Drinking in America

Jay Winfrey of The Raleigh Times Bar is a man who knows his beer and he’s not afraid to use it. When it comes to hops, fermentables, yeast and H20, Jay asks “what CAN’T you do with these?” He believes that Belgian beers are on the rise and when it comes to cocktails he goes for a modern interpretation of a good classic.

When people think of The Raleigh Times bar which signature drink comes to mind?

Beer.  And Hebruiser shots…at least for me.

With all the new varieties of gin in the market, are there any in particular that caught your attention or changed the way you use the spirit? Notice any catching your guest’s attention?

No.  The craft cocktail fury is all well and good, and I do love a nice modern interpretation of a classic, however, we don’t much buy into the “latest and greatest” in liquors.  Most drinks can be done right with the correct technique and not working the recipe to death.  That said, I do quite enjoy the peppery-notes of Cardinal Gin, made right here in NC.

What flavors and ingredients are your favorite to use this time of year?

Hops, Fermentables, Yeast and H2O.  I mean, what CAN’T you do with these?

Based on the history behind The Raleigh Times newspaper and location of the bar, do you find patrons looking for more traditional/classic cocktails?

Not really.  We blaze trails with beer mostly.

Any predictions for what’s next in 2012?

Belgian beer will continue giving way to continental styles and interpretations; craft breweries are in for a big year of fiscal and creative growth as they move toward reclaiming pre-Prohibition influence and status.  Scientific studies will prove that beer is better than wine and spirits.

After a night behind the bar, what’s your drink of choice?

La Fin Du Monde and water…not together.