Christian Moerlein's Third Wave: More That Just A New IPA

Christian Moerlein is getting ready to debut cans of their new Third Wave IPA and Purity Pils. These cans feature new branding designs for Moerlein in new package formats. But this is more than just a new IPA and a new look for Moerlein. I recently sat down with Marketing & Events Director Jesse Folk and Vice-President of Brewing Operations Eric Baumann to discuss these changes.

Third Wave IPA

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David Wondrich on Cocktails, Cincinnati, and Surprises

One of the major highlights of the Cincinnati Food + Wine Classic this year was getting the chance to interview a spirits writer that I greatly admire, Esquire Drinks correspondent David Wondrich. Thanks to his books and articles, most notably Imbibe! and Punch, his name is closely associated with the classic cocktail movement and documenting the history of drinking culture in the Unites States. My partner Charlie and I sat down (more accurately, stood up in the corner of a tent in Washington Park) to talk with him about his writing and why he decided to attend the Food and Wine Classic in Cincinnati. You can listen to the full interview in Episode #195 of The Charlie Tonic Hour but here are the highlights.

David Wondrich and Ginny and Charlie Tonic from the Charlie Tonic Hour

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Phylloxera Aphid: The Bug That Changed The Alcohol World

This is the little bastard that crushed the French wine world but helped bring whiskey to the rest of the world. This is the story of Phylloxera Dactylasphaera vitifoliae.
Phylloxera

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Book Review: 'Proof: The Science of Booze' by Adam Rogers

In my continued quest to read everything about booze I just finished reading Adam Rogers’ Proof: The Science of Booze and damn do I love this book!

Proof The Science of Booze

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Historical Cincinnati Brewery Count

Every year the Brewers Association updates their chart of the historical U.S. brewery count. This year I decided to create a chart for the historical Cincinnati brewery count.

CaptureI love this chart, it shows you the heights we used to stand upon, the crush of prohibition, the lows of the 70s, and the resurgent climb we are currently making. You should go check it out on their page because it’s interactive and they have other related charts.

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New lagering tunnel discovered in Cincinnati!

After being sealed 18 years ago, an entrance to the Hudepohl lagering tunnels has been reopened by the hard working Over-The-Rhine Brewery District team! IMG_5715 Continue reading “New lagering tunnel discovered in Cincinnati!”

Celebrate National Bourbon Day

Happy Bourbon Day Queen City Drinkers! What’s this you say? You’ve never heard of Bourbon Day before? I suppose this means you didn’t get me anything either? That’s OK, I’m disgusted at how commercial the holiday has become anyway. Remember, Elijah Craig is the reason for the season. Yes legend, or perhaps just a good marketing department, has it that in 1789 on this date, June 14, Baptist minister Elijah Craig first invented bourbon by aging his whiskey in a charred oak barrel before sending it down to New Orleans where it became a hit.

Although this story is likely apocryphal, that isn’t going to stop me from celebrating. For today’s cocktail I recommend a classic bourbon cocktail, the horse’s neck.

I first made this drink for Episode 41 of The Charlie Tonic Hour. Charlie and I talked about our trip to the Old Kentucky Bourbon Bar where, in addition to sampling a nice selection of rye and bourbon whiskey, I also tried a classic bourbon cocktail. The Horse’s Neck cocktail dates back to at least the 1890’s when it was more typically made with brandy. Today it is most associated with bourbon and has a history within the Navy as a typical officer’s drink. It gets its name from the garnish, a long peel of lemon that hangs over the glass. I love ginger and bourbon so this was a great drink for me. Make it with the bourbon we featured in the show, Ancient Age 10 Year, and you won’t be disappointed.

Horse’s Neck

1 Lemon
2 ounces of Bourbon or Rye
Ginger Ale
dash of bitters

Carefully peel a long sliver of lemon zest and arrange it in a highball glass and add ice.
Add the bourbon and bitters, top with ginger ale and stir.