Prebeer Preamble: Today we’re digging deep into the homebrewing mindset, dwelling simultaneously in the past, present, and future of SoB’s “Build-A-Beer Workshop.” On a day when we are about to bottle the second batch of “New Guy Pale Ale” (BABW#1), and shortly after bottling SoB’s second brew (BABW #2), my brewing pal Shawn joins me in my garage to drink a couple of beers and contemplate beer #3 in our homebrew series. I’m lobbying for a strong, dark, wheat beer, and today’s bevvies are my case. Let’s see what Shawn thinks…

Beer #1. OK, so I just came back from a delightful weekend in Prescott, AZ, bringing with me a freshly-poured growler of Prescott Brewing Company‘s Fünkendunkel Dunkelweizen. I figured this more-or-less traditional dark hefe would turn Shawn’s head, and prepare him for what I really had in mind. Was I right?

Interbeer Interlude: The Build-A-Beer Workshop. “Birth of the Monkey Bastard.” Time for another round of homebrewing! This time, I take my young padawan Shawn to Brewer’s Connection to chat with proprietor Jeffrey Haines about putting together a recipe. Shawn wants to clone Stone’s Arrogant Bastard, and Jeffrey doesn’t monkey around in coming up with something…

Beer #2: Time to pull out the big guns. Echoing a brew that I *thought* I had invented back in “tha day,” Aventinus Wheat Dopplebock is a intriguingly different drinking experience from Bavaria. Wheat beers? Relatively rare. Dark wheat beers? Rarer than rare. Super-strong dark wheat beers? So über-rare as to be almost unique. And dang it, I want to make one! So, does Shawn sign up for the ride?

Musical Pause: “SOB Theme” by Jason Newsom

Postbeer Postscript: Because this is…well…this show, we’re going to score up these beers. On the line here is the future of the Build-A-Beer Workshop. Which beverage scores best with the homebrew crowd (of two)? Tune in and see!

 

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Prebeer Preamble: These days, brewers will throw just about anything into a beer if it will boost sales. Beer drinkers are increasingly experimental in their tastes, and beer-makers are moving to accomodate. Today’s “show beers” are but one example of this “extreme beer” phenomenon: chili beers. Is adding hot pepper to your brew more than a mere stunt? Joining me in this investigation are “Eat Your Beer” contributor Michael R. Mennenga, as well as Tim Adamec and Kris Mayo from the “Food Geeking” podcast. As we enjoy some good grub, we ponder (pickled?) peppers…

Beer#1: Cave Creek Chili Beer. The Black Mountan Brewing Company in Cave Creek, Arizona has been brewing this clear-bottle beer since 1989, and serving it up at their colorfully named “Crazy Ed’s Satisfied Frog” brewpub, building a big fan-base. So what do we, beer/foodcasting upstarts, think of this relatively ancient sizzle-brew? We munch on chips and guacamole and discuss.

Interbeer Interlude: Microbrewed “RFD part 3″ OMG, things are getting ugly in D.C.! Phil Rossi and Tee Morris (along with Command Line and friends) have reached the end of their epic (dare I say “extreme”?) night at Washington’s largest mega-multi-tapped pub, and they’ve enjoyed every minute of it. Find out how the evening wraps up, and just who should be calling a cab…(part 3 of 3)

Beer #2: Next Mike, Kris, Tim and I try the Rogue Chipotle Ale, brewed with smoked jalapeno chiles. Rogue has a big reputation in the craft beer world, and they tout a complex drinking experience with this one. As we nibble on Tim’s applewood-smoked baby back ribs, we ponder the wisdom of hot beers.

Beer Geek Moment: “Extreme Beers” Brewing with chile peppers is but one example of the wider phenomenon known as extreme beer. This Moment takes you through some history, and lays out the pros and cons of this “hot” beery topic.

Postbeer Postscript: We now put on our critical hats big-time, as the review crew pulls out the numbers. This show easily holds the record for the largest spread between highest and lowest scores. Who gives what a 6 (!) for a total score? Tune in and find out!

 

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