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Beer Nut: Comparing Three Classic Beers with Modern IPAs
How do these three classics stand up to modern IPAs? (George Lenker photo) George Lenker
Regular readers will be familiar with my love for old-school West Coast IPAs. The style remains my favorite overall.
Of course, readers are also acquainted with my frustration over the oversaturation of New England IPAs these days. The style itself is fine, although it can be taken to extremes that I’m not crazy about. But again, my main issue is the sheer number of them. Yet as I’ve said: I can’t blame brewers for making beer that sells.
Last week I was poking around in Liquors 44 here in Northampton and wandered down to the last beer case in the corner on the left. That’s where you can find single cans and bottles of random beers. As luck (fate?) would have it, I was able to snag three old-school classic IPAs (although one is a double IPA): Stone IPA, Dogfish Head 60-minute IPA and Dogfish Head 90-minute IPA (the double).
I seized them with the thought of re-exploring the beers considering how much modern IPAs have transformed. As I hadn’t tasted any of the three in a long time, the outcomes were both somewhat astonishing and also consistent with my assumptions.
Initiating with Stone, the initial swigs seemed hoppier than my memory served. This was an unexpected revelation, given that I remembered it being one of the most hopped beers around 20-plus years back. It retained a strong malt composition, albeit without any sweetness. I discovered subsequently that Stone had modified the beer’s dry-hopping over the years, rationalizing the heightened hoppiness.
I have the impression that Stone IPA holds its own exceptionally well against today’s hop heavyweights, though in a more level manner. This is a bonus in my view. The hops mix yet delivers the delicious citrusy character that rendered it a preferred beer in times past.
Dogfish’s 60-minute IPA brings along another narrative entirely, but one that culminates in a happy (or should I say, hoppy?) conclusion. I was always more inclined towards the 90-minute IPA, but I must concede that the 60-minute variant matches up well. Bright and grassy, this beer was actually the sequel to the 90. Currently, my preference leans towards more sessionable beers, in which case, the 60 is an impeccable choice if you’re yearning for a phenomenal IPA. I sampled it alongside Building 8’s The IPA (a personal favourite), and it held its ground impeccably.
I shouldn’t really even include the 90-minute IPA here because it’s a double, but since I bought and drank it, I’m going to. I actually recall the very first time I had it (in Northampton’s Bishop’s Lounge circa 2003(?). One sip and I was in love. The blend of piney notes with a citrus blast, finished with slightly sweet aftertaste, rocketed the beer to the top of my list.
I’m here to tell you that it still tastes just as good.
So, although I’m always saying to drink local beer when you can, I would never fault anyone for cheating with these out-of-towners here and there.
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Little Rock Brewery Joins National Effort to Brew Special Beer for April 8 Eclipse
The total solar eclipse is coming to Arkansas.
And so is an eclipse-themed beer.
If you’re lucky, as the last total solar eclipse to visit North America until 2044 crosses over Arkansas and 12 other states on April 8, you could be one of the few sipping such a beer while sitting…
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Discover the Recipe for Roasted Leg of Lamb with Sweet Rum Glaze
Roast lamb is often reserved for special occasions due to its relatively high cost and the sophistication associated with it. So when you decide to splurge on a leg of lamb, you’d want to ensure it is flawlessly cooked. This flavorful and robust meat can be wonderfully succulent when handled correctly.
This roast leg of lamb recipe by Tasting Table recipe creator, Jennine Rye, incorporates a rich and sweet rum glaze that enhances the lamb while cooking, giving it a distinctive finish. The glaze is sticky, well-seasoned, and permeated with cinnamon and allspice flavors that blend well with the dark rum and brown sugar. The intense savory taste of the lamb is improved by the sweet and heavy rum glaze, resulting in a tasty and extremely satisfying meal that will unquestionably be the centerpiece. Find out how to repeat this recipe yourself and create a lamb dish you’ll want to recreate over and over again.
Additional reading: 11 Cleaning Tips For Keeping Your Oven Spotless
To start with this roasted leg of lamb with sweet rum glaze recipe, first gather all the ingredients. You will need a leg of lamb, garlic cloves, salt, and pepper. For the rum glaze, you will need dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, and cinnamon, as well as butter.
Remove the leg of lamb from the fridge 30 minutes to an hour before cooking to bring to room temperature.
Preheat the oven to 400 F.
Pierce the skin of the lamb using a sharp knife, and push in the cloves of garlic. Season well with salt and pepper.
Place the leg of lamb into a roasting tin and place into the oven to roast for 45 minutes.
Place the dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, ground cinnamon, and butter into a small pan over a medium heat.
Simmer the mixture gently for five minutes, until it has reduced and thickened a bit. Then, take it off the heat.
Once 45 minutes have passed, take the lamb out of the oven.
Give the lamb a layer of glaze before putting it back in the oven for another 15 minutes.
Once again, extract the lamb from the oven, apply another coating of glaze, and place it back in the oven for an additional 10 minutes.
Take the lamb out of the oven and let it sit, covered, for a quarter of an hour.
Segment and serve.
The thought of altering a recipe such as this roast lamb may seem intimidating, but the dish is less complicated than it appears, and can be customised to suit your individual tastes or requirements. Whilst this recipe requires leg of lamb, other lamb cuts can work equally well and may be more suitable for you. The shoulder is another lamb part that creates a highly flavourful roast, often more affordable than the leg. Furthermore, if you’re preparing a meal for two, you might consider using lamb neck for a luxurious yet perfectly portioned dinner.
While this recipe is ideally cooked in an oven, it also works just as effectively in an air fryer. So, if you’re a fan of the air fryer, why not give it a try? All you need to do is decrease the cooking time to 40-50 minutes and ensure that the deepest part of the lamb leg is cooked at 145 F prior to serving.
For varied flavour combinations, rosemary makes a traditional pairing with lamb and can be embedded into the lamb with the garlic before roasting. And, to modify the taste of the rum glaze, why not experiment with different spices? Cumin and coriander both mesh well with lamb, and add a delightful, somewhat more savory finish to the glaze.
Once you have perfectly roasted your lamb leg, you should thoughtfully select what you will serve alongside it to complement your dish. Fortunately, lamb is a versatile meat that goes well with a wide variety of side dishes, thus, you won’t be short of options. For a traditional pairing, consider roasting some potatoes or sweet potatoes with the lamb? They can be placed in the oven with the meat, and their crisp, crunchy outer layer will add texture and tasty flavor to your plate. Complete this off, simply serve with some steamed greens and a splash of lamb gravy.
Couscous and quinoa-based dishes also wonderfully complement lamb, and would make great side dishes for this meal. Roasted assorted vegetables, freshly cut herbs, roasted nuts, and pomegranate seeds all make great additions to these grain-based sides, and will introduce a heap of bright fresh flavor as well as being packed with nutrients. To round off the meal, we suggest pairing this lamb dish with a robust red wine such as a Malbec or cabernet sauvignon, though ultimately the choice is down to your personal preference.
Prep Time: 1hCook Time: 1h 10mYield: 4 ServingsIngredients
1 (2-pound) leg of lamb
10 garlic cloves
salt, to taste
pepper, to taste
4 tablespoons dark rum
¼ cup brown sugar
4 tablespoons balsamic vinegar
½ teaspoon mustard powder
1 teaspoon ground allspice
½ teaspoon ground cinnamon
2 tablespoons butter
Directions
Remove the leg of lamb from the fridge 30 minutes to an hour before cooking to bring to room temperature.
Preheat the oven to 400 F.
Pierce the skin of the lamb using a sharp knife, and push in the cloves of garlic. Season well with salt and pepper.
Place the leg of lamb into a roasting tin and place into the oven to roast for 45 minutes.
In a small pan over medium heat, add the dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, ground cinnamon, and butter.
Allow the mixture to simmer gently for 5 minutes, until it has reduced and thickened slightly. Remove from the heat.
After 45 minutes, remove the lamb from the oven.
Brush the lamb with a coating of glaze and then return it to the oven for 15 minutes.
Remove the lamb from the oven once more, brush with a second layer of glaze, and return to the oven to cook for 10 more minutes.
Remove the lamb from the oven and allow it to rest, covered, for 15 minutes.
Carve and serve.
Read the original article on Tasting Table.
Taste Test Review: The New Bernheim – Another Exceptional Barrel-Proof Whiskey from Heaven Hill
Whiskey enthusiasts generally love Heaven Hill’s line of barrel-proof whiskies, which features bourbons that have a high alcohol by volume content. This lineup includes labels from Elijah Craig and Larceny. Last year, the distillery introduced a barrel-proof edition of its Bernheim Original Wheat Whiskey, which might not be as famous as its bourbon, but the latest batch is definitely worth tracking down.
For those who might not be familiar with it, the TTB defines wheat whiskey as needing to be produced from a minimum of 51 percent wheat, which distinguishes it from bourbon’s 51 percent corn, and it must be aged in new charred oak containers (typically barrels). Bernheim’s whiskey meets this requirement with its 51 percent wheat, 37 percent corn, and 12 percent malted barley composition. It’s therefore relatively high in corn content for a wheat whiskey. The standard Bernheim offering carries a seven-year age statement and is bottled at 90 proof. The barrel-proof version is aged for between seven and nine years and is bottled at cask strength. Each batch varies and is released twice a year. The latest batch A224, released in February of 2024, comes in at 125.2 proof.
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As I’ve written about before, higher proof doesn’t mean better whiskey. In fact, it sometimes means worse whiskey. Every brand usually has a barrel-proof expression in its lineup because consumers want undiluted, often unfiltered whiskey. While undiluted whiskey can be more flavorful and allows you to control the strength of your sipping experience, it can be less enjoyable to sip a whiskey nearing hazmat levels above 130 proof, even when diluted with water or ice.
The new Bernheim Barrel Proof, at a 125 proof, shares similar characteristics to Booker’s than A. Smith Bowman. This allows you to enjoy the rich taste without overwhelming your palate. This whiskey contains a high percentage of corn in its mashbill, but it’s the wheat that gives it a delicate sweetness that doesn’t entirely overshadow the spice. It bursts with flavors of orange-chocolate, green apple, cinnamon, vanilla custard, and black pepper. You might also notice the underlying earthy grass notes on the finish. You’d expect some heat from the Bernheim Barrel Proof, but it’s quite manageable and nice to drink, especially when poured over a large ice cube.
There are some cask-strength American wheat whiskeys out there made from 100 percent wheat, like Journeyman’s Corsets, Whips & Whiskey and Dry Fly’s Cask Strength Straight Wheat Whiskey. Bernheim is made in the “barely legal” Kentucky style that Woodford Reserve also employs, despite using slightly more wheat at 52 percent in the mashbill. This high percentage of corn brings the whiskey’s taste closer to bourbon, which is far from a drawback. If you’re an enthusiast of wheated bourbon who can’t forego the Pappy hunt, or simply in pursuit of a smoother barrel-proof experience, or perhaps just enjoy wheat whiskey, this is a bottle worth finding and trying.
100 Consider it worth trading your first-born for
95 – 99 Revered as a trophy for the cabinet
90 – 94 Great: Elicits an animated nod from friends when you pour them a dram
85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market
80 – 84 Good: More of your everyday drinker, solid and reliable
Below 80 It’s alright: Honestly, we probably won’t waste your time and ours with this
Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.
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The Struggle and Resilience: Ukrainian Wineries amidst War
If there was a war raging in your country, it’s hard to imagine that you would be thinking of making wine. But that’s what 160 winemakers in Ukraine do. They still make wine. February 24 marked two years since Russia invaded Ukraine. The war zone extends along all of the eastern border and the south along the shores of the Black Sea. That’s also the region where most of Ukraine’s vineyards are located. So, perhaps now is an excellent time to give a thought to those courageous winemakers and take a close look at what they do. The upcoming ProWein wine show in Düsseldorf, Germany, will be an occasion to taste these wines.
Vineyards in Ukraine, courtesy of Wines of Ukraine
Ukraine is a very big agricultural country. It ranks on the world’s top-ten list of biggest producers of sunflowers, barley, wheat, and corn, although production has been severely hampered by the war. However, today, the Ukrainian vineyards are modest in size, around 30,000 hectares (75,000 acres). That’s about half the size of Hungary or of Bulgaria, or one-sixth of the California grape acreage. There are around 160 officially registered wineries.
Ukraine’s vineyards can be found mainly in the southern part of the country, towards the Black Sea in the Odesa and Kherson regions. You might recognize those names from the war reporting. Crimea has also long been an important wine-producing region but has been under Russian control since 2014, when Russia invaded the peninsula. There are also extensive vineyards in the westernmost part of Ukraine, on the border to Hungary and Slovakia, in the region called Zakarpattia. But there are also wine producers in several other parts of the country but on a smaller scale.
Kostiantyn Tintulov, co-owner of Vinhol Oksamytne / Villa Tinta winery in Ukraine, copyright BKWine …[+] Photography
Eduard Gorodetskyi, founder and owner of myWine winery in Ukraine, copyright BKWine Photography
In a time when unusual and indigenous grapes have become trendy, Ukraine has much to offer wine lovers and wine drinkers who want to explore new things. There are numerous local (indigenous) grape varieties to explore: telti-kuruk, sukholimansky white, citronny of magarach, kokur, odessa black, ekim kara, magarach bastardo. I recently had the opportunity to taste Odessa black, and black it was indeed. It was dense, almost dark, intense fruit and had a strong backbone structure. It is what is called in French a tinturier, in other words, the grape juice is dark red (almost all red grapes have a clear juice). It’s a crossing between cabernet sauvignon and alicante Bouchet (also a teinturier). It was developed in Ukraine in the 1950s. But they also have many international grape varieties, of course.
I have only tasted a handful of Ukrainian wines so far, so it is difficult to have an opinion of the country as a whole. The odessa black that I mentioned above was certainly one that had great potential, as well as some made from the more “traditional” international varieties. Some were semi-sweet, which might not be so suited for the export markets.
Villa Tinta Odesa Black wine, Ukraine, copyright BKWine Photography
Ukrainian wine exports were a modest $9 million in 2023, which is perhaps not surprising. More surprising is that they managed to make and export any wine at all while the war was raging. They have an export promotional organisation called Wines of Ukraine, which this year will participate in the big international trade fair ProWein in Düsseldorf (Germany) on March 10-12. Sixteen wineries, an impressive 10% of all producers in the country, will be represented there. It will undoubtedly be an excellent opportunity to discover some unusual wines as well as to support a country at war.
Several international projects are ongoing in Ukraine to help support and develop the wine sector, as well as the rest of the agricultural business, USAID, the United Nations and even the Swedish government.
—Per Karlsson
Winni Rum Shack Sprouts Island Vibes in Laconia; Wendy’s Set to Open Two New Locations
A LITTLE TASTE of paradise has arrived at Weirs Beach.
Keith and Monique O’Leary opened Winni Rum Shack across the street from Funspot, which claims to be the largest arcade in the world, off the Daniel Webster Highway in Laconia.
The place, which opened at Tiki Plaza, offers “a low-key vibe, Island-inspired food & largest selection of Rum & handcrafted Rum concoctions in the region,” according to its Facebook account.
Keith O’Leary said the area has a lot of traditional or biker-themed restaurants, and they wanted to bring something new in hopes of drawing more people to the popular tourist spot on Lake Winnipesaukee.
“They are saying, ‘Hey, this feels like I am in Florida,'” he said. “The vibe that people are getting from Winni Rum Shack seems to be hitting the spot. People are really excited about it.”
The weekends have “just been killer,” with O’Leary having a tough time staffing the restaurant to keep up with demand.
The O’Learys also own and operate the Craft Beer Xchange out of the Lawrence Manor, an old resort property, which is home to the Witches Brew Pub and the Weirs Beach Beer Garden. The place opened in 2020 during the COVID-19.
The signature drink is the Winni Painkiller, made with Pusser’s Rum, pineapple juice, orange juice, cream of coconut and freshly grated nutmeg. The name of the drink is trademarked.
“That’s really been taking off,” O’Leary said. “People have been coming in specifically for the Winni Painkillers.”
The place has a full liquor license, but specializes in rum, of course.
“I would say that I have over 80 different rum options,” O’Leary said. “I have 15 different sipping rums that you either sip them straight and neat or you put one ice cube in and you enjoy the rum just like that.”
The full menu is focused on island-inspired foods, including Cuban sandwiches, Jamaican jerk, bacon-wrapped scallops and shrimp dishes.
Tropical attire hasn’t quite caught on yet with the clientele.
“It has been so cold, but they are already talking about throwing on their Hawaiian shirts and coming out on a Friday night,” O’Leary said.
The couple wants to help promote Weirs Beach as a destination with its variety of businesses.
“We want to be a part of the fabric of the Weirs Beach area that is undergoing this revitalization,” he said. “We want people to know that it’s not the Weirs Beach of old. There are a lot of new and exciting things going on.”
Family Dollar to Flip Side
Also in Laconia, The Flip Side restaurant opened in the former Family Dollar and will serve up breakfast and lunch for now.
The renovated space includes live-edge wooden countertops and custom-made booths. The menu features omelets for $7.99 and classic breakfast and lunch plates. Don’t forget to check the specials.
The restaurant, which opened on Feb. 15, has a greater purpose.
“The aim is to facilitate a location where individuals with developmental obstacles, disabilities, and physical difficulties can find employment, gain empowerment, and be integrated into the community,” a post on Facebook mentions.
Expansion of Wendy’s
Wendy’s is prepared for expansion with the addition of two new establishments in North Conway and Claremont.
The development of these restaurants is under the company’s tailored build-to-suit program, which will be fully owned and managed by a franchisee. The initiative is crafted to encourage franchise owners and stimulate expansion, as mentioned in a press release.
The North Conway restaurant will be part of a project at 1657 White Mountain Highway, which also includes space for another 5,460-square-foot restaurant and shops.
The proposed 2,228-square-foot Wendy’s is designed to have 36 seats and a drive-thru.
Chicken with a twist
A new chicken place, Crispy Delight, opened at 62 Crystal Ave. in Derry. The cuisine features “chicken with a Chinese twist.” The menu features chicken burgers, popcorn chicken, tenders, wings, cheese sticks, onion rings, waffle/french fries, scallion pancakes, dumplings, spring rolls and bubble tea.
The Greater Derry Londonderry Chamber will hold a ribbon cutting from 1 to 2:30 p.m. March 21.
New digs
The New Hampshire Liquor & Wine Outlet opened in a new spot in Nashua.
The liquor commission relocated the outlet at the Westside Plaza to the former Pier 1 Imports in the same plaza. The building is 12,500 square feet
Since 2012, the commission has renovated, relocated or built more than 40 New Hampshire Liquor & Wine Outlet locations in 36 communities, according to a news release.
A new 20,000-square-foot outlet is planned for the Market Basket Plaza on the Keene/Swanzey border.
If you have an interesting business or commercial real estate story idea email reporter Jonathan Phelps at jphelps@unionleader.com.
Why I Started Putting Ice in My Wine: Handling Queensland’s Heat with a Light Heart
Iced wine on a summer day is very enjoyable and ice clinking in a glass sounds so refreshing. Surely it can’t be all that bad?
It started out as a joke – a bit of a laugh. It was a tribute to the inner-bogan-larrikin I’ve been gradually coming to terms with since I hit 30 and stopped trying to be more sophisticated than I truly am.
However, it’s gone beyond a joke now. It’s getting out of hand. I’m thinking of doing it in public. At nice places, with elegant people. And I’m worried I can’t stop.
So I decided to dial a legitimate expert for help.
“Peter,” I say, when he answers. “I have a problem.”
He waits. He’s a wine guy. This could be going anywhere.
“I’ve started putting ice in my wine.”
Generous peals of laughter gush forth like the foam from a freshly sabraged bottle of fancy Frenchy. I’m not surprised. I’m on the phone with Peter Marchant, a wine guy with chops (certified sommelier, Queensland wine judge, past member of the national executive for Sommeliers Australia, etc). Eventually, the ferment of his amusement subsides, he catches his breath, and asks me what sounds like a significant question.
“OK, OK, OK. What colour?”
(Turns out I do still care about appearing more sophisticated than I actually am, because I gloss over the cab sav I washed down with a few cubes before Christmas.)
“White,” I reply, before specifying the wine is still white wine. Still. I take care to emphasise this as I hope it may help me recover some of my reputation. At least white is served cold, after all.
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“Look,” Marchant explains. “You can do whatever the hell you like to your wine in private, but I’d think twice before doing it at a nice place, in front of people, or with a good wine someone’s taken time and trouble with.”
The ice freezes out the flavour, he says, dilutes the drink and interrupts the path of the plonk out of the glass, into your mouth and over your tongue. Why punish your palate, and ruin the wine?
Because it’s hot in Queensland in summer, I say. And the sound of ice clinking in a glass sounds refreshing. And surely it can’t be all that bad; it’s not like I’m icing my beer …
Picking up on my disappointment, my patient sommelier friend cheers me up by recounting the many times he’s seen someone sheepishly ask for ice, only to discover dining companions relieved to have license to follow suit.
Like dinner at 5pm and rissoles, putting ice in wine is a familiar, undercover Australian habit, acknowledging those who prefer their boxed white wine straight from the fridge. These are the same folks who recall when pharmacies sold olive oil, championed Cheerio sausages, and chose not to articulate the ‘h’ in chardonnay. This nostalgic and humble approach to wine makes me feel recognized and surprisingly proud.
The truth is, on a warm day, iced white wine can often be more pleasurable than its lukewarm counterpart, particularly if you’re soaking up the rays in Queensland. That very same sunshine bestows upon Queenslanders a “too hot to be serious” attitude. Indeed, there’s a hint of unsophistication about it, but that’s part of my heritage; I see no reason to pretend otherwise.
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Then comes a revelation, from the wine guy himself.
“And hey, on some occasions, in some circumstances, you could say ice in your white wine might actually improve it.”
Wait. What?
Ice will mask flavours, he explains, so your experience of an “average, commercially made, beige white wine” could be improved with ice. Especially if it’s hot, and especially if you’re dining alfresco. These sorts of wines (never mind the varieties; he’s talking about the ones you tend to find in the $5-$15 range) don’t have the same complexity as their more cultivated companions. As a general rule of thumb, it seems, the more effort someone has put into making the wine, the less you want to fiddle around with it. Especially if the fiddling involves adding flavour-diluting blocks of frozen water.
“What if,” I wonder aloud, “I made ice cubes out of the nice white wine I was drinking?” (I realise how desperate this sounds before I finish the sentence.)
“Look,” he says, in his best, trained-in-hospitality voice, “how about you try smaller pours, smaller glasses, and an ice-bucket, because when it comes to wine, generally speaking, that’s where the ice belongs. In the bucket.”
I thank him for his advice, we end our conversation, via an anecdote about the wine slushie trend of the late 20-teens, and his reminder that “room temperature” in summer in Queensland bears little to no resemblance to the European “room temperature” you’re supposed to serve wine at. For this reason, he keeps his wine fridge set to about 12C. That way he can look forward to reds that won’t take long to warm to their 18C peak if needed, and whites that could be ready to drink or only take five minutes in the big fridge to cool down a little more (their optimum is generally eight to 13C).
“And if you can’t wait that five minutes for your glass of white wine,” he finishes, “then your problem probably isn’t the ice.”
Katherine Feeney is a journalist and broadcaster who presents Afternoons on ABC Radio Brisbane
From Wall Street to Whiskey: The Founders of Duke & Dame Craft Their New Legacy
March 2, 2024
Former finance professionals Chima Burey and Amani Macaulay successfully transition to the spirits industry.
In the bustling streets of New York City, where the pulse of finance beats incessantly, two friends found themselves at a crossroads, their paths intersecting at a fateful going-away party in 2012. Chima Burey, 47, and Amani Macaulay, 45, both seasoned finance professionals, felt burnt out from their careers in finance and wanted to embark on something new. In a city where success often hinges on the next big deal, they dared to prioritize a different currency: life balance. Recent research from the World Economic Forum underscores the universal desire for equilibrium, even within the high-pressure confines of the banking world.
Fueled by a shared vision and a passion for fulfillment, they embarked on an unconventional journey. Their destination? The dynamic realm of the spirits industry, where they would carve out a new path fueled by passion and purpose. What began as a casual conversation over dinner evolved into the birth of Duke & Dame in 2017. This Black-owned whiskey brand captured the essence of nostalgia with its salted caramel flavor profile.
BLACK ENTERPRISE connected with Duke & Dame Whiskey founders to discuss their transition from the finance industry to spirits, the challenges they encountered, and the legacy they are leaving.
From Finance to Flavor: A Serendipitous Encounter
The journey of the founders started with a meeting at a mutual friend’s goodbye party. According to Chima, the friend thought they were alike and needed to meet. This initial meeting ignited a friendship that eventually turned into a partnership driven by shared passion and entrepreneurial spirit.
The origin of Duke & Dame traces back to a dinner conversation where the idea of making a flavored whiskey was born a few months after they first met. Chima remembers that the dinner is where all the crazy ideas started. They pondered, “If you could start your own flavored whiskey, what flavor would you choose?” As they discussed this, Chima imagined a whiskey that tasted like the popular Werther’s Original candies. This idea set the groundwork for their flavor-filled journey.
A Journey of Innovation and Discovery
With the rise of the flavored whiskey market powered by the popularity of brands such as Fireball and Tennessee Honey, Chima and Amani perceived a unique opportunity to introduce their own salted caramel whiskey. Coming from a financial background, they dedicated themselves to creating the perfect blend, even transforming their kitchens into impromptu labs. As Chima, a former financial advisor, notes, “Our kitchens looked like chemistry labs.”
As they delved deeper into whiskey making, Amani, a former investment banker, aimed high, saying, “We wanted something different… something appreciated by whiskey aficionados and also enjoyed by those who may shy away from whiskey.” Driven by their ambition and commitment to quality, Amani and Chima left their finance careers in May and October 2017, respectively, and committed to prototyping, taste testing, and refining their whiskey until it met their standards of unsurpassed taste and sophistication.
Navigating Challenges and Breaking Barriers
Despite being skilled in finance, Chima and Amani faced challenges in understanding the complexities of the spirits industry. As newcomers in an industry traditionally closed-off, they had the daunting responsibility of comprehending the subtleties of whiskey manufacturing and distribution. Nonetheless, driven by their incredible work ethic and a desire for learning, they pressed on, receiving advice from industry experts and plotting their route to success.
While reflecting on their progress, Chima identified the lack of means and networking opportunities for black businesspersons in the spirits industry. “We didn’t have a community of black spirit makers to turn to,” he said. Still, they carried on, employing their resolve and durability to break down obstacles and establish their brand within significant retailers like Total Wine, ABC, Walmart, and Costco, where it sells for $29.99.
An Inheritance of Quality and Include-all Policy
Duke & Dame symbolizes more than just a label to Chima and Amani; it symbolizes their dedication to quality, inclusivity, and originality. On average, since 2020, the company has enjoyed a 45 percent boost in revenue every year and reported a 150 percent increase in case sales in 2022. (Duke & Dame chose not to disclose its annual revenue.) As Chima stated, “We imagine this power duo enjoying their whiskey together,” hinting at the brand’s name, which honors both men and women who relish its unique taste. With Duke & Dame, they hope to redefine the flavored whiskey scene, providing a product that breaks gender norms and appeals to a diverse crowd.
As they advance their presence and investigate new growth pathways, Chima and Amani persist in their commitment to producing superior liquors. “We’re in the innovation hub, generating,” Chima indicated, suggesting forthcoming offerings designed to enthrall both whiskey connoisseurs and beginners. With each Duke & Dame bottle, they entice customers to accompany them on a voyage of taste, advancement, and jubilation.
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Honoring a Legacy: Cognizant’s ‘Beer Trap’ Tribute to a Palm Beach Gardens Man’s Battle with Cancer
PALM BEACH GARDENS — A family has made a tradition out of sitting on their back porch with signs offering free beer to thousands of golf fans at what is now the Cognizant Classic in the Palm Beaches.
Deep Chopra’s porch, which fronts the golf course grounds, has become a staple destination at the tournament over the years.
Many attendees make a point to stop by to take photos with the sign — about 8 feet tall and wide – draped over the porch. It features the message “The Beer Trap” in bold letters and has been shown at Cognizant for the past nine years.
Alongside the words is a depiction of a brown bear statue that sits just steps away. It marks the area known as “The Bear Trap,” which signifies the tough 15th, 16th and 17th holes at the Champion Course at PGA National.
Accompanying the main sign are two smaller ones, stating “free beer yesterday” and “free beer tomorrow”.
It’s often deemed a trap, as Chopra doesn’t actually provide free beer.
Once upon a time he did, during two tournaments in 2016 and 2017. However, he was asked to cease this practice as his complimentary refreshments were in competition with the beer being sold elsewhere on the course.
For Chopra, this routine transcends a simple joke. It is his tribute to the memory of a former neighbor, Larry, who tragically succumbed to pancreatic cancer approximately four years ago.
Larry had been a fixture, taking his position in his backyard adorned with signs each year when the four-day tournament rolled in. This ritual stood strong for half a decade.
“Upon the passing of my friend, his wife conveyed to me that she held only me in trust for safeguarding the signs and continuing the tradition annually,” Chopra, aged 50, expressed. “Since then I have been dutifully placing them on display for everyone to see.”
The activity of golfing was a medium for Chopra and Larry to bond; they would steal away to indulge in a game or two every week.
“Our camaraderie was heightened by our joint escapades,” commented Chopra. “In a way, our golfing style complimented each other well, given that he was a leftie, while I follow the right-handed style,” he added.
More: Where do Palm Beach County’s PGA Tour pros hang out, eat while not on the golf courses?
Chopra is an avid golf player and fan of the Cognizant tournament.
“I thought golf was just for older people, but I wish I started playing earlier,” Chopra said. “I love the atmosphere of being out on the greens with friends. It’s just so peaceful and calming to me.”
Chopra plans to start a hashtag #TheBeerTrap to bring more attention to the ritual each year and his friend’s legacy.
Maya Washburn covers northern Palm Beach County for The Palm Beach Post, part of the USA TODAY Florida-Network. Reach her at mwashburn@pbpost.com. Support local journalism: Subscribe today.
This article originally appeared on Palm Beach Post: How did ‘The Beer Trap’ start? The story behind Cognizant tradition
Explore the Taste of Root Beer: 12 Unique Recipes from Dinner to Dessert
DeAnna Perry
Root beer enthusiasts, celebrate! This beloved drink isn’t just for quenching your thirst. Root beer adds a robust twist to a wide range of foods, from pulled pork and baby back ribs to sweet treats like cookies and cakes, and even to cocktails. Make sure to save these top picks of our root beer-infused dishes.
“Imagine tall glasses filled to the brim with root beer and vanilla ice cream. Add some whipped cream and cherries on top for an added touch of sophistication.” —Lucinda
“This simple root beer pulled pork recipe is a big hit with my family of picky eaters.” —Emilycimino
“This chicken makes for deliciously easy BBQ sandwiches! The root beer gives it a touch of sweetness.” —Rebekah Rose Hills
“I wish I could give this recipe 10 stars!!!! Absolutely amazing.” —mimi girl
“The perfect cookie for root beer lovers, soft and chewy.” —cvanguil
“I gave it 5 stars for good flavor and ease of preparation. It doesn’t get much better than that.” —Marsha Eibert
“These were fun and easy to make and you really can’t go wrong with them.” —Soup Loving Nicole
“Tender, sweet, and sticky baby back ribs that only take one hour from prep to plate.” —Chris Book
“This root beer cake recipe has good old-fashioned flavor. The kids will love it. You can sprinkle crushed root beer candies over the top.” —Karin Christian
“This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn’t be simpler.” —Chef John
“This is not your typical shot. Everyone loves it; it tastes like a root beer float!” —Rick
“This is my go-to recipe for pulled pork. It is wonderful every time.” —SmokyHound
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Read the original article on All Recipes.