Show #16: Living Dead Beers
Prebeer Preamble: Today’s show examines beers pulled from the mists of the past and poured into the nice clean glasses of the present. I think I actually use the word “scholarly” in the intro, but don’t be put off… HEY! Where the hell are you going?! ….Anyway, for anyone who’s left, let’s drink some resurrected beer!
Beer #1: I’m joined by Eric, fresh off of a 7-show hiatus from SoB, to drink some Fraoch Heather Ale. The style claims roots predating King Aurthur, and it’s brewed without even a whiff of hops. Are we talking some radical departure from our favorite libation, or is it called “ale” for a reason?
Interbeer Interlude: Beer As Folk. “Fritz Maytag’s Sumerian Beer Project.” About 15 years ago, Anchor Brewing Company owner Fritz Maytag embarked on a challenging beery adventure: to recreate, using authentic recipes, ingredients, and techniques, the very first recorded beer consumed by humans. Find out how it all turned out, and why YOU should know the name “Ninkasi.”
Beer #2: Eric and I now turn our attention to Adam. No, not the Biblical founder of humanity…we’re talking about the flagship brew from Portland’s Hair of the Dog Brewing Company. It’s a modern interpretation of a long-lost German strong ale, sort of a super-charged altbier. With a little help from HotD’s Alan Sprints, we work our way through this complex creation.
Beer Geek Moment: “Gruit.” Long before European brewers embraced hops, another herbal addition preserved and bittered beer. This complex mixture of plants not only gave medieval ale its balance, it also gave medieval ale drinkers everything they needed to party like it was 1399.
Postbeer Postscript: Eric and I now attempt to evaluate these historic ales, with nothing to go on but our palates and our brains. Then again, that’s all we ever have to go on, isn’t it? Anyway, tune in and find out what we think!
October 20th, 2006 at 5:18 am
Another great show!
I loved the information on gruit and I’m thinking about trying to do a gruit beer, just to taste and experience the differences.
I have found another commercial heather ale for you. Check out the following: http://www.rootsorganicbrewing.com/beerstyles.htm. I happened upon this one while searching the ‘Net for gruit information and recipes. There are probably some other ones too, but I thought I’d pass this one along.
October 20th, 2006 at 8:54 am
On the topic of ‘other’ beers Charlie I have a Rye-Hefe hybrid brew currently, I don’t know what to expect of it, but it should be an interesting. I should have 3-4 batches coming to maturity in the next few weeks I’ll try to pass them to Evo to bring to the show.
Other brews will be Oak Creek Canyon Apple Cider, next batch of Czech Black Lager (bit more hoppy this time), and maybe Rye Brown ale.
October 20th, 2006 at 12:21 pm
Chip…thanks for the info. When I was in Portland, I actually stopped in at Roots and tried both the Heather Ale and a Kolsch brewed with gruit. Both were outstanding. The reason they do so much non-hopped brewing is the “organic” nature of the brewery; apparently organic hops are difficult/expensive/low on variety, and the brewers looked to the pre-hop era of brewing for inspiration.
Thomas…yum.
October 25th, 2006 at 1:26 pm
Hey Charlie. Loved the historical show! In listening to the last couple of shows, it occured to me that it would interesting to see a show that breaks the stereotypes about lagers. Call it “dark lagers?” or some such. Because our cruddy mass-produced beer-like products use lager yeast, lagers get a bum rap. Who knew there were some great lagers out there, like Spaten Optimator, Negro Modelo (dark–labeled “ale” on the bottle), or more exotically Cuzco from Peru. Or, how about a blackbier or hoppy american lager (try the try Terrapin’s All American Imperial Pilsner–one of the most outstanding beers I’ve had lately). And I’m sure you are dreaming up the beer-geek moment on the science of yeast right now…. Keep of the excellent work!!!