The Fizzy Gourmet

I have been absent for some time now but a recent encounter has lit a fire in my soda loving soul and I feel compelled to act, to champion the cause of carbonated consumptions

So the first time I saw the “Freestyle” soda machine, distributed by Coca-Cola, I was pretty impressed with the idea. The next thing that entered my mind was, “I wonder how they prevent cross contamination of all those different sodas when they all come through the same nozzle?”

After all, one would assume that Coca-Cola would protect the taste and overall sensory experience of their own flagship product and namesake right?… right?

Apparently not. I have now partaken from at least three separate machines at totally unrelated locations on multiple occasions and I can say that each time it produced a less than desirable result.

The flavors of all the other dispenses that came before intermingle with the selected product giving it a muddied flavor. Every time I have dispensed Coca-Cola Classic, there has been a tinge of citrus that, although subtle in its strength, draws attention to itself. It is a flavor that has no business being a part of what I was seeking. So much so that that subtlety turns into the only thing I can taste.

For some time I have actively avoided convenience stores that do not have a proper mix of syrup, carbonation and filtered water and I am convinced I must start doing the same for locations with these machines.

I am therefore forced to conclude that these “Freestyle” machines are an abomination worthy of the most concerted efforts to abolish or correct. I am henceforth refusing to patron any establishment that forces my pallet to wade through that kind of avoidable affliction and am asking for suggestions as to how we, the cultured connoisseurs of carbonation, can combine and counter this catastrophe. What are your thoughts? Twitter bomb? Facebook Hate page? Letter-writting campaign? Let the discussion begin! Soda drinkers of the world unite!

Let’s jump right into this. Sparky’s Fresh Draft Root Beer might be the best root beer I’ve ever had, with one small caveat — You gotta drink this one warm. You German beer drinkers, you know what I’m talking about.

Sparky’s is robust, smokey, full of flavors and bite, sharp — all good things, as long as it stays warm. There are several layers to the flavor of this root beer, and they are all distinct and reveal themselves at different points. The first thing I noticed was the bite, there is a definite sting (if that word can be used as a virtue) that hits your tongue at first taste. Then, the rooty, earthy flavors and finally it ends with a smokey finish. The bite, which is rather peppery, builds as you move through the bottle, but never becomes overbearing.

This of course is all dependent on the beverage remaining room temperature. The minute it hits ice, it goes dull, bland and rather uninteresting. As such, I can’t see the unchilled version being a great companion to any dish where refreshment may be desired. Nothing heavy unless you are really looking to wallow in flavors and textures. Certainly nothing spicy as the peppery nature of this root beer will only amplify any spice in your dish. If this soda is going to be served warm and paired with a dish, something bland and cold would do well. Just about anything from traditional British cuisine (I’m thinking fish and chips would be awesome) or some kind of salad or even gazpacho or other cold soup.

It is also an ideal companion to snack foods or appetizers such as chips, potato skins, popcorn, or even as a stand alone. Root beer fanatics will love it for it’s breadth of flavors and may want to leave it untainted for that reason.

As always, if you’ve got any experiences with this soda. Leave some tips or thoughts in the comments.

Sparky’s Fresh Draft Root Beer

Body: Bold
Notes: Rooty, Earthy, Smokey, Peppery
[rating:4/5]
This would have been 5/5 stars were it not for the root beer’s kryptonite, ice.

I’m staring down at a box of 14 different bottles of premium root beers thanks to some awesome folks at BevMo!. It’s only a small selection of their “wall of root beer,” but certainly enough for me to consider a weekend bender.

I don’t recognize most of the brands, which is good. Maybe I’ll discover my new favorite thing. The few I do recognize are encouraging. I already know I’ll like these.

Editor’s Note: Interspersed over the next several posts, I’ll be reviewing and profiling these premium root beers and offering pairing suggestions. I never intended this project to be strictly about any one kind of soda, but root beer is kind of in a class all it’s own. Root beer will play an important roll on this blog, but other types will also be covered. If you have a suggestion, let me know and I’ll see what I can do

Even though it’s barley 9am, lunch is on my mind. Ever since I was young, pizza and root beer always went together, maybe more out of tradition than chemistry. I decide to put it to a (slightly) more scientific test. A slice of Peperoni and mushroom from NYPD Pizza with a side of cheesy garlic knots and marinara dipping sauce. Paired with a bottle of River City root beer.

My first impression is that this root beer tastes more like a root beer barrel candy than any other root beer I’ve had. It is quite sweet and relatively mild, similar in profile to A&W. Sweet and mild generally pair better with a spicy dish, something with a little more kick than peperoni pizza. The root beer is enjoyable though, although not the best choice for my pizza.

Generally I’d say River City is little sweet for my pallet. Still, I might recommend this root beer with something like a spicy Italian sausage sandwich, bratwurst or hot wings. Even curries or other Indian food would do well. Interestingly, I wouldn’t imagine Mexican food would be the best option with River City root beer. The chilies and spices used in Mexican food tend to ask for more of a citrus flavor.

If you have any experiences pairing River City root beer with a dish leave them in the comments, I’d love to hear them.

River City Root Beer

Body: Mild
Notes: Earthy, Sweet
[rating:3/5]

Thus begins a new adventure. As a soda junkie and one who appreciates good food, it struck me that I have been missing an opportunity to enhance my culinary experiences in a whole new way. In the culinary arts, complimenting and contrasting flavors and textures is the key to truly great dishes. The pairing of food and drink offers a great opportunity to enhance any meal beyond the dish itself. Winers Wine drinkers have been doing this for ages, but the same principles apply to any combination of flavors and textures. Now, there is finally a place where these paring principles can be applied for the non-drinkers, underaged, or the working lunches, and it is called “The Fizzy Gourmet.”