Show #21: Scottish Stylin’
Prebeer Preamble: Today, we risk the wrath of The Ranting Scotsman as we tackle beers brewed in and inspired by ruggedly beautiful Scotland, where the signature style is the beer equivalent of comfort food. I’m joined by my friend Robert Short, last heard from on show 11, as we settle into the not-completely-unlike-the-Scottish-moors environment of my back porch to sample these brews.
Beer #1: Rob and I first try an American beer, brewed in the scottish style: Three Floyds’ Robert the Bruce, from in Munster Indiana. A strong, malty ale sounds good on a night like this, but just because he shares its name, does Rob warm up to the beer?
Interbeer Interlude: Beer As Folk: “Listener Questions” We kick off 2007 looking back at the fundamentals. I tackle three listener questions: How many types of beer are there: two, five or what? What’s the deal with bottle color? And the last one…well…you just have to hear the last one…
Beer #2: A biting cold wind whips up as Rob and I reach for our second beer, Traquair House Ale, brewed in a storied landmark right in the heart of Scotland. Folks, it don’t get more real than this…so…uh…we really like it, right?
Beer Geek Moment: “Malt” The backbone ingredient of beer is also one of its most poorly understood, outside of the realm of brewers. What malt is, and where it comes from, gets sorted out in this little nugget of brew knowledge.
Postbeer Postscript: In this corner, the feisty young upstart, flush with American craft-brew success…and in THIS corner, the original scotch ale, draped in tradition! Which one emerges victorious? Tune in and find out!
January 16th, 2007 at 5:29 pm
Riddle me this, Beer Guy – Why might I find that certain beers taste better straight out of the bottle than they do properly poured? Like, with Capital Brewery’s Capital 1900, I like the taste and don’t have a problem with the “bouquet”, but I wasn’t impressed enough to buy it again until I happened to drink some out of the bottle. I did a second one to see if it was a fluke, and was further converted. Coincidentally, the only way I could manage to get through the rest of that 6 pack of Xingus I bought for episode 17 was to stop pouring them first.
What might be going on here?
January 18th, 2007 at 12:38 pm
SOBro–
Let’s look at the evidence:
1. The problem only manifests in some (specific) beers.
2. The offending agent is almost undoubtedly transmitted through your nose.
I don’t know about Captial 1900, but Xingu almost assuredly uses adjuncts like corn or rice in the brewing. These are typically not found in craft brews, and never in anything touted as “all malt”. I’d suggest the culprit may be the corn, which could be putting out chemicals that you’re sensitive to. It’s a big part of “megabrew” as well, and is one reason what little flavor/odor it has is so tough to palate.
Just a guess…perhaps more data collection is in order…
January 19th, 2007 at 7:16 am
Charlie,
I’d say that your analysis is a good one. It is not something I would have thought of, but it makes sense. Another reason you are doing the podcast and not me.
I know I’ve used a small amount of corn in a couple of beers I have made, but certainly not enough that it caused problems like that.
I also wanted to pass along a short tale of something that happened to me recently. I found myself really wanting a beer. Unfortunately, the only beer in the house was some that had gotten left after a party. I don’t want to use any names, but it is frequently referred to as something that sounds like “Dud”. Even though I knew my “Real Beer Drinker” card might be in jeopardy, I gave it a taste. You know what…even really wanting a beer didn’t make this drinkable. Probably because I really wanted a *beer*, and this wasn’t one. So, I did the only thing I could, found a drink with a bit more kick & better taste…water.
Keep up the great work on the podcast!