Reporter Online | Tag: Alcohol

On the Rocks

Fri, 20 Jan 2012 00:00:00 -0500

RIT's Drinking Culture

by Evan Williams


Brett Carlsen

Puke happens. Most of it made it to the toilet, but the bit that didn’t clings resiliently to the walls of the bathroom, resisting every effort to bleach and scrub it clean. Scenes like this are pretty typical on the morning after many college parties and RIT is no exception. Drinking is an established part of the “college experience” for most students in our demographic. According to Alcohol101, a program dedicated to educating college students on drinking, 84 percent of college students drink at least once a month, and upwards of 70 percent of college students believe that drinking is a central part of their social lives. Here at RIT, according to one substance abuse counselor, the attitude seems to fall in line with the national average, but with a few differences. So why do college students drink the way they do? And how does RIT handle it?

99 Bottles

&8232;Think about the last time you went to a party where there wasn’t any booze. Not a drop. Doesn’t happen very often, does it? According to a 2010 study by the University of Rhode Island, most Americans begin drinking around age 15, and over 65 percent of high school students drink. That percentage jumps from 65 to 84 when they arrive in college. So, why the spike?


Brett Carlsen

There are a number of cultural and social factors that contribute to college drinking habits, according to the Higher Education Center. A simple recipe goes like this: Take one shot of newfound freedom, add two ounces of peer pressure, a splash of disposable income and the thrill of being intoxicated. Shake vigorously and serve on ice. Depending on location, there are also factors like lax enforcement of alcohol-related policies and laws by institutions and local law enforcement, as well as easy availability.

While these factors are all contributors, the reasons that students drink varies between individuals. Some drink to help deal with stress or help themselves overcome social anxieties. Others enjoy the tastes and textures of well-crafted adult beverages. Still others do it because they enjoy the feeling of being under the influence. It all varies between individuals, yet still becomes part of the collective college experience. But are these factors the same for RIT?


Brett Carlsen

Karen Pelc is a health education coordinator for RIT’s Department of Student Affairs. In her 24 years at the Institute, she has witnessed firsthand the drinking culture here and has spent a lot of time speaking with students about alcohol usage on campus. From Pelc’s perspective, RIT students tend to be right on par with the average amount of drinking, causal or otherwise, for colleges across the nation. “We’re right in the middle,” she says. But she also observes that with the attitudes of RIT students and the type of atmosphere present, that excessive drinking isn’t so much a part of the culture as in other places. “I think a lot of students here are more focused. They want to get in, get an education so that they can get a co-op, then go get a job,” Pelc explains. RIT students seem to be more driven, and some of the heavy drinking that leads to disciplinary and health problems doesn’t take place as often as it does at other schools.


Brett Carlsen

“Most of the people I meet with are one-time incidents,” Pelc says. “A lot of students just haven’t had experience with alcohol before and don’t know how it will affect them.” Over-pouring, drinking too quickly, or mixing alcohol with other substances, such as caffeine, can change people’s ability to monitor their alcohol intake. “When people make drinks in those 16 ounce Solo cups, they aren’t using shot glasses to measure, so they end up drinking a lot more,” Pelc explains. “They think they’re getting one drink, but the equivalent is more like two or three.” In fact, one shot only comes to just above the lowest indentation at the bottom of a 16 ounce Solo cup. Now, when was the last time that you saw someone fill just the bottom of a Solo with booze and think, “That’s enough for now?”

So, people end up drinking too much. Pelc says the body can only process one ounce of alcohol an hour. As you drink, your body’s race to process what you put into it begins, usually to your body’s disadvantage. Alcohol inhibits the receptors in your brain, keeping neurons from firing. The first area affected is the prefrontal cortex, which controls things like speech and inhibition. As more and more alcohol enters the brain through the bloodstream, the rest of your bodily functions begin to suffer. According to Stephen Braun, author of “Buzz: The Science and Lore of Alcohol and Caffeine,” “Alcohol is more like a pharmacological hand grenade. It affects practically everything around it.” Too much can also hinder sexual performance by not allowing nerves in your nether regions to relax enough to function. To quote Shakespeare, “It provokes the desire, but it takes away the performance.”


Brett Carlsen

Pelc also noted that student athletes, surveyed by Alcohol101 and fitness site Active.com as the student demographic that drinks the most, put themselves at a disadvantage athletically. “My friend John Underwood at the American Athletic Institute has been doing research on the effect of alcohol on athletes.” Pelc said. “He found that athletes who drink, especially weekend warriors, no matter how much they work out, never reach their peak.” She further explained that even though the alcohol may have already passed through the body, its effects on the body can last up to two weeks. Despite this, student athletes still have a high rate of binge drinking.

About Last Night...

“I punched out a car’s rear windshield. I think I was on rollerblades.” Issued straight-faced and nonchalantly, this statement from an RIT student, who wishes to remain anonymous for personal and legal reasons, seems so bizarre that you might think you misheard it. Or you will until he rolls up his sleeve and shows you the pink and red scar where the glass sliced his arm. “I think I just wanted to punch something hard,” he adds. Over New Year’s, he and some friends were drinking heavily, and at one point he donned a pair of skates and punched out the window. At least, that’s what he’s heard. He blacked out and doesn’t remember the incident. He’s now paying for the windshield, but no legal actions were taken.

While RIT students generally match national trends, this student represents a smaller group of students at the end of the spectrum. Speaking to him is almost surreal at times. He calmly describes instances that would generally seem over the top to most people. He recalls chugging a beer bottle-sized container of vodka during freshman year, ending up with a blood alcohol content (BAC) of 0.36. “I remember the motion of my head tilting back with the bottle, and that’s it,” he says. “I don’t know what I was thinking or why I did it.” He was caught being belligerently drunk in the dorms after attending an off campus party. He doesn’t remember getting back to campus, but police were called to get him under control. He received a deferred suspension for the incident, was made to write an essay stating that he learned his lesson and had to stay out of trouble for a year.


Brett Carlsen

There is no regret in his voice. He seems to find the stories mildly amusing, even though a BAC of 0.36 is near-fatal and he must pay for the broken window. But he says these kinds of incidents only happen when he drinks hard liquor, which he does only rarely. He does, however, state that he drinks beer daily. He’s an avid fan of beer and claims that he doesn’t get near as belligerently drunk from it as he does with stiffer drinks. When asked about what he considers to be “heavy drinking,” he says, “Drinking a lot, in my opinion, is more than 10 beers in five hours.” For him, eight beers in four hours is considered an average night.

Even though the student’s father is an alcoholic, he feels like he doesn’t have a problem.“I don’t need it to function or anything,” he says. “It’s not like I’m thinking about it right now.” When asked why he drinks, he says he drinks for the taste. But he doesn’t forget to mention that the buzz is part of the enjoyment as well. “I think everyone wants that bit of mind alteration, whatever it is,” he says. “Even cigarettes are euphoric.”

Alcohol and the Institute

When it comes to enforcing alcohol related offences at RIT, the Center for Student Conduct (CSC) handles the disciplinary action. According to the CSC’s Alcohol and Drug Policy, the type of charge received dictates the level of punishment. Simple possession of alcohol starts with disciplinary probation for the first offense, and a third offense can lead to suspension or removal from housing. Instances like hazing or supplying alcohol to minors result in suspension, and driving while intoxicated results in suspension and immediate referral to law enforcement. Public Safety has the right to terminate any event on campus and take the appropriate actions if they feel that New York State law is being violated. Parties are often broken up as a result of noise complaints, yet it is up to the discretion of the officer to evacuate a building or issue a warning. The building’s housing occupancy limits, listed on the housing contracts signed upon move-in, also factor into how the officer will respond.

After the student deals with the CSC, they most likely receive a letter from Student Conduct or the Center for Residence Life within the next 48 hours referring them to Pelc. It’s not mandatory, but it is strongly recommended. It’s a mission that Pelc, a certified New York State substance abuse counselor, takes to heart. “I can’t make anyone stop drinking, but it can develop into a disease in the future. There’s no cure for it,” she explains. “Binge drinking is consistent and constant. It’s always there, it’s always going to happen.” And while she can’t stop it, she stays fully committed to helping anyone who needs it.

She begins with an assessment of the student and the incident to try and understand what went wrong. From then on, it’s up to the student to decide if they would like to see her again. Many do. Pelc claims that education is a big part of the process when it comes to helping students. Getting them information on how alcohol affects the body, and the amount it takes to impair them based on their weight and gender really opens a lot of students eyes to how to handle themselves when or if they drink in the future. She is currently working with some of the Greek organizations to educate them on how to respond if someone does exhibit signs of alcohol poisoning, including CPR training.

She also stresses the “Good Samaritan” policy, which protects callers requesting medical assistance for intoxicated friends or classmates from getting into disciplinary trouble. Before the policy, the Institute feared that people wouldn’t call for help if a friend was dangerously drunk to avoid getting “busted”.

Pelc operates as a therapist and counselor and tries to be as supportive as she can. There are over 300 Alcoholics Anonymous (AA) meetings in Rochester every week, including the oldest AA meeting group on any college campus in the U.S., which was founded right here at RIT. They meet Sunday at 11 a.m. in the Bamboo Room on the second floor of the Campus Center (CPC, 03). Pelc often escorts students to their first AA meetings if they decide to go. “It can be a little scary the first time,” she says. “I try to go and be supportive. A lot of people have gotten sober in that room.”

The puke on the walls has been scrubbed into submission and the fumes from the cleaning products are strong enough to make me light-headed. Despite the heavy duty clean-up, there are no regrets or ill will over the mess or the events of the previous night. The only thing you can do when you drink often is learn how to do it safely and stay out of trouble. Keep an eye on your friends, don’t let anyone who’s had too much drive and always, always aim for the toilet.

Province Concerns Involved RIT

Fri, 17 Dec 2010 04:44:00 -0500

The result of 10 hospital transports, a brass knuckle fight and a few arrests.

by Tia Long

Concerns about students partying at The Province led to a meeting between RIT and the company that manages the complex prior to Thanksgiving break.


A dramatization of students after a crazy off-campus party.
Joi Ong

Dawn Soufleris, assistant vice president for Student Affairs, met with representatives of Edwards Student Housing Management to discuss problems. RIT became concerned after the first two weeks of school, Soufleris says, when reports began coming in about heavy drinking at The Province, a student-housing complex on John Street. Soufleris said she received reports from parents as well. Investigations were conducted by Public Safety, who concluded that some students had been drinking off-campus at The Province.

Within the first six weeks of classes, Student Affairs reported 10 transports to the hospital, a fight involving brass knuckles and a few arrests, all related to drinking at The Province.

Originally, the communication between the RIT and complex managers was minimal. When The Province was first built, both parties met to discuss their future relationship. Soufleris recalls the first meeting with Ty Mendelson, The Province’s assistant community manager, being great. After this initial meeting, however, nothing was solidified regarding communication over behavior at The Province.

This lack of communication concerned RIT because federal law requires the university to report behavior statistics and information about crimes both on and around its campus.

The series of alcohol-related events and concerns from parents and faculty has led RIT to meet with employees of The Province and bridge a communication gap about student behavior. Soufleris met with Nate Rivard, the regional manager of Edwards Student Housing, to discuss concerns. Rivard also met with The Province’s community manager, Patricia Militello, and Mendelson.

Since those meetings, The Province has done everything RIT has asked, Soufleris said. Both are hopeful about their new, more communicative relationship.

Last week, The Province held an event for residents where they served free Buffalo Wild Wings food. At the gathering, Soufleris and Joe Johnston, associate director of the Center for Student Conduct & Conflict Management Services, gave a presentation at the apartment complex’s clubhouse to approximately 50 to 60 students about safe partying and RIT’s relationship with the company.

“It will definitely be an ongoing relationship with RIT,” Mendelson said. “We’ll work in conjunction and think of what will benefit our residents the most and make them more aware and responsible.”

The Province has also implemented a few new practices to control the number of guests entering the housing area. Militello says that a courtesy officer will be positioned at The Province’s entrance on weekends to try and stop people without any definite destination from entering.

“Maybe they won’t even be RIT students, riding in a car looking for an open party, not knowing anyone who lives here,” Militello said. “We are trying to curtail that behavior.”

As for RIT, Student Affairs sponsors the Off-Campus Task Force, which reaches out to students who live off-campus. Their main tool for reaching out is the Off Campus and Apartment Student Association (OCASA), which is located on the second floor of the Campus Center. There, Student Affairs distributes brochures about being a good neighbor and partying responsibly, including notifying neighbors of any social events.

RIT plans on being supportive of future programming at the off-campus apartments, Soufleris said, and The Province plans on sharing information with RIT to ensure the safety of students, Mendelson said.

“Collaboration is best for the safety of our students,” Soufleris said.

The Blooming Brews

Fri, 02 Apr 2010 00:00:00 -0400

Find the perfect cold brew for that spring barbecue.

by Andy Rees

Remember, you must be 21 years of age or older to consume alcohol - do so responsibly.

As the sun warms the winter-worn city of Rochester and birds come out to sing, beer enthusiasts wear smiles on their faces. Fresh off of the heavy ales of winter, these rosy-cheeked brew-fans head off to the grocery store to see the new crop of beer on the shelves. Bocks! Irish Reds! Lemon! Lime! Every brewery has its own take on the season.

In German tradition, the brew-master monks of the old world would prepare Lenten Bock, a vitamin rich beer to make it through the pre-Easter fast. The bottom-brewed lager was brewed in the fall, aged during the winter, and ready to pour just in time for Ash Wednesday. In modern times, many breweries continue this tradition but opt to ditch the vitamin supplement qualities.

Other breweries take a more Irish route for their spring seasonal. Contrary to whatever green swill you were drinking this St. Paddy’s, most Irish brews are red lagers or dark stouts. These brews go down easy and are big sellers as March 17 approaches.

And still, a few rogue brewing operations throw caution to the wind, brewing beer with tastes geared toward spring. Don’t look for any uniformity in these beers; brewers take artistic license with what it means to be a “spring beer.”

Now, don’t go rushing off to the stores just yet. Seasonal beers are a lot like the Christmas season, according to Chris Schultheis, bar manager at the Tap and Mallet. “You see Christmas trees in the stores after Labor Day ... Beer is a lot like that,” he says. Spring for beer starts in mid-January and ends around the beginning of April. However, like Christmas, there can be post holiday sales - Schultheis is getting ready to put a few of his spring beers on the clearance rack.

Ready to experiment? No problem. Here’s a rundown of a few local flavors that you can easily find in the beer aisle (and a few you might have to hunt for):

Yuengling Bock

Yuengling Brewery

Down south in Pennsyl-tucky, Yuengling has brought back its re-envisioning of the classic bock beer. Reintroduced in 2009 on draft, America’s oldest brewery bottled this year’s batch for wider distribution. While not the best example of a bock, this beer is one of the cheaper you’ll find (save maybe for the one from Genesee). It lacks the richness and body that one expects from the style, lending the beer surprisingly refreshing quality.

Genesee Bock

Genesee Brewing Company

Fresh out of the Genesee River, Genny’s bock carries the nickname “goat beer.” Why? According to legend, bock beer would only be brewed during the period of the Capricorn’s (the sea goat’s) sign. However, much like the Yuengling bock, Genny’s suffers from mediocrity - but at a better price. Look to this green-canned goat beer as an easy entrance into the bock style.

Glissade Golden Bock

Sierra Nevada Brewing Co.

Sierra Nevada is known for the sharp hoppy flavor of its pale ale. This same flavor (while muted) comes through in this sweet and warming beer. If you’re looking for an interesting take on the German tradition, it’s definitely worth a try.

Saranac Irish Red Ale

The Matt Brewing Company

Straight out of Utica, N.Y., this Irish red doesn’t actually hail from the Emerald Isle. The beer conforms to the textbook definition of the style: lightly hopped (not bitter), even flavor, and very drinkable. Still, like many Saranac brews, nothing separates this red from the scores of similar beers.

Sam Adams Noble Pils

Boston Beer Company

Beantown delivers a slightly different take on spring for 2010. Replacing the white ale spring seasonal, the Noble Pils is a hoppy, fresh pilsner “brewed with all five Noble hops.” What are noble hops you might ask? Simply put, they smell nice and aren’t as bitter as the riff-raff hops. The Noble Pils definitely outshines its predecessor, though we have to wonder, “Is this what spring tastes like?”

Vinyl

Magic Hat Brewing Company

The oft irreverent Magic Hat brewery tucked away in Vermont serves up a ‘70s-styled amber lager in its Spring Fever variety pack. “We’re always switching things up,” says Aubrey Volbrecht, curator of curiosity (public relations manager) for the brewery. “We don’t brew to style.” This is certainly the case here. Vinyl is a full-bodied beer with a rich flavor of caramel. It’s a bit heavier than one would expect out of a spring beer, but definitely worth a try.

Ground Break

Ithaca Beer Company

From the gorgeous city of Ithaca, N.Y., we get Ground Break, a strangely spiced spring seasonal. This is an American take on a Saison (French for “season”) ale, says Mike Benz, tasting room manager for the brewery. Don’t expect a single flavor out of this beer - each sip will expose a different facet of this complex ale. (Read: Probably not the best ingress into the beer world, but it’s certainly an adventure.)

Rising Moon

Coors Brewing Company

Blue Moon’s spring seasonal deserves some mention, as it’s the closest thing to a standard take on a spring beer: lime. Give Coors credit for effort; when they aren’t churning out giant macro lagers, they can put together a nice (albeit boring) beer. If you’re looking for a non-local-buy-it-anywhere spring beer, this citrusy amber ale fits the bill.

Happy Hour Hunting: The South Wedge

Fri, 22 Jan 2010 02:00:00 -0500

Reporter takes you out for a drink.

by Andy Rees, Madeleine Villavicencio


Rigo Perdomo

If you’re thinking that Rochester is a rather dull city with a night life on life support, then you probably haven’t ventured too far away from RIT’s Henrietta campus. What RIT knows as home is the farthest thing from the heart of the city. It’s more like the appendix you had removed last year. That isn’t to say there’s nothing to do and nowhere to go nearby, but eventually you’re going to tire of T.C. Riley’s and MacGregors’. So, we at Reporter have decided to take you out of your routine, drag you out of your room, and take you with us on our journey to discover where the happy hour’s at. Kick and scream all you want.

On The Rocks

1551 Mount Hope Avenue

Age Group: 25 — 45
Male to Female Ratio: 4:0
Drank: Bud Light (4 - draft), a blue fruity vodka drink (3)

Andy: “On The Rocks is a quaint little joint with a few tables and a small bar. When we showed up, the bar was completely deserted, save for a couple of guys who looked like they were regulars. Granted, it was a Tuesday, but for a bar down the street from Strong Memorial and University of Rochester, it seemed conspicuously empty. The place has seen better days, back when it operated a cigar shop. All that being said, if you’re looking for a nice quiet place to grab a drink and wind down after a hard day, you might try On The Rocks.”

Mady: “The last time I was at On The Rocks, my friend and I ended up attempting to walk to the University of Rochester, only to stop at Domino’s to purchase a pie and request that they ‘deliver’ us to the riverside campus. My (rather spotty) memories of a packed bar didn’t hold true on this Tuesday night as there were only four other people there - and I’m pretty sure three of them worked there. The moment we walked in, the sound of pop music drifted from the speakers (and I’m fairly certain Taylor Swift invaded the airwaves at one point), and shortly afterward, the bartender informed us that it was supposed to be “Ladies Night.” Whether this was true or not, it did get me a 3 flavored vodka mixed drink. Just don’t ask me what was in it.”


Patrons enjoy food and drinks at the Distillery on Mt. Hope.
Rigo Perdomo

The Distillery

1142 Mt Hope Ave

Age Group: 21 — 50
Male to Female Ratio: 3:2
Drank: Beer of the Month - Shocktop (3 - draft), Heineken (2.50 - bottle)

Andy: “The Distillery on Mt. Hope sports a large bar, lots of tables, and a great selection of beers on tap. There are a number of TV screens around the bar area, and the wooden construction gives it a sort of lodge-feel. Despite the size of the bar, it’s often difficult to find a seat, let alone two seats together. The crowd here is an eclectic mix of college students, sports fans, nurses and doctors. Between the half-off appetizers after 9 p.m. and two for one margaritas, it’s definitely a nice place to stop in and have a drink. If you didn’t bring anyone to talk to, don’t expect to be chatted up by strangers.”

Mady: “The Distillery is where you’d go to grab a drink (and maybe a bite to eat) at the end of the day. Looking around, the place was packed with people of all shapes, sizes and ages, from fresh-faced students to members of the working class to old locals. But if there was one thing I’d say about the Distillery, it’s that they’re perfectly equipped to keep you preoccupied &8213; even if you don’t take anyone with you. If people-watching and taking note of the room’s dcor isn’t your cup of tea, then they have enough classic bar games, arcade games and television screens to distract you all night long. A word of advice: do not, under any circumstance, sit near one of those touch screen game machines unless you want to spend the night stuffing your change into it.”


Rigo Perdomo

Lux Lounge

666 South Ave.

Age Group: 21 — 40
Male to Female Ratio: 2:1
Drank: Pabst Blue Ribbon (1 - can), Rootbeer Vodka Straight Up (4.50)

Andy: “If you’re into the artsy scene, Lux is the bar for you. Decorated (I use the term loosely) in a way that gives you the impression of a yard-sale-gone-wrong, Lux is unique. During the winter, Lux consists of a medium sized bar, a number of tables and a single pool table. However, during the summer is when Lux really shines. In warmer months, the backyard (which has a hammock, a campfire, and several picnic tables) is a hotspot for Rochester’s youthful bohemian scene. What Lux does well is price point. For 3 you can order a Pabst Smear, i.e. a PBR and a shot. This means you can get pleasantly inebriated for pennies on the dollar.”

Mady: “Lux is one of those places you have to see to understand. It’s kind of like walking in a bar off of St. Mark’s Place or Greenwich Village in New York City, except a little higher on the strange scale. There’s something very crazed-cartoonist-meets-punk-rock about the place. (Whatever that means.) With the lights turned down low and enough drunk for your buck - Tuesdays are PBR/PBJ nights featuring 1 PBR cans - just don’t confuse that table with legs for a real person.”

The Old Toad

277 Alexander St.

Age Group: 30 — 50
Male to Female Ratio: 3:2
Drank: Fuller’s London Pride (5 - draft), Ottercreek Raspberry Brown (5 - draft)

Andy: “The Old Toad is an experience worth having. In an attempt to recreate a traditional English pub, the Toad regularly imports its wait-staff from the United Kingdom. Maybe it’s because I’ve been watching a lot of British TV lately, but The Old Toad is the coolest thing since sliced bread. It is a little pricey, but the atmosphere is worth it. So go order a pint of bitter and toast to our sovereign. God save the queen!”


Rigo Perdomo

Mady: “Stepping into the Old Toad is like teleporting into a completely different world, but one thing’s for certain: everything’s classier. Maybe it’s the James Bond effect; maybe it’s the fact that the Old Toad also doubles as a restaurant. Whatever it is, sitting at the bar and knocking back a smooth brown ale served to you by an authentic English barkeep is a great way to end a long hard week - nevermind the fact that you’re likely to be surrounded by mostly older folks. If it’s any consolation, a member of this wiser generation did give me some good advice: ‘This is your time to play around and have fun.’ And that’s what I intend to do.”

Tap and Mallet

381 Gregory St.

Age Group: 25 — 45
Male to Female Ratio: 3:2
Drank: Mrzen Amber Lager (4.75 - draft), Lindeman’s Framboise (4.75 - draft)

Andy: “This is a classy place and the prices reflect that. Tap and Mallet fashions itself as a tap room, with a fairly large selection of draft beer (though, it’s no MacGregors’). If you’re looking for a place to sit down and enjoy a quality brew and a good conversation, then Tap and Mallet is the place for you. We were able to get served and find a table within two minutes of arriving, despite the bar being full. You don’t see too many college students hanging around, but if you throw on a sweater vest, you’d fit right in.”

Mady: “If you’re looking for that one laid back venue where you can just sit and converse for hours over a few drinks, then the Tap and Mallet is it. The atmosphere and ambience has the perfect mix of glass clinks, chatter and room noise that can only be highlighted by the lack of overwhelming loud music that many bars are known for. They offer a variety of beers on tap and just as good a wine collection, bringing a level of sophistication to your average nightcap.”


Rigo Perdomo

Salinger’s Bar and Grill

107 East Avenue

Age Group: 25 — 50
Male to Female Ratio: 6:1
Drank: Newcastle Brown Ale (4 - draft), Woodchuck Draft Cider (3 - draft)

Andy: “I picked this bar out because its name reminded me of J.D. Salinger; turns out there’s no relation. For a Friday evening, Salinger’s was noticeably empty, but it seemed to work. The floor is covered in peanut shells (which must not be swept up very often). After a couple days of happy-hour-hunting, Salinger’s was just the right fit to end the endeavor. It was just the right mix of noise and music to enjoy a lively conversation and take some clich Facebook pics.”

Mady: “Salinger’s was the last stop on our circuit, and it certainly felt like it. Although the night was still young, the experience was very much like what it would’ve been like had we stayed until closing. The bar was pretty empty but busy enough to create the scene, a perfect backdrop for a night out with your best buds. My only regret is that I didn’t pose with the moose head hanging above the bar.”

Infographic: Brewing Process

Fri, 15 Jan 2010 01:00:00 -0500

How does a delicious beer get made?


Maria Vallese

(http://www.howtobrew.com/intro.html)

Drink Review: Young's Luxury Double Chocolate Stout

Fri, 18 Dec 2009 01:03:00 -0500

Chocolate and beer together.

by Emily Mohlmann

Beer 5.85 for 1 pint

Dig It

The purple and silver label of Young’s Luxury Double Chocolate Stout stands out of Wegman’s European beer aisle. Visions of warm chocolate chip cookies immediately fill the heads of onlookers. Two of the most powerful forces on earth, beer and chocolate, aligned as one; needless to say, this is a hard treat to pass on.

Popping off the top of this hardy beverage, a sweet aroma of chocolate with a hint of vanilla greets you. Straight from the fridge, this beer has an effervescent bite that unfortunately mellows as it warms. The stout pours an opaque black, with an almost imperceptible hint of gold. A dense mocha colored head crowns the package.

This beer is easy to drink and has a creamy mouth feel. The bottle boasts of its real dark chocolate ingredients, but the sweet flavor is closer to coffee than chocolate. Each sip starts off sweet, ending on a bitter note. The bitterness, however, is not overwhelming and probably won’t stop you from returning for another swig.

Wells & Young’s is the largest privately owned brewing company in the United Kingdom; you might recognize it as a licensed brewer of Red Stripe. Their Double Chocolate Stout, like all their beers, is brewed using natural mineral water from their very own spring. It’s brewed with crystal malt, chocolate malt, Fuggle and Golding hops, a blend of sugars and, of course, dark chocolate. Their Double Chocolate Stout has won several awards since 1998 including gold, silver and bronze medals in the Brewing Industry International Awards.

Available in a one pint, 0.9 ounce bottle, it packs just over four more ounces than your standard glass bottled beer, but has an average alcohol by volume at 5.2 percent. You probably won’t find yourself pounding this beverage on a Friday night with your buddies, but it would be good paired with a slice of pie or as a dessert all in itself.

The "Ale-ing" Economy

Fri, 01 May 2009 00:00:00 -0400

Brewing craft beer in Rochester.

by Owen O'Connell


Robert Luessen

Without a doubt, working class America’s first choice of beverage is the lager produced by American mega-breweries such as Coors, Budweiser and Pabst. At less than a dollar per can, the price is right and the light taste makes these beers more accessible for easy drinking.

But the world of beer isn’t limited to light lagers, and recent trends have pushed a significant fraction of people to explore the wider world of ales and lagers afforded by craft beer. Here in Rochester, we’re fortunate enough to have local breweries that run the gamut, accounting for both small batch artisan beers and highly quaffable canned lagers.

Field Guide: American Light Lagers and Craft Beer

The key to the affordability of American lagers is that they are created with less expensive ingredients. These products often substitute corn or rice for the traditional malted barley, which is sufficient to create the fermentation needed to make alcohol. For both the mega-breweries and their customers, it’s all about the bottom line. Many Americans prefer the taste of a light lager made with a corn adjunct and wouldn’t consider the use of corn to be detrimental to a beer’s character.

By contrast, craft beer is for purists — made only from malt, hops, yeast and water, though occasionally more exotic ingredients such as wheat or fruit are fair game. After a long period when drinkability and price were the only relevant factors in an American beer drinker’s preference, small breweries emerged around the west coast and spread across the nation, offering more distinctive ales and lagers. These craft brews are more expensive and sometimes so full of character that they are challenging to the traditional American beer drinker. Some of these breweries, such as Samuel Adams, enjoyed such popularity in their niche that they became nationally recognized mega-breweries with a significant portion of the market share.

The success of these beer styles led the big national breweries to launch “craft” projects, beers of elevated quality that shunned adjunct ingredients like corn and rice. Because they are still mass manufactured, they are generally much lower in price than small batch craft beers.


Robert Luessen

Why Drink Local Beer?

Price. Beer that’s made in Rochester doesn’t need to be shipped very far to reach the point of sale. The shorter the product has to travel, the less it costs for retailers to offer, minimizing the actual price you face as a consumer.

Green. Here’s yet another situation where being environmentally conservative saves you money. Beer that has been shipped cross-country or imported from abroad consumes a lot of resources for not much reason, when you could be enjoying something made nearby.

Community. Buying local keeps money in your own community. It bolsters the economy by fueling the businesses that support your local brewery and employing an entire infrastructure from the brewers who make the beer to the retailer who sells it to you.

Freshness. If freshness didn’t count, why would so many beers have “best before” dates on the container? The closer you live to the beer’s point of origin, the less likely the product ended up on some non-refrigerated trailer baking in the sun for 10 hours outside a warehouse. Even better, unpasteurized ales from microbreweries and brewpubs often contain live yeasts from the brewing process. In addition to tasting unbelievably delicious, beer that is this fresh usually has a higher nutritional value and more vitamin B, which helps you drink more and longer without a hangover the next morning.

Novelty. You can often arrange for local brewery tours and watch your favorite beverage be made. You learn a great deal about the process and, at the end of the tour, it is customary to receive generous samples of the product.

Beer in a Recession

If the constant stream of bad economic news in recent months has driven you to drink, you’re not the only one. Alcohol sales are notoriously recession-proof. Nielsen Media Research reported that, following the economic meltdown last September, most (over 80 percent) of consumers were spending the same amount or more on alcohol as they had prior to the stock market dive.

But they’re not going out to drink. The same release shows that consumers are far more reluctant to dine out, and that includes hitting up the local bar or brewpub. This is good news for large operation bottlers like Rochester’s High Falls Brewing Company, but you would expect it bodes poorly for smaller craft brew operations that sell the experience of drinking and eating in the same facility or make most of their money from draft keg sales.


Robert Luessen

High Falls Brewing Company

On the banks of the Genesee River in the heart of Rochester lies the town’s oldest and largest brewery. Twenty-two massive tanks fill the facility’s backdrop. Here, they brew Genesee, Genny Lite, and the Dundee craft beers, as well as contract brews for other national brands like Samuel Adams. This is where the beer is brewed, fermented, canned, and bottled in a miracle of industry that churns out 1,250 cans per minute.

It’s a massive brewing operation — one of the 10 largest in the country according to Boulder, Colorado’s Brewers Association. Since Anheuser-Busch’s 2008 buyout by InBev, the Brazilian-Belgian beverage conglomerate, High Falls has contended with Pabst and Boston Beer Company (which they brew for under contract) for the status of the largest American-owned brewery, a point of pride among the staff.

The credit crunch and the resulting recession of the economy have taken their toll on High Falls as a manufacturing operation: “The world economy has been affected. I don’t think you could actually find anything that is not ... The higher brand beers might see a dip in sales because they are a higher price, and the lower end beers might see more of an increase,” notes Jason Zwetsch, health and safety supervisor of High Falls.

Craft beer is a niche market. “Think of it like the automotive industry,” says Zwetsch, “There are going to be people who always want trucks, utility vehicles, that sort of stuff, and other people are going to want smaller cars. One of the biggest factors in today’s market is that people’s tastes have changed.”

To carve out a piece of the craft beer market, High Falls has rebranded their formerly defunct J.W. Dundee line, now known simply as Dundee. The Dundee ales and lagers are made from high-quality ingredients with no corn or other adjuncts, and the bottles are decorated with playfully illustrated labels that help to complete the “craftsy” image. It’s a very different style from the brewery’s traditional mainstays: Genesee beer (a light American lager made with corn as an adjunct) and its low-calorie cousin, Genny Light.

High Falls has only recently offered tours of their facility, which is not set up for tourism in the same sense as most large breweries. Guests must don hardhats and safety goggles, while pants and waterproof shoes are strongly advocated. There is no plate glass to shield you from the spray of the cooling water that runs over the can line, nor to mute the deafening roar of the machinery.


Robert Luessen

Rohrbach Brewing Company

On a sparsely populated stretch of Buffalo Road near Gates, there’s a brewery that is in many ways the opposite of High Falls. Rohrbach is a brewpub, a small craft brewing operation combined with a restaurant that showcases small batch artisan ales and lagers. A small staff tends to the brewing of distinctive beers out of a few dozen fermenting tanks, which are dwarfed by High Falls’s house-sized equivalents.

Due to high demand, much of the brewing has been moved off-site to an installation and storefront on Railroad Street adjacent to the Public Market, but some portion of the ales are still brewed right in the restaurant.

Owner John Urlaub, who some may know through RIT’s Beers of the World class, feels that craft beer’s niche market offers him some protection against the downturn. “We have loyal customers. They’re used to a particular product that they have from Rohrbach’s like a Scotch ale or a Highland Lager or Bluebeary Ale. That’s their beer that they like and they’re willing to spend the money.”

One problem for brewpubs in this economic climate is that people are staying home more and dining out less in general. Unlike High Falls, which maintains a large bottling facility, traditionally the only way to enjoy a small batch craft brew at home has been to fill a jug (known as a growler) off the tap. With larger breweries like High Falls offering craft beer at a lower price point from the convenience of a supermarket shelf, it’s not hard to understand why even some diehard craft beer lovers would reach for a Dundee Craft Pack rather than drive out to the brewery to have a growler filled. The good news is that Rohrbach has recently contracted with many local retailers including Wegmans and 7-Eleven to sell growlers of popular Rohrbach ales and lagers.

Urlaub isn’t daunted by High Falls venturing into the craft beer market. Quite the opposite, he believes that it raises the general trend for Americans to enjoy more flavorful beers, and it promotes Rochester as a place where high quality local brews are made. “If somebody picks up a Dundee or a Rohrbach’s, I’m happy either way, so long as it’s not some out-of-town brewery.”

I’ll drink to that!


Source: The Nielsen Company, 2008

In a survey, nearly half of consumers reported that the economic downturn has not influenced the amount they are spending on beer, wine, or spirits; less than 20 percent indicate a significant impact.

More than 80 percent of consumers say they are spending the same amount or more on beer, wine, and spirits compared to a year ago.

More Than Your Average Cocktail

Fri, 01 May 2009 00:00:00 -0400

Some recipes with a kick.

by Jack Reickel


Ben Liddle

Are you trying to hook up with a beautiful girl but don’t want to make it obvious that you’re giving her drinks? Now you can ninja that alcohol in there. Have to break the news to your roommates that your party destroyed the house? Get them happy and relaxed first. Having dinner with your boyfriend’s mother for the first time and know she’ll be judging you from that very first bite? Well, loosen her up a bit, on the sly, with these wonderful alcoholic recipes!

Cheese and Beer Bread

Grease an 8x4x2 or 9x5x3 loaf pan.

Stir together:
2 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon dried oregano, crushed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed

Add, stirring until evenly distributed:
1 can of beer
1 cup shredded cheddar cheese

Spoon batter into the prepared pan and bake at 375 degrees F for 35 to 40 minutes, or until golden. Cool for 10 minutes. Serve warm or allow to cool completely.

Chicken Nioise

Heat until boiling:
1/2 cup white wine

Add and cook until outside is white (about two minutes per side):
2 boneless skinless chicken breasts or 4 thighs

Plate chicken and cover it with aluminum foil. Add:
1 cup white wine
3 cloves garlic, minced
1/2 cup pearl onions
1 tablespoon Italian seasoning
1 red bell pepper, diced
1 green bell pepper, diced

Boil for five minutes. Remove foil and return chicken to skillet. Cook for 10 to 15 minutes, until juice of the chicken is clear. Within the last five minutes of cooking, add:
6 kalamata olives, pitted and chopped

Serve over:
2 cups hot cooked rice

Cajun Jambalaya

Heat over medium-high heat:
4 tablespoons olive oil

Add and cook until vegetables are soft, about 10 minutes, stirring often:
1 pound smoked ham cut into 1/2 inch slices
1 pound sausage cut into 1/4 inch rounds or slices
1 green bell pepper, diced
1 red bell pepper, diced
1 large onion, diced
5 stalks celery, diced
5 cloves garlic, minced

Add and cook for 10 minutes more:
3 pounds chicken cut into 1/2 inch pieces (dark meat is better)
2 pounds jumbo shrimp, peeled

Add:
4 cans beer
3 cups chicken stock
Four 28-ounce cans of diced tomatoes
4 tablespoons Cajun seasoning (or to taste)
1 bay leaf

Bring to a boil, then lower to medium-low heat and simmer, stirring frequently, for 15 to 20 minutes. Add:
Two 6-ounce cans tomato paste
6 cups cooked rice

Simmer for 15 to 20 more minutes. Taste and add seasoning as needed. Remove bay leaf before serving.

Bourbon-BBQed Ribeye Steaks

Whisk together:
1/2 cup bourbon
1/4 cup ketchup
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar (or apple cider vinegar)
2 teaspoons garlic seasoning
1 dash of Tabasco sauce
1/2 teaspoon black pepper

Pour mixture over:
2 bone-in ribeye steaks, about 1 1/4 pounds each

Store in plastic bag or Tupperware container and refrigerate for one to two hours. Remove steaks from fridge and allow them to come to room temperature, around 20 minutes. Lightly pat dry with paper towels, still leaving some marinade.

Drizzle with:
2 tablespoons olive oil

Press onto each side:
1 teaspoon paprika
Salt and pepper to taste

Grill about five minutes per side for medium-rare result.

Brandied Cream Chicken

Heat in large skillet:
2 tablespoons olive oil

Sprinkle with salt and pepper:
4 pieces boneless, skinless chicken breast

Lightly cover chicken with:
1/2 cup all-purpose flour

Over medium-high heat, brown chicken (three to four minutes on each side). Remove chicken and reduce heat.

Melt in skillet:
2 tablespoons butter

Saut for three minutes:
2 large shallots, thinly sliced

Remove the pan from heat and add:
1/4 cup apple brandy (peach or apricot work as well)

Ignite with a long kitchen match and wait until flame subsides. Return pan to heat and add:
6 large white mushrooms, thinly sliced

Cook for two to three minutes and season with salt and pepper. Add:
1/4 cup dry white wine

Reduce heat and cook for one to two minutes. Stir in:
1/2 cup heavy cream
2 teaspoons dried rosemary
1/4 teaspoon dried tarragon

Return the chicken to the pan. Reduce to low heat and let simmer for 8 to 10 minutes.

Recipes courtesy of Tri-O Cooking

Reporter is not responsible for any kitchen damage or set-off fire alarms.

5 Ways to Drink Your Socks Off

Fri, 24 Apr 2009 13:43:11 -0400

Alcohol-fueled fun.

by Danielle Gotschall

Editor’s Note: Remember, binge drinking is dangerous and can result in permanent damage. Please drink responsibly (or at least more responsibly than the author). As always, underage drinking is illegal.

Sick of dominating the beer pong table at every party? Tired of explaining the rules of Kings whenever someone new wants to join the game? Well, hold onto your brews and get ready to drink outside the box. I didn’t destroy my liver this weekend in the name of research for nothing. Here is how I spent my Saturday:

3 p.m. - 5:30 p.m.: Disc Race
Play Requirements: Frisbees and lots of beer.
Results: Drunken confusion (where did the time go?) and a need to break the seal like you’ve never experienced.
How to Play: You can have everybody play solo and try to beat each other, or you can do like we did and break into teams. Grab your Frisbee (side note: a regulation-sized Ultimate disc can hold up to four beers), pour in your brews, and have one person from each team try to drink the Frisbee’s contents before the other.
Writer’s Note: The challenge is in not spilling the beer. Oh, and I’ve heard that a real man can drink the whole thing in less than ten minutes. I am not a man. It is a lot harder and a lot more fun to drink out of a Frisbee without spilling anything than you’d think. I was nearly disqualified halfway through for trying to use a straw. Apparently, that’s “cheating.” Regardless, it’s hard to determine the winners. Is it the team that finishes fastest that wins? Or the team that is the drunkest? If it’s the latter, then we were the champions, my friends.
Drunk Rating: 4

5:30 p.m. - 6:30 p.m.: Beersket Ball
Play Requirements: Basketball, beers, a camel pack (optional).
Results: A decent sweat and a lot of empty cans.
How to Play: It’s just like Horse, except the goal is to spell the brand of beer you’re drinking. No abbreviations for names either (Bud = Budweiser). Every time you successfully make a shot, drink. If you get knocked out, chug a full beer. The winner is whoever spells their brand and makes all required shots first.
Writer’s Note: Think before you drink. Playing with Heineken against someone drinking Coors may not be the brightest idea.
Drunk Rating: 4
(I was drinking Heineken... oops!)

6:30 p.m. - 7:15 p.m.: Epic Nap.

7:30 p.m. - 9 p.m.: The Real Mario Party Play Requirements: Mario Party, drinks.
Results: You may lose the game but you will win a great buzz.
How to Play: Play Mario Party normally, but you have to drink as many sips as coins you lose. Example: land on a red space, -3 coins, 3 sips. Lose a mini-game, -5-15 coins, 515 sips. Buy a star, -50 coins, chug a beer.
Writer’s Note: This was a bit disappointing as I kept winning, so I modified the game a bit so that, every time I gained or lost coins, I had to drink that amount. In the end, I not only won the game but won the title of King of Mario Party.
Drunk Rating: 6
(This, of course, depends on how many turns you play.)

9 p.m. - 9:30 p.m.: Fuzzy Duck
Play Requirements: Drinks.
Results: A leisurely buzz, hilarity.
How to Play: Get a group of people to sit in a circle. One person says “fuzzy duck.” The person to his/her left then says “fuzzy duck” and then the person to his/her left says it too and so on until someone decides to switch it up by asking “Does he?” Now play passes to the right but this time, everyone has to say “ducky fuzz,” and so on and so forth until someone asks “Does he?” again. It sounds childish because it is. More so because everyone has to drink every time they mispronounce the words. If you want to experiment for yourself, try saying “fuzzy duck, ducky fuzz” five times fast and you’ll know what I’m talking about.
Writer’s Note: This game was more entertaining because I’d already played a few other games, but I can definitely see how it may not appeal to some. We only made it through half an hour before we got bored and decided to go to the bar, but it was still definitely worth it just for giggles.
Drunk Rating: 2
(It would be 1, but I messed up a lot.)

11:30 p.m. - 12:00 a.m.: Beat the Barman
Play Requirements: Money, bartender.
Results: From 0 to drunk in 15 minutes.
How to Play: Order a shot from the bartender and overpay so the bartender has to get you change. As s/he leaves to do so, down your shot. When the bartender returns with your change, order another shot and overpay. As the bartender leaves to get you change, take the shot. Rinse and repeat until one of the following happens:
     Drinker wins if s/he makes it to closing time.
     Bartender wins if the drinker falls over or passes out.
     It’s a tie if the drinker gets thrown out of the bar or if the bartender hits the drinker.
Writer’s Note: This game is bad news bears. I made the mistake of starting this game around 11:30 p.m., so I was nowhere near closing time when I fell off my stool. In my defense, the stool was pretty wobbly. As the last and final game I played last night, I can tell you from experience that this isn’t for the weak of stomach, but I can’t tell you much more after that; I’m still drunk.
Drunk Rating: 10
(The drunkest you’ve ever been times seven.)

Wine & Beer: Auction at lovin'cup

Fri, 20 Mar 2009 00:00:00 -0400

A fundraiser for the upcoming Puttin’ on the RITz dinner.

by Geoffrey H. Bliss


Chris Valites

Crowds flocked to lovin’cup on Friday night, March 13, for a silent auction hosted by the School of Hospitality and Service Management. Live entertainment and food was provided along with wine and beer tasting for those 21 and older, all proceeds of which went to the Hospitality Education Fund. The auction benefited the school’s 24th Annual Puttin’ on the RITz dinner, a black tie event completely planned and operated by students in the School of Hospitality and Service Management.

The auction featured many items for raffle, including the grand prize of a romantic getaway package at Belhurst Castle valued at 250, and gift certificates to local restaurants and boutiques in the Greater Rochester and Pittsford area. Aubrey Hale, a fourth year Hotel and Resort Management student and a member of the executive committee, along with Michael Dulac, a fourth year Food Management major, helped to cater the event.

Hale described the evening’s turnout stating, “Tonight’s event was purely a fundraiser. This event has been going on since 1986. It started off in Henry’s, the small restaurant on the fourth floor of building one the Eastman Building.” Beginning with about 40 people, it has progressed because of the overwhelming number of people coming such as trustees, alumni and students. It has now even gone on to hotels. Hale noted, “So far, we’ve raised about 1,200 in silent auction items, all donated from the local area.”


Chris Valites

Leslie Zinck, one of the owners of lovin’cup commented, “Tonight, I helped to promote it, bringing in Harpoon Brewery as well as one of our wine specialists.” Live music provided by Dave McGrath and his band set a relaxed tone for the evening. They were followed by a band called Troyka, whose CD release party will be at the same venue on April 4, and The Goods, whose drummer is a DJ on 98.9 “The Buzz” radio station.

Elizabeth Lincoln, the public relations and marketing manager for the RITz, gave further insight into the upcoming Puttin’ on the RITz dinner. “The theme this year is ‘Savoring Health: A Culinary Tour of Flavors’ and we’re providing a healthy seven course meal that we will serve guests.” Representing the seven continents, this year’s diverse menu will include such items as shrimp and candied orange peel, couscous with seven vegetables and meringue topped with fresh fruit. Lincoln added, “Having the event at Oak Hill this year will make it amazing and, judging by the number of people here tonight, I expect it’s going to be a very exciting evening.”

The RITz dinner will be held on March 28 from 5:30 to 11:30 p.m.

Hungry for more? Check out http://rit.edu/cast/ritz.

5 Drinks to Shake Up Your Weekend

Tue, 27 Jan 2009 22:46:56 -0500

Incredible Hulk, Three Wise Men, Four Horsemen.

by Adimabua Ofunne

As a lightweight, my friends always make fun of the fact that it takes only two shots of and a glass of Red Bull plus vodka to get me all giggly and happy. Unbeknownst to them, I pride myself in this fact; as a college student, it saves me money. But for those of you who do not have happiness cheap, here are five drinks that will definitely stretch your dollar.


Tom Liggett

Incredible Hulk

Recipe:

One part Hpnotiq
One part Cognac

Comment:
Need I say more?

Three Wise Men

Recipe:


Tom Liggett

1 part Scotch Whisky (e.g., Johnnie Walker Red or Black Label)
1 part Tennessee Whiskey (e.g., Jack Daniels)
1 part Kentucky Bourbon Whiskey (e.g., Jim Beam White or Black Label)
Serve either neat or on the rocks, according to taste.

Comment:
You will definitely see revelations after downing this one. These great insights might just make you have the greatest night of your life — or at least think you did.


Tom Liggett

Earthquake

Recipe:

3 parts Absinthe
3 parts Cognac

Comment:
The notorious liquor Absinthe, popular for its hallucinogenic nature, has just been recently legalized in the states. This combination is known to shake nights up.

Long Island Ice Tea

Recipe:


Tom Liggett

1.5 cl (three parts) Vodka
1.5 cl (three parts) Tequila
1.5 cl (three parts) White Rum
1.5 cl (three parts) Triple Sec
1.5 cl (three parts) Gin
2.5 cl (five parts) Lemon juice
3.0 cl (six parts) Gomme Syrup
Dash of Cola

Comment:
At about a 28 percent alcohol, this drink is more potent than most highballs. If you’re thinking of drinking your alcohol in a tasty way, this might be the drink for you.

Four Horsemen


Tom Liggett

Recipe:

1 part Bourbon whiskey (Jim Beam)
1 part Tennessee whiskey (Jack Daniel's)
1 part Scotch whisky (Johnnie Walker Red)
1 part Tequila (Jose Cuervo) or Irish whiskey (Jameson Irish Whiskey)

Comment:
Named after the Four Horsemen of the Apocalypse in the Bible, this drink is not for the faint hearted or the lightweights among us. With four parts of hard-core liquor, it promises to take you to hell and back.

Wine Tasting: Not Just About Getting Wasted

Fri, 23 Jan 2009 20:08:04 -0500

Part one of a continuing series.

by Ryan Evans


Katie Anderson

Sight.

The first “S” in the five “S’s” of wine tasting is sight. For fledgling winos, sight may not seem worthy of being included, but it has its benefits. A lot can be said from looking at a glass of wine. For the most part, sight comes in handy for knowing whether you have bits of cork floating around in your wine. The color and viscosity (liquid consistency) of the wine can give you an impression of what will come later when you taste it. For the wine masters, the color of the wine can not only communicate whether it is a green or red grape, but how old it is, what varietal it is, what region in the world it came from, and sometimes even how much it costs.

I’ll just give a basic idea of why color is important. The color of the wine can tell you if the wine is young and robust, or old and subtle. If the color of the wine extends all the way to the edge of the liquid, then it is a young wine, so you can expect something bold on your tongue. If the edge of the wine is clear and watery, you’ll know it will not be so pronounced in your mouth, maybe even tasting flabby or weak. When you swirl a glass of wine and it has “legs” slowly sliding down the side of the glass, what makes the legs stick to the side of the glass is the residual sugar in the wine. This is what makes the wine sweet.

Now remember, this is important: Fruity and sweet are not the same. Residual sugar is the sugar left over from fermentation that was not turned into alcohol. You’ll notice that white wines usually have higher residual sugar content than reds, especially whites like Riesling. So now, after looking at the wine for a few moments, you’ll have an idea of what characteristics to expect from the wine. Sight may not be the most important “S” in my opinion, but part of the experience in wine comes from what you expect the wine to taste like.

Part one of a continuing series on wine.

From the Archives: 1998-99

Fri, 09 Jan 2009 00:00:00 -0500

by Andy Rees

As we start getting used to writing 2009 on our checks, it’s a wonder that just 10 years ago we began worrying about Y2K. Bill Clinton was president, Sega’s Dreamcast was the hot Christmas present, the world population had recently reached 6 billion, and Napster had just been unveiled. Certainly, the world was a different place. But have things really changed at RIT? Buried in rusty filing cabinets, tucked into drab file folders, Reporter has uncovered some of the RIT news headlines from 10 years ago.

May 8, 1998 “Students Speak Out” — Rallies were held in front of the Student Alumni Union to protest the controversial arrest of Rochester Cannabis Coalition president and RIT student Shea Gunther. Gunther was arrested while attempting to speak to the RIT Board of Trustees. According to the article, a Campus Safety report cited Gunther for “battery and disorderly conduct.” A simultaneous rally was held for a “Zero Tolerance” policy toward acts of racism.

December 12, 1998 “MADD Awards RIT Alcohol Policy” — At the time, the recently instituted RIT alcohol policy was hailed by the Mothers Against Drunk Driving organization. The policy changed RIT from a “wet” campus to a “dry” campus.

January 22, 1999 “Snow Storms Force Rare Institute Closing” — Few students can claim they lived through an RIT snow day. Institute officials are usually fairly conservative about issuing a cancellation due to weather. However, in the winter of 1999, conditions became bad enough to close the campus for a day and a half. It was the first snow day since the winter of 1995-96, and it was not repeated until the 2006-07 school year.

January 29, 1999 “Two Students Suspended in Campus Arson Case” — Fire alarms caused by burnt popcorn were a common occurrence 10 years ago, just as they are today. However, in December of 1998, two students were arrested after allegedly setting fire to a microwave with “a bag of microwave popcorn and small items, including condoms.”

February 19, 1999 “Portion of Racquet Club to be Demolished” — The townhouses of the Racquet Club housing complex, or the “Racquet Hole,” as the article refers to them, were slated to be demolished. The townhouses were said to have provided substandard living conditions. They have since been replaced by a senior living development.

April 16, 1999 In an article titled “Welcome to the Campus of the Future,” Reporter explored what RIT might look like in the new millennium. Some of the ideas have been implemented, such as “College Park,” which evolved into Park Point. College Park, which was going to be located on Bailey Road, was envisioned to have “variety stores, eateries, hip hang-outs, a bowling alley, video stores, and a drug store.” Other ideas presented in the article, such as a golf course on campus, seem to have fallen out of view.

April 23, 1999 “Women’s Resource Center Ribbon Cutting Milestone” — The Women’s Resource Center (now just the Women’s Center) was officially opened in the spring of 1999.

Don't Send a Man to Quaff a Woman's Drink

Fri, 24 Oct 2008 01:00:00 -0400

Mixed drinks fit for a queen.

by Rachel Hart

Cosmopolitan
1 oz. Cointreau
3 oz. Cranberry Juice
1 oz. Lemon Juice
1 1/2 oz. Vodka

Made popular through the TV show and movie Sex and the City, the Cosmopolitan is the drink of classy women everywhere. Clinks of glasses can be heard ‘round the world as girls’ nights everywhere celebrate this immortal drink.

Blowjob
1/2 oz. Kahlua
Whipped Cream

A bachelorette party’s all-time favorite, the fun of the Blowjob shot is not in its ingredients but in the way it’s consumed: No hands allowed. One must lean down, grab the shot with her mouth, and tilt her head back to drink.

Dr. Destler
1 pt. Dr. Pepper
3 shots Bacardi Razz

An eclectic combination of different tastes in each sip is like a new flavor. Although some banjo-playing may be entertaining while drinking a Dr. Destler, scooter riding may have to wait. The Bacardi shots hit harder than you would think.

Sex on the Beach
1 oz. Vodka
3/4 oz. Peach Schnapps
1/2 fill Cranberry Juice
1/2 fill Grapefruit Juice

More enjoyable than the experience, Sex on the Beach is fruity with a kick. You can’t have Sex on the Beach just anywhere, though: At Red Robin it’s called “Sand in Your Shorts” to avoid using that dreaded ‘S’ word.

Margarita
1 1/2 oz Tequila
1/2 oz. Triple sec
3 oz. Sour Mix

Wasting away in Margaritaville is a sweet experience with this fruity temptation. Often served with fruit garnishes and even a little umbrella, one need not search for their lost shaker of salt.

Photography by Tom Liggett.

Are You Man Enough?

Fri, 24 Oct 2008 01:00:00 -0400

Mixed drinks fit for a king.

by Thomas Mittner

Martini
2 1/2 oz. Gin
1 1/2 tsp. Dry Vermouth
1 Olive

There is nothing teeny tiny about the Martini. This drink is straight alcohol with just enough vermouth to impart some added flavor. Not only is this the manliest of the men’s drinks, but also the classiest. James Bond is classy, gets a plethora of ladies, beats up on degenerate bad guys, and also drinks the martini. Hmm.

Manhattan
3/4 oz. Sweet Vermouth
2 1/2 oz. Rye whiskey
1 dash Angostura bitters
1 Maraschino cherry

I know what you’re thinking: “It has a cherry, so it’s a pansy drink,” and you couldn’t be further from the truth. Chew on this: The Manhattan is the favored drink of the Italian mafia, so before you call the guy in the suit a cherry-drinking cream puff, make sure he hasn’t just fitted someone with cement shoes.

The Original Sazerac
1 tsp. Sugar
1-1/2 oz. Rye whiskey
1 Dash Herbsaint, Pernod or Absinthe (to coat the glass)
2 dashes Peychaud bitters
2 dashes Angostura bitters
1 Lemon peel twist

Straight from Bourbon Street in New Orleans, The Original Sazerac is no big easy. Made of rye whiskey and a liquor comparable to psychedelic cough syrup, only the bravest of people dare to sip on a Sazerac.

Irish Car Bomb
3/4 pint Guinness stout
1/2 shot Bailey’s Irish cream
1/2 shot Jameson Irish whiskey

The Irish are surely bringing it to the table here. Almost a pint of thick Guinness stout as well as a shot of whiskey and Bailey’s? Hell yes. This one needs to be buried down the hatch fast, though; otherwise, you’ll be chugging chunks of curdled cream.

Rusty Nail
1 1/2 oz. Scotch
1/2 oz. Drambuie

The Rusty Nail is a drink sure to put hair on your chest and a swagger in your step. The only way to kick this drink up another notch is to use Johnny Walker Black, which just might make it a shiny new nail.

Photography by Tom Liggett.

Students Behind the Bar

Fri, 18 Apr 2008 00:00:00 -0400

The people behind every vodka tonic, dirty martini, and slippery nipple.

by Liz Shaw

Scott Rounds

Behind every vodka tonic, dirty martini, or slippery nipple are the caring hands of a bar tender. During the hectic hours of the night, they are the order takers and drink servers who provide a generally enjoyable time which represents the atmosphere of the bar as a whole. Perhaps the most prominent image of the bartender has been a likable and extremely charming individual who is fun to talk to and also a great listener. However, despite their usual charming and laid back disposition, bartenders can lead quite stressful lives, especially when paired with 18 credit hours and a quarterly school system.

When last call finally rolls around at 2 a.m., everyone must leave the establishment. Bartenders, on the other hand, have to stay. The closing ritual requires ejecting the drunks, cleaning up, and counting every single penny earned. Chances are, the whole ordeal will take at least another hour, and at the back of that student bartender’s mind is that midterm tomorrow.

The most obvious reason to consent to this 4-a.m.-to-bed-8-a.m.-to-rise schedule is this: money. The possibility of earning large amounts of cold hard cash at the end of a busy work night is very appealing. But where a slow night with minimal clean-up might mean an earlier arrival home, it may also spell financial disaster.

The Works

“All week, everyone is looking forward to the weekend to go out, party, and unwind from the week before it. As a student bartender, though, if you want to make money, your weekend is filled with work,” remarked Mike Katz , a former student of RIT. “One of the smartest things a customer ever told me after I had told him I was contemplating changing my major from Finance to Hospitality was that I didn’t want to do that for one reason... ‘You’re working the hardest when everyone else is having the most fun.’”

As opposed to the Sunday night homework and cramming sessions most students are used to, Katz had to be at the bar on both this day and the following one. “If I made it to class on time or at all, I was usually far too tired to comprehend anything.”

Scott Rounds

Katz also chose to get certified at the Bartenders Professional Training Institute, by Jefferson Road. Nevertheless, certification simply proved to add to the level of stress. “During the certification, I attended my RIT classes during the day. I had 16 credit hours, Monday through Thursday, and then I went to BPTI from 5 p.m. to 9 p.m. Monday through Thursday, as well. These days were definitely a bit rough, which is why, for anyone interested, I would suggest taking the course over the summer if you aren’t registered for classes, or over a break.”

The class certainly was intense, but thankfully for Katz, it lasted only two weeks and provided preparation for what was to come. It isn’t necessary to take a bartending class and be certified, but some bar owners require it. Some bartenders- to-be choose to jump directly into training, as was the case with Alyssa Armstrong, a third year Advertising and Public Relations transfer student. “I bartended at Dub Land Underground a couple of times and then, after maybe three or four times, one of their bartenders was fired. So they asked me if there was any way that I could come in every night...I served as a server for three years, so it wasn’t like I was completely clueless. I knew what ingredients were in certain things just from being a server so long,” noted Armstrong.

Such is also the case with fourth year Advertising and Public Relations student Robin Hayes, who happened to stumble upon bartending through a friend. “She just asked me if I wanted to bartend and I was more than ecstatic, and so grateful that the bar’s owner was willing to let us work even though we had no idea what we were doing,” recalled Hayes. “The most interesting experience was our opening weekend.

I had no idea what I was doing and the bar was packed. I learned everything by trial-and-error and by just jumping into it. I would joke around with customers asking them if they knew what was in the drink, as if I was testing them. When, in reality, I had no idea what was in the drink.”

Each bar is usually equipped with a guidebook describing how to make just about every mixed drink imaginable. It serves as a helpful guide for those first learning to bartend. Even so, seasoned bartenders are often met by puzzling questions of mixology. “It took me maybe...three months before I was totally comfortable with making drinks. I’m still learning, because there are so many drinks... It doesn’t matter what manuals you have, people are going to have different shots,” noted Armstrong.

The Balance

A common problem in the world of bartending students is the thought of cutting out school entirely. A late-night Friday shift more than makes up for the cash-flow of most other weeknights. This sometimes leads some to the belief that perhaps the money made from bartending may bring about more than the career for which their degrees are aimed. Accordingly, academics often ends up taking a back seat.

Dave Londres

When asked if his academics suffered at all during his time as a bartender, Katz replied, “Big time... it really got in the way of a lot of things; and things like double shifts, or open-to-close shifts left me too tired to even contemplate classes and school work. There were still days during the week that work didn’t affect, but those days were for classes. Soon, it got to a point where I was either at work, or in class, 60 plus hours a week.” Hayes added. “It’s just hard to keep up sometimes. You just look at the kid next to you who got a higher grade and think, ‘Well, he didn’t just work 30 hours this weekend.’”

Of course, all this leads to stress, an important emotion every bartender (or prospective bartender) must learn to keep in check. “It’s always stressful, but letting it get to you just creates more stress, and that’s exactly what you don’t want,” noted Hayes. “You just have to be able to juggle time really well and understand that days off don’t mean play time. They mean homework and studying.” Or, as Katz delicately puts it: “Just suck it up and deal with it!”

The Perks

Despite the stressful combination of work and school, it seems as if these bartenders enjoy being kept occupied. The monetary incentive surely helps. “Financially, it was def initely worth it,” said Katz. “Slow shifts and day shifts can be awful, but a really busy Friday night can more than make up for it. One week, my Friday night tips were close to 350, which was more than my Thursday, Saturday, and Sunday tips combined.”

“I have met some amazing people, learned true dedication, and that sometimes it is worth it to be busy. I am never really bored. There is always something going on with me,” said Hayes. “I love my job so much that on my nights off, I normally find myself there hanging out with everyone.” With a reminiscent smile, she added, “I am really close with everyone there; they treat you like family.” Last call after last call, these are the students who are able to manage it all: the quarterly school system, the high double- digit credit hours, and the cumbersome late nights.

Mixed Drinks

Ever wanted to be able to say, “Would you care for a Screaming Purple Jesus?” with a straight face and a drink in hand to boot? For those who haven’t said it already, here are some mixes for the most oddly named of concoctions.

Screaming Purple Jesus
2 liters of grape soda
2 cans of Mountain Dew
1 pint of white rum
1 pint of vodka
1 splash of triple sec
Instructions: Mix everything in a gallon-sized container and add a splash of triple sec for taste. Then chill, serve over ice, and start offering Screaming Purple Jesuses to people.

The Slippery Nipple
1/2 shot Sambuca
1/2 shot Bailey’s Irish Cream
Instructions: Pour Sambuca into a shot glass (preferably conical; that is, after all, what coined the slippery nipple’s name), then slowly pour the Irish cream down the sides of the glass so that the two liquids do not mix. For that extra touch, place a cherry in the bottom of this conical shot glass.

The Vegan Russian
Rice Dream or other rice milk
2 shots vodka
1 shot Kahlua
Instructions: Simply pour into a glass over ice and stir. As always, vegan Russians are tasty, low-fat, and lactose-free.

Editor's Note: A Toast

Fri, 18 Apr 2008 00:00:00 -0400

Laura Mandanas raises a glass, in sarcasm.

by Laura Mandanas

Here’s to America. You, dear nation, are one of only a handful of first-world nations whose legal drinking age is over 18. Your young adults-who in other arenas of their lives are considered old enough to drive a car, choose the next president, and make life or death decisions in the military-are driven to drink in secrecy (and, quite frequently, in excess; see In Excess: Drinking at RIT). Perhaps pursuing it precisely because it is the last “forbidden fruit” of adulthood, they plunge into the liquor cabinets of their parents and older friends like Olympian diving champs. With little to no guidance from their parents or older, more responsible role models, this behavior leads to approximately 5000 deaths every year, according to a 2007 report from the National Institutes of Health. That, I believe, is something to really take pride in. Congratulations, USA!

Er... Sorry. Did that come across as disingenuous? I admit, I wasn’t being entirely sincere. Let me try that again; surely, despite our country’s absurdly unrealistic, impractical, and, indeed, dangerous laws, there must be praiseworthy institutions in this country.

Here’s to RIT. Ever watchful of your students’ safety and morality, you have created a dry (or technically, “damp”) campus that even the Puritans would be humbled by. This is not because you ban alcohol outright (which, as it turns out, the Puritans didn’t either); no, it is your system of rules and policies governing student behavior that our austere ancestors would be proud of. Students are not allowed to drink on campus unless they happen to be at the RITz. Students over 21 can drink if they live in the apartments, but not if they live in the dorms. Bulk containers of beer are fine in “institutionally designated party areas,” which may or may not be at the RITz (but never at the apartments). Although the drug and alcohol sections of these policies are more straightforward than, say, the rules regarding use of information in RIT student records, they’re nuanced and prohibitive enough to foster plenty of secrecy in students, which can lead to unnecessarily risky behavior. When taken to extremes, a culture such as this can produce situations such as the hazing dabacle that we saw with the Rugby team last year. Well done, RIT!

Okay, so that, too, was somewhat sarcastic praise. My point is, the way alcohol is handled at RIT (and even more generally, in this country) is totally backwards. A lot of it is out of RIT’s hands-but not all of it.

The introduction of a Good Samaritan policy (see RIT Approves Good Samaritan Policy) is a huge step in the right direction-and I’m being completely serious this time. This policy allows students to get medical help for their friends without fear of getting in trouble for excessive, possibly underage, on-campus drinking. It doesn’t punish students for the risky behavior, but it certainly doesn’t encourage repeated risky behavior, either; it’s a one-time-only deal, and is followed by an educational response. The Good Samaritan policy protects student health and safety, and allows students to act responsibly in a crisis. Furthermore, it allows students to get the help they need-both in the immediacy of an emergency situation, and later, as RIT’s resources help them deal with whatever underlying problems may have caused that situation. That, at least, is something that I can honestly say deserves our praise.

Allow me repeat that one more time: RIT’s Good Samaritan policy benefits everyone at this Institute, and makes our school a safer place.

So cheers to that.

Laura Mandanas
Editor in Chief

RIT Approves Good Samaritan Policy

Fri, 18 Apr 2008 00:00:00 -0400

Call for help, get one-time exclusion from penalty.

by Kevin Keller

The Good Samaritan Policy, designed to give a one-time disciplinary break to students involved in an alcohol-related medical emergency, was recently put into effect. It drew mixed reactions from administrative figures and the student body.

Designed to protect students involved in alcohol-related incidents on campus who need to call the authorities. Under the policy, no charges will be brought up against the student who made the call, but they will be required to complete an educational program.

“It’s not a get-out-of-jail-free card,” said Ed Wolf, Student Government President. “It’s designed for people that do the right thing. We want to make sure that students don’t have to think twice about getting help for their friends.”

“I am highly in favor of it,” said Dawn M. Soufleris, the Assistant Vice President for Student Affairs. “This policy was the result of a campus-wide alcohol task force that met for over a year during 2007. After it has been in effect for one year, we will re-examine the policy and make sure the wording is what works for our campus.”

“Students will like this, because they get only a warning for something they shouldn’t be doing in the first place,” said Joseph Wong, a second year Biotechnology major. “This is a good policy, because once is enough. You give them an inch, and they’ll take a mile.”
The 2008-2009 fall quarter Student Rights and Responsibilities Handbook will include this new policy. “We may also ask the FYE program to include it somewhere in their curriculum,” said Soufleris. “We will incorporate it into our alcohol education program, SpiRITs, which we do for all incoming students, as well as active student groups.”

In Excess: Drinking at RIT

Fri, 18 Apr 2008 00:00:00 -0400

Are RIT students as responsible as they claim to be?

by Maximiliano Herrera

Greg Caggiano

The National Institute on Alcohol Abuse and Alcoholism, part of the U.S. National Institute of Health, defines binge drinking as "a pattern of drinking alcohol that brings blood alcohol concentration (BAC) to 0.08 gram percent or above..."within the span of two hours." Roughly this translates to approximately five drinks for men and four drinks for women depending on body mass.

Certainly, not every RIT student stops before they reach that four or five drinks. Many of us have stories involving our friends walking in drunk at one in the morning. They disappear and we think nothing of it, only to find them passed out, propped up against a toilet an hour later. Even if you have never been been the one propped up against the toilet, the scenes which lead up to that are a familiar scenario. It seems to be a staple of every college and high school movie-Superbad comes to mind. The message so frequently depicted in the media is that partying and having a great time while getting drunk is much more fun than being responsible. But is there more to the story?

It may be surprising, but according to the U.S. Office of Substance Abuse Prevention, the average college student spends up to 466 on alcohol a year. Put together, the U.S. Department of Health and Human Services reports that college students spend over 5.5 billion on alcohol annually.

While it is possible for a party to take place without vomit, accidents, or fights, it is highly unlikely that there was not at least one example of the negative effects of inebriation. On average, 1400 college students die in alcohol-related incidents says the National Center on Addiction and Substance Abuse (CASA) at Columbia University. Health issues, poor academic performance, destruction of property, and sexual assault add to the mix.

According to the Harvard School of Public Health’s College Alcohol Study, “About 10 of female students who are frequent binge drinkers report being raped or subjected to nonconsensual sex, compared to only 3 of non-bingeing female students. Furthermore, most campus rapes occur after heavy drinking.” In addition, CASA reports, “Alcohol is involved in 90 of campus rapes.”

Despite the undeniable harm that drinking can bring, why do students continue to do it? Hardly out of the ordinary, first year Mechanical Engineering Tech major, Tom Coppinger says he drinks twice a week. He reasoned, “RIT sucks,” and he wants to “to have some fun,” while Jared Clark, a first year Polymer Chemistry/Pre-Med major, says that he drinks “to get away at the end of a hard week, and to have a good time.” This indicates that there is definitely an aura of novelty surrounding drinking. “You can do things that are socially embarrassing and nobody will hold it against you,” Coppinger added. In essence, the idea of binge drinking is tied to recklessness and freedom.

However, some RIT students feel they are being responsible. Coppinger affirmed, “I always have a DD.” Additionally, Clark offered this advice: “If you’re going out, be responsible... and don’t make it a habit. Be smart about it.” Clark is no teetotaler: “I drink once or twice every week... but I control everything I do.”

Are RIT students as responsible as they claim to be? Steph Lipari, a third year Ad Photo major and Resident Advisor (RA), said, “Drinking is not a huge problem in the dorms, but it is still an issue.” On the other hand, Diana VanGorder, a third year Interior Design major and RA, noted,“Drinking can be a problem, depending on the person, because students are not always responsible when they choose to drink.” When asked about the difficulty in dealing with drunk students, VanGorder responded, “It can be frustrating depending on the situation, and whether the person is being belligerent.”

Unfortunately, just because RIT students think they are responsible, it does not mean that the problem is any less severe on other campuses. “We’re the national average for a university our size in respect to the amount of drinking problems” said Karen Pelc, Coordinator for the Alcohol and Drug Program at the Student Health Center (SHC). When asked about students being responsible when drinking, Pelc responded, “The age group of students under 21 are using it illegally, and that’s not being responsible.” She also mentioned that students above the age of 21 tend to take more responsibility, but many will still act irresponsibly. That being said, I asked Pelc which groups are the most likely to binge drink or abuse alcohol, and she answered, “Freshmen do drink a lot because they are just away from parents, and they are exposed to a lot. Statistically, Greeks and athletics are also a high risk group, but a lot of them do have educational programs inside their organizations.”

With this in mind, RIT does provide services to prevent alcohol abuse through the SHC. “We try to do non-alcohol events. We are involved in the Gordie Foundation, and we have giveaways with educational messages. We hold programs with peer educators, and speeches. We have a big focus on social norm-ing,” Pelc mentioned. In addition to the prevention services, the SHC has the Alcohol and Drug program to help people cope with and manage their substance abuse. “The big thing for us is that we want to educate it and let people know that we’re here.”