$4,000 Dollar a Bottle Whiskey

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Michter’s WhiskeyBy BRUCE SCHREINER, Associated Press | November 29, 2013

LOUISVILLE, Ky. (AP) — A new whiskey created in Kentucky features a blend of age and scarcity that spiked demand — and its price.

As a result, whiskey fans including celebrities and corporate chiefs are angling to snatch up limited stocks of Michter’s Celebration Sour Mash Whiskey for nearly $4,000 per bottle. Shots won’t come cheap, either, fetching an expected $350 a pop.

Limited-edition offerings, with heftier prices than typical stocks, have become commonplace as American whiskey makers dabble in new flavors to lure customers. But the latest introduction by Michter’s Distillery LLC breaks into a pricing stratosphere that could reverberate across the industry.

“This is kind of new territory,” said industry observer F. Paul Pacult, editor of the newsletter Spirit Journal.

“It’s going to start a whole rush of interest in very high-end bourbons, American whiskeys and American spirits. This kind of throws the challenge out.”

The Michter’s product will reach shelves Monday in select liquor stores, restaurants, bars or hotels in such places as New York, Los Angeles, San Francisco, Aspen, Colo., Chicago, Palm Beach, Fla., Houston and Boston. The company produced a scant 273 bottles of the blend of whiskeys, some aged up to 30 years, and all are spoken for, its top executive said. Read more


.@LustyMonk Mustard and Dill Crushed Potatoes

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lustymonkpatatoesLusty Monk Mustard and Dill Crushed Potatoes
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6

2 lbs. red boiling potatoes, well-cleaned and cut into pieces
¾ cup milk
½ cup sour cream
3 Tablespoons Lusty Monk mustard (choose your flavor)
½ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon fresh dill, minced

1. Cover potatoes in cold water. Add 1 teaspoon of salt to the water. Bring to a boil, turn to a simmer, and cook until the potatoes are tender (about 20 minutes).
2. Drain potatoes and reserve.
3. Return pot to stove and add milk. Heat until it is about ready to boil.
4. Add potatoes to the pot and mix so as to break up the potatoes.
5. Add sour cream, mustard, salt, pepper, and dill. Serve.

.@LustyMonk Breadcrumb Steak

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lustymonk breaded steakLusty Monk Breadcrumb Steak 


Serves 4
4 fresh beef rump steaks
1/3 cup plain flour
Sea salt and black pepper
2 eggs, lightly beaten
2/3 cup breadcrumbs
1 cup vegetable oil
1 cup double cream
1 tablespoon Lusty Monk mustard (choose your flavor)
1 tablespoon clear honey
Squeeze of lemon juice


Take steaks out of the fridge and let them come to room temperature.

Cover in double layer of clingfilm, place on a chopping board and use a rolling pin to bash the meat nice and thin (5mm thick). Set aside.

The clingfilm prevents you obliterating the meat altogether.
Tip the flour into a bowl, season to taste and mix. Set up a bowl with the eggs and another with breadcrumbs.

Dip each steak into the seasoned fl our, followed by the beaten egg and finally the breadcrumbs, gently shaking off after each dip.

Put the oven on its lowest heat.

Meanwhile, place a frying pan on the hob and heat on a medium to high heat before adding the vegetable oil.

In the pan place 1 or 2 steaks depending on size.

Shallow-fry the coated steaks for 2 minutes each side until the breadcrumbs are lovely and golden.

Set aside on a warm plate covered with kitchen towel and place in oven to keep warm (but do not cook any more).

Meanwhile, add the cream, mustard, honey and lemon juice to a small saucepan, season some more and boil down until sauce is lovely and thick.

Serve the steaks on warmed plates with the creamy mustard sauce poured around the meat.

Bacon & Beer Cornbread

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bbcornbread-2-2Bacon Beer Cornbread via How sweet it is

Makes 1 loaf

6 slices thick-cut bacon, chopped
1 1/2 cups finely ground cornmeal
1 1/2 cups whole wheat pastry flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
3 large eggs
1 cup of your favorite beer
1/2 cup milk
1/3 cup sour cream
1/2 cup unsalted butter, melted

Preheat oven to 375 degrees F. Spray a loaf pan (mine is 10x5x3) with non-stick spray. Heat a skillet over medium heat and add chopped bacon. Stir and cook until crispy and fat is rendered, then remove with a slotted spoon and drain on a paper towel. Turn off heat but don’t discard bacon fat.

In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together milk and eggs. Add milk and eggs to dry ingredients, mixing until combined, then add in sour cream and beer. Mix and add in butter and leftover bacon fat, mixing until batter is somewhat smooth but just combined. Fold in bacon. Pour batter in loaf pan, then place pan on a baking sheet and bake for 30-35 minutes, or until top is golden. Let cool for 20-30 minutes, then remove from the pan and slice.

Amsterdam Alcoholics Are Given Beer to Clean Streets

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NETHERLANDS-SOCIAL-ALCOHOLISMAmsterdam Alcoholics Are Given Beer to Clean Streets
By Erika Watts

Getting paid in beer might sound like a pretty sweet deal for some of us, but many are questioning Amsterdam’s new program that gives alcoholics beer to clean the streets. As odd as this sounds, Amsterdam officials say these people are actually consuming less alcohol per day now thanks to the program.

The homeless people who participate in this government-funded street cleaning program are given five cans of lager, half a packet of rolling tobacco and the equivalence of around $11 USD per shift to clean the streets. They are also given a hot lunch. The officials are pretty strict about when these people can consume their beer–they are allowed two beers before work, two at lunch and one after their shift is over. Beer before and during work? It’s easy to see why some people question the program. (But wouldn’t most of us like to get on board for that?)

Since many people are questioning Amsterdam’s “pay alcoholics beer to work” policy, the leader of this group, Gerrie Holterman, addressed the concerns. “This group of chronic alcoholics was causing a nuisance in Amsterdam’s Oosterpark: fights, noise, disagreeable comments to women,” she said. “The aim is to keep them occupied, to get them doing something so they no longer cause trouble at the park. They’re no longer in the park, they drink less, they eat better and they have something to keep them busy during the day. Heroin addicts can go to shooting galleries, so why shouldn’t we also give people beer?”

How much beer is left in that keg? There’s an app for that

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By LuAnn LaSalle

MONTREAL _ Beer servers can find out in real time how many pints of their customers’ favourite brews are left with the help of an app on their smartphones or tablets.

Steve Hershberger, CEO of SteadyServ Technologies, says he wants to eliminate the guess work of how much beer is left in kegs to help bars and restaurants keep track of their inventory with his iKeg system, which has sensor and an app.

“How much beer is left in a keg due to guessing and shaking?” asks Hershberger, who’s based in Carmel, Ind., and is courting beer distributors, breweries, bars and restaurants.

“You can’t see inside the keg. It’s this heavy and unwieldy thing.”

Hershberger estimates there are about 20 pints of beer left unsold in each keg, wasting thousands of litres of beer.

He incorporated social media into the app because “beer is a supportive actor to virtually any social engagement.” Bar owners can post their current beer selections to Facebook and Twitter so customers know what’s available.

“If you go to a bar and your favourite beer isn’t there, you won’t leave but you will drink one third less,” he says.

Hershberger’s iKeg system uses a sensor that goes under a beer keg to keep track of how many pints are left through changes in pressure. The information is sent wirelessly to the app.

Hershberger’s inspiration for the iKeg came from his background in the software industry and as a former co-owner of a craft brewery.

He wanted to know if his brewery’s primary beer was being offered on tap when he was out for an evening and more often than not he was told: “We’re sorry, we’ve run out.”

“At first, I thought that problem was unique to us. It was not. It’s unique to a lot of breweries.”

Roger Mittag, founder of the beer education company Thirst for Knowledge, said there’s already a system in use in Canada that basically shuts down draft lines once there’s no more beer left in a keg, eliminating guess work or shaking kegs. But he likes the app that’s part of Hershberger’s iKeg system.

“If the app actually tells you that this is how many usable pints you can get out of this keg, what it then helps the bar to do is hold the bartenders responsible for making sure there is no waste,” Mittag said from Toronto.

“It can then show a bar owner where the waste is being created.”

But Mittag said he’s not impressed with idea of telling patrons how many pints of a particular beer are left in a keg.

“That frightens me because if I see when that keg was tapped and there’s a certain amount left in there, I might not buy it anymore because I might think it’s not the freshest beer.”

Source: Canadian Press DataFile

Maple Syrup & @LustyMonk Brussels Sprouts

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Maple Syrup & Lusty Monk Brussels Sprouts
For the Walnuts
1/2 cup walnuts
1/4 cup maple syrup
generous sprinkle of kosher salt and freshly ground pepper

For the Dressing
3 Tbsp balsamic vinegar
2 Tbsp Lusty Monk Original Sin mustard
1 Tbsp maple syrup
kosher salt and freshly ground black pepper, to taste

For the Brussels Sprouts
1 1/2 lbs trimmed brussels sprouts (trim the bases and peel away the outer, darkest leaves)
1 Tbsp olive oil
Seeds from 1 pomegranate

Place a piece of parchment paper on a plate. Place the walnuts and maple syrup in a nonstick skillet and season with salt and pepper. Bring to a gentle boil over medium-high heat and cook for 6-7 minutes. Spoon the walnuts onto the parchment in a single layer and allow to cool. When cool and crisp, break into small pieces.
Whisk together the dressing ingredients and set aside.
Using the slicing attachment on a food processor, slice the brussels sprouts (or, thinly slice by hand.)
Heat olive oil in a large skillet over medium heat. Saute the brussels sprouts, stirring occasionally, for 6-8 minutes, until browned in spots. Add dressing and toss to coat. Toss in candied pepitas and pomegranate seeds. Adjust seasonings to taste, and transfer to a serving bowl. Serve warm.

Recipe modified from Cara’s Cravings

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