This year, I decided to participate in Dry January. For those unfamiliar, this means abstaining from alcohol for the month of January.
People do this for a lot of reasons: to get “back on track” in terms of health and wellness after the holiday season’s excesses, to re-evaluate their relationship with alcohol, or even just for the sake of a personal challenge.
When I decided to do it, I figured it would be good for my health after the heavier-than-normal drinking that came with the Christmas holidays. But I was also starting to think about my relationship with alcohol in light of the death of my son.
I don’t think I had a drinking problem in any traditional sense, but I was drinking more than usual. I think it was becoming a coping mechanism and that didn’t feel good, so I decided to go dry for a month.
There might have been a few moments near the beginning of the month when it was hard, because pouring a drink after a long day had become sort of a ritual. But it was ultimately pretty easy (which is definitely a privilege that people who struggle with alcohol addiction don’t have; “sober curious” and “sober out of necessity” are very different things).
I haven’t really missed alcohol. In fact, I feel great without it. I sleep better. I’ve lost weight. My mental health has greatly improved. And I think my family dynamic has benefited quite a bit, as well.
What I do miss, is the flavour. There are some great alcohol-free drinks available that aren’t sugar-laden soda and juice. There are non-alcoholic spirits, and both craft and big brand brewers have started to embrace non-alcoholic beer, so “near beer” is no longer the foul-tasting stuff of old. But the availability of these drinks in Canada is still somewhat limited.
We have Seedlip, but not the aperitifs of their sister brand Æcorn (though I’m told they’re coming). Many of the best non-alcoholic beers are only available in Europe or the United Kingdom and, to a lesser degree, the United States. Hopefully, that will soon change. But right now, getting the particular flavours that come with alcoholic beverages in an alcohol-free format can be tough — there’s no replacement for whiskey, for example, although I’m sure someone is working on it.
In light of the unexpected benefits I’ve received from not drinking for a month (the improved mental health being the most notable), I’ve been thinking about becoming a teetotaler — though not a joyless one, I hope. But, for now, I won’t go so far as to say that I’m giving up alcohol. I’m not giving away all the bottles in my liquor cabinet or dumping the contents of my beer fridge down the sink. But I’ll be drinking booze far less often. And when I do partake, it will probably be in smaller amounts and I’ll be much more conscious about when and why I’m making the decision to drink alcohol.
I will be drinking non-alcoholic beer more often than the standard variety. And I’ll reach for Seedlip or Sobrii before I reach for hard liquor. Alcohol will probably continue to be a part of my life. But the role it plays will be much smaller.
I’m not “sober,” but I am “sober adjacent.” I hope you’ll raise a glass to that, regardless of what you decide to fill it with.
I’ve been becoming more and more “sober curious” over the course of Dry January, so I’ve started following a lot of alcohol-free accounts on Instagram. At first, this was mostly limited to beer accounts (it turns out, there is a lot of really great non-alcoholic beer being produced; unfortunately, most of it is in Europe or the USA, but I’ve had some good luck with some Canadian craft options – notably Partake Brewing (Calgary, by way of Toronto) and One for the Road Brewing (Calgary) – and a few European imports).
After a while, I started wondering about non-alcoholic spirits. Right now, the main player in this market is Seedlip out of the UK. They’re the market leader simply because they were among the first and the market is very much in its infancy right now. I enjoy all of Seedlip’s offerings, but they’re all very unique and don’t seek to replicate existing alcoholic beverages.
This is probably a wise move on their part, because it means customers don’t have a point of comparison and can’t say, “This tastes like watered down gin/whiskey/rum.”
Some brands, however, have attempted to replicate existing alcoholic spirits. I’ve read about two products: Ginish and Rumish. I think you can guess what each is trying to do. Currently, neither is available in Alberta.
What is available is Sobrii, a non-alcoholic gin from DistillX Beverages in Toronto. Late last week, it became available nationwide through Well.ca. Impulsively, I almost immediately ordered a bottle. It arrived this afternoon and I opened it shortly after getting home from work.
I believe Sobrii is primarily intended to be used in cocktails and highballs, but I wanted to see what it tastes like neat. The answer is: disappointing. It tastes reasonably similar to gin, with a lot of botanicals and a little pepperiness that hit you right away. Unfortunately, the lack of alcohol means it doesn’t quite land. Removing the booze really alters the flavour profile when you’re drinking it straight up.
I’m happy to report that it’s much better in a gin and tonic. It’s still not quite the same as gin with alcohol, but I think replacing that warming sensation of alcohol is hard to do (Ginish, mentioned earlier, apparently does it by adding capsaicin, the chemical that gives chili peppers their heat).
Overall, Sobrii makes a passable gin and tonic. I’m currently mixing it with a pretty cheap, store-brand diet tonic water. I’ll try it again later with something a bit nicer, like Fever Tree Indian Tonic Water, and see if that makes a difference. I imagine quality tonic makes a bigger difference when alcohol is taken out of the equation. I’ll update this post after I’ve tried Sobrii with a better quality tonic water.
I bought a 750 mL bottle, rather than the smaller size that was also available, so it’ll likely last me several months. By that time, who knows what other options might be available. The market for alcohol-free spirits is new but seems to be growing rapidly. Only time will tell if Sobrii becomes a stable in my liquor cabinet.
Update (Jan. 31, 2020): I still haven’t tried mixing Sobrii with a higher quality tonic, but I made a highball with this last night, that was quite good. The recipe follows:
Squeeze of lime juice (fresh and garnished with a lime wedge would be best, but I used ReaLime since it’s what I had on hand)
Note: An earlier version of this post identified Partake Brewing as being based in Toronto. In fact, the brewery is located in Calgary but the company originated in Toronto and has offices in both cities.
In the low-carb group, some participants lost 40 to 60 pounds while others gained 10 to 20. And in the low-fat group? Just about the same wide variation. Neither diet was better, and researchers had no success in predicting who would do better on one versus the other.
All of this suggests that your co-worker who won’t stop yapping about how keto will change your life might be completely right. Or he could be entirely wrong.
This much we know: No diet will work for everyone.
The few things that do seem to work for everyone are to reduce or eliminate added sugar, reduce processed and refined carbs, and eat healthy fats. Everything else seems to be a toss up and depends on personal metabolic traits.
Trial and error will probably be necessary, but by avoiding processed foods (itself a vague term — do bread or pasta count, if we’re being careful to make sure they’re made from whole grains?) you’ll probably be off to a decent start.
I used to post interesting links to Facebook. And I’d add some commentary when sharing them. But I try not to use Facebook anymore, except for some groups I’m in, so I’m likely going to start posting semi-regular link roundups on this site, as a way of sharing those links and commentary.
I may even post links to this blog on Facebook, once in a while, just until people get in the habit of visiting this site to see my random commentary (which, apparently, at least a couple of people found interesting and worth reading).
Without further ado, here are some things I’ve read online lately that I found interesting or noteworthy.
“Storytelling is a huge aspect of Aboriginal culture, and food is no exception. It has to have a sense of community and direction.”
To tell that story, he suggests searing the caribou meat, wrapping it in caribou moss (which grows on the tundra) before tossing it onto the fire, and serving it with cloudberries. “That tundra is basically the caribou’s diet. So there’s that sense of community in what you’re serving. I love fire and hate modernist cuisine.”
But he can’t do any of that. Not legally, at least, in a restaurant in any large Canadian city outside of St. John’s, Newfoundland, the only province where licenses can be issued to serve hunted meat outside of a special event. That’s just one of the reasons why the the Indigenous cuisines of Canada are all but absent from our burgeoning restaurant scene.
Recently, I came across an article from the Guardian called “The Hygge Consipiracy,” that looks at the sudden trendiness of the Danish concept of hygge. The author concludes that the version of hygge being sold to the English-speaking world is really a British invention that’s more about selling you crap you don’t need than it is about the true Danish concept of hygge. It also delves into the dark side of hygge.
It’s a long read, but very interesting if you have some free time to devote to it, especially if you’ve managed to avoid the recent deluge of think-pieces about hygge.
I shared the article on Twitter and Facebook, and got some interesting responses. Despite having shared this somewhat cynical article with my social networks, I actually like the general concept of hygge. I’m not going to read a ton of books about it or buy a bunch of hand-knitted socks, but I like the simple idea of coziness and enjoying the warmth of friendship as a way of getting through our long, dark winters. Living in Edmonton means you have three options: you go south for the winter, you bitch and moan about the cold, or you accept our climate and learn to embrace winter.
And so I’m working to bring a little more hygge into my life. The last few nights, we’ve been keeping the lights low and listening to chill music. On Sunday, we had friends over for braised beef ribs, which somehow seem like a perfect meal for this time of year, when the holidays have passed but the end of the cold darkness of winter is still beyond the horizon.
It’s with this spirit in mind that I’m hoping to host more casual get-togethers and dinner parties over the course of this winter. I’m also toying with the idea of hosting at least one outdoor party this winter. I talked about it a bit last year, but never got around to doing it. I think the layout of our new backyard will make it easier to create some windbreaks and keep everyone warm. I’m even thinking about going down to Canadian Tire or Home Depot to pick up one of those movable fire pits so we can be toasty warm even when it’s cold outside.
For friends, family and neighbours who are likely to be invited to this hypothetical outdoor winter party, what would it take to get you to come to a backyard party in the middle of an Edmonton winter? Is there a particular hot beverage you’d like? Is fire vital? Let me know in the comments!
According to the Huffington Post, PepsiCo has confirmed it’s testing a Doritos-flavoured version of Mountain Dew on college campuses.
The soda and snack giant said it tested the new flavor, dubbed “Dewitos,” on college students. The company did not reveal which colleges participated in the test, but at least one Reddit user, who goes by the username joes_nipples, posted a photo of the taste test on Friday, saying the soda did, in fact, taste like Doritos.
The only thing I can think of that would be more disgusting than this might be a pizza-flavoured drink, which is something one of my younger brothers thought up when he was about 7 years old.
While I admit to enjoying Doritos on occasion, and drinking Mountain Dew from time to time, the combination of the two flavours sounds horrid.
Now, I’m no expert, but something tells me at least a few of these drinks aren’t intended to be drank straight. Surely the bitters, for example, are meant to be mixed (unless they’re an aperitif).
I’m curious about the peated Irish whiskey in the second video. The tasters don’t seem to like it, but I enjoyed very peaty scotch and I enjoy Irish whiskey, so a whiskey that draws from both traditions seems like it would be really good.