“Éphémère . . . that’s french for er, something.”

Thanks for the unintended chuckle.

Debbie

Really enjoyed listening to my first SOB episode. While I sometimes drink Black and Tans when out at a pub, I drink Sailor Jerry rum and Cokes whenever they have it…and Jack and Cokes when they don’t.

I will say, however, whenever I’m lucky enough to find myself playing bocce ball at a beergarden (which I’ll grant you is rare) I’ll have a hefeweissen…nothing like it in this horrible Texas heat!

Thanks for broadening my horizons on the different types of beer. I’ll get there yet!

One down, about a zillion to go, but he made the good point that mass market beers are also part of the diversity, and that there probably really is something to be said about appreciating the subtle differences between the products that us beer snobs lump together as crap (after which I was compelled to drink an Old Style, which I at least found nostolgic). I’m not going to press my luck on this guy with the episode #15 beers, but if he brings up the subject himself, I will consider him a full fledge convert.

Just for the record . . . Charlie happens to make a KILLER salsa even if he does prefer the “crappy” tortilla chips!!! As for ketchup on his fries - well, I can’t say that I’ve ever seen him eat french fries so that one will remain a mystery!

As to the original skit…as a regular listener (or at least someone who does their homework) I’m sure you realize that the pretention in the skit WAS the joke, as it contrasts comically with my generally affable and self-deprecating persona.

..wait..was that pretentious?

However, we did think the original skit made him come off that way

Speaking of which, certain beers do go better with fruit; mostly “lighter” style beers that are not very hoppy. I do find it interesting that Germans love to mix beers with all sorts of stuff. Experimentation is good.

Personally, I don’t care much for the lambics. I like the fruit flavor in my beer to be a little less… agressive. However, I think lambics could be very good for cooking. Sacrilege, I know.

More broadly, the essay was about avoiding group-think. For every example where the brewer wanted a last minute addition, there’s one where the opposite is the case (I’m thinking witbier and orange slices here). I’d like to encourage beer drinkers to experiment and make up their own minds, rather than be “told” by marketing pressure, peer pressure, or even tradition what to enjoy and how to enjoy it.

I’ll re-iterate, just to be clear: put lemon in your hefe. Put syrup in your weisse. Put bacon in your stout. Put cheese in your pilsner. Just don’t do it until you try the thing, as the brewer made it, and say to yourself: “Ya know, this stout would be so much more enjoyable with a little bacon…”

Thanks for the feedback!

I think it’s really cool that you talk about different varieties of beer, even ones that you’re not necessarily so fond of yourself, and that you get guests with different tastes and opinions on the show, too. And when one of them disagrees with you, either liking something that you weren’t so fond of, or vice versa, you’re very respectful and accepting of their opinions. (Except the the lemon thing. )

I think you’re doing a great job.

Just finished listening, and wanted to comment on your beerlosophy segment. I don’t think you’re giving brewers enough credit. Or at least, I think the situation is a bit more complex than the way you presented it.

Consider the hefeweizen. In Berlin and Saxony, it’s served with a lemon wedge — this style has migrated to the US. In Munich and Bavaria, it’s served with a splash of raspberry syrup, or an herb-infused syrup. Brewers in those locales are aware of the way the beer is served, and take that into account when they create their beer recipes. That explains some of the differences in the styles of wheat beers brewed in the different regions. It explains the different varieties of hops that are used, for example: Munich hops taste good with raspberry, Saxon hops complement acidic, citrus notes.

So why wouldn’t the Berlin brewer just add the lemon juice during the brewing process? Well, it might be because fresh lemon juice tastes completely different from lemon juice that has been sitting around for a while. Particularly in a bottle-conditioned beer — like, say, a hefeweizen — the lemon juice would be quite old. I would guess that volatile flavor compunds like the citrus oils would change markedly over time.

I suspect it’s similar to food recipes where some portion of the lemon juice (or garlic, or herbs) is reserved, and then added immediately before serving. They taste completely different when they’re cooked: the brightness is lost in the process.

In the preceding, I’m not saying that you should change the way you enjoy your beers. Like I said, though, I think the situation is more complex than what you presented, and that brewers can and do take into account the way the beer is expected to be served. Again using the food recipe comparison, whereas a recipe for an Italian dish may end, “Serve warm, with grated Parmesan,” it’s possible that the unwritten recipe for Paulaner (Munich) Hefeweizen may be, “Serve cold, with a splash of raspberry syrup.”

Your thoughts appreciated….

I agree Alvie, there is something special about squeezing the lime into a Negra Modelo and letting it mix with the fish taco’s and frijoles. I can drink the beer as is, or turn it to “11″ with the lime.

mmmf mmmf mff!!!

Thank you ditto! I try.

Ok, so as not to make this Deadpan 2… a beer comment…
I myself prefer a lime with my crappy Mexican beer… yes, Corona, Negra Modello… I HAVE to have a crappy Mexican when I have Mexican food - and Im man enough to admit it. They just go well together… but I find that the citrus not only goes well with the beer, but also enhances the food… other wise Id nevar do it… just my 2 cents

Gawd, we need the Alvie Comedy Cast.

I hate you and your podcast… and here’s why…

1. Youre informative, insightful, and entertaining - How dare you sir? How dare you sully the good name of beer by trying to educate people! Dont you understand that we in the masses could give a rats ass about different beers? Cmon man… climb down off your highhorse and get with the program.

2. You give your recommendations and dont get pissed if people tell you that they dont care for the beers - How dare you again sir! Dont you know its your DUTY to tell off folks who dont enjoy your recommendations? DO you not know as beer caster its is YOU who reigns supreme? To hell with those who dont agree with you! Dont be all kind and accommodating and understanding! Sheesh!

3. Youre clear and concise - Screw this!!!! Youre a BEER CASTER!!!! Its your DUTY to babble incoherantly and make stoopid remarks. Honestly, Ive never seen such a disgrace… how dare you make a mockery of the profession by bringing in things like “thought” and “wit” and “coherancy” into this? For shame sir.

As you can see Ive ripped you a new one. I expect this page torn down and your podcast ended due to my scathing remarks.

Best,

Ignorant F**k

Oh, and I like my coffee black.

The beer interlude was a bit soapboxy ( if that’s a word). Are we supposed to stop adding sugar and milk to our coffee and tea? I can’t imagine drinking a Corona without lime–it’s more than a tradition or ritual– it’s required to actually drink the stuff.
I won’t put citrus in a good beer, but if it’s borderline, it’s getting squirted.

That was definitely some good mead you sent M & E. Methinks a mead/melomel/pyment SoB (or 2) is in the offing (it’s not beer, but it’s certainly close enough for me). Commercial examples are a little tricky to come by, but they’re out there. Maybe around Ren Faire season…

…did I actually say “methinks”?

If Andrea is enjoying the more fruity beverages, should we direct her to trying out some fruit mead (melomels and pyments)? Sure, it’s not beer, but they are still fun to drink.

You & the Wingin’ It crew seemed to like the mead I sent when you tried it in Voicemail #76.

One note. My inspiration for watching this show comes from going to a brewfest last night. My Wife and her friend were completely turned off by 99.9% of the beers… So, I directed them to the Lambic table, in hopes that they would find SOMETHING they would like, and not destroy MY evening!

I think they drank the while supply of DeTroch Pineapple! Really, they couldn’t get enough.

So, as we all know… The fruity beer shows are a necessary evil!

G

As to what’s next…well, a Beer Guy doesn’t drink and tell, but let’s just say that the next couple of shows won’t be “gateway’ shows. Also, on the next episode my co-drinker is someone you (Andrea) know pretty well, and he (or she) is a fellow Farpoint podcaster.

Don’t fret though, more “conversion” beer shows are in the pipeline!

I apologize that I always add my citrus to the beer.. actually the other day I tried a Hefe Weizen for the first time (and added the lemon into the beer) and I also really liked it

So Charlie- We didnt get to try the beers the other night, but today my husband picked up the beers you suggested on his way home today and we had one of each tonight.. and well you did good Charlie. We liked both of them.

The Unibroue’s Ephemere was light, but it was refreshing. I agree it would be something for special occasions not an everyday beer. I liked it more than my husband, he thought it was a bit too light.

The Lindeman’s Framboise Lambic- it was a really pretty color. We both really liked this one. I liked that it wasn’t overwhelmingly sweet.. something I was concerned about when I first saw this. Again I agree it is more for a special occassion.

So Charlie.. you did good… whats next for us?

I subscribed to your show on itunes. I am a big fan of TRB, but I like the different tone of your show. Consider me a fan.

I think the exception for Lemon is if the Hefe has lost it’s fresh and crisp edge, but then it’s so old you shouldn’t drink it.

I almost never put lime or lemon in my beer now. As you pointed out, if you want it after your initial taste, go for it. I have done this…when I thought that the fruit would improve the taste of the beer.

As to your beer inclinations, check out Show #7, Hop-a-palooza! for some Dogfish Head 120 Minute IPA and Sam Adams Imperial Pilsner. I try to cover it all around here.

I’ll try it out, but I’ll be listening to it while driving to the Hop Off Championship @ Union Jack’s Inn featuring beers THIS girl drinks (Russian River Pliny the Elder, Pliny the Younger, Damnation, Deification; Weyerbacher Eleven Triple IPA; Southern Tier Unearthly Imperial IPA; Union Jack’s Hoptimus Prime by Legacy.)