Die Like A Dog

From an interview with Saxophonist and artist Peter Brötzmann in Wire Magazine by David Keenan:

“The best decision I have made in my life was to stop boozing,” he reveals. “I would have died earlier than (Paul) Rutheford.” Near the end, Brotzmann was kickstarting his mornings with a cocktail of rum, champagne and mixer that he admits was “mostly rum”. “I didn’t drink beer anymore, I didn’t drink wine anymore, it just was booze all the time,” he says. “And then I got what Rutheford had in the last years of his life. I think you English call it gout. It starts mostly in the toe but it’s fucking painful because there are some crystals in the joints and so whenever you move it hurts. I came home from a tour in Poland, a cheap tour, everything was really shit. I was sitting at night and suddenly it was like someone put a spear through my leg. I called an ambulance and a young doctor came and he took his time and told me what he thought would happen: that soon I would not be able to move, that all the organs fall apart, that everything would swell up and shit like that and then it goes to the heart and you can say goodbye. He was a nice guy and very convincing. I decided that was it. I said, OK, I don’t move out of the house. I called my wife, asking her to bring the necessary things. It’s shaky, it’s sweating, you feel like shit really. But after a week it was over and then you just have to keep it in mind. I still have a bottle of schnapps in the house for visitors, and I don’t mind being around people boozing. When I’m on the road with the guys I tend to go earlier to my hotel because if they’re getting too drunk I don’t want to know what kind of shit I was talking back in the day.”

Flannestad Root Beer v1.2

Summer 2013 Root Beer Project, Post 19

Not entirely pleased with the last batch of Root Beer Syrup, have made some adjustments.

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Flannestad Root Beer v1.2

Roots:

2 tsp Sarsaparilla Root, Jamaican
2 tsp Sassafras Root Bark*
2 tsp Wintergreen
1/2 tsp Ginger Root, Dry
1/2 tsp Ginger Root, sliced fresh
1/2 tsp Juniper Berries, crushed
1/2 tsp American Spikenard
1/2 tsp Dandelion Root, Roasted
1/2 tsp Licorice Root
1/2 tsp Licorice Root, Honey Roasted
1/2 Vanilla Bean, Split

Herbs:

1/2 tsp Horehound
1/2 tsp Cascade Hops
1/2 tsp Yerba Mate

Sweetener:
1/4 Cup Maple Syrup (Grade B)
1 Cup Washed Raw Sugar
1 TBSP Blackstrap Molasses

METHOD: Bring 2 Cups of Water to a boil. Add Roots and simmer for 20 mins. Turn off heat and add herbs. Steep for another 20 mins. Strain out solids. Stir in Molasses and Washed Raw Sugar, cool, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water.

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This is much closer to what I imagine as Root Beer, the overwhelming Molasses replaced with the mellower sweetening of Maple Syrup. Still, more bitter and much more herbal than modern commercial Root Beer.

Might have to get the smoker out, after all.

*Blah, blah, Sassafras is not FDA GRAS, as it causes liver cancer in rats after they’ve been given high doses of pure sassafras oil intravenously for about a year. I’m amazed the rats lived that long, with that high a dose of anything, but use at your own risk. Thus, while no one has ever correlated Sassafras, Gumbo File, or Root Beer with Liver cancer in humans, I’d try to avoid shooting up with it. I also wouldn’t give it to kids, but they probably wouldn’t like this complex concoction in any case.