29. September 2011 by Dan.

One of the greatest things about working at the Bear Trap is the chance to interact with a pretty impressive clientele.  My father always said that there are twenty percent of the people in our society that make it possible for the other eighty percent to enjoy the American way of life.  He was referring to the ones that are educated or trained in their vocation, take the risks required to be successful, and make the sacrifices necessary to support themselves, their families, and ultimately others.  He didn’t mean the rest of the population doesn’t contain contributors,  of course, he was just saying give respect where it’s due.

If you’re reading this you’re either thinking about visiting us or you’re already a member of our family.  So you’re most likely a twenty percenter yourself, and that little voice you’re hearing is the Bear Trap calling you home.

See you soon.

Your favorite bartender,

-Dan

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26. September 2011 by Dan.

Here’s a sketch done by our long-time friend Courtney.  She first created this creature while visiting us with her parents when she was in middle school.  Her idea was that Bovas neptunas was endowed with a methane filled bladder, providing mobility in the atmosphere of its native Neptune.  She earned an A on her science project.  Courtney’s an adult now, and a regular at the Bear Trap.  (She’s pictured on the September 8, 2011 posting, along with her older sister Dawn.)

Our fall colors should be peaking next weekend..I hope you get to enjoy some of it with us.

Your favorite bartender,

-Dan

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15. September 2011 by Dan.

Here’s a bar sketch done by former coworker Becca.  Apparently caught without her camera on the way to work, she had to draw for us the creature she claimed she saw on the side of Highway B.  I’ve never seen one of these myself, but I have heard less believable claims made at the bar, especially as the evening progresses.  We promise not to deride your credibility or your   artistic competence if you decide to share your tales with us - we’re happy for your effort.

On another note, Fall is arriving with authority this week…the forecast low for Land O’Lakes tonight is 18 degrees.  That should foster rapid color changes, and make for a good show for the rest of the month.  And don’t worry - we’ll still have plenty of warm days, so I hope you can join us for some of them.

Your favorite bartender,

-Dan

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8. September 2011 by Dan.

One of our customers on a busy night recently asked us to make her Old Fashioned with Jameson, which is an Irish whiskey.  That’s an uncommon request in the Northwoods, and it started a debate at the bar on the “proper” base to be used in the drink.  It seemed apparent that we lacked a common understanding of the nature of whiskey and of the differences between them, so here’s a primer…

Whiskey is a distillation made from grain, usually aged in oak barrels to impart color and flavor.  It is a category of spirits, not a distinct type.  The types are defined by their country of origin because, well, that’s where they make it.

Single malt scotch whiskey is distilled from 100% barley, is produced at a single distillery, and has to be aged for at least three years in oak casks.  Blended scotch can include whiskey made from other grains.

Canadian whiskey uses corn as the principle grain.  It can be distilled to very high proof before it’s diluted for bottling,  which removes a lot of the grain based flavor.  As much as 9% of the final product can be added flavor and coloring agents.   For these reasons, Canadian whiskeys are considered by some to be inferior in quality.

Japanese whiskey is produced by a process very similar to that used for single malt scotch, but tends to have a more subtle and delicate character.

Irish whiskey is distilled from cereal grains and is aged in wooden casks for at least three years.

American whiskeys use corn, rye and other grains to produce the most widely consumed spirits in the whiskey category.  Rye whiskeys must be made from at least 51% rye mash, and bourbon must be distilled from at least 51% corn mash.  Both must be aged at least two years in new charred oak casks, and nothing can be added other than the grain, yeast, and water.

By the way, don’t worry about the outcome of the debate on the proper choice for your Old Fashioned.  Have the one you like.

Your favorite bartender,

-Dan

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2. September 2011 by Dan.

Here’s a picture of Ryder Suarez in his mom’s arms, present at the Bear Trap one day before the day he was expected to be born.  Ryder arrived a few weeks early, apparently bored with the whole womb thing and anxious to start his life in the Northwoods.  I like this picture because it tells part of the story of the families that spend time here , and because I admire a guy who can show up at the bar before he’s even supposed to be on the planet.

Many families in our group of regulars have children that began a supper club tradition as youngsters, and some are now carrying  on the practice with their own children.  It’s common for generations of an extended family to share a cabin or lake home over the summer,  visiting us when their turn comes up.  Occasionally the generations overlap, and we enjoy a visit by a large, celebratory crowd.  With the changeover to fall beginning now, we’ll be serving more couples and fewer large groups.  In any case, we feel very lucky to be able to be part of your family’s history.

I hope your turn is coming up soon.

Your favorite bartender,

-Dan

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