New Year's Resolutions:

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I've never been into New Year's resolutions. I've always looked at them as cliché. Why would you make a list of things you want to change/accomplish only once a year? For the most part I have always felt that people write down a list to make themselves feel better, then forget about it until the next year, only to realize they didn't accomplish any of the resolutions they set their heart on achieving in the first place. And thus, the cycle continues, year after year. Resolutions have always appeared to me as words, never actions. Yet, I've grown up a bit. The older I become the harder it seems to focus on my life goals. With age comes more responsibilities and more distractions, both good and bad. Hence, the realization for constant reminders that inform my daily decisions and prompt me to push forward towards my goals have become more appealing. 

During Katie and my last trip to Europe in the summer of 2012, I used much of the time for contemplation and “list making.” Katie and I had just left our home in Portland, OR, to move back to California so we could be closer to our family. We knew that a life, once we arrived back from Europe, would change immensely – a new stage. So I wrote. I filled pages of my Moleskine with lists and goals for myself. I wanted to start fresh as it were. I made resolutions to work harder, avoid laziness, be a better husband, prepare to be a father, and lastly, I made a declaration to pursue life to its fullest. From goals of learning a new skill, reading particular books, setting weekly time aside for solitude, to learning how to cook new foods, the list has evolved. It's a constant and ever changing tide of hopes and dreams that keep my priorities grounded on the right foundation.

So here we are, January 2014, and I am making a New Year's Resolution. This is a much shorter version of my actual list, but maybe these few goals will encourage you to make your own declaration of change for the year to come. These resolutions are broadly written, but be specific with yourself. Set dates and times. Set real goals so you can make them happen. Make them varied, and practical.

1. Solitude: Solitude was much more easily obtained when I was in college. My lifestyle flowed in a way where I could actually find times of rest and peace each week away from the noise of the daily grind. This is something I need more than ever. Time away from work, blogging, and all distractions. Meditation.

2. Cooking: Since we have moved back to California cooking has not been a huge priority. Don't get me wrong, Katie and I cook almost every night. But up in Portland we really pushed ourselves to grow as cooks. I need to push myself to be more intentional about meal planning. Less “easy meals.”

3. Cycling: I want to ride more. I don't ride every day to work, but I want to make it more of a priority. It's good for me. I should make this happen.

4. Whiskey Education: Yes, this is a goal of mine. I am always learning, but I could push myself much harder in this area. Tasting needs to be a larger priority. This year has been a big one for me, but I need to step up my game and get to be a real expert.

5. Date Night: Katie and I talk about the importance of this a lot. One should never stop dating their spouse or partner. Even when times get busy, or going out becomes financially tougher, it should NEVER stop. With the baby on the way, this is of great importance. This is a reminder to always make time.

6. The Blog: I want this blog to succeed beyond a simple hobby. It's a complete joy to work on, but I'm not pursuing it for my leisure anymore. I want to create something genuinely useful and enjoyable. This year will be its success and its beginning. That said, I know the posts have been far and few between. I am working on some exciting improvements which shall be unveiled soon, so be ready for reviews, and more, in abundance.

To this next year! Try new things, work harder, and be safe!

-Wesley

Watering Hole Review: The Pelican Inn

A Taste of London in Muir Beach, CA:

"As soon as I enter the door of a tavern, I experience oblivion of care, and a freedom from solicitude. There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern or inn." - Samuel Johnson

It is a rare thing to find a traditional pub in the United States, especially on the West Coast, which simply because of its age never had a chance to develop its "pub scene." But every so often one can discover a jewel. For example, the Horse Brass Pub here in Portland, holding the title of the oldest pub in Portland and having a sister back in England, South London's Prince of Wales (Which particular Prince of Wales it is, I don't know. There are dozens in London!). The only issue with places like the Horse Brass has to do with those who can actually enjoy the space. Kids and families usually stray away from such venues because of the more rowdy atmospheres. Where on the other hand, for example, many of the pubs in England and Scotland will act as hotels and restaurants which all family members can enjoy. Of course 21 and over joints are needed, but when there are so few traditional pubs and eateries here in the US which allow children, younger ones can miss out on locations which have more history and authenticity built into then. That's why The Pelican Inn in Muir Beach, CA was such a pleasant discovery.

Right off the Muir Beach near the entrance of Muir Wood and the surrounding Tennessee Valley, Mt. Tamalpais, and Mill Valley, with easy access to a variety of trail heads, the Pelican Inn provides a safe haven for weary hikers, bikers, tourist, and locals alike who need something to eat and a good pint to go along with it. Just a short drive from San Francisco, on pulling into the parking lot one feels miles away from one of the largest cities in California. Step inside and you might feel you’re a few thousand miles from America in an outlying borough of England, not to mention a couple centuries back in time. Adorning the walls lay memorabilia of 400 years of English history, while the wood paneling and white walls are genuinely worn with age, rather than simply made to look shabby and chic.

Serving traditional English fare and only providing what they have on their small draft selection, the Pelican has no license to serve hard liquor; only beer and wine. I can only speak for the beer (Harps Lager) and a few small ploughmen’s platters we ordered but I was pleased. Being in the pub rather than the adjoining restaurant the place was packed out with friends and families alike, yet the atmosphere was calm and quiet to the point where I had to watch my volume.

Some might question how authentic a 17th century English style inn off the California coast can be. True enough, but I would suggest you at least try it out. You might just find yourself forgetting where you are, being drawn into the conversations, the laid back environment, and questioning whether or not our more modern accommodations have really achieved the level of comfort and relaxation we desire (or once knew).

Retracing our steps down Mt. Tamalpias:

Watering Hole Review: The Trappist

“Nunc est bibendum.” (“Now is the time for drinking”) – Horace, Odes

A Diamond in the Rough:

Just recently opened, The Trappist sits in the heart of downtown Oakland on 8^th and Broadway. This classically styled Belgium Beer pub and eatery claims to feature 28 rotating taps, over 100 specialty bottle and no corporate beer. Guineas or Fat Tire nowhere to be found, this bar was rated #17 best beer bar in the world, and #1 best beer bar in California by ratebeer.com.

Owned and operated by Chuck Stilphen and Aaron Porter, The Trappist is all about excellence, serving only superior beer in the correct glass and at the correct temperature each selection necessitates. You can enjoy the beer in one of their two adjoining pubs: the Main Pub and the Back Bar. Watch out though, or you might pass the place without knowing it. Nestled into a 1870s Victorian building, both bars feature incredible architecture and woodwork throughout without being conceited, making it easy to get comfortable in the laid back environment.

With no hard alcohol, or wine, beer is king at The Trappist. All the employees at The Trappist regardless of their position are Cicerone certified, meaning, more or less, they are experts in their field; having passed an examination and having gained multiple recommendations from brewers, beer wholesalers, or beer retailers. 

I had heard from other experienced guest of The Trappist that the staff at times can be a bit snobbish, not unlike up here in Northwest-I-know-more-about-coffee-than-you-do Portland, OR, so I wasn’t too worried. However I was pleasantly surprised by the staff that day being more then friendly and spending time at our table to explain any and all questions (very honestly) we had.

That day I had the St. Feuillien Triple 8.5% ABV, and the Flying Dog Barrel-aged Gonzo Imperial Porter 9.5% ABV. I've wanted to try the Feuillien Triple for quite some time, and I was pleased with it despite the fresh and fruity makeup of the drink. Generally I am not too keen on the sweet stuff, but this being my starter beverage, the creamy delivery and light bitterness was great.

My second beer was going to be the Rasputin Stout since it’s my favorite stout to date, but on seeing the Flying Dog Barrel-aged Gonzo, I couldn’t resist. I had actually never had a barrel-aged beer before, and the thought of an imperial porter aged in Stranahan's Colorado Whiskey barrels was at least intriguing, despite my doubts that I wouldn't love it. Matured for about three months in the barrel, strong strains of oak were more apparent than the whiskey. If anything I could appreciate the thought behind the beverage. Flying Dog Brewery has always focused on “experimental brews and limited-edition one-offs” never sticking to anything conventional and the Gonzo embodies their mission. Nevertheless, this is something I wouldn’t have every day, much like a Deschutes beer made with coffee I once sampled. The Gonzo is simply a difficult brew to produce. Beer has an age life, and unlike whiskey, will keep aging once it’s in the keg. That said, being in a barrel longer than most brews are even in the keg, the Gonzo can hardly be considered a “fresh” brew (using fresh in the "tasting note" sense).

All in all, the experience was a good one – from the appetizers my brother, father, and I ordered, the diverse selections of beer we sampled, and the service we enjoyed, this is a place I will be coming to again when I’m in the area.

*Also, just finished was a wonderful patio area which will dramatically increase the square footage and capacity of their pub. They’re only waiting on the liquor license.   

An Education: Absinthe

"In all likely hood, if they're going to be honest about the color, they're going to be honest in just about everything else they're putting in it." - Lance Winters

Will you really cut your ear off when you drink absinthe? Is wormwood a poisonous substance? Will it make you hallucinate? No, no, and no. With absinthe recently being made legal and the hype it brings as Van Gogh's favorite drink, the legends and lore have grown and been proliferated by some bad producers racing to get in on the newly (re-newed) created market. With all the public confusion surrounding the spirit and since I just visited St. George Spirits, the first distillery in the United States to release absinth in about 90 years, I thought I would share this video (view below) of Lance Winters. One of the distillers at St. George, Lance explains the production process, the recent cultural phenomenon of the spirit, and his favorite way to drink it.

The St. George Distillery Tour: Home of Hanger One Vodka

"We can’t write like Neruda, paint like Cézanne, or dance like Jennifer Beals, but we can express ourselves through craft distillation. It’s our art form, our passion, and our way of making the world just a little more beautiful." - St. George Spirits

An unusual, but beautiful, view for a distillery:

St. George Bourbon, impatiently waiting to be released:

Their pet shark from the set of Deep Blue Sea (Link: Spoiler alert!):

In 1936 the City of Alameda, for the hefty sum of $1, transferred Alameda Point to the federal government of the United States. Known as the “Aviation Gateway to the Pacific,” Alameda Point was the perfect location for setting up an air force base in the tumultuous times of the 1940s. Decommissioned in 1997, the base became an ideal place for unassuming enterprises. One such enterprise was St. George Spirits who in 1997 moved into the beautiful 65,000-sqaure-feet Hanger 21 - though, 1997 was not St. George’s birthday. Jörg Rupf who had come to the Bay Area in 1979 to do post-doctoral work on a grant by the German Government started the company in 1982. Because of the lack of locally produced eau de vie, Rupf decided to leave his studies and open the first eau de vie distillery in the US. It was only in 2000 that Rulf and his new partner, Lance Winters - a former navy nuclear engineer and brewer, released their first bottling of single malt whiskey; and in 2002, their first batch of Hanger One Vodka, what would become their most praised and revered beverage to date. With 10 full time employees and 9 different products, each with multiple variations, St. George Spirits is a microdistilling powerhouse. 

Just from walking around this place one can see this distillery is not like the “rest of them.” From its giant shark, the mermaid hanging down from the mash tanks, and the tour guide which would fit better in a comedy club, St. George Spirits has a personality of its own. Is it exactly my taste (no pun intended)? Maybe not, but when push comes to shove I don’t really care about the personality of the distillery and the character of its staff. All I care about is the quality of the spirit. Is it made with care? Does it hold up when you begin comparing it with other similar products of quality? Not to mention, there is a place for diversity. One shouldn’t expect a loch outside the window of every distillery, or their water to flow in from the iron-free Cave Spring. There is a place for everyone and, as I just said, when it comes down to it, the product is left. There is room for novelty, but I don’t think this is the source of St. George's passion, practicing and refining the art of distillation is.

So what of it then? How did the tasting go? It was interesting. In fact, I hardly remember it. Why? Because after trying 15 different spirits in one sitting, by the time I actually tasted their bourbon my palate was ruined. If this was the "basic training" I would hate to see what it’s like for the "special ops." Why in the world, if you make an aqua perfecta eau de vie, multiple selections of vodka, a single malt whiskey, aqua perfecta fruit liqueurs and an absinthe verte, would you have someone taste them all in one sitting? I don’t have an answer. Coming out of the tour and tasting I almost felt like I was being swept through the place rather then feeling like a valuable customer who they wanted to educate about their product. 

So what am I saying? Am I giving a negative review of the place? No. The guided tour was a terrific and hilarious experience. One whole hour for a free tour is something you don't get every day - and you come out having learned a lot. The only issues were the excessive amount of spirits for the tasting and the server seemed a little inexperienced - I would say it was a noticeable problem when she didn't even know there was bourbon set to be released, stacked directly behind her in the adjacent room (only having been in the barrel for the last 5 years!).

My suggestion for the tasting would be to limit it to about four or five spirits at the most and provide more time for discussion on the actual tasting of each individual drink, allowing for each participant to not only learn about the spirit, but also to gain a valuable experience in tasting. You don't need to show someone everything on God's green Earth to get a customer to come back. Show them the quality of a few products and allow them to recognize the quality, and from there they will not only keep coming back to St. George Spirits, but they will also be more wiling to try the larger selections St. George offers. Rushing a group through all of them will leave a person with little to go back to - overwhelmed and under appreciated. All in all I would still recommend you visit the place if you're in the Bay Area.

In 2007 St. George released the first absinthe in the U.S. since 1912: