Show 34: An Evening at the Growling Monkey
Prebeer Preamble: If you frequent a local brewpub, you’re probably familiar with the “growler.” It’s basically a jug that you can have filled with whatever is on tap, and bring back home for later enjoyment. Today’s show consists entirely of beer poured from growlers, fresh from their place of birth. Hopefully we’ll make a good case for investing in a growler or two, if you have the oppportunity. But wait there’s more! Today’s show also spotlights the second SoB homebrew, “Monkey Bastard.” I’m joined throughout by brewing compadre Shawn, and we’ll witness the Monkey’s birth in the Interbeer Interlude. So sit back, relax, and enjoy this half-growler-half-monkey of a show!
Beer #1: Coronado Brewing Company’s Belchin’ Brown. Shawn just returned from a road trip to San Diego, CA, and did NOT return empty handed. From a small brewery on Coronado Island comes this fresh belgianesque brew, which throws sweet and sour flavors around like some kind of Chinese restaurant. How does the freshness factor play in to the tasting?
Interbeer Interlude: The Build-A-Beer Workshop “Monkey Bastard Brew Day” Some beers have personalities that are apparent from the get-go. Monkey Bastard is just such a beer. Most brew days go smoothly..then there’s this brew day…
Beer #2: Stone’s Imperial Russian Stout. Did I mention Shawn was in San Diego? Naturally, a fresh poured black-hole-colored brain torpedo is required here. It’s easy, but there’s no way I’m going to pass up a shot at this beer. Thanks, Shawn-o!
Beer Geek Moment: “The Boil” The quentissential brewing image is that of a boiling pot of brew. But why, exactly, is it necessary to boil beer? Surely this risky, and potentially very, very, messy, step in the process would only be required if it actually brought something to the final beer. Today, we find out exactly what that is.
Postbeer Postscript: A whole new show! In lieu of scores, Shawn and I roll into a taste-off between two porters poured from growlers. Prescott Brewing Company’s Petrified Porter goes up against Coronado’s Point Loma Porter. Whose cuisine reigns supreme? Tune in and find out!
August 2nd, 2007 at 8:57 am
Shawn’s generalizeation that Belgians are sweet seemed odd to me considered they vary so dramaticly. If there is any set Belgian thing it’s that there is not set Belgian style. They can be sweet, dry, sour, refreshing, fruity or anything really. Of course the tough part is finding them in Arizona neck of the Woods. Part of the reason I have been pondering brewing some Belgians myself.
August 2nd, 2007 at 9:07 am
From what I have heard on Brewing Network and my recent conversations with John Palmer a secondary fermentation is falling out of favor with the ‘expert’ homebrewers. Reason being is for the length of the fermentation the trub doesn’t really harm it and the danger of oxygenation of the wart and potential for infection by using a second fermenter are far greater dangers.
The lazy side of me can’t really complain about it, so I generally run a primary and then transfer to the keg.
If you are getting back into homebrewing again Charlie you really need to keg, it’s so easy. I love it.
August 2nd, 2007 at 9:14 am
Liked the beer geek moment this show…
August 2nd, 2007 at 9:15 am
Starting my own personal Deadpan comment stream it seems
August 2nd, 2007 at 10:12 am
Whew! Thems alot of comments, Thomas. Let’s see….
“Shawn’s generalizeation that Belgians are sweet seemed odd to me considered they vary so dramaticly.”
I’m with you on the diversity of Belgian beers. Try an Oud Bruin side-by-side with a strong ale like Goulden Draak for some serious taste-bud whiplash, for example. Shawn is but a fledgling beer geek, with lots of enthusiasm (after two batches he’s already planned the two-keg homebrew-only wet bar for his living room), and little (as of yet) experience. He’ll come along, you’ll see…
“…secondary fermentation is falling out of favor with the ‘expert’ homebrewers”
The secondary fermentation can definitely be a P.I.T.A., but was recommended for this batch, so we followed instructions. We’ll see (hear) the results in an upcoming show. Kegging will eventually make an appearance on the show as well…
“Liked the beer geek moment this show…”
….Thanks!
“Starting my own personal Deadpan comment stream it seems :-D”
But you didn’t say “firsties!”
August 15th, 2007 at 9:15 am
Question about growlers: I haven’t used one, yet (as I’ve said in previous comments, the craft brewery/brewpub scene around here is non-existant). Is this someting that you buy before heading to the brewpub, or does the brewery sell the growlers themselves? Are there different sizes?
Charlie, you made a comment about Belgians that I totally relate to, about how they “build up on the tongue”. My experience with Belgians has always been that they taste pretty good to start with, but by the time I’m halfway through, it’s becoming a struggle to keep going. You and Thomas commented earlier that Beligians vary quite a bit, so maybe I haven’t tried the right ones yet.
August 15th, 2007 at 10:07 am
In General Wiz Growlers I are sold in most often in Half-Gallon quanitity, though I also have been noticing 2L size becoming popular as well. You typical pay a bit more for the first one and then a cheaper refilling price when you bring it back. Though if you look on the Stone Brewing Website they offer quite a variety of sizes to take with you.
http://www.stonebrew.com/visit/beer.php
A great read on Belgian beers is ‘Brew Like a Monk’, it goes into a good detail about the variety. I would approach Belgians like you would a good full bodied wine, you wouldn’t think of drinking a Cab without a meal or at least cheese, crackers, fruit or nuts with it. Likewise with a big Belgian you might consider some appropriate snacks to complement the beer.
August 15th, 2007 at 10:09 am
Wiz,
The brewpubs sell the growlers. You pay a certain amount for the filled growler the first time, then you get “cheap refills” when you bring the growler back.
As to Belgian beers, the “abbey” style and all its permutations (dubbel, tripel, etc.) tend to skew heavily on the malty side, and so can be a bit cloying, without the pronounced hop “sqeegee” effect. Other styles, like lambics and oud bruins, use tartness instead of bitterness to balance the malt, and so are pretty clean finishing. There’s WAY more to Belgian beer than I can cover here. If only I knew someone who did a PODCAST about beer…
August 28th, 2007 at 8:59 am
Figure skating reference? MY GOD MAN!
August 28th, 2007 at 12:43 pm
Dude, you’re talking to the guy who’s been drug to…er…seen every “Stars On Ice” tour in the past 12 years. I can tell the difference between a triple Lutz and a triple Salchow, and I honestly can’t stand the stuff. But in exchange, my lovely wife can tell a dry stout from an oatmeal stout, and knows what “sparging” is, and she can’t stand beer. Thus is the mystery of marriage…