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Heritage Day at Piatt Castles

October 5, 2019 By Lisa Grigsby

GIs and Jerry, Life at the Front: How American and German troops lived during the Mosselle campaign in France, September 1944 presented by the Greater Ohio Living History Association, WWII US Mech Forces HQ.

Free on the grounds of Mac-A-Cheek Castle, rain or shine.

Free admission to Mac-A-Cheek Castle for Veterans.

Tagged With: history, wwii

Suffragettes: With Liberty and Voting for All

September 25, 2019 By Lisa Grigsby

Wednesday, September 25th at 7:00 pm
The Children’s Theatre of Cincinnati
Suffragettes  – With Liberty and Voting for All

In 2020, we celebrate the Centennial Anniversary of Women’s Suffrage in the United States – the 100th anniversary of women winning the right to vote. Experience the empowering history of the brave women who made triumphant strides through sacrifice and determination. Through story and song, learn about the great gift these women left us – an empowering heritage of pride, momentum and purpose. From 1920 to today, these women are a constant source of strength and inspiration.

This event is supported by the League of Women Voters of Oxford.

The Family Performance Series is sponsored by MU Performing Arts Series.

Tagged With: family-friendly, history, Kids, politics

Dinner with History: Neil Armstrong – The “Reluctant Hero” Who Was Our Warren County Neighbor

July 20, 2019 By Lisa Grigsby

To mark the 50th anniversary of Neil Armstrong’s historic journey, the Golden Lamb is celebrating the first man to walk on the moon and our Warren County neighbor with a special Dinner with History.

The dinner will be Saturday, July 20 – the same date 50 years after Armstrong touched the lunar surface. Take your own small steps to our second floor President’s Room, where we will have two seatings — 4:30 p.m. and 8:00 p.m. The event includes a special three-course dinner featuring local ingredients and a main course spotlighting some of Commander Armstrong’s favorite Golden Lamb dishes.

This meal and talk with Golden Lamb Historian John Zimkus will explore a somewhat undiscovered aspect of the American hero – the time after his lunar landing. This Neil Armstrong was a citizen of Warren County, and Turtlecreek Township, as well as an active member of the Lebanon, Ohio community for 23 years. He lived here longer than any other place on this Earth. We will examine how one of history’s most famous people attempted to live a normal life among us.

Dinner is $45/person, inclusive of tax and gratuity for food and the Zimkus talk. Bar service is also available during the dinner.

Reservations are only accepted by phone. Please call us at (513) 932-5065 to confirm your seat at this historic event.

Tagged With: #daytondining. #daytonfood, history, warren county

Luminaries of Dayton: Woodland Tours and Events 2017

May 4, 2017 By Angie Hoschouer

Have your ever visited the cemetery to take a tour? If no, why not? Woodland Cemetery is one of the best and most beautiful cemeteries in Dayton and Ohio and the nation. Here, you can see a great view from the Lookout Tower, study the architecture of the family mausoleums, explore the geology of the grounds, learn about Dayton’s history, discover the cemetery art work on stones more than 175 years old and so much more. There is never any fee to enter and all of the tours are free and open to the public. Bring your bike or wear a good pair of walking shoes and explore for yourself the timeless beauty that is Woodland Cemetery.

Spring Migration Bird Walk
Saturday, May 13, 2017 9:00 am – 11:00 am

Let’s Talk Trees Arboretum Tour
Wednesday’s: May 17, June 14, July 12, August 16, September 13 and October 11
Time: 10:00 am – 11:30 am

Woodland Historic Tour
June 14 and 24, July 12 and 22, August 16 and 26, September 13 and 23, October 11 and 21
Tours begin at 10:00 am

History, Mystery, Mayhem and Murder Tour
Thursday’s at 5:30 pm: June 15, July 20, August 17, September 21
Saturday’s at 10:00 am: June 24, July 22, August 19, September 16
Evening Lantern Tours beginning at 6:30 pm: October 3, 5, 9, 11, 12, 16, 18, 19, 23, 24, 25, 26

Faith and Friends Radio Broadcast and Walking Tour
Thursday, August 3, 2017
Bill and Melody will be broadcasting live from Woodland Cemetery from 3:00 to 6:00 pm. Then join them for the Women of Woodland walking tour at 6:30 pm.

 

Woof Walk
Saturday, August 5
Tours begin at 9:00 and 10:30 am

Discover Woodland Days
Sunday, October 1
Tours begin at 12:00, 12:30 and 1:00 pm

Dayton Metro Library Programs

Early Brewers of Dayton
Northmont Library in Englewood
Monday, May 15, 2017 6:30 pm – 8:00 pm
Call 937-463-2665 for more information

Doctors of Dayton
Kettering – Moraine Library
Tuesday, June 20, 2017 6:30 pm – 8:00 pm
Call 937-496-8939 for more information

Cemetery Symbols and Representations
Wilmington – Stroop Library
Monday, July 17, 2017 6:30 pm – 8:00 pm
Call 937-496-8891 for more information

Cemetery Symbols and Representations
Northmont Library in Englewood
Thursday, August 10, 2017 6:30 pm – 8:00 pm
Call 937-463-2665 for more information

Street Names of Dayton
Kettering – Moraine Library
Tuesday, August 22, 2017 6:30 pm – 8:00 pm
Call 937-496-8939 for more information

Tours and programs are free and open to the public. Reservations are required for all tours at the cemetery. Please call 937-228-3221. For more information about tours and programs at Woodland and in the community, click here to visit our website. Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the UD campus. All tours start at the front gates on Woodland Avenue.

Volunteers Needed! 

Woodland is seeking volunteers to lead tours and present programs to the public. If you like history and enjoy walking through the cemetery call us now for immediate training. Not interested in leading a tour, we have other positions as well: historical research and helping to plan out new tours, assisting with special events, public speaking engagements, researching family histories, sewing costumes for special events, researching and tagging trees and plants in the arboretum, office work, etc.

For more information on these or any of our volunteer activities, please contact Debra Mescher at 937-228-3221 or [email protected].

Woodland Cemetery, founded in 1841, is one of the nation’s five oldest rural garden cemeteries and a unique cultural, botanical and educational resource in the heart of Dayton, Ohio as you will see as you read through this new MostMetro.com series. Visit the cemetery and arboretum and take one of the many tours Woodland offers free of charge. Most of Dayton’s aviation heroes, inventors and business barons are buried at Woodland.

Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the UD Campus. The Woodland Office is open Monday through Friday 8 am to 5 pm and Saturday 8 am to 12 pm. The Cemetery and Arboretum are open daily from 8 am to 6 pm. The Mausoleum is open daily from 9 am to 5 pm. For more information, call 937-228-3221 or visit the Woodland website.

Filed Under: Community, The Featured Articles, Volunteer Opportunities Tagged With: Bird Walk, Cemetery Symbols, dayton metro library, Faith and Friends, history, Mayhem and Murder, mystery, Tours, volunteers, Woodland Cemetery, woof walk

Haunted Food Adventure at Amber Rose Oct 7th

September 21, 2016 By The Food Adventures Crew Leave a Comment

Rhinegiests & Poltergeists Returns Oct 7th to the Amber Rose

Sellout crowd expected again !!

FOOD, BEER, … GHOSTS

This is a post that many of you have been waiting for…  Dayton Most Metro is kicking of the fall season with a “BOO!”

—October 7th, the popular “RHINEGEISTS and POLTERGEISTS” ghostly beer dinner returns! A brainchild of local bloggers, the Food Adventure crew, this popular scarefest looks to again to have a sellout crowd of over 100 foodies at the Amber Rose restaurant. There will also be a special presentation from a nationally known paranormal investigative group, ParaSense.

Pierogies and More on the Menu

 

HERE IS THE SKINNY ON “RHINEGEISTS and POLTERGEISTS”

WHEN: FRIDAY, OCTOBER 7th at 7pm

WHERE: AMBER ROSE RESTAURANT at 1400 Valley St. in Dayton

WHAT: 4 COURSE DINNER from AMBER ROSE and 4 BEERS from RHINEGEIST BREWERY

Visit the Haunted Amber Rose for this Food Adventure

—COURSE 1: Sausage, Potato and Sauerkraut Pierogies and German Bier Cheese Dip

—COURSE 2: Beef Rouladen (rolled) with Roasted, Rustic Vegetables

—COURSE 3: Apple Cinnamon Smoked Pork Chop with German Potato & Bavarian Hash

—COURSE 4: Cherry Almond Bread Pudding

Each course will be paired with a Rhinegeist Beer:

—BEER 1: “ALICE” a Belgium Style Ale

—BEER 2: “EXUM” a Pale Ale

—BEER 3: “HUGH” an Oktoberfest brew

—BEER 4: “STEVE” a Dark Lager

Parasense – Paranormal Investigator Team – Alicia, Shelly and Kat

WHAT ELSE:  A special presentation from a local paranormal investigative team with national exposure, called PARASENSE.  ParaSense will be sharing their findings from numerous overnight ghost hunts from 2015 and 2016.  NEW FINDINGS, NEW GOOSEBUMPS !

COST: $35 per person includes the tip ! Tickets are PRE-PAY and ONLY AVAILABLE at THIS LINK.  This event has always sold out and will be limited to 100 people.

EACH ATTENDEE GETS A FREE RHINEGEIST PINT GLASS !

ALICE from Rhinegeist Brewery

*****The party continues after the event, downstairs at the bar with “Happy Hour” pricing*****

As many of you may know, The Amber Rose is supposedly a haunted venue.  The ghost is believed to be the daughter of the former house owner.  She is a playful ghost named Genevieve Ksiezopolski aka “Chickie.”  Employees have many stories of glasses flying off of shelves, lights being turned on and even the appearance of a poltergeist.  Take for example this case, where a cook claimed to see a full apparition of a lady in a long dress who walked into the room, then turned and walked away.  When the frightened cook alerted the staff, they quickly pulled the security surveillance camera footage. What they saw at the same time the cook claimed to encounter the ghost was this: click to see video

 

Who is Haunting the Amber Rose? Some think it is this lady….

A local, three person “ghost hunter” crew will be investigating the Amber Rose facility in the weeks leading up to the dinner.  They have appeared on on National Television!  Their work has been featured in“America’s Most Haunted,” “My Ghost Story”, and Haunted Ohio VI.  Independent Paranormal Investigators Kat Powell and Shelly Suittor met in 1999 as tour guides for the Ohio State Reformatory, Prospect Place, and Snow Hill Country Club. Teaming up with Alicia Soich in 2012, they’ve logged hundreds of hours of field research and private investigations across the state.

What will their findings be?  Will they be contacted by “Chickie” or some other poltergeist?  Join us and find out !  And stay for the Happy Hour after party at the bar !

BUY YOUR TICKETS HERE!  TICKETS ARE PRE-PAY ONLY! LIMITED SEATING!

Browse the photos below…

“LIKE” FOOD ADVENTURES on FACEBOOK HERE !

Sausages Locally made

1400 Valley street – is it HAUNTED>>>

Bier Cheese Dip

Cut into a sausage with some sweet kraut

Staff at the Amber Rose make the whole experience

Beautiful upstairs area

wave hi

excellent food

Chef JT, Joe from Amber Rose and Trevor from Rhinegeist

Lucky guy

Pondering ghost evidence

Serving

Amber Rose Food

Bar upstairs

Happy Hour here “after party”

Filed Under: Dayton Dining, Food Adventures, The Featured Articles Tagged With: Alicia Soich, Amber Rose, Big Ragu, chef house, Dayton, Food Adventures, ghosts, halloween, haunted, historic, history, hungry jax, Joe Castellano, Kat Powell, ohio, parasense, poltergeists, rhinegeist, Shelly Suittor, valley

If You’re Hoppy and You Know It

August 7, 2014 By Brian Petro Leave a Comment

Yes, they do really glow like that.

Behold humulus lupulus – a plant that grows in very similar climates that grapes do. It is dioecious, which means that the male and female part flower separately. There are a wide variety of them, found all over the world. It is a climbing plant, so when cultivating it you will see rows and rows of upright poles for the plant to grow on. The female flowering cones are the part of the plant we are most familiar with. We refer to them as hops, and they are used mainly as a bittering agent in beer. The bitterness comes from alpha acids that are natural to the plant. They stay with the brew, protecting it from wild bacteria and filtering the beer to make it look clearer. If that is not enough, they add a variety of flavors to the beer (most often herbal, citrusy, or earthy ones), as well as cut down the sweetness of the fermented malt.

Why are hops so important? The first Thursday in August is rapidly being established as International IPA Day, and the most important thing to an IPA is hops. Lots and lots of hops. IPA is the shortening of “India pale ale”, a style of beer that is almost 200 years old. IPAs are most noted for their bitterness and complexity, having enough malt to balance out the hops. Some brewers also add other ingredients to the mix (Three Floyd’s Apocalypse Cow adds milk sugar) to tame the hoppiness. The colors of IPAs usually fall into the golden or amber hues, but some will get dark as the malts are given a deep roast (like 21st Amendment’s Back In Black).

Where it all began…British India.

The history of the IPA is, say it with me, muddy at best. The most common story is this one: Britain was colonizing India in the 18th and 19th centuries. The soldiers out there still wanted a fine beer to drink, and getting fine British ales out to the troops was problematic. Popular British ales had a tendency to spoil on the long trip over, so they needed something that was a little hardier. A gentleman named George Hodgson was the first to crack to code with October beer. It was well hopped and intended to be cellared for up to two years. It was considered “pale ale” because it was lighter than the porters and ales England was used to.  It also traveled much better than normal ales because of the hops’ nature of keeping the beer protected from microbes. While Hodgson was the first to send such pale ales over to India, the breweries in Burton-on-Trent became the most popular. Because of certain impurities in the water there, the beer was a little more bitter than normal. The soldiers (and people of India) fell in love with the ale, and it became a staple. It was popular until nearly the 20th century, when it was replaced with a mix of whiskies, gins, and teas. Mainly teas.

Over the years IPA has evolved into three distinct subcategories. American Style IPAs are more citrusy and herbal than their traditional counterparts, looking to go for big flavors. English Style IPAs are brewed in the traditional style, focusing more on the balance of the malt and English grown hops, and creating a well crafted and consistent beer. Belgian Style IPAs often employ American hops, but are bottle conditioned with Belgian yeast, giving the beer a little more cloudiness. American craft brewers have fallen in love with the style (and substyles) over the last few years, going out of their way to cross breed hops to try new flavors. They have imported hops from New Zealand, as well as emulated classic hops from England. The United States is one of the three largest growers of hops in the world, after Germany and Ethiopia. All of them have their characteristic bitterness, and that bitterness is measured in something called International Bittering Units, or IBUs. It is a scientific, chemical calculation. Sometimes it is listed on the bottle, depending on how proud the brewer is of the hoppiness in the beer. Most American Lagers, like Budweiser and Coors, have an IBU rating between 5 and 17. IPAs tend to range from 40-60, some going higher. Imperial stouts actually have higher IBUs (50-80), but the heavily roasted malt overpowers the bitter hops. Green Flash’s Palate Wrecker is an off the chart 100+ IBU (there is no good measurement for over 100, but their site claims 149 IBUs), and is available at the Van Buren Tap Room if you are looking for a challenge to your mouth, or you just hate your taste buds.

There is even a hashtag! They are serious about this…

Some of you may be unfamiliar with what beers to celebrate with, and that is okay. We also have a Snobby Beer Guy on staff, and I ran into him at the Kegerator. We have perks here at the office. When I asked him what some of the best IPAs are out there, he offered up Fat Head’s Head Hunter IPA and Brew Kettle’s White Raja. Ohio’s own Great Lakes Brewing Company also has a highly recommended IPA, Commodore Perry.  Other highly recommended IPAs I have tried (and read about) include Flying Dog’s Raging Bitch (also banned in Michigan), Sam Adams’ Latitude 48, Dogfish Head 90 Minute IPA, and Stone Brewing’s Sublimely Self-Righteous Ale. Our own local Dayton Beer Company is also brewing an IPA for you to enjoy. With the popularity of IPAs right now, any brew house will have a fine selection on hand. Some places you may look to are Chappy’s Tap Room, South Park

Tavern, and Boston’s Bistro. If you are looking to celebrate at home, you can stop at Belmont Party Supply for all of the beers mentioned above, and a few more that only their staff knows about.

If you have been hiding safely in the realm of lighter, sweeter beers, go out and wake your taste buds up with a few India pale ales. It took months of creativity and dedication to create something this complex, and you should go out and try them at least once. It is International IPA Day, and every beer deserves a chance at a good home. Cheers!

NOTE: This article originally noted that hops added alcohol content. After further research, that turned out to be false. Hops add bitter notes, antiseptic qualities, and balance.

 

This article originally ran in August of 2012 and we find it just as relevant today, only with many more IPA’s to choose from! 

Filed Under: Dayton On Tap, The Featured Articles Tagged With: Ale, Beer, Dayton, Downtown Dayton, history, hops, India, International IPA Day, ipa, local, Oregon District, Things to Do

Behind the Scenes Tours @ National Museum of the U.S. Air Force

February 4, 2014 By Dayton Most Metro Leave a Comment

Air Force MuseumBehind the Scenes Tours are regularly scheduled, free guided tours of the museum’s restoration area. Participants are shuttled to the restoration hangars, located about one mile from the main museum complex. Tours are offered every Friday (some exceptions) at 12:15 p.m. Advance registration is required. Sign up early as tours may fill up quickly! To register for tours through May 2014, submit a registration form or call (937) 656-9436. Additional instructions are included on the form.

Although advance registration may be full for a tour, a limited number of ‘stand-by’ registrations are available on the day of each tour. Please check with the information desk upon your arrival at the museum.

The next tour is happening this Friday February 07, 2014 from 12:15 AM – 12:00 PM.

Next tour dates:

Friday February 07, 2014
Friday February 14, 2014
Friday February 21, 2014
Friday February 28, 2014
Friday March 07, 2014

The National Museum of the United States Air Force collects, researches, conserves, interprets and presents the Air Force’s history, heritage and traditions, as well as today’s mission to fly, fight and win … in Air, Space and Cyberspace to a global audience through engaging exhibits, educational outreach, special programs, and the stewardship of the national historic collection. These statutory duties delegated by the Secretary of the Air Force are accomplished on behalf of the American People. We are the keepers of their stories.

Go out this Friday and experience a behind the scene tour of one of Dayton’s historic gems.

 

 

Filed Under: Community Tagged With: Airplanes, aviation, Dayton, history, Museums, Restoration, Tours, U.S. Air Force Museum

The Beer Can rEvolution

January 24, 2014 By Brian Petro 3 Comments

Pull_Tabs_by_Greencolander

In honor of  Beer Can Appreciation Day- we are rerunning this story from 1/24/13.

When I was a kid, I remember taking a sip of my dad’s beer, right out of the can. I am fairly sure it was the worst thing I have ever tasted. It tasted like a wet bread and metal sandwich. I did not actually drink another beer until I was legal to do so, thinking if all beer tasted like that, I was better off without it. In retrospect, drinking Old Milwaukee out of a can is a poor choice on quite a few levels. And for the most part, people will agree that beer out of a can is about as low as you can get on the beer spectrum. That was not always the case. On January 24, 1935 the first canned beer from the Kreuger Brewing Company hit the market, and the world of beer was transformed forever.

Canned beer snuck into the market in 1935, offered by a little known brewing company looking to make a big name for itself. The writing was on the wall for Prohibition by the late 1920’s; everyone knew the end was near. Especially a company named the American Can Company, who already dominated the canned food industry, and were looking to expand into canned beer. They had been doing some experiments with canned beer on a request from the Olympia Brewing Company in 1909. Their biggest problems were making a can strong enough to hold up to the heat of pasteurization and stress that off gassing would have on the can as well as keeping the beer from absorbing a metallic flavor. This was all put off with the passage of the Volstead Act and the march towards country wide temperance. American Can did not give up. The developed a tin and steel based can which could resist all the pressure it was going to be put under. They also coated the inside with something called brewer’s pitch, which kept the beer from interacting with the metal of the can.

This new can had some big advantages over bottles. Two of the main enemies of beer, light and oxygen, would be kept completely away from the liquid. This Beer_Can_Wall_By_surlygurlensured the product inside would be as fresh as it was when it was first brewed. This extra insurance of freshness would allow brewers to ship their beer further than they currently were. Most beers at the time did not ship much further than the state they were in, maybe an adjacent state if they could. This would allow them to ship beer to be consumed at home all over the country. Bottles often broke while they were being shipped. The ones that finished the journey had to be returned and reused by the brewer. This added extra expense to the beer. Cans would be disposable; no expenses for cleaning, returning, and reusing the bottles. The American Can Co. experimented with cans that were in the shape of traditional bottles, to allow factories already set up for bottles to use the cans without having to invest very heavily into it. Now that they had a working can, all they needed was a brewer to use it.

Prohibition was hard on breweries, and they were not going to jeopardize getting their product back to a thirsty market in an experimental package. After trying the major breweries, the Kreuger Brewing Company out of New Jersey agreed to take American Can up on their offer of paying for all the materials up front. They sent out some samples, and they were a hit. Their test market, Richmond, VA, also bought the cans of beer in such quantities that Kreuger was cutting into the major brewing companies market. Pabst was the first of the major brewers to buy into the use of cans, and started to modify the overall design. They discovered you could ship more cans than bottles if they were shaped like the food cans that were more commonly shipped.  Miller Lite’s punch can idea is not really a new idea; the first beer cans had a flat top, so you had to punch holes into it yourself to get to the delicious liquid inside.  Pabst also made a change to the lining of the can, switching out the brewer’s pitch for a consistent plastic lining called Vinylite. These can were engineering masterpieces, and also very short lived. World War II cut into the steel supply. It was not until 1958, when Coors introduced the aluminum can that the can started to rise again.  The lighter metal made the can easier to open, and the addition of the pull tab by Schlitz in 1963 made the can a solid seller.

Old_Beer_Can_by_andyarthur

By 1968, the can was the beer container of choice. This beer can was not lined, as their older steel counterparts were, and the metal flavor of the can began to heavily leech into the beer. The decline in the quality of the cans matched a decline in beer in general in the United States. The country was shedding breweries at an astounding rate, and by the early 1980’s most of the beer in the country was being provided by only a hand full of brewers. Over 90% of the beer in the country was being provided by Anheuser-Busch, Miller, Pabst, Schlitz, and Coors. Not what most people would call a fine selection of beer. This environment would last until the late 80’s, and the beginning of the microbrewing revolution. Microbreweries would be the engine to get the beer industry back from the brink of being completely obsolete. They made beer interesting again, and people began to come back to drinking, and appreciating, good beer.

Can technology began to improve as well, but with one small drawback: most canning machines were designed for the Budweisers and Millers of the world. It was not until the Canadian company Cask Brewing Systems developed a canning system that was good for small breweries that the smaller craft brewers even had an option to can their beer. Cans had also returned to being lined with a thin, more modern plastic, which meant the beer was no longer in contact with the metal. The Craft Beer in a Can revolution began only ten years ago, with the Oskar Blues Brewery in Colorado. They Craft_Beer_Cansput their first beer, Dale’s Pale Ale, in a can and never looked back. 21st Amendment Brewing Company also puts their beers in cans, and makes some incredibly good beers such as their Back in Black IPA, Allies Win the War, and Hell or High Watermelon. Revolution Brewing Company out of Chicago and Anderson Valley Brewing Company in California also make quite a few canned beers. More and more small breweries with great beers are seeing cans as an economical and environmentally friendly way to get their beers into more markets for more people. According to CraftCans.com, there are currently 740 canned beers made by over 200 different breweries across the country.

If you have not had a can of beer in a while, do yourself a favor and check out the selection of canned beers that are now available. Even if your beer of choice has always been in a can, give that beer another chance. In fact. many of my favorite beers come in cans. What will you find when you crack open a craft cold one on the birthday of the beer can? Cheers!

Filed Under: Dayton On Tap, The Featured Articles Tagged With: Beer, canned beer, Cans, Craft Beer, DaytonDining, history, Things to Do, Things to Drink

Keep the Rum Coming

July 19, 2013 By Brian Petro Leave a Comment

Portrait of George Washington

Yes, I would love to have a glass of rum. Thank you for asking!

George Washington is remembered as being one of the most respected individuals in American history. He was the General of the Army that defeated the British, he was the first President, and he was one of the great provocateurs before the American Revolution. He was a distiller, making his own beer and whiskey. He also knew quite well what spirits the people of colonial America liked to drink. He ordered 28 gallons of a particular spirit to distribute while he was running for the House of Burgess in Virginia. He also demanded it as a ration for his troops during the brutal winter they spent at Valley Forge and made sure that the fighting men got it before the officers did. When the war was over and Washington attended his inauguration, he (illegally) had a barrel of the finest imported. Whiskey was not a major American drink until after the war.  The spirit that Washington, and all colonists were so fond of, was rum.

Rum was rough when it was first made. It was called kill-devil by most, but also referred to by several British slang words like rumbustion or rumbullion, both of which were terms referring to an upheaval. As it started to rise through the gentry, it became more refined with very basic distilling technology. It also became more popular as a drink to take on long voyages. Most ships of the era were outfitted with large supplies of beer and water. Rum did not go bad like the beer eventually did, nor did it suffer the same contamination that water was suspect to. Moreover, it was discovered that the long trips to Britain and America in oak barrels mellowed the rum and made it a much better quality liquor. It became a staple not only in the British navy, but on the pirate ships that were attracted to the Caribbean area for its developing wealth. The British were not prepared for the strength of the new spirit over beer. Rum started to be mixed with water, brown sugar, and lime. This had two effects: it stopped the sailors from being dead drunk and it gave them enough vitamin C to prevent scurvy. This gave the British a distinct advantage in sea combat. It remained a staple until 1970, when having buzzed sailors and modern weapons seemed to be a bad idea.

Barrels of rum stacked on each other

Barrels of rum aging.

America loved it as well. Rhode Island created rum that was as good, if not better, than rums coming from the tropics. The colonies were awash with it. Rum was in punches and any other drink you could ask for while traveling. It was also part of the slave trade, with people selling molasses to the colonies to get money to buy slaves. On average, colonists were drinking about four gallons per person per year. England took note of that, and imposed the Molasses Act in 1733 and Sugar Act in 1764, taxing the ingredients that helped to make rum. In 1775, the American Revolution began, and the rum started to flow out of America. Molasses became harder to come by. Not long after the revolution, as Americans moved west, whiskey started to be made in larger quantities in Ohio and Kentucky. Rum fell out of favor for a very long time, making a brief reappearance during Prohibition, then again after World War Two during the Tiki drink craze that swept the fifties and sixties.

Rum is distilled from one of two sources, either of which must come from sugar: molasses or sugar cane juice. Sugar cane juice is a little rarer (and known as rhum), so the bulk of the rum we all drink is made from molasses. It makes sense; the original rums were distilled from molasses, which was no more than a sticky, hard to dispose of byproduct when people were making sugar. There was just enough sugar left in it, with the help of some yeast, to turn it into something that was drinkable. Since rum was originally distilled among the many islands of the Caribbean, there is no one way for any particular rum to be created. Different yeast strains, stills, and methods are all employed by the various companies, making no two rums alike. It is hard to categorize all of the rum that is available in the market, but these are some common distinctions:

  • Light (silver) rum – They are milder and sweeter in general than most rums. The bulk of silver rum comes from Puerto Rico or Brazil (called cachaca). These are the ones you will find in most cocktails.
  • Gold rum – They usually have been aged in charred oak barrels, which gives them a little more color than the younger silvers. These barrels usually come from bourbon, which adds richness to the flavor.
  • Dark rum – Deep brown or red in color, these are more often used in cooking. They are aged longer, adding richer molasses and caramel tones to them. Dark rums usually come from Jamaica, Haiti, or Martinique.
  • Overproof rum – Gold colored rum with a very high ABV (Alcohol by Volume), usually around 151 proof.
  • Spiced rum – Spices are added, usually to gold rums, to enhance the natural flavor of the rum. They can also be darkened with caramel color.
  • Flavored rum – Usually silver in color and lower in ABV, they make up for it with added flavors. The flavors selected, usually tropical in nature, blend well with the natural sweetness of the rum. They are usually added to a mixer as an enhancement.
Fish House Punch in nice glassware

Fish House Punch, a staple of the Founding Fathers. This may explain some of the government.

Some places still offer gunpowder rum (exactly as it sound: run mixed with gunpowder), and there are many fine sipping rums as well that are made in pot stills and very small batches.

Rum is starting to make a comeback from a very long hiatus. The craft cocktail movement, with its love of the classics, has brought this spirit back. The first cocktails were made of rum, littering the early years of America with recipes. Fish House Punch, flips, shrubs, and daiquiris (who have their own day on July 19th) all are cocktails that have a strong rum base. Mojitos are a wonderful summer cocktail, and the mai tai is considered a classic of the tiki era. Everything about rum invites fresh and tropical, perfect summer sipping. The complexity of rum offers an excellent base for cocktails.

From pirates to presidents, rum has been a spirit that has stayed close to the hands of people who enjoy a cocktail or two. Bourbon is considered the “spirit of America”, but the people who built America were fonder of their rum than whiskey of any sort. In recognition of the spirit and the day, find a restaurant with a patio that will make you a classic daiquiri. Summer is only going to last for so long, so enjoy!

Filed Under: Dayton Dining, Happy Hour, The Featured Articles Tagged With: cocktail, cocktails, daiquiri, Dayton, Dayton Ohio, DaytonDining, Downtown Dayton, fish house punch, flip, George Washington, history, liquor, mojito, pirates, rum, shrub, spirits, Things to Do

Lovely Day for a Guinness!

March 15, 2013 By Brian Petro Leave a Comment

The gates to the glory that is…Guinness!

Until the discovery of germs and bacteria, water was unsafe to drink. Europe had it the worst, with so many people and so much industry located near bodies of water that people also drank out of. People were turning to spirits in droves, since it was much safer to drink then the water. Gin was the popular choice; it was cheap, it had some flavor, and brandy had been banned because of England’s on again/off again love affair with France. It was getting so cheap that people were abusing it. At the height of the Gin Craze, the British were drinking an average 2.2 gallons of gin a year. The population was so drunk on such a constant basis that society and the economy were beginning to slip. Beer was being brewed offered by monks and the church as a way to have a drink safer than water and not as harsh and debilitating as gin.

Arthur Guinness, founder of the beer that bears his name, was a good and humble man. His godfather was the Archbishop of Cashel in Ireland, and he was very faithful to the Irish church. So faithful, in fact, he began the first Sunday Schools on the island, and spent a great deal of his time and money helping the poor. He inherited some money, 100 £ to be exact, and used it to lease the brewery at St. James Gate. In 1759, the lease was signed for 9000 years for a price of 45 £ a year. He saw that he could play a part in stemming the flood of gin that was destroying Britain, and began brewing immediately. By 1769 he was able to start shipping his beer to England. Guinness himself passed away in 1803, but his son took up the family business. Not only did he take up the business, he took up the giving philosophy and helping of his fellow man.

The 19th century was good to the brewers at Guinness. It continued to grow despite doing nothing that other breweries were doing to promote their beer. They did not advertise or give discounts, relying mainly on word of mouth to spread the word about their product. They also did not own any public houses, which many breweries at the time did to promote their own beers. Beer was booming in Britain. It was seen as a “healthier” alternative to gin, and so it was not as strictly regulated as gin was. This allowed for thousands of public houses to be opened through the country. By the beginning of World War I, Guinness accounted for about 10% of the beer in Britain. While business was booming for the company, they were also giving their workers benefits that were almost unheard of at the time. They even pioneered quality control techniques that helped them put out a better, safer product. It was adopted by other industries, and is now known as the t-test. The quirkiness of the company also touched a little on its religious heritage; until 1939, if a Guinness brewer wanted to marry a Catholic, he would have to resign.

Guinness advertisement with toucans

How grand to be a Toucan!

The 1930’s started off by seeing Guinness as the seventh largest company in the world, and falling steadily towards the end of the decade. The company started looking for a new ad campaign as sales started to slide. They wanted to maintain their wholesome image and still promote the “healthy” benefits of their beer. S.H.Benson was the advertising company tasked with the project, and accomplished artist John Gilroy was the man they gave the job to. The combination of health, wholesomeness, and avoiding the typical beer advertisement led them to…zoo animals. The Zoo ads were incredibly successful for Guinness, incorporating a seal balancing a pint, an ostrich swallowing one whole, and the most enduring image, the toucan with two pints. The advertising campaign went strong for decades, until the early 1980’s when they decided it was dated and retired it. It has been showing up again more recently, making its presence felt again as one of the lone animal survivors of the campaign. The ads helped for a while, but Guinness continued to struggle against the lighter colored lagers.

In the 1970’s the company, who had up until this point been making porters and stouts, stopped experimenting with porters and stuck strictly to stouts. Ever the contrarians to popular sentiment, they began to market their beer as something to be enjoyed by people who desire something a little different, seeking to attain a cult status in the face of their declining sales. They embraced the unique look the beer had when it was poured; a sharp white cap of bubbles on a deep, dark base. It was successful, stopping Guinness’ sales slide and spreading its popularity. The 1980’s brought another distinction to Guinness as well: the can with the widget. Guinness tried to keep as much carbon dioxide as possible out of their beer, preferring nitrogen to add and carbonation to the brew. The bubbles are smaller, helping to not only create a smoother mouthfeel, but it is important in creating the distinct look of a well poured draught. Guinness had been doing canned been since the 1970’s, but did not sell it internationally because is needed an additional piece to inject the nitrogen/carbon dioxide mix. The widget solved that by injecting the gasses into the can when the can is opened; the change in pressure activates it. The widget was a thing of engineering beauty; it even won the Queen’s Award for Technological Achievement. Guinness, through clever advertising and its outsider status has maintained its cult status nicely over the last few decades.

Guinness coaster

I cannot agree with this coaster enough.

A cult status is good to maintain a little bit of mystery. That mystery has lead to some interesting rumors, everything from rats in kegs to making you stronger. The facts are not as sultry, but here they are: Guinness is made of dark roasted barley, hops, water, and yeast. The roast gives it a flavor that ranges from dark chocolate to coffee, and balances out the hops. It weighs in at a very light 4.3% ABV and a respectable 125 calories per 12 ounces. It is not even physically heavy; it is the beer sitting on top in a Black and Tan and its many variants. If you are a strict vegetarian, it is made with a byproduct of dead fish, isinglass. The isinglass is used to separate solids out of the brew, so it very rarely hits the bottle. Some studies have shown it could possibly maybe sort of be a little healthy for you, but not actually that much healthier than other beers. Pouring a pint of Guinness properly, the “Perfect Pint”, takes 119 seconds and two pours at about 45 degrees F. However, with modern technology, that has time has been cut down to four seconds.

On St. Patrick’s Day, put away the green beer and embrace something that has always been a little different from the norm.  If you are looking for somewhere to celebrate, head on over to our Events page to see everything that Dayton has to offer on March 17. It is fitting that a God-fearing man created a beer that is a big part of a holiday the Irish use to celebrate a saint. Even as sales for it decline in other parts of the world, the Emerald Isle still loves its native stout. The craft beer revolution may have opened up our palate to other stouts, but Guinness is still the one people think of. And if for no other reason, do it for the toucans.

Filed Under: Dayton Dining, Dayton On Tap, Happy Hour Tagged With: Beer, Dayton, Dayton Ohio, DaytonDining, Downtown Dayton, Events, facts, Guinness, history, irish dry stout, Pints, Stout, Things to Do, toucans, trivia

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