I often think that living in a small scruffy New York City apartment is akin to a pioneer life in a log cabin somewhere remote. Sure, the commute is easier, but the myriad quotidien affronts and man traps of a city existence certainly resemble the perils of life on the range.

This is never more true than in winter when leaving your apartment on an icy weekend is about as enticing as wading through thigh-deep snow while being pursued by a pack of ravening wolves. On the those days, when opening your front door results in a nasty swirl of city trash blowing across your threshold, there is nothing better to do than hole up and compensate for your super’s inattention to heating your building to legally established levels by braising something porky for however many hours it takes to chase the chill back, at least as far the verminious bathroom and its dripping condensation.

In this case, it was some seriously chunky pork neck bones – whose original owner must have been a champion of his breed – braised in a rosemary-scented Guinness broth. Typical of parts of the English Midlands where malty, hoppy ales abound and rare breed pigs grow fat on acorns, apples and whey, this is an ancient recipe and in it lie the origins of the famous baked bean dish that, when transposed to the rather more Puritanical colonies, banished the beer in favor of the sweetness of readily-available sugar coming up from the Caribbean, so becoming Boston baked beans. For those pioneers, the presence of such a stew on the table during a long Massachusetts winter must have been even more important than for us hard-pressed city dwellers today.

It is also very similar to a stew my Great Auntie Annie used to make when a crowd of family descended on her Solihull semi-detached so that the grandkids could spend the day riding around the garden on her husband’s 1/16th scale-model railway. It’s not clear to me how often Great Uncle Roger used his train when there were no young guests in the house, but I rather enjoy the idea that if you peeked through the box hedges of a quiet Birmingham suburb on any given weekday morning you might find a highly eccentric retiree rushing around his back yard on a toy train.

For we grandkids, all the excited shreaking and ducking under low hanging bushes as the train chugged around at a decent clip always left us red-faced and famished. My Great Aunt, the youngest of nine kids, knew instinctively how to cater for large groups of young ‘uns, stretching a cheaper cut of meat with white beans, potatoes, and iron-rich ale.

The quality of the final product relies greatly on the quality of the beer used in the braise. Lager is of no use here and light beer (if it is ever worth drinking) should be completely avoided. A fine malty and/or hoppy English-style brew that will give strength, depth and some sweetness to the stew is what you’re seeking. Auntie Annie used to use Flowers’ Original, a floral English ale (then) made in nearby Stratford-upon-Avon. Similarly, pork necks with plenty of connective tissue and marrow are ideal because the former breaks down to thicken the sauce and latter makes a simple and rustic dish somehow luxurious.

Of course, unlike life in the country where heating is controlled by the number of logs on the fire, your apartment heating is bound to come on, clanking and groaning itself into overdrive, just as you plate this dish, forcing you to sweat through it, and all night long in your bed, in spite of the open window. The following morning, perhaps only to escape the dry, oppressive internal conditions, the grey, freezing city will magically appear more inviting and your struggle on the subway marginally less onerous.

Regular readers will most likely know a handful of factoids about us WANF-ers and our proclivities, among them: one of us is English, the other Italian-American; we enjoy making a wide variety of dishes, many of which we’ve sampled on our travels; and we have a young child. The more perspicacious among you will notice one or more incompatibilities in the above, especially with regard to the child and love of travel. Upon our recent visit with our English family, these came home to roost and were amplified by an exquisitely-timed bout of gastrointestinal trauma. Not that this made for a disastrous visit – far from it, in fact – but it certainly hampered our ability to sample local specialties and, after having looked forward to the prospect of an honest pub lunch for around 18 months, it made such sampling as we were able to undertake an exercise in sweet frustration.

Perhaps ironically for someone from such a small country, my knowledge of its regions is slight. I blame this on the bourgeois attitudes of my parents as much as on two back-to-back dreadful, cold, wet and windy family vacations to Wales at the age of five and six which persuaded us to forsake the British Isles henceforth for the balmier climes of continental Europe. However, I credit these early trips to Europe with my passion for good food, having been introduced to Breton buckwheat gallettes stuffed with local wild asparagus and grey shrimp in cream sauce when, through the owner of the gite and local parish priest, Monsieur Fleury, we acquired a pile of them, freshly prepared by the gnarled mitts of one of his flock, an ancient black-garbed widow named Madame LaPorte. That I was immediately and completely terrified by the sight of this one-toothed old crone lest she put me in her cauldron yet volunteered to visit her again the next evening to collect some more (my first halting words of French having been “encore des gallettes, s’il vous plait!) speaks volumes about the transformative effect of good food.

So it was that when we joined my family – sister, her husband and kids, plus my Dad and my step-mother – in an old sandstone farmhouse in the Cotswolds this past week, my expectations for what would ensue were mixed at best, chiefly featuring chaos of screaming children chasing chickens interspersed with light showers worsening to daylong downpours and limited access to anything worth eating. I am pleased to report that I was simultaneously almost completely right and completely wrong.

If there is a golden triangle for food in the UK, it’s arguably centered on the Cotswolds – a region of bucolic rolling hills made up of portions of Gloucestershire, Oxfordshire, and Somerset and bordered by some of the prettiest villages in neighboring Hereford & Worcestershire. For in these yellowish dry stone-walled fields are produced world-famous cheeses (single and double Gloucester, the original Cheddar, and Oxford Blue), some fine regional ales (Donnington’s, Flowers’), scrumptious ciders and perries, some of the UK’s best heritage breed pork (Gloucester Old Spot) and, believe it or not, a significant proportion of England’s “best” wines (a term I use advisedly, but in the knowledge that some 700 years ago, during the late Medieval warm period, English wines from this region were considered superior to their French counterparts. Thanks to my father for that priceless historical gem.)

Where we stayed, in the tiny hamlet of Hampen, one would have found it almost impossible to go hungry especially at this time of the year when nature is in a riot of growth provoked by 18 hours of daylight and regular gentle showers, and still-warm organic eggs, with yolks so rich they were almost red, showed up on our doorstep every morning. It was, therefore, a major disappointment when, laid low by a virulent stomach bug acquired somehow on the plane over, I was forced to do just that to avoid regurgitating these delicious vittles. Happily, in spite of my weakened condition, the spirit of those long ago days in Brittany prevailed and consecutive lunchtime visits to two of the Cotswolds’ finest pubs were enjoyed, if approached rather warily.

The Mount Inn overlooking the picturesque village of Stanton in Gloucestershire possesses one of the finest views of any pub in England. Taking in this charming vista over a pair of Donnington’s Ales and hearty servings of old spot sausages with cheddar mash and Hereford beef and suet pudding was a lunch to soothe the soul and calm the guts of even the most jaded traveler. Similarly, the Ebrington Arms in the eponymous Worcestershire hamlet lying just outside the county’s perennially best-kept village of Chipping Campden and adjacent to the fabulous gardens at Hidcote Manor, was a sight for sore eyes after half a week living on water and dry toast. Microbrews from nearby Stow-on-the-Wold helped down a wonderfully gamey pan-fried Gloucester old spot pork chop and a Ploughman’s platter featuring local ham, farmhouse cheddar and chicken liver terrine with a selection of house-made pickles.

Of course, these were just short breaks from the general pandemonium at the farmhouse where terrified chickens scattered in a harrumph of feathers at the gleeful charge of my three year old nephew and excited screams of “poo! Poo!” filled the air almost constantly. And sure, there were a good couple of days of cold and blustery rain that kept us frustratingly confined to quarters and encouraged breeching of the wine by late morning, but this was nothing to bear compared with the loss of appetite and downright fear of eating during those hellish first several days. If Beethoven’s personal purgatory was going deaf while conceiving his most brillaint compositions, then mine is almost certainly being physically unable to enjoy eating when surrounded by a veritable bounty.

Following a restorative beer in the charmingly medieval town of Arras, our nerves were steadied enough to drive north through the falling snow to Lille where we were to spend New Year’s Eve. Foolishly we hadn’t made any plans for that evening and consequently ended up at the only place in town that had a spare table – a bizarre, Moroccan-themed restaurant enticing diners in for  ”One Night in Marrakech”. If that fabled North African city is nothing but a den of drunken, middle-aged Frenchmen staggering around trying to belly dance and exposing large acreages of flesh for henna tattoos then our night was indeed an authentic experience, though I would hope there is more to it than that.

However, since we couldn’t beat them, so we joined them (in all things  minus the henna), so come New Year’s morning we looked like we’d just been dragged to Marrakech and back on our faces. Venturing gingerly out onto the deserted Lille streets, we, once again, found a table hard to come by, but eventually managed it at a warm and friendly gastropub full of similarly rumpled young people. Seeing that everyone else was working through their hangovers with frothy Belgian ales and steaming bowls of black stew (and not being in much of a state to make decisions) we ordered glasses of Leffe Blonde and servings of boeuf carbonnade a la flamande or Flemish beef and beer stew.

Meats braised in ales of all kinds can be found throughout northern Europe, but nowhere else, perhaps, has the concept been raised to such a culinary pinnacle as in Flanders. There, some would argue, one finds not only many of the world’s best beers, but also cuisine that both makes extensive use of beer and is prepared to be enjoyed with beer. Carbonnade is, more or less, the national dish of Flanders and is known in Dutch-speaking areas as Vlaamse Stoverij or Vlaamse stoofkarbonade. It is noted for its slightly sour flavor that is derived from the dubbel (double) or trippel (triple) Abbey-style ales used in its preparation, as well as a jigger of cider vinegar added just before serving. The most unique aspects of a traditional Carbonnade though, and what makes it so different from all other beef and beer stews, are the slow sauted onions and the, seemingly-curious, addition of mustard-coated ginger-snap cookies that are used both as a flavoring and a thickening agent. These cookies really place the dish in its culinary context with the spice-trading and koekie-mad Dutch making key contributions.

Whether because it contained hair of the dog or was accompanied by it,  the carbonnade acted like some sort of miracle restorative on our poisoned systems and sent us back out into Lille’s cold streets for an entire day of exploring, which was just as well since there was absolutely nothing else open in the entire city that day.  Saying hearty braised dishes are perfect for wintry weather is, frankly, about as insipid a remark as most braised meat dishes, even those fortified with beer, so I shall avoid that particular cliche here, and say instead that it is perfect for curing a hangover. That’s right, you heard it here first: beer both creates and cures hangovers.

Note: prepare for a very long read or click here to skip forward to the recipe.

In the same way that there is probably some truth in the Chinese claim to have invented the noodle that became the ubiquitous Italian pasta, the origins of the archetypical British dish of fish n’chips seems to stem from Sephardic Jewish and French Protestant immigrants to the UK. In the mid-18th century, fishing trawlers became large enough to catch significant numbers of North Sea bottom-feeding white fish and domestic railroads expanded so that much of the UK began to have cheap and regular access to this fresh bounty. Also at this time, the potato-cooking skills of French Hugenot immigrants and the fish-frying traditions of Southern European Jews came together in what was to be a lasting and wildly popular marriage.

The French fry had been invented years earlier when the poor had first ventured to cook this new world tuber - originally only thought good enough for animal feed – and these techniques have continued to be refined to this day. Jews immigrating to the UK and other areas of Northern Europe having been expelled from Portugal and Spain brought matza (matzo, matzoh, matsah,) with them, which they knew to be an excellent coating for fish when ground or crumbed. Combining these two techniques with the endemic British passion for beer and deep-frying, resulted in one of the most famous exports from the British Isles since limey sailors began spreading a horrifying variety of VDs in port cities the world over. 

Today’s fish n’chips (depending on where you go) still closely resemble the original ideas found in Portuguese fried fish dishes pescado frito, in which strips of fish are dunked in a light batter of water, matzo flour and salt, then rolled in crumbed matzo before deep-frying in a cauldron of hot oil. In fact, the Portuguese are sometimes credited with having introduced this technique to Japan where it developed into the extremely delicious tempura style. In the UK, beer was often added in place of water to the flour (typically plain flour nowadays, rather than matzo) and salt, with the resulting batter being richer, but somehow lighter, frothier and more golden colored.

The British habit of “chipping” potatoes into larger batons than the continental Europeans, and now the Americans, and only frying them once, appears to just be a local habit. Some have suggested that the UK picked up on an early potato-cooking technique and kept it while the more culinarily-advanced French and Belgians continued to experiment with thinner-cut potatoes and double-frying, so that they perfected the golden and crunchy frites of today. I prefer to think of the British technique to be based not on ignorance, but on textural appreciation. For why have a crispy deep-fried fish and pair it with something else crispy? Why not pair it with something softer and more unctious?

My Life with Fish n’Chips

Anyway, fish n’chips became incredibly popular in the UK and its colonies around the world, with the chip shop still a fixture on virtually every town’s high street in the UK, Ireland, Australia, New Zealand and South Africa. For much of my youth, growing up in provincial England, it was one of only two choices for cheap, take-away/out food – the other being the uniformly foul and greasy hole that was the Golden Lantern Chinese take-out, so fish n’chips played an important role in our Friday night social traditions. After choir practice at our local church, we’d often hit the chip shop for a “slap-up” dinner of cod & chips with mushy peas, and bread & scrape (sliced white bread with lard), all washed down with our weekly soda allowance – a can of Lilt (a pineapple and grapefruit flavored soda).

Mr. Chips, the snappily-titled chip shop in my Cheshire town was universally known as just “the chippy” and, correspondingly - demonstrating some terribly enlightened feelings towards the town’s tiny, but most obvious, ethnic population - the Golden Lantern, was referred to as “the Chinky”. Subsequently, this ordinary little town has gentrified virtually beyond recognition, with all manner of ethnic restaurants elbowing aside these two bastions of atherosclerosis. However, echoes of these former times can still be heard in local parlance. Sadly, the Golden Lantern is gone, replaced by Slow Boat and Treasure Village, which now, demonstrating how times have changed for the better, are referred to as “the Chinese”; Mughli, an Indian restaurant, is either ”the curry house” or “the Indian”, and Est! Est! Est! is “the Italian”.

Fish n’chip restaurants still play a significant role in British gastronomic and cultural life. As with many countries, the UK has recently undergone a revolution in its food traditions, returning to basics and local ingredients and striving for sustainability. This has led to a re-evaluation and revival of many traditional dishes, including the hugely devalued fish n’chips. With North Sea cod stocks (like cod almost everywhere) having crashed due to overfishing, some traditions have had to change, and now other white fish are used including hake, halibut and haddock in its place, but the typical methods of beer and matzo batter, quality malt vinegar, fine sea salt and first-class British potatoes cooked in beef tallow (beef lard) are emerging again, much to my delight.

We’re heading to London to visit my new nephew in a couple of weeks, and will be hitting up arguably the finest chip shop in the capital, Fryer’s Delight in Holborn, which you will be the first to hear about right here in these pages. To date though, the best fish n’chips I ever had was at a very dodgy-looking chippy in Fleetwood, Lancashire (NW England, about 1.5hrs north of Manchester). Overlooking the grey and miserable-looking Irish Sea, I ate perfectly fried, golden cod, soft and salty chips and deliciously thick marrowfat mushy peas. It was a glorious, all-English experience.

But don’t think that fish n’chips only comes with mushies – oh no, variations abound in dressings. While the traditional is the simple sea salt and malt vinegar with a side of tartar sauce and M.P’s, others include, parsley sauce, brown gravy, curry sauce, garlic sauce, piccalilli, mayonnaise, Henderson’s relish, Worcestershire sauce, pea wet or pea’s water (liquid strained from peas during the creation of mushy peas) which is often free, baked beans, cheese or cheese curds, coleslaw, ketchup, chilli sauce, thousand island dressing, salad cream, chip spice, brown sauce, and summer savory (turkey stuffing & gravy), to name but a few.

Ever striving for the traditional in our take on the dish, we went with a pale ale batter, beautiful Atlantic cod (yes, i know it’s unsustainable, but our fishmonger doesn’t sell haddock or hake) thick cut chips, homemade mushy peas, homemade tartar sauce and, perhaps excessively, homemade curry sauce – my wife being a huge fan of dipping sauces. In fact, all of them are fiendishly easy to make, but as with most simple dishes, the key is high quality ingredients. Old potatoes and a shitty piece of fish even when perfectly fried will still taste like a turd. Similarly, beautifully fresh potatoes and cod fried in rancid old oil will be a disaster. Make sure you buy everything as fresh as possible. Fresh potatoes have very few “eyes” and yield a nice sheen of liquid when peeled, and fresh cod or haddock (hake is fine also) will have wonderfully shiny skin and nice firm flesh. If it’s already flaky and soft do not buy it, instead sharply reprimand your fishmonger for having the temerity to sell such tat.

Fish n’Chips with Mushy Peas, + Tartar and Curry Sauces (serves 2-3)

Those of you who have watched or read Nick Hornby’s High Fidelity, will be familiar with the idea of top fives. In the movie, the main character (played by John Cusack) is a record shop owner, who spends most of the movie revisiting the demise of his past relationships, and in so doing, constantly re-imagines his top five break-up songs according to how each break-up made him feel. However, top fives are not limited to songs or relationships, you can have a top five anything: top five smells, top five colors, top five sneaker brands, top five breakfast foods, etc., anything at all.

There are only two rules to top fives: one, everyone’s top fives are different, i.e. there is no single right or wrong top five; and two, your own top five selection will almost certainly change over time, as Cusack’s did according to the particular break-up.

One top five that I spent much of my early twenties thinking about is my top five crisps, or potato chips. Much of this thinking was done in the pub because a) much of my social life was in the pub, and b) after a number of pints, one often finds oneself craving salty snacks. This craving led to the purchase of far too many bags of crisps in a variety of halitosis-inducing flavors, followed by lengthy arguments about their various merits.

The purists, and I happen to agree, would argue that you shouldn’t compare potato crisps with cheese puffs because the latter are made from corn. It would be like comparing dogs to cats. So rather than do a top five salty, packaged snack foods that are good with beer, this is simply a top-five potato crisp/chip flavors. Of course, this begs the question what my top five salty, packaged snack foods are, or if a better top five would be my top five cheesy corn snacks, but that would be another post, or number of other posts.

Please post your own top five potato chip/crisp flavors in the comments section with or

without lines of reasoning, because yours won’t be the same as mine, and my top five might even change if you suggest a flavor I’ve left out. It’s all very subjective, and, some may say, pointless, but I love top fives because they are a source of endless and purile debate, which in election season might just be the antidote you need.The “best” top five (selected according to how I’m feeling at the time) will win a flavor-selection of fine English crisps.

(Please note that you might not be familiar with some of my top five – the UK, generally speaking, leads the world in the variety of potato crisp/chip flavors available – but there are many flavors available in the US now so this shouldn’t be a problem.)

Top Five Potato Crisps/Chips Flavors (in reverse order)

5. beef & onion (sounds nasty, and is, in a way – meat flavor potatoes anyone? but, like #4, it’s a taste investment)

4. cheese & onion (similar to cheese & chive, but the onion-y tang gives it that little extra oomph now and through the morning after)

3. worcestershire sauce (it really does taste like Lea & Perrins’ classic condiment, not as stinky as #5, but still tangy enough when you’re drunk)

2. prawn cocktail (this flavor began resembling cocktail sauce (ketchup & horseradish), but these days has a slightly shrimpy, sweet tomato taste. Too fishy for some, just right for me.)

1. Of course, the king, beating out every other flavor by a country mile, salt n’vinegar. What can I say? It’s just magnificent. The perfect combination of salt and acid with the fried potato taste of the crisp. Cuts the beery mouth feel and encourages salivation, then requires more beer to refresh the slightly parched tongue, and when you get to the bottom corners of the bag where all the flavor and crumbs reside, the vinegar’ll turn your lips purple. Glancing around the pub, you tell you’re not alone as you spot other sn’v lovers by shade of their lips.

Check out some other posts you may enjoy:

• Toad in the Hole (An Easy English Family Meal and, No, Toads Aren’t Involved)
• Gambas al Ajillo (A Simple, Authentic Tapa)
• The Forbes Top 10 Celebrity Chef List (Be Prepared To Cry)
• Gnocchi alla Romana (Roman Gnocchi)

In celebration of the start of Euro 2008 – the European soccer/football championships – yesterday, and in light of the fact that England failed to qualify because they were awful, I am in need of a team to follow, so have decided to become an honorary Spanish soccer fan for the next month, or however long it takes for them to get knocked out.

The reason for this, you see (and yes, I’ll get to something actually food-related soon, so please be patient), is not just because I love Spain and am fascinated by nearly all things Spanish, it is also because historically, the Spanish team has always been long on potential but very short on delivery. And as an English football fan, I can appreciate this complex psychology of pitting hope against realistic expectations, and the likelihood of some great moments followed by the depths of despair.

So, to get into the spirit, I decided to watch the opening games of the tournament (neither of which actually featured Spain – they don’t play until Tuesday against Russia, but I’ll be at work then) with a couple of cold beers and, fittingly, a “seleccion de pintxos/pinchos” (small tapas on rounds of bread and often eaten off a toothpick) – the Spanish national team are known as “La Seleccion.”

Perhaps unsurprisingly, I found that this is the perfect kind of sports-watching food. It’s easy and cheap to make, with four or five ingredients plus a couple of staples from your fridge, you can make a variety of pinchos to suit the tastes of any friends you’re watching it with, and best of all, they are much, much healthier than the conventional bags of chips and salsa, cheetos, or miscellaneous frozen things with dip. This last one is important, because should your team lose, disappointment and self-loathing will be all because of the game, not the snacks!

These pinchos were made from, variously: manchego cheese, piquillo peppers stuffed with meat and cheese, cured anchovies, lettuce, lemon peel, leftover morcilla stuffed-squid, grilled Spanish mackerel, capers, olives, and the very wonderful thing that is leftover Rioja-style chorizo and potatoes (a dish Paul Bocuse declared to be one of the greatest dishes created by man).

You should give sports and pinchos a try, they really are a “match” made in heaven.

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Well, fear not, kind readers, for we are definitely not in the business of recommending high-end wine pairings, in fact, our wine recommendations, such as they are, tend to be in the $8-$12 range, where you’ll find plenty of very drinkable, but mostly forgettable, plonk, that even when corked or tasting like a wet dog, is a financial loss that most of us can live with. No, instead of suggesting wine pairings, we’re beginning a new monthly feature today that focuses on beverages that you might not be that familiar with in the hope that you’ll try them, enjoy them, perhaps even come to love them given enough time and support from your family and friends.

The first recommendation then, is the delicious, but relatively unknown, Korean beverage soju. Almost everyone knows of sake – the “wine” (properly, sake is a beer, not a wine, because it is produced through brewing) made from rice that can be found in nearly every sushi restaurant, and that many of you have tried in several forms – hot, cold, clear, and unfiltered, but just across the Sea of Japan, the Koreans have been making a different kind of clear, rice-based beverage for about 700 years.

A Little History
Around A.D 1300, the Mongols introduced the technique of distilling liquor from grain to Korea, a nifty trick they had learned from the Persians, who had taught them it some 70 years earlier. All of which was very magnanimous considering the Persians had just been slaughtered mercilessly by the Mongol hordes as they rampaged across the steppes of central Asia. The Koreans then, seeing that distillation was indeed a meritorius concept began setting up distilleries around the city of Kaesong immediately, a tradition of distilling that is still maintained in that city to this day. And the trend spread. Today, soju is produced throughout the Korean peninsular, both in the north and south, by a great number of different companies.

Traditionally, soju is distilled from rice, but from 1965 to the early 1990s the (south) Korean government forbade the use of fermented grain for soju production due to its scarcity. Because of this, many soju manufacturers began using pure ethanol derived from a variety of sources including potato, barley and tapioca mixed with water and various flavorings to make the drink, though some have since returned to more traditional methods.

Drunk in the West
Typically, soju’s alcohol content is around the 20% ABV mark, though there is a considerable range with some soju’s being as strong as a vodka, at around 40% alcohol. In terms of taste, some compare soju to vodka because of its clear color and relatively neutral taste, but to my mind, soju is considerably sweeter than vodka (often because sugar or corn syrup is added to it), though I should stress it is far from a sweet or sugary beverage. Some soju we’ve drunk has had a slightly appley kind of flavor, though most of them have barely perceptible flavors that are crisp on the tongue but without the fumes that characterize vodkas. And, it is this neutral/slightly sweet flavor, clarity and reasonably high-alcohol content that has made soju the new sake in designer cocktails. For example, in upscale Manhattan bars the sake-tini (a martini with sake instead of vodka or gin) is now the soju-tini, and the sake-rinha (a caipirinha with the cachaca replaced by sake) is now the soju-rinha.

A Traditional & Popular Tipple
Of course, this is a far cry from how soju is served in Korea. Usually taken at large social gatherings, soju is always taken unmixed and out of shot-sized glasses, and often knocked back in one go. Etiquette forbids the filling of one’s own glass as this promotes selfishness and greed. Instead, it must be filled by someone else, promoting camaraderie and thoughtfulness for others. The traditional way of pouring soju is quite a complicated ritual that requires the pourer to hold the bottle in their right hand while touching their right forearm or elbow with their left hand. The recipient of the soju should then hold out their glass in the palm of their left hand and steady it with their right hand while bowing their head towards the pourer as a sign of thanks.

In spite of this ritual and the availability of western alcoholic drinks like whiskey and vodka, soju remains one of the most popular drinks in Korea with around 3 billion bottles consumed annually, or 90 bottles per adult per year. Containing around 7 shots per 350 ml bottle, this means that every Korean adult drinks a bottle of soju themselves every four days. Fair play to them for really enjoying their national drink!

Soju in America
So, now that you’re clued-up on what soju is, I suspect you’ll be wanting to know where you can get your hands on some. Well, your local Korean restaurant is the best place to start, of course, and it’s quite likely that they will have several different kinds – some better, some worse – on their menu for you to sample. Korean-owned grocery stores are also likely spots because, perhaps curiously, in California and New York, soju is classed under the same liquor licensing laws as beer.

We definitely encourage you to give soju a try. Don’t be scared. It’s not going to blow your head off, unless you’ve never had a drink before, that is, but just because it’s classed the same as beer at the store, doesn’t mean that you can have a bottle of it to yourself and then get in your car and drive home. Not only is drinking and driving dangerous and illegal, but you’d also be behaving selfishly and greedily, and that is not in the spirit of drinking soju!

I describe the beers in this way for a reason. You see, the old joke that Americans never seem to tire of cracking when offering me a beer goes something like this: “Want a beer, Jonny?” “Yes, please, I’d love one.” “Here. It’s been in the fridge, sure you don’t want me to warm it up for you?” Oh, the mirth.

British beers, you see, have a reputation of being served warm. This is not true, unless you consider cellar temperature to be warm. Personally, when I think of warm, I think, 80 degrees, blue skies, and the merry chirping of songbirds, not a pint of frothy ale from a cask kept in a cool, dank cellar, served at around 50-55 degrees. By contrast, American beers are always served cold, sometimes painfully cold, and historically, this has, in my opinion, been because they taste so bad when drunk at any higher temperature.

Nowadays, there are many delicious, craft-brewed, bountifully-hoppy, traditional-style beers being made in America, and I enjoy as many of them as I can. In our fridge right now are a variety of excellent English-style beers by Wild Goose ales, brewed in Frederick, Maryland, that we’re working our way through and appreciating drop-by-drop.

But here comes my point, these beers would be much tastier if served a bit warmer. Cooling anything reduces evaporation and prevents the perfumes and flavors of the beer from mixing with air, and therefore, one tastes fewer of the drink’s complexities. To me, this is a shame. After all, why spend all the time and effort imbuing ones’ ale with complex, herbaceous flavors and then chill the crap out of it so the drinker cannot appreciate them? This is why British ales – bitters, pale ales, IPAs, milds and porters – are best served at cellar temperature.

Hand-Pulling
This brings me to my second point. Hand-pulling. We recently watched a show called “Sam the Cooking Guy” or something, on NYCTV, and the host visits an “English pub” in Los Angeles. It’s an English-owned establishment and serves all manner of fayre from Blighty. Sam asked the owner to show him how to pull a pint. He then holds a glass to the tap and pours a Guinness. I like Guinness as much as anyone, but it’s Irish, not English, and you can’t pull a Guinness because it’s a cream-flow beer. Pulling a real ale is a bit like pulling the arm on a slot machine, except it must be done carefully and at a smooth, measured rate. The idea, you see, is to aerate the beer, giving it a head, and allowing air to mix with the beer to release it’s flavors. Typically, for a pint two pulls will be needed, followed by a minute or so of contemplation – a la Guinness – while the air settles and pint comes to a rest.

I have visited lots of English-style pubs in America and not one of them has real, hand-pulled ales. Why is this? Is it not allowed by law? Is it too complex a procedure? I’d love to know why because I really miss hand-pulled ales, they just taste better, and unlike an ordinary beer, you have to have a bit of skill to pull a good one. Any fool can turn on a tap, but only a practiced-arm can pull a great pint.

Anyone who’s interested in “real ales” (i.e. cask-conditioned, hand-pulled ales from the British Isles) should check out the CAMRA website – camra.org.uk. CAMRA is the campaign for real ale and began as an organization to protect the integrity of British ale-producing and serving from the onslaught of, admittedly delicious, lagers and pilsener-style beers that began to be imported to Britain during the 1960s.