During the recent Olympics, I saw a portion of a marathon –
an event I am convinced only supernatural beings indulge in. I had decided a
marathon theme somewhat matched a long beery week of which I was about to start
writing. Companion mentioned the only disappointment he felt with the official
Games was that the game of Cravitz had never been elevated to Olympic
status.
“Cravitz?', I asked. “What's that?”
… sounds like somethin' you'd take penicillin for ...”
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| Early Cravitz Team ... circa 1896 |
Companion explained it was actually at one time a sport –
one apparently now lost from popular history.
Companion said he is pretty sure he remembers a couple of
names of legendary Cravitz stars of the past – II. LaGotz (phonetically, “AYE
laGOTTSah”) and Fretater Oakettes (phonetically, “FREE-tossha Oak-HUSS”). He
said he actually happened to be shown a glossy photo of the two one time
competing in a championship game, hiltibitles (explained later) locked
like rams' horns, grimaced faces caught as their bodies crashed together and
the purnunkle (also explained later) caught mid-air, seemingly hovering
in the photo. Both of these players have unknown origins but reportedly spoke
dialects native to Italy and Portugal, respectively.
A legendary Cravitz star of yore was apparently a smallish
but very stout young man born in Mongolia but raised with Aleuts on Ugamak in
the Krenitzin Islands until he was twelve. His name was simply “Ukhot”
(phonetically as it is spelled). After that, he spent time in Turkey and
Siberia where he apparently honed his Cravitz skills. His pregame habit of
rubbing himself down with garlic-infused yak fat made him the most offensive
“Offensive Nibling” (yes, explained later) the game ever had. A fierce
competitor and savage opponent, his high scores apparently still hold the record
for single game accomplishments.
He then began a lengthy description of the game of Cravitz
which I have tried to put into writing re-phrasing in some parts to make it more readable.
Please note in what follows over the next few days that many Cravitz-specific
terms are spelled here phonetically since companion could not provide any
confirmation about the native spellings.
Played on a 5-sided field, each team guards two goals
with a player much like a goalie in soccer. The remaining side/goal is unprotected
by either team and is referred to as the “Chumb Goal” and is designated
exclusively by the presence of the “Chumb Line”, a line parallel to and 41ft
8in (15 varas) away from that goal.
The object of the game is to get the purnunkle (picture a
crude pithy softball-sized hide/fur-covered ball) through either of your
opponent's goals OR through the unattended goal. However, to score via the
“Chumb Goal”, you must strike or launch the purnunkle using your hiltibitle
(picture a crude hockey stick) into the air and it must cross the goal either
mid-air or on the ground. Problem with that is the purnunkle must be propelled
from outside the “Chumb Line” and since the average flight of a well-struck
purnunkle is about 30 feet – well, you can see the challenge.
The first night of our “Marathon Weekend” began on a Monday
evening (July 23) and we wanted to get an early start. So, I asked companion to
continue his description of Cravitz later on in the evening after a beer – or
two.
I suggested we go back to Moon River Pizza
(1176 Edgewood Avenue South – 904.389.4442) to see if they would be consistent
in their delivery of an outstanding experience. Out first visit there (see
earlier blog post) was outstanding and I was hoping that was not a fluke.
It didn't take long to get to Moon River and as we entered,
we were pleased to see that Adrian was once again at the counter to take our
order. She certainly provides that great first impression, so important in
building a good perception.
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| Duke's Cold Nose Brown Ale by Bold City Brewery |
Although I was tempted to try something different, I again
selected their delicious Meatball Pizza and coupled it with a pitcher of Bold
City Brewing Duke's Cold Nose Brown Ale, described on Bold City's website:
This
is a mild brown ale which is easily drinkable. A slight nuttiness and sweetness
are present.
On
Mondays, Moon River offers the "Old School Special" which is a large
(enormous) one-topping pizza and a pitcher of the beer of your choice for $20
including tax! ... usually, this combo of pizza & Duke's pitcher would run
you close to $28, so you MUST take advantage of this on Monday evenings.
Moon
River was busy and getting busier, but we found us a booth with a clear view of
the kitchen. The place was clean and the restrooms were well-stocked and
presentable.
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| Angelo at Moon River Pizza |
We didn't
remember to wait for our pitcher but Angelo graciously brought it to us (his
T-shirt was priceless!). He was also
kind enough to spend a little time discussing their impressive value-priced
special and their restaurant in general.
Tuesdays,
Moon River Pizza also offers a $1 can beer special. Wednesday is Ladies Night
where we gals can get 2-for-1 beer or wine!
Soon,
Justin arrived with our pizza – it smelled SO good! ... as we ate, Justin would
come by from time to time and we discussed his interesting trips to San Diego
for Comic Con.
Companion continued his explanation of Cravitz,
describing its history :
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| Moon River Pizza's Meatball Pizza |
Apparently it was originally a tribal game played
routinely in several countries and is credited with some of the similar menus
and common customs found throughout the
world. Cravitz was first organized into formal competitions in 1879 by Ozgood
deBeard, a peanut farmer of some note at the time. One day, Ozgood noticed some
of his workers hitting a small object through the open doors of the surrounding
storage bins using sticks and right then, Ozgood realized another
soon-to-be-popular game had been born.
From this feeble beginning, the game of Cravitz quickly
spread throughout the land. In 1881, deBeard happened to be included in a group
of adventurers which also included King Leopold. Once the king listened to
Ozgood describe the popular game, he suggested they collectively push for the
creation of “formalized and civilized rules”. Thus began the genesis of the ICC
(International Cravitz Commission), though it would be another 30 years before
the first official meeting took place (1911).
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Dang, not quite the shot I was going for
stupid camera. |
Settling back in the booth to savor some Duke's and await a
box for the remaining pizza, I told companion that Cravitz sounded fascinating
but that it was too much to digest in one setting – sort of like the huge pizza
you get at Moon River Pizza! … so, he agreed to continue his discussion about
the game with me later.
I noticed Jamie was flipping pizza in the kitchen – I HAD to
get a photo! … it took a few times to catch it just right and Jamie was very
understanding as I asked him to “flip it again!” … a sincere thank-you
to Jamie for being so patient!
Another great experience! … and I thank Adrian, Angelo,
Justin and Jamie for making it so! … my appreciation to the owners of Moon
River Pizza for providing value-priced specials and for being a consistent
enjoyable “stop along the path” of this Monday evening's Jax Brew Bitch Prowl.
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| Brotherly Love! |
Moon River Pizza
Bold City Brewery
Since the Jeep has been having its transmission tweaked,
companion has been able to tame The Beast to some degree – even train it somewhat,
so as we left Moon River Pizza, it naturally gravitated toward the Riverside
area.
We found ourselves parked across King Street from Beer:
30 (1271 King Street – 904.388.0033). Knowing we needed to acquire
something for upcoming bottle sharing events, I indicated we should “do some
shopping”.
Entering Beer: 30, we were pleased to see Sam behind the
cash register. Having met Sam when he worked at Kickbacks Gastropub, it had
been awhile since we had seen him, except briefly during the Barley Bus Tour (upcoming
blog post).
Learning of my upcoming “Tampa Tour”, Sam provided some
suggestions for that area, including some in Sarasota. I may have to make two
trips to that side of Florida!
We made our selections and thanked Sam for his pleasant
customer service and deposited our goods back in the Beast. As we did so, I
realized I had forgotten to ask Sam if he had ever heard of Cravitz ...
Beer: 30
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| Happy Hour at Pele's Wood Fire |
Our next destination was Pele's
Wood Fire (2665 Park Street – 904.232-8545), a place which has quickly
become a favorite of mine.
I was happy to see Nick and Pat
behind the bar at which we were able to secure a couple of chairs in the
middle. Browsing through the impressive list of avilable taps, we selected the
following (descriptions per breweries' websites):
Stone Brewing Company Smoked Porter
So you think you don't like dark
beer? Prepare to believe. This is no ordinary porter. And if you are already
among the enlightened who appreciate a fine ebony-hued ale, we think you will
find Stone Smoked Porter to be a poignant addition to your repertoire. This
beer pours a gorgeous deep mahogany crowned by a creamy head. Dark, smooth and
complex, with rich chocolate and coffee flavors balanced by a subtle smokiness,
this brew is equally delicious with meats or fine chocolates. Note: 5.9% ABV
& 53 IBUs
St. Bernardus Brewery Abt. 12
The
absolute top quality in the hierarchy of the St. Bernardus beers. It is also
the beer with the highest alcohol content (10.50 %). A dark ivory coloured beer
with a high fermentation.
The show piece of the brewery. Thanks to its soft and unconditionally genuine
aroma, the beer can be smoothly tasted. The Abt has a very fruity flavour.
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The infamous Tuscan Fries at
Pele's Wood Fire |
Food didn't cross my mind but the
aromas wafting through Pele's that evening motivated me to order soemthing. I
once again selected their amazing and popular Tuscan Fries, described on
Pele's menu:
Fresh cut Idaho
Russet potatoes, fried in 100% peanut oil, tomato sea salt, mincedgarlic, fresh
thyme, pesto mayo ($6)
The order of Tuscan Fries is so
large, we were able to finish off our beer before we could consume all the
fries. We couldn't have that, could we? ... so, companion and I ordered
and shared:
Great Divide Brewing Company Rumble IPA
RUMBLE IPA is an American IPA
with subtle nuance. Brewed with heavy handed additions of Pacific Northwest
hops, this beer is gently aged on French and American oak resulting in a
wonderful balance of bitterness, caramel sweetness, vanilla, and undertones of
pine and citrus. Very inspiring.
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| Pat, Quinn and Nick at Pele's Wood Fire |
As always, the visit that evening
at Pele's Wood Fire was stellar! ... Nick and Pat provided first-rate customer
service behind the bar and I thank them and the rest of the team at Pele's Wood
Fire for providing a consistently outstanding experience for their customers.
To view more photos from Pele's Wood fire, visit the link below:
Pele's Wood Fire
Stone Brewing Company
St. Berardus Brewery
Great Divide Brewing Company
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| Dahlia's Pour House |
Since we were in the area, I
suggested we continue this evening's marathon with a stop at Dahlia's Pour
House (2695 Post Street – 904.738.7132).
Just in a for a quick brew, companion
and I selected and shared:
Blue Point's
Brewing Company Hoptical Illusion (per Blue Point's website)
“We won’t go as far as saying
you’ll see things after partaking in a few, but one or two will leave you
craving more. Ancient Egyptians stuffed their pillows with fresh hops,
believing the hop’s aroma brought on intense, vivid dreams. Today, our classic,
American-style India Pale Ale (IPA) features a rare hop grown exclusively on a
small farm in Oregon. One taste and you’ll understand why we bought the entire
crop. Our Hoptical Illusion IPA is brewed with a generous amount of this select
hop that’s added five different ways for maximum hop flavor. The delicious,
resiny, citrus-burst that you taste is the “Essence of the Hop” which is
balanced by a malty backbone yielding an intense, golden ale. Hoptical Illusion
tantalizes beer lovers’ taste-buds, while its colorful, psychedelic packaging
is candy for the eyes.” - Note: 6.8%
& 60 IBUs
 |
| With Andrea, owner of Dahlia's Pour House |
St. Somewhere Caroline (per
online description)
A coffee farmhouse ale and a
departure from most coffee beers which are porters or stouts. It is a golden
yellow ale, which starts citrusy and finishes peppery.
I still had one more destination in
mind for the night, so we bid farewell to those working at Dahlia's that evening
and headed out.
Dahlia's Pour House
Blue Point Brewing Company
Saint Somewhere Brewing Company
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| The Casbah Cafe |
Our final leg of this evening's
Beer Marathon would take us to The Casbah Cafe (3628 St. Johns Avenue –
904.981.9966).
The popularity of the all-day
Monday special was quite apparent as companion attempted to locate a parking
spot close to the establishment. We ended up parking a couple of blocks away on
St. Johns Avenue and as we approached Casbah, we could tell the place was
packed. Mind you, it was late in the evening but there was a large crowd
gathered there – having a good time!
We inquired at the reception
station outside the front door and was told there were no spots available
inside – including at the bar.
However, we were soon escorted to
our outside table by Amelia, our friendly server that evening. I already knew
what I wanted, so I went ahead and ordered a pomegranate hookah and a Sierra
Nevade Brewing Company Torpedo Extra IPA, described on Sierra Nevada's website:
Sierra Nevada Brewing Company Torpedo Extra IPA
Sierra Nevada Torpedo is a big American
IPA; bold, assertive, and full of flavor highlighting the complex citrus, pine,
and herbal character of whole-cone
American hops.
Around here, we take hops pretty seriously,
which is why we weren't satisfied with the standard method of dry hopping for
our first year-round IPA. We spent years tinkering, tasting, and tweaking ways
to get the biggest and best hop flavors and aromas into our beer.
Our persistence has
paid off. Our obsession with harnessing
huge hop flavor led to the development of what we call the hop torpedo, a
revolutionary method of dry-hopping designed, built, and debuted here at the
brewery. Our torpedo is a sleek, stainless-steel piece of hardware that
delivers more pure hop aroma than any method of dry-hopping we've ever seen.
Like all our beers, Torpedo Extra IPA uses only the best whole-cone hops
possible making this delicious ale worth the wait.
Companion then had to enter his own marathon of trying to
find a selection from Casbah's menu which they actually had in stock. Poor
thing, he chose three beers – all of which were on their beer menu but not
currently in their inventory before he found success on his fourth try. He
ended up getting (description per brewery's website):
Flying Dog Doggie Style Pale
Ale
The alpha of the pack, Doggie
Style complements a wide range of foods. Flavor notes: Grassy, citrus, and
slight perfume hop aromas with subtlety sweet malt body Pairs with: Cheddar
cheese, burgers, barbeque, Thai, Mexican – Note: 5.5% ABV & 35 IBUs
Companion made the
decision to order some of Casbah's tasty grape leaves and when they arrived, he
began his continuation of the explanation about the game of Cravitz, a
description he had begun earlier.
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The Casbah's grape leaves ... Better than my mom
makes and she makes the best! ... sorry mom. |
Legend holds that the number of players was almost
limitless prior to the ICC and Cravitz games between groups, tribes or villages
was intended more for social gathering rather than head-to-head competition.
Winners took home opponents' livestock brought to the games by each team as
booty for the ultimate victors. Livestock was judged in a ceremonial pregame
ritual and failing to bring suitably healthy animals to the match was cause for
rejection of your group from the post-game (or 2nd morning if in a
multi-day tournament) communal meal. (Can you say “Beer Dinner”?)
High-scoring games usually led
to high-injury games and each injury caused all activity on the field to cease
until the injured player was removed from the field for medical treatment
suitable in that region and era. As a result, the length of the game was
measured in hours – many hours.
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| Screamin' Eagle |
There was a talented, one man band performing inside the restaurant and
I went inside to find out the name of this performer. I was told the name of the entertainer was Screamin' Eagle. Christopher Alan Nanney is a modern blues and country
singer and songwriter from Jacksonville, Fl.
I have provided links to Screamin' Eagle's Facebook and Reverbnation
pages below.
Another server, Sara,
appeared and assisted Amelia for the rest of the evening. She was quite
attentive and friendly, as well and we were impressed this duo was able to keep
up with all their tables and still make sure we had everything we wanted.
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| Preben Olsen and hookah in hand ... |
I looked over to the table next to us and I noticed Preben
Olsen was there along with a group of his friends. When he noticed we were
there, he graciously came over and provided some updates about Aardwolf
Brewery (coming soon in the not-too-distant future!) and Grassroots
Natural Market.
After our discussion, Preben excused himself and I settled
back in my chair to finish off my beer and enjoy a few last moments with my
hookah. The evening's marathon of brews and chews was drawing to a close and I
was certainly ready to cross that finish line.
My sincere appreciation to Amelia
and Sara for their attentive customer service and to the ownership and
management of Casbah for maintaining at atmosphere perfectly suited to end
Monday's-leg of that week's marathon Jax Brew Bitch Prowl.
The Casbah Cafe
Sierra Nevada Brewing Company
Flying Dog Brewery
Screamin' Eagle
Grassroots Natural Market
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