by Paul Ross Article from Issue Five In a moment that brings both anticipation and  anxiety, the call comes. And it always seems to happen after midnight. Then the  crew quickly dons protective gear and hurries out into the freezing night with only hours to complete their race against time before daybreak. These “emergency” workers are not firefighters but grape-pickers and the reason for their chaotic deadline is icewine. Eiswein, icewine and ice wine sound the same but are not in fact (on the other hand, “vin de glacier” is a totally different name, but is the same as the first two). Icewines have a vague history: no fewer than three countries claim to have invented it and its origins may even stretch back to Roman times.

by Livia Woods Article from Issue Five Icelanders drink like there’s no tomorrow. And in the darkest depth of winter or the inescapable light of summer, it often feels as though there isn’t. In fact, drinking culture in Iceland is located somewhere between today and tomorrow, in the surreal midnight hours, backlit by pinkish dawn half the year or by the green hints of northern lights the other. Head out to a popular bar at 10pm, and you will find it mostly empty, but by one o’clock anticipate a line of tall blondes at the door, looking unfazed by the arctic wind rushing down the Reykjavik streets. At latitude 64°08′ N, Reykjavik is the northernmost capitol in the world; an overgrown fishing-village with a strange and constant current of energy, art, and extreme behavior. Now home to almost two thirds of the Icelandic population, the greater Reykjavik area still boasts [...]

by Kaye Nagle-Wood Article from Issue 5 Ice plays a crushingly undervalued role in the making of drinks but we have much to raise a glass to when it comes to frozen water and the craft of building the perfect drink. Beyond the obvious cooling effect, ice also dilutes the heat and flavor of the alcohol slightly and balances the palate. The goal is to create the drink without washing out the flavor of the base spirit or any of the other ingredients. Using the proper type of freshly made, quality ice can make all the difference in crafting a delicious cocktail rather than a basic well drink.

By Brian Yaeger Article from Issue 5 These days, most craft breweries are releasing a “winter warmer” – malty ales that pack added alcohol to ward off Jack Frost. Take the case of San Francisco’s Anchor Brewing Company: In 1965, Fritz Maytag bought the sputtering, 69-year-old Anchor Brewing Company and transformed it into a profitable and creative bussiness: instead of brewing one contaminated style of beer, it brewed several consistent ales. A decade later, Anchor released three new beers. The first, Liberty Ale (considered an IPA), celebrated the bicentennial of Paul Revere’s ride. The second, Old Foghorn, reintroduced America to barleywine, a strong ale made from an abundant grail bill of an all-malt mash. Finally, of particular note, Maytag alchemized herbs, spices, and “botanical mysteries” into “Our Special Ale,” commonly known as Christmas Ale, in 1983. Anchor tweaks the recipe every year; Maytag insists that, despite the frequent presumption that [...]