DRINKS
Continued from Page 25
She’s seen homebrewers come through the store
who have gone on to create pretty well-known breweries
of their own — like Dogfish Head, Iron Hill, Yard’s and St. Ben-
jamin’s. While she said business does tend to die down a bit in the thick of
the summer — “Because when you brew, you’re standing over a kettle
of boiling wort … a lot of people won’t necessarily want to do that
when it’s 95 degrees and humid,” she acknowledged — it picks up
again around August when graduate students
start heading back to school, she
said as an example.
The beer kits also tend to make
great gifts — Father’s Day is June
19, by the way — and she sees
many come in to pick up kits as
presents for bachelor parties or
weddings. (The couple that brews
together, stays together?)
The kits come in different size va-
rieties and include everything you
need to jumpstart your home brewing
journey, including a 7-gallon fer-
menter and lid, bottling bucket, air-
lock and stopper, racking tube, bottle
filler, bottle capper and caps, a beer
recipe, among other necessities — and,
of course, instructions.
Rigberg said she leans toward the saisons — pale
ales that usually have a fruitier flavor — during the sum-
mertime because they pair well with food, which is, let’s face it,
extremely important.
Wheat beers and ciders also are good for the summer, she said,
because they are “quenching” and light. If you’re heading to a bar-
becue, maybe try an IPA, though they can be a bit heavy in the heat.
But no matter what you go with or whenever you decide to start
home brewing, Rigberg recommends just having a good time with it.
“Relax and enjoy yourself and don’t take it really seriously
and just have a good time — it’s just beer,” she said with a laugh.
“And it’s fun, and obviously you get the satisfaction of doing
something yourself and having a project.”
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If beer isn’t your thing, you can still
try out a DIY approach to satisfy
your thirst with cocktails.
A nice Tom Collins in the sum-
mer (or other classic drink) can go
a long way, but Ariela Yankelewitz
also recommends trying out some
fruity flavored cocktails.
Yankelewitz, founder of Aqua
Vitae Institute, the bartending
school at 17th and Race streets,
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wants people to enjoy what they’re drinking and to
expand their alcoholic horizons.
When it comes to summery drinks, she favors incorpo-
rating fruits and shrubs — a method of using vinegar and sugar
with fruit. Shrubs come in many contrasting flavors like watermelon
and basil.
“You use fruit and it’s healthy, and you add to it,” she said.
“Whiskey or vodka or you can add gin or rum — you can make
amazing cocktails with shrubs, it’s healthy, it’s good and you make
it by yourself.”
She’s been focusing on a lot of passion fruits, like mangos and berries.
Learning to make your own cocktails comes in handy when
you’re at a party, which happens more frequently as the summer
rolls around, but it can also help you when you’re at a bar,
Yankelewitz said.
Think about when you go up to a bar. You prob-
ably have a standard drink you order because
you know what’s in it and you know that what-
ever it is, you like it. People might be scared to
branch out with their drinks because they
aren’t totally sure what the drink is.
That’s what Yankelewitz wants to
change and why she encourages exper-
imenting with making your own.
“People are afraid of changing their
experience with alcohol,” Yankelewitz said.
“They’re afraid of trying new things because they
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don’t know how it’s going to look like. At home, they
can make their own, enjoy it and they’ll know what to
order when they go to a bar.”
Once they learn a few techniques and new flavors, people can
build on it, she added.
“Some people just drink martinis or just wine or beer because
they’re scared,” she said. “Cocktails are one of the most frightening
things for people — they’re afraid to try new things because they don’t
know what’s in their drinks.”
Yankelewitz, whose favorite drink is an Old Fashioned, encour-
ages people to use the summertime to experiment with flavors, es-
pecially the fruity ones, and to see what they like.
Start the summer with a splash with these recipes
(courtesy of Aqua Vitae):
If you find yourself wanting to follow in
the footsteps of Jimmy Buffett and waste
away in Margaritaville, try adding some
strawberries to give it a fruity accent per-
fect for relaxing outside. And as a bonus,
since nothing goes better with summer
than ice cream and snow cones, incorporate
that idea by adding alcohol!
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