Hey Bartender

Hey Bartender Q & A:  Surfeit water, Gluten-free beer, Organic beer, and June Cleaver

While I was traveling back and forth to Richmond, VA to do fun things like attending beer dinners and famous operas, my mailbox became filled with some interesting questions. I thought that this might be a good time to answer a few of them. Let's see what we have.

What is surfeit water?

Surfeit water is a medicinal liquid designed to alleviate the effects of overindulgence in eating or drinking. The essential ingredients in these concoctions are alcohol, usually in the form of brandy or Aqua Vitae, dried fruits and poppy flowers. Believe it or not, Papaver Rhoeas (corn poppy, field poppy, and red poppy) were often used. This might not seem unusual at first, but it should be noted that this variety of poppy does not contain the alkaloids found in other opium producing varieties. Evidence does suggest that there may be some mild sedative properties imparted by this particular species of poppy, which is probably one of the reasons it was used in this particular remedy for digestive discomfort. Surfeit water was generally an aid prescribed by your local barkeep, not by your doctor. The earliest documented use of the term surfeit water dates back to 1633. It should be noted that during that century, there was very little distinction between a doctor and a barkeep. The modern equivalent to this sort of remedy would be bitters or bitter liqueurs such as Fernet Branca and Ramazzotti Amore. Cordials such as these are perfect digestive aids after a long evening of excess.

Are there any gluten-free beers on the market?

Believe it or not, the answer is yes. This is good news for beer drinkers who must follow a gluten-free diet. For the gluten impaired, glycoproteins or gluten can be found in many common grains including barley and wheat, which are both key ingredients in the beer making process. Even in small quantities, gluten can be poisonous to some who have this medical condition. Those with celiac disease can't tolerate even the smallest amount of gluten. This means that they can't enjoy most beers. There are, however, gluten-free beers on the market that those suffering from this disorder can enjoy. The best example of this is Bard's Tale Beer brewed in Minneapolis, MN. The founders, both ardent beer lovers, were diagnosed with celiac disease -- an autoimmune disease in which the lining of the small intestines is damaged from consuming gluten. Instead of being denied the option of enjoying beer, they decided to develop a beer that they could enjoy without any adverse effects. They took it one step further by creating a craft beer that is very good. To do this, they use sorghum, yeast, hops and water. Sorghum is a type of grass which is sometimes raised for grain. The grain is perfect for the production of syrup, molasses, and alcoholic beverages. There is no wheat, rye or barley in Bard's Tale brews, so they are 100% gluten-free. The best part is that whether you follow a gluten-free diet or not, you will enjoy this beer. I'm a fan.

Do you know if there are any organic beers out there?

Of course there are. I've seen several in stores and in bars lately. Some of them are quite delicious. So far, my absolute favorite of these is Samuel Smith's Organic Lager. To produce it, they use organic lager malt grown in the United Kingdom, with the addition of organic UK Vienna malt. They also use organic hops from England as well as from New Zealand. It is certified organic by the USDA-accredited UK Soils Association. The good news is that it tastes delicious. It's full-bodied with lots of hop and malt. If you're a fan of hoppy beers, this is definitely a great beer to try. Another brewery that is producing exceptional organic beers is Kona Brewing Company, located in Kailua-Kona, Hawaii. Their Oceanic Organic Saison is Hawaii's first entry into the certified organic beer category. It's a Belgian style ale brewed with organic malt, fermented with a custom blend of Belgian yeast strains and spiced with lots of organic hops, organic coriander, and grains of paradise. After my Belgian beer tasting experience last week, this sounds like something that I'd like to try. Sadly, it's currently only available at Kona Brewing Company's brew pub. I think that a road trip might be in order.

What is a Mickey Slim?

This question took a lot longer than I thought it would to be asked. I intentionally mentioned it in my post on American-made gin just to see if anyone was paying attention. I stumbled across the recipe while doing research and I was mildly surprised that such a drink could have ever existed. But, I should never be surprised by the lengths that humans will go to in order to find the next out of body experience. The Mickey Slim was a cocktail that had a short-lived existence during the 1940's and 1950's in the United States. It was made by combining gin with DDT. Yes, the insecticide dichlorodiphenyltrichloroethane. The drink met its end when most countries banned the use of DDT because it was linked to numerous health problems. Those who enjoyed this fine beverage claimed that its effects were similar to those experienced when consuming absinthe. I shake my head at the thought of consuming this drink today. I'm not even sure that I'd have tried it back then either. One of the interesting notes on mixing it suggests using very small amounts of DDT because it's not very water soluble. That should have been a clue, not that its use as an insecticide wasn't a big enough clue already.

So, there you have it, surfeit water, gluten-free beer, organic beer, and the first ever scientific explanation for why June Cleaver wore high heeled shoes while vacuuming. Thanks again for all the great questions. Please keep them coming. As always, while drinking the cure for your ills, organic or gluten-free beer, or your favorite short-lived hallucinogenic cocktail, please drink responsibly. Until next time...prosit!!!

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