would be very handy after dinner parties on cold nights!
Samuel Adams® Chocolate Bock “This dark beer has a big, malty character that is combined with the subtle sweetness of chocolate. Samuel Adams® Chocolate Bock was aged on a bed of cocoa nibs to create its unique layers of flavor. As the beer matured, the fruity, tart, earthy and chocolate aromas were released into the liquid to give the brew a complex, full -bodied taste with a velvety finish. A hint of vanilla was added to meld the symphony of flavors together.” This is a delicious Brewmaster’s Collection brew. It comes in the big bottle, so be sure to share your decadent bock with a few friends.
36
Schwartzhog The latest herbal liqueur to hit the Milwaukee market. “Schwartzhog is medieval krauter liqueur from the heart of Germany. Crafted with selected herbs, fruits and roots such as wormwood, ginger and pomerants and a special component called Sauwrz historically known in certain parts as “hog root.” The “hog root” is what separates it from the rest.
Alain Normand Mâcon La Roche–Vineuse, 2007 Only about 12 cases of this chardonnay make it to the Midwest each year, and the wine buyer at the Sendik’s in Brookfield nabbed every case. You might recall that we featured another Mâcon white a few issues back. Well, if you tried that Mâcon Lugny and liked it, you will love this Mâcon La Roche-Vineuse. Alain Normand, the man behind the wine from vine to bottle, uses his own hands to harvest the grapes and “native yeast, giving this wine unusually full flavors.”
Grand Teton Brewing Co Bitch Creek ESB This Extra Special Bitter has won 7 medals, 4 of them gold, over the past 4 years in national competitions. This is why ... “Bitch Creek perfectly balances big malt sweetness and robust hop flavor for a full bodied, satisfying mahogany ale. Like the stream for which it is named, our Bitch Creek ESB is full of character... Not for the timid.”
Featured
You can find our second female Featured Bartender, Carri, every night at Bad Genie Rock
Carri at
Bad Genie Rock Lounge
Lounge. This fiery bar manager is everything we look for in a featured bartender. It’s always nice to get to know a girl before buying her a drink, so here it goes.
Experience: Almost 9 years. Favorite drink to drink: Drunk Punch here at Bad Genie. I have a sweet tooth. Otherwise, I’m a beer girl. Favorite drink to serve: scorpion shots! Guys are such big talkers. I ask them if they want a scorpion shot, and they turn into sniveling boys. Why bartending? I wouldn’t have it any other way. I love people. I love goofing off. Networking is great. I couldn’t imagine myself doing anything else.
If not bartending: Probably out promoting, doing ad sales … anything to promote the nightlife. I love the nightlife, as I couldn’t see myself doing something outside it. Ideal night out: [It’s] such a rarity that I actually get to go out. I love live music, so somewhere with live music. I love the summer when I can go outside … definitely something outdoors with my friends. Pet peeves: Guys who are demeaning to the ladies. Yes, sometimes we’re scantily clad, but it’s not a strip club.
Craziest night behind the bar: I had a group of business guys here — nice shoes, dress shirts, etc. Around 1 am, one guy ended up shirtless, jumping rope with his dress shirt and tie! Philosophy behind the bar: [You] can’t put anyone into a solid category. We surround ourselves with so many different people. If we lump people into categories, we’ll miss out on so many cool people. Bad Genie Rock Lounge is located at 789 N Jefferson St.
414-272-3337 262-574-9948
414-486-1768 414-643-6995 414-276-0000
3158 S Howell
3907 S Lake Dr
1815 E Kenilworth
401 S 2nd St
111 W Howard
1905 E North
362 W Main St, Waukesha
1732 E North
939 E Conway St
3086 S 20th St
739 S 1st St
1132 E Wright
The Bubbler
Butch’s Liars Club
Cans Bar & Canteen
Caroline’s Jazz Club
City Lights Chill & Grill
Decibel/Deepbar
Donny Boy’s Tap
The Eastsider
Franky’s Newport
Fritz’s Pub
The General’s
The Gig
414-562-0219
414-962-4097
414-481-1441
414-221-9444
414-225-0421
414-744-3722
414-482-4941
414-336-5464
414-426-4169
789 N Jefferson
3431 E Plankinton
Samano’s
2569 S Kinnickinnic
225 South St, Waukesha
Ray’s on South
Bad Genie Rock Lounge
3724 S Kinnickinnic
On the Right Track Roadhouse Café
Alchemist Theatre
535 E Wells
Mocias M Café
Phone
262-522-6450
2394 S Kinnickinnic
Johnny’s Mexican Restaurant
Address
414-744-2792
1110 E Oklahoma
Gyros Stand
Name of Bar
262-524-8899
627 E Main, Waukesha
Fuzzy’s Sports Pub & Grill
Daily
$5–$15 $5–$15
M–F 7a–3p Tu 11a–3p, W–F 11a–8p, Sa 10a–2p
Both
Both 5–C
Darts
Tu–Sa 11a–10p
Darts
Darts
Both
Billiards
Both
Su 11a–C M–Sa 4–C
11:30a–C
5–C
2–C
Tu, Th–Su 8p–C
4–C
Neither
Both
M–F 5–C Sa & Su 10a–C 7–C
Both
Billiards
Su 11a–C M–Sa 10a–C 4–C
Billiards
Neither
Billiards/ Darts
$5–$15
Su 4p–8p, Tu–Th 11a–9p, F–Sa 11a–10:30p
Arcades
3 Reg
None
2 Reg
2 Reg
5 Reg
2 Reg
Internet
None
Reg
Never
Sometimes
Sometimes
Never
Never
Never
Reg & Internet 3 Reg 2 Lrg 4 Reg
Never
None
3 LCD
Never
Never
Never
Never
Never
Never
Never
Never
Never
Karaoke
1 Video 1 Reg
1 Reg
None
Internet
None
None
Reg
Internet
None
None
Juke Box
4 Reg
5 LCD
2 Reg
None
8 LCD
1 Reg
3 Reg
6 LCD
None
TVs
3 Video
None
3 Reg
2 Video
3 Reg
None
2 Reg
None
None
Daily
Daily
Never
Never
Never
Never
Sometimes
Fri Dancers
2x/wk
Live Music
2+x/wk
Sometimes
Never
Sometimes
Never
Sometimes
Nightly
Never
4x/wk
4x/wk
Never
Never
3x/wk
Nightly
Never
Never
Never
Nightly
Nightly
Nightly
Nightly
Never
Nightly
F–Su
F & Sa
Never
Never
Never
F & Sa
4p–9p
Never
Happy Hour
Nightly
Nightly
Never
Never
5p–9p
Nightly
Never
Yes
Yes
Section
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Many
Many
No
Many
Many
Yes
Many
Some
Camel
Many
Some
No
No Yes/Cigars
Yes
No
Many
None
None
Full Menu
Plenty
None
None
None
Free Hot Dogs
Wednesdays
Some
None
None
Plenty
Some
Some
None
None
None
Kitchen
Snacks
Full Menu
None
None
Plenty
None
Lot
Lot
Lot
Lot
Parking
St, plenty
St, some
Lot
St, plenty
St, some
Lot
Lot
St, plenty
Lot
St, some
Lot
St, plenty
Valet
St, plenty
Parking
Street, plenty
Street, plenty
Lot
Street, plenty
Street, plenty
Outdoor Seating
No
No
No
No
Some
No
Many
Full Menu
Snacks
None
Sells Cigs
Tobacco
Snacks
Food
By Section
No
Yes
No
Yes
No
By Section
Yes Cigar
Sells Cigs
Su & Th
Never
2x/wk
Daily
2x/wk
Never
Yes
By Section. & Hookahs
Nightly
Yes
Th Martini Special
Smoking
Nightly
Drink Specials
Smoking
Modest
Modest
Modest
Extensive
None
None
Modest
Extensive
None
Wine List
Nightly
Full
Full
Full
Partial
Full
None
8a–C
Nightly F–Su
Full
Bar
11a–C
Drink Specials
None
None
Plenty
Plenty
None
Some
Plenty
Plenty
Plenty
Outdoor Seating
Sometimes
Live Music
Bar & Club Listing
$15–$25
11a–Midnight
Weekly
Daily
$5–$15
Su–W 9a–12a, Th–Sa 9a–3a
Daily
$5–$15
Daily
Weekly
M–Th 11a–10p, F–Sa 11a–11p, Su Noon–10p
$5–$15
Su–W 11a–10p, Th–Sa 11a–2a, food ends @ 12a
Daily
$5–$15
$5–$15
Su–Th 11a–9p, F–Sa 11a–10p
Food Specials
M–F 6a–C Sa & Su 7a–C
Price Range
Hours
Tu–Su 4–C
Tu–Su 3p–12a
Hours
414-481-3664
414-271-5212
414-744-2766
414-747-1103
414-271-6000
728 E Brady St
Casablanca
414-481-9974
Phone
1955 S Hilbert
Address
Barnacle Bud’s
Name of Restaurant
Restaurant Listing
Most
Most
Most
Most
None
ATM
Most
None
V/MC
Most
None
Some
Most
D/MC/V
Credit
Most
Most
Some
Most
Most
ATM
Most
Most
MC/V
Credit
414-747-9444 262-544-4544
2028 E North
5230 W Bluemound
645 N James Lovell
327 N Main, Waukesha
5937 S Howell Ave
218 E Main, Waukesha
12862 W Bluemound
Live on North
Long Wong’s
New Yorker Bar
Nice Ash
O’Keefe’s House of Hamburg
Paz Pub
Perk & Pub
414-383-9412 414-643-7468
3915 S Howell
5483 S Lake Dr
2422 S Howell
3143 S Clement
135 E National
818 S 2nd St
Southshore Inn
The Stone
Swig’s Pub & Grill
Triangle
Walker’s Pint
Darts
M–Th 4–C F–Su 11a–C
Both Both Darts Both
Su 8:30a–C M–F 6a–C M–Th Noon–C F–Su 6a–C M–Sa 4:30–C Su 3–C
Darts
4–C
Change Daily
Both Darts
4–C
Darts
M–Th 9:30a–10p F–Sa 9:30a–12a
M–F 3p–C Sa & Su 11a–C
Both
M–F 9a–C Sa & Su 10a–C
Darts
M–F 2p–C Sa 11a–C Su Noon–C
Darts Neither
Noon–C
Tu–Sa 11a–C
Both
Both
M–Th 2–C F & Su Noon–C
3–C
Neither
Neither
Neither
Billiards/ Darts
Th–Su 6–C
11a–C
11a–C
Hours
Video
4 Reg
1 Reg 2 Video
Internet
Reg
10 Reg
5 Reg
Internet
Internet
Reg
Reg
Reg
1 Reg
None
1 Reg
Reg
4 Reg
3 LCD
2 Lrg
3 Reg
3 Reg
5 LCD
4 Reg
3 LCD
3 LCD
3 Video
None
3 Video
1 Reg
2 Reg
None
5 Video
3 Video
3 Video
Reg
3 Lrg 7 Reg Reg
Reg
3 LCD
10 Reg
None
8 LCD
3 Reg
None
None
None
Juke Box
36 Reg
None
13 LCD
6 Reg
TVs
1 Video 1 Reg
None
1 Reg
None
Arcades
Wednesdays
Never
Never
Never
Never
Sometimes
Weekly +
Never
Sometimes
Never
Never
5x/wk
1x/wk
Never
Never
Sometimes
Never
Never
Karaoke
Sometimes
Sometimes
Sometimes
Sundays
Never
Sometimes
2+x/wk
Saturdays
Sometimes
Blues 1x/wk
3x/wk
Never
Sometimes
F & Sa
Never
Sometimes
Never
2+x/wk
Live Music
Nightly
Nightly
Nightly
Nightly
F–Su
Nightly
F & Sa
Nightly
None
Never
Monthly
Tu & W
Nightly
Nightly
Nightly
Nightly
Nightly
Nightly
Drink Specials
Wkdays 4:30–7:30
Nightly
7a–9a, 3p–5p
2p–7p
Never
F & Sa
Nightly
Nightly
M–F 3–6
Wkdays Until 6p
Never
Never
Wkdays 3p–7p
4p–7p
3–6 M–F
Never
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
Yes
Yes
Cigars, too
Yes
Section
Yes
Yes
Yes
Yes
Yes
Su–Th 4p–7p Never
Smoking
Happy Hour
Camel/ Kool
Many
No
Many
Some
No
Many
No
No
No
Many
Many
Some
Camel
Many
No
Many
Many
Sells Cigs
Snacks
None
Kitchen
None
Full Menu
Kitchen
None
Kitchen
Full Menu
Plenty
Plenty
None
None
Some
Plenty
Plenty
Plenty
Plenty
Some
Snacks & Lunch Sa 11:30a–3:30p
None
None
None
Plenty
None
Plenty
Pizza
Snacks
Full Menu 3p–11p
Full Menu
Kitchen
None
Plenty
Plenty
Kitchen ‘til 10p Full Menu
Outdoor Seating
Food
Would you like to include your restaurant, bar or club in this listing? Do you need to update your information? Please call 414.755.2192, and we’ll take care of it right away! Look for these listings and more at alcoholmanac.com.
414-431-1229
414-431-9768
414-482-1101
414-482-9700
2011 S
Rookies Sports Club
414-744-7008
262-641-0601
414-454-0400
414-765-0101
414-278-8770
414-383-7593
PumpHouse
St
262-547-9009
2220 N Farwell
Landmark Lanes
1st
414-272-9444
818 S Water
Hot Water
414-273-5230
2017 E North
Hooligan’s Super Bar
414-289-0700
Phone
113 E Juneau
Address
Harp Irish Pub
Name of Bar
Bar & Club Listing, Continued
St, plenty
Lot
St, plenty
St, plenty
Lot
Lot
Lot
Lot
Lot
Lot
St, some
St, some
St, plenty
St, some
St, plenty
Lot
St, plenty
Lot
Parking
MC/V
None/ ATM
None/ ATM
None
None
MC/V
Most
Most
ATM
None
Most
ATM
Most/ ATM
Most
Most
Most
MC/V
Most
Credit
Industry News Frugal consumers drink smarter, not less It is a common belief that the poor economy reduces drinking, but studies show that that is simply not true. – jointogether.org And you thought YOU liked Jack Daniel’s! 47-year-old Randy Piper of Goodlettsville, TN was arrested for possessing $1 million worth of Jack Daniel’s Whiskey about a year ago. Piper had 2,400 bottles stored in two warehouses at the time of his arrest. He claimed to be a collector of the bottles. His trial is January 8, 2009. – The Associated Press News 2008 42 Below Cocktail World Cup Winner is Team London “Ale of Two Cities,” the winning cocktail, was concocted by three talented mixologists from London and was presented to the judges with freshly fried pub chips. The team competed for five days down under against fifteen teams from all over the globe. This crazy cocktail included 42 Below Feijoa flavored vodka, Punt e Mes, apple juice, nettle cordial, malt syrup, freshly squeezed lime juice and Angostura bitters and was shaken and strained into a classic beer pint mug. For more details and videos, please visit cocktailworldcup.com. Poll finds consumers prefer beer over wine and spirits According to the new Gallup poll, consumers between the ages of 30 and 49 now prefer beer to other alcohol. The same group preferred wine just a few years ago. 21-29-year-olds have consistently preferred beer. Bob Lachky, Executive Vice President of Global Industry and Creative Development for Anheuser Busch, Inc said, “This poll shows that we’ve always known — that trends come and go but beer is here to stay.” – anheuser-busch.com Desmond Payne celebrates 40 years as Master Distiller of Beefeater Gin Payne holds the world record for number of years as a master gin distiller. The London distiller celebrated his milestone in New Orleans late July, during the “Ruby Jubilee,” a festival of cocktails held every year. – Pernod Ricard USA Press Release “Year of Beer” journey hits 400th brewery in July Chris Nelson and his wife Merideth have traveled the world and will continue to do so until the end of 2008. Chris is the web developer of the site thebeergeek.com, and he has kept track of his travels on the “Year of Beer” link with photos. The couple has already attended huge world beer festivals Portland’s Oregon Brewer’s Festival, the Great British Beer Festival in London and Munich’s Oktoberfest in September. They will be back on US soil in October for the Great American Beer Festival in Denver. – Mass Media Distribution, LLC Press Release Attention golfers — recycled antique golf drivers now available as wine stoppers For just $44.95 each, you start your 40-70-year-old driver wine stopper collection. Display with pride brands such as Wilson, Spalding, Walter Hagen, Northwestern Golf Co and Dunlop. Driver sizes range between #1 and #4. Visit customcurling.com to purchase these unique collectibles. Great gift idea for the wine-drinking golfer. – Mass Media Distribution, LLC Press Release
Drink Trends •
“Culinary cocktails:” sophisticated alcohol and food pairings blurring the line between your drink and your appetizer (think fancy garnishes such as freshly pressed green grapes and elderflower liqueur)
•
Wine cellars offering on-site dinner service (way to go Roots Restaurant and Cellar for being waaay ahead of the trend!)
•
Antioxidant cocktails with ingredients such as açai (pronounced eye sigh) and green tea
•
Sustainability in everything from the ingredients to the packaging
•
Seasonal cocktails using local, “marketdriven” ingredients
•
Wine cocktails (mmm . . . sangria!)
•
The following cocktail trends are being phased out: Red Bull, sparkling, cucumber-mint and pomegranate
For more industry news, visit the NEW alcoholmanac.com. Site will be updated regularly with the latest news feeds locally and from around the world. Sign up for our e-newsletter and be sent regular emails containing the latest info!
HANDCRAFTED SINCE 1889.
7KH &KDPSDJQH RI %UDQGLHV Š 2009 F. Korbel & Bros., Sonoma County, CA. Korbel Brandy 40% Alc. / Vol. (80 Proof ). Korbel encourages you to drink responsibly.