Beers to Buy for Show #4
More imports (unless you live in Belgium), but widely distributed. See if you can guess the theme.
Orval, a Trappist Ale.
and
Tripel Karmeliet, a triple abbey ale.
Unrelated Thought: I neglected to thank Jack Mangan for lending me his talents as the “Voice of Wikipedia” in show #3. Thanks Jack!
May 2nd, 2006 at 4:28 pm
You know, Charlie, you need to get some posters of Germany, or Poland, or England for a background for your “beers”.
Or maybe take the picture of the bottles at your favorite bar or brewery?
Either way, brighten it up a bit if you can, and also I have to report a convert at my workplace to the SOB!
May 2nd, 2006 at 6:54 pm
Thanks for the convert!
I suppose you may have a point about the um…unspectacular..backgrounds in the photos. There are two reasons: I’m trying to keep the focus on the beers (and bottles, for easy drink-along identification), and I mostly do podcast stuff when I’m homebound with the young ‘uns (naptime just flies by!). I’ll look around for some non-distracting posters.
May 4th, 2006 at 8:15 pm
Recently I been exploring the Trappist ales from the Chimay Ale brand. On the back label it states the ales were brewed in the Scourmont Abbey and are neither pasteurized nor filtered, and you have to pop the cork like it was a champagne bottle.
I liked them quite a bit, and there is enough in one bottle for two people to enjoy a glass. I think the Cing Cents ale makes for a good gateway beer. But at close to ten dollars for a bottle it’s not something I would drink on a regular bases.
I was wondering about beers that are not pasteurized, like the Trappist ales and Sweetwater IPA (which is quite nice). Is this to keep some of the tastier bacteria? Would there be a significant difference if one was able to compare it to a pasturized version?
I’ve tried the Paulander from the last show, and found it to be an excellent session beer, with or without accompanying bacon cheeseburger. Thanks for expanding my beer taste in another direction.