We entitled this post with one thing in mind, feeling good and being healthy. You’d think the two activities would be self-defeating, but it seems the two go hand in hand and America is full of followers doing just that. Views and Brews is the group and the followers could likely be you avid hikers or beer aficionados. It is more likely though that any of you who enjoy hiking and beer will enjoy the handiness of Views And Brews.
Views and Brews is a web resource that includes a wash of brewpubs and breweries near righteous hikes, moderate to strenuous with other related linked resources. There are chapters within ten states, soon to include Pennsylvania and Quebec. This is exciting for us here at E.S. because we Love hiking and we Love beer! This is also exciting for us because we Love to inform all you kind and groovy folk about the world that surrounds us, the activities we can enjoy in our communities and what fun we can have by spending time with those we care about.
Discovered by E.S. only a few days ago in Yankee Brew News’89 (www.yakeebrew.com) issued in June/July, we read an article about Tom and Dawns project and had to speak out and tell you all about it. Views and Brews started out of New York by Tom Rankin of Tillson, NY and Dawn Hamilton of Lock Haven, PA. Both are serious hikers, becoming patch wearers of the ADK’s 46er’s, Catskill 3500, New England’s 67’s and the Northeast’s 115’s, but they are also enjoyers of good beer. So, Why not enjoy both in the same outing? That’s just what Tom and Dawn set out to do creating a list of beer making facilities near hikes suitable for anyone. They also created a patch for those determined fans to receive after accomplishing at least half of the list.
Check out more information about Views and Brews at their website and maybe you’ll meet some of the CRAFTYcrew on the trail or at the pub drinking the house brew.
Also this weekend we will be documenting an excursion into the Hudson Valley wine country, visiting six vineyards and a distillery, more will be posted on that subject.
So, check out Views and Brews, enjoy this summer heat and have a cold one. Many thanks from your fans at Effervescent Spirits.
Friday, June 10, 2011
Thursday, June 9, 2011
sweet bay..
Spring is a rapidly changing period of our growing season. Though many plants begin to bloom that promise us a summer of color, many perennials and other plants only show their flowers for a few short weeks. Many of us are saying goodbye to the beautiful wysteria blooms and are soon to lose the spectacle of the beloved peony flowers. However, this transition brings many other flora into fruition.
In the past few days, we have entered the blooming period of Magnolia Virginiana, or Sweet Bay Magnolia.
A tree native to Virginia and very common in the southern U.S. as well as the northeast, it is not necessarily the most eye-catching of the Magnolia trees. Its creamy white blossoms tend to blend in with the pale green and slightly silver foliage. But what these trees lack in visual glamor, they easily make up for with their heady fragrance. This distinct and very pleasing scent is an aromatic gift to any enjoyer of the outdoors.
One interesting botanical tidbit about Magnolia trees is that they do not really have petals, or bud covers called ‘sepals.‘ Sepals are seen commonly on dandelions or pansies (as well as many, many other flowers). They are the little buds you see protecting the new blossoms before the plant shows it colors. Magnolias’ bud covers are simply the flower in its closed form which gradually open This is also the case with tulips. As opposed to ‘sepals,’ leading botanists have declared these blooms ‘tepals.’
As is usually the case, we share our attraction to this plant with many other living species.
The Tiger Swallowtails butterfly utilizes the Sweet Bay Magnolia as a host plant, enjoying the fragrance as much as we do.
Now to bring it back to booze news, this butterfly occasionally enjoys the Hops Tree as a host plant.
This is a small shrub or tree in the Rutacae, or citrus family, whose range covers many different areas of the U.S. No, it is not the traditional hops used in brewing beer but in the past, the Hops Tree was used as a substitute in brewing if the regular hops was not readily available.
Springtime is soon to come to an end, so don’t forget to absorb all the sensual pleasure it offers. Get out there and, as they say, smell the roses. Seriously, you should, it has been a terrific year for roses thus far! How are yours doing?
In the past few days, we have entered the blooming period of Magnolia Virginiana, or Sweet Bay Magnolia.
A tree native to Virginia and very common in the southern U.S. as well as the northeast, it is not necessarily the most eye-catching of the Magnolia trees. Its creamy white blossoms tend to blend in with the pale green and slightly silver foliage. But what these trees lack in visual glamor, they easily make up for with their heady fragrance. This distinct and very pleasing scent is an aromatic gift to any enjoyer of the outdoors.
One interesting botanical tidbit about Magnolia trees is that they do not really have petals, or bud covers called ‘sepals.‘ Sepals are seen commonly on dandelions or pansies (as well as many, many other flowers). They are the little buds you see protecting the new blossoms before the plant shows it colors. Magnolias’ bud covers are simply the flower in its closed form which gradually open This is also the case with tulips. As opposed to ‘sepals,’ leading botanists have declared these blooms ‘tepals.’
As is usually the case, we share our attraction to this plant with many other living species.
The Tiger Swallowtails butterfly utilizes the Sweet Bay Magnolia as a host plant, enjoying the fragrance as much as we do.
Now to bring it back to booze news, this butterfly occasionally enjoys the Hops Tree as a host plant.
This is a small shrub or tree in the Rutacae, or citrus family, whose range covers many different areas of the U.S. No, it is not the traditional hops used in brewing beer but in the past, the Hops Tree was used as a substitute in brewing if the regular hops was not readily available.
Springtime is soon to come to an end, so don’t forget to absorb all the sensual pleasure it offers. Get out there and, as they say, smell the roses. Seriously, you should, it has been a terrific year for roses thus far! How are yours doing?
Wednesday, June 8, 2011
coolin' off at the havana club
All of this heat and humidity makes me crave tacos and mojitos.
Let us dance in the sweat of the night and pay homage to the Cubans out there
-and cheers with a mojito.
Ginger Mojito
Fresh mint- 5 sprigs
Minced ginger- 2 tsp
1 tsp sugar
1oz lime juice
1oz sparkling water
2oz white/light rum
mint sprig + lime wedge to garnish
muddle mint, ginger, + sugar into a paste
with 3 ice cubes in long glass, add remaining ingredients, covering with sparkling water
stir and garnish with mint and lime
Let us dance in the sweat of the night and pay homage to the Cubans out there
-and cheers with a mojito.
Ginger Mojito
Fresh mint- 5 sprigs
Minced ginger- 2 tsp
1 tsp sugar
1oz lime juice
1oz sparkling water
2oz white/light rum
mint sprig + lime wedge to garnish
muddle mint, ginger, + sugar into a paste
with 3 ice cubes in long glass, add remaining ingredients, covering with sparkling water
stir and garnish with mint and lime
Tuesday, June 7, 2011
Makin' mead by moonlight...
…Day Two.
Yesterday Effervescent Spirits’ CRAFTYcrew went out and about to harvest Multiflora Rose flowers for a summery, aromatic drink that’ll quench anybody's thirst. That drink is mead. For those who don’t know what mead is it is arguably the oldest fermented beverage and is made using honey as the sugar source. Mead is also a healthy drink, in moderation, containing micronutrients, vitamin B-complexes as well as pollens and enzymes good for the body. Mead has so many wonderful qualities, but we’ll move on for now.
Into Day Two of our brewing project we are right into making mead, after a delicious meal of course! All of our equipment was well cleaned before use. We mean very, very well sanitized. We added two gallons of water into a large pot, adding one gallon of honey whence it became 160 F/ 71 C. When the honey had dissolved completely, two gallons of Multiflora Rose tea were added into the mix. The aroma hit our faces with sweet smells of sugar plum, spice, and bouquets of flowers. After adding the tea, allowing the temperature to rise back to 160 F/ 71 C for five minutes or so, we wait as our concoction slightly pasteurizes to give the yeast a better start.
We then remove the concoction from the heat and set the pot into a cold bath of water to bring the temperature down fast. It took our brew about twenty minutes to cool to the optimum temperature between the temperatures of 75-95 F/ 24-34 C. There are better methods, but this is what we had available to us. Occasionally checking the thermometer, we prepared the yeast by priming it in a warm sugar solution. Then we added the yeast, capped the carboy with an air-lock and the yeast will do the rest!
Here's our multiflora rosebud tea ready to be added to our honey and water.
the set up
addin' the sweet, sweet honey...
honey + h20
in goes our heavenly rose water.
mmm mm,smells good.
adding the magical yeast.
pouring our potion into the carboy.
ta daa!
check out how to make your own mead, and try experimenting with how to make use of an invasive plant near you.
http://www.stormthecastle.com/mead/mead-recipes.htm
Occasionally check in with E.S. to see the progress of our concoction. Be sure, we’ll keep y’ posted! And Hey maybe you can send us some of your brewing stories we’d love to see ‘em.
Yesterday Effervescent Spirits’ CRAFTYcrew went out and about to harvest Multiflora Rose flowers for a summery, aromatic drink that’ll quench anybody's thirst. That drink is mead. For those who don’t know what mead is it is arguably the oldest fermented beverage and is made using honey as the sugar source. Mead is also a healthy drink, in moderation, containing micronutrients, vitamin B-complexes as well as pollens and enzymes good for the body. Mead has so many wonderful qualities, but we’ll move on for now.
Into Day Two of our brewing project we are right into making mead, after a delicious meal of course! All of our equipment was well cleaned before use. We mean very, very well sanitized. We added two gallons of water into a large pot, adding one gallon of honey whence it became 160 F/ 71 C. When the honey had dissolved completely, two gallons of Multiflora Rose tea were added into the mix. The aroma hit our faces with sweet smells of sugar plum, spice, and bouquets of flowers. After adding the tea, allowing the temperature to rise back to 160 F/ 71 C for five minutes or so, we wait as our concoction slightly pasteurizes to give the yeast a better start.
We then remove the concoction from the heat and set the pot into a cold bath of water to bring the temperature down fast. It took our brew about twenty minutes to cool to the optimum temperature between the temperatures of 75-95 F/ 24-34 C. There are better methods, but this is what we had available to us. Occasionally checking the thermometer, we prepared the yeast by priming it in a warm sugar solution. Then we added the yeast, capped the carboy with an air-lock and the yeast will do the rest!
Here's our multiflora rosebud tea ready to be added to our honey and water.
the set up
addin' the sweet, sweet honey...
honey + h20
in goes our heavenly rose water.
mmm mm,smells good.
adding the magical yeast.
pouring our potion into the carboy.
ta daa!
check out how to make your own mead, and try experimenting with how to make use of an invasive plant near you.
http://www.stormthecastle.com/mead/mead-recipes.htm
Occasionally check in with E.S. to see the progress of our concoction. Be sure, we’ll keep y’ posted! And Hey maybe you can send us some of your brewing stories we’d love to see ‘em.
Monday, June 6, 2011
A Settling Feeling, Blowing in the Wind..
Mmm, A very sweet aroma wafts through the air during this time of the year and that smell is Multiflora Rose( Rosa multiflora), a bushy invasive brought over from Asia to use as root stock in landscaped gardens. During the 1930’s, the U.S. Dept. of Soil Conservation highly promoted this plant for use in erosion control and as a “living fence” for cattle. Now with high-tech innovations in fencing and erosion control, using voracious plants such as the multiflora rose have become unnecessary and have been deemed noxious weeds in the eastern United States.
With that brief history said, we’d like to state that any plant given the title “noxious” is a sad, sad thing because all plants have their place in this world. It is very disappointing that human intervention has created these aliens, but one shouldn’t hate on the plant or the human intervention and instead get together to work with and around each other (by each other I mean the invasive species and the human element).
Though the alien species’ proper place may not be your backyard, try to utilize these potential resources for what they’re worth. For example: Garlic Mustard (Alliaria petiolata) is a weed commonly found in our area which can take over large areas of forest land and road sides, weeding out native flora and creating an imbalanced ecosystem. However, if we go out and gather this leafy green edible, it can make a pungent and delicious addition to a salad.
At Effervescent Spirits we are doing a two-day project involving Multiflora Rose flowers and Honey. We are going to make MEAD!
By making mead using this invasive resource, we are cutting the population little by little to try to get a hold on the spread of this seemingly insatiable plant. The Rose de Rustica we are making will be wonderfully delicious in a number months!
Day one: collect the flowers.
Sneezes and laughter with the occasional beat-box trumpet drift through the air. The sun sets and the bees dust themselves with tasty multiflora rose pollen as the CraftyCREW prick their way to a full bucket of petals.
Here’s Zoylent Green pickin some multiflora rose buds.
Opie singing Raffi’s “Down by the Bay”.
Z.Green getting down and prickly, when our mascot Strider, pops in for a hello.
Scopin' the haul.
After gathering the rose buds and soaking in the delicate floral aromas, we cover our day's collection in cold water and prepare for the brewing of tomorrow.
With that brief history said, we’d like to state that any plant given the title “noxious” is a sad, sad thing because all plants have their place in this world. It is very disappointing that human intervention has created these aliens, but one shouldn’t hate on the plant or the human intervention and instead get together to work with and around each other (by each other I mean the invasive species and the human element).
Though the alien species’ proper place may not be your backyard, try to utilize these potential resources for what they’re worth. For example: Garlic Mustard (Alliaria petiolata) is a weed commonly found in our area which can take over large areas of forest land and road sides, weeding out native flora and creating an imbalanced ecosystem. However, if we go out and gather this leafy green edible, it can make a pungent and delicious addition to a salad.
At Effervescent Spirits we are doing a two-day project involving Multiflora Rose flowers and Honey. We are going to make MEAD!
By making mead using this invasive resource, we are cutting the population little by little to try to get a hold on the spread of this seemingly insatiable plant. The Rose de Rustica we are making will be wonderfully delicious in a number months!
Day one: collect the flowers.
Sneezes and laughter with the occasional beat-box trumpet drift through the air. The sun sets and the bees dust themselves with tasty multiflora rose pollen as the CraftyCREW prick their way to a full bucket of petals.
Here’s Zoylent Green pickin some multiflora rose buds.
Opie singing Raffi’s “Down by the Bay”.
Z.Green getting down and prickly, when our mascot Strider, pops in for a hello.
Scopin' the haul.
After gathering the rose buds and soaking in the delicate floral aromas, we cover our day's collection in cold water and prepare for the brewing of tomorrow.
Graptastic
Opie’s Graptini
Brooklyn Handcrafted/Small batch Gin- Warwick, NY- hand cracked juniper berries with fresh cut citrus peels. Floral and soft citrus aromas.
Martini & Rossi- extra dry – 1 dash
Whitecliff Vineyard Grappa – 2 dashes- Gewürztraminer grape spirit, floral aroma with grapey flavors.
On the rocks or shaken ‘til you can walk on it.
Brooklyn Handcrafted/Small batch Gin- Warwick, NY- hand cracked juniper berries with fresh cut citrus peels. Floral and soft citrus aromas.
Martini & Rossi- extra dry – 1 dash
Whitecliff Vineyard Grappa – 2 dashes- Gewürztraminer grape spirit, floral aroma with grapey flavors.
On the rocks or shaken ‘til you can walk on it.
Friday, June 3, 2011
Drink of the day..
Kombucha- Komboochoo oochoo tea (watch portlandia..no. really.)
Coming home late after a "hard" day's work of fundraising, wine drinking, and jazz groovin' with the Suffern farmer's market folk at their yearly market kick off extravaganza and fundraiser, I remembered speaking earlier that night with a new friend and flute craftsman about our love for the fermented, life-giving beverage, kombucha. http://suffernfarmersmarket.wordpress.com
Just thinking about those dank and bubbly moments rekindled my love for it,and my desire to spread the knowledge of its awesome power at these most pollinated of times. Ahhh.. spring! Flowers in bloom, sun shinin', warm breeze blowing, and... all those cute little puffy, fluffy, itchy things flyin' around. I'm itchy just typing this.
Sorry to those of you who get itchy eyes every time fuzzy season hits the fan, or sneeze every time you smell a flower. Though I am in no clinical position to tell you the cure for these ailments, I can speak to you from experience saying one thing... fermented goods are good for what ails ya! I will not portray this perspective scientifically by any means, but in the past (for me) garlic, cumin, curry, local honey, kombucha, and yogurt (lots!) when allergy season kicks in truly softens the blow of allergic reactions. Thankfully I have friends who have enlightened me with these natural remedies. Spread the word!
What is kombucha you ask? For those of you who live under a rock hiding from this symbiotic colony of bacteria and yeast, Kombucha contains a bunch of B vitamins, acidic acid (antibacterial)and loads of probiotics. Its culture forms and grows into a big mama of a spongy thing. As seen here:
Here's a nice n' simple little recipe for makin' homemade boochz:
Use a clear glass jar or somethin of that nature...
5 black tea bags
1 cup of white sugar
3 quarts of boiled purified water.
Boil water in large pot & let tea steep with sugar for 15 minutes before removing tea bags.
Cool to room temperature.<-- super important Add the Kombucha mama and 1 cup of previously prepared Kombucha tea. (talk to me if you need a mama. frealz) Cover the container with a paper towel/ coffee filter/ cheese cloth and secure it with a rubber band, elastic, or string to keep out bugs, dust, + icky things. Place it somewhere away from bright lights. Let it ferment for about 7 to 10 days depending on the growing temperature + how acidic (sour) you like it with the optimum temperature being approx 72-74* F. Remove most of the original kombucha mama + let her be adopted to a new home. A new baby colony will form on the surface of the tea. Get creative. Try some flavors out. Add juicy things after its done. Do some research. Woooop!
Kick off season for outdoor markets has begun!
Grab you favorite market basket & head to where your local farmer's come to you!
To find a farmer's market near you check out http://www.nyfarmersmarket.com/index.htm(or google your city/state) and get out there! Support yo farms baby!
Sidenote: Trying not to self promo too much, but if you folks are interested in some free wine tastings check out Whitecliff Vineyard's, Mike "our main man" Hollis, at Cold Spring Farmer's Market. Bustlin' market with my favorite mushroom lady (from Madura Farms) + supah fresh fish caught in Hampton Bays (Pura Vida Fisheries). Check it! http://www.csfarmmarket.org
Coming home late after a "hard" day's work of fundraising, wine drinking, and jazz groovin' with the Suffern farmer's market folk at their yearly market kick off extravaganza and fundraiser, I remembered speaking earlier that night with a new friend and flute craftsman about our love for the fermented, life-giving beverage, kombucha. http://suffernfarmersmarket.wordpress.com
Just thinking about those dank and bubbly moments rekindled my love for it,and my desire to spread the knowledge of its awesome power at these most pollinated of times. Ahhh.. spring! Flowers in bloom, sun shinin', warm breeze blowing, and... all those cute little puffy, fluffy, itchy things flyin' around. I'm itchy just typing this.
Sorry to those of you who get itchy eyes every time fuzzy season hits the fan, or sneeze every time you smell a flower. Though I am in no clinical position to tell you the cure for these ailments, I can speak to you from experience saying one thing... fermented goods are good for what ails ya! I will not portray this perspective scientifically by any means, but in the past (for me) garlic, cumin, curry, local honey, kombucha, and yogurt (lots!) when allergy season kicks in truly softens the blow of allergic reactions. Thankfully I have friends who have enlightened me with these natural remedies. Spread the word!
What is kombucha you ask? For those of you who live under a rock hiding from this symbiotic colony of bacteria and yeast, Kombucha contains a bunch of B vitamins, acidic acid (antibacterial)and loads of probiotics. Its culture forms and grows into a big mama of a spongy thing. As seen here:
Here's a nice n' simple little recipe for makin' homemade boochz:
Use a clear glass jar or somethin of that nature...
5 black tea bags
1 cup of white sugar
3 quarts of boiled purified water.
Boil water in large pot & let tea steep with sugar for 15 minutes before removing tea bags.
Cool to room temperature.<-- super important Add the Kombucha mama and 1 cup of previously prepared Kombucha tea. (talk to me if you need a mama. frealz) Cover the container with a paper towel/ coffee filter/ cheese cloth and secure it with a rubber band, elastic, or string to keep out bugs, dust, + icky things. Place it somewhere away from bright lights. Let it ferment for about 7 to 10 days depending on the growing temperature + how acidic (sour) you like it with the optimum temperature being approx 72-74* F. Remove most of the original kombucha mama + let her be adopted to a new home. A new baby colony will form on the surface of the tea. Get creative. Try some flavors out. Add juicy things after its done. Do some research. Woooop!
Kick off season for outdoor markets has begun!
Grab you favorite market basket & head to where your local farmer's come to you!
To find a farmer's market near you check out http://www.nyfarmersmarket.com/index.htm(or google your city/state) and get out there! Support yo farms baby!
Sidenote: Trying not to self promo too much, but if you folks are interested in some free wine tastings check out Whitecliff Vineyard's, Mike "our main man" Hollis, at Cold Spring Farmer's Market. Bustlin' market with my favorite mushroom lady (from Madura Farms) + supah fresh fish caught in Hampton Bays (Pura Vida Fisheries). Check it! http://www.csfarmmarket.org
Thursday, June 2, 2011
Moving on...
Our first recipe post:
with hopes to feature something tasty bi-weekly..
To start:
Apertif drink- Lillet- [pronounced Lee-lay] is a French aperitif wine blend of Bordeaux grapes: Sauvignon Blanc, Semillon and Muscadelle & liqueurs from peels of Spanish & Moroccan oranges & bitter green oranges from Haiti. Serve super chilled (approx. 43 * F) or on the rocks, with citrus peels or slice of lemon, orange, or lime.
Lightly sweet with notes of honey and citrus, this is the perfect hot summer evening cocktail served extra cold.
We tasted the Lillet before and after adding Lemon (zest + juice) and thought it was brightened and its flavors brought out with the lemon included.
Onto zee dinner..
Serves 3.
Ingredients:
Veggies:
5 young green garlic bulbs- keep greens whole, roughly chop bulb.
5 small wild crafted chive bulbs- minced
5 large stalks Slow Roots Farm's Rainbow Chard- rip into large shreds
1 small (organic) zucchini- High Falls Co-op- check out their blog! http://www.highfallsfoodcoop.com/
- sliced into large rectangles
Juice of 1 organic lemon
French Thyme, Cayenne, Sesame Seeds- just a pinch of each
Sea Salt- Cracked Pep
Home Grown Basil [grown by zoylentgreen +charbot]
Fish:
Wild Caught Canadian Flounder- 4 small fillets
Juice of 3/4 of a lemon
S+P, cumin, thyme, 5 sprigs of saffron, rosemary- sprinkle of each
Shrooms:
+ marinade= French thyme, rosemary, evoo, white wine vin, s+p
Place Fish, veggies,+ shrooms into seperate aluminum foil pouches and toss onto the grill.
Serve with Whitecliff Vineyard Traminette. Traminette,a grape developed by Cornell, was hybridized from Gewurztraminer using cross pollination, and cultivated for cool climates, making it the perfect grape for the cool climate and short growing season of the Hudson Valley. Spicy and floral with lots of tropical fruit. Aroma of lychee, extremely aromatic and zesty, the perfect accompaniment to anything spicy.
www.whitecliffwine.com
Our huge bundle of Rainbow Chard came from Slow Roots Farm, located 6 miles from two of our CraftyCREW members in Stone Ridge. This super cool CSA started yesterday, with shares still available, and weekly pick ups on Wednesday at the farm. For more into check it out
http://slowrootsfarm.com/
Here's an interview with Jacob, the guy who does it all, with his farm, Esopus Creek, before he changed the name to Slow Roots.
with hopes to feature something tasty bi-weekly..
To start:
Apertif drink- Lillet- [pronounced Lee-lay] is a French aperitif wine blend of Bordeaux grapes: Sauvignon Blanc, Semillon and Muscadelle & liqueurs from peels of Spanish & Moroccan oranges & bitter green oranges from Haiti. Serve super chilled (approx. 43 * F) or on the rocks, with citrus peels or slice of lemon, orange, or lime.
Lightly sweet with notes of honey and citrus, this is the perfect hot summer evening cocktail served extra cold.
We tasted the Lillet before and after adding Lemon (zest + juice) and thought it was brightened and its flavors brought out with the lemon included.
Onto zee dinner..
Serves 3.
Ingredients:
Veggies:
5 young green garlic bulbs- keep greens whole, roughly chop bulb.
5 small wild crafted chive bulbs- minced
5 large stalks Slow Roots Farm's Rainbow Chard- rip into large shreds
1 small (organic) zucchini- High Falls Co-op- check out their blog! http://www.highfallsfoodcoop.com/
- sliced into large rectangles
Juice of 1 organic lemon
French Thyme, Cayenne, Sesame Seeds- just a pinch of each
Sea Salt- Cracked Pep
Home Grown Basil [grown by zoylentgreen +charbot]
Fish:
Wild Caught Canadian Flounder- 4 small fillets
Juice of 3/4 of a lemon
S+P, cumin, thyme, 5 sprigs of saffron, rosemary- sprinkle of each
Shrooms:
+ marinade= French thyme, rosemary, evoo, white wine vin, s+p
Place Fish, veggies,+ shrooms into seperate aluminum foil pouches and toss onto the grill.
Serve with Whitecliff Vineyard Traminette. Traminette,a grape developed by Cornell, was hybridized from Gewurztraminer using cross pollination, and cultivated for cool climates, making it the perfect grape for the cool climate and short growing season of the Hudson Valley. Spicy and floral with lots of tropical fruit. Aroma of lychee, extremely aromatic and zesty, the perfect accompaniment to anything spicy.
www.whitecliffwine.com
Our huge bundle of Rainbow Chard came from Slow Roots Farm, located 6 miles from two of our CraftyCREW members in Stone Ridge. This super cool CSA started yesterday, with shares still available, and weekly pick ups on Wednesday at the farm. For more into check it out
http://slowrootsfarm.com/
Here's an interview with Jacob, the guy who does it all, with his farm, Esopus Creek, before he changed the name to Slow Roots.
Greetings from Effervescent Spirits
The deep aromas of the forest, dank and earthy with hints of tobacco and leather bring together the dry, sometimes astringent, and strong oak flavors of a Cabernet Franc. It’s the same when one takes a sniff of the caramel head of a double bock with its abysmal teak color and aromas of dark chocolate and walnuts.
The flavor alone is enough to intoxicate you, especially when you pair these valued beverages with a tasty delectable. A steak dinner with the Cab, or a rich, raspberry cream double chocolate cake for the Bock, can almost whisk you away to Germany, France or even your own backyard. It is truly amazing where these foods and beverages can take us in a single bite or sip.
The flavor alone is enough to intoxicate you, especially when you pair these valued beverages with a tasty delectable. A steak dinner with the Cab, or a rich, raspberry cream double chocolate cake for the Bock, can almost whisk you away to Germany, France or even your own backyard. It is truly amazing where these foods and beverages can take us in a single bite or sip.
The age of young, vibrant, interested connoisseurs is upon us here in America. Home brewing and taking it back to good food from small farms has exploded here in the states and many of the supporters of these practices are below the age of thirty. These diligent, hard working kids sell their lives to work tirelessly on CSA driven farms (most of which hold higher standards on organic than the USDA) and local distilleries, breweries and wineries, some of which grow what they brew.
In doing so we are actively creating a strong community of healthy, wholesome people with values of sharing information and lending a helping hand to one another; a social trait we should all strive to hold on to. Fulfilling meals and bodacious brews bring together family, friends, foes, ideas and debate all over the world, keeping compassion and thoughtfulness alive. The fast pace of freeways and fast-food has destroyed these traditions in America taking us farther and farther away from what is important: Earth, community and being a part of a movement for the future generations of this world in which we have the privilege to be a part of is important for everything.
We should be dedicated to keeping these values alive by sharing meals together and clinking glasses together in merriment around a full table of fresh fruits and vegetables, grown by each other.
We here at Effervescent Spirits ARE dedicated to that idea. We aim to directly bring this movement to your living space, bring everyone to the farmer that feeds us, bring you closer to the vines of Hops and Grapes from which we are all so intoxicated by, as well as introduce you to the artists and craftsmen who create these potions and cuisines.
We here are also dedicated to learning from You because this wouldn’t be a community without all the key players, and WE are ALL key players in making this movement a well-oiled machine. It is a simple philosophy of Do Right and Good Will Happen. What better way to start celebrating such a philosophy of Indulgence in Decadence than to live within sustainable means and share our knowledge of fine foods and good booze.
Visiting Effervescent Spirits will bring to you a cornucopia of recipes and pairings from around the world. A smorgasbord of events, reviews, virtual tours of Farms, Vineyards, Distilleries and tons more information can be found here. Featuring daily, weekly and monthly posts ever changing for your brains to soak it all in.
Enjoy all the flavors and aromas of the world around you from your friends at Effervescent Spirits.
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