Mind Your Mouth at McGillin’s

While I am not in the habit of sharing images of myself, and the adjacent photo of this author circa 1984 might certainly explain why, it is regrettably the only visual record of my time as a tavern owner in Hoboken, New Jersey. That particular chapter in my life would be the first time I would be directly responsible for seeing over the employment of others. And when it came to vetting potential bartenders, I always made it a point to include the following question during an interview. Who do think is most likely responsible for starting the majority of physical altercations in a bar?

Most of the responses to my query would place the blame squarely on the shoulders of those aggressive and angry souls that had lubricated their penchant for hostile action with too much drink. And while I agree that alcohol can easily be cast into that role of the metaphorical accelerant, it is seldom the cause of the fire–and the initial spark often  comes from a source not easily recognized. It has been my experience that many times the person in charge behind the bar, either by design or ignorance, puts the match to that slow fuse. A situation that could have been calmed with a kind word or bit more tact, instead is left to smolder until that which was merely a minor indiscretion erupts into something that leaves someone broken and bleeding on the floor.

It is incumbent upon all of us to understand that our words and our tone will very often be the catalyst of our future confrontations.

After enduring the red-faced rhetoric of last week’s Republican Convention, one might come to the conclusion that our ability to come to terms with those issues that divide Americans can only be addressed in what amounts to some sort of national barroom brawl. Dignity and decorum be damned. But while integrity and statesmanship may have been lacking at the podium of Cleveland’s Quicken Loans Arena, those fine customers across the way at Flannery’s Irish Pub, that just happened to be the setting for MSNBC’s Morning Joe convention coverage, helped to restore some of my teetering faith in our ability to overcome our differences in a peaceful manner.

With the Democrats now at bat in Philadelphia, the pundits at Morning Joe have set up shop at one our very favorite Philly taverns–McGillin’s Olde Ale House. William “Pa” McGillin first opened his doors to the public in 1860 during our last war of civil discord. The business began operations as the Bell-in-Hand, and it continued on as such until William McGillin’s death in 1901. The lead role for the second act of this much celebrated saloon on Drury Street would be passed on to Catherine “Ma”McGillin. This beloved, no-nonsense lady ran a proper public house that welcomed anyone just as long they were well-behaved and respectful of their fellow patrons.

When Catherine McGillin left to stand her round at Heaven’s long bar in 1937, thousands turned out to say goodbye as her funeral procession made its way along Broad Street. It was a testament to the ability of a women to meet and, quite possibly, surpass the accomplishments of her male predecessor–an interesting proposition as the Democrats make their case to a somewhat skeptical electorate.

But whatever the American voters ultimately decide, McGillin’s will continue on as that revered institution that provides the perfect gathering place for those among us that choose to cast-off the cynicism and strive to restore reason and civility to our political discourse!

Today McGillin’s is owned and operated by  Christopher Mullins, his wife, Mary Ellen Spaniak Mullins, and their son, Chris Junior. Click on the family image to enjoy a podcast that includes an in-depth history, a tale of haunting, and a bit of humor from former patron W.C. Fields.

Posted by: Chris Poh for American Public House Review

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“Never Trust a Man That Doesn’t Drink”

William Claude Dunkenfield

Earlier this evening President George Bush delivered his farewell address to the citizens of  the United States of America. He does not drink…but his father does.

A well placed source at Federal Jack’s Brewpub in Kennebunkport, Maine assured me that whenever George Herbert Walker Bush stopped  in for an IPA during his term in office, he made  it a point to buy those around him a pint to offset any inconvenience his presence, along with the cadre of Secret Service, might cause the other customers.

In a recent article published in American Public House Review, we learn about President Elect Barack Obama’s appreciation of America’s brewing tradition. Associate Editor David McBride recounts the candidate’s swing through Pennsylvania during the Democratic Primary, and his session at the Bethlehem Brew Works. Apparently our next president appreciates a good ESB.

While a predisposition to hops does not speak to  Barack Obama’s ability to lead a troubled nation, I prefer presidents that glean inspiration and intelligence from the IPA or ESB as opposed to the CIA.

Posted by: Chris Poh

Whiskey or Whisky?

WC Fields with Mae West

“Always carry a flagon of whiskey in case of snakebite and furthermore always carry a small snake.”

–W. C. Fields (1880-1946)

  ———-

I wonder if W.C. Fields enjoyed Scotch, Canadian, American or Irish whiskey?

By simply observing the spelling of whiskey in his quote, we can quite possibly surmise that Mr. Fields enjoyed an American or Irish beverage; if he preferred the Scotch or Canadian version, the correct spelling would be whisky.

The words whiskey and whisky are derived from the Gaelic words meaning “water of life”:  uisce beatha in Ireland and uisge beatha in Scotland, both pronounced something like whishkeyba.

There’s a much storied and debated history regarding the usage of whiskey versus whisky. Until the late 1800s, all whisky was spelled without the “e.” At that time, Scottish whisky suffered a loss of reputation because it was made using a cheaper production method, so the Irish and American distilleries added the “e” as a mark of distinction.

Whiskey is still used today for spirits distilled in Ireland and America, and whisky is used for those distilled in Scotland, Wales, Canada, and Japan.

Curiously, the U.S. Bureau of Alcohol, Tobacco and Firearms specifies whisky as the official U.S. spelling but allows the use of whiskey in deference to history and tradition.

Further reading on the subject is available here, here and here.

— Posted by Kathleen Connally who was delighted to learn that in Latin-American countries, photographers use the word “whiskey” instead of “cheese” as a way to get their subjects to smile.

— Photograph courtesy of Dr. Macro