Brewers and distillers will find themselves most likely using 2-Row malted Barley in their beer or spirits making efforts. But there is another type of barley called 6-Row and it is still available to use, although it is sometimes difficult to source.The question that then arises is, what is the difference between 2-Row and 6-Row barley? The answer can be found by learning about the plant physiology of barley. As the barley plant begins to sprout and emerge from the soil, it starts to develop a stalk from which leaves form. This formation then leads to the ear structure forming. The central component in the ear is the rachis. Along the shaft of the rachis are nodes. From each nodal point, 3 spikelets emerge. The nodes behave such that if a grouping of 3 spikelets form on the right side of the rachis, then the next group of 3 will form on the left side. And so on, and so on. Generally the middle node is the fertile one and will produce a fruit (called a barleycorn). This means that at each grouping of 3 spikelets there will be one kernel of grain. Due to the alternating pattern of the spikelets, this will give a kernel on the left and right side of the rachis. This is a 2 row barley. If all 3 spikelets are fertile, then you will get clusters of 3 kernels on each side of the rachis. This is what is termed a 6 row barley. The following diagram taken from the Powerpoint slides I use when delivering Distilling Workshops illustrates the above concepts. If you can find some 6 row barley, give it a try in some beer or in a mash for spirits distillation. It has a slightly different taste profile than 2 row owing to slightly different lipids (fatty acids) in the outer layers of the kernel.

Here in Canada, craft distillers are lucky in that in most jurisdictions you can hand-deliver a case of your product to pubs, bars and restaurants. Not so in America where the 3 Tier system dictates that the craft distiller must pass his product to a wholesaler who in turn places the product with retail end users.

Buy why? Where did this all come from? I recently stumbled upon a white paper that explained all that to me. In a nutshell – it goes like this.

In the 1930s, when it became apparent that President Roosevelt was intending to repeal Prohibition, one John D. Rockefeller moved swiftly. Rockefeller was a tee-totaller and very opposed to the evils of drink. He used a sum of his own money and hired two people to compile a report on how to control alcohol. The report was ultimately titled “Toward Liquor Control”. The two people whom he hired to write the study were Raymond Fosdick and Albert Scott. Together they traveled across the USA, across Canada and through Europe talking to Governments about alcohol.

Rockefeller then used his influence in Washington to make sure politicians read the report. What emerged from his efforts was the 3-Tier system of liquor distribution. Such is the Rockefeller influence.

Throughout the ensuing decades, this report has come under fire and the 3-Tier system has been challenged in law courts. The argument most often used in courts was the Commerce Clause in the US Constitution. However, in the case of alcohol, the social bias adopted by the judges on benches was one of – let’s not treat alcohol as a commodity that is freely and openly traded. The Commerce Clause was regarded as “dormant” in the case of alcohol. All of this came to a head in the 2005 case of Granholm v. Heald. The Supreme Court ruled that individual States cannot offer special treatment to craft wineries. This line of legal thought has now been extended to craft distilleries by the look of it. In other words – if it is good enough for ABC Craft Distilling then it also applies to Jack Daniels and Smirnoff and all the other big boys. This explains why some States are so reticent to ease up on arcane restrictions that are hobbling craft distillers. They can’t ease up and give special treatment to craft for fear of being off-side re: Granholm v. Heald.

Get set for more challenges though. The big commercial distillers are intent on getting their product into big box stores (Wal Mart, Costco etc..) without going through the 3-Tier wholesaler middleman. The big boys want distilled alcohol to trade like a commodity item, not like the socially abhorent demon drug that it is made out to be now.

You can be rest assured that right now some lobbyist is having dinner with some politician in Washington and the 3-Tier system is being discussed. I am not sure what will happen to craft distillers if the big boys can somehow sidestep around the 3-Tier system and get product into big box stores cheaper. The Wal Mart model for everything from floor cleaner to cans of tomato sauce says that when things trade like commodities usually the small maker of said products gets squeezed pretty hard.

Looking for a unique treat to see you through the rest of Summer? How about booze-infused ice cream?

Here is the procedure I followed recently to make my own.

In a small bowl, collect the yolks of 3 eggs. Add some sugar to this bowl. I used 3/4 of a cup, but you can reduce that if you wish. Mix/whisk the contents of this bowl together.

At my local grocery store, there was coconut milk in cans from Thailand. In the refrigerated section they also had larger containers of what they were calling Coconut Beverage – which to me looked like coconut milk, so that’s what a bought. Besides it was cheaper in price…

In a saucepan on the stove, add 2 cups of Coconut Milk/Coconut Beverage.

To the saucepan add 1 cup of Half & Half cream.

Add 1/2 tsp Vanilla

Toss in a wee pinch of salt.

Slowly heat the saucepan. As the liquid gets warmer, take a few Tablespoons of it and add it to the egg/sugar bowl. This is called “tempering” and serves to slowly raise the temperature of the yolk/sugar mix to prevent the yolk from cooking.

Slowly dribble the warmed, tempered yolk/sugar mix into the heating contents of the saucepan. All you are looking to do is bring the saucepan to a low simmer (not a boil). Stir frequently as the saucepan heats.

At the simmer point, turn off the heat and place the saucepan in the fridge to cool.

Once cooled, add 5 Tablespoons of your favorite booze. I used some coffee / maple syrup Moonshine I had sitting on my shelf. Stir well.

Now, place the saucepan in the freezer. Every 30-45 minutes, open the freezer and stir the contents of the saucepan. After a couple hours, you will notice that the liquid is starting to set and firm up.

After several more hours, it will indeed have set up and you have booze-infused ice cream. No fancy ice cream making machine. Just a bowl, a saucepan and a freezer. That’s all !

If you are looking for a creamier version, consider using more cream and less coconut milk.

Enjoy !!