SHANE'S EXCELLENT NEW WORDS: Molasses versus sorghum, and if I were you I'd head over to NABC and have an Old Lightning Rod.

We were talking about molasses just the other day, although in a different context.

All about the Great Boston Molasses Flood of 1919, which is no laughing matter.

I stopped by my former NABC stomping grounds this afternoon to pick up a pizza. Old Lightning Rod went on tap a few days ago, and it remains totally on point. All kudos to the brew crew.

Later during a conversation about the background of Old Lightning Rod ...

Revised and updated: Poor Richard's "Old Lightning Rod" Ale (NABC version) debuts on January 17, 2006.

 ... it occurred to me that during the years following this first use of molasses at the brewery, we also deployed sorghum as an adjunct on more than one occasion. The upshot: Molasses and sorghum are similar, but different.

Here's the explanation.

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The Difference Between Sorghum and Molasses, by Max Bonem (Food and Wine)

These two dark-hued sugar substitutes deserve your attention.

What's your sweetener of choice—honey, agave, stevia? How about molasses or sorghum? You may not keep them in the pantry, but your grandmother probably did. Molasses has always had a following among bakers, but a new generation of Southern chefs has recently reintroduced sorghum to the public. Here’s a look at how the two dark-hued sugar substitutes differ.

They have different origins.
While both sorghum and molasses arrived in the United States during the 17th century, they have very different origin stories. The sorghum plant, which is a grass, arrived with the African slave trade and spread throughout the American south due to its resilience against hot temperatures and dry conditions. The syrup was then developed as a sugar and molasses alternative. Molasses, on the other hand, was brought to the U.S. from the Caribbean, the epicenter of the sugar cane industry, to be used in rum production. Up until the 19th century, molasses was even more popular than sugar due to its cheaper cost.

They have different production methods.
Sorghum syrup is made from the green juice of the sorghum plant, which is extracted from the crushed stalks and then heated to steam off the excess water leaving the syrup behind. Conversely, molasses is the by-product of processing sugar cane into sugar. Sugar cane is stripped of its leaves and the juice is extracted from the cane by crushing or mashing. The juice is then boiled to concentrate it, which produces crystallization of the sugar.

They have different flavors and consistencies.
Sorghum tends to have a thinner consistency than molasses, along with a slightly more sour taste. Additionally, molasses comes in multiple varieties. When molasses undergoes its first boiling and the sugar crystals are removed, the result is called “first molasses,” which is its sweetest form. “Second molasses,” which is considerably milder, is created from a second boiling and then “blackstrap” is the result of a third boiling. It's considered bittersweet.

They are used differently in the kitchen.
While using either one is mostly just a matter of personal preference, molasses is traditionally used for baking in the U.S., while sorghum is more popular as a syrup on its own or as an ingredient in salad dressings and barbecue sauces.

Old Lightning Rod Day is Sunday, January 19, 2014 at Bank Street Brewhouse.

This is a press release. Unlike Kona, NABC is fully craft-certified. That is all.

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Old Lightning Rod Day is Sunday, January 19, 2014 at Bank Street Brewhouse

The legendary Benjamin Franklin was a multi-talented, endlessly creative Colonial-era renaissance man who also brewed and drank beer. In his writings, Franklin referred to various types of ale, and concluded that its consumption was healthy in moderation – an observation with which modern medical science concurs.

What did these ales of old taste like?

In 2006, as part of a nationwide promotion on the occasion of the Benjamin Franklin Tercentenary, NABC’s brewers at the time tweaked a Colonial-era recipe provided to members of the Brewer Association, and the result was our first ever batch of Old Lightning Rod. Ever the diligent beery scientists, we've repeated the experiment every year since, and the ale keeps tasting better and better.

In 2014, NABC will observe Old Lightning Rod Day for the ninth time, beginning on Sunday, January 19 at Bank Street Brewhouse, and carrying over to the following day (Monday, January 20) at the Pizzeria & Public House. Franklin's actual date of birth was January 17, 1706, making him 308 years young … and cheers to that.

These two days will mark the tapping of this year’s batch of Old Lightning Rod, which is a cult favorite but only a small batch, and served only on draft – so get your pints and growlers while it lasts.

Old Lightning Rod

Colonial Dark Ale

ABV: 7.5%

IBU: 26

Color: Dark brown to black.

Flavor: Medium- to full-bodied, sweetish and malt-heavy. Distinctive flavor comes from molasses and/or sorghum.

Compare to: No commercial examples, but OLR is in the same flavor range as darker, sweeter beers like Wee Heavy, Doppelbock and some higher-gravity Belgians.

Description: “Let thy discontents be thy secrets” with this annual January release commemorating the birthday of Benjamin Franklin. Old Lightning Rod is a throwback strong ale from Colonial American times, incorporating “triangular” molasses (or sorghum) as an adjunct, and encapsulating Franklin’s sly founder’s wisdom.

Recipe suggestion: Our good friend Steve Thomas of the Thomas Family Winery in Madison, Indiana, makes fine wine and delicious ciders and scrumpy, and still has time to periodically cater fine victuals in his guise as "His Lordship’s Beef." With Old Lightning Rod (use earthenware or ceramic vessels to establish mood), Steve recommends an entrée of Steak and Ale, with Ben Franklin’s favorite side items: Clapshot (turnips and potatoes in butter) and Pease (peas in chicken stock and butter, topped with fresh mint).

Addendum: Other beers in NABC’s Heritage Series of occasional season releases.

Kaiser 2nd Reising … Pre-Prohibition Pilsner
Mt. Lee … California Common “Steam”
Phoenix Kentucky Komon … Kentucky Common
Tricentennial Ale, a.k.a. Steamboat Common

Old Lightning Rod Day is Wednesday, January 16, at both NABC locations.

For 2013, Old Lightning Rod Day moves to Wednesday, January 16, which is the day before Benjamin Franklin's actual birth date of January 17 (in 1706).

Old Lightning Rod

Let thy discontents be thy secrets

NABC'S annual January release commemorating the birthday of Benjamin Franklin, Old Lightning Rod is a throwback strong ale from Colonial American times, incorporating “triangular” molasses as an adjunct, and encapsulating Franklin’s sly founding wisdom.

The sole annual release of NABC's dark, rich Colonial-era tribute ale will be on draft at both on-premise locations (Pizzeria & Public House and Bank Street Brewhouse) on the 16th. There'll be no bottles, and draft usually evaporates in a matter of days. There's be no limitations on growler fills. You also can also look for samples of Old Lightning Rod at NABC's kiosk during the Brewers of Indiana Guild Winterfest in Indianapolis on Saturday, January 26.

Here's the back story.

Benjamin Franklin was a multi-talented Colonial-era creative legend who brewed beer and drank beer. In his writings, Franklin referred to various types of ale and concluded that its consumption was healthy in moderation – an observation with which modern medical science concurs.

What did these ales of old taste like?

Seven years ago, as part of a nationwide promotion on the occasion of the Benjamin Franklin Tercentenary, NABC’s brewers tweaked a Colonial-era recipe provided to members of the Brewer Association, and the result was our first ever batch of Old Lightning Rod. We've repeated the experiment every year since, and the ale keeps tasting better and better.

Old Lightning Rod Day is Sunday, January 15, at Bank Street Brewhouse.

Old Lightning Rod

Let thy discontents be thy secrets

An annual January release commemorating the birthday of Benjamin Franklin, Old Lightning Rod is a throwback strong ale from Colonial American times, incorporating “triangular” molasses as an adjunct, and encapsulating Franklin’s sly founding wisdom.

This year, we've moved the celebration back to proximity with Benjamin Franklin's actual birth date of January 17 (in 1706), and changed the day to Sunday. It will be the first chance to get a feel for the new enclosed/former patio, which is finished except for the new roof, and now can be heated properly.

In addition to Bank Street Brewhouse's normal offerings on Sunday, January 15 -- including Brewhouse Brunch from 10:00 a.m. until 2:00 p.m., our build-your-own Bloody Mary Bar and the normal menu of food -- there'll also be a special Old Lightning Rod Day Menu.

Polska Kielbasa ... slow smoked in Old Lightning Rod, grill seared, and served on a toasted Tribeca Hero Roll, topped with House Pickled Onion and
Apple Relish and House Honey Mustard.

Northern Bean Soup ... with Smoked Virginia Ham.

Either with a brunch item or one of these two special culinary offerings, we recommend pairing with an Old Lightning Rod, and be sure to bring your growlers for an OLR fill. Wear something remotely Colonial, and win an OLR poster signed by the brew team.

Beginning around noon or thereabouts, there'll be music on the heated patio provided by the Ragged Arse Tinkers from Madison, Indiana.

Benjamin Franklin was a multi-talented Colonial-era creative legend who brewed beer and drank beer. In his writings, Franklin referred to various types of ale and concluded that its consumption was healthy in moderation – an observation with which modern medical science concurs. What did these ales of old taste like? Six years ago, as part of a nationwide promotion on the occasion of the Benjamin Franklin Tercentenary, NABC’s brewers tweaked a Colonial-era recipe provided to members of the Brewer Association, and the result was our first ever batch of Old Lightning Rod. We've repeated the experiment every year since, and the ale keeps tasting better and better.

Old Lightning Rod Day is Saturday, February 19, at Bank Street Brewhouse.

In 2011, the New Albanian Brewing Company has delayed the release of its much-anticipated annual batch of Old Lightning Rod in order that a more appropriate, "Colonial-Themed" party could be thrown.

Accordingly, OLD LIGHTNING ROD DAY will take place at the Bank Street Brewhouse on Saturday, February 19 from Noon to 6:00 p.m.

OLD LIGHTNING ROD DAY
BANK STREET BREWHOUSE
415 BANK STREET
SATURDAY, FEBRUARY 19

The Colonial Ale:

NABC Old Lightning Rod (see specs below)

OLR is a chance to taste the 18th-century flavor of Colonial-style American Ale. NABC unveiled its first version of Poor Richard's "Old Lightning Rod" on January 17, 2006, for the occasion of Benjamin Franklin's 300th birthday, when more than 100 breweries nationwide joined to brew a period recipe based on an award-winning formulation.

Old Lightning Rod has become one of NABC’s most popular seasonals, as brewed by Jared Williamson at the original NABC “garage” brewery on Grant Line Road.

On Old Lightning Rod Day, February 19, NABC’s daily beers also will be available at Bank Street Brewhouse, as will hard ciders and wines from the Thomas Family Winery, with selected spirits also on hand. Bring your empty growlers, and take Ben’s ale home with you.

The Colonial Food:
"His Lordship’s Beef" (Caterers of Fine Victuals)

Otherwise known as our great friend Steve Thomas of the Thomas Family Winery, will be cooking Colonial-style with the assistance of Chef Josh Lehman’s Bank Street kitchen. They’ll be cooking an entrée of Steak and Ale, with Ben Franklin’s favorite side items: Clapshot (turnips and potatoes in butter) and Pease (peas in chicken stock and butter, topped with fresh mint). The price is $12 per person, with the usual Bank Street menu resuming at 6:00 p.m.

The Colonial Music:

(TBA; I'll fill in this blank as soon as the ink on the contract dries.)

The Colonial Attire:

Come to the party dressed Colonially, and receive a free copy of Tony’s Beard’s revised and updated Old Lightning Rod poster, pictured above.

It's inside and out (on the covered and heated BSB patio), and we’re sorry, but horse-drawn parking is not available in downtown New Albany.

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The Essay: NABC and Old Lightning Rod, by Roger A. Baylor

It wasn’t enough that Benjamin Franklin was a writer, inventor, businessman, statesman, patriot and all-purpose wit.

The creative Colonial-era legend somehow found time to drink beer, too.

In his writings, Franklin refers to the consumption of ale and describes various types of the fermented beverage, concluding that it was a healthy drink if consumed in moderation – an observation with which modern medical science concurs.

Even a teetotaler might be curious as to what these ales of old were like and how they were brewed, but unfortunately, substantive information is scant.

When the Benjamin Franklin Tercentenary, a non-profit group formed to organize the celebration for Franklin’s 300th birthday on January 17, 2006, began looking for an answer to this question, they found it by teaming with the Brewers Association, which commissioned a competition among professional brewers to formulate a Poor Richard’s Ale named for the famous Almanac.

Tony Simmons of Brick Oven Brewing produced the winning recipe, chosen by a panel of experts at the 2005 Great American Beer Festival. According to Simmons, his act of historical recreation was determined by the following factors:

Style ... Based on Franklin’s own writings, other period references and records of available raw materials, it is likely that he often drank tankards of a libation similar to Old Ale (England) or Strong Scotch Ale (Scotland).

Malt … “Low” (pale malt, similar to today’s Maris Otter or English floor malt) and “High” (darker malt, perhaps approximating a combination of what we now call Biscuit, Special Roast and Black) malts probably were used.

Adjuncts … During the Colonial era, imported malt was expensive and local barley crops were unpredictable, so the use of cracked maize and molasses in brewing was common.

Hops … Hop production in America did not begin in earnest until after Franklin’s passing, making it likely that traditional East Kent Goldings imported from England were the hops of choice.

Yeast … Not until the mid-19th century did modern scientific techniques unravel the mysteries of yeast, so it’s impossible to know very much about 18th-century yeast management. Simmons suggests that contemporary English or Scottish strains of yeast (low to moderate attenuation) will suffice to replicate Colonial fermentations.

The Brewers Association asked member breweries nationwide to join in the celebration of Benjamin Franklin’s 300th birthday by brewing a special batch of Poor Richard’s Ale and having it ready for serving on January 17, 2006.

The New Albanian Brewing Company's brewers at that time, Jesse Williams and Jared Williamson, followed the broad contours of Simmons's recipe, adding a few touches of their own like extra finishing hops and oak chips to add wooden barrel-conditioned character. They also suggested an alternative name, "Old Lightning Rod," which we've duly incorporated to identify the finished product.

The finished product is malty and on the sweet side, both expected owing to low hopping and the use of molasses and corn.

Powdered wig optional: Chef Josh's menu for Sunday's Old Lightning Rod release at Bank Street Brewhouse.

Previously, I previewed NABC's fifth batch of Old Lightning Rod, which will be unveiled at Bank Street Brewhouse on Sunday, January 17.

Now, with a grateful nod to Michael Burp, Louisville's finest brewery newsletter writer, editor and web site maestro, here is the menu to accompany Old Lightning Rod, as conjured by Bank Street's Chef Josh Lehman. As a fixed price menu, the price is $26.00 for the four courses. All items also will be offered outside the prix fixe as single options. As an added non-Colonial attraction, Bank Street's soon-to-be-famous, create-your-own Bloody Mary bar will be in service this (and every) Sunday.

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Chef Josh has planned a special menu for the debut of Old Lightning Rod 2010, taking into account Franklin's own favorites, native American foods he advocated for while serving in posts in France and England and foreign staples he was instrumental in introducing here at home:

Corn Soup, served with Tarragon and Parmesan Crisp

"Indian corn, take it for all in all, is one of the most agreeable and wholesome grains in the world."

Franklin was a partisan of foods native to the New World and an advocate for their use at home and abroad. The quote above is part of his response to one of the critics of the now ubiquitous American grain. Franklin searched several years for a usable recipe for Parmesan, before finally finding one.

Apple and Tofu Salad with Toasted Pistachios, Shallots, Ginseng and Soy Vin

“We have the Pleasure of acquainting the World, that the famous Chinese or Tartarian Plant, called Gin seng, is now discovered in this Province, near Sasquehannah ... The Virtues ascrib’d to this Plant are wonderful.”

Franklin kept his own advice when it came to the Apple, imploring his wife Deborah to keep him provisioned when he was posted overseas. It seems Franklin himself may have introduced Tofu to the Colonies, its first known mention in an American text being a description of its manufacture he sent from London in 1770 to a friend in Philadelphia. His report on the discovery of Ginseng in Pennsylvania appeared in an issue of the Pennsylvania Gazette from 1738.

Potatoes Anna, a layered Potato Cake with Bacon, Onions and Crème Fraiche

Though it would eventually become a European as well as an American staple and be credited with reducing the incidence of famine in the Old World, the Potato was slow to gain popularity on both continents. At Franklin's urging, French pharmacist Antoine Augustin Parmentier held a banquet in Paris with the Potato figuring in every dish - including dessert. Franklin's promotion of the Potato at home upon his return has been credited with popularizing it here as well.

Turkey Breast, with Corn Cake, Applewood Smoked Bacon and Cranberries

Franklin would have preferred the Turkey to the Bald Eagle as an emblem for his country, finding it a truly "more respectable Bird and withal a true Native of America", one that was, "though a little vain and silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.”

As with the Apple, Cranberries were a favorite of Franklin's and it again fell to his wife Deborah to dutifully ship him the occasional barrel when he was away.