Stone CEO speaks out on Arrogant Ohio bar win

By alarsen | Tuesday, January 6, 2009, 04:27 PM

Greg Koch (pronounced “Cook”) knows Ohio. He should, he grew up here after all. So it comes as no surprise to the co-founder and CEO of Stone Brewing Co. that there are great craft beer enthusiasts in Ohio.

Still, Koch reports the three Ohio wins for his company’s annual “Most Arrogant Bar in America” contest - now in its sixth year - did catch him off guard.

Boston’s Bistro & Pub has nabbed the coveted craft beer title for the second time from the Escondido, Calif. brewer. A high honor coming from a brewery that was recently named the “All-Time Top Brewery on Planet Earth” by BeerAdvocate Magazine.

We (Stone Brewing Co. products) came to Ohio in 2002,” said Koch. “Ohio’s been an extraordinarily good state for us … where craft beer is strong, we’re strong.”

“The first time I ever went there (Boston’s) it was a very, very snowy day. The bar was packed when I walked it and it was silent.” Koch reports the silence was broken as the entire bar yelled in unison “You’re not worthy!” — the slogan for Arrogant Bastard Ale.

So what does the CEO of the company think it take’s to win the title of “Most Arrogant Bar in America”?

“Here’s what it takes … focus and desire,” says Koch. Koch says that Stone products are now in 30 U.S. states. He says of Boston’s two-time win: “Frankly it’s impressive.” He goes on to say, “Arrogant Bastard is a different kind of beer … Boston’s is a different kind of bar.”

High praise indeed.

Here are the previous “Most Arrogant Bar in America” winners:

2003: Brews Cafe in Granville, Ohio (which is coincidentally very close to Koch’s hometown of Pataskula)

2004: Naja’s in Redondo Beach, CA

2005: Naja’s in Redondo Beach, CA

2006: Boston’s in Dayton, Ohio

2007: The Taproom in San Diego, CA

2008: Boston’s in Dayton, Ohio

And if you’d like to keep reading, here’s what Dave Boston, owner of Boston’s, had to say about his North Dayton pub’s most recent honor …

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Local bartender offers up great holiday recipe

By alarsen | Monday, January 5, 2009, 12:15 PM

Bartender Tom Denny at Le Monde recently shared a favorite recipe of his that he generously said I could pass on. Although not a recipe of his invention, it’s one he has made in the past for himself, for family, for friends and a recipe that would make a great gift for the 2009 new year or (planning ahead!) the 2009 holiday season that seem many, many, many months away but always seem to get here too quickly.

Cranberry Liqueur

If you’re gifting: Presented in small decanters or glass bottles, Cranberry Liqueur makes a memorable gift. Attach a gift tag and include the following: “Cranberry Cosmopolitan: 1/2 cup Cranberry Liqueur, 1/4 cup Cointreau, 2 tablespoons lime juice. Mix with 1 cup crushed ice; strain into martini glass. Makes 2 cocktails.”

Recipe: 2 cups sugar, 1 cup water, 1 (12-ounce) package fresh cranberries, 3 cups vodka

Instructions: Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.

Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine sugar mixture and cranberries in a large bowl; stir in vodka. Pour the vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day.

Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl, and discard solids. Carefully pour liqueur into clean bottles or jars.

Note: Liqueur can be stored refrigerated or at room temperature for up to a year.

Yield: 4 1/2 cups (serving size: 1/4 cup)

Tom writes: “Share with as many people as possible. It’s not my recipe so I’m not allowed to guard it. Personally, I like it on the rocks. I just noticed the cosmopolitan recipe and it seems a bit sweet. How ‘bout with champagne? The Cranberry Kir Royale? A splash of soda water works well. Enjoy! Tom”

Thanks Tom! And as always, if you have any ideas for entertaining or favorite recipes you’d like to share, we’d love to hear ‘em!

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Boston’s: “Most Arrogant Bar in America”

By alarsen | Friday, January 2, 2009, 06:30 PM

It’s take two for Boston’s Bistro & Pub which has been awarded the title of “Most Arrogant Bar in America” for the second time from Stone Brewing Co. based in Escondido, Calif.

A high honor coming from a brewery that was recently named the “All-Time Top Brewery on Planet Earth” by BeerAdvocate Magazine.

The competition, which took place from Nov. 8-14, 2008, saw more than double the number of national competitors from the previous year the north Dayton pub had won, according to pub owner Dave Boston. In 2006, 46 bars and pubs from around the country entered.

The brewery-sponsored challenge involved selling the most Stone Arrogant Bastard Ale during the time period.

Not surprisingly, Boston reports that the competition was steep, still he seems to embrace the spirit of the contest saying, “If they’re No. 1 on the planet, then I have to be the most arrogant pub on the planet.”

Boston’s sold more than 23 half-barrels of Arrogant Bastard Ale (that’s more than 3,400 pints by our calculations) to win the Stone competition, now in its sixth year.

“What an honor. They (Stone) were just voted No. 1 beer on the planet by BeerAdvocate … Our goal is to be one of the top 10 beer bars on the planet in 2010. I want to be considered in that top tier — the Hop Leaf in Chicago, the Map Room in Chicago, Falling Rock (Tap House) in Denver … If I could be in that same category of places, that’s the honor of honors,” Boston (pictured above) said.

Boston credits his customers and even supporters from out of state who, “came out in droves … they wanted Dayton to win.”

On Jan. 19, a Stone representative will be coming to Boston’s to present the plaque, which comes with 12 months of bragging rights.

“Right now we’re having a contest to see who can come up with the ten top phrases for what an honor this was,” Boston says.

The Lizards reviewed Boston’s over the summer and here’s what we had to say then. Boston’s also made our list of best beer bars last year — click here to see the entire list.

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Caffeine + alcohol = problems for MillerCoors

By alarsen | Thursday, December 18, 2008, 07:13 PM

Fellow blogger Laura Bischoff wrote earlier today, “Ohio Attorney General Nancy Rogers and 13 other state attorneys generals announced Thursday, Dec. 18, that they struck an agreement with MillerCoors to stop producing its best-selling “Sparks” and not produce any caffeinated alcoholic beverages in the future.”

Earlier this year the Lizards wrote about an overview of the potential dangers of energy drinks and statistics about who is using them and and with what effect from Roland Griffiths, a professor of behavioral biology and neuroscience at Johns Hopkins University in Baltimore, published in the Journal of Drug and Alcohol Dependence.

This deal reached with MillerCoors and another settlement reached in May with Anheuser-Busch over it’s line of alcoholic-energy drinks means that an astounding 85 percent of all alcoholic energy drinks that had been on the market at the beginning of 2008 will be gone according to Bischoff’s post.

Pretty amazing numbers there. I guess folks will just have to start mixing beer with Red Bull until they ban that too …

What do you think? Are you OK with the ban or are you outraged?

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Let them drink pie! Apple pie that is…

By Craig Schrolucke | Saturday, December 6, 2008, 09:48 AM

Marie Antoinette might be jealous about this one. During a recent stop to DiSalvo’s Deli I happened upon a liquer called APPLE PIE.

Intrigued, it sounded too good to pass up… “a quality blend of apples, cinnamon, and neutral grain spirits.” While other cocktail combinations came to mind, the Lounge Lizards tried the Apple Pie Martini.

Apple Pie Martini: Pour 6 to 8 oz of APPLE PIE, ice, 1 oz of premium vodka into a martini shaker. Strain into a chilled martini glass rimmed with crushed graham crackers, garnish with a cinnamon stick. Enjoy! Optional: Fruit of Choice

The result - a perfect cocktail for the harvest and holiday seasons. While slightly sweet - this concoction would be a great starter for any cocktail event.

To learn more:

http://www.drinkpie.com/drink_recipes.asp http://www.disalvosdeli.com/

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Shared history: Root Beer and Prohibition

By alarsen | Friday, December 5, 2008, 05:21 AM

Friday, December 5th marks the 75th anniversary of the repeal of prohibition.

You could toast the event with a cocktail of the adult variety, but you could also choose to toast it with a frosty mug of root beer … Why root beer? A surprising little bit of trivia that I did not know until a few days ago: Root beer was a product of the prohibition.

On the history tab on the IBC Root Beer Web site, it says that the brand was developed as an alternative to alcoholic beverages during the prohibition. 1919 Root Beer was named after the year in American history when hundreds of breweries were looking at shutting their doors due to prohibition which lasted from 1919 to 1933. Several brewmasters in the States chose to try and stay afloat (couldn’t resist that — sorry!) by making near beer and different sodas.

Earlier this summer we blogged on the Three Olives root beer vodka that they had launched which is surprisingly good. Here’s the blog entry and some recipes if that interests you at all. After sampling it I can say that I am a big fan and would recommend it should you like the flavor profile that root beer offers.

If you’re interested in a list of former speakeasies that emerged during the prohibition, a guide to hosting a prohibition party or cocktails from the era click here.

One last thing: If you plan on celebrating, what will you be toasting with?

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Five bars that serve up a 007-worthy cocktail

By alarsen | Thursday, December 4, 2008, 02:33 PM

Trends come and trends go, but there are some things that have always stayed cool.

With “Quantum of Solace” — the 22nd installment of James Bond’s adventures — which opened on Friday, Nov. 14, two trends at the top of our list now are 007 and martinis (where Bond goes, they tend to follow).

Always on the lookout, the Lizards have located five bars in town that can serve up a cocktail worthy of our favorite spy. And lest you protest that we’re not sticking with the champagne, martini and wine formula that James Bond is so well known for, it’s worth pointing out that Bond has varied his drink orders with a Raki (“From Russia With Love”), Mint Julep (“Goldfinger”), Rum Collins (“Thunderball”), Sazerac (“Live and Let Die”), mojito (“Die Another Day”) and yes, even a beer (“On Her Majesty’s Secret Service”).

We may not be able to live out our Aston Martin-driving, jetpack-wearing, gadget-laden fantasies, but we certainly can don some casual yet sophisticated evening wear and order up a cool libation in an equally cool setting. Don’t feel limited to something “shaken, not stirred,” as Bond first requested in the Ian Fleming novel “Diamonds Are Forever,” either. You’re calling the shots now, Commander; we’re just giving you five locations (listed alphabetically) that are perfectly suited for the mission at hand.

1. CENA

Address: 2854 Miamisburg-Centerville Road, Miami Twp.

Class factor: Warm, rich colors and dark wood tones fill the Cena lounge and restaurant. The lounge area features several comfortable large upholstered sofas to help you relax and soak up the Latin-inspired ambience.

Featured cocktails: The Cena lounge offers a wide variety of cocktails on the bar menu including signature martinis, mojitos, caipirinhas and several American classics the menu describes as a “selection of desirable fruits, dangerous spices, delicious sweets and dreamy chocolates.”

WWJBD? (What would James Bond do?): Nosh on some Brazilian and Mediterranean small plates, sip a caipirinha (the national drink of Brazil) and let the flavors transport him to warm memories of his deadly, covert operations in that part of the word. Our favorite drink in our Cena explorations thus far is the Caipirinha De Maracuja made with Cachaca, Passion Fruit puree, guava juice, lime and sugar ($8). At the very least, we’re guessing the interesting list of ingredients would catch Bond’s watchful eye. With two Brazilian beers on the menu that you don’t often seen dining out (Palma Louca and Xingu both priced at $3.95) this could be the one place on the list that Bond would opt for a frosty, cold beer.

Worth noting: Cena (Latin for the main Roman meal or feast) features a Brazilian churrasco dining concept with a wide variety of meats carved tableside that will leave you feeling like you’ve just eaten two Thanksgiving dinners. For those with smaller appetites, the tapas menu is a terrific option that pairs nicely with just about any cocktail. Live music with Mediterranean and Latin flair fills the lounge on weekends. Cena’s happy hour runs from 3 to 7 p.m. Monday through Friday and features 11 tapas for $3, $2 sangrias and $2 off any “original Cena cocktail.”

Clink the link below to see the other four places that had enough cool to make the cut.

Continue reading "Five bars that serve up a 007-worthy cocktail"...

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