Nightlife and Drinking Culture Almanac
In This Issue
Brewery Tours Part 2
Mojitos milwaukee mint muddlers
Wine Party Ideas Featured Band
July|Aug 08 FREE | VOL 1 • ISSUE 6
Athas
A Letter from the Editors Dear Readers, As many of you might already be aware, this issue marks the end of our first full year in publication! That said, it’s only fitting we start this issue off with a thank you ... not just to you, our faithful readers and advertisers, but to our talented staff of writers, designers, artists, photographers and advertising representatives. A lot of work goes into the creation of this magazine, and we couldn’t do it without all the help and support. As our second year approaches, we are gearing up for some major changes. Don’t worry, we’ll still be the same Alcoholmanac you know and love, but we’re going to be growing, expanding and adding a few new articles we think you’ll really enjoy. Our first major change is that we have expanded our distribution. We are now available in outlying areas of Milwaukee including Brookfield, Waukesha, Pewaukee, Brown Deer, West Allis and Greenfield. We’re proud to inform our suburban readership that they no longer need to come to Milwaukee to pick up a copy of their beloved magazine. Our website will also be undergoing some major changes over the next few months. Stop by regularly to see what’s new. We are very excited about the prospects for our second year in publication. We look forward to sharing with you all that the Greater Milwaukee Area drinking culture has to offer. Cheers! Brian P. West and Angela J. Prelesnik The Milwaukee Alcoholmanac JABmedia, LLC
Brian P. West
Angela J. Prelesnik
Editor-In-Chief
Executive Editor
Contributing Writers Jessica Bell
Ryan Nettesheim
Susan Marie Bischoff
“Whispering” Jeff Platt
“The Captain”
Mary Ellen Pride
Colleen DuVall
Niki Robinson
Tifany Fowler
Angelique Rogers
Steve Hofstetter
Brian West
Lisa Keefer
Mark West
Will Mueller
Colleen Yanke
Art and Design Angela Prelesnik layout Brian West layout and ad design Todd Wolff layout consultant; logo, masthead and ad design
Mindspike Design website design 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 Shelly Herrmann – account executive Mary Jane Sanchez – account executive Adam Hengel – account executive
Marketing Brian West – marketing director
Printing Wisconsin Web Offset, LLC
The Milwaukee Alcoholmanac is a publication of JABmedia, LLC. All information contained within is accurate at press time. The Alcoholmanac is not responsible for errors or omissi ons. The content of the Milwaukee Alcoholmanac cannot be reprod uced without the written consent of JABmedia, LLC.
The Milwaukee Alcoholmanac is printed 6 times yearly. Subscriptions are available upon request. Please email requests to info@alcoholmanac.com.
Alcoholmanac Milwau kee 16,000+ Bar & Club Reviews & Ye a r Lunch @ Sake Tumi &D in Review 6 & 7 inner @ Kyoto 8 COVER STORY: Late Nigh t E a Milwaukee Mint Muddl ts 10 ers 14 Brewery Tours Part 2 16 Sage Advice: Cooking wit Fred Astaire Dance Comp h Stout 22 etitor Profiles 24 Three Great Wine Par ty I deas 28 F e a t Featured Bar tender: Natured Band: รกthas 36 e, the Star tender 38 The conten t of the Milw aukee Alco readers un holmanac is der the age not intended of 18. All co taken with for ntent in this a grain of sa magazine sh lt ... or a pi ould be nch of salt and a sque eze of lime.
LIFE IS A CABERNET OLD CHUM ... By Colleen DuVall
When getting friendlier with red wines, the Cabernet Sauvignon is always a charming and lively companion. They will not tend to overpower you, leave you wanting nor bore you to tears. Cabernets cannot be left simply to their own devices however, as California winemakers learned the hard way. Thick-skinned and prone to aggressive tantrums, er tannins, they had to take the time to cultivate Cabernet Sauvignon and bring out the best in this feisty red from Bordeaux. Cousin Cabernet Franc lent a hand, as did French mon amie Merlot. The blending of these wines bring Cabernet Sauv out in all of its glory, and help make it one of the most popular and admired reds around the world. In fact, this blending process gave birth to the word ‘meritage,’ a term invented by the California winemakers, marrying merit with heritage to categorize varietals which did not meet the labeling requirements listing 75% of the same grape variety. I will begin my exploration of this tamed wild red with Root: 1, a 2006 Cabernet Sauvignon from the Colchagua Valley in Chile. This is a classy looking bottle with a classy wine waiting inside. On their label they describe, “… rich red wine with black currant mocha and cherry flavors.” By the winemakers that brought you Fat Bastard, this wine is sophisticated, even leaving a polite fresh scent on the cork. Root: 1 is harvested from a unique geographic location and climate where the original European rootstocks still grow. Enmeshed with a smorgasbord of chocolate, black berries and a dash of black pepper, it has a deep woods personality to it — tangy, acidic, young, some heat and slightly sour. The nose is a musky perfume and it has that certain Spanish wine quality of a Chorzio sausage under taste. Root: 1 will most certainly bring out the flavors in a steak. Enjoy a good home-cooked meal and impress a date!
The more striking of this pair is Ghost Pines (2005). This was one of Dee’s recommended picks from the new Dee’s Wine Stop on Kinnickinnic, and to call it anything less than haunting would be the understatement of the year. I can honestly attest that I’ve never savored a Cab so complex as this beauty. The story behind the moniker (as retold on the bottle) is that it is tribute paid by the Louis P. Martini family to “the native grey pines which at dusk, appear to hover, solitary and ghostlike throughout the coastal valleys.” And on that poetic note, I’m just going to let loose with the adjectives here so brace yourselves (deep breath): dusky, scary (in a good way!), deep, disturbing, unsettling, someone tapping you on your shoulder from your past, subtle and strong simultaneously, succulent squeezed fruit, full-bodied, a true middle-aged seductress, mesmerizing, Lauren Bacall in a bottle, Dracula-cloaked, smells like SEX! And we’re talking the panting sweating kind that makes your eyes roll up in your head, people. Yeah! I simply cannot sing the praises of Ghost Pines loud enough. It has the smokiness of burning fall leaves and will stay with you like the sun setting on the beaches of those last bittersweet days of summer. Ghost also stands the true test and is excellent a few days after opening. This is high quality stuff, red wine lovers. And even if it has a taste of vanilla, this wine is anything but. ‘Nuff said. Go buy yourselves a bottle and have a great night.
The Alcoholmanac purchases its alcohol from these fine retailers, unless otherwise noted: Martha’s Vineyard 601 S 1st St 414-643-9463
Otto’s Beverage 3476 N Oakland Ave 414-961-1383
Ray’s Liquor 8930 W North Ave 414-258-9821 rayswine.com Discount Liquor, Inc. 5031 W Oklahoma Ave 414-545-2175 discountliquorinc.com
By Mark West
Beer has been around for many millennia. Chemical tests of
pottery jars dated up to 7,000 years ago indicate the presence of beer. In my research of Hefeweizens and wheat beer in general, I found it interesting that the oldest recipe for beer that we’ve ever been able to recreate is, in fact, a wheat beer brewed by the ancient Egyptians. When I consider the ingredients that make up a beer, I think of water, hops, yeast and malted barley. Of course, I realize that other grains have been substituted or added to the mix, such as oats and, of course, wheat. However, I now hold a new respect for wheat beer with the knowledge that wheat is one of the earliest ingredients of this historic drink.
Hefeweizen
Yeasty Wheat
Like many of the best beers, it took the Bavarian craft to perfect this style. All wheat beers still require at least some percentage of barley because wheat alone does not have the proper enzymes required for starch consumption. The grain ratio of a Weiße beer is usually 50:50, wheat to barley or higher. And, if you are brewing according to the Reinheitsgebot, or German Purity Law, a wheat beer must be top fermented … in other words, it must use ale yeasts. Historically, the reason for using any particular grain in the brewing process came down primarily to availability. While this is a principle consideration even today, mass production, farming processes and shipping allow us the luxury of choice. So the current popularity of wheat beer is based mainly on taste. People just love this stuff, and because of this you can find many varieties. A Krystall (German for Crystal) is a thoroughly filtered variety, while a Dunkel is a darker, copper or mahogany colored brew. The name of each variety also connotes the beer’s origin. Weiße or Weißbiers are brewed in Bavaria, while weizens are found in the western and northern regions. There is also an American style of wheat, in which you can expect a crisp, light and usually a bit hoppier flavor. Some later varieties have a much more pronounced hop flavor. The main difference is that American wheats are brewed with American yeasts, with a clean and neutral finish. And because no German is going to tell us Americans what to do, you can even find some varieties that are bottom fermented. Whatever the variety, the presence of wheat adds a distinct bready, sweet flavor characteristic only to this grain. With only a handful of exceptions, the beer is lighter in color. Also, because
wheat doesn’t break down as well during the mashing process; it is usually a bit cloudier than other varieties. A Hefeweizen has all of these flavor and appearance characteristics. They are light and crisp, pale and cloudy, with a thick white head that persists. The flavor is sweet and fruity with very little hops. The increased carbonation helps to balance the brew. A Hefeweizen is not only a study of what characteristics wheat can lend to a beer, but also the unique flavors brought out by the yeast. The “hefe” prefix means “with yeast.” Although malt and hops are the main flavor components, the yeast will impart its own flavor to a beer. Yeast gives off three by-products during fermentation that affect the taste of the beer. Diacetyls can lend a butterscotch or “woody” taste. Phenols have a spicy or clove-like, sometimes medicinal taste. Finally, esters can give the beer a fruity taste. Whichever of these flavors you detect in a beer is dependent on both the strain of yeast and, of course, your own individual palate. Since this style is left unfiltered, it is even cloudier than other wheat beers and typically has a fair amount of sediment in the bottom of the bottle. There are differing opinions when it comes to bottle or cask conditioned brews and the sediment that comes with it. I often waiver on whether or not to drink the sediment at the bottom of my own bottles of homebrew. Sometimes it makes me feel like more of a man to suck it all down — dead yeast cells and all. Some people even think it has some added nutrition or health benefits. Other times I think it negatively affects the taste of my otherwise perfectly crafted masterpiece. Hefeweizens are one variety of which there should be no wavering on this issue. Drink the sediment. It’s there because the yeast is a critical part of this variety’s flavor profile. Phenols are usually the most pronounced component, as they are meant to help offset the otherwise sweet character of the brew. To ensure proper enjoyment of your Hefeweizen, it must be served properly. It is important to keep in mind that wheat beers typically do not age as well as other varieties, so try to select a younger beer that has been well cellared. Chill the beer and clean a tall Weisse or pilsner glass. Pour most of your beer into the glass. Swirl the remaining brew to agitate the sediment in the bottom and pour it right in. Prost!
Hefeweissbier Bavarian State Brewery Weihenstephan Freising, Germany
they say:
“Nothing refreshes you more than this naturally cloudy wheat beer with its wonderful yeasty fragrance and taste. Goes well with dishes that do not have too intensive a flavor, especially that Bavarian specialty ‘Weisswurst’ or white sausage.”
I say: White sausage? Did anyone check the expiration date on that? For those who are unaware, this is the oldest commercial brewery in the world, perfecting their craft for over nearly a millennium. Weihenstephaner Hefeweizen pours out golden in color, cloudy, with almost 50% head on the initial pour. The head is pale white, slightly loose with nice lacing, but diminished to almost nothing in about 5 minutes. It gives off a sweet aroma of banana and melon. There are almost no hops present in neither the aroma nor the taste. It’s predominantly sweet with the taste of honey, offset nicely by the carbonation and a soft phenol tinge that lingers slightly. What else could you hope for in one of the original Hefeweizens? It sets the standard.
they say:
I say:
“All of Franziskaner’s weiss beer products — Hefe-Weisse Hell and HefeWeisse Dunkel — are top-fermentation beers noted for their agreeable carbonation levels and zesty wheat flavour. The consistently high quality of our products makes Franziskaner weiss beers a refreshing taste sensation of a special sort. All Franziskaner weiss beers are brewed in strict adherence to the Bavarian Purity Law of 1516.”
The Perfect Pour Step 1 Rinse
Step 2 Pour
Step 3 Swirl
Hefe-Weisse Hell Spaten-Franziskaner-Bräu Gmb Munich, Germany
To clarify, I am reviewing the lighter, Hefe-Weisse Hell, not the darker Dunkel. The Hell is a traditional hefe and, as you’d expect, this beer is also a textbook specimen. I must caution you to be careful of the green bottle. The light colored bottle makes it even more important to be sure that it is fresh. Mine was. It poured out golden-cloudy with a tight white head, indicating a moderate to high carbonation. Banana predominates the aroma with some slight citrus notes. The mouth feel is smooth to slightly oily. Carbonation and alcohol tinge balance the definite sweet, fruity banana flavor. Very refreshing. They even have step-by-step photo instructions for the proper pour right on the back of each bottle.
In Heat Wheat Flying Dog Brewery I say: Frederick, Maryland Flying Dog is definitely one of the wackier players in the beer world. Their bottles sport lively illustrations of graffiti-style dogs and other “animals.” On the whole, I truly enjoy the products they put out, and In Heat Wheat is one of their staple brews. It’s offered year-round and pours out light and golden in color with a white head of tight bubbles in only two parts. Very cloudy appearance with a sweet and spicy aroma. The brew has a creamy mouth and a fruity and light taste that includes banana, some citrus notes and maybe even a little peach. Phenols are slightly present in the taste, but linger in the finish. Very well balanced and refreshing. Best in summer, but can be enjoyed any time of the year.
Step 4 Pour Yeast
they say: “This unfiltered German-style wheat beer is brewed for summer enjoyment with a Bavarian yeast to give it the refreshing spicy overtones that make Weizens so unique. Whitewater Weizen is as exciting and exhilarating as a run through the rapids.”
they say: “She taunts and teases … In Heat Wheat is our German style Hefeweizen. She is a full flavor beer, perfect for the more adventurous craft beer drinker. The addition of malted white wheat gives this brew its smooth full mouthfeel. A proprietary yeast creates intriguing flavors of bananas and cloves.”
Whitewater Weizen Central Waters Brewing Company Amherst, Wisconsin
I say:
Whitewater Weizen pours out golden amber with a white head of about one to two inches. Only moderately cloudy and not that much sediment in the bottle. Aroma is of banana and cloves … very sweet. Has a very full mouth feel. Phenols are very present in the taste. Since this is less carbonated than you might expect, the phenols do a very nice job of balancing the sweetness of the wheat. There is just a light taste of alcohol present. Phenols also linger in the aftertaste with a hint of butterscotch.
Reviews
Susan Marie Bischoff
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:
O’Keefe’s House of Hamburg 5937 S Howell Ave 414-747-9444
Mon ‑ Fri, 2 pm ‑ close Sat, 11 am ‑ close Sun, noon ‑ close
Holy regulars, Batman! Walking into O’Keefe’s House of Hamburg was a bit like walking into Cheers; everyone seemed to know each other’s name, and we felt a little out of the loop considering no one knew ours. Refuge came when a recent arrival from Texas came in for a post flight drink (O’Keefe’s is practically next door to Mitchell International Airport) and made small talk. This old fashioned German beer hall has been around for practically as long as German beer itself, and houses a mix of young people, old people, bikers and blue collars that all keep coming back for more. Owner Mona enthusiastically chatted us up, and definitely declared it to be an “eclectic crowd.” The food menu offers different specials on weeknights, but serves traditional German cuisine on Saturdays. As for the brew, O’Keefe’s has beers that you won’t see anywhere else. The seasonal Hafbrau Maibock is a German brew that patrons can’t get enough of, but we loved the Kasteel Triple Ale, a strong Belgium import that packs a punch. Now, what’s German for “designated driver?”
Bootleggers 1025 N Old World Third St 414-347-BEER (2337) bootleggersmke.com Daily, 11 am ‑ close
YOU SAY: Atmosphere: 9 Service: 9 Drink Accuracy: 9 Value: 8
WE SAY: Atmosphere: 10 Service: 9.5 Drink Accuracy: 10 Value: 9
“After a great dinner they’re starting to set up for the band, not to mention pool upstairs, and the deck is awesome. You could definitely stay here from 8 pm until bar time and not get bored, ‘cause it’s like having five bars in one!” – Briana from Milwaukee
YOU SAY: Atmosphere: 10 Service: 9 Drink Accuracy: 9 Value: 8
WE SAY: Atmosphere: 7 Service: 8 Drink Accuracy: 7.5 Value: 7
“A ‘hole in the wall’ with a heritage. Eclectic mix of customers lend to the unique ambiance. It’s the people, the proprietors, the music, the food.” – Patty
Bootleggers is one of Milwaukee’s newest bars, enjoying a recent grand opening on June 6th. This tri-level bar/restaurant has taken over Old World Third Street in a big way and is destined for a huge following, considering its mass appeal. The first level is the restaurant, which also houses a stage for live music. Bootleggers has a full menu including burgers, but the pizza and appetizers, which are available on a three level party tier, will definitely stand out as a favorite. We suggest the Pork Potstickers, the BBQ Grilled Wings and the succulent Thai Beef Tidbits. The Meatlovers pizza lives up to its name — they start with a garlic brushed crust, layer on mozzarella and Parmesan, then load it with bacon, pepperoni and Usinger’s sausage, which is also available on the nachos. After dinner, move up to the second level, which is a sports bar/cocktail lounge that offers pool tables, the fan favorite Hoop Fever basketball game and the Extreme Hunter video game. The cocktails we sampled were divine. The Bootlegger is the bar’s signature drink and has unisex appeal; it’s made with Makers and Triple Sec so it’s sweet enough for gals with enough kick to satisfy the gents. The mojitos are stellar, especially the Black Cherry, which had perfectly muddled mint leaves and a mouthwateringly subtle black cherry flavor, thanks to the Cruzan Black Cherry Rum. Finish your evening with a sweetly grapefruit-flavored Ruby Red Martini on Bootlegger’s rooftop deck, which not only has an additional third fully stocked bar, but a 360º view of the city that will make your heart stop. Taking a lady out? Treating her to a decadent meal while looking down on the multi-colored lit Performing Art’s Center over cocktails on a hot summer night definitely means you’re not going home alone.
2
Year in Review Listed below are all the bar and club reviews that were printed in issues 1-5. Find them in full at alcoholmanac.com/reviews. Here’s to a great first year! Three 722 N Milwaukee St 414-225-0003 Wed ‑ Sun, 9 pm ‑ close
You Said: 8.4 We Said: 8.1
Euro Café & Bar 324 E Mason St 414-821-0222 Mon ‑ Sat, 4 pm ‑ close
You Said: 8.8 We Said: 8.5
Highbury Pub 2322 S Kinnickinnic Ave 414-294-4400 Daily, 5 pm ‑ close
You Said: 8.7 We Said: 9
The Stone 2422 S Howell Ave 414-431-9768 Daily, 4 pm ‑ close
You Said: 8.6 We Said: 8.5
MONA’s 1407 S 1st St 414-643-0377 Daily, 4 pm ‑ close
You Said: 8.6 We Said: 8.1
Live on North 2028 E North Ave 414-765-0101 Mon ‑ Thu, 4 pm ‑ close Fri ‑ Sun, 11 am ‑ close
You Said: 8.3 We Said: 8.3
You Said: 8.3 We Said: 8.3
Flannery’s 425 E Wells St 414-278-8586 Daily, 11 am ‑ close
You Said: 7.3 We Said: 7.9
This Is It 418 E Wells St 414-278-9192 Daily, 3 pm ‑ close
You Said: 9 We Said: 8
Lemon 2844 N Oakland Ave 414-906-0100 Daily, 5 pm ‑ close
You Said: nothing We Said: 9.3
Circa 1754 N Franklin Pl 414-272-4722 Daily, 3 pm ‑ close
You Said: 8.4 We Said: 8.3
Von Trier 2235 N Farwell Ave 414-272-1775 Daily, 4 pm ‑ close
You Said: 9.1 We Said: 8.3
You Said: 7.1 We Said: 6.3
Oakcrest Tavern 4022 N Oakland Ave 414-967-0222 Mon ‑ Sat, 11 am ‑ close Sun, 11 am ‑ close
Vitucci’s 1832 E North Ave 414-273-6477 Mon ‑ Sat, 4 pm ‑ close Sun, 11 am ‑ close
Axel’s Inn 2859 N Oakland Ave 414-962-2122 Mon ‑ Fri, noon ‑ close Sat & Sun, 10 am ‑ close
Tracks 1020 E Locust St 414-562-2020 Daily, 11 am ‑ close
You Said: 8.2 We Said: 7
Art Bar 722 E Burleigh 414-372-7880 Sun ‑ Thu, 6 am ‑ 1 am Fri & Sat, 6 am ‑ close
You Said: 8.5 We Said: 8
You Said: 9.1 We Said: 8.3
Sake Tumi
714 N Milwaukee St 414-224-SAKE (7253) sake-milwaukee.com
Brian West Mon ‑ Wed, 11 am ‑ 10 pm Thu, 11 am ‑ 11 pm Fri, 11 am ‑ midnight
Sake Tumi is one of Milwaukee’s best known sushi restaurants. Nestled
amongst the clubs on the East side of Milwaukee St, between Mason and Wisconsin Ave, Sake Tumi has an elegance and sophistication befitting its downtown location. Best known as a post-work or pre-club dinner option, I decided to break the mold and take a date there for lunch. We were seated quickly upon entering the dining area. We ordered a pot of hot tea and began perusing the lunch menu. To start, we ordered some edamame and the Vietnamese crispy crab cake. For our entrées she ordered the maki lunch combo, which came with 3 lunch rolls and, being vegetarian, she ordered the avocado, sweet potato and futo rolls. I ordered the sushi bento box. This bento box came with 4 pieces of sashimi, 3 pieces of nigiri, 2 pieces of inari, hiyashi wakame and a chef’s choice maki. As if that wasn’t enough, we also decided to try a half size Hawaiian specialty roll. This monster of a roll is tempura white fish, avocado, cream cheese, adobo peanuts, scallions and green tea garlic miso sauce topped with a pineapple cilantro relish. We didn’t have to wait long before the food arrived. The first on the table was the edamame. Not long after that, our crab cake arrived. I’m not going to lie, I was a bit surprised to see that it was indeed a crab cake … singular, as in one. Thankfully it was big. Perhaps not $9 big, but big nonetheless. Another problem I had with this dish was the lack of forks. I’m no novice at eating with chopsticks; however, sharing a soft, flaky crab cake with a date using only chopsticks is not so easy. Despite the initial disappointments, the cake was delicious. We couldn’t get enough of the sauce, and the consistency of the cake was perfect. Just as we finished our crab cake, the entrées arrived, along with our Hawaiian roll. We both had problems with the rice used in the rolls and nigiri. It was overcooked and made eating the sushi less enjoyable. Despite this, my date enjoyed her avocado and futo rolls, but did complain that her sweet potato roll didn’t have enough flavor to overcome the rice. I simply took the fish off the rice of the nigiri and ate it sashimi 6.10 style. The inari was absolutely phenomenal, and the hiyashi 3 a e t hot wakame was a nice neutral balance 9 e to all the flavors. I was a little edamame 5 1 disappointed to discover that the crab cak nch “chef’s choice” sushi roll was an u l i mak o, cuc 15 ordinary California roll. I guess , av
futo bento box- half Hawaii ni Lycheeti Geisha i Saketin i n Mangoti
8 12 9 13 12
/ 20
14
sometimes it’s best to play it safe. Overall, the entrées were simply OK. The Hawaiian roll was, in a word, formidable. Sake Tumi scored once again with the flavors on this monster, but eating it was a challenge. While there is nothing sexier than watching your date attempt to shove a 3-inch diameter sushi roll smothered in sauce into her mouth, this dish would have benefited from more bite-sized pieces. The structural integrity of this roll made it difficult to take bites out of it without the whole thing falling apart. This is another example of when a fork would have been preferred. That aside, this dish was still our favorite part of the meal. After lunch, we ordered some cocktails. After quizzing the waiter as to the house specialty, I settle on the Saketini – muddled lime and sugar, Ozeki dry sake and vodka. It was so good that, in true Alcoholmanac fashion, I ordered three more: The Geisha – plum wine and dry sake, the Lychee Martini – lychee juice, simple syrup, vodka and Ozeki dry sake, and the Mangotini – mango puree, mango vodka, mango rum and pineapple juice. Editor’s Note: Sake Tumi has made some recipe and price changes to their drink menu since the time of this review. We left very full, overall pleased, a little buzzed and with lighter wallets. It should be noted that lunch can be had for less than $10 per person. No reasonable human should ever order the amount we ordered that day. Also of note, Sake Tumi offers a lunch roll special that can be ready in less than 5 minutes for the busy professional. Our lunch took almost 2 hours …
3.5 Points for Attitude and Attentiveness. Service, while nothing truly special or memorable, was solid.
3 Points for Value. Sake Tumi has some truly astounding
dishes — very flavorful and unique. However, you pay for every bite. They also lost a point due to the poor rice quality.
3.5 Points for Food Quality. Again, if not for the rice, this would be higher. Most of the dishes had great flavor, but those that didn’t suffered badly from it.
4 Points for Mixology and/or Wine Quality. The inclusion of purees and muddled ingredients really brought the drink menu up a notch. Every drink we had was delicious, but we never had a memorable cocktail. Most of the drinks could benefit from a wider range of garnishes. We hear they are redesigning their drink menu. With some work, this score could be even higher next time we come around.
Know Your Food
50.00 52.10 102.10 5.97 108.07 10
Sat, 5 pm ‑ midnight Sun, 4 pm ‑ 9 pm
• edamame: soybeans boiled in the pod & salted • maki: hand roll • futo: pickled vegetables, avocado, cucumber & spinach stuffed maki • bento: lunch box • sashimi: raw fish • nigiri: raw fish over packed rice • inari: rice in fried tofu; similar to a dumpling
Kyoto
7453 W Layton Avenue 414-325-1000
14/
Lisa Keefer
Mon ‑ Sat, 10 am ‑ 3 pm Mon ‑ Thu, 4:30 pm ‑ 9:30 pm Fri & Sat, 4:30 pm ‑ 10 pm
On a recent Tuesday, I took my friend Jim out for sushi. He’s a sushi novice, but like me is willing to try any food once. We decided to try Kyoto, as it’s near my house. The first thing you notice upon entering is a wall full of pictures depicting happy customers; this gives me a hopeful feeling. Kyoto is clean, brightly lit, and the staff is quick, helpful and friendly.
Even though the restaurant was busy, we were greeted immediately and given the option of sitting at a table or at the counter before an open kitchen. We naturally chose the counter for the added entertainment of watching our food being prepared. From behind the counter we are welcomed by chef/owner Ricky Chen’s smiling face. Ricky makes you feel more like guests in his home rather than patrons of a restaurant, which only enhances our dining experience. We are informed that Sunday through Tuesday are all-you-can-eat sushi nights for only $22.95 per person. The all-you-can-eat menu, while smaller than the regular menu, offers a large assortment of appetizers, sushi, sashimi and tempura dishes and comes with miso soup or salad with the special house dressing. The dressing looks rather like thousand island, but tastes of sesame and ginger — delicious! Our table settings consisted of a cloth napkin — always a plus in my book — take out chopsticks, a fork for inept people like me who have never mastered the art of chopsticks and a scented hand wipe. Very soon after we were seated, a server approached bearing water with lemon and asked if we’d like a beverage. Kyoto has a limited beverage menu, so I chose the Sapporo Beer — of course I chose beer; I am after all the “Ale Wife.” Sapporo, while not the best example of a lager, went well with the meal. Jim chose a soda. Kyoto does offer multiple brands of plum wines and hot or cold sakes ranging from $4.25 to $9.
20
white tuna, scallops and eel — some of which we ordered off the regular menu, as it was not offered with the all-you-can-eat special. Kyoto also serves other excellent Japanese dishes, such as Katsu and Teriyaki. We ended our meal with green tea ice cream, which tastes exactly like strongly brewed green tea and settled our stomachs nicely. All in all it was an excellent dining experience with fresh, well-presented food and excellent service.
3.5 Points For Attitude and Attentiveness. The staff and owner were extremely friendly, fast and knowledgeable of the food. The only drawback was the language barrier because the accents can be somewhat hard for me to understand.
3 Points For Value. Yes, fish and seafood are expensive, but with
prices ranging from $1.95 to $25.95 it’s easy to pick and choose to fit your wallet.
5 Points For Food Quality. The seafood was very fresh, as it should be, and everything was well presented, but most important is that the food tasted fantastic! I will definitely return often.
2 Points For Mixology and/or Wine Quality. There was little to choose from, as Kyoto sports no bar, but this did not harm the experience in any way.
We started our meal with the soup and salad. The miso soup was as good as I expected. Miso is a Japanese staple food and is traditionally served at least once a day. The salad was uninspired with the exception of the dressing and better skipped. Our first appetizer was steamed shrimp dumplings, which were small bites of shrimp wrapped in rice paper and steamed and served with a dollop of teriyaki. They were tasty, but I was not fond of the texture; Jim, however, loved them. We also had the edamame, which was simply delicious, and the seaweed salad — a delightfully refreshing and excellent way to start a meal.
all-you-can-eat all-you-can-eat Sapporo
22.95 22.95 3.25
Next we had sushi, and lots of it! We started with the California roll, which was good but common and unadventurous. Next we tried the Spider Maki. We also had a number of special rolls with tuna and/or salmon and quite a bit of sashimi, including red snapper, sweet shrimp,
• hiyashi wakame: seaweed salad, which typically contains shredded seaweed, sesame seeds & light, citrus and/or ginger dressing • tempura: breaded and deep fried • miso soup: consists of fermented soybean paste added to a fish, chicken or fungi broth, tofu cubes, negi (onion), wakame (seaweed) & fungi • katsu: tempura meat; typically served as a sandwich
45.90 3.25 49.15 2.88
52.03
2
11
Late Night Eats
WRITTEN BY: Susan Marie Bischoff PHOTOS BY: Kevin C Groen & Brian West
Sure, you might have slimmed down for the summer months, but when 2:30 am arrives after a wild Friday night, no amount of vanity can overpower the biological urge that is the “drunk munchies.” Here are some tried and true late night after-bar eateries in Milwaukee. Most of you have probably already seen many boozed nights — err, mornings — at the places below. While some might be a little off your radar, go ahead and give 'em a try. We're glad we did! Where: Jalisco Restaurant Quick Stumble? If you’re hitting up North Avenue favorites like
Hooligan’s or Cush, Jalisco is close and very satisfying. At 2207 E North, it is kitty corner to Whole Foods. The Cedarburg restaurant is located at W63N146 Washington Ave, which is right down the street from The Stonewall Pub, Anvil Pub & Grill and C Weisler’s Saloon & Eatery. The third Jaliscos is at 1035 S Cesar E Chavez Dr, but the closest pubs are Brigg’s and Two Jokers Pub & Grill, both on Greenfield Avenue.
The Eats: Jalisco Restaurant is a case study in the world of Mexican
food. “Mexican inspired gourmet” seems to be all the rage, but even the snobbiest foodie can’t deny the universal appeal of good ol’ authentic Mexican. I recently sampled the mole enchiladas, and the rich chocolate flavor of the sauce made this cheese dish even more delectable. My date had a burrito, the likes of which have given Jalisco Restaurant its cult favorite reputation. When I got bored with my dish I tried some of his, but he definitely didn’t mind — these burritos are massive, rivaling Qdoba’s in size.
Before Bar Time:
Leave the bar early so you can slide into your booth with time to spare and order a blended margarita. The peach was delectable and served in huge “margarita soup” glasses.
Also Try: Qdoba, but only the one on Prospect and Ivanhoe. Until the one on Water opens up, this is the only one that’s open until 3 am.
Where: Pizza Shuttle Quick Stumble? At 1827 N Farwell, Pizza Shuttle is about two or four blocks
from most Brady Street bars. It’s a bit of a farther walk from the North Avenue bar scene, but it feels like nothing on a seventy-degree night.
Decent Destination for Ten People?
The pizzas and portions at “Shuttle” are massive. This East Side favorite is the best bet for large parties. The menu of appetizers and sides goes on for days and features everything from batterfried provolone sticks to mashed potatoes and gravy. The Creamy Artichoke Pizza is mouth wateringly yummy, but if Italian isn’t what you’re craving, never fear. The Charbroiled All-Beef Burgers are wonderful, as are the Brewer’s fan favorite Klement’s hot dogs and jumbo brats.
Before Bar Time?
If it’s still midnight and you’re not ready to stop being unhealthy, don’t fret. Not only does Pizza Shuttle offer brews from Lakefront Brewery, Capitol Brewery, Miller and a plethora of others, but smoking is also permitted. While beer is always a good choice, one can’t help but be tempted by the gas station favorites Icee or Slush Puppy, offered here for only $1.99.
Honorable Mention: Pizza Man: Are you done with your college years and just finishing a low-key evening at a swanky lounge? The always-lovely Pizza Man stays open until 1 am on Fridays and Saturdays and offers amazing pizzas and Italian dishes, plus a ridiculously extensive wine list. Also Try: Milwaukee: Zayna’s Pizza: 714 E Brady St (open ‘til 3 am); Toppers: 12132 W Capitol Dr, Ste N; 2842 W Rawson Ave; 7935 W Layton Ave Waukesha: Jimmy’s Grotto: 314 E Main St (open ‘til 1 am Friday & Saturday); Toppers: 21641 E Moreland Blvd (open ‘til 3 am)
Where: Chubby’s Cheesesteaks Quick Stumble?
At 2232 N Oakland, this eatery is next to Hotch-A-Do and behind Sil’s. It’s a very quick stumble from any North Ave bar. They even deliver late!
This Ain’t Milwaukee! Ditch the typical pizza or gyro and sample a little
Philadelphia fare. A cheesesteak is basically like a sub, except the meat is hot and fresh and the cheese is melty and gooey. If you’re not willing to expand your horizons, Chubby’s also offers burgers and fries with Cheese Whiz. Yes, Cheese Whiz.
Screw Salty: Craving something a little sweet, sweetie? Chubby’s dessert
menu is rockin,’ and the cheesecake is delectable. If a cheesesteak with a side of cheese fries followed by an order of cheesecake doesn’t sound like the closest thing to heaven to you, you’re probably not from Wisconsin. (Well, unless you can’t rank it number one because that spot is reserved for an ice cold Miller during a Packer/Brewer game.)
Also Try: Jimmy John’s:
There are about 20 locations, so to find the closest call GOOG-411; Philly Way: A Milwaukee staple now, they were the first to bring authentic Philly-style cheesesteaks to Milwaukee. Located at 405 S 2nd St in Walker’s Point. If only they were open late ...
Where: Oakland Gyros Quick Stumble? At 2867 N Oakland, the only bars nearby are Axel’s and Lemon. Convince your designated driver by guaranteeing that there is a gyro in it for them should they oblige. The Southside location, at 530 W Layton Avenue, is close to Plainfield Pub, Packy’s Pub, Jersey Pub & Grill and Rookie’s Sports Club Pub & Grill.
Best in the City? Scores of Greek restaurants in Milwaukee
claim to have the best gyro in Brew City. But Oakland Gyros truly sports one damn finely made gyro. The pita is hot, the meat is served by the bucket, the onions are fresh and the cucumber sauce is creamy rather than oily. If gyros aren’t your thing, never fear — the amount of choices on the Oakland Gyros menu is ridiculous. Since trying to take notes amongst the huge 2:30 am crowd is a tad difficult, I’ll relay it from memory as best possible: milk shakes and malts, cheeseburgers, gooey fish sandwiches and any fried appetizer you can think of, including breaded mushrooms and mozzarella sticks. Are you more concerned about PETA than pitas? Oakland Gyros is one of the best late night bets for vegetarians in Milwaukee, offering vegetarian gyros and delicious Greek salads that don’t scrimp on the feta cheese.
Break the Bank? Oakland Gyros can be a tad on the pricey side, considering that people tend to order multiple appetizers along with their main course (everything on the menu at “OGs” tends to look irresistible at 3 am). Save some cash by splitting, as the helpings are huge.
Also Try: Milwaukee: Gyro Palace: 602 S 2nd St and
5308 S 27th St; Gyros Stand: 1110 E Oklahoma Ave; Mykono’s Gyro & Café: 1014 N Van Buren St; Golden Gyros: 7233 W Lincoln Ave; Yiannis Gyro: 10849 W Bluemound Rd; Gyro King: 5438 S 108th St
Waukesha: Gyros Corners West: 1538 E Moreland Blvd; Niko’s Gyros & Dairy Treats: 928 N Hartwell Ave
Where: George Webb’s Quick Stumble? Depends on where you are. Let’s just say that there
are about 30 Webb’s to choose from, and if you’re at a bar on a major road, there is likely a Webb’s somewhere nearby. Call GOOG-411 if you are reading this on the go.
The Eats: You’d have to be living under a rock not to have heard of
— or, of course, dined at — a George Webb’s in the Greater Milwaukee Area. This chain eatery has maintained its popularity for all these years for good reason, the food is extremely cheap and extremely delicious. With most entrées priced at under seven dollars (some as low as four dollars), even the poorest college student can afford a little cuisine at good old Georgie’s.
Too drunk. Order for me? Certainly. The cheeseburgers might be cheap, but you can’t beat the breakfasts. My personal favorite is the Webb’s Benedict. At three in the morning, nothing rivals Einstein’s theory of relativity in cleverness quite like the Webb’s theory of using melted cheese instead of hollandaise sauce on an egg’s benedict. Egg yolk and cheese a bit too runny after all that booze? Try an All-American Breakfast, which is just what it sounds like: eggs, toast, hash browns and your choice of meat.
Honorable Mention: Ma Fischer’s: A Greek family all night eatery located near the Kenilworth dormitories, Ma Fischer’s might be a bit pricier than its counterpart George Webb’s, but offers large portions that often come with a cup of their to-die-for soup.
Also Try: Denny’s: 4925 S Howell Ave; 3801 S 27th St on the South
Side; 11155 W North Ave in ‘Tosa; 8001 W Brown Deer Rd on the North Side; 2300 W St Paul Ave in Waukesha and 2801 N Grandview Blvd in Pewaukee
Milwaukee Mint
A
h, the hot days of summer … the perfect time to cool off in Milwaukee with the traditional Cuban drink that’s incredibly refreshing: the mojito! Traditionally, the mojito is created by muddling cool mint leaves and lime and/or limejuice with sugar or simple syrup to release the distinct flavors and oils in the fruit and the herb. Then, seltzer water, ice and white rum are added. To top it off, the drink is often garnished with a wedge of lime and a sprig of mint. Many Milwaukee establishments are getting creative this summer and have added their own flavorful twists, making the mojito a sure way to beat the heat. No matter where you are around Milwaukee this summer, a fun new take on the original mojito is just a moment away.
PALMS BISTRO & BAR [THIRD WARD] 221 N Broadway 414-298-3000
Under new ownership by Group Five Development since June 2007, Palms has really stepped up to the plate in the world of fine dining: exciting new menus, a cool new atmosphere and great new summer drinks. “At Palms we are all about global-fusion when it comes to our cuisine … I wanted to bring that idea to our drink menu as well … You will see the evidence in our summer drink list. My goal is to provide something new and exciting while keeping traces of what is recognizable,” says Sam Siebert, General Manager. The mojitos at Palms are just that — and with style. These beautiful mojitos are truly fruit-infused; not only do they use juicy, fresh fruit for garnish, but they also soak fruit in the rum itself. Neat, smooth and skillfully prepared and presented, these mojitos are a real treat to both the eye and the mouth. Pictured: Mango-Kiwi, Kiwi and Original. Price: $6.50/original; $7/flavored.
TROCADERO [EAST SIDE] 1758 N Water St 414-272-0205
You can’t go wrong with “Mojito Mondays” at Trocadero, when all mojitos are just $5 all day. Cool and crisp, these mojitos hit the spot any day — especially when enjoyed on a lazy afternoon on Trocadero’s unique year-round patio. The new drink menu is sure to provide a new, refreshing experience this summer. “Everyone is always looking for something different. I’m really excited about the new gin mojitos this year,“ says Josh Muller, Beverage Director for Diablos Rojos Restaurant Group. “It’s a great twist on the original drink.” Try the Prime Minister, made with Stellar citrus-infused gin and ginger ale; or try another spin on the original: the Apple-Pear, complete with Bacardi Apple and Mathilde Pear liqueur. Real fruit puree adds that extra-sweet deliciousness to both the Peach Mango and the Passionfruit mojitos. Pictured: Original. Price: $6-$8, and only $5 all day on Mojito Mondays.
Muddlers
WRITTEN BY: NIKI ROBINSON PHOTOS BY: KEVIN C GROEN
ART BAR
[RIVERWEST] 722 E Burleigh St 414-372-7880 Art Bar equals art, community, live music and all kinds of fun. No matter the season, there’s always something new to see and experience. Check out some unique, local art in this breezy bar that’s perfect for a summertime excursion. And what could embody summer more than a colorful watermelon mojito? Erin Fritsch, regular bartender at Art Bar, offers up her own special recipe for this crisp summer drink; fresh watermelon cubes, a generous amount of fresh mint and lime and Bacardi Grand Melon rum are just some of the ingredients in this original concoction. Light, sweet and garnished with a fresh watermelon wedge — it’s summer in a glass! Art Bar also offers original and black cherry mojitos. Pictured: Watermelon. Price: $6.50.
CUBANITAS
[DOWNTOWN] 728 N Milwaukee St 414-225-1760 The secret’s out! Great mojitos in Milwaukee are at Cubanitas, Milwaukee’s first authentic Cuban restaurant, located in the heart of downtown. True authenticity and variety are the main reasons Cubanitas has maintained a nearly unanimous number one rank around town, continuously winning awards for both their delectable cuisine and their stunningly succulent array of mojitos. Check out this incredible list of flavors: original, raspberry, mango, strawberry, pineapple, coconut, guava, orange, banana and vanilla. Real fruit purees and the freshest ingredients are the added touches that keep Milwaukeeans coming back for Cubanitas’ outstanding mojitos. “Our great mojitos will make you feel so cool, so relaxed — you’ll feel like you’re on an island!” says Nana, General Manager. For something different, try the Moj-tini, an original creation at Cubanitas that combines a martini with a mojito — shaken, not stirred — and delicious. Pictured: Original and Raspberry. Price: $7/original; $8/flavored.
y r e w B r e To u r s : pa rt By
two
Will Mueller
Miller Brewing Company 4251 W State St
Details: Every half-hour from 10:30 am – 4:30 pm, Mon – Sat Cost: Free Samples and soda available
The Miller Brewery tour is a great way to see Milwaukee’s most popular and successful beer being made, while also learning how Frederick Miller came to found the brewery in Milwaukee in the 1850s. You will even learn the identity of that mysterious “girl on the moon” who resides on your High Life bottles. The 12-minute video, which began our tour, was more of a commercial for Miller than anything, explaining the importance of “Miller Time,” but pretty soon we were walking down State Street on our way to the production plant. By taking the tour during the week, we actually got to see Miller beer being bottled and boxed before it was sent to the warehouse. And, upon arriving at the warehouse, we saw hundreds of pallets of cases of beer stacked — just like they are in my dreams — in preparation for distribution throughout the region. The warehouse is capable of housing half a million barrels — out of the 8 million brewed in Milwaukee each year — of beer at one time, and this is only one of Miller’s six production plants in the United States. Other states which house production facilities include: California, Texas, Georgia, North Carolina and Ohio.
After seeing Miller beer go through the production cycle, we were given a tour of the historic caves 62 feet underground, where beer was once stored in the days before refrigeration. The tour is capped off with a trip to the Miller Inn, where tour-goers are invited to sample three different beers either produced or distributed by Miller. On this particular day we sampled Miller Lite, Miller High Life and Peroni, an Italian beer distributed by Miller. Everyone was given a small bag of pretzels, and soda was made available for those who didn’t want beer. The Miller Tour is a great (and free) way for anyone to enjoy a living piece of Milwaukee history, and I recommend it to anyone who hasn’t experienced it yet.
Rock B ot to m Br e w e r y 740 N Plankinton Ave Details: Call ahead or ask your server after dinner Cost: Free While waiting at the bar for a personal tour from a member of the Rock Bottom wait staff—all of whom act as tour guides when necessary — the bartender Sean Flannagan was nice enough to take us on the tour himself. We started outside, where we learned that the grain silo near the front entrance is not there for cosmetic reasons, but it actually contains the grain, which eventually becomes Rock Bottom beer. The grain goes from the silo to the basement, where it is cracked and sent up an elevator into the brew house. Then, the beer is brewed and sent across the restaurant ceiling into the fermentation tanks, only to be sent down to the basement to the serving tanks a few weeks later.
While Rock Bottom comes from a chain of breweries and restaurants, brewmaster David Bass crafts each beer uniquely for the Milwaukee location. Rock Bottom’s most popular beer, “Greenfield Light,” along with several other popular beers, will be getting new names and new logos in the near future, but the recipes will stay the same. The best feature of the Rock Bottom tour is that you can go on it after your meal. Just ask your server for a tour of the brewery. Call ahead if you want to schedule a group tour.
Leinenkugel’s 10th Street Brewery I was shocked when I discovered that there was a Leinenkugel’s brewery in Milwaukee, but excitement overtook my surprise when I realized that this was yet another brewery tour I could go on. While Leinenkugel’s 10th Street Brewery only makes about 15 percent of the beer that carries the Leinenkugel name, it is a necessary little sister to the main Leinenkugel’s Brewery in Chippewa Falls and is the second largest beer producer in Milwaukee. According to Brewmaster Greg Walter, the 10th Street Brewery was originally built by Heilman’s and eventually purchased by Leinenkugel’s in 1996. Shortly after the purchase, a bottling line was installed, which is one of the features I saw up-close on this extensive brewery tour. Greg started by letting us sample a few Leinenkugel’s brews, two of them being Leinenkugel’s limited edition Big Eddy beers: the Imperial IPA and the Imperial Russian Stout — both of which were especially tasty. After sampling and a discussion of Leinenkugel’s
1515 N 10th St Details: Call ahead for appointment. Not open on weekends. Cost: Free Milwaukee history, we were led through the heart of the 10th Street Brewery, seeing every piece of brewing equipment used to produce one of Milwaukee’s greatest selling beers. Greg was more than happy to explain how every piece of equipment worked and why it was important to the brewing process. It was especially interesting to learn that the heat used for brewing does not come from natural gas or electricity, but that Leinenkugel’s 10th Street Brewery actually brews using steam, which they purchase from WE Energies. This is a great tour that provides a very upclose look at how Leinenkugel’s makes beer in Milwaukee. It was a unique experience to be able to get so close to the action during production in a brewery of this size. This tour is a must for anyone who wants to fully understand how beer is made on such a large scale.
2
Stocking the Perfec
Ryan Net
Brew,
cerveza, suds, a cold one, nectar of the gods … beer goes by many a moniker, but they all salute a beverage devised of sheer genius. Generally regarded as the oldest alcoholic beverage, beer traces its roots back to around 6000 BC. Evidence of ancient Egyptians getting their brew on exists in the archaeological annals of many historians, and their magic has been passed on and adapted by generations since. With Milwaukee being at the forefront of the brewing industry and sporting such a rich history of beer crafting tradition of its own, no self-help guide about stocking the perfect home bar would be complete without a section dedicated to our heritage. So, whether your beer days are behind you or just beginning, whether your memories are of frat parties or tailgating, we’ll explore how to keep a few on tap to keep everyone well lubricated. What exactly is beer? The definition is variable depending what level of beer snob you get it from, but dictionary.com says it’s “an alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste.” Okay, great, so what does that mean? It essentially means the definition could use some shoring up. But the general scope intends to define beer as a malted beverage derived by fermenting grain ¬¬¬– mostly barley – with the aid of yeast, flavoring it, mixing it with water and letting the good times roll. Because the definition is so loose (yeah, you, trying to defend your Zima), many things try to pass themselves off as beer. We’re not going to talk about those. All we’re going to talk about is real beer: lagers and ales.
Serving Styles There are two primary ways bars get beer from the barrel to your glass – the draught/draft keg and the cask. The draught method is by far the preferred method for its simplicity. A keg pressurized with CO2 dispenses beer on demand with a pull of the lever. To bring this tradition to the home drinker, Guinness developed the “beer widget,” which absorbs nitrogen during the canning pressurization process and then regurgitates the nitrogen when the can is opened, infusing the beer with a fresh breath of air and generating that much-desired frothy head. The cask method takes it old school and relies a good deal on nature and gravity to do the work. This process allows brewers and barkeeps alike to serve unfiltered beer, should a patron fancy a hearty beer rich with yeasty goodness. The beer arrives in a conditioned cask, is tapped with a rubber stopper and then either connected to a line or just allowed to drain into a glass.
20
Ales Your average ale is brewed with fasteracting top fermenting yeast. This leaves more of the natural grain essence behind. With yeast that gets it done quick, more of the naturally-occurring sugars stick around as well. The finished product is a richer, slightly sweeter, often cloudier beer with the attributes of a good woman – nice body, great character and quality mouth-feel. Ales are also brewed at higher temperatures, which allow them to develop and exhibit a sometimes “fruity” flavor with hints of apple, pear, plum or citrus fruits. This makes ales more appealing across a wider demographic. New Glarus’ Spotted Cow is a prime example of fruit-hinted ale with a creamy deliciousness to it. A common type of ale is the India Pale Ale, which was developed by the Brits in the late 1800s because it was light and chock full of hops — a natural preservative. Because of the hop content, IPAs are often bitterer than conventional ale and are well suited to warmer climates. Sierra Nevada puts out a recognizable and respectable IPA, as does Lakefront Brewery. Wheat beers have also gained popularity in the states as of late. These, as the name implies, contain wheat as the principal grain. Hacker-Pschorr Weisse and Blue Moon — a “Belgian White” – are a couple popular wheat beers.
ct Home Bar: Part 3
ttesheim
Lagers The classification of beer really narrows down to two parent categories. The difference between a lager and ale is the type of yeast used during fermentation and the temperatures at which they’re fermented. Lagers use slower-reacting yeast that takes its dry time to run its course. They are also typically filtered at colder temperatures. This type of yeast also hangs out at the bottom of the batches and, due to the longer cycle time of fermentation, lagers are traditionally cleaner, crisper, lighter dryer beers. The yeast in lagers is also slower-acting and the little suds-buddies gobble up more sugar, leaving lagers with a drier taste. They are the most popular type of beer sold world wide.
Microbrews The beer purist revolution has provided for a renaissance of microbrewery-distributed beer. In the 1980s – when bigger was better and the populous was generally without its growing disdain for Corporate America – mass produced, readily available beer was all the rage and good enough for most. While your Millers and Budweisers remain the best sellers for their simplicity, ease of access, and competitive price point, there has been a resurgence of microbrew interest as of late. New Glarus Brewery in quaint New Glarus, WI is a prime example (and a favorite of the author, if you couldn’t have guessed) of a successful microbrewery. The appeal to such an enterprise is its general desire to “stay small” with a consistent commitment to quality, hands on craftsmanship and brewmasters who really know and love their product. So, when it comes to stocking your home bar with the right kind of beer, it’s really hard to go wrong. Buy what you like – chances are, you won’t be alone. Then, for your guests who just want a “beer,” keep a sixer of Miller Lite chilled and ready to go. Bottoms up!
2
Some good ol’ Wisconsin favorites include any of the three primary Miller styles – Lite, High Life or Genuine Draft – and Totally Naked, a seasonal lager from New Glarus which is unpretentious, crisp, clean and easy to drink. Popular imports are Heineken – a Dutch Delight – and Beck’s, a clean German Pilsner. The primary sub-category of a lager is the pilsner. This familiar brew was first crafted in the Pilsen, Czech Republic in response to the often too dark, too rich, overpowering and dissatisfying lagers that were being pumped out in the 1800s. This was the first consistent implementation of the “bottom-fermenting” yeast, which yielded a clearer, crisper more palatable beverage. The golden hue of your every day Miller Lite is what you can expect in a pilsner. 21
Monday
Hangover: 74%
Badger Poker @ Kelly’s Bleachers
St Elizabeth Ann Setan Funfest
German Fest
27
Hangover: 71%
Gentlemen’s Hour @ Alchemist Theatre
St Veronica’s Music Festival
Hangover: 18%
Chill on the Hill @ Humboldt Park
Musical Monday @ Lake Park
Hangover: 31%
Badger Pokr @ Long Wong’s
Theology-on-Tap @ O’Donoghue’s
29
Hangover: 24%
Badger Poker @ Long Wong’s
Chill on the Hill @ Humboldt Park
22
Hangover: 30%
Badger Poker @ Master Z’s
28
Hangover: 49%
Musical Monday @ Lake Park
Badger Poker @ Master Z’s
Tee Up for a Cure @ Blue Mound Golf & Country Club
21
Festa Italiana
Hangover: 12%
20
Badger Poker @ Long Wong’s
Hangover: 62%
South Shore Frolics @ South Shore Park
St Helen’s Polka Festival
Musical Monday @ Lake Park
15
Chill on the Hill @ Humboldt Park
14
Bastille Days
Badger Poker @ Master Z’s
Hangover: 19%
Hangover: 46%
13
Hangover: 12%
Badger Poker @ Master Z’s
Badger Poker @ Long Wong’s
Energy Blast Tasting @ John Harbor Pub
8
Chill on the Hill @ Humboldt Park
LinkedIn Milwaukee @ Perk & Pub
7
Hangover: 32%
Balzac Wine School
Glendale Days @ Kletzch Park
Miller–Coors Merger Official
Hangover: 29%
Hangover: 39%
Badger Poker @ Bada Bing & Señor Luna
State Fair
Jazz in the Park
31
Hangover: 41%
Badger Poker @ Bada Bing & Señor Luna
Jazz in the Park
24
Hangover: 48%
Rehorst Tasting @ Yield
St Veronica’s Music Festival
Jazz in the Park
17
Festa Italiana
Hangover: 76%
Rehorst Tasting @ Harry’s
Jazz in the Park
10
Bastille Days
Hangover: 52%
Alcoholmanac Release Party @ The Irish Pub
Jazz in the Park
Summerfest Day 8
3
Thursday
South Shore Frolics @ South Shore Park
Hangover: 79%
Badger Poker @ Mario’s
St Elizabeth Ann Setan Funfest
German Fest
25
Hangover: 80%
Energy Blast Tasting @ Rookie’s
Badger Poker @ Mario’s
St Veronica’s Music Festival
18
Festa Italiana
Hangover: 71%
Hangover: 91%
Badger Poker @ Cans Bar & Canteen
St Elizabeth Ann Setan Funfest
26
German Fest
Hangover: 97%
Brew City Brew-Off @ The Bomb Shelter
St Veronica’s Music Festival
19
Festa Italiana
Hangover: 81%
@ South Shore Park
South Shore Frolics
St Helen’s Polka Festival Rehorst Tasting @ Twist ‘N Olive
St Helen’s Polka Festival
Harley Museum Grand Opening
Bastille Days
12
Hangover: 83%
Badger Poker @ Cans Bar & Canteen
5
Summerfest Day 10
Saturday
Bastille Days
11
Hangover: 89%
Badger Poker @ Mario’s
Summerfest Day 9
Independence Day
4
Friday
July ‘08
Jazz @ Alchemist Theatre
Suds Club @ Bomb Shelter
River Rhythms
30
Hangover: 27%
Badger Poker @ Kelly’s Bleachers II
Suds Club @ Bomb Shelter
River Rhythms
23
Hangover: 36%
Badger Poker @ Kelly’s Bleacher’s II
Suds Club @ Bomb Shelter
16
River Rhythms
Hangover: 70%
Fiesta Nicaragua @ Caroline’s Jazz Club
Suds Club @ Bomb Shelter
9
River Rhythms
Hangover: 43%
Suds Club @ Bomb Shelter
River Rhythms
Summerfest Day 7
2
1
Summerfest Day 6
Wednesday
Tuesday
Badger Poker @ Kelly’s Bleachers
Gentlemen’s Hour @ Alchemist Theatre
Summerfest Day 11
6
, visit st s l i a t ca de vent com/fore e r o . F anac m l o h alco
Sunday
Hangover Forecast
Tuesday
25
24
31
Hangover: 39%
For eve alcohol nt details, vis it manac.c om/fore cast
Hangover: 36%
Badger Poker @ Bada Bing & Señor Luna
Jazz in the Park
28
Hangover: 39%
Badger Poker @ Bada Bing & Señor Luna
Jazz in the Park
21
Hangover: 39%
Badger Poker @ Bada Bing & Señor Luna
Irish Fest
14
Jazz in the Park
Hangover: 39%
Karaoke @ Alchemist Theatre
State Fair
7
Jazz in the Park
Thursday 2
State Fair
Hangover: 90%
Badger Poker @ Mario’s
Harley 105th Anniversary
29
Hangover: 70%
Badger Poker @ Mario’s
Milwaukee Wine Festival @ MAM
Mexican Fiesta
22
Hangover: 89%
Badger Poker @ Mario’s
Point Brewery Brews, Brats & Bands in Stevens Point
15
Irish Fest
Hangover: 68%
Badger Poker @ Mario’s
State Fair
8
Arab World Festival
Hangover: 89%
Lucille’s Rockin’ Pianos Anniversary Party
“Savor the Best of Wisconsin” @ State Fair
Hangover: 78%
Badger Poker @ Cans Bar & Canteen
Schwabenhof Oktoberfest in Menomonee Falls
30
Harley 105th Anniversary
Hangover: 81%
Schwabenhof Oktoberfest in Menomonee Falls
Milwaukee Wine Festival @ MAM
Mexican Fiesta
23
Hangover: 74%
Badger Poker @ Cans Bar & Canteen
Point Brewery Brews, Brats & Bands in Stevens Point
16
Irish Fest
Hangover: 68%
Fred Astaire Dance Competition @ Olympia Resort
22nd Annual Great Taste of Midwest in Madison
State Fair
9
Arab World Festival
Hangover: 77%
Badger Poker @ Cans Bar & Canteen
State Fair
African World Festival
1
African World Festival
Saturday
Friday
*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: 60%
Badger Poker @ Kelly’s Bleachers
Schwabenhof Oktoberfest in Menomonee Falls
Harley 105th Anniversary
Hangover: 76%
Hangover: 27%
Suds Club @ Bomb Shelter
Hangover: 45%
Badger Poker @ Long Wong’s
Musical Monday @ Lake Park
River Rhythms
Jazz @ Alchemist Theatre
Chill on the Hill @ Humboldt Park
Badger Poker @ Master Z’s
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Hangover: 27%
Jazz @ Alchemist Theatre
Suds Club @ Bomb Shelter
River Rhythms
20
Hangover: 27%
Jazz @ Alchemist Theatre
Suds Club @ Bomb Shelter
River Rhythms
13
Hangover: 27%
State Fair
Suds Club @ Bomb Shelter
River Rhythms
Badger Poker @ Kelly’s Bleachers
Schwabenhof Oktoberfest in Menomonee Falls
Mexican Fiesta
Hangover: 34%
Hangover: 19%
Hangover: 34%
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Badger Poker @ Long Wong’s
The 5 Card Studs @ Tosa Tonight @ Hart Park
Musical Monday @ Lake Park
Badger Poker @ Kelly’s Bleachers
Gentleman’s Hour @ Alchemist Theatre
4th Annual Tasting Tuesday @ Ale House
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Hangover: 22%
Badger Poker @ Master Z’s
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Irish Fest
Hangover: 23%
Badger Poker @ Long Wong’s
Musical Monday @ Lake Park
12
Chill on the Hill @ Humboldt Park
11
Badger Poker @ Master Z’s
Hangover: 86%
Hangover: 42%
New Glarus Tasting @ Three Cellars
State Fair
Arab World Festival
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Hangover: 56%
Hangover: 33%
Badger Poker @ Long Wong’s
Musical Monday @ Lake Park
Gentleman’s Hour @ Alchemist Theatre
Chill on the Hill @ Humboldt Park
Badger Poker @ Master Z’s
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State Fair
State Fair
4
State Fair
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Wednesday
August ‘08
Monday
African World Festival
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Sunday
Sage Advice from an Ale Wife Lisa Keefer
The important thing to remember when cooking or pairing food with beer is the three Cs: cut, contrast and compliment. When eating chocolate, I cut the sweet by pairing it with a coffee stout. Compliment a spicy Thai dish with an IPA (India Pale Ale). The heavy hops flavor really stands up well to the spiciness of the dish. A malty lager will give you contrast to the spiciness. In this recipe, we’re using a malty sweet beer from Bell’s brewery in Michigan. While the sweetness of the beer cuts the
spicy flavor of the meat, it marries well together. I like grilling this recipe, but you can use your broiler if you wish. I suggest pairing this dish with a Corona or Negra Modelo. The malty, slightly chocolate flavor of this beer really contrasts well with these fajitas. Or pair it with the Stout Float (recipe follows). Again, you can get any of these beers and many more at Discount Liquor, Inc in Milwaukee. Find it at 5031 W Oklahoma Ave (ask for Marie, the ‘Beer Goddess’) or in Waukesha at 919 N Barstow St.
Steak House Fajitas with Bleu Cheese and Double Cream Stout Serves 4 4 8 oz New York Strips 6 large portabella mushrooms, cleaned and stems removed* 2 medium onions, sliced thin for sautéing 1 c Bell’s Special Double Cream Stout 1 tsp or 1 pkg Goya brand Sazon spice mix (you can find this in the ethnic aisle of your local grocer) 1 tsp salt 1 tsp garlic powder 1 tsp fresh ground black pepper 1 tsp hot chili powder 1½ tsp ground cumin 1½ tsp ground cayenne pepper 1 tsp Ancho chili powder (find it at EL REY on 35th and Burnham in Milwaukee) 16+ count package of Fajita size flour tortillas 8 oz bleu cheese, crumbled* 2 ripe avocados* 1 lime cut into wedges
Place steaks and whole mushrooms in a large Ziploc bag with the Bell’s Special Cream Stout and marinate for at least 2 hours or overnight. Save 3 tablespoons of marinade for sautéing the onions and drink the rest of the beer, because it is really good! Blend spices together and coat steaks with it. Let stand at room temperature for 1 hour. Meanwhile, prepare the grill with hot coals, placing the grate at the highest level from the coals. In a medium skillet, stir in onions with 3 tablespoons beer marinade and salt to taste. Sauté over medium high heat until onion begin to caramelize — about 25 minutes — stirring frequently. Grill steaks until they reach an internal temperature of 120° (medium rare — about 5 minutes on each side). Let rest 5 minutes before cutting. Grill mushrooms gill side up for 4 minutes and slice into ½ inch-wide slices. Slice steaks into ½-inch-wide slices and serve on warm tortillas, squeezing some limejuice over the meat. Top with crumbled bleu cheese, mushrooms, caramelized onions and avocado slices and enjoy! Serve this dish with a refreshing salad and roasted potatoes. * Do not use pre-crumbled cheese as cheese loses much of its flavor when it is shredded or crumbled. * Brush a little oil on the grate when cooking the mushrooms to keep them from sticking. * Wait until the last minute to slice the avocado or it will turn brown. Squeeze a bit of limejuice over the slices to keep the green color.
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Double Chocolate Stout Float Makes 6
The cherry juice and ice cream bridge the gap between the bitterness and sweetness of the chocolate, making this a sweet yet refreshing treat. 2 pints quality vanilla ice cream 6 Tbs Maraschino cherry juice 48 oz chilled Southern Tier Imperial Choklat Stout Divide ice cream into 6 pint or other 16 oz glasses. Add 1 tablespoon cherry juice to each glass. Fill to the rim with stout and serve.
Until next time, remember: “May your glass be ever full, may you have a strong roof over your head, and may you be a half hour in heaven before the devil knows you’re dead.” – An old Irish toast
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Desserts
Here are two fantastic treats for hot summer days, both without cooking — yeah! These recipes are made with Southern Tier Imperial Choklat Stout, an excellent example of an Imperial stout, which is slightly sweet with a strong bitter chocolate taste.
Chocolate Covered Raspberry Makes 1 For this beer cocktail, simply pour 5 oz Southern Tier Imperial Choklat Stout and 7 oz Lindeman’s Raspberry Lambic into a 12 oz pilsner glass and enjoy!
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and comedian t, columnis steve er hofstett
“What is an appropriate shot to buy a girl you just met?” None. Never buy a girl a drink – ever – because when you do, you’re no longer on equal footing. You’re the same as the chump at the end of the bar who sends her one and hopes she comes over. I have never bought a girl a drink, ever. Why? Because I’m not attracted to hookers. Maybe that’s not fair of me. Sleeping with a guy because he bought you a $3 drink doesn’t make you a hooker. It makes you a cheap hooker. Is $3 the going rate for vag these days? You’d think it’d be higher, what with the rising gas prices. Maybe it’s because of the recession. If you went up to a girl and put three dollars down and asked her to go home, she’d be offended. But if that $3 turned into a martini, she’d smile. Not go home with you, but she would let you pay her way the rest of the night, you chump. In summation, the only shot to consider when buying a girl a drink is the one you used to just shoot yourself in the foot.
Let’s get serious. If you just met a girl, you should be CLASSY and buy her a cocktail. Shots last for a whole, what, three seconds after you buy them? If you met this girl, and want the opportunity for some oneon-one time at the bar (and maybe at your place later), you should get something a little more lingering. In the event that you ask your victim – I mean lady – of choice if she would care for a drink and she says, “Well, how about a shot,” then you should be gentlemanly and ask her, “OK. What would you like?” Chivalry is not dead, good sir, so she gets the chance to pick her own poison. And, you get the chance to look 5% more charming than you ever possibly could in your unwashed jeans and clearance rack button-down.
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lent local ta h, and lus ain the capt
In the event that she says, “Oh, I don’t know. I’ll have whatever you’re having,” you can’t go wrong with a Cherry Cheesecake shot, Lemon Drop shot, or – in a desperation move – tequila. Most chicks can suck tequila like they owe it money and if you play your cards right, you’ll be waking up with either a black eye or a hickey in no time.
THE CAPTAIN HAS GONE TECH! You know you have thought or even asked aloud that stupid question while out at the bar. Well, we’ve got your answers! Visit The Captain’s MySpace page at myspace.com/alcoholmanacshesaid. Submit your question, and it might appear online or in an upcoming issue. Come on Milwaukee, we know you’ve got ‘em! and dress ourselves? It’s the same concept. You can buy anything, from pretty much any store, and match it with something else you like from a different store and you don’t come out looking like a total dick weed. Your lady took a lot of time to pull herself together so she looks good for you, so don’t be a jerk and not do the same for her. Besides, the better you look and the longer
“Do you think guys should try it takes you to get ready, the faster she rips to be fashionable when going your clothes off at the end of the night. out to dinner or a club, or can Remember that. we just get by with the “I was out with my girlfriend for a “I’m a guy” excuse?” friends graduation party a while ago, and I may have had a few Seven and 7s too many. I wasn’t Fashionable, yes. Metro, no. A guy should look presentable. Wear a decent pair of sloppy drunk, wasn’t sick, but jeans – they don’t have to be brand name, when she wanted to get frisky, I but they do have to be washed. Even a nice T-shirt can be appropriate for a lot of couldn’t get it up. Now she wants situations. And there’s something to be said me to give up my Sevens because for a classy suit, especially when everyone she thinks it’s going to give me else’s date is in khakis and a collar. But if you’re late because he hasn’t finished permanent penis damage. Is frosting his tips yet, perhaps you should this true?” consider dating someone who finds you more attractive than his own reflection.
I’ll answer that with an emphatic YES. Having testicles is no excuse for dressing like shit. Bottom line. Nobody wants to be, or be seen with, “that guy.” You know the one … he wears ill fitting jeans he’s had since freshman year of college. Oh, and that overpriced polo with the little moose on it that you bought two summers ago off the clearance rack that used to be black but has now faded to a not-so-lovely shade of charcoal. Bad hair. Puka shell necklace … *shudder* … don’t make me go on. Any idiot can dress himself. It’s not rocket science. All the stores in the mall are like Garanimals® for grownups. Remember those? The clothes with the little animals on the tags that taught us how to match
I’m no doctor, but my diagnosis is that drinking a Seven and 7 doesn’t make you flaccid. It does, however, make you sixty years old and a dominoes player from New Jersey. What the hell are you doing with your life? That many alcohols out there and you pick one that requires ginger ale? Maybe you can find something to mix with seltzer, too. Back to the question. Once is an accident. Twice is a coincidence. Three times is a pattern. So, you shouldn’t have to quit quite yet. But know this – if you think something will make you flaccid, it will. That’s not a doctor’s opinion. That’s truth.
Permanent penis damage? Are you kidding me? Has the peroxide and spray-on tan gone to her head? Honey, it’s not like your crotch is going to fall off because you had a little too much whiskey. It’s a pretty wellknown fact that no matter what you drink – whether that be whiskey, scotch, beer, wine, WHATEVER – it can potentially give you “whiskey dick,” but IT’S NOT LIFE THREATENING. When you drink, your blood vessels constrict. Since the partial cause of an erection is a rush of blood to the blood vessels of the penis, it’s not going to pop up and say, “Hello!” to your girlfriend if you’ve had too much to drink. The only way that you could possibly get permanent penis damage is if you are a consistently heavy drinker for an extended period of time – as in YEARS. And if that’s the case, I’m sure by then you’ll have a ton of other medical problems on your hands besides whether or not you can get your little soldier to salute. So, the solution is simple: drink your Seven and 7s, just not so much. GO GET ‘ER, TIGER!
“I recently found out just how bad drinking my usual Jack and Coke is. Rumor has it, it’s probably one of the worst drinks for a person, calorie wise. Is there a way to wean myself off, but still drink it occasionally? I’ve never really drunk anything else ...” Um, diet coke? Seriously, is this even a question? How hard was that? Also, who’d you find out from, Pepsi? Because that’s completely inaccurate. The drinks with the highest caloric intake are actually margaritas and liqueurs like Kaluha, Cointreau or drambuie. Of course, if you’re too thick to think of making your coke diet, you might be too thick to have heard of anything with that much class. While margaritas often have 700+ calories, Jack and Cokes have about 350 calories a piece (a jacked-up diet coke has just over 100). But ANY alcohol has a sizable caloric intake. So, if you want to get wasted, either mix your Jack with something lighter or stick to shots. “Hey, these gravy cheese fries are so fatty. Maybe if I just have cheese fries, I won’t die by Wednesday ...” Just thinking aloud.
NOOOOOOOOOOOO! What the hell is this? The “pick on whiskey” issue? Don’t ever speak ill of whiskey. EVER! *Puts earmuffs on her bottle of Jack so he doesn’t hear what she has to say and betrays him completely.* OK, well, as a fellow Jack and Coke drinker, let me tell you this: although DELICIOUS, Jack, along with just about any other dark, hard liquor, is very high in calories. A single shot of Jack Daniels has roughly 64 calories in it and, when combined in your “standard” size rocks glass with regular Coke, it skyrockets up to about 129 calories. Now, I don’t know about you, but most people who regularly drink Jack and Cokes don’t waste their time with wimpy little glasses and single shots. I know for a fact that at the bar I frequent, there is definitely more than one shot in a single drink. I’m thinking a “single” there counts as 3 shots total, and I never drink a short one. So, one of my usual cocktails, with about the same amount of Coke as a short, roughly tops out at 257 calories … and, of course, I don’t drink just one and call it quits. After my usual limit of about 4, I’m topping out
my caloric intake at a solid 1,028 calories in one night out. Seeing as there are about 564 calories in a Big Mac, I’m basically downing two of them in liquid form. Now, the way to cut out some of those calories is to switch over to diet soda which will basically leave only the 64 calories in the shot itself. But, if you’re like me and HATE diet soda, you might want to consider switching over to a light beer like Miller Lite, which only has 96 calories per serving. That number is still reasonably high given the fact that it’s loaded with carbohydrates; however, it’s more filling than hard liquor and tastes completely different, so you are more likely to drink less of it. I’ve been drinking beer instead of Jack for a couple of weeks now, and believe it or not I’ve dropped 5 pounds because of it. When I get a taste for a Jack and Coke, I’ll have ONE to satisfy the craving, but then switch back to beer. Moderation is key. Try new drinks, find what you like then stick with it. But don’t abandon our boy Jack completely. He loves you.
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Who W
“Milwaukee’s Bes Fred Astaire Francised Dance Studios, with the help of Finlandia Vodka and the Milwaukee Alcoholmanac, recently
conducted a search of Milwaukee for dancers whose talent and charisma met the requirements for the honored title of “Milwaukee’s Best Dancer, 2008.” These six dancers will compete at the Olympia Resort on Saturday, August 9. For details about this event, please contact Fred Astaire Dance Studios at 262-691-8181. To attract this sometimes-elusive prey, we baited them out by holding dance parties at a wide variety of venues around town — anything from the hottest clubs in Milwaukee to suburban bars or sports bars. We wanted no stone left unturned. To lure them in further, Fred Astaire Studios offered a $1,000 dance lesson package to each finalist. Well Milwaukee, seek and you shall find. We saught, we found ... and here they are!
Diana Luepke
Age: 23 City: Milwaukee
Pam Fields
Any previous dance experience? “Two semesters of Modern Dance class in college, swing dancing in Milwaukee (and some out of town events) for the last 6 months.” Where might we see you dancing? Hot Water on Thursday nights! Sometimes the Ale House on Tuesdays, too.” “I work as an Administrative Assistant for M&I Bank’s Investment Division. Interests/ hobbies other than dancing include playing flute, small business entrepreneurship, reading, writing and marblizing paper I run a small business that markets my hand marbled papers, notecards and silk scarves, as well as hand-bound books.”
John Cunningham (aka Jay Cee)
Age: 27 City: Milwaukee Any previous dance experience? “15 years. I got my start dancing in San Francisco and got my passion for it from my mom. My background is in hip-hop choreography and tap.” Where might we see you dancing? Decibel/Deepbar “I am one of the founding members of hyPErformance urban dance company (hype) and have been doing that since 2001. We opened our first dance school in 2006 in Bay View, and currently have plans to open a new school in the Third Ward. Look for it in later this summer. hypedance.org one love …”
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Age: 27 City: New Berlin Any previous dance experience? “Dancing swing for a year, Lindy Hop a little less than a year. Also took few classes in Jazz and Hip Hop.” Where might we see you dancing? “Milwaukee Ale House Tuesday nights and Hot Water Thursday nights.” “I’ve been married to my husband, Darren, for 5 years. I have my Bachelor’s in Early Childhood Education from UW-Milwaukee and currently work at Grandma’s House Daycare Center in Wauwatosa. I’m a member of the Queen’s Court at the Bristol Renaissance Faire in the summer and make all of my own costuming. I also enjoy doing WWII reenactments and know how to play the alto saxophone. Out of everything, though, dancing is my absolute favorite thing to do. Thanks to all my family and friends that have been so helpful and supportive of me through all of this.”
Will Be
st Dancer, 2008?” Where we found our Finalists: Hot
Water
WHEREH
USE
Lisa Suzanne Stoffer Jeff Melbye
Age: 24 City: New Berlin Any previous dance experience? “3 years of Salsa.” Where might we see you dancing? “Long Wong’s, Texture Night Club, Hot Water, The Wherehouse.” “I’m a regular in the Milwaukee Salsa scene. I’ve taken lessons around Milwaukee and in Chicago. I recently graduated from Marquette University with a Doctorate degree in Physical Therapy and a Bachelor’s degree in Exercise Science and work for Aurora Health Care. I enjoy playing guitar, learning to cook, playing and watching competitive sports and learning new web design and graphics tricks to apply to my website.”
Laura Casper
Age: 38 City: Wauwatosa Any previous dance experience? “Just from going out Salsa dancing. I was on vacation in the Dominican Republic, and someone asked me to dance. I didn’t know how, so when I came back home I started going ot clubs to practice. I learned by watching others dance.” Where might we see you dancing? “Fuego, Texture and Hot Water.” Anything else you’d like us to know? “I am a local dog groomer. Dogs and dancing are my hobbies. I’ve been married for 18 years. We have a son and 4 dogs.”
Age: 22 City: Delafield Any previous dance experience? “I’ve taken a few basic dance classes in college. Most of my dance experience comes from New York City! My roommate Renee started dragging me to night clubs with her friends. She told me, “If you wanna hang out with us, you better learn to dance, girl.” She was not kidding. We went dancing every single weekend I was there and then some. I was new in the city and I desperately wanted some friends. So, I jumped into the dancing scene and I’ve been swinging in it ever since.” Where might we see you dancing? “Hot Water night club in Milwaukee.” “I manage a restaurant in Delafield called Wholly Cow Frozen Custard. I love working a place with such tasty food. Even though my job takes a lot of my free time, I always make room for a night out on the town. I’m an acting major from BYU. Recently I spent several months working for my uncle Randy Buck who is a top producer in New York. I can’t wait to bring a little of the Big Apple onto the dance floor.”
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By Jessica Bell Founder and Educator of the Milwaukee Wine School
ills k S e l p o e P r Improve Yloauss at a Time One G
M ay I put forth a simple solution to keep your wit sharp and your jokes quick? Invite over a couple friends and share a libation especially effective in inducing conversation — wine. The right amount of alcohol can help us relax and worry less about bills and the big presentation coming up at work, but too much can cause forgetfulness and ignorance of such responsibilities. Find restorative balance in a glass of wine and genuine conversation with close friends. Of course the same is true for beer and spirits, but wine is unique in that the majority of wine is served from a 750 ml bottle of wine (4-6 glasses) and is rarely quite as good the next day. The bottle size and ephemeral nature of wine are a strong endorsement for inviting others to share and finish a bottle of wine with you. You do not have to look much further for a common point of interest to jumpstart the exchange — the wine in both of your glasses. Wine further distinguishes itself from brew and booze because our culture has connected a greater intellectual and cerebral experience to wine. Perhaps it is because wine has trickled through the cracks of history making significant impressions on governments, science, art, literature and gastronomy — all hallmarks of civilization. It has been said that opening a bottle of wine has the potential to unleash a timeless connection with the land, history or another culture. As a result, people may feel more inclined to sit around and chat over a glass of wine rather than flip on the game with a beer or sit at loud bar with a cocktail. The conversation that arises, as mundane or momentous as it may be, facilitates face-to-face communication — a dying art in today’s world. Below you will find a couple entertaining ways to improve your people skills one glass at a time. None of these social gatherings require anything more than a few friends, a couple bottles of wine, a corkscrew and a mouth for chatting and swallowing (glass optional).
Around the World in Six Bottles Tell a handful of your friends to bring over a bottle of wine from a region or country that represents something special for them. You and your friends will travel around the world by way of the stories that ensue, and you won’t even have to wait in long security lines or pack all of your toiletries in one tiny plastic bag. Someone might share with you that they have always wanted to visit Australia so they can practice their horrible Australian accent. Someone else might tell you about the time she visited Italy and almost eloped with an “Italian Stallion.”
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The perfect pairing for your world tour is a simple tray with cheeses from all over the world. Encourage your guests to try each wine with a cheese from its respective part of the world. Regional food and wine pairings tend to develop in harmony based on centuries of matching the wine to the availability of ingredients in the area. In the end, you’ll be the judge whether the French Sancerre melds seamlessly with the French Chevre or if the French Beaujolais flatters the English Cheddar (who would have guessed).
Ugliest Label Pageant Ask some of your drinking buddies to go to the store and choose the ugliest label they can find. We’ve all seen the poor wine bottles that have a defunct marketing team or more likely in the case of smaller wineries, no marketing team at all. The labels can be just hideous! What were they thinking? They probably weren’t. When a wine has no marketing team, they often focus all of their efforts on the production of the wine far more than the image. This could be a good thing, as some of the best values on the market can keep their prices low because they are not spending time or money on advertising and marketing. Keep in mind, the wine has to be purchased by at least two other individuals — the distributor and the retailer — both of whom must believe it will sell before you can find it on the shelf. Either the wine industry is full of styleblind professionals. Or, more likely, they are knowledgeable specialists who appreciate a wine’s quality and value over its style and presentation. At your label pageant, place each bottle in its “evening dress” (brown paper bags), and ask your guests to judge the “Prettiest Wine,” which in this case tastes best to them. Then remove the bottles from the bags and ask your friends to decide on the “Ugliest Label.” Tally the scores, and you might be surprised at the beauty emerging from a beast and that your opinion of a frightful label is someone else’s masterpiece.
Most Confusing Label For this occasion, send your friends to a wine store to find a bottle with the most confusing wine label. These labels are typically poor translations. Often the French-accented wine labels tend to be the likely culprit in confusing the most honest of wine shoppers. Although there has been some improvement in recent years, the labels of French wine can lead you to wonder where it’s from, what kind of wine it is and who made it — all answers we use to make an educated wine purchase. The reason for this confusion is that the American wine drinker associates a style of wine with a grape, while the French associate a style of wine with a region. For example, Americans generally perceive Sauvignon Blanc and Pinot Noir to be light and aromatic, while the French view a white Sancerre and Red Burgundy in the same light. There is a good reason for this — Sancerre and Burgundy are regions of France that produce wines made from Sauvignon Blanc and Pinot Noir grapes respectively. More simply, an American’s Sauvignon Blanc is a Frenchman’s Sancerre and an American’s Pinot Noir is a Frenchwoman’s Red Burgundy. Do your best to decipher the labels and ask everyone to discuss who they believe to be the producer/winery, what the grape is and where the region is located based on the cryptic clues on the label. Have a computer nearby and search for all the words you think are relevant to finding out a little more about your wine. You might never have guessed that the Bordeaux you love so much is actually made from your “least-favorite grape,” Merlot. Regardless of the wine or your company, remember to keep an open mind and an open mouth where wine can flow in and the conversation can flow out.
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North Ave Milwaukee Bar Book Pub Crawl
Based on actual events the night of Friday, May 16th 2008.
Cans Bar & Canteen 1815 E Kenilworth Ave
6:45 pm – I’m not two steps in the door before I’m pelted with a balled-up shirt thrown at me from across the bar. “Put it on,” I’m told by one of the organizers, “you’re just in time for flip cup.” Sure enough, they’d cleared off the three tables nearest the door and lined them up for the classic relay race, a near empty pitcher of beer amidst the rows of plastic cups. I fold the shirt. “Pub Crawler,” it says. I swap it with the one I have on and find a spot on one of the teams as fellow pub crawlers argue that some cups are fuller than others. After a few moments of getting to know my team and competitors, the race begins. We were off to a good start. It gets to me and I down my beer in one gulp – the easy part. I place the plastic cup on the edge of the table and attempt to flip it. No luck. Again and again I try, but I just suck that badly. The other team catches up and then passes me. I still can’t get the damn cup to land right. Finally I get lucky and it lands upside down on the table. Too late. The winning team is already gloating their victory and my team groans with defeat. “Another race?” someone asks. “I don’t think so. I’ve made a fool of myself enough for one night. Talk to me when you bust out the quarters.” The next game goes on without me as I grab a few Sprechers for the group. Everyone is laughing and having a good time. Cans was the perfect place to start the pub crawl. It’s big, open, and all about good natured old-school drinking fun. It’s early, but there is no doubt most of the 30 some people here will be out very late.
Eastsider 1732 E North Ave
7:35 pm – The last of the members of the crawl make it over to the Eastsider, one of the East Side’s best corner bars. The place is small and our large group quickly takes the place over. Fueled from the Sprecher specials at Cans and adrenaline pumping from the flip cup races, the group quickly forms a consensus: it’s time for shots. Perfect – that’s what the Eastsider does best. Round after round of shots and beers pass my lips and it isn’t long before I find myself in a fascinating conversation about sea urchins. Our antics begin to attract the attention of non-pub crawlers and we pick up a few new recruits.
Vitucci’s
1832 E North Ave
9:15 pm – Half of our group is already blitzed by the time we wander into Vitucci’s. A few members drop out, feeling they’ve had enough for one night. I wonder just how much longer I can go at this pace. Good thing I’m not driving. Consciously, I make a
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decision to start pacing myself, but just as I think that the rest of the group shouts “body shots!” So much for pacing myself. Hello tequila, goodbye inhibitions. Not long after the body shots, some of the girls with us on the crawl begin to feel tequila’s magic and put on a bit of a show for the rest of the bar. Somehow, a felt pen appears in my hand and I’m asked by several of the girls to sign their shirt like a high-school yearbook. The felt pen passes from hand to hand and shirt to shirt and soon we’re all covered in names and drunken messages.
Live on North 2028 E North Ave
10:30 pm – The ad for the pub crawl claimed we should be done by now, but we just reached the halfway point. About half the group has gone home, leaving only the die hard professionals. Live on North is rocking the live music, so our group orders a few pitchers, finds some tables upstairs and enjoys the atmosphere. Some of the other pub crawlers go downstairs to shoot darts or to get a good view of the band, but I and many others stay outside and chill in an attempt to sober up a bit. It’s too early to be going home, and we still have two more places to go …
Hooligan’s
2017 E North Ave
11:45 pm – What’s left of our group stumbles across the street to Hooligan’s. I may not be able to walk perfectly straight, but at least the fresh air and my slower pace at Live managed to clear up my vision. As we’re crossing the street, we run into a few pub crawlers that had left earlier in the night. Apparently they had a change of heart and decided to rejoin us. Half the group takes up residence at a few of the many outdoor tables in front of Hooligan’s while the returning crawlers, a few others and I go inside. “Quarters?” someone asks me. Finally, revenge from flip cup! “You’re on,” I tell them. We order several pitchers and concoct makeshift rules to accommodate the 10 or so people who all want to play in the same game. We divide into teams and each teammate alternates shots. We form a large circle, all shooting into the same glass. Each team takes its turn with one member shooting. If a shot is made, both members of the team clockwise from them downs their beer and the team member who scored shoots again. If a team member misses, that team must take a drink of their beer and play passes to the next team. The game begins and the very first shot is sunk by a girl who’s never played before. After a few misses in a row, the team before us shoots and scores. We down our beers and grab another pitcher for the table. I let my teammate shoot first. She misses. Play passes quickly back to us and now it’s my turn. I feel a brief moment of sympathy for the team to my left. I score three in a row before barely missing my fourth. Revenge is sweet … especially when drunk.
Landmark Lanes 2220 N Farwell Ave
12:25 am – We stagger into Landmark Lanes. It’s busy. I find my way to one of their four bars and order a pint. By the time I get back, some of the pub crawlers had purchased a lane. I’m shoved to the counter to get my bowling shoes. The manager tells us they usually don’t rent lanes to our kind – you know, the really drunk ones – but he agrees to let us play until someone does something stupid. Two people start picking teams playground style and I’m shuffled onto one of them. I suck at bowling, but for some reason tend to do better when drunk. I think it’s because when I’m seeing double, there are twice as many pins to knock down. Throughout the game we are all given nicknames. I don’t remember mine. The rest of the night is a blur of beer, bowling and video games. Bar close comes quickly, and we stumble up the stairs and outside to a line of cabs. The lucky ones who have people that love them enough to stick around all night without drinking go to their cars with their DDs. I get in a cab.
Home
Umm, not sharing that bit. Thanks.
2:15 pm – I wake up to 9 new facebook friend requests from the pub crawl. I try to convince myself that the headache is worth it.
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"TUS PMPHJDBM *OTJHIUT .BǚZ &ʪFƫ 1ǞJEĢ Unlike conventional astrology columns, which are divided into forecasts for the 12 Sun Signs, this column focuses on the overall mood of a day and the types of attitudes you are likely to encounter. Good Days are indicated by the color green, and Bad Days are indicated by the color red. The month of August has a Solar and Lunar eclipse. Neither will be visible in this area. This does not mean that we won’t feel the effect of the eclipse energy, which often brings changes. The week before the solar eclipse of August 1st could be especially rough and feature an increase in tension, rudeness and bad attitudes. Eclipses are associated with the passing of prominent people, earthquakes and strange weather events. The Lunar eclipse on August 18th could also be tense. Leo, Aquarius, Scorpio and Taurus folks could be affected more than most. Pay extra attention to relationship issues in August.
July 1. This is the dark of the moon when moods are gloomy and evil twins come out to play. Today could be filled with interruptions and scattered/frazzled energy. The evening is more relaxed, but tense towards closing time. July 3. The focus is on relationship issues earlier in the day. You could feel overwhelmed by everything. Finalize holiday plans by 3:30 pm. There’s a wild and spacey energy this evening. July 4. Good for fun, games and parties. July 5. Hard attitudes and erratic, nervous mental energy in the morning hours. The rest of the day could be fun but dramatic with an emphasis on play. July 6. Creativity, fantasy and fun abound. After 3:00 pm the energy becomes more serious and grounded. July 7. Optimistic moods throughout the early evening. Harsh attitudes in the late pm. July 8. Grumpy. Indecisive.
July 18. Full Moon in Capricorn is exact at 2:59 am. Watch out for weirdos. July 19. The focus is on love and appearances. There’s a bit more luck today, though some may be mentally overwhelmed. Long standing situations could reach a climax. July 21. Realistic but with harsh attitudes. Focus on work and drudgery. July 22. Happy Birthday Leos! The morning is mellow. Afternoon’s focus is on communication. Be prepared for surprises, and creative/psychic insights. A great night to attend a comedy show. Be aware at bar closing time, as there could be bad attitudes. Don’t be a victim of too much fun! July 26. The morning has good energy. Take advantage of opportunities. Service industry workers could do well today. There’s an element of luck, but be careful of overspending. A good day for launching or finishing a project. Space cases and misunderstandings prevail in the late evening hours. July 27. Delays and frustrations in the morning. The rest of the day is good.
July 10. Intense insights. Good for getting things done and starting a new project or study. Avoid arguments.
July 28. Cranky afternoon and late night. Use caution.
July 12. An easy, creative and fun day. Love and social life get an extra burst of energy.
July 29. Tension and hard attitudes. The evening’s intellectual, though people may be self-concerned.
July 15. Moody. Harsh attitudes manifest in the late evening hours.
July 31. Social and creative, but be careful of romantic delusions and false presentations.
July 16. Realistic. Easy to accomplish goals. Good for family communication.
August 1. New Moon and Solar eclipse, which is exact at 5:12 am. Use caution. Eclipse days can be very tense and weird.
July 17. Optimistic attitudes. Good for new starts.
August 2. The early morning hours are spacey. Today’s spotlight is on love, fun and appearances.
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August 4. Bad attitudes, frustrations and tension abound. You’ll probably need a drink by the end of the workday. The evening is spacey. Avoid commitments. August 6. People will be easily angered, tense, too hurried, accident prone, spaced out, forgetful and mean. The evening hours are good for drinking, but stay out of trouble. August 9. Early morning hours are spacey. Misunderstanding could be prevalent in the evening hours. August 11. An emotional roller coaster day. This evening is irritable and sensitive. Feelings could be easily hurt. August 13. Heavy duty emotional issues. Keep it real when dealing with friends and lovers. August 14. It could be hard to accomplish anything today. Frustration abounds. August 16. Full Moon in Aquarius and Lunar eclipse, which is exact at 4:16 pm. There’s extra tension today with a tendencies towards depression. Evening has good social energy. Be cautious towards bar closing time, as there could be extremely bad attitudes, rowdiness and fights. August 17. Bad attitudes from last night could spill over into today. August 21. A powerful day. Good for telling someone your true feelings. August 22. Happy Birthday Virgos! The next four weeks focus on work, health and learning. This should be an easy day with lots of jokes, creativity and fun! August 23. This is an ultra spaced-out day and nothing may go as planned. Make no plans or commitments until after 5:00 pm. Nothing will come of it. August 24. Relationship issues are spotlighted. Good social energy. August 25. Hard attitudes. Watch the evening commute for bad driving and road rage.
Give the a shot.
414.732.67 50
Quite simply the most effective brand advertising for bars, restaurants and alcohol in milwaukee.
August 29. Issues of power, control and respect, especially in regards to friendships, relationships and finances. August 30. A time for new beginnings. There is a seriousness and clarity today, which is good for solving problems. Optimism abounds in the late night hours. Mary Ellen Pride is a local astrologer with over 35 years of experience. She does a regular appearance on Wednesday nights at Yester Years on 94th and Greenfield. On summer weekends, you can find her at her booth “Mary Ellen Mystical Oracle” at the Bristol Renaissance Faire. She is available for private consultations, parties and corporate events.
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alcoholmanac.com
k n i r D i c Re pes
If you have a recipe you want to submit, email us at editors@alcoholmanac.com or call us at 414-202-0203. Please include your name and/or business and give exact measurements for the drink.
Naughty Nicole Caroline’s Jazz Club
This refreshing rum cocktail comes courtesy of Caroline’s Jazz Club (401 S 2nd St). This is a pumped up variation on the classic and always tasty Malibu and Pineapple. The addition of the Spiced and Dark rums adds a new dimention to this cocktail that is quite unique. To contrast some of the spice and molassas flavors, Caroline’s adds some sweet soda. Sip this on a hot summer day. You can thank us later.
0.5 oz Myers Dark run 0.75 oz captain morgan 0.75 oz malibu coconut rum bring to volume with equal parts pineapple juice and sweet soda (sprite) Add each ingredient into glass filled with ice. Garnish with an orange slice and a cherry.
Chocolate Cream Float Alcoholmanac
2 scoops vanilla ice cream 2 oz Irish Cream 0.5 0z brown creme de cocoa Club Soda Fill glass most of way with ice cream (about 2 scoops). pour irish cream over top. Add creme de cocoa. Stir to mix until lightly blended. Top with club soda. Garnish with chocolate shavings.
Here we bring you a few cream drinks for summer starting with two of our favorite varieties of our Cream Floats. The concept is simple. Ice cream, Irish cream and a flavor. In this case, chocolate. These are truely delicous. By topping the drink with club soda, a hint of salt is added to help bring out the flavors. It also reacts with the cream to create a foam on top, perfect for holding a garnish.
Mint Cream Float Alcoholmanac This is our favorite variety of Cream Float. Don’t let the name fool you. Even though you can detect the mint flavor, if you add just the right amount of creme de menthe, this float can taste actually more like pistachio ice cream! This is a favorite at our house parties, regardess of time of year.
Almond Joy
2 scoops vanilla ice cream 2 oz Irish Cream 0.5 0z Green creme de Menthe Club Soda Fill glass most of way with ice cream (about 2 scoops). pour irish cream over top. Add creme de Menthe. Stir to mix until lightly blended. Top with club soda. Garnish with Mint leaves and drops of creme de menthe.
Alcoholmanac
3 oz Malibu Coconut Rum 1.5 oz Godiva Chocolate Liqueur 0.5 oz Frangelico hazelnut Liqueur 4 oz cream combine ingredients in shaker with ice. Optionally, add 1 egg white for froth. Shake vigorously. Strain and pour into 10 oz cocktail glass. Garnish with shaved coconut and almonds.
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Named after the beloved candy bar, our Almond Joy is a perfect mix of coconut, chocolate, nuttyness and cream. In the recipe, we suggest the optional use of an egg white to help foam the drink. Just remember, raw foods, egg especially, can increase the chance of food borne illnesses and diseases. Consume at your own risk. That said, those brave enough to try it will find it bestows a wonderful texture to the cocktail, augmenting the cream.
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color compliment the color of the drink? One should consider carefully before choosing to garnish a vibrantly colored cocktail with a muted or dull garnish.
With Brian West
Lesson 6: Garnishes The importance of a cocktail garnish is often overlooked. Done properly, a garnish not only adds visual appeal to a cocktail, but can also add that last hint of flavor that the drink needed – like adding salt to food. Done poorly, however, a garnish can ruin an otherwise perfect cocktail. One of my personal pet peeves is when a drink in garnished poorly – that is to say, without at regard to the “5 elements of proper garnish:” color/ visual appeal, aroma, flavor, character and theme. Now, we’ve already learned about the other main elements of a cocktail: base spirits, cordials and mixers. In each of these lessons, we focused on the big picture, ignoring, for now, the details associated with each element. The goal was to get you thinking about each element as a separate and important element of the drink, and to then ask yourself, “What does this ingredient add to my cocktail?” We’re going to approach garnishes the same way. If I mention a technique or garnish style that you are unfamiliar with, please be patient – we’ll cover those in a later lesson. Unfortunately, there is so much to cover and I only have this small space every 2 months! For now, I want you to simply think about how a potential garnish meets some or all of the “5 elements of proper garnish.” Please note, as with the other elements, not all drinks call for a garnish. Just as one can make a cocktail without a base spirit – opting instead for 2 cordials, for example – one can forego a garnish.
Color/Visual Appeal
This one is simple. How does the garnish look with the cocktail? Does the garnish
Does the color contrast with the color of a cocktail? If one puts a lemon twist garnish with a bright yellow cocktail, the garnish gets lost in the drink. Really, there seems to be no reason for the garnish at all, especially if the drink was lemon flavored to begin with! A better choice would be something to contrast the color of the drink, perhaps a bright red cherry, or maybe nice green lime. People drink with their eyes first, so make your cocktail look nice. Lastly, does the garnish add a visual appeal to the drink? In other words, does it make me want to try the drink? Garnishing a Manhattan with an anchovy, or example, does not make me want to drink it.
Aroma
Remember that the overwhelming majority of taste comes from our sense of smell. Further, we can smell a drink before we can actually taste it. A garnish is a wonderful opportunity to capitalize on this fact. Adding an aromatic garnish can really enhance the flavor of your cocktail. Just remember that the aroma must pleasantly compliment your cocktail and never overwhelm it.
Flavor
Believe it or not, most garnishes taste of, well, something! They are not just there for looks. Pay careful attention to the flavors you are adding to your cocktail. It may be the element that your cocktail needed to achieve that all important
balance. Or it may throw the cocktail balance way off and ruin an otherwise well done drink.
Character
This can be a tricky element to understand. What I mean by character is any other tangible quality that doesn’t easily fit into taste, aroma or color. This could be texture or density, for example. A sugared rim adds not only flavor and visual appeal, but a texture to a cocktail. Make sure the character of the garnish is in line with what you are trying to achieve with the finished product.
Theme Easy. Does the potential garnish fit the theme of your drink? I’ve seen garnishes that make perfect sense, like an orchid in an Asian themed cocktail. I’ve also seen garnishes that made no sense whatsoever, like an orchid in a cream drink. Think about whether or not your garnish choice makes sense with the theme. As a general rule, a garnish should meet more of these elements than not. While a garnish can be an important and exciting element of a cocktail, it is very easy to go overboard. Remember that while a garnish should always add to the overall appeal of a cocktail, it should never, ever be the talking point. That, my fellow mixologists, should always be reserved for the taste. That’s all for this year. Please join us next year for Mixology 201, where we will begin diving into bartending techniques and the tools of the trade. Cheers.
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Featured Band
áthas - Traditional Irish Music
Band Bio [direct from áthas]: Heather LewinTiarks: fiddle, viola Amy bodhrán, whistles
Heather,
ff =
Amy & Je
áthas
Richter: djembe,
Jeff Ksiazek: guitar, whistles, flute “áthas lights the dance floor on fire with a combination of traditional and newly composed Irish dance tunes. Fierce fiddle, driving bodhrán, and funky guitar riffs come together to lift listeners’ feet, drinks and spirits. The band’s blend of exciting music and fun-loving attitudes quickly earned the admiration of Milwaukee’s Irish set and ceili dance communities, as well as audiences throughout their hometown stomping grounds. áthas is a band firmly rooted in the traditions of Irish music, constantly seeking inspiration from the past masters and passing on their knowledge by teaching throughout Milwaukee. The band remains receptive to new influences and continues to impress audiences with their passion for making music.”
Tell us the story of how and when all of you got together. We found each other while playing in Irish sessions around Milwaukee throughout 2005. We spent most of our time between tunes laughing and joking, which inspired us to make music together and call ourselves áthas, which is the Irish word for joy and happiness.
Describe your band with an adjective for each member. Sonorous. Steady. Synergic.
Who in the band has been lucky enough to visit Ireland? We all have. Jeff studied the Irish language in Co. Donegal in 2005, and Amy and Heather competed in the 2006 All-Ireland Fleadh in Letterkenny, Co. Donegal. However, our most recent trip was as a band. This past winter we all attended the
Colleen DuVall
Frankie Kennedy Winter School in Co. Donegal. We also went to Northern Ireland to help record a tribute CD for the bodhrán master, Paul Phillips, who suddenly passed away in September of 2007. Paul taught at last year’s Irish Fest Summer School, and we were all very lucky to have spent a great week of fun and music with him. On the 2nd and 3rd of January, a small group of Paul Phillip’s friends gathered in a house in Portstewart to hold a recording session to produce tracks to benefit a scholarship set up in Paul’s honor. Recordings from the project are now available for sale, and all proceeds go to the scholarship fund to help support young bodhrán players. (bodojo.com/pps/the_new_year_sessions.html)
Where can we see you play? You can catch us twice a month at the Brocach Irish Pub on Sundays from 6 pm to 8 pm. Our full schedule is always available on our website: athasmusic.com. [áthas also plays at Irish Fest every year.] Find out more and become a fan and friend at: athasmusic.com, myspace.com/athas, cdbaby.com/cd/athas, reverbnation.com/athas.
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HOMEBREW COMPETITION As you read this, there’s still time to get your Brew City Brew-Off homebrew entry ready. Entries will be accepted at (NOTE NEW LOCATION) The Bomb Shelter, 1517 S 2nd St in Milwaukee, between July 14 and 11 am on July 19. While there are beer style guidelines, “wild cards” will be accepted. Go to BJCP.org for a list of styles and form procedure. Basically, you need to have a paper entry form rubber-banded to one of the bottles of your entries (2 beers per entry). Cost is $5 per entry. Judging begins at noon on Saturday, July 19. There will be a slew of runner-up prizes, but the one you should be gunning for is the “ramp-up,” brewed by Dave Bass, brewmaster of Rock Bottom Restaurant & Brewery (740 N Plankinton in Milwaukee) and you.
8 barrel version of the winning brew and he’s inviting you, the winner, to join in the brewing process. Better yet, there will be two victory parties at Rock Bottom. The first will be a private tasting party for the winner and friends at Rock Bottom. In addition, there will be a general release of the winning brew at the Alcoholmanac Issue 7 Release Party on September 5th at 9 pm. Winners also get to take home a half barrel of your award winning beer (provided you pay the keg deposit), courtesy of Rock Bottom and the Alcoholmanac.
SUDS CLUB & STUFF As forecast in my previous column, the Suds Club weekly beer tastings are moving to the Bomb Shelter on Wednesdays starting at 4 pm. BONUS: We’ll be doing a “Retro Beer” night on Mondays and “Whiskey Nights” on Tuesdays.
We don’t care if you have a day job. We’re inviting you to help brew your beer at Rock Bottom.
BUFFALO BREWS
OK, OK! I’m certain you’ll have to sign your life away to toss liability back on you if you are a clumsy clown and burn yourself in the boiling water that magically will become your beer, but think of it as a “once-in-a-lifetime” chance to be your own commercial brewer.
Buffalo Water’s Bison Blond got itself bottled Tuesday, May 20. It was the second day the Milwaukee Ale House’s production brewery, Milwaukee Brewing Company, ran their bottling line. Soon, this first run of bottled Bison Blond will be delivered to Woodman’s.
When Dave has an opening in his schedule, he’ll be brewing an
For more of Whispering Jeff’s beery updates, please visit sudswineandspirits.com.
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Bar Flies
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d e r u t a Fe
r e d n e Bart
By Angelique Rogers
Nate, bartender at both Cans Bar & Canteen (North Ave) and The Red Dot (on Bradford one block west off of Humboldt), is the co-founder and President of the Milwaukee Chapter of the International Bartender’s Association, which will be up and running soon. Not only fun to hang out with over cocktails, Nate is perhaps one of the most communityconscious bartenders I have met here in Milwaukee. Well known and loved (at least on some level) in fine establishments all over town, Nate is both the perfect example of the quintessential neighborhood bartender at your favorite corner watering hole as well as the bartender that gets it done with style at your busier bar.
Experience: 8 years Favorite Drink to Drink: Stoli’ n Seltzer.
Favorite Drink to Serve: Anything with four or more ingredients, shaken over ice and possibly set on fire.
Why Bartending? NASA wasn’t taking any applications that day. I started out at my brother’s bar when I got out of college as a temporary thing, but I stuck with it due to lack of ambition. Nine out of ten days I enjoy it.
If not Bartending: I’d be a crazy homeless man.
Ideal Night Out: To see as few of my friends as possible, and eat as many chicken wings as possible and possibly enter the fifth dimension.
Pet Peeves: When people make fun of me for making teddy bears at the Builda-Bear Workshop. (On Monday I built “Sweetness,” my Chicago Bear’s bear.) Feats of strength in a bar, arm wrestling, leg wrestling, squaring off in a football stance, trying to prove you’re a man. Making three-plus-ingredient shots one at a time. People that don’t shut up, or tell the same story over and over again because they are too drunk to realize they’ve already told it to you. People that ask me what my real job is. This is my real job.
Craziest Night Behind the Bar: There was this couple on a date, and as the night wore on they were getting into each other a little too much. I watched them both get up and go into the bathroom together. I knocked on the
door a bunch of times, but they wouldn’t come out so I had to go in. They were both in the same stall, I could see their feet. I told them they had to come out, but they still wouldn’t, so I reached under the stall and pulled the guy out by his feet, and he hit his head on the stall door and got a bloody nose. That was pretty crazy.
Philosophy Behind the Bar: Be attentive. It’s customer service. No one is the same customer twice. You can serve the same person for a week straight, and they will be different every time. I can’t fault anyone for drinking too much. I do it three times a week, and I usually don’t remember walking home those nights. But I don’t care how drunk you are. Listen to the bartender and do what they tell you to do. Then everybody’s happy. If they’re not, at least I am.
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414-486-1768 414-643-6995 414-276-0000
3158 S Howell
3907 S Lake Dr
401 S 2nd St
111 W Howard
1732 E North
939 E Conway St
3086 S 20th St
739 S 1st St
1132 E Wright
3007 S Kinnickinnic
113 E Juneau
The Bubbler
Butch’s Liars Club
Caroline’s Jazz Club
City Lights Chill & Grill
The Eastsider
Franky’s Newport
Fritz’s Pub
The General’s
The Gig
The Groove
Harp Irish Pub
414-289-0700
414-486-1503
414-562-0219
414-962-4097
414-481-1441
414-221-9444
414-744-3722
414-482-4941
414-336-5464
414-426-4169
789 N Jefferson
1801 S 3rd St
Triskele’s
2569 S Kinnickinnic
3800 W National
Thai Lotus
Bad Genie Rock Lounge
3431 E Plankinton
Samano’s
Alchemist Theatre
800 W Layton
Porterhouse Restaurant & Lounge
Phone
3724 S Kinnickinnic
On the Right Track Roadhouse Café
Address
414-837-5950
535 E Wells
Mocias M Café
Name of Bar
414-431-8489
2394 S Kinnickinnic
Johnny’s Mexican Restaurant
Daily Daily
Daily Daily–Lunch
$5–$15 $5–$15 $5–$15 $26+ $5–$15 $5–$15 $5–$15
M–F 7a–3p Tu 11a–3p, W–F 11a–8p, Sa 10a–2p Su 4p–9p, M–Th 5p–10p, F–Sa 5p–10:30p Su 4p–8p, Tu–Th 11a–9p, F–Sa 11a–10:30p Tu–Su 11a–9p Su 10:30a–2p Brunch Tu–F 11a–2p Lunch Tu–Sa 4p–10p Dinner
Neither
Both 11a–C
Both
5–C
Both
Su Noon–C M–Sa 5–C
Darts
Tu–Sa 11a–10p
Darts
Darts
Both
Neither
Su 11a–C M–Sa 4–C
11:30a–C
5–C
4–C
7–C
Both
Billiards
Su 11a–C M–Sa 10a–C 4–C
Billiards
Neither
Billiards/ Darts Arcades
None
2 Reg
3 Reg
None
2 Reg
6 Reg
5 Reg
2 Reg
5 Reg
2 Reg
None
Reg
Internet
None
Reg
Never
Never
Sometimes
Never
Never
Never
Reg & Internet 3 Reg 2 Lrg 4 Reg
Never
None
Never 3 LCD
Internet
Never
Never
Never
Never
Never
Karaoke
2 Reg
None
Reg
Internet
None
None
Juke Box
3 Reg
None
1 Reg
3 Reg
6 LCD
None
TVs
1 Video 1 Reg
2 Video
None
2 Reg
None
None
Daily
Daily
Weekly
Never
Never
Never
2x/wk
Never
Never
Never
Never
2x/wk
Live Music
2+x/wk
3x/wk
2+x/wk
Sometimes
Never
Sometimes
Never
Never
4x/wk
Never
Never
3x/wk
Full
Full
Full
Nightly
Nightly
Nightly
Never
Never
Never
Nightly
Nightly
Never
Never
Never
F & Sa
4p–9p
Never
Happy Hour
Yes Yes
Su–Th 4p–7p
Yes
Yes
Section
Yes
Yes
Yes
Yes
M–F 5p–8p
Nightly
Nightly
Never
Never
5p–9p
No
Many
Many
Many
Many
No
Many
Many
Some
Camel
Some
No
No
None Plenty
None
Plenty
None
Kitchen ‘til 10p
None
None
Full Menu
None
None
Free Hot Dogs
Wednesdays
Some
Plenty
Some
None
None
Plenty
None
Lot
Lot
Parking
Lot
St, some
St, plenty
St, some
Lot
St, plenty
St, some
St, plenty
Lot
Lot
St, plenty
Valet
St, plenty
Parking
Street, plenty
Street, plenty
Street, plenty
Lot & Valet
Lot
Street, plenty
Street, plenty
Outdoor Seating
No
No
No
No
No
No
Some
No
None
Kitchen
Snacks
None
Sells Cigs Many
Full Menu
Snacks
Snacks
Food
By Section
Yes/Cigars
Yes
Yes By Section
No
Yes
No
Yes
No
Yes
Smoking
By Section
Yes Cigar
Sells Cigs
Rarely
Never
Su & Th
Nightly
2x/wk
Daily
2x/wk
Never
Nightly
Drink Specials
Smoking
Extensive
None
Modest
Extensive
Modest
Extensive
None
None
None
Wine List
Nightly
Full
Partial
F & Sa F–Su
Full Partial
Nightly F–Su
Full
Bar
None
Drink Specials
None
None
None
None
Plenty
Plenty
None
Some
Plenty
Outdoor Seating
Sometimes
Live Music
Bar & Club Listing
Su–W 9a–12a, Th–Sa 9a–3a
Daily
$5–$15
M–Th 11a–10p, F–Sa 11a–11p, Su Noon–10p
Daily
$5–$15
Su–Th 11a–9p, F–Sa 11a–10p
Food Specials
Price Range
Hours
Tu–Su 4–C
Tu–Su 3p–12a
Hours
414-481-3664
414-744-7804
414-744-2792
414-271-5212
414-744-2766
414-747-1103
1110 E Oklahoma
Gyros Stand
414-481-9974
Phone
1955 S Hilbert
Address
Barnacle Bud’s
Name of Restaurant
Restaurant Listing
Most
None
Most
Most
Most
Most
None
None
V/MC
None
Some
Most
D/MC/V
Credit
Some
Most
Most
Most
Some
Most
Most
ATM
MC/V
Credit
414-747-9444 414-762-4660
2028 E North
5230 W Bluemound
1101 S 2nd St
5937 S Howell Ave
1809 15th Ave
12862 W Bluemound
Live on North
Long Wong’s
M’s
O’Keefe’s House of Hamburg
Pat’s Oak Manor
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 9:30a–10p F–Sa 9:30a–12a
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
Both
Su 11a–7p Tu–Sa 3–C
Darts
Darts
M–F 2p–C Sa 11a–C Su Noon–C
4–C
Darts
Su 11a–C Tu–F 4–C
M–F 3p–C Sa & Su 11a–C
Both
Darts
M–Th 4–C F–Su 11a–C 3–C
Both
Both
M–Th 2–C F–Su Noon–C Tu–Su 7–C
Darts
Neither
Billiards/ Darts
11a–C
Th–Su 6–C
Hours
Reg
4 Reg
5 Reg 1 Reg 2 Video
Internet
Reg
Internet
Internet
Reg
Reg
Reg
Internet
None
10 Reg
4 Reg
3 LCD
2 Lrg
3 Reg
3 Reg
6 Reg
4 Reg
None
Reg
3 Lrg 7 Reg 2 Reg
None
Reg
Both
Reg
None
Juke Box
3 Reg
5 Reg
4 Reg
3 Reg
None
TVs
3 LCD
3 Video
None
3 Video
1 Reg
2 Reg
None
3 Video
3 Video
None
10 Reg
1 Reg
None
4 Video 4 Reg
3 Reg
None
Arcades
Wednesdays
Never
Never
Never
Never
Sometimes
Weekly +
Never
Never
Never
Sometimes
1x/wk
Never
Never
Sometimes
Thursdays
Sometimes
Karaoke
Sometimes
Sometimes
Sometimes
Sundays
Never
Sometimes
2+x/wk
Saturdays
Fridays
Blues 1x/wk
2x/wk
Sometimes
F & Sa
Weekly
Never
Never
Sometimes
Live Music
Nightly
Nightly
Nightly
Nightly
F–Su
Nightly
F & Sa
Nightly
Nightly
Never
Nightly
Nightly
Nightly
Weekly
Nightly
Nightly
Nightly
Drink Specials
Wkdays 4:30–7:30
Nightly
7a–9a, 3p–5p
2p–7p
Never
F & Sa
Nightly
Nightly
Nightly
Wkdays Until 6p
4x/wk
Wkdays 3p–7p
4p–7p
7p–9p
Nightly
Nightly
Never
Happy Hour
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
Yes
Yes
Section
Section
Yes
Yes
Yes
Yes
Yes
Smoking
Camel/ Kool
Many
No
Many
Some
No
Many
No
Some
No
No
Some
Camel
Camel
No
Many
No
Sells Cigs
Snacks
None
Kitchen
None
Full Menu
Kitchen
None
Kitchen
Snacks
Plenty
Plenty
None
None
Some
Plenty
Plenty
Plenty
Some
Some
Snacks & Lunch Sa 11:30a–3:30p
Some
None
Plenty
None
Plenty
Plenty
Plenty
Outdoor Seating
None
Full Menu 3p–11p
Full Menu
Snacks
Snacks
Full Menu
None
Food
Would you like to include your restaurant, bar or club in this listing? Do you need to update your information? Please call 414-202-0203, 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
414-765-0101
414-481-2080
414-647-2673
PumpHouse
St
414-383-8900
2988 S Kinnickinnic
Lee’s Luxury Lounge
1st
414-454-0400
1500 W Scott
Kathy’s Nut Hut
414-483-9500
4024 S Howell
414-383-7593
818 S Water
Phone
Jersey Pub & Grill
Address
Hot Water
Name of Bar
Bar & Club Listing, Continued
St, plenty
Lot
St, plenty
St, plenty
Lot
Lot
Lot
Lot
St, plenty
Lot
St, plenty
St, plenty
St, some
St, some
St, plenty
Lot
Lot
Parking
MC/V
None/ ATM
None/ ATM
None
None
MC/V
Most
Most
Some
None
D/MC/V
Most/ ATM
Most
None/ ATM
None
Most
Most
Credit
Great Lakes Distillery on the Move Great Lakes Distillery is moving to a new, tour-friendly distillery at 6th and Virginia in Historic Walker’s Point. No official move-in date has been set, but they hope to be settled in by September.
Cheap Booze Ban European nations, namely Scotland and the UK, are beginning to ban cheap alcohol in an attempt to reduce binge and underage drinking. If problems persist on this side of the pond, we might as well start saying goodbye to our Arbor Mists and Fleishmann’s.
Remember, Remember the 5th of DECEMBER Beverage industry giant Brown Forman will be celebrating 75 years since the end of Prohibition. This purveyor of such beloved booze as Jack Daniel’s and Southern Comfort got its start shortly before the era and survived through it. The official date marking the end of Prohibition is December 5.
It’s Been Confirmed — Tequila Leads to Air Guitar Jose Cuervo Black, Cuervo’s newest tequila, is the official title sponsor of the US Air Guitar Championship. Yes, there is such a thing, and we are only 1 of the 21 countries involved in this worldwide competition. US Finals are on August 8 in San Francisco. World Championship will be held in Oulu, Finland from August 20 through the 22. This is an annual event, so check back next summer for audition dates in our neck of the woods.
Alcopops Taxed as Spirits Alcopops -- no, not suckers for alcoholics, but “flavored malt beverages” like Smirnoff Ice -- are being taxed as distilled spirits, thus raising the prices in an attempt to reduce their accessibility to minors.
US Bartenders’ Guild to Represent at Cocktail World Cup The 5th Annual Cocktail World Cup will be held in New Zealand September 9 through the 13. The US Bartenders’ Guild is going to be our representative, and the event is sponsored by 42BELOW Vodka. For more information, please visit cocktailworldcup.com and/or usbg.org.
Mickey’s Malt Liquor Pro Ass-Whooping Mickey’s Fine Malt Liquor, brewed here by Miller, is now the official sponsor of Mixed Martial Arts (MMA) fighters BJ Penn and Tito Ortiz.
New Products Hit US Soil Cruzan released the first-ever guava flavored liquor, New Cruzan Guava. The US finally has its hands on the world’s first sparkling vodka, O2. Mixologists and Gastronomers alike are taking their craft to new heights with this exciting spirit.
Summer Beverage Trends Tiki rum drinks: Popular from 1930 until the early 1960s and again in the early 1990s, these drinks can be sipped in style once again. Bacon-infused vodka: you read that right ... Bloody Mary anyone? Tequila cocktails: Mixologists are thinking outside the margarita box, giving this noble spirit new life in the industry. Classic cocktails: Sidecars, Rob Roys and Old Fashioneds are on the rise. Sloe gin is also making a comeback. Organics: from the grain to the garnish, the industry is jumping on the green bandwagon.