Let's Get Crafty

For Your Summer Drinking Pleasure…The Shandy

It gets hot in the DC area in August, real hot. It can be unbearable. This is the time of year that reminds us that large parts of our area are reclaimed swamp. If the humidity doesn’t remind you of it, the mosquitos certainly will. For many, it is a time for cooler, lighter drinks. The stouts and ales become less popular. And the Shandy takes center stage.

That’s right, the Shandy. Or its German cousin, the Radler. No matter which of the names you choose, it’s a beer with either fruit soda or fruit juice in it. As my readers know, I am not usually a fan of any kind of flavored beer. My sister once tried to hand me a Bud Light Lime when I asked her if she had any beer. My first impulse was to disown her. I didn’t. But when we are together, I now tell people that she is a distant cousin from a foreign land called Cleveland. Yes, I am a purist when it comes to beer. And now I’m recommending a beer with fruit juice in it. Yes, I am once again being a hypocrite. But summers are hot, and adjustments can be made. These traditional summer delights are refreshing and quite enjoyable. The trick is to make them correctly. More to come on that point.

People argue over beer all the time. Fisticuffs have ensued over which beers are the greatest. Belgian and German beers are often at the center of these arguments. The answer is, of course, German. The German purity laws, the Reinheitsgebot, are second to none. The German’s approach to beer is as pure as a bee’s approach to honey. And both the bee and the German bring us perfection. Do not take me wrong, the Belgians do make great beer. And I do enjoy many of their beers. I just do not care for the ones they fruit up. The fruit flavor often overpowers the beer. So, I am stating that I do not care for fruity beers and recommending the Shandy. Are you rolling your eyes? Good. Keep reading.

A little history first, the Shandy is the predecessor of the Radler. The two are similar, but not the same. And both are summer traditions. The Shandy originated in the pubs of England in the 19th century. The original name was Shandygaff. Back then, it was a mixture of beer, usually a pilsner or helles, with ginger ale or ginger beer. Today, it can be mixed with all kinds of non-alcoholic beverages, but most often a lemon/ lime soda. Charles Dickens once referred to it as the “perfect alliance between beer and pop.” The Radler has a quite different history.

Although there is no official record, legend has it that the Radler was invented in June of 1922 by a barkeep named John Xavier Kugler. According to Hopculture.com:

“As the tale goes, Kugler, an innkeeper in Deisenhofen, Germany, capitalized on the country’s biking craze by creating a bike trail from nearby Munich to his tavern. One beautiful day in June 13,000 cyclists wound their way to his establishment looking to quench their thirst. Overloaded with thirsty patrons, Kugler quickly began to run out of beer. But a stroke of genius saved him. Kugler cut his pilsner with overstocked lemon soda.”

It was an immediate hit. Nowadays the Radler is still usually made with lemonade or lemon soda. Like its cousin the Shandy, it is a great way to take a lighter beer and turn it into a refreshing summer drink. If made properly, both are quite delicious and thirst quenching. Therefore, I am quite forgiving when one is handed to me on a hot summer’s day. I haven’t disowned anyone family members over it.

Whichever one you choose; I offer two rules when it comes to enjoying this summer delight.

The first rule, drink only freshly made, not mass produced.

Yes, it’s August, and you see Shandys and Radlers in the beer department of every store. Don’t! Just don’t! None of them are anywhere near the quality level of one that is made by your local bartender. Or better yet, by you in your own home. A draft pilsner or helles from your local craft brewery works wonderfully when creating one of these thirst-quenching sensations. Fresh lemonade can be a huge plus as well. These drinks were meant to be made fresh, not mass produced and bottled.

THESE TRADITIONAL SUMMER DELIGHTS ARE REFRESHING AND QUITE ENJOYABLE. THE TRICK IS TO MAKE THEM CORRECTLY.

The second rule, the measurements must be correct.

It very easy, and the same for both drinks. The trick is a 1:1 ratio. One part beer to one part mixer. So, if you are making a 12 ounce Radler, you use 6 ounces of beer, and 6 ounces of lemonade. Going too heavy on either side can greatly alter and ruin the flavor of the drink.

And lastly, for all the gentlemen reading this article. Guys, you need to let it go. These are not “Ladies Drinks”. I am not sure when that connotation started. I believe it is an American misconception. The 13,000 German cyclists who tried the first Radler in 1922 would have certainly been mostly male. And the British Pubic Houses in the 19th century were filled mostly with men. Yes, if my grandfather were still here and saw me order one, he would have asked me if I was planning on a career selling ladies undergarments. But he was born in the 1890s. He had very different opinions of the roles of men and women. And being Irish, he would have hated the Shandy for its British roots. But it’s 2022 for God’s sake! You do not get to disparage your friend for drinking a Shandy. Be confident in your masculinity. Go to your local brew pub and order a Radler or Shandy. And if some buffoon has something to say about it, merely scoff at him as you enjoy your drink. He’s a neanderthal. You, however, are the epitome of a modern man, confident and proud. Enjoy your Shandy! Just make sure you keep your pinky down while drinking it. You don’t want to look like the Queen sipping her tea.

About the Author: Timothy Long is an educator, writer, consultant, and experienced restaurant operator. Email: tlong@belmarinnovations.com. Instagram and Twitter: @wvutimmy. Blog: What is that fly doing in my soup? whatflyinmysoup.com

Tim’s

Whiskey and Cigar Recommendations

SUMMER IS RUM SEASON, SO I’M RECOMMENDING ANOTHER RUM. A recommendation for a good sipping rum came to me from our publisher, Bob Tagert. As Bob was convincing me to try the rum, which didn’t take long, the discussion moved to which cigar may pair well with it. This then led us to consulting John Pann, partner/manager of John Crouch Tobacconist in Old Town Alexandria. We planned to do a rum and cigar tasting in the courtyard of my building. We assembled on a perfect Saturday afternoon. The beautiful weather combined with great rum and cigars made for quite a fun event.

SELVAREY WHITE RUM: All three of us tend to lean toward amber or darker rums, but this white rum delights us. It is an aged white rum. It is a blending of 3 to 5 Panamanian rums produced in the distillery’s 1922 Copper Column Stills, then aged in American bourbon casks. The rum is then filtered to remove any color. Aged in bourbon casks? No wonder I love this rum. It has a sweetness that is pleasant, not overpowering. You get vanilla on the palate, but not too much. It’s one of the flavors, along with toasted sugar and hints of cocoa that the rum has pulled from the wood cask. It’s 80 proof, and at $30 is a great value. It’s wonderful on the rocks. And it blends well in any cocktail.

A dangerous crew: (l - r) John Pann of John Crouch Tobacconist, me and OTC Publisher Bob Tagert

MY FATHER’S CIGARS FLOR DE LAS ANTILLAS: John presented both of us with a fantastic cigar to pair with the SelvaRey White Rum. My Father’s Cigar’s Flor de las Antillas Toro was Cigar Aficionado’s Cigar of the Year in 2012 garnering a 96 rating at the time. It still has a rating of 90 and is well worth the $9.20 price. Bob and I held our cigars with great anticipation as John described the flavor profile. The Flor de las Antillas has light creamy and earthy tones with hints of white pepper. The mouth feel is soft leather and silky at the very end. It complements the vanilla tones of the rum perfectly. What a wonderful way to spend a Saturday afternoon.

This cigar, and many other fine cigars, are available at John Crouch Tobacconist 215 King St. Alexandria, VA 22314

GRAPEVINE | FROM PAGE 34

Ashleigh White Assistant Winemaker for Glen Manor Vineyards

What drew you to winemaking? “I was still in school for biology with a concentration in ecology when Jeff (owner/winemaker Jeff White of Glen Manor) opened the winery. After I graduated I was doing different internships but I still wasn’t sure what I wanted to do. Jeff offered me a position in the tasting room in 2014, and the next year I moved to a full time job in the vineyard and then in the cellar.

Being a winemaker blended different parts of my degree; being outside in nature as well as growing into the winemaking. I also got to work in different cellars around the world which was exciting.”

Describe your role of an Assistant Winemaker: “Jeff makes the decisions and trajectory for what will come for the year and I work alongside him learning things like making picking decisions in the vineyard. I’m kinda his shadow, learning his approach to processing the fruit and monitoring the fermentation.”

What has been your career path to become a winemaker? “I would say do multiple internships; you gather knowledge from different winemakers. I learned you can do the same job 5 different ways and none are wrong but you learn to pick and choose what works for you best.

I’ve worked in New Zealand, Australia, British Columbia, and California. I miss the traveling, I miss learning. But the experience is always worth it. I’d like to keep traveling but I now feel like I need to stay put.”

Are there any specific parts of the winery you are in charge of? “It really depends; every week is a bit different. I’m in charge of managing our Instagram account, and this year I was in charge of blending trials for our 2021 red blends. I’ve also been leading our research into future varietals, like warmer climate reds.

We also did a bit of carbonic maceration for the first time, which was my idea. The color was really pretty. We did the blending trial for our rosé blind and we all ended up liking it. Jeff is open to trying new things.”

Author: Matthew Fitzsimmons is a blogger who has visited nearly every winery in Virginia – most of them twice. Follow his progress at winetrailsandwanderlust.com/.