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TM

A state of mind to tap into

Gettin’ In the Spirit Red Cedar Spirits Distillery

Kissin’ Cuzins Hops & Pot Share Lineage It’s a

Family Affair A hops farmer and his family

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New

Craft Beer Apps

Food Fusion & Brews Bootleggers

& Bogarts


THERE’S MORE TO YOUR BREWERY THAN GREAT BEER. EVERYTHING ABOUT IT IS NATURAL, STRAIGHTFORWARD, AND ORIGINAL. WHEN IT WAS JUST A NASCENT IDEA, YOU CREATED IT FROM THE GROUND UP, WITH HARD-WORK, INNOVATION AND HANDCRAFTING. IT HAS CHARACTER – YOUR CHARACTER. AND THE CHARACTER OF EVERY PERSON THAT HAS EVER SHARED THE EXPERIENCE. THAT MAKES IT DIFFERENT AND UNIQUE. YOU WON’T COMPROMISE ON THE QUALITY OF YOUR PRODUCT AND NEITHER DO WE.

WE BUILD AUTHENTIC CRAFT BRANDS – LET US BUILD YOURS.


LOCK STOCK & BARREL

A FULL-SERVICE CREATIVE MARKETING AND MEDIA AGENCY.

www.contourmediallc.com


contents

premiere issue 2015

features

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Gettin’ In the Spirit Bathtub Gin is not exactly what you’ll find at the Red Cedar distillery, but it is all handmade with natural ingredients and a finishing touch of the local flavor of East Lansing, Michigan.

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The Rise & Fall of Prohibition Marijuana is everywhere. So whether you smoke it or not, you do support pot! Or at least, a member of the pot family.

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It’s a Family Affair A hops farmer and his family are passionately entrenched in the quality of your craft beer.

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departments

30

What’s Trending

31

Culture in the Cask

48

Bootleggers & Bogarts

50

Food Fusion & Brews

Technology will not leave the craft beer culture behind. We’ve found a few apps you may want to check out.

Craft beer people swear they have matured from the campus games of beer pong. We may be splittin’ hairs here, but read it for yourself.

Marijuana is everywhere. So whether you smoke it or not, you do support pot! Or at least, a member of the pot family.

Saving the mighty oak tree has never been so much fun. Visit the Taltree Arboretum’s Oaktober Fest for the sake of great craft beer.

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editor’s desk

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“We have enthusiastically embraced the craft culture that embodies the craft beer and spirits consumer.”

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WELCOME TO 0UR WORLD

ollity Magazine has hit the street. We are on the scene. We are in the room. We have enthusiastically embraced the craft culture that embodies the craft beer and spirits consumer. This includes all things artisanal, natural and uniquely good, relevant and irreverent. Your opportunity to enjoy the contents of this first issue is going to be filled with a sampling of the type of storytelling, reporting and just plain jaw-jackin’ we intend to share. So belly-up to the bar, or go to your fridge and crack open your favorite craft brew or mix your tastiest craft cocktail. Read, discuss, debate and relate. There’s an interesting story on an exciting exhibit travelling across the country that entertains and displays the history of the Prohibition Era in America. We sent a photojournalist out to Indianapolis to capture the essence and fun of this cultural excursion. But if you missed it, you can catch it in several other cities throughout the year. We also have them listed for you. Get all warm and fuzzy with a hops farm family in Northwest Indiana. They’re working passionately to bring fresh hop crops to their local microbreweries. Be enlightened by the profile we’ve done on Red Cedar Spirits, a craft

distillery in Michigan. They have found a way to make bathtub gin so it will suit the taste buds of the most discriminating. Take a stance if you will, on whether you’re an advocate of the use of marijuana medical or otherwise. You might be surprised to discover that you’re already a proponent without even knowing it. Read our take on Hops & Pot. For those of you interested in higher learning and exploring ideas for a professional career, you will want to stop on the story Craft Beer and Spirits 101. The art of the craft business has made its way to the hallowed halls of various colleges and universities. There’s more, but if I give it all to you now you may not keep turning the page. So go ahead and dive in.

Phyllis L. Barlow Editor-in-Chief phyllis@jollitymagazine.com P.S. Oh yeah, before I forget. We want to know your thoughts. There’s a short questionnaire inserted inside this issue, and we could use the feedback. Be kind, but brutally honest. Be helpful, but not a hater. Spill your guts, but not your beer, just fill it out and drop it in the mail. Or, go to our website and give us your two cents: jollitymagazine.com.


contributors C.C. Biedron C.C. is a copy editor and assistant to the Editor-in-Chief at Jollity Magazine. When not slaving away for her editor, she can be found working on completing her BA in English, playing ice hockey, or napping with her cats.

Publisher/CEO Candace S. Shaw

Editor-in-Chief Phyllis L. Barlow

Creative Director Simmie Williams

Web Site Designer Chris Pupillo

Contributing Editor Regina Jones, Ph.D.

Lisa DeNeal Lisa is a native of Gary, Indiana, a freelance journalist, author of “Dead Lies,” and co-author of “Unflappable” and “The Panthers Club.”

Nathan Donald Nathan’s first published writing began with film reviews, later expanding into book reviews and video game reviews. He is a tutor for English as a Second Language and chess. In his free time he plays saxophone, reads Vladimir Nabokov, and eats pickled herring.

Jean Lachat As an award-winning photojournalist formerly of the Chicago Sun-Times, and now an adjunct professor at The Art Institutes (Tinley Park, IL), Jean currently owns a portrait studio in her hometown of Mokena, Ilinois. She resides there with her husband, four children and two dogs.

Allison Monroe Allison is a writer based in Lansing, Michigan. She loves writing great content that helps businesses in Michigan, and beyond tell their stories, educate their customers, and promote their brands.

Copy Editor/Research C.C. Biedron

Photography Robert Johandes Jean Lachat Chris Pupillo Mike Redding

National Sales Director William Lyons

Advertising Sales Thomas Szczepanski

Office Manager Amanda Couch

Financial Analyst Jarrett Jordan

Social Media Manager Adam Feck

Production Team Printworks Group

Frank Szczepanski Chief Resource Director

Jollity Magazine

9800 Connecticut Drive Crown Point, IN 46307 Phone: 219-644-3237 Fax: 219-644-3682 Web: www.jollitymagazine.com Jollity Magazine is owned and published by Contour Media, LLC. Copyright 2015. All rights reserved. Reproduction in part or in whole without permission is prohibited. Printed copies are available at jollitymagazine.com. Check Facebook.com/Jollity Magazine for further purchase locations. Single copy $5.95/issue; $19.95/year subscription (plus shipping and tax where applicable) Like us on Facebook, and follow us on Twitter, Instagram, Pinterest, Tumbler

7


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Meet the

Growler Girls and their Bags

Tisha had already been a quilter for a number of years when Emma met her almost five years ago. In fact, Tisha was the inspiration for Emma to begin sewing. It was also Tisha’s husband, who through a kizmit experience introduced these ladies to the world of Craft Beer. He worked for a while at Sun King Brewery in Indianapolis, Indiana when Tisha and Emma began visiting the tasting room on Fridays. It never hurts to know someone on the inside . . . One day Emma made a tote bag and realized it was a perfect fit for her growlers. And since Tisha was already making insulated pot holders, among other crafty items, the two decided to incorporate the insulation into the tote and VOILA! Growler Bags.

It’s a handmade, insulated, tote-like accessory that comfortably holds a 64 oz. growler of Craft Beer. After all, they have wine totes don’t they? It makes sense to me. When I’m headed to a party and the charge of the night is to BYOB, you can bet I would reach for

a fashionably designed carrier to hold my craft beer of choice versus a brown paper bag! Or, if I’ve been invited to dinner and I want to show my cultured side, I would bring the hostess a tasty craft beer in a Growler Bag as a gift.

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Well, maybe some of this could be applied to Emma Clust and Tisha Nagel, the two Midwest millennials who created their business Growler Girls out of a need to meet their own needs. Who doesn’t need to have a convenient and stylish way to accommodate one’s Craft Beer growlers?

So, what is a Growler Bag?

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S

ugar and spice and everything nice that’s what little girls are made of...NOT!

By the way, the Growler Bag also holds at least two bullets, which is a smaller growler that many breweries

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Growler Bags are about 11x15 inches in size and were originally designed with the thinking that only women would want them. But from the word-of-mouth Emma and Tisha have had through their husbands, they have discovered that men like them too. Machine washable, both the Growler Bag and the Market Tote are great gifts that just keep on giving. For each bag sold, the Growler Girls donate $5 to the Indiana Canine Assistance Network, a nonprofit organization that trains service dogs. Growler Bags range in price: $28-$35 each, and the Market Tote is $15 and can be purchased on www.etsy.com/shop/ growlergirls or contact the Growler Girls via Twitter: @Growler_Girls

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Growler Bags are machine washable and gender-friendly.

Tisha Nagel and Emma Clust. Just two Midwestern Millennials with an idea to fill a need.

One day Emma made a tote bag and Tisha was insulating pot holders and such. And there it all began.

Yeah, yeah, you’re right, the best part is that the Growler Bag will keep your Craft Beer good and cold for up to 6 hours. But, another really good part of what the Growler Girls are doing is in the process they use for the bags. First of all, to create the straps for the Growler Bags, they use reclaimed automobile 10

So, who really are these Growler Girls? Emma said, “I’m a Porter girl myself. For example, I love the delicious

decadence of Count Nibula.” This is a chocolate milk stout, which is the creation of Fountain Square Brewery in Indianapolis, Indiana. Isn’t it just like a girl to go for the chocolate? On the other hand, Tisha goes for a pretty hopped-up selection. She prefers IPAs and anything from the Delaware microbrewery Dogfish Head.

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And Here’s the Best Part . . .

seat belts. Plus, they have introduced a second product called the Market Tote. This bag is created from recycled woven plastic bags that have been used by breweries to hold the grain and malt they use to make craft beer. These bags are washed out, cut down, edges mended and reused to create the Market Tote. Contributing to this environmentally smart process are Triton Brewery, Bier Brewery and Great Fermentations, a local home brewing supply store—all in Indianapolis. Kudos to all!

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use to package their craft beers. Or, if you’ve gone off the growler grid for an evening and the occasion calls for you to step over into the world of wine and champagne, the Growler Bag can also hold two bottles of either. But I attest to you that any occasion is the right occasion for a uniquely brewed Craft Beer selection.

Stouts and Ales An IPA or a Pale That’s what the Growler Girls are made of. Growler Bags can be purchased on www.etsy.com/shop/growlergirls or contact the Growler Girls via Twitter: @ Growler_Girls


PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP

THE RISE AND FALL OF

PROHIBITION PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP

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PHOTOGRAPHY BY


Next time you sit down to enjoy a tall glass of your favorite IPA, bourbon-barrel stout or extra pale ale in your favorite brewpub, remember that at one point in American history, such a pleasure was absolutely, categorically, land your ass in the slammer: illegal. Finish your brew and then go see “American Spirits: The Rise and Fall of Prohibition,” a travelling exhibit now displaying in Indianapolis at the Indiana State Museum through February 15, 2015. Story & Photography by Jean Lachat

T

he United States was a hotbed of alcohol-fused controversy in 1918. The Prohibition era brought about a real brou-ha-ha. Susannah Koerber, senior vice-president of collections and interpretations at the Indiana State Museum, said “So many different social factors fed into (Prohibition), like women’s suffrage and changes in culture. Not to mention music, nativism to populism, progressivism, and the rise of the Klan in the Midwest.” Also, the income tax had to be passed before prohibition could go into effect. This would replace the revenue from excise taxes, which were associated with the sale of alcohol. Just about everyone had an opinion.

Over 100 different artifacts and photos from the era, along with interactive exhibits give you the true experience of the time.

Though some spoke louder and more often than others. At the exhibit you can come face-to-face with Billy Sunday of Indiana. The baseball playerturned-evangelist moved his family to Indiana in 1911 and became a driving force in the 18th Amendment passage as a leader of the Temperance (Dry) Movement. “It’s estimated that 100 million people heard him speak,” Koerber said. You may also cross paths with picketing members of Indianapolis’ Propylaeum Historic Foundation, proponents of Prohibition. The 18th Amendment prohibiting the manufacturing, sale and transport of alcohol passed on January 17, 1920, but lasted just 13 years before it was repealed on December 5, 1933. 13


On the precipice of Prohibition, Americans over the age of 15 downed 90 bottles of 80-proof alcohol – or about four shots every day - per capita on average each year. That’s twice as much as what is consumed today. According to World Health Organization we consume 778 servings/year – a little over 2 servings/day.

You may also cross paths with picketing members of Indianapolis’ Propylaeum Historic Foundation, proponents of Prohibition. The 18th Amendment prohibiting the manufacturing, sale and transport of alcohol passed on January 17, 1920, but lasted just 13 years before it was repealed on December 5, 1933.

This exhibit “American Spirits” offers a trip through that time period with a comprehensive and enjoyable history lesson. You have over 100 original artifacts from the era to check out. To truly give you the experience of the era, you can take a police line-up photo standing right next to the likenesses of the infamous

Chicago gangster Al Capone and his sidekicks: Meyer Lansky and Lucky Luciano. As it turns out, many members of organized crime in the 1920’s had rap sheets taller than them. Most stood barely 5’8” tall. You can visit an authentic speakeasy, where you can dance the Charleston, learn how to dress like a flapper and practice the secret language of the era. Some things never change

Chicago gangsta’s Al Capone, Meyer Lansky and Lucky Luciano were short in stature, but tall in in their crimes. 14

In addition, there is a look at the lasting effects of the movement, particularly in Indiana, where the state Blue Laws continue to cause public discourse. According to Rebecca Smith, lead program director for “American Spirits,” “As Hoosiers know, Blue Laws in Indiana remain a hot button issue. There are still no alcohol sales on Sundays,” Smith said.


Blue Laws in the United States vary by state, and are laws designed to enforce religious standards. Many states still prohibit selling alcohol for on- and off-premises sales in one form or another on Sundays at some restricted time, under the rationale that people should be in church on Sunday morning, or at least not drinking. Another feature of Blue Laws restricts the purchase of particular items on Sundays which is an unusual feature in modern American culture. Some of these laws still restrict the ability to buy cars, groceries, office supplies and housewares among other things. Though most of these laws have been relaxed or repealed in most states, they are still strictly enforced in some other states. Some states still prohibit hunting in various degrees on Sundays. Times are a’ changin’ In July, 2010, Indiana Senate Bill 75 went into effect and microbreweries came out on top. An Indiana microbrewery can sell its beer for carryout on Sundays only at the address at which the brewers’ permit is filed. This means that the brewing and the selling have to be done at the same address. Places where brewing does not take place are not eligible for carryout sales. Indiana breweries are not required to sell beer on Sundays, so if a brewery does not hold regular hours on Sundays, it may or may not open on a regular basis for Sunday sales. Grocery stores, liquor stores, and other stores selling craft beer are not eligible for carryout Sunday sales.

www.jollitymagazine.com

To America’s most famous evangelist, William Ashley, Sunday liquor was “God’s worst enemy,” and “hell’s best friend.”

By early 1900’s saloons had become very popular. Mostly because of the financial backing from large brewing companies, almost all of them owned by German immigrants.

American Spirits: The Rise and Fall of Prohibition is curated by Daniel Okrent, Pulitzer Prize finalist and author of Last Call: The Rise and Fall of Prohibition.

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But there is a limit in the amount of beer you can purchase in a single transaction: only two cases (or 576 ounces) are allowed. “American Spirits” was created by the National Constitution Center, and made possible by a major grant from the National Endowment of the Humanities.

On January 17, 1920, a new day dawned. As the 18th Amendment went into effect, Americans could no longer manufacture, sell, or transport intoxicating beverages. Prohibition was now part of the Constitution, holding the same status as freedom of speech, freedom of religion, and the abolition of slavery.

In case you miss it in Indy, American Spirits exhibit is headed for Museum of History and Industry, Seattle, Washington March 27, 2015 – August 2, 2015, Grand Rapids, Michigan September 25, 2015 – January 17, 2016. And then to Peoria, Illinois’ Riverfront Museum February 26, 2016 – June 26, 2016. Contributed content: P.L. Barlow 17


CRAFT BEER 18

Blowing the rules and our minds with brilliant packaging design!


The Craft Revolution is upon us and it is equipped with a boat-load of microbreweries and distilleries emerging onto the scene. Entrepreneurs—every single one of them, which means they are inventive, creative, irreverent and daring. We love it. All of it. Every bottle, bomber, barrel and blend.

Craft beer labels are as distinctive as the contents inside. The colors are vivid and the graphic choices are edgy. Just like the beer they brew, microbrewery names and labels are embracing the culture of the craft. 19


EXIT

From Farm to Bottle to Fresh Cocktail When you first visit Red Cedar Spirits in East Lansing, Michigan, you may think you’ve gone in the wrong direction until you are directly in front of it. And even then, you may still be a bit confused.

T

ucked away between two main roads, on the edge of two counties, resting on the banks of a stream leading

to the former City of East Lansing Public Works building stands the home of the “Fresh Cocktail.” Surrounded by trees and nestled away from the din of whizzing cars, the now refurbished Public Works building is home to one of Michigan’s oldest distilling operations: Red Cedar Spirits. This distillery produces high quality gin, vodka, bourbon, and whiskey. By Allison Monroe Photography: Mike Redding 20


Red Cedar cocktails abide by a strict “field to bottle� philosophy. Ingredients are locally grown.

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simply tell the knowledgeable staff your preferred taste and they’ll find a drink that’s right for you. With so many different and tantalizing combinations to choose from, such as a Thyme Collins, Cucumber Cooler, Ginger Gimlet, Jack Rose or Mint Julep, your “usual” probably won’t cut it at Red Cedar Spirits.

Refurbished Public Works building is home to one of Michigan’s oldest distilling operations.

J

ust to the left of the entrance is a garage door, a nod to the building’s former function, and on warm days the door rises and gives way to a patio where you can enjoy a wide array of classic and innovative cocktails. Inside, you are greeted both by a friendly “hello” from the staff and by chalkboards displaying their latest concoctions. The counters behind the bar are littered with a colorful array of fruits being cut, spices being ground,

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Bio-Beginnings

and, during the colder months (which are plenty in Michigan) hot apple cider heating in a beaker. A small space heater offers a warm fire and the mix of simplicity and coziness give off a unique and pleasant vibe. It’s evident right away that this is simply a place to enjoy great drinks and pleasant company. When you sit down to order the choices are plenty and you know you’ll have to try more than one. The menu will urge you to try the spirits before having them in your cocktail, or

When chemical engineer and Michigan State University professor, Kris Berglund, and his wife Diane, bought the former public works building it was for their other business, Working Bugs, a green chemical manufacturer that produces products for the chemical, agricultural, food, personal care and health industries. “But,” says Berglund, “It’s a very unique configuration because you can take the biproducts from the distillation process and turn them into these products.” As a chemical engineer, Berglund always had an interest in the distillation process and Red Cedar Spirits was born when they decided to merge the two enterprises. “It’s what some people might call a bio-refinery,” he says, “but that’s not so elegant.” The distillery was also born out of a compromise between Berglund and Michigan State University. Since the university cannot own a distillery but wanted to be able to teach distilling classes, Berglund took out the license. MSU was able to use the facility to teach classes and Berglund was able to turn Red Cedar Spirits into one of the largest distilleries in Michigan. He’s also used his resources and expertise to help others get acclimated to the craft spirits


Red Cedar Spirits produces high quality gin, vodka, bourbon, and whiskey.

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industry. “This business is really hard to predict, it’s highly regulated and very tricky,” he says. Some of the laws in place date all the way back to prohibition, so Berglund is always willing to help others navigate the waters and get on their feet. He doesn’t see this as competition as he thinks Central Michigan is a very “under-served” area. “There are a lot of breweries and wineries, but very few distilleries.”

The Fresh Cocktail

Cocktails at Red Cedar Spirits abide by a strict “field to bottle” philosophy. Most of the ingredients going into the making of the spirits, and the cocktails made from the spirits are locally grown. For example, the corn in the whiskey and bourbon comes from Berglund’s grandfather’s farm, and the apples in the brandy come from Uncle John’s Cider Mill, both in Michigan. “We know right where it came from.” This philosophy leads not only to great tasting drinks, but allows them to add twists to traditional favorites. While they serve the basics like Martinis, Old Fashions and Manhattans, they add their own touches as well. Since they don’t serve vermouth, because they can’t make it in-house, they serve their Manhattans with homemade cherry cordial, turning it into what they like to call a “Michigan Manhattan.” Of course, they don’t have the ability to make everything in the building, “We don’t have bees out back for the honey,” an employee jokes, “But maybe we should!” They are always looking for ways to be innovative and take their drinks to the next level, and have even experimented with baked goods. “We got pies 24

“There’s a variety of choices…just take your pick!”


Chemical engineer and Michigan State University professor, Kris Berglund often uses his resources and expertise to help others get into the craft spirits business.

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Explore some of the ďŹ nest craft breweries in America at

www.drinkIN.beer


There’s a variety of choices for Red Cedar customers. Thyme Collins, Cucumber Cooler, Ginger Gimlet, Jack Rose or Mint Julep just take your pick!

from (the local) Grand Traverse Pie Company and blended them,” says Berglund, “It’s literally a slice of pie in a cocktail.” The cocktails are uniquely satisfying. Customers are surprisingly pleased with how they taste. Berglund says customers often end up liking something they didn’t think they would. Whether the drinks are traditional, like a Jack Rose made famous by Ernest Hemingway, or a concoction written on a napkin by one of their experimental bartenders on a slow Sunday night, “We strive for freshness,” says Berglund. “And our customers can tell the difference.”

Behind the Scenes

Once you sample your first drink you may be curious about its origins, and while now you know where the ingredients came from the actual act of distilling spirits remains a mystery to most. But, at Red Cedar, you can get your curiosity sated on one of the tours through their distillery, most likely led by head distiller, Jacob Rochte. From a 29-foot-tall still that they had to construct the building around, one of only a few in the country, to rows of barrels aging anything from bourbon to whiskey, the setup is impressive. What’s just as impressive are the

things that Red Cedar shares with some of the bigger names in the industry. The barrels they use are from the same company Jim Beam uses to age their whiskey, and their distillery size is half the size of Maker’s Mark. However, Red Cedar stands on their own when it comes to a few things, such as how long they age their whiskey. “It gains more character as it gets older, but really old whiskey gets pretty oaky,” says Berglund. They don’t age it as long so as not to “over-oak it.” Red Cedar also stands out when it comes to the personal touch that goes into each batch. 27


They are one of the only distilleries producing at their scale, that actually has a person touching every batch and running individual batches. Their gin also stands apart from many others but is one of the simplest things to make. “Gin has all this mystery surrounding it,” says Berglund, “But it’s really non-mysterious.” Gin doesn’t require an aging process, and while it does require juniper to qualify as gin, Berglund says they add a lot less than most places. And as a result, “A lot of people that don’t like gin tend to like ours.” On your foray through the stills and barrels of the 45,000 square foot facility, you’ll also find pipes and bottles resembling chemistry sets bubbling and large barrels set aside, waiting. It’s one of the perks of running an operation like this, according to Berglund. You get to experiment with different flavors and see what you can come up with. But, there’s always a risk he says. Either you came up with a winning combination of ingredients, “Or it tastes like crap (or both). You’re never quite sure which one it will be.” But whether it turns out or not, to Rochte and his fellow employees, knowing how it’s made, where it’s made and what goes into it, makes working at Red Cedar a uniquely gratifying experience.

The “Spirit”

If it’s a quiet night, which it probably is if it’s not a Friday or Saturday, you’ll get a chance to talk to the very friendly employees. And, if you are naturally inquisitive, like my husband is, they will patiently answer question after question about the distilling process, packaging, 28

Red Cedar operations consist of a 45,000 square foot facility where you’ll find stills and barrels, pipes and bottles, all used to create their unique blends.


distribution, and even the industry as a whole, as they did on our visit. Every question was answered with a sparkle of pride. “The product kind of sells itself,” says Rochte. “It’s great being able to serve what you are making, it gives you a lot more pride in what you’re serving.” The “making” he refers to not only applies to the distilling process, but also the cocktails that have been invented. It’s easy to see the bartenders enjoy what they are doing through just a few minutes of observation. Mid-conversation one might pause and you can see the wheels start to turn, “Oh we should add this ingredient to that and make this!” Or, “Oh yeah! Great idea!” If you are sitting at the bar you may actually witness the invention of a new cocktail, and the bartender creating it may even let you be the first to try it. “They like to experiment when the boss isn’t here,” says Berglund, and though he doesn’t discourage it, he adds, “Sometimes we have to restrain them!” On a weekend the tasting room often reaches capacity, and overflows into the extra room they have set aside for hosting events or viewing footballs games. On those nights, Rachel Peake, one of the managers, describes the atmosphere as “intimate and bustling.” And while this may seem contradictory, it’s also very accurate. While a Wednesday or Thursday may be on the slow side, that doesn’t mean they can’t draw a crowd. The small space, and on cool nights the twinkling fire, offers an industrial environment with a side of charm. No extras, just a place to connect with friends and strangers over a fresh cocktail. Many of those friends are

“A lot of people that don’t like gin, tend to like ours.” Kris Berglund, Owner Red Cedar Spirits

regulars who the employees have gotten to know through frequent visits, and they can range anywhere from undergrads to retirees. “It’s usually a pretty eclectic group,” says Berglund.

A Spirited Future

When Berglund looks at the future of Red Cedar Spirits, it simply includes providing more for their patrons. They have five main categories of drinks now but have plans to add more. For example, their newest product to be bottled is a Buckwheat Bourbon that simply replaces the rye with buckwheat and gives the drink a much lighter taste. This could also make this bourbon selection a favorite for those with gluten sensitivities. They are also set to

go into distribution and, due to a demand from the businesses, bottles of their drinks will be sold in some local East Lansing stores. Looking forward Berglund just wants to make sure Red Cedar offers cocktails that keep customers anticipating new imbibing experiences as well as appreciating old ones. According to head distiller Rochte, “We’re just spreading our “spirit!” Allison Monroe is a freelance writer in East Lansing, Michigan (allison@lifepublished.biz).

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what’s trending

Craft Beer is now in sync with your tech gear. We all know how important our smartphone apps have become in just about every waking moment of a day. I use mine for an alarm to wake me up in the morning. The calendar reminders keep me on task for business and personal appointments. Forget about me finding my way to anything without GPS. And now I can use any number of apps to help me navigate through the growing world of craft beer. Here are just a few.

2. TapHunter

Price: $.99 Platform: iOS

Price: Free Platform: iOS, Android

Using this app you will find in-depth beer descriptions and food pairing recommendations. You can also rate beers and identify your favorites.

Discover new breweries and sellers. If you’re out exploring the city, you can search by location, beer, or brewery and find the closest bar that sells your favorite beer!

3. BeerGram

4. Untappd

5. Find Craft Beer

Price: Free

Price: Free

Platform: iOS

Platform: iOS, Android

Price: $.99 Platform: iOS, Android

Super sleek app lets users buy friends a real beer from phone to phone. Not only can you see participating restaurants and bars, and purchase a beer for you friend, you can even view their list of “favorite beers” and see what locations they frequently check in at.

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1. Craft Beer App

Check specific beers from certain breweries, as well as the specific restaurant/pub you’re drinking it at. Clean and user-friendly this app interface takes nods from other social networks apps and will immediately feel familiar to Instagram users.

Easily find a place near you to get a Craft Beer. Uses the GPS to determine your current location and searches a database of Craft Beer locations within your specified distance, e.g. Brew Pubs, Breweries, Beer Bars, Beer Stores and Homebrew Shops.


culture in the cask

CRASS CLASS to

The Evolution from Flip Cup Champ to Craft Beer Connoisseur By: C.C. Biedron

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C

ollege is a time for learning, a time for transitioning into adulthood, a time for partying. For many who have lived on a college campus odds are that they have tossed ping pong balls into pyramid-configured cups, turned cards over and crushed a light beer, or even flipped cups along the side of a table spraying beer across the carpet.

past. Web Manager, Justin Rhodes supported Bendle’s response with similar answers. “I rarely play drinking games now. If [I] do [I] never use craft beers.” So if craft beer drinkers claim to be finished with drinking games, then where is the idea for blogs and other articles coming from that talk about which craft beers are best for drinking games, or websites that sell “rustic” versions of beer pong tables for classier customers, and even bars that promote both craft beer and games?

Despite which drinking games you played during your college years, one thing is certain, you were not playing with quality beer. My personal experience on a college campus is fraught with memories of an interior door unhinged from the frame, spread over two wobbly chairs and covered in Red Solo cups. Each of us ignored the scratches and beer stains littering the wood laminate and focused instead on choking down the cheapest brews available from the local supermarket.

While it may be easy to find a beer pong tournament or quarters competition at your local bar, these are generally not establishments boasting an assortment of imported IPA’s. Instead of slipping on a spilled light beer, craft beer enthusiasts have been flocking to the rising numbers of arcade bars popping up across the country. Many of

Drinking was not about relaxing with a cold one after a long day of classes, rather, with the aid of drinking games it was all about evicting the rancid taste of skunk beer from your mouth. Eventually, some leave college on the path to becoming doctors, or lawyers, or business executives. Others are set on course to become craft beer drinkers. We grow up, work nine to five’s, become saddled with bills and obligations, but in the midst of all this newfound maturity and affinity for classier brews, are craft beer drinkers above drinking games? Was the purpose of beer pong and flip cup simply a route to intoxication, or were these truly enjoyable pastimes? According to real craft beer drinkers, the former is the most likely conclusion. Amanda Bendle, a twenty-six year old Learning Support Specialist at National Lewis College, and reputed craft beer snob, states, “Drinking games are often few and far between nowadays, maybe once or twice a year,” and if games are played they “usually involve taking a drink whenever a designated trigger word is said during different shows, movies, or political events.” She is not the only one saying that drinking games involving plastic cups and cheap beer have been left in the 32

these establishments named themselves along some variant of the words beer and arcade, but Brooklyn’s Barcade is where it all started. Co-founder and CEO of the original Barcade in Brooklyn, New York, Paul Kermizian sheds some light on how his unique bar came into existence. “When my partners and I were deciding to open a bar back in 2003, I was already a collector of classic video games and had 4 in my apartment in Brooklyn. At that time, we had not ever seen a bar combined with a full arcade. There have always been video games in bars but nothing like 30-plus games lining the walls.” Kermizian was a collector of video games and they were often popular at parties he hosted at his home. So, when he was thinking of a type of bar to open, he and his associates thought people would enjoy this atmosphere.

“There have always been video games in bars but nothing like 30-plus games lining the walls.”


it appears that my original inference was somewhat off. Although I believe craft beer consumers are still willing to participate in drinking games it would appear that this concept has evolved from drinking games to drinking while playing games. Bars offering up classic arcade games and old-school gaming systems have popped up all over the states, games like Cards Against Humanity have been found in many bars and homes, and the prevalent “trigger” games, referred to previously can still be found at many craft beer parties.

Considering the amount of spinoffs and new genre of bars combining craft beers and video games, it’s clear Kermizian and his partners were onto something big. Now with five locations since the opening of Brooklyn’s Barcade in 2004, “Jersey City and Philadelphia opened in 2011, and the two in Manhattan opened this year [2014],” all are flourishing and owned and operated by the founders. After informally polling craft beer drinkers, it comes as no surprise that

Barcade does not offer the drinking games found in college dormitories or frat parties but as Kermizian said, “We did not expect to find so many craft beer drinkers into old video games . . . but there were. It was a pleasant surprise.” We drink at parties, we attend happy hour with colleagues, we imbibe heavily at the holidays, although I suspect that is for an entirely different set of reasons. And after attempting to determine whether craft beer enthusiasts are over their fascination with drinking games,

While red solo cups and beer-soaked playing cards appear to be a thing of the past for the matured craft beer drinkers, drinking is still a very social activity, and the popularity for infusing brews and entertainment proves this. Barcade is located in Brooklyn, New York. For more information visit our website jollitymagazine.com Photography provided by Barcade, Brooklyn, New York.

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FRESH HOP CROP Creating a Legacy Fresh, whole cone hops coming right off the field and straight to the taps of microbreweries in Northwest Indiana.

J

By P.L. Barlow

ustin and Leah Arthur, owners of the Cone Keepers Hop Yard in DeMotte, Indiana are quite passionate about their work. This passion is as much about building a family business for their sons to take over one day as it is about following a divine path. Who would think that in this sleepy little town in Northwest Indiana, just a little more than 120 miles northwest of Indianapolis, and about 69 miles southeast of Chicago, you would find a microbrewery’s ideal resource for making Craft Beer?

The look on Justin’s face as he explains how he got here, and the beginning of his love affair with craft beer beams with a satisfying sensation of “mmmmmmm . . .” “I was a home brewer myself for 10 years, and I’ve dreamed of cultivating my own hop crop for at least 12 years.” And now he has a 13.5 acre hop farm that recently had its first harvest, and will soon supply brewers with 7 varieties of aroma hops that will capture the demanding tastes of any craft beer aficionado. 37


Going back to basics, Cone Keepers only uses natural nurturing with their crop. Reloads the soil. No pesticides. Regular cow manure. No commercial fertilizers.

Fresh, whole cone hops coming right off the field and straight to the taps of microbreweries in Northwest Indiana.

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hole cones don’t usually stay fresh but Cone Keepers has the capability to pelletize. This allows cones to stay fresh longer. It condenses them to keep in smaller freezers. Pretty impressive because not all hops growers can do this. Hops can be used fresh off the vine or dried. It all depends on the flavor the brewer wants. Justin says, “Getting the fresh or wet hops here is difficult because local growers are scarce.”

“Each hop has its own destiny.” Cone Keepers spreads out over 13.5 acres of hop crop that grows at least 3 feet a day. “They get very thirsty.” With all of the nitrogen, phosphorus and potassium they get on a daily basis, Justin swears that these plants are almost smart. “Once you teach them how to go clockwise up the twine, they take it from there.” Every day he scouts the fields to be sure that there are no bugs coming in. No fungi. No downy mildew. “It’s very labor intensive, but I love it.” Justin swears, “They like the attention. They’re smart and friendly.” 38

Justin says each hop has its own destiny. And so do his sons Corban 5 and Reid 3. Future plans include adding a greenhouse for clone cuttings and propagating.


Cone Keepers currently has 13.5 acres, 9 of which are tillable. Two more acres added by year-end 2015. 39


It’s a family affair! Leah is committed to the new family business. She is excited about the possibilities, and creatively involved in the marketing and microbrewery relations. Their first harvest was at the end of September 2014, and everybody pitches in. Sons Corban, 5 and Reid almost 3 are always at Dad’s heels when working the crop. Justin admits that Cone Keepers is as much for his family as it is for his personal pleasure. “This will be my sons’ legacy.” Pretty sure that’s why Leah beams with her own smile of satisfaction, “This has been a dream come true! I thank God for it all.”

Freshly Harvested Whole Cone Hops Coming in the Next Harvest: 7 Different Varieties Willamette an aroma variety with an alpha acid content at 4%-6%. Delicious, peppery herbaceous spice that has both a fruit and floral essence. Nugget a dual use hop with an acute bitterness of 9.5%-14%. Green, herbal aroma. Gives oomph to many beer styles requiring the hop jolt, like imperial style ales. Zeus another dual purpose hop with a 14%-16% alpha acid rating. Has both a bitterness kick and a strong dreamy aroma. Commonly used for late-boil or dry hopping to get its herbal, earthy character. Glacier a balanced dual purpose. Its composure lends itself to many applications in many styles of beer. Alpha acid rating averages around 5.5%. Aroma has citrus notes, hints of fruit, and herby woody. The bitterness is active and quite satisfying. Pacific Gem a bittering hop with a refreshing nip. Known for having tones of oak wood offsets. Bouquet is fruity and closely resembles blackberries. Alpha level is between 13%-16%.

Newport another bittering hop, but this one has an alpha acid rating at 14.5%-17%. Also a high beta acid count at 7.2%-9.1%. Carries an earthy citrus blend with tones of wine, sometimes balsamic. Best used at the beginning or mid boil for bittering purposes. Southern Cross a dual purpose hop with citrus and spice.

Soft bitterness that makes it a good early addition to the boil. Heady lemon zest and pine needle essence. High alpha acid content—up to 14%.

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FRESH INDIANA HOPS

Cone Keepers Hop Yard is a multi-variety hop farm located in Jasper County. We specialize in 18 different aroma and bittering varieties. Our hop yard is dedicated to providing the highest quality hops to the craft brew industry. Our yard will provide whole cone, wet, and pelletized hops.

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Dead Man Brew:

A Love Story A Book Review of “Trouble Brewing” by Paul Abercrombie

Teenagers, John, Waldie and Preston just wanted to brew a batch of weed-laced beer, but when a vengeful fire breaks out decimating the building, everything is changed. Cut to eleven years later and a drunken security guard decapitated by “The Beast,” Beaver Brewery’s greatest abomination, or barley mill, depending on who you ask, and Paul Abercrombie’s Trouble Brewing spends the next 170 pages unraveling the secrets lurking beneath the hops-soaked surface.

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eunited with the three beer-loving bros, now young men working in Beaver Brewery alongside a cast of characters straight out of a creative writing handbook, the story takes a disastrous turn. Preston, the obligatory rich kid, Waldie, the weed-smoking hippie, and John, the man turned into putty by a hot woman, are joined by a supporting cast of equally predictable misfits. Harry, the cheap boss on a never-ending scheme to get rich by sacrificing quality, employee well-being, and political correctness. Chloe, the attractive girl with a major physical flaw, but a heart of beer-loving gold. And Duane, the freckle-faced ginger security guard with an affinity for guard dogs and an unhealthy obsession with Native Americans. Despite the déjà vu feel to some of the characters, they blend well creating humorous situations and lead to a dramatic finish. When Preston, Beaver’s newest brew master, comes into work early to get a jump on the latest brew, he discovers the severed head of Ernesto, Beaver’s worst employee and now most recently deceased employee, laying at the bottom of The Beast. Terrified of bad publicity and motivated by a trust fund payday, Preston guilts John into helping clean

up what’s left of the dead man. The situation spirals out of control as Preston’s plan to turn Ernesto’s body into a batch of beer and then dump the evidence is rattled when Harry decides the brew should be entered in the yearly Sunshine State Beerfest. Things go from bad to worse as the helpless men watch thousands of strangers imbibe the dead security guard and then proclaim the protein-packed drink number one. The mysteries within this book are doled out in small bites, as we slowly learn what Harry has been hiding from his employees and what happened to John’s brother that fateful night eleven years ago. The writing is easy to digest, cleaver and thoughtful. You’ll learn more about the brewing process than you could have imagined reading a fictional tale, but Abercrombie does it skillfully, so as not to bore the reader with technical jargon. Being someone who likes a good romance, I appreciated the insertion of a love story in a tale like this. John is dating Rachel, a hot, young aspiring actress hell-bent on using her mouth to take John for all he’s worth. Meanwhile, it has been made abundantly clear that he is still hung up on his pal, Chloe. Although the romance between John and Chloe is meant to build as the story progresses, it often feels as though the budding relationship is between

John and his penis. After the first fifty pages, I was remised not to have kept a count of how many times John referenced his erections, fellatio, or scrotums. Relationships and the inescapable obsession with the penis aside, the tension builds throughout this comedic mystery as the main characters confront their predicaments with schemes and blackmail. However, it is not what the characters are hiding from one another that is so intriguing, but what they are hiding from us the reader. Despite the slow start the tale grows, aroused by the character’s actions until finally reaching an unstoppable climax spewing over the pages. While the first forty pages or so are borderline dull, don’t give up on this book. Any fans of bromance, comedy, mystery, and of course, beer will be happy they stuck with it. I give it three beers and a foamy head. . . out of four frothy beers. Abercrombie is a public relations consultant for law firms and other companies. He also contributes to articles on travel and booze for publications such as the Washington Post, Boston Globe, National Geographic Traveler, Chicago Tribune, Dallas Morning News, Wine & Spirits, and ESPN.c Book reviewed by C.C. Biedron, copy editor/ Jollity Magazine 43


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f someone told me 25 years ago that the future of obtaining a degree in crafting beer, or a certification in distilling wine, would become a reality I would cut off his or her tab. After all, the only way you could indulge in a glass of homemade wine or hooch, was to make it on the sly in a cabin in the woods or a windowless basement. Now the art of crafting beer is the big thing and has no plans on drying up.

Colleges Increasing the Industry by Brewing Up Scholars and Aficionados By Lisa D. DeNeal

PHOTOGRAPHY BY JORG BADURA

Ashville-Buncombe Technical Community College “Ten years ago craft brewing was a trend. Now, North Carolina is the ‘ground zero’ of breweries and distilleries beginning with a 20-year veteran brewery, Highland Brewery, with the top three breweries in the area; New Belgium in Asheville, Sierra Nevada in Mills River and Oskar Blues in Brevard,” said Scott D. Adams, director of the Craft Beverage Institute of the Southeast and chairman of hospitality management at Ashville-Buncombe Technical Community College in Asheville, North Carolina. “We have twenty breweries (a brewery for every 8,000 miles), 3 distilleries, four cideries, wineries and sake microkuras (breweries). How’s that for an area known as the ‘King of Moonshine?’ The difference now is it’s legal.” Also known as AB Tech Community College, it is currently the only college that offers an accredited degree program in brewing, distillation and fermentation. The Brewing, Distillation and Fermentation Associate of Applied Science Degree is an associate’s degree that takes two years to complete. The curriculum includes Pathway: Brewing Production, Marketing and Management which prepares students for various careers in the brewing, distillation and fermentation industries. Noticing the tremendous growth in the brewing industry in North Carolina, Adams worked on making a program happen at AB Tech, and in 2012 was able to have an evaluation done on a craft business class. The response was overwhelming with hundreds applying for the first year. The program was capped to 24 students. Currently, the second year has 46 students, including 20 of the original class returning. The first class will graduate in May, 2015. “The student ratio varies from locals to out of state and we have some who already have a bachelor’s degree, three hold a Master’s 45


Scott D. Adams is the chairman of hospitality management at Asheville-Buncombe Technical Community College. He also serves as director of the Craft Beverage Institute/Southeast.

“We have twenty

breweries

(a brewery for every

8,000 miles),

3 distilleries,

four cideries, wineries and

sake micro-kuras (breweries).”

Map courtesy of ncbeer.org

degree. The majority of the students are looking to get into the industry, whether it is to craft their own brands of beer and distilleries or work in the industry or in hospitality,” Adams said. Candidates for the program must have successfully completed high school chemistry or CHM 092, have a college level placement in English and Math, and are required to have received the first dose of Hepatitis A vaccine before the first day of food preparation and service classes, and the second dose within 12 months of the first. Adams added that students must be prepared to work as the program also involves a physically demanding work environment. Additionally, AB Tech works with two other colleges: Blue Ridge Community College in Henderson County which focuses on brewing equipment, packaging and maintenance, and Rockingham Community College in 46

Eden that concentrates on hops selection and malting. In-state students pay $8,000 for the two-year program which includes textbooks, and work uniforms. Purdue University Purdue University Agricultural Center in West Lafayette, IN deals with hops farming. Hops are one of the main ingredients in beer brewing and are the female flowers of the hop plant, Humulus Lupulus. Purdue’s Department of Horticulture and Landscape Architecture’s research assistant, Natasha Cerruti, said they offer free hops farming, and webinars are frequently scheduled. The 3rd Annual Indiana Small Farm Conference will take place March 5-7, 2015 in Danville, Indiana. “Farmers and those interested in growing hops will get to interact with researchers, farmers and more. Fees for the workshops range between $50 on Thursday, $75

to attend one day, $100 for two days,” she said. Some colleges across the U.S. offer classes as part of continuing education programs for the non-students, entrepreneurs, and curious craft beer drinkers. AB Tech also has a Craft Beverage Continuing Education program partnered with Workforce Development through the Craft Beverage Institute. Adams said this program provides entry and enterprise-level training, business development and quality control, and sensory analysis testing for the craft beverage industry. The non-credit courses are in a two-part curriculum called, Beerology and Beeronomics. The fall session ended in October and Part 2 starts October 7, 2015 and costs $106.40. San Diego State University At San Diego State University College of Extended Studies, one can earn


a Certificate in the Business of Craft Beer in San Diego, California. San Diego holds the title of ‘Top Beer Town’ in the U.S., with more than 80 craft breweries throughout the city. “It was really a nobrainer to create the program because the brewery business is a staple here,” said program director, Giana Rodriguez. She added that the program, which started last year, is geared towards the working professional ages 26 to 70 years old. The program is offered in the fall and spring, with an option to take six or nine classes to earn the certificate. Courses include Exploring Craft Beer, Craft Beer and Food Pairing, Brewery Start-Up I: Readiness, Brewery Start-Up II: The Business Plan, The Business of Distribution, Front of the House Management, and more. “Our students are people who may already own and operate a brewery and want to tweak their skills, to those either wanting to work for a brewery, start their own or get a job in hospitality,” said Rodriguez who has a background in hospitality.

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Portland State University Those who don’t have the time to sit in a classroom can take advantage of Portland State University’s Center for Executive and Professional Education’s ‘Business of Craft Brewing’ online program. It’s a four-course program – Basic Business for Craft Beverages, Craft Beverage Business Management, Strategic Craft Beverage Marketing and Finance and Accounting for the Craft Brewery. A Craft Beverage Immersion Weekend in Portland, Oregon is also held. The latest was on May 23-25, 2014 for $649; for the three days students networked, toured local craft breweries and pubs, visited malt and hops processing facilities, local distilleries, along with tastings and in-class lectures from industry speakers. Madeline “Mellie” Pullman, Willamette Industries Professor of Supply Chain Management for Portland State University School of Business Administration, said the first class started September, 2013. “People can take the classes all year except during the summer. For more information on craft industry school programs visit jollitymagazine.com. Lisa DeNeal is a freelance writer for a Midwest daily newspaper and author (miss_ lisa_67@hotmail.com).

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bootleggers & bogarts book review

Hops &Pot

Teenagers, John, Waldie and Preston just wanted to brew a batch of weed-laced beer, but when a vengeful fire breaks out decimating the building, everything is changed. Cut to eleven years later and a drunken security guard decapitated by “The Beast,” Beaver Brewery’s greatest abomination, or barley mill, depending on who you ask, and Paul Abercrombie’s Trouble Brewing spends the next 170 pages unraveling the secrets lurking beneath the hops-soaked surface.

Kissin’ Cuzins

Don’t Read This if Pot Scares You This story expounds on the Cannabaceae family of plants, beginning with Humulus, the plant where beer hops come from, and then Cannabis Sativa, otherwise known as marijuana. It further distinguishes hemp’s use as a misnomer and reference to cannabis—the controlled substance. This story also establishes the current state of marijuana and hemp legality, and questions your sense of morality in regards to the recent legalization of industrial hemp and the increasing legal status of its controversial relative. By Nathan Donald

A

t my local library, a search for ‘beer’ in the system research database results with books filed away in a wide variety of sections: Cooking, Travel, Gardening, Construction, Adult Nonfiction, and even Parenting. For ‘marijuana’ my search brings back only books under Medical. That might be understandable, I suppose, if you think marijuana is not good for much else. Craft beer enthusiasts might be interested to learn that hops, the bittering agent used in most beers to protect its chemicals, add flavor and give beer its belch-friendly scent is actually siblings with the infamous Cannabis sativa plant used to produce marijuana. It is called humulus, and the two plants sit right next to each other in the birth order of 48

the flora family cannabaceae. You might ask, ‘Can you get high on raw hops?’ No. But some ambitious plant experts have successfully grown hops and cannabis plants into hybrids, yielding hops buds coated with THC, the psychotropic drug which induces marijuana’s illegal condition. And yes, these plant farmers have used these buds to brew marijuana beer, a “one-and-done” drink which makes quite a party. At the library, when I amend my ‘marijuana’ search to ‘hemp,’ my results are quite different: Cooking, Construction, Medicine, Fashion, Cultural Studies, History, and even Religion (The What Would Jesus Eat Cookbook). So why are books with hemp references so ubiquitous while marijuana texts are confined to one shelf between call numbers 612.8 and 616?

The United States Constitution was drafted on hemp paper The answer is misconception. While the term hemp is used liberally to describe all plant species belonging to the cannabis family, often including marijuana, it is actually a variety of the cannabis plant that contains almost no THC. In fact, the hemp plant has


around ten times less THC than the traditional marijuana plant. As a result, it is a much tougher plant, with a myriad of commercial uses in several different industries, including textiles, papers, body care products, detergents, construction materials, plastics, and even food. But no, you can’t get high with hemp. The THC levels in hemp are so low that smoking it gives users a high equal to that of a placebo. At a completely gratuitous Arbor Day party, I see a tall, unkempt guy who refuses to get a haircut, who is drunkenly telling a girl trying to get rid of him that he will never again pay for his Hulu Plus subscription, because it still forces him to watch the commercials (there seems to be at least one of these at every party I go to). After spilling beer on his button-up weave shirt from Urban Outfitters, he retreats to the bathroom (much to the girl’s relief). What is in the paper towels he is using to dab his drunken spill? Hemp. The weave of the fabric in his hipster buttonup? Hemp. The detergents he used to wash it on laundry day? Hemp. And the snack bar he ate to fortify his stomach for craft beer? Hemp. And yes, even the biodegradable plastic cup he will need to grab in order to get a craft beer refill is a hemp product. Despite all of this, growing hemp is still illegal, and has been since 1950. However, the Farm Bill passed in 2014 has a provision which allows farmers to get an industrial hemp growing license, provided their hemp plants adhere to the federal standard level of one percent THC content by the hemp’s weight. With that, the industrial hemp business is on the rise again, which, when compared to its production competitors, comes out far superior. Hemp farming is known to be cheaper, yields four times as much usable material per acre of farmland, needs no pesticides, naturally protects its soil from erosion damage, and grows faster than any other industrial plant product. Compare it to cotton: Hemp shirts are known to be four times warmer, four times more water absorbent, and three times stronger, which is good news for our party boy in the bathroom. Still, some lawmakers are

There is a plethora of commercial uses for hemp in products we use every day.

Marihuana Tax Act of 1937 stamp required for legal import and export of the controlled substance. apprehensive concerning hemp legalization because they fear legalizing hemp is the equivalent to legalizing marijuana, which is an idea growing in popularity every day. The reason for this is every plant belonging to the genus, cannabis sativa is considered to be marijuana to scientists, as well as U.S. law. After the passing of the Marijuana Tax Act in 1937, a document that may very well have been printed on hemp paper (the United States Constitution was drafted on hemp paper by the way), hemp has had its reputation crippled because of its association with marijuana. That hardly seems fair considering the hypocrisy of the law juxtaposed to the economically prudent use of hemp. The desire for economic growth has begun to turn all of this around. Between the uses of its seeds, and the uses of its stalks, the hemp industry has an estimated value over $500 million. A figure American lawmakers are finding increasingly hard to ignore.

So is marijuana essentially already legal? With the latest midterm elections adding another three to the list of states cavalierly thumbing their noses at the DEA’s Schedule 1 narcotics classification of marijuana, including Washington D.C., is there really anything left to debate? Currently recreational and medical use of marijuana is legal in only 4 states and the District of Columbia. The age-old arguments differentiating the effects of marijuana and drinking alcohol sound pretty foolish after learning hops and cannabis come from the same womb. With hemp now gaining traction once again, I have to wonder, what were the fabrics in that American flag I stood in front of as I recited The Pledge of Allegiance every morning during my elementary school days? Hmmmm . . . Nathan Donald is a freelance writer in Chicago (saxtown123@gmail.com).

49


food fusion & brews

PHOTOGRAPHY BY JORG BADURA

50


Saving The Mighty Oak While Savoring the Pairing of Craft & Cuisine O

aktoberfest held in the fall of 2014 at the Taltree Arboretum and Gardens in Valparaiso, Indiana combined the foodie’s love of good cuisine and the craft beer enthusiast’s taste for oak-barrel-aged beer. This inaugural event was catered by David Wodrich’s Third Coast Spice Café in nearby Chesterton, Indiana. Guests were treated to dishes specifically paired with selected brews to complement the flavors. Photography By Chris Pupillo 51


S

erving great food with oak barrel-aged beer not only introduced craft beer lovers to beer and food pairings, but it also promoted the need to “Save the Mighty Oak!” And since oak barrel brewing is so obviously tied to the existence of the oak tree, this themed party made a whole lot of sense for Taltree to host.

Visit the Taltree Aboretum & Gardens Taltree’s Oak Island exhibit allows visitors to see examples of oak trees from around the world, along with shrubs and an assortment of perennials associated with the environment of each oak variation. While it is a great experience to see so many different types of this tree, it also stands as a reminder that many of these glorious species are in danger. There are over 300 species worldwide. Taltree has over 100 unique species themselves. Many of the species are globally threatened with extinction. Reasons for this loss vary from deforestation and climate change to over-exploitation of species and pollution. 52

Our National Tree We cannot overlook the plight of the Oak Tree, because the dangers they’re facing are real. After all, good brews are counting on them. According to Alexis Faust, CEO of Taltree Aboretum, their mission is to save all oak trees in the Oak Preserve. She believes, “Everything we love to drink has sat in an oak cask.”

Oak is dense making it strong and hard, and its high tannin levels make it resistant to insect and fungal attacks, along with the pleasing grain patterns that appear when it’s quartersawn. It is easy to see why these trees have been used for such a wide array of products. Especially for barrels used to age wine, spirits, and beer. Specific oaks are often used for different items. For example, the Japanese


Meet the Chef David Wodrich, owner of Third Coast Spice Café and The Lemon Tree Mediterranean Grill in Chesterton, Indiana with wife Lisa catered the Taltree Arboretum Oaktoberfest. Their restaurants boast a unique variety of vegan, vegetarian and gluten-free menu selections. David and Lisa make everything fresh, using farm fresh ingredients and local products. David’s promise to offer real food with no additives or preservatives coincided beautifully with Taltree’s message for this event. He personally tasted the craft selections so he could make great pairings. “Each had a different tone and nuance. So I determined what flavors would bring out the best in each.” Oaktoberfest offered guests exciting pairings like Strawman Hard Cider with Smoked Tomato Mediterranean Chicken Kabob, and Dragon’s Milk Bourbon Barrel Stout with Beer Bratwurst and Sauerkraut Puff Pastry. You don’t want to miss the 2015 event so visit jollitymagazine.com to stay in touch. 53


Oak is used to make professional drums, the bark from Cork Oak is used for wine stoppers, and White Oak is common for wine barrels. Oak is a great receptacle for brewing alcohol thanks to those high levels of tannin, along with a variety of chemical compounds in the wood. These often let off floral aromas and flavors that will then be infused into the batch. Since these flavors can be strong, and subsequently overwhelming, oakbarrel aging beer is best left to hearty mixes with a higher alcohol content.

All for a Good Cause With the hope of bringing the issues of the oak tree to the public’s attention, 54

Taltree’s Oaktoberfest served hard cider, stouts, wildale, and barleywine. All great choices that were enhanced by the oak barrels in which they had been stewed. Taltree plans on making Oaktoberfest an annual event. This is sure to support Faust’s goal of helping the public “understand the importance of conservation and preservation,” as well as position Taltree Aboretum as the oak experts. So check out the Jollity Magazine website to mark your calendar for next fall. Let’s all do our part to enjoy great craft beer, amazing food, and the chance to save the Mighty Oak.

At the time of production, Alexis Faust was no longer the CEO of Taltree. Stephanie Blackstock now serves as interim Executive Director. Taltree Arboretum & Gardens a 501(c)3 public charity is a 330-acre oak preserve of woodlands, wetlands, prairies and formal gardens that offers events, classes and exhibits all year.

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Jollity Magazine  

Jollity Magazine's mission is to be the premier consumer lifestyle magazine and media resource for craft beer, spirits and artisanal marijua...

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