In Norway, the traditional practice of harvesting ice from pristine lakes for cocktails is experiencing a resurgence. Driven by a desire for purity and a unique connection to nature, bartenders are seeking out this naturally formed, crystal-clear ice. The slow freezing process in these unpolluted lakes results in dense, highly oxygenated ice that melts slower than commercially produced ice, preserving the integrity of delicate cocktails. This revival not only elevates the cocktail experience but also connects modern mixology with a piece of Norwegian cultural heritage.
Within the refined realm of Norwegian cocktail culture, a time-honored practice is experiencing a resurgence, echoing a bygone era of artisanal ice harvesting. This practice, centered around the meticulous extraction of crystalline ice from the pristine depths of frozen lakes, offers a distinctive element to the craft cocktail experience, elevating it beyond mere refreshment to a sensory exploration.
For centuries, before the advent of modern refrigeration technologies, naturally formed lake ice served as the primary source for chilling beverages. The long, slow freeze within these gelid bodies of water results in ice of exceptional clarity and density, characteristics highly prized by discerning mixologists. This natural purity, devoid of the trapped air and mineral impurities that often cloud artificially produced ice, translates to slower melting rates, thus preserving the delicate balance of a cocktail's flavors and preventing undue dilution.
The article elucidates the painstaking process involved in this traditional ice harvesting method. It details the careful selection of appropriate lakes, ensuring the ice is of sufficient thickness and quality, followed by the meticulous sawing and extraction of large blocks of ice, a task demanding both physical strength and practiced skill. These glacial behemoths are then transported and meticulously carved into smaller, more manageable pieces, suitable for gracing the glasses of discerning cocktail enthusiasts.
This renewed interest in lake-harvested ice represents not merely a nostalgic yearning for the past, but a conscious embrace of quality and sustainability. By utilizing a readily available natural resource, these Norwegian practitioners are minimizing their reliance on energy-intensive artificial ice production, demonstrating a commitment to environmentally responsible practices. Furthermore, the unique characteristics of this naturally formed ice contribute a textural and aesthetic element to the cocktail experience, adding a subtle yet perceptible dimension of elegance. The slow, even melt minimizes dilution, allowing the nuanced flavors of the carefully crafted libations to unfold gradually, providing a more refined and prolonged gustatory journey. In essence, this resurgence of lake-harvested ice in Norway signifies a return to the fundamental principles of quality, craftsmanship, and a deep respect for the natural world.
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https://news.ycombinator.com/item?id=43059779
HN commenters are largely unimpressed with the "lake-harvested" ice, questioning its purity given potential agricultural runoff and other pollutants in a lake versus purpose-made ice. Several commenters point out the historical context of ice harvesting before refrigeration, highlighting that it was a necessity, not a mark of quality. Some suggest the romanticized notion of natural ice is misplaced, preferring the reliability and cleanliness of modern ice production. The purported clarity of the lake ice is also disputed, with some commenters arguing that properly made clear ice at home or in a commercial setting is superior. A few commenters note the environmental impact of transporting the heavy ice, offsetting any perceived benefit.
The Hacker News post titled "In Norway, Lake-Harvested Cocktail Ice Is Making a Quiet Comeback" has generated several comments discussing various aspects of ice harvesting, both historically and in the modern context.
Several commenters focus on the purity and clarity of naturally harvested ice. One user highlights the low mineral content of such ice, contrasting it with the impurities found in standard freezer ice, and suggesting this results in a slower melt and less dilution of drinks. Another commenter reminisces about the exceptionally clear ice harvested from a local lake during their childhood, emphasizing its superior quality compared to manufactured ice. This theme of purity is echoed by another user who recounts the practice of insulating harvested ice with sawdust for year-round use, emphasizing the historical significance of this method.
The discussion also touches upon the environmental impact of ice harvesting. One commenter questions the ecological consequences of large-scale harvesting on lake ecosystems, specifically mentioning potential disruptions to aquatic life. This concern prompts another user to speculate about the scale of modern harvesting operations compared to historical practices, noting the potential difference in impact.
The practicalities of ice harvesting are also considered. One commenter notes the traditional use of large handsaws and horses for cutting and transporting the ice, painting a picture of the labor-intensive process involved. Expanding on this historical context, another user explains the role of specific tools, such as ice saws and tongs, and mentions the community effort often associated with traditional harvesting.
One commenter highlights the cultural aspect, mentioning a Norwegian documentary about "Gutten og Isen" (The Boy and the Ice), which explores the practice of ice harvesting and its significance in certain communities. This cultural perspective is further enriched by a comment linking to a book excerpt describing the historical use of ice houses in Norway ("is-hus" or "ishus").
Finally, some comments offer humorous takes on the topic. One user jokingly suggests starting an ice-exporting business from Norway, while another quips about the possibility of finding frozen Vikings within the harvested ice.
In summary, the comments on the Hacker News post delve into the historical, practical, environmental, and cultural dimensions of lake-harvested ice, offering a multi-faceted perspective on the practice. The comments range from technical explanations of the process to personal anecdotes and humorous observations, reflecting the diverse interests of the Hacker News community.