Comments on: Show 34: An Evening at the Growling Monkey http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/ Exploring the Beerniverse with Charlie the Beer Guy Mon, 08 Sep 2008 08:20:10 +0000 http://wordpress.org/?v=2.5.1 By: Charlie http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5394 Charlie Tue, 28 Aug 2007 20:43:39 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5394 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... 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…

]]> By: Brian http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5389 Brian Tue, 28 Aug 2007 16:59:17 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5389 Figure skating reference? MY GOD MAN! Figure skating reference? MY GOD MAN!

]]> By: Charlie http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5144 Charlie Wed, 15 Aug 2007 18:09:36 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5144 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... 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…

]]> By: Thomas http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5143 Thomas Wed, 15 Aug 2007 18:07:56 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5143 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. 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.

]]> By: Wiz http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5142 Wiz Wed, 15 Aug 2007 17:15:14 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-5142 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. 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.

]]> By: Charlie http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4926 Charlie Thu, 02 Aug 2007 18:12:01 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4926 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!" 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!”

]]> By: Thomas http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4925 Thomas Thu, 02 Aug 2007 17:15:32 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4925 Starting my own personal Deadpan comment stream it seems :-D Starting my own personal Deadpan comment stream it seems :-D

]]> By: Thomas http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4924 Thomas Thu, 02 Aug 2007 17:14:46 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4924 Liked the beer geek moment this show... Liked the beer geek moment this show…

]]> By: Thomas http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4923 Thomas Thu, 02 Aug 2007 17:07:47 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4923 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. 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.

]]> By: Thomas http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4922 Thomas Thu, 02 Aug 2007 16:57:15 +0000 http://www.speakingofbeer.com/2007/07/31/show-34-an-evening-at-the-growling-monkey/#comment-4922 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. 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.

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