Drink Leeds Magazine by Drink Leeds

Drink

eeds L Magazine

December Eat... Sleep... Drink Leeds

Picture courtesy of Chance1234.com

Welcome

Editor’s Letter H

ello and welcome to the first issue of Drink Leeds Magazine, and what an issue it is.

With Christmas just round the corner it’s been a busy few weeks for the team here at Drink Leeds HQ, and we’ve jam packed our first issue to the brim with anything and everything on drinking in lovely Leeds. It’s been a great few months for the city’s independent bar scene, from twists on old classics like MOJO bar’s new food menu, to one of our all-time favourites, Friends of Ham. We get close up and personal with the ins and outs of Leeds bars The Alchemist, The Pit and Trinity’s newest addition, the eccentric 360 bar. With so many bars and organisers, Leeds has an ever growing array of great events and although we can’t go to them all, we have included some of our top picks for the coming month including Leeds’ first gin festival, and of course the German Christmas markets. And if you fancy having a go at mixing up some magic for yourself, our dedicate mixology pages will give you some great cocktail ideas with a festive twist, and we delve into the mysterious art of home brewing with tips and advice from the owner of Yorkshires biggest hop farm. The drink scene in Leeds is testament to a city on the up, and with amazing new bars, events and creations springing up across the city there’s never been a better time to get out, explore, and drink Leeds.

Contents • 3-5 Bar of the Month • 7-10 Mixing up some magic at The Alchemist • 11-13 MOJO Eats • 15-16 Masseys bookseller • 17-20 Wine tasting in focus • 21-22 Trinity 360 Bar • 23-24 Christmas markets • 25-28 Home brewing • 29-31 Bars around the clock • 33-34 What’s on • 35-37 Food that complements • 39-41 The Pit • 43-44 Drink of the Month • 45-46 The gin festival Drink Leeds

Bar of The Month

Friends of Ham By Alex Almond

In a small nonchalant bar, hiding away in the corner of the bustling New Station Street is an ale lover’s nirvana, a wine connoisseur’s favourite haunt, and a friend of ham.

mid the boozed up lads of Yates’ bar and the busy shoppers of the Trinity centre, sits the subject in question. Friends of Ham is a bar and charcuterie that puts their emphasis on real ale and really good food. Having opened in 2012, the bar already has a sterling reputation amongst the food and drink lovers of Leeds, boasting a vast array of carnivorous choices and an everrotating drinks list. From rich, amber ales brewed in Sierra Nevada, to strong Belgian brown ales and fruitier Yorkshire bred offerings, there’s something for everyone.

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With sampler boards providing a selection of 3rd pint tasters, Friends of Ham really does stir up the inner ale lover. Aside from their excellent and extensive selection of beers, the wine list is not as sizeable, but definitely proffers some quality vino to the grape orientated customer. And not forgetting the food, which, if the name didn’t give it away, serves an extensively sourced range of meats guaranteed to give the palate a good time. Classic Italian cuts like Prosciutto appear, which is aged for 28-32 months inducing a rich savoury tone, whereas other European offerings are a smokey Spanish Chorizo seasoned with paprika, and a sweet Serrano ham.

Picture courtesy of John Law

Friends of Ham is a haven for the cheese lover too, with a rich selection from Brie de Meaux to Harrogate Blue, as well as various snacks including olives, cornichons, plus a number of meat and cheese platters to choose from. The bar, usually crowded and bristling with chatter, is small and narrow with a stylish and simple dĂŠcor. Move underground and a larger room with communal tables and benches appears, finished in filled bookshelf wallpaper.

Additional seating is nestled around the edge of the room, as well as a shuffleboard table for post ale entertainment. The staff are friendly and encouraging, with tasters offered throughout the evening. They also seem to know a bit about the products they sell too, making Friends of ham a must-visit for any ale, wine, or food lover in Leeds.

Mixology

Hot Buttered Rum

ure to keep you cosy during the long winter nights, Hot Buttered Rum is a sweet combination of Rum, cinnamon and lemon among a few that are sure to get the taste buds geared up for the Christmas pudding.

• 1 bottle of dark rum • 1 stick of butter (let it sit out until it’s soft) • 2 cups of brown sugar • 1/2 teaspoon ground nutmeg • 1 teaspoon ground cinnamon • a pinch of ground cloves • a pinch of salt • boiling water

Adding butter, sugar, cinnamon and cloves to a bowl, then refrigerating until firm. Using two tablespoons of mixture, fill glasses to halfway with rum, then fill rest of way with boiling water. Stir well and serve.

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In Focus

Mixing up some magic at The Alchemist By Nathan Kilgore

The art of drink making has been sliced and diced to the stage now that if something has a bucket load of ice in it then a bar would have no shame in calling it a cocktail.

here are a few bars who avoid the inevitable lazy ‘cocktail’, however one Leeds bar in particular goes above and beyond to make sure their ‘experiments’ instil at least some pride in the cocktail business. The Alchemist located in the Trinity Centre, state that their drinks experience is as much about the presentation, as it is about the quality of drink.

After its rapid growth in reputation due to their eccentric, yet classic style to food and drink etiquette it wasn’t long before this flamboyant take on cocktail bars expanded elsewhere. We at Drink Leeds Magazine, took a venture down to The Alchemist to see this cocktail wizardry for ourselves, and spoke to one of the scientists behind their creations, bartender Johnny.

The Alchemist opened in November 2010, originally solely in Manchester. Drink Leeds

In Focus

ohnny had worked in bars previously to The Alchemist and was very experienced in the cocktail game, but stated that he had never realised how adventurous and fun making a cocktail could be until he began working there. It’s not only fun to make these kinds of cocktails but it’s also extremely rewarding knowing that you’re really putting on a show for the customer.

“Anyone can make a cocktail really, but it takes a little more creativity and hard work to get that experiment just right at The Alchemist.” What makes us so different is the molecular of the cocktail, and the fact that we make a cocktail every minute, every hour of every day.” Johnny also talked about the chemistry of mixology (the making of cocktails) and gave us a close up look at the creation of one of the Alchemist’s most popular concoctions,; The Rose Bud’. Served in a vintage milk bottle accompanied

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In Focus with Bombay sapphire Gin, Rose Liqueur, Lemon Juice and Sugar, it is then topped off with dried rose buds making for a deliciously light and extremely sweet drink. All of the Alchemist’s cocktails are hand-crafted, and the utmost care is taken in sourcing the finest ingredients and techniques. Combine this with a fun and friendly atmosphere as well as stylish decor and great views of the city, and you’ve got a recipe for success. From start to finish it’s so clear to see why these guys are masters of their trade. If you don’t know what you fancy they will help you choose based on your tastes and preferences. All staff are extremely knowledgeable, helpful, and friendly, resulting in a warm and welcoming experience every single visit. And for the cocktail connoisseur, The Alchemist also have tutorials available for a reasonable price that teach you the science of mixing the perfect potion. There are three different variations on the class and packages are provided for 6 - 20 people with restaurant reservations available before or after.

Each masterclass has a dedicated mixologist, who will talk the class through each cocktail step by step in a private area of the venue. Groups are also taught about the history of cocktails, with the opportunity for everyone to create (and try!) various delights from the bars extensive repertoire of drinks. The Alchemist aptly places focus on the more theatrical areas of cocktail making using all forms of gadgets and never before seen devices in the mixing process. A firm favourite of ours is ‘The Dry Iced Tea’, which, is exactly as you’d imagine. The combination of Vodka, Gin, Bacardi and Cointreau is accompanied with the sweetness of lemon juice, Coca Cola and Soda water, all served up in a glass teapot that projects smoke fantastically like an angry liquid dragon. The Alchemist is a step in the right direction for the long lost art of the cocktail - mixing and shaking up the possibilities to a new and more exciting world of drinking, where every beverage is treated an opportunity to wow the consumer, a place where drinks are not poured, they’re created.

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First Look

MOJO Eats By Alex Almond

The original MOJO bar, an eclectic mix of New York chic, great liquor, friendly staff and a loud atmosphere playing rock and roll from the last five decades certainly holds true to its roots.

ince opening in 1996, MOJO has been at the forefront of the Leeds inendent bar scene, carving a name for itself with a loud, rocking personality where good times are always guaranteed – it’s the frontman, not a groupie.

MOJO themselves say that they wanted a room which would ripen with age like an old pub, and something different to interest you everywhere you looked, which is why MOJO has definable sections like the portrait wall.

With limited edition rock ‘n’ roll artwork on the walls, a dedicate ‘Rhum Room’ and layout offering something for everyone – it’s become one of the definite go-to bars in the city and, like a fine wine, or indeed The Stones, it seems to just get better with age.

It’s clean but dirty at the same time like some long forgotten blues riff. It’s intimate and the bar is never more than a couple of paces away with the best drinks and of course the music. MOJO really like their music.

First Look

We at Drink Leeds magazine caught up with the menus’ curator and MOJO veteran, Mal Evans to find out more about the bars’ new addition, its plans for the future, and make sure it’s not all rock and sausage rolls. What’s your background with MOJO and in the Leeds drinks and night-life scene? “We opened way back in 1996 when Leeds has less than a handful of bars. We’ve always served iced cold long neck beers with the best cocktails alongside a rock ‘n’ roll soundtrack reaching back over the last 50 years. We have spread out across the Pennines with units in Manchester and Liverpool, still retaining our signature NYC dive bar style chic.”

What is MOJO EATS and who came up with the idea? “MOJO EATS came about from thinking if you were two martinis into the evening and getting hungry that we can provide you food that can be enjoyed without you needing to leave your favourite barstool.” Can you tell us what to expect or look out for on the menu? “We are very proud about our ‘Maccas’ chicken wings – they are already getting a great reputation. They are smoked and baked then fried and served with our own home made Louisiana hot sauce. Alongside those we have Sliders which are smaller hamburgers that have a selection of different fillings.

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First Look

Any plans for MOJO and MOJO EATS in the future? “Yes we are gearing up for the party season and will be promoting a package that you can enjoy as part of a group booking. We are also going to introduce specials, like our crispy fried squid and clams that will go great with a beer.”

“The ‘Police’ is one of our most popular burgers, that’s a braised pigs cheek slow cooked in Mesquite sauce. And the ‘AC/DC’ contains crispy fried shrimps which are really good too. We serve boozy milkshakes alongside the food – the ‘Barrel Aged Hard Shake’ with bourbon, maple syrup and vanilla ice cream is a winner!”

The addition of quality, feel-good, stuff-in-your-facewhilst-slightly-drunk food to an already fun and friendly bar seems like a match made in rock god heaven, and MOJO EATS is no exception. With great food, great drink, and great times, MOJO is certainly set to be rocking Leeds for many years to come. So go and check it out, but don’t forget your air guitar.

Mixology

Eggnog By Nathan Kilgore A cliché for a reason, nothing beats a warm glass of eggnog, alcoholic or not, it’s the perfect option for everyone involved, and is sure to get you through the stressful lastminute shopping. Adding a drop of bourbon instead of rum gives that rich Christmas taste. • 6 eggs • 1 cup of sugar • 3/4 cup brandy • 1/3 cup dark rum(or bourbon) • 1/2 teaspoon of vanilla extract • 1/4 teaspoon of ground nutmeg • 2 cups milk

Picture courtesy of ReeceCLloyd

Gently heat the milk, eggs and vanilla extract, and when thick enough to coat the back of a spoon gently pour over the brandy and dark rum and sprinkle the nutmeg to finish.

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News

Massey’s closure: A sign of the times By Sally Humberstone

he harsh reality of the recession means you are never too far away from a boarded up building, a struggling business or closing down sale. Cookridge Street is the latest place to be hit by the wave of closures as it bids farewell to Aussie bar Walkabout, and neighbouring bar Massey’s Bookseller due to sales being ‘below expectations’, according to owner of both, iNTERTAIN. Walkabout Leeds has been open for fifteen years, and it may be missed on big sporting days, but the closure of Massey’s is the real shame. Massey’s was different: take a glance at the extensive cocktail list and flaring bartenders and you could be in any old Call Lane bar – but look around, and you see that no two things are the same in the kooky décor. You could find yourself sitting on a vintage dentist’s chair gazing upon the globe light fittings - and

even the mundane trip to the toilets

were spiced up by the blackboard walls leading up to them, chalk included. There were few other bars in Leeds where you could grab a stein or well made cocktail in a happy hour that seemed to last forever, whilst soaking up the eclectic atmosphere. Massey’s Bookseller was the place to do just that, and another prime example of a fairly unknown bar delving back into the unknown. Even James Eggett, the assistant manager of nearby pub The Picture House, is sceptical about keeping business ticking along: “Year on year we see a decrease on sales, it gets increasingly harder to fill a pub in thispart of town where prices are generally cheaper anyway. It could only be down to the recession.” Drink Leeds

In Focus

Does it really take an expert to master The Art Of Wine Tasting?

By Emileigh Horton

Watch the wine fill quarter of the way up into the glass; observe it and the liquidity around the edges. Then graciously swirl the wine to enhance its fragrance, noting the wine’s viscosity. Thoroughly, take in the wine’s aromas before taking a sip, and then taste the texture and sensation, perceiving its weight or body. Finally, notice the after taste and consider the time of finish that is left on your taste buds

hen most people picture a wine taster, an aristocratic middle class snob springs to mind. But does it really take a professional palate to unfold the mysterious flavours and history of a wine, by just a sip? Having the ability and skill to distinguish between the cheap or expensive by having an outstanding sense of smell? Robert Hodgson, in many of his studies shown that- no it actually doesn’t. Even the best experts can’t tell sometimes. For years, Hodgson entered his deluxe wines into many competitions around the nation, and felt that the ones that won awards were only down to chance, not by quality. Therefore, wanting scientific answers, he demonstrated his first experiment in 2005.

From his winery in California, Hodgson selected his favoured premium wines and placed them into the California state fair wine competition. Hodgson had presented the same wine from the same bottle, between three intervals each time to expert judges From this, results shown that only a staggering 10% of judges knew that they had been served the same wine. Due to the historical subjective nature of wine tasting, and the authority some palates hold, the results from Hodgson’s experiment stunned the wine industry. Bringing shock to many, the final results had shown evidence that some of the best judges failed to portray this ‘talent’. The findings were no better than picking the award out of a hat.

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In Focus

In the Observer, Robert Hodgson said: “Chance has a great deal to do with the awards that wines win.” However, this really was a test for their profession. Hodgson’s wines were also mixed in with around another thirty in this sitting. Maybe his expectations were too high, even for these proficient wine tasters. “Personally, it doesn’t take a professional to distinguish the tastes of wines. Peoples’ senses are different, so opinions on wine tasting are bound to be bias. Expensive taste can trick people; I believe that cheap ones genuinely taste better,” says Mike James, a bartender at the Cosmopolitan in Leeds, who has attended many wine tasting events in his career.So are our own personal senses holding a powerful influence on wine tasting too? The price tag on the bottle automatically makes up our mind up for us, instantly judging 19

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the quality of the wine. A critique from Hodgson’s experiment was to do with the real challenge for the professional palates. Thirty bottles in one sitting already makes scoring unreliable because of the high consumption judges were facing. Many think a great influence has to do with what the judge has eaten that day. Minor perceptions should be taken into consideration as these can affect the virtual outcome of the scoring. So does this make the art of wine tasting unreliable because of how the adjudicator feels? Yet, some base it on the temperature of the wine or what condition it has been kept it. Others say, the result is according to the colour, label and price; these being the main rudiments of wine tasting in relation to personal experience. The scoring has nothing to do with how the judge may feel or how they have progressed throughout the competition.

In Focus

“If you want to be an expert at wine tasting it all comes with progression, it’s not something you’re born with,” states Peter Wright, who has been working in the industry for 7 years. He adds: “Refining your palate along the way is substantial; the best wine tasters have been doing it for about forty years. The three elements to a wine is what type of wood the wine has been sitting in, which pinnacle flavours have been added to the ingredients of the wine, and of course the grape. “You can definitely tell the difference between cheap and expensive wines, expensive wines are more complex.Wine tasting is like any other career- the longer you’ve been in the job, the better and more experienced you are at it.” Such an analytical skill may be required for such an expertise, rather than examining the quality, where does the enjoyment

come into this? If wine lovers love wine so much they surely should see it as an adventure not something to be taken so seriously. Maybe the scoring boards should retire and let wine tasting be portrayed as a sociable experience amongst friends, simply than a judgemental illusion.

For more information on wine tasting in Leeds event information can be found at: www.thirtyfifty.co.uk/wine-tastingleeds To book a wine tasting call: 020 82880314 Email: info@thirtyfifty.co.uk Wine courses can also be found at: www.yorkshirewineschool.com/

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News

Champagne, Cocktails & Cupcakes @ 360 By Emileigh Horton

ringing street food indoors, Trinity Kitchen is the latest addition to the ever expanding modern shopping centre in Leeds. Though expectantly planted on back drop of the street based unit, near the dining area, sits an island shaped open bar, 360. If the name didn’t already give it away, 360 is a curved boutique, champagne and cocktail saloon, placed near the back of the food court. Amid the canteen seating, 360 is an unusual addition to Trinity Kitchen. However, this luxury bar has taken the leap of faith in contrast to these outdoor street diners, but “sometimes strange things do work,” said Nathanial Jacques, bar manager of 360. Its sleek and contemporary décor presents comfortable white leather stools situated around the bar, thru marble tops and hanging above is a crown of gleaming glasses. Aside from its stylish appearance,

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the price Given its title, 360 offers an on-going menu ranging from vintage champagnes, classic and premium cocktails, some nibbles on the side and even coffee and teas for those who want that caffeine kick before work, or a simple treat after that fulfilling meal. The choice for expense is simply down to customer. Affordable prices for a decent glass of wine or champagne are available. Alternatively, there’s a choice of vintage liquors of those with a more expensive taste.Due to formation of the bar, there’s a guarantee of swift customer service, in addition to the staffs’ courteous approach. “Our aim is to provide excellent customer service and quality of drinks. Out of all the 360 bars it’s the only one located in the city centre. At the moment we’re doing very well, you wouldn’t find a bar more accessible and exclusive than this one,” added Nathanial.

Trinity kitchen offers seven permanent units, in comparison to five temporary stalls that change throughout the monthly rotation. For a place to offer such an ongoing choice of nourishment there’s always time to drop in for a cheeky treat at 360which is here to stay. Alongside is a favourites menu containing different types of champagne presented by glass, no more than £6, or bottles ranging from £30-£95. Moreover, a good choice of wines, beers and ciders are provided and of course the staff pick from the cocktail menu, a recommendation of their personal favourites. Turn over to the signature or premium cocktails, martinis, ice teas and they even make their own champagne cocktails. A few defiant shooters sneak in near the end of the menu for the ambitious type. But 360 are not just for the alcohol lovers, there’s a range of non-alcoholics, juices and soft drinks.

A feeling of festivity had influenced the staff in producing a Christmas cocktail menu that to name a few, go by the name of Winterspice Snowflake, Reindeer-Tini or a Santa Rosso. Supplementary with the beverage, there’s also an accompaniments menu that include nibbles by the bowl, homemade cupcakes, Yorkshire dales ice-cream and caffee gabrielle. May it be an abode for a casual drop in, or maybe somewhere you can start your night out alongside neighbours The Botanist, Angelica or The Alchemist. Take a break from the smothering wave of demanding shoppers; come into a more nonchalant atmosphere by perching on the comfortable fixed stools of 360.

Times:Monday-Saturday 11am-12am, Sunday 11am-11.30 pm Website: www.360bar.co.uk

In Focus

It’s the most wonderful time By Nathan Kilgore

Christmas is just around the corner and for most people that means the ritual of preparing numerous Christmas dinners, sorting out the tree, stockpiling the fire, and of course getting a hold of those wish-list toppers. aughty or nice though, one of the N main appeals of the

Christmas season is the chance to consume those festive ales and treats. For the last 12 years in Leeds there has been one place where all these Christmas clichés come to life. Christkindelmarkt or the more pronounceable, “German Market”, is returning again to the city and sees some 40 traders from across Germany

Picture courtesy of Andy Liang

Setting up shop to offer visitors delicacies such as bratwurst sausages, snitzels, soups, goulash, and of course plenty of German beers. For many, The German Market is the highlight of the calendar year; however the main attraction without doubt has always been the Frankfurter-Scheune or more commonly known as the massive beer hall.

long with the general hustle and bustle of the A “canteen-esque” hall, there

lingers the smell of mulled wine in the air accompanied with the traditional sound of the German show bands often has the cabin hall packed to the hand-crafted rafters with merry, stein guzzling enthusiasts. There is a fine selection of ales and beers which are complimented with the choice of Gluwhein and traditional cooked food to make the experience that bit more wholesome.

The German Market is open every day from 10.30am to 9pm from Monday right through to Saturday, and 10.30am to 8pm on a Sunday. For another, later option, the Bierkeller is open till 11pm with other selected stalls to keep those more “enthusiastic” marketgoers content.

The Frankfurter-Scheune is right at the hub of the German Market in every sense of the word, often needing extra security due to its cues packed right out of the door, the main attraction boasts not just your typical 5 percent beer, but a variety of festive ales and flavoured drinks with a vast selection of dark and white wheat beers.

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Image courtesy of Matthew Hall

In Focus

Home-brewing through the ages By Sally Humberstone

With pubs and bars filling up with intriguing guest ales and fruitful beers, creativity in brewing is on the up. Our reporter Sally meets two home brewers from two generations that show her how things have changed over the years, and why there’s never been a better time to brew your own.

atthew Hall – The noughties brewer

As the director of Yorkshire Hops, there may have been no better man to speak to about home-brewing than Matthew Hall. With a few essentials, he turned a plot of land into a tasty beverage – (and tasty beverage with an alcohol percentage at that) and now sells the main ingredient, hops, to home and local brewers. “My interest in home brewing started around 5 years ago when I discovered real ale and began reading about how real ale was made and what goes in to it” he begins, “I started with a basic just add sugar and water brewing kit with a fermenter, what I produced wasn’t very pleasant but I was hooked on the whole process and discovering what went wrong.”

The phrase ‘if at first you don’t succeed…’ springs to mind, and commending him for his curiosity and tenacity, he says that he now uses the all grain method, of which its success led to the making of Yorkshire Hops: “It began with my hobby in home brewing and growing a hop plant in the garden. I had some land and planted 12 tester plants last year to see if they would grow, they produced a few hops and from that point I realised I wanted to set up a small scale hop farm.” As the business idea blossomed, the scale did too: “A family friend who is a farmer came on board with some land and we planted 2.5 acres at the beginning of this year which produced enough hops this summer to supply local breweries who produced some fantastic green hopped beers.”

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In Focus Keeping small and local is something Matthew is keen to stick to though, as he states Yorkshire Hops are the most northern and smallest commercial hop farm in the UK. But not every home-brewer will need to go as far as planting hops themselves to produce something delicious: “It’s accessible to everyone, you can get kits and basic equipment from some shops now and you can produce an ok pint or bottle of wine.Though you can spend thousands on a small scale all-grain setup but if you are handy at DIY it is easy to build a decent setup for a couple of hundred pounds. People still have the misconception that home brewing is still like it was in the seventies which is just not true.” This may be true for the equipment, but as far as the community of home-brewing goes, it continues to thrive: “It is a really supportive community to be part of,” he says enthusiastically, “everyone likes different styles and has different experiences of brewing, there are home-brew clubs and groups around Yorkshire and you can pick up so much knowledge from each other. And like home-brewing in the seventies, Matthew is sure the hobby will flourish and only keep growing: “People’s tastes change so breweries will continue to create new beers, just like new hops are being grown to keep up with the demand for new flavours and unique aromas among home, micro, and commercial brewers alike.”

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atricia Hartley – The seventies brewer

Some forty years ago at a mere eleven o’clock, Patricia Hartley and her fellow students are told to drink up. The union (like most pubs back then) was shutting, and as of ten past eleven your options were either to go home, or gate-crash a party. “They tended to let you in if you had a bottle in your hand,” she begins, her north Yorkshire accent still emerging despite not living there for years, “We’d take wine but it got expensive and it was all crap anyway so we started brewing our own.”

Patricia Hartley now lives in Cheshire and is in her fifties, and she talks about homebrewing as though it was the ‘done thing’, picked up as an accessible time-passer just like twitter would be to students today. “This was the seventies and eighties, Thatcher was in power so it became trendy for the ones with the money to brew their own ‘craft’ beers – the working class would home-brew it because it was cheap. With a few quid we made our own wine, and started plonking that on the table (at the parties she went to) and picked up other bottles instead. It wasn’t until people started commenting and saying it was good that we actually started drinking it ourselves.” Restrictions on home brewing in the UK were eased in 1963 and it became popular in the decade to follow, around the time Patricia was a student. “We got quite into it” she smiles, reminiscent of her youth, “After a few attempts at wine, we ended up making a port that was good, and a stout – it was easily done, Woolworths and Boots both had sections where you could get everything you needed and you know, we just thought it was cheap”.

In Focus It’s no secret that there is a wide array of specialist equipment for home-brewing today – but Patricia was someone who always kept it simple, and just thoroughly enjoyed the delights of drinking something homemade: “You only need a demi john and a canister that you mixed in and there were always bottles about that you could use – and from word of mouth we always knew which kits were good.”

And whilst we might have said goodbye to Woolworths and their kits, we have said a reluctant hello to the recession – and the situation that led Patricia to home-brew might not be so different to that of todays. With the added bonus of increased accessibility to the equipment and community – it may just be a perfect time to home-brew.

Despite being from a generation largely left confused by today’s technological changes that are often used to build communities and reap information on niche topics such as home brewing; Patricia said there was a strong community of brewers in those times: “There was a large group of us from university – mostly just to spread the costs. I then kept all the equipment when I moved, and it just so happened that my new neighbour Tim was an avid home-brewer and taught me a lot about which hops to use – Northern Brewer was the preferred one. Then later on we made a family friend whose passion was making wine with all sorts of different flavours, using coffee was one of them – you can make it from literally anything, and learn about it from anywhere.” Her home-brewing antics have cooled off since, but she is adamant that now is a great time to home-brew: “I think the trend of larger drinking is reversing now, micro-breweries are popping up everywhere and most pubs seem to have a local guest ale and other interestingly flavoured beers. I’m going to take it up again; my next project is to make wine with all sorts of different fruit.”

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Every Issue

Bars around the clock By Nathan Kilgore

Whether you fancy a cheeky pint on your lunch break, or are feeling more suited to a nightcap, Leeds offers enough bars to get you through the day, and below are but a few that are catching the eye.

North Bar

Arcadia

LS1 6NU Areas: Shopping Quarter, City Centre

LS6 2UE Area: Headingley

Smack bang in the centre of Leeds, this bar is often a big attraction to tourists and locals alike, offering a continental style setting and a wide range of ales and rum, this cosy little city bar is perfect for that mid-shopping pint break.

Just sitting on the fringe of headingley, this gem is lauded by the locals as the best bar in Leeds, as it offers an unchallenged vast selection of wines, beers and spirits mixed with a friendly, knowledgeable service.

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Outlaw’s Yacht Club

Nation of Shopkeepers

LS2 7DY Areas: Leeds Kirkgate Market, Shopping Quarter, City Centre

LS2 3AG Areas: Shopping Quarter, City Centre

Tucked away near the city bus station, this quirky, unearthed bar boasts a cool crowd, good music and a drink selection that isn’t half bad either. Once again, a perfect choice for that daytime pint and that catch-up chin wag.

Hitting the town a bit earlier than expected? Not a problem, this little bar situated right in the city centre is perfect for that “warm up” drink, offering cool music and an even cooler selection of imported lagers.

Oporto

The Alchemist

LS1 5RW Areas: City Centre

LS1 Areas: Shopping Quarter, City Centre

Can get busy on a thriving Saturday night, but get yourself in there early doors to enjoy some ambient music and a rum aficianados dream as they offer an exoctic range of wines and spirits.

Featured already in our magazine, this new take on the casual drink is sure to revolutionise the nightcap. With a chemistry themed menu it provides the perfect blend of entertainment and flamboyant cocktails.

Pictures courtesy of Yelp.co.uk, noiis flickr, si wilson flickr

Every Issue

Distrikt

Smokestack

LS1 6DQ Areas: Shopping Quarter, City Centre

Leeds LS1 6LY Areas: Shopping Quarter, City Centre

Traditionally operating as a restaurant but this secret little tapas bar is perfectly situated down a side street near the train station, boasting friendly staff and an eclectic drink selection that is a perfect kick start for a night-time drink.

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One of the more soulful places on a saturday night. Itâ&#x20AC;&#x2122;s New Orleans swing theme is testiment to the effort this bar puts in as the staff are all highly trained in making spectacular cocktails and if that isnâ&#x20AC;&#x2122;t your thing, they have a more than ample spirit selection.

Mixology

Christmas Punch By Nathan Kilgore

ike Eggnog, Punch has always been a classic at Christmas time, easily served likewise as a nonalcoholic drink it’s a great drink to enjoy in high spirits and warm company. The infusion between cinnamon and cloves makes this holiday drink much more festive

•1.5 litres raspberry cranberry, well chilled •2 x 187ml Fresita Chilean sparkling wine, well chilled •1/2 cup (125ml) Cointreau • 2 limes, quartered •250g (1 punnet) strawberries, washed, halved •150g (1 punnet) blueberries •120g (1 punnet) raspberries •1/4 cup fresh mint leaves

Pouring cranberry juice, Cointreau and sparkling wine into a punch bowl. Hand squeeze lime juice into the punch for an extra kick, stirring to combine. Add strawberries, blueberries and mint leaves for a festive feel.

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Whatâ&#x20AC;&#x2122;s On

Coming Up Our picks of the latest and greatest events and bars coming soon to the city

The Gin Festival 8th Dec

a selection of over 150 different gins and live music at White Cloth Gallery, Leeds. www.ginfestival.co.uk

Christkindelmarkt 8th Nov - 18th Dec Leedsâ&#x20AC;&#x2122; german market returns once again with more food and more beer. www.leeds.gov.uk/christmasmarket

Chortle Kombat 11th Dec

Some of the best live stand up comedy in one funny night at the Rock Bar, Leeds. www.skiddle.com/e/12013682

Pictures courtesy of Andy liang flickr, www.ginfestival.co.uk, Simon Law Flickr, www. rosiesdiner.co.uk

Whatâ&#x20AC;&#x2122;s on

Bibis New Years Eve Party 31st Dec

Celebrate the new year in style at bibis cocktail lounge. www.bibisrestaraunt.com

New Years Eve black tie ball 31st Dec A new years celebration at Leedsâ&#x20AC;&#x2122; most prestigious historical venue, the town hall www.skiddle.com/e/12016312

A Hammy New Year - 31st Dec

Friends of Ham throw a new years eve party to remember, expect great drinks and better food. www.friendsofham.com/events/event/a-hammynew-year/

Rosies Diner Opening - Dec

Opening this december a new diner serving classic american food and drink opening in cardigan fields. www.rosiesdiner.co.uk

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Photo courtesy of Jone Law

In Focus

Précis: Food that compliments By Emileigh Horton

The relationship between food and drink is something so significant to the perfect dining experience. However, some may argue that the importance of compatibility between these two elements should not be made a fuss of.

ocial drinkers may slip into a disposition of panic when needing to pair a particular snack with their bottle of Bourgogne Pinot Noir. But, most foods have always naturally been paired with the wine family of whites, reds or rosés. Pairing is purely down to the host’s interpretation and of course, to compliment. Spend hour’s searching for the most appetizing combination; it’s more of an experience when experimenting yourself- at the end of the day, it’s all down to personal opinion which also creates a better understanding. Some may play it safe and follow the commandments of the ‘true’ compatibilities but for now, let’s not think about this as rules, but as an idea. Qualified palates may turn their noses’ up when seeing a crisp white

wine with a succulent pink steak given to them on a plate. As a result, hearty foods and heavy drinks can leave the guest left ballooned. Contrast may be considered but it’s good to get the right balance of flavours. Sometimes it’s common sense- simple foods suit simple drinks. Overruling the appearance over actual flavours contradicts the whole art of pairing. Compatible flavours are the real expertise. Nevertheless, failing to mirror the characteristics, taking no note of the levels of acidity, brightness and sweetness can ruin a whole meal. The balance of taste can leave a huge influence on the overall impression of the meal. Alternatively, pairing isn’t really that condescending, it’s done with every meek meal that is prepared; adding pesto to your pasta enhances flavour.

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In Focus After all, “it’s an excuse to get friends over and find which remarkable liquids and solids go together. Take the risk element, it should be a fun experience not a serious one.”- Marcus Fisk, head chef at Lunya restaurant.

The Chef ’s Tips: -Light bodied wines and full bodied wines share the

same impact -Consider the heft of beers be careful to pair them with hearty dishes -Remember to take alcohol levels into considerationit affects the influence of the beverage -With mild foods contemplate a lower alcoholic liquid- keep things in balance -When mixing alcohol with spicy foods take care- it can intensify the flavours in your mouth -Always begin with lighter liquids then exceed to fuller beverages if desired

Photo courtesy of John Law Flickr

Mixology

Christmas tree cocktail

ure to get you and your friends in the chritmas spirit, these good looking cocktails are made with gin, pomegranate juice and fresh mint

• 2 oz of gin • 3 oz pomegranate juice •1 oz maple syrup • Lime juice (a couple of fresh wedges should do) • A few fresh mint leaves • Pomegranate seeds (garnish) • Lime wheel (garnish)

Muddle mint leaves with simple syrup at the bottom of your glass. Add ice, then add gin, juice, and lime juice. Stir, and garnish as pictured above

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News

New city bar ‘The Pit’ opens in Leeds By Emileigh Horton

After being abandoned for two years, a hidden basement in Leeds’ Grand Arcade has finally been transformed into a unique and exciting bar called ‘The Pit’.

n previous years, this 3,500 square foot unit found on Merrion Street, has been handed down from ‘Rio’s nightclub’, ‘Ricky’s’ and ‘The Gallery’. But steering away from the venue’s reputation back in the day, The Pit shows off its quirky, yet appealing decor added with a modern twist.

Ben Torkington, manager of The Pit explains: “Even though this newly furbished bar is in connection with Arc Inspirations, our target market is mainly towards high end consumers down to the fact that the quality of the food and drink here is outstanding, definitely worth the value of money you’ll be spending.”

Martin Wolstencroft director of the well-known student bars in Headingley such as Trio, Arc and The Box decided to take on this new investment and give it a £800,000 make over; offering an open kitchen, a large function room, spacious bar and a rare addition ‘The Den’ for the public to enjoy a good game of table tennis.

For something out of the ordinary, The Pit offers a series of professionally made cocktails, some presented in jam jars or tin cans, wines and premium craft beers specially imported from America and from around the world. Alternatively, there are more options from the exquisite food menu providing a selection of succulent steaks, ribs, burgers and pulled pork to its customers.

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Ben adds: “If you want to know a bit more about drinks, we have plenty beer events planned which will educate you on the different types, or you can come and join our cocktail master classes, this place is welcome to anyone who wants to know that little bit more.” This follows with the expansion of bars, restaurants and shopping facilities rapidly growing in the centre of Leeds. Opposite from The Pit, the manager of ‘Verve’ bar Chris Radford says: ‘The venue for this new bar is well appointed. It’s exciting to see fresh, diverse bars opening in the Northern Quarter of Leeds and it’s beginning to get so busy here now, it’ll be good to see some new faces.”

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Arc inspirations are also preparing to open several more urban themed bars in the upcoming year 2014. For more information visit: arcinspirations.com/pit arcinspirations.com/pit/news Twitter.com/ThePitLeeds Facebook.com/ThePitLeeds

Mixology

Mulled Wine By Nathan Kilgore Not so much of a cocktail but if it’s made properly it can really set off the Christmas dinner party. A little time consuming but easy to make, spiced mulled wine is a must have at Christmas time as its perfect for keeping warm and with the right amount of cognac it’s a relaxing Christmas nightcap. • 1 bottle red wine • 1 cup cognac • 3/4 cup sugar • 2 cinnamon sticks • 3 whole cloves • 1 tsp grated nutmeg • 1 vanilla bean • 1 star anise • 1 sliced orange • 1 sliced lemon Gently heat the ingredients in a saucepan until the sugar has dissolved, strain, and serve in a heatproof glass

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Drink Of The Month

Langtons No1 Gin By Alex Almond

or all gin lovers out there, our drink of the month, Langtons No 1 is the one to look out for. Brainchild of friends Nick Dymoke-Marr and Tim Moore, Langtons started out “As an idea talked about between two mates who really love their Gin”, according to Nick. Both locals from the Lake District, where Langtons is created, their emphasis is put on sourcing as many local products as possible to develop a “truly distinct gin that is full of flavour but at the same time subtle on the palate”. The gin is distilled using the traditional copper pot method, which uses natural botanicals including liquorice, oak bark, and lemon and orange peel to give Langtons its’ unique smooth flavour.

Every effort goes into the manufacture and distillation process of the gin, including the water used to create it. Langtons’ aquifer is a borehole created under the mountain of Skiddaw and Keswick. The water they use is over a million years old, and almost completely pure, which helps give the gin a crisp and quality taste. Since its creation in 2011, Langtons has gained a lot of followers, proven by its taste and purity. It is now stocked in various outlets including Selfridges and Harvey Nichols, and the price is not to be sniffed at, but the general quality and taste of this Lake District local is definitely worth it.

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Events

The Gin Festival By Alex Almond

alling all gin lovers, novices, and aficionados alike, Leeds is set to host its first Gin Festival this year and you are invited to sample brands including The Botanist, Sloe Motion and Gin Mare, enjoy live music and learn cocktail-making skills at White Cloth Gallery on Sunday 8th December. Live music from electro-swing group Legitimate Gentlemen and acoustic acts will provide an eclectic soundtrack to the event, where industry experts will be on hand to offer gin-tastings, cocktail-making master classes and educational talks on the history of gin, including a deconstructed tasting of nine traditional gin botanicals in their raw form. The Gin Festival is the brainchild of Jym Harris and his team at The Exchange Arts Centre Keighley. The festival started out as just a thought in their own gin bar and festival HQ, The Snug.

The idea came after hosting their own beer festival and wondering why there wasn’t anything for gin lovers: “There aren’t many gin festivals around where there’s decent entertainment, and you can chat to people and learn a bit about the drink you’ve got in your hand. The Gin Festival is our creation of unique multi-city events giving gin lovers the chance to experience new and exciting products they may not have had a chance to try.” The Gin Festival will run from 5pm – 11.30pm (last pour 11pm) on Sunday 8th December and tickets are available for £20 plus a booking fee. Tickets include four drinks tokens to be used on the day towards a gin, mixer and condiment of your choice. Additional drinks are also available on the day.

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In Focus

All that Jazz By Sally Humberstone

The 1920’s was an iconic era for drinking; the ban on alcohol in America backfired – leading to a rise of speakeasies and counterfeit spirits. And isn’t it always the way that when something is prohibited, it makes you want it so much more?

eeds have begun to replicate this feeling of mischief, teaming the elaborate décor and swinging jazz sounds that make up a roaring 20’s atmosphere in two budding nights. The Backroom

The bar is privatised, and the menu is for those with a sweet tooth. “We combine sticky fruit liquors, grenadine and copious amounts of sugar to create the candy inspired drinks and creamy cocktails.”

The aptly named Backroom is situated under the railway bridge on Call Lane, and is a place wholly devoted to the 20’s theme. Although not as exclusive as a speakeasy (this club can hold up to 500 people) the décor does evoke feelings of mischief of tomfoolery.

The Wet Spot Although Burlesque was not strictly attributed to the 1920’s, The Wet Spot does well to create something that feels oldie-worldly and deliciously different to that of your average night out. Located in the cool and understated Wardrobe, The Wet Spot showcases around five different acts each month.

“The backroom bar itself stocks premium sprits and boasts an extensive cocktail list with a modern and fruity twist” says Daniel Craven, a senior bartender, “expect to see plenty of Juleps and Manhattans, and bourbon based drinks.” “Our second room, ‘The Sweet Shop’ attempts to bring back childhood memories by incorporating old school sweets into its drinks and surroundings.”

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“The night is an alluring mix of provocative acts and lavish outfits (or lack of them towards the end), and the floor space is abundant with 20’s styled worker girls that help create the exclusive atmosphere” according to the founder, Ryvita Von Cheese. This once a month night brings in an enthusiastic returning crowd, so early booking and arrival is essential to ensure a front row table.

Picture courtesy of Raynie Vtari

Mixology

Ginger snap cocktail

ringing a bit of bite back to the christmas cocktail is this tatsy ginger snap recipie with dark rum and cinnamon schnapps

• 60 ml ginger beer • Gingerbread buscuits • 15ml ginger juice • 45ml dark rum • 4ml cinnamon schnapps • Pinch of ground cloves • 1 cinnamon stick Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Then dip the martini glass into a saucer of ground biscuit. Scoop the ice into a shaker and pour in the ginger juice, rum and cinnamon schnapps. Add the pinch of ground cloves and the egg white to the shaker. Shake vigorously for at least 20 seconds until the drink is frothy and foamy. The longer you shake, the foamier the drink. Add the ginger beer and stir slightly. Pour into a glass. Garnish with a cinnamon stick

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D L Eat... Sleep... Drink Leeds

December