Brandy and Cognac – Who Knew

Contrary to what you may have heard there are actually only three types of alcohol sold in bars, taverns and liquor stores. Beer, Wine and Spirits – that’s it! Beer is water mixed with cereal grains - such as malts, barley's and corn – and then its let to ferment. Wines comes from grapes or some other type of sugary fruit which are also let to ferment. Finally there are spirits. Spirits are commonly a mixture of water and cereal grains - such as malts, corn, rye, wheat, barely or even potatoes as in the case of vodka; however instead of letting the mixture ferment the mixture is distilled. The distilling process heats the mixture to produce vapors which are captured and then run though a series of metal coils to collect the moisture after the vapor cools. (some call this a still).

Trivia # 1 Most people aren’t aware of this but the production of alcohol is really a function of yeast. Yes yeast! Yeast is included in each mixture above and it is the yeast that breaks down the sugars in the grains and juices to produce the alcohol. Without the yeast neither fermentation or distillation would produce any alcohol of value.

Trivia # 2 The highest alcohol content that natural fermentation can achieve is about 18%. Its bio-chemically impossible to get a beer or wine with a higher proof than18% by using a ‘natural fermentation’ process.

Trivia # 3 12 ounce Cans of Budweiser, Miller or Corona etc. roughly have approximately 5% alcohol by volume (ABV). So if you ever see a beer advertised with 65% alcohol - rest assured that extra alcohol was added by some non-natural process.

Trivia # 4 Most wines are generally bottled at around 18% proof.

Trivia # 5 However, when a beverage is distilled it is possible to achieve an alcohol content of up to 200% proof; however most, distilled spirits are sold around 80 proof, 84 proof and 100 proof. Why? Because any higher alcohol proof would taste horrible; it would be like drinking kerosene.

Now here’s really great trivia about two misunderstood alcoholic beverages: Brandy and Cognac - both of which are distilled and therefore classified as spirits. Sadly most people don’t appreciate Brandy and Cognac but that I think that is simply a maturity factor. The older one gets the more they appreciate a good Brandy or Cognac.

Some people say Brandy taste like fruit and often cite apricots, oranges, and lemons; whereas Cognacs are said to have the flavor of flowers or spices – spices like nutmeg and cinnamon. Why is that?

Trivia # 6 Both Brandies and Cognacs start off pretty just like a wine. Brandies are fruit juices (any kind) - grapes and sugary fruits are mashed and their juices are distilled to make Brandy. Ever heard of blackberry Brandy, blueberry Brandy or apple Brandy?

Cognac, on the other hand, is only made from the juices of only “white grapes”.

Trivia # 7 Brandy can be produced anywhere in the world.

Trivia # 8 Not so with Cognac. Cognac can only be produced in France.

Remember from my previous articles we learned that Champagne can only be produced in France, Scotch can only be made in Scotland and Tequila can only come from Mexico? Well Cognac can only come from southwestern France.

Trivia # 9 The juice from the white grapes for making Cognac are distilled – not just once … but twice. And get this – they can only be distilled from October 1st to March 31st. 

Trivia # 10 Most Cognacs are blended – which means a variety of distilled white grape juices are mixed together (just like with a Scotches are blended ) to form the cognac.

There are a few single blend Cognacs made, but few ever people drink them. They are way to expensive and they’re not that much appreciable better then blended Cognacs.

Trivia # 11 To make a Cognac a special committee is assembled. The committee must meet between 11 am to 1 pm and will taste approximately 40 different blends of Cognacs and “Cognac Eaux de Vies," (that’s the name given to the initial Cognac spirit produced by distilling). The committee’s job then is to decide which Cognac flavors should be mixed together to create the new Cognac blend.

Trivia # 12 To be a member of a Cognac Tasting Committee, a person must be a Master Cognac Blender – and it takes 10 years of extensive training to become a Master Cognac Blender.

Trivia # 13 Cognacs, like most distilled spirits, are aged. Aged in wooden barrels. Cognac must be aged in barrels made of only French Oak. After the Cognac has been aged there are one of three official designations it can receive: VS, V.S.O.P. or X.O.

After two years of aging a Cognac blend is labeled "VS” (for Very Special)". A Cognac blend that has been aged for a minimum of at least four years is labeled V.S.O.P. (for Very Superior Old Pale). Finally, the designation X.O. (Extra Old) is applied to a Cognac blends that have all been certified to have been aged for a minimum of at least six years in French Oak barrels .

Unfortunately, many people think Cognac is just for sipping after dinner or when sitting by a warm fire on a cold winter night. That’s not true. There really are some great tasting cognac cocktails. If you are not familiar with a Cognac cocktail then I encourage you to try one. My suggestion would be to try a ‘A Sidecar’. However, I caution you – only order a Sidecar from a fine bar or restaurant. Smaller bars and taverns will typically substitute a Brandy rather then use Cognac as its primary cocktail ingredient.

There is so oh so much more I would like to share about Brandies and Cognacs but I will have to save that for a future article. Now if you remember just one thing from this article – let it be this – all Brandies and Cognacs pair wonderfully with any type of rabbit dinner. Thanks for reading this article. Ralph’s Rabbit Ranch

Why Most Legions, VFWs, Eagles, Elks and Moose Lodges Struggle for Money

All across America there are Fraternal, Benevolent, Religious and Military organizations. They are known as VFW’s, American Legions, DAV’s, Am Vets, Elks, Eagles, Moose, Odd Fellows, Knights of Columbus, etc. Some are called posts; some are lodges, while others are aeries. All were chartered on great principles and each contribute immensely to the communities they serve.

Most are housed in humble, but prominent buildings. Many offer a bar area where members, and even the general public can sit, relax, and share friendship. About 65% offer some form of hot food service - generally popcorn, pizza and burgers; but on special occasions such as holidays, membership nights or installation nights they serve nice meals.

Joining one of these organizations is fairly easy. One talks to a member - gets an application and submits it the governing body who then verifies the information. If approved a small initiation fee is generally required, then there is some sort of introductory process or perhaps even a ritual. Then, each year a ‘nominal’ annual membership fee is required.

One would think these clubs with their membership base to draw upon and the great name recognition they have in the community would be rolling in dough; however most struggle financially. Why? Eba G’s believes for three reasons:

REASON NUMBER 1 – Two Many Cooks. Members of these clubs think of them as their ‘personal hangouts’. They walk into restricted areas like the kitchen, behind the bar and even in the storage rooms. Because it’s ‘their club’ they give advice and bark out orders or criticize employees: especially the bartenders, wait staffs, cooks, dishwashers etc. They tell employees what to do and what not to do. Working in one of these organizations is a nightmare for employees. They receive way too much unneeded guidance and conflicting directions which creates chaos and bedlam.

REASON NUMBER 2 – Scared Cows. Service clubs perpetuate ‘Scared Cows’ that prevent profits. Wednesday night Bingos, Pinnacle on Tuesday afternoons, Sheepshead & Cribbage on Thursdays and $1 tap beer. Imported wines, fancy craft beers wines and exotic cocktails are seldom found behind the bar.

REASON NUMBER 3 – Non-Professional Club Managers. The governing bodies of service clubs, which are elected, think of themselves as the de facto club owners. They typically hire under-qualified individuals who are willing to work for ridiculously low wages yet are called Club Managers. The Club Managers they hire have little - if any - real management or business experience. Most were just good bartenders or nice cooks with outgoing personalities. The vast majority are clueless on how to actually run a profitable bar operation. They’re given tremendous responsibilities but no real authority - everything they do must be approved by “The Board”.

With no management experience they seldom set or enforce - employee standards and don’t provide employees with any real training on core areas like: 1) customer service 2) menu sales 3) food preparation & presentation 4) cocktail mixing techniques or 5) bar courtesies. They have no idea how to develop a cash flow analysis or plan money making events or schedule entertainment programs. They continue to perpetuate revenue loosing and lackluster events so as not to ruffle the feathers of the ‘old timers’ – and they wind up maintaining the status quo.

Creating a profitable post, aerie or lodge is not hard.  Here is the formula:

1) Hire a professional manager - someone with knowledge and experience in food and beverage operations

2) Allow that person to manage - let him or her create profitable food & drink specials and 

3) Enforce conduct and dress standards for both club members and employees.

Great Club Managers pay for themselves in no time. They increase bar profits, generate food sales and boost membership. Plus they reduce those the discriminatory dividers such as: the WWII Vets don’t like the Korean Vets and the Vietnam Vets don’t like the Desert Storm Vets etc, etc, etc.

The one thing to remember is: If your lodge, post or aeries hires Floyd or Betty’s niece to be your Club or Bar Manager will continue to be hard pressed for cash and never build up membership.

Eba G is a bar profit analyst who helps small bars, local taverns and fraternal clubs generate big profits. Eba G shares great ideas visit Eba on face book at www.facebook.com/eba.gee.barprofits or link with Eba at www.linkedin.com/in/ebagee to increase your sales and enhance your profits?